How to pickle catfish at home. Catfish Dishes

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 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." I cook the recipe for fish marinated with carrots in the classic version 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 have 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 marinated fish 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 the 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.

Saute carrots in vegetable oil until soft, for 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.

Top with bay leaf and peppercorns.

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

Salted catfish (steaks)

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 in it - 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 a dough resembled fried patty with a very juicy filling. 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 tasty salty can be. oily fish(I think even those who have not tried it can guess its properties by the name). And I decided to do 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.
• Remove the finished fish 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!

Fatty, delicious home-salted fish

Cooking catfish in pictures

Dry-salted catfish fillet (in a rag)

The catfish (lat. Anarhinchas) is also called the "sea wolf" for its impressive size and wide mouth with large and strong teeth, with which it bites through sea shells. This large fish grows up to one and a half meters and sometimes weighs up to thirty kilograms. There are five species of catfish of the Perch order, which live in various seas and oceans of the world and swim mainly at a depth of 300-500 meters. Interestingly, new teeth grow in this fish every year. And her skin is used for the production of handbags, book binding. In Greenland, it was used to make containers for picking berries.

catfish meat

The main advantage is that the pulp has practically no bones. In addition, the meat of this monster is unexpectedly tender, very fatty, slightly sweet - in general, yummy! It is a source of various vitamins, amino acids, trace elements. There are no carbohydrates in it, and the ratio of fats and proteins is one to four.

Application in cooking

If you are thinking about the question of how to cook catfish, do not rack your brains in vain. They make a wide variety of dishes from it. Fish stores sell frozen catfish steak, already cut, portioned. It is good smoked, fried, boiled, stewed. This meat is made from fish cakes. It must be remembered that the pulp of the catfish is very loose, so you need to apply various tricks so that it does not fall apart during cooking and does not “spread” in the pan when frying. For these purposes, both salt water and batter are used. Well, now, actually, the recipes.

cutlets

How to cook catfish? You can make very tender and sweet-tasting fish cakes. We will need: catfish fillet - one kilogram, a couple of onions, two cloves of garlic, a teaspoon potato starch, half a glass of milk, salt and pepper - to taste. We pass all the solid ingredients through a meat grinder, add starch and milk to the resulting mass, salt, pepper. Stir to make the raw material uniform. We form cutlets (small, flat). Roll in breadcrumbs or flour. Such cutlets are best baked at a temperature of 180-200 degrees. How to cook catfish in the oven? We spread our semi-finished culinary products on a baking sheet, previously greased with vegetable oil, and into the oven. Bake until tender (usually 20-30 minutes, depending on the "nature" of the oven). It is important that a golden crust forms on our cutlets. To flip or not? During this process, the product may fall apart, so it is better not to. When the cutlets are ready, carefully, keeping their shape, take them out of the oven with a spatula and serve on the table with sour cream and mashed potatoes. This is one of the popular ways to cook catfish. It turns out tender and fragrant meat in a tasty crust.

Casserole

How to cook catfish? Can do delicious casserole with vegetables and cheese. For this we need: fish fillet - one kilogram, half a kilo of potatoes, half a kilo of onions, two or three small carrots, hard cheese - 200 grams, a couple of tablespoons of sour cream, a little vegetable oil, "fish spices" - to taste. In a deep baking dish, greased with vegetable oil, lay out the pieces fish fillet. We cut potatoes, carrots into cubes and lay them out in the next layer (for those who like to “rub” vegetables, three on a grater). The third layer is onions. Sprinkle with spices and salt. Next is a layer of catfish. Again - vegetables and onions, spices. Top with sour cream. Three cheese on a coarse grater, sprinkle on top. We bake in the oven at a temperature of 180-200 degrees. After 20-30 minutes, the dish is usually ready to eat. Fast and delicious!

