Zander dish - fish meatballs

River fish is perfect for a low-fat and delicious second! I really like river fish: both to eat and to cook. I have a special passion for pike perch, because I prefer low-fat fish. True, its cost does not differ from the use of my budget, which is why I do not buy it often and prefer either to bake or fry. But in the summer, my husband and friends brought a rich catch of this fish from fishing, and I decided at least once in my life to try a culinary recipe for food that I had long noticed with the name of a pike perch meatball. For lovers of dry river fish like me, I tell you how to cook this dish.

Valeria

Recipe author

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Composition / ingredients

servings:

Pike perch (fillet)

White bread

200

Milk

100

Onion

Butter

Eggs

Salt

to taste

Ground black pepper

to taste

Breadcrumbs

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 14 g

Fats 7 % 2 g

Carbohydrates 41 % 11 g

122 kcal

GI: 18 / 45 / 36

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Step 2:
Soak bread in milk
Step 3:
Rosemary fish fillet
Step 4:
To the fish to grind bread and onions
Step 5:
Knead the minced meat
Step 6:
Form and roll in breadcrumbs
Step 7:

To begin with, we take milk and thoroughly soak bread in it. Now the pre-washed pike perch fillet in cold water, together with onions and soaked bread, is passed through a meat grinder. Add egg, salt and pepper to taste to the resulting mass and mix everything thoroughly.
The resulting minced fish is divided into small-sized meatballs, rolled in breadcrumbs and fried in a frying pan with enough oil until a golden crust forms.
Before serving, pour melted butter on the table.