Torta de Bagre Seco: Colombian Dried Catfish Casserole
If you are looking for a spectacular, family-style centerpiece for your weekend lunch or Holy Week celebrations, this Torta de Bagre Seco (Colombian Dried Catfish Casserole) is an absolute triumph of Caribbean and Andean river gastronomy. Hailing from the river-rich departments of Cesar and Magdalena, this dish transforms preserved, salted freshwater fish into a fluffy, golden, and incredibly savory baked pie.
Using Bagre (Catfish)—a meaty, flavorful freshwater fish—this recipe utilizes a traditional sponge-cake technique: beating egg whites to stiff peaks before folding in the savory ingredients. Mixed with toasted breadcrumbs, butter, mustard, and a touch of dark Worcestershire-style sauce, the shredded catfish is baked until perfectly puffed and golden brown on top. It is a brilliant, protein-packed, and comforting alternative to standard fried fish, perfect for serving alongside a fresh salad and coconut rice!
Torta de Bagre Seco (Dried Catfish Casserole)
Utensils and Equipment
- Oven
- Oven-safe glass baking dish (molde refractario)
- Hand mixer or whisk
Ingredients
- 2 lbs Dried salted Bagre Catfish. (Substitute: Fresh catfish or any firm white freshwater fish)
- 6 Large eggs
- 4 tablespoons Butter softened
- 1 cup Breadcrumbs Miga de pan
- 1 White onion finely chopped
- 1 tablespoon Mustard
- 1 splash Salsa Negra Colombian dark sauce, or substitute with Worcestershire sauce
- 1 tablespoon Tomato ketchup
- Salt and black pepper to taste
- Up to 1 cup Milk or Water only if needed to moisten the batter
Instructions
- Desalinate the fish: If using traditional dried salted catfish, you must soak it in water starting the day before, changing the water a few times to remove the excess salt. (Chef's Hack: If using fresh fish, simply pan-fry it lightly, then boil it in salted water until cooked through).
- Shred the fish: The next day, drain the softened (or freshly boiled) catfish. Carefully remove any bones and thoroughly shred or finely grind the meat. Set it aside.
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease your oven-safe glass baking dish thoroughly with butter.
- Beat the eggs: Separate the egg whites from the yolks. In a large bowl, beat the egg whites until they form stiff, fluffy peaks. Gently fold the egg yolks back into the fluffy whites.
- Build the batter: To the beaten eggs, gently fold in the softened butter, chopped white onion, breadcrumbs, salt, pepper, mustard, dark sauce, and tomato ketchup.
- Incorporate the fish: Gently fold the shredded catfish into the egg batter. If you notice the mixture looks too dry and thick, you can slowly add a splash of milk or water (up to 1 cup maximum) until it reaches a moist, cake-batter consistency.
- Bake: Pour the mixture evenly into your buttered baking dish. Bake in the preheated oven for about 30 minutes, or until the top is beautifully golden brown and a knife inserted into the center comes out clean.
- Rest and serve: Remove the casserole from the oven. Let it rest for a few minutes to set before slicing and serving. Enjoy!
Notes
- The “Soplado” Variation: If you want a layered pie instead of a mixed one, Colombians call this a Soplado de Bagre. Simply hold the shredded fish back in Step 6. Pour half the egg/breadcrumb batter into the dish, add a thick middle layer of the shredded fish, and cover it completely with the rest of the batter before baking!
- A Freshwater Favorite: While ocean fish dominate the coast, inland departments like Cesar and Magdalena rely heavily on their vast rivers and swamps (ciénagas), making freshwater giants like the Catfish the true kings of their local gastronomy.
- Lean Protein: Catfish is incredibly healthy, packed with high-quality protein and all the essential amino acids your body needs, while remaining naturally low in calories.
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Corned fish: Traditional Caribbean Sun-Dried Salted Fish
Costillas de Gamitana: Fried Tambaqui Fish Ribs
Sábalo con Coco: Colombian Coconut Tarpon
Pescado en Salsa de Naranja Agria: Colombian Sour Orange Fish