A simple recipe for making the most tender and juicy fish cakes from frozen catfish fillets with step-by-step photos and steps.
- Caloric content per 100 g - 126 kcal.
- Servings Per Container - 2 Servings
- Cooking time - 30 minutes
Ingredients:
- Fresh frozen catfish fillet - 0.5 kg
- Eggs - 2 pcs.
- Sour cream - 200 ml
- Bulb onions - 1 pc.
- Baton - 0.5 pcs.
- Vegetable oil for frying
- Salt and pepper to taste
Cooking catfish fillet fish cakes
1
Defrost the catfish fillet and place in cold water for 30 minutes. At the end of the time, rinse the fish well in clean water. Cut it into small cubes. Peel the onion and cut into 4 pieces. Place fish cubes and onion slices in a blender. Grind, in this way, everything together until smooth. 2. Soak the loaf completely in water. Leave it to soften for 15-20 minutes. Then use your hands to squeeze all the water off the loaf. Combine the loaf with the beaten fillet together. 3. Add eggs, sour cream to the minced fish, and salt and pepper the minced meat to taste. Mix everything thoroughly.
4
Pour some vegetable oil into the pan and heat it to the optimum temperature. Form the minced meat into small patties and place them in the skillet. To prevent cutlets from sticking to your hands, brush them with a little vegetable oil or water. 5. Fry the patties until golden brown on both sides.
Serve hot catfish cutlets with sour cream or sauce.
Delicious and high-calorie cutlets are good to serve with boiled rice. It harmonizes better with them and is digested better. Instead of fillet of river or sea catfish, you can take any other fish and the taste will change completely.
When choosing a catfish for cooking cutlets, you need to remember that there is also, in addition to the river - sea, it is more fatty and juicy. Its meat is white and odorless. Sea catfish cutlets will be more tender. Try to do it once from a river, and once from a sea catfish, and then you will understand what you prefer and your stomach.
Adjust the density of the cutlets by adding the amount of bread. If you want to get more dense, put the loaf not half, but only a fourth part.
