Many housewives believe that baked, based on its characteristics, turns out to be a fatty and smelling mule. Indeed, large fish carcasses have a large amount of fat, and since catfish live at the bottom of lakes, rivers and reservoirs, their meat definitely smells like mud. But if you choose the right recipe for baked catfish in the oven, you will get tasty, non-greasy meat without a pronounced river smell.

In old, heavy-weight catfish, the fat layer is much thicker than in medium-weight catfish. Very young catfish weighing about 2-3 kilograms have an insignificant amount of fat. Therefore, if possible, when purchasing, give preference to smaller fish. In addition, you can now buy cut catfish steaks in supermarkets, which clearly show the amount of fat.

As for the mule smell, there are two ways to get rid of it from the fish - by soaking it in milk or lemon solution, or using a spicy marinade. pour milk diluted with water in a ratio of one to one and leave for one to two hours. To prepare a lemon solution, add 3-4 tablespoons of freshly squeezed lemon juice to a liter of cold water along with one teaspoon of salt. The fish are kept in this solution for two to four hours.

So, how to cook catfish in the oven? Among the recipes for baked catfish in the oven, the following recipes are popular: catfish baked whole in foil, catfish steaks, catfish baked with potatoes or vegetables, catfish in French, catfish with mushrooms, catfish in tomato sauce, sour cream, stuffed catfish, catfish kebab . And this is not a complete list of oven-baked catfish dishes.

Today I will tell you how to cook delicious catfish in the oven by marinating it in a classic and common marinade of mayonnaise and ketchup.

Ingredients:

• Catfish steaks - 3-4 pcs.,
• Mayonnaise - 3 tbsp. spoons,
• Ketchup - 3 tbsp. spoons,
• Mustard - 1 teaspoon,
• Salt - a pinch
• Spices - 10 gr.,

Catfish in the oven - recipe

Cooking catfish steaks begins with preparing the marinade. Pour the required amount of ketchup and mayonnaise into a bowl.

Add table mustard for sharpness and piquancy.

By the way, you can not buy mustard in the store, but prepare it yourself from mustard powder. You can read how to do this here -. Add spices and salt to the marinade. Provencal herbs, black pepper, paprika, nutmeg, coriander, cumin, red pepper, dried rosemary and ginger powder go well with fish.

Mix the mayonnaise-based marinade thoroughly.

Be sure to defrost catfish steaks before marinating.

Add to the marinade. Roll in it on all sides. Cover the bowl with fish with a lid. Place in the refrigerator to marinate. The marinating time for catfish is from 2 to 5 hours. Cover and grease the baking sheet with vegetable oil. Place catfish steaks on it.

Send the fish to bake in the oven, heated to 190C. During baking, catfish steaks do not need to be turned over. In 30 minutes, the catfish baked in the oven will be ready. During this time, the steaks will be baked and covered with a golden crust on top.

Catfish baked in the oven in the form of steaks, served hot. In parallel with the fish, you can also bake. Potato wedges placed on a baking sheet near the fish steaks will be saturated with the smell of fish and its juices and will become even tastier. That's all, as you can see, cooking catfish in the oven is not at all difficult. I will be glad if this recipe for catfish in the oven is useful to you. And if you still have catfish left, be sure to also prepare

1.First, let’s prepare the marinade for the catfish. Peel the ginger and grate it on a fine grater. If you find any hard fibers, remove them.

2.After that, squeeze the juice out of one lemon (use a juicer or just do it with your hands).

3.Then mix grated ginger, squeezed lemon juice and soy sauce in a separate bowl.

4.Now marinate the fish. Take a small bag, put the fish there and pour the marinade over it. This method allows you to marinate the carcass on all sides, without the need to turn it over. Leave the fish to marinate for about twenty minutes, or maybe a little more, so it will become softer and tastier.

5.In the meantime, prepare the remaining products. Peel the onion and cut it into small cubes. Wash the mushrooms and cut them into thin slices. Remove the seeds from the bell pepper, rinse and cut into strips. Also chop the fresh parsley.

6. The fish has been marinated. Place a frying pan on the stove, pour in vegetable oil. The fire must be very strong. Fry the fish for three minutes on each side until golden brown. Then turn the heat down and fry with the lid closed for about seven to eight minutes on each side until done.

