Fried catfish with gumbo spiced green tomato chutney

Method

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.