A catfish belongs to the same genus as the perch is represented by several species, including the blue catfish that lives in the waters of the Atlantic Ocean. All its varieties are edible. Moreover, they have a tender meat that is high in protein and low in fat. It contains a lot of valuable micro-and macronutrients, a number of vitamins. Catfish meat in some countries is considered a delicacy and is so expensive that not everyone can afford to include it in the daily menu. In our country, the product is relatively affordable. This is explained by the fact that not all of our compatriots know how to cook catfish, and bypass windows with this fish side. The knowledge of several culinary subtleties will allow to fry, put out, boil or bake catfish so that it will be tasty and appetizing.
Cooking Features
Catfish meat is dietary due to its low fat content. Also it is soft and loose. The low density of catfish meat leads to the fact that it falls apart during cooking or turns into a shapeless mass. The low fat content of the product causes concerns that as a result of cooking it will lose juiciness. To solve these problems is possible if you follow the recommendations of experienced chefs.
- To make the catfish meat more dense, before baking or frying it can be soaked for 2 hours in salt solution (100 g of salt per 1 l of water) or boiled in moderately salted water.
- Do not thaw a catfish in warm water or in a microwave. In the first case, it will become less juicy, in the second - even more friable. Allow the fish to thaw out without a sharp temperature drop.
- For steaks, it is better to take pieces that are closer to the tail of the fish: the meat is more dense.
- If you fear that, despite all the precautions, a piece of catfish will lose a beautiful shape when cooking, you can make burgers out of fish. It is also suitable for soup.
- When frying steaks, cutlets or catfish fillets, products should be spread on a hot pan, oiled. Before they need to breaded or dipped in batter. Cover the pan with a lid when frying catfish are not recommended.
- To make steaks and cutlets better in shape, you can not fry them, but bake in the oven or boil for a couple.
- On average, it takes 10-15 minutes to cook a catfish steak. Much depends on the method of preparation and the thickness of the pieces of fish.
- On sale you can find steaks and fillets of catfish, as well as frozen carcasses of fish without a head and tail. Carcasses are more profitable to buy, although they are usually not cooked entirely: for this they are too large. You can make several dishes from one carcass: prepare cutlets from a fillet part, make steaks from another part, use a ridge with leftover meat to make broth. Carcasses are easily trimmed, there are few bones in the catfish.
There are many recipes for making a catfish tasty. Technologies are not always identical. To avoid mistakes, you should carefully study the recommendations accompanying a particular recipe.
Catfish in batter
Composition:
- catfish fillet - 1 kg;
- lemon - 1 pc .;
- chicken egg - 2 pcs .;
- water - 0, 25 l;
- vodka - 100 ml;
- flour, vegetable oil - as required;
- salt, pepper - to taste.
Method of preparation:
- Cut the catfish into fillets, gently rinse and dry with a napkin.
- Fillet cut into portions.
- Rub the pieces with salt and pepper, pour squeezed lemon juice.
- In a bowl, break the eggs, separating the proteins. Whisk the yolks.
- Add water and vodka, whisk the mixture.
- Sift flour. Pour a glass of flour in a clean bowl, pour into it a mixture of egg yolks, vodka and flour. Stir until smooth, lump free. The dough should get the consistency of thick cream. Add flour and stir until the dough is thick enough.
- Add 2 tablespoons of vegetable oil, salt and pepper to the dough, mix.
- Whip the whites separately, add to the dough, mix it gently.
- Heat oil in a pan.
- Dip each piece of catfish fillet in batter, put in boiling oil.
- Fry for 5 minutes, turn over, continue to fry over medium heat for another 5 minutes.
- Put the fried pieces on a napkin so that it absorbs excess fat.
- Put the fish in the dish and serve it to the table.
Catfish cooked according to this recipe can be served without or with a side dish. It goes well with stewed and baked vegetables, boiled rice, mashed potatoes.
Catfish steaks baked in foil with vegetables
Composition:
- catfish steaks - 1 kg;
- potatoes - 0.5 kg;
- tomatoes - 0, 3 kg;
- onions - 150 g;
- seasoning for fish, mayonnaise - to taste;
- hard cheese - 150 g.
