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.

Summary

Cook Time	50 minutes
Total Time	50 minutes
Course	Main Dish
Servings (Default: 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:

Instructions

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!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.