Probably, any housewife has a relative who loves fishing. Therefore, you can completely unexpectedly become the owner of a large catfish. So that this event does not take you by surprise, we suggest making cutlets from catfish. Their juicy pulp and unforgettable taste will delight you and your loved ones. Usually this dish is accompanied by fresh carrot salad, which is especially useful for children. This dish will give you an unforgettable festive dinner. Many chefs of famous restaurants use this product for their culinary masterpieces. We also advise you to prepare oriental catfish cutlets, the recipe for which is slightly different from the traditional dish.
List of components:
- Catfish fillet – 3000 g;
- Carrots - 3 pieces;
- Bread crumb - 1 loaf;
- Onions - 3 pieces;
- Potatoes - 4 pieces;
- Vegetable oil - 500 ml;
- Breadcrumbs - 200 g;
- Flour - 300 g;
- Salt - 2 pinches;
- Pepper - 1 pinch;
- Egg - 3 pieces.
Preparation procedure
We peel the carcass, remove the bones (there are very few of them in the predator) and wash the fish. We twist the resulting fillet in a meat grinder, grate the vegetables. Mix the prepared products in a saucepan, adding salt and pepper. At this point the minced meat is ready. Next, break two chicken eggs using a suitable container, for example, a deep bowl or plate. Place a frying pan on the fire, add oil, bringing it to a boil. The rest is very simple - roll the cutlets, dip them in eggs, roll them in flour along with breadcrumbs, and place them in a frying pan. Fry for about 7-10 minutes. You will spend no more than an hour on the catfish cutlets, the recipe for which is presented. Breadcrumbs form a golden crispy crust and give the cutlets a piquant taste. In addition, they help preserve all the beneficial microelements in the meat and make it juicier.
You can use carrot salad as a side dish. To do this, take five carrots and a few cloves of garlic. We rub them on a grater and mix them in a deep plate. Season the salad with mayonnaise to taste. Just 10 minutes and the salad is ready!
Despite the apparent simplicity of the dish, there are many options for how to prepare catfish cutlets, however, this applies to any fish. For example, such a factor significantly affects the taste - whether you use raw onions or lightly fried ones. You can spend a little more time and simmer the finished cutlets in a sauce made from the same carrots and onions in tomato paste.
Eastern recipe
First you need to wash the fish and peel it, then remove the fins and clean the belly from the entrails and ribs. To cut off a head, a hatchet and male strength will not hurt you. Next, we spread the fish in half along the ridge, which we remove along with the bones. We get two carcasses of clean meat.
Pass the fillet pieces through a meat grinder. For the catfish fish cutlets, the recipe for which we are describing, we take the parts adjacent to the head and tail, leaving the middle part for regular frying.
Soak the stale bread in milk and also pass it through a meat grinder, adding butter, two cloves of garlic and an onion to the bread. Mix the resulting mass with the minced meat, break an egg into it, add salt and pepper, and finally mix it all.
Why should you take a stale bun? The fact is that fresh bread gives the cutlets a sour taste. But butter neutralizes the specific smell of river fish and makes its taste more refined.
Ingredients for cutlets according to an oriental recipe:
- Catfish fillet – 0.8 kg;
- Stale bread - 1 piece;
- Egg - 1 piece;
- Onion - 1 piece;
- Garlic - 2 cloves;
- Animal oil - 50 g;
- Spices, flour, vegetable oil.
Catfish cutlets are a delicious snack that will definitely please your anglers. We present a recipe with a photo of catfish cutlets so you can see how appetizing the finished dish looks.
Heat treatment
We beat the finished minced meat first, simply throwing it forcefully onto the table - this will give the dish the most delicate taste and fluffiness. Roll the cutlets in breadcrumbs or flour. The crust made from flour is softer, but the crust made from breadcrumbs makes it crispier. It's a matter of taste. Place all this in a frying pan with hot sunflower oil.
A simple recipe for odorless catfish cutlets step by step with photos.Craving some delicious fish cutlets? Then it’s time to buy fresh catfish at the market and make odorless catfish cutlets! Simple, very filling and tasty - what more could you want? See the recipe and write it down!
Catfish is a unique fish: on the one hand, it has few bones, on the other hand, it is a river fish, feeds on carrion and lives on the bottom. That's why the smell is specific. But, there is one secret. If you want to make flavourless catfish cutlets, add raw potatoes with lemon juice to the minced meat. The potatoes won’t overpower the pleasant fishy taste, but they will relieve the cutlets from the unpleasant smell.
