Catfish is a river fish with a large head and long mustache. Sometimes it reaches enormous sizes. But it is recommended to eat small and medium-sized fish. The meat of large individuals is heavy and fatty in taste.

Cutting catfish is a pleasure compared to other types of fish. It has no bones between its muscles and no scales. Therefore, to clean it, you just need to scrape off the layer of mucus and mud with a sharp knife. If you want, you can remove the skin. It's thick and easy to do. You need to cut the skin around the head and then pull it down to the tail, like a stocking. To prevent your hands from slipping, you can use a napkin or dip your fingers in salt.

Then you should separate the head in the area of ​​the pectoral fins using a sharp knife. Next, you need to carefully rip open the belly and remove the insides. If you are going to cook the liver, it is important not to damage the gallbladder so that it does not taste bitter. Also remove films from the inner walls of the belly. Then rinse the fish well. Remove the fins by cutting them lengthwise on both sides.

To remove the fillet, cut through both sides of the meat from head to tail along the ridge. You don’t have to throw away the fins and head; they will do just fine for the ear.

How to cook

If you cook catfish correctly, its meat will be juicy, tender and deliciously tasty. The problem is the smell of mud, which becomes stronger the larger the fish.

There are secrets thanks to which you can cook catfish so that it does not stink.

• Clean off the mucus thoroughly; this is where the smell of the swamp lies.
• Marinate the fish in dry white wine for 15-20 minutes and then rinse. You can also use lemon juice instead of wine.
• Milk will help get rid of the smell. This alone will take 3-4 hours.
• Use bay leaf and other suitable herbs. Fragrant spices will leave no room for the smell of mud.
• Serve meat with sauce. This will eliminate foreign odors.

The most popular cooking method is simply frying it in a frying pan. If you fry the fish in pieces, it will take 10 minutes. Fry the fillet in batter for 15 minutes. The fire needs to be medium. There is no need to cover the pan with a lid.

How is catfish useful?

Catfish is the largest river fish. The tail is the fattest, high-calorie part of it. One hundred grams of fresh meat contains 143 kcal: 16.8 g of protein and 8.5 g of fat. Catfish meat combines high nutritional value with excellent taste. It also has little connective tissue and meat is easily digested.

Soma contains many important vitamins: , , , PP, B12, B1, B2, B5, B6, . Microelements: iodine, iron, zinc, copper, chromium, nickel, fluorine, cobalt, molybdenum, manganese. Macroelements: sodium, magnesium, sulfur, potassium, calcium, chlorine, phosphorus, potassium.

Catfish is very useful for pregnant women and people with reduced immunity. Its meat also has a beneficial effect on overall health, skin and hair. Recommended for vision problems, cardiovascular diseases, and high cholesterol.

How to fry catfish in a frying pan in batter

Catfish in batter is a simple and tasty dish. It's quick to prepare thanks to how easy this fish is to cut. You can fry both steaks and fillet pieces.

For this dish you will need:

• fish - 600 g;
• egg;
• flour - a couple of spoons;
• two spoons of sour cream;
• two spoons of mayonnaise;
• a little salt.

The fish must be thoroughly washed and cut into pieces no thicker than 2 cm. While preparing the batter, you can marinate the meat or rub it with salt.

For the batter, break an egg, add salt, sour cream and mayonnaise. Beat everything with a fork or mixer. Add flour and beat again.

Dip the fish pieces into the resulting batter and place in a frying pan heated with oil. Fry until a delicious crust appears on each side for five minutes over medium heat.

There is another interesting recipe - after the batter, dip the catfish in sesame seeds. It turns out tasty and unusual. The batter can be prepared in the classic version - with milk. It's healthier that way.

How to fry catfish in a frying pan in flour

Frying fish in flour is even easier than in batter. Leave the washed chopped fish to marinate. Meanwhile, heat a frying pan with vegetable oil. Since the fish is quite oily, you need a little oil.

Place flour in a large plate. Dip the fish pieces in flour and place in a frying pan. Fry for 10 minutes, then turn over and fry for the same amount on the other side. To remove fat, place cooked fish on a paper towel.

