How to Cook Smoked River Cobbler

Updated March 20, 2018

Smoked river cobbler is a freshwater fish of the catfish genus indigenous to Southeast Asia. Similar to catfish, river cobbler works well with several cooking methods, including frying and roasting. It also lends itself capably to roulades, a classic French preparation that entails rolling the fish around a filling. As a mild-tasting fish, the smoky river cobbler successfully accompanies a broad range of flavours, such as sour and sweet or piquant and spicy.

Create a filling for the roulade. Fillings that work well with smoked river cobbler include chopped dill, sautéed vegetables, butter and lemon zest, or Roma tomatoes, fresh parsley, roasted garlic, shallots and extra virgin olive oil.

Place the smoked river cobbler fillet on a cutting board. Season to taste with kosher salt and freshly ground black pepper. Place the filling down the length of the fillet, leaving about a half-inch space on each side.

Preheat the oven to 204 degrees Celsius. Roll the fillet around the filling and secure with a wooden skewer. Place the roulades in an oiled baking dish and place in the oven. Bake the river cobbler for approximately 20 minutes or until the fish has a minimum internal temperature of 62.8 degrees Celsius.

Create a seasoned breading for the smoked river cobbler. Similar to that which woul be used with other freshwater fish, a breading mixture of all-purpose flour (or yellow cornmeal), cayenne pepper, smoked paprika, kosher salt and freshly ground black pepper works well with river cobbler. Place the breading mixture on a plate in an even layer.

Rinse the fillets, pat dry with paper towels and place in a shallow baking dish of buttermilk. Add four tbsp olive oil to a deep skillet and place over medium-high heat.

Remove the fillets one at a time from the buttermilk and dredge both sides in the seasoned flour. Place them on a sheet pan to dry for five minutes.

Gently place the fillets in the skillet and fry for six to seven minutes on each side or until golden brown. Do not overcrowd the skillet -- it lowers the overall temperature of the oil too rapidly, causes the fish to cook slower and creates steam, which results in a mushy final product.

Preheat the oven to 177 degrees Celsius, rinse the smoked river cobbler with cool water and dry with paper towels.

Coat the fillets with olive oil and season to taste with kosher salt and freshly ground black pepper.

Place the fillets in the oven and cook for 20 minutes or until they reach a minimum internal temperature of 62.8 degrees Celsius.

Cite this Article A tool to create a citation to reference this article Cite this Article

About the Author

A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.