Green catfish caviar. How to cook catfish caviar: professional tips

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The mustachioed catfish is delicious in any form. It is boiled, smoked, baked, fried. The fillet is mixed with less fatty fish and cutlets are formed. There is an opinion that catfish caviar tastes much worse than the caviar of other types of fish. It's not the same for everybody. But it is not inferior in nutritional value. Caviar is prepared in different ways.

How to fry catfish caviar in a frying pan

What kind of caviar is suitable for frying?

Fresh and mature. Literally every egg should be clearly visible. If the separate shapes of the eggs are not observed, they look like a continuous cloudy mass, and the dish may turn out to be tasteless.

Is frozen caviar fried? Yes. Only unsalted and after complete defrosting.

Preparing caviar

It consists of removing it from the fish, which is done with great care. If the gallbladder is damaged due to careless actions, the caviar will turn out unpleasantly bitter.

The next stage is washing the bags of caviar and clearing them of mucus.

Punching is carried out in several ways:

The film surrounding the caviar is cut with a knife and removed.
Beat the mass folded into the bowl with a fork, making circular movements and wrapping the film around the fork.
Rub through a sieve or colander. The film does not pass through the holes.
Twist through a manual meat grinder, the film remains on the knife.

The resulting mass, cleared of films, is salted and peppered (as a regular dish), adding salt and pepper to your taste. Mix thoroughly so that the spices are distributed evenly.

The caviar is ready for frying. It is fried in different ways.

Fried catfish caviar recipe

The simplest option

The onion is finely chopped. The pan is heating up. A couple of tablespoons of vegetable oil are added to it. The onion is fried. When it is almost ready, add caviar to it and fry until done. The mass absorbs vegetable oil and changes color to golden-orange. The resulting product is served as an independent dish or as part of a complex side dish.

How to fry catfish caviar in a frying pan to make it tasty?

1. If there is a lot of caviar:

Stir it often and watch how the eggs change color. Fry until they are all the same color - until cooked through.

2. If the caviar is in a thin layer:

It's better not to stir. When the bottom layer is cooked through, turn it over to the other side.

Fried caviar pate

Fry the mass of caviar until fully cooked. Remove from the pan, add a piece of butter and fresh herbs. Beat with a fork, mixer, or blender. If the mixture is whipped by hand, the greens are cut very finely.

The resulting pate is good with regular bread and croutons, pre-greased with garlic.

How to fry whole catfish roe in a frying pan

It is not necessary to turn the caviar into a homogeneous mass. If the sacs (egs) containing the eggs are not damaged, the film does not have to be removed. The bags are washed and slightly dried (blotted with a napkin).

Then the caviar is salted and peppered on both sides, and allowed to sit for 15 minutes so that the caviar is salted. You can add other spices, but they may overshadow the natural taste of the product. Although... no one forbids experimenting. If you often have to prepare caviar dishes, you will inevitably have to diversify the recipe for fried catfish caviar.

The salted yastyki are rolled in flour (breadcrumbs) on both sides. Place on a hot frying pan where the oil begins to crackle. A small distance is left between them. Fry on both sides for three minutes.

If caviar is overcooked, it will be tastelessly dry and dense. It is better to fry in a large amount of boiling oil, but over low heat.

If the caviar is very large and thick, after frying on both sides, close the pan tightly and simmer the caviar over low heat for another 10 minutes.

Served with vegetables and herbs.

Lightly salted catfish caviar is an excellent appetizer

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.

It is better to add extra virgin olive oil to the caviar, then it will be especially tasty. But you can also use refined, odorless sunflower oil.

What to do with excess caviar?

You ate a lot of caviar, what to do with the excess? Add salt.

The salting method depends on the expected duration of storage.

1. Preservation for several days can be ensured by simply salting the caviar. First they pierce it, removing all the films. Then salt is added to the mass, as in any ordinary dish. You can pepper it a little. The next day it is served. If you can’t wait to try it, take a sample after three hours.

2. Salting for longer storage:

1.5 kg of caviar,
5-6 liters of water,
7-8 tbsp. l. salt.

The caviar is poured into a boiling solution, stirred, and the curdled film is removed. Rinse with cold water several times until the water remains clean and clear when drained. At the same time, remove all small film residues.

