Fresh Fish Cutlets in Tomato Sauce
by Editorial Staff
I just love fish. I bring to your attention gorgeous fresh fish cutlets.
Cook: 1 hour 40 minutes
Servings: 8
Ingredients
- Fresh river fish (carp, silver carp, pike perch, pike) – 1-2 pcs.
- Bulb onions – 1 pc.
- Water or milk – 0.5 cups
- White bread – 100-150 g
- Chicken egg – 1 pc.
- Salt – 1-2 teaspoon
- Pepper – 1 pinch
- For the sauce:
- Tomato juice – 1-1.5 cups
- of tomato paste – 1-2 tbsp
- Bulb onions – 1 pc.
- Salt – 1 pinch
- Pepper – 1 pinch
- Bay leaf – 1 pc.
How to cook fish cutlets:
Directions
- Clean fresh fish from the scales with a knife (or a special scraper), against the growth of sheshui. Cut off all fins with scissors. Cut off the head. Cut open the abdomen and remove the insides. Rinse well. Cut the fish into pieces, separate the fillets from the bones.
- Peel and wash the onions. Cut into cubes.
- Heat a frying pan, pour in vegetable oil. Fry the onions over medium heat, stirring occasionally, until golden brown (2-3 minutes).
- Soak bread without crust in water or milk. Pass through a meat grinder half of the onion, fish fillet, and bun.
- Add the egg to the minced meat, season with salt and pepper. Mix well and beat the minced meat on the edge of the bowl.
- Preheat a frying pan, pour in vegetable oil. Form cutlets with wet hands and put in hot oil. Fry fish cutlets over medium heat on both sides, until golden brown, for 2-3 minutes.
- Put the cutlets in a cauldron. Season with pepper and salt, add bay leaves.
- Place the other half of the fried onion. Pour the cutlets with tomato juice (or dilute 1-2 tablespoons of tomato paste with 1-1.5 cups of warm water). The cutlets should be completely covered with sauce. Let it boil. Simmer fish cutlets under the lid on the lowest heat for 20 minutes.
- Fish cutlets in tomato sauce are ready. Serve with your favorite side dish.
Enjoy your meal!
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