The whole family gathers mouth-watering dishes at the table, but not all of them are capable of creating a truly cozy warm atmosphere. If you want to surprise your family and improve their mood, even for an everyday lunch or dinner, cook catfish tasty and unusual.
Catfish in orange marinade
Ingredients:
- headless catfish weighing 1.5 kg;
- 2 oranges;
- 1 lemon;
- 3 cloves of garlic;
- 1/3 tsp each tarragon, rosemary, basil, fennel and allspice;
- 3/4 tsp salt + a pinch;
- 70 ml of vegetable oil.
Rinse well, peel the catfish and cut deeply in the back in 3-4 cm increments. Juice 1, 5 oranges and lemon, mix, season with crushed garlic, spices and salt and whisk. Cut the remaining citrus half into thin circles and insert into the fish's notches. Marinate in cooked sauce for 20-30 minutes, then place in the center of a double sheet of foil, wrap and bake at 180oC for 30-35 minutes.
Take out the catfish, open the mirror paper, but not completely, so that all the juice does not flow out. Sprinkle a pinch of salt into the oil and brush it liberally over the entire surface of the carcass with a cooking brush. Return the baking sheet to the oven for another 5-10 minutes for a golden crust.
Whole baked catfish with vegetables
Ingredients:
- whole catfish weighing 3-3.5 kg;
- 2 onions;
- 2 tomatoes;
- 150 g of 20% sour cream;
- 2 bay leaves;
- 1/2 tablespoon each oregano, black pepper and nutmeg;
- 1, 5 tsp salt;
- vegetable oil.
Grind the bay leaves in a mortar, pour them into a bowl with other spices and salt and mix with sour cream. Gut the catfish, coat it with 2/3 of the sauce on the inside and 1/3 on the outside. Cut the onions and tomatoes into thick semicircles. Fill the belly of the fish with half of the vegetables and put the other on top. Place the catfish in a loop in an oiled baking dish and cook at 180oC for 35 minutes. Very gently, with wide shoulder blades, transfer it to a large dish, keeping its shape.
Catfish in dough
Ingredients:
- 4 catfish fillets;
- 2 onions;
- 2 carrots;
- vegetable oil;
- salt;
- 2 chicken yolks.
For the test:
- 500 g flour;
- 1 chicken egg;
- 250 ml of milk;
- 10 g dry yeast;
- 1 tbsp. Sahara;
- 1/2 tsp salt;
- 50 g butter.
Heat milk to 35-40oC. Dissolve the yeast, sugar, salt in it and pour in the beaten egg. Gradually stir in the sifted flour into the liquid mass. Knead a soft dough, adding melted butter in the process, cover with a clean towel and leave for 1 hour. Peel the vegetables and chop: onions - with a knife, carrots - on a grater. Saute them over medium heat for a few minutes until tender, set aside and cool.
Cut the flour ball into 4 equal parts and roll it into thin oval layers, 5-7 cm longer than the fillet in length. Place the pieces of catfish on the tortillas, salt and evenly cover with frying. Cut the free edges of the dough into strips diagonally. Wrap them in a pigtail or fish shape and sculpt triangular tails from the ends. Let the baked items sit for 15 minutes, then generously brush with yolk and bake at 180oC for 40 minutes.