Prepare a new portion of brine from water and salt, bring to a boil, and cool. The washed caviar is placed in a bag and placed in brine for 15 minutes. The caviar is washed and placed in jars. Pour a spoonful of vegetable oil on top. Store for no more than two months.

Note:

If the caviar is well steamed, it looks beautiful: it has a bright orange color. If the shade is dirty yellow, you need to fill it with boiling water (boiling brine) again. And rinse again.

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Catfish meat is a storehouse of various useful substances. It is rich in vitamins A, B, C, E. Saumier meat contains substances such as phosphorus, cobalt, zinc, iron, calcium, manganese, as well as many essential amino acids and protein. The myth that catfish are not useful is toxic, since they feed on dead fish, is not supported by anything and is unjustified. Catfish are fish that feed on shellfish, fish and crustaceans, and large specimens even feed on waterfowl. Catfish caviar, like meat, is quite edible and healthy. For those who do not know how to prepare catfish caviar, the following information. Wash the caviar, add salt and pepper and roll in flour before frying. It is important not to overcook the caviar, as it will become dry. Therefore, for frying, use a lot of vegetable oil, in which the caviar should boil. And do all this over low heat. You can serve fried catfish caviar with vegetables and herbs.

If you have the opportunity and desire to surprise your family with a delicious dish, then a recipe on how to cook catfish in the oven will come in handy. To do this, wash the catfish, gut it, remove the head and cut the carcass into several pieces. Salt the catfish carcass and coat it with spices and leave it to soak for 30 minutes. Then place the catfish carcass on a baking sheet covered with foil and pour lemon juice over the meat and sprinkle with herbs. Bake for 45 minutes. The question of how to deliciously cook whole catfish without cutting it into pieces may seem difficult at first glance, although in fact it is simply simple. The most important thing is to gut and wash the catfish carcass well to get rid of the smell of mud. Also remove the gills. You can leave the head, because the finished fish will look more impressive and interesting. Rub the catfish with spices and leave for a while. To stuff the belly, you can choose any ingredients to suit your taste. The catfish is baked in the oven for 45 minutes and served with various side dishes and vegetables.

The husband brought catfish from fishing, and how to fry the catfish is naturally the question of his wife. To do this correctly and tasty, you need a certain skill and experience. But there are also easy recipes that are suitable for beginner cooks. Here is one of them: wash the catfish, gut it, cut it into pieces, salt, pepper and sprinkle with spices. Prepare a frying pan and vegetable oil. Before frying, roll the catfish pieces in flour and dip into a raw egg. Fried catfish turns out very tender and tasty. Before frying catfish, the question often arises of how to clean catfish in order to get rid of the unpleasant smell of algae and prevent the meat from becoming bitter. It is necessary to carefully cut the abdomen, carefully remove the insides, avoiding puncture of the gallbladder. There is no need to remove the skin, because the skin of catfish is very thin and tender and acquires a nice golden hue during frying. The tail and head of the catfish can be used to prepare fish soup.

Catfish caviar is both a delicacy and a powerful supply of nutrients. Its taste is subtle and juicy, and proper salting will only emphasize its rich notes, while preserving all the substances beneficial to the immune system. In our article we will tell you how to pickle catfish caviar at home without harm to your health.

Preparation

You can only pickle caviar if it is fresh. Please note that simply sprinkling salt will not help render the caviar harmless for consumption.

Preparation:

To get the caviar, we cut the belly of the fish lengthwise, pick up the edges of the bags with caviar with our fingers and, moving to the side, separate them from the catfish. We take it out of the bag. Then we take a colander (it will be convenient to use a large one), place it in a bowl, and then gently wipe the cut bag of caviar with the palm of your hand or a spoon.
Place in a saucepan. We prepare rappa - a saline solution, which we then use to wash the caviar itself. Preparation (150-200 g of caviar): to obtain rappa, dilute 100 g of salt in one liter of water, boil for 1 minute.
Pour the hot solution over the caviar and stir with a fork for 3 minutes. Drain the rappa through a fine sieve and prepare a new one. Repeat filling two more times. After the third, the water with caviar should be clear. We free the caviar from excess moisture: throwing it on a sieve, just wait 15 minutes. Alternative: Place the caviar on a board/tray at a slight incline and wait up to 10 minutes.
Take a dry container of 1-2 liters (an ordinary jar will do), pour in 2 tbsp. spoons of vegetable oil. Place the prepared caviar there to fill 2/3 of the container volume. Add 1 tablespoon of fine salt and mix the contents thoroughly with a fork. Add another 1/3 of caviar to the jar, do not stir. Pour 5 tablespoons of oil on top and close the lid tightly. Exposure time is from 6 to 9 hours, you can safely leave it overnight.

