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Fried catfish

Catfish is famous for its tender and juicy meat, which, despite the fact that this fish belongs to freshwater species, almost never gives off the smell of mud, which cannot be said about other inhabitants of rivers and ponds. Due to its pronounced taste, catfish does not require any lengthy manipulations with cooking, nor does it benefit too much from the use of rare exotic ingredients in dishes with it. In the case of this fish, the saying will be true: “Everything ingenious is simple!” We will also learn how to cook fried catfish - a simple but truly ingenious dish.

Catfish steaks fried in a pan

Catfish dishes require very few ingredients - you don’t need to marinate or soak it for a long time, cover it with aromatic herbs or try to add flavor with tomato or garlic. That is, you can, of course, do all this if you wish, but to be honest, fried catfish is delicious on its own. So, let’s limit ourselves to harsh minimalism and take:

• Catfish - about 1 kilogram,
• vegetable oil - 2-3 tablespoons for frying,
• salt, ground black pepper to taste,
• flour - 2-3 spoons for breading.

The catfish needs to be gutted, cleaned, and the head with gills and caudal fin removed. There is no need to remove the skin from the carcass, although it is quite dense on catfish. Cut the fish into steak portions crosswise, so that the thickness of the pieces is about 3 centimeters. Rub each piece with a mixture of salt and pepper, and while the fish is salting a little, pour the flour into a flat plate, pour oil into the frying pan and set to warm up on the fire. In just 10 minutes it’s time to fry the catfish. Add another half teaspoon of pepper to the flour and mix. Dip each steak into the resulting mixture, shake off the excess a little so that the flour does not burn in the pan, and fry on both sides until golden brown.

It would seem that this recipe for how to cook fried catfish can be considered complete. But that was not the case - you need to bring the fish to readiness and soften the dense catfish skin a little more. To do this, turn on the oven and heat it to 190 degrees. While the oven is heating up, place the finished steaks back into the pan, if it is suitable for baking, or transfer it to a special oven-safe dish. Cover the top with a layer of foil, and while the oven is heating up, prepare a side dish or just read new articles on. Place the catfish in the heated oven for 5-10 minutes - this is enough for our fried catfish to be ready. You can serve it on its own, or with a side dish of mashed potatoes, boiled or stewed vegetables.

Fried catfish with tomatoes

A more refined version of frying catfish is fried catfish with tomatoes. To prepare it, we will take the following products:

• som - 1 kilogram,
• tomatoes - 5-6 pieces,
• onions - 3 pieces,
• bunch of parsley,
• flour - 3-4 spoons for breading,
• vegetable oil - 3-4 spoons for frying,
• salt, black pepper, dry garlic and herbs - to taste.

Fresh catfish must be filleted - that is, cut into fillets. We gut the fish, cut out the gills and fins, cut lengthwise, and cut the fillet from the backbone. We also remove the skin. Cut the finished fillet into strips 5 centimeters wide. Sprinkle the fish pieces with salt and pepper - you can use other spices if you wish. For example, dry garlic is good in this dish - it will add a piquant taste. Heat the oil in a frying pan, while it is heating, bread the pieces of fish in flour. At the same time, cut the washed tomatoes crosswise and pour boiling water over them.

Fry the catfish until the crust is golden brown and transfer to paper napkins to drain excess fat. We take the tomatoes out of the boiling water, after which you can easily remove the skin from them. Cut the peeled tomatoes into pieces. Peel the onion and cut into thin strips. Place vegetables in the pan where the catfish was fried and fry for 5 minutes. After that, add catfish and a little water to them. Let our catfish dish simmer under the lid for 10-15 minutes, after which we put it on plates and sprinkle with finely chopped parsley.

Fried catfish is a delicious and quick to prepare dish. And such fish recipes as can be a good addition to it on the fishing table.

Fish dishes are regularly found on the table of every family. Usually the types of fish that can be found in the nearest store are prepared: pelengas, pike perch, cod. But sometimes, by chance, something unusual can fall into the hands of the hostess. For example, catfish. And then difficulties arise with its preparation. Most cooks prefer to bake this fish. However, in our opinion, fried catfish is still tastier. Recipes for cooking in a frying pan are quite varied, so you can easily choose something to your liking.

Catfish is a unique fish. Its meat is a bit dense. And if you cook incorrectly, at the table it will seem like you have a washcloth in your mouth, not fried catfish. The recipe (any of those suggested below) and its observance will guarantee that such trouble will not happen to you. And all eaters will be satisfied with your cooking.

