Catfish: recipes with photos. Description of the appearance of a catfish with a photo, a characteristic of the use and harm of this fish; recipe for homemade Catfish marinade recipe

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 follow simple preparatory steps, then delicious dish turn into porridge.

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, bread crumbs, baked in mayonnaise or some kind of sauce. To fix the form, cook it half thawed, and fry it completely thawed. The fish is very nutritious and wholesome, so the right dish will appeal to even the biggest fussy.

Catfish meat - useful properties

The catfish taste is very tender and slightly sweet, reminiscent of sea ​​bass... Moreover, her beneficial features are quite extensive. It is a dietary product, since its calorie content is approximately 115 kcal per 100 grams of product. This figure increases depending on the cooking method.

The 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, expanding blood vessels, improving blood circulation and oxygen supply throughout the body. And due to the high protein content, the fish is recommended for use by athletes.

If we talk about the water-salt balance, then the catfish normalizes it due to the chlorine it contains. Sulfur in fish improves metabolic processes, and potassium reduces body swelling and restores blood pressure. Phosphorus and potassium strengthen bone tissue.

How best to cook fish

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

For stewing or frying, use batter or boil the fish in pre-salted water. So it will remain intact and not lose its beneficial 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 the dish. To make the fish tasty, and not saturated with flowing oil, it must be laid out in a well-heated frying pan.

The most delicious catfish is considered to be grilled, steamed and in the oven, although it is often smoked. For children and those on a diet, 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 a side dish, but most of all - Bell pepper and potatoes.

Fried and steamed cutlets

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

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

Preparation:

1. Put catfish fillet and dill (optional), finely grated onion and an egg into a blender. Instead of semolina, you can use bread, different recipes give different ingredients. You also need to add milk, salt and pepper;
2. Stir and beat until one mass is obtained. To prevent excess liquid from spreading in the pan (or in a double boiler, if the cutlets are to be steamed), you need to leave the mass for 40 minutes. Semolina will absorb all 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 bread crumbs;
5. In a frying pan, the catfish is fried on both sides until golden brown.

Ready! Delicious catfish cutlets can be served. You can choose a vegetable stew for the side dish, fried potatoes or simply 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 crumbling lumps of fish meat. To get started, you need simple ingredients:

• salt;
• flour;
• butter;
• catfish steaks.

Preparation:

1. Heavily frozen fish is not an option. She needs to be given time to thaw by about ¾, after which it should be abundantly seasoned with salt and sent to marinate. You can forget about fish for half an hour;
2. The next item is flour. Once the catfish is marinated, it should be well rolled in flour. A little secret: so that it does not burn, you need to slightly crunch the fish before putting it in the pan. This will prevent the remaining flour from curdling into lumps;
3. Heat the pan as hot as possible;
4. Pour oil into a hot frying pan and wait until it warms up;
5. Fry until golden brown. Do not cover with a lid! It will only get worse. After frying, the pan should be set aside for a couple of minutes. The fish will reach the desired state and will lose the remnants of looseness.

Steamed catfish with vegetables

Catfish is a very healthy fish and low in calories if cooked properly. A good option is steamed, and vegetables for a side dish. What you need as ingredients:

• any vegetables of your choice.

Preparation:

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

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

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

Preparation:

1. Flour is fried in oil, and then all the ingredients are added;
2. Stir until the liquid thickens slightly;
3. If it does not thicken at all, you can add flour. If on the contrary, add cream. An important point: this sauce becomes thick over time, so it is ideal to prepare it right before serving. On average, it takes 5-7 minutes to cook.

After cooking, leave the catfish to brew for 2-3 minutes and carefully put on a plate. Pour the prepared sauce on top, add a sprig of parsley for decoration and serve.

Delicious fish pilaf

Pilaf is known for its satiety 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 glass;
• one or two onions;
• the same amount of carrots;
• spices to taste and vegetable meat.