Number of servings: 2-3
- National cuisine: home kitchen
- Type of dish: Hot dishes, Cutlets
- Recipe difficulty: An easy recipe
- Preparation time: 16 minutes
- Cooking time: 45 min
- Number of servings: 2 servings
- Calorie Amount: 83 kilocalories
- Occasion: For lunch
Ingredients for 2 servings
- Catfish fillet - 500-600 grams
- Potato - 1 piece
- Onion - 1 piece
- Garlic - 1-2 cloves
- Green onions - 4-5 pieces
- Dill - To taste
- Wheat flour or breadcrumbs - To taste (for breading)
- Spices - To taste
- Lemon juice - 1 tbsp. spoon
- Oil for frying - To taste
Step by step
- Prepare your ingredients. Chop the catfish fillet into small pieces. But you shouldn’t put it through a meat grinder, otherwise the minced meat will be too homogeneous and therefore liquid.
- Finely chop the onion and fry. Grate the raw potatoes and sprinkle with lemon juice. Add fried onions, chopped garlic, potatoes, chopped herbs and green onions to the fish. Add salt and pepper, stir.
- Heat a frying pan, pour in vegetable (or better yet, melted) oil. Form the minced meat into cutlets and roll them in flour or breadcrumbs. Then fry in oil on each side for a few minutes until the crust sets and the cutlets brown. Then simmer for another 15-20 minutes with the lid closed. This will make the cutlets juicier.
- You can serve ready-made flavourless catfish cutlets with vegetables; they are good both hot and cold. Bon appetit!
Catfish always looks terrifying; this fish looks like a small fairy-tale monster: its dark anthracite smooth skin shimmers, and its flattened head is decorated with fancy “snake” mustaches. Catfish dishes are very rarely served with the head on; as a rule, they tend to use only dense pink fillets.
The catfish is cut up and washed. The carcass is cut along the ridge, separating large pieces of fatty fillet. Cut the fillet into small cubes, do the same with onions and green onions.
The crumb of white bread is grated on a coarse grater; the crusts are not used. According to the recipe, ordinary fresh bread is placed in chopped catfish cutlets without first soaking it in milk or water. These bread crumbs will absorb the moisture contained in the onions and fish fillets. Thanks to these components, the smell of mud will not remain.
Break one large egg, add salt and ground pepper. The taste of fish cutlets is enhanced by the addition of dry aromatic seasonings. The standard version of spices for fish dishes is a mixture of ground Provençal herbs.
Knead the cutlet mass for 2-3 minutes. This must be done manually so as not to spoil the small fish slices. Any interference from technology will negatively affect the consistency of minced fish.
Form oblong oval catfish cutlets and dip them in breadcrumbs. Lightly pat the cutlets so that the breading is “compressed”. The more bread crumbs stick, the thicker and tastier the cutlet crust will be.
Pour sunflower oil into a frying pan. When the oil heats up and “sizzles,” lower the catfish cutlets. Fry on one side for 3-4 minutes, then turn over. Reduce the heat and cover the frying pan with a lid. After 5-6 minutes, place the golden cutlets on a plate. No foreign smell, just aromatic fishy taste with spices.
Chopped catfish cutlets (and even without smell) are a very satisfying dish. You can skip the side dish altogether by placing two cutlets in a serving plate surrounded by greens and pickled vegetables. Fish dishes go well with homemade preparations, in which sour and spicy tastes predominate.
Hot cutlets are an ideal main lunch dish, and cooled cutlets make original sandwiches. To do this, you need to cut the coletta lengthwise, place a slice of sharp hard cheese, a lettuce leaf and a few drops of thick ketchup between the resulting halves. In this case, bread will be redundant; it will be replaced by a crispy cracker crust.
Bon appetit!
The freezer got heavier. Bags are laid out on the shelves: steaks - for the grill, fillets - for the grill, head and fins - for the ears. The tails have been salted in the refrigerator and are drying out. Excellent balyk, I tell you, comes from a catfish limb!
But the unexpected happened! Even unpredictable!
And by my standards, cooking catfish is not at all logical and even barbaric! My husband wanted cutlets!
Catfish cutlet! But there is nothing to do! If cutlets are made from catfish, then cutlets are made from catfish!!!
Recipe for catfish cutlets.
What do we need for this?
Catfish meat
Onion
Bun - milk
Eggs - salt - pepper
Breadcrumbs (optional)
So, we take any part of the catfish carcass. But remember, the closer the piece is to the anus, the fatter it is.
We remove the skin. Black inclusions in the minced meat will not look very aesthetically pleasing. Plus, catfish skin is not the most delicate. But personally, I didn’t dare throw it away.
