Catfish cutlets - recipe with photos step by step

Despite the beneficial properties and fleshy pulp of catfish, there are few fans of this product. This can be explained by the specific pungent smell of mud, the appearance of which is due to the presence of fish on the day. But there are also noticeable advantages - the carcass is often larger in size, and you can create several dishes from it. Luckily, there are recipes for delicious, flavor-free catfish cutlets. We invite you to try some of them.

Catfish cutlets: recipe without flavor with photo

The “trick” here is the addition of butter, which will completely eliminate the specific smell of fish cutlets.

Production time: 35 minutes

Number of servings: 10

Energy and nutritional value

calorie content – 288.4 kcal;
proteins – 18.3 g;
fats – 19.1 g;
carbohydrates – 10.8 g.

Ingredients

catfish (fillet) – 1 kg;
chicken egg – 1 pc.;
loaf – 200 g;
onions – 1-2 pcs.;
butter – 100 g;
milk – 200 ml;
sunflower oil – 60 ml;
wheat flour – 4 tbsp;
salt - to taste;
mixture of peppers - to taste.

Step-by-step production

Using a meat grinder, make minced catfish fillet. Add finely diced onion to the resulting mixture.
Soak the bun in warm milk in a separate bowl, and after a few minutes squeeze out the crumb.
Combine a mixture of fish and onions, soaked bread, butter, beat in an egg and season with spices. Stir thoroughly and leave for 30 minutes.
Then form cutlets and roll in flour on all sides.
Fry in a thick-bottomed frying pan in well-heated vegetable oil until golden brown. On average, this takes about 5 minutes from either side. If you made very thick cutlets, double the time and cook with the lid closed.

Tip: remove the butter from the refrigerator an hour before the process so that it can soften at room temperature.

A very tasty recipe for minced meat with vegetables

Very tasty cutlets are obtained if you create them with the addition of vegetables. Onions, garlic and herbs play a special role in removing the aroma from fish.

Production time: 45 minutes

Number of servings: 11

Energy and nutritional value

calorie content – 235.2 kcal;
proteins – 18.5 g;
fats – 11.2 g;
carbohydrates – 15 g.

Ingredients

Astrakhan catfish – 1 kg;
fresh potatoes – 150 g;
fresh carrots – 100 g;
snow-white bread – 120 g;
onion – 1 pc.;
garlic cloves – 3-4 pcs.;
breadcrumbs – 4 tbsp;
chicken egg – 1 pc.;
salt - to taste;
pepper – 1 pinch;
sunflower oil – 60 ml;
fresh dill – 10 g.

Step-by-step production

If you use a whole carcass, then it must be cut up in advance. The process is quite simple - you should run a sharp knife along the ridge, separating the pulp from the large bone. Afterwards, you can immediately put the pieces into a meat grinder or blender bowl and create minced meat.
Grate the carrots and potatoes separately. From the last one you need to squeeze out the excess juice so that the minced meat does not come out too watery.
Cut the onion into small cubes, pass the garlic through a press.
Combine fish and vegetables, beat in an egg and add bread soaked in water (milk) in advance. Sprinkle with chopped dill. Add salt and season. Stir thoroughly.
Make the balls and bread them in breadcrumbs. Fry in a frying pan until crispy, adding sunflower oil. Average cooking time is 15 minutes.

Tip: using the same principle, you can create homemade catfish cutlets in the oven. In this case, the compartment must be heated to 180 degrees, and the dish must be baked for 35 minutes.

How to cook fish balls with mushrooms

No matter how unusual and incomparable this combination may seem, the tandem of mushrooms and fish impresses with its own flavor range. The dish will especially appeal to those who are not skeptical about something new.

Production time: 30 min.

Number of servings: 8

Energy and nutritional value

calorie content – 194.5 kcal;
proteins – 15.8 g;
fats – 11.9 g;
carbohydrates – 6.2 g.

Ingredients

som – 650 g;
champignons – 300 g;
carrots – 1 pc.;
onion – 1 pc.;
loaf - 2 slices;
chicken egg – 1 pc.;
salt - to taste;
wheat flour – 3 tbsp;
sunflower oil – 60 ml;
spices - to taste.

