📝 About This Recipe
Filhote, the prized young Piraíba catfish of the Amazon River, is celebrated for its incredibly firm, white, and buttery flesh that lacks the 'muddy' taste often associated with freshwater fish. This recipe captures the soul of Belém do Pará, featuring thick fillets seasoned with bright citrus and garlic, then pan-fried to a shimmering golden-brown. It is a true delicacy of the North, offering a perfect balance of a crunchy exterior and a melt-in-your-mouth interior.
🥗 Ingredients
The Fish
- 2 lbs Filhote (Amazonian Catfish) fillets (cut into 4-6 ounce portions, about 1-inch thick)
- 2 Limes (juiced)
- 4 Garlic cloves (mashed into a paste with a pinch of salt)
- 1.5 teaspoons Salt (or to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Cachaça (optional, to firm up the proteins and add aroma)
The Coating
- 1 cup All-purpose flour
- 1/2 cup Fine cornmeal or Farinha de Trigo (for extra crunch)
- 1 teaspoon Sweet paprika (for color)
Frying and Garnish
- 1 cup Vegetable oil (for shallow frying)
- 1/4 cup Fresh cilantro (finely chopped)
- 4 Lime wedges (for serving)
- 2 Pimenta-de-cheiro (thinly sliced, aromatic Brazilian peppers)
👨🍳 Instructions
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1
Pat the Filhote fillets completely dry using paper towels. Moisture is the enemy of a crispy crust, so ensure they are very dry before seasoning.
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2
In a small bowl, whisk together the lime juice, garlic paste, salt, black pepper, and the tablespoon of cachaça.
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3
Place the fish fillets in a shallow dish and pour the marinade over them. Massage gently to coat all sides and let them marinate at room temperature for no more than 15-20 minutes.
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4
While the fish marinates, prepare the coating by whisking together the flour, cornmeal, and paprika in a wide, shallow bowl.
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5
In a heavy-bottomed cast iron or stainless steel skillet, heat the vegetable oil over medium-high heat until it reaches approximately 350°F (175°C).
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6
Remove a fillet from the marinade and shake off any excess liquid. Dredge it thoroughly in the flour mixture, pressing down firmly so the coating adheres.
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7
Shake off any excess flour from the fillet to prevent the oil from burning. You want a thin, even coat.
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8
Carefully lay the fillets into the hot oil, working in batches to avoid overcrowding the pan, which would drop the oil temperature and lead to soggy fish.
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9
Fry the first side for 4-5 minutes without moving them. You are looking for a deep, golden-brown crust to form.
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10
Carefully flip the fillets using a wide spatula. Fry the second side for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
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11
Transfer the fried fillets to a wire rack set over a baking sheet rather than paper towels; this allows air to circulate and keeps the bottom crispy.
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12
Immediately sprinkle a tiny pinch of salt over the hot fillets while the oil is still shimmering on the surface.
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13
Garnish with fresh cilantro and sliced pimenta-de-cheiro for that authentic Amazonian aroma.
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14
Serve immediately while piping hot with fresh lime wedges on the side.
💡 Chef's Tips
If you cannot find Filhote, use a thick-cut Sea Bass, Halibut, or Grouper as a substitute; look for firm-fleshed white fish. Do not marinate the fish in lime juice for longer than 20 minutes, or the acid will 'cook' the delicate proteins and make the texture mushy. For the ultimate authentic crust, try to source 'Farinha d'água' (coarse cassava flour) and pulse it in a blender to use instead of cornmeal. Use a thermometer to keep your oil at 350°F; if the oil is too cold, the fish will be greasy; if too hot, the outside will burn before the inside is done. Always fry the 'presentation side' (the side that was skin-side up) of the fillet first.
🍽️ Serving Suggestions
Serve with 'Arroz de Tucupi' (rice cooked in wild manioc broth) for a complete Amazonian experience. Pair with a side of 'Farofa de Banana' (toasted cassava flour with bananas) to balance the savory fish with sweetness. A cold glass of Cerpa beer or a refreshing Cupuaçu fruit juice cuts through the richness of the fried fish perfectly. Accompany with a simple tomato and onion vinaigrette (Molho à Campanha) to add brightness and acidity. Serve alongside 'Tacacá' soup as a starter for a traditional festive meal.