Description of the appearance of catfish with a photo, characteristics of the benefits and harms of this fish; home cooking recipe. Lightly salted catfish (steaks) Blue catfish in the oven with lemon

Homemade salted catfish sandwich

I recently bought catfish steaks and thought, what should I do with them? After a trial preparation of fried catfish (dipped in flour), it turned out that it was very tasty - only a thin strip of fried skin with a layer of tender fat. But the pulp after heat treatment is very watery and uninteresting.

And I realized that such a fish would be good in dough (dense, preferably in viscous yeast, like donuts). Once in Cyprus, I tried such a dish - a piece of fish in dough resembled fried patty with very juicy stuffing. So, it will be delicious with catfish.

But, I didn’t plan to fry pies and fish in dough, and 2 steaks were still thawing and required ideas. And then I remembered how delicious salted butterfish can be (I think even those who have not tried it guess its properties by the name). And I decided to make salted catfish. And what, a sandwich with such fish is a real delicacy!

What is needed for salting

for 4 servings

• Catfish steaks - 2 pieces;
• Salt - 2-3 tablespoons;
• Sugar - 1 tablespoon;
• Spices (optional) - a pinch of freshly ground black pepper, 2-3 clove buds (break).

How to pickle

• Defrost catfish steaks (you can not completely, leaving a little hard).
• Mix salt and sugar. Sprinkle them over the steaks on both sides. Put the fish on a clean linen cloth. Sprinkle with pepper and cloves. Wrap the fish in a cloth.
• Place the fish in a cool place (I put it in the refrigerator) for salting. The fish will be ready in a day, but if you stand for 2 days, it will become even tastier.
• Ready fish remove from the rag, cut off the rim of the skin (it is inconvenient to eat, you can either eat it separately or throw it to the potatoes at the end of frying, the skin will turn out crispy). Cut the catfish fillet from the bone. Next - either make sandwiches with this fillet (half of a lightly salted steak goes for 1 sandwich), or - you can cut the fish into several pieces and serve with fried potatoes or mashed potatoes. It will be very tasty!

Enjoy your meal!

The catfish is a representative of the perch-like order. The fish is impressive in size, reaches a length of 1.5 meters and weighs about 25 kg. It has large, approximately like a dog's teeth. There are five types of catfish. Meanwhile, in domestic stores, two of them are most often found: spotted and blue.

Catfish meat is juicy and delicate in taste, as the fish is very fatty. The fat content reaches 5.3 g per 100 g of product. In addition, catfish is a source of valuable vitamins and minerals needed by the body. To keep them in the maximum quantity, Let's take a closer look at how you can cook fish such as catfish. Recipes in the oven are just presented in our article. Let's start with the classic cooking option.

Blue catfish in the oven with lemon

To prepare catfish according to this recipe, you will need two medium-sized steaks. By the way, fish can be sold both fresh and frozen. What to do in this case? How to cook frozen catfish steak? can only be baked defrosted, so the steaks will need to be shifted from freezer on the bottom shelf of the refrigerator. At room temperature defrosting any fish is strictly not recommended.

According to the recipe, rinse two steaks, remove excess moisture with a paper towel, salt and pepper on all sides. Then put the catfish in a refractory form and sprinkle with the juice of half a lemon. This will keep the structure of the fish and prevent it from falling apart during cooking. Next, the form with steaks must be covered with foil and sent to the oven, heated to 190 degrees, for 30-40 minutes. The exact cooking time depends on the size of the steak.

Delicious catfish baked in foil with cheese and vegetables

Before sending the steak to the oven, you need to prepare an onion-carrot "blanket" for it. To do this, vegetables (1 onion and 1 carrot) are fried in a pan in a small amount vegetable oil.

For this recipe, a large catfish steak (300 g) should also be salted and peppered. Then put the fish on the foil, greased with oil, and on top of it - fry the onions and carrots. Close the catfish tightly with foil and put in the oven for 30 minutes (180 degrees). After the specified time, remove the fish, sprinkle with grated cheese (150 g) and continue to bake for another 10 minutes.

This is one of the most simple options how to cook catfish (steak) in the oven. As a side dish, rice or vegetables are suitable.

in cream

Delicate in taste, the catfish becomes simply melting in your mouth if you cook it in cream. To do this, the steak must be salted, peppered, sprinkled with lemon juice and poured with cream (10%). After that, the form with fish can be sent heated to 190 degrees.

This is exactly the very simple recipe for how to cook catfish (steak) in the oven. It takes only 40 minutes to prepare, and the structure is very similar to fatty salmon. Serve fish with rice or vegetables.

How to cook catfish (steak) in the oven with tomatoes and onions?

