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Venezuela · White Catfish

Griddled Catfish with Guasacaca

Bagre a la Plancha con Guasacaca

A quick weeknight plate from Venezuela: catfish fillets seared hot on the plancha and topped with guasacaca, the tangy avocado, herb and pepper sauce that goes on everything from grilled meat to arepas.

  • Prep 20 min
  • Cook 10 min
  • Serves 4
  • Level Easy
Photo: Wheeler Cowperthwaite · CC BY 2.0
Served with: Venezuelan Corn Arepas ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the guasacaca

Method

Step by step, the way it is done on the island.

  1. Make the guasacaca. Blend the onion, bell pepper, ajíes, garlic, herbs, vinegar, salt and hot pepper until finely chopped. Add the avocado and oil and pulse until creamy but still a little chunky.
  2. Season the fish. Rub the fillets with lime juice, then the salt, cumin, garlic powder and pepper.
  3. Heat the plancha. Heat a griddle or heavy skillet over medium-high heat until very hot and brush with the oil.
  4. Sear. Cook the fillets 3–4 minutes per side, until golden and just flaking. Turn only once.
  5. Serve. Spoon a generous line of guasacaca over each fillet and serve with arepas and a simple tomato salad.

On the side

The side dish that belongs with it, full recipe included.

Venezuela

Venezuelan Corn Arepas

Arepas

Thick corn cakes griddled crisp outside and steamy inside. On Margarita Island they are split and served alongside fried fish, with butter and grated white cheese.

  • Prep 10 min
  • Cook 25 min
  • Serves 4 (8 arepas)
  • Level Easy

You need

  • 2 cups pre-cooked white cornmeal (masarepa, such as P.A.N.)
  • 2½ cups warm water
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • Butter and grated white cheese to serve

How to make it

  1. Make the dough. Mix the water and salt in a bowl and add the masarepa little by little, mixing with your hand, until smooth and soft. Rest 5 minutes.
  2. Shape. Divide into 8 balls and flatten each into a disk about ½ inch (1.5 cm) thick and 3½ inches (9 cm) wide. Smooth any cracked edges with wet fingers.
  3. Griddle. Heat a lightly oiled griddle or cast-iron pan over medium heat. Cook the arepas 6–8 minutes per side until a golden crust forms.
  4. Finish. For a fluffier center, bake them 10 minutes at 350 °F (175 °C). They are ready when they sound hollow when tapped. Split and serve with butter and cheese.

Photo: Periodismodepaz · CC BY-SA 4.0

More ways to cook White Catfish

Same fish, a different corner of the sea.

Utuado, Puerto RicoPuerto Rican Stewed Catfish
Fortaleza, Ceará, BrazilCeará-Style Fish and Vegetable Stew
Pinar del Río, CubaCuban Breaded Catfish