Preparation:

1. You do not need to defrost the fillets until the end. It should thaw slightly, but not soft;
2. After defrosting, wash the meat and cut into cubes 2 centimeters thick;
3. Rinse the rice and discard in a colander so that the glass is water;
4. Cut the onion into rings;
5. Grate carrots;
6. Fry onions and carrots together. Important: first, the onion is sautéed for a couple of minutes, after which a carrot is added to it;
7. Once the vegetables are ready, add the washed rice. This is done to keep it 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. Top up with 1.5 cups of water;
9. You don't need to add more water: the catfish is saturated with juice. If you add more liquid, then you get not an appetizing pilaf, but a slurry;
10. Stir the contents of the pot only once after adding the 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 reduced;
13. Further cooking depends on the type of rice, but the mass should still languish for up to 20 minutes;
14. Upon completion of cooking, the pilaf is mixed and served on the table.

If baked in foil in the oven

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

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

Preparation:

1. Wash and dry the fillets, season with salt, pepper, pour with lemon juice and leave for half an hour.
2. Preparing a baking dish. Put onion rings (half) on the bottom of the foil, on top - pickled catfish;
3. Use the other half of the onion to "close" the top of the fish;
4. From above everything is coated with mayonnaise (sour cream can be used) and sprinkled with bread crumbs;
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 delicious and rich ear

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

Preparation:

1. Separate the skin and bones from the fish.
2. Add celery, bay leaf, pepper, fish to a saucepan and pour cold water over all this.
3. The first foam is drained, then cook for at least half an hour.
4. Cut the onion in half, peel or wash the carrots thoroughly, then fry them on both sides in a dry frying pan. It should burn slightly.
5. When the broth is cooked, 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, pour a beaten egg into it in a trickle, mix and remove with a slotted spoon.
8. The broth is put on fire, throw small potatoes inside.
9. Soak the saffron in alcohol or vodka, then squeeze, remove, 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 one more onion and leek, then add the whole mass to the broth (about 10 minutes after adding the potatoes).
11. Chop the remaining fish fillet and add to the broth.
12. Cut the cod liver into large pieces and add after 10 minutes. Sprinkle with dill.
13. You can salt, pepper and add spices, for decoration - lemon.

Amazing catfish in a creamy sauce

Banal recipes can get bored even with this delicious fish like a catfish. In this case, you can resort to the original - bake the fish in creamy sauce... It does not sound original, but the taste will turn out to be delicate and very unusual. What you need:

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

Preparation:

1. The catfish is cut into pieces and soaked in cold water (2-3 tablespoons of salt per liter of water).
2. You will need a deep frying pan. Pour cream into it.
3. Evaporate twice and add fish broth, toss in 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-baked.
6. Put the catfish and half of the sauce in a baking dish. You can put onions on the bottom of the mold.
7. After 10-15 minutes, the dish is ready. Drizzle over the remaining sauce and serve.

Catfish in batter with a golden crust

If you fry the catfish without cooking, it will look like porridge, moreover, very fatty.

There are several secrets to forming neat chunks and removing excess fat. What ingredients are needed:

• 0.5 kg of 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.

Preparation:

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

Ready! Bon Appetit!

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, fish soup, fried in batter, steak, cutlets and pilaf. These recipes are standard, but can be supplemented with different spices or cooking methods.

Everywhere a standard marinade is used: salt, pepper (in some versions, pour lemon juice) and leave for half an hour. These are essential procedures for preparing 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, reaching a length of 1.5 meters and weighing about 25 kg. Has large teeth, similar to those of a dog. There are five types of catfish. Meanwhile, in domestic stores, two of them are most often found: spotted and blue.

The catfish meat is juicy and delicate in taste, since 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 that the body needs. To keep them in the maximum amount, let's take a closer look at how you can cook fish such as catfish. The recipes in the oven are just presented in our article. Let's start with the classic cooking option.

Blue catfish in the oven with lemon

This recipe will use two medium-sized steaks to make the catfish. By the way, fish can be sold both fresh and frozen. What to do in this case? How to cook frozen catfish steak? only thawed can be baked, so the steaks will need to be transferred from the freezer to the lower shelf of the refrigerator in advance. Defrosting any fish at room temperature is strongly discouraged.

