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Pollock or squid cutlets

Cooking recipes / Second-course recipes / Cutlets / Fish cutlets

6 servings
1 hour your 1 hour

It is not necessary to use very expensive fish to make fish cutlets. Pollock or squid fish patties will also turn out to be very tasty.

Pollock fillet - 400 g, or squid fillet - 400 g, Onions - 1 pc., Stale bread - 50 g, Milk - 0.25 glasses, or Water - 0.25 glasses, Eggs - 2-3, Potatoes (optional) - 50-70 g, Butter (optional) - 40-50 g, Salt - 1-2 pinches, Ground black pepper - 1-2 pinches, Breadcrumbs - 5-8 tbsp. spoons, Flour (optional) - 5-6 tbsp. spoons

Prepare products for pollock fish cutlets.

How to make pollock fish patties: Cut the crusts from the bread.

Break into pieces and soak in milk or water.

Cut the fillet into pieces.

Grind or grind with processor.

Peel the onions, cut and add to the fillet.

Squeeze the bread and add to the fillet too. Skinless pollock fillet (or squid fillet peeled), peel-free onion and white bread soaked in milk or water, pass through a meat grinder (or grind using a blender).

If potatoes are to be used, they must be peeled, washed and grated.

To make pollock fish patties softer and juicier, grated potatoes and creamy butterLodge can be added to the mince.

Add salt, pepper, egg and beat the mass well.

Lightly beat the remaining eggs. Put crumbs and, if used, flour in flat plates.

Spoon to form small round cutlets from minced meat. Roll in flour.

Use a spoon (very tender cutlets) to dip in the egg.

Breading. them in crackers

Heat 1. 5 tbsp. spoons of vegetable oil. Lay out the cutlets. Fry pollock fish patties in a preheated pan with oil until golden crust (5 minutes over medium heat) forms.

Then turn the cutlets and fry pollock fish cutlets for another 3 minutes. You can cover and put out over low heat for 5-7 minutes.

Serving pollock fish patties is best with mashed potatoes and sour cream sauce, sprinkling the dish with herbs.