Delicious catfish dishes in the oven - cooked in sour cream and in foil.

Fans of gourmet fish dishes often prefer catfish baked in the oven with vegetables and aromatic spices. However, finding suitable fish is often difficult, because it is a rare guest on the shelves of shops and supermarkets. But even if you manage to discover or catch a good catfish yourself, you will be faced with a new difficulty - preparing the dish must effectively eliminate the unpleasant river taste, make the meat tender and aromatic. The recipe below will help you cope with this task - catfish in the oven.

Whole catfish

Large fish, baked whole, has always been a traditional decoration for the holiday table. It’s not at all difficult to prepare, and, supplemented with lemon slices, it will add fresh notes to the taste of the finished dish, making the meat juicy and soft. Most of the ingredients can probably be found in your kitchen.

Here is the complete list of what you need:

• catfish carcass – 2.5-3 kg;
• fat sour cream – 50 ml;
• soy sauce – 25 ml;
• mustard – 1 tbsp. l.;
• lemon – 1-2 pcs.;
• salt, ground black pepper - to taste;
• lettuce, parsley, green onions - optional.

The catfish is washed with running water, cleaned and cut up. First of all, you should separate the head from the carcass, but do not rush to throw it in - this product makes an excellent rich soup. Then the belly of the fish is cut with a sharp knife, the entrails are removed and the outer inner surface of the catfish is thoroughly washed again. Deep cuts are made on the side surfaces, reaching the spine - 5-8 on each side.

In a small deep container, mix soy sauce, sour cream, mustard, salt and pepper. You can add spicy spices, but it is important not to overdo it with their quantity - the flavors of the sauce and lemon will already add some piquancy to the dish. The resulting marinade is mixed until completely homogeneous and rubbed onto the prepared carcass. Half rings of lemon are inserted into the cuts.

(don't forget to grease it with vegetable oil) or a baking bag. In the first case, a dense fried crust forms on the surface, in the second, the result will be uniform and deep heat treatment - it all depends on your preferences. The bundle is placed on a baking sheet and placed in the refrigerator for 20-30 minutes to marinate.

While the catfish is marinating, preheat the oven to a temperature of about 200 degrees. The baking sheet is placed on the middle or top shelf. The recipe does not specify how long the catfish should be in the oven. Readiness is controlled with a knife and by the color of the crust - it should become golden and acquire a characteristic pleasant aroma.

The finished dish is served warm, in a special fish bowl or other large dish. Before this, it is recommended to decorate it with large leaves of fresh lettuce and sprigs of herbs. You can add lemon rings and a few small tomatoes. A traditional addition to baked river fish is dry and semi-sweet white wines, sherry, and champagne.

Catfish fillet covered with cheese crust

Serving a huge dish with baked catfish is advisable only when many guests have gathered at the table. It is much better suited for a home lunch or a romantic dinner, especially if served with a suitable side dish. This recipe for catfish in the oven will require some skill in cutting fish, but the result is certainly worth the effort.

You will need the following products:

• catfish carcass – 2.5-3 kg;
• hard cheese – 300 g;
• cream – 300 ml;
• lemon juice – 100 ml;
• vegetable oil – 20 ml;
• onions – 3 pcs.;
• salt, pepper mixture - to taste;
• fresh herbs - optional.

The washed and cleaned catfish is cut up - the head and tail are separated, and the entrails are removed. Then wash the carcass again under running water, dry it using napkins or paper towels, and sprinkle with a small amount of lemon juice. This will help get rid of the unpleasant smell of river mud. After 10-15 minutes, the meat is cut into equal portions - there should be 6-8 pieces. If possible, bones are removed.

The onion is peeled and cut into half rings, the cheese is chopped on a coarse grater. Each piece of fillet is thoroughly rubbed with salt and a mixture of peppers, and then placed on a baking sheet previously covered with foil. It is important not to forget to grease the foil with vegetable oil, otherwise the dish may burn badly. Onion half rings are placed on the fillet, cream is poured onto a baking sheet, and grated cheese is sprinkled on top. The edges of the foil are wrapped, completely covering the dish. If the width of the sheet does not allow this, use several pieces, pressing them tightly together.

