Odessa-style cutlets with a crispy crust: almost like Kiev, only from fish

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A very tender and juicy fish is hidden under the mouth-watering crunch. I don't know what they have in Odessa, but in the restaurant they were called that way.

Breadcrumbs
Breadcrumbs

The recipe was shared by the chef and master of all kinds of cutlets with 25 years of experience.
She definitely knows a lot about this! And now, thanks to her, we have a new dish on our table, which is not a shame to serve on a holiday.

So how to cook.

Breading in flour
Breading in flour

Ingredients:

0.5 kg of non-fatty fish fillets (hake, pollock, etc.)
50 gr. lard
100 g hard cheese
3 eggs
2 slices of wheat bread (not a loaf! only crust or toast)
50 ml milk
salt
ground black pepper
spices for fish
200 gr. flour
200 gr. bread crumbs
oil or fat for deep fat

Preparation:

1. Soak white bread without crusts in warm milk.
2. Defrost the fish fillet, but not completely. Cut into pieces. Together with the skin.
3. Pass the fish, bacon and bread through the smallest grid of the meat grinder.

4. Cut the cheese into rectangular cubes.

5. Add 1 egg to the minced fish, about 1 tsp. l. topless salt, the same amount of ground black pepper and seasonings for fish dishes.

6. Knead the minced meat well, you can beat it into a bowl, but this is not necessary.

7. Divide the minced meat into 4-5 pieces. They should be large enough, since Odessa cutlets are cooked large - almost from the palm of an adult.

8. Put a block of cheese inside each part of the minced meat, connect the edges and form a cutlet with patting movements.

Hands should be moistened with cold water or vegetable oil!

9. Breaded prepared fish cakes in flour, then dip in beaten eggs, then again in flour, eggs and then roll in breadcrumbs.

The last point can be skipped.

10. Heat a lot of vegetable oil or fat in a saucepan, in which to dip the cutlets and fry until golden brown.

11. Gently transfer the hot Odessa-style cutlets to a baking sheet and put in an oven preheated to 190 degrees for 10-15 minutes.

12. Transfer the finished cutlets to a serving plate and serve with your favorite side dish or salad.

It goes very well with boiled crumbly rice, tomato salad or even pickled cucumber.

Enjoy your meal!

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