Catfish is a river fish with a large head and long mustache. Sometimes it reaches enormous sizes. But it is recommended to eat small and medium-sized fish. The meat of large individuals is heavy and fatty in taste.

Cutting catfish is a pleasure compared to other types of fish. It has no bones between its muscles and no scales. Therefore, to clean it, you just need to scrape off the layer of mucus and mud with a sharp knife. If you want, you can remove the skin. It's thick and easy to do. You need to cut the skin around the head and then pull it down to the tail, like a stocking. To prevent your hands from slipping, you can use a napkin or dip your fingers in salt.

Then you should separate the head in the area of ​​the pectoral fins using a sharp knife. Next, you need to carefully rip open the belly and remove the insides. If you are going to cook the liver, it is important not to damage the gallbladder so that it does not taste bitter. Also remove films from the inner walls of the belly. Then rinse the fish well. Remove the fins by cutting them lengthwise on both sides.

To remove the fillet, cut through both sides of the meat from head to tail along the ridge. You don’t have to throw away the fins and head; they will do just fine for the ear.

How to cook

If you cook catfish correctly, its meat will be juicy, tender and deliciously tasty. The problem is the smell of mud, which becomes stronger the larger the fish.

There are secrets thanks to which you can cook catfish so that it does not stink.

• Clean off the mucus thoroughly; this is where the smell of the swamp lies.
• Marinate the fish in dry white wine for 15-20 minutes and then rinse. You can also use lemon juice instead of wine.
• Milk will help get rid of the smell. This alone will take 3-4 hours.
• Use bay leaf and other suitable herbs. Fragrant spices will leave no room for the smell of mud.
• Serve meat with sauce. This will eliminate foreign odors.

The most popular cooking method is simply frying it in a frying pan. If you fry the fish in pieces, it will take 10 minutes. Fry the fillet in batter for 15 minutes. The fire needs to be medium. There is no need to cover the pan with a lid.

How is catfish useful?

Catfish is the largest river fish. The tail is the fattest, high-calorie part of it. One hundred grams of fresh meat contains 143 kcal: 16.8 g of protein and 8.5 g of fat. Catfish meat combines high nutritional value with excellent taste. It also has little connective tissue and meat is easily digested.

Soma contains many important vitamins: , , . Microelements: iodine, iron, zinc, copper, chromium, nickel, fluorine, cobalt, molybdenum, manganese. Macroelements: sodium, magnesium, sulfur, potassium, calcium, chlorine, phosphorus, potassium.

Catfish is very useful for pregnant women and people with reduced immunity. Its meat also has a beneficial effect on overall health, skin and hair. Recommended for vision problems, cardiovascular diseases, and high cholesterol.

How to fry catfish in a frying pan in batter

Catfish in batter is a simple and tasty dish. It's quick to prepare thanks to how easy this fish is to cut. You can fry both steaks and fillet pieces.

For this dish you will need:

• fish - 600 g;
• egg;
• flour - a couple of spoons;
• two spoons of sour cream;
• two spoons of mayonnaise;
• a little salt.

The fish must be thoroughly washed and cut into pieces no thicker than 2 cm. While preparing the batter, you can marinate the meat or rub it with salt.

For the batter, break an egg, add salt, sour cream and mayonnaise. Beat everything with a fork or mixer. Add flour and beat again.

Dip the fish pieces into the resulting batter and place in a frying pan heated with oil. Fry until a delicious crust appears on each side for five minutes over medium heat.

There is another interesting recipe - after the batter, dip the catfish in sesame seeds. It turns out tasty and unusual. The batter can be prepared in the classic version - with milk. It's healthier that way.

How to fry catfish in a frying pan in flour

Frying fish in flour is even easier than in batter. Leave the washed chopped fish to marinate. Meanwhile, heat a frying pan with vegetable oil. Since the fish is quite oily, you need a little oil.

Place flour in a large plate. Dip the fish pieces in flour and place in a frying pan. Fry for 10 minutes, then turn over and fry for the same amount on the other side. To remove fat, place cooked fish on a paper towel.

With this method of cooking, the meat will not be as juicy and tender. But this will not make it less tasty; it will acquire a crispy crust. You can also deep-fry catfish.

