Peppered catfish. The pepper catfish (Corydoras paleatus), also known as the peppered cory, or the blue leopard corydoras, is a peaceful catfish, that is one of the most popular corydoras to keep. It is native to Uruguay and Brazil, though there have been reports of populations in several other South American countries. The Peppered Catfish is a hardy fish and makes an excellent addition to any peaceful community aquarium.
Corydoras paleatus, known commonly as the pepper cory, is possibly the most commonly kept of all Corydoras species, with the possible exception of Corydoras aenus, or bronze cory.
The body of this species is rather stocky and covered with two rows of bony plates, also known as scutes.
Place the catfish in the smoker on a small grill rack as far from the fire as possible.
You can have Peppered catfish using 6 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Peppered catfish
- You need of Catfish.
- It's of Onion.
- It's of Pepper/chilly.
- Prepare of Seasoning.
- Prepare of Salt.
- You need of Oil.
When cooked, the catfish will be opaque and firm, yet flaky. Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.
Peppered catfish instructions
- Wash your fish with salt and hot water marinate it wit salt and seasoning and fry.
- In your pan add in your oil when hot add your sliced onion after some minute add ur pepper/chilly add your seasoning and salt and stir allow for some time add your already fried fish and stir allow for some minute to cook and serve hot.
In a large resealable plastic bag, combine the lemon juice, butter and Worcestershire sauce. Add the fish; seal bag and turn to coat. Peppered Fish is that special something you can serve your guests when they visit you at home. You don't have to wait to get to the next Nigerian party to enjoy this. Pour mixture into a flat pan large enough to hold the fillets.
