What delicious things to cook from catfish. Catfish recipe or how to cook it correctly

Today we will look at how to cook catfish in the oven. The fillet of this fish is fatty and very tender. And if you approach the process of preparing it correctly, you will get a truly royal dish. Shall we try?

Learning to clean catfish

Many housewives do not like to clean fish, because it is a troublesome process. But if you do end up with a whole catfish carcass, the advice of culinary experts will help you cope with this task quickly. So, the step-by-step process of cleaning fish is as follows:

Sprinkle the catfish with plenty of salt and roll the fish thoroughly in it on all sides.
We thoroughly wash the catfish with running water. You can repeat these steps again.
Carefully rip open the abdomen, making an incision under the head.
Carefully remove all the insides. The main thing is to try not to touch the bile, because then the bile will leak out, which will give the dish a bitter taste.
We clean the film inside, then cut off the gills.
We wash the fish and dry it with a napkin.
Now we cut the catfish into portions or remove the seeds.

Attention! The skin of catfish is smooth without scales, but there is a lot of mucus on it. It is important to clean it completely, otherwise the fish will emit a swampy smell.

Preparing a festive fish dish

Baked catfish with potatoes in the oven will be the highlight of your holiday menu. Believe me, even those who don’t like fish dishes will enjoy it with pleasure.

Compound:

catfish carcass;
1 kg of potatoes;
3 onions;
2 carrots;
parsley;
2-3 branches of thyme;
2-3 branches of rosemary;
half a lemon;
1-2 tbsp. l. refined vegetable oils;
salt;
mayonnaise;
ground chili and black pepper;
100 g cheese.

Advice! To make the catfish more flavorful and juicy, marinate it in a mixture of spices and lemon juice for a couple of hours.

Preparation:

Baked catfish in foil in the oven: a simple recipe

On a note! Serve catfish with baked potatoes or boiled rice.

Compound:

2 onions;
100 g cheese;
100 ml cream;
blend of spices;
salt;
greenery.

Preparation:

Bake the whole fish

Catfish turns out delicious in the oven if you bake it whole. If you have a large carcass, you can cut it in half or take, for example, the tail part. Along with the fish, we will also prepare a delicious vegetable side dish.

Compound:

spice mix for fish;
salt;
2 carrots;
bell pepper;
1 tbsp. green peas;
refined vegetable oil;

Preparation:

Tender catfish in sour cream with mushroom notes

This recipe involves cooking catfish in sour cream with the addition of mushrooms and cheese. The result is a very tasty and incredibly tender dish. Believe me, your household will definitely ask for more.

Compound:

1.5 kg of fish;
400 ml sour cream;
0.2 kg of mushrooms;
0.2 kg cheese;
salt;
ground black pepper.

Preparation:

You can bake fish in different ways - in a sleeve or foil, as well as on a vegetable bed. And if you don’t want to bother with cutting up the carcass, cook a catfish steak in the oven.

Many housewives believe that baked, based on its characteristics, turns out to be a fatty and smelling mule. Indeed, large fish carcasses have a large amount of fat, and since catfish live at the bottom of lakes, rivers and reservoirs, their meat definitely smells like mud. But if you choose the right recipe for baked catfish in the oven, you will get tasty, non-greasy meat without a pronounced river smell.

In old, heavy-weight catfish, the fat layer is much thicker than in medium-weight catfish. Very young catfish weighing about 2-3 kilograms have an insignificant amount of fat. Therefore, if possible, when purchasing, give preference to smaller fish. In addition, you can now buy cut catfish steaks in supermarkets, which clearly show the amount of fat.

As for the mule smell, there are two ways to get rid of it from the fish - by soaking it in milk or lemon solution, or using a spicy marinade. pour milk diluted with water in a ratio of one to one and leave for one to two hours. To prepare a lemon solution, add 3-4 tablespoons of freshly squeezed lemon juice to a liter of cold water along with one teaspoon of salt. The fish are kept in this solution for two to four hours.

So, how to cook catfish in the oven? Among the recipes for baked catfish in the oven, the following recipes are popular: catfish baked whole in foil, catfish steaks, catfish baked with potatoes or vegetables, catfish in French, catfish with mushrooms, catfish in tomato sauce, sour cream, stuffed catfish, catfish kebab . And this is not a complete list of oven-baked catfish dishes.