The baking sheet is placed in the oven, preheated to 200-210 degrees. Cooking time at this temperature will be about 40 minutes. 5-10 minutes before complete readiness, unfold the foil, allowing the cheese to harden in the form of a crispy golden brown crust. The finished dish is served warm, supplemented with sprigs of fresh herbs. It goes well with mashed potatoes, rice and other light side dishes, as well as most fresh vegetables.

Catfish fish is very convenient for preparing all sorts of delicious dishes - it has no scales and no small bones. Catfish live in rivers and feed mainly on silt. Because of this, its meat may have an unpleasant odor, but this only applies to old individuals. So for culinary masterpieces, you need to buy young catfish - weighing no more than two kilograms.

How to cook catfish in the oven - in the sleeve

• Cut off the head of the whole one yourself - leave it for the aspic. Remove all entrails from the belly.
• Rub the fish with store-bought fish spices.
• Let the catfish marinate a little in a cool place - 2-3 hours.
• Place the fish in the cooking sleeve and tie it at the sides.
• Place the prepared fish on a baking sheet and place it in a hot oven (200 degrees).
• Baking time required: 30 minutes for each kilogram of fillet. If you have a two-kilogram catfish, then cook it for 1 hour.
• While the fish is cooking, cook the fluffy rice. Steamed vegetables will also be an excellent addition to fish. Before serving, cut the catfish carcass into portions.

How to cook catfish in the oven - accordion

Gut the catfish carcass with the head and remove the gills. Soak the fish for 15 minutes in cold water to remove all the blood. Coat the catfish with fresh lemon juice, and then rub with a mixture of salt, pepper and dry thyme. Take 0.5 teaspoon of spices for each kilogram of fish. Keep the fish in the refrigerator for 3-4 hours - let it soak in the flavors.

Cut the marinated catfish into an accordion shape, but do not cut the central spine bone. Place the catfish on a deco brushed with olive oil. Also lightly grease the fish with the same oil. Cook the dish in a hot oven for 40 minutes. Baking temperature – 200 degrees.

Serve catfish with lemon slices and fresh herbs.

How to cook catfish in the oven with creamy mushroom sauce

For this dish you will need cheese, mushrooms, cream, onions, spices and of course catfish.

• Cut catfish fillet (1 kg) into portions. Be sure to remove the spinal bone. Season the fish with salt and pepper and lightly sprinkle with flour.
• Fry the catfish in heated vegetable oil - 3 minutes is enough for frying. Place the fillet in a baking dish.
• Place 300 g of fresh champignons in a frying pan - cut them into slices. When the moisture has evaporated from the mushrooms, add one large chopped onion to them. Pour in 50 ml of oil and fry everything together until golden brown.
• Pour 1 cup of heavy cream into the fried onions and mushrooms. Bring the sauce to a boil, and then add salt and pepper to taste.
• Pour the sauce over the fried fillet and place the pan in the oven. Bake the dish for 30 minutes at 220 degrees.
• Prepare mashed potatoes for a side dish.

How to cook catfish in the oven with a cheese crust

Salt the catfish fillet and sprinkle with any dry herbs: dill, savory, basil, rosemary. Place the fillet in a wide frying pan and grease it with oil. Place the frying pan in an oven preheated to 250 degrees. After 15 minutes, reduce the heat to 200 degrees, and cover the fillet thickly with grated hard cheese. Take fatty cheese - at least 50%. It will melt well and the catfish will be in a soft cheese crust. Bake the fish and cheese for another 10 minutes.

Several dishes can be prepared from large catfish. The fillet is baked or fried, cutlets are prepared from it, and pies are baked with it. The ridge, fins and head are put into the broth. In the video below you will see how to properly cut a large catfish.

We brought with us several fresh small catfish. I was very happy about this gift, and since there was nothing left until lunch, I had to quickly, on the fly, come up with some simple and time-consuming dish.

The solution was found quickly. My grandmother once showed me a quick and simple recipe for making burbot. These types of fish are similar, which means you can try this one. And if so, then catfish baked in the oven is exactly what we need. Add some vegetables and sour cream to it. It's quick to prepare, easy to prepare, and it should taste amazing.

Preparation

The catfish can be baked whole, but I decided to cut it into portions, it will be more convenient. Since there were quite a lot of fish, it was decided to put the heads aside and then cook them.

