Fish cutlets from fish with rice

Step-by-step cooking

1. Step 1:

   

   Fish fillet for this recipe is absolutely suitable for any: sea or river fish, red or white - it does not matter. I chose the cod fillet. Rinse the fillet under running water and let it drain. You can use paper towels to get the fillets wet. Pass the fish through a meat grinder through a grate with the smallest holes. It's even better to do it twice to make sure that not a single bone gets caught in the finished cutlets.

2. Step 2:

   

   Pre-boiled until cooked and already cooled rice, add to a bowl of minced meat. Rice is better to take kruglozerny. It is more boiled and will be less noticeable in ready-made cutlets.

3. Step 3:

   

   Wash the chicken egg under running water and drive it into a bowl. Season the minced meat with salt and pepper to taste. Half a teaspoon of salt was enough for me, but someone may need a little more or a little less.

4. Step 4:

   

   For a long time and successfully, instead of the crumb of white bread, I add breadcrumbs to the cutlets. There is no difference in taste for me, and if you have always used bread, then try to replace it with breadcrumbs this time! But if the choice is still made in favor of bread, then you will need a crumb (without a crust) of two slices of a standard loaf.

6. Step 5:

   

   Rinse fresh herbs under running water and shake off excess liquid. Greens will suit your favorite. I chose dill and parsley. Fresh greens will enliven the appearance and add flavor to the cutlets.

7. Step 6:

   

   It remains only to mix the minced meat thoroughly until smooth and form cutlets. Minced meat should not turn out watery! Otherwise, the cutlets will fall apart when roasting. If the minced meat is too thin, add a little flour or more breadcrumbs. So that my hands don't smell like fish later, I always use disposable gloves to sculpt cutlets. It's very convenient!

8. Step 7:

   

   Heat a non-stick frying pan over high heat. Pour in the sunflower oil and warm it up well. After that, you can spread the cutlets to fry. Fry over medium heat until golden brown. This is something about five minutes, but everyone will have it differently due to the individual characteristics of the cooktops and the pans themselves.

9. Step 8:

   

   This time, the cutlets did not want to turn over in any way and constantly stuck to the pan! Perhaps my minced meat was a little thin. But in the end, everything worked out. The main thing is to wait until the crust grabs, and then you can turn it over. On the second side, fry for about five more minutes. Then you can turn it over again and bring it to readiness, constantly checking that the cutlets do not burn.