Catfish is a large marine fish with very tender, fatty, tasty meat. It is usually sold as ready-made steaks, chilled or frozen. It is most useful to bake catfish on a baking sheet or in the form, supplemented with vegetables, mushrooms, cheese, sour cream or tomato sauce.
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Catfish: advantages and features of cooking
The catfish got its name for its unusual and awesome appearance. Large fleshy fish is distinguished by a large mouth with numerous sharp and long teeth. The predator lives for a long time and gains impressive weight, so the fish comes to stores already cut into steaks. They can be chilled or frozen. There are 5 types of catfish, usually two are on sale: blue and spotted. Fish has a high nutritional value, it is rich in amino acids, vitamins B and D, easily digestible fats. The meat is very tender and does not tolerate traditional frying in a pan. At home, it is better to bake a catfish in the oven without adding oil. It can be placed on a baking sheet or in a refractory form, wrapped in parchment or foil.
Having bought a frozen steak, before cooking it should be placed for several hours in the lower compartment of the refrigerator with a higher temperature. The catfish will unfreeze gradually, maintaining a normal level of moisture, the prepared steaks will be juicy and pleasant to taste, not dry out when baking. Before cooking, thawed pieces can be placed in fresh milk for a couple of hours, the fish will lose a characteristic smell and become even more tender.
Re-freezing of raw fish is strictly not allowed, but it is quite possible to place it in the freezer after cooking. At the right time, it remains to place the steak in the oven or microwave - and after 5 minutes, enjoy a juicy, aromatic and very healthy dish. Fish goes well with potatoes, carrots, onions, mushrooms and cheese, it can be filled with cream, wine or tomato sauce. Spices are used very delicately, spices with a bright dominant taste will distort the delicate aroma of baked catfish. Usually fish is flavored with freshly ground black pepper, paprika, cinnamon powder. A great addition is fresh or dried parsley. To give meat density, steaks are sprayed with freshly squeezed lemon or lime juice before cooking.
Catfish with lemon: classic
Fatty fish complement fresh lemons or limes perfectly. Sour juice stimulates digestion and successfully emphasizes the tenderness of steaks. In addition, citruses preserve the structure of delicate meat, preventing it from creeping under the influence of high temperatures. Steamed vegetables, rice, baked or boiled potatoes will become a side dish. Sauces and additional seasonings are not needed, they can drown out the delicate taste and aroma of the fish.
Ingredients:
- 2 catfish steaks;
- 1 medium-sized lemon (can be replaced with lime);
- sea salt;
- freshly ground black pepper;
- parsley or other greens for decoration.
Rinse the steaks with running water, pat dry with a paper towel, salt and pepper on both sides. Place the steaks in a refractory form, sprinkle with plenty of freshly squeezed lemon juice. Cover with foil and send to the oven, preheated to 190 degrees.
Bake fish for 30-40 minutes, the exact cooking time depends on the size of the steaks. Spread the prepared catfish on heated plates, place a side dish next to it. Garnish each serving with fresh herbs and thin slices of lemon.
Catfish with mushrooms in a creamy sauce: a step by step recipe
Tender catfish meat goes well with cream. The dish contains a lot of calories, so the portions should be small. Additional flavoring nuances will add mushrooms and spices.
Ingredients:
- 4 large catfish steaks;
- 1 cup cream
- 200 g of fresh champignons;
- 120 g of cheese;
- fresh greens;
- salt and pepper to taste.
Rinse and dry the fish with a paper towel. Grate steaks with pepper and salt. Rinse the mushrooms and chop finely, chop the greens. Lay the flocks in a refractory form, spread slices of mushrooms on top. Sprinkle the dish with grated cheese and finely chopped herbs. Pour into cream form.
Place the catfish in an oven preheated to 180 degrees, covering the form with a sheet of foil. Bake for half an hour, if the fish is not ready, hold it in the oven for another 10 minutes, pouring cream sauce. Serve the catfish with rice garnish steamed or with mashed potato.
Catfish on a carrot-onion pillow: tasty and easy
Fatty sea fish in perfect harmony with fresh vegetables: potatoes, carrots, cabbage. During the preparation process, vegetables absorb delicious juice and serve as an excellent side dish that does not require additional sauce. The original addition is hard cheese, but it is worth remembering that it significantly increases the calorie content of the dish.
Ingredients:
- 300 g catfish (1 large steak or 2 small);
- 1 juicy sweet carrot;
- 1 medium onion;
- refined cooking oil for frying;
- salt;
- ground black pepper to taste;
- 150 g of hard cheese.
Wash the steaks, pat dry with a paper towel, salt and pepper. Grate the carrots on a coarse grater, chop the onion into thin half rings. Heat an odorless vegetable oil in a pan, fry the onions until transparent. Put carrots to it, simmer all together until soft. To prevent frying, constantly stir it with a wooden spatula.
Grease a piece of foil with oil, lay the steak on top and cover it with a layer of fried carrots with onions. If desired, slightly salt the vegetables. Wrap the foil tightly so that the delicious juice does not leak out, put the prepared fish on a soot. If 2 steaks are being prepared, arrange each serving as a separate convolution.
Place the pan in the oven, preheated to 180 degrees. The fish is baked for 30-35 minutes. Gently unfold the foil, trying not to get burned with hot steam, sprinkle the grated cheese on the fish and let it melt slightly. Put steaks on warmed plates. Garnish will be rice or french fries.