Recipes of preparation of dishes from catfish

Fish baked in Russian

800 g catfish, 4 potatoes, 30 g cheese, 30 g butter, 2 tbsp. tablespoons vegetable oil, 50 g of mayonnaise, salt, pepper.

Pieces of raw fish with skin but without bones, salt and pepper and put in a oiled pan. Put the sliced potatoes, pour the mayonnaise and sprinkle with grated cheese. Add butter, a little water and put in hot oven.

1 kg catfish, cilantro (green) – 10 sprigs, Bay leaf – 2 PCs. sour pita bread – 50 g, ground black pepper, salt – to taste

Peeled, cut into chunks, washed the fish lay on the bottom of the pan, cover with cold water to cover the fish and put to boil on medium heat, periodically removing the foam with a slotted spoon. While cooking add salt, Bay leaf, sour pita bread, black pepper, chopped coriander. Instead of sour lavash, you can add 2 tablespoons of tomato puree.

Som in the nuts

1 medium size catfish, wheat flour, vegetable oil, 2 eggs, juice of 1 lemon, parsley, ground black pepper, salt to taste.

For the sauce: 1 Cup ground walnuts,1/2 slice stale white bread (without crust),4-5 cloves of garlic, 3 tbsp sunflower oil 2-3 tbsp vinegar

Cleaned and rinsed catfish. Cut into slices thickness of about 1 1/2-2 see Salt and pepper and let stand 15-30 minutes, setenabledat in flour and fry in well hot oil. Ready fish to lay on the edges of the dish, sprinkle with finely chopped parsley and sprinkle with lemon juice. Cooking sauce: pound shelled nuts, add the soaked and squeezed bread slice, crushed garlic, oil and vinegar. Stir well the mixture and dissolve it in tepid water to make a sauce of moderate thickness. Whisk the sauce and place it in the middle of a meal with fish. Cook hard-boiled eggs, cut each into 4 pieces, season with salt and spread between slices of fish.

Shashlyk of catfish

800 g catfish fillet, 0.5 Cup fresh squeezed lemon juice, 6 tbsp chopped fresh herbs, onions-4 PCs.

Fish wash, dry, cut into pieces the size of a matchbox. For the marinade in an enamel saucepan, mix the lemon juice, herbs, spices, salt and pepper. Stir the fish pieces and sliced onions, place in the marinade and leave for two hours. Lay the fish on the gridiron or barbecue, cook for 3-4 minutes, flip and continue to cook the same amount.

800 g catfish, 100 g flour, 2 eggs, 1/2 Cup milk, 2 tbsp. tablespoons vegetable oil, salt, pepper.

Catfish fillet cut into portion pieces, season with salt and pepper, sprinkle with lemon juice and refrigerate for 30 minutes. Flour diluted with warm milk, add the egg yolks, stir and gently introduce whipped egg whites. Dip fish in batter and fry them in heated vegetable oil.

1 kg catfish heads, 100 grams of rice, 1.6 liters of water, 1 carrot, 1.5 onions, 2 tbsp. tablespoons vegetable oil, 1 tablespoon of tomato paste, peppercorns, salt, herbs

Washed head cover with cold water, bring to a boil, remove the foam, add pepper, add salt and put to boil. Onions and carrots finely chop and slightly fry them in vegetable oil and add to the broth. Welded the head to remove from broth and separate the flesh. Strain the broth, heat and add the washed and pre-soaked rice. When the rice is cooked, add to the soup the flesh heads, tomato paste, boil for 2-3 minutes and remove from heat. When serving soup sprinkle chopped parsley, celery or fennel.

400 g catfish fillet, 1 egg, 1 lemon, lettuce, parsley, vegetable oil, 5 tbsp sesame seed, salt, ground black pepper

Catfish fillet rinse under cold running water, cut into serving pieces. and drizzle with lemon juice. The portions of catfish with salt and sprinkle with ground black pepper. Dip the pieces of fish in beaten egg and roll in sesame seeds. Fry in vegetable oil until tender. When served on a plate put the lettuce, fish, all decorate with sprigs of dill and lemon wedges.

300 g catfish fillet, 1 tbsp butter, 2 tbsp white wine, 1 carrot, 2-3 celery, 1 small onion, greenery of parsley and dill, 2 tbsp rice, 1/2 tsp flour, 1/2 tsp curry, 1 Cup of broth

Catfish fillet cut into portions, put in a saucepan with sliced carrots, celery and onions, add a little butter, celery, pour wine and fish broth and pripuskayut. Ready to fish take out.For the sauce passer flour in butter, add curry and diluted with liquid, which is formed when fighting fish. Ready to stir the gravy, season with butter and strain through a sieve. The rice should be cooked separately.Poached fish are placed on rice, pour sauce, sprinkle with finely chopped parsley and dill.

600 g catfish, 1 Cup cucumber brine, 4-5 pickled cucumbers, 80 g fresh white mushrooms 120 g of head meat, 1 Cup sauce, dill and parsley to taste

Fish fillets cut into serving pieces and simmered them in the broth (0.3 l per 1 kg of fish) with the addition of cucumber brine. Pickles peel and seeds, small cucumbers cut in half, and large in four parts, remove the seeds and slice cucumbers into slices or wedges and boil. Boiled cartilage sturgeon and white mushrooms cut into slices, mix with cooked cucumbers and store in a small amount of hot sauce to the brine. Prepared fish put into the dish or plate next to the fish lay boiled potatoes, and on fish to put cucumbers, boiled cartilage and cooked fresh mushrooms. Pour the sauce in a brine made from the broth in, which took the fish, and sprinkle with chopped parsley or dill.

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