Panfried Mexican spiced Barbel with roasted pepper and toasted cumin and garlic sauce with Gaucomole and sour cream

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


  • Dust the fillets in flour season with salt and paprika and fry till golden.
  • Finely chop the peppers onions and tomato fry the onions till soft in the roasted pepper spice.
  • Add the peppers and fry then add the tomatoes and cook til the sauce thickens.
  • Add the sweet chilli sauce. Add chopped spring onions to the avocado with garlic and lemon with the guacamole seasoning.
  • Layer the nachos with sauce fillets and cheese place in a hot oven and bake for 10 minutes to melt the cheese.
  • Spoon over the guacamole and sour cream top with spring onions and fresh coriander and serve.

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