Fried Catfish with Gumbo Spiced Green Tomato Chutney

Try Simon Rimmer's great idea for a light supper - delicious fillets of catfish with a spicy green chutney
By Simon Rimmer
Fried Catfish with Gumbo Spiced Green Tomato Chutney
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 onion
  • 2 cloves garlic
  • 2 red chillies
  • small handful coriander stalks
  • 5 g dried thyme
  • 10 g cayenne pepper
  • 5 g dried oregano
  • 5 g freshly ground white pepper
  • 1 bay leaf
  • 750 g green tomatoes
  • 100 g brown sugar
  • 100 ml red wine vinegar
  • 2 catfish fillets
  • 150 g cornmeal
  • 50 g plain flour
  • salt
  • 5 g garlic powder


1. First, prepare the chutney. Fry the onion and garlic gently for 5 minutes until softened but not browned.

2. Add the chopped chillies, coriander stalks, salt, dried thyme, 5g of cayenne pepper, dried oregano, white pepper and bay leaf. Fry for about 4 minutes.

3. Add the chopped green tomatoes. Once they've softened, add the sugar and red wine vinegar. Cook for about thirty minutes or until the ingredients take on a jam-like consistency.

4. To cook the catfish, first mix the corn meal, plain flour, salt, remaining cayenne pepper and garlic powder on a plate. Coat each fillet and shake off any excess.

5. Fry the fish for a few minutes until golden on both sides. Then drain on kitchen roll.

6. To serve, place each fillet on a plate and spoon the chutney on top.

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