Fish patties from pike-conger
Description
The recipe won't take much time. If you like fish patties, I recommend making them from pike conger. This fish has almost no bones, except for the rib bones, so it's a real pleasure to separate the fillet from the backbone. Pike conger is a tasty, lean fish, and the patties turn out simply delicious. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Clean the horse mackerel from scales and innards. Peel and wash the onion.
- 2
Step 2
Cut the head and tail off the fish, and remove the fillets from the backbone. The bones can later be used to make an excellent fish soup.
- 3
Step 3
Cut the white bread into small slices and soak in cold water.
- 4
Step 4
Squeeze all the water out of the bread, cut the fish and onion into small pieces, place them in a blender, and grind the ingredients into a mince.
- 5
Step 5
Transfer the minced meat to a deep convenient bowl, salt and pepper to taste, and add a fresh chicken egg.
- 6
Step 6
Knead the fish mince until smooth and slightly beat it.
- 7
Step 7
Heat a little refined vegetable oil in a frying pan, shape the patties into the desired form and size with wet hands, place them in the pan, and fry on both sides until cooked through.
- 8
Step 8
Occasionally flip the patties so they cook evenly. It took me about 10 minutes to fry them. The heat should be moderate or even low.
- 9
Step 9
Serve delicious homemade pike-perch cutlets immediately after cooking.