Fried catfish steak recipe. How to cook blue catfish steak? How to cook blue catfish with rice in the oven

Fish, sea or river, should be in the diet of both adults and children at least once a week. The variety of fish on the market and in supermarkets allows everyone to choose a product that suits their taste and budget. Many people choose catfish fillet. We will discuss how to cook catfish (steak) in a frying pan in today’s article.

Catfish steak in a frying pan: recipe with photos

Catfish belongs to the perch family, and this marine representative lives in northern waters. Fish fillet is white in color and has a sweetish taste. In terms of its nutritional value and the amount of micro- and macroelements, catfish is in no way inferior to trout or salmon.

Cooking catfish is difficult, as professional chefs say. Fish fillets spread during the heat treatment process, the only exception being the steaming method.

But if you first bread the steaks in flour or thick egg batter, then the catfish pieces will remain whole. It is not recommended to cut the catfish fillet too finely; try to chop the carcass into large pieces or buy already cut steaks.

On a note! To eliminate the fishy smell, first pour freshly squeezed lemon juice over the steaks.

Compound

• 150 g catfish steak;
• freshly squeezed lemon juice and salt to taste;
• a little premium wheat flour;
• for frying, refined sunflower seed oil;
• pepper mixture and seasoning for fish dishes to taste.

Preparation

Step 1. Traditionally, we start by preparing the ingredients.

Step 2. Thaw the catfish steaks and rinse thoroughly with running water.

Step 3. Remove excess moisture with a paper towel.

Step 4. Rub the catfish steak with sea salt, pepper mixture and universal seasoning for fish dishes.

Step 5. Leave the catfish steaks in this form for a quarter of an hour to marinate.

Step 6. Pour the sifted flour into a separate plate.

Step 7. Dredge the fish fillet pieces in flour.

Step 8. Heat a frying pan, preferably a grill, over a fire. Add refined sunflower seed oil.

Step 9. Place the steaks and fry evenly until golden brown.

Step 10. Place the fried catfish steaks on a plate. Pour over freshly squeezed lemon juice.

Step 11. Serve the fish to the table, garnishing with dill sprigs.

Step 12. The catfish fillet turns out soft, as if it melts in your mouth.

Tender catfish fillet in batter

Not sure how to fry catfish steaks in a pan? Prepare a batter of eggs and mayonnaise sauce for the fish fillet. Fish fried in double breading will retain its integrity and will turn out incredibly tasty and tender.

Compound

• 0.6 kg catfish fillet;
• 0.1 l mayonnaise sauce;
• salt and ground allspice to taste;
• 2 pcs. chicken eggs;
• refined sunflower seed oil;
• premium wheat flour.

Preparation

Step 1. Prepare the catfish steaks in advance. Defrost fish fillets naturally.

Step 2. Thoroughly rinse the fish pieces with running water and remove any remaining moisture with paper towels.

Step 3. If necessary, cut the fish steaks in half.

Step 4. Sift premium wheat flour into one bowl.

Step 5. Break chicken eggs into another bowl.

Step 6. Add mayonnaise sauce to the eggs. It is better to choose a product with the maximum percentage of fat content or home-made mayonnaise.

Step 7. Using a hand whisk, beat these ingredients until you obtain a homogeneous consistency.

Step 8. Rub the catfish steaks with sea salt, allspice and universal seasoning for fish dishes.

Step 9. Marinate the fish fillet for 10-15 minutes.

Step 10. Pour refined sunflower seed oil into the frying pan and heat it.

Step 12. First roll each steak in flour.

Step 13. Then dip the catfish fillet pieces into the egg-mayonnaise mixture.

Step 14. Roll in flour again. It turns out to be a double batter.

Place the catfish steaks in a frying pan and fry until golden brown. Please note that you cannot cover the pan with a lid while frying the catfish.

