Catfish is an incredibly healthy and tasty fish, but many housewives do not really like to cook it, since in the process of heat treatment this fish often turns into a mushy mass. To prevent this from happening, I advise you to get acquainted with all the tricks of cooking catfish.
Pick your recipe
You will need
- - 500 grams of catfish (filet);
- - one egg;
- - 30 ml of milk;
- - four tablespoons of breadcrumbs;
- - vegetable oil;
- - salt and pepper.
Instruction manual
1
Take the catfish fillet, rinse it thoroughly in cold water, then dry (it’s better to use chilled catfish for frying, but if you have only frozen catfish, it must be completely defrosted before cooking so that no excess water is released during heat treatment).
2
Cut the fillet into small pieces, salt them lightly and leave for 15-20 minutes (this will help the fish in the process of cooking to keep in shape and not fall apart). After the lapse of time in a bowl, mix the egg with milk, put the fish in the mixture and leave for 30 minutes.
3
Put the pan on a strong fire, pour oil into it (oil in the pan should be quite a lot, at least four to five millimeters).
4
Pour flour and breadcrumbs into two different bowls. First, roll the catfish slices in flour (it is necessary that the flour completely covers the fish), then dip the slices in the egg-milk mixture, then roll them in breadcrumbs and immediately place the fish in the pan.
5
Fry the catfish on high heat until a delicious golden crust is formed (you can’t cover the pan with a lid, otherwise the fish may turn into a mushy mass during the heat treatment). The fried catfish is ready, it can be served with any side dish, for example, with mashed potatoes and stewed vegetables.
Useful advice
If you want to give the catfish a more piquant taste, then after frying, pour fish with freshly squeezed lemon juice.