How to cook catfish steak

Now sliced ​​frozen catfish steaks have begun to appear in stores and supermarkets. They are relatively inexpensive. In addition, they fry very quickly and are delicious. However, not all housewives prefer to deal with this fish: some have catfish porridge instead of fried in a pan.

secrets

Now is the time to talk about some of the subtleties in the preparation of this wonderful oily fish (meaning the frying process). How to cook tasty catfish? First, the pieces of catfish must be completely thawed. Secondly, for frying, you need a good batter or enough flour to generously roll the pieces (by the way, they should also not be too large, but rather small). Thirdly, fry this fish in a deep fryer in in large numbers vegetable oil, almost brought to a boil. You can take a large frying pan with a thick bottom and edges, covered with Teflon or natural stone (the fish will not burn). And then the problem of how to cook catfish in a pan will be successfully solved by us.

Paired with vegetables

This recipe is for lovers of steamers and slow cookers, who are considered to save most useful substances lost when frying or baking in the oven. It turns out an excellent dietary dish for those who monitor their weight. How to cook catfish? We will need: catfish fillet - half a kilogram, two or three medium potatoes, two onions, two carrots, cauliflower- 200 grams, juice of one lemon, salt and pepper to taste. First, make the marinade: lemon juice, pepper, salt. Marinate the fillets for half an hour. At this time, we prepare vegetables: clean, wash, cut large pieces. We cut the onion into half rings, also large. Each piece of marinated fish is wrapped in foil and laid out on a steamer pan. We expose - "Steaming" and cook for 15-20 minutes. Steam vegetables separately (20 minutes). Put the vegetables on a plate. We unfold the foil. We take out the pieces of fish, and pour the juice on top of the vegetables. Serve with fresh herbs.

Pilaf

From pieces of catfish fillet - 500 grams, a glass of rice, onions - 2 heads, carrots - 2 pieces, and spices you can cook a very tasty fish pilaf. Cooking in a large deep frying pan. Warm it up nicely. Cut the onions and carrots and fry them in a frying pan vegetable oil. Rice is washed, dried, poured into a frying pan and lightly fried. Pour the fish on top, season with spices, pour about three glasses of water there (ratio to rice: one to three). We don't interfere! Cook on low heat for half an hour. After about fifteen minutes, the rice swells, and then in the middle of the mass you can make a hole for the outflow of water: we should get pilaf - grain to grain, and not rice porrige. Pilaf is ready. Serve it hot on the table. You can sprinkle fresh herbs on top.

in foil

We will need: catfish fillet - 500 grams, a glass of rice, a pound of tomatoes, 200 grams of sour cream, 200 grams of cheese, 200 grams of onion, spices and salt - to taste. This dish is a meal. First, boil the rice separately. It should turn out crumbly.

On a double foil about 20 by 20 centimeters in size, lay out a few tablespoons of rice, a couple of chopped onion rings, a couple of pieces of fillet, sprinkle with spices, coat with sour cream. We cut the tomatoes into circles. The tomato circle completes the design. Top with grated cheese. We wrap the foil on all sides to make a kind of pot. So we do a few servings. We put to bake in the oven, heated to 180 degrees for 15-20 minutes. Before cooking, open the foil on top to form a crust. Serve in portions, directly in foil, placed on plates. Bon appetit everyone!

Catfish is a very tasty fish that is not cooked just because they do not know how to cook it properly. If you do not perform simple preparatory steps, then delicious dish turns into mush.

To prevent this, you need to remember the main thing: catfish cannot be cooked just like that. It should be fried in batter, in flour, breadcrumbs, baked in mayonnaise or some kind of sauce. To fix the form, you need to cook it half-thawed, and fry completely thawed. The fish turns out to be very nutritious and healthy, so even the pickiest eaters will like the right dish.

Catfish meat - useful properties

The taste of catfish is very tender and slightly sweet, reminiscent of sea bass. At the same time, her beneficial features very extensive. She is dietary product, since its calorie content is approximately 115 kcal per 100 grams of product. This figure increases depending on the method of preparation.