7.After this, fry the remaining ingredients. Heat the oil in a frying pan, add the onion and wait until it turns golden. Then add mushrooms and sweet peppers. Fry everything for five to seven minutes. Then pour the mixture in which the fish was marinated into the frying pan, simmer everything until the vegetables and mushrooms are completely cooked. A minute before readiness, add the greens.

8. This cooking option is remarkable in that it can be served as an independent dish. Place the fish and vegetables with mushrooms on one plate, sprinkle with lemon juice or pomegranate sauce. This will give the fish a special taste. Bon appetit!

The meat of this small fish is quite tasty, but in larger catfish the meat becomes tough after cooking. Fish can be baked, stewed, stuffed, boiled, fried and made into cutlet mass, and an excellent broth for fish soup can be made from the head and fins. Catfish baked in the oven turns out incredibly tasty, because in this case the meat becomes very tender and soft, saturated with the aroma of spices, herbs and onions. This fish is very tasty when cooked with fruits and a spicy sauce.

In the oven

Having tried almost all catfish dishes, many come to the conclusion that the tender, slightly sweet meat of this fish is good in itself. It does not require any additional flavoring additives and works great in the oven. Both portioned pieces of fish and fillets are suitable for this cooking method. But, if possible, it is best to bake it whole. Catfish baked in the oven without cutting turns out very impressive and especially juicy.

Cooking

Let's start with gutting and cleaning the fish. Using a sharp knife, make a neat shallow cut in the abdomen from the anus at the tail to the head. Taking care not to crush the bile, remove the entrails. Remove the gills. Cut off the head of the fish only when the whole fish does not fit on the baking sheet - this way the finished catfish looks better.

There is no need to remove the skin so that the fish does not lose its juiciness. There are no scales on it, but there is mucus. You can remove it by rubbing the carcass on both sides with coarse rock salt, and then washing it thoroughly.

Cut the catfish prepared in this way into the thickness of portioned pieces from the back to the ridge. Do not cut it, the fish should remain intact, with some kind of pockets on the back.

Rub the carcass with salt and your favorite spices, paying attention to the cuts. Then pour lemon juice over it and set aside to marinate for 10 minutes. Thanks to this, the meat will not have the slightest smell of silt.

During this time, cut the peeled onion into thin half rings and finely chop the greens. Cut half a lemon into slices and remove the seeds.

Stuff the belly of the catfish with onions and herbs, insert lemon slices into the cuts on the back of the fish.

Grease it with vegetable oil and place it on an oiled baking sheet.

And place it in an oven preheated to 200 degrees for about 40-45 minutes. During this time, the catfish should be covered with a golden brown crust, and the meat should become dull white. If everything turned out that way, the dish is ready. You can transfer it to a plate, garnish with vegetables, boiled potatoes or fluffy rice and serve.

In a frying pan

Ingredients:

Som – 1 kg

Onion – 1 head

Carrots - 2 pieces

Flour for breading

Vegetable oil – 2 tablespoons

Spices and salt to taste only

Cauliflower – 400 – 500g

Green onions and tomatoes for garnish

Cooking process:

One of our family’s favorite fish dishes is catfish stewed with vegetables. You can take potatoes or rice as a side dish, this makes it more filling and familiar. But when our grandchildren come to visit us, we use different types of cabbage. And since they love broccoli and cauliflower most of all, we often cook them together with fish.

While portioned pieces are marinated in lemon juice and spices, you need to wash and disassemble the cauliflower into small heads. We stew some of it in a separate bowl with sour cream, and add the rest directly to the pan with the fish during stewing.

Cut the onion into large rings and lightly fry in a frying pan in oil, then add the grated carrots and continue to simmer over low heat, stirring occasionally. Then put everything on a plate.

The prepared fish pieces must be sprinkled with flour on all sides and lightly browned in vegetable oil.

Then add water and place the cauliflower in the pan. After this, cover with a lid and cook for about 15 minutes.

At the end, add pre-stewed carrots and onions on top of the fish and cook the dish until fully cooked for about 10 minutes. The result is juicy and tasty fish, which is cooked covered with vegetables that release juice. As you can see for yourself, these are simple secrets that I shared so that you also know how to cook delicious catfish in an ordinary kitchen, without resorting to expensive products.

