Fish, river and sea, must be present in the diet of a person who wants to eat properly and fully. It is a source of useful proteins, vitamins and minerals, without which the normal functioning of the body is simply impossible. Fish is good in any form, salted, boiled, fried, stewed and baked. But if you want to diversify your menu, try making fish cakes.
What kind of fish is suitable for cutlets
In principle, cutlets can be made from any fish - the inhabitants of the Black Sea coast in the fall, when anchovy is a small fish of the anchovy family, they manage to make delicious cutlets even from it. For cutlets, you can use both sea and river fish, as long as it is fresh. This is perhaps the most important secret of delicious fish cutlets. If this is a high-quality fresh product, an unpleasant smell that scares away many will be guaranteed to be absent, and the cutlets themselves will turn out to be fragrant, tender and very tasty.
For minced meat, of course, meaty fish varieties are more suitable, from which there is almost no waste left during cutting. Cutlets made of pike perch, pike, catfish, cod, salmon, catfish, etc. are good. When buying, check the fish for freshness and, discarding any constraint, be sure to smell it. Fresh river fish should not smell like mud, and sea fish may have a faint smell of fresh cucumber, which is especially characteristic of salmon. To make the cutlets tasty, you need to know some secrets.
Secrets of fish cakes
When you cook cutlets from low-fat varieties of fish: cod, pike perch, and especially pike, you need to add a little fresh lard to the minced meat for cutlets, 50 g per 1 kg of minced meat, in this case they will simply melt in your mouth. To make the cutlets soft, they also add a white roll soaked in milk, it should be no more than 30% in the minced meat.
Precisely observe the proportions when cooking minced meat: too much bread can cause the cutlets to fall apart in the pan.
Bread in minced fish can be successfully replaced with semolina - 1 tablespoon per 1 kg of minced meat. An excellent filler for fish cakes can be finely chopped white cabbage or potatoes grated on a fine grater - 200 g per 1 kg of fish. In minced fish, as well as in meat, you must definitely put onions and 2-3 eggs. If it turns out to be too runny, add flour to it.
Seasonings have a special place in minced fish. Unlike meat cakes, garlic is not added to fish cakes, and in general, proceed from the fact that seasonings only set off the taste and aroma of fish, and do not drown them out. Add them to your liking, but black pepper definitely won't hurt.
Mashed potatoes, boiled young potatoes or crumbly rice cooked with spices will be an excellent side dish for fish cakes.
You need to fry fish cakes in a well-heated pan with the addition of a sufficient amount of vegetable oil. To prevent them from sticking, you can roll them in flour or bread crumbs.
