Servings: 5
Cooking time: 50 minutes

Recipe Description

Steamed fish in the Redmond multicooker turns out very tasty, especially if it is catfish in mayonnaise with lemon.

I want to say that, as it turned out, it is no worse than chicken or pork, and even tastier. It has practically no bones (backbone and ribs) and its meat has a unique taste. Everyone in my family liked catfish! All three children ate, even the youngest, although before that he had refused to eat carp.

Some people believe that catfish has a specific smell of mud and because of this they are disdainful of cooking. So, I’ll tell you honestly, I didn’t notice any smell. And if you still think differently, there are seasonings, lemon, onions, sour cream or mayonnaise. All this will give the fish an excellent smell and taste.

Our gas was turned off the other day due to technical work. I only had a slow cooker left, so it was more convenient to cook complex dishes at once.

I present to your attention a double recipe - steamed fish and stewed potatoes.

To cook steamed fish in a Redmond multicooker you need:

• Fish – 400-500 gr.
• Mayonnaise – 2-3 tbsp. spoons.
• Slice of lemon.
• Salt, ground black pepper.
• Potatoes – 1 kg.
• Bulb.
• Tomatoes – 2-3 small.
• Vegetable oil - 2 tbsp. spoons.

Cooking step by step:

Cut the tomatoes into cubes and the onion into half rings.

Pour vegetable oil into the multicooker bowl and pour in the vegetables. Set the “Baking” program for 40 minutes.

We begin to peel and cut the potatoes into cubes.
In 10 minutes, everything will be ready and you can pour it into the onions and tomatoes.

Add a little water, salt, pepper and add a bay leaf.
Close the multicooker and let the water boil.

Now we have time to take care of the fish.
Cut the catfish into pieces and place on foil in a steamer. Finely chop one or two lemon slices and sprinkle on top. Salt and add ground black pepper if desired.

Pour mayonnaise on top and spread it over the surface of the fish.
Place the steamer in the multicooker and close the lid. By this time, the potatoes will already boil and the catfish will be perfectly steamed.
I cooked for 20-25 minutes.

Time: 80 min.

Servings: 6-8

Difficulty: 2 out of 5

Step-by-step preparation of delicious catfish in a slow cooker

Fish dishes have long been included in the diet. And this is not surprising, because fish is rich in many minerals that the body needs. Surely every housewife has at least once wondered: how to cook catfish in a slow cooker?

In fact, there is nothing complicated about this, since almost all the work will be done for you by modern kitchen appliances.

The dish turns out very juicy, aromatic and tasty. You can serve it with any side dishes: mashed potatoes, pasta, vegetable stew, and so on.

Catfish recipes are prepared quite quickly, and this is a significant plus for any feast. The ingredients used to prepare the dish are minimal, so this fish is a favorite dish for many families.

It is very tasty to eat stewed fish with various sauces, for example, cheese, sour cream or vegetable. They will not only add additional flavor to the recipe, but also diversify the dish.

Catfish stewed in vegetables is an excellent solution for those people who dream of saying goodbye to extra pounds, as it turns out to be low-calorie, healthy and very nutritious.

In addition to excellent taste, fish also has many benefits that are no less important to modern housewives than tasty and healthy food.

Catfish does not contain scales, and there are few bones in this fish, so it is convenient not only to eat, but also to cut.

The recipes for these dishes are prepared quickly enough, so you can safely prepare them before guests arrive.

Vegetables give fish a spicy taste and aroma. In addition, thanks to them, catfish turns out to be very nutritious, healthy and beautiful (many photos confirm this).

Catfish in a slow cooker is famous for its juiciness: the fish does not dry out, does not become stale, and in any case remains tender.

The dish can be served either hot or cold.

The recipes for this dish are quite varied, but the most delicious are catfish with vegetables and in cheese sauce.

Recipes for cooking with vegetables and cheese

Recipe for catfish with vegetables

This dish can be prepared with almost any fresh vegetables.

Ingredients:

Step 1

First of all, prepare all the ingredients: wash, peel and cut the food, gut the catfish and cut into small pieces.

Step 2

Step 3

Place fish in a multicooker bowl and place pre-chopped vegetables on top.

Lightly mix the ingredients. Then add a little adjika, salt and spices. Place the kitchen appliance on the “Stew” mode for 50-60 minutes, which will be enough to prepare the dish.

Step 4

After the multicooker signal, add pre-chopped greens to the bowl. Select the “Baking” mode and leave the dish for another 15 minutes.

That's all - the catfish in the slow cooker is ready. This recipe is a classic, so it only includes basic ingredients. If desired, you can safely add cabbage, celery and even zucchini to this recipe.

You can use fish recipes with vegetables immediately after preparation: thanks to them, the catfish will turn out very juicy and tender.