Today I will tell you how to cook delicious catfish in the oven by marinating it in a classic and common marinade of mayonnaise and ketchup.

Ingredients:

Catfish steaks - 3-4 pcs.,
Mayonnaise - 3 tbsp. spoons,
Ketchup - 3 tbsp. spoons,
Mustard - 1 teaspoon,
Salt - a pinch
Spices - 10 gr.,

Catfish in the oven - recipe

Cooking catfish steaks begins with preparing the marinade. Pour the required amount of ketchup and mayonnaise into a bowl.

Add table mustard for sharpness and piquancy.

By the way, you can not buy mustard in the store, but prepare it yourself from mustard powder. You can read how to do this here -. Add spices and salt to the marinade. Provencal herbs, black pepper, paprika, nutmeg, coriander, cumin, red pepper, dried rosemary and ginger powder go well with fish.

Mix the mayonnaise-based marinade thoroughly.

Be sure to defrost catfish steaks before marinating.

Add to the marinade. Roll in it on all sides. Cover the bowl with fish with a lid. Place in the refrigerator to marinate. The marinating time for catfish is from 2 to 5 hours. Cover and grease the baking sheet with vegetable oil. Place catfish steaks on it.

Send the fish to bake in the oven, heated to 190C. The catfish steaks do not need to be turned over during baking. In 30 minutes, the catfish baked in the oven will be ready. During this time, the steaks will be baked and covered with a golden crust on top.

Catfish baked in the oven in the form of steaks, served hot. In parallel with the fish, you can also bake. Potato wedges placed on a baking sheet near the fish steaks will be saturated with the smell of fish and its juices and will become even tastier. That's all, as you can see, cooking catfish in the oven is not at all difficult. I will be glad if this recipe for catfish in the oven is useful to you. And if you still have catfish left, be sure to also prepare

Fish dishes are regularly found on the table of every family. Usually the types of fish that can be found in the nearest store are prepared: pelengas, pike perch, cod. But sometimes, by chance, something unusual can fall into the hands of the hostess. For example, catfish. And then difficulties arise with its preparation. Most cooks prefer to bake this fish. However, in our opinion, fried catfish is still tastier. Recipes for cooking in a frying pan are quite varied, so you can easily choose something to your liking.

Catfish is a unique fish. Its meat is a bit dense. And if you cook incorrectly, at the table it will seem like you have a washcloth in your mouth, not fried catfish. The recipe (any of those suggested below) and its observance will guarantee that such trouble will not happen to you. And all eaters will be satisfied with your cooking.

Fried catfish: the simplest recipe

This fish often has a muddy smell. And the larger the carcass, the more pronounced it is. To prevent this shortcoming from being preserved by the fried meat, it is recommended to marinate it. To do this, the fish is gutted, washed, dried, rubbed with salt and spices and left covered for half an hour. Then each piece is rolled in flour and placed on a well-heated frying pan. The catfish is fried until golden brown, about ten minutes on each side. Before serving, the fish should be kept on a paper towel to remove excess drops of fat.

Catfish in batter

If you provide the fish with an additional “coat,” you will get very tender and flavorful catfish fried in a frying pan. The recipe requires the same initial steps as in the first recipe: the carcass is washed, dried, cut and seasoned. While the oil is heating in the frying pan, beat an egg in a bowl - enough for half a kilogram of fish. Pour flour into a flat plate. Each slice of catfish fillet is dipped in egg and then rolled in flour. This procedure must be repeated three times. Then the fish goes into the frying pan. Due to the “shell” that has formed, you need to fry it less, for five minutes on each side.

Catfish with tomatoes

If you add tomatoes to the list of ingredients, you'll end up with delicious fried catfish. The recipe suggests following this algorithm.

The fish is processed accordingly. If you have it frozen, take it out ahead of time: with intensive defrosting (in the microwave or under running water), catfish meat becomes loose and flaccid.
Portioned pieces are sprinkled with spices and salt and left for at least five minutes - to saturate with aromas.
Melt a piece of butter in a frying pan. Fillet rolled in flour is fried in it until cooked.
Five medium tomatoes (the quantity indicated per half a kilo of fish) are peeled. They need to be cut into neat circles.
Two onions are chopped into rings. They are simmered in olive oil until translucent, after which the tomatoes are added to the pan.
After five minutes of frying together, fillet is added to the vegetables and water is poured in - no more than a quarter glass. The dish will be stewed under the lid until the liquid has almost completely evaporated.

