1 catfish (600-800g), 2 tablespoons (30g) of sugar, 2 teaspoons (10g) of salt, 1 tablespoon (15g) of chili powder, 1 tablespoon (15g) of cumin powder, 1 teaspoon (5g) of black pepper powder, Tools: metal tongs, baking sheet, oven, heat-resistant gloves, tinfoil

Directions:

Ask the fish stall owner to gut the catfish. Rinse it under running water when you get home and dry the catfish inside the belly and on the surface with kitchen paper towels (to prevent slippery hands).

Cut a slice into the catfish a little behind the head, then slice diagonally, slicing off the entire fish on one side of the catfish.

Next, flip the catfish over and slice off the other side of the clean fish in the same way.

Line a baking sheet with tinfoil, then arrange 2 catfish fillets and 1 whole fish bone with head next to each other in the baking sheet.

Sprinkle the sugar, salt, black pepper, cumin, and chili powder evenly over the top, then turn the fish and bones over and sprinkle an even layer on the other side. Then leave to marinate at room temperature for 45-60 minutes.

Preheat oven to 250 degrees F. Place 2 catfish fillets, flesh side up, in the oven with the bones, closest to the heaters (but not next to them) and bake for 7 minutes.

Remove the entire baking sheet with oven mitts, then carefully turn the 3 fish bones flesh-side up with metal tongs so that the skin side is facing up. Place back in the oven and bake over top heat at 250 degrees for 7 minutes.

Finally, remove and cut into small sections or whole fillets for plating.

Steamed catfish Ingredients:

Fresh catfish 2, ginger a piece, green onion 2, steamed fish soy sauce, peanut oil

Practice:

1. buy catfish slaughtered and cleaned, the back of the fish cut a few cuts (like I uploaded a picture of that look, remember to the stomach of the place do not cut oh), arranged in the steamed fish dish, ginger shredded, sprinkled on the fish, green onion cut flowers spare. The ginger is shredded and sprinkled on the fish, and the green onion is chopped and set aside.

2. Steam the pot of cold water, put on the fish steamer plate, cover the fish steamed.

3. Take the steamed fish out, pour off the steamed fish blood, sprinkle with green onion, pour some soy sauce on top, and then pour boiling hot oil on it.

Tips:

1. Pour out the water from the steamed fish because the steamed blood will have a fishy odor, and the fish will not taste fishy if you pour it out.

2. If you don't have soy sauce for steamed fish, use a lighter color soy sauce instead.

Spicy catfish Ingredients:

Catfish 1 (weighing about 1500 grams, choose Zizhong Kouxi River authentic catfish beard). Seasonings pickles 50 grams, pickled pepper 50 grams, pickled ginger 50 grams, 30 grams of garlic, 20 grams of dried chili, 10 grams of chicken powder, 5 grams of monosodium glutamate (MSG), 30 grams of starch, 8 grams of salt, 15 grams of dried peppercorns, Pixi County 20 grams of bean curd, 5 grams of cilantro, 8 grams of green onions, 10 grams of wet starch, 500 grams of broth, 500 grams of mixed oil (the ratio of chicken oil to peanut oil is 1:1).

Practice:

1, catfish slaughtered, washed blood stains cut into 2 cm wide block, put starch, salt code taste, marinate for 15 minutes; Pixian county bean paste chopped; pickles, pickled ginger cut 0.2 cm thick slices; pickled pepper washed and cut into small segments; scallions washed and cut into scallions.

2, frying pan mixed oil, burned to fifty percent heat into the code after the flavor of the catfish pieces of low-flame slide for 1 minute, remove the oil; pot to stay 50 grams of oil, burned to seventy percent of the heat into the pickle slices, pickle pepper segments, pickled ginger, crushed soybean petals, dried peppercorns, dry pepper, dried chili peppers, one head of garlic, stir-fried for 2 minutes to the aroma, into the catfish strips, broth burned for 20 minutes on a low flame, put the chicken powder, monosodium glutamate flavoring thickening with wet starch, and then put it into the plate, and then put it into the catfish strips, and then put it in a small flame. After the pot to plate, sprinkle with green onions, cilantro that is.

