Catfish steak. Recipes for cooking in a frying pan, in the oven, in a slow cooker step by step with photos

Choosing catfish: rules, tips

A competent, thorough approach to choosing fish subsequently determines the taste of the finished dish. On supermarket shelves, catfish is presented in the form of chilled or ice-glazed carcasses, as well as ready-made steaks.

When purchasing, you need to pay attention to some points that determine the quality of raw materials:

The eyes of a quality fish should be clean, protruding and shiny, without cloudy areas.
It is better to purchase carcasses with the head and eyes, since the absence of these parts may indicate that the catfish is not fresh.
The color of the gills of fresh raw materials is red or with a slight pinkish tint without a mucous coating and an unpleasant rotten odor.
A swollen belly covered with mucus is a clear sign of errors in fish storage technology.
High-quality specimens do not stick to your hands and remain slippery.
The dent is quickly restored after pressing.
A sign of freshness is dense and shiny scales.
If the meat is frozen, then after 2 months of storage it gradually loses its beneficial properties.
Ice-glazed carcasses should contain a minimum of snow.

Calorie content of fish, composition, benefits

Catfish has a rich vitamin and mineral composition:

Composition elements	Content (g/100g)
fat	5.4
saturated acids	1
proteins	20
carbohydrates	8

The fillet is rich in vitamins A, PP, B1, C, B2, B6, E, magnesium, calcium, cobalt, potassium, sodium, phosphorus, sulfur, iron and other elements.

The calorie content of 100 g of product differs depending on the cooking method:

Cooking method	Calorie content (g/100g)
fresh	126
boiling	114
baking	140
frying in oil	210

The beneficial qualities of spotted catfish are determined by the richness of its vitamin and mineral composition.

Benefits of consuming catfish:

Fatty acids accelerate the elimination of cholesterol and have a beneficial effect on the functions of the brain and cardiovascular system.
Potassium removes excess salts of heavy metals.
Fish helps normalize blood pressure, help eliminate edema and reduce the risk of atherosclerosis.
Vitamins optimize well-being, increase immunity and ensure the normal functioning of organs and systems.
Vitamin D strengthens the skeletal system, stabilizes nerves and helps improve blood clotting.
The iodine contained normalizes the functions of the thyroid gland.
Meat is dietary, high in protein and healthy fats.
Generates strength and energy after intense training and improves metabolic processes.

Catfish baked in the oven

Catfish, the steak recipes for which will be discussed below, is baked in the oven with various additives: vegetables, herbs and delicious sauces. The meat is moderately juicy, dense and easily separated into fibers.

Food set for cooking:

catfish carcasses – 800 g;
a pair of onions;
juicy carrots – 2 pcs.;
coarse sea salt – 1 tsp;
fatty hard cheese – 100 g;
fennel - a pinch;
turmeric, mustard powder, allspice - optional;
laurel leaf;
soy sauce – 2 tbsp. l.;
clarified butter – ½ cup;
slice of lemon.

Step-by-step cooking method:

The fish carcass is washed and lightly blotted with paper towels.
The onion is peeled.
Spices are mixed in a separate container. Bay leaf is ground in a mortar and also added to the spicy mixture.
The onion is finely chopped, and the peeled carrots are grated.
The oil is heating up in the frying pan. A carrot-onion mix is sent into it and fried golden.
The fish is cut into steaks 2 fingers thick. Each slice is sprinkled with lemon juice and set aside for 2-3 minutes to marinate.
The remaining oil and soy sauce with salt are poured into the seasoning mixture. The mass is mixed and infused for 5 minutes.
The baking tray is covered with special foil. Fish steaks are laid out on it and generously coated with a thick oil-spicy mixture.
On top is laid out ruddy roasted vegetables and grated cheese.
The workpiece is covered with foil and placed in the oven at 200 degrees for 40 minutes.

Baking in foil will keep all the flavors and juices sealed in the fish. This will make the dense pulp simply melt in your mouth.

Fish steak in a frying pan

Fish meat tastes best when fried. The steaks will turn out crispy with a golden brown crust and pulp that separates into fibers. At the same time, the slices do not fall apart during frying and do not take on a pasty appearance.

Necessary ingredients for cooking:

fish steaks – 3-4 pcs.;
wheat flour or breadcrumbs - 3 tbsp. l.;
lemon juice – 1 tbsp. l.;
clarified butter – 5 tbsp. l.;
coarse sea salt – 1 tsp.

