Slender catfish (Pangasius) in oat flakes and rosemary crust

Ingredients for 2 servings:

• 2 portions of fish fillet(s) (Pangasius), 200-250g each
• 4 tbsp oat flakes
• 2 tsp rosemary, dried or fresh
• salt and pepper
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple, tasty, with crust without egg

Pat the fish fillets dry thoroughly. If they are very large, cut them in half if necessary (this makes turning easier for inexperienced fish cooks). Chop the oats and rosemary in a food processor (e.g. Moulinette or similar electric small cutter). This produces some very fine pieces, some larger pieces, and the rosemary aroma is distributed well throughout the oats. Season the fish fillets with salt and pepper. Place the oats and rosemary mixture on a flat plate and toss the fish fillets in it, pressing the mixture down well. Heat 1 tbsp of oil in a pan and fry the fish fillets on one side over medium heat for 5-8 minutes, depending on the thickness of the fillets. Remove, heat the remaining fat and put the fish fillets back into the pan with the other side down and fry for a further 3-5 minutes. This tastes good with, for example, garlic bread. For example, zucchini with garlic and balsamic vinegar, salad with a harmonious sweet and sour vinaigrette, and a glass of dry white wine. The delicate crust gives the fish just a hint of bite without being overpowering. The mixture of oatmeal and rosemary complements the flavor of the pangasius perfectly. It’s not a breading in the traditional sense. However, you can certainly experiment with egg and create a proper coating. This recipe was created spontaneously and is my own creation, so it’s kept very simple – I’m naturally open and grateful for all variations and suggestions for improvement.