Minced pike perch fish cutlets - simple and tasty recipes for juicy cutlets

Catfish cutlets

Catfish is a fairly large and fleshy fish, not too bony. From one copy you can make 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 algae, which is why it has a distinct muddy smell. However, just like pike, you can make tasty and juicy cutlets from it. 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 qualities. There are so many recipes for minced catfish products that even a picky gourmet will be able to choose an option that suits his gastronomic preferences.

Steamed pike cutlets in a slow cooker

You can treat your household with this dish. It is nutritious and dietary. Steamed cutlets are easy to prepare.

You will need:

• 1.5 kilograms – pike
• 300 grams – loaf
• 1 chicken egg
• 140 grams – onions
• 1 teaspoon – Italian herbs
• 10 grams – greens
• 0.5 teaspoon – sugar
• 50 grams – semolina
• Salt, spices - to taste

How to cook:

1. The fish needs to be cut and filleted. It is scrolled through a meat grinder. You can also grind it with a blender.

2. Grind the loaf after soaking it. Finely chopped onions, herbs, eggs, sugar, salt are added to the minced meat, and enriched with spices. Form cutlets. They are steamed.

3. If the minced meat turns out to be very liquid, you can add 2 tablespoons of semolina or flour. The cooking time depends on what the dish will be cooked in, for example, a slow cooker, a double boiler, or just a saucepan. The process takes approximately 20-30 minutes. It is better to eat the dish hot.

Calorie content per 100 g. – 100 kcal

Bon appetit!

Minced catfish cutlets with lard

Ingredients:
Catfish is considered a fairly fatty fish, so lard is not often added to its cutlets. However, there are gourmets who believe that fish cutlets cannot be spoiled with lard. They will surely like cutlets made according to this recipe.

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

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Fish cutlets from pike perch fillet - a simple recipe

One of the most popular options for fried fish cutlets. This is how they are prepared by experienced chefs in canteens, cafes, and kindergartens.

Take:

• Pike perch fillet – 500 gr.
• Butter – 50 gr.
• Onion - head.
• Garlic – clove.
• Eggs - a couple.
• White bread - 2-3 pieces.
• Milk - as needed.
• Dill, parsley - sprigs.
• Pepper, salt, breadcrumbs.

How to fry:

1. Cut the pike perch carcass into fillets, grind with a blender or using a meat grinder.
2. Pour milk over the bun and wait about five minutes. Then drain the milk and squeeze out the slices.
3. At the same time as the fish, pass the onion head, cutting it into pieces, sprigs of herbs, softened butter and white bread. Knead the minced fish.
4. Make semi-finished cutlets. Leave in the refrigerator for half an hour so that the minced meat “sets” and the pieces do not fall apart when frying.
5. Break an egg into a bowl and beat with a fork. Pour breadcrumbs into a separate bowl.
6. Dip the cutlets into the egg, then roll with breadcrumbs.
7. Fry in a frying pan until a nice crust forms. Start frying over high heat, then turn the semi-finished products over and fry for a couple of minutes. Reduce the heat, cover with a lid, and bring to readiness. You can check by piercing the cutlets with a knife. If the juice released is clear, turn off the pan.

To prevent the minced meat from sticking to your fingers, be sure to wet your palms with cold water; forming cutlets will become much more convenient.

Catfish cutlets - recipe with photos step by step

Despite the beneficial qualities and fleshy pulp of catfish, there are few fans of this product. This can be explained by the specific pungent odor of mud, the occurrence of which is due to the presence of fish at the bottom. However, there are also noticeable advantages - the carcass is often large in size, and several dishes can be made from it. Fortunately, there are recipes for delicious, odorless catfish cutlets. We suggest you try some of them.

How to make minced fish from catfish and get rid of the smell?

Of course, you can buy ready-made fillets for making fish cutlets. But if you get a whole carcass, don’t despair. Catfish can be easily cleaned at home. First, you need to gut the fish, remove the head and gills, and cut off the fins. Then you need to clean the skin of mucus. To do this, rub the fish well with salt until the sticky substance is completely removed. After this, the catfish is washed under running water.

