Pan-fried catfish fillet
With pesto potatoes
50 portions · food service
The simplest way to serve catfish: pan-fried in butter and oil, with warm potatoes tossed in pesto, arugula and Parmesan.
Ingredients
Catfish & pesto potatoes
- 6.25 kg catfish fillet
- 12.5 kg small delicacy potatoes
- 1.25 liters pesto
- Salt — to taste
- Black pepper — to taste
- Oil for frying — as needed
- Butter for frying — as needed
Garnish
- 250 g Parmesan
- 250 g arugula
Method
- 01
Boil the potatoes
Boil the potatoes until tender. Drain and let the potatoes steam dry.
- 02
Make the pesto potatoes
Mix the warm potatoes with pesto. Season with salt and black pepper.
- 03
Fry the catfish
Season the catfish with salt and black pepper. Fry in oil and butter until the fish is cooked through. Recommended core temperature: at least 60 °C.
- 04
Serve
Serve the catfish with the pesto potatoes. Top with arugula and grated Parmesan.
Did you know that catfish can handle high temperatures without becoming dry? You don't need to worry if it cooks a little too long — it still stays juicy. A very forgiving fish in the kitchen!
