Catfishes are a family of marine ray-finned fishes from the order of percussion, a valuable commercial object (we distinguish them from the same fish from the family of salmonids and moray eels). This fish is quite large, the flesh of the catfish is tender, very fatty and slightly sweet, with a minimum of bones in the body. The nutritional value of this species is very high: its meat contains many useful substances, vitamins, microelements and omega-3 polyunsaturated fatty acids.
What can you make from catfish?
It is best to cook such fish for a couple or on a grill (for a very short time), of course, it can be boiled, stewed with vegetables, pickled, salted, dried and smoked (by the way, a wonderful snack for beer). And you can also cook a catfish in the oven or catfish in a multivark . Definitely you can say that fry catfish makes sense only in batter, otherwise the fish will "spread out" in a pan, melted into fat. In general, it is better not to expose it to long heat treatment.
Dishes from catfish
Catfish meat can be used as a filling for baking. Cake with catfish will be very satisfying - this dish is great for cold days.
Pie with catfish - recipe
Ingredients:
- fillets of catfish - 500 g;
- ready-made dough - 500 g (yeast, bezdozhzhevoe, flaky);
- boiled long grain friable rice - 200 g;
- onion - 1 pc .;
- lemon juice - to taste;
- garlic - 3 cloves;
- vegetable oil - 3-5 st. spoons;
- ground black pepper - to taste;
- chopped herbs of parsley and other fragrant herbs - 2-4 tablespoons;
- dry spices - to taste;
- salt - to taste.
Preparation
While the rice is boiled, chopper meat is cut into small pieces, salted and marinated in lemon juice with pounded garlic, ground pepper and dry spices for 30 minutes at least, to somewhat ennoble the smell and taste. After this time, we throw off the marinated pieces of fish into a colander to remove the remains of the marinade. The dough is divided into two parts. We roll the layer from the first part (not too thinly) and lay it on a greased baking tray or in a mold (with not too high sides). From above lay a low layer of rice and level. Over rice - pieces of catfish, which sprinkle evenly chopped herbs and from above add a thin layer of rice again. All evenly watered with vegetable oil. Cover the second layer of dough and connect the edges. Give the cake 20 minutes to go. During this time we warm up the oven to about 200º C. We pierce the pie in several places. Bake for about 40 minutes. The fat of the catfish and the flavors of the green will imbue the rice - it will be very tasty. Of course, you can also compose an open pie, then from above we make a "lattice" of thin dough strips, which we connect to the edges of the lower layer.
How to pickle the catfish?
Ingredients:
- catfish - 3 kg;
- salt - 5-6 tbsp. spoons;
- a mixture of spices - to taste.
Preparation
An approximate calculation for salting oily fish, including wolffish, is as follows: 1 kg of fish - 1-2 tablespoons of salt. If the salt in a "dry" way - the salt must necessarily be large. If the salt by "wet" method - in brine - we dilute the salt so that the raw egg pops up.
You can add 2 tbsp. spoons of salt 1 teaspoon of sugar, which will give the fish a more delicate taste.
When salting wolffish it makes sense to actively use spices: bay leaves, peppercorns, cloves, seeds of anise, caraway, fennel, coriander and other spicy fragrant plants. The use of spices ennobles the taste of this fish. When pickling you can use fresh fragrant herbs.
If we solimetage the catfish in large pieces by the "dry" method, then wrap the salted fish in clean paper or linen cloth, and then leave in the freezer for a day. Slightly thaw for another 2 hours on the shelf of the refrigerator.
How to salt a catfish in a fast way?
Ingredients:
- fillets of catfish - 500 g;
- salt - 1 tbsp. a spoon;
- lime - 2 pieces;
- red hot pepper - to taste;
- garlic - 2 cloves;
- onion - ½ pc.
Preparation
To cook the catfish quickly, cut the fillet into small pieces, add salt, put it into a tight container and add the juice of lime or lemon, hot pepper and garlic, you can have onions. Stirring. After 15 minutes the fish is ready.