Catfish is a family of marine ray-finned fish from the perch-like order, a valuable commercial object (we distinguish it from the fish of the same name from the salmon and moray families). This fish is quite large, catfish meat is tender, very fatty and slightly sweet, there are a minimum of bones in the body. nutritional value of this species is very high: its meat contains many useful substances, vitamins, trace elements and omega-3 polyunsaturated fatty acids.
What can be cooked from catfish?
It is best to steam or grill such fish (for a very short time), of course, it can be boiled, stewed with vegetables, marinated, salted, dried and smoked (by the way, a wonderful beer snack). And you can also cook or. We can definitely say that it makes sense to fry catfish only in batter, otherwise the fish will “spread” in the pan, melting into fat. In general, it is better not to subject it to a long heat treatment.
Catfish meat can be used as a filling for baking. Catfish pie will turn out to be very satisfying - such a dish is great for cold days.
Catfish Pie - Recipe
Ingredients:
- catfish fillet - 500 g;
- ready dough- 500 g (you can use yeast, yeast-free, puff);
- boiled long grain crumbly rice- 200 g;
- onion - 1 pc.;
- lemon juice - to taste;
- garlic - 3 cloves;
- vegetable oil - 3-5 tbsp. spoons;
- ground black pepper - to taste;
- chopped parsley and other aromatic herbs - 2-4 tablespoons;
- dry spices - to taste;
- salt - to taste.
Cooking
While the rice is boiling, cut the catfish meat into small pieces, add salt and marinate in lemon juice with crushed garlic, ground pepper and dry spices for at least 30 minutes to slightly ennoble the smell and taste. After the specified time, we discard the marinated pieces of fish in a colander to remove the remnants of the marinade. We divide the dough into two parts. We roll out the layer from the first part (not too thin) and place it on a greased baking sheet or in a mold (with not too high sides). Place a thin layer of rice on top and spread evenly. On top of the rice - pieces of catfish, which we sprinkle with evenly chopped greens and again add a thin layer of rice on top. Drizzle everything evenly with vegetable oil. Cover with the second layer of dough and connect the edges. Let the cake rest for 20 minutes. During this time, we heat the oven to approximately 200º C. We pierce the cake in several places. Bake for approximately 40 minutes. Catfish fat and aromas of greens will soak the rice - it will be very tasty. You can, of course, open pie compose, then from above we make a “lattice” of thin strips of dough, which we connect with the edges of the lower layer.
How to pickle catfish?
Ingredients:
- catfish - 3 kg;
- salt - 5-6 tbsp. spoons;
- a mixture of spices - to taste.
Cooking
An approximate calculation for salting fatty fish, including catfish is as follows: for 1 kg of fish - 1-2 tablespoons of salt. If we salt in a “dry” way, the salt must be coarse. If we salt according to the “wet” method - in brine - we dilute the salt so that a raw egg popped up.
Can be added to 2 tbsp. tablespoons of salt 1 teaspoon of sugar, which will give the fish a more delicate taste.
When salting catfish, it makes sense to actively use spices: bay leaf, peppercorns, cloves, anise seeds, cumin, fennel, coriander and other spicy fragrant plants. The use of spices ennobles the taste of this fish. When marinating, you can use fresh aromatic herbs.
If we salt catfish large pieces according to the “dry” method, then we wrap the salted fish in clean paper or linen, and then leave it in the freezer for a day. Lightly defrost for another 2 hours on the shelf of the refrigerator.
How to salt catfish in a fast way?
Ingredients:
Cooking
To cook catfish quickly, cut the fillet into small pieces, add salt, place in a cramped container and add lime or lemon juice, hot peppers and garlic, you can onion. We mix. After 15 minutes, the fish is ready.
One of my family's favorite fish recipes is fish marinated with carrots and onions. I remember how, as a child, my mother cooked fish marinated with carrots and onions, and we, enjoying the amazing aroma from the oven, looked impatiently into the kitchen - when they would call us to the table ...
Perhaps this dish can be put on a par with classic recipes Soviet era, such as "Olivier", "Mimosa" and " Prague cake”- their popularity can only be envied.
About this mother's dish, without exaggeration, one can say: "you will swallow your tongue under the marinade." I cook the recipe for fish marinated with carrots in the classic version quite often, especially in winter. In order for the fish fried under the marinade to turn out tasty, only one condition is needed: the fish fillet must be pitted. Cooking fish under the marinade is not a complicated process: all the ingredients are available, and this process does not take much time.
