Fish is not only healthy, but also delicious. You can cook it in different ways. Very often, minced fish is used to make juicy and tender cutlets, which are suitable for everyday dinner and for celebrations. To make the cutlets as tasty as possible, you need to remember some of the intricacies of cooking.
Minced fish cutlets: how to choose fish
Fish for cutlets can be sea, river or lake, but always fresh. It should not be too greasy, but not dry either. The larger the fish, the juicier and tastier the cutlets. Large fish can be ground or cut into small pieces to ensure they are bone-free. It is recommended to grind small fish several times so that bones are not felt if they suddenly remain when cleaning the fish.
Cooking fish cakes: what to add to minced meat
Cream, raw potatoes or bread are added to the minced fish for juiciness. As additives, you can use eggs, garlic, onions, herbs and spices, lemon juice. In some recipes, it is permissible to add minced chicken in a small amount.
Fish cutlets: how to fry
Minced fish is thinner than minced meat, so it is best to fry cutlets in a breading that preserves their juiciness and shape. You can roll fish cutlets in flour. If you don't like the breading, you can refuse it, and in order for the cutlets to retain their shape, they need to be fried in well-heated oil. Fry the cutlets first over high heat and without a lid, as soon as a crust forms on both sides, the heat can be reduced, and the pan can be closed with a lid.
Oven or steamed fish cakes
For the dietary version of fish cakes, baking in the oven with the addition of sour cream, grated cheese or butter is not suitable.
If the kitchen has a double boiler or slow cooker, steamed fish cakes will be very juicy. Instead of water, you can use fish or vegetable broth with herbs, spices, or spices.