Step-by-step description of preparation:

The catfish steaks are washed and lightly dried with a napkin.
Each piece is sprinkled with lemon juice and salted. The workpiece is left for 15-20 minutes for salting.
Sifted flour or breadcrumbs are poured into a bowl.
Each steak is thoroughly coated on all sides in the prepared breading.
Vegetable oil is added to the frying pan.
When the oil is hot, place the steaks in it and fry over medium heat until a golden, fried crust forms.

It is important not to cover the pan with a lid, as the pieces will evaporate and lose their shape with the juice.

Catfish steaks cooked at home on a grill pan

If you have ever cooked fish steaks on a grill pan, then you probably know that they turn out very juicy and incredibly tasty. Catfish is no exception, but for the dish to be truly successful, you must strictly follow our step-by-step instructions.

Ingredients

Spotted or striped catfish – 500 g;
Lemon – 1 pc.;
Salt, pepper - a pinch;
Vegetable oil - for frying;
Paprika - a pinch;
Cream – 200 ml;
Butter – 30 g;
Hard cheese – 70 g.

How to properly make catfish fillet on a grill pan at home

As usual, defrost the catfish a little and cut it into steaks. After this, squeeze the lemon juice into a bowl and move the pieces of fish here.
While our fish is marinating, we will prepare the sauce - we will pour it over the catfish pieces after frying.
Melt the butter in a small saucepan, then pour in the cream and grate the cheese. Add paprika, stir and wait for the sauce to thicken slightly. Remove from heat and set aside for a while.
Rub the catfish pieces with salt and pepper.
Lightly grease the frying pan with sunflower oil and heat over medium heat. After a couple of minutes, add the steaks and fry them for about 8 minutes.
Then use tongs to turn the fish over and fry it the same amount on the other side.
Place the finished steaks on lettuce leaves and pour our sauce on top of each piece.

Now, knowing how to fry catfish in a frying pan, you can delight your loved ones with an original fish that has a rather exotic texture and taste. Remember that the secret of this fish is in its proper preparation, and the frying process itself is quite simple and standard.

Step-by-step preparation of catfish in batter

Catfish, the steak recipes for which are described below, will be an excellent dish for dinner and will definitely appeal to those who are watching their diet. The fish, golden-brown with a thick golden crust, is served on a bed of vegetables with creamy or tomato sauce.

Required list of components:

catfish in steaks – 4 pcs.;
3 eggs;
whole milk – ½ cup;
potato starch – 1 tsp;
wheat flour – 6-7 tbsp. l.;
pepper powder mixture - a pinch;
sea salt of large fractions - a pinch;
oil – 5 tbsp. l.

Recipe for cooking fish in batter:

For convenience and aesthetics of cooking, you need to fillet the catfish steaks. To do this, the pieces are defrosted, and a thin layer of skin is cut off from them with a sharp knife. Next, the fillet is cut from the large bone of the spine. This variety has 2 more bones on the sides. The fillet is cut between them too. 1 steak will yield 4 pieces of fillet.
The cooked slices are set aside and the batter is prepared at this time.
Eggs are released into a bowl and mixed with cold milk by lightly beating the mixture with a fork. Salt, pepper and flour are added to the batter.
For taste, potato starch is poured into the batter. It will act as a leavening agent, making it more tender and airy.
The oil is heated in the frying pan, after which the heat is reduced.
A slice of fillet is pricked with a fork and dipped in batter.
After this, the pieces are placed in a frying pan on hot oil and fried on each side for 3 minutes.
During the frying process, the batter may drain a little, this is normal. To thicken the mixture slightly, you can add a little more flour.

Frying takes place until the fish has a beautiful golden crust. The dish is served hot with a side dish of saffron rice or boiled potato pieces, as well as salads.

Breaded

You can cook catfish deliciously in batter.

For the test you will need:

milk - half a glass;
flour - as needed;
raw egg - 1 pc.;
salt pepper.

Mix the egg and milk, add salt and pepper and add enough flour to make a thick dough with a creamy consistency. Pour oil into the frying pan so that the fish pieces drown in it about halfway. Heat the frying pan high.

