Fried fish
8 servings
90 minutes
Alexander Popov, chef of the restaurant "Volna", shared the recipe with us.
1
Chop the onion into small cubes, heat vegetable oil in a pan, and sauté the onion until soft and golden.
- Onion: 250 g
- Vegetable oil: 80 ml
2
Cut the fish into large pieces and pass it through a meat grinder with fine mesh twice, then add three-quarters of sautéed onions, three yolks separately from the whites, salt and pepper, add cloves and cream, mix. Pass the minced meat through the grinder another 2 times and refrigerate for 30 minutes.
- Pike perch fillet: 600 g
- River pike fillet: 400 g
- Onion: 250 g
- Chicken egg: 6 pieces
- Cream: 100 ml
- Ground cloves: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Mix the remaining onion with chopped boiled eggs (2 pcs) and parsley, add salt and pepper.
- Onion: 250 g
- Chicken egg: 6 pieces
- Parsley: 40 g
- Salt: to taste
- Ground black pepper: to taste
4
Grate frozen butter and beaten egg whites into the cooled minced meat, mix well and beat.
- Butter: 100 g
- Chicken egg: 6 pieces
5
Form patties from the minced meat, placing an egg filling in each. Beat the egg with a little water, dip the patties in it, then coat with breadcrumbs.
- Chicken egg: 6 pieces
- Breadcrumbs: 150 g
6
Heat vegetable oil in a pan and fry the patties for 2 minutes on each side until golden brown. Then place the patties on a baking sheet lined with parchment paper and send them to an oven preheated to 180 degrees for 7–10 minutes.
- Vegetable oil: 80 ml