The finished caviar should acquire a light amber hue.

How to submit?

Any fish caviar is very high in calories, this is especially true for catfish caviar. This quality explains such modest portions of the dish on any table.

Tips for eating healthy catfish

Experts give valuable recommendations regarding the preparation and consumption of fish products:

Ideally, fish should be present in a person’s diet 2-3 times a week. The method of its preparation can be any.
Catfish will be extremely healthy if served boiled or baked. On rare occasions, you can treat yourself to a fried or smoked dish.
Various spices and herbs can neutralize the unpleasant aroma of fish. Garlic, dill, parsley and onions do this job well.
Catfish goes well with rice, vegetables and potatoes.

In order for a fish product to remain healthy and fresh, it is necessary to provide it with the correct storage conditions. You should also be careful when choosing a product.

The refrigerated product can be stored for three days. Gutted catfish with the head on remain fresh for five days. It can be stored in the freezer for up to four months.

Catfish: benefits, features, advantages

Catfish is a fertile fish in all respects. It is quite nutritious and tasty. At the same time, you don’t have to spend a lot of time fiddling with it, because it doesn’t have scales, which means it doesn’t need to be cleaned. The main secret to the tenderness and juiciness of fried fillet is batter.

Of course, you can do without it by simply rolling the fish pieces in flour and then browning them in oil. But if you make a couple of extra moves, for example, mix the egg with milk and flour, and dip parts of the fish into the mixture, you will get an incredibly tender treat that will literally melt in your mouth.

Despite the reserves of fat that adults accumulate in excess in their bodies, their fillets, even fried, are not very high in calories - only 125 kcal per 100 g of product.

People who regularly feast on catfish steaks remain young for a long time, since its tender pulp contains an extremely high amount of vitamins E and A, which prevent the body from aging quickly.

Knowing how to properly fry catfish in a frying pan at home, you can replenish the reserves of useful macro- and microelements in your body with taste and great pleasure!

Is caviar healthy?

Catfish caviar is extremely beneficial for female beauty. It is used in the production of cosmetic masks, serums, creams for mature and aging skin.

Substances contained in fresh caviar have a rejuvenating effect, accelerate cellular regeneration and give the skin a velvety feel. A canned product, on the contrary, can be harmful.

Caviar is used to make pates, salted and served with pancakes, but it tastes best when fried. To preserve more beneficial properties, you should not remove the film from the oyster and over-salt it.

Catfish in flour: classic recipe

Ingredients

Catfish fillet – 500 g + –
- 2 tbsp. + —
Fish spices - 0.5 tsp. + —
- 1 tsp. + —
- 1-2 tbsp. + —

How to fry catfish in a frying pan: step-by-step recipe

For those who have never dealt with the meat of this type of fish, we offer a simple recipe for frying it in flour. Browning in heated oil, the fillet is covered with a crispy crust, under which tender, juicy flesh is hidden.

We wash the fish fillet in water, dry it lightly with paper towels, then divide it into portions and rub each of them with salt.
Having sprinkled the steaks with aromatic spices, we leave the fish to salt for about half an hour.
Now take a frying pan, pour oil into it and let it warm up thoroughly.
When the oil starts to sizzle, take the pieces of fish, roll them in flour and send them to fry.
How long it takes to fry catfish in a frying pan at home is difficult to answer. It all depends on the intensity of the fire and the thickness of your fish pieces. So, the stronger the fire, the faster the pieces will be covered with a fragrant crust and, accordingly, the thinner the piece, the faster it will fry. On average, it takes 15 minutes to cook one batch of fish.

Indicator of readiness is the appearance of a golden brown crust and internal frying. Catfish, like other fish, is especially tasty hot. Boiled rice is ideal as a side dish.

If flour coating is an excellent option for the daily menu, then on the occasion of the holiday you can fry the same pieces of catfish in homemade batter. It will turn out even more tasty and appetizing!

