Bull cutlets
4 servings
60 minutes
Bullhead cutlets are a unique dish originating from Odessa cuisine, reflecting the richness of the coastal region. Historically, it emerged as a way to utilize small fish, transforming them into tender and aromatic cutlets. The delicate flavor of bullheads, complemented by herbs and fried onions, makes the cutlets juicy and rich. The small bones left after processing give the cutlets a special texture, while white bread soaked in milk adds softness. Fried to a golden crust, they pair wonderfully with mashed potatoes or fresh vegetables. This is not just a treat but a true Odessa gastronomic find that conveys the spirit of the seaside and the traditions of fish preparation.
1
Prepare all the ingredients.
2
Pour milk over the white bread and let it soak.
- White bread: 100 g
- Milk: 100 ml
3
Chop the onion into small cubes.
- Onion: 1 head
4
Fry the onion in vegetable oil until golden brown.
- Onion: 1 head
- Vegetable oil: 90 ml
5
Finely chop all the greens.
- Parsley: 20 g
- Dill: 20 g
- Cilantro: 20 g
6
Remove the heads and spines with large bones from the bulls.
- Goby fish: 800 g
7
Grind the bull fillet along with the small bones through a meat grinder with a fine mesh.
- Goby fish: 800 g
8
Add fried onions, herbs, soaked bread, salt, and pepper to the minced meat. Mix the mince and beat it well.
- Onion: 1 head
- Parsley: 20 g
- Dill: 20 g
- Cilantro: 20 g
- White bread: 100 g
- Salt: to taste
- Ground black pepper: to taste
9
Shape the patties, coat them in breadcrumbs, and fry in vegetable oil on both sides until golden brown.
- Vegetable oil: 90 ml
10
Serve beef cutlets with your favorite side dish, such as mashed potatoes.