Cut the catfish fillet into finger-thick layers. If desired, large pieces can be divided into smaller pieces or cut into cubes. Dip the pieces of fish into the batter, place them in a frying pan and fry until golden brown. This crust well preserves the delicate pulp of the catfish from the effects of a spatula or knife and prevents it from falling apart. You can serve the battered catfish either hot or cold. Fried fish recipes are not at all complicated.

Catfish steak with vegetables in foil

Baking in the oven in a foil sleeve will help you prepare a flavorful, low-calorie delicacy from a juicy fish steak and baked vegetables.

Ingredients for 4 servings:

fish – 700 g;
half a lemon;
onion heads – 3 pcs.;
tomatoes – 3-4 pcs.;
sweet pepper pods – 2 pcs.;
fresh carrots – 2 pcs.;
½ chili pod;
Teriyaki sauce - 2 tbsp. l.;
purified butter – 2 tbsp. l.;
thick homemade sour cream - 2 tbsp. l.;
feather bow - 2-3 feathers;
green fresh parsley - 3 branches.

A delicious dish is prepared in stages:

The fish piece is divided into portioned steaks. You need to make sure that their thickness is no less than the thickness of a finger, or better than two. You should not chop it, as the steaks may subsequently fall apart.
The meat is poured with freshly squeezed lemon juice and sprinkled with soy sauce. The workpiece remains to marinate.
The onion is peeled and chopped into thin half rings.
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Clean tomatoes are cut into thin circles. If a lot of juice leaks out during the process, it is better to drain it.
Carrots are grated in Korean style. Sweet peppers are freed from seeds and thinly cut into strips.
The seedless chili is divided into thin rings.
The baking dish is covered with foil, and the top surface is coated with odorless vegetable oil.
Onion rings are laid out on it, with carrot shavings on them.
The fish is laid out on a vegetable “bed”, poured over with the remaining marinade and salted. Sliced tomatoes and chili rings are placed on the fish.
All products are coated with sour cream, into which pre-peeled and chopped garlic is added.
The workpiece is placed in the oven for 30-40 minutes at 180 degrees.

Appetizing, flaky catfish with fragrant vegetables without fat and a lot of oil is ready. Serving is done in portions. You can put some asparagus, half a quail egg, sprigs of parsley and dill on a plate.

Catfish in creamy sauce

Catfish, the steak recipes for which may seem banal, although tasty, goes perfectly with an unusual sauce made from delicate cream. The taste of the finished dish will surprise you with its richness and light pleasant aftertaste.

You will need:

catfish – 500 g;
32% heavy cream – 800 ml;
strong fish broth - 1 l;
salt and freshly ground pepper - to taste;
fish seasoning – 2 tsp;
nori seaweed – 200 g;
oil – 3 tbsp. l.

The cooking recipe consists of the following steps:

The fish carcass is divided into steaks and soaked in a salt solution (3 tablespoons of salt per 1 liter of water).
Cream is poured into a deep frying pan. The mass is evaporated over medium heat with stirring. After this, fish broth is poured into the cream, and nori seaweed is sent.
The prepared aromatic sauce is mixed at medium mixer speeds.
Marinated fish pieces are fried in a frying pan until half cooked, transferred to a heat-resistant dish, greased with oil and lined with onions.

After 15 minutes the dish is ready. The remaining sauce is poured over the catfish when serving, decorated with a slice of lemon and a sprig of dill. A restaurant look can be achieved by sprinkling the steak with microgreens and arranging baby carrots.

Step-by-step recipe for fried catfish in aromatic breading

Most culinary sources exaggerate the difficulty of cooking catfish at home. If you make a dish from high-quality raw materials, then in any case the final treat will delight you with its taste and aroma.

It is best to fry breaded fish, and to make the food extraordinarily tasty, you can add aromatic seasonings.

Ingredients

Frozen catfish - 700 g (steaks);
Lemon juice - 3-4 tbsp;
Salt, pepper - to taste;
White bread - 200 g;
Dried garlic - 0.5 tsp;
Paprika - 0.5 tsp;
Dried dill - 1 tbsp;
Vegetable oil - 150 ml;
Bay leaf - 1 pc.