Step-by-step production

First, prepare the roast. For this, cut the mushrooms into small strips and grate the carrots. Sauté in a small amount of oil for about 5-7 minutes. Then drain in a colander to drain excess fat.
Grind the cut catfish together with the bun through a meat grinder. There is no need to soak the bread in advance - the dish contains enough ingredients that will saturate it with their juices.
Add chopped onion, egg and fry to the minced meat. Add some salt.
Make cutlets, roll in flour.
Place in a frying pan, brown on both sides for 5-7 minutes.

How to remove fish smell

The main condition for perfect cutlets is the absence of a nasty aroma. There are several methods for eliminating it, which involve soaking the product. The following can serve as a “marinade”:

milk;
lemon juice or vinegar diluted in water (the concentration should not be very saturated).

The average exposure time in any solution is 30 minutes.

Catfish cutlets turn out very tasty and tender. They can be served with potato dishes, pasta, vegetable salads, and sauces. And such an unpleasant aspect, like an unappetizing amber, can be eliminated quite simply. So you shouldn’t exclude this necessary and satisfying product from your diet.

Catfish cutlets

Catfish is a fairly large and fleshy fish, not very bony. From 1 copy you can create several different dishes, without spending a lot of time and effort on cooking. Fishermen are proud of this catch, but not all housewives are happy about it. The reason lies in the behavior of the catfish. It prefers to hide in aquatic plants, which is why it has a distinct muddy smell. But from it, like from pike, you can create tasty and juicy cutlets. Catfish cutlets are fried, baked, or steamed. Often the main ingredient is supplemented with vegetables or mushrooms, which is why the food acquires new organoleptic properties. There are so many recipes for products made from minced catfish that even a picky gourmet will be able to choose an option that meets his gastronomic preferences.

Individual production of catfish cutlets so that they are flavorless

The process of making cutlets from minced catfish cannot be called complex, but it has several features. If you don’t know them and don’t take them into account, in the end the cutlets will have the smell of mud, which is why not many people will eat them with pleasure. A housewife who has started making catfish cutlets needs to figure out how to create them without a specific aroma, and put this knowledge into practice.

In order to reduce the specific odor emanating from catfish, it must be painstakingly cleaned, gutted and washed. To remove mucus, the skin of the fish is rubbed with large salt, then washed with running water. When gutting, they try not to destroy the gall bladder, otherwise bile, staining the catfish meat, will make it bitter and tasteless. Also, be sure to remove the head with gills and fins. After cleaning and gutting, the carcass is thoroughly washed and dried with a towel. Only after this can you start cutting the catfish into fillets and making minced cutlets from it.
Soaking catfish in water acidified with lemon juice or vinegar helps neutralize the muddy odor. For a liter of water, take juice from 1 citrus or 1-2 tablespoons of vinegar (6 percent or 9 percent, but not the strongest). It is enough to keep a fish fillet in this solution for half an hour; it is better to leave a whole cleaned carcass in an acidic solution for an hour. Some housewives prefer to soak catfish not in acidified water, but in milk. This method is the least effective, but still effective; besides, milk makes catfish meat even more tender and juicy, without giving it a sour taste.
Butter, mushrooms, chicken meat, onions, carrots, garlic, fragrant herbs (fresh or dried), zest and juice of all citrus fruits, aromatic peppers and some other spices help to mask the smell of mud. At least some of the listed goods must be added to minced catfish, then the cutlets from it will not have a nasty muddy aroma.
Additionally, you can mask the smell, if it still remains, when serving the food to the table. To do this, it is sprinkled with chopped herbs, decorated with lemon slices, complemented with pickled onions, and accompanied with tartar sauce or the rest.

Minced catfish cutlets can be served separately or with a side dish. It is suitable for dishes made from cereals (buckwheat, rice), stewed vegetables, and mashed potatoes. Also, instead of a side dish, you can serve a salad of new vegetables with this appetizer.