Caviar

Lightly salted catfish caviar

To prepare the appetizer you will need: approximately 500 grams of catfish caviar, vegetable oil to taste, 1 small bunch of green onions, water and salt (at the rate of approximately 60 grams per 1 liter).

Separate the catfish eggs from the films using a fork and place them in a bowl or pan. Prepare the brine, bring it to a boil, remove from heat and cool to about 70°C. Pour hot salted water over the caviar, stir and leave for 30 minutes. Remove water using a colander lined with cheesecloth.

Finely chop the green onions and mix with the caviar. Add vegetable oil to taste and transfer the caviar to a glass jar. You will have an excellent cold appetizer. It can be stored in the refrigerator for no more than 72 hours.

Catfish caviar fritters

To prepare this dish, take approximately 750-800 grams of catfish caviar, 1 incomplete (without top) tablespoon of starch, 1 egg, 3 tablespoons of sour cream, 1 small bunch of herbs to taste (dill, parsley, cilantro), salt, ground black pepper taste. You will also need vegetable oil for frying.

Rinse the catfish eggs and let the water drain. Then mix the caviar with starch, finely chopped herbs, egg, sour cream, salt and pepper. Beat the resulting mixture until smooth using a mixer or in a blender. You should end up with something like a dough, the consistency of pancakes.

Heat vegetable oil in a frying pan. Place the future pancakes with a tablespoon and fry on each side until a golden brown crust forms. Then reduce the heat to low, cover the pan with a lid and fry for another 2-3 minutes.

These catfish caviar pancakes will be especially tasty with sweet and sour sauce. For example, if you mix equal amounts of sour cream and tomato paste.

Woohoo

Ingredients:

Water – 3 liters.

Catfish fillet – 1000g. (If you bought the whole catfish, then the head and 500g fillet).

Lemon – 1 pc.

Onion – 1 medium onion.

Carrots – 1 medium size.

Millet – 1/3 cup.

Bay leaf – 1 pc.

Black pepper - to taste.

Salt - to taste.

Preparation:

Sometimes catfish can smell like mud. Therefore, squeeze the juice of one lemon onto the cut pieces of meat and marinate for 30 minutes.

Bring the water to a boil and add salt, throw in the bay leaf.

Add cooked meat, finely chopped onions and carrots, millet.

Be sure to cook with the lid open and over low heat for 20 minutes.

Five minutes before cooking, add pepper and remove bay leaf.

And a small feature for those who are healthy and not pregnant. 5 minutes before readiness add 2 tablespoons of vodka. The soup will turn out simply magical.

Shashlik

During the season of increased catfish fishing, catfish kebab recipe

Somyatina – 2 kg

Juice of two lemons

Greens to taste: dill, parsley - a bunch, a little cilantro

Salt and pepper, again to taste (it is better to use red allspice)

Onions: three heads

Garlic: a couple of cloves

Wash the somyatina and dry with a towel, cut into small pieces (the size of two matchboxes). Note: Do not remove the skin under any circumstances! This is the most delicious according to many.

Marinade: squeeze lemon juice into a glass container (with enamel on the edge), chop the herbs, sprinkle with spices, salt and pepper. Cut the onion into rings, chop the garlic finely or through a crush. Marinate the catfish for about an hour.

It is better to cook on a wire rack, since the catfish does not hold well on a skewer; the cooking time is about 4-5 minutes, if on good coals, on the one hand, then the same on the other.

In foil

Ingredients:

1 kg of potatoes.
1 som.
2 carrots.
3 onions.
0.5 lemon.
A bunch of parsley.
250 g hard cheese.
40 ml vegetable oil.
4 tbsp. mayonnaise.
Salt.
Pepper.

How to cook:

Clean the catfish - scrape out the skin, cut off the fins, head, tail, guts. Wash and cut the fillet so that it is skinless. The ridge, head, fins can not be thrown away, but can be used later to prepare fish broth.

Cut the resulting fillet crosswise into pieces 4-5 cm wide. Sprinkle with salt and pepper. Pour in the juice from half a lemon. Stir, cover with something and leave for half an hour. During this time, the catfish pieces will have time to marinate well.

Meanwhile, prepare the potatoes. Cut about a third into circles. The rest - in large slices.

Season the potato slices with a little salt and pepper. Add a spoonful of mayonnaise and mix.

Cut the carrots into slices.

Also cut the onion into slices.

Finely chop the parsley.