How to make breaded fried catfish at home

Defrost the catfish naturally at room temperature. Divide each steak into two parts and place the fish in a small saucepan. Fill the container with the fish with clean water, add a little salt, add a bay leaf and boil it for 10 minutes after boiling.
Then remove the fish pieces with a slotted spoon to a plate and cool. Season with salt, pepper and lemon juice over the catfish. Leave the fish aside for 15-20 minutes to marinate.
Cut white bread into small squares and dry in the oven. (The bread can be used with additives, such as herbs or seeds). Afterwards, grind the crackers in a coffee grinder or blender.
In a deep bowl, combine crushed bread, dried garlic, dill and paprika. Bread the boiled catfish in a flavorful mixture before frying.
Heat 30 ml of vegetable oil in a deep frying pan and fry the fish pieces over medium heat. Cook catfish on each side for 4-5 minutes until golden brown.
Bread the rest of the fish and fry in vegetable oil until cooked.

Place the prepared product on a beautiful dish and decorate the treat with fresh vegetables. You can also serve fried fish with pickles and canned tomatoes or peppers.

Fried catfish steak with crispy crust

To ensure that slices of fried fish are not only very tasty, but nice and crispy, you need to first marinate the meat or dip the steaks in batter. Then, as a result of frying, a ruddy, crispy batter will appear on the catfish.

Composition ingredients:

catfish steaks – 2 pcs.;
half a lemon;
vodka – 25 ml;
breadcrumbs – 100 g;
a pair of eggs;
butter – 50 g;
vegetable oil – 3 tbsp. l.;
coarse salt and freshly ground black pepper - to taste;
fish seasoning – 2 tbsp. l.

Step-by-step cooking process:

Grind the zest into a deep bowl and squeeze out the juice from half a lemon.
Vodka is poured into the juice, 1 tsp. vegetable oil, salt and ground black pepper. The mass is ground until smooth.
The steaks are washed, dried and immersed in the marinade for 30 minutes.
Eggs are broken in a bowl and salted. Separately, breadcrumbs are poured into a plate.
Pieces of fish are dipped in the mixture so that they are completely covered with the spicy mixture.
Next, the pieces are rolled in breadcrumbs or flour.
A mixture of butter and vegetable oil is heated in a frying pan. Steaks are laid out in it and fried until golden brown on a low heat burner.

Serve catfish fried until golden brown with your favorite side dishes or juicy vegetables. For fish, it is better to offer a sauce made from sour cream with finely chopped dill and grated garlic.

Quick recipe for frying catfish fillet in batter

Ingredients

Catfish fillet – 500 g + –
— 100 ml + —
- 2 pcs. + —
- 2 tbsp. + for breading + —
Starch - 1 tbsp. + —
- to taste + -
- 2 tbsp. + —
— 2-3 slices + —
- 10 pieces. + —
Greens - for decoration + -

How to cook catfish fillet in batter in a frying pan step by step

Thaw the fish naturally (especially tender catfish meat should not be defrosted in the microwave or in hot water). Cut the fillet into small pieces and add salt and pepper to taste.
Break the eggs into a deep bowl and combine them with mayonnaise. Whisk the mixture until smooth. Then add wheat flour and starch, using a mixer, beat the batter for several minutes.
Take a large frying pan, pour in vegetable oil and put on fire. Dip the fish pieces in flour, then dip in batter and place in hot oil. Grill the catfish over medium heat for 4-5 minutes on each side.
Then place the cooked fish on a paper towel to remove excess fat. Afterwards, place the fried pieces on a plate.

Garnish the meal before serving with your favorite herbs, olives and a couple of orange slices. Instead of this citrus, you can use lemon or lime. Moreover, the fruit serves not only as a decoration - its juice will perfectly complement the taste of tender fish meat.

Now you know how to fry catfish in a frying pan yourself, which means that you will have another great treat in your arsenal of delicious dishes.

Cooking catfish in a slow cooker

Delicious and healthy catfish cooked in a slow cooker remains so tender that it simply melts in your mouth. Those who like light dietary dishes can use the “Baking” function to prepare a hearty lunch.

List of required ingredients:

pieces of fish – 2 pcs.;
fresh tomatoes – 2 pcs.;
bulb;
wheat flour – 2 tbsp. l.;
coarse salt and freshly ground pepper - optional;
clarified butter – 2 tbsp. l.

