Crispy catfish with hot butternut squash

You will enjoy the taste of a light breaded catfish with walnuts, which will be phenomenally enriched by a soft, spicy butternut squash.

Preparation steps

Peel a squash, grate it and chop it into cubes. Put it in the protvan; season with salt, pepper, with a little lemon (it’s very sweet!), hot peppers as much as you can handle (I put half a pepper on one pumpkin), basil, garlic cloves and oil. Stir well and set to bake at 200 degrees until softened. It doesn't take her long. When you see that it is soft, and that some parts have started to become crunchy, take it out. Note: Two things are crucial to me here - acid and spicy, to be a counterweight to a very sweet butternut squash.
Cut the catfish fillet lengthwise into oblong pieces. Chop the walnuts very finely. Add salt, pepper and roll first in flour (I use smooth), then in eggs, then again in flour, and finally in chopped walnuts. Popohati. Be careful not to overcook them, the fish must remain juicy.

Serving

I haven’t tried the salad since I was doing this for the first time, but I believe some green would be great with this. Maybe even greens.

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Rosa Cooking