Using a modern kitchen gadget

You already know how to cook catfish (steak) in a frying pan. But this is not the only way to prepare fish fillets. Catfish turns out incredibly tasty in the oven on a bed of vegetables. The fish is also boiled, and to prevent the fillet pieces from falling apart, they are placed in a plastic bag. Steamed catfish retains all its beneficial properties.

Catfish in a slow cooker turns out tasty and juicy. You need to cook fish steaks in the “Frying” or “Baking” mode.

On a note! Fried catfish steaks are served with vegetables, fresh or stewed, mashed potatoes or boiled rice. You can add spicy sauces and herbs to taste.

Compound

• 2 pcs. catfish steaks;
• pasteurized cow's milk with any percentage of fat content – ​​50 ml;
• chicken egg – 1 pc.;
• 3 tbsp. l. premium wheat flour;
• 3 tbsp. l. breadcrumbs;
• refined sunflower seed oil – 2 tbsp. l.;
• salt, pepper mixture and spices to taste.

Preparation

1. We take the catfish steaks out of the freezer and defrost naturally.
2. Thoroughly wash the pieces of fish fillet under running water and dry.
3. If desired, you can sprinkle the fish with freshly squeezed lemon juice.
4. Rub each steak with medium-ground sea salt, pepper mixture and seasonings for preparing fish dishes.
5. Leave the catfish fillet pieces in this form for 5-10 minutes.
6. Break a chicken egg into a separate bowl.
7. Add 50 ml of pasteurized cow's milk to it.
8. Using a whisk by hand or a blender, beat these ingredients until you obtain a homogeneous consistency.
9. Pour the milk-egg mixture over the catfish steaks and send the fish to infuse in the refrigerator for one hour.
10. In a separate bowl, combine sifted premium wheat flour and breadcrumbs.
11. Pour refined sunflower seed oil into a multicooker container.
12. We activate the “Baking” program mode and heat the vegetable oil for three minutes.
13. Bread the catfish steaks in a mixture of breadcrumbs and flour.
14. Place in a multi-cooker container and fry evenly until an amber crust appears.

Cooking catfish steaks is not difficult if you follow a few tips. To prevent fish pieces from falling apart, use batter or fry the fillets in a grill pan. Bon appetit!

Sometimes it happens that you want to try something new, but the entire range of products presented in the store is quite monotonous. In this case, it is best to pay attention to seafood and fish; we offer you an exotic version of fish meat and the same recipe for its preparation - how to fry catfish in a frying pan. This fish does not have the best reputation among chefs, but in vain, because when properly fried, its meat turns out to be very tender, with a refined taste.

How to properly and tasty fry catfish in a frying pan

• If you have watched any cooking videos where catfish is cooked in a frying pan, you have probably noticed that it is denser than what is presented in stores.

The fact is that this is a spotted or striped catfish, while the blue fish has a jelly-like structure - it is better to bake, salt or smoke it.

• If desired, you can also fry blue catfish. To do this, you will have to use batter or soak the pieces of fish in a saline solution for a couple of hours.
• A vinegar marinade will also help make the fish more dense, but the taste of such catfish will not be the best.
• To maintain the integrity of the pieces, cut them larger. Thin steaks are more likely to simply spread across the pan.

• The cutting process will be simplified many times if you cut not completely defrosted meat, but slightly frozen one.

To turn the pieces of catfish, it is best to use tongs or two spatulas - this way you will protect yourself from the steaks spreading.

• How long does it take to fry catfish? Usually this fish takes 8 minutes on each side, but this figure largely depends on the thickness of the steak and the temperature of the meat when placing it in the pan. Therefore, it is better to focus on the appearance of the fish. If a crust appears, turn it over.
• When frying catfish, never cover the pan with a lid, otherwise it will definitely turn into mush.

