Today for lunch I have such delicious mackerel cutlets. Despite the fact that the mackerel itself is a dry fish, my cutlets are very juicy and incredibly tasty! Husband and daughter always ask for supplements))))
Ingredients:
mackerel
lemon
onion
carrot
eggs
sour cream
bread / loaf
milk
salt
spice
We need two mackerels. Gut the fish, cut into fillets and remove the skin. All of this is best done when the mackerel is about half thawed, so keep in mind. It is much more convenient to work with frozen mackerel.
So, sprinkle the mackerel fillets with lemon juice and put them in the refrigerator to marinate for one and a half to two hours.
Meanwhile, grate one medium-sized carrot on a coarse grater, cut one large onion into cubes. Fry vegetables in vegetable oil for a few minutes.
Then we take out the mackerel fillet, pass it through a meat grinder, and also scroll through the fried onions and carrots.
Add one slice of white bread or a loaf soaked in milk for 5 minutes. Put salt and spices to taste. From spices, I add only black ground pepper.
We drive in one egg, add 1-1.5 tablespoons of sour cream (mayonnaise is possible) and mix thoroughly. Minced meat is ready, you can make cutlets.
From two mackerels, I usually get 8-10 cutlets, depending on the size of the fish. Roll the cutlets in breadcrumbs or just in flour and fry in vegetable oil.
Mackerel cutlets are fried for 5-7 minutes on each side. They can also be baked in the oven, it turns out very tasty too. Serve cutlets with any side dish and vegetable salad. Bon appetit, friends!
Read also: Pink salmon in soy sauce in a pan. It turns out juicy and tasty
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