Perch fish cutlets
5 (1 rate)
4
Portions
35 min.
Cooking timeAbout recipe
The recipe for making fish cutlets from perch is not much different from the recipe for cutlets from other types of fish or meat. Cutlets are juicy, attractive with a golden brown crust. Fish cutlets are prepared according to the same recipe as meat cutlets. You can use any kind of fish for their preparation, in this case it is a river perch. The meat of this type of bass is not very fatty, so I recommend adding mayonnaise, sour cream or cheese (hard, processed) to the minced meat. Fish cutlets are a great addition to the main side dish of porridge, potatoes, vegetables, and can also be eaten as sandwiches by placing one or two on a slice of bread.
-
Required ingredients::
-
Perch fillet200 grams
-
Onions1 pc
-
Garlic2 columns
-
Semolina2 spoons
-
Egg1 piece
-
Salt and spicesaccording to taste
-
Hard cheese100 grams
-
How to make
-
1. I wash the seabass fillet and wipe it with napkins, then grind it twice through a meat grinder, this way the minced meat will be more homogeneous and the meatballs will be tastier.
-
2. Peel the onions and wash them in cold water, then cut them into small cubes and put them in bowls with minced fish.
-
-
3. Peel and grate the garlic cloves with a grater, add to the minced meat. I also grate hard cheese with a grater and put it in a bowl.
-
4. I beat one egg, add salt and spices to the fish to taste, add two spoons of semolina to make the meatballs more viscous.
-
5. Mix the minced fish thoroughly until smooth, then form small round fish patties with your hands.
-
-
6. Put the pan on the fire, pour a little sunflower oil, place the meatballs on the hot surface, cook for about 10 minutes on medium heat.
-
7. Then I turn each cutlet to the other side and fry the same amount until golden brown.