Pike cutlets with semolina

Description

The recipe won't take much time. If you're concerned that small bones might be felt in the finished cutlets—don't worry, they won't. Pass the fillet through the meat grinder several times, then grind it together with the pork fat. It's the pork fat that gives the cutlets their tenderness, while semolina and bread make them even softer. Adding bread is optional, as semolina handles this task perfectly, also serving instead of flour. Serve hot.

Instructions

1. 1

   Step 1

   So, clean the fish and separate the fillets from the backbone. Then grind the meat several times through a meat grinder. Add egg, semolina, milk, finely grated onion, and pork fat ground through the meat grinder. Without the fat, the cutlets won't be as juicy and tender. Add salt and spices to taste.

2. 2

   Step 2

   If you want to make the patties even softer and increase their quantity, add a bit of bread soaked in water instead of milk. Shape the patties and fry them in vegetable oil on both sides until golden brown.

3. 3

   Step 3

   When you flip the patties, you can cover the pan with a lid so that the patties steam a bit. While they're frying, you can prepare a side dish of porridge or mashed potatoes.

4. 4

   Step 4

   Can be served.