Fish cutlets
6 servings
40 minutes
Our fish cutlets are almost like grandma's. Bread crumb is responsible for the airiness, and cream is responsible for the delicate taste. You can make cutlets from pike or any other fish you like in the same way.
1
Prepare all the ingredients.
2
Soak the white bread crumb in milk and let it sit for 5-10 minutes.
- White bread: 120 g
- Milk: 150 ml
3
Chop the onion randomly and fry in vegetable oil until golden brown.
- Onion: 1 head
- Vegetable oil: 50 ml
4
Cut the cod fillet into large pieces.
- Cod fillet: 500 g
5
Pass the fish through the meat grinder, followed by onion and bread.
- Cod fillet: 500 g
- Onion: 1 head
- White bread: 120 g
6
Add an egg, cream, salt, and white pepper to the minced meat and mix well.
- Chicken egg: 1 piece
- Heavy (double) cream: 100 ml
- Salt: to taste
- Ground white pepper: to taste
7
Cover the meat mixture with plastic wrap and refrigerate for 30-40 minutes.
8
Shape the patties and coat them in flour.
- Wheat flour: 100 g
9
Fry the cutlets in vegetable oil on both sides until golden brown.
- Vegetable oil: 50 ml
10
Then transfer to a baking sheet and bake in an oven preheated to 180 degrees for 15 minutes.
11
Serve the fish patties hot.
