Red perch cutlets
Description
Red perch cutlets are a wonderful and delicious everyday dish. They can also become an unforgettable treat to diversify your holiday table. Serve red perch cutlets hot or warm with a side of fresh or stewed vegetables, pasta, or any grain.
Instructions
- 1
Step 1
1. Clean the red bream, removing the scales (they come off quite easily), cut open the belly, remove all the innards, and thoroughly rinse with water.
- 2
Step 2
2. Now cut off the head and fins, and remove the backbone along with all the bones. Place the obtained red perch fillet into a separate container. Use the heads, tails, and backbones to cook a fish broth (you will need it later).
- 3
Step 3
3. Pass the red perch fillet through a meat grinder several times. If you're concerned about the red perch having many bones, don't worry: during cooking, the bones will soften and become almost imperceptible.
- 4
Step 4
4. Pass the fat and onion through a meat grinder as well. Soak a piece of white bread in milk, squeeze out the excess liquid, and mash into a paste. Combine the fish mince with the onion, fat, bread, salt, spices, and egg, then mix thoroughly.
- 5
Step 5
5. Form small patties from the resulting fish mince and coat them in flour (or breadcrumbs, if desired).
- 6
Step 6
6. Fry the cutlets in heated vegetable oil over medium heat until golden brown, without covering with a lid.
- 7
Step 7
7. Pour fish broth (which I mentioned in step two) over the fried cutlets, enough to cover them by two-thirds. Cover with a lid and simmer for 8-10 minutes over very low heat. If all the cutlets don't fit in the pan, transfer them to a suitable thick-bottomed pot and simmer them there. Redfin croaker cutlets are ready!