Fish prepared according to this recipe is eaten hot and sprinkled with herbs. If desired, you can prepare a side dish for it - rice or mashed potatoes.

Holiday recipe

If your catfish is intended for a festive table, it makes sense to tinker a little longer, but bring its taste to the ideal. And to do this, you need to marinate the cut carcass in a special composition. For it, the onion and three to four garlic cloves are peeled and passed through a blender. Two spoons of soy sauce and one of good vodka are poured into the slurry. Salt and red pepper are added according to your tastes. Each piece of fish is carefully coated with this mixture; The slices are placed in some container, which is closed and hidden in the refrigerator for an hour.

The last step will be frying. Before him, the slices are very carefully sprinkled with flour so that the mixture in which they were marinated does not fall off. You also need to fry it carefully: the breading is almost the most delicious thing that will be in the dish. When serving, the catfish is garnished with parsley sprigs, thin lemon slices, pink peppercorns and red onion rings.

Best sauce for catfish

Even simply fried fish will be incredibly tasty if you place a gravy boat with a special gravy next to the plate. Fresh ginger is grated for it; You will need a teaspoon of its shavings. A garlic clove and fresh hot pepper are pounded in a mortar. Decide for yourself how much pepper to take: the degree of spiciness is a personal matter. To the spice mixture add two tablespoons of chopped herbs (dill and parsley are required, fill in the rest yourself), a spoonful of liquid honey, half a lemon juice and four tablespoons of sour cream. Sour cream can be replaced with low-fat natural yogurt. The sauce is salted and removed to infuse cold.

If you come across a giant pool fish, don’t worry about how to cook it: let your table be decorated with fried catfish. Recipes with photos will certainly convince you to try this delicious fish.

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The catfish is the master of the river depths and a desired trophy for an avid fisherman. The largest catfish live in large rivers. Specimens of enormous size are known. One of them is the Volga catfish. Catching catfish is the pinnacle of fishing art. There is no less art in cooking a mustachioed giant. Catfish meat is fatty and soft. And very tasty. How to cook catfish, recipes from catfish and a lot of interesting things about it, read on.

CATfish is the most desired trophy for a fisherman

Catfish is a bottom fish. It lives in deep, calm sections of the river with whirlpools and washouts in the banks. How dangerous it is for people and animals. Catfish sometimes carry “prey” into their holes and pools.

Catfish usually hunt in the dark, although they are often active during the day. Large catfish especially love daytime hunting. They often come out to shallow places near the shore. It happens that they attack people or small animals when they are especially hungry.

Large adult catfish are carnivorous predators, not inferior to pike. I don’t mind eating ducklings, sometimes their mother, swimming rats and other animals that look into the water. Catfish will not disdain dead prey.

Often, catfish do not hunt live animals, but feed on carrion. It has a huge toothy mouth, which allows it to swallow fairly large prey. There are known cases of catching 15-20 kg of catfish with 5-7 kg of fish in the stomach. Small catfish are more peaceful; they feed on dragonfly larvae, mosquitoes, small crustaceans, mollusks and fish.

Did you know that: about two hundred years ago, our ancestors caught large catfish and not only ate them.

The skin of large catfish was specially removed very carefully, then processed or tanned. So it became translucent and was used in windows instead of glass or bubbles.
It was also used to make waterproof clothing for fishing and hunting.
In the lower reaches of the Volga, glue was made from the swim bladders of large catfish, which was called “catfish.”

Catfish is a fish without scales, and is quite abundantly covered with mucus.

To make it easier to wash off, you must first thoroughly wipe the skin of the fish with table salt and then rinse with cold water.
To make the skin of the catfish clean and bright, before cutting it should be spread with a paste of salt and wood ash mixed in equal quantities. After ten minutes, rinse the catfish thoroughly in water.

When cutting catfish, you first need to remove the gills and entrails, since the bacteria in them cause rapid spoilage of the fish. All dried blood under the spine should also be carefully removed. Properly processed fish is a guarantee against poisoning.
Catfish meat is considered not of very high quality. For a long time it was believed that only its fat tail was tasty. The fishermen threw away the rest. Now the opinion has changed and catfish is cooked like other fish.

