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Yahnia of catfish
1 serving
peel the catfish, cut into fillet (with skin and costal bones) and cut into portions. sprinkle the fish with black pepper and simmer in a sauce made with sautéed onions and flour diluted with tomato juice. salt everything and cook over a low heat for 15 minutes, then dilute the mass with hot water to the consistency of liquid sour cream, season with chopped parsley greens, bay leaf and simmer the fish in this sauce at a low boiling point of 30. mines.
peel the catfish, cut into fillet (with skin and costal bones) and cut into portions. sprinkle the fish with black pepper and simmer in a sauce made with sautéed onions and flour diluted with tomato juice. salt everything and cook over a low heat for 15 minutes, then dilute the mass with hot water to the consistency of liquid sour cream, season with chopped parsley greens, bay leaf and simmer the fish in this sauce at a low boiling point of 30. mines.
catfish - 222 g, onions - 31 g, vegetable oil - 10 g, flour - 4 g, tomato juice - 15 g, salt - 2 g, parsley greens - 4 g, bay leaves - 0.01 g