Ingredients

Catfish (fillet) – 500 g;
Onion (large) – 1 pc.;
Chicken egg – 1 pc.;
Flour – 2-3 tbsp;
Spices for fish – 0.5 tsp;
Salt – 1 tsp;
Sunflower oil – 3 tbsp.

How to properly fry catfish in a frying pan in batter

Salt the fish, washed and cut into portions, season with spices and leave in a bowl so that it has time to soak in the aromas.
Make the batter: remove the shell from the egg, mix with flour and salt.
Grind the onion (without husk) using a grater with the smallest holes. Add the resulting slurry to the batter and mix everything well again.
We take each part of the seasoned fillet and dip it into the prepared batter, then immediately place the fish in a frying pan in heated oil.
How long to fry catfish in this case? 4-5 minutes on each side will be enough, provided that the fire is no higher than medium.
To remove excess fat, place the fish on paper towels - they will absorb all the excess.

How to improve the taste of low-calorie catfish

You can marinate the fillet in dry white wine (0.5 cup) or additionally sprinkle it with fresh lemon juice at the salting stage.
Fish pulp is best soaked in spices if it is in a closed container.
You don’t have to dip the fish in batter, but simply dip the pieces of fish before frying: first in an egg mixed with onion gruel, and then in flour.

What to cook from catfish at home

You can prepare many dishes from fish. Catfish is no exception to the rule.

Advice! You can cook catfish meat deliciously on the stove, in a slow cooker, or even over coals.

Fish meat makes delicious kebabs, goulash and cutlets. It will come in handy when preparing soups and steaks. The tail will also have something to do. It is often added to the filling of pies and pies. This is also a good option for fish soup.

Catfish goes well with mayonnaise, cream and sour cream. It is also enough to simply season it with spices and herbs to get a successful dish.

Fried catfish caviar: homemade cooking

Double luck for any fisherman is to bring back catfish from fishing. And if he also ends up with caviar, then consider it a “jackpot”! Cooked in flour (even in the simplest way), the roe of this bottom-dwelling fish is always magnificent.

Ingredients

Fresh caviar – about 500 g;
Flour – 2 tbsp;
Vegetable oil – 2 tbsp;
Lemon juice – 1 tbsp;
Black pepper – ½ tsp;
Salt - to taste.

How to fry catfish caviar at home

We thoroughly wash the bags filled with eggs, carefully cut them into small pieces 7-10 cm long, add salt, season with lemon juice and sprinkle with pepper.
You need to leave the product for 15 minutes to soak in the aromas and salt.
Pour oil into a well-heated frying pan with a thick bottom.
Take each piece of caviar and roll it in flour. Shake off the excess flour, then place the fish in the heated oil.

Frying catfish caviar over medium heat takes no more than 5 minutes. You cannot hold the caviar for a long time, otherwise it will become too hard. If the pieces are still slightly damp, you can simmer them for a couple of minutes under the lid over moderate heat.

Catfish caviar fritters: recipe for an appetizer

By freeing the caviar from the films and dividing it into eggs, you can make delicious pancakes. To do this, for half a kilo of product, take 1 chicken egg (large), 1 tbsp. corn or potato starch, 1 tbsp. flour, 2 tbsp. sour cream, a bunch of fresh dill (or any other favorite herbs), pepper and salt.
We combine everything, stir and fry like regular pancakes.
You can serve this simple and very tasty treat with vegetables, cutting them into a salad, or with sour cream (as you prefer).

A generous catch of catfish is the dream of anyone who does not part with fishing rods and spinning rods. However, catching a large fish is only half the battle, because it would be nice to also know how to fry catfish in a frying pan so that it is tasty and satisfying. Our step-by-step recipes will help you master this delicate matter to perfection.

Use them as a basic aid - and you will begin to create real fish masterpieces!

Catfish is the largest freshwater fish that lives in Russian waters. This is a desired trophy for any fisherman. The meat is very tasty, dense and fatty, practically boneless, rich in proteins, vitamins and microelements. A variety of dishes can be prepared from this fish.

Choose your recipe

Catfish is good in any form: boiled, fried, smoked, baked. Its pulp, mixed with the flesh of leaner fish, makes excellent cutlets. And its caviar, although inferior in taste to the caviar of many other types of fish, is also quite suitable for consumption. What can you cook from it?