Catfish – Fillets Louisiana

Catfish is a specialty from the southern states of the USA. Blue-gray-silver shimmers its scaleless skin. In Alabama, Mississippi, Arkansas and Louisiana, it is farmed in 160 square meter ponds with clean spring water. The firm Catfish meat with mild flavor (due to grain feeding) is versatile in preparation and ideal for grilling. The fat content is only 7, 6%, 100g provide 132 calories.

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1. remove the skin from the garlic cloves, press through a press. Rinse chili, dry, slit open. Remove seeds and stem. Cut flesh into fine slices. Mix both with lime juice and oil. 2.

Rinse cooled fish fillets. Pat dry, soak in the garlic-chili marinade for half an hour.

Rinse and dry the spring onions. Cut into 2-3 m wide rings. Briefly roast the peanuts in a frying pan.

Remove fish from marinade, drain. Grill fillets for approx. 3 min. on each side. Serve sprinkled with scallions and peanuts.

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