Catfish, or its second name "sea wolf" is a storehouse of vitamins (A, E, D) and minerals (sulfur, calcium, magnesium, chlorine), which have a positive effect on the human body. Catfish meat contains a large amount of protein (almost 20%) and almost 6% of beneficial fatty acids. At the same time, the meat of the "sea wolf" is easily digested and is part of the diet menu, it is recommended for nutrition during sports, medical and preventive table.
Pick your recipe
You will need
- • Catfish (steaks) - 0.8-1 kg
- For beer batter
- • Beer - 0.5-1 cups
- • Wheat flour - 0.5-1 cup
- • 1-2 eggs
- • Salt 0.5-1 tsp. (taste)
- • Ground pepper (black or white) (to taste)
- • Vegetable oil 1-2 tbsp. spoons
Instruction manual
1
First you need to prepare the fish and batter. Defrost the fish under natural conditions and rinse under running water. Dry the steaks with a paper towel, spread on the surface of the table, salt a little, sprinkle with ground pepper.
2
While the fish is salting, make a beer batter. To do this, you need to warm the beer to a warm state, about 30 degrees. Then sift flour into a bowl, add salt, a pinch of ground pepper and mix. In a separate bowl, beat the eggs with a fork or whisk and combine with the flour mixture, then gradually, in small portions, introduce the beer. Stir until the batter becomes homogeneous, thick, without lumps.
3
Heat the oil in a pan. Dip the pieces of fish in the batter and place them in a pan. There is no need to close the lid, otherwise the fish will soften! After 4-5 minutes, turn the pieces over and fry the fish on the other side. When a crispy crust forms on both sides, the fish is ready, it can be served to the table.
note
When frying, the fish can splash heavily, so use a pan with high sides.
Catfish is a watery fish, so it’s better to make a thick batter.
Useful advice
• If the steaks were previously frozen, allow them to thaw completely, then drain the released liquid.
• You can take any beer, but if you use dark, you need to remember that dark beer can give a bitter smack of malt.