Catfish fillet cutlets. Quick catfish fish cutlets with semolina and egg

There are almost no complaints about the word “cutlet” today. This, according to the majority, is fried minced meat, poultry or fish in a round or oval shape. But catfish cutlets are not just shredded fillets of a fatty ocean predator. This is delicate finely chopped fish pulp. For cutlets, cut it with a knife (half a centimeter) or grind it with a blender. In any case, in the end the fish will become very soft. The protein of this particular predator breaks down especially well.

Catfish cutlets: the main dish of the fish table!

Ingredients

Catfish fillet 1 kg

• Number of servings: 4
• Cooking time: 20 minutes

Catfish: a recipe for fish cutlets for glory!

There are no contraindications to eating “sea wolf” (called catfish because of its pointed, concave teeth), except perhaps being overweight or having an allergic reaction to seafood.

Among the advantages are the high content of protein, phosphorus, calcium, even ash, which takes part in cleansing the body after intoxication (absorbs unnecessary substances).

Since cold-resistant fish fillets are considered delicate, starch is used in minced meat instead of flour. It will add tenderness, viscosity, and preserve the juiciness of the dish. Cook it over an open fire (and well-heated oil so that the crust sets immediately, otherwise the minced meat may spread).

1. Finely chop 1 kg of catfish fillet with a sharp knife (you don’t have to worry about small bones). They also chop a couple of medium onions and a large clove of garlic.
2. To the standard set of products add 70 ml of milk and add 4-5 tbsp. spoons of starch. Salt and pepper the minced meat.
3. Fry fish cutlets from catfish fillets, spooning them onto heated oil. Brown on each side, and at the end sometimes cover the frying pan with a lid so that the cutlets steam.

If the mass is not dense enough, beat in an egg (sometimes it is recommended to use only the yolk; the white makes the dish tougher). But eggs can’t be found in all recipes.

Catfish fish cutlets: options

The easiest way to please your home with sea wolf cutlets is to fry the fillet in breadcrumbs. But for connoisseurs of traditional forms of serving the dish, the recipe for “standard” cutlets will be suitable.

1. Take 700 g of fish and pass it through a meat grinder. The same is done with onions (2 pieces) and garlic (2-3 cloves).
2. Minced catfish cutlets will turn out fluffy if you add 2-3 white bread or loaf crackers soaked in milk to the minced meat (also crushed).
3. Semolina (4 tbsp) will add uniformity. After mixing it into the mass, you need to let the cutlets stand for a while (15-30 minutes).

Since fish mass differs from meat mass in a more liquid texture, it is recommended to immediately roll it in breadcrumbs (form balls with a spoon and dip them in breadcrumbs).

Sometimes the dish is completely cooked in a frying pan, or you can fry them until light brown, and then put them in the oven to bake - the catfish cutlets in the oven turn out no less juicy and aromatic. They are served with low-fat sour cream, or sprinkled with grated cheese. Fresh vegetables and herbs will only emphasize the pleasant taste of this fish and help make the dish less high in calories (cabbage, carrots, beets, cucumbers, tomatoes).

I love Norwegian catfish cutlets. With chives and garlic (not always, but recently it has become more and more common) they are sold in the fish departments of large supermarkets or fish kiosks, where they sell fresh fish and other fresh fish products. With a piece of coarse bread, spread with mayonnaise, and with such a cutlet on top, you get a wonderful lunch. In some restaurants you can order this “sandwich” at lunchtime. The recipe is simple - a dough is made from catfish, chives, garlic, potato starch and milk, cutlets are formed and fried. The finished product looks like this. Due to natural laziness and consistent reluctance to fry cutlets, I adapted from baking. And it turns out very well, and - remember - quickly! Makita really loves these cutlets. Well, I love it!

For the current fish round in gotovim_vmeste .

Took:

500 gm catfish fillet, thawed the night before
¾ cup chopped chives
1 clove of garlic
3 teaspoons potato starch
50-60 ml milk at room temperature
salt pepper
a drop of olive oil

Procedure:

I cut the fillet finely with a knife (well, about 5 ml squares turned out). Into a bowl.
Finely chopped the chives. Into a bowl.
I peeled and squeezed the garlic onto the fish and chives.
Sprinkled starch on top.
Stir with a spoon.
Carefully pour in the milk little by little and stir.
Salted, peppered, stirred.

I dropped olive oil into the silicone mold and spread it.
I formed small cutlets into a mold.

Place in the oven at 220 degrees for 8-10 minutes.

Ate with mashed potatoes and salad. Excellent with sour cream or creme fraiche.
Naturally, I changed the proportions of the original recipe - much more chives, less milk.

The human body requires a continuous supply of protein, and one of the unique sources of animal proteins is fish. Fish meat is easily digestible and also contains other extremely beneficial substances. In our article we will talk about catfish and what benefits or harm dishes prepared from it bring to our body. We’ll also look at the classic recipe for cutlets made from this fish.

The catfish, or “Sea Wolf,” is a subspecies of the Perciformes family. Its weight can reach 25-30 kilograms, and its “height” is about one and a half meters. The meat is extremely tender and is considered a delicacy. The nutritional value of catfish meat can hardly be overestimated, which is why it is used in the preparation of any type of dish or food.

Beneficial features. Omega-3 contained in catfish reduces the amount of cholesterol in the human body, promotes blood circulation in the brain, reduces the formation of atherosclerotic plaques, and normalizes blood vessels and the cardiac system. Contains a large amount of potassium, which helps rid the body of excess salts. And regular inclusion of this fish meat in a person’s menu helps to avoid the appearance of edema. Vit. A and E boost the human immune system.

Danger. Catfish meat should not be overused or used frequently. There may be a risk of damage to your body as a whole; For people with individual intolerance, fish and seafood should be completely excluded from the diet.