How to cook catfish in a frying pan with vegetables

I offer a step-by-step recipe with vegetables. You will need catfish fillet, a couple of onions, several tomatoes, flour, spices, herbs.

Wash the fish, cut it and pat dry with a paper towel. Season with salt and pepper and leave to soak for a while. Heat a frying pan and place the fish pieces dredged in flour.

Cut the onion into rings and fry it in a frying pan. Cut the tomatoes into slices and add them to the onion. Fry the vegetables for a couple of minutes.

Place the finished fish in the frying pan with the vegetables. Add a little water and cover the pan with a lid. Simmer until cooked, until the water evaporates, over low heat. Sprinkle the finished dish with herbs and serve hot.

What to serve catfish with - sauces

Boiled potatoes, vegetables, and rice are good as a side dish. You can serve fish with garlic, cheese, cream sauce. I will share with you the fastest recipes. But no less tasty :)

Garlic-lemon. Peel the garlic and pass it through a press. Add a couple of tablespoons of lemon juice and half a teaspoon of olive oil, parsley. The sauce is ready. Pour it over each piece of fish and garnish with a sprig of basil.

Walnut sauce. It turns out very original with this gravy. To prepare you need walnuts (a glass), 4-5 cloves of garlic, a piece of bread. And also 2-3 tablespoons of vinegar, a glass of water, a few tablespoons of vegetable oil. The nuts need to be crushed and the pre-soaked bread squeezed onto them. Squeeze the garlic into the mixture, add vinegar and vegetable oil. Add water and stir the mixture until moderately thick. Whisk the sauce and place on a dish along with the fish.

Tartar sauce. Finely grate the pickled cucumber and squeeze out the excess juice. Add half a tablespoon of freshly chopped dill and 1 clove of finely chopped garlic. Add 2-3 tbsp. spoons of mayonnaise. Mix everything with a fork. Try making this unusually tasty sauce.

The following spices will help complement the taste of catfish meat:

• nutmeg;
• basil;
• oregano;
• Melissa;
• Bay leaf.

Details

This large freshwater fish can be cooked in many ways, but it turns out tastier and juicier in a frying pan. Catfish meat is fatty and can have a specific smell, so you need to know the correct cooking technology and use different spices. Today we will tell you how to properly fry catfish in a frying pan, look at our recipes and cook delicious and healthy fish.

Catfish in batter in a frying pan

Required ingredients:

• catfish fillet – 900 g;
• salt – 1 tsp;
• yellow corn flour – 100 g;
• wheat flour – 50 g;
• Creole seasoning - 1 tsp;
• milk – ¾ cup;
• butter – 6 tbsp. l.;
• paprika – ½ tsp;
• ground black pepper – ¼ tsp.

Cooking process:

We thoroughly wash and dry the fish fillets. Then mix all the seasonings, salt, ground black pepper and flour in a container. Pour milk into a separate container. Now dip each piece of fish in milk and coat in the flour mixture.

Melt the butter in a frying pan and fry the fish on each side for three minutes until golden brown. Place the fried fish on a serving plate, decorated with lettuce leaves, place lemon slices next to it and serve.

Catfish with vegetables in a frying pan

Required ingredients:

• catfish – 1 carcass;
• egg – 1 pc.;
• wheat flour – 150 g;
• carrots – 1 pc.;
• onions – 1 pc.;
• vegetable oil;
• spices and salt - to taste.

Cooking process:

Carefully clean the catfish, remove the entrails and cut into medium pieces. Wash well and dry with paper towels. Rub with salt and your favorite fish spices.

Beat the egg into the container and beat lightly with a fork or whisk. Pour flour into a separate deep plate. Heat a frying pan with oil, then dip the catfish pieces into the egg first, and then into the flour. We repeat the procedure three times.

Fry the fish for five minutes on each side. While the fish is cooking, peel the onions and carrots. Finely chop the vegetables and sauté in a separate frying pan with vegetable oil.

Place the finished fish on a serving dish, sprinkle each piece with fried vegetables and serve.

Catfish with potatoes in a frying pan

Required ingredients:

• som – 400 g;
• potatoes – 4 pcs.;
• green onions - 4-5 feathers;
• dill – 1 bunch;
• vegetable oil;
• spices and salt.

