Composition / ingredients
Step-by-step cooking
Step 1:
How to fry a catfish in a frying pan? Prepare the products. If you use frozen fish, then let it thaw well. It is better to do this gradually by transferring the fish from the freezer to the refrigerator on the bottom shelf. And wait for all the water to drain from the fish. Then dry it thoroughly with a paper towel. Breadcrumbs can be used both purchased and prepared independently.
Step 2:
Put the frying pan to warm on medium heat, pour a little vegetable oil on it. At this time, prepare the breading. How to make breading? Take 3 plates — break an egg in the first, pour a mixture of flour and starch into the second, and breadcrumbs into the third. Add a little salt and spices to the flour with starch. Mix it up. Beat the egg lightly with a fork.
Step 3:
Roll the fish first in the flour mixture, then dip it into the egg. At the end, roll the fish in breadcrumbs and put it in a hot frying pan.
Step 4:
Fry the fish for 2-3 minutes over medium heat. It is not necessary to cover the pan with a lid so that the fish does not steam and does not fall apart when frying. If you fry several portions, do not put them in the pan all at once, it is better to cook separately so that a piece of catfish lies free.
Step 5:
Then turn the fish over and fry on the other side in the same way for 2-3 minutes. Remove the finished fish from the pan and help yourself. For a side dish, you can cook rice or potatoes. Enjoy your meal!
Catfish is a large fish from the perch family, adults of which reach a length of 140 cm and 32 kg in weight. There is another name for the catfish – the sea wolf. The fact is that her front teeth are very large, like a dog's. And the fangs protrude forward. Such fish is usually sold frozen.
Catfish contains a lot of fish oil, various useful amino acids. It has a very high content of rare trace elements. There are vitamins such as A, B, C and D. The protein contained in the catfish is very useful and perfectly absorbed.
You can cook a huge number of dishes from catfish. It can be fried, boiled, stewed or baked. It has very tender white meat without small bones, so it's a pleasure to eat it.
You may have heard that the catfish spreads when frying. But if it is properly paned, then all the juices will remain inside and the finished fish will turn out very tasty and juicy.
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Starch - 320 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Catfish - 126 kcal/100g
- Spices dry - 240 kcal/100g
- Breadcrumbs - 347 kcal/100g