To cut the carcass, you need to run a sharp knife along the ridge and separate the flesh of the fish from the large bones. Now the fillet can be immediately twisted in a meat grinder to make minced meat. But since many people do not like the specific smell of fish, it is recommended to soak the meat. To do this, squeeze lemon juice into a bowl of water or add a couple of tablespoons of vinegar. Soak the catfish in this liquid for half an hour. The second option is soaking in milk. The fish is placed in a bowl with cow product for half an hour. After this, the meat, without washing, is twisted in a meat grinder to then make catfish cutlets. Unscented recipes are below. Let's take a closer look at them.

A very tasty recipe for minced meat with vegetables

You get very tasty cutlets if you make them with the addition of vegetables. Onions, garlic and herbs are of particular importance when eliminating fish odor.

Cooking time: 45 minutes
Number of servings: 11

Energy and nutritional value

Ingredients

Step-by-step preparation

Tip: using the same principle, you can make 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.

Bake in the oven

Components:

• catfish (loin) – 0.7 kg;
• egg – 1 pc.;
• 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:

1. Prepare minced meat from the fish fillet;
2. Finely chop the mushrooms and fry them together with chopped onions;
3. Combine the fried mushrooms with minced fish, and then season everything with a mixture of spices and mix thoroughly;
4. Form round cutlets and quickly fry them until golden brown in hot vegetable oil;
5. 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 opportunity to purchase ready-made minced meat or already cut fillet, but have a whole catfish carcass, it must be properly cleaned and prepared.

First remove the head and fins. Then you need to get rid of the mucus on the surface of the carcass. To do this, thoroughly rub the carcass with salt and continue the rubbing process until the mucus is gone. Afterwards, all you have to do is rinse 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.

How to remove fish smell

The main condition for ideal cutlets is the absence of an unpleasant odor. There are several ways to eliminate it, which involve soaking the product. The following can serve as a “marinade”:

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 nuance as an unappetizing amber can be easily eliminated. So you shouldn’t exclude such a healthy and satisfying product from your diet.

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Juicy pike perch cutlets with semolina

Thanks to two ingredients - semolina and lard, the meatballs will turn out very tender and juicy. Take note of the recipe.

Required:

• Fish fillet – 500 gr.
• Lard – 150 gr.
• Semolina – 4 tablespoons.
• Egg. onion head
• Sunflower oil (spoon for minced meat + spoon for frying).
• Breadcrumbs - 4 spoons.
• Salt pepper.

How to do:

1. Using a meat grinder or blender, turn the fish fillet into minced meat. At the same time, punch a piece of lard and an onion.
2. Place the minced meat in a bowl, add semolina. Stir the mixture thoroughly, distributing the grains throughout the minced meat. Leave for a quarter of an hour so that the semolina has time to swell.
3. Add the egg to the minced meat and mix again.
4. Form fish cutlets, then bread them with ground breadcrumbs.
5. Place in hot oil in a frying pan. Fry on the bottom side until beautifully browned. Then turn over and finish cooking the cutlets. Total cooking time is 10 minutes.

Fish cutlets according to traditional recipe

There is nothing superfluous in such cutlets and they come out with a wonderful fishy taste, in which you can feel the wonderful meat of pike perch.

We will need:

• 450 - 500 grams - pike perch fillet
• 2 pieces - chicken egg
• 2 slices of white bread
• 1 piece - medium onion
• 1 glass - milk or water
• to taste - fine salt, ground black pepper
• 1 cup - breadcrumbs

Cooking process:

First of all, take two pieces of white bread and cut off the baked brown crust from them, then soak the pieces in a glass of milk or water. We don’t need a baked crust, as sometimes it happens that it spoils the taste of the cutlets a little.

Then we need to wash the pike perch fillet well and place it on napkins to drain a little of the water. Then we cut the fillet into pieces so that it can be passed through a meat grinder.

Peel the onion and cut it into two parts.

We take out the pieces of bread from the milk or water, while squeezing them lightly so that they do not contain a lot of moisture, otherwise the cutlets will be too watery.

Now everything that we have prepared must be passed through a meat grinder, while alternating fillet, onion and bread. Alternation will convey the whole range of flavors much more than when we grind everything separately and then mix. And of course, the minced meat will turn out much better this way.

After everything has been ground, you need to add salt and pepper, and then mix everything well.

