Toasted Manioc Flour Crusted Catfish with Spicy Brazilian Sauce
Pan-fried catfish coated in toasted manioc flour for a crunchy crust, served with a spicy, tangy Brazilian-style sauce. This Brazilian-inspired seafood recipe, ready in about 22 minutes, pairs catfish fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets (about 1.5 pounds) catfish fillets
- 1 cup toasted manioc flour (farinha de mandioca)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 3 tbsp vegetable oil
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1 clove garlic clove, minced
- 1 tsp hot sauce (preferably Brazilian malagueta)
- 2 tbsp chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 4 catfish fillets with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika on both sides.
- Step 2: Place 1 cup toasted manioc flour in a shallow dish. Dredge each fillet in the manioc flour, pressing lightly to coat evenly.
- Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4-5 minutes per side until the crust is golden brown and the fish flakes easily.
- Step 4: Meanwhile, mix 1/4 cup mayonnaise, 2 tbsp lime juice, 1 minced garlic clove, 1 tsp hot sauce, and 2 tbsp chopped fresh cilantro in a small bowl to create the spicy Brazilian sauce.
- Step 5: Serve the manioc-crusted catfish hot with a dollop of the spicy sauce on the side.
Frequently asked questions
How long does Toasted Manioc Flour Crusted Catfish with Spicy Brazilian Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Toasted Manioc Flour Crusted Catfish with Spicy Brazilian Sauce?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Toasted Manioc Flour Crusted Catfish with Spicy Brazilian Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Toasted Manioc Flour Crusted Catfish with Spicy Brazilian Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Toasted Manioc Flour Crusted Catfish with Spicy Brazilian Sauce?
Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