Fried catfish: the simplest recipe

This fish often has a muddy smell. And the larger the carcass, the more pronounced it is. To prevent this shortcoming from being preserved by the fried meat, it is recommended to marinate it. To do this, the fish is gutted, washed, dried, rubbed with salt and spices and left covered for half an hour. Then each piece is rolled in flour and placed on a well-heated frying pan. The catfish is fried until golden brown, about ten minutes on each side. Before serving, the fish should be kept on a paper towel to remove excess drops of fat.

Catfish in batter

If you provide the fish with an additional “coat,” you will get very tender and flavorful catfish fried in a frying pan. The recipe requires the same initial steps as in the first recipe: the carcass is washed, dried, cut and seasoned. While the oil is heating in the frying pan, an egg is beaten in a bowl - enough for half a kilogram of fish. Pour flour into a flat plate. Each slice of catfish fillet is dipped in egg and then rolled in flour. This procedure must be repeated three times. Then the fish goes into the frying pan. Due to the “shell” that has formed, you need to fry it less, for five minutes on each side.

Catfish with tomatoes

If you add tomatoes to the list of ingredients, you'll end up with delicious fried catfish. The recipe suggests following this algorithm.

1. The fish is processed accordingly. If you have it frozen, take it out ahead of time: with intensive defrosting (in the microwave or under running water), catfish meat becomes loose and flaccid.
2. Portioned pieces are sprinkled with spices and salt and left for at least five minutes - to saturate with aromas.
3. Melt a piece of butter in a frying pan. Fillet rolled in flour is fried in it until cooked.
4. Five medium tomatoes (the quantity indicated per half a kilo of fish) are peeled. They need to be cut into neat circles.
5. Two onions are chopped into rings. They are simmered in olive oil until translucent, after which the tomatoes are added to the pan.
6. After five minutes of frying together, fillet is added to the vegetables and water is poured in - no more than a quarter glass. The dish will be stewed under the lid until the liquid has almost completely evaporated.

Fish prepared according to this recipe is eaten hot and sprinkled with herbs. If desired, you can prepare a side dish for it - rice or mashed potatoes.

Holiday recipe

If your catfish is intended for a festive table, it makes sense to tinker a little longer, but bring its taste to the ideal. And to do this, you need to marinate the cut carcass in a special composition. For it, the onion and three to four garlic cloves are peeled and passed through a blender. Two spoons of soy sauce and one of good vodka are poured into the slurry. Salt and red pepper are added according to your tastes. Each piece of fish is carefully coated with this mixture; The slices are placed in some container, which is closed and hidden in the refrigerator for an hour.

The last step will be frying. In front of it, the slices are very carefully sprinkled with flour so that the mixture in which they were marinated does not fall off. You also need to fry it carefully: the breading is almost the most delicious thing that will be in the dish. When serving, the catfish is garnished with parsley sprigs, thin lemon slices, pink peppercorns and red onion rings.

Best sauce for catfish

Even simply fried fish will be incredibly tasty if you place a gravy boat with a special gravy next to the plate. Fresh ginger is grated for it; You will need a teaspoon of its shavings. A garlic clove and fresh hot pepper are pounded in a mortar. Decide for yourself how much pepper to take: the degree of spiciness is a personal matter. To the spice mixture add two tablespoons of chopped herbs (dill and parsley are required, fill in the rest yourself), a spoonful of liquid honey, half a lemon juice and four tablespoons of sour cream. Sour cream can be replaced with low-fat natural yogurt. The sauce is salted and left to cool.

If you come across a giant pool fish, don’t worry about how to cook it: let your table be decorated with fried catfish. Recipes with photos will certainly convince you to try this delicious fish.

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.

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.

1. 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.
2. Having sprinkled the steaks with aromatic spices, we leave the fish to salt for about half an hour.
3. Now take a frying pan, pour oil into it and let it warm up thoroughly.
4. When the oil starts to sizzle, take the pieces of fish, roll them in flour and send them to fry.
5. 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

1. 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.
2. Make the batter: remove the shell from the egg, mix with flour and salt.
3. Grind the onion (without husk) using a grater with the smallest holes. Add the resulting slurry to the batter and mix everything well again.
4. 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.
5. 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.
6. 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

1. 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.
2. You need to leave the product for 15 minutes to soak in the aromas and salt.
3. Pour oil into a well-heated frying pan with a thick bottom.
4. 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!

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.