Catfish contains useful acids that remove unnecessary cholesterol from the body. This contributes to the rapid restoration of blood vessels and the prevention of further diseases associated with the cardiovascular system.

In general, catfish is highly recommended for people with similar diseases. It also contains magnesium and vitamin PP, which are responsible for strengthening the heart muscle, dilating blood vessels, improving blood circulation and oxygen supply throughout the body. And due to the high protein content, fish is recommended for use by athletes.

If we talk about the water-salt balance, then the catfish normalizes it due to the chlorine contained in it. Sulfur in fish improves performance metabolic processes, and potassium reduces swelling of the body and restores arterial pressure. Phosphorus and potassium strengthen bones.

How best to cook fish

Catfish meat is suitable for lovers fish dishes as well as for the little ones. There are almost no bones in the fish. Many recipes from this meat are available to cooks. Why do many people complain so much about the fish "porridge", which turned out instead of juicy steak? The whole problem is in the method of preparation. The catfish is very loose, before cooking it must be properly processed.

For stewing or frying, use a batter or boil the fish in pre-salted water. So it will remain intact and will not lose its useful properties.

Do not lose sight of the fact that any oil increases the fat content of the product. Therefore, frying catfish is suitable for those who do not monitor the number of calories in a dish. To make the fish tasty, and not saturated with flowing oil, it must be laid out in a well-heated pan.

The most delicious catfish is considered to be grilled, steamed and in the oven, although it is often consumed smoked. For children and dieters, steamed cutlets and soup are recommended. Fish lovers will appreciate the catfish steak, as well as its baked in foil. All cereals and vegetables are suitable for garnish, but most of all - Bell pepper and potatoes.

Cutlets fried and steamed

Cooking catfish cutlets is easy and simple, and most importantly - delicious. For this you will need:

• fish meat 0.5 kg;
• one bulb;
• two tablespoons of semolina (40-50 g);
• half a cup of milk;
• one egg;
• a little sunflower oil;
• breadcrumbs;
• dill for lovers and spices at your discretion.

Cooking:

1. Catfish fillet and dill (optional), finely grated onion and egg are laid out in a blender. Instead of semolina, you can use bread, different recipe gives different ingredients. You also need to add milk, salt and pepper;
2. Mix and beat it all until you get one mass. To prevent excess liquid from spreading over the pan (or in a double boiler, if the cutlets are steamed), you need to leave the mass for 40 minutes. Semolina absorbs everything unnecessary;
3. After that, cutlets of the desired shape are formed from the resulting minced meat. It can be hearts, and smiles, and the most common "round".
4. Roll the finished molds in breadcrumbs;
5. In a frying pan, the catfish is fried on both sides until golden brown.

Ready! Delicious meatballs catfish meat can be served. You can choose to garnish vegetable stew, fried potatoes Or just serve with sour cream.

catfish steak recipe

Catfish steak is a very whimsical dish. If you forget one or the other nuance, you can get collapsed lumps of fish meat. To get started, the ingredients you need are simple:

• salt;
• flour;
• oil;
• catfish steaks.

Cooking:

1. Deep frozen fish is not an option. She needs to be given time to thaw by about ¾, then salt liberally and send to marinate. Within half an hour you can forget about the fish;
2. The next item is flour. Once the catfish has marinated, it must be well rolled in flour. Little secret: so that it does not burn, you need to lightly chop the fish before putting it in the pan. So the rest of the flour does not curl into lumps;
3. Heat up the pan as much as possible.
4. Pour oil into a hot frying pan and wait until it warms up;
5. You need to fry until a golden crust appears. Do not cover with a lid! That will only make it worse. After frying, the pan should be set aside for a couple of minutes. The fish will reach the desired state and lose the remnants of friability.

Steamed catfish with vegetables

Catfish - very healthy fish and low calorie if prepared properly. A good option- for a couple, and for a side dish - vegetables. What you need as ingredients:

• any vegetables of your choice.