Minced catfish

Compound:

catfish fillet without skin – 1 kg;
onions – 0.2 kg;
table vinegar (9 percent) – 40 ml;
water – 1-1.5 l;
salt, fish seasonings - to taste.

Clean the catfish, gut it, remove all excess. Wash the carcass and dry with a towel. Fillet the fish.
Place the catfish fillet pieces in an enamel bowl or in a container (glass, plastic). The main thing is that the container is not made of aluminum, because the fish will be marinated in it, and aluminum, when it comes into contact with acids, forms harmful substances, which also impart a nasty iron taste to the dishes.
Mix cold boiled water with vinegar and pour over the pieces of catfish fillet. Leave for 30 minutes.
Drain the water. Dry the fish fillets with a cardboard towel. Cut it into pieces, pass through a meat grinder or grind with a blender.
Remove the peel from the onion, cut into medium cubes and chop using the same method as the fish.
Combine onion puree with fish mixture, add seasonings and salt. Stir well.

The purchased minced meat can serve as the basis not only for cutlets, but also for the insides of pies and dumplings.

Classic catfish cutlets

catfish fillet – 1 kg;
chicken egg – 1 pc.;
onions – 150 g;
wheat bread without crusts – 150 g;
milk – 150 ml;
butter – 50 g;
salt, pepper mixture - to taste;
wheat flour – 80 g;
refined vegetable oil - how much will be needed.

Prepare the catfish fillet by first soaking it in water acidified with lemon. Wash and dry.
Cut the fish fillet into small pieces that fit freely into the socket of the meat grinder.
Crumble the bread into a bowl and pour in slightly heated milk. After 10 minutes, remove the bread from the milk and squeeze it out.
Remove the butter from the refrigerator in advance so that it has time to soften.
Remove the skin from the onion and cut it into medium-sized pieces.
Grind fish, bread and onions, alternating pieces.
Break an egg into a bowl with minced meat, add salt and a mixture of peppers. Stir.
Add butter. Knead the minced meat until it becomes quite dense.
Dipping your hands in water so that the minced meat does not stick to them, form cutlets. Roll them in sifted flour.
Heat the oil in a frying pan and place the cutlets in it. Fry them for 4-5 minutes over medium heat until they are browned on one side.
Turn the cutlets over and fry for approximately the same time on the other side.

Catfish cutlets with mushrooms in the oven

catfish fillet – 0.7 kg;
fresh champignons – 0.5 kg;
onions – 0.3 kg;
refined vegetable oil – 20 ml;
butter – 60 g;
sour cream – 40 ml;
crumb of snow-white bread – 100 g;
boiled water – 120 ml;
breadcrumbs – 100 g;
salt, dark ground pepper - to taste.

Cut the catfish fillet into pieces, pass through a meat grinder or puree in a blender.
Soak the loaf crumb in warm water, squeeze and chop using the same method as the fish. Mix the bun with the minced meat, add salt and pepper, beat with a blender or stir well again.
Wash the mushrooms, pat dry with napkins, and cut into small cubes.
Remove the skins from the onions and chop finely.
Melt the butter in a deep frying pan. Place onions and mushrooms in it. Fry until the liquid released from the champignons during heating has completely evaporated.
Combine mushrooms with minced fish. Stir well.
Form cutlets from the mixture, bread them in breadcrumbs, place on a baking sheet greased with vegetable oil.
Brush the cutlets with sour cream.
Preheat the oven to 180 degrees, place a baking sheet with cutlets in it, bake them for 20 minutes.

Cutlets made according to the given recipe are so tasty that there is no shame in offering them to guests.

Minced catfish cutlets with lard

Compound:

catfish fillet – 1 kg;
lard – 0.2 kg;
chicken egg – 2 pcs.;
semolina – 150 g;
onions – 0.25 kg;
garlic salt - to taste;
refined vegetable oil - how much will be needed.

Cut the catfish fillet, onion and lard into small pieces, then pass through a meat grinder, alternating pieces.
Break the eggs into the resulting mass, add seasoned salt. Stir.
Pour 90-100 g of semolina into the minced meat and stir. Leave for 20 minutes for the semolina to swell.
Form cutlets from the resulting minced meat, roll them in the remaining semolina, and fry in bubbling oil.

