Fish and squid cutlets
4 servings
30 minutes
Fish and squid cutlets are a tender and juicy dish that combines marine notes with classic European traditions. It likely originated from the desire to diversify the fish menu by adding the texture and mild flavor of squid. Squid and sea bass are minced with onion and bread, creating an airy, aromatic mixture enriched with spices. Fried in a crispy coating and soaked in butter, the cutlets have a rich, harmonious taste with subtle sweet hints of seafood. They are perfect as a main dish complemented by a side of fresh vegetables or creamy mashed potatoes. A great choice for seafood lovers who appreciate sophistication and culinary experiments.
1
Boil the squid in salted water for 3 minutes, remove, dry, and pass through a meat grinder with the fillet of perch, onion, and onion previously soaked in milk. Add an egg, salt, pepper and mix.
- Squid: 300 g
- Onion: 2 heads
- Sea perch fillet: 200 g
- White bread: 80 g
- Milk: 0.5 glass
- Chicken egg: 1 piece
- Ground black pepper: to taste
- Salt: to taste
2
Shape the patties, coat them in breadcrumbs, fry in vegetable oil, and then heat under a lid or in the oven.
- Breadcrumbs: 3 tablespoons
- Vegetable oil: 2 tablespoons
3
Pour melted butter when serving.
- Butter: 2 tablespoons