What can you make steak from catfish? Catfish: recipes with photos

Inhabitant of the northern seas. It has rather creepy fangs, which is why it is also called the sea wolf. However, sea wolf meat - tender, juicy, slightly sweet - when properly prepared, is a real fish delicacy, extremely nutritious and very healthy. Read more about it in a separate issue of our magazine.

On the dietary table, not fried, but oven-baked catfish is especially desirable, especially since this method of preparation only improves the quality of the dish.

Let's look at the basic recipes for cooking catfish in the oven with photos, its use in dietary nutrition and combinations with other products.

"Sea Wolf" from the oven

Like a typical sea fish, catfish is not burdened with small bones. It goes on sale frozen, headless, or processed into fillets and steaks. However, despite all the convenience of sale, the rather fatty sea wolf meat, simply fried in a frying pan, tends to spread into an unappetizing gelatinous mass.

The best way to prepare catfish is to bake it in the oven, which completely preserves both the exceptionally beneficial nutritional properties of this fish and the shape of the portioned pieces. In this case, you need to remember:

• The tender meat of this fish does not require long-term heat treatment, so you need to place it in an already well-heated oven and keep it there for twenty minutes to half an hour.
• If catfish is baked with vegetables or cereals that require longer processing time, they should first be boiled until half cooked.

In the oven, “sea wolf” can be prepared in three main ways - in a mold, in foil and in a pot. Let's take a closer look at them.

Baking in a mold

Approximate recipe - 700 g catfish fillet, rinse, dry, cut. Season with salt and pepper, pour over the freshly squeezed juice and leave for ten minutes. Peel, wash and cut into thin half rings one medium size. Grease the baking dish. Place half of the onion plates on its bottom. Place chopped prepared fish on top. Cover it with the remaining onion, grease well with low-fat oil and sprinkle with breadcrumbs. Bake for 20-25 minutes in an oven heated to two hundred degrees. At the same time, an appetizing golden crust forms on the surface.

Baking in foil

Divide 600 g of catfish, peeled, washed and dried, into portions and place each piece on an individual piece of foil of sufficient size. Season moderately with ground, allspice and black pepper, pour in a small amount of natural without preservatives, flavor enhancers and dyes. Grate a medium-sized onion, cut the onion into thin rings and place this vegetable side dish on top of each portioned piece. Then wrap all the fish and vegetable mixtures tightly in foil, making sure that any excess juice does not leak out. Place in the oven, heated to two hundred degrees, for half an hour.

Stewing in a pot

Peel, rinse, drain 600 g of catfish and cut into small pieces. Peel the kilo, wash and cut into cubes. Peel two carrots and two onions, rinse, then grate the carrots and cut the onion into squares. Pour a little vegetable oil into the bottom of the pot, put the fish, potatoes on it, then carrots, and onions on top. Season with salt moderately, season with suitable spices - ground pepper, herbs, pour in a little water. Spread low-fat sour cream on top. Cook for 25 minutes in an oven preheated to one hundred and eighty degrees.

After cooking catfish in the oven in this way, its initial calorie content is 96 kilocalories per hundred grams increases up to 137.

Application in practice of diets

The kilocalories of the “sea wolf” are mainly energy, which the meat of this fish contains four times more than fat. This feature immediately brings catfish to the forefront in diets aimed at losing excess weight while maintaining muscle mass that needs protein nutrition.

At the same time, the fat of marine fish in general and catfish in particular includes numerous useful components, as well as valuable fat-soluble vitamins.

In addition, the tender meat of the “sea wolf” is among the champions in the content of cobalt, fluorine - microelements that land inhabitants so lack for the harmonious functioning of the thyroid gland, blood renewal, strength of teeth and bones.

Thus, in dietary practice, baked catfish not only provides protein nutrition with a limited calorie diet, but also improves metabolism, hormonal balance, skin condition And skeletal system.

What are sea wolves prepared with?

The following are suitable as a pleasant and healthy frame for a fish delicacy when baked together in the oven:

• Vegetables - boiled until half cooked or fresh, mixed in a stew or taken individually. At the same time, in dietary menus preference should be given to low-calorie varieties - white cabbage, etc.

• Nuts. Additional notes of taste and aroma are added by grated walnuts, as well as other available types of nuts.
• Hard cheese. This component is grated and sprinkled on top of the catfish to form a particularly appetizing crust when baked. You shouldn’t get carried away with adding cheese to your diet menu, as it is a fairly high-calorie product.

How to cook catfish in the oven - video

The video below shows baking catfish fillet in foil in the oven. Soy sauce is used as the main seasoning. The vegetable side dish consists of onion rings and ripe tomato slices. The cooking time in the oven at one hundred and eighty degrees is forty minutes.

