Fish cutlets
4 servings
30 minutes
Fish cutlets are a refined dish of European cuisine, characterized by a soft texture and delicate flavor. The history of this dish traces back to culinary traditions when fish was an accessible and important food product. The recipe's base consists of minced fish fillet enriched with butter and soaked bread in milk, giving the cutlets special juiciness. The crispy coating makes them particularly appetizing. Cooked in a pan and perfected in the oven, they acquire a golden crust and rich aroma. Cutlets are served with a vegetable garnish or tomato sauce, harmoniously complementing their taste. This is a wonderful dish for family dinners or festive gatherings, highlighting the simplicity and elegance of culinary art.
1
To make cutlets without using ready-made semi-finished products, fish fillet (without skin) should be passed through a meat grinder, mixed with bread soaked in milk, salt, and pepper, and passed through the meat grinder one or two more times.
- Fish fillet: 500 g
- White bread: 100 g
- Milk: 0.5 glass
2
After that, add softened butter to the fish mixture, mix well, shape into patties, and coat them in breadcrumbs.
- Butter: 20 g
- Breadcrumbs: 3 tablespoons
3
10-15 minutes before serving, place the cutlets in a preheated pan with vegetable oil, frying one side first, then the other. If the cutlets are not ready, finish cooking them in the oven for 5-7 minutes.
- Vegetable oil: 2 tablespoons
4
When serving, place the cutlets on a warmed dish and drizzle with oil. For a side, you can serve green peas, beans, cauliflower, vegetables in a milk sauce, and also offer tomato sauce.
- Butter: 20 g