Cooking:

1. Defrost the fish completely, salt and leave for half an hour;
2. After the time has elapsed, the catfish should be rinsed with water and dried;
3. A fish is placed on the upper grate, below - selected vegetables;
4. You can leave the steamer for 20-25 minutes before cooking the catfish.

In the meantime, the fish turns into a delicious dish, you can cook white sauce. Sauce Ingredients:

• flour;
• low-fat cream;
• salt;
• pepper and spices;
• Bay leaf.

Cooking:

1. Flour is fried in oil, and then all the ingredients are added;
2. Stir until the liquid thickens slightly;
3. If it doesn't thicken completely, you can add flour. Otherwise, add cream. Important point: This sauce thickens over time, so it's ideal to prepare it right before serving. On average, it takes 5-7 minutes to cook.

After cooking, leave the catfish to infuse for 2-3 minutes and carefully put it on a plate. Top it with the prepared sauce, add a sprig of parsley for decoration and serve.

Delicious fish pilaf

Pilaf is known for its richness and taste. But no one limited the choice of meat. Instead of the usual lamb, you can use catfish fillet, and do everything possible so that its juice is completely absorbed into the rice.

So what you need:

• catfish 1 kg;
• rice 1 cup;
• one or two bulbs;
• the same amount of carrots;
• spices to taste and vegetable meat.

Cooking:

1. It is not necessary to completely defrost the fillet. It should thaw slightly, but not be soft;
2. After defrosting, wash the meat and cut into cubes 2 centimeters thick;
3. Rinse the rice and put it in a colander to drain the water;
4. Onion cut into rings;
5. Grate carrots;
6. Saute onions and carrots together. Important: first, the onion is sautéed for a couple of minutes, after which carrots are added to it;
7. As soon as the vegetables are ready, add the washed rice there. This is done so that it is crumbly;
8. After a couple of minutes, you can transfer the mass to the desired saucepan or continue cooking in the pan, if its volume allows. Add 1.5 cups of water;
9. There is no need to add more water: the catfish is saturated with juice. If you add more liquid, you will get not an appetizing pilaf, but a slurry;
10. Stir the contents of the pot only once after adding water. This will keep the shape;
11. After stirring, you can add catfish and spices;
12. The lid can be closed, the fire can be made smaller;
13. Further cooking depends on the type of rice, but the mass should still languish for up to 20 minutes;
14. At the end of cooking, the pilaf is mixed and served on the table.

If baked in foil in the oven

For lovers of baking in the oven, catfish can also be delicious. The main thing to remember is that you need to do the preparation for the meat so that it retains its shape and taste properties. For cooking you will need:

• fillet 0.5-0.6 kg;
• two bulbs;
• mayonnaise;
• lemon juice (a tablespoon);
• breadcrumbs.

Cooking:

1. Wash and dry the fillet, salt, pepper, pour lemon juice and leave for half an hour.
2. Preparing the baking dish. Put onion rings (half) on the bottom of the foil, pickled catfish on top;
3. Use the other half of the bow to "close" the fish from the top side;
4. From above, everything is smeared with mayonnaise (you can use sour cream) and sprinkled with breadcrumbs;
5. Do not cover the foil from above, it serves to preserve the juice;
6. Preheat the oven to 200 degrees, bake for up to half an hour (depending on the oven);

The most appetizing and rich ear

To prepare fish soup, you will need not only catfish, but also white fish for the broth. And the rest of the dish is hearty thanks to the catfish. By ingredients:

Cooking:

