Piksha fish cutlets

Method

1. 01

   Fish wash.

2. 02

   Cut off the tail, tore off the fins and cut off all the extra parts, see the photo.

3. 03

   Cut the fish along the ridge and pull out a large central bone. Cut the meat in medium-sized cubes. Try to clean all of this from small bones.

4. 04

   In a blender grind fish and onions separately. If there is no blender, use a regular grinder.

5. 05

   Soak the white bread in a bowl of milk. Wash your hands well and squeeze out the excess milk.

6. 06

   In a deep dish lay out all the ingredients, add a chicken egg, salt, pepper. Add herbs to taste, I used dried basil, also well with fish combined rosemary.

7. 07

   Mixing the ingredients in the dish, we get ready minced meat for fish cutlets. If the mince is not thick enough, bring it to the desired state with the help of flour.

8. 08

   We pour breadcrumbs into the plate, we form cutlets from minced meat. We put them in the silk and put them in a warmed pan with vegetable oil.

9. 09

   Roast the patties on one side for 5-7 minutes on average heat.

10. 10

    Then we turn the cutlets over, cover the lid and cook for about 5 minutes.

11. 11

    I got these wonderful haddock cutlets, very tasty fragrant and airy.

12. 12

    You can serve them with any simple side dish: boiled potatoes or rice with fresh or pickled vegetables.