Fish cutlets with onions on a loaf of pollock

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   We start by defrosting the pollock fillet (if it is frozen). Then we take a slightly stale loaf and soak it in warm water or milk. Or if you have fresh pumpkin or zucchini on hand, replace the bread with these vegetables. After this, we wash the dill, cut off the stems, and chop finely.

2. STEP 2

   

   After the fillet has thawed, pass it through a meat grinder twice or grind it in a blender.

3. STEP 3

   

   Finely chop the onion, this is what I do, but you can also put the onion in a meat grinder. Then add dill and squeezed out pieces of bread to the processed pollock. Grind all these ingredients and transfer the resulting mass to a large bowl. Now wash the chicken eggs and break them into the mixture, add salt and pepper to taste, and mix the minced meat for our fish cutlets.

4. STEP 4

   

   When the minced meat has reached the same consistency, separate small pieces from it and form them into round fish cutlets of the same size, roll the cutlets in flour mixed half with starch.

5. STEP 5

   

   Now put a frying pan with oil on medium heat and, when it warms up, lay out the pollock cutlets. Fry pollock fish cutlets for 5-10 minutes on each side.

6. STEP 6

   

   Yes, what I want to say is that you don’t have to make these cutlets from pollock, you can take fillets of almost any other fish, for example:  salmon, cod, tuna, trout, pike, salmon or halibut, the only thing you need to remember is that there are fatty fish varieties and lean ones . Accordingly, we either mix them or add a little vegetable oil to the lean varieties.