Volgograd Angler Shares Trophy Chub Cutlet Method

Fisherman from Volgograd Stanislav Aseev shared how to cook a large trophy chub. According to him, this fish makes the most tender, golden-brown cutlets that pair perfectly with mashed potatoes and vegetable salad. Watch the cooking process and the final result.

All you need for perfect fish cutlets: chub fillet, onion, cabbage, bread, eggs, herbs, salt, and spices.

“Personally, I consider the best fish to be perch! However, perch on the Volga this year aren’t biting well. But autumn chub, fattened over the summer, often take my bait. Today I’ll share the mystery that happens in my kitchen,” says Stanislav. “We take the fillet, run it through a meat grinder twice. Peel and finely chop white onion. The same amount of cauliflower. I soak white bread in milk. And herbs—as much as you like. Two or three eggs. Salt, spices. Knead. Mix everything with love, imagining what a delight you’ll get. Form cutlets, coat them in breadcrumbs, and into the pan. The pan should be heated, with quality vegetable oil.”

After the cutlets develop a golden-brown crust, remove them from the pan, let them cool slightly, and serve.

“Forget about bones, fishy smell. You’ll get golden-brown, fluffy clouds, like over the Volga in good weather,” the man assures. “How to make mashed potatoes, I won’t write. Don’t forget a salad of sweet tomatoes, crispy cucumbers, and onion. Drizzle it all with fresh mustard oil (not store-bought, but from farmers). The table is set!”

Earlier, professional fisherman and author of the channel ‘On Fishing with Mamba’ Alexey Kolomiets caught a large asp and told how to cook it deliciously. The fisherman admitted that asp this year is skittish and finicky, but what splendid fish soup and cutlets come from it. Catch the recipe here.