You will need
    • som;
    • white bread;
    • eggs;
    • flour;
    • bow;
    • fresh ginger;
    • vegetable oil;
    • ground black pepper;
    • salt;
    • dill;
    • parsley;
    • nuts;
    • garlic;
    • vinegar.
Clean, wash, dry catfish, have to fillet and cut into slices.
One onion and 10 grams of ginger, peel and finely chop. Prepare a mixture of onion, ginger, salt and pepper. Pour this mixture the pieces of camoflage fillets and leave for 20 minutes.
The loaf cut off a crust, cut it in small cubes and leave for a bit to make it a bit dried up. In a bowl, whisk 3 eggs. Into a bowl sift 4 tablespoons flour.
Pieces soma zapaniruyte in flour, then dip in eggs, then roll in sliced loaf. In a pan heat the vegetable oil and fry the breaded fillets until Golden brown. Remove and drain on a sieve or paper towel.
Catfish fillet serve hot, garnished with chopped dill.
The second way to fry catfish the next. Clean and gut the catfish, cut into serving pieces with skin. Add salt, pepper and bread in flour.
In a frying pan (best to use cast iron, but any heavy-bottomed, which can be put in oven) heat the oil and sauté the breaded pieces of catfish. Once they are browned, cover skillet and place in oven for 5-6 minutes.
Garnish this fish is best suited fried with onions potatoes. Ready fish serve with vegetables, watering the oil in which it was cooked.
Finally, you can also fry up catfish with peanut sauce. Peel and wash the catfish and cut it into pieces in the thickness approximately 2 see Salt and leave for 15-30 minutes.
Roll the fish in flour. In a pan heat the oil to boil and fry the fish. The finished pieces are put on the edges of the dish, sprinkle with chopped parsley and drizzle with lemon juice.
To prepare peanut sauce, shelled walnuts shalt, add soaked and squeezed the piece of bread, crushed garlic, sunflower oil and vinegar. Stir the sauce and add the warm water, so it was not too thick. Whisk the sauce with a mixer and place in the middle of the dish with the fish.
Hard boil 2 eggs, cut each into 4 pieces, season with salt and spread between slices of fish.