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.
1
We separate the fillet of the pike perch from the fish body and cut it into pieces.
- So-iuy mullet (haarder) fillet: 1.7 kg
2
Soak the sliced loaf for 10–15 minutes and clean the onion.
- White loaf (baton): 400 g
- Onion: 170 g
3
Then we grind everything in a meat grinder (we squeeze the loaf beforehand).
- White loaf (baton): 400 g
4
Mix the minced meat well, adding eggs, salt, and pepper to taste.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
5
We coat it in breadcrumbs.
- Breadcrumbs: to taste
6
When frying, pour a small amount of sunflower oil into the pan.
- Sunflower oil: to taste
7
Fry and serve at the table.
