Catfish is not an easy fish, and inexperienced cooks often consider it inedible simply because they do not know how to cook it properly. Without a doubt, it is difficult to prepare this fish, but having delved into all the subtleties of the cooking process, you can turn a delicacy inhabitant of the seas into an exquisite dish that you will certainly have to taste.
In this article, we'll figure out how to make catfish and cutlets from it. Well, if you prefer catfish in the oven or roasted sea bass , then we can help you with the advice.
How to fry catfish?
Often mistresses complain that the delicate and extremely useful fillet of catfish during frying turns into a mushy mass unsuitable for consumption. Well, that's right, if you cook improperly, the fish can easily acquire a jelly-like consistency, but in order to avoid this it is enough to know a few subtleties.
First, give preference to fresh, not frozen fish. Of course, this rule applies not only to wolffish, but unlike it, some aquatic inhabitants are better able to maintain their shape after defrosting, which is not characteristic of catfish. If you still can not get a fresh steak, make sure that the fish before the frying is completely unfrozen, in this case, during cooking, water will not leave it, and the fillet will retain a dense structure. Secondly, lower the steaks in the brine before roasting, this simple procedure will make the fish more dense. The method of pre-salting is simple: in two glasses of water, dilute 3 tablespoons of salt and put the fish into the resulting solution for 2 hours, just before frying. After enough rinse the fish and dry it, and then you can start cooking.
Adhering to these two subtleties, you certainly will not stay without dinner from the catfish.
Fried catfish - recipe
Ingredients:
- catfish (steak) - 0.5 kg;
- egg - 1 piece;
- milk - 30 ml;
- flour - 1 tbsp. a spoon;
- bread crumbs - 4 tbsp. spoons;
- vegetable oil - for frying;
- salt, pepper - to taste.
Preparation
Steak the catfish washed and dried. In a small bowl, beat the egg and milk, dip the fish and leave for 30 minutes. After the time, the steak from the catfish should be seasoned, rolled in flour, then re-immersed with egg-milk mixture and sprinkled with breadcrumbs.
Fry the catfish on a hotly heated frying pan in a large quantity of oil (the thickness of the oil layer in a frying pan is about 0.5 cm), to a golden color on both sides. Fried catfish is served on a warm plate with vegetables and lemon slices.
Catfish in batter
Ingredients:
- fillets of catfish - 500 g;
- dried fennel - pinch;
- lemon - 1 piece;
- flour - 4 tbsp. spoons;
- egg - 1 piece;
- beer - 100 ml;
- salt, pepper - to taste.
Preparation
We remove the filbert of the catfish from the bones. In a small bowl we mix medium-sized beets of beer, chicken eggs, flour and spices. Peeled and dried pieces of fish are dipped in the resulting mixture and fried in hot vegetable oil until golden. Before serving, pour the fish with lemon juice and sprinkle with pepper.
Cutlets from catfish - recipe
Ingredients:
- fillets of catfish - 500 g;
- egg - 1 piece;
- onion - 1 pc .;
- bread crumbs - 100 g;
- vegetable oil - for frying;
- salt, pepper - to taste.
Preparation
Onions finely chopped and fried until transparent. With the help of a meat grinder or a blender, chop the catfish fillets. Mix fried onions, minced fish, egg and spices. We throw a tablespoon of the obtained fish mass in a bowl with breadcrumbs, crumble and form cutlets. Fish cutlets from catfish are first fried until golden, and then put in the oven for 10-15 minutes at 180 degrees. Bon Appetit!