How to make crispy and chewy catfish cakes, simple

1. Ingredients

400g catfish
Green onion: 3 stalks
Shallots: 3 bulbs
Cooking oil, sugar, pepper, seasoning powder

father of the waterfall.jpg — Fresh catfish. Photo: ameovat

2. How to do

Step 1: Prepare ingredients

Wash the fish with diluted salt water, then rinse several times with clean water, and leave in a basket to drain.

Next, filter the fish meat. The way many people use to scrape the fish is to use a knife to scrape from the body down to the tail so that the fish bones do not stick to the meat.

Then, use a spoon to scrape from the tail of the fish up to get the fish meat more easily. Using the bones and skin of the fish to cook soup will be very delicious and sweet.

Wash and chop green onions. Peel and wash purple onions, chop finely.

Step 2 : Marinate the fish

Add the filtered fish meat into a bowl with 1 tablespoon of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of pepper, green onions and pre-processed shallots and mix well. Marinate the fish for 15 minutes.

Step 3 : Grind the fish

Put the marinated fish into the blender to puree, then take it out into a bowl.

Step 4 : Beat the meatloaf

Brush a thin layer of cooking oil into the bowl to make it easier to spread and when spreading, the fish will not stick to the bowl.

Use a spoon to spread the fish meat evenly along the rim of the bowl, in one direction. When the fish sticks to the spoon, the cake is done.

Kneading the fish is the most important step, it is the deciding factor in the deliciousness and toughness of the fish cake. If not kneaded carefully, the fish cake will be very crumbly. When cooked, the fish cake will be broken and disjointed.

Step 5 : Fry the fish cakes

Take each small piece of fish, roll it into a ball, flatten it to about 1/2 finger thick and fry.

Heat the pan, add 200ml of cooking oil, heat until it bubbles, then fry the fish. Depending on the size of the pan, you should only fry 2-3 pieces of fish at a time. Because when fried, the fish cake will swell up very large.

Fry both sides until golden brown, each side for about 5-7 minutes. Finally, place the fried catfish cakes on absorbent paper and you're done.

father of the lac chien waterfall 1.jpg — Delicious fried catfish cake. Photo: bachhoaxanh

Step 6 : Finish

Put the fried fish cakes on a plate, decorate as desired and enjoy.

Catfish cakes will be more delicious and flavorful when dipped in chili sauce or tomato sauce. You can also eat them with rice.

3. Notes when making fish cakes

Catfish live in almost all natural waters in the world. Most of the catfish are concentrated in Asia, especially India and Southeast Asian countries.

In Vietnam, catfish live mainly in the Mekong Delta, Dong Nai River, and the Central Highlands region.

With snakehead fish, people can process it in many different ways such as soup, steaming, stewing, stir-frying, hot pot, frying... all very delicious. Snakehead fish cakes are used in hot pot, soup, or rolled into balls to fry, all delicious.

To make delicious and chewy fish cakes, you should choose catfish with clear eyes, large, fat bodies, and firm meat. Do not buy fish with mushy meat or slimy secretions because they are spoiled fish. The scraped fish should have a beautiful, shiny color, not pale or dull.

You can buy pre-scraped and ground catfish to save time or buy a whole fish and scrape the meat yourself at home to ensure food safety and hygiene and the fresh quality of the dish.

You should mix the fish well and season to taste before rolling it into balls, so that the fried fish cakes can be eaten immediately without any additional seasoning.

During the process of grinding or mincing the fish, the catfish must always be kept cold. If the fish is not cold enough, it will be mushy and not tasty.

If you grind fish cakes, you should grind for 3-4 minutes. If you grind for too long, the fish will get hot and lose its toughness.

To make the fish cakes evenly golden brown and chewy, the amount of oil used for frying must cover the fish. The cooking oil should be hot before frying the fish cakes. When frying, pay attention to keep the heat at medium so that the fish cakes are evenly cooked from the inside out.

When the fish cakes are golden brown, turn them over. Avoid over-frying as this will cause the fish cakes to become dry and hard.

If you do not use it immediately, you can store the fish cakes in the refrigerator. To preserve fresh fish cakes for longer, you should put them in the freezer. With this method, you can store the fish cakes for 1 month.

For fried fish cakes, you can store them in the refrigerator. But before using, you need to fry the fish cakes first.

Above is a simple way to make crispy and chewy catfish cakes that you can refer to to prepare for the whole family to enjoy.

Let's go to the kitchen and make this fish cake right away. Good luck!

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