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 fireproof dish and sprinkle with the juice of half a lemon. This will preserve the structure of the fish and prevent it from falling apart during cooking. Next, the steak dish must be covered with foil and sent to the oven, preheated to 190 degrees, for 30-40 minutes. The exact cooking time depends on the size of the steak.

Delicious catfish fish baked in foil with cheese and vegetables

Before you send 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 seasoned with salt and pepper. Then put the fish on oiled foil, and on top of it - fry from onions and carrots. Cover the catfish tightly with foil and place in the oven for 30 minutes (180 degrees). After the indicated time, remove the fish, sprinkle with grated cheese (150 g) and continue to bake for another 10 minutes.

This is one of the easiest ways to cook a catfish (steak) in the oven. Rice or vegetables are suitable as a side dish.

in cream

The delicate tasting catfish simply melts in your mouth when cooked in cream. To do this, salt and pepper the steak, sprinkle with lemon juice and pour cream (10%). After that, the form with fish can be sent warmed up to 190 degrees.

This is exactly the very simple recipe for how to cook a catfish (steak) in the oven. It takes only 40 minutes to cook, and its structure is very similar to fat salmon. Serve the fish with a rice or vegetable garnish.

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 rinsed, dried with a paper towel and rubbed 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 a dressing or fish sauce. To do this, fry onion (0.4 kg), cut into thin half rings in olive oil, then add tomatoes (1 kg), tomato paste diluted in ¼ a glass of water, ½ glass of white or red wine, salt to taste, sweet paprika (1 tsp l. l.), sugar and cinnamon (¼ tsp. l.). Cook the aromatic mixture for 15 minutes, after which it must be poured onto the steaks and sprinkled with chopped parsley.

This is one of the best ways to cook catfish. The steak is baked in the oven for only 30 minutes, while it needs to be watered every 10 minutes tomato sauce... The dish goes well with rice, bulgur, couscous and other cereals.

in the oven in a ginger-garlic marinade

There are several best recipes baking this oily fish. One of them just talks about how to deliciously cook a catfish steak in the oven.

The step-by-step preparation of the dish 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 in one bowl. Mix well, add salt and hot pepper to taste.
3. Rub the steak with salt, place in a baking dish and spread the marinade over the top.
4. Send the fish to the refrigerator for 10 minutes, then move the dish to the oven.
5. Bake the catfish for 30 minutes.

Serve the finished dish with spinach or other vegetable side dish.

Catfish with vegetables in soy sauce

Catfish steaks can be used to make an interesting dish in soy sauce. In the meantime, for the fish to really succeed, the following two points should be considered:

1. A baking sheet with catfish should be placed only in an oven preheated to the desired temperature. Otherwise, the fish will lose its shape and simply creep away. 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 to the dish.

At the very beginning of cooking fish, you should preheat the oven to 200 degrees. Then cut vegetables (green onions, carrots and peppers) into thin strips, about 5 cm long. Salt and pepper the steaks (4 pcs.), Put in a small-sized dish. Further on the fish pieces, you need to distribute the vegetable mixture and pour the catfish soy sauce(½ glass). Bake steaks in the oven for 30 minutes, periodically pouring sauce over them. It's important not to overdo it with salt, which is already abundant in soy sauce.

Serve this recipe catfish with rice or Chinese noodles.

Catfish belongs to the order Perchiformes. There is another name - the sea wolf. The weight of the fish can be more than 30 kg, while its length can vary from 1 to 1.5 m. The catfish lives at a depth of no more than 600 m. This fish has a fairly wide mouth and powerful teeth, which are replaced every year. Their main purpose is to tear mollusks from stones. The characteristic features of catfish also include a dense peel, on which small scales are located (see photo).

How to choose and store?

You need to choose a catfish like other fish, based on the basic rules:

1. The eyes of fresh fish should be clear, the presence of turbidity is a sign of spoilage.
2. The catfish meat should be light and firm. Press on it with your finger, the meat should immediately regain its shape.
3. It is not recommended to buy frozen catfish in clear ice, as this is a clear sign of repeated freezing, which negatively affects the quality and taste of the fish.

You need to store the catfish on a shelf near the freezer for no more than 2 days. In frozen form, the period increases to 2 months.