With this method of cooking, the meat will not be as juicy and tender. But this will not make it less tasty; it will acquire a crispy crust. You can also deep-fry catfish.

How to cook catfish in a frying pan with vegetables

I offer a step-by-step recipe with vegetables. You will need catfish fillet, a couple of onions, several tomatoes, flour, spices, herbs.

Wash the fish, cut it and pat dry with a paper towel. Season with salt and pepper and leave to soak for a while. Heat a frying pan and place the fish pieces dredged in flour.

Cut the onion into rings and fry it in a frying pan. Cut the tomatoes into slices and add them to the onion. Fry the vegetables for a couple of minutes.

Place the finished fish in the frying pan with the vegetables. Add a little water and cover the pan with a lid. Simmer until cooked, until the water evaporates, over low heat. Sprinkle the finished dish with herbs and serve hot.

What to serve catfish with - sauces

Boiled potatoes, vegetables, and rice are good as a side dish. You can serve fish with garlic, cheese, cream sauce. I will share with you the fastest recipes. But no less tasty :)

Garlic-lemon. Peel the garlic and pass it through a press. Add a couple of tablespoons of lemon juice and half a teaspoon of olive oil, parsley. The sauce is ready. Pour it over each piece of fish and garnish with a sprig of basil.

Walnut sauce. It turns out very original with this gravy. To prepare you need walnuts (a glass), 4-5 cloves of garlic, a piece of bread. And also 2-3 tablespoons of vinegar, a glass of water, a few tablespoons of vegetable oil. The nuts need to be crushed and the pre-soaked bread squeezed onto them. Squeeze the garlic into the mixture, add vinegar and vegetable oil. Add water and stir the mixture until moderately thick. Whisk the sauce and place on a dish along with the fish.

Tartar sauce. Finely grate the pickled cucumber and squeeze out the excess juice. Add half a tablespoon of freshly chopped dill and 1 clove of finely chopped garlic. Add 2-3 tbsp. spoons of mayonnaise. Mix everything with a fork. Try making this unusually tasty sauce.

The following spices will help complement the taste of catfish meat:

• nutmeg;
• basil;
• oregano;
• Melissa;
• Bay leaf.

Fried catfish

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Catfish recipes.

Catfish is a unique fish. It can be safely called the largest freshwater fish; its length sometimes reaches 3 meters. The catfish is quite scary in appearance - a large head with a wide mouth filled with teeth. But don’t be afraid of it, you should love it for its tender and tasty meat.

Catfish is a desired trophy for every fisherman. But only the most experienced can catch it. I remember my grandmother telling me how she, while still a girl, went fishing with her grandfather and they caught a huge catfish. Grandfather put the catfish's head on his shoulder, his tail dragged along the floor, and grandfather was almost 2 meters tall. And how then this fish fed a large family with its meat for a long time.

Catfish is very useful for our body; it contains a full range of microelements, vitamins and amino acids. And combined with its low calorie content, only 125 kcal per 100 grams, this fish becomes a desirable product on any table.

We offer a very simple recipe for making catfish - just fry it with onions. Catfish meat is quite fatty; we first roll the catfish pieces in flour. This will help maintain the juiciness of the meat when frying. The dish turns out tender, juicy and tasty so much that after eating one serving you will want to ask for more.

See also the recipe for juicy and tasty.

Ingredients:

• Catfish - 400 grams;
• Lemon - 1/2 piece;
• Flour for breading;
• Onion - 1 head;
• Salt, pepper to taste;
• Vegetable oil for frying.

How to cook catfish:

Step 1

Peel the onion, cut into half rings and fry in vegetable oil until golden brown.

Step 2

Cut the catfish into medium pieces. Sprinkle with lemon juice. This will allow us to get rid of the specific smell of catfish, which many people do not like, as much as possible.

Step 3

Salt the flour and pepper to taste. Dip the fish in it. Shake off excess flour.

Step 4

Fry the catfish in heated vegetable oil on both sides until golden brown. Place on a plate and garnish with fried onions.