To prepare catfish according to this recipe, you will need 1 kg of fish steaks. They will need to be washed, dried with a paper towel and grated with salt and pepper. Then put the steak in a mold, sprinkle with the juice of one large lemon and refrigerate for 30-60 minutes.

At this time, prepare dressing or sauce for fish. To do this, fry onion (0.4 kg), chopped into thin half rings, in olive oil, then add tomatoes (1 kg), diluted in ¼ of a glass of water tomato paste, ½ cup white or red wine, salt to taste, sweet paprika (1 tsp), sugar and cinnamon (¼ tsp each). Cook the fragrant mixture for 15 minutes, after which it must be poured over the steaks and sprinkled with chopped parsley.

This is one of better ways how to cook catfish. The steak in the oven is baked in just 30 minutes, while every 10 minutes it needs to be watered. tomato sauce. The dish goes well with rice, bulgur, couscous and other cereals.

in the oven in ginger-garlic marinade

There are several best recipes baking this oily fish. One of them just talks about how delicious it is to cook catfish steak in the oven.

Step by step cooking is as follows:

1. Preheat oven to 200 degrees.
2. Combine butter (2 tablespoons), parsley and olive oil(1 tablespoon each), grated ginger and lemon zest (½ teaspoon each), crushed garlic clove. Mix well, add salt and hot pepper to taste.
3. Rub the steak with salt, put in a baking dish and spread the marinade on top.
4. Send the fish to the refrigerator for 10 minutes, and then rearrange the form in the oven.
5. Bake catfish for 30 minutes.

Serve the finished dish with spinach or other vegetable side dish.

Catfish with vegetables in soy sauce

You can cook an interesting dish in soy sauce from catfish steaks. Meanwhile, in order for the fish to really succeed, the following two points should be taken into account:

1. A baking sheet with catfish must be placed only in an oven preheated to the desired temperature. Otherwise, the fish will lose its shape and simply spread. For the same reason, it is not recommended to fry it in a pan.
2. It is advisable to salt and sprinkle the catfish with lemon at the very beginning of cooking. This will preserve the structure of the fish and provide an attractive appearance to the dish.

At the very beginning of cooking fish, you should preheat the oven to 200 degrees. Then chop the vegetables green onion, carrots and peppers) into thin strips, about 5 cm long. Salt and pepper the steaks (4 pcs.), Put them in a small-sized form. Further on the fish pieces, it is necessary to distribute the vegetable mixture and pour the catfish soy sauce(½ cup). Bake the steaks in the oven for 30 minutes, basting them occasionally with the sauce. It is important not to overdo it with salt, which is already present enough in soy sauce.

Serve catfish prepared according to this recipe with rice or Chinese noodles.

Catfish is a tricky fish. It is tasty and healthy, but not always and not everyone succeeds in preparing it in the usual way: sometimes only an unintelligible something remains in the pan, two minutes ago former fish, so many housewives go to different tricks to keep the catfish in shape - they throw it in boiling water, fry it in flour in hot oil, and so on. But in fact, all this is not necessary, there are only two rules that are worth remembering. First, when buying catfish, try to choose fish with a spotted rather than blue skin - its meat is denser. Secondly, follow this recipe: the catfish comes out amazing, although you can cook any white fish in the same way if you wish.

The best catfish in the world

Cut the fillet into portions - for this you can take a ready-made fillet, or you can buy a thick catfish steak and cut it at home, removing the bones and skin. Combine water and sugar, stir until completely dissolved, dip the catfish fillet in the brine and leave it there for half an hour. This technique allows you to get more juicy fish, and in the case of catfish, it also makes its meat more dense. After removing the catfish from the brine, rinse it in running water to wash off the salt from the surface of the fish, and pat dry with paper towels.

Pack catfish with a piece butter in a vacuum or ziplock bag. You can additionally season the fish with lemon zest and thyme, or you can leave it as is to preserve the original taste of the catfish. Cook the catfish sous vide at 50 degrees for 1 hour, then remove the fish from the bag and pat dry again. Place a non-stick skillet over medium-high heat, melt a stick of butter in it and fry the fish until crispy, then serve seasoned with freshly ground pepper and a drizzle of lemon juice.

One of my family's favorite fish recipes is fish marinated with carrots and onions. I remember how, as a child, my mother cooked fish marinated with carrots and onions, and we, enjoying the amazing aroma from the oven, looked impatiently into the kitchen - when they would call us to the table ...

Perhaps this dish can be put on a par with classic recipes of the Soviet era, such as Olivier, Mimosa and Prague Cake - their popularity can only be envied.

About this mother's dish, without exaggeration, one can say: "you will swallow your tongue under the marinade." Recipe for fish marinated with carrots in classic version I cook quite often, especially in winter. In order for the fish fried under the marinade to turn out tasty, only one condition is needed: the fish fillet must be pitted. Cooking fish under the marinade is not a complicated process: all the ingredients are available, and this process does not take much time.

