Cod and Clarias Fish Patty in Bacon for Sous Vide
Cod and clarias catfish bring two different fish textures, while a thin bacon layer adds deeper flavor and helps the cutlet stay moist. The protein is more satisfying than in a simple fish snack, and the shape still looks elegant and festive. It is a strong keto version of a hot fish cutlet without flour or bread.
Cut the cod (70 g) and clarias catfish (40 g), add the nitrite salt (1.1 g), and chill the fish for at least 2 hours. Fry the onion (12 g) briefly until soft and let it cool completely.
Combine the fish with the onion and a small amount of collagen trim (0.1 g) so the mixture binds better. Place the strip of clarias skin (10 g) and the bacon (20 g) into a small mold or silicone half-sphere, then pack in the fish mixture tightly.
Freeze the cutlet briefly for 2 hours, vacuum-seal it, and cook it sous vide at 48 °C for 50 minutes. Chill the bag quickly and let the cutlet stabilize in the refrigerator overnight.
Before serving, the cutlet can be reheated in the bag, finished quickly on the grill, or lightly smoked. The bacon improves both flavor and outer juiciness here.
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