I tried marinated fish in the classic version in many places: in the factory canteen, in sanatoriums, in pioneer camps, in cafes ... but the most delicious fish under the marinade is obtained according to my mother's recipe. Moreover, cold fish marinated with carrots and onions seems to me tastier. I really hope that you will also like my modest recipe for fish marinated with carrots.
Ingredients:
- 1 kg catfish fillet (hake, pollock, perch, etc.);
- 2 eggs;
- 2 bay leaves;
- 0.5 cups of flour;
- 1/3 cup vegetable oil;
- 2 large onions;
- 2 large carrots;
- 4 tablespoons of tomato sauce;
- 1-2 bay leaves;
- 6-8 black peppercorns;
- salt and pepper to taste.
How to cook marinated fish:
We cut the thawed fish fillet into approximately the same, not very large pieces (4-5 cm).
Salt and pepper the fish pieces to taste.
In a separate bowl, beat eggs with salt and pepper.
Pour flour onto a plate.
Roll each piece of fish first in flour.
And then dip in the egg.
We spread the pieces of fish in a well-heated pan with vegetable oil.
Fry the fish fillet on each side until golden brown.
Peel the onion and cut into half rings.
We clean the carrots and rub on a coarse grater.
We pass the carrots on vegetable oil until soft, 10-12 minutes.
Transfer the carrots from the pan to a large bowl.
Fry the onion in vegetable oil over low heat until light golden brown, also 10-12 minutes.
We put the onion to the carrots, add the tomato sauce.
Salt and pepper to taste onions and carrots and mix.
Lay the fish in a single layer in a baking dish. It is not necessary to pre-lubricate the mold with oil.
Put the vegetables on top of the layer of fish in a baking dish.
Top with bay leaf and peppercorns.
We cover the form with a lid and bake for 20-25 minutes in an oven preheated to 180 degrees.
Catfish is a tricky fish. It is tasty and healthy, but not always and not everyone succeeds in preparing it in the usual way: sometimes only an unintelligible something remains in the pan, which was a fish two minutes ago, so many housewives go to different tricks to keep the shape of the catfish - they throw it into boiling water, fried in flour in hot oil and so on. But in fact, all this is not necessary, there are only two rules that are worth remembering. First, when buying catfish, try to choose fish with a spotted rather than blue skin - its meat is denser. Secondly, follow this recipe: the catfish comes out amazing, although you can cook any white fish in the same way if you wish.
The best catfish in the world
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Cut the fillet portioned pieces- for this, you can take a ready-made fillet, or you can buy a thick catfish steak and cut it at home, removing the bones and skin. Combine water and sugar, stir until completely dissolved, dip the catfish fillet in the brine and leave it there for half an hour. This approach allows you to get more juicy fish, and in the case of catfish, it also makes its meat more dense. After removing the catfish from the brine, rinse it in running water to wash off the salt from the surface of the fish, and pat dry with paper towels.
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Pack the catfish with a piece of butter in a vacuum or ziplock bag. You can additionally season the fish lemon zest and thyme, or you can leave it as is to preserve the original taste of the catfish. Cook the catfish sous vide at 50 degrees for 1 hour, then remove the fish from the bag and pat dry again. Place a non-stick skillet over medium-high heat, melt a stick of butter in it and fry the fish until crispy, then serve seasoned with freshly ground pepper and a drizzle of lemon juice.
The catfish is a representative of the perch-like order. The fish is impressive in size, reaches a length of 1.5 meters and weighs about 25 kg. It has large, approximately like a dog's teeth. There are five types of catfish. Meanwhile, in domestic stores, two of them are most often found: spotted and blue.
Catfish meat is juicy and delicate in taste, as the fish is very fatty. The fat content reaches 5.3 g per 100 g of product. In addition, catfish is a source of valuable vitamins and minerals needed by the body. To keep them in the maximum quantity, Let's take a closer look at how you can cook fish such as catfish. Recipes in the oven are just presented in our article. Let's start with classic version cooking.
Blue catfish in the oven with lemon
To prepare catfish according to this recipe, you will need two medium-sized steaks. By the way, fish can be sold both fresh and frozen. What to do in this case? How to cook frozen catfish steak? can only be baked defrosted, so the steaks will need to be shifted from freezer on the bottom shelf of the refrigerator. At room temperature defrosting any fish is strictly not recommended.
