Catfish In Sauerkraut Recipes

Steps:

• Rinse and drain the sauerkraut to remove some of the bitterness.
• Heat a large skillet and fry bacon bits until translucent, add in the onion, 2 tbsp lard, green pepper, tomato, and 1 tbsp paprika. Stir this mixture well and add the sauerkraut and black pepper. Simmer for one hour.
• In a separate pan, prepare a light roux with 1 tablespoon lard, flour and dill.
• After the hour of braising, add the roux to the sauerkraut mixture.
• Place sliced fish on top of the sauerkraut. Cover and simmer for 20 minutes.
• Remove fillets from pan. Stir in the sour cream and heat.
• To serve, place a portion of the creamed sauerkraut mixture on the plate topped with a fish fillet. Garnish with a bit of sour cream, a drizzle of lard and a dash of paprika.

Steps:

• Preheat the oven to 500°F. Put the bacon in a skillet and over medium heat cook, stirring occasionally, until the bacon renders its fat and becomes crisp, 10 to 15 minutes.
• Toss the sauerkraut with half the paprika and half the bacon, with some of its fat, then spread this along the bottom of a roasting pan or casserole.
• Brush the fish with a little bacon fat, then season it on all sides with salt, pepper, and the remaining paprika. Place on top of the sauerkraut and roast, uncovered, for about 5 minutes. Sprinkle with the remaining bacon and cook until the fish is white throughout, about 5 minutes more. Serve immediately.