Beneficial features

The benefits of catfish are due to the content of various substances that have a beneficial effect on the activity of the whole organism. Fish contains fatty acids that are good for humans. Omega-3s remove "bad" cholesterol, which in turn reduces the risk of developing heart and vascular diseases. Since catfish meat is nutritious and easy to digest, it is recommended for people with thyroid problems. Due to the high protein content of fish, it should be consumed by athletes. As for the calorie content, then in the sea wolf it is small, therefore, when using it in small quantities, you should not be afraid that it will harm the body.

The catfish contains sulfur, which takes an active part in metabolic processes in the body, as well as chlorine, which normalizes the water-salt balance. Fish contains large amounts of potassium, which has a beneficial effect on the state of the cardiovascular system, and it also relieves swelling and normalizes blood pressure. It also contains magnesium - an important mineral for the heart muscle. Thanks to the combined action of phosphorus and calcium, bone tissue is restored and strengthened. Vitamin PP is a part of catfish meat, which dilates blood vessels, which improves blood circulation and oxygen supply to the cells of the body.

Cooking use

Catfish is a fairly popular fish that is served as a separate dish, and also used to cook others. The fish can be subjected to any heat treatment: stew, roast, bake, boil, as well as grill and steam. Juicy and very tender meat allows you to create real masterpieces. A very tasty fish soup is obtained from this fish, as it has a sweetish taste. In addition, fish meat can be salted and smoked. Smoked fish is used to prepare various appetizers and salads.

Catfish goes well with various vegetables and cereals. Fish meat is very delicious cutlets and meatballs, as well as filling for baking. This product is also used for casseroles.

How to deliciously cook catfish at home?

To make the cooked catfish tasty and juicy, it is worth knowing some of the intricacies of its preparation:

Catfish harm and contraindications

Catfish can harm people who have an individual intolerance to the product. It should also be borne in mind that if you eat a lot of fish, it can lead to poisoning.

Catfish is a marine fish belonging to the family of perchiformes, its tender, very fatty meat differs from the meat of any other fish in its translucent watery consistency, has a slightly sweet taste, and there are practically no bones in its steaks. Unfortunately, very few people have this glorious fish in their diet - because of its supposedly "complicated" preparation. And completely in vain. You need to know how to cook catfish, use some tricks, and this unsurpassed fish in taste will become one of your culinary preferences.

Indeed, if, not knowing how to cook a catfish, try to fry it in a pan in the most usual way, it will most likely simply "spread". Undoubtedly, this fish is best suited for baking in the oven, but experienced chefs are not limited to one single recipe, and real culinary masterpieces come out from under their hands. The catfish is grilled, steamed, fried in batter, it makes amazing pilaf, pie, cutlets, roast, soup and many more different dishes for every taste and preference. Below are some recipes and tips on how to cook catfish.

Risotto "Catfish with pomegranate"

Ingredients:

• fillet of catfish (peeled);
• one pomegranate (ripe);
• rice - 350 g;
• broth (vegetable) - one liter;
• one small onion;
• butter - 50 g;
• dry champagne;
• pepper;
• salt;
• Dill.

Preparation:

1. Before preparing the catfish according to this recipe, first carefully separate the pomegranate, pass half of the grains in a blender, filter the juice.
2. Finely chop the onion and put it in a saucepan, in which 30 g of butter is melted, stew.
3. Cut half the prepared catfish fillet into medium-sized pieces, add to the pan along with the rice. Keep on fire for about a minute, stirring occasionally.
4. Pour in quite a bit of champagne. Allow the liquid to evaporate over high heat.
5. Pour in broth (a couple of ladles). Bring to a boil, reduce the heat to low and leave the rice until it is fully cooked, add a little broth as needed.
6. Melt the remaining oil in a frying pan, put the second half of the fillet in it, salt, season with pepper and add champagne (a little). Stand for 3-4 minutes over medium heat. Remove from heat and add the rest of the pomegranate seeds, leaving some for decoration.
7. A little chopped dill, catfish from a frying pan are added to the finished dish, gently stir. Risotto is laid out on portioned plates, garnished with pomegranate and dill.