1. Separate the skin and bones from the fish.
2. Add celery, bay leaf, pepper, fish to the pan and pour all this over with cold water.
3. The first foam merges, then cook for at least half an hour.
4. The onion is cut in half, the carrots are peeled or washed thoroughly, then fry them on both sides in a dry frying pan. Should burn a little.
5. When the broth is ready, add the "fried" vegetables to it.
6. After boiling, strain, take out everything that was before - it will no longer be needed.
7. Nuance: to make the broth transparent, you need to pour a beaten egg into it in a stream, mix and remove with a slotted spoon.
8. The broth is put on fire, throw small potatoes inside.
9. Soak saffron in alcohol or vodka, then squeeze, pull out, and add the same amount of water to the liquid. You should get no more than 50-60 ml. Pour all this into the broth.
10. Fry another onion and leek, then add the whole mass to the broth (about 10 minutes after adding the potatoes).
11. Cut the remaining fish fillet and add to the broth.
12. Cod liver cut into large pieces and after 10 minutes add too. You can sprinkle with dill.
13. You can salt, pepper and add spices, for decoration - lemon.

Amazing catfish in creamy sauce

Banal recipes can get boring even with such tasty fish like a catfish. In this case, you can resort to the original - bake the fish in cream sauce. It does not sound original, but the taste will turn out gentle and very unusual. What you need:

• 0.5 kg catfish;
• 800 ml cream;
• liter of fish broth;
• salt and pepper to taste;
• nori seaweed;
• sunflower oil.

Cooking:

1. Catfish is cut into pieces and soaked in cold water(per liter of water 2-3 tablespoons of salt).
2. You will need a deep frying pan. Pour cream into it.
3. Evaporate twice and add fish broth, throw seaweed.
4. The sauce is almost ready, it remains to beat with a blender.
5. Put the catfish out of the marinade, then fry over high heat until half-cooked.
6. Put the catfish and half of the sauce in a baking dish. On the bottom of the form, you can put the onion.
7. After 10-15 minutes the dish is ready. Drizzle with remaining sauce and serve.

Catfish in batter with a golden crust

If you fry catfish without preparations, it will look like porridge, and besides, it will be very oily.

To form neat pieces and remove excess fat, there are several secrets. What ingredients will be needed:

• 0.5 kg catfish;
• half a lemon;
• Red pepper;
• salt to taste;
• frying oil.

For batter you need:

• flour;
• egg;
• vodka (50 grams is enough);
• half a glass of water.

Cooking:

1. Clean the fish: separate the meat from the bones, cut into small pieces.
2. Salt, pepper and sprinkle with lemon juice. Leave to marinate for 20 minutes.
3. Now batter: separate the protein from the yolk, and beat the protein.
4. Mix the yolk, flour, vodka and water, add salt and a spoonful of sunflower oil.
5. Gently shift the whipped protein mass with batter. Stir from the edge to the center so that the air bubbles in the protein burst as little as possible.
6. Dip the catfish in the batter and send it to a heated pan with oil.
7. Fry each piece on both sides.
8. Place on paper towel to drain excess oil.

Ready! Enjoy your meal!

We bring to your attention a simple video recipe for fried catfish in breadcrumbs:

In conclusion, it must be said that there are countless variations in the preparation of catfish, but each of them is based on basic recipes. Cooking in the oven, batter-fried fish soup, steak, meatballs and pilaf. These recipes are standard, but can be supplemented with different spices or cooking methods.

A standard marinade is used everywhere: salt, pepper (in some cases pour lemon juice) and leave for half an hour. These are mandatory procedures for the preparation of tasty and healthy catfish. For a side dish, it is best to use vegetables in such a way as to avoid fat content as much as possible - the fish itself is very satisfying and the side dish may seem superfluous.

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 classic version cooking.

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 as in fresh as well as frozen. What to do in this case? How to cook frozen catfish steak? only defrosted can be baked, so the steaks will need to be shifted from the freezer to the bottom shelf of the refrigerator in advance. 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 of 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), cut 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 in one bowl 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 peppers 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 catfish from steaks interesting dish in soy sauce. 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 preheated to desired temperature oven. 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 dishes.

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 must be distributed vegetable mix 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.