Attention! The meat of large catfish is fibrous and reeks of mud, although when smoked it is a delicacy. On the market, catfish weighing more than 6 kg are called “balykov” and are more expensive than their “skinny” counterparts. This is because when large catfish is smoked, it comes out tastier than small ones. Small catfish are great for fish soup and baking in the oven.
The catfish meat itself does not have small bones and is a pleasure to cook.

So, the recipes.

How to cook catfish? / Catfish recipes

Catfish soup

Ingredients:

500 gr. catfish heads
500 gr. catfish fillet
3 pcs. potatoes
bulb onions
carrot
parsley
1 tbsp. vegetable oil
1 PC. Bay leaf
3 pcs. sweet peas
3 pcs. black peppercorns
salt - to taste

Cooking method:

Cut the catfish head into pieces, rinse, and pour 1.5 liters of cold water. Boil the head for 30 minutes.
Add catfish fillet cut into portions, bay leaf, pepper and salt. Simmer over low heat for 15 minutes. Remove the catfish pieces with a slotted spoon. Strain the fish broth.
Peel the potatoes, wash them, cut them into cubes. Peel the onion and chop finely. Grate the carrots on a coarse grater and sauté in oil along with the onion.
Bring the broth to a boil, add potatoes to it. Bring to a boil, then add pieces of fish and sautéed vegetables. Cook for another 5-10 minutes. Pour the finished fish soup into plates and garnish with parsley.

Catfish with vegetables

Ingredients:

600gr. catfish fillet
carrot
1\2 celery root
bulb onions
cilantro
dill
1/2 tsp. curry powder
salt - to taste

Cooking method:

Wash the catfish fillet, dry it and cut it into portions. Place sliced carrots, celery and onions in a saucepan, add a little water and curry.
Simmer until the fish is ready. Remove the finished catfish.
Grind the vegetables and liquid remaining after cooking the fish in a blender.
Place the fish on a plate, pour over the sauce and sprinkle with herbs.

Help yourself!

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Ingredients:

1 kg of fish;
potatoes – 5-6 pieces;
tomatoes – 3-4 pieces;
onions – 2 pieces;
carrots – 1 piece;
spices (salt, peppercorns, bay leaf) and herbs - to taste.

Thoroughly clean and wash the fish. Separate the fillet from the backbone and bones, cut into portions, add salt and pepper and place in the refrigerator for 30 minutes. Boil fish broth from the catfish head and strain. Cut the potatoes, onions and carrots into cubes, bring to a boil and cook for 15 minutes.

Then add chopped tomatoes, fish fillet and spices. Cook until done and season with butter. When serving, add chopped herbs.

Appetizing catfish in golden batter

Ingredients (for 4 servings):

catfish fillet – 500 g;
egg - 1 piece;
flour – 50 g;
sour cream – 30 g;
mayonnaise – 30 g;
lemon – 0.5 pieces;
spices - to taste.

Salt the fish fillet, sprinkle with lemon juice and leave to marinate for 15-20 minutes.

Mix eggs, sour cream and mayonnaise with a whisk. Add flour, salt and spices and stir until smooth. The consistency of the batter should be similar to medium thick sour cream.

Cut the fish into small pieces, quickly dip into the batter and fry on both sides until golden brown. Serve chilled.

Catfish baked whole in the oven

Ingredients:

catfish – whole fish (up to 5 kg);
lemon – 2 pieces;
onions – 3 pieces;
carrots – 3 pieces;
herbs and spices - to taste.

Carefully clean and gut the fish. To do this, use a sharp knife to make a cut in the abdomen from the tail to the head. Carefully, without crushing the bile, remove the entrails and cut out the gills. Cut off the head of the catfish only if the whole fish does not fit on the baking sheet. After cleaning and gutting, wash the fish thoroughly.

Make cuts on both sides of the fish for stuffing. As a result, the fish should remain intact, but with “pockets” on the back.

The next step is to rub the carcass with spices and salt. Pour lemon juice over it and leave to marinate for 15-20 minutes.

Cut vegetables and lemon into rings, finely chop the greens. Remove all seeds from the lemon, this will get rid of the rancid taste.

