River Fish Cutlets “Lakomka”
by Editorial Staff
Delicious cutlets are obtained from river fish, especially from carp, pike, silver carp, pike perch, grass carp, carp, catfish. Properly cooked fish cutlets are tender, juicy, tasty. But you have to tinker.
Cook: 1 hour 30 minutes
Servings: 6
Ingredients
- River fish fillet – 500 g
- Wheat bread – 50 g
- Sea salt – 0.25-0.5 teaspoon
- Ground black pepper – 1 pinch
- Bread crumbs – 2 tablespoon.
- Vegetable oil – 40 g
- Bulb onions – 1 pc.
- Water – 100 g
How to make river fish cutlets:
Directions
- Take large fish. Peel the fish from the scales, remove the entrails, and wash. Cut into pieces and separate the meat from the bones. Soak a slice of bread in water.
- Peel and wash the onions. Cut into cubes.
- Preheat a frying pan, pour in vegetable oil. Fry the onions, stirring occasionally, for 1-2 minutes. Cool down.
- Scroll the soaked bread with fish and onions through a meat grinder or chop in a blender.
- Add salt and ground pepper to the minced meat and knead and beat it well. Then the minced meat becomes plastic, homogeneous, and does not allow the cutlets to fall apart.
- Preheat a frying pan, pour in vegetable oil. Take the minced meat with a tablespoon, roll in breadcrumbs, giving it an oval shape. Put in a preheated pan with vegetable oil. Fry fish cutlets over low heat until golden brown on each side (3-4 minutes).
- So fry all the cutlets, oil can be topped up if necessary. River fish cutlets “Lakomka” are ready.
- Serve river fish cutlets with your favorite side dish. Fish cutlets are good and hot and cold.
Enjoy your meal!
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