Line a baking sheet with foil. Place potatoes in wedges, onions, carrots. Apply a little oil.

Place pieces of marinated fish on top.

Sprinkle with parsley.

Cover it with potato slices. Lubricate with the remaining mayonnaise.

Sprinkle with grated cheese.

Cover the baking sheet with foil, folding the edges tightly so that the fish is covered on all sides.

Set the oven to 180 degrees. Bake for 1 hour 20 minutes.

Uncover the pan. Increase heat to 200 degrees. So keep the dish in the oven for another 10 minutes. After this, you can cut your catfish into pieces and serve. The best way to go with fish in foil is a side dish of fresh vegetables and a slice of lemon.

In a slow cooker

For the recipe for cooking catfish in a slow cooker you will need:

Catfish, in portioned pieces,
Onions, in this case, 3 pcs.,
Salt,
black pepper to taste,
Vegetable oil

How to cook catfish stewed with onions in a slow cooker

Salt and pepper the pieces of fish (I have fresh catfish) on both sides.

Pour a little oil into the MV bowl and select the “Frying” or “Baking” mode for 15 minutes, I have a Redmond RMC-4503 multicooker (for Panasonic this is the “baking” mode, time 20 minutes).

Pour the onion into the multicooker bowl and stir occasionally, fry with the lid open.

At the end of the mode, load the pieces of catfish on top of the onion and set the multicooker to the “Stew” mode for an hour to an hour and ten minutes.

We carefully remove the stewed fish with onions onto plates and are surprised at how quickly it disappears.

On the grill

Ingredients

Som 1.5 - 2 kg
Lemon - 1 piece
ground white and black pepper
onion turnip 1 piece
mayonnaise 200 gr

How to cook

1 Cut the catfish carcass into steaks (portioned pieces), place in a bowl for marinating, add 1.2 teaspoons of white and black pepper, mayonnaise and chopped onion. Stir and marinate for 15-20 minutes! Place the pieces of fish on the grill and fry over coals until done! Potatoes (new, cut into halves, coated with vegetable oil and fried on a wire rack) go well as a side dish. Serve the fish with herbs and lemon slices.

In sour cream

Ingredients:

Catfish (can be any other fish) – 0.5 kg,
Sour cream - 125 gr.,
Flour – 50 gr.,
Onions - 2 pcs.,
Butter - 1 tbsp. spoon,
Vegetable oil,
Salt, pepper, spices for fish.

Cooking method:

Cut the onion into half rings and fry in butter. Cut the fish into portions. Season well with salt, pepper and spices for the fish.

Dip the fish on all sides in flour and fry in vegetable oil. Place the fish on a baking sheet, pour sour cream (salt it a little), and sprinkle fried onions on top. If the sour cream is fatty, you need to dilute it with water.

Place the pan in the oven and bake for 20-30 minutes at 180 degrees C. The sour cream should thicken greatly and the fish should be browned. Catfish baked in sour cream can be served with rice or mashed potatoes.

Balyk

Cooking fish according to this recipe will take you less time, but the taste will be just as delicious.

Cut the catfish so that only one fillet remains. Cut it into pieces 5-6 cm thick and rinse. Place the fillets, cut sides down, in a marinating bowl so that the pieces fit snugly together and sprinkle coarse salt on top. If necessary, place a second layer of fish on top and also sprinkle it with salt.

Place the container in the refrigerator for 2 days, then remove the fish, rinse and hang the pieces in a cool place for several days. After this time, your balyk will be ready.

Cutlets

Products for cutlets

Of course, fish, about 1 kg, a couple of onions, a couple of eggs, a few slices of white bread, milk. You also need salt, pepper, and breadcrumbs. For frying - vegetable oil.

Preparation

We clean the catfish, remove large bones, and, if possible, small ones too. Finely chop the resulting fish fillet; if there are bones, remove them.

Of course, you can use a meat grinder, but when we chop into pieces, the cutlets will be juicier. Finely chop the onion, lightly fry it in vegetable oil and when it has cooled, add it to the minced meat. Pour warm milk over slices of white bread, wait a little for the bread to soak. Then add this bread to the minced meat.

Separate the yolks from the whites and add these yolks to the minced meat. Of course, you need to add salt and pepper. The resulting mass must be mixed well. Form cutlets, dip them in egg white, then roll in breadcrumbs and fry in vegetable oil.

