Fried Catfish Recipe

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Full recipe

I took a catfish to the shelves of stores in my city. Yes, not a simple catfish, but a sharptooth catfish – it is African. And I have the most pleasant memories about catfish from my childhood. Since there were fishermen in the family, quite often on holidays they prepared a variety of fish dishes, including catfish, though, river. Therefore, a little nostalgic, I bought a fresh 600 gram catfish carcass.

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I had gutted fish, without head. If you bought a whole fish, it must be gutted and get rid of the head. Catfish has no husk, so it is much more pleasant to clean it. When the question arose – what can be made of clarium catfish – I had 2 options. The first was a catfish casserole with cheese. This is an incredibly tasty dish, but it took a little longer than I had at the time of cooking. So if you are interested in this cooking option, write about it in the comments, and I will certainly prepare a recipe.

The second option is fried catfish. This is a quick recipe, where you get a very tasty gentle catfish in a crispy breading. This is where we will stop for more details.

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For starters, cut fish into steaks. Regardless of the size of the catfish, we make pieces not thicker than 3-4 cm.

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Now let’s marinate the fish. For this we take salt, pepper and lemon juice. All mix and coat each piece of catfish from all sides. Leave to marinate for 10-15 minutes, and at this time we do the panning.

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You can take flour or breadcrumbs for breading, but I want to make a crisper crust, so I use oatmeal. I use a blender to beat it for a few seconds so that the flakes are reduced, but not to a state of flour.

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Let’s move on to roasting. To do this, take a frying pan, preferably not thin, so that the fish do not burn. I took a cast-iron grill pan, because I like to fry it very much – the food does not burn and is not very rich in oil. Apply evenly a few spoons of oil to the frying pan and heat it.

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Next, dip the pickled catfish and put it in the pan.

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It is necessary to fry on a small or medium fire, so that the fish did not have time to burn. It took me about 15 minutes to fry: 7-8 minutes on both sides and 1 minute on the ends.

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My African catfish was small enough, so I was able to cook all the fish in one pan at once. If you have a much bigger carcass, just fry a few steaks at a time. What do we have in the end?

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The catfish is fried, the batter is crispy, the meat is incredibly juicy and tender. Such fish is perfect for any garnish. Catfish taste is very different from other fish, so this recipe will definitely add variety to your cookbook.

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Bon appetit! Don’t starve 😋