Fish cutlets with semolina

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make fish cutlets with semolina? Prepare your food. Such cutlets can be prepared from almost any fish. I used frozen notothenia carcasses. Notothenia is quite bony, but this is not a problem for cutlets. Take a stale bun.

2. STEP 2

   

   Thaw the carcasses, remove scales and remove fins. To make the fish easier to clean, do not defrost it completely. Separate the fillet from the bones and cut it into pieces.

3. STEP 3

   

   Cut the onion into 4 parts, break the white bread or bun into pieces.

4. STEP 4

   

   Pass the prepared fish, onions and white bread together through a meat grinder. Set the grate on the meat grinder to the smallest setting so that the small bones are thoroughly ground.

5. STEP 5

   

   Add salt, spices, sour cream and egg to the minced fish.

6. STEP 6

   

   Knead the minced meat well until smooth.

7. STEP 7

   

   Add semolina to the minced fish.

8. STEP 8

   

   Mix everything thoroughly again.

9. STEP 9

   

   Form the minced fish into balls using a tablespoon. Place the minced fish balls on a large plate with breadcrumbs.

10. STEP 10

    

    Then coat each ball generously in breadcrumbs.

11. STEP 11

    

    Form the breaded balls into oblong patties.

12. STEP 12

    

    Place the formed cutlets in heated vegetable oil in a frying pan. Fry them over high heat until golden brown on one side, literally 2 minutes.

13. STEP 13

    

    Then turn the cutlets over to the other side and turn the heat to low.

14. STEP 14

    

    Cover the pan with fish cutlets with a lid.

15. STEP 15

    

    Cook the fish cutlets, covered, for another 10 minutes over low heat.

16. STEP 16

    

    Remove the finished fish cutlets from the pan.

17. STEP 17

    

    Serve the fish cutlets hot. Bon appetit!

Comments on the recipe

ELENKA

12.10.2023

5

I know a recipe for fish cutlets made from river fish with lard and semolina.

Natalia M

12.10.2023

4.6

Today I fried fish cutlets with semolina. True, there was no such exotic fish for me, but the recipe allows for the use of other types of fish. That’s why I cooked it from my usual carp). What was unusual for me in this recipe was the addition of sour cream and semolina. Sometimes I use oatmeal or breadcrumbs as a binding element. Semolina also thickens minced meat well, but it is advisable to let it swell for 10-15 minutes. In terms of quantity, I took less of it, guided by consistency. I took sour cream 25% fat, fresh without sourness. From spices I added paprika and vegetable seasoning. If the minced fish is not too liquid, then I advise you to soak the bun in water or milk, and then squeeze it well. I soaked it in drinking cream. My finished minced meat turned out thick, it was convenient to make cutlets from it. I decided to fry it in a wok pan. Of course, not enough cutlets fit on the bottom, but they are fried very well and the oil does not splatter. And the crust turned out so crispy and golden brown! At the same time, the cutlets inside are very juicy and soft! This combination reminded me of Kiev cutlets). Very tasty, yet adding new fillers makes fish cutlets more interesting!

alena•♫

12.10.2023

4.5

Fish cutlets with semolina, wow! Live and learn. I was interested in the recipe, my husband just brought the fish. I cut it into fillets and fried the cutlets. Lovely, so tender, juicy and delicious! Thank you very much for the recipe!

Fkaterina

12.10.2023

4.6

Thanks a lot! Mine really liked it. I never added sour cream. I did it a little differently; I didn’t add semolina, but rolled it and sealed it, juicy and tasty.

alex-bzk

12.10.2023

4.7

Thanks for the recipe. It was the basis for my recipe. A 1 kg pollock fillet was taken, 2 eggs were used, about 100 grams of lard was added, everything else was as indicated by the Author. Result 👍. My wife liked it and already ate it 😁