Fish cutlets with oat crumbs
2 servings
35 minutes
Fish patties with oat crumbs are a harmony of tenderness and crispy texture. This recipe originates from Russian cuisine, where the skill of cooking fish combines with the tradition of using healthy grains. Smoked haddock gives the patties a deep, rich flavor that complements the softness of potatoes and the delicacy of green onions. Oat crumbs serve as an unusual coating, creating an appetizing golden crust, while tartar sauce adds a tangy note. It is best to serve such patties with a green salad and light sauces to highlight their tenderness. This dish is suitable for both a cozy family dinner and a festive table, surprising guests with its unusual combination of textures and flavors.
1
First, boil the potatoes in water, adding a little sunflower oil; the potatoes should cook for about 15 minutes until fully done.
- Potato: 400 g
- Sunflower oil: 2 tablespoons
2
Once the potatoes are boiled, drain the water and transfer them to a separate plate. Place the fish in the microwave, add a little water, and cover with plastic wrap; heat it slightly.
- Smoked Haddock: 175 g
3
Then boil the fish for 2-3 minutes until you realize it can be sprinkled with oatmeal. Carefully remove the skin and add potatoes to the fish.
- Oats: 85 g
- Potato: 400 g
4
Mix 2 tablespoons of tartar sauce with green onions; if you have spices, great - use them.
- Tartar sauce: 4 tablespoons
- Green onions: 2 pieces
5
You need to process the oats by grinding them a bit in a food processor or blender to make crumbs for sprinkling on the cutlets.
6
Dip the fish in egg, then in oatmeal crumbs, chill for 20 minutes to firm up the consistency, and place in the refrigerator.
- Chicken egg: 1 piece
- Oats: 85 g
7
Heat oil in a pan, fry the fish patties for 5 minutes on each side until a golden crust forms.
- Sunflower oil: 2 tablespoons
8
It is recommended to serve this dish with a green salad and a tasty sauce.