Tender, aromatic baked catfish is a fish delicacy, rich in easily digestible protein, valuable microelements and vitamin complexes. This product fits perfectly into diet menus aimed at improving health and gaining slimness.

Do you have your own signature method for baking catfish in the oven? What do you consider the best seasonings for this fish? Do you include “sea wolf” in diet menus? Share your culinary secrets, opinions and impressions with us in the comments!

• 1 Catfish baked in the oven
• 2 Delicious fish soup
• 3 In cream sauce
• 4 How to cook catfish steak
• 5 With vegetables in foil
• 6 In ginger-garlic marinade
• 7 Fry in batter

The blue catfish, from the perciform family, is an unusual fish that has something in common with the conger eel and moray eel. It owes its name to its strong jaws with many teeth. But despite its terrifying appearance, thanks to its high nutritional value and unsurpassed taste, catfish has taken its rightful place in various cuisines around the world.

Catfish baked in the oven

This is an easy to prepare dish with a delicate texture and great taste.

To perform it, it is enough to prepare:

• 2 steaks;
• a glass of lemon juice;
• salt and pepper

Stages of creating a dish:

1. If necessary, the fish is defrosted, then washed and dried with paper towels.
2. The steaks are rubbed with salt and your favorite spices, and then placed in a fireproof dish, where they are sprinkled with lemon juice.
3. The mold is closed with foil and placed in an oven preheated to 190 °C for 40 minutes.

Very tasty fish soup

The beneficial properties of catfish saturate the soup with calcium, phosphorus and a large number of vitamins of different groups, which are so necessary for the human body.

To cook a nutritious first course, you need:

• 1 kg catfish;
• 1 carrot;
• 2 medium onions;
• 5 potato tubers;
• greenery;
• salt and spices.

The preparation method consists of the following steps:

1. Vegetables are washed and peeled.
2. The carrots are grated. The onions are chopped into small cubes. Potato cubes are prepared.
3. Thawed and dried fish fillets are cut into pieces, which are placed in a pan with salted water.
4. After the water boils, foam is removed from its surface, which can give the broth a dark color.
5. When there is no foam left, potatoes are added to the fish.
6. A frying mixture is prepared from the onion-carrot mixture, which is placed in the broth before the potatoes are ready.
7. The soup is seasoned, crushed with herbs and simmered under the lid for 5 minutes.

In creamy sauce

Tender meat perfectly complements the creamy sauce, which gives the dish sophistication and a particularly appetizing appearance.

To create a fish delicacy you need:

• ½ kg catfish;
• 780 ml cream;
• 1 liter of fish broth;
• 70 g salt;
• 5 g nori;
• ground black pepper;
• a stack of sunflower oil.

Sequence of actions:

1. If you managed to buy the whole fish, then the initially defrosted catfish is cut into steaks, which are soaked in 2 liters of salt water.
2. Cream is poured into a deep frying pan, the volume of which should be reduced by half during the simmering process. After this, strong broth and seaweed are added to the container.
3. The sauce is infused to acquire a rich taste and whipped until smooth.
4. The catfish is fried over high heat until golden brown, and then placed in the sauce, where it is simmered until cooked.

How to cook catfish steak

To avoid turning out a tasteless mess instead of an appetizing fish with tender meat, you should study the process of preparing blue catfish steaks.

To create a dish, just prepare:

• flour,
• salt;
• sunflower oil;
• fish fillet.

Basic preparation steps:

1. First of all, the fish must be properly prepared: the fillet is thawed, dried, sprinkled with salt and left for 30 minutes to marinate. This procedure will subsequently prevent the catfish from crumbling during frying.
2. The pan heats up well.
3. The prepared steaks are carefully dredged in flour and placed in a container, where they are fried until golden brown.
4. The finished steaks are not removed immediately, which allows you to maintain the neat shape of the fish pieces.

With vegetables in foil

Since blue catfish is a large sea fish, it is the prepared steaks from it that are most often sold.

The meat of this inhabitant of salty waters goes well with various products. Therefore, you can safely bake it in foil with zucchini, eggplant, onions and other vegetables to taste.

To prepare a fish dish with a classic set of vegetables, all you need is:

• 1 steak;
• 100 ml mayonnaise;
• 2 carrots;
• 2 onions;
• a piece of cheese;
• sunflower oil;
• salt and spices as desired.

