This dish takes humble catfish fillets and turns them into a restaurant-style meal. The fish is coated in cornmeal for extra crunch, while the sauce brings together mushrooms, peas, and sour cream for a velvety finish. A touch of lemon balances the flavors and makes it lighter.
What you’ll need:
4 catfish steaks or fillets
9 oz mushrooms, sliced
9 oz cooked peas
¾ cup sour cream
1 onion, diced
1 carrot, grated
Juice of 1 lemon
3 tablespoons cornmeal
Salt and black pepper
A little oil for cooking
How to make it:
Pat the fish dry, season well, and coat with cornmeal. Fry in hot oil until golden and crisp on both sides. Remove and keep warm.
In a separate pan, cook the onion until translucent. Add carrot and mushrooms, season, and let them soften over low heat for about 15 minutes.
Mix in sour cream and peas, then simmer until the sauce thickens slightly.
Plate the fish and spoon the creamy mushroom mixture over the top. Finish with lemon juice just before serving.