Cooking process:

Clean the catfish, gut it and cut into medium pieces. Rinse and rub with salt and your favorite spices. Crack the butter in a frying pan and fry each piece for five minutes on each side.

While the catfish is frying, peel and rinse the potatoes. Boil the whole thing in salted water for half an hour. Rinse the greens, shake and chop finely.

Place the finished catfish pieces on a serving dish, decorated with fresh lettuce, place potatoes on the fish and sprinkle with herbs. Serve and enjoy.

Catfish in dough in a frying pan

Required ingredients:

• catfish fillet – 800 g;
• egg – 2 pcs.;
• wheat flour – 100 g;
• milk – 100 ml;
• vegetable oil – 2 tbsp. l.;
• lemon;
• favorite spices for fish and salt - to taste.

Cooking process:

Rinse the catfish fillet, dry it and cut it into portions. Sprinkle with salt, spices and lemon juice.

Let the fish marinate for half an hour.

Separately, pour milk into a container, add flour and add yolks. Beat the whites to a strong foam and carefully add them to the milk-flour mixture. Heat vegetable oil in a frying pan.

Now dip each piece into the dough and place it in a frying pan; the fish should be completely submerged in oil. Fry until golden brown on both sides, transfer to a paper towel to drain excess fat. Serve and enjoy.

Enjoy your meal.

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Fried catfish

Catfish is famous for its tender and juicy meat, which, despite the fact that this fish belongs to freshwater species, almost never gives off the smell of mud, which cannot be said about other inhabitants of rivers and ponds. Due to its pronounced taste, catfish does not require any lengthy manipulations with cooking, nor does it benefit too much from the use of rare exotic ingredients in dishes with it. In the case of this fish, the saying will be true: “Everything ingenious is simple!” We will also learn how to cook fried catfish - a simple but truly ingenious dish.

Catfish steaks fried in a pan

Catfish dishes require very few ingredients - you don’t need to marinate or soak it for a long time, cover it with aromatic herbs or try to add flavor with tomato or garlic. That is, you can, of course, do all this if you wish, but to be honest, fried catfish is delicious on its own. So, let’s limit ourselves to harsh minimalism and take:

• Catfish - about 1 kilogram,
• vegetable oil - 2-3 tablespoons for frying,
• salt, ground black pepper to taste,
• flour - 2-3 spoons for breading.

The catfish needs to be gutted, cleaned, and the head with gills and caudal fin removed. There is no need to remove the skin from the carcass, although it is quite dense on catfish. Cut the fish into steak portions crosswise, so that the thickness of the pieces is about 3 centimeters. Rub each piece with a mixture of salt and pepper, and while the fish is salting a little, pour the flour into a flat plate, pour oil into the frying pan and set to warm up on the fire. In just 10 minutes it’s time to fry the catfish. Add another half teaspoon of pepper to the flour and mix. Dip each steak into the resulting mixture, shake off the excess a little so that the flour does not burn in the pan, and fry on both sides until golden brown.

It would seem that this recipe for how to cook fried catfish can be considered complete. But that was not the case - you need to bring the fish to readiness and soften the dense catfish skin a little more. To do this, turn on the oven and heat it to 190 degrees. While the oven is heating up, place the finished steaks back into the pan, if it is suitable for baking, or transfer it to a special oven-safe dish. Cover the top with a layer of foil, and while the oven is heating up, prepare a side dish or just read new articles on. Place the catfish in the heated oven for 5-10 minutes - this is enough for our fried catfish to be ready. You can serve it on its own, or with a side dish of mashed potatoes, boiled or stewed vegetables.

Fried catfish with tomatoes

A more refined version of frying catfish is fried catfish with tomatoes. To prepare it, we will take the following products:

• som - 1 kilogram,
• tomatoes - 5-6 pieces,
• onions - 3 pieces,
• bunch of parsley,
• flour - 3-4 spoons for breading,
• vegetable oil - 3-4 spoons for frying,
• salt, black pepper, dry garlic and herbs - to taste.

