Cutlets have been a cultural phenomenon around the world for several centuries. Nowadays, cutlets can be prepared from almost any products. There are not only meat cutlets, but also vegetable cutlets.
In
addition, you can make cutlets from buckwheat groats and oatmeal
. In Asia, for example, rice cutlets with fish stuffing are popular. This is a kind of Japanese analog of Kiev cutlets.
In our country, it is preferable to make cutlets with meat than with fish. However, fish cutlets can be healthier due to their main component.
We propose to prepare delicious and healthy fish cutlets
.
Ingredients for fish cutlets:
- pollock or hake – kg;
- egg – pcs;
- onion – 200 g;
- milk – 150 ml;
- sweet paprika – tsp;
- breadcrumbs – 100 g.
Preparation of fish cutlets:
Fish should be cut into two parts horizontally in half, clean from the insides, black film, skin and bones. Do not forget to remove the gills, fins and head.
To breadcrumbs pour milk, leave them to swell. At this time you can finely chop the cleaned fish fillet.
Mix the chopped fillet with the swollen breadcrumbs. Cut the onion into small cubes, part of it is moved into the meat mass. The
second part of the onion should be fried to a slightly golden color in a frying pan with oil. Add paprika to the fried onions and mix.
The cooled fried onions are transferred to the meat mixture. Add egg and salt, mix everything together and beat 20 times.
In a frying pan, heat vegetable oil, form small fish cutlets. Before sending the cutlets to the frying pan, dip them in the remains of dry breadcrumbs.
Fry the cutlets to a golden crust on both sides under a lid
.
The second side is fried faster than the first, about 2-3 minutes.
Fish cutlets can be served with pasta, rice, buckwheat or mashed potatoes.
During cooking the cutlets do not burn and do not smoke – this is one of the advantages of this recipe.