How to cook catfish in the oven?

Ingredients:

• catfish (fillet) - 2.5 kg;
• hard cheese - 0.3 kg;
• mayonnaise - 0.5 l;
• three onions.

Preparation:

1. The fish is thawed, washed and dried with a regular paper towel.
2. Cut the catfish into large portions.
3. Rub the cheese, mix it with mayonnaise and pre-chopped onions.
4. Put the chopped fish pieces into the prepared mixture, mix gently and leave for 20 minutes to marinate the fillets.
5. Then the fish is laid out in a special baking dish and sent to an oven preheated to 190 ° C and baked until fully cooked.

Catfish pie

Before you cook a catfish, or rather a pie with this fish, stock up on the following ingredients:

• catfish (fillet) - half a kilogram;
• dough (yeast-free) - half a kilogram;
• 2-3 potato tubers;
• oil (vegetable) - 3 tbsp. l .;
• one onion;
• salt and pepper to taste.

Cooking tips:

1. The dough is divided into two equal parts. Lubricate the shape vegetable oil and spread one part of the dough, then a thin layer of chopped raw potatoes.
2. Season with pepper and salt.
3. Put pieces of catfish sprinkled with pepper and salt, on top - finely chopped onions.
4. Drizzle lightly with oil and cover with the remaining rolled dough.
5. Pinch the cake around the edges and leave for 20 minutes in a warm place.
6. Then they are placed in an oven heated to 200 ° C until fully cooked, after making punctures with a fork on top. Serve to the table.

Bon Appetit!

Catfish are a family of marine ray-finned fish from the order of perchiformes, a valuable commercial object (we can distinguish them from the fish of the same name from the salmon and moray eels families). This fish is quite large, the catfish meat is tender, very fatty and slightly sweetish, there are a minimum of bones in the body. The 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 you cook with catfish?

It is best to cook such fish steamed or grilled (for a very short time), of course, it can be boiled, stewed with vegetables, pickled, salted, dried and smoked (by the way, a wonderful snack for beer). You can also cook or. We can definitely say that it makes sense to fry the catfish only in batter, otherwise the fish will "spread" in the pan, melted 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 baked goods. The catfish pie will turn out to be very satisfying - such a dish is great for cold days.

Catfish pie - recipe

Ingredients:

• fillet of catfish - 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.

Preparation

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 slightly ennoble the smell and taste. After the specified time, we discard the marinated fish pieces in a colander to remove the remnants of the marinade. Divide the dough into two parts. Roll out the layer from the first part (not too thin) and put it on a greased baking sheet or in a mold (with not too high sides). Lay out a low layer of rice on top and level it. On top of the rice - pieces of catfish, which we sprinkle with evenly chopped herbs and add a thin layer of rice again on top. Sprinkle everything evenly with vegetable oil. Cover with a second layer of dough and join the edges. We give the pie 20 minutes to distance. During this time, heat up the oven to approximately 200 ° C. Pierce the cake in several places. Bake for about 40 minutes. The fat of the catfish and the aromas of greens will saturate the rice - it will be very tasty. You can, of course, compose an open pie, then on top we make a "lattice" of thin strips of dough, which we connect to the edges of the lower layer.

How to salt a catfish?

Ingredients:

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

Preparation

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 it "dry" - the salt must be coarse. If we salt according to the "wet" method - in brine - we dilute the salt so that a raw egg floated up.

You can add 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 leaves, peas, cloves, anise seeds, caraway seeds, fennel, coriander and other spicy aromatic plants. The use of spices enriches the taste of this fish. When pickling, you can use fresh aromatic herbs.

If we salt the catfish in large pieces according to the "dry" method, then wrap the salted fish in clean paper or linen cloth, and then leave it in the freezer for a day. Defrost slightly for another 2 hours on the refrigerator shelf.

How to salt a catfish in a quick way?

Ingredients:

Preparation

To cook the catfish quickly, cut the fillets into small pieces, add some salt, place in a tight container and add lime or lemon juice, hot peppers and garlic, or onions. We mix. After 15 minutes, the fish is ready.