Many foodies like eating catfish, but they dislike cooking this fish due to its initially unpleasant smell of river silt. We will give you tips how to make this smell fade away and prepare an awesome dish.
The following ingredients are essential to accomplish the special taste of catfish:
- fish spices
- one large onion
- 1-2 lemons
- 3 tablespoons of olive oil
- small bunch of parsley
Washing and Scaling
Wash the carcass thoroughly, cut off the fins. Split the belly all the way along. Gut the fish, trying not to damage the gallbladder. If bile flows out, it will spoil the taste of the whole dish. Remove the gills.
You may cut off the head, but if you don’t, the baked fish will look more natural and impressive, especially with golden crust.
Wash the scaled and gutted catfish once more under a water jet.
To eliminate the silt smell, rub the fish with salt, fish spices and lemon juice. Cover it with kitchen film and leave it in such condition for 15 minutes.
While the fish is in the marinade, peel one onion and slice it into half-moons. Chop the parsley. Stuff the fish belly with the onion and parsley. Cover the carcass with olive oil. Make incisions along the back.
Prepare the baking pan, place the catfish in it. Preheat the oven up to the temperature of 200°C. Place the catfish for 50 minutes of baking. The catfish will be covered with dainty crust containing soft white meat inside.
Serve the dish by garnishing it with lemon slices inserted into the incisions you made on its back and add leafy greens. Rice, baked potatoes or stewed vegetables will suit as a side dish.
As an additive to consummate the taste, we offer special nut sauce. Grind a glass of walnuts, add 3-4 tablespoons of breadcrumbs, 4-5 crushed cloves of garlic, 1 tablespoon of balsamic vinegar. Stir the mass thoroughly and add a little water to get a moderately thick sauce. Put the resulting sauce in the middle of the dish with the catfish.
Enjoy your wholesome and delectable dinner!