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How To Cook Catfish

6 July 2016
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Maggie Carr
Maggie Carr

We can't talk about wholesome food without fish, because it contains many useful natural substances which are so necessary for our organism. Besides very popular today salmon or trout, it is worth to pay attention to river (or lake) sorts of fish.

For example, catfish fried on a frying pan is rather fleshy and tender. It has minimum of hard bones, catfish filet is very soft and keeps its softness longer. It may perfectly be combined with vegetables or any another garnish.

Ingredients:

  • catfish — about 2 kg;
  • lemon juice – 2 tablespoonfuls;
  • breadcrumbs — 100 g;
  • vegetable oil — about 30 ml;
  • salt, spices — to your taste.

How To Cook Fried Catfish

Prepare catfish, wash out and dry it up. Cut off its fins, head and tail – you may leave that all for a fish soup. Delete fish interiors and throw them away. Cut the remained trunk in pieces about 2 cm thick.

Rub each of your fish stakes with salt, pepper, pour them with lemon juice and strew with your favourite spices at desire. Leave them for about 5 minutes in order to impregnate.

Pour rusks into an appropriate bowl. Roll each stake in breading properly and then put your fish on the heated frying pan with vegetable oil.

Fry the catfish from both sides on average fire without cover until a ruddy crust appears. Then stop heating the frying pan and leave the fish on the hot frying pan surface for 5 minutes more.

Put pieces of ready fish on napkins or paper towels to get rid of excess fat. Now the fried catfish on a frying pan is completely ready! Serve this tender fish hot or, at least,  warm and together with vegetables, greens or an ordinary garnish, such as rice or potatoes.

You may not fry your catfish if you don’t like food rich in calories. It is possible to simply bake it in an oven just as a stuffed sazan is usually cooked. Being solemnly decorated, such dish is always right for a festive table! Enjoy your meal!

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