A simple recipe for catfish fish in a frying pan

Ingredients

• Frozen catfish— 500 g + -
• — 100 g + -
• Spices for fish - to taste + -
• — to taste + 1 tbsp. l. for brine + -
• - taste + -
• - for frying + -
• - 4 tbsp. + -

How to make delicious homemade fried catfish

• Let our fish thaw a little, after which we cut it into steaks 4-5 centimeters thick.
• Prepare the brine in a bowl: mix water and 1 tablespoon of salt, stir until completely dissolved and add the fish here. Let it salt for 2-3 hours.
• Pour flour, black pepper and fish spices into a bowl - mix everything well and pour onto a plate.
• Remove the fish from the brine, place it on paper towels and let the excess water drain.
• Pour vegetable oil into a frying pan and heat over medium heat.
• Dredge each catfish steak in the seasoned flour mixture and then fry in oil.

• After the golden crust appears, turn the fish over to the other side and fry for the same amount.

This catfish should be served hot with your favorite side dish, such as mashed potatoes or rice.

A simple recipe for catfish fried in batter in a frying pan

To prevent catfish meat from spreading, it is not at all necessary to use only brine. You can simply dip each steak in the batter, which will protect the tender meat while frying.

Ingredients

• Frozen catfish – 500 g;
• Wheat flour – ½ cup;
• Milk – ½ cup;
• Chicken eggs – 2 pcs.;
• Sunflower oil - for frying;
• Lemon – 1 fruit;
• Salt and pepper - to taste.

How to easily make catfish in a frying pan in batter step by step

1. Let the fish defrost slightly, then cut it into small steaks 3 centimeters thick.
2. When it is completely defrosted, drain the released water and squeeze the juice of one lemon into a bowl. Mix well and let the meat absorb the aromas of the fruit and marinate properly.
3. Meanwhile, prepare the batter. To do this, pour milk into a suitable container and break the chicken eggs. Add salt and pepper here and lightly beat the future batter with a fork or whisk.
4. Gradually we begin to introduce flour into the liquid, not forgetting to stir the mass all the time. The batter should be homogeneous and quite thick.
5. Place a frying pan on the stove, pour vegetable oil into it and let it heat up properly. Meanwhile, dredge each steak in flour.
6. From the flour coating, transfer the catfish into a container with batter, and then into a frying pan. Fry the fish over high heat for a couple of minutes on one side, then on the other, then reduce the heat and cook the steak until cooked for 5 minutes.

Marinating will help the catfish lose its gummy texture but still remain tender. The breading will retain all the juices inside the fish pulp, and will also prevent it from losing its shape.

Catfish steaks cooked at home on a grill pan

If you have ever cooked fish steaks on a grill pan, then you probably know that they turn out very juicy and incredibly tasty. Catfish is no exception, but for the dish to be truly successful, you must strictly follow our step-by-step instructions.

Ingredients

• Spotted or striped catfish – 500 g;
• Lemon – 1 pc.;
• Salt, pepper - a pinch;
• Vegetable oil - for frying;
• Paprika - a pinch;
• Cream – 200 ml;
• Butter – 30 g;
• Hard cheese – 70 g.

How to properly make catfish fillet on a grill pan at home

1. As usual, defrost the catfish a little and cut it into steaks. After this, squeeze the lemon juice into a bowl and move the pieces of fish here.
2. While our fish is marinating, we will prepare the sauce - we will pour it over the catfish pieces after frying.
3. Melt the butter in a small saucepan, then pour in the cream and grate the cheese. Add paprika, stir and wait for the sauce to thicken slightly. Remove from heat and set aside for a while.
4. Rub the catfish pieces with salt and pepper.
5. Lightly grease the frying pan with sunflower oil and heat over medium heat. After a couple of minutes, add the steaks and fry them for about 8 minutes.
6. Then use tongs to turn the fish over and fry it the same amount on the other side.
7. Place the finished steaks on lettuce leaves and pour our sauce on top of each piece.

