Fresh Fish Cutlets

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

1. 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.
2. Cut the fish, remove all bones and skin.
3. Pass the resulting pulp through a meat grinder.

   

4. 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.
5. Cut cutlets from the prepared fish mass, roll them in breadcrumbs.
6. 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.

   

7. Then turn the cutlets over and fry for another 3 minutes on the other side.
8. 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!