The catfish (lat. Anarhinchas) is also called the "sea wolf" for its impressive size and wide mouth with large and strong teeth with which it bites through sea shells. This large fish grows up to one and a half meters and sometimes weighs up to thirty kilograms. There are five species of catfish of the Okunevye detachment, which live in various seas and oceans of the world and swim mainly at a depth of 300-500 meters. Interestingly, this fish grows new teeth every year. And her skin is used for the production of handbags, bookbinding. In Greenland, it was used to make containers for picking berries.

Catfish meat

The main advantage is that the pulp has practically no bones. In addition, the meat of this monster is unexpectedly tender, very fatty, slightly sweetish - in general, yummy! It is a source of various vitamins, amino acids, trace elements. There are no carbohydrates in it, and the ratio of fats to proteins is one to four.

Cooking applications

If you are thinking about the question of how to cook catfish, do not rack your brains in vain. A lot of different dishes are made from it. Fish shops sell frozen catfish steak, already cut, in portions. It is good smoked, fried, boiled, stewed. Fish cakes are also made from this meat. It must be remembered that the flesh of the catfish is very loose, so you need to use various tricks so that it does not fall apart during cooking and does not "spread" over the pan during frying. For these purposes, both salt water and batter are used. Well, now, in fact, the recipes.

Cutlets

How to cook catfish fish? You can make fish cakes very tender and sweetish in taste. We will need: fillet of catfish - one kilogram, a couple of onions, two cloves of garlic, a teaspoon of potato starch, half a glass of milk, salt and pepper - to taste. We pass all solid ingredients through a meat grinder, add starch and milk to the resulting mass, salt and pepper. Stir to make the raw material homogeneous. Form cutlets (small, flat). Roll in breadcrumbs or flour. It is better to bake such cutlets at a temperature of 180-200 degrees. How to cook catfish in the oven? We spread our semi-finished culinary products on a baking sheet, pre-oiled with vegetable oil, and in the oven. Bake until tender (usually 20-30 minutes, depending on the "character" of the oven). It is important that a golden crust forms on our cutlets. Flip or not? During this process, the product can fall apart, so it's better not. When the cutlets are ready, carefully, keeping their shape, take them out of the oven with a spatula and serve with sour cream and mashed potatoes. This is one of the popular ways to cook catfish. It turns out tender and aromatic meat in a delicious crust.

Casserole

How to cook catfish? You can make a delicious casserole with vegetables and cheese. For this we need: fish fillet - one kilogram, a pound of potatoes, a pound of onions, two or three small carrots, hard cheese - 200 grams, a couple of tablespoons of sour cream, a little vegetable oil, "fish spices" - to taste. Put the pieces of fish fillet in a deep baking dish, greased with vegetable oil. Cut the potatoes, carrots into cubes and spread them in the next layer (for those who like to "rub" three vegetables on a grater). The third layer is onions. Sprinkle with spices and salt. Next is the catfish layer. Again - vegetables and onions, spices. Coat with sour cream on top. Three cheese on a coarse grater, sprinkle on top. We bake in the oven at a temperature of 180-200 degrees. After 20-30 minutes, the dish is usually ready to eat. Fast and delicious!

How to cook catfish steak

Now in stores and supermarkets, sliced ​​frozen catfish steaks have begun to appear. They are relatively inexpensive. In addition, they fried very quickly and are delicious. However, not all housewives prefer to deal with this fish: for some, instead of fried in a pan, they make catfish porridge.

Secrets

It's time to talk about some of the intricacies in cooking this wonderful fatty fish (I mean the frying process). How to cook catfish deliciously? First, the pieces of catfish must be completely defrosted. Secondly, for frying, you need a good batter or a sufficient amount of flour to generously roll the pieces (by the way, they should not be too large, but rather small). Third, fry this fish in a deep fat fryer in a large amount of vegetable oil, almost brought to a boil. You can use a large skillet with a thick bottom and edges, lined with Teflon or natural stone (the fish will not burn). And then the problem of how to cook catfish in a pan will be successfully solved by us.

