Minced fish in a frying pan

What to cook from minced fish? Of course, delicious fish cutlets according to the classic recipe!

In general, you can cook cutlets from any kind of fish. The basic ingredients can be supplemented with your favorite spices or vegetables, and frying, baking or steaming will satisfy the needs not only for delicious, but also for dietary nutrition. But today we will talk about cooking in a frying pan.

For the preparation of basic fish cutlets, we take a budget and affordable pollock fish. Most often, this variety is sold without scales and insides, which greatly facilitates the preparation process. We separate the fillets by cutting the carcass along the ridge, and remove the skin.

Minced fish is prepared by double grinding, which provides not only additional tenderness, but also grinding of bones. If desired, you can buy ready-made minced meat in the store - sometimes it is found in fish departments.

We tear the loaf into small pieces and soak it in milk. Peel the onion and carrot, wash and cut into small pieces. Onions can be finely chopped with a knife or passed through a meat grinder during the second grinding of minced fish. Grate the carrots on a fine grater. We add vegetables to the fish, we also send the soaked bread there. We drive an egg into the mixture, add salt, ground pepper and knead the minced meat with our hands - so it will turn out more tender and homogeneous.

If there is time, we send the minced meat to the refrigerator for 30 minutes. When cooled, it will be better molded and the cutlets will keep their shape.

Heat a frying pan with vegetable oil to a hot state. We form cutlets from cold minced meat with wet hands, roll them in breadcrumbs and spread them on a hot frying pan. Fry until golden brown and turn over to the other side. When the cutlets turn out to be equally appetizing and golden on both sides, we put them on a plate, complement them with any side dish and serve them to the table.

Bon appetit!