Fresh Fish Cutlets
by Editorial Staff
These fish cakes are prepared with a minimum of food. Hearty, dense cutlets will especially appeal to those who love fish but do not like to choose bones.
Cook: 50 minutes
Servings: 6
Ingredients
- Pike perch fillet – 400-600 g
- or Pike fillet – 400-600 g
- or Fillet of sea fish – 400-600 g
- White stale bread – 50-70 g
- Water – 0.5 cups
- Salt – 0.5 teaspoon
- Ground black pepper – 0.25 teaspoon
- Bread crumbs – 2-4 tbsp
- Butter – 2 tbsp
How to make fresh fish cutlets:
Directions
- Break the bread into pieces and add water (you can add milk). You can use potatoes instead of bread. In this case, it must be cleaned, boiled, kneaded, and cooled.
- Cut the fish, remove all bones and skin.
- Pass the resulting pulp through a meat grinder.
- Then add white stale bread soaked in cold water or milk (or mashed boiled cold potatoes), salt, ground pepper, mix it all, pass it through a meat grinder again. To stir thoroughly.
- Cut cutlets from the prepared fish mass, roll them in breadcrumbs.
- Melt 1 tablespoon in a frying pan. a spoonful of butter. Place the cutlets in a preheated pan with oil and fry on both sides until golden brown. First, fry over medium heat for 3 minutes on one side.
- Then turn the cutlets over and fry for another 3 minutes on the other side.
- Then cover the pan with cutlets, reduce the heat and fry the cutlets from fresh fish for another 5-7 minutes (or put in the oven).
Enjoy your meal!
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