How to cook catfish steak. Fried catfish recipe

It is simply impossible to imagine a complete diet without fish, because it contains a lot of useful substances necessary for the body. In addition to the currently popular trout, you should also pay attention to river/lake representatives.

For example, fried catfish in a frying pan, meaty and tender, with a minimum number of bones, retains all its juiciness, turns out soft and goes well with vegetables or any side dish.

Ingredients:

catfish - about 2 kg;
lemon juice - 2 tbsp. spoons;
breadcrumbs - 70-80 g;
vegetable oil - about 50 ml;
salt, spices - to taste.

How to cook fried catfish tasty and simple

We cut up the catfish, wash and dry it. We cut off the fins, head and tail - leave all this for. Remove the entrails of the fish and discard. Cut the remaining carcass into pieces about 2-3 cm thick.
Rub the resulting fish steaks with salt, pepper, sprinkle with lemon juice and, if desired, sprinkle with your favorite spices. Leave to “impregnate” for 5 minutes.
Pour the crackers into a convenient container. Thoroughly coat each steak in breading, and then place the fish in a hot frying pan with vegetable oil.
Fry the catfish on each side over medium heat without a lid until golden brown. Next, turn off the heat, keeping the fish on the hot surface of the pan for another 5 minutes.
Place the finished pieces of fish on napkins or paper towels to remove excess fat. Now the fried catfish in a frying pan is completely ready! Serve the tender fish hot or at least warm, along with vegetables, herbs and a simple side dish, such as rice or potatoes.

For a lower-calorie option for preparing fish, you can not fry the catfish, but bake it in the oven according to the principle

What could be more desirable than a crispy-crusted, delicious piece of fish that recently splashed in the coastal waters of the river? A housewife who knows the secrets of how to deliciously fry catfish or other river inhabitants in a frying pan will always be able to feed her family well. Having bought a piece of fresh fish fillet, or taken part of a trophy brought from fishing from the refrigerator, it is not at all difficult to turn it into an amazing dish.

Catfish: benefits, features, advantages

Catfish is a fertile fish in all respects. It is quite nutritious and tasty. At the same time, you don’t have to spend a lot of time fiddling with it, because it doesn’t have scales, which means it doesn’t need to be cleaned. The main secret to the tenderness and juiciness of fried fillet is batter.

Of course, you can do without it by simply rolling the fish pieces in flour and then browning them in oil. But if you make a couple of extra moves, for example, mix the egg with milk and flour, and dip parts of the fish into the mixture, you will get an incredibly tender treat that will literally melt in your mouth.

Despite the reserves of fat that adults accumulate in excess in their bodies, their fillets, even fried, are not very high in calories - only 125 kcal per 100 g of product.

People who regularly feast on catfish steaks remain young for a long time, since its tender pulp contains an extremely high amount of vitamins E and A, which prevent the body from aging quickly.

Knowing how to properly fry catfish in a frying pan at home, you can replenish the reserves of useful macro- and microelements in your body with taste and great pleasure!

Catfish in flour: classic recipe

Ingredients

Catfish fillet – 500 g + -
- 2 tbsp. + -
Fish spices - 0.5 tsp. + -
- 1 tsp. + -
- 1-2 tbsp. + -

How to fry catfish in a frying pan: step-by-step recipe

For those who have never dealt with the meat of this type of fish, we offer a simple recipe for frying it in flour. Browning in heated oil, the fillet is covered with a crispy crust, under which tender, juicy flesh is hidden.

We wash the fish fillet in water, dry it lightly with paper towels, then divide it into portions and rub each of them with salt.
Having sprinkled the steaks with aromatic spices, we leave the fish to salt for about half an hour.
Now take a frying pan, pour oil into it and let it warm up thoroughly.
When the oil starts to sizzle, take the pieces of fish, roll them in flour and send them to fry.
How long it takes to fry catfish in a frying pan at home is difficult to answer. It all depends on the intensity of the fire and the thickness of your fish pieces. So, the stronger the fire, the faster the pieces will be covered with a fragrant crust and, accordingly, the thinner the piece, the faster it will fry. On average, it takes 15 minutes to cook one batch of fish.

Indicator of readiness is the appearance of a golden brown crust and internal frying. Catfish, like other fish, is especially tasty hot. Boiled rice is ideal as a side dish.

If flour coating is an excellent option for the daily menu, then on the occasion of the holiday you can fry the same pieces of catfish in homemade batter. It will turn out even more tasty and appetizing!

Ingredients

Catfish (fillet) – 500 g;
Onion (large) – 1 pc.;
Chicken egg – 1 pc.;
Flour – 2-3 tbsp;
Spices for fish – 0.5 tsp;
Salt – 1 tsp;
Sunflower oil – 3 tbsp.