Stuff the fish (belly) with vegetables and herbs, and put lemon slices in the “pockets”. Grease the fish with vegetable oil and place on a baking sheet.

Cook for 30-40 minutes in the oven preheated to 180-200 degrees. The result should be delicious white meat with a golden brown crust.

Serve vegetables or rice as a side dish for the fish.

Catfish baked with vegetables and sauce

Ingredients:

catfish fillet – 1 kg;
onion – 1 piece;
carrots – 1 piece;
green beans – 150 g;
broccoli – 150 g;
potatoes - 5 pieces;
salt and spices - to taste;
vegetable oil – 3 tablespoons;
half a lemon;
sour cream – 2 tablespoons;
mayonnaise – 2 tablespoons;
Dijon mustard - 1 tablespoon.

Cut the fish fillet into portions, sprinkle with lemon juice, salt and sprinkle with spices. Cut potatoes and carrots into slices, onions into half rings. Grease a baking tray with vegetable oil. Place the fish in the first layer, then the vegetables. Top with green beans and broccoli.

Green beans and broccoli can be used either fresh or frozen. If desired, you can purchase ready-made frozen vegetable mixture.

Prepare the sauce for baking. Mix mayonnaise, sour cream and mustard and pour this mixture on top of the fish and vegetables.

Cook in the oven at 180-200 degrees for 30-40 minutes. Periodically water the fish and vegetables with the released juice.

Simple catfish meat shish kebab

Ingredients:

catfish fillet – 3 kg;
onion – 1.5 kg;
salt, ground black pepper, paprika, coriander - to taste;
lemon – 1 piece.

Cut the fish fillet into medium pieces, pour in lemon juice, salt and sprinkle with spices. Cut the onion into rings, add to the fish, mix thoroughly and leave to marinate for 2-3 hours.

After the fish has been marinated, string the pieces onto skewers and fry on the grill over not very hot coals.

Serve with fresh vegetables, herbs and rice.

Catfish baked with mushrooms

Ingredients:

500 g fish (fillet);
100 g butter;
120 g hard cheese;
1 kg of potatoes;
mushrooms (champignons or oyster mushrooms) – 500 g;
spices, tomato sauce and herbs - to taste;
vegetable oil - for frying.

Salt the fish, sprinkle with spices and leave for 20 minutes. Cut the mushrooms into slices and fry in vegetable oil for 5-10 minutes. Mix the fried mushrooms with the tomato sauce, add a little water if the sauce is too thick. Cut the potatoes into slices.

Place catfish fillet on a baking sheet, then potatoes, coarsely grated cheese and pour tomato-mushroom sauce on top. Bake in the oven at 200 degrees until done. When serving, sprinkle with finely chopped herbs.

Som “In a monastic way”

Ingredients:

catfish fillet – 1 kg;
onions – 5 pieces;
champignons – 500 g;
hard cheese – 200 g;
mayonnaise, vegetable oil, salt and spices - to taste.

Cut the fish fillet into slices 2-3 centimeters wide. Salt the fish, season with spices and coat both sides with mayonnaise. Place the fish on a baking sheet greased with vegetable oil.

Cut the onions and mushrooms (into rings and slices). Place the vegetables on top of the fish and sprinkle everything with grated cheese. Place in the oven for 40-45 minutes and bake at a temperature of 200-210 degrees.

Catfish baked in sour cream sauce

Ingredients:

catfish fillet – 1 kg;
sour cream (non-fat) – 200 g;
flour and vegetable oil - for frying and breading;
onions – 2 pieces;
butter – 2 tablespoons;
salt and a mixture of spices for fish - to taste.

Cut the fish fillet into small pieces, add salt, season with spices, roll in flour and fry in a frying pan in vegetable oil until golden brown.

Cut the onion into rings and fry in butter.

Place the fried catfish fillet on a baking sheet, sprinkle onion on top and pour sour cream on top. Bake for 20 minutes in the oven at 180 degrees.

Catfish in a pot

Ingredients:

catfish fillet – 1 kg;
potatoes - 7 pieces;
onions – 3 pieces;
carrots – 3 pieces;
sour cream – 200 g;
salt and spices - to taste;
garlic - to taste;
mayonnaise – 100 g;
butter – 100 g.

