They can live at a depth of up to 600 m, which guarantees the complete absence of harmful substances in the fibers. 100 g of the finished dish contains only 120 calories. Meat is completely free of carbohydrates. This allows you to include the product in any carbohydrate-free diet. It is recommended to mostly consume boiled fillet or cooked in a double boiler.
Useful properties of catfish
Catfish meat contains many useful substances - minerals, fats, vitamins. Thanks to the content of magnesium and potassium, eating fish helps get rid of edema and strengthen the cardiovascular system. Chlorine and sulfur help the human body carry out metabolic processes correctly.
Boiled fish dishes are recommended to be included in the diet of people who suffer from the following diseases:
- disruptions in the gastrointestinal tract;
- heart diseases;
- obesity;
- thyroid problems;
- metabolic disorder in the body.
This tasty and extremely healthy sea fish is prepared both at home and in a restaurant. But if you are preparing a dish for the first time, then you should know several important features of working with steaks.
Recipes
Stewed with vegetables
To make this dish, you need to prepare the following ingredients in the kitchen:
- 6 pieces of fish fillet;
- 1/2 cup maple syrup;
- juice of one lime;
- 1/4 cup soy sauce;
- a bunch of asparagus;
- one carrot, coarsely chopped in advance;
- 20 grams of crushed garlic;
- 1 teaspoon chopped ginger root.
All ingredients will need to be placed in the multicooker container. The extinguishing mode is set for 20 minutes. This time is enough for the fish and vegetables to cook perfectly.
In this case, a more exotic version of the dish is presented. In general, you can add any vegetables to such a delicacy to your liking: potatoes, zucchini, eggplant, peppers, and much more.
Secrets of preparation
- before cooking, the prepared product is pre-soaked in a well-salted solution for an hour, otherwise the fillet will fall apart into pieces or fibers;
- if the carcass was fresh, then it does not need to be soaked;
- The product must be defrosted at room temperature, without using hot water or a microwave;
- Aromatic spices and bay lemon juice added during the process will help hide the unpleasant odor;
- in order to check the degree of readiness, the steak must be pierced with a regular toothpick; it should easily enter the meat;
- the finished ingredient can be stored in a tightly closed container in the refrigerator for no more than 48 hours.
There are two varieties of this fish most often found on store shelves. The methods of preparing for cooking are no different. Also, the fillet does not differ in taste and structure. The juiciness and texture of the fibers will only be affected by the cooking methods.
Use in cooking
If you are thinking about how to cook catfish, don’t rack your brains in vain. A lot of different dishes are made from it. Fish stores sell frozen catfish steak, already cut into portions. It is good smoked, fried, boiled, stewed. Fish cutlets are also made from this meat. It is necessary to remember that the pulp of catfish is very loose, so you need to use various tricks so that it does not fall apart during cooking and does not “spread” over the pan when frying. For these purposes, both salt water and batter are used. Well, now, actually, the recipes.
Subtleties of cooking catfish
Since this type of fish can be found on restaurant menus, famous chefs have revealed several secrets that can make the finished dish as tasty and healthy as possible. Tender meat should be fried in a very hot frying pan, without using a lid, as this will already be a stewing process, and the fillet will definitely fall apart.
If you look at the carcass, the denser part will be closer to the caudal fin. This meat can be boiled without soaking in saline solution. If there is a need to remove the skin from the carcass, it cannot be completely defrosted. It is worth keeping the fish at room temperature for about 25-30 minutes, then the skin will easily come off, and the tender fillet will remain intact.
If fillet is needed for fish soup, then it is thrown into cold water, and for salads or appetizers, it is placed in boiling liquid.
Peculiarities
Catfish has its own characteristics when preparing:
- catfish, like any other fish, cooks quickly;
- most slow cooker recipes are ideal for fillets;
- the cooking time largely depends on the set temperature and the type of fish used, that is, are they pieces or fillets;
- You should check the fish for doneness after just an hour of simmering in the slow cooker;
- when using the equipment, the extinguishing mode is activated;
- lemon and fresh herbs make the finished dish especially aromatic;
- It is worth using marinades, sauces and other liquids, for example, vinegar, soy sauce, lemon and tomato juices;
- lemon, fennel and onion significantly improve the taste of the finished dish;
- When cooking in two layers, the bottom one cooks faster.
