Composition / ingredients
Cooking method
The fish must be defrosted in advance at room temperature - so the steaks will not lose their shape. So, the process of cooking catfish in batter:
1. Rinse the fish under running water, then blot with paper napkins.
2. Sprinkle with salt and pepper on both sides, let it lie for 20 minutes.
3. Break the egg into a bowl, shake with a whisk, add flour and starch. Pour the milk, stir with a whisk until smooth, so that there are no lumps.
4. Add salt and oregano to the batter, mix.
5. Pan fish steak in flour, then dip in batter on both sides, then return to flour and batter again.
6. Fry in preheated sunflower oil on both sides, then put on a paper towel to absorb excess oil.
7. Serve the fish on the table, garnished with chopped green onions.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Starch - 320 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Catfish - 126 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Chicken egg - 80 kcal/100g
- Oregano dry - 306 kcal/100g
