Catfish is a large marine fish with very tender, fatty, tasty meat. It is usually sold as a ready-to-cook steak, chilled or frozen. It is most useful to bake the catfish on a baking sheet or in a mold, supplementing with vegetables, mushrooms, cheese, sour cream or tomato sauce.
Catfish: advantages and features of cooking
The catfish got its name for its unusual and frightening appearance. Large fleshy fish has a large mouth with numerous sharp and long teeth. The predator lives for a long time and gains an impressive weight, so the fish comes to stores already cut into steaks. They can be chilled or frozen. There are 5 types of catfish, two are usually on sale: blue and spotted. Fish has a high nutritional value, it is rich in amino acids, vitamins B and D, and easily digestible fats. The meat is very tender and does not tolerate traditional frying in a pan. At home, it is better to bake catfish in the oven without adding oil. It can be placed on a baking sheet or in a fireproof dish, wrapped in parchment or foil.
Having bought a frozen steak, it should be placed in the lower compartment of the refrigerator with a higher temperature for several hours before cooking. The catfish will gradually defrost, maintaining a normal level of moisture, ready-made steaks will be juicy and tasty, will not dry out when baked. Before cooking, the defrosted pieces can be placed in fresh milk for a couple of hours, the fish will lose its characteristic smell and become even more tender.
Re-freezing 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 in 5 minutes you will enjoy a juicy, aromatic and very healthy dish. Fish goes well with potatoes, carrots, onions, mushrooms and cheese, it can be poured with creamy, 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. Fresh or dried parsley is a great addition. To add firmness to the meat, sprinkle the steaks with freshly squeezed lemon or lime juice before cooking.
Lemon Catfish: Classic
Fatty fish are perfectly complemented by fresh lemons or limes. Sour juice stimulates digestion and successfully emphasizes the tenderness of steaks. In addition, citrus fruits retain the structure of delicate meat, preventing it from creeping under the influence of high temperatures. The garnish will be steamed vegetables, rice, baked or boiled potatoes. 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 lemon (can be substituted with lime);
- sea salt;
- freshly ground black pepper;
- parsley or other herbs for decoration.
Rinse the steaks with running water, dry with a paper towel, salt and pepper on both sides. Place steaks in a fireproof dish and sprinkle generously with freshly squeezed lemon juice. Cover with foil and send to the oven, preheated to 190 degrees.
Bake the fish for 30-40 minutes, the exact cooking time depends on the size of the steaks. Put the finished catfish on heated plates, place a side dish next to it. Garnish each portion with fresh herbs and thin lemon slices.
Catfish with mushrooms in a creamy sauce: a step by step recipe
Delicate catfish meat goes well with cream. The dish contains a lot of calories, so the portions should be small. Additional flavoring nuances will be added by mushrooms and spices.
Ingredients:
- 4 large catfish steaks;
- 1 glass of cream;
- 200 g fresh champignons;
- 120 g of cheese;
- fresh herbs;
- salt and pepper to taste.
Rinse the fish and pat dry with a paper towel. Rub the steaks with pepper and salt. Rinse the champignons and chop finely, chop the greens. Place the stacks in a fireproof mold, spread the mushroom slices on top. Sprinkle the dish with grated cheese and finely chopped herbs. Pour the cream into the mold.
Put the catfish in an oven preheated to 180 degrees, covering the mold 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 it with creamy sauce. Serve the catfish with steamed rice or tender mashed potatoes.
Catfish on a carrot and onion pillow: tasty and simple
Fatty sea fish is in perfect harmony with fresh vegetables: potatoes, carrots, cabbage. During the cooking 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 ones);
- 1 juicy sweet carrot;
- 1 medium onion;
- refined vegetable oil for frying;
- salt;
- ground black pepper to taste;
- 150 g of hard cheese.
Wash the steaks, dry with a paper towel, salt and pepper. Grate the carrots on a coarse grater, chop the onion into thin half rings. Heat odorless vegetable oil in a frying pan, fry the onion until transparent. Put carrots to it, simmer everything together until soft. To prevent the frying from burning, stir it constantly with a wooden spatula.
Grease a piece of foil with oil, put the steak on top and cover it with a layer of fried carrots and onions. Lightly salt vegetables if desired. Wrap the foil tightly so that the tasty juice does not flow out, put the prepared fish on the tray. If you are preparing 2 steaks, arrange each portion as a separate roll.
Place the baking sheet in an oven preheated to 180 degrees. The fish is baked for 30-35 minutes. Carefully unfold the foil, being careful not to burn yourself with the hot steam, sprinkle the grated cheese on the fish and let it melt slightly. Place steaks on warmed plates. Rice or French fries will be a side dish.
Fish with tomatoes and onions: cooking step by step
Sour-sweet tomatoes give the oily fresh fish an unusual and very pleasant taste. No additional garnish is required, just serve a fresh green salad and a fresh white baguette. If there are no tasty fresh tomatoes, they can be replaced with canned tomatoes in their own juice.
Ingredients:
- 1 kg of catfish (3-4 steaks);
- 1 large lemon;
- 400 g of onions;
- 0.5 glasses of dry white wine;
- 1 kg of ripe meaty tomatoes;
- 2 tbsp. l. tomato paste;
- 1 tsp ground paprika;
- 0.25 tsp Sahara;
- 0.25 tsp ground cinnamon;
- salt;
- freshly ground black pepper;
- parsley.
Rinse the steaks with water and dry thoroughly with a paper towel. Rub the fish with salt and pepper on both sides, place in a fireproof dish, pour over with lemon juice. Put the catfish in the refrigerator for 1 hour.
Prepare the sauce. Fry finely chopped onions in heated vegetable oil until golden brown. Add chopped tomatoes, tomato paste diluted with warm boiled water, salt, freshly ground black pepper, sugar and cinnamon, pour in dry white wine. Stir the mixture and cook over medium heat for 15 minutes. Pour the prepared catfish with sauce, sprinkle with chopped parsley.
Put the steak dish in the oven, preheated to 190 degrees. Bake for at least half an hour, pouring tomato sauce over the fish from time to time. If it becomes too thick, you can add a little boiled water. Transfer the finished steaks to warmed-up plates, sprinkle with pepper if desired and garnish with fresh parsley. The best side dish for fish will be boiled cereals: bulgur, couscous, brown rice.