Sauerkraut catfish ingredients:

1 catfish, sauerkraut, salt, onion and ginger, sugar, cooking wine, chicken essence, thirteen spices, egg white 1, a little dried chili, garlic

Practice:

1. Catfish clean, sliced into slices, with cooking wine, onion, ginger and egg whites marinated in batter.

2. Wash and chop the sauerkraut and set aside.

3. pan hot oil, under the ginger, garlic, dried chili pepper sautéed, poured into the catfish, add wine sliding oil out, and then sautéed sauerkraut .

4. Add two large bowls of water, boil over high heat and pour into the catfish, add thirteen spice powder, salt and a little sugar, cover and boil the medium heat boring 5 minutes. Finally, put in the green onion.

Dry pot catfish Ingredients:

Fresh catfish: 1500 grams, garlic: 3 heads, scallions: 5 (ordinary onion two can also be), ginger: a little, soy sauce: 30 ml, salt: moderate, cooked sesame seeds: 50 grams, Laoganma flavor tempeh: two tablespoons, pickled peppers: 20, white pepper: 1 teaspoon, Shaoxing wine: 1 tablespoon, dry lantern pepper: 200 grams, pepper: 20g

Practice:

1, clean up the catfish, cut into 2-3 cm sections, if you think it is a bit big, you can cut it in half again.

2. Add white pepper, shaoxing wine, soy sauce and salt to the catfish. Marinate for 1 hour.

3, garlic, green onion minced. (The garlic I am using a home grinder to beat, the results are good, is granular, not juice)

4, prepare two pots, here called A pot and B pot. A pot into the bottom oil (need to put more), deep frying has been marinated simmering fish section.

5, will be fried fish segments out into the B pot, note, here B pot to sit on a small fire, the smallest domestic gas stove fire, into the fried fish segments before the use of ginger to rub the pot.

6, in the B pot in turn add Lao Ganma tempeh, pickled peppers, minced garlic, minced green onions and sesame seeds.

7: Heat the remaining oil in pan A, add the peppercorns first, then add the bell peppers, stirring constantly, and soon the bell peppers will turn deep red, then pour evenly into pan B along with the

oil.

8, B pot cover, simmer for 5 minutes, then turn off the heat. Ready to serve.

Tips:

1, green onions and garlic, sesame seeds and lantern peppers must be a large number of which pickled peppers without it is fine.

2, the salty taste of the fish depends entirely on the amount of salt in the curing stage, this you can put in according to personal taste.

3, the last A pot along with hot oil, lantern pepper and pepper grains poured into the B pot together, to be even, try to B pot of green onions and garlic all splashed.

4, if you can not buy lantern pepper, ordinary dry red pepper can also.

5, B pot, with ginger rubbed, you can put a little A pot of oil, and then into the fried fish section, in order to prevent the fish in the B pot sticky pot collapse pot bottom.

6, finally eat when you do not have to change the catfish containers, directly to the pot up, laid in the upper layer of the lantern pepper are all sheng out, lantern pepper is not eaten, yo, eat is the underground catfish, hey.

Catfish stewed eggplant Ingredients:

Catfish 1 (about 600g), eggplant 3 (about 500g), dried mushrooms 5, salted pork 100g, 3 slices of ginger, 4 cloves of garlic cloves, 4 scallions, 10g of wolfberries, 1 teaspoon of salt (5g), 2 tablespoons of oil (30ml)

Methods:

Remove the guts, gills, and gills of catfish. Clean and cut into 5cm wide sections. Wash the scallions and tie them into knots. The dried shiitake mushrooms were soaked and rinsed, and then drained.

Cut the eggplants into bite-sized pieces and place on a microwaveable plate. Transfer to a microwave oven and heat on high for 2 minutes or until the eggplants are tender.

