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Catfish cutlets

Catfish is a large fish. One carcass is enough to prepare several dishes. Catfish fish cakes are a treat. The fish is meaty, so its cutlets are juicy, tasty and nutritious. There is no doubt about the usefulness: catfish meat contains rare microelements, proteins and valuable vitamins.

Fish products are usually repelled by an unpleasant aroma, which can be felt even in ready-made dishes. Many people specifically look for a recipe for odorless catfish cutlets, fearing that a specific shade of mud will remain in the cooked cutlets.

The repulsive odor is eliminated with spicy spices and other various additives: mushrooms, butter, lemon, lime juice or a combination of fish and minced meat in a 1:1 ratio.

To ensure that you get odorless catfish cutlets, it is useful to pre-soak the carcasses or fillets for 30 minutes in milk or water with the addition of two tablespoons of vinegar or lemon. There is no need to rinse after soaking.

Catfish cutlet recipes

Any recipe for catfish cutlets begins with preparing the fish for minced meat. Fish carcasses are unpleasantly sticky and covered with mucus. To remove it, rub the surface with salt, then wash it in running water. All sticky substance is washed off along with the salt.

The catfish is gutted, skinned, and the bones are selected, cutting along the back along the ridge.

There are not many bones, so there is little fuss with them. All that remains is to twist the fillet or cut it into very small pieces. The minced meat is ready.

If there is absolutely no time for painstakingly removing bones, the fish is cut into pieces and ground twice in a meat grinder or in a blender. The bones are crushed and cannot be felt in the finished dish.

Various products are added to catfish fish cutlets: vegetables, bread, flour, cereals, cereals, spices. The taste varies depending on the additives and their quantity.

The minced meat can be thick and dense, then the cutlets are easy to form. If the minced meat is liquid, it is more difficult to shape. Therefore, the cutlets are fried like pancakes, spooning the cutlet mixture into a frying pan.

When grinding the fillet with a blender or meat grinder, the minced meat becomes thinner. When cutting the fillet into pieces, it becomes thicker.

Catfish fish cutlets with vegetables

For 1 kg of catfish fillet you will need:

egg - 1 pc.
onion - 1 pc.
bread - 1/3 loaf
potatoes - 1 pc.
carrots - 1 pc.
frying oil
flour or breadcrumbs for breading
salt - 0.5 tbsp. l
pepper - 1/3 tsp.

Finely chop the onion, grate the carrots and potatoes.

Catfish fillets are ground in a meat grinder along with white bread crumbs.

Vegetables, salt, pepper and other spices are added to the minced meat as desired. Let it sit in the refrigerator for an hour, covered with film. Making cutlets.

Beat the egg, coat the cutlets, roll in flour or breadcrumbs (or a mixture of flour and breadcrumbs). Fry for 5-10 minutes until done.

Recipe for odorless catfish cutlets with butter

The main highlight of the recipe is the addition of butter. This additive absolutely eliminates the smell that people who do not want to cook fish dishes are so afraid of.

For 2 kg of catfish fillet:

eggs - 2 pcs.
onions - 2-3 pcs.
butter - 1/2 pack
bread - 1/2 loaf
pepper - to taste
salt - 1 tbsp. l.

Fillet, onion, bread and butter, cut into pieces, are twisted in a meat grinder.

Possible options:

Do not grate the onion, but chop it very finely. First soak the pieces of bread in water or milk and squeeze lightly. Add soft butter to the minced meat in a softened form.

All that remains is to add salt and pepper to the minced meat, beat in the eggs, mix thoroughly and leave for at least 30 minutes. During this time, the ingredients will penetrate each other, the cutlets will be more tender.

All that remains is to fry them in the usual way - put them in a frying pan with heated oil and fry until done. It will take 10 minutes to fry each batch of cutlets - 5 minutes on each side. If the cutlets are thick and fluffy, keep them covered for another 10 minutes on low heat so that the center is well-fried.

Recipe for odorless catfish cutlets with fresh herbs

In this recipe, the smell is eliminated by adding garlic, fried onions, herbs and lemon juice.

