Recipe for fish cutlets: will please everyone
Fish cutlets do not like everything. The only logical explanation for this dislike is improper cooking. If you use this recipe for fish cutlets, even those who do not really recognize the fish will gladly eat everything they put on the plate. And, by the way, it's not at all necessary to cook cutlets from expensive fish, such as cod or salmon in the hope that they will all say for themselves. But also to rush to extremes, buying cheap anchovies, too it is not necessary. The best choice will be carp and bream, which is available in almost every supermarket or in every fish market. So, fish cutlets are a recipe for every day.
Necessary ingredients:
carp average 1,2-1,5kg - 1 pc
Bream average - 1 piece
a piece of white bread
carrots - 1 pc
onion medium - 2 pcs
potatoes average - 3-4 pieces
egg - 1 piece
flour for breading - if necessary
greens - 1 bunch (it is better parsley, but you can dill or coriander, dill half-pint, so as not to interrupt the taste)
Salt, pepper, curry, oregano
bay leaf - 1-2 pcs.
garlic - 1-2 teeth.
Cooking method
Before you figure out how to make cutlets fromminced meat, you need to prepare the forcemeat. To do this, the fish is completely cleared, you need to remove the bones, heads, whip, fins, tails. In addition to tufts and small bones, all the rest can be preserved, add another fish and cook fish soup. It is advisable to remove the skin, as in the meat grinder it will not completely shift, it will spoil the whole kind of minced meat, and at the same time taste. Through the meat grinder the forcemeat is skipped twice.
Potatoes are boiled and then also skippedthrough a meat grinder. It is needed to make the patties made of fish more saturated and tender. Through a meat grinder, a piece of stale white bread is then passed through, carrots rub on a small grater. Onion in quantity of one and a half pieces is chopped finely, as far as possible, and sent to a pan, where it is browned until golden brown.
Half of the bulb is passed through a meat grinderdirectly into minced meat, the egg is hammered in there, the onion is spread from the frying pan (the oil should remain in the frying pan), carrots, bread, potatoes. All together is carefully kneaded. Add finely chopped greens, salt, curry and oregano. Everything is put to your taste. Those who love saturation can pour a couple of generous pinch of curry - fish cutlets will only benefit, since this seasoning is perfectly combined with fish, like oregano.
To make sure that the fish cutlets are prepared byprescription and will not be under-salted or under-served, a piece of minced meat is tasted by the tongue - a lack of salt is miraculously felt. If there is time, mincemeat before cooking can be set aside in some cool place for at least half an hour - the result of this will only improve.
Now it remains only to form small balls, roll them in flour and send them to a skillet.
Since fish cutlets are extremely usefulproduct, violating their usefulness of strong roasting is not worth it. Better on low fire to put out until ready on both sides. Ideally, they should have a light, monophonic shade. The fish need at least 20 minutes to allow the possible eggs of the worms (it is unpleasant, but, nevertheless, 80% of the fish are infected with them, so there's no getting away from it) were killed. For safety, even 25-30 is better.
To finally defeat everyone with his cookart, when the cutlets are already ready, in a frying pan with thick edges, where they are stewed, you can put garlic and bay leaves, smeared with garlic, cover with a lid and set aside for 10-15 minutes.