How to properly fry catfish in a frying pan in batter

Salt the fish, washed and cut into portions, season with spices and leave in a bowl so that it has time to soak in the aromas.
Make the batter: remove the shell from the egg, mix with flour and salt.
Grind the onion (without husk) using a grater with the smallest holes. Add the resulting slurry to the batter and mix everything well again.
We take each part of the seasoned fillet and dip it into the prepared batter, then immediately place the fish in a frying pan in heated oil.
How long to fry catfish in this case? 4-5 minutes on each side will be enough, provided that the fire is no higher than medium.
To remove excess fat, place the fish on paper towels - they will absorb all the excess.

How to improve the taste of low-calorie catfish

You can marinate the fillet in dry white wine (0.5 cup) or additionally sprinkle it with fresh lemon juice at the salting stage.
Fish pulp is best soaked in spices if it is in a closed container.
You don’t have to dip the fish in batter, but simply dip the pieces of fish before frying: first in an egg mixed with onion gruel, and then in flour.

Fried catfish caviar: homemade cooking

Double luck for any fisherman is to bring back catfish from fishing. And if he also ends up with caviar, then consider it a “jackpot”! Cooked in flour (even in the simplest way), the roe of this bottom-dwelling fish is always magnificent.

Ingredients

Fresh caviar – about 500 g;
Flour – 2 tbsp;
Vegetable oil – 2 tbsp;
Lemon juice – 1 tbsp;
Black pepper – ½ tsp;
Salt - to taste.

How to fry catfish caviar at home

We thoroughly wash the bags filled with eggs, carefully cut them into small pieces 7-10 cm long, add salt, season with lemon juice and sprinkle with pepper.
You need to leave the product for 15 minutes to soak in the aromas and salt.
Pour oil into a well-heated frying pan with a thick bottom.
Take each piece of caviar and roll it in flour. Shake off the excess flour, then place the fish in the heated oil.

Frying catfish caviar over medium heat takes no more than 5 minutes. You cannot hold the caviar for a long time, otherwise it will become too hard. If the pieces are still slightly damp, you can simmer them for a couple of minutes under the lid over moderate heat.

Catfish caviar fritters: recipe for an appetizer

By freeing the caviar from the films and dividing it into eggs, you can make delicious pancakes. To do this, for half a kilo of product, take 1 chicken egg (large), 1 tbsp. corn or potato starch, 1 tbsp. flour, 2 tbsp. sour cream, a bunch of fresh dill (or any other favorite herbs), pepper and salt.
We combine everything, stir and fry like regular pancakes.
You can serve this simple and very tasty treat with vegetables, cutting them into a salad, or with sour cream (as you prefer).

A generous catch of catfish is the dream of anyone who does not part with fishing rods and spinning rods. However, catching a large fish is only half the battle, because it would be nice to also know how to fry catfish in a frying pan so that it is tasty and satisfying. Our step-by-step recipes will help you master this delicate matter to perfection.

Use them as a basic aid - and you will begin to create real fish masterpieces!

When trying a variety of catfish meat dishes, many people believe that this meat is already quite tender with a sweetish taste, so it does not need additional food fillers and is perfectly cooked in the oven.

When using this type of cooking, you can take fillets or individual fish parts.

Although it is better to bake the catfish in full size, this will add beauty and juiciness to the dish.

Cooking method:

First, you need to clean the fish and gut it. Using a knife, make a cut from the tail towards the head. We carefully remove the insides (without damaging the bile). We remove the gills and cut off the head if necessary (if the catfish does not fit on the baking sheet).
Leave the skin on (for juiciness). The fish is devoid of scales, but has mucus; it can be removed with salt (rub the sides of the fish with large rock salt, then rinse thoroughly).
Then we cut the fish from the back to the ridge (to the thickness of the required portion). Just don’t cut it completely; the catfish should be kept whole, but with cuts at the back.
Rub all the fish with spices and salt, especially in the cut areas.
Pour lemon juice on it and marinate for ten minutes (the muddy smell will be removed).
Meanwhile, cut the onion into half rings and chop the greens.
Take half a lemon, remove the seeds and cut into rings.
We stuff the belly of the fish with prepared herbs and chopped onions, and place lemon rings in the places of the cuts.
Grease the baking tray you are using and the fish placed on it.

The oven should be preheated to two hundred degrees and place the catfish there for 45 minutes.

The fish should be browned and the meat should have a matte white hue.

That's all. Place the catfish on a plate and place vegetables, rice or boiled potatoes around the edges. Now you can put it on the table.

Cooking catfish in a frying pan

To cook catfish using a frying pan, you will need:

Som 1 kg
Onions 1 pc.
Carrot 1 pc.
Flour for breading
Butter 2 tbsp.
Cauliflower 450-500 g
Salt and various spices taste
Tomatoes with green onions For decoration

Cooking method:

We offer a method of cooking catfish with the addition of stewed vegetables. We use rice or boiled potatoes as a side dish. You can also use cabbage (broccoli or cauliflower).