Heat the oil in a sauté pan over high heat. Add the garlic cloves and ginger and sauté until the catfish turns golden brown.

Put in the eggplant, add hot water (the amount of water to not over the fish and eggplant suitable), high heat boil, skim off the foam, add onion knots, turn to medium-low heat and continue to simmer for 15 minutes.

Put in the processed mushrooms and cut salted meat slices, adjust the salt, continue to stew for 10 minutes.

Catfish and Tofu Casserole Ingredients:

600g catfish, 400g tofu, 50g green pepper, 100g tomato, 25g ginger, 25g green onion, 50g garlic, 300g bouillon, 1 tsp light soy sauce, 1/3 tsp light soy sauce, 2 tsp oyster sauce, 1/2 tsp sugar, 1/2 tsp monosodium glutamate, 1/3 tsp pepper, 1 tsp wine, 1 tsp salt, 1/2 tsp water starch. 2 teaspoons, 1 teaspoon water starch, 50 grams lard.

Practice:

Cut the catfish into the middle block, ingredients, respectively, will be garlic rice, catfish, water tofu oil, under the head of the ingredients burst pot, add catfish, tofu, two soup and seasonings, high fire boil, turn to medium-small fire pot for 10 minutes, put the oyster sauce, peppers, tomatoes, boil to taste, the original thickening of the juice can be.

Steamed catfish with black bean sauce Ingredients:

1 small catfish (about 500g), 20g Yongchuan black bean sauce, 1 small piece of ginger (10g), 1 teaspoon of salt (5g), 3 cloves of garlic, 2 tablespoons of soy sauce (30ml), 1 parsley, 2 tablespoons of shaoxing wine (30ml), 3 green peppercorns, 1 tablespoon of oil (15ml)

How to make it:

Remove the internal organs of the small catfish, rinse it with water, and then chop it into 2cm wide pieces.

Wash and chop the morning glory pepper. Ginger peeled off the skin, together with garlic minced. Wash the parsley, remove the leaves and chop.

Season the catfish segments with minced ginger, Yongchuan black beans, salt, minced garlic, soy sauce, oil, shaoxing wine and chopped morning glory, mix well and marinate for 15 minutes.

Place the marinated catfish segments in a steamer, cover with a lid and steam over high heat for about 8 minutes.

Finally, remove the catfish from the steamer and sprinkle with chopped parsley.

Catfish Stewed Eggs Ingredients:

Main ingredient catfish 1 tail, 4 eggs. Ingredients cilantro, greens heart. Seasonings salt, monosodium glutamate, pepper, sesame oil, green onion, ginger, cooking wine, rice vinegar.

Practice:

First catfish slaughtered, rinsed, changed into a knife, frying ladle into the water to boil, blanch the catfish through the fish, frying ladle to stay in the bottom of the oil, onion and ginger stir-frying pot, put catfish, cooking wine, rice vinegar, add fresh soup, high-fire boil, adjusted for taste, stewed until almost cooked eggs into the soup, stewed on a small fire until the taste, put the cabbage heart, out of the spoon, point of sesame oil and cilantro.

Boiled catfish Ingredients:

Main ingredients: catfish one and a half kilograms, 2 tbsp cornstarch, one or two green onions, 10 dried red chili peppers, about 30 peppercorns, one piece of ginger, 3 garlic, about two kilograms of broth or water, 2 tbsp bean curd, 2 tbsp light soy sauce, 1 tbsp sugar, 2 tbsp oil chili peppercorns, one tsp pepper powder, salt and monosodium glutamate in moderation.

How to make:

1, put the ginger and garlic into a bowl with the bean curd, soy sauce and sugar; cut the dried chili pepper into pieces and put it into the same bowl with the pepper; and cut the green onion into pieces.

2, the fish cut belly, wash all the adherents in the belly, cut small pieces of soybean meal, salt and mix the flavor.