After everything is well mixed, you need to add one chicken egg and mix everything well again until the mass is uniform. We add the egg last, since if you add it earlier, the consistency will not be uniform, and the salt and pepper will be unevenly distributed throughout the minced meat.

After all this has been done, cover the dish with the minced meat with cling film and put it in the refrigerator for 30-60 minutes so that the minced meat settles and soaks a little.

Before you take out the minced meat, take the second chicken egg and beat it well, and pour the breadcrumbs into a dry deep plate.

We take the minced meat out of the refrigerator and form medium-sized balls using modeling, then dip them in a beaten egg, and then roll them in breadcrumbs and place them on a dry board.

Then, using light pressure, we form the cutlets and press a little along the edges to give a more regular shape. The edges should be the same thickness as the base so that the entire cutlet cooks and cooks evenly.

After which our cutlets are ready to be fried or frozen, so that there is a semi-finished product for cooking.

It is best to fry the cutlets fresh, this way they turn out much juicier and tastier, since after freezing the meat of any type of fish becomes coarser.

Another useful way

Some housewives remove the layer of mucus this way: pour hot water over the fish - the mucous substance curls up, the substance is removed from the surface with the blunt side of a kitchen knife. Do not use boiling water, as high temperatures may damage the skin.

In order to completely rid the fish product of the swampy taste, it is better not to use the skin at all in preparing the dish, because even thorough cleaning with salt, water and scraping will still not rid the catfish skin of the “flavor”, which will ultimately affect the taste of the entire dish. But if you still need the skin, then table salt is the first “savior” from mucus.

More such recipes on our website:

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Eastern recipe

First you need to wash the fish and peel it, then remove the fins and clean the belly from the entrails and ribs. To cut off a head, a hatchet and male strength will not hurt you. Next, we spread the fish in half along the ridge, which we remove along with the bones. We get two carcasses of clean meat.

Pass the fillet pieces through a meat grinder. For the catfish fish cutlets, the recipe for which we are describing, we take the parts adjacent to the head and tail, leaving the middle part for regular frying.

Soak the stale bread in milk and also pass it through a meat grinder, adding butter, two cloves of garlic and an onion to the bread. Mix the resulting mass with the minced meat, break an egg into it, add salt and pepper, and finally mix it all.

Why should you take a stale bun? The fact is that fresh bread gives the cutlets a sour taste. But butter neutralizes the specific smell of river fish and makes its taste more refined.

Ingredients for cutlets according to an oriental recipe:

• Catfish fillet – 0.8 kg;
• Stale bread - 1 piece;
• Egg - 1 piece;
• Onion - 1 piece;
• Garlic - 2 cloves;
• Animal oil - 50 g;
• Spices, flour, vegetable oil.

Catfish cutlets are a delicious snack that will definitely please your anglers. We present a recipe with a photo of catfish cutlets so you can see how appetizing the finished dish looks.

Heat treatment

We beat the finished minced meat first, simply throwing it forcefully onto the table - this will give the dish the most delicate taste and fluffiness. Roll the cutlets in breadcrumbs or flour. The crust made from flour is softer, but the crust made from breadcrumbs makes it crispier. It's a matter of taste. Place all this in a frying pan with hot sunflower oil.

To the finished minced fish you need to add a few eggs, minced white onions and soaked bread, sprinkle with salt, ground black pepper and spices.

Add frozen butter grated on a coarse grater and mix thoroughly. Catfish fish cutlets, the recipe for which states that you can use regular bread, will still turn out gorgeous.

Next, the recipe for preparing catfish fish cutlets is no different from ordinary cutlets, in other words, they must be fried in a heated frying pan in vegetable oil until the cutlets acquire a golden brown crust.

When wondering how to make catfish cutlets, you need to remember that there are a huge number of recipes.

Clean fish without salt

How to clean mucus from catfish if you don’t have a lot of table salt on hand?

This problem will not arise if you cook fish at home, but in camping conditions (fishing, at the dacha, on a picnic) we recommend using one of the following methods.

For example, you can get rid of mucus using ash. This method is good if you plan to cook the fish whole (on coals, in clay, on the grill). And if you are cutting (filleting) a carcass, then use this method to clean the catfish from a layer of mucus: smoke the fish with apple smoke.

Then remove the skin from the carcass in one movement, like a “stocking” (it comes off easily if you start from the head).