River fish cutlets

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make cutlets from river fish? Prepare the necessary ingredients for the cutlets. You can use any minced fish - from pike, pike perch, carp, etc. In general, from the river fish that you like best, or from the one you were able to catch. I used minced meat from ordinary store pike. I first cut the fish, removed large and small bones and swirled the resulting pulp in a blender. You can use a meat grinder instead of a blender.

2. STEP 2

   

   To add juiciness to cutlets, an onion is usually used. I don’t eat onions, so I replaced them with potatoes and a small piece of lard. By the way, lard is often added to fish cutlets. Peel the potatoes and cut into small cubes. Also cut the lard into small cubes.

3. STEP 3

   

   Place potatoes and lard in a blender bowl and grind.

4. STEP 4

   

   Place minced fish, potatoes, lard, egg, semolina in a bowl. Add spices. Be careful with spices. If you use ready-made spice mixtures, be sure to read the ingredients on the package. Often such mixtures already contain salt, take this into account, otherwise you risk oversalting the dish.

5. STEP 5

   

   Knead everything thoroughly with your hands for several minutes. Let the minced meat stand for 10 minutes so that the semolina swells and knead the mass thoroughly again. If the minced meat remains liquid, add a little more semolina and let it brew.

6. STEP 6

   

   Form small cutlets from the resulting minced meat and bread them in breadcrumbs on all sides.

7. STEP 7

   

   Heat the vegetable oil and butter in a frying pan, place the cutlets and fry over medium heat on both sides until golden brown, about 7 minutes on each side.

8. STEP 8

   

   Transfer the finished cutlets to a plate and serve with any side dish. Bon appetit!

Comments on the recipe

Natalia M

30.09.2023

4.5

The cutlets turned out delicious) I took the fillet of our river crucian carp, it had been frozen since spring. I prefer to remove the skin, so the cutlets turn out more tender and softer. I was afraid to add lard to the minced meat, so I doubled the portion of butter. I grated the potatoes on a fine grater. With the addition of butter, the cutlets became much tastier and more tender, it’s a pity I only found out about this. But it’s always nice to learn something new) I like adding potatoes to any cutlets, this is just my version! The cutlets form well and do not stick to the pan. After frying, I put the cutlets in a fireproof form and kept them in a preheated oven for about 20 minutes. The cutlets turned out tender, soft, juicy, and tasty. Thanks for the recipe!

Snowflake

30.09.2023

4.6

Delicious and healthy food! Thank you Instead, my way...

Vladimir29

30.09.2023

4.5

So, I took what I had... grayling. I didn’t add lard, the rest was according to the recipe. I'll try it tonight! It must be super.... There is no dish that doesn't taste good and contains grayling!!!