Perch cutlets with greens
3 servings
35 minutes
Perch cutlets with herbs are a delicate and aromatic dish of European cuisine that combines the lightness of fish with the rich flavor of greens. The history of such cutlets dates back to traditional recipes from coastal regions where fresh fish has always been a staple. Here, perch is minced and mixed with onions and oak leaf lettuce, adding fresh notes. Slightly soaked white bread makes the cutlet structure airy, while ground black pepper enhances their spiciness. Coating in flour and frying in sunflower oil creates a crispy golden crust. These cutlets are perfect for a light lunch or dinner and can be served with vegetables or a sour cream-based sauce that enhances their mild flavor. The simplicity of preparation makes them a favorite dish for both home cooking and restaurant interpretations.
1
Cut the fish into fillets. Grind with onion, salad, and slightly soaked bread. Season with salt and pepper.
- Perch: 1 piece
- Onion: 0.5 piece
- Red onion: 0.5 piece
- White bread: 2 pieces
- Oakleaf Lettuce: 50 g
- Ground black pepper: to taste
- Salt: to taste
2
Knead the minced meat and shape into small patties. Coat in flour.
- Wheat flour: 0.5 glass
3
Fry in sunflower oil on both sides until cooked.
- Sunflower oil: to taste