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Fish dishes are valued for their beneficial dietary properties, delicate structure, compatibility with most side dishes, as well as unique taste. You can cook not only representatives of marine species, but also river or lake fish, which are not much inferior to their relatives. Frying catfish, for example, is very simple and takes little time to prepare. A snack made from such a product is meaty, juicy, and most importantly, it has few bones. Any housewife can cope with this task if she follows the rules for baking in a frying pan, and also listens to tips on preparing and frying delicious catfish.

Preparation

Give preference to medium or small specimens, since large fish have tougher meat and a strong, specific odor. One of the main advantages of catfish is the absence of scales on the surface of the skin. This fact simplifies the cleaning of the carcass, which is simply enough to gut it well, completely removing the internal black film, then remove the fins, head and tail. If desired, you can remove the thick skin by pulling it down from the head.

Advice! To prevent your fingers from slipping on the skin, it is recommended to dip them in salt or use a napkin.

Catfish has a fairly strong smell of mud, which is contained in the mucus covering the surface of the skin. To reduce this unpleasant phenomenon, you need to scrape off this layer with a sharp knife. After thoroughly cleaning the carcass, rinse it well in water, rinsing both the top and the abdominal cavity. After drying the fish, cut it into small portioned steaks or fillet it, removing the backbone.

Before frying delicious catfish in a frying pan, you can marinate it in wine, milk, lemon juice, or simply rub it with herbs and spices. This technique gives the dish a special flavor, preventing the fillet from falling apart during the cooking process.

In flour

A simple classic recipe is baking fish in flour. This type of breading creates a slight crust on the surface and holds the fibers of the meat together.

In order to fry catfish in a frying pan, you need to prepare:

• 1 medium copy;
• Wheat flour;
• vegetable oil;
• spices;
• aromatic herbs.

Cut the cleaned and washed carcass into small pieces, mix ground pepper, salt and spices in a deep container. Place all the slices in this mixture and roll them thoroughly, then leave to soak for twenty minutes. Heat a frying pan, greased with oil, and place fish pieces breaded in flour on its bottom. You need to fry with the lid open until a golden layer forms on each barrel. Cooking time is about ten minutes, provided that the oven temperature level is moderate. The baked catfish is placed on paper so that excess fat can be absorbed into it. This dish is delicious served with a suitable sauce or as an addition to a vegetable side dish.

Steaks

Many fish lovers prefer to eat it in the form of steaks. Catfish is perfect for creating such a culinary masterpiece, and preparation does not require much effort or a lot of time.

Ingredients:

• 2 kg of fish;
• 80 gr. breadcrumbs;
• 2 tbsp. l. lemon juice;
• 50 ml vegetable oil;
• spices and salt.

Cut the prepared carcass into steaks about three centimeters thick. Rub the pieces with your favorite spices, pepper and salt to taste, and sprinkle them with freshly squeezed lemon juice. After five minutes, roll the catfish slices into a plate with breadcrumbs and place in a hot frying pan with vegetable fat. Fry for 5 minutes on medium heat on each side. Once crispy, turn off the oven and leave the fish on the hot surface for a few more minutes. We take out the steaks and place them on a paper napkin. After the fat has been absorbed, the dish should be served immediately, complemented by a side dish of boiled potatoes or rice.

In the marinade

One of the original recipes is baking catfish in a marinade. There are many options, but the most common is marinating in wine.

To do this, the carcass is divided into convenient pieces so that it is easy to fry and convenient to eat. Place the fish in a deep plate, add onions chopped in a blender, lemon juice and pour dry white wine over the entire contents. After marinating for half an hour, the fish is taken out and dried with a towel. This delicious catfish can be fried in the oven, placed on a baking sheet with baking paper or simply wrapped in foil.

But if you use a frying pan for cooking, then it must be greased with a small amount of sunflower oil and heated well. At this time, you need to mix milk with beaten eggs in one container, and pour crushed crackers into another. All slices are first dipped in the egg mixture, then rolled in breading and only then placed in a frying dish. Bake the catfish until half cooked on both sides. It is recommended to serve the hot appetizer with bechamel sauce.

Breaded

If you fry fish in batter correctly, it will definitely turn out juicy on the inside and crispy on the outside. And fatty catfish meat is ideal for cooking using this method.

For the recipe take:

• 600 gr. fish fillet;
• 2 tbsp. l. flour;
• 2 tbsp. l. mayonnaise;
• 2 tbsp. l. low-fat sour cream;
• 1 egg;
• salt to taste.

