How to fry catfish deliciously

Catfish is a freshwater predatory fish. From such inhabitants of rivers and lakes as pike, carp, and crucian carp, catfish compare favorably with the absence of durable scales and completely non-bony meat. Catfish do not have such small and sharp bones as, for example, the same pike. Catfish meat is tender and fatty. Fish lends itself perfectly to any culinary processing.

It’s not difficult to fry catfish deliciously; any novice cook can handle this process. To prepare fried catfish you need:

• catfish weighing 1.5 - 2.0 kg;
  
• salt;
  
• flour 100 g;
  
• pepper;
  
• oil 80 ml;
  
• dry herbs as desired.

1. Before cooking, catfish must be gutted. Before doing this, the fish must be rinsed well under the tap and all mucus removed. Cut off the head; it will be quite useful for a delicious fish soup. Remove all the innards and rinse the carcass again.

2. Cut the prepared catfish into pieces. The thickness of each piece should be about 2 cm. Pepper the fish. Add salt to taste. If desired, the fish can be sprinkled with dry basil or a mixture of herbs.

3. Leave the bowl of fish for 15 - 20 minutes.

2. Heat a frying pan with oil poured into it. Before frying, roll each piece of catfish in flour.

3.Fry the catfish on each side for 8-9 minutes. Each piece should be well browned.

It is advisable to serve fried catfish hot. This fish goes well with any side dish of cereals, pasta, potatoes, and fresh vegetables.