Cut potatoes and carrots into slices, and onions into half rings. Cut the catfish fillet into small cubes, season with salt and spices.

In baking pots, place a piece of butter on the bottom, then vegetables and fish slices on top. Mix mayonnaise, sour cream, spices, chopped garlic and add the resulting sauce to the fish and vegetables.

Bake in the oven for 40-45 minutes at a temperature of 180-190 degrees.

Homemade catfish cutlets

Ingredients:

catfish fillet – 500 g;
white bread – 100 g;
milk – 1 glass;
onions – 3 pieces;
eggs – 3 pieces;
dried mushrooms – 30 g;
vegetable oil – 0.5 cups;
ground crackers - 0.5 cups;
salt and a mixture of spices for fish - to taste, herbs.

Soak the bread in warm milk, squeeze a little and pass through a meat grinder together with the fish. Salt the minced meat, season with fish spices, mix thoroughly. Make the filling for the cutlets. Pre-soak dried mushrooms in cold water for 2 hours, and then boil in the same water until almost ready. Boil hard-boiled chicken eggs (2 pieces). Finely chop the boiled mushrooms and eggs and mix with fried chopped onions, herbs and spices.

Roll the minced fish into balls the size of a chicken egg. Place the ball on a flat, damp surface and carefully shape it into a flat cake. Place the filling in the middle and form into a patty.

Roll the cutlets in the egg, then in breadcrumbs and fry in vegetable oil in a deep frying pan on both sides until golden brown. Place the cutlets on a baking sheet and bake in the oven until done.

Catfish fillet in tomato sauce

Ingredients:

catfish fillet – 500 g;
spices - to taste;
onions – 2 pieces;
carrots – 2 pieces;
vegetable oil - for frying;
tomato paste – 5 tablespoons;
flour - 5 tablespoons (for breading).

Cut the fish fillet into portions, add salt and pepper, roll in flour and fry in vegetable oil on both sides. To prepare the sauce, cut the onion into cubes and grate the carrots on a coarse grater. Fry vegetables in vegetable oil, add spices and tomato paste. If the sauce is too thick, add water.

Pour the resulting sauce over the fish and simmer for another 7-10 minutes over low heat.

Catfish stewed in white wine

Ingredients:

som – 1 kg;
dry white wine – 200 g;
butter – 150 g;
flour - 3 tablespoons;
parsley - to taste;
bay leaf – 2-3 pieces;
lemon – 1 piece;
salt, ground black pepper, coriander - to taste.

Clean the fish from mucus, wash thoroughly, separate the tail, fins and head. Melt the butter, add wine, spices and bay leaf. Cut the fish into pieces, sprinkle with lemon juice, salt and pepper and put in oil with spices.

Simmer the fish over low heat with the lid closed until cooked. Then remove the fish and prepare the sauce from the remaining broth. Add flour to the broth, stir thoroughly and bring to a boil. When serving, garnish the fish with parsley and lemon slices.

Grilled catfish

Ingredients (for 4 servings):

catfish steaks – 4 pieces;
salt and ground black pepper - to taste;
juice of half a lime;
vegetable oil – 0.5 cups;
sugar – 1 tablespoon;
branches of green dill.

Salt and pepper the fish steaks and leave for 20 minutes. In a deep bowl, mix lime juice (you can use lemon juice if you don’t have lime), vegetable oil, and sugar. Mix everything, add fish to the sauce, mix again. Cover the fish with dill and leave to marinate in a cool place for 1-2 hours.

Cook on a grill grate over low coals. Before placing on the grill, coat the fish steaks well with marinade again. Serve with boiled potatoes, rice or vegetables.

Catfish head soup

Ingredients:

catfish head – about 1 kg;
rice – 80 g;
water – 2 liters;
carrots – 1 piece;
onion – 1 piece;
vegetable oil – 3 tablespoons;
herbs (dill) and spices - to taste.

Wash the catfish head well, add cold water and cook over medium heat. During cooking, periodically remove the foam, add salt, black peppercorns, allspice and bay leaves - 2-3 pieces each.

Cut the vegetables randomly and fry in vegetable oil. Remove the cooked head to a dish and strain the broth. Add fried vegetables and pre-washed and soaked rice to the broth.

Separate the pulp from the head and add it to the soup 5-7 minutes before it is ready. When serving, add finely chopped greens.