According to the recipe, rinse two steaks, remove excess moisture with a paper towel, salt and pepper on all sides. Then put the catfish in a refractory form and sprinkle with the juice of half a lemon. This will keep the structure of the fish and prevent it from falling apart during cooking. Next, the form with steaks must be covered with foil and sent to the oven, heated to 190 degrees, for 30-40 minutes. The exact cooking time depends on the size of the steak.
Delicious catfish baked in foil with cheese and vegetables
Before sending the steak to the oven, you need to prepare an onion-carrot "blanket" for it. To do this, vegetables (1 onion and 1 carrot) are fried in a pan in a small amount vegetable oil.
For this recipe, a large catfish steak (300 g) should also be salted and peppered. Then put the fish on the foil, greased with oil, and on top of it - fry the onions and carrots. Close the catfish tightly with foil and put in the oven for 30 minutes (180 degrees). After the specified time, remove the fish, sprinkle with grated cheese (150 g) and continue to bake for another 10 minutes.
This is one of the most simple options how to cook catfish (steak) in the oven. As a side dish, rice or vegetables are suitable.
in cream
Delicate in taste, the catfish becomes simply melting in your mouth if you cook it in cream. To do this, the steak must be salted, peppered, sprinkled with lemon juice and poured with cream (10%). After that, the form with fish can be sent heated to 190 degrees.
This is exactly the very simple recipe for how to cook catfish (steak) in the oven. It takes only 40 minutes to prepare, and the structure is very similar to fatty salmon. Serve fish with rice or vegetables.
How to cook catfish (steak) in the oven with tomatoes and onions?
To prepare catfish according to this recipe, you will need 1 kg of fish steaks. They will need to be washed, dried with a paper towel and grated with salt and pepper. Then put the steak in a mold, sprinkle with the juice of one large lemon and refrigerate for 30-60 minutes.
At this time, prepare dressing or sauce for fish. To do this, fry onion (0.4 kg), chopped into thin half rings, in olive oil, then add tomatoes (1 kg), diluted in ¼ of a glass of water tomato paste½ cup white or red wine, salt to taste, sweet paprika(1 tsp), sugar and cinnamon (¼ tsp each). Cook the fragrant mixture for 15 minutes, after which it must be poured over the steaks and sprinkled with chopped parsley.
This is one of better ways how to cook catfish. The steak in the oven is baked in just 30 minutes, while every 10 minutes it needs to be watered. tomato sauce. The dish goes well with rice, bulgur, couscous and other cereals.
in the oven in ginger-garlic marinade
There are several best recipes baking this oily fish. One of them just talks about how delicious it is to cook catfish steak in the oven.
Step by step cooking is as follows:
- Preheat oven to 200 degrees.
- Combine in one bowl butter(2 tablespoons), parsley and olive oil(1 tablespoon each), grated ginger and lemon zest (½ teaspoon each), crushed garlic clove. Mix well, add salt and hot pepper to taste.
- Rub the steak with salt, put in a baking dish and spread the marinade on top.
- Send the fish to the refrigerator for 10 minutes, and then rearrange the form in the oven.
- Bake catfish for 30 minutes.
Serve the finished dish with spinach or other vegetable side dish.
Catfish with vegetables in soy sauce
You can cook catfish from steaks interesting dish in soy sauce. Meanwhile, in order for the fish to really succeed, the following two points should be taken into account:
- A baking sheet with catfish must be placed only in an oven preheated to the desired temperature. Otherwise, the fish will lose its shape and simply spread. For the same reason, it is not recommended to fry it in a pan.
- It is advisable to salt and sprinkle the catfish with lemon at the very beginning of cooking. This will preserve the structure of the fish and provide an attractive appearance to the dish.
At the very beginning of cooking fish, you should preheat the oven to 200 degrees. Then chop the vegetables green onion, carrots and peppers) into thin strips, about 5 cm long. Salt and pepper the steaks (4 pcs.), Put them in a small-sized form. Further on the fish pieces must be distributed vegetable mix and pour the catfish soy sauce(½ cup). Bake the steaks in the oven for 30 minutes, basting them occasionally with the sauce. It is important not to overdo it with salt, which is already present enough in soy sauce.
Serve catfish prepared according to this recipe with rice or Chinese noodles.
