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Fresh fish cutlets

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

6 servings
50 min your 40 min

These fish cutlets are prepared from a minimum of products. Hearty, dense cutlets will especially appeal to those who like fish, but do not like to choose bones.

Walleye fillet - 400-600 g, or pike fillet - 400-600 g, or sea fish fillet - 400-600 g, stale white bread - 50-70 g, Water - 0.5 cups, Salt - 0.5 teaspoons, ground black pepper - 0.25 teaspoons, breadcrumbs - 2-4 tbsp. spoons, butter - 2 tbsp. spoons

Prepare products for fresh fish cutlets.

How to make fresh fish cutlets: Break the bread into pieces and pour water (you can pour milk). Instead of bread, you can use potatoes. In this case, it needs to be cleaned, boiled, mash and cooled.

Cut the fish, remove all bones and skin.

Pass the obtained pulp through a meat grinder.

Then add white stale bread soaked in cold water or milk (or mashed cooked cold potatoes), salt, ground pepper, mix all this, pass it again through a meat grinder. Mix thoroughly.

Cut cutlets from the cooked fish mass, roll them in crumbs.

Melt 1 tbsp. spoonful of butter. Put the cutlets on a preheated pan with butter and fry on both sides until a ruddy crust forms. First, fry over a medium heat for 3 minutes on one side.

Then turn the cutlets over and fry for another 3 minutes on the other side.

Then cover the pan with cutlets, loosen the heat and fry fresh fish cutlets for another 5-7 minutes (or put in the oven).

Enjoy your meal!Fresh fish patties can be served with fried or boiled potatoes, porridge, pasta, stewed cabbage, cucumbers, tomatoes, and vinaigrette and green salad.