Catfish cutlets
Description
The dish is prepared without unnecessary complications. Believe me, nothing compares to meals made from freshly caught fish, but when the catch is too big, I freeze part of it and then enjoy the delicious taste of the fish later. This time, my dad brought three large catfish, one of which I immediately used for making cutlets, while the others were saved for later. And these cutlets turned out so tasty that it's hard to even describe—I'll just tell you how to make catfish cutlets, and you should definitely try them yourself. This fish has very tender, juicy meat with a slightly sweet flavor. I also add a small piece of butter to the minced fish, which makes the cutlets incredibly tender. But let's not talk too much—let's get started with the cooking. Here's the recipe for catfish cutlets with photos. The finished dish is ready to be served.
Instructions
- 1
Step 1
First, we need to separate the fillet from the backbone and skin. This is very easy to do, as catfish has almost no bones.
- 2
Step 2
Now grind the fillet in a blender or pass it through a meat grinder.
- 3
Step 3
Add the previously soaked and squeezed bread roll, minced onion, softened butter, and egg. Now season with salt and pepper and mix thoroughly until homogeneous.
- 4
Step 4
In a frying pan, heat vegetable oil and start shaping the cutlets. Coat each one in flour, then place them in the pan.
- 5
Step 5
Sear over medium heat on both sides until a golden crust forms, then reduce the heat, cover the pan with a lid, and cook for another 10-15 minutes. Our aromatic and delicious patties are ready.