Description of the appearance of a catfish with a photo, a characteristic of the use and harm of this fish; home cooking recipe. The world's best catfish with sous vide method Catfish marinated with carrots and onions
The catfish is a representative of the perch-like order. The fish is impressive in size, reaching a length of 1.5 meters and weighing about 25 kg. It has large teeth, similar to those of a dog. There are five types of catfish. Meanwhile, in domestic stores, two of them are most often found: spotted and blue.
The catfish meat is juicy and delicate in taste, since 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 that the body needs. To keep them in the maximum amount, let's take a closer look at how you can cook fish such as catfish. The recipes in the oven are just presented in our article. Let's start with the classic cooking option.
Blue catfish in the oven with lemon
For this recipe, you will need two medium-sized steaks to make the catfish. By the way, fish can be sold both fresh and frozen. What to do in this case? How to cook frozen catfish steak? only thawed can be baked, so the steaks will need to be transferred from the freezer to the lower shelf of the refrigerator in advance. Defrosting any fish at room temperature is strongly discouraged.
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 fireproof dish and sprinkle with the juice of half a lemon. This will preserve the structure of the fish and prevent it from falling apart during the cooking process. Next, the steak dish must be covered with foil and sent to the oven, preheated to 190 degrees, for 30-40 minutes. The exact cooking time depends on the size of the steak.
Delicious catfish fish baked in foil with cheese and vegetables
Before you send 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 of vegetable oil.
For this recipe, a large catfish steak (300 g) should also be seasoned with salt and pepper. Then put the fish on oiled foil, and on top of it - fry from onions and carrots. Cover the catfish tightly with foil and place in the oven for 30 minutes (180 degrees). After the indicated time, remove the fish, sprinkle with grated cheese (150 g) and continue to bake for another 10 minutes.
This is one of the easiest ways to cook a catfish (steak) in the oven. Rice or vegetables are suitable as a side dish.
in cream
The delicate tasting catfish simply melts in your mouth when cooked in cream. To do this, salt and pepper the steak, sprinkle with lemon juice and pour cream (10%). After that, the form with fish can be sent warmed up to 190 degrees.
This is exactly the very simple recipe for how to cook a catfish (steak) in the oven. It takes only 40 minutes to cook, and its structure is very similar to fat salmon. Serve the fish with a rice or vegetable garnish.
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 rinsed, dried with a paper towel and rubbed 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 a dressing or fish sauce. To do this, fry onion (0.4 kg) cut into thin half rings in olive oil, then add tomatoes (1 kg), tomato paste diluted in ¼ a glass of water, ½ glass of white or red wine, salt to taste, sweet paprika (1 tsp l.), sugar and cinnamon (¼ tsp each). Cook the aromatic mixture for 15 minutes, after which it must be poured onto the steaks and sprinkled with chopped parsley.
This is one of the best ways to cook catfish. The steak is baked in the oven for only 30 minutes, while every 10 minutes it needs to be poured with 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 for baking this oily fish. One of them just talks about how to deliciously cook a catfish steak in the oven.
The step-by-step preparation of the dish is as follows:
- Preheat oven to 200 degrees.
- Combine butter (2 tablespoons), parsley and olive oil (1 tablespoon each), grated ginger and lemon zest (1/2 teaspoon each), crushed garlic clove in one bowl. Mix well, add salt and hot pepper to taste.
- Rub the steak with salt, place in a baking dish and spread the marinade over the top.
- Send the fish to the refrigerator for 10 minutes and then move the dish to the oven.
- Bake the catfish for 30 minutes.
Serve the finished dish with spinach or other vegetable side dish.
Catfish with vegetables in soy sauce
Catfish steaks can be used to make an interesting dish in soy sauce. In the meantime, for the fish to really succeed, there are two things to consider:
- A baking sheet with catfish should be placed only in an oven preheated to the desired temperature. Otherwise, the fish will lose its shape and simply creep away. 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 cut vegetables (green onions, carrots and peppers) into thin strips, about 5 cm long. Salt and pepper the steaks (4 pcs.), Put in a small-sized dish. Further on the fish pieces, you need to distribute the vegetable mixture and pour the catfish with soy sauce (½ cup). Bake steaks in the oven for 30 minutes, periodically pouring sauce over them. It is important not to overdo it with salt, which is already abundant in soy sauce.
Serve this recipe catfish with rice or Chinese noodles.
Catfish are a family of marine ray-finned fish from the order of perciformes, 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 sweet, 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. Pour 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 herbs will saturate the rice - it will be very tasty. You can, of course, compose an open pie, then we make a "lattice" of thin strips of dough on top, 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 in the "wet" method - in brine - 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.
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 preserve the shape of a catfish - 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
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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.
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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-high heat, melt a lump of butter in it and brown the fish until crisp, then serve, season with freshly ground pepper and drizzle with lemon juice.
Catfish is a sea fish belonging to the family of perchiformes, its tender, very fatty meat differs from the meat of any other fish in its translucent watery consistency, has a slightly sweet taste, and there are practically no bones in its steaks. Unfortunately, very few people have this glorious fish in their diet - because of its supposedly "complicated" preparation. And completely in vain. You need to know how to cook catfish, use some tricks, and this fish, unsurpassed in taste, will become one of your culinary preferences.
