Main Page
Second course
Pollock cutlets in batter

Battered Pollock Cutlets ("Soviet" Style)

Tasty fish fillet with a crispy crust that's sure to become a favorite! These pollock cutlets are food from our recent past, and they carry a fitting name — "Soviet cutlets." You know how hard it was to find groceries in small towns back then, so people came up with recipes whose whole point was to make a dish that was both cheap and tasty. And it's true: these Soviet pollock cutlets are really good. No harm in making them today, too.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Pollock (whole, or pollock fillet)

Dry seasonings (fish seasoning)

Salt

Hard cheese (a firm cheese)

100

Garlic

Sour cream

Flour

Eggs

Water

White bread (stale)

150

Vegetable oil

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 14 g

Fats 29 % 7 g

Carbohydrates 13 % 3 g

139 kcal

GI: 0 / 67 / 33

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:
Step 10:

Step 10:
Step 11:

Step 11:
Step 12:

Step 12:
Step 13:

Step 13:
Step 14:

Step 14:
Step 15:

Step 15:
Step 16:

Step 16:

Clean the pollock, cut off the fins, and remove the backbone and the dark inner membranes. Lightly pound the fillets and sprinkle them with salt and seasoning. Grate the cheese and garlic on a fine grater, stir them into the sour cream, and mix well. Spread this mixture over the pollock fillets and roll them up into tight rolls. Trim the crusts off the stale bread and grate it into crumbs. Beat the eggs with a little water (about 1–2 eggshells' worth). Coat each rolled fillet first in flour, then in egg, then in the breadcrumbs. Then dip it in the egg once more and roll it in the crumbs again — this gives you a nice thick coating, like a batter. Now gently press the crumb-coated rolls flat on top to shape them like cutlets. Fry them in a generous amount of hot oil until they're covered in a crisp, golden crust. Serve with any side dish and some vegetable salads.