Now, knowing how to fry catfish in a frying pan, you can delight your loved ones with an original fish that has a rather exotic texture and taste. Remember that the secret of this fish is in its proper preparation, and the frying process itself is quite simple and standard.

Catfish is a fatty and tasty sea fish that lives in the northern seas. It has a rather intimidating appearance, for which it received its second name - “sea wolf”. Individual individuals can be very large - up to 1 meter in length and up to 30 kg in weight. Despite its unattractive appearance, many gourmets consider its meat very tasty and delicacy.

It is very juicy, slightly sweet in taste. The undoubted advantage of this fish is that it contains few bones. The difficulty is that it is not easy to prepare. When frying catfish in a frying pan, its pieces may fall apart. This is due to the fact that catfish fillet has a loose, watery consistency. If you still master the preparation of catfish, this will give the diet a special uniqueness

Preparation

It is best to choose fresh catfish, not frozen. Frequent freezing and thawing does not have the best effect on the delicate meat of catfish, thereby further complicating its preparation. The eyes of the fish should not be cloudy - it is not too fresh.

Before cooking, the fish must be cut into portions. This can be done without waiting for complete defrosting - it will be easier. You can, on the contrary, wait until it is completely defrosted, allow the excess moisture to drain and only then cut it into pieces.

Catfish should never be defrosted in the microwave or in hot water. Additional ways to make the fillet a little firmer include placing it in a brine before frying or boiling it for a short amount of time. When the necessary pieces are ready, you can start cooking.

How to fry

To prevent catfish pieces from falling apart during frying, it is necessary to pre-soak them in a salt solution. In this case, they will no longer need to be salted. For brine, take 1 glass of water, 1.5 tablespoons of salt. How long to leave the fish in the brine: approximately 20-30 minutes. You need to fry for 5-7 minutes on each side.

In a frying pan

Before cooking, you need to heat the frying pan well, then pour 100 ml of vegetable oil into it and heat it for 2 minutes. This is necessary so that the fish does not fall apart during frying. Then the heat needs to be reduced so that it is slightly above average. Pour a small amount of flour into a separate plate and coat each piece evenly with it. After this, place the fillet in a frying pan and fry for 5 minutes so that the catfish does not burn. Then, turning over, fry the same amount on the other side.

Breaded

If we cook catfish in batter, it does not fall apart and it turns out very tender and juicy.

Ingredients:

• 500 g catfish meat;
• 100 ml oil;
• 2 tbsp. flour;
• 2 pcs. eggs;
• 2 tbsp. l. mayonnaise;
• 2-3 orange slices;
• 10 pieces. olives;
• salt, pepper to taste, herbs for beauty.

Thaw the carcass, cut it into desired pieces, season with salt and pepper to taste. Beat the eggs in a separate bowl and mix with mayonnaise until smooth.

Pour oil into a frying pan, heat it up and you can lay out the fish, first dipping each piece into the batter. You need to fry the fillet on each side for 4-5 minutes. Fry it without a lid.

Breaded

Products:

• 700 g catfish in steaks;
• 3-4 tbsp. l. lemon juice;
• 200 g white bread;
• 0.5 tsp dry garlic and the same amount of pepper;
• 1 tsp dry dill;
• 150 ml oil;
• 1 PC. bay leaf, salt.

Thaw the fish and cut each steak in half along the spine. Place the fish in a saucepan, add water and add salt, bay leaf and pepper, and bring to a boil. Cook for another 10 minutes.

Remove the fish from the broth and let cool. Season with pepper, salt and sprinkle with lemon juice. Marinate for 15-20 minutes.

Dry the white bread in the oven, grind with a blender or coffee grinder until fine crumbs form. In a separate bowl, mix the crumbs, garlic, pepper and dill and bread the steak pieces in the resulting seasoning.

To properly fry fish in a frying pan, you must first heat it up and, once heated, set the heat to medium. You can start frying for 4-5 minutes on both sides until a golden crust forms.