To prepare blue catfish, we follow a simple algorithm:

1. The steak is defrosting.
2. The carrots are grated on a fine grater and fried with pre-chopped onions until soft.
3. A dressing is prepared from mayonnaise and your favorite spices, which is used to coat the steak well.
4. The cheese is grated on a coarse grater.
5. The prepared fish is laid out in a dish lined with foil and covered with fried vegetables.
6. Everything is crushed with cheese shavings.
7. The foil is closed, after which the dish is sent to the oven for 20 minutes, which was previously preheated to 180 °C.
8. If you want to get a more golden brown crust, then the dish is kept in the oven for another 5 minutes, but without a metal coating.

In ginger-garlic marinade

To ensure that catfish dishes retain the nutritional value of the main product, an oven is most often used for their preparation. One of the very tasty dishes is catfish in a ginger-garlic marinade, baked in the oven.

To create a dish you need:

• 30 g butter;
• 15 ml olive oil;
• 20 g parsley;
• 5 g ginger root;
• the same amount of lemon zest;
• garlic clove;
• 1 catfish steak;
• salt and additional spices as desired.

In the process of preparing a tasty and aromatic catfish dish, simple steps are followed:

1. The butter is melted.
2. The greens are chopped.
3. The garlic is pounding.
4. Lemon zest and ginger are grated.
5. All ingredients are combined in a bowl to prepare the marinade, which is poured over the previously defrosted, dried and salt-rubbed steak.
6. The fish in the sauce is sent to the refrigerator for 10 minutes, from which it is then transferred to a fireproof form.
7. The catfish is baked for 30 minutes in an oven preheated to 200 °C.

Fry in batter

Many even experienced housewives refuse to cook tender and juicy catfish meat in a frying pan because of its insidious ability to instantly turn into a very unappetizing jelly if not properly processed. To ensure that the fish turns out to the highest standard and pleases you not only with its nutritional value, but also with its beautiful appearance, it is enough to follow the cooking instructions.

We will pre-purchase:

• 1 kg steaks;
• egg;
• flour;
• salt;
• sunflower oil.

The progress of the work consists of performing the following actions:

1. Thawed steaks are divided into 2 parts. The large bone is removed.
2. The blanks are placed in a bowl with brine prepared at the rate of 15 g of salt per 1 liter of water.
3. After 1 hour, the fish pieces are dried and peppered.
4. A batter is prepared from an egg beaten with 100 ml of water and 100 g of flour.
5. A little more flour is poured onto a flat plate, in which the catfish is rolled before dipping it into the batter.
6. The fish is fried in hot oil until golden brown.

Blue catfish is the most common type of large sea fish presented on the shelves of our fish supermarkets. When cooked correctly, it will amaze you with the fullness of taste, tenderness and juiciness of the meat.

Catfish is a rather peculiar fish, and therefore inexperienced housewives believe that it is not edible. However, this is absolutely not true. This impression was formed due to the fact that it is quite difficult to prepare. But if you understand the intricacies and choose the most suitable type of dish and know how to prepare it, then everyone will like it.

Description

The main feature of this sea dweller is that it has practically no bones. Its meat is very tender, sweetish and quite fatty, so it makes delicious dishes. Because of its properties, it can be fried, boiled, stewed and baked. Catfish meat also contains a large number of different vitamins, microelements and amino acids that are beneficial to the body. In this case, the protein and fat content in meat is 4:1.

From this fish you can prepare many delicious dishes that are suitable for both a family dinner and for meeting guests.

The meat of this fish is quite loose, so when preparing cutlets or steaks it is necessary to use salted water or batter

How to prepare fish

If you are lucky enough to purchase a whole, uncut carcass, then you will have to prepare it yourself.

1. It must be defrosted very well so that there are no frozen areas left.
2. After this, the head of the fish is separated and the abdomen is ripped open.
3. Remove all entrails and rinse well.
4. Large fins and tail are carefully removed.

After this, you can cut the carcass into portioned pieces, steaks or fillets.

Most often, already prepared and cut up catfish are found on store shelves. All that remains is to buy the necessary types of meat.

The largest individuals reach a length of 150 cm, and their weight varies from 30 to 33 kg

Recipes

Catfish is deliciously prepared using the most common methods and side dishes.

Pan-fried fillet

To cook catfish in a frying pan, you will need to use the following:

• 1 kg prepared fillet;
• 50 ml refined sunflower oil;
• 230 g flour (premium or first grade).

From the spices you will need salt (you can use iodized), ground black pepper and fish seasonings in the required quantity to achieve the usual taste.

