Pelengas fish cutlets

6 servings

40 minutes

Fish cakes made from pike perch are a delicious and tender dish of Russian cuisine that delights with its simplicity and rich flavor. The history of such cutlets goes back centuries when fish was used as an accessible source of protein, especially in regions rich in water resources. Pike perch, due to its dense structure, is perfect for cutlets – they turn out juicy inside and crispy outside. Spices and onions add depth to the flavor, while the breading gives an appetizing crust. These cutlets can be served with mashed potatoes, fresh vegetables, or a light sauce. They pair wonderfully with homemade side dishes and favorite Russian seasonings. A great option for a family dinner or cozy lunch.

Energy value per serving

• Calories: 457
• Proteins: 58.9g
• Fats: 18.3g
• Carbohydrates: 37g

Ingredients

• Pelengas fillet: 1.7 kg
• Water: 300 ml
• Loaf: 400 g
• Onion: 170 g
• Salt: to taste
• Chicken egg: 2 pc
• Ground black pepper: to taste
• Sunflower oil: to taste
• Breadcrumbs: to taste

Cooking steps

1. We separate the fillet of the pike perch from the fish body and cut it into pieces.

   Required ingredients:

   • Pelengas fillet: 1.7 kg

2. Soak the sliced loaf for 10–15 minutes and clean the onion.

   Required ingredients:

   • Loaf: 400 g
   • Onion: 170 g

3. Then we grind everything in a meat grinder (we squeeze the loaf beforehand).

   Required ingredients:

   • Loaf: 400 g

4. Mix the minced meat well, adding eggs, salt, and pepper to taste.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

5. We coat it in breadcrumbs.

   Required ingredients:

   • Breadcrumbs:  to taste

6. When frying, pour a small amount of sunflower oil into the pan.

   Required ingredients:

   • Sunflower oil:  to taste

7. Fry and serve at the table.