Catfish

A large fish with fatty, firm, low-bone flesh for frying, smoking and fish soup.

Catfish is a large freshwater fish with fatty, firm, scaleless flesh and few small bones, with a slightly muddy note removed by soaking in milk or lemon. It is fried, baked, smoked, braised and made into fish soup and fishcakes.

Recipes with this ingredient

Tapioca chips, smoked catfish and kimchi cucumbersPan-Asian cuisine | Appetizers

The recipe was shared with us by the chef from the Red Wall restaurant for the O2 festival menu.

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Donskaya UkhaRussian cuisine | Soups

The recipe was prepared in our kitchen by Ilya Blagoveshchensky, chef of the Sapiens restaurant.

300

Catfish SteaksEuropean cuisine | Main courses

Catfish steaks are a tender and juicy dish, perfect for fish lovers. Catfish, with its pleasant texture and mild flavor, undergoes an unusual preparation: it is soaked in a fragrant mixture of milk, salt, and honey. This process makes the meat even more tender and gives it a slight sweetness. Fried in a hot pan to an appetizing golden crust, the steaks reveal their rich flavor palette. Black pepper adds spicy notes to the dish. In European cuisine, this method of preparing fish is valued for its balanced flavors and simplicity of execution. Catfish steaks pair wonderfully with mashed potatoes, creating a harmonious and nutritious dish worthy of a festive dinner or cozy family lunch.

Corn-fried catfish with mak-shuEuropean cuisine | Main courses

Corn is combined with a sauce of vegetables and bacon - this is mak-shu. And then you need to dip the deep-fried catfish into this mixture. Simple and exciting.

Catfish in kindzmariGeorgian cuisine | Main courses

Dzmari means "vinegar", and kin means "cilantro". Catfish is a rather strange fish, a bit cottony. When it is cooked poorly, it feels like you are chewing a washcloth. But if you cook catfish correctly, it turns out very tasty. Catfish in kindzmari is exactly that case.