Catfish is considered a fairly oily fish, so lard is rarely added to its cutlets. But there are gourmets who believe that fish cutlets cannot be spoiled with lard. They will probably like cutlets made according to this recipe.

Catfish meat is excellent for making cutlets. Knowing the intricacies of the technology for creating this dish, you will get a snack without a nasty muddy aroma. You can cook it not only in a frying pan, but also in the oven.

How to deliciously cook fish cutlets from catfish

Catfish belongs to the level of industrial fish, more often used in cooking. This fish has tender and juicy snow-white meat, actually completely devoid of bones, it is moderately fatty. But because this type of fish is found in river reservoirs, dishes prepared from it can also have a nasty river smell, which quite often scares off those who like to eat fish.

Therefore, in this section we will present to your attention recipes for making tasty catfish cutlets without flavor. The finished fish cutlets are moderately juicy and unusually tasty.

They can be served as a side dish with both potato dishes and boiled pasta. A salad of fresh carrots and garlic, seasoned with mayonnaise sauce or sour cream, goes perfectly with fish cutlets.

Catfish cutlets recipe without flavor
Catfish fish cutlets with semolina
Tender catfish fish cakes
Bake in the oven
Useful tips

Catfish cutlets recipe without flavor

INGREDIENTS	QUANTITY
catfish fillet	0.5 kg
snow white onion	0.2 kg
snow-white bread crumb	3 pieces
garlic	½ head
whole milk	100 ml
mixture of black and aromatic pepper	taste
small sea salt	taste
potato	2 pcs.
corn flour	150 g
testicles	2 pcs.
Production time: 45 minutes	Calorie content per 100 g: 172 Kcal

Pour cool milk over the bread crumb and leave to soak;

Grind the fish fillet using a meat grinder;

Grate the peeled potatoes using a small-tooth grater;

Finely chop the onion and garlic;

Combine the rolled fillet with onions, garlic and potatoes. Then add the bread squeezed out of excess milk and salt (adjust the amount based on your taste preferences). Be sure to season the minced fish with a generous pinch of fragrant peppers - this spice is very good at eliminating the nasty aroma. At the end, add the eggs and mix the mixture until smooth;

Form small oblong cutlets from the prepared minced meat, bread them in corn flour and start frying;

Catfish cutlets are fried in bubbling oil for 4-6 minutes on each side. There is no need to cover the pan with a lid during frying. Try it quickly, it's very tasty.

Catfish fish cutlets with semolina

catfish fillet – 1 kg;
semolina – 0.1 kg;
unsalted fresh lard – 0.2 kg;
rock salt;
garlic pepper;
chicken eggs – 2 pcs.;
salad onion – 3 pcs.

Cooking time: 60 min.

Energy value per 100 g: 180 kcal.

Grind the fish fillet using a blender or meat grinder;
In order for the catfish cutlets to be the most fluffy, juicy and tender, the minced meat must contain lard. Cut fresh lard into small cubes and then chop in the same way as fish;
Peel the salad onion and finely chop it by chopping;
Combine all the prepared ingredients, add semolina and fresh chicken eggs. Season everything with salt and garlic pepper (it will give the finished products a special smell and a slight “spiciness” aftertaste). Knead the mass, trying to distribute the ingredients as evenly as possible, and then cover with cling film and leave for 25-30 minutes. Over a given period of time, the semolina will swell and the mass will significantly increase in volume;
After the allotted time has passed, form small flat patties and start frying them. These cutlets are fried over medium heat, under a closed lid, for 5-6 minutes on each side. Also focus on the formation of an appetizing crust on the surface of the cutlets.
The finished cutlets turn out indescribably juicy and tasty. Serve them to the table, garnish with mashed potatoes and fresh vegetables. You can serve Tartar sauce separately.

Tender catfish fish cakes

Every housewife has her own secrets for making fish cutlets. This recipe also has its own twist. We suggest adding a small amount of butter to the minced meat; in this case, the cutlets will turn out very tender.

