Lenten pike-perch cutlets
Description
The tastiest cutlets are made from freshly caught fish. Fresh fish has clear eyes, bright gills, and a smooth surface. You can use any herbs, but make sure they don't overpower the taste and aroma of the fish. Serve the cutlets with rice, potatoes, or vegetables as a side dish.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making lean pike-perch patties. If using a whole fish, cut off the fins and remove the scales and innards. Then fillet the pike-perch.
- 2
Step 2
Wash and dry the fillet, then remove all bones.
- 3
Step 3
Pass the fillet twice through a meat grinder with a fine grid.
- 4
Step 4
Finely chop the herbs and add them to the bowl with the fish mince.
- 5
Step 5
Chop the onion and add it to the bowl.
- 6
Step 6
Peel and wash the potatoes. Grate the potatoes on a medium grater, squeeze out the moisture, and add to the fish mince.
- 7
Step 7
Season everything with salt and pepper, mix well, and beat the fish mince.
- 8
Step 8
Divide the minced meat into equal portions, shape into patties with wet hands, and coat them in breadcrumbs.
- 9
Step 9
Pour vegetable oil into a frying pan and heat over medium heat. Place the patties in the pan, reduce the heat to low, and cook until golden brown on both sides, about 7-10 minutes per side. Remove from heat and serve.
- 10
Step 10
Serve at the table.