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Fish cutlets from river fish

River Fish Cutlets

Wonderful, made from everyday ingredients, great for dinner! Want juicy, incredibly tasty fish cutlets made from river fish? Then this recipe is for you! You can use store-bought ground fish or grind it yourself in a meat grinder or blender.

Maria

Recipe author

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Composition / ingredients

Servings:

Ground fish (river fish)

450

Lard

Potato

Egg

Semolina

Vegetable oil

Butter

Dry spices (for fish)

Ground black pepper

Salt

Breadcrumbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 27 % 8 g

Carbohydrates 33 % 10 g

157 kcal

GI: 30 / 30 / 40

Cooking method

Step 1:

How do you make river fish cutlets? Gather the ingredients for the cutlets. You can use any ground fish — pike, walleye, carp, and so on. Basically whatever river fish you like best, or whatever you managed to catch. I used ground meat from an ordinary store-bought pike. I cleaned the fish first, removed the large and small bones, and ground the fillet in a blender. You can use a meat grinder instead.
Step 2:

An onion is usually added to keep the cutlets juicy. I don't eat onions, so I swapped it for a potato and a small piece of lard. By the way, lard is very often added to fish cutlets. Peel the potato and cut it into small cubes. Cut the lard into small cubes too.
Step 3:

Put the potato and lard in a blender and grind them.
Step 4:

In a bowl, combine the ground fish, potato, lard, egg, and semolina. Add the spices. Be careful with the spices. If you use a ready-made spice blend, always read the ingredient list on the package. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.
Step 5:

Knead everything well by hand for a few minutes. Let the mixture rest for 10 minutes so the semolina swells, then knead it thoroughly again. If it's still runny, add a little more semolina and let it rest again.
Step 6:

Shape the mixture into small cutlets and coat them all over in breadcrumbs.
Step 7:

Heat the vegetable oil and butter in a skillet, add the cutlets, and fry over medium heat on both sides until golden, about 7 minutes per side.
Step 8:

Transfer the finished cutlets to a plate and serve with any side dish you like. Enjoy!

Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot flavors is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some spices are especially easy to overdo — chili pepper, for instance.
This was my first time adding potato and lard to fish cutlets, and I can say with full confidence that it's delicious. No — better than that — really, really tasty!