Portioned parts of the fish are marinated in sprinkled spices and poured lemon juice.
We wash the cauliflower and separate it into individual heads.
We stew a separate piece of cabbage together with sour cream, and put the other parts with the catfish for stewing with it.
Fry the onion rings separately in a frying pan (with added oil), add the grated carrots and fry over low heat, stirring from time to time. We put everything on a plate.
Sprinkle the fish parts with flour and fry them a little in oil.
Fill the fish with water and add cabbage. Cook for 15 minutes with the lid closed.
At the end of cooking, add stewed onions and the same carrots to the fish, cook for another ten minutes.

As a result, we have juicy fish with a vegetable flavor.

Catfish soup

For catfish fish soup you need:

Water 3 l
Lemon 1 pc.
Onions 1 pc.
Millet groats 1/3 tbsp.
Carrot 1 pc.
Bay leaf 1 pc.
Black pepper, salt taste

Cooking process:

Squeeze lemon juice onto the meat parts (to eliminate the smell of sludge) and marinate for about 30 minutes.
Boil water, add salt and throw in a bay leaf.
Add meat and pre-chopped onions with millet and carrots.
Do not cover with a lid, cook over low heat for about 20 minutes.
At the end of cooking (5 minutes), throw in the pepper and remove the bay leaves.

If your health allows it and you are not expecting a baby, we recommend adding two tablespoons of vodka to the pan about five minutes before the end of cooking. This will be a great chowder.

Cooking catfish in foil

For this recipe you need:

Potato tubers 1 kg
Som 1 pc.
Carrots 1-2 pcs.
Onion 3 pcs.
Lemon 0.5 pcs.
Parsley bunch
Hard cheese 250 g
Vegetable oil 40 g
Mayonnaise 4 tbsp.
Pepper and salt to taste

Cooking process:

We clean the fish (remove the fins, separate the head and tail, scrape the skin and gut).
Separate the fillet from the skin and wash it well. The head with fins and ridge can be used for broth.
Cut the fillet crosswise (the width of the pieces is 5 centimeters). Sprinkle pepper and salt on it, pour lemon juice. Mix everything and leave it covered for 30 minutes to marinate.
At this time, we are working on potatoes (cut a third into rings, and the rest into slices).
We also pepper and carefully salt the potatoes, plus season with mayonnaise and stir. Practice shows that it turns out much tastier if
Cut the carrots and onions into rings, chop the parsley.
Place foil on a baking sheet, add pieces of potatoes with carrots and onions, add a little oil.
Place the fish on top of this and cover with parsley and grated cheese.
Wrap everything on top with foil (very tightly).
Heat the oven to 180 degrees. The baking process lasts an hour and 20 minutes.
Then open the pan and heat at 200 degrees for ten minutes.

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: , , . 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.

Catfish is one of the largest freshwater fish; its meat is rich in amino acids beneficial to humans. Each housewife has her own recipes for preparing catfish; fried catfish is very tasty. First, you need to prepare the fish; if the catfish is whole, you need to cut off its tail and head, cut off the fins, then rinse well both inside and outside. Catfish does not have scales, so there is no need to clean it, catfish is a very large fish, therefore, for frying, you need to cut off the fillet; for this, a cut is made along the spine of the fish, then the meat is cut into strips. Before frying catfish in a frying pan, you need to rub it with salt and spices and leave it for twenty minutes so that the fish is well salted.

You can also marinate the catfish for half an hour before frying. For the marinade, you need to take dry white wine, chop the onion in a blender, add lemon juice, mix everything well. Remove the fish from the marinade and dry with a kitchen towel. Mix eggs with milk, prepare flour and breadcrumbs for breading. Place the frying pan on the fire, pour in refined sunflower oil, first dip the catfish fillet in the egg and milk, then in the breading, place in the frying pan, fry on both sides until cooked. Fried catfish is served with white bechamel sauce. Melt the butter in a frying pan, add flour, mix everything very quickly, pour in fish or vegetable broth, add spices, cook the sauce, stirring constantly, when it starts to boil, remove from heat, be sure to strain.

Fried catfish in batter is very tasty. The fish fillet should be cut into strips approximately two centimeters thick and five centimeters long. Salt and pepper the catfish pieces and leave to soak in salt for twenty minutes. While the fish is salting, you can prepare the batter. Beat two eggs into a bowl, add flour, vodka (a tablespoon), pour in a little refined sunflower oil, mix well, the consistency of the batter should resemble thick sour cream. You need to deep-fry catfish in batter; for this purpose it is best to use a cauldron or a cast-iron frying pan with high edges. For deep frying, refined sunflower oil is usually used; you need to pour a lot of it, so that the fried fish floats and does not touch the bottom.

The oil needs to be very hot, only then reduce the heat, dip the fish in the batter, then lower it into deep fat, the catfish in the batter is fried very quickly. Pieces of fish are caught with a slotted spoon and placed on a dish lined with paper towels to remove excess fat. Catfish fried in batter turns out to be very tender and juicy; this dish should be served hot, while the crust is crispy; when cold, the batter becomes damp and is no longer so tasty. This dish will decorate any holiday table.