These patties a miracle! Good garnish and hot and cold, as an appetizer. I recommend to cook!
Tip: fish cakes can be cooked virtually any fish that you like. But from the sea, they are juicy and tender.
Fish cutlets with tomato sauce
Ingredients:
Hake fillet - 500 g
Catfish fillet - 500 g
Onions - 1-2 pieces.
Vegetable oils - 30-40 g
Chicken egg - 1 pc.
Bun white - 100 g or 100 g semolina
Tomatoes grated - 0.5 l
Flour - how many will take
Salt - to taste
Pepper - to taste
Bay leaf - 1 pc.
Sugar - 1-2 tbsp. spoons
Preparation:
1. To defrost the fish and remove the excess liquid. Cut into small pieces.
2. Muffin soaked for 2-3 minutes in water and squeeze.
3. Peeled onions finely cut into cubes.
4. In a pan warm up 50 ml of vegetable oil and fried onion thereon (at moderate heat) for 2 minutes. Let cool.
5. Tomatoes parboiled and put immediately into cold water. Purify the skin and rub the flesh is grated.
6. In a meat grinder miss the prepared fish, onions and vegetable oil, and a muffin. By adding stuffing egg semolina (if not used bun), salt, pepper.
The resulting stuffing mix well and put in the refrigerator for 60 minutes, with the addition if patties semolina.
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7. Form the patties with wet hands.
8. Each rolled in flour and lay on a heated pan with vegetable oil.
Fry on both sides until golden in moderate heat (about 2 minutes).
9. Fried cutlets we shift into the cauldron.
10. In a frying pan with oil residues pour grated tomatoes.
Bring to boiling, salt, pepper, sugar and add bay leaf. Stir.
11. Fill it with tomato sauce and meatballs put the stew on low heat, covered for 15 minutes.
Fish cutlets with tomato sauce ready.
Delicious with any side dish. It can be used as warm or chilled.
Bon Appetit!
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