You will need
    • For catfish fillet with rice:
    • 1 kg fillet of catfish;
    • 100 g of butter;
    • 120 g white wine;
    • 50 g carrots;
    • 60 g of celery;
    • 50 g onion;
    • 80 g of the chopped greenery of parsley and dill;
    • 200 g of rice;
    • 1 tsp flour;
    • 3 g freshly grated nutmeg;
    • 4 g of ground black pepper.
    • For catfish fillet in batter:
    • 400 g catfish fillet;
    • 100 g flour;
    • 1 egg;
    • 75 ml of light beer;
    • 20 ml vegetable oil;
    • dill and parsley
    • lemon (for decoration);
    • salt.
    • For catfish fillet in a pot:
    • 600 g fillets of catfish;
    • 2 potatoes;
    • 2 bulbs;
    • 1 pickled cucumber;
    • 50 g butter;
    • 4 tablespoons red fortified wine;
    • 6 tbsp of tomato juice;
    • ground black pepper
    • salt.
Fillet catfish with ricamarie fillet into serving pieces. To remove the smell of slime, wash them in strong cold brine, then rinse. You can RUB the pieces with lemon juice. Wash and peel the carrots, celery and onions, cut them in slices. Place the sliced vegetables into the casserole, add half the butter, lay the slices of fillet, pour wine.
Preheat the oven to 200oC, place a saucepan and simmer until tender. If necessary, add in a saucepan with a little water. Remove the finished fish from the oven.
In a frying pan heat 25 g butter, add flour, stir, then put the nutmeg, pepper and some juice from the casserole in which the dish is served fish. Cook for about five minutes, then add the remaining butter, stir and strain through a sieve.
Boil the rice, put it on a dish, top lay slices of fillet, pour sauce, sprinkle with dill and parsley.
Fillet catfish in kleenrite fillet into serving pieces. Sift the flour, pour in a deep bowl, put one to two tablespoons for obvalivanie pieces. Lower an egg into a bowl, stir, add salt and add the beer. Stir until smooth and the consistency of liquid sour cream.
Roll the pieces of fillet in flour, rascality in a frying pan with vegetable oil, dip the slices in the batter and lay into the pan. Cook on each side for three to four minutes. Serve with a garnish of green peas, garnish with herbs and slices of lemon.
Fillet catfish in horchateria fillet cubes with sides about two inches. Peel the potatoes and cut into cubes of the same size. Dice onion and sauté in butter until Golden brown.
Take two for the pot for baking, divide the fried onions into two pieces, finely chop the pickled cucumber. Put into each pot layer the onion, then the slices of the fillet, again a layer of onions, a layer of cucumbers and layer of potatoes. Add salt, pepper, pour into each pot, two tablespoons red fortified wine and three tablespoons of tomato juice, close the lid and put it on half an hour in the oven, preheated to 200oC.
Remove the cover and leave the pots in the oven for another half an hour. Serve immediately on the table, sprinkle chopped greens.