Name: Bagre frito — Colombian fried catfish
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Colombian
Ingredients: 900 g (about 2 lb) inspected catfish steaks, preferably similar in thickness, divided into 4 portions; 1 tbsp (15 ml) fresh lemon juice; 3 g fine salt, divided; 1 g ground black pepper, divided; 2 large eggs; 18 g (2 tbsp) all-purpose wheat flour; 4 g (2 tsp) finely chopped fresh parsley; 750 ml neutral oil for shallow frying; use a heavy pan and keep it no more than half full; Remaining salt and pepper, as needed from the measured amounts; Lemon wedges; rice, fried potatoes or patacón are optional and not included in the nutrition estimate

Wide view of Colombian fried catfish with rice, patacón and lemon wedges.

Region Barranquilla, Atlántico, on Colombia’s Caribbean coast

Category Catfish steaks fried in a parsley egg-and-flour coating

Yield 4 servings

Prep time 70 minutes, including a 1-hour refrigerated rest

Active time About 30 minutes

Ingredients ↓

Overview

Bagre frito — Colombian fried catfish

Barranquilla-style catfish with a parsley egg coating

This Atlántico preparation seasons catfish steaks with lemon, salt and pepper, then coats them in a light mixture of egg, wheat flour and parsley before frying until golden. The classic Gran Libro version from Barranquilla rests the fish for an hour and serves it with fried potatoes and rice. This four-serving home version measures the seasonings, uses a shallow-frying setup and includes a thermometer check so the fish stays crisp outside and safely cooked inside.

Ingredients

Catfish

900 g (about 2 lb) inspected catfish steaks, preferably similar in thickness, divided into 4 portions
1 tbsp (15 ml) fresh lemon juice
3 g fine salt, divided
1 g ground black pepper, divided

Parsley coating and frying

2 large eggs
18 g (2 tbsp) all-purpose wheat flour
4 g (2 tsp) finely chopped fresh parsley
750 ml neutral oil for shallow frying; use a heavy pan and keep it no more than half full
Remaining salt and pepper, as needed from the measured amounts

To serve

Lemon wedges; rice, fried potatoes or patacón are optional and not included in the nutrition estimate

Method

Season and chill the catfish Keep the inspected fish refrigerated at 4°C / 40°F or below and separate from ready-to-eat food. Pat it dry; do not rinse raw fish. Season the steaks with lemon juice, 3 g salt and 1 g pepper. Cover and refrigerate for 1 hour.
Mix the coating Near the end of the resting time, beat the eggs in a shallow bowl. Stir in the wheat flour, parsley and a little of the remaining measured seasoning to make a loose coating. Keep the bowl away from raw-food splashes and use clean utensils.
Prepare the frying station Set a wire rack over a tray or line a plate with paper towels. Pour oil into a heavy, deep pan, never filling it more than halfway. Heat to about 175°C / 350°F and monitor with a suitable thermometer. Keep water away from hot oil and never leave it unattended.
Coat the steaks Remove the fish from the refrigerator. Dip each steak in the egg mixture, turning to cover both sides; let excess coating drip back into the bowl. Fry promptly and do not let coated fish sit at room temperature.
Fry in batches Carefully lower steaks into the oil without crowding the pan. Fry, turning once with tongs, until the coating is golden and the thickest part reaches 63°C / 145°F. Timing varies with the cut and thickness; use the internal temperature, not color alone, to judge doneness. Adjust the heat to keep the oil near 175°C.
Drain and serve Transfer cooked fish to the rack or paper towels. Let the oil return to temperature before the next batch. Serve promptly with lemon wedges; rice, fried potatoes or patacón may be added if desired. Catfish steaks can contain central bones, so check carefully as you eat.
Store leftovers safely Refrigerate leftovers in a shallow container within 2 hours. Use within 3–4 days and reheat to 74°C / 165°F. The coating will soften after chilling; reheat on a rack in an oven if you want to restore some crispness.

Practical guidance

Practical

Nutrition per serving

These rounded estimates use general composition data for catfish, eggs, wheat flour, parsley and lemon. They assume about 20 g of frying oil remains in each serving. Fish species, steak size, coating pickup and oil absorption can change the values. Rice, fried potatoes, patacón and extra lemon are excluded.

Practical guidance

Choose inspected steaks of similar thickness: This helps the pieces finish together. Catfish steaks are often cross-cut and may contain bones; check each piece and eat carefully. Control the oil: Keep the pan no more than half full, lower fish gently, and fry in small batches. If oil smokes, turn off the heat and let it cool. For an oil fire, cover the pan with a metal lid or baking sheet and turn off the burner; never use water. Keep the coating light: The regional recipe uses an egg, wheat-flour and parsley mixture. Let excess coating drip away so it fries evenly rather than forming a thick layer. Allergens: Contains fish, eggs and wheat. Check ingredient labels and avoid cross-contact with other allergens. Food safety: Keep raw fish at or below 4°C / 40°F, refrigerate it during the 1-hour seasoning rest, cook the center to 63°C / 145°F, chill leftovers within 2 hours and reheat them to 74°C / 165°F.

Final notes

Remember 1: Rest the lemon-seasoned catfish in the refrigerator for 1 hour, then coat it just before frying. Remember 2: Fry in small batches until golden and verify 63°C in the thickest part; serve with lemon.

Nutrition per serving

Serving basis: One quarter of fish and coating; excludes sides
Calories: 470 kcal
Carbohydrate: 9 g
Protein: 42 g
Fat: 29 g
Fibre: 0 g
Sodium: 610 mg

Bagre frito — Colombian fried catfish

Ingredients

Catfish

Parsley coating and frying

To serve

Method

Practical

Nutrition per serving

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Viuda de Bocachico — Mompox-style salted fish with viandas

Gallina de Cartagena — coconut-milk hen stew

Viuda de bocachico salado — steamed salted fish with viandas