Fish cutlets. This recipe is an example of the fact that you can cook delicious cutlets from any fish, even from the most inexpensive one, today I have pollock. It is also very tasty obtained from red fish, such as pink salmon.
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Recipe:
fish fillet (pollock, pink salmon or others) -1kg
eggs - 3pcs
salt -1 tsp
black pepper - to taste
bread -200g
milk -200ml
mayonnaise - 3 tbsp.
sour cream or cream -300g
COOKING METHOD
We defrost pollock, separate the fillet, cut it into small cubes, you can take a ready-made fillet.
I have 1 kg of pollock fillet, 2 large onions by weight, I have 300 grams, cut into cubes and chop with a knife.
Pour 200 grams of bread with milk and let it swell, squeeze and add to the fish with onions. We break 3 eggs, add 3 tbsp. mayonnaise or sour cream. Add a teaspoon of incomplete salt, black pepper, mix, if the minced meat turns out to be dry, you can add milk in which the bread was soaked.
We form cutlets, I have a weight of 80 grams.
We take a frying pan, pour vegetable oil, heat it up, put the cutlets and fry on both sides until golden brown over high heat, you do not need to bring it to readiness.
We fry all the cutlets in this way.
We take a large frying pan or cauldron, I take a pan with a non-stick coating.
We put cutlets, pour 300 ml of sour cream or cream, I have cream today. We simmer cutlets over low heat until cooked for 20-30 minutes, focus on readiness.
You can see the details and preparation details in my short video below:
I recommend watching fish cakes in Japanese
canned meatballs
from pink salmon with cottage cheese
fish meatballs