White cupid cutlets

What is not cooked from fish! And soups, and salads, and snacks, and second hot dishes. One of these dishes is fish cutlets. They turn out fragrant, juicy, tender, with a crispy crust. White cupid is great for cooking them. Its meat is white, has no foreign river smell. Fish for cutlets should be passed through a meat grinder so that the minced meat is as homogeneous as possible. Such fish cutlets can be given to children without fear.

1. In order to cook the cutlets, you need to prepare the fish: clean, free from bones. So, the white cupid is washed under running water, cleaned of scales. We cut off the head, fins and tail. We cut the abdomen, clean out the insides.

2. Since this fish does not contain many small bones, it is enough to simply remove the ridge with the rib bones. The prepared fillet is cut arbitrarily, then passed through a meat grinder.

3. Peel the onion, pass it through a meat grinder after the fish. It can also be crushed with a blender.

4. Put white bread (crumb) in a bowl, pour milk. Leave for 5 minutes, then squeeze. We spread the bread in minced meat.

5. Here we also break the chicken egg, salt and pepper. Mix the minced meat thoroughly until smooth. Wet hands form cutlets.

6. Pour breadcrumbs into a plate. Breading cutlets in them.

7. Pour refined vegetable oil into the frying pan, fry the cutlets on both sides until a beautiful golden crust forms.

We serve the cutlets on the table with a side dish or with sauce.

Bon appetit!