Fresh catfish must be filleted - that is, cut into fillets. We gut the fish, cut out the gills and fins, cut lengthwise, and cut the fillet from the backbone. We also remove the skin. Cut the finished fillet into strips 5 centimeters wide. Sprinkle the pieces of fish with salt and pepper - you can use other spices if you wish. For example, dry garlic is good in this dish - it will add a piquant taste. Heat the oil in a frying pan, while it is heating, bread the pieces of fish in flour. At the same time, cut the washed tomatoes crosswise and pour boiling water over them.

Fry the catfish until the crust is golden brown and transfer to paper napkins to drain excess fat. We take the tomatoes out of the boiling water, after which you can easily remove the skin from them. Cut the peeled tomatoes into pieces. Peel the onion and cut into thin strips. Place vegetables in the pan where the catfish was fried and fry for 5 minutes. After that, add catfish and a little water to them. Let our catfish dish simmer under the lid for 10-15 minutes, after which we put it on plates and sprinkle with finely chopped parsley.

Fried catfish is a tasty and quick to prepare dish. And such fish recipes as can be a good addition to it on the fishing table.

Catfish is a river fish with a large head and long mustache. Sometimes it reaches enormous sizes. But it is recommended to eat small and medium-sized fish. The meat of large individuals is heavy and fatty in taste.

Cutting catfish is a pleasure compared to other types of fish. It has no bones between its muscles and no scales. Therefore, to clean it, you just need to scrape off the layer of mucus and mud with a sharp knife. If you want, you can remove the skin. It's thick and easy to do. You need to cut the skin around the head and then pull it down to the tail, like a stocking. To prevent your hands from slipping, you can use a napkin or dip your fingers in salt.

Then you should separate the head in the area of ​​the pectoral fins using a sharp knife. Next, you need to carefully rip open the belly and remove the insides. If you are going to cook the liver, it is important not to damage the gallbladder so that it does not taste bitter. Also remove films from the inner walls of the belly. Then rinse the fish well. Remove the fins by cutting them lengthwise on both sides.

To remove the fillet, cut through both sides of the meat from head to tail along the ridge. You don’t have to throw away the fins and head; they will do just fine for the ear.

How to cook

If you cook catfish correctly, its meat will be juicy, tender and deliciously tasty. The problem is the smell of mud, which becomes stronger the larger the fish.

There are secrets thanks to which you can cook catfish so that it does not stink.

• Clean off the mucus thoroughly; this is where the smell of the swamp lies.
• Marinate the fish in dry white wine for 15-20 minutes and then rinse. You can also use lemon juice instead of wine.
• Milk will help get rid of the smell. This alone will take 3-4 hours.
• Use bay leaf and other suitable herbs. Fragrant spices will leave no room for the smell of mud.
• Serve meat with sauce. This will eliminate foreign odors.

The most popular cooking method is simply frying it in a frying pan. If you fry the fish in pieces, it will take 10 minutes. Fry the fillet in batter for 15 minutes. The fire needs to be medium. There is no need to cover the pan with a lid.

How is catfish useful?

Catfish is the largest river fish. The tail is the fattest, high-calorie part of it. One hundred grams of fresh meat contains 143 kcal: 16.8 g of protein and 8.5 g of fat. Catfish meat combines high nutritional value with excellent taste. It also has little connective tissue and meat is easily digested.

Soma contains many important vitamins: , , , PP, B12, B1, B2, B5, B6, . Microelements: iodine, iron, zinc, copper, chromium, nickel, fluorine, cobalt, molybdenum, manganese. Macroelements: sodium, magnesium, sulfur, potassium, calcium, chlorine, phosphorus, potassium.

Catfish is very useful for pregnant women and people with reduced immunity. Its meat also has a beneficial effect on overall health, skin and hair. Recommended for vision problems, cardiovascular diseases, and high cholesterol.

How to fry catfish in a frying pan in batter

Catfish in batter is a simple and tasty dish. It's quick to prepare thanks to how easy this fish is to cut. You can fry both steaks and fillet pieces.

For this dish you will need:

• fish - 600 g;
• egg;
• flour - a couple of spoons;
• two spoons of sour cream;
• two spoons of mayonnaise;
• a little salt.

The fish must be thoroughly washed and cut into pieces no thicker than 2 cm. While preparing the batter, you can marinate the meat or rub it with salt.

For the batter, break an egg, add salt, sour cream and mayonnaise. Beat everything with a fork or mixer. Add flour and beat again.