Fried catfish can be placed on a platter, decorated with vegetables, and also served with salted vegetables.

Steaks

Ingredients:

• 3-4 catfish steaks;
• 100 g sifted flour;
• 100 ml vegetable oil;
• salt and pepper to taste.

Allow the fish to thaw well so that all the water drains away. Then sprinkle with salt and pepper and let sit for 20-30 minutes.

Heat a non-stick frying pan, add oil and heat. You can start frying the catfish.

Dredge each steak evenly in flour and fry over high heat until a delicious golden crust forms. Do not cover the pan with a lid, otherwise the fish will turn out more stewed than fried or even fall apart.

Catfish contains a lot of fish oil, as well as various amino acids and acids. Very high content of rare trace elements. Vitamins include A, B, C and D. The protein contained in this fish is very healthy and is perfectly absorbed. It has a fairly high calorie content for fish - 126 calories per 100 g of product.

Catfish meat is not dangerous to humans. However, even after cooking, meat may contain strong allergens. They can provoke allergic reactions in the body and even poisoning, especially if a person is allergic to seafood.

Everyone has long known about the benefits of fish, and in order for the product to bring benefits, you need to approach the cooking process wisely and carefully select products. If you want to make your diet varied and very tasty, you should definitely know how to fry catfish in a frying pan. Its delicious meat will open up new opportunities for you in the field of cooking and will become the basis for preparing various dishes.

How to properly and tasty fry catfish at home

In fact, you only need to know a few basic rules on how to properly cook catfish.

• Due to the large amount of fat, the meat of this healthy fish is very loose, and simply frying it in a frying pan will not work. The fish meat will simply spread over the utensils, and the dinner will be ruined. It is best to boil the fish in salted water over low heat before frying. How long to boil the catfish depends on the amount of product. On average, the fish needs to be cooked for 10 minutes until done.
• If the fish is frozen, you can steam it before frying. Place frozen fish in a steamer and cook for 20 minutes. You can also cook fish in a multicooker using the “STEAM COOKING” mode. Then you need to fry the catfish.
• After boiling, it is best to fry the fish in vegetable oil. How many minutes to fry the catfish depends on how you cook it. If you fry fish in batter, it will be ready within 15 minutes. The classic fried version in flour needs to be cooked a little less, approximately 5-6 minutes on each side. Only frying should take place over medium heat.
• If you want to prepare a delicious fried catfish dish, then when choosing, give preference to the spotted variety of this fish. Traditional fried fish in flour will fry well in small pieces in a lot of oil. If you do not boil it first, the low-calorie fish will be several times higher than its original energy value.

Step-by-step recipe for fried catfish in aromatic breading

Most culinary sources exaggerate the difficulty of cooking catfish at home. If you make a dish from high-quality raw materials, then in any case the final treat will delight you with its taste and aroma.

It is best to fry breaded fish, and to make the food extraordinarily tasty, you can add aromatic seasonings.

Ingredients

• Frozen catfish - 700 g (steaks);
• Lemon juice - 3-4 tbsp;
• Salt, pepper - to taste;
• White bread - 200 g;
• Dried garlic - 0.5 tsp;
• Paprika - 0.5 tsp;
• Dried dill - 1 tbsp;
• Vegetable oil - 150 ml;
• Bay leaf - 1 pc.

How to make breaded fried catfish at home

1. Defrost the catfish naturally at room temperature. Divide each steak into two parts and place the fish in a small saucepan. Fill the container with the fish with clean water, add a little salt, add a bay leaf and boil it for 10 minutes after boiling.
2. Then remove the fish pieces with a slotted spoon to a plate and cool. Season with salt, pepper and lemon juice over the catfish. Leave the fish aside for 15-20 minutes to marinate.
3. Cut white bread into small squares and dry in the oven. (The bread can be used with additives, such as herbs or seeds). Afterwards, grind the crackers in a coffee grinder or blender.
4. In a deep bowl, combine crushed bread, dried garlic, dill and paprika. Bread the boiled catfish in a flavorful mixture before frying.
5. Heat 30 ml of vegetable oil in a deep frying pan and fry the fish pieces over medium heat. Cook catfish on each side for 4-5 minutes until golden brown.
6. Bread the rest of the fish and fry in vegetable oil until cooked.

