Any fish will do. The whole secret of juiciness is in additional additives and how to prepare them. If everything is done according to the instructions, then the fishcakes will really be juicy and lush.
No dryness or unpleasant odor!
Ingredients:
1 kg of fish (low-bone carcasses)
3 large onions
2-3 sprigs of dill
2 slices of white bread (baguette or loaf - not a loaf!)
150 ml milk or 100 ml cream
2 eggs
1 hour l. salt without top
50 gr. butter
1 hour l. ground black pepper or fish seasoning
1 hour l. lemon salt or 1 tbsp. l. grated frozen lemon with zest
breadcrumbs
vegetable oil for frying
How to cook:
1. Clean the fish, remove the gills, entrails, fins and heads. Cut gently lengthwise into two halves. Remove the ridge and all large bones. It is advisable to remove the skin if possible.
2. Pass the fish fillet through a meat grinder with 2 onions. This must be done twice. Pour lemon juice into minced meat or add nthnq lemon. Mix.
3. Peel the third onion, chop finely and fry until golden brown in vegetable oil. Pour the cooled onion together with the small into the minced meat, chop the dill here. Mix. You can do it without dill.
3. Crumble a baguette or crust with your hands into a bowl and pour milk or cream for literally 2 minutes. Then, without wringing out, put everything to the minced meat. Season with salt and pepper.
4. Separate the white from the eggs and beat like a meringue until dense. Beat the yolks separately with a fork.
5. First add the yolks to the minced meat, mix. Then also gently whites and mix again with your hands.
Important! If the minced meat seems thin, then you can add 1 tbsp. l. semolina or oatmeal. No flour! Otherwise, the cutlets will resemble bread cutlets and become very dry.
Put the resulting mass in the refrigerator for 20-30 minutes.
6. Get the butter out of the cold in advance, you need it soft and plastic.
7. Remove the minced meat from the refrigerator and put the butter in it. Stir with your hands and immediately start forming patties.
8. Dip the cutlets in breadcrumbs or flour and fry for 5 minutes on each side in vegetable oil until a good crust appears.
9. Then reduce heat, cover the pan with a lid and cook the cutlets for another 6-8 minutes.
Done!
Bon Appetit!
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Thanks for reading to the end!