Steamed with vegetables

This recipe is for steamers and multicooker lovers who are believed to retain most of the nutrients lost when frying or baking in the oven. It turns out to be an excellent dietary dish for those who are watching their weight. How to cook catfish? We need: fillet of catfish - half a kilogram, two or three medium potatoes, two onions, two carrots, cauliflower - 200 grams, juice of one lemon, salt and pepper to taste. First, we make the marinade: lemon juice, pepper, salt. Marinate the fillet pieces for half an hour. At this time, we prepare vegetables: we clean, wash, cut into large pieces. Cut the onion into half rings, also coarsely. Wrap each piece of marinated fish in foil and put it on a steamer tray. We expose - "Steam cooking" and cook for 15-20 minutes. Cook steamed vegetables separately (20 minutes). Put the vegetables on a plate. We unfold the foil. We take out pieces of fish, and pour vegetables on top with juice. Serve with fresh herbs.

Pilaf

From pieces of catfish fillet - 500 grams, a glass of rice, onions - 2 heads, carrots - 2 pieces, and spices, you can make delicious fish pilaf. Cook in a large deep skillet. We warm it up well. Cut onions and carrots and fry in a skillet in vegetable oil. Rinse the rice, dry it, pour it into a frying pan and lightly fry it. Pour fish on top, season with spices, pour about three glasses of water there (ratio to rice: one to three). We do not interfere! Cook over low heat for half an hour. After about fifteen minutes, the rice swells, and then a hole can be made in the middle of the mass for the outflow of water: we should get pilaf - grain by grain, not rice porridge. The pilaf is ready. We serve it hot. You can sprinkle fresh herbs on top.

In foil

We will need: fillet of catfish - 500 grams, a glass of rice, a pound of tomatoes, 200 grams of sour cream, 200 grams of cheese, 200 grams of onions, spices and salt - to taste. This dish is portioned. First, boil the rice separately. It should be crumbly.

On a double foil about 20 by 20 centimeters in size, spread a few spoons of rice, a couple of rings of chopped onion, a couple of fillet pieces, sprinkle with spices, coat with sour cream. Cut the tomatoes into slices. A tomato circle completes the design. Sprinkle with grated cheese on top. We wrap the foil on all sides to make a kind of pot. So we make several servings. We put to bake in the oven, preheated to 180 degrees for 15-20 minutes. Before being ready, open the foil on top to form a crust. Serve in portions, directly in foil placed on plates. Bon appetit, everyone!

Catfish is an insidious fish. It is tasty and healthy, but not always and not everyone succeeds in cooking it in the usual way: sometimes only an incomprehensible something remains in the pan, which was a fish two minutes ago, so many housewives go to various tricks to keep the catfish shape - they throw it into boiling water, fried in flour in hot oil and so on. But in reality, all this is not necessary, there are only two rules that are worth remembering. First, when buying catfish, try to choose fish with spotted rather than blue skin - its meat is denser. Secondly, follow this recipe: the catfish comes out amazing, although if you want, you can cook any white fish in the same way.

World's best catfish

Cut the fillet into portions - 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 technique allows you to get more juicy fish, and in the case of catfish, it also makes its meat denser. After removing the catfish from the brine, rinse it in running water to rinse the salt off the surface of the fish, and pat dry with paper towels.

Pack the catfish with a lump of butter in a vacuum or ziplock bag. You can additionally season the fish with lemon zest and thyme, or you can leave it as it is to preserve the original taste of catfish. Cook the catfish using the sous vide method at 50 degrees for 1 hour, then remove the fish from the bag and pat dry again. Place a nonstick skillet over medium heat, melt a lump of butter in it and brown the fish until crisp, then season with freshly ground pepper and a sprinkle of lemon juice.

Catfish belongs to the order Perchiformes. There is another name - the sea wolf. The weight of the fish can be more than 30 kg, while its length can vary from 1 to 1.5 m. The catfish lives at a depth of no more than 600 m. This fish has a fairly wide mouth and powerful teeth, which are replaced every year. Their main purpose is to tear mollusks from stones. The characteristic features of catfish also include a dense peel, on which small scales are located (see photo).

How to choose and store?