1. Cut the fillet into portions of approximately 4 cm.
2. Dissolve 1 tablespoon tbsp. salt per 600 ml of filtered water and place the meat in the resulting brine.
3. Soak the pieces for 3.5 - 4 hours in a cool and shaded place.
4. After the time is up, take them out and rub them with spices on each side.
5. Heat sunflower oil (refined) in a frying pan.
6. Dredge the pieces on each side well in flour and place in the pan.

They should be fried on each side until a golden brown crust forms. There is no need to cover the pan during cooking.

Fillet or steaks fried in a slow cooker

You can fry meat in another way. For this you will need a multicooker.

For preparation you will need:

• 4 catfish steaks;
• 1 – 2 chicken eggs;
• 100 g of first grade flour;
• 5 tablespoons tbsp. vegetable oil.

1. Rinse the steaks well and dry with paper towels.
2. Rub with spices in required quantity on each side.
3. In a small but deep bowl, beat the eggs (without foam).
4. Pour the flour into a flat saucer.
5. In the multicooker program, set the “Bake”, “Frying” or “Baking” mode and place the oil in the bowl.
6. Once it has warmed up, roll the steaks in flour, then in the egg and again in flour.
7. Place them in oil and fry on both sides until crust appears.

Remember that you should not close the lid of the multicooker while cooking, otherwise the pieces may fall apart.

The second name for catfish is sea wolf. She got this nickname because of her protruding front teeth.

Catfish fillet with vegetables in foil

In order to prepare this delicacy, you will need:

• 400 g prepared fillet;
• 150 – 200 g hard cheese;
• 2 large carrots or 3 medium ones;
• 1 red onion;
• 5 g crushed black pepper.

If necessary, use a small amount of salt.

1. Cut the fillet into small portions.
2. Rub them well with pepper and salt on each side and place them on foil.
3. Remove the skins from the onion, wash it and cut into thin half rings.
4. Peel and rinse the carrots, and then chop them on a grater.
5. Fry the vegetables in heated oil in a frying pan and place them on top of the fillet.
6. Grind the cheese and sprinkle it on top of the vegetables.
7. Wrap the foil tightly and place it on a baking sheet.

Preheat the oven to 180 degrees and place the baking sheet in it for 35 - 45 minutes.

The dish is best served with creamy garlic sauce and boiled potatoes. Rice or buckwheat is also suitable as a side dish.

There are no carbohydrates in the meat of this fish

Catfish soup

Catfish fish soup can be prepared using the following ingredients:

• 3 liters of clean filtered water;
• 2 catfish steaks;
• 1 medium sized carrot;
• 1 onion (you can use red);
• 4 bay leaves;
• 6 – 8 black peppercorns;
• salt in the required quantity.

You can quickly prepare fish soup using the following step-by-step instructions.

1. Pour the water into a saucepan with a thick bottom and place on the burner.
2. Prepare the fish and place it in water that has not yet boiled.
3. 10 minutes after boiling, reduce the heat and add bay leaves with pepper and salt.
4. Wash and peel all vegetables.
5. Grind the carrots, cut the onion into small cubes, and cut the potatoes into medium-sized cubes.
6. Remove the fish from the broth and strain it through a fine sieve.
7. Remove all bones from the pieces and cut the steaks into small pieces.
8. Add all the vegetables to the broth and cook for 13 - 16 minutes over medium heat.
9. After cutting the pieces, put them in a saucepan and cook everything until tender (approximately 10 - 13 minutes).

You can add your favorite fish spices to the soup, the main thing is that they do not interrupt the taste of the dish itself.

After cooking, you can add chopped parsley leaves and chopped dill to the pan, but it is still better to add greens when the dish is poured into portioned plates

Catfish cutlets

To prepare the cutlets you will need:

• 1 kg prepared fillet;
• 2 medium-sized onions (can be red);
• 2 garlic cloves;
• 30 g potato starch;
• 200 g breadcrumbs;
• 100 ml milk.

For spices, you will need salt and ground pepper in the required quantity.

1. Check the fillet for bones and remove them.
2. Peel the vegetables and rinse well.
3. Pass everything through a meat grinder.
4. Add milk and starch to the resulting mass, then season and mix thoroughly.
5. Place the crackers into a flat plate.
6. Form small and flat cutlets from the meat mass, and then roll them in flour and breadcrumbs.
7. Rub the baking sheet with oil and lay out the resulting semi-finished products.
8. Place it in the oven, preheated to 180 degrees, and bake for 25 - 35 minutes.
9. Once a golden brown crust has formed, remove the dish from the oven.

It is better not to turn catfish fish cakes. This is due to the fact that in the process they can fall apart and spoil the appearance.

It is best to serve them on the table with sour cream and mashed potatoes.

