Garlic fried Panco crumb baked oyster

An easy and delicious recipe.

  • 400g Barbel fillets
  • 200g cake flour to dust the fish
  • 15ml Portuguese spice to season the fish
  • 100ml cooking oil for frying
  • 1 bunch spring onions
  • 1 red onion
  • 3 cloves of garlic chopped
  • 5 tablespoons of chutney
  • 3 avos for the guacamole
  • 1 pkt Old El Paso guacamole spice mix
  • 1 bag of Mexicorn nachos
  • 100g grated mozzarella cheese
  • 100g grated mature cheddar cheese
PREPARING THE tomato relish
  • 1 pkt Old El Paso roasted tomato & pepper spice mix

  • 3 fresh tomatoes

  • 1 tin of chopped tomato

  • 1 red, yellow and green pepper

  • 60g freshly chopped coriander

  • 60ml sweet chili sauce

CHEF'S TIP... Use a damp cloth to remove the slime from the barbels skin before filleting it

Silver sea barbel grow up to 6kgs in the warmer parts of the coast. They are not fussy eaters and feed mainly in the dark or when the water colour turns brown. A paternal mouth brooder, barbel is considered vermin by most anglers and is not often kept to eat due to the poor yield per fish. They are also very slimy and spiky fish making it unpleasant to handle. The barbel have three spikes to protect themselves against predatory fish. If spiked by a barbel the pain is unbearable.

The best way to treat a wound from a barbel is to use hot water to break down the poison. Submerge the area in as hot water as possible without burning the patient or cover the area with a cloth soaked in hot water. If the pain persists, seek medical attention.

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