Place the prepared product on a beautiful dish and decorate the treat with fresh vegetables. You can also serve fried fish with pickles and canned tomatoes or peppers.

Quick recipe for frying catfish fillet in batter

Ingredients

• Catfish fillet – 500 g + -
• — 100 ml + -
• - 2 pcs. + -
• — 2 tbsp. + for breading + -
• Starch - 1 tbsp. + -
• - taste + -
• - 2 tbsp. + -
• - 2-3 slices + -
• - 10 pieces. + -
• Greens - for decoration + -

How to cook catfish fillet in batter in a frying pan step by step

1. Thaw the fish naturally (especially tender catfish meat should not be defrosted in the microwave or in hot water). Cut the fillet into small pieces and add salt and pepper to taste.
2. Break the eggs into a deep bowl and combine them with mayonnaise. Whisk the mixture until smooth. Then add wheat flour and starch, using a mixer, beat the batter for several minutes.
3. Take a large frying pan, pour in vegetable oil and put on fire. Dip the fish pieces in flour, then dip in batter and place in hot oil. Grill the catfish over medium heat for 4-5 minutes on each side.
4. Then place the cooked fish on a paper towel to remove excess fat. Afterwards, place the fried pieces on a plate.

Garnish the meal before serving with your favorite herbs, olives and a couple of orange slices. Instead of this citrus, you can use lemon or lime. Moreover, the fruit serves not only as a decoration - its juice will perfectly complement the taste of tender fish meat.

Now you know how to fry catfish in a frying pan yourself, which means that you will have another great treat in your arsenal of delicious dishes.

Not everyone knows how to cook catfish correctly so that it does not fall apart and retains its appearance. Capricious when cooking, the fish is one of the most delicious varieties, along with halibut or salmon, but its price is much lower due to the fact that it is in less demand.

The content of microelements, fatty acids, protein and vitamins in catfish is so high that this fish can be considered the most valuable dietary product. But its tenderness and the associated difficulties in creating dishes have earned catfish a bad reputation among housewives. And if people willingly take catfish products already prepared for consumption (cold and hot smoked fish), then fresh frozen fillets are undeservedly neglected.

The answer is simple: almost anything. It can be boiled and baked, fried in batter or breading, cooked into a pie, or made into very tender minced meat. The white meat of catfish is tasty, it is quite fatty and has almost no bones, it is sweetish and loose. This requires proper handling of the fish if you want to get a good result.

The first secret is that the fish must be kept in brine before cooking. The meat of fish of any breed becomes denser from exposure to salt. For catfish this is the most necessary effect. For brine you need 3-4 tbsp. dissolve the salt in 0.5 liters of water and place the fish in the solution for a period of 2 to 12 hours.

The second secret is that frozen fish must be thawed almost completely before cooking. This way it will quickly boil inside. The time required to prepare a piece of medium thickness is only 12 minutes. But this is only true for defrosted fish. The third secret is that for steaks that can be prepared from catfish, it is better to choose the tail parts of a motley fish.

Blue has more tender meat and is more likely to lose its shape when cooked.

How to fry such fish?

So how do you cook catfish steak? You need to take a piece weighing 0.5 kg from the tail section and cut it into layers 1.5 cm thick.

In addition, you will need:

• flour - for breading, as needed;
• salt, pepper - 1/2 tsp each.
• vegetable oil - 5-6 tbsp.

Mix flour with salt and pepper, heat a frying pan with vegetable oil very high. Bread the prepared steaks in flour with spices, rolling them in a fairly thick layer.

