Fish cutlets are a nutritious and tasty dish that occupies a worthy place in the cuisine of many nations of the world. They can serve as a hearty main component of lunch, as well as a light dinner suitable for the whole family. Cooking fish cutlets allows for the use of different types of fish, making their recipes varied and affordable to prepare.
Historically, fish cutlets originated in regions where fish was the main source of food, especially in coastal areas. Over time, recipes have been adapted to local traditions and preferences, making them popular in other countries as well.
Such cutlets can be made with fresh fish, canned fish, or even cold smoked fish, opening up a wide horizon for culinary creativity.
Ingredients:
- fish fillet – 600 g;
- salt – ½ tsp;
- oat flakes – 1 tbsp;
- starch – 1 tbsp;
- carrot – 1 pcs;
- onion – 1 pc;
- soy sauce – 1 tbsp;
- water – 70 ml.
Preparation of fish cutlets:
Pass the fish fillet through a meat grinder, beforehand clean from the bones and skin. Cut finely onions, grate carrots on a coarse grater
. Fry onions in a frying pan with vegetable oil, and then add carrots. Fry the vegetables, pour in soy sauce, stir.
Put the fried vegetables to the mince, pour in the same oat flakes and starch, salt and mix thoroughly.
Leave the fish mince in the refrigerator under cellophane for 20 minutes.
Then form cutlets and fry on both sides until golden.
Pour water into the pan and cook under a lid for another 15 minutes.
You get delicious flavorful fish cutlets. They can be served with any garnish and vegetables.
