Fried catfish and risotto

Juicy crispy catfish with a side dish of delicious risotto from several types of mushrooms.

Preparation steps

Mushroom risotto
The ingredients I used for this dish.
Fry red onion in melted margarine. When the onion takes on a glassy color, add the garlic.
Add the mushrooms and let the liquid evaporate while stirring.
Add rice, and salt. Drizzle with goat's milk. Stirring constantly to keep your risotto from burning.
If necessary, as the risotto loses liquid, add water. Season it with the remaining spices chives, basil, parsley leaf and pepper (I used four-color pepper). The risotto must be juicy and the rice firm but not hard.
Frying catfish
Fry the catfish in hot olive oil. It is best to leave one side to bake until the end and then turn it to the other so that the fillet does not fall apart. When the catfish has a nice crispy crust, take it out on a plate, add salt and pepper a little.

Serving

By frying, catfish retains its juiciness and fine taste. I personally love crispy crusts on all fried dishes. Serve with a rose.

Ingredients

For frying catfish

750 grCatfish fillet
0.75 dclolive oil
saltto taste
pepperto taste

For mushroom risotto

400 grpackaging of frozen mushrooms (shiitake, shrimp and oyster mushrooms)
2 dclgoat's milk
headred onion
3 womengarlic
50 grmargarine
2 tbsp
150 grwhite rice
pinch-twochives
pinch-twobasil
pinch-twoparsley leaf
saltto taste
pepperto taste

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