Preparing the fish

Cutting a catfish is very simple, primarily because it does not need to be cleaned; the scales familiar to housewives are completely absent. We thoroughly wash it with water to remove mucus, cut the belly and remove the entrails and gills. We wash the catfish again under running water.

Be careful with salt, the fish salts out quickly and there is a risk of hopelessly oversalting it.

Sprinkle the catfish pieces with a small amount of salt and spices, place them in a deep bowl or basin and mix so that the spices and salt are evenly distributed over the fish. Let's leave it.

Preparing vegetables

While the catfish is marinating, prepare the vegetables. Let's wash and peel the carrots. Peel the onion and rinse with water. Cut the onions and carrots into rings no thicker than 0.5 cm.

Placement on a baking sheet

Place the carrot rings in one layer on a baking sheet pre-greased with vegetable oil; this will act as a base. We'll put pieces of catfish on the carrots, and onion rings on it, that's all.

Since the catfish is small, it’s better to fill it with sour cream, it will turn out juicier.

Preparing the sauce

Let's prepare sour cream for pouring. Peel a few cloves of garlic and rinse with water. Add a little salt and spices to the sour cream and mix everything thoroughly.

The sauce turned out to be quite thick and there was a lot of fish. In this case, it is best to dilute the thick sauce with milk, which is what I did. Mix again and pour in the contents of the prepared baking sheet. Place the baking sheet in the preheated oven for 40-45 minutes.

Conclusion

Time is over. The scents are simply mind-blowing. Remove the catfish from the oven and serve with fresh vegetables and herbs. The fish turned out very tasty, tender, and just melted in your mouth. Look at the photo, doesn't it look delicious?

It was delicious. Both we and the guests ate the fish instantly, and the sauce that remained on the baking sheet was also useful. With fresh pita bread it was truly amazing. Bon appetit!

Ingredients

• 2.5-3 kg – fresh catfish without heads;
• 2-3 pcs – carrots;
• 3-4 pcs – onions;
• Salt, spices for fish - to taste.

Sour cream sauce for pouring

• 350 ml – sour cream 15-20%;
• 100-150 ml – milk;
• 6-7 pcs – garlic cloves;
• Salt, spices - to taste.

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 whole, 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 somyatina 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 cooked! 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, including vegetables.

Place the lightly fried catfish fillet on a baking sheet greased with butter, pour in a large amount of sour cream, evenly spread the fried onions on top, then place the baking sheet in the oven, set the temperature to 180 degrees and bake for half an hour.

At the same time, the layer of sour cream should evaporate, giving the fish itself an attractive golden brown crust.

Catfish dishes in the oven go perfectly with a side dish, which can be potatoes (mashed or boiled), as well as boiled white rice. It is advisable to sprinkle the finished catfish in sour cream in the oven with lemon juice, and also sprinkle with finely chopped dill and parsley.

Catfish baked in foil

In foil they turn out to be very interesting, tasty and extremely filling. Especially catfish in foil in the oven will delight all lovers of delicious fish dishes. To prepare this culinary “masterpiece”, it is absolutely not necessary to have the skills of a professional cook, because catfish dishes in foil are prepared very, very simply. How to cook catfish in the oven? To do this, in addition to foil, you will need:

• 700-800 grams of catfish fillet;
• 1-2 small carrots;
• 1-2 onions;
• Half a lemon;
• Sunflower or olive oil;
• 1-2 cloves of garlic;
• Dill and parsley;
• Salt, pepper, spices.

Catfish in foil in the oven at the very beginning of cooking is an unprepared fillet, which must be cut into pieces, washed and dried, then make shallow cuts on the pieces and rub with salt and pepper.

Cut carrots and lemon into half circles, onions into thin rings or half rings. Finely chop the dill and parsley. Place a slice of lemon into the cuts on the fish, line the baking sheet with foil, grease the foil with oil, then lay out the carrots mixed with onions and sprinkle with herbs.

Place the fish and lemon, sprinkle with vegetables and herbs, then wrap tightly in foil on all sides and bake at 180 degrees for half an hour. Remove the foil from the finished dish and bake at the same temperature for 10 minutes, then cool and serve.

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