I tried marinated fish in the classic version in many places: in the factory canteen, in sanatoriums, in pioneer camps, in cafes ... but the most delicious fish under the marinade is obtained according to my mother's recipe. Moreover, cold fish marinated with carrots and onions seems to me tastier. I really hope that you will also like my modest recipe for fish marinated with carrots.

Ingredients:

• 1 kg catfish fillet (hake, pollock, perch, etc.);
• 2 eggs;
• 2 bay leaves;
• 0.5 cups of flour;
• 1/3 cup vegetable oil;
• 2 large onions;
• 2 large carrots;
• 4 tablespoons of tomato sauce;
• 1-2 bay leaves;
• 6-8 black peppercorns;
• salt and pepper to taste.

How to cook marinated fish:

We cut the thawed fish fillet into approximately the same, not very large pieces (4-5 cm).

Salt and pepper the fish pieces to taste.

In a separate bowl, beat eggs with salt and pepper.

Pour flour onto a plate.

Roll each piece of fish first in flour.

And then dip in the egg.

We spread the pieces of fish in a well-heated pan with vegetable oil.

Fry fish fillet on each side until golden brown.

Peel the onion and cut into half rings.

We clean the carrots and rub on a coarse grater.

We pass the carrots on vegetable oil until soft, 10-12 minutes.

Transfer the carrots from the pan to a large bowl.

Fry the onion in vegetable oil over low heat until light golden brown, also 10-12 minutes.

We put the onion to the carrots, add the tomato sauce.

Salt and pepper to taste onions and carrots and mix.

Lay the fish in a single layer in a baking dish. It is not necessary to pre-lubricate the mold with oil.

Put the vegetables on top of the layer of fish in a baking dish.

Above - Bay leaf and peppercorns.

We cover the form with a lid and bake for 20-25 minutes in an oven preheated to 180 degrees.

Catfish belongs to the order Perciformes. There is another name - the sea wolf. The weight of the fish can be more than 30 kg, while its length can vary from 1 to 1.5 m. The catfish lives at a depth of no more than 600 m. This fish has a fairly wide mouth and powerful teeth that are replaced annually. Their main purpose is to tear mollusks from stones. The characteristic features of catfish also include a dense peel, on which there are small scales (see photo).

How to choose and store?

You need to choose a catfish like other fish, based on the basic rules:

1. The eyes of fresh fish should be clear, the presence of turbidity is a sign of depravity.
2. Catfish meat should be light and elastic. Press on it with your finger, the meat should immediately restore its shape.
3. It is not recommended to buy frozen catfish in transparent ice, as this is a clear sign of repeated freezing, which negatively affects the quality and taste of the fish.

You need to store catfish on a shelf near the freezer for no more than 2 days. In frozen form, the period increases to 2 months.

Beneficial features

The benefits of catfish are due to the content of various substances that favorably affect the activity of the whole organism. Fish contains fatty acids that are beneficial to humans. Omega-3s remove "bad" cholesterol, which in turn reduces the risk of developing heart and vascular diseases. Since catfish meat is nutritious and easy to digest, it is recommended for people who have a thyroid problem. Due to the fact that fish contains a lot of protein, it should be consumed by athletes. As for the calorie content, it is small in the sea wolf, therefore, when using it in a small amount, you should not be afraid that it will harm the body.

The composition of catfish includes sulfur, which takes an active part in metabolic processes in the body, as well as chlorine, which normalizes the water-salt balance. In large quantities, fish contains potassium, which has a beneficial effect on the state of the cardiovascular system, and it also relieves swelling and normalizes blood pressure. It also contains magnesium, a mineral important for the heart muscle. Thanks to the combined action of phosphorus and calcium, bone tissue is restored and strengthened. Included in catfish meat is vitamin PP, which dilates blood vessels, which improves blood circulation and oxygen supply to the cells of the body.

Use in cooking

Catfish is a fairly popular fish, which is served as an independent dish, and is also used to cook others. Fish can be subjected to any heat treatment: stew, roast, bake, boil, as well as grill and steam. Juicy and very tender meat allows you to create real masterpieces. This fish makes a very tasty fish soup, as it has a sweetish taste. In addition, fish meat can be salted and smoked. Smoked fish used for preparing various appetizers and salads.

Catfish goes well with various vegetables and cereals. Fish meat is very delicious meatballs and meatballs, as well as filling for baking. This product is also used for casseroles.

How delicious to cook catfish at home?

To make the cooked catfish tasty and juicy, you should know some of the subtleties of its preparation:

Damage to catfish and contraindications

Catfish can harm people who have an individual intolerance to the product. It should also be borne in mind that if you eat fish in large quantities, this can lead to poisoning.