Indeed, if, not knowing how to cook a catfish, you try to fry it in a pan in the most usual way, it will most likely simply "spread". Undoubtedly, this fish is best suited for baking in the oven, but experienced chefs are not limited to one single recipe, and real culinary masterpieces come out from under their hands. The catfish is cooked on the grill, steamed, fried in batter, it makes amazing pilaf, pie, cutlets, roast, soup and many more different dishes for every taste and preference. Below are some recipes and tips on how to cook catfish.
Risotto "Catfish with pomegranate"
Ingredients:
- fillet of catfish (peeled);
- one pomegranate (ripe);
- rice - 350 g;
- broth (vegetable) - one liter;
- one small onion;
- butter - 50 g;
- dry champagne;
- pepper;
- salt;
- Dill.
Preparation:
- Before preparing the catfish according to this recipe, first carefully separate the pomegranate, pass half of the grains in a blender, filter the juice.
- Finely chop the onion and put it in a saucepan, in which 30 g of butter is melted, stew.
- Cut half of the prepared catfish fillet into medium-sized pieces, add to the pan along with the rice. Keep on fire for about a minute, stirring occasionally.
- Pour in quite a bit of champagne. Allow the liquid to evaporate over high heat.
- Pour in broth (a couple of ladles). Bring to a boil, reduce the heat to low and leave until the rice is fully cooked, add a little broth as needed.
- Melt the remaining oil in a frying pan, put the second half of the fillet in it, salt, season with pepper and add champagne (a little). Stand for 3-4 minutes over medium heat. Remove from heat and add the rest of the pomegranate seeds, leaving some for decoration.
- A little chopped dill, catfish from a frying pan are added to the finished dish, gently stir. Risotto is laid out on portioned plates, garnished with pomegranate and dill.
How to cook catfish in the oven?
Ingredients:
- catfish (fillet) - 2.5 kg;
- hard cheese - 0.3 kg;
- mayonnaise - 0.5 l;
- three onions.
Preparation:
- The fish is thawed, washed and dried with a regular paper towel.
- Cut the catfish into large portions.
- Rub the cheese, mix it with mayonnaise and pre-chopped onions.
- Put the chopped pieces of fish into the prepared mixture, mix gently and leave for 20 minutes to marinate the fillets.
- Then the fish is laid out in a special baking dish and sent to an oven preheated to 190 ° C and baked until fully cooked.
Catfish pie
Before you cook a catfish, or rather a pie with this fish, stock up on the following ingredients:
- catfish (fillet) - half a kilogram;
- dough (yeast-free) - half a kilogram;
- 2-3 potato tubers;
- oil (vegetable) - 3 tbsp. l .;
- one onion;
- salt and pepper to taste.
Cooking tips:
- The dough is divided into two equal parts. Grease the mold with vegetable oil and spread one part of the dough, then chopped raw potatoes in a thin layer.
- Season with pepper and salt.
- Put pieces of catfish sprinkled with pepper and salt, on top - finely chopped onions.
- Drizzle lightly with oil and cover with the remaining rolled dough.
- Pinch the cake around the edges and leave for 20 minutes in a warm place.
- Then they are placed in an oven heated to 200 ° C until fully cooked, after making punctures with a fork on top. Served to the table.
Bon Appetit!
Home-salted salted catfish sandwich
I recently bought catfish steaks and wondered what should I do with them? After a trial preparation of fried catfish (rolled in flour), it turned out that only a thin strip of fried skin with a layer of delicate fat was very tasty in it. But the pulp after heat treatment is very watery and uninteresting.
And I realized that such a fish would be good in a dough (dense, preferably in a viscous yeast, like donuts). Once in Cyprus I tried such a dish - a piece of fish in the dough looked like a fried pie with a very juicy filling. This means that it will be delicious with catfish.
But, I did not plan to fry pies and fish in the dough, and 2 steaks were still thawing and demanded ideas. And then I remembered how tasty salted butterfish is (I think even those who have not tried it, by the name guess about its properties). And I decided to make a lightly salted catfish. And what, a sandwich with such fish is a real delicacy!
What is needed for salting
for 4 servings
- Catfish steaks - 2 pieces;
- Salt - 2-3 tablespoons;
- Sugar - 1 tablespoon;
- Spices (optional) - a pinch of freshly ground black pepper, 2-3 clove buds (break).
How to salt
- Defrost the catfish steaks (you can not completely, leaving a little hard).
- Mix salt and sugar. Sprinkle them on both sides of the steaks. Place the fish on a clean linen cloth. Sprinkle with pepper and cloves. Wrap the fish in a cloth.
- Place the fish in a cool place (I put it in the refrigerator) for salting. The fish will be ready in a day, but if it stands for 2 days, it will become even tastier.
- Remove the finished fish from a cloth, cut off the rim of the skin (it is inconvenient to eat, you can either eat it separately, or throw it to the potatoes at the end of frying, the skin will turn out to be crispy). Cut catfish fillets from the bone. Then - either make sandwiches with this fillet (for 1 sandwich there is half a salted steak), or - you can cut the fish into several pieces and serve with fried potatoes or mashed potatoes. It will be delicious!
Bon Appetit!
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