You need to choose a catfish like other fish, based on the basic rules:

1. The eyes of fresh fish should be clear, the presence of turbidity is a sign of spoilage.
2. The catfish meat should be light and firm. Press on it with your finger, the meat should immediately regain its shape.
3. It is not recommended to buy frozen catfish in clear ice, as this is a clear sign of repeated freezing, which negatively affects the quality and taste of the fish.

You need to store the catfish on a shelf near the freezer for no more than 2 days. In frozen form, the period increases to 2 months.

Beneficial features

The benefits of catfish are due to the content of various substances that have a beneficial effect on the activity of the whole organism. Fish contains fatty acids that are good for humans. Omega-3s remove "bad" cholesterol, which in turn reduces the risk of developing heart and vascular diseases. Since catfish meat is nutritious and easy to digest, it is recommended for people with thyroid problems. Due to the high protein content of fish, it should be consumed by athletes. As for the calorie content, then in the sea wolf it is small, therefore, when using it in small quantities, you should not be afraid that it will harm the body.

The catfish contains sulfur, which takes an active part in metabolic processes in the body, as well as chlorine, which normalizes the water-salt balance. Fish contains large amounts of potassium, which has a beneficial effect on the state of the cardiovascular system, and it also relieves swelling and normalizes blood pressure. It also contains magnesium - an important mineral for the heart muscle. Thanks to the combined action of phosphorus and calcium, bone tissue is restored and strengthened. Vitamin PP is a part of catfish meat, which dilates blood vessels, which improves blood circulation and oxygen supply to the cells of the body.

Cooking use

Catfish is a fairly popular fish that is served as a separate dish, and also used to cook others. The fish can be subjected to any heat treatment: stew, roast, bake, boil, as well as grill and steam. Juicy and very tender meat allows you to create real masterpieces. A very tasty fish soup is obtained from this fish, as it has a sweetish taste. In addition, fish meat can be salted and smoked. Smoked fish is used to prepare various appetizers and salads.

Catfish goes well with various vegetables and cereals. Fish meat makes delicious cutlets and meatballs, as well as filling for baking. This product is also used for casseroles.

How to deliciously cook catfish at home?

To make the cooked catfish tasty and juicy, it is worth knowing some of the intricacies of its preparation:

Catfish harm and contraindications

Catfish can harm people who have an individual intolerance to the product. It should also be borne in mind that if you eat a lot of fish, it can lead to poisoning.

Catfish is a very tasty fish that is not cooked just because they do not know how to cook it properly. If you do not follow simple preparatory steps, then a delicious dish will turn into porridge.

To prevent this, you need to remember the main thing: catfish cannot be cooked just like that. It should be fried in batter, in flour, bread crumbs, baked in mayonnaise or some kind of sauce. To fix the form, cook it half thawed, and fry it completely thawed. The fish is very nutritious and wholesome, so the right dish will appeal to even the biggest fussy.

Catfish meat - useful properties

The catfish taste is very tender and slightly sweet, reminiscent of sea bass. Moreover, its useful properties are very extensive. It is a dietary product, since its calorie content is approximately 115 kcal per 100 grams of product. This figure increases depending on the cooking method.

The catfish contains useful acids that remove unnecessary cholesterol from the body. This contributes to the rapid restoration of blood vessels and the prevention of further diseases associated with the cardiovascular system.

In general, catfish is highly recommended for people with similar diseases. It also contains magnesium and vitamin PP, which are responsible for strengthening the heart muscle, expanding blood vessels, improving blood circulation and oxygen supply throughout the body. And due to the high protein content, the fish is recommended for use by athletes.

If we talk about the water-salt balance, then the catfish normalizes it due to the chlorine it contains. Sulfur in fish improves metabolic processes, and potassium reduces body swelling and restores blood pressure. Phosphorus and potassium strengthen bone tissue.

How best to cook fish

Catfish meat is suitable for both lovers of fish dishes and for the little ones. There are almost no bones in the fish. There are many recipes available to cooks from this meat. Why do so many complain so much about the fish "porridge", which turned out instead of a juicy steak? The whole problem is in the way of cooking. The catfish is very loose and must be properly processed before cooking.

For stewing or frying, use batter or boil the fish in pre-salted water. So it will remain intact and not lose its beneficial properties.

