catfish in a salt crust

Catfish in a Salt Crust

Fish Recipes

product thumb

On a rimmed baking sheet or broiler resistant serving platter, spread about ½ cup of the salt combination. Lay entire fish on top, then totally cover the fish with the excess salt/egg combination, spreading about ½-to ¾-inches thick. Prepare 25-30 minutes until salt hull is brilliant. Air out the shell and eliminate fish.

Cooking Ingredients

    • 2¼ pound catfish, cleaned
    • 1 bunch of mixed fresh herbs, chopped
    • 6½ - 9 pounds coarse sea salt
    • 1 garlic clove, chopped
    • 1 fresh flat-leaf parsley sprig, chopped
    • scant 1/2 cup olive oil
    • juice of 1 lemon, strained
    • salt and pepper

Cooking Direction

    1. Preheat the stove to 475°F, Fill the cavity of the fish with the blended spices.
    2. Line a broiling container with foil and cover with a 3/4-inch thick layer of the coarse salt.
    3. Put the catfish on top and cover with the leftover coarse salt.
    4. Prepare for around 35 minutes, then eliminate from the stove and let represent 10 minutes.
    5. In the mean time, consolidate the garlic, parsley, olive oil and lemon juice in a bowl and season with salt and pepper.
    6. To serve, break the salt hull and cautiously remove the fish.
    7. Eliminate and dispose of the skin, cut the fish down the middle and cut into filets.
    8. Present with the sauce.