Sleep rounds with cumin and salad

When I find fresh catfish from Mureș, I usually slice it into rounds and make this recipe. It's quick, the ingredients are simple, and I know exactly what to do. I've tried all sorts of variations, but every time I want a clear and easy meal, I end up here. The fish is tastier this way, with a crispy crust, cumin, and a fresh salad on the side.

Total time: 35-40 minutes
Servings: 4
Difficulty: easy

Ingredients:

1 kg fresh catfish rounds (about 2-3 cm thick)
1 teaspoon ground cumin
1 teaspoon salt (or to taste)
½ teaspoon white pepper
1 teaspoon garlic powder
100 g white flour (for coating the rounds)
Refined oil for frying (about 300 ml, enough to generously cover the bottom of the pan)
1 medium green salad (curly or iceberg, depending on what I find)
2 good handfuls of baby spinach
2 large tomatoes (or 3-4 small tomatoes)
1 lemon
1 bell pepper (any color)
Additional salt and lemon juice for the salad

Preparation method:

1. Wash the catfish rounds under cold running water and dry them well with paper towels. Choose rounds without many small bones.
2. Mix salt, white pepper, garlic powder, and cumin in a bowl. Sprinkle this mixture evenly over the rounds on both sides. Set them aside for a few minutes to absorb the flavor.
3. Pour the flour into a deep plate. Coat each piece of catfish in flour, shaking off the excess. The flour should be evenly distributed, not in a thick layer.
4. Heat the oil in a wide pan over medium to high heat. The oil should be hot but not smoking.
5. Fry the catfish rounds in the hot oil. Do not overcrowd the pan; leave space between them. Fry each side for 3-4 minutes until golden brown and the flesh becomes opaque. Remove them to absorbent paper.
6. For the salad: wash the green salad and spinach well, drying them as much as possible (otherwise, the salad will wilt). Tear the salad into suitable pieces. Slice the tomatoes and bell pepper thinly.
7. Mix the salad, spinach, tomatoes, and bell pepper. Add a little salt and lemon juice to taste just before serving to prevent wilting.
8. Cut the lemon into slices or wedges.
9. Serve the fried fish on a bed of salad, with slices of tomato, bell pepper, and lemon on the side.

Why I make this recipe often

It's a straightforward fish dish that doesn't require marinating or fancy sauces. I especially like that I always know how long to fry the fish and don’t waste time with separate sides. If I have good catfish rounds, the recipe goes quickly, and everyone eats right away.

Tips

- Don't skip drying the fish before coating it in flour; otherwise, the crust won't turn out crispy.
- If the rounds are very thick, you can cut them thinner or leave them on the heat a bit longer, but don’t raise the flame to avoid burning the flour.
- The salad is better if well-drained; otherwise, it releases liquid and makes everything soggy on the plate.
- The oil should cover at least half the thickness of the rounds for an even crust.

Substitutions

- Instead of catfish, you can use carp, pike, or another fish with firm flesh and few bones.
- Cumin can be replaced with coriander seeds or even smoked paprika if you don’t have cumin.
- Garlic powder can be omitted or replaced with a little crushed fresh garlic, being careful not to overpower the fish's flavor.

Variations

- If you don’t want to fry in a lot of oil, you can bake the rounds: coat them in flour and a little oil, then place them on parchment paper at 200°C for about 20-25 minutes, turning them halfway.
- For a more flavorful crust, you can mix in 1 tablespoon of cornmeal with the flour.
- The salad can include green onions, radishes, or cucumbers based on what you find at the market.

Serving ideas

- The rounds go well with simple polenta or boiled new potatoes.
- If you have fresh bread, dip it in the salad juice.
- You can serve with a yogurt sauce with lemon for those who want something refreshing.

Frequently asked questions

What do I do if the catfish has a stronger smell?
Wash the rounds in cold water with a little lemon juice, then dry them well. Don’t leave the fish at room temperature for long.

Can I prepare the rounds a day in advance?
Yes, you can season them and leave them in the fridge, covered. Coat them in flour and fry them just when you want to serve.

Can it be made without flour?
Flour helps with the crust, but you can cook the rounds directly in the pan; they will just be lightly browned and cleaner.

Is cumin necessary?
No, but cumin gives a specific taste that I find suitable for freshwater fish. You can omit it or add another spice according to your preference.

Nutritional values (per serving, estimated):

Calories: 370 kcal
Protein: 30 g
Fat: 22 g
Carbohydrates: 11 g
Fiber: 2 g

Values vary depending on how much oil remains on the rounds and how much salad you use. Freshwater fish has a good protein and healthy fat content.

Storage and reheating

Fried catfish rounds can be stored in the fridge for up to 2 days in a sealed container. To reheat, you can place them in a preheated oven for 5-7 minutes or in a pan for 1-2 minutes without additional oil. I do not recommend reheating in the microwave as it will soften the crust. The salad should be made fresh; it does not hold up well after being dressed.

 Ingredients: 1 kg catfish fillets, cumin, salt, white pepper, garlic powder, white flour, oil for frying, green salad + spinach, tomatoes, lemons, peppers

 Tags:  fried sleep fried fish