I also set aside some of the minced meat. Most likely there will be jellied stuffed catfish. But more on that next time. In the meantime, let's get back to the catfish cutlets.
We twisted the fillet, onions and a bun soaked in milk in a meat grinder. I do not recommend adding any fat: neither lard nor vegetable oil. It’s better to add more onions to the minced catfish cutlets. Add salt and pepper to taste. Before adding the eggs to the minced meat, beat them a little, at least with a whisk. This will make the catfish cutlets more tender.
Formed catfish cutlets can be rolled in egg and fried.
But my husband prefers both catfish cutlets and meat cutlets in breadcrumbs. There is such a concept - the taste of childhood. Well, or in extreme cases, the appearance is the same as in childhood.
What to serve with? Traditionally, oily fish is served with lemon. Lemon didn’t seem very appropriate for catfish cutlets. And then I remembered my favorite pomegranate sauce. I mixed it with pumpkin seed oil. Excellent dressing!
All that's left is to make the salad. And as popular wisdom says (or, rather, the malice of harmful men): a woman can do three things out of nothing:
A scandal involving witchcraft in the kitchen is definitely not appropriate! My husband knows and encourages my passion for hats, so there’s no need to invent! Well, since I’m still a woman, I’ll at least pretend to make a salad out of nothing!
So, what's lying around in our refrigerator? We found tomatoes and iceberg (this salad is very tender, slightly crunchy and not very spicy). A purple onion survived in the basket. I went through the jars and bags. Among the suitable ones I found flax seeds and sesame seeds. That is great!
In my opinion, this is an ideal side dish for catfish cutlets. At least from what was in the house. There would be more olives here! It's over! And so it would be - yes!
The only thing is!
I pour salads with similar dressings directly in the plate and do not stir. It's much more aesthetically pleasing!
Well, that's all! The husband tasted it, washed it down with homemade mint-lemon lemonade, and said on duty: “Thank you, it’s delicious!” and wandered to the computer.
From the satisfied look, I realized that I was pleased. But when, after a short time, the question arrived: “Will you write?”, the last doubts were dispelled. So, I shared, and you decide: to have catfish cutlets on your table or not!
And yes, just in case, bon appetit!
Craving some delicious fish cutlets? Then it’s time to buy fresh catfish at the market and make odorless catfish cutlets! Simple, very filling and tasty - what more could you want? See the recipe and write it down!
Catfish is a unique fish: on the one hand, it has few bones, on the other hand, it is a river fish, feeds on carrion and lives on the bottom. That's why the smell is specific. But, there is one secret. If you want to make flavourless catfish cutlets, add raw potatoes with lemon juice to the minced meat. The potatoes won’t overpower the pleasant fishy taste, but they will relieve the cutlets from the unpleasant smell.
Number of servings: 2-3
A simple recipe for catfish cutlets without the smell of home cooking, step by step with photos. Easy to prepare at home in 45 minutes. Contains only 294 kilocalories. Author's recipe for home cooking.
- Preparation time: 12 minutes
- Cooking time: 45 min
- Calorie Amount: 294 kilocalories
- Number of servings: 10 servings
- Occasion: For lunch
- Complexity: An easy recipe
- National cuisine: home kitchen
- Type of dish: Hot dishes, Cutlets
Ingredients for five servings
- Catfish fillet - 500-600 grams
- Potato - 1 piece
- Onion - 1 piece
- Garlic - 1-2 cloves
- Green onions - 4-5 pieces
- Dill - To taste
- Wheat flour or breadcrumbs - To taste (for breading)
- Spices - To taste
- Lemon juice - 1 tbsp. spoon
- Oil for frying - To taste
Step-by-step preparation
- Prepare your ingredients. Chop the catfish fillet into small pieces. But you shouldn’t put it through a meat grinder, otherwise the minced meat will be too homogeneous and therefore liquid.
- Finely chop the onion and fry. Grate the raw potatoes and sprinkle with lemon juice. Add fried onions, chopped garlic, potatoes, chopped herbs and green onions to the fish. Add salt and pepper, stir.
- Heat a frying pan, pour in vegetable (or better yet, melted) oil. Form the minced meat into cutlets and roll them in flour or breadcrumbs. Then fry in oil on each side for a few minutes until the crust sets and the cutlets brown. Then simmer for another 15-20 minutes with the lid closed. This will make the cutlets juicier.
- You can serve ready-made flavourless catfish cutlets with vegetables; they are good both hot and cold. Bon appetit!