For 0.5 kg of catfish fillet take:

onion - 1 pc.
green onion - 5-6 feathers
potatoes - 1 pc.
garlic - 2 cloves
dill - half a small bunch
lemon juice - 1 tbsp. l.
flour or breadcrumbs
spices - to taste
frying oil

The fillet is cut into small pieces.

Onions are chopped and fried in oil.

Grate the potatoes and add lemon juice to it.

Garlic and greens (onion, dill) are finely chopped.

Prepare the minced meat by mixing all the ingredients: fish, onions, potatoes, herbs, garlic. Salt, sprinkle with spices, knead until smooth.

Fry, pre-breaded. You can do without breading, but the breadcrumbs give a delicious crispy crust. Therefore, breading with breadcrumbs is preferable to rolling in flour. The fried catfish fish cutlets are simmered under the lid for a few more minutes so that they become softer and more tender. You can add 50 ml of wine and simmer until the liquid evaporates.

The Don is a warm river, abundant in fish. That’s why my husband and I really love to go to the Don and go fishing. And my son became addicted to this exciting activity.

(I had a small catfish, about 2 kg), there is no need to clean it, it is thoroughly washed from mucus and “filleted” (remove the skin and separate it from the head, spine and bones). This process is quite easy and fast. The head, tail and ridge can be used to prepare fish soup.

We grind the fish pulp through a meat grinder together with the onion (for 1 kg of fish pulp there are 3 large onions), add salt, pepper, 2-3 egg yolks (you decide for yourself so that the minced meat is not “liquid”), add a quarter stick of softened butter (this an important detail - it removes the smell of catfish! Soak the wheat loaf in milk for five minutes, squeeze it out and also add it to the minced meat.
Mix the finished minced meat thoroughly (I always beat it, then it turns out homogeneous and the cutlets do not break up into segments).
Since catfish is quite a fatty fish, it is better to roll the cutlets in dry breading (I use a ready-made breading mixture and add ground walnuts to it).

Now you can proceed to the most interesting, finishing stage. Fry in a heated frying pan with vegetable oil!

This is what we got!

I like to eat them cold, without a side dish, but simply with vegetables and herbs.

Bon appetit!

Awesome catfish cutlets - juicy and airy, without a specific river smell. Yummy!

Ingredients (for 35-40 pcs):

700-800 g catfish fillet;
700-800 g perch fillet;
2 slices of white bread;
200-250 ml milk;
1 small bunch of parsley;
5-6 cloves of garlic;
2 medium sized onions;
30-50 g butter;
flour for breading;
ground black pepper;
salt.

Preparation:

Making homemade fish cutlets requires a lot of effort and a lot of time, but the result is worth it - the dish is simply delicious! You can prepare cutlets using this recipe only from catfish, but they are most delicious if you use several types of river fish, for example, perch.

The fish must be gutted, washed thoroughly and the fillets removed. You will find how to quickly cut a perch in the section. Catfish is processed in a similar way, only you must first get rid of the mucus. To do this, rub the fish with coarse salt and rinse or simply scrape off the mucus with a knife under running water.

Grind the prepared fillet in a meat grinder twice, the second time adding onions and garlic. Catfish and perch are tasty on their own, so I don’t add additional seasonings to the minced meat, just black pepper and salt, and I don’t add eggs, I think this makes the cutlets tougher. The juiciness and airiness of the cutlets comes from a loaf soaked in milk and a piece of butter. Fragrant parsley removes the smell of mud; add it, finely chopped, to the prepared minced meat. Knead the mixture thoroughly with your hands for several minutes, saturating it with oxygen.

We form cutlets and transfer each from one palm to another 6-8 times (this procedure will completely prevent the minced meat from spreading in the frying pan), lightly bread in flour and place in heated refined vegetable oil over high heat. As soon as an appetizing crust forms, immediately turn the cutlets over, turn on the stove and simmer until done, at the end increasing the heat a little so that there is a crust on the other side.

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!