Recipe for a dish with cheese sauce

This recipe is also popular - and all this thanks to the cheese, which significantly improves the taste of the fish. Many modern photos show that the cheese sauce looks great, and also gives the dish a wonderful aroma and appetizing.

To prepare fish in a cheese coat you will need:

• 600 grams of catfish carcass
• onion
• one carrot
• hard cheese (50-60 grams)
• 2 tablespoons low-fat sour cream
• a little lemon juice
• frying oil

Important: To prepare this dish, it is better to use a fresh carcass rather than a frozen one. We wash the fish thoroughly so that there is no mucus, scales or entrails left in it. Remove the tail and fins. Then cut the carcass into small pieces.

Place the pieces on a plate, salt and sprinkle with spices. Next, pour lemon juice over the carcass, mix and put in the refrigerator for marinating.

Chop the carrots and onions and fry in a slow cooker until tender. Then we lay out the pieces of fish for frying and carefully coat them with sauce (three cheese, mix with sour cream and dill).

Turn on the multicooker to the “Baking” mode and let the dish cook for 45 minutes. That's all - the fragrant and beautiful fish is ready. It is important to note that when frying, the sauce does not drain, but, on the contrary, freezes beautifully on each piece.

All recipes for preparing this fish are famous for their quick preparation and incredible taste. Try to cook one of them - you won’t regret it.

While passing by fresh fish at the market, I was tempted to buy river catfish, and a pleasant thought arose to my stomach - to cook catfish in a slow cooker with cheese sauce.

Why do I like to say dishes made from this particular fish? Catfish have no scales and practically no bones either. Convenient to cut. According to my recipe, the fish will be juicy, aromatic and very tasty. First marinate in spices, pour in lemon juice, and then place on a vegetable bed of carrots and onions. Catfish is prepared quite quickly, every housewife will take note of this recipe.

By the way, in this way you can cook not only catfish, but also hake, natotenya, and carp.

Cooking time:2 hours Servings: 3

Ingredients:

• fresh catfish carcass – approximately 600 grams;
• onion – 1 head;
• carrots – 150 grams, on average one piece;
• hard semi-fat cheese – 50 grams;
• sour cream 20% fat – 2 tablespoons;
• dried dill - to taste;
• lemon juice – 1 teaspoon;
• vegetable oil – 1 tablespoon

How to cook stewed catfish in a slow cooker

We buy fresh catfish at the market or in a fish store, because such fish have a much better taste than frozen fish. The size of the catfish depends on the number of people in your family; even a small one is enough for me.

Wash the fish thoroughly, rub the skin directly with a brush, there are no scales in it, but various mucus needs to be removed. We cut the belly, take out the insides, cut off the head, tail, and use kitchen scissors to remove all the fins. Cut the carcass into portions.

We salt the catfish and sprinkle with fish spices, mainly a mixture of peppers, rosemary, thyme, I have them all in one jar.

Squeeze lemon juice, it is ideal for any fish for marinade. Mix and put in the refrigerator for an hour to marinate

Pour vegetable oil into the multicooker bowl. Cut the onion into half rings and pour onto the surface

Pour frozen carrots onto the onions, you can grate fresh ones on a coarse grater, it doesn’t matter.

Place pieces of catfish on top of the vegetable bed

Prepare the cheese sauce.

Grind hard cheese on a coarse grater, add sour cream and finely chopped dill, either dried or frozen. Stir, the sauce is ready

Place a teaspoon of cheese sauce on each piece of catfish

Turn on the multicooker to the “Baking” mode, cooking time – 45 minutes. This is the optimal mode for stewing fish.

The aromas are excellent, the fish turned out juicy and tasty, the sauce did not drip and froze beautifully on every piece.

That’s it, put it on a dish, the stunningly beautiful catfish in cheese sauce is ready!

Master class on recipes - how to cook catfish in a slow cooker, stewed in cheese sauce, prepared by Alena Bondarenko

Step-by-step recipe for catfish in a slow cooker with photo.

• National cuisine: home kitchen
• Type of dish: Hot dishes
• Recipe difficulty: Simple recipe

• Preparation time: 16 minutes
• Cooking time: 1 hour
• Number of servings: 3 servings
• Calorie Amount: 246 kilocalories
• Occasion: For lunch

A multicooker is the best assistant in the kitchen. Catfish in a slow cooker is easy to prepare. It turns out tasty and healthy.

Catfish in a slow cooker is truly the most amazing dish you can cook in a slow cooker. I'm happy with my purchase. Quick and simple, you don’t need to constantly peek under the lid, be present in the kitchen and worry about how my vegetables are, are they burnt? A multicooker is a godsend for the housewife. I found a recipe for catfish in a slow cooker in a special cookbook for dishes in a slow cooker. Prepare it, you will be pleased. Bon appetit.