Methods for cooking catfish
You can cook steak the traditional way. To do this, you need to thoroughly rinse the carcass, remove scales and fins, cut into pieces, and then soak in a lightly salted solution. The resulting parts are placed in a pan with a thick bottom. It is advisable to use a container where the steaks can be packed tightly. This secret will help reduce the risk of deformation. Cook the fish for 10 minutes over low heat. If the boiling is too strong, the delicate product will fall apart. It is also worth periodically removing the foam during the process. The finished component must be carefully removed using a slotted spoon.
In order to cook a delicious steamed dish, you need to prepare additional ingredients. Place carrots and small beets in boiling broth with bay leaf, pepper and cook for 10 minutes. Then place a colander with pre-salted fish on the pan and hold until done, periodically checking for softness with a toothpick. This catfish is best served with vegetables and sour cream sauce.
If you have equipment such as a multicooker in your kitchen, then the cooking process will be very simple, and the meat will remain as healthy and tasty as possible. The total cooking time for catfish in a slow cooker does not exceed half an hour. It all depends on the thickness and size of the loaded pieces. The well-washed parts are placed in a bowl, filled with water, salted and peppered at your discretion. It is important to note that the liquid must completely cover the fillet. After closing the lid, you need to set the “Cooking” mode, turn on the device and periodically remove the foam after boiling.
Cooking catfish in a double boiler also does not take much time. But here it is necessary to remember that the fillet must remain in the bowl until the very moment of serving. After all, meat can quickly become weathered and look unattractive on the plate.
Our company Frost-Fish offers only high-quality, freshest possible product.
After catching and gutting, carcasses undergo a dry freezing stage, which ensures the preservation of all beneficial properties and natural taste characteristics. This is how they are delivered to your table. Return to list
Blue catfish steak: how to cook in the oven in foil
How to cook catfish steak in the oven with sour cream in foil? It is recommended to start preparing the dish by collecting all the necessary ingredients:
- 2 pieces of fish;
- various seasonings for fish dishes – 30 grams;
- sour cream -125 grams;
- olive oil – 60 milliliters.
- Combine sour cream with olive oil, add seasoning to the resulting consistency, mix.
- Thaw the steaks, rinse and thoroughly rub with salt.
- Place foil on a baking sheet with the edges raised up.
- Pour ½ part of the sour cream sauce onto the bottom of the baking sheet. The main ingredient is placed on top and the second part of the sauce is poured on top.
- The dish is prepared within half an hour, while the temperature of the preheated oven is 190 degrees.
- It is recommended to serve this fish along with a vegetable side dish.
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List of ingredients
- Catfish steaks – 2 pcs.
- Tomato - 2 pcs.
- Onions - 1 pc.
- Flour - 2 tbsp.
- Salt and ground black pepper - to taste
- Vegetable oil - 1 tbsp
1. Defrost the steaks until the fish is completely thawed and remove all moisture. This is an important point, otherwise the fish flesh may turn into jelly. Therefore, there is no need to rush in this matter. Season the steaks and set aside for 5-10 minutes.
2. Meanwhile, cut the tomatoes and onions into thick rings.
3. Then mix the flour with salt. Dredge steaks generously in flour. Pour a little vegetable oil into the multicooker bowl and place the catfish steaks.
Place vegetables on steaks.
Turn on the “Baking” mode. Cook for 15 minutes on one side to form a fried crust of flour, which will hold the flesh of the fish and prevent it from falling out. Carefully turn the steaks over and bake again for 10 minutes on the other side. We also let the fish sit in the slow cooker for 10 minutes so that the flesh is denser.
4. Place fish and vegetables on a plate. Mashed potatoes or boiled potatoes with dill can serve as a side dish. Bon appetit!
If the housewife has never used a slow cooker to cook catfish, it’s worth giving it a try, as it not only saves time, but also makes amazing, juicy dishes. There are many recipes on how to make fish aromatic and incredibly tasty - you just need to study the most common recipes from the world's cuisines.
