How to cook catfish
You will need - catfish, water, salt, herbs and spices to taste
Processing catfish
1. Defrost the catfish, if frozen.
2. Remove scales from the surface of the catfish skin.
3. Cut off the fins.
4. Cut the catfish along the belly, remove the insides.
5. Rinse the catfish under running water, cut into pieces if necessary.
Cooking catfish in a saucepan
1. Put the gutted and washed catfish into a saucepan.
2. If the catfish is cooked for salad - pour boiling water over it; if the catfish is cooked for fish soup, put it in cold water.
3. Boil the catfish for 10 minutes after boiling water, removing the foam with a tablespoon or slotted spoon.
The boiled catfish is ready.
Cooking catfish in a double boiler
1. Place the catfish in the upper tray, season with salt and pepper.
2. Pour 2 cups of water into the water container.
3. Set the steamer for 20-30 minutes.
4. Keep the catfish in a steamer container, then use immediately, without waiting for drying.
Cooking catfish in a multicooker
1. Put the catfish in a multicooker and fill it with water so that the water completely covers the fish.
2. Add salt and spices to taste.
3. Close the multicooker with a lid, turn on the "cooking" mode, cook for 10 minutes.
4. Open the lid of the multicooker, then cook for another 10-20 minutes, removing the foam with a slotted spoon or spoon.
How to steam catfish
ProductsCatfish - 2 fillets weighing 800 grams
Carrots - 1 large or 2 medium
Beets - 1 medium size
Sour cream 10% fat - 100 grams (3 heaped tablespoons)
Walnuts - 10 pieces
Lemon - 1 piece
Garlic - 3 prongs
Parsley - a few twigs
Basil - a few stems
Ground black pepper - 1 teaspoon
Salt - half a tablespoon
How to cook a steam catfish
1. Pour 1 glass of water into a steamer pan, add lavrushka and boil.
2. Peel and grate the beets and carrots.
3. Peel and finely chop the garlic.
4. Peel the nuts and puree them.
5. Wash the parsley and basil, dry and chop finely.
6. Place the beets and carrots in the upper cooking container and cook for 20 minutes.
7. Process the catfish for cooking, cut into portions 2 centimeters thick.
8. Rub the fish with salt and pepper.
9. Cook the catfish for 20 minutes.
10. While the catfish is cooking, heat up a frying pan, put the garlic, then nuts, herbs and sour cream, heat up.
11. Serve the steamed catfish, garnish with sauce.
How to cook catfish ear
ProductsCatfish - 1 kg
Potatoes - 4 large or 5 medium
Carrots - 1 medium
Hercules - 1 tablespoon
Bay leaf, pepper, salt, herbs
Cooking catfish fish soup
1. Put pieces of catfish meat in boiling salted water, boil, lay out, remove bones.
2. Strain the broth and put on the fire again, add the catfish to the broth.
3. Peel and chop potatoes and onions, peel and rub carrots.
4. Add vegetables to the broth to the ear, add a spoonful of rolled oats.
5. Then add seasoning. Serve with pleasure. :)
PS: Alternatively, add a spoonful of melted cheese instead of oatmeal (or to oatmeal) and simmer until tender.
How to cook catfish in foil
ProductsCatfish - 1 kilogram
Salt, pepper, onion, herbs - to taste
Cooking catfish in foil
Cut the catfish into medium pieces, season with spices and wrap each piece in foil, bake in the oven for 20 minutes. Serve directly in foil - all the juice remains in it.
Fusofacts
- To catfish did not fall apart during cooking, it is necessary to soak the catfish before cooking in strong brine (for 1 liter of water - 3 tablespoons of table salt, soak for 1 hour). Fresh fish will be less susceptible to deformation, it does not need to be soaked in brine.- Readiness catfish are checked by piercing the fish with a fork or skewer - they should easily enter the fish without the formation of blood stains.
- From specific smell catfish will relieve spices and lemon juice.
- The cost frozen catfish - 240 rubles / 1 kilogram (data as of July 2019).
- Boiled catfish keep in the refrigerator for no more than 2 days in the broth.
- Calorie content catfish - 125 kcal / 100 grams.
- In Russian stores you can find catfish 2 species: spotted (as in the picture) and striped, with dark colors. Both types are extremely tasty, high quality pulp.