Cutlets made from catfish meat are delicious, extremely juicy and will please anyone who tastes them. Usually this fish is sold already cut and frozen. But if you are unable to buy fillets, then the fish carcass must be filleted before cooking, that is, freed from the head, skin, tail, fins, spine and other bones. We offer a recipe for fried cutlets with the addition of semolina.

Product composition

• Catfish fillet – 600 g;
• Dill greens – 30 g;
• Chicken egg – 1 pc.;
• Semolina – 20 g;
• Onions – 1 pc.;
• Salt, pepper - to taste;
• Vegetable oil for frying – 30 g;
• Milk – 60 g;
• Rusks or flour for breading;
• Half a lemon.

Sequence of cooking cutlets

You can use a meat grinder or blender, it depends on your preferences. But minced meat passed through a meat grinder will not be as tender and airy as through a blender.

1). We send the filleted meat of this fish to the unit of your choice, add onions and dill there.

2). Beat the egg into the resulting mass and gradually add the semolina, continuously stirring the minced meat with the other hand. This is necessary to avoid the formation of lumps.

3). Then add milk, salt and spices.

5). Mix everything thoroughly and put it in the refrigerator. We need the semolina to absorb the liquid formed in the minced meat and swell.

6). After 1 hour, take out the minced meat and form cutlets.

7). Place the cutlets coated in flour or breadcrumbs into a frying pan with heated vegetable oil. It is better to do this immediately before frying.

8). Fry the cutlets over medium heat on both sides until golden brown. We check the readiness of the dish by pressing the tip of a knife or fork on the cutlet until the juice appears: clear (ready) or cloudy.

Catfish cutlets are usually served with vegetables or vegetable salad. Place lemon slices, cut in half, between the cutlets. The meat of this fish is quite fatty, so rice, potatoes, mayonnaise or sour cream will make your dish very high in calories.

You can prepare very tasty, juicy catfish cutlets using this recipe and please your household with a healthy fish dish. Catfish is a fairly tasty and juicy fish; moreover, it contains a lot of calcium, amino acids and phosphorus. For this recipe, it is advisable to purchase ready-made catfish fillets; if you do not find one, then before cooking you should clean the fish from the skin and backbone.

These cutlets can be cooked either steamed or in a frying pan. Some people add bread to the cutlets, some add semolina. I usually cook catfish cutlets with semolina and in a frying pan.

Let's prepare the products according to the list.

Place the catfish meat in a blender and add finely chopped dill.

Let's beat one chicken egg. Grate the onion on a very fine grater and also add it to the blender bowl.

Add semolina.

Add milk, salt and pepper the minced meat.

Blend all ingredients well in a blender until smooth. Let the resulting minced meat sit for 30 minutes. This is necessary so that the semolina absorbs all the excess liquid.

From the prepared minced meat we make cutlets of a convenient size and shape that is familiar to you. Roll each cutlet in breadcrumbs.

Fry the cutlets in vegetable oil on both sides in a frying pan over medium heat.

Serve ready-made catfish cutlets with sour cream as an appetizer or as a main dish with salad, pasta or mashed potatoes.

These cutlets are very good for making fishburgers for children for school as lunch and for adults as a snack at work. Bon appetit!

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

Today we will prepare fish cutlets from blue catfish in a slow cooker. This fish has no small bones, it contains many useful vitamins, and it is simply very tasty. I think many of us love fish cakes, and catfish makes them very tasty and unique (not fishy-tasting). And they turn out so appetizing and tender because the meat of this fish has a sweetish, pleasant taste.

I only recently learned about this fish, but I’ve already cooked it in breadcrumbs (totally delicious) and baked it. The peculiarity of catfish is that the meat of this fish is loose and spreads over the frying pan when fried. Therefore, it is usually prepared either in batter or baked. Well, today I still prepared minced fish from it, made cutlets and fried them, and I’ll tell you the technology for making blue catfish cutlets. According to this recipe, fish cutlets in a slow cooker will turn out tasty, tender and will keep their shape.

So, what we need: take a catfish steak, separate half of the meat, and boil the other half so that the minced fish for the cutlets is thicker. During the cooking process, the meat will “seize” and add toughness to the minced meat. Then we will grind everything through a meat grinder, and, as usual, add onions, garlic, seasonings, loaf, in general, whatever you like best. And when the minced fish is ready, you will need to form cutlets and roll in flour so that the shape is sure to hold. I prefer to roll the cutlets in flour rather than semolina, because this way they turn out more tender. So let's get started.

1. Blue catfish steak – 1.5 kg
2. One onion
3. Two cloves of garlic
4. Black pepper
5. Vegetable oil
6. loaf
7. Milk or water

Let's start preparing fish cutlets by processing the catfish. Remove the skin, cut off the bones on the side and separate half 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 (approximately 1.5 - 2 liters), put part of the fish on the bones, a teaspoon of salt and turn on the “Steam” program. When the water boils and the reverse begins, the fish can be pulled out (you can cook it a little).

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

Moisten the loaf a little in water or milk. Peel the onion and cut into pieces. Peel the garlic. Place the fish fillet on a towel to remove excess liquid.

We pass everything through a meat grinder.

Add black pepper and a pinch of salt to the prepared minced fish. Pour the flour onto a plate and coat the cutlets.

Add two tablespoons of vegetable oil to the multi-bowl. Turn on the “Multi-cook” program for 20 minutes. Form cutlets and place in a bowl.

Fry the cutlets on both sides for ten minutes. You need to carefully turn the cutlets using a fork and spatula.

The catfish fish cutlets turned out very tasty, tender and soft. They can also be included in the diet of children, because they simply “melt in your mouth.” But remember that catfish is allergenic, so be careful. Bon appetit!