Do not lose sight of the fact that any oil increases the fat content of the product. Therefore, frying catfish is suitable for those who do not monitor the number of calories in the dish. To make the fish tasty, and not saturated with flowing oil, it must be laid out in a well-heated frying pan.

The most delicious catfish is considered to be grilled, steamed and in the oven, although it is often smoked. For children and those on a diet, steamed cutlets and soup are recommended. Fish lovers will appreciate the catfish steak, as well as its baked in foil. All cereals and vegetables are suitable for a side dish, but most of all - bell peppers and potatoes.

Fried and steamed cutlets

Making catfish cutlets is easy and simple, and most importantly - delicious. For this you will need:

• fish meat 0.5 kg;
• one onion;
• two tablespoons of semolina (40-50 g);
• half a cup of milk;
• one egg;
• some sunflower oil;
• breadcrumbs;
• dill for lovers and spices at your discretion.

Preparation:

1. Put catfish fillet and dill (optional), finely grated onion and an egg into a blender. Instead of semolina, you can use bread, different recipes give different ingredients. You also need to add milk, salt and pepper;
2. Stir and beat until one mass is obtained. To prevent excess liquid from spreading in the pan (or in a double boiler, if the cutlets are to be steamed), you need to leave the mass for 40 minutes. Semolina will absorb all unnecessary;
3. After that, cutlets of the desired shape are formed from the resulting minced meat. It can be hearts, and smiles, and the most common "round".
4. Roll the finished molds in bread crumbs;
5. In a frying pan, the catfish is fried on both sides until golden brown.

Ready! Delicious catfish cutlets can be served. For the garnish, you can choose a vegetable stew, fried potatoes or simply serve with sour cream.

Catfish steak recipe

Catfish steak is a very whimsical dish. If you forget one or the other nuance, you can get crumbling lumps of fish meat. To get started, you need simple ingredients:

• salt;
• flour;
• butter;
• catfish steaks.

Preparation:

1. Heavily frozen fish is not an option. She needs to be given time to thaw by about ¾, after which it should be abundantly seasoned with salt and sent to marinate. You can forget about fish for half an hour;
2. The next item is flour. Once the catfish is marinated, it should be well rolled in flour. A little secret: so that it does not burn, you need to slightly crunch the fish before putting it in the pan. This will prevent the remaining flour from curdling into lumps;
3. Heat the pan as hot as possible;
4. Pour oil into a hot frying pan and wait until it warms up;
5. Fry until golden brown. Do not cover with a lid! It will only get worse. After frying, the pan should be set aside for a couple of minutes. The fish will reach the desired state and will lose the remnants of looseness.

Steamed catfish with vegetables

Catfish is a very healthy fish and low in calories if cooked properly. A good option is steamed, and vegetables for a side dish. What you need as ingredients:

• any vegetables of your choice.

Preparation:

1. Defrost the fish completely, salt and leave for half an hour;
2. After the time has elapsed, the catfish must be rinsed with water and dried;
3. A fish is placed on the upper grate, below - selected vegetables;
4. The steamer can be left on for 20-25 minutes before the catfish is cooked.

In the meantime, the fish turns into a delicious dish, you can make a white sauce. Ingredients for the sauce:

• flour;
• low-fat cream;
• salt;
• pepper and spices;
• Bay leaf.

Preparation:

1. Flour is fried in oil, and then all the ingredients are added;
2. Stir until the liquid thickens slightly;
3. If it does not thicken at all, you can add flour. If on the contrary, add cream. An important point: this sauce becomes thick over time, so it is ideal to prepare it right before serving. On average, it takes 5-7 minutes to cook.

After cooking, leave the catfish to brew for 2-3 minutes and carefully put on a plate. Pour the prepared sauce on top, add a sprig of parsley for decoration and serve.

Delicious fish pilaf

Pilaf is known for its satiety and taste. But no one limited the choice of meat. Instead of the usual lamb, you can use catfish fillet, and do everything possible so that its juice is completely absorbed into the rice.

So, what you need:

• catfish 1 kg;
• rice 1 glass;
• one or two onions;
• the same amount of carrots;
• spices to taste and vegetable meat.