Cut the catfish into fillets or steaks no more than two centimeters wide. Just salt the pieces or marinate them. For the dough, beat the egg with a mixture of mayonnaise, sour cream and salt in a blender. Add flour and mix everything thoroughly again. Next, dip each piece in batter and lower it into heated sunflower oil. Fry over moderate heat until a crust forms - five minutes on all sides.

Advice! To give the dish a more beautiful appearance and interesting taste, after the dough you can sprinkle the slices with sesame seeds.

Caviar

To properly bake catfish caviar, take:

• 500 gr. product;
• 1 tbsp. l. fresh lemon juice;
• 2 tbsp. l. flour;
• 2 tbsp. l. vegetable oil;
• 0.5 tsp. pepper;
• salt.

We wash the bags, cut them into small slices, add salt, sprinkle with lemon juice, pepper and leave for 15 minutes. Heat a frying pan with oil and place the plastics rolled in flour into it. Fry catfish caviar for no more than five minutes over medium flame.

Catfish is not only easy to clean, but also easy to prepare. This fish is healthy, meaty and tender. Knowing the recipes for its preparation, you can get a delicacy with a pleasant aroma and appetizing appearance.

River catfish is a fish that has a pleasant taste and beautiful white meat, moderately fatty. Catfish can be used to prepare many delicious dishes, from fish pies to flavorful steaks. But cooking catfish also has its own nuances, so if you manage to catch catfish or just buy it in a store or market, you need to know a couple of secrets on how to clean it and get rid of the smell of mud.

How to clean and cut up catfish

The catfish is not covered with scales, but has viscous mucus. It is important to properly cut the catfish so as not to spoil the tender meat. To cut a catfish you need:

1. Roll the whole fish in salt, then rub the fish thoroughly with a sponge. This way it is easy to rid the fish of mucus.
2. Scrape the salt and remaining mucus from the fish until the skin turns light in color.
3. Rinse the fish and start cutting.
4. Make a longitudinal cut near the gills and smoothly cut the belly of the fish along to the tail.
5. Taking the fish's head by the gills, gently cut off the head with a knife and carefully remove it along with the entrails.
6. Remove films from the peritoneum.
7. Cut off the fins and then cut the fish into steaks or in the manner desired for the dish.

How to get rid of the smell of mud

Catfish, like many river fish, has a persistent smell of river mud, which even after cooking the fish can ruin any dish. There are a couple of ways to get rid of this problem:

• Cut fish can be thoroughly washed with one liter of water and a spoonful of vinegar.
• For a softer and more reliable removal of fish meat from mud, you can soak pieces of catfish in milk for an hour.
• Pour the juice of several lemons and water into the fish in a 1:1 ratio and leave for a couple of hours.
• You can also remove the smell from fish by soaking it in a saline solution for an hour.

Fish pie with catfish fillet

Such a pie can be served on a festive table and surprise guests not only with the taste of such baked goods, but also with its beautiful presentation. The filling of catfish fillet is juicy and soft due to the fatty layer of the catfish, and the tender and aromatic dough pleasantly complements the taste of the fish.
Ingredients:

• onion – 1 pc.
• catfish fillet – 600 g
• carrots – 1/2 pcs.
• dry yeast – 10 g
• egg – 1 pc.
• flour – 500 g
• water – 200 ml.
• sugar – 2 tbsp.
• lemon – 20 g
• salt – 1/2 tbsp.
• vegetable oil – 60 ml.

1. Dissolve the yeast in warm water and pour into the dry ingredients - flour, sugar, salt. Add butter to the dough and knead into a soft circle. Cover the dough circle with a waffle towel and place in a warm place for an hour until the dough rises well.
2. Chop the onion and fry along with the grated carrots.
3. Cut the fillet into strips, pepper and salt.
4. Roll out the risen dough into an oval shape.
5. Place fish and vegetables in a triangle in the center of the dough. Cut the dough into strips around the triangle, leaving the base of the triangle intact.
6. Wrap the strips of dough crosswise, like a pigtail, forming a fish tail.
7. And on the other side form the head of a fish.
8. Brush the pie with egg and place in the oven for half an hour at 180 degrees.

