Catfish cutlets. What are you, catfish cutlets? Fish catfish cutlets

The catfish (lat. Anarhinchas) is also called the "sea wolf" for its impressive size and wide mouth with large and strong teeth with which it bites through sea shells. This large fish grows up to one and a half meters and sometimes weighs up to thirty kilograms. There are five species of catfish of the Okunevye detachment, which live in various seas and oceans of the world and swim mainly at a depth of 300-500 meters. Interestingly, this fish grows new teeth every year. And her skin is used for the production of handbags, bookbinding. In Greenland, it was used to make containers for picking berries.

Catfish meat

The main advantage is that the pulp has practically no bones. In addition, the meat of this monster is unexpectedly tender, very fatty, slightly sweetish - in general, yummy! It is a source of various vitamins, amino acids, trace elements. There are no carbohydrates in it, and the ratio of fats to proteins is one to four.

Cooking applications

If you are thinking about the question of how to cook catfish, do not rack your brains in vain. A lot of different dishes are made from it. Fish shops sell frozen catfish steak, already cut, in portions. It is good smoked, fried, boiled, stewed. Fish cakes are also made from this meat. It must be remembered that the flesh of the catfish is very loose, so you need to use various tricks so that it does not fall apart during cooking and does not "spread" over the pan during frying. For these purposes, both salt water and batter are used. Well, now, in fact, the recipes.

Cutlets

How to cook catfish fish? You can make fish cakes very tender and sweetish in taste. We will need: fillet of catfish - one kilogram, a couple of onions, two cloves of garlic, a teaspoon of potato starch, half a glass of milk, salt and pepper - to taste. We pass all solid ingredients through a meat grinder, add starch and milk to the resulting mass, salt and pepper. Stir to make the raw material homogeneous. Form cutlets (small, flat). Roll in breadcrumbs or flour. It is better to bake such cutlets at a temperature of 180-200 degrees. How to cook catfish in the oven? We spread our semi-finished culinary products on a baking sheet, pre-oiled with vegetable oil, and in the oven. Bake until tender (usually 20-30 minutes, depending on the "character" of the oven). It is important that a golden crust forms on our cutlets. Flip or not? During this process, the product can fall apart, so it's better not. When the cutlets are ready, carefully, keeping their shape, take them out of the oven with a spatula and serve with sour cream and mashed potatoes. This is one of the popular ways to cook catfish. It turns out tender and aromatic meat in a delicious crust.

Casserole

How to cook catfish? You can make a delicious casserole with vegetables and cheese. For this we need: fish fillet - one kilogram, a pound of potatoes, a pound of onions, two or three small carrots, hard cheese - 200 grams, a couple of tablespoons of sour cream, a little vegetable oil, "fish spices" - to taste. Put the pieces of fish fillet in a deep baking dish, greased with vegetable oil. Cut the potatoes, carrots into cubes and spread them in the next layer (for those who like to "rub" three vegetables on a grater). The third layer is onions. Sprinkle with spices and salt. Next is the catfish layer. Again - vegetables and onions, spices. Coat with sour cream on top. Three cheese on a coarse grater, sprinkle on top. We bake in the oven at a temperature of 180-200 degrees. After 20-30 minutes, the dish is usually ready to eat. Fast and delicious!

How to cook catfish steak

Now in stores and supermarkets, sliced frozen catfish steaks have begun to appear. They are relatively inexpensive. In addition, they fried very quickly and are delicious. However, not all housewives prefer to deal with this fish: for some, instead of fried in a pan, they make catfish porridge.

Secrets

It's time to talk about some of the intricacies in cooking this wonderful fatty fish (I mean the frying process). How to cook catfish deliciously? First, the pieces of catfish must be completely defrosted. Secondly, for frying, you need a good batter or a sufficient amount of flour to generously roll the pieces (by the way, they should not be too large, but rather small). Third, fry this fish in a deep fat fryer in a large amount of vegetable oil, almost brought to a boil. You can use a large skillet with a thick bottom and edges, lined with Teflon or natural stone (the fish will not burn). And then the problem of how to cook catfish in a pan will be successfully solved by us.

