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Rántott harcsafilé sült kacsazsírral, citrommal és petrezselyemmel díszítve
Különleges magyar halétel kacsazsírral sütve

Duck Fat Fried Catfish Fillets

Author: Flavelo
Recipes Main Courses
Catfish is the king of Hungarian waters, known for its firm, white, boneless meat. This recipe uses an old countryside trick: frying in duck fat instead of (or alongside) oil. The rich aroma of duck fat adds incredible depth to the mild fish, while making the breading extra crispy. This isn't cafeteria fried fish; this is a feast.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Fillet knife
  • Skillet
  • Paper towels

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Fish

Instructions

1 ✓

Wash and dry fillets, cut into serving portions. Season with salt and white pepper.

Tip: White pepper is milder and suits the delicate fish flavor better.
2 ✓

Bread the fillets (flour, egg, crumbs).

Tip: Ensure a thin, even layer of flour to prevent clumping on wet fish.
3 ✓

Heat the duck fat in a skillet. It should be hot but not smoking.

Tip: Pure fat burns faster than oil, so use medium heat to avoid burning the crumbs before the fish is done.
4 ✓

Fry fillets for 3-4 minutes per side until golden.

Tip: Fish is done when it turns opaque and flakes easily.
5 ✓

Drain and serve with lemon.

Tip: Lemon cuts through the richness of the duck fat.

Recipe FAQ

Why does the fish fall apart?
Fish muscle structure is much looser than meat. If you flip it too often, it breaks. Fry one side well, then flip only once!

Ingredients

  • 1.5 lbs catfish fillets
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1.5 cups breadcrumbs
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 1 1/4 cups duck fat (or mix with oil)
  • 1 whole lemon