This is an easy stove top recipe that makes a mouthwatering main course.

What you need: Serves 4

4 catfish filets

4 sprigs of fresh mint

2 tsp fresh lime juice

1 tsp of finely chopped ginger

1/2 tsp of chili powder/paprika

Pinch of turmeric

Salt to taste

2 Tbsp of olive oil

For the crust:

1 tsp dried and crushed mint

1 cup of bread crumbs

Salt and pepper

In a little blender, add the fresh mint, ginger, lime juice and the powders. Grind them to a fine paste. To this paste, add a tsp of oil and salt; stir it in.

Place the filets on a plate. Massage both the sides with the mint paste. Cover with a plastic wrap and let them rest in the refrigerator for about 20-30 minutes. Get a non stick pan warm on medium heat.

In a shallow dish, stir together the bread crumbs, mint, salt and pepper. Dip the catfish fillets into the breadcrumb mixture and coat liberally.

Add a tablespoon of oil on the hot pan, and place the filets, as many as you can fit into the pan.

Let them cook for about 4 minutes, until the crust is golden and crunchy. Flip it over to the other side and let them cook the same way. Poke a fork through the middle of one filet; if it is flaky, we are good.

My kids love shrimp, so I did the dipped them in the remaining marinade, and cooked them the same way. Serve them with a side of vegetable or soup, and dinner is served. Enjoy!

From Myfoodarama