Preparation:

1. You do not need to defrost the fillets until the end. It should thaw slightly, but not soft;
2. After defrosting, wash the meat and cut into cubes 2 centimeters thick;
3. Rinse the rice and discard in a colander so that the glass is water;
4. Cut the onion into rings;
5. Grate carrots;
6. Fry onions and carrots together. Important: first, the onion is sautéed for a couple of minutes, after which a carrot is added to it;
7. Once the vegetables are ready, add the washed rice. This is done to keep it crumbly;
8. After a couple of minutes, you can transfer the mass to the desired saucepan or continue cooking in the pan, if its volume allows. Top up with 1.5 cups of water;
9. You don't need to add more water: the catfish is saturated with juice. If you add more liquid, then you get not an appetizing pilaf, but a slurry;
10. Stir the contents of the pot only once after adding the water. This will keep the shape;
11. After stirring, you can add catfish and spices;
12. The lid can be closed, the fire can be reduced;
13. Further cooking depends on the type of rice, but the mass should still languish for up to 20 minutes;
14. Upon completion of cooking, the pilaf is mixed and served on the table.

If baked in foil in the oven

For baking lovers in the oven, catfish can be delicious too. The main thing to remember is that you need to do some preparation for the meat so that it retains its shape and taste. For cooking you will need:

• fillet 0.5-0.6 kg;
• two onions;
• mayonnaise;
• lemon juice (a tablespoon per eye);
• breadcrumbs.

Preparation:

1. Wash and dry the fillets, season with salt, pepper, pour with lemon juice and leave for half an hour.
2. Preparing a baking dish. Put onion rings (half) on the bottom of the foil, on top - pickled catfish;
3. Use the other half of the onion to "close" the top of the fish;
4. From above everything is coated with mayonnaise (sour cream can be used) and sprinkled with bread crumbs;
5. Do not cover the foil from above, it serves to preserve the juice;
6. Preheat the oven to 200 degrees, bake for up to half an hour (depending on the oven);

The most delicious and rich ear

To prepare fish soup, you will need not only catfish, but also white fish for broth. And the rest of the dish is nourishing thanks to the catfish. By ingredients:

Preparation:

1. Separate the skin and bones from the fish.
2. Add celery, bay leaf, pepper, fish to a saucepan and pour cold water over all this.
3. The first foam is drained, then cook for at least half an hour.
4. Cut the onion in half, peel or wash the carrots thoroughly, then fry them on both sides in a dry frying pan. It should burn slightly.
5. When the broth is cooked, add the "fried" vegetables to it.
6. After boiling, strain, take out everything that was before - it will no longer be needed.
7. Nuance: to make the broth transparent, pour a beaten egg into it in a trickle, mix and remove with a slotted spoon.
8. The broth is put on fire, throw small potatoes inside.
9. Soak the saffron in alcohol or vodka, then squeeze, remove, and add the same amount of water to the liquid. You should get no more than 50-60 ml. Pour all this into the broth.
10. Fry one more onion and leek, then add the whole mass to the broth (about 10 minutes after adding the potatoes).
11. Chop the remaining fish fillet and add to the broth.
12. Cut the cod liver into large pieces and add after 10 minutes. Sprinkle with dill.
13. You can salt, pepper and add spices, for decoration - lemon.

Amazing catfish in a creamy sauce

Banal recipes can get bored even with such delicious fish as catfish. In this case, you can resort to the original - bake the fish in a creamy sauce. It does not sound original, but the taste will turn out to be delicate and very unusual. What you need:

• 0.5 kg of catfish;
• 800ml cream;
• a liter of fish broth;
• salt and pepper to taste;
• nori algae;
• sunflower oil.

Preparation:

1. The catfish is cut into pieces and soaked in cold water (2-3 tablespoons of salt per liter of water).
2. You will need a deep frying pan. Pour cream into it.
3. Evaporate twice and add fish broth, toss in seaweed.
4. The sauce is almost ready, it remains to beat with a blender.
5. Put the catfish out of the marinade, then fry over high heat until half-baked.
6. Put the catfish and half of the sauce in a baking dish. You can put onions on the bottom of the mold.
7. After 10-15 minutes, the dish is ready. Drizzle over the remaining sauce and serve.

Catfish in batter with a golden crust

If you fry the catfish without cooking, it will look like porridge, moreover, very fatty.

