A fish

Stuffed Catfish in the Oven


Ingredients for Stuffed Catfish in the Oven

  1. Catfish (fresh) 1.5-2 kilograms
  2. Pangasius (fresh boneless fillet) 300 grams
  3. Vegetable oil 4 tablespoons
  4. Chicken egg 1 piece
  5. 1-2 carrots
  6. Onions 1-2 pieces
  7. Lemon 1 piece (medium)
  8. Salt to taste
  9. Ground black pepper to taste
  10. Mix of spices for fish to taste
  • Main ingredients: Catfish, Onion, Carrot
  • Serving 1 serving
  • World Cuisine

Inventory:

Deep bowl - 2 pieces, a tablespoon - 2 pieces, a kitchen knife - 2-3 pieces, a cutting board - 2-3 pieces, paper kitchen towels, a grater, stove, frying pan, bowl - 2 pieces, a baking needle, baking thread or twine , frying pan, stove, oven, non-stick baking tray, kitchen tack, electric or stationary meat grinder, kitchen spatula - 2-3 pieces, a large flat dish, a plate.

Cooking stuffed catfish in the oven:

Step 1: prepare fresh-frozen pangasius fillet.


You can prepare this wonderful and very tasty dish in different ways, we offer you the simplest option for cutting fish and a very tasty, but uncomplicated in composition, filling from ordinary products that almost every hostess has in the house. Let's start with the pangasius, first of all, without removing the packaging from the fish, put it in a bowl of cold running water and allow it to thaw.

Step 2: prepare onions and carrots.


Next, peel the onions and carrots, rinse them, dry them with paper kitchen towels, take turns on a chopping board and chop. We chop the onion in small cubes, rub the carrots on a fine grater and distribute the slices into separate bowls.

Step 3: fry the onions and carrots.


Now put on a medium heat pan and pour a couple of tablespoons of vegetable oil into it. When it warms up, send the onion cubes there and fry them until slightly transparent, periodically stirring with a wooden kitchen spatula. It will take about 2-2.5 minutes.
After that we add carrots to it and cook them together 2-3 minutes until soft and tender golden crust. Then we remove the pan from the stove and place it near the ajar window, so that the vegetables are completely cooled.

Step 4: prepare the catfish.


In the meantime, we wash the catfish, while at the same time gently scraping off a layer of mucus and mud from its skin. The peculiarity of this fish is that it does not have scales, therefore it is not worth zealous!
As soon as the carcass is cleaned of impurities, we dry it with paper kitchen towels, put it on a cutting board and make a small moon-shaped incision under the head with the knife tip. Very carefully open the belly to the anus and remove the insides from the fish. We act carefully so that the gallbladder is not damaged with a bright yellow-green liquid, which is located almost at the very base of the liver. If its contents come out, the catfish meat will be bitter!

Then we wash the fish again, at the same time getting rid of the films located on the inner walls of the abdomen, dry it again and send it to a clean board. Carefully separate the ridge from the head, chopping it off with kitchen scissors and begin to cut the fillet from the skin with the tip of the knife so as not to damage the latter. This process is best done from head to tail.!

After that, we completely pull out the ridge and remove the meat from it. As a result, the fish should be divided into pulp and not damaged skin with a head and tail. Next, preheat the oven up to 180-200 degrees Celsius, using a baking brush, grease the non-stick pan with the remaining vegetable oil and proceed to the next step.

Step 5: prepare the minced meat for the catfish.


We thaw the thawed pangasius, dry, chop into small pieces and pass them along with the pulp of a catfish into a deep bowl through an electric or stationary meat grinder with a fine mesh. Season the ground fish to taste with salt, black pepper and a mixture of spices. We put there a raw chicken egg, stewed onions with carrots, pour 1-1.5 tablespoons of freshly squeezed lemon juice and mix everything until smooth. The filling is ready!

Step 6: we stuff and bake catfish.


Then we rub the catfish skin on all sides to taste with salt and black pepper.

Then we fill it with the finished filling and sew the abdomen with a special kitchen needle, as well as thick oil thread or twine. We spread the stuffed fish on the prepared pan with the back up, sprinkle it with juice from half a lemon and put in the preheated oven for 40-45 minutes. After this time, the catfish will be covered with a golden crust, and its meat will reach full readiness by changing the color from red to white.

As soon as this happens, we put on kitchen gloves in our hands, rearrange the baking sheet on a cutting board, previously laid on the countertop, and leave the dish there for a few minutes to cool slightly. After that, we gently pry the fish with two kitchen shovels, transfer it to a large flat dish, decorate and serve to the festive or everyday table.

Step 7: Serve the stuffed catfish in the oven.


Stuffed catfish in the oven is a hearty and delicious dish. After cooking, the fish is served on a large flat dish as the first hot meal.

If desired, it is decorated with sliced ​​fresh vegetables, fruits, herbs and served with a side dish, ideal - mashed potatoes, baked or boiled potatoes, as well as steam rice and cereals from different cereals. Enjoy delicious, healthy and very healthy food!
Enjoy your meal!

Recipe Tips:

- Very often, the filling is prepared from the pulp of catfish and any other boneless fish. It can also be supplemented with stewed vegetables such as mushrooms, eggplant, peppers, tomatoes and zucchini;

- a set of spices is not essential, supplement it with any spices that are used for fish dishes;

- Are you afraid that the fish during baking will stick to the bottom of the pan? Then it is better to cover it with a sheet of food-grade aluminum foil or baking oiled paper;

- the larger the catfish carcass, the longer it will be baked! Very often it is kept in the oven, heated to 150 degrees Celsius for 30 minutes. After that, increase the heat to 200 and bring the dish to full readiness for another 15-20 minutes, depending on the size of the fish.