River Fish Cutlets
by Editorial Staff
I recommend the wonderful fish cakes. Various river fish are suitable for their preparation: pike, carp, silver carp, carp, etc.
Cook: 1 hour 30 minutes
Servings: 8
Ingredients
- River fish fillet – 800 g
- Bulb onions – 1-2 pcs.
- White bread (bun) – 100 g
- Salt to taste
- Ground pepper – 1 pinch
- Crushed white crackers (for breading) – 100 g
- Vegetable oil (for frying) – 50 g
How to make river fish cutlets:
Directions
- Peel and finely dice the onion.
- Preheat a frying pan, pour 2 tablespoon. tablespoons of vegetable oil. Put prepared onions in hot oil. Fry, stirring occasionally, over medium heat for 2-3 minutes. Remove from heat, cool.
- Soak white bread (bun) in water.
- Peel the fish, rinse well, separate the fillet from the bones. Or is it better to buy a ready-made fillet?
- Cut the fish fillet into pieces.
- Skip fish fillet, fried onion, and a loaf squeezed from water through a meat grinder.
- Season the minced meat with salt and pepper.
- Mix the minced fish well, beat it in a bowl.
- Form minced fish cutlets with wet hands and roll them in breadcrumbs.
- Preheat a frying pan, pour in vegetable oil. Put cutlets in hot oil. Fry fish cakes over medium heat, about 4-5 minutes on each side, until golden brown. Add oil as needed.
- River fish cutlets are ready. For garnish with fish cakes, I will offer mashed potatoes or rice.
Enjoy your meal!
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