Salted catfish (steaks). Catfish: cooking recipes with photos Salt catfish at home reviews

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 not in large numbers 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 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.

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 culinary products-semi-finished product on a baking sheet, pre-greased 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 a large amount of 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. Enjoy your meal everyone!

Catfish is a family of marine ray-finned fish from the perch-like order, a valuable commercial object (we distinguish it from the fish of the same name from the salmon and moray families). This fish is quite large, catfish meat is tender, very fatty and slightly sweet, there are a minimum of bones in the body. nutritional value of this species is very high: its meat contains many useful substances, vitamins, trace elements and omega-3 polyunsaturated fatty acids.

What can be cooked from catfish?

It is best to steam or grill such fish (for a very short time), of course, it can be boiled, stewed with vegetables, marinated, salted, dried and smoked (by the way, a wonderful beer snack). And you can also cook or. We can definitely say that it makes sense to fry catfish only in batter, otherwise the fish will “spread” over the pan, melting into fat. In general, it is better not to subject it to a long heat treatment.

Catfish meat can be used as a filling for baking. Catfish pie will turn out to be very satisfying - such a dish is great for cold days.

Catfish Pie - Recipe

Ingredients:

• catfish fillet - 500 g;
• ready dough- 500 g (you can use yeast, yeast-free, puff);
• boiled long grain crumbly rice- 200 g;
• onion - 1 pc.;
• lemon juice - to taste;
• garlic - 3 cloves;
• vegetable oil - 3-5 tbsp. spoons;
• ground black pepper - to taste;
• chopped parsley and other aromatic herbs - 2-4 tablespoons;
• dry spices - to taste;
• salt - to taste.

Cooking

While the rice is boiling, cut the catfish meat into medium-sized pieces, add salt and marinate in lemon juice with crushed garlic, ground pepper and dry spices for at least 30 minutes to somewhat ennoble the smell and taste. After the specified time, we discard the marinated pieces of fish in a colander to remove the remnants of the marinade. We divide the dough into two parts. We roll out the layer from the first part (not too thin) and place it on a greased baking sheet or in a mold (with not too high sides). Place a thin layer of rice on top and spread evenly. On top of the rice - pieces of catfish, which we sprinkle with evenly chopped greens and again add a thin layer of rice on top. Drizzle everything evenly with vegetable oil. Cover with the second layer of dough and connect the edges. Let the cake rest for 20 minutes. During this time, we heat the oven to approximately 200º C. We pierce the cake in several places. Bake for approximately 40 minutes. Catfish fat and aromas of greens will soak the rice - it will be very tasty. You can, of course, open pie compose, then from above we make a “lattice” of thin strips of dough, which we connect with the edges of the lower layer.

How to pickle catfish?

Ingredients:

• catfish - 3 kg;
• salt - 5-6 tbsp. spoons;
• a mixture of spices - to taste.

Cooking

An approximate calculation for salting fatty fish, including catfish is as follows: for 1 kg of fish - 1-2 tablespoons of salt. If we salt in a “dry” way, the salt must be coarse. If we salt according to the “wet” method - in brine - we dilute the salt so that a raw egg popped up.

Can be added to 2 tbsp. tablespoons of salt 1 teaspoon of sugar, which will give the fish a more delicate taste.

When salting catfish, it makes sense to actively use spices: bay leaf, peppercorns, cloves, anise seeds, cumin, fennel, coriander and other spicy fragrant plants. The use of spices ennobles the taste of this fish. When marinating, you can use fresh aromatic herbs.

If we salt the catfish in large pieces according to the “dry” method, then we wrap the salted fish in clean paper or linen, and then leave it in the freezer for a day. Lightly defrost for another 2 hours on the shelf of the refrigerator.

How to salt catfish in a fast way?

Ingredients:

Cooking

To cook catfish quickly, cut the fillet into small pieces, add salt, place in a cramped container and add lime or lemon juice, hot pepper and garlic, you can onion. We mix. After 15 minutes, the fish is ready.

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 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 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.
• 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!

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 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 knob of butter in it and fry the fish until crispy, then serve seasoned with freshly ground pepper and a drizzle of lemon juice.