Steamed with vegetables

This recipe is for steamers and multicooker lovers who are believed to retain most of the nutrients lost when frying or baking in the oven. It turns out to be an excellent dietary dish for those who are watching their weight. How to cook catfish? We need: fillet of catfish - half a kilogram, two or three medium potatoes, two onions, two carrots, cauliflower - 200 grams, juice of one lemon, salt and pepper to taste. First, we make the marinade: lemon juice, pepper, salt. Marinate the fillet pieces for half an hour. At this time, we prepare vegetables: we clean, wash, cut into large pieces. Cut the onion into half rings, also coarsely. Wrap each piece of marinated fish in foil and put it on a steamer tray. We expose - "Steam cooking" and cook for 15-20 minutes. Cook steamed vegetables separately (20 minutes). Put the vegetables on a plate. We unfold the foil. We take out pieces of fish, and pour vegetables on top with juice. Serve with fresh herbs.

Pilaf

From pieces of catfish fillet - 500 grams, a glass of rice, onions - 2 heads, carrots - 2 pieces, and spices, you can make delicious fish pilaf. Cook in a large deep skillet. We warm it up well. Cut onions and carrots and fry in a skillet in vegetable oil. Rinse the rice, dry it, pour it into a frying pan and lightly fry it. Pour fish on top, season with spices, pour about three glasses of water there (ratio to rice: one to three). We do not interfere! Cook over low heat for half an hour. After about fifteen minutes, the rice swells, and then a hole can be made in the middle of the mass for the outflow of water: we should get pilaf - grain by grain, not rice porridge. The pilaf is ready. We serve it hot. You can sprinkle fresh herbs on top.

In foil

We will need: fillet of catfish - 500 grams, a glass of rice, a pound of tomatoes, 200 grams of sour cream, 200 grams of cheese, 200 grams of onions, spices and salt - to taste. This dish is portioned. First, boil the rice separately. It should be crumbly.

On a double foil about 20 by 20 centimeters in size, spread a few spoons of rice, a couple of rings of chopped onion, a couple of fillet pieces, sprinkle with spices, coat with sour cream. Cut the tomatoes into slices. A tomato circle completes the design. Sprinkle with grated cheese on top. We wrap the foil on all sides to make a kind of pot. So we make several servings. We put to bake in the oven, preheated to 180 degrees for 15-20 minutes. Before being ready, open the foil on top to form a crust. Serve in portions, directly in foil placed on plates. Bon appetit, everyone!

Juicy and insanely delicious catfish cutlets with a crispy golden crust will be a great main course for a festive table. This simple recipe will show that they are also uncomplicated to cook.
Catfish is one of my favorite fish. It is very delicate, but at the same time quite oily, it has few bones and a pleasant aroma. It is also rich in vitamins A and B, it contains a lot of amino acids, in general, not fish, but just a delicious storehouse of useful substances! For making catfish cutlets, I recommend taking fresh frozen fish. Clean it in advance, remove all the bones and cook the minced meat. See the recipe below.
Servings: 3-4
A very simple recipe for catfish cutlets from home cooking step by step with a photo. Easy to cook at home in 1 hour. Contains only 316 calories. Author's recipe for home cooking.

Prep time: 11 minutes
Cooking time: 1 h
Calorie count: 316 kcal
Servings: 8 servings
Occasion: For lunch

Complexity: A very simple recipe
National cuisine: home kitchen
Type of dish: Hot dishes, Cutlets

Ingredients for seven servings
Catfish fillet - 800 Grams
Chopped greens - 3 tbsp. spoons
Spices - To taste
Onion - 1 Piece
Semolina - 3 Art. spoons

Step by step cooking
Add finely chopped onion to the minced catfish; you can scroll it together through a meat grinder again.
Then add herbs and semolina.
Season with salt and pepper, add fish spices.
Stir well, shape the patties and roll in flour.
Fry the cutlets on both sides, and then put them in the oven for 20 minutes at 200 C. I recommend serving the finished catfish cutlets with rice or vegetables. Bon Appetit)

We all know very well about the benefits of fish. You can cook it in a variety of ways, there are a huge number of recipes. One of the best, in my opinion, is to cook fish cakes in a slow cooker. This dish turns out to be tender and very tasty.