3, the pot put cooked oil to five hot, under the dry chili pepper segment, pepper burst three seconds, continued under the ginger, garlic cut soybean, soy sauce, sugar with a small fire slowly stir fry, stir fry to cherry color after adding soup or water.

4, after boiling over high heat to small fire simmer for about five minutes, pour into the fish, cook for about ten minutes.

5, add crispy chili, pepper, monosodium glutamate, scallion, turn well after the pot is loaded with a large soup bowl that is ready.

Butter catfish Ingredients:

Catfish meat 1000 grams, 50 grams of garlic, 20 grams of eggplant, 100 grams of butter, salt, sugar, chicken powder, moderate

Practice:

1, the catfish meat into a diamond-shaped pieces.

2. Wash the eggplant and reknife it into a fishing net shape.

3, the above main ingredients into the pot, add butter together with simmering flavor, loaded into the plate, garnish plate decoration is complete.

Taro Catfish Ingredients:

1 catfish, 400g taro, 10g ginger, 4 cloves garlic, 2 green onions, 1 cilantro, 15g dried chili peppers, 5g peppercorns, 40g Pixian Bean Paste, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon vinegar, 1 tablespoon rice wine, 1 tablespoon cooking wine, 2 tablespoons dry cornstarch (30g), 3 tablespoons oil (45g), 3 tablespoons oil (45g), 3 tablespoons oil (45g), 3 tablespoons oil (30g). ), 3 tablespoons (45ml) oil, 1000ml stock

How to make it:

1: Remove the viscera of the fish, wash off the blood, cut it into 2cm thick pieces, put it into a bowl, add salt, cooking wine (1 tablespoon) and dry starch, and mix it well.

2. Wash taro and steam it until it is cooked through (it can be easily pierced with chopsticks), then peel it and cut it into large pieces and put it in a bowl.

3. Heat the oil in a sauté pan over medium heat until it reaches 60 percent, then deep-fry the fish piece by piece until the surface is golden brown.

4, 1 tablespoon of oil left in the pan, medium heat heating to 5 into the heat, add dried chili peppers, pepper stir-fry fragrance, and then into the Pixian bean paste stir-fry until the color red.

5, add ginger, garlic and fish pieces in the pot, cook cooking wine (1 tablespoon) add stock, sugar, vinegar and boil over high heat, reduce heat to small fire until the fish is flavorful, adjust the salt, into the bowl, sprinkle with scallions can be.

Double-flavored catfish Ingredients:

Catfish two, shredded, garlic, edamame, raw oil, salt, pepper, chicken powder, soy sauce, green and red chopped chili peppers

Methods:

1. Catfish two

2. Wash and disemboweled and cut into sections, add ingredients ginger, garlic, edamame, with raw oil, salt, pepper, chicken powder, soy sauce and mix well.

Catfish Salad Ingredients:

For the dressing: 2 limes (juice), 4 tablespoons (60ml) each of sesame oil and soy sauce, 10g of fresh ginger (finely chopped), 1 tablespoon (15g) of salt, 1/3 teaspoon (2g) of white pepper, 1 tablespoon (15ml) of salad oil, 400g of catfish fillet (diced), 400g of diced watermelon, 2 carrots (peeled and shaved). 2 carrots (peeled and thinly sliced), 1 green onion (cut into rings), 100g cashews (finely chopped), 3 tablespoons cilantro (45g), 120g lettuce (creamy), 1/2 teaspoon salt, 1/3 teaspoon white pepper (2g)

Methods:

For the dressing:

Put all the ingredients in a bowl and whisk together until well blended.

Salad Directions:

1, cream lettuce choose to remove the rotten leaves, rinse with water, drain and set aside; catfish diced seasoned with salt and white pepper and set aside.

2. Heat the oil in a wok over medium heat. Stir-fry the catfish for 2 minutes, then stir-fry the diced catfish for 1 minute, then stir-fry the scallion rings and cashews for 1 minute, then remove from the wok.