Cooking method step by step:

The steaks are completely defrosted, their surface is blotted to remove excess moisture and the fillet does not turn into mush. The pieces are salted, peppered and left to marinate for 15 minutes.
Peeled onions and peeled tomatoes are cut into thick rings.
Flour is combined with salt. Fish steaks are generously coated in this mixture.
Pour 2 tbsp into the multicooker bowl. l. oils Catfish preparations are laid out on it, on top of which rings of vegetables are laid out.
The “Baking” mode is set. The dish is stewed with the lid open for 15 minutes on one side, so that a golden, dense crust of flour forms on the surface.
Using tongs or a silicone spatula, carefully turn the pieces over to the other side and bake on it for another 10 minutes.
After this, the workpieces are left to stand in the multicooker bowl for another 15 minutes, so that the pulp becomes even more tender and rich.

Catfish steak. Cooking recipes are provided below.

Serve with vegetables or potatoes and dill. The fish is served with lemon sauce or a mixture of garlic and herbs.

Catfish fried in batter

Fish cooked in batter is guaranteed to retain its beautiful appearance. If you know your own interesting version of batter , use it, and you will find mine on a separate page. I like the breading with mayonnaise.

Ingredients:

Blue catfish.
Flour.
Egg.
Mayonnaise.
Vegetable oil, pepper, salt, ready-made seasonings from a bag.

Preparation:

Cut the catfish carcass into fillets and divide into portions.
Marinate semi-finished products using ready-made fish seasonings or limiting yourself to regular pepper. Leave for 30 minutes.
At the same time, make the batter. To do this, break the eggs into a bowl, add flour and mayonnaise. Beat with a whisk or mixer.
Heat the oil thoroughly. Dip the pieces into the batter, then place them on the frying pan at some distance.
Fry for about 7 minutes on both sides. The end signal will be the appearance of a beautiful crispy crust.

Steamed catfish with vegetables

Catfish is a very nutritious fish with low calorie content. Recipes for preparing steak from this type of seafood vary in the type of baking and additional ingredients. Steamed pieces of fish retain all the juices and unusual taste in the pulp. The presented cooking method is suitable for those who watch their weight and adhere to the principles of a healthy diet.

Ingredients for cooking:

steak – 1 pc.;
bulb;
carrot root – 1 pc.;
young zucchini - ½ piece;
clarified butter – 1 tbsp. l.;
freshly ground coriander seeds, coarse salt and pepper - optional.

The process of preparing a healthy delicacy:

Vegetables are peeled. The onion is cut into half rings, the zucchini is divided into quarters, and the carrots are chopped into circles. The cutting is done coarsely so that the vegetables do not lose their shape when steamed.
Place 2 layers of foil in the steamer, the top of which is greased with oil.
Carrots, onions and zucchini are laid out on foil.
Place washed and dried catfish on a “half-plate” of chopped vegetables. Vegetables and steak are lightly salted and flavored with spices.
The steamer is covered with a lid and put on fire. Cooking lasts 30 minutes, starting from the time the water boils.

The appetizing and incredibly tender catfish is served in foil, which can be opened slightly, and a branch of greenery, a pomegranate seed or a slice of lemon can be placed on the fibrous pulp for decoration.

A simple recipe for catfish fried in batter in a frying pan

To prevent catfish meat from spreading, it is not at all necessary to use only brine. You can simply dip each steak in the batter, which will protect the tender meat while frying.

Ingredients

Frozen catfish – 500 g;
Wheat flour – ½ cup;
Milk – ½ cup;
Chicken eggs – 2 pcs.;
Sunflower oil - for frying;
Lemon – 1 fruit;
Salt and pepper - to taste.

How to easily make catfish in a frying pan in batter step by step

Let the fish defrost slightly, then cut it into small steaks 3 centimeters thick.
When it is completely defrosted, drain the released water and squeeze the juice of one lemon into a bowl. Mix well and let the meat absorb the aromas of the fruit and marinate properly.
Meanwhile, prepare the batter. To do this, pour milk into a suitable container and break the chicken eggs. Add salt and pepper here and lightly beat the future batter with a fork or whisk.
Gradually we begin to introduce flour into the liquid, not forgetting to stir the mass all the time. The batter should be homogeneous and quite thick.
Place a frying pan on the stove, pour vegetable oil into it and let it heat up properly. Meanwhile, dredge each steak in flour.
From the flour coating, transfer the catfish into a container with batter, and then into a frying pan. Fry the fish over high heat for a couple of minutes on one side, then on the other, then reduce the heat and cook the steak until cooked for 5 minutes.

Marinating will help the catfish lose its gummy texture but still remain tender. The breading will retain all the juices inside the fish pulp, and will also prevent it from losing its shape.

