Fish cutlets in a frying pan

Fish cutlets are perfect for those who enjoy light yet filling food. These melt-in-your-mouth cutlets are perfect even for small children and the elderly. Almost any white fish, both sea and freshwater, is suitable for them.

Step-by-step recipe

Step 1:

Cut the crusts off the white bread, cut into pieces, place in a deep bowl and pour in milk.

Step 2:

Finely chop the garlic and onion.

Step 3:

Heat vegetable oil and butter in a frying pan and fry the onion and garlic until lightly golden. Let cool.

Step 4:

Cut the fish into small pieces.

Step 5:

Squeeze the bread.

Step 6:

Pass all ingredients through a meat grinder.

Step 7:

Add the egg and heavy cream. Stir.

Step 8:

Add salt, pepper, and spices. Mix thoroughly with a spatula and your hands, beating the mixture against the bottom of the bowl.

Step 9:

Cover the minced meat with plastic wrap and refrigerate for 20-30 minutes.

Step 10:

Form patties by pounding them in your palms and roll them in flour.

Step 11:

Heat enough vegetable oil in a frying pan to cover the bottom and place the cutlets in it.

Step 12:

Fry the patties over medium heat until cooked through on both sides, about 8-10 minutes.

Step 13:

Serve with dill and lemon wedges.

Cooking tips

Cod, hake, pike perch, and pike fillets are suitable for cutlets.

Stir in the onion and garlic between servings of fish, and stir in the soaked bread last.

It is better to knead the minced meat with gloves so that your hands do not smell of fish.

Place the cutlets in the pan, not too tightly, so that they are well fried on all sides.

After frying, it is better to place river fish cutlets in the oven for a short time to kill any possible parasites.