Fish heh from catfish

This dish of Korean cuisine has long captivated lovers of pickled fish with its simplicity and spicy taste. Heh is perfect as a table appetizer and goes well with absolutely any side dish. It is extremely simple and easy to prepare. It is best to take fairly fatty varieties of fish for heh and catfish is just one of these.
Ingredients:

• catfish fillet – 500 g
• onions – 4 pcs.
• garlic – 2 cloves
• carrots – 2 pcs.
• vinegar - 1 tbsp.
• bell pepper – 1 pc.
• cilantro – 1 bunch
• coriander – 1 tsp.
• salt - to taste
• spices – 1 tsp.
• sugar - to taste

1. Wash the catfish fillet thoroughly and cut into thin strips. Salt the fish, add vinegar, stir and leave for half an hour.
2. Chop the carrots into strips and fry in vegetable oil.
3. Chop the onion into rings.
4. Place carrots on top of the pickled catfish, then onion rings, add chopped herbs, garlic and spices.
5. Mix the heh thoroughly and adjust to taste with salt, sugar and vinegar.
6. Place the dish in the refrigerator for a day.
7. Serve the marinated heh to the table, sprinkled with fresh cilantro.

Catfish fish fingers

An easy and tasty snack that can be prepared in just half an hour. The main advantage of this dish is that such fish nuggets can be easily frozen for future use and fried when you need a quick snack but don’t have time to cook.
Ingredients:

• catfish fillet – 600 g
• Breadcrumbs – 100 g
• Flour – 100 g
• Salt - to taste
• Pepper - to taste
• Paprika – 1 tsp.
• Egg – 1 pc.

1. Cut the fish fillet into oblong pieces. Season the fish to taste and add salt.
2. Beat a chicken egg with a pinch of salt and a teaspoon of water.
3. Mix bread crumbs with paprika. This type of breading will give the fish fingers a beautiful golden color.
4. Dredge fish fillets in flour.
5. Then dip the fish in the beaten egg and roll in breading.
6. Fry the prepared fish sticks in vegetable oil until golden brown.
7. Serve hot with mustard sauce or tartar sauce.

Baked catfish with golden brown crust

Beautiful and aromatic catfish with a delicious crust will be an excellent option for dinner. The dish is very satisfying and easy to prepare.
Ingredients:

• catfish fillet – 800 g
• soy sauce – 3 tsp.
• corn flour – 100 g
• spices for fish – 1 tsp.
• sour cream – 100 g
• salt - to taste

1. Cut the fillet into small pieces and coat thoroughly with sauce. Sprinkle the fish pieces with spices.
2. Dredge the catfish pieces in cornmeal.
3. Place the fish on baking paper and bake on a baking sheet for about 15 minutes.
4. Serve the fish with a sour cream sauce made from sour cream, herbs and pickles.

Catfish balls

A spicy and beautiful appetizer will captivate lovers of ruddy fish. The dish is delicate in taste and presentable in appearance.
Ingredients:

• catfish fillet – 1 kg
• potatoes – 2 pcs.
• green onions – 3 tbsp.
• thyme – 1 tsp.
• egg – 2 pcs.
• salt - to taste
• breadcrumbs – 150 g

1. Bake the catfish fillet, seasoned with spices, in the oven until cooked.
2. Peel and boil the potatoes. Mash the potatoes, add salt and season with thyme.
3. Beat the baked fillet in a blender along with mashed potatoes, eggs, onions and half the breadcrumbs. Season with spices and bring to taste.
4. With wet hands, form small fish balls and coat them thoroughly in breading.
5. Place the balls on a baking sheet and bake at 200 degrees in the oven for about half an hour. To make the balls crispier, you can fry them in a large amount of oil or deep-fry.
6. Serve the balls with sour cream or tartar sauce.

Catfish dishes are very easy to prepare and very tasty. Although catfish is a very familiar fish to us, it can be prepared in a variety of ways, tasty and original. Try different recipes from this beauty of the river, which is not only juicy in dishes, but also goes well with a variety of ingredients.

