Pollock cutlets in a frying pan

Step-by-step cooking

1. Step 1:

   

   I chose skinless pollock fillet for cooking cutlets. It needs to be defrosted, washed under running water and dipped in paper towels so that excess moisture does not get into the minced meat, otherwise the cutlets will fall apart during roasting.

2. Step 2:

   

   Mince the pollock through the grate with the smallest holes. It is advisable to do this twice to make sure that there are no bones in the minced meat.

3. Step 3:

   

   Wash the potatoes under running water, carefully rubbing the peel with a brush. Peel the potatoes with a vegetable peeler or a small sharp knife. Cut the tuber into pieces and pass through a meat grinder.

4. Step 4:

   

   Wash the chicken egg under running water and drive it into the stuffing. Add salt and dried herbs to taste. They can be replaced with finely chopped fresh parsley or dill. This will add even more flavor and aroma to the cutlets.

6. Step 5:

   

   With a spoon, mix the minced meat until smooth. Fish from all manufacturers are of different quality, so the minced meat may turn out watery. It shouldn't be like this. To fix this, simply add a couple of tablespoons of wheat flour of any grade to the minced meat.

7. Step 6:

   

   Form small patties and fry them in sunflower oil in a non-stick frying pan. Fry over medium heat for about five to seven minutes until golden brown. The roasting time will depend on the individual characteristics of the hob and the frying pan used.

8. Step 7:

   

   And then turn the cutlets over to the other side with a cooking spatula. And fry again until golden brown. Periodically check whether the cutlets do not burn.