Fish pancakes
7 servings
60 minutes
Fish pancakes are a delicate and aromatic dish of European cuisine, perfect for a light dinner or a hearty lunch. Their history traces back to traditional fish cutlets made in coastal regions of Europe. The tender hake fillet combined with fragrant herbs, onions, and soft dough made from flour and semolina gives these pancakes an amazing lightness. The crispy golden crust outside and juicy, soft texture inside make them incredibly appetizing. Pancakes can be served with a refreshing sour cream or lemon juice sauce, complemented by greens. They pair perfectly with potato or vegetable side dishes, creating a harmonious and balanced meal. The simplicity of preparation makes them accessible even for those just starting their culinary journey.
1
Thaw the fish and chop it in a blender.
- Hake fillet: 300 g
2
Add salt, pepper, and semolina, and let them soak together (instead of semolina, you can optionally add the soaked pulp of a couple of pieces of crustless white bread).
- Salt: pinch
- Ground black pepper: to taste
- Semolina: 1 tablespoon
3
Finely chop the onion and sauté, then add to the fish mixture.
- Onion: 1 head
4
Chop the greens and mix them into the mixture (you can optionally add dried marjoram, a little rosemary, or oregano).
- Chopped parsley: 1 tablespoon
- Dill: 1 tablespoon
5
Mix the egg well with the flour and pour the resulting dough over the fish filling.
- Chicken egg: 1 piece
- Wheat flour: 1 tablespoon
6
Mix everything well and place fish pancakes on a heated skillet with oil using a tablespoon, flattening them with a spoon. Fry on both sides until golden brown.
- Vegetable oil: 30 ml
7
You will get about 7-8 pancakes-cutlets. To make more, simply double the proportions.
