Fish cutlets with onions on a pollock loaf

Step-by-step cooking

1. Step 1:

   

   We start by defrosting the pollock fillet (if it is frozen). Then we take a slightly stale loaf and soak it in warm water or milk. Or if you have fresh pumpkin or zucchini on hand, we replace bread with these vegetables. After that, we wash the dill, cut off the stems from it, finely chop it.

2. Step 2:

   

   After the fillet has thawed, we pass it 2 times through a meat grinder or grind it in a blender.

3. Step 3:

   

   Finely chop the onion, this is what I do, but you can also skip the onion into the meat grinder. Then add dill and pressed pieces of bread to the processed pollock. We grind all these ingredients and transfer the resulting mass into a large bowl. Now wash the chicken eggs and break them into the mixture, add salt and pepper to taste, knead the minced meat for our fish cutlets.

5. Step 4:

   

   When the minced meat has become of the same consistency, we separate small pieces from it and form rounded fish cutlets of the same size from them, roll the cutlets in flour mixed half with starch.

6. Step 5:

   

   Now we put a frying pan with oil on medium heat and, when it warms up, spread the pollock cutlets. Fry the pollock fish cutlets for 5-10 minutes on each side.

7. Step 6:

   

   Yes, what I want to say is that it is not necessary to make these pollock cutlets, you can take fillets of almost any other fish, for example: salmon, cod, tuna, trout, pike, salmon or halibut, the only thing you need to remember is that there are fatty fish varieties and there are lean ones. Accordingly, we either mix them or add a little vegetable oil to the lean varieties.