Today we will cook blue catfish fish cakes in a slow cooker. There are no small bones in this fish, it contains many beneficial vitamins, and it is just delicious. I think many of us love fish cakes, and from catfish they turn out to be very tasty and unusual (not fishy). And they are so appetizing and tender because the meat of this fish has a sweetish, pleasant taste.

I learned about this fish recently, but I already managed to cook it in bread crumbs (just delicious) and baked it. The peculiarity of the catfish is that the meat of this fish is loose and spreads over the frying pan when frying. Therefore, it is usually cooked either in batter or baked. Well, today I still cooked minced fish from it, made cutlets and fried and I will tell you the technology of making cutlets from blue catfish. According to this recipe, fish cakes in a slow cooker will turn out delicious, tender and will keep their shape.

So, what we need: take the catfish steak, separate half of the meat, and boil the other half so that the minced fish for the cutlets is thicker. During the heat treatment, the meat "grabs" and will add steepness to the minced meat. Then we will twist everything through a meat grinder, also, as usual, add onions, garlic, seasonings, a loaf, in general, who likes what more. And when the minced fish is ready, you will need to form cutlets and roll in flour so that the shape will surely hold. I like to roll the cutlets in flour rather than semolina, because this makes them softer. So let's get started.

Catfish blue steak - 1.5 kg
One onion head
Two cloves of garlic
Black pepper
Vegetable oil
Baton
Milk or water

Let's start the preparation of fish cakes by processing the catfish. Remove the skin, cut off the bones from the side and separate half of the fillet from the fish.

Set aside the fillet, and boil the rest in salted water. Pour water into the multicooker to the height of the steak (about 1.5 - 2 liters), put some of the fish on the bones, a teaspoon of salt and turn on the "Steam cooking" program. When the water boils and the reverse begins, the fish can be pulled out (you can also cook a little).

We take out the fish, cool it, separate it from the bone.

Moisten the loaf a little in water or milk. Peel the onion and cut into pieces. Peel the garlic. Put the fish fillets on a towel to get rid of excess liquid.

We pass everything through a meat grinder.

Add black pepper and a pinch of salt to the finished minced fish. Pour the flour onto a plate and roll over the cutlets.

Add two tablespoons of vegetable oil to the multi-bowl. We turn on the "Multipovar" program for 20 minutes. Form the cutlets and place them in the bowl.

Fry cutlets on both sides for ten minutes. Turn the cutlets gently with a fork and spatula.

The catfish fish cakes turned out to be very tasty, tender, soft. They can also be included in the diet for children, because they simply melt in the mouth. But remember that catfish is allergenic, so be careful. Bon Appetit!

The recipe for catfish fish cakes will appeal to housewives who do not have much time or patience to prepare complex dishes. It is also useful for those who are fasting during the week and during the period of large fasts. Using simple products and this step-by-step photo recipe, you can easily prepare a healthy and tasty dish. We will cook quick cutlets from catfish steak with starch, semolina and egg.

To make fish cakes, take:

3-4 frozen catfish steaks;
1-2 pieces of chicken eggs;
2-3 tablespoons of potato starch;
5-6 tablespoons of semolina;
onion;
salt.

How to cook catfish cutlets with semolina and egg

Defrost the catfish steaks completely. Cut out the spine and other large bones from the fish. Peel and wash the onion. Cut it into small pieces.

Squeeze the excess moisture out of the fish fillets with your hands. Grind the onion and prepared pieces of fish with a meat grinder.

Do not drain the liquid that has formed in the minced meat. Break the chicken eggs into the minced meat and salt. Stir with a fork, whisking lightly.

While gradually adding semolina, continue stirring the minced fish. Let it stand for 10 minutes to allow the semolina to absorb excess moisture.

Add the potato starch to the minced fish and stir.

Heat refined vegetable oil in a skillet. Spoon the minced fish in cutlets into a hot skillet with a tablespoon.

After frying the catfish cutlets on both sides, put them immediately on plates and serve.

You do not need to look for dishes for storing such catfish steaks. They are eaten all over. In a word, you will be pleasantly surprised with the result, and you will have to tinker a little. 🙂

A video recipe for simple and delicious fish cutlets is useful if you need to quickly restore cooking in memory.