Fish cutlets from river fish

Step-by-step cooking

1. Step 1:

   

   How to make cutlets from river fish? Prepare the necessary ingredients for the cutlets. You can take any minced fish - from pike, pike perch, carp, etc. In general, from the river fish that you like more, well, or from the one that you were able to catch. I had minced meat from an ordinary store-bought pike. I pre-cut the fish, removed large and small bones and rolled the resulting pulp in a blender. You can use a meat grinder instead of a blender.

2. Step 2:

   

   To give juiciness to cutlets, an onion is usually used. I don't eat onions, so I replaced it with a potato and a small piece of bacon. By the way, lard is often added to fish cutlets. Peel the potatoes and cut into small cubes. Cut the fat into small cubes as well.

3. Step 3:

   

   Put potatoes and lard in a blender bowl and chop.

4. Step 4:

   

   Put the minced fish, potatoes, bacon, egg, semolina in a bowl. Add spices. Be careful with spices. If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

6. Step 5:

   

   Knead everything thoroughly with your hands for a few minutes. Let the minced meat stand for 10 minutes so that the semolina swells and knead the mass thoroughly again. If the minced meat remains runny, add a little more semolina and also let it brew.

7. Step 6:

   

   From the resulting minced meat, form small cutlets and pan them in breadcrumbs from all sides.

8. Step 7:

   

   Heat the vegetable and butter in a frying pan, put the cutlets and fry on medium heat on both sides until golden brown for about 7 minutes on each side.

9. Step 8:

   

   Put the finished cutlets on a plate and serve them to the table with any side dish. Bon appetit!