Grilled catfish steak

Grilled catfish sprinkled with spices and aromatic herbs is an exquisite, tasty and unusual dish. The grill strips that stand out on the flesh stimulate the appetite, so you can use this recipe as an alternative to barbecue that is heavy on the stomach.

Required:

spotted catfish – 1 kg;
lemon juice - a little more than 1 tbsp. l.;
33% heavy cream – ½ cup;
butter – 50 g;
hard “Russian” cheese – 50 g;
a pinch of salt;
red paprika powder – 1 pinch;
olive oil – 1 tsp.

Grilled fish is prepared in steps:

The fins of the carcass are cut off, and the meat is divided into large steaks.
Each slice is salted, sprinkled with lemon juice and left to marinate for 20 minutes.
Lightly grease the grill pan with olive oil. Slices of catfish are laid out on it.
Frying takes place for 8 minutes on each side.
Separately, the cream is evaporated in a saucepan so that 2/3 of the original volume remains. Add butter, grated cheese and paprika powder to the cream. The mass is mixed well.

Pieces of fish are laid out on a plate and generously poured over the prepared delicate sauce. Garnishing can be done with rice, sweet potato puree, canned corn or any fresh vegetables.

How to steam catfish fillet in a slow cooker

The multicooker gradually came to almost every kitchen, as housewives realized that the modern gadget has many advantages and almost no disadvantages. The fish is steamed, the dishes turn out to be dietary, and it is also noticed that the meat acquires a special, rich taste.

Take:

Fish fillet.
Lemon juice, pepper, salt.

Preparation:

Mix the juice and spices in a bowl (you can add rosemary for variety).
Rinse the carcass, divide it into fillets, cut it into portions.
Rub the pieces with marinade and leave to soak for 10 minutes.
Wrap each portion in a separate piece of foil and place on a steamer.
Turn on the “Steam” function, close the lid and set the timer for 20 minutes.
During the cooking process, a lot of very tasty juice will be released; when you transfer the finished fish to plates, be sure to pour it over the pieces.

Catfish steak in marinade

Catfish, the steak recipe for which will become a healthy and appetizing delicacy, in itself does not have a pronounced taste, so the addition of French mustard will help add flavor and color. Small grains combine in a nutritious fillet, revealing and highlighting the unusual taste of steaks.

Ingredients for preparing catfish in mustard marinade:

steaks – 3 pcs.;
French grain mustard - 1 tsp;
sea salt, freshly ground black pepper - optional;
wheat flour – 2 tbsp. l.;
vegetable oil - 3 tbsp. l.

Step-by-step method for preparing marinated fish:

The fish is defrosted first in the refrigerator and then in the room. The pulp is washed and coated with grainy mustard. The amount of mustard depends on the taste, so you can use more.
The steaks are sprinkled with salt, pepper and generously sprinkled with flour on all sides.
In this form, the workpieces are sent to a hot frying pan with a small amount of oil.
The catfish pieces are fried until golden brown.

The presentation is made with vegetables, mustard sauce and pesto made from chopped herbs.

Frying methods

There are several ways to prepare fried catfish. Which one to use depends on how quickly the fish needs to be cooked and the personal preferences of the cook.

Fried in a frying pan

This is a fairly simple and most common way of cooking fish. The ingredients you will need are the following:

0.5 kg frozen catfish;
4 tbsp. l. wheat flour;
spices for fish;
ground black pepper;
sunflower oil.

How and with what to serve the dish

A spectacular presentation of a fish dish can turn it into the main delicacy of the holiday table.

Techniques for decorating dishes:

To add juiciness to the fish flesh, sauce is poured over the surface of the steak.
The sauces can be a mixture of sour cream with garlic and herbs, spicy puree of tomatoes and bell peppers, dill pesto with basil, and lemon sauce.
The cooked steak is sprinkled with parmesan shavings and decorated with cheese chips.
You can decorate the catfish with pink Hawaiian salt. The taste of the dish will only benefit from this, and the appearance will resemble that of a restaurant.
For each piece you can put 1 tbsp. l. mustard beans or a slice of lemon.

Catfish is a dietary fish that is usually prepared as a steak. The traditional and original cooking recipes given above will help turn healthy fish meat into a real delicacy with juicy tender flesh and a golden brown crust. The delicacy will definitely decorate any table.

Article design: Ilchenko Oksana