This recipe is the most popular for preparing this fish.

It is not recommended to eat dishes from this fish often, as due to the large amount of meat you can get poisoned. People with individual intolerance and a tendency to allergic reactions to fish products should be especially careful.

Benefits and harms

Catfish meat contains a large amount of proteins (20 g per 100 g of product), which are perfectly absorbed. The composition also contains fats and fatty acids, which means that the fish is not dietary and high in calories. Therefore, it is not recommended to eat it while dieting. Catfish dishes contain 140 kcal per 100 g.

The benefits of eating fish are obvious. Due to the large amount of vitamins and microelements beneficial to the body, it is worth eating it periodically, the main thing is to know when to stop.

Despite its positive qualities, it can be harmful to health. In case of acute intolerance and a tendency to allergic reactions, it should not be eaten.

Knowing the recipes for preparing such delicious dishes, the question of what to cook for guests and family will no longer arise. The main thing is not to forget to use small cooking tricks. They will help preserve the taste and appearance of the dish.

Not everyone knows how to fry catfish in a frying pan without it falling apart. And I haven’t cooked this fish for a long time, somehow I preferred trout, halibut, and pike perch. And then in the fish department I witnessed a conversation between a seller and a buyer. A middle-aged woman was asking the seller what this beautiful spotted fish was and what to do with it. Of course, my attention immediately went to this fish, and I saw my old friend catfish.
I have a rather complicated relationship with her; several times I had to give our dinner to the neighbor's cat because fish steaks fell apart right in the frying pan, turning into some kind of incomprehensible jelly mass. At first, I thought that I had made a mistake with the recipe or that I had gotten the wrong fish, but when such an embarrassment happened for the second time, I decided not to buy catfish again. Because I know from childhood: what happened once may not happen again, but what happened twice will definitely happen a third time. Especially if you don’t work on mistakes and draw certain conclusions.

And one day I came to my aunt, who at that moment was busy with dinner and, to my great surprise, was frying catfish steaks. It was she who explained to me exactly what I had done wrong before and what needed to be done to properly cook steaks from this fish.
In fact, everything turned out to be very simple, there are only a few important rules:
- Be sure to defrost the catfish completely.
- Before frying, fish pieces should be well breaded in flour or starch.
- Fry steaks in a hot frying pan over high heat.
- Use a Teflon-coated pan.
- Do not turn the steak to the other side until a stable crust has formed.
- Do not cover such fish with a lid; it is better to turn it over on different sides several times.
- Wait until it cools down and only then serve it.
Well, that’s all, as you can see, there is nothing complicated, so let’s prepare delicious, tender steaks from this wonderful and very healthy fish.

- catfish fish
- sea or table salt
- wheat flour
- vegetable oil

Freshly frozen fish is completely defrosted, washed with water, and cut into steaks. Dry with a towel and sprinkle with salt. Leave it like this for 30 minutes.



Now pour wheat flour into a bowl and roll the fish steaks in it. It is important that the pieces of fish are thoroughly floured, then we will have a good crust.



Heat a frying pan, pour in oil and add pieces of fish. We fry over high heat, so we are nearby all the time and control the process so that the fish does not burn.




As soon as we see that a crust has formed on the bottom, we immediately very carefully turn the fish over to the other side with a spatula.



Turn the fish over several times until cooked and remove from the pan. Cool and serve.

Catfish is a fish from the perch family with tender and tasty meat, which has practically no bones. There are many recipes for this, but it is worth considering that when frying it can spread very quickly, so it is better to bake steaks of this fish in the oven. Only then will the fillet retain its shape and the dish will look appetizing on the table.

Catfish steak in the oven

Most often, catfish is sold already cut (and frozen), so your task is only to defrost the fish without resorting to cleaning.

Ingredients:

• catfish steak – 700 g;
• cheese – 100 g;
• onion – 1 pc.;
• mayonnaise – 150 g.

Preparation

How to cook catfish steak? First, defrost the fish, wash it and dry it. Then prepare a marinade of grated cheese, finely chopped onion and mayonnaise. Leave the catfish in it for 20 minutes, during which time we preheat the oven to 190 degrees. The meat of this fish is quite soft, so you should cook catfish in the oven for no more than 30 minutes. Immediately after preparation, you can serve the dish on the table.

Catfish steak dishes

There are many different ways to prepare this tender and delicious fish. You can fry it in batter, make cutlets or rolls from the fillet, or cook fish soup. You can bake a catfish steak in the oven with rice or serve a complete meal with vegetables. Let's say you chose the last option for cooking fish, let's find out how to cook catfish steak with vegetables.