Catfish is a very tasty fish with delicate delicacy flesh that literally melts in your mouth. However, it is this consistency that becomes a problem for cooks: catfish fillets are difficult to cook. To keep the steaks in shape, learn a few rules for handling this type of fish.
Delicate catfish, cooked with aromatic herbs, will be an excellent dietary meal. Serve with wild rice and vegetable salad.
You will need:
- 2 catfish steaks
- 4 tablespoons of salt
- 3 glass of cold water
- 1 tablespoon olive oil
- pink or white peppercorns
- freshly ground black pepper
- bunch of dill
Cooking boiled fillets requires special manipulations so that the catfish acquire a high density, pre-soak the fish in brine
Dissolve the salt in a deep container of water, put the catfish steaks in it and leave for two hours. Then remove the fish, rinse under running water and pat dry with a paper towel. Brush each piece with olive oil, sprinkle with ground black pepper.
Cut the cling film into pieces. Place a few sprigs of fresh dill and grains of pink or white pepper in the center, and place the fish on top. Cover it with another portion of dill and wrap the plastic wrap tightly. Pour water into a saucepan, add salt and boil. Then reduce heat and place the fish rolls in a saucepan.
Cook the steaks for about 15 minutes. Use a slotted spoon to remove it and gently unfold the film. Place the catfish on warmed plates and serve. For fish, you can prepare a sauce of sour cream, salt, ground pepper and finely chopped herbs.
Delicious catfish steaks can be fried. To prevent delicate fish from creeping in the pan, first dip it in egg batter. It is better to cut large steaks into small pieces, so they will cook better and retain their firmness.
You will need:
- 3 catfish steaks
- 2 eggs
- 0,5 cups flour
- 0,5 cup of milk
- 1 lemon
- vegetable oil
- a bunch of parsley
- salt
- freshly ground black pepper
Wash the fish thoroughly and pat dry with a paper towel. Cut the steaks into small pieces. Place the fish in a bowl and top with freshly squeezed lemon juice.
Prepare the egg batter. Break eggs into a separate bowl, add salt, freshly ground black pepper, pour in milk. Beat everything and add flour in portions. Rub the mixture well so that there are no lumps left in it.
Heat vegetable oil in a deep skillet. Dip the catfish pieces into the batter and place in the skillet. Fry the fish until golden brown, turning over with a wooden spatula. Then reduce heat and fry the fillets for another 5 minutes until cooked through. Do not cover the pan with a lid.
Instead of egg batter, you can use flour or ground crackers. Dip the pieces of fish in the breadcrumbs and fry as described above.
Put the finished catfish on a heated dish, garnish with parsley and thin slices of lemon. Serve boiled young potatoes as a side dish.