3. Pour the catfish, scallion rings and cashews into a large bowl, add the watermelon, carrots and cilantro, and toss with the dressing.

4. Put the cleaned butter lettuce into two round salad plates, and put the catfish salad on top of the lettuce.

Green pepper fried pond lice fish pond lice fish, seems to be the scientific name of bearded catfish, we have two kinds of this side, one is called the Egyptian pond lice, one is called the local pond lice. The local pond lice are a little smaller, but the flavor is better, more refreshing. Speaking of this fish, the deepest impression is to read the university, the school has a large pond, which raised a lot of Egyptian pond lice, the class has two fishing masters, late at night, often sneak to go fishing, and then raised in a bucket in the dormitory, the next day, we all have a full meal to improve the food, ha ha. A friend's fish pond raised some local pond lice, go to play when you can occasionally catch one or two, huh, with chili peppers fried to eat, taste good. Fish meat firm, crisp, and not much mud flavor, delicious. Material:

Tang lice fish 2, 2 green pepper, pepper 1, ginger moderate, black beans moderate, moderate amount of cooking wine, pepper moderate, salt moderate, moderate amount of cornstarch

Practice:

1. Wash the fish to belly cut into sections, with a little salt a moment.

2. Chop the chili pepper and set aside.

3. Dust the fish with cornstarch and fry in a pan until golden brown.

4. Stir fry the chili peppers.

5. Stir-fry the chili peppers with cooking wine, edamame, ginger and salt until they break green.

6. Serve.

Teppanyaki catfish Ingredients:

Main Ingredients catfish Ingredients green onions Seasonings salt, monosodium glutamate, soy sauce, cooking wine, butter, peanut oil, green onions, ginger, garlic

Methods:

1. Catfish into small pieces, marinate in the flavor.

2. Deep fry the catfish in hot oil.

3. Stir in green onion, ginger and garlic, add broth, season to taste, add catfish and cook over slow fire.

4. Put butter and green onions on a hot iron plate and pour the fish on top of the green onions.

Grilled Catfish with Tatebayashi Noodle and Black Bean Sauce Ingredients:

Japanese people love to eat seafood, and by using a direct cooking method, the original flavor of the fish can be preserved. Catfish and polygonum leaves are a perfect match. When eating, keep warm with a warm stone, although it is the original flavor, but not lose the elegant feeling, so it is a combination of meaning, taste, scenery, and type of fine cuisine. Serving size: 1 Preparation time: 15 minutes

Methods:

Preparation

Tateshi Miso: 10 grams of tateshi, 50 grams of yolk-miso, 20 grams of spinach.

Ingredients

1 catfish, a pinch of salt, 15g of Japanese lime.

Method

(1) Remove the scales from the catfish and wash it.

(2)Take a steel needle to pierce the fish from the head to the tail flexing into a wave shape.

(3) Sprinkle salt on the catfish and cook over medium heat until the catfish is cooked and shaped.

(4) Remove the steel needle and thread it through the bamboo thorns instead, coating it with tateshina miso.

(5) Heat the fish coated with tateshina miso and place it on a hot stone to keep it warm.

(6) Garnish with Japanese lime.

Tips

When threading the steel needle, pay attention to the degree of flexion of the fish and be careful not to break the spine.

Honey Teriyaki Big Pond Louse Fish Ingredients:

Main Ingredients:

1 Big Pond Louse Fish (when you buy it, ask for the meat on both sides, the bones and the head can be used to eat with black bean sauce), black bean sauce, chicken sauce (tastes like barbecue eel sauce), barbecue sauce

How to make it:

1, cut the center of the fish, divide it into two pieces, and then use 2 spoons of black bean sauce, 1 spoon of barbecue sauce, 1 spoon of soy sauce, 1 spoon of sugar, 1 spoon of wine, 1 small spoon of sugar, 1 small spoon of wine, 1 small spoon of water, and 1 small spoon of water.