There are several secrets to forming neat chunks and removing excess fat. What ingredients are needed:

• 0.5 kg of catfish;
• half a lemon;
• Red pepper;
• salt to taste;
• frying oil.

For batter you need:

• flour;
• egg;
• vodka (50 grams is enough);
• half a glass of water.

Preparation:

1. Peel the fish: separate the meat from the bones, cut into small pieces.
2. Season with salt, pepper and lemon juice. Leave to marinate for 20 minutes.
3. Now the batter: separate the white from the yolk, and beat the white.
4. Mix yolk, flour, vodka and water, add salt and a spoonful of sunflower oil.
5. Gently transfer the beaten protein mass with batter. Stir from edge to center so that the air bubbles in the protein burst as little as possible.
6. Dip the catfish into the made batter and send it to a heated pan with oil.
7. Fry each piece on both sides.
8. Place on a napkin to stack excess fat.

Ready! Bon Appetit!

We bring to your attention a simple video recipe for fried catfish in breadcrumbs:

In conclusion, it must be said that there are countless variations in the preparation of catfish, but each of them is based on basic recipes. Cooking in the oven, fish soup, fried in batter, steak, cutlets and pilaf. These recipes are standard, but can be supplemented with different spices or cooking methods.

Everywhere a standard marinade is used: salt, pepper (in some versions, pour lemon juice) and leave for half an hour. These are essential procedures for preparing tasty and healthy catfish. For a side dish, it is best to use vegetables in such a way as to avoid fat content as much as possible - the fish itself is very satisfying and the side dish may seem superfluous.

Catfish are a family of marine ray-finned fish from the order of perchiformes, a valuable commercial object (we can distinguish them from the fish of the same name from the salmon and moray eels families). This fish is quite large, the catfish meat is tender, very fatty and slightly sweetish, there are a minimum of bones in the body. The 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 you cook with catfish?

It is best to cook such fish steamed or grilled (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). You can also cook or. We can definitely say that it makes sense to fry the catfish only in batter, otherwise the fish will "spread" in the pan, melted 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 baked goods. The catfish pie will turn out to be very satisfying - such a dish is great for cold days.

Catfish pie - recipe

Ingredients:

• fillet of catfish - 500 g;
• ready-made dough - 500 g (yeast, yeast-free, puff pastry can be used);
• 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.

Preparation

While the rice is boiling, cut the catfish meat into medium-sized 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 fish pieces in a colander to remove the remnants of the marinade. Divide the dough into two parts. Roll out the layer from the first part (not too thin) and put it on a greased baking sheet or in a mold (with not too high sides). Lay out a low layer of rice on top and level it. On top of the rice - pieces of catfish, which we sprinkle with evenly chopped herbs and add a thin layer of rice again on top. Sprinkle everything evenly with vegetable oil. Cover with a second layer of dough and join the edges. We give the pie 20 minutes to distance. During this time, heat up the oven to approximately 200 ° C. Pierce the cake in several places. Bake for about 40 minutes. The fat of the catfish and the aromas of greens will saturate the rice - it will be very tasty. You can, of course, compose an open pie, then on top we make a "lattice" of thin strips of dough, which we connect to the edges of the lower layer.

How to salt a catfish?

Ingredients:

• catfish - 3 kg;
• salt - 5-6 tbsp. spoons;
• a mixture of spices to taste.

Preparation

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 it "dry" - the salt must be coarse. If we salt according to the "wet" method - in brine - we dilute the salt so that the raw egg floats.

You can add 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, peas, cloves, anise seeds, caraway seeds, fennel, coriander and other spicy aromatic plants. The use of spices enriches the taste of this fish. When pickling, you can use fresh aromatic herbs.

If we salt the catfish in large pieces according to the "dry" method, then wrap the salted fish in clean paper or linen cloth, and then leave it in the freezer for a day. Defrost slightly for another 2 hours on the refrigerator shelf.

How to salt a catfish in a quick way?

Ingredients:

Preparation

To cook the catfish quickly, cut the fillets into small pieces, add some salt, place them in a tight container and add lime or lemon juice, hot peppers and garlic, or onions. We mix. After 15 minutes, the fish is ready.