The meat of this small fish is quite tasty, but in larger catfish the meat becomes tough after cooking. Fish can be baked, stewed, stuffed, boiled, fried and made into cutlet mass, and an excellent broth for fish soup can be made from the head and fins. Catfish baked in the oven turns out incredibly tasty, because in this case the meat becomes very tender and soft, saturated with the aroma of spices, herbs and onions. This fish is very tasty when cooked with fruits and a spicy sauce.

In the oven

Having tried almost all catfish dishes, many come to the conclusion that the tender, slightly sweet meat of this fish is good in itself. It does not require any additional flavoring additives and works great in the oven. Both portioned pieces of fish and fillets are suitable for this cooking method. But, if possible, it is best to bake it whole. Catfish baked in the oven without cutting turns out very impressive and especially juicy.

Cooking

Let's start with gutting and cleaning the fish. Using a sharp knife, make a neat shallow cut in the abdomen from the anus at the tail to the head. Taking care not to crush the bile, remove the entrails. Remove the gills. Cut off the head of the fish only when the whole fish does not fit on the baking sheet - this way the finished catfish looks better.

There is no need to remove the skin so that the fish does not lose its juiciness. There are no scales on it, but there is mucus. You can remove it by rubbing the carcass on both sides with coarse rock salt, and then washing it thoroughly.

Cut the catfish prepared in this way into the thickness of portioned pieces from the back to the ridge. Do not cut it, the fish should remain intact, with some kind of pockets on the back.

Rub the carcass with salt and your favorite spices, paying attention to the cuts. Then pour lemon juice over it and set aside to marinate for 10 minutes. Thanks to this, the meat will not have the slightest smell of silt.

During this time, cut the peeled onion into thin half rings and finely chop the greens. Cut half a lemon into slices and remove the seeds.

Stuff the belly of the catfish with onions and herbs, insert lemon slices into the cuts on the back of the fish.

Grease it with vegetable oil and place it on an oiled baking sheet.

And place it in an oven preheated to 200 degrees for about 40-45 minutes. During this time, the catfish should be covered with a golden brown crust, and the meat should become dull white. If everything turned out that way, the dish is ready. You can transfer it to a plate, garnish with vegetables, boiled potatoes or fluffy rice and serve.

In a frying pan

Ingredients:

Som – 1 kg

Onion – 1 head

Carrots - 2 pieces

Flour for breading

Vegetable oil – 2 tablespoons

Spices and salt to taste only

Cauliflower – 400 – 500g

Green onions and tomatoes for garnish

Cooking process:

One of our family’s favorite fish dishes is catfish stewed with vegetables. You can take potatoes or rice as a side dish, this makes it more filling and familiar. But when our grandchildren come to visit us, we use different types of cabbage. And since they love broccoli and cauliflower most of all, we often cook them together with fish.

While portioned pieces are marinated in lemon juice and spices, you need to wash and disassemble the cauliflower into small heads. We stew some of it in a separate bowl with sour cream, and add the rest directly to the pan with the fish during stewing.

Cut the onion into large rings and lightly fry in a frying pan in oil, then add the grated carrots and continue to simmer over low heat, stirring occasionally. Then put everything on a plate.

The prepared fish pieces must be sprinkled with flour on all sides and lightly browned in vegetable oil.

Then add water and place the cauliflower in the pan. After this, cover with a lid and cook for about 15 minutes.

At the end, add pre-stewed carrots and onions on top of the fish and cook the dish until fully cooked for about 10 minutes. The result is juicy and tasty fish, which is cooked covered with vegetables that release juice. As you can see for yourself, these are simple secrets that I shared so that you also know how to cook delicious catfish in an ordinary kitchen, without resorting to expensive products.

Caviar

Lightly salted catfish caviar

To prepare the appetizer you will need: approximately 500 grams of catfish caviar, vegetable oil to taste, 1 small bunch of green onions, water and salt (at the rate of approximately 60 grams per 1 liter).

Separate the catfish eggs from the films using a fork and place them in a bowl or pan. Prepare the brine, bring it to a boil, remove from heat and cool to about 70°C. Pour hot salted water over the caviar, stir and leave for 30 minutes. Remove water using a colander lined with cheesecloth.