Number of servings: 3-4

Ingredients for 3 servings

• Som - 1 piece
• Tomatoes - 2 pieces
• Bell pepper - 2 pieces
• Carrot - 1 piece
• Onions - 1 piece
• Bunch of greens - 1 piece (Small. Greens to taste.)
• Adjika - To taste (Spicy.)

Step by step

1. Prepare all ingredients.
2. Wash, gut the catfish and cut into pieces. Wash, peel and cut the vegetables into equal-sized pieces.
3. Place the fish in the slow cooker.
4. Place all the vegetables and adjika on top.
5. Place on simmer mode for 1 hour. Then the baking mode is 15 minutes. And your catfish in the slow cooker is ready.

Russian soup

Ingredients: 500 g catfish fillet, 10 potatoes (small, young), 2 carrots, 50 g millet cereal, 1 onion, 20 ml vegetable oil, 1 bunch of green onions, bay leaf, allspice, salt.
Cooking method:

Wash and peel the potatoes and carrots. Cut the carrots into slices. Wash the green onions and chop them. Peel the onions, wash them, cut them into half rings, and fry them in vegetable oil in the “Baking” mode.
Wash the catfish fillet, chop coarsely, place in a bowl, add 1 1/2-2 liters of water, add millet, potatoes, carrots, bay leaves, pepper, salt, cook, add millet, potatoes, carrots, bay leaves, pepper , salt, cook in the “Stew” mode for 1 hour. If desired, leave in the “Keep Warm” mode. When serving, sprinkle with green onions.

Catfish fillet with ginger in batter

Ingredients: 500 g catfish fillet, 100 ml milk, 2 tablespoons wheat flour, 2 tablespoons vegetable oil, 1/4 teaspoon ginger, ground red pepper, salt.
Cooking method: Wash the fish fillet, cut into portions, add salt, pour milk and leave for 5 minutes. Grate with ginger and pepper, roll in flour. Grease a bowl with vegetable oil, place pieces of fish in it and fry on
“Bake” for 20 minutes.

Catfish cutlets

Ingredients : 700 g catfish fillet, 1 potato, 1 carrot, 1 egg, 1 onion 70 g, breadcrumbs, 50 ml vegetable oil, 1 tablespoon flour, pepper, salt .
Cooking method: Wash the potatoes and carrots, peel them and grate them on a fine grater. Peel the onion, wash it, chop it. Wash the catfish fillet, pass through a meat grinder, add potatoes, carrots, eggs, onions, flour, salt and pepper, and mix. Form cutlets from the minced meat, roll them in breadcrumbs, place in a bowl greased with vegetable oil, fry in the “Baking” mode for 20 minutes, turn over and fry in the same mode for another 20 minutes.

Catfish meatballs
Ingredients: 400 g catfish fillet, 200 ml vegetable broth, 100 g rice, 1 egg, 1 onion, 1 tablespoon tomato paste, bay leaf, pepper, salt.
Cooking method: Peel the onion, wash it, chop it coarsely. Rinse the rice, soak for 15 minutes in warm boiled water, and place in a sieve. Wash the fish fillet, pass through a meat grinder along with the onion, add rice and egg, salt and pepper, mix thoroughly.
Form meatballs from the resulting mass, place them in a bowl, pour in broth mixed with tomato paste, add bay leaf. Cook in the “Stew” mode for 1 hour.
If desired, leave in the “Keep Warm” mode.

Fish meatballs with vegetable sauce
Ingredients: 400 g fish fillet, 0.7 cups rice (boiled), 5 tomatoes (large), 2 onions. 1 egg, 1 zucchini (medium size), 1 carrot, 2 tablespoons sour cream 30% fat. 3 cloves of garlic, 2-3 tbsp. l. vegetable oil, herbs, ground pepper,
Cooking method: Set the “Baking” mode to 30 minutes and immediately add butter to the bowl. Finely chop one onion and place in a slow cooker. Grate the carrots and add to the onion. Cut the zucchini into small cubes, place in a multicooker bowl, mix all the vegetables and leave to fry for 10 minutes.
At this time, chop the tomatoes (in a blender or on a grater), after removing the skin. Grind the garlic using a press or mill. Mix mashed tomatoes, garlic and sour cream, add this mixture to the multicooker, stir, close the lid and leave until the end of the program.
Grind the fish in a meat grinder or in a blender along with the remaining onion, add egg, rice, salt and pepper to the minced meat. Mix thoroughly and form meatballs. Place them in the simmering gravy, adding water if necessary; the sauce should almost completely cover the meatballs. Set the “Extinguishing” mode for 1 hour. After this, add finely chopped herbs and add salt if necessary.