In addition, catfish meat is perfect for making tender and very tasty cutlets.

Catfish (about 2 kg) - 1 pc.,
Onion (large) - 1 pc.,
Chicken egg - 2 pcs.,
Butter - 100 g,
Cream (milk) - 100-130 ml,
Bread (with bran) - 7 pieces,
frying oil,
Spices.

Soak the bread in cream. The amount of cream needed is such that the bread absorbs it, and there is no need to squeeze out excess cream. Chop the onion.

Cut off the head of the catfish and separate the flesh from the bones. Cut the catfish meat from the skin, cut into pieces and grind using a meat grinder or blender. (You can make a good fish soup from the head, bones and tail of a catfish.)

Add eggs, chopped onions, soaked bread, and spices to the minced meat. Mix everything well. Add crushed butter (the butter can be slightly frozen and grated), mix everything well.

Fry the cutlets in oil on both sides until cooked.

Serve cutlets with side dish to taste.

If you adhere to a healthy lifestyle and prefer to steam, we offer you a dietary recipe for fish cutlets.

It has been confirmed that steaming preserves more essential substances than other methods of preparing dishes.

Bake in the oven

catfish (loin) – 0.7 kg;
testicle – 1 pc.;
snow-white bread – 2 pieces;
mushrooms – 0.6 kg;
onions – 4 pcs.;
spices “For fish”;
sour cream 20% - 2 tbsp;
flour – 1 tbsp;
filtered water – 200 ml.

Cooking time: 50 min.

Amount of kcal per 100 g: 173.

How to cook catfish cutlets in the oven:

Prepare minced meat from the fish fillet;
Finely chop the mushrooms and fry with chopped onions;
Combine the fried mushrooms with minced fish, and then season everything with a mixture of spices and stir thoroughly;
Form round cutlets and quickly fry them until golden brown in hot vegetable oil;
Place the fried cutlets in a heat-resistant dish with high sides and pour in sour cream sauce (combine sour cream, flour and filtered water). Place the form with cutlets in an oven preheated to 190 degrees for 15 minutes.

Useful tips

If you do not have the ability to purchase ready-made minced meat or already cut fillet, but have a whole catfish carcass, it must be properly cleaned and cooked.

First remove the head and fins. Then you need to get rid of the mucus on the surface of the carcass. To do this, the carcass should be painstakingly rubbed with salt and the rubbing process should continue until the mucus is gone. Afterwards all you have to do is wash the fish under running water and dry it.

The ridge is separated from the meat by a longitudinal cut. The remaining bones are removed by hand.

Catfish fish cutlets

Ingredients

Catfish carcass – 800 g

Onions – 1 pc.

Snow white bread - piece

Butter – 100 g

Ground dark pepper - to taste.

129 kcal
35 min.
35 min.

Photo of the finished dish

Step-by-step recipe with photos

Catfish is perfect for making fish cutlets. It has no small bones and is easy to fillet. The problem with the smell/taste of mud, as is the case with any river fish, is solved by a piece of butter added during the preparation of minced meat. By the way, I personally like to eat such cutlets not only at lunch, but also cool with black bread - I recommend trying them.

The catfish carcass must be washed and cleaned of entrails.

Separate fish meat from bones and skin. To do this, create an incision along the back and remove the skin with your hands.

Finely chop the catfish meat using a knife. If you are too lazy to fuss, use a blender or meat grinder, but I personally like this option best.

Place a piece of bread in a bowl and pour in a small amount of milk. Grind a piece of bread, and then squeeze it out as needed.

Place the minced meat in a deep dish and add: soaked bread, egg, finely chopped onion, butter, salt and dark ground pepper.

How to mix all the ingredients.

Before frying, roll the cutlets in flour.

Place the fish cutlets one by one in a preheated frying pan with vegetable oil. Fry on one side for 5-7 minutes.

Turn the cutlets over, cover and fry for another 5-7 minutes until cooked through.

Serve the finished cutlets with the usual side dish and pickles. To be honest, I got distracted and my cutlets were slightly burnt