Fried African Catfish with Potato-Celeriac Mash and Arugula Salad
Everyone knows potato mash, but have you tried a potato and celeriac purée? Chef Marcel Ihnačák uses it as a side for fried African catfish, and it is easy to make. The fish is simply portioned and coated in a classic three-step breading, with fragrant chives added to the breadcrumbs. While the fish fries until golden, you can finish the buttery mash and serve.
Prep: 40 min
Servings: 2
Energy: 714 kcal per serving
Method
01.
Clean the celeriac and potatoes, cut them into smaller pieces and put them into boiling salted water. Cover with a lid and cook until the potatoes are tender. Drain the vegetables, add the melted butter and blend with a hand blender into a purée.
02.
Cut the catfish into smaller pieces, season with salt and pepper and coat it in the classic three-step breading – first in the flour, then in the beaten egg and finally in the breadcrumbs mixed with chopped chives. Fry the fish in a pan with heated vegetable oil until golden. Then transfer it to a paper kitchen towel to drain off the excess oil.
03.
Season the washed and dried arugula with olive oil, lemon juice, salt and pepper. Serve the fried catfish with the potato-celeriac mash, lemon wedges and the arugula salad.
