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Duck fat fried catfish fillets garnished with lemon and parsley
Succulent catfish fillets fried to perfection in duck fat

Duck Fat Fried Catfish Fillets

Author: Flavelo
Recipes Main Courses
Catfish is the king of Hungarian waters, with white, firm, and boneless meat. In this recipe, we use an old country trick: frying in duck fat instead of (or alongside) oil. The aroma of duck fat gives incredible depth to the more neutral-tasting fish, and the coating becomes extra crispy and tasty from it. This isn't canteen fried fish, this is a festive dish.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Filleting knife
  • Frying pan
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Wash the fish fillet, pat dry, and cut into desired slices. Season with salt and pepper.

Tip: White pepper suits fish better as its flavour is milder.
2 ✓

Bread the slices (flour, egg, crumbs).

Tip: Flour tends to clump on the wet surface of the fish, ensure an even, thin layer.
3 ✓

Heat the duck fat in the frying pan. It doesn't need to smoke, but should be hot.

Tip: Pure fat has a lower burn point than oil, so fry on medium heat so the coating doesn't burn before the fish is cooked through.
4 ✓

Fry the fish slices for approx. 3-4 minutes per side until golden brown.

Tip: The fish is done when the meat turns from opalescent to snow white and flakes apart.
5 ✓

Drain and serve with lemon.

Tip: Duck fat is a heavy food, the acidity of the lemon helps digestion and balances flavours.

Recipe FAQ

Why does the fish fall apart?
Fish meat structure is much looser than mammals'. If you turn it too many times, it breaks. Fry one side well, and turn only once!

Ingredients

  • 600 g European catfish fillet (grey catfish)
  • 100 g plain flour
  • 3 whole eggs
  • 150 g breadcrumbs
  • 1 tsp salt
  • 0.5 tsp ground white pepper
  • 300 g duck fat (or half oil, half fat)
  • 1 whole lemon