Fish cutlets - tender, juicy and very tasty

Kitchen appliances and utensils: cutting board, kitchen scales and other measuring accessories, a sharp knife, a grater with large teeth, a large-diameter frying pan, a wooden spatula, several deep bowls, a meat grinder or food processor, a pan.

Ingredients

Step cooking

Prepare the products

1. We take out 600 g of fish fillet from the refrigerator and defrost it. Thawed fish is thoroughly washed with running cold water, then wiped with paper towels, removing excess moisture. Check the prepared fillet for bones, and then cut into small pieces. Two onions are peeled, then washed and cut into thin quarters.
   
2. Cut the peel from two carrots, after washing them and rub on a coarse grater.
   
3. In a deep dish we put three slices of white bread, previously broken into small pieces. Pour 100 ml of milk on top of the bread, and then lightly stir the ingredients with clean hands. Leave the bread in this form for at least 7-10 minutes, so that it is properly softened.
   
4. Thoroughly wash a bunch of dill, then dry it with a paper towel and finely chop with a sharp knife.
   

Cook the roast

1. We send the pan to a medium heat and pour about 20 ml of vegetable oil into it. As soon as the oil warms up, dip the chopped onion into it and fry it until soft and a golden hue appears.
   
2. Add the chopped carrots there, stir everything well. Fry the ingredients until the carrots are soft. Approximately it will take about 3-5 minutes. Remove the frying from the heat and let it cool to room temperature.
   

Cook the minced meat

1. Squeeze softened bread, getting rid of excess milk. In a meat grinder, one by one we put a piece of fillet, pressed bread, a couple of tablespoons of frying. In a similar way, we twist all the components.
   
2. In the resulting mince, add chopped dill, break one egg, and then salt and pepper to taste.
   
3. Mix the minced meat thoroughly with clean hands until a homogeneous consistency is obtained. We carefully beat the ready-made meat, collecting it in the hand and throwing it from a short distance back into the bowl. This is necessary so that the cutlets are dense, and do not fall apart when frying.
   

We form cutlets

1. We wet our hands a little in cold water to make cutlets easier. We chop off a small piece from the minced meat and form a medium cake. Pour breadcrumbs into a separate container.
   
2. Roll the cutlet into breading and lay it on a chopping board, which is pre-sprinkled with breadcrumbs.
   
3. Similarly, we form all the cutlets.
   

Fry cutlets

1. Pour refined oil into a large diameter pan. As soon as the oil warms up well, we put several fish products on it.
   
2. We fry the meatballs on medium heat on both sides until a light golden color appears.
   

The final stage

1. We put the finished fish cakes in a small pan.Pour hot boiled water to the bottom of the pan so that the liquid only slightly covers the bottom.
   
2. We close the pan with a lid and send it to a low fire. From the moment the liquid boils, we boil the products for about 2-3 minutes.
   

Video recipe

The presented video demonstrates how to cook fried and slightly steamed fish patties with your own hands.

Other cutlet recipes