Finely chop the green onions and mix with the caviar. Add vegetable oil to taste and transfer the caviar to a glass jar. You will have an excellent cold appetizer. It can be stored in the refrigerator for no more than 72 hours.

Catfish caviar fritters

To prepare this dish, take approximately 750-800 grams of catfish caviar, 1 incomplete (without top) tablespoon of starch, 1 egg, 3 tablespoons of sour cream, 1 small bunch of herbs to taste (dill, parsley, cilantro), salt, ground black pepper taste. You will also need vegetable oil for frying.

Rinse the catfish eggs and let the water drain. Then mix the caviar with starch, finely chopped herbs, egg, sour cream, salt and pepper. Beat the resulting mixture until smooth using a mixer or in a blender. You should end up with something like a dough, the consistency of pancakes.

Heat vegetable oil in a frying pan. Place the future pancakes with a tablespoon and fry on each side until a golden brown crust forms. Then reduce the heat to low, cover the pan with a lid and fry for another 2-3 minutes.

These catfish caviar pancakes will be especially tasty with sweet and sour sauce. For example, if you mix equal amounts of sour cream and tomato paste.

Woohoo

Ingredients:

Water – 3 liters.

Catfish fillet – 1000g. (If you bought the whole catfish, then the head and 500g fillet).

Lemon – 1 pc.

Onion – 1 medium onion.

Carrots – 1 medium size.

Millet – 1/3 cup.

Bay leaf – 1 pc.

Black pepper - to taste.

Salt - to taste.

Preparation:

Sometimes catfish can smell like mud. Therefore, squeeze the juice of one lemon onto the cut pieces of meat and marinate for 30 minutes.

Bring the water to a boil and add salt, throw in the bay leaf.

Add cooked meat, finely chopped onions and carrots, millet.

Be sure to cook with the lid open and over low heat for 20 minutes.

Five minutes before cooking, add pepper and remove bay leaf.

And a small feature for those who are healthy and not pregnant. 5 minutes before readiness add 2 tablespoons of vodka. The soup will turn out simply magical.

Shashlik

During the season of increased catfish fishing, catfish kebab recipe

Somyatina – 2 kg

Juice of two lemons

Greens to taste: dill, parsley - a bunch, a little cilantro

Salt and pepper, again to taste (it is better to use red allspice)

Onions: three heads

Garlic: a couple of cloves

Wash the somyatina and dry with a towel, cut into small pieces (the size of two matchboxes). Note: Do not remove the skin under any circumstances! This is the most delicious according to many.

Marinade: squeeze lemon juice into a glass container (with enamel on the edge), chop the herbs, sprinkle with spices, salt and pepper. Cut the onion into rings, chop the garlic finely or through a crush. Marinate the somyatina for about an hour.

It is better to cook on a wire rack, since the catfish does not hold well on a skewer; the cooking time is about 4-5 minutes, if on good coals, on the one hand, then the same on the other.

In foil

Ingredients:

1 kg of potatoes.
1 som.
2 carrots.
3 onions.
0.5 lemon.
A bunch of parsley.
250 g hard cheese.
40 ml vegetable oil.
4 tbsp. mayonnaise.
Salt.
Pepper.

How to cook:

Clean the catfish - scrape out the skin, cut off the fins, head, tail, guts. Wash and cut the fillet so that it is skinless. The ridge, head, fins can not be thrown away, but can be used later to prepare fish broth.

Cut the resulting fillet crosswise into pieces 4-5 cm wide. Sprinkle with salt and pepper. Pour in the juice from half a lemon. Stir, cover with something and leave for half an hour. During this time, the catfish pieces will have time to marinate well.

Meanwhile, prepare the potatoes. Cut about a third into circles. The rest - in large slices.

Season the potato slices with a little salt and pepper. Add a spoonful of mayonnaise and mix.

Cut the carrots into slices.

Also cut the onion into slices.

Finely chop the parsley.

Line a baking sheet with foil. Place potatoes in wedges, onions, carrots. Apply a little oil.

Place pieces of marinated fish on top.

Sprinkle with parsley.

Cover it with potato slices. Lubricate with the remaining mayonnaise.

Sprinkle with grated cheese.

