You will need
- catfish, fresh or frozen;
- Bay leaf;
- black peppercorns;
- ground black pepper;
Gut pound catfish, cut the head, rinse and dry. If cooking frozen carcass is used, it must be defrosted and thoroughly washed. Cut the fish into serving pieces or leave whole carcass by scoring it along the ridge in several places for better baking. Mix 1 tablespoon of salt and 1 teaspoon black pepper, brush this mixture into the prepared carcass outside and inside (to add spice, add a mixture of red chili peppers instead of black pepper use a mixture of red chilli, a ratio of 1:1).
Take a baking tray or non-stick form. On the bottom place the foil and pour 2-3 tablespoons of vegetable oil without smell evenly. In the form drop 3 leaves of Bay leaf and 6-7 peas of fragrant black pepper, place on top of catfish. Close the top tightly with foil and place in a preheated 170 degree oven for baking. Bake on a medium heat.
After 20 minutes pull the pan and remove the foil, pour the soma on top of the separated juice. Again, close with foil and place in the oven for another 30 minutes. Readiness can be easily verified, stabbing a fish with a toothpick. If separated from the juice will be transparent catfish cooked, if the juice is present in the blood need to put the pan in the oven for at least 10 minutes. Cooking time depends on weight of fish. Prepared fish lay on a plate, decorate with greens or with slices of orange and lemon, pour over a little lemon juice.
If soma too long to bake, the flesh will be dry and not tasty.
The extra blood from the soma can be easily removed by putting it in a Cup or bowl and put under running water for at least half an hour. The most delicious catfish is a small, the weight of which does not exceed 2.5 kilograms.