Originally, a cutlet meant a specific ingredient – ribs with a bone. However, after a while, Americans and our peoples associate cutlets with chopped or ground meat in a meat grinder, fried on both sides in a frying pan.
Now the concept of cutlets has become so broad that it is impossible to call them a purely meat product. Cutlets can be made from oats and vegetables, be it zucchini and potatoes. There are also many soy cutlets, which are not inferior to meat.
A separate place in the cutlet hierarchy is occupied by fish cutlets
.
Let’s give a recipe for cooking juicy fish cutlets from pollock.
Ingredients for cutlets from pollock:
- Pollock fillet – kg;
- Salt – ½ tsp;
- Ground black pepper – a pinch;
- White bread – 200 g;
- Milk – 200 ml;
- Butter – 80 g;
- Onion – pcs;
- breadcrumbs.
Preparation of pollock cutlets:
Cut the bread into large pieces, which we place in a bowl with milk, soak.
Cut the onion into small cubes and saute in a frying pan in vegetable oil until golden.
Cut the pollock fillet into large pieces, get rid of excess bones
.
Pass through a small sieve of a meat grinder first butter, then fillets, fried onions and soaked and squeezed bread.
To the minced meat pour salt and ground black pepper
.
If desired, you can add a little sugar to the minced meat.
Be sure to mix the ingredients thoroughly and pass through the meat grinder again.
So all the components will combine with each other much better.
Wash your hands with cold water, wet hands form cutlets. Roll the cutlets in breadcrumbs.
Heat vegetable oil, fry the cutlets on both sides for 3-4 minutes.
It is recommended to bake thick cutlets in the oven after frying.
Fish cutlets can be served the same way as meat cutlets – with mashed potatoes or pasta. You get juicy and flavorful cutlets from pollock.
