Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, smoked catfish in veggie sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Smoked catfish in veggie sauce is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Smoked catfish in veggie sauce is something which I’ve loved my whole life.
Smoked catfish in veggie sauce instructions. Shred, wash and cut the vegetables, slice the onions, blend the pepper and crayfish. Wash the fish in hot water and set aside.
To get started with this recipe, we have to first prepare a few ingredients. You can cook smoked catfish in veggie sauce using 3 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Smoked catfish in veggie sauce:
- Take Smoked/dried catfish
- Take Fresh pepper, onions, palm oil, salt, knorr, crayfish, ugba
- Prepare o
The brine will help keep the fish from drying out. Start by filling a couple casserole dishes half full with room temperature water. In a medium bowl, combine smoked catfish, cream cheese, dill, parsley, lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place–easy dinners are our specialty.
Steps to make Smoked catfish in veggie sauce:
- Shred, wash and cut the vegetables, slice the onions, blend the pepper and crayfish.
- Wash the fish in hot water and set aside
- Heat up the oil, add the onions, crayfish, pepper, knorr, salt to taste. Add the ugba and vegetables and stir all together, allow to simmer for 3mins and add the fish.
Place the bags in a large bowl (just in case they spring a leak) and put it in the fridge. Move the brining catfish around a few times while it's in the fridge so it brines evenly. Your smoked catfish will keep stored in the fridge for up to three days. For longer storage, wrap the fillets in plastic wrap, then in foil, and freeze them. Teriyaki Catfish– Marinate fillets in teriyaki sauce, chopped green onions and garlic.
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