There are many ways to make tender and juicy cutlets from this fish, but they all involve adding fresh lard or a good chunk of butter in one way or another. Of course it works, but it doesn't work for everyone.
How to make juicy pollock cutlets without such additives? Write down the recipe.
Ingredients:
1 kg of fresh pollock
2 large onions
1 glass of milk (better than cream)
a slice of white bread
egg
3 tbsp. l. semolina
small squash or potato
1 hour l. grated lemon with peel and pulp
salt
pepper
flour for breading or crackers (without them)
vegetable oil for frying
How to cook:
1. Cut the fish into fillets and mince twice.
2. Pour the minced fish warm! milk or cream, crumble the bread into it, mix and leave for 20-30 minutes.
3. Peel and chop one onion in a blender or in a meat grinder. Cut the second into small thin cubes. Ideally, it should be fried, but if there is no time, you can add it to the minced meat.
4. Combine minced fish in milk with onions in a bowl, add semolina, lemon, salt and pepper to taste. Give the semolina 5-10 minutes so that it begins to swell.
5. For juiciness, finely grated zucchini or potatoes are added to these cutlets. The first option is better. And an egg.
6. Knead the minced fish, even slightly beat it into a bowl and start forming round patties with your hands soaked in water.
7. If desired, breaded the cutlets in flour or breadcrumbs and fry for 3-5 minutes on each side in oil. By the way, they keep their shape perfectly when cooking in a double boiler and bake well in the oven.
If desired, greens, garlic or cheese are added to the minced meat.
Bon Appetit!
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