Place the pieces in heated fat and fry until a strong crust forms on one side. Turn over and fry on the other side. You can serve with boiled and fried potatoes and fresh vegetables.

Breaded

You can cook catfish deliciously in batter.

For the test you will need:

• milk - half a glass;
• flour - as needed;
• raw egg - 1 pc.;
• salt pepper.

Mix the egg and milk, add salt and pepper and add enough flour to make a thick dough with a creamy consistency. Pour oil into the frying pan so that the fish pieces drown in it about halfway. Heat the frying pan high.

Cut the catfish fillet into finger-thick layers. If desired, large pieces can be divided into smaller pieces or cut into cubes. Dip the pieces of fish into the batter, place them in a frying pan and fry until golden brown. This crust well preserves the delicate pulp of the catfish from the effects of a spatula or knife and prevents it from falling apart. You can serve the battered catfish either hot or cold. Fried fish recipes are not at all complicated.

How to boil it correctly?

To ensure that boiled steaks or fillets retain their shape, you can cook them in a special way. This method is called sous vide. All you need is the fish itself (about 0.5 kg), a little dill, 1 tbsp. vegetable oil and black or pink peppercorns.

To keep the pieces in shape, they will need to be wrapped in cling film. Place sprigs of dill and pepper on a piece of film, place the steak on top. Season it with salt, sprinkle a little oil and add more sprigs of dill and pepper. Wrap the film tightly around a piece of fish.

Heat the water to such an extent that many small bubbles appear in it, which break away from the walls and float up. If you have a kitchen thermometer, it is better to use it: the water temperature should be 70 0 C.

Place the steaks wrapped in film in water and cook without boiling for 20 minutes. A good addition to such fish would be a spicy sauce made from sour cream (100g), into which you need to squeeze out a garlic clove and add chopped dill and a whisper of salt. You can serve mashed potatoes as a side dish.

You can also bake a cake

For a quick dough without yeast you will need:

• flour - 0.5 kg;
• sour cream - 1 glass;
• butter - 2 tbsp;
• raw egg - 2 pcs;
• sugar - 2 tbsp;
• salt and soda - about 0.5 tsp each.

Grind the butter with salt and sugar, add the eggs and beat a little. Add soda to low-fat sour cream (you can use kefir or yogurt) and stir quickly. The sour cream will begin to increase in volume. Pour it into a bowl with a mixture of eggs and butter, add some of the flour and knead the dough. You may need to use a little more or less flour, but the dough should be quite soft and not stiff. Divide it in half and roll it into layers. Place one of them in a greased form. You can use other dough recipes that the hostess likes more.

Peel and thinly slice potatoes (2-3 medium-sized ones), place on the dough. Cut catfish fillet (0.5 kg) into 1 cm slices and place on top of the potatoes. Season with salt and pepper, lay out the onion (100 g) cut into rings and cover with a second layer of dough.

Pinch around the perimeter. Turn on the oven and preheat it to 180 0 C. Place the pie in the oven for 20-25 minutes and bake until golden brown. The tender fish cooks quickly and the pie with it turns out excellent.

Catfish meat also makes good minced meat for cutlets, cabbage rolls and other products. To make it, just pass the fillet through a meat grinder, adding onion and a little garlic. For 1 kg of fish you need to take approximately 150 g of onion and 2-3 cloves of garlic, grinding them in a meat grinder along with the fish. Season the finished minced meat with salt and pepper to taste.

To make cutlets, you need to add about 150-200 g of white bread pulp, soaked in milk and squeezed out of excess moisture, to the minced meat. To stuff vegetables or make cabbage rolls and meatballs, instead of bread, add 200 g of half-cooked rice.

There was nothing particularly difficult about preparing catfish dishes. It is quite amenable to culinary processing in any way, and tasty fish should not be excluded from the menu. You just need to prepare it correctly, based on the recipes given.