There is an old Slovenian saying that fish must swim three times: first in water, then in oil, and finally in wine. In keeping with this saying, the subtle taste of this recipe goes beautifully with a good white wine.
This recipe is known as "Na Tržaški Nacin", or "Fish as from Trieste", and any fatty fish can be substituted effectively for the catfish. Although fairly simple, those who have had this recipe often consider it hands-down the best recipe for catfish.
Pljeskavica (pl-yes-ka-vee-tsa) and cevapcici (che-vahp-chee-chee) are traditional and (understandably) well-loved foods in the Balkans, including Slovenia, Croatia, Bosnia, Serbia, and others. In essence, they are their version of hamburgers (or hamburger-sticks.) They are nearly as easy to make, but much tastier than their American counterparts. They are best if started early in the day, or even the day before, they are planned to be cooked; this allows time for the flavors to blend together. They can be cooked in almost any manner, including pan-frying, broiling (in the oven), or grilling. My personal preference is far and away for grilling.
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