Cover the baking sheet with foil, folding the edges tightly so that the fish is covered on all sides.

Set the oven to 180 degrees. Bake for 1 hour 20 minutes.

Uncover the pan. Increase heat to 200 degrees. So keep the dish in the oven for another 10 minutes. After this, you can cut your catfish into pieces and serve. The best way to go with fish in foil is a side dish of fresh vegetables and a slice of lemon.

In a slow cooker

For the recipe for cooking catfish in a slow cooker you will need:

Catfish, in portioned pieces,
Onions, in this case, 3 pcs.,
Salt,
black pepper to taste,
Vegetable oil

How to cook catfish stewed with onions in a slow cooker

Salt and pepper the pieces of fish (I have fresh catfish) on both sides.

Pour a little oil into the MV bowl and select the “Frying” or “Baking” mode for 15 minutes, I have a Redmond RMC-4503 multicooker (for Panasonic this is the “baking” mode, time 20 minutes).

Pour the onion into the multicooker bowl and stir occasionally, fry with the lid open.

At the end of the mode, load the pieces of catfish on top of the onion and set the multicooker to the “Stew” mode for an hour to an hour and ten minutes.

We carefully remove the stewed fish with onions onto plates and are surprised at how quickly it disappears.

On the grill

Ingredients

Som 1.5 - 2 kg
Lemon - 1 piece
ground white and black pepper
onion turnip 1 piece
mayonnaise 200 gr

How to cook

1 Cut the catfish carcass into steaks (portioned pieces), place in a bowl for marinating, add 1.2 teaspoons of white and black pepper, mayonnaise and chopped onion. Stir and marinate for 15-20 minutes! Place the pieces of fish on the grill and fry over coals until cooked! Potatoes (new, cut into halves, coated with vegetable oil and fried on a wire rack) go well as a side dish. Serve the fish with herbs and lemon slices.

In sour cream

Ingredients:

Catfish (can be any other fish) – 0.5 kg,
Sour cream - 125 gr.,
Flour – 50 gr.,
Onions - 2 pcs.,
Butter - 1 tbsp. spoon,
Vegetable oil,
Salt, pepper, spices for fish.

Cooking method:

Cut the onion into half rings and fry in butter. Cut the fish into portions. Season well with salt, pepper and spices for the fish.

Dip the fish on all sides in flour and fry in vegetable oil. Place the fish on a baking sheet, pour sour cream (salt it a little), and sprinkle fried onions on top. If the sour cream is fatty, you need to dilute it with water.

Place the pan in the oven and bake for 20-30 minutes at 180 degrees C. The sour cream should thicken greatly and the fish should be browned. Catfish baked in sour cream can be served with rice or mashed potatoes.

Balyk

Cooking fish according to this recipe will take you less time, but the taste will be just as delicious.

Cut the catfish so that only one fillet remains. Cut it into pieces 5-6 cm thick and rinse. Place the fillets, cut sides down, in a marinating bowl so that the pieces fit snugly together and sprinkle coarse salt on top. If necessary, place a second layer of fish on top and also sprinkle it with salt.

Place the container in the refrigerator for 2 days, then remove the fish, rinse and hang the pieces in a cool place for several days. After this time, your balyk will be ready.

Cutlets

Products for cutlets

Of course, fish, about 1 kg, a couple of onions, a couple of eggs, a few slices of white bread, milk. You also need salt, pepper, and breadcrumbs. For frying - vegetable oil.

Preparation

We clean the catfish, remove large bones, and, if possible, small ones too. Finely chop the resulting fish fillet; if there are bones, remove them.

Of course, you can use a meat grinder, but when we chop into pieces, the cutlets will be juicier. Finely chop the onion, lightly fry it in vegetable oil and when it has cooled, add it to the minced meat. Pour warm milk over slices of white bread, wait a little for the bread to soak. Then add this bread to the minced meat.

Separate the yolks from the whites and add these yolks to the minced meat. Of course, you need to add salt and pepper. The resulting mass must be mixed well. Form cutlets, dip them in egg white, then roll in breadcrumbs and fry in vegetable oil.

Ready-made catfish cutlets can be served with any side dish, including vegetables.