Never cooked fish cutlets? Believe me - it's easier than you think! It turns out very tasty from pike perch, pike or cod. You can just buy a hake, defrost it and grind it into minced meat. Here you can already choose what you like best!
Ingredients
- Minced fish - 600 g
- Chicken eggs - 2 pieces
- Onion - 1 piece
- White bread (without crust) – 100 g
- Milk (warm) – 100 ml
- Breadcrumbs - 80 g
- Ground black pepper - to taste
- Ground coriander - to taste
- Salt - to taste
- Vegetable oil (for frying) – 60 ml
Step-by-step cooking recipe
Crumble the bread into warm milk and leave for 10 minutes.
Peel the onion from the husk and finely chop.
Mix the minced fish with onion, eggs, salt, ground pepper and coriander.
Add the lightly pressed bread and mix the mass well.
Pour the breadcrumbs into a wide plate.
Form small cutlets of the same size with your hands.
Roll the cutlets in breadcrumbs, put them in a preheated frying pan with oil and fry until golden brown on both sides.
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