ReceptnaptárBreaded fried catfish
Catfish's boneless, meaty fillet is ideal for breading and frying — the key is not to overcook it, as fish flesh dries out within minutes.
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Ingredients
Method
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- Cut the catfish fillet into slices about 2 cm thick.
- Salt both sides and leave for at least 15 minutes so the salt penetrates.
- Set out three plates: flour, beaten egg, breadcrumbs.
- Coat the fish pieces first in flour, then in egg and finally in breadcrumbs.
- Heat plenty of oil in a frying pan over medium heat.
- Fry the slices for 3-4 minutes per side until golden and the fish is cooked through inside (the flesh is white and flakes).
- Blot off the excess fat on kitchen paper.
- Serve at once, hot, garnished with lemon slices.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Salt the fillet and let it rest for at least 15 minutes before breading so the salt can penetrate.
- Fry over medium heat and watch the fish closely: as soon as the inside turns white and flakes (3-4 minutes per side), take it out — overcooked fish turns dry and tough.
- Handle the fish slices gently while breading, as fish flesh is more delicate than meat.
- Serve with lemon right away; breaded fish is best hot, as the coating softens if it sits.
Frequently asked questions
What other fish can replace catfish?
Carp fillet, pikeperch or zander also work well in similarly thick slices, with a slightly shorter frying time.
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More hungarian ideas
- Cold poached fish with tartare sauce
- Stuffed pike-perch or pike
- Zander (or other fine white fish) with hollandaise sauce
- Baked carp on a bed of vegetables
- Szeged-style fisherman's soup (halászlé)
- Mixed fish paprikash
- Herring salad with mustard dressing
- Spiced marinated herring
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