Many consider catfish second-rate fish, fit only on the ear. After the first cooking experience, most even very experienced housewives prefer not to contact her again. Incompetent experiments without proper culinary training end up turning a delicious fish into a grayish, unappetizing mess. How to avoid mistakes, let’s talk further.
There are as many as five subspecies of catfish (seabass), each of which is prepared with its own problems. For example, novice cooks should initially get acquainted with the spotted catfish, which is less crumbly in the process of frying.
The product contains a large amount of thiamine, vitamins belonging to group B, vitamin A and other essential trace elements that cannot be found in earth food.
In addition, the fillet is extraordinarily tender, even sweetish in taste, completely boneless and with a minimum amount of calories – only 96 Kcal per 100 g.
- sifted flour;
- frying oil;
- catfish fillets.
- Fish should be properly prepared: let it thaw well, sprinkle with salt and leave to marinate for 30 minutes.
- Heat the pan well with a non-stick coating, roll the fillet in flour and fry over high heat until a steady golden crust is formed.
- Do not cover the pan with a lid, otherwise you will get an unappetizing cake, and do not remove the steaks as soon as they reach the required condition. So you can save the neat shape of the finished dish.
Catfish steak in foil
- catfish fillets;
- rice or potatoes;
- sour cream;
- hard cheese;
- a tomato.
- The foil is cut into patches; on each of them, pre-cooked rice or boiled potatoes without peel is put on a pile.
- Sprouted soy is laid out on top (although you can do without this refinement), fillet and a circle of fresh tomato.
- Spread all with a spoonful of sour cream and sprinkle with cheese.
- Wrap tightly and send to the oven for 25 minutes.