Pike-perch cutlets
Description
The dish is prepared without unnecessary complications. Our neighbor from the staircase is an avid fisherman, so from time to time he treats us to fresh catch. Quite often he brings us pike-perch. While searching for a suitable pike-perch recipe, I came across this one, tried it—and it turned out very tasty. So if you're facing the same task of cooking pike-perch, I recommend taking up this recipe and trying to make pike-perch patties. Good luck! The dish is ready to be served.
Instructions
- 1
Step 1
First, thoroughly wash the fish. On my photo there is pike-perch and ide, but the original recipe calls for pike-perch only.
- 2
Step 2
We gut the fish, remove the backbone and bones, and use only the fillet part. However, very thin bones can be left in—they will be ground up anyway later.
- 3
Step 3
Rinse the fillet once again. Clean the fat from the skin.
- 4
Step 4
We pass the fat and fish fillet through a meat grinder. To the resulting mince, we add salt, pepper, soaked bread, and one egg. We mix everything thoroughly—this will be our cutlet mince.
- 5
Step 5
Form small patties from the resulting mince.
- 6
Step 6
Fry the cutlets on both sides in vegetable oil until a golden crust forms. Serve with your favorite side dish. Ready!