Fish patties from perch
Description
The recipe won't take much time. Fish patties are prepared using the same method as meat patties. You can use any type of fish; in this case, it's river perch. The flesh of this perch is not very fatty, so I recommend adding mayonnaise, sour cream, or cheese (hard or processed) to the fish mixture. Fish patties make an excellent addition to a main side dish of porridge, potatoes, or vegetables. They can also be eaten as sandwiches, placing one or two patties on a slice of bread. Serve hot.
Instructions
- 1
Step 1
1. I wash the sea bass fillet and dry it with paper towels, then pass it through a meat grinder twice to make the mince more uniform and the patties tastier.
- 2
Step 2
2. Peel the onion, rinse it in cold water, then chop it finely and add it to the bowl with the fish mince.
- 3
Step 3
3. Peel the garlic cloves and grate them using a grater, then add to the minced meat. Grate the hard cheese on a grater and add it to the bowl as well.
- 4
Step 4
4. I beat one egg, add salt and spices to taste to the fish, and add two tablespoons of semolina to give the patties a more cohesive consistency.
- 5
Step 5
5. Mix the fish mince thoroughly until smooth, then shape small round fish patties with your hands.
- 6
Step 6
6. Place the pan on the stove, add a little sunflower oil, put the formed patties onto the heated surface, and fry them for about 10 minutes over medium heat.
- 7
Step 7
7. Then I flip each patty to the other side and cook for the same amount of time until a golden crust forms.
- 8
Step 8
8. Place the ready patties on a plate and serve with finely chopped herbs and vegetables.