Delicious pike cutlets
Description
The recipe won't take much time. If you plan to make patties from frozen fish, remove it from the freezer beforehand and defrost in the refrigerator for 8 hours. This way the fish will retain its texture and stay delicious. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients for making fish patties. Thaw the frozen fish in advance. Use heavy cream with at least 20% fat content. To enhance flavor and aroma, add herbs such as dried dill, tarragon, rosemary, and bay leaf to the fish patties.
- 2
Step 2
Peel the onion and cut it into cubes.
- 3
Step 3
Remove the scales from the fish, cut off the fins, tail, and remove the head. Peel the skin off like a sock, pulling it toward the tail.
- 4
Step 4
Separate the fillet from the backbone and large rib bones. The weight of the cleaned fillet from one fish is 700-800 grams.
- 5
Step 5
Pour 1 tablespoon of vegetable oil into a frying pan, add butter, and sauté the onion until soft and translucent.
- 6
Step 6
Check the finished fillet for large bones, pat dry with paper towels to remove excess moisture, and cut into pieces of arbitrary size.
- 7
Step 7
Grind the fish fillet through a meat grinder with a fine plate. If using pork fat to make the patties more juicy, grind it together with the fish fillet. Add spices, salt, herbs, breadcrumbs, and egg.
- 8
Step 8
Heat the cream in the microwave for one minute and add it to the fish mince.
- 9
Step 9
Mix the prepared minced meat well and place in a cold place for 30 minutes to stabilize.
- 10
Step 10
Form patties weighing 100-110 grams each. Roll each patty in breadcrumbs.
- 11
Step 11
Heat a skillet over medium heat, add vegetable oil, and fry the patties on both sides until browned. Finish cooking the patties under a lid or in the oven.
- 12
Step 12
Tender, delicious, and juicy patties are ready—serve them with any side dish or salad.
- 13
Step 13
Can be served.