Dip the fish pieces into the resulting batter and place in a frying pan heated with oil. Fry until a delicious crust appears on each side for five minutes over medium heat.

There is another interesting recipe - after the batter, dip the catfish in sesame seeds. It turns out tasty and unusual. The batter can be prepared in the classic version - with milk. It's healthier that way.

How to fry catfish in a frying pan in flour

Frying fish in flour is even easier than in batter. Leave the washed chopped fish to marinate. Meanwhile, heat a frying pan with vegetable oil. Since the fish is quite oily, you need a little oil.

Place flour in a large plate. Dip the fish pieces in flour and place in a frying pan. Fry for 10 minutes, then turn over and fry for the same amount on the other side. To remove fat, place cooked fish on a paper towel.

With this method of cooking, the meat will not be as juicy and tender. But this will not make it less tasty; it will acquire a crispy crust. You can also deep-fry catfish.

How to cook catfish in a frying pan with vegetables

I offer a step-by-step recipe with vegetables. You will need catfish fillet, a couple of onions, several tomatoes, flour, spices, herbs.

Wash the fish, cut it and pat dry with a paper towel. Season with salt and pepper and leave to soak for a while. Heat a frying pan and place the fish pieces dredged in flour.

Cut the onion into rings and fry it in a frying pan. Cut the tomatoes into slices and add them to the onion. Fry the vegetables for a couple of minutes.

Place the finished fish in the frying pan with the vegetables. Add a little water and cover the pan with a lid. Simmer until cooked, until the water evaporates, over low heat. Sprinkle the finished dish with herbs and serve hot.

What to serve catfish with - sauces

Boiled potatoes, vegetables, and rice are good as a side dish. You can serve fish with garlic, cheese, cream sauce. I will share with you the fastest recipes. But no less tasty :)

Garlic-lemon. Peel the garlic and pass it through a press. Add a couple of tablespoons of lemon juice and half a teaspoon of olive oil, parsley. The sauce is ready. Pour it over each piece of fish and garnish with a sprig of basil.

Walnut sauce. It turns out very original with this gravy. To prepare you need walnuts (a glass), 4-5 cloves of garlic, a piece of bread. And also 2-3 tablespoons of vinegar, a glass of water, a few tablespoons of vegetable oil. The nuts need to be crushed and the pre-soaked bread squeezed onto them. Squeeze the garlic into the mixture, add vinegar and vegetable oil. Add water and stir the mixture until moderately thick. Whisk the sauce and place on a dish along with the fish.

Tartar sauce. Finely grate the pickled cucumber and squeeze out the excess juice. Add half a tablespoon of freshly chopped dill and 1 clove of finely chopped garlic. Add 2-3 tbsp. spoons of mayonnaise. Mix everything with a fork. Try making this unusually tasty sauce.

The following spices will help complement the taste of catfish meat:

• nutmeg;
• basil;
• oregano;
• Melissa;
• Bay leaf.

Catfish is a freshwater predatory fish. From such inhabitants of rivers and lakes as pike, carp, and crucian carp, catfish compare favorably with the absence of durable scales and completely non-bony meat. Catfish do not have such small and sharp bones as, for example, the same pike. Catfish meat is tender and fatty. Fish lends itself perfectly to any culinary processing.

It’s not difficult to fry catfish deliciously; any novice cook can handle this process. To prepare fried catfish you need:

• catfish weighing 1.5 - 2.0 kg;
• salt;
• flour 100 g;
• pepper;
• oil 80 ml;
• dry herbs as desired.

1. Before cooking, catfish must be gutted. Before doing this, the fish must be rinsed well under the tap and all mucus removed. Cut off the head; it will be quite useful for a delicious fish soup. Remove all the innards and rinse the carcass again.

2. Cut the prepared catfish into pieces. The thickness of each piece should be about 2 cm. Pepper the fish. Add salt to taste. If desired, the fish can be sprinkled with dry basil or a mixture of herbs.

3. Leave the bowl of fish for 15 - 20 minutes.

2. Heat a frying pan with oil poured into it. Before frying, roll each piece of catfish in flour.

3. Fry the catfish on each side for 8-9 minutes. Each piece should be well browned.