Fish cutlets from cod by Yulia Vysotskaya
Description
The recipe won't take much time. This is a very convenient and simple recipe for cod cutlets by Yuliya Vysotskaya. Frozen cod is always available. After purchasing and thawing the cod, squeeze it well to remove excess moisture. If you bought fillet, the mince will be prepared significantly faster. You can grind the breadcrumbs yourself—this will make the cutlets more crispy and juicy. The cutlets turn out light, tender, and simply melt in your mouth. Serve hot.
Instructions
- 1
Step 1
1. Before preparing Julia Vysotskaya's codfish cutlets, prepare the fillet. Cut all the flesh off the bone. Prepare the minced fish by hand. Chop the cod fillet into small pieces with a knife.
- 2
Step 2
2. Soak white bread (with the crust removed) in milk. Prepare egg yolks, onion mashed into a paste, finely chopped garlic, and finely chopped dill (without stems). Combine these ingredients with chopped cod. Add soft butter. Mix thoroughly. Season with salt and pepper (to taste). Knead the mixture into a stuffing.
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Step 3
3. Beat the egg whites, adding a little salt, until a thick, stable mass forms.
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Step 4
4. Gently fold the beaten egg whites into the meat mixture.
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Step 5
5. Form small round patties. Roll them in crushed breadcrumbs. Pour vegetable oil into a preheated frying pan. Place the patties in the pan and fry on one side (over medium heat) until a golden crust forms. Flip them over, reduce the heat to low, cover with a lid, and continue cooking.
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Step 6
6. As soon as the cutlets are ready, remove them from the heat and place them on a plate.