Method of preparation:
- Thawed catfish steaks, wash and blot with a napkin.
- Sprinkle with seasonings for fish, coat with mayonnaise.
- Peel the potatoes, cut into circles.
- Wash, blot the tomatoes, cut into round pieces. Use a special knife with small teeth or simply very sharp, so as not to squeeze the juice out of the tomatoes when cutting the skin.
- Chop grated cheese.
- Free from onions peel, cut into thin half-rings.
- Prepare pieces of foil according to the number of fish steaks.
- Spread the potatoes, put the fish steaks on it.
- Place the onions on the steaks, cover them with tomato circles.
- Sprinkle with grated cheese, brush with mayonnaise.
- Lift the edges of the foil and hold in the center over the steak.
- Place the rolls on a baking sheet, send it to an oven heated to 200-220 degrees.
- Bake foods for half an hour - in less time, the potatoes may not be baked. 10 minutes before readiness, you can unfold the foil so that the dish will roast.
You can serve snacks in foil or laid out on plates. This is a complete dish that does not require any additions. This dish can be prepared for a family dinner or serve for the festive table.
Parrot catfish in a multicooker
Composition:
- catfish fillets - 0.5 kg;
- cauliflower - 0, 2 kg;
- broccoli - 0, 2 kg;
- cream or milk - 0, 2 l;
- butter - 20 g;
- flour - 20 g;
- salt, seasonings - to taste;
- water - 0, 2 liters.
Method of preparation:
- Wash cauliflower and broccoli, disassemble into inflorescences, put in a multicooker bowl. Salt lightly, pour water into them. From above install the grid for steaming.
- Soak catfish fillet for a couple of hours in salted water, rinse well and pat dry with a kitchen towel.
- Cut into portions, put on the multicooker grid, season.
- Start the “Steaming” program for 20-30 minutes, depending on the power of your unit.
- Melt butter in a pan, fry the flour in it, gradually pour in the cream. Simultaneously whisk the mixture with a whisk to prevent the formation of lumps. Add seasoning and dried herbs. Cook, stirring until the sauce is thicker.
- Place the prepared vegetables in plates, place the catfish on them, pour in the sauce.
A dish made according to this recipe is obtained dietary. Exclusion from the sauce recipe will make the meal even less calorie.
Catfish Cutlets
Composition:
- catfish fillet - 1 kg;
- lard (optional) - 50-100 g;
- onions - 0, 2 kg;
- chicken egg - 2 pcs .;
- semolina - 100 g;
- milk - 150 ml;
- salt, pepper, dill - to taste;
- breadcrumbs, vegetable oil - as needed.
Method of preparation:
- Grind the catfish meat and lard with a blender or meat grinder.
- Onion, peeled from the husk and cut into pieces, turn through a meat grinder or grate. You can simply chop with a knife, but as small as possible.
- Mix minced fish, lard and onion.
- Add the minced eggs, mix thoroughly.
- Add salt, spices, finely chopped dill, add semolina and pour in milk. Mix well again.
- Leave the mince for 30-40 minutes so that the semolina absorbs the excess moisture.
- Wet your hands in cool water to form small patties from minced meat. Breast them in breadcrumbs.
- Heat oil in a pan, fry the cutlets in it on both sides. It is necessary to fry until a ruddy crust.
It is recommended to serve catfish cutlets with vegetable stew or separately, watering with sour cream. Cutlets will be less calorie if you do not add lard to the stuffing, and do not fry the products in the pan, but bake in the oven or boil for a couple.
Catfish has a tender meat, which in many countries is considered a delicacy. From this fish you can cook a variety of dishes. You can fry it, bake with vegetables, boil it for a couple, make cutlets out of it. If you do not add high-calorie foods to the dish, they can be eaten by people on a diet. When preparing a catfish for the first time, you need to take into account that in rare cases it can cause allergies associated with individual intolerance to the product. In large quantities, catfish can cause indigestion and even nausea, so it should not be eaten more than 2-3 servings during the day.