Ready-made catfish cutlets can be served with any side dish and vegetables.

Today we will look at how to cook catfish in the oven. The fillet of this fish is fatty and very tender. And if you approach the process of preparing it correctly, you will get a truly royal dish. Shall we try?

Learning to clean catfish

Many housewives do not like to clean fish, because it is a troublesome process. But if you do end up with a whole catfish carcass, the advice of culinary experts will help you cope with this task quickly. So, the step-by-step process of cleaning fish is as follows:

1. Sprinkle the catfish with plenty of salt and roll the fish thoroughly in it on all sides.
2. We thoroughly wash the catfish with running water. You can repeat these steps again.
3. Carefully rip open the abdomen, making an incision under the head.
4. Carefully remove all the insides. The main thing is to try not to touch the bile, because then the bile will leak out, which will give the dish a bitter taste.
5. We clean the film inside, then cut off the gills.
6. We wash the fish and dry it with a napkin.
7. Now we cut the catfish into portions or clean it from the seeds.

Attention! The skin of catfish is smooth without scales, but there is a lot of mucus on it. It is important to clean it completely, otherwise the fish will emit a swampy smell.

Preparing a festive fish dish

Baked catfish with potatoes in the oven will be the highlight of your holiday menu. Believe me, even those who don’t like fish dishes will enjoy it with pleasure.

Compound:

• catfish carcass;
• 1 kg of potatoes;
• 3 onions;
• 2 carrots;
• parsley;
• 2-3 branches of thyme;
• 2-3 branches of rosemary;
• half a lemon;
• 1-2 tbsp. l. refined vegetable oils;
• salt;
• mayonnaise;
• ground chili and black pepper;
• 100 g cheese.

Advice! To make the catfish more flavorful and juicy, marinate it in a mixture of spices and lemon juice for a couple of hours.

Preparation:

Baked catfish in foil in the oven: a simple recipe

On a note! Serve catfish with baked potatoes or boiled rice.

Compound:

• 2 onions;
• 100 g cheese;
• 100 ml cream;
• blend of spices;
• salt;
• greenery.

Preparation:

Bake the whole fish

Catfish turns out delicious in the oven if you bake it whole. If you have a large carcass, you can cut it in half or take, for example, the tail part. Along with the fish, we will also prepare a delicious vegetable side dish.

Compound:

• spice mix for fish;
• salt;
• 2 carrots;
• bell pepper;
• 1 tbsp. green peas;
• refined vegetable oil;

Preparation:

Tender catfish in sour cream with mushroom notes

This recipe involves cooking catfish in sour cream with the addition of mushrooms and cheese. The result is a very tasty and incredibly tender dish. Believe me, your household will definitely ask for more.

Compound:

• 1.5 kg of fish;
• 400 ml sour cream;
• 0.2 kg of mushrooms;
• 0.2 kg cheese;
• salt;
• ground black pepper.

Preparation:

You can bake fish in different ways - in a sleeve or foil, as well as on a vegetable bed. And if you don’t want to bother with cutting up the carcass, cook a catfish steak in the oven.

Catfish is a freshwater predatory fish. From such inhabitants of rivers and lakes as pike, carp, and crucian carp, catfish compare favorably with the absence of durable scales and completely non-bony meat. Catfish do not have such small and sharp bones as, for example, the same pike. Catfish meat is tender and fatty. Fish lends itself perfectly to any culinary processing.

It’s not difficult to fry catfish deliciously; any novice cook can handle this process. To prepare fried catfish you need:

• catfish weighing 1.5 - 2.0 kg;
• salt;
• flour 100 g;
• pepper;
• oil 80 ml;
• dry herbs as desired.

1. Before cooking, catfish must be gutted. Before doing this, the fish must be rinsed well under the tap and all mucus removed. Cut off the head; it will be quite useful for a delicious fish soup. Remove all the innards and rinse the carcass again.

2. Cut the prepared catfish into pieces. The thickness of each piece should be about 2 cm. Pepper the fish. Add salt to taste. If desired, the fish can be sprinkled with dry basil or a mixture of herbs.

3. Leave the bowl of fish for 15 - 20 minutes.

2. Heat a frying pan with oil poured into it. Before frying, roll each piece of catfish in flour.

3. Fry the catfish on each side for 8-9 minutes. Each piece should be well browned.