Cod cutlets with Tabasco
4 servings
35 minutes
Cod cutlets with Tabasco are a vibrant combination of tender white fish meat and spicy hot sauce. This dish can be considered a modern interpretation of classic fish cutlets, enhanced with spicy notes. Cod, with its mild flavor, pairs excellently with the aroma of parsley, lemon juice, and Tabasco, creating a harmony of freshness and light spiciness. The crispy breading makes the cutlets particularly appetizing, while the tender texture inside ensures their juiciness. An ideal dish for those looking to diversify their fish menu with something unusual yet simple to prepare. Serve them with a light sauce or fresh salad to highlight the rich flavor and create a harmonious balance.
1
In a mixer, grind the bread into crumbs. Place two-thirds of the crumbs on wax paper and transfer the remaining third to a bowl.
- White bread: 100 g
2
In heated oil, sauté finely chopped celery stalk and onion until they become soft and golden.
- Celery stalk: 1 piece
- Onion: 1 piece
3
We remove the bones from the cod, chop it finely, and place it in a bowl with breadcrumbs.
- Cod fillet: 450 g
4
Add onion, celery, egg, mayonnaise, parsley, lemon juice, Tabasco sauce, and salt. Mix thoroughly. Form 4 patties from the resulting mixture and refrigerate for 20 minutes to firm up.
- Onion: 1 piece
- Celery stalk: 1 piece
- Chicken egg: 1 piece
- Mayonnaise: 2 tablespoons
- Chopped parsley: 1 tablespoon
- Lemon juice: 1 teaspoon
- TABASCO®: 1 teaspoon
- Salt: 0.5 teaspoon
5
Coat the patties well in breadcrumbs on wax paper and fry in heated oil for 10-12 minutes, turning to cook evenly.
- White bread: 100 g