Fish cakes from river perch are tasty and juicy, because this fish is no less nutritious than meat, and it is absorbed much better. Perch cutlets require a lot of effort, because this fish is difficult to peel and cut into fillets.
Perch preparation
Perch is a healthy and tasty fish, but it is very difficult to peel it in order to properly remove all the scales and bones. Therefore, first you need to properly disassemble the perch. First, remove the scales from the perch. This can be done in two ways. Pull the tail of the fish until it clicks slightly so that the scales rise up, and carefully remove it. If the fish is small, it is better to use a different method. Freeze the perch as thawing fish is much easier to clean. In addition, with this method, fish scales are not scattered throughout the kitchen.
Perch is a prickly fish, so wear disposable gloves. Remove the fins from the fish, cut off the head and tail, make a longitudinal cut and take out the insides. Rinse the fish thoroughly inside and out. Remove all bones, rinse again. Now you can move on to cooking fish cakes.
Perch fish cakes
To make fish cakes you will need:
- 1 kg of river perch (fillet);
- onions - 2 pcs.;
- loaf - several slices;
- breadcrumbs;
- 50 g flour;
- egg - 1 pc.;
- 50 ml of vegetable oil;
- salt, pepper (to taste);
- seasoning for fish (to taste);
- water;
- meat grinder;
- frying pan.
Take a few slices of a loaf, put in a deep bowl and cover with boiled water. Leave the loaf to soak for about 15 minutes. After the white bread becomes soft, it must be squeezed out of excess water and transferred to another container.
Prepare the perch: rinse under running water and leave to dry naturally. Cut the fillets into small pieces on a cutting board, then place them in a bowl over the loaf.
Peel, rinse and dry onions, cut into several large pieces, and then send them to the rest of the ingredients.
A meat grinder will help you to prepare minced fish, through which you pass pieces of perch, onions, softened loaf. Mix the minced meat well and break the chicken egg into it, add flour and a little seasoning for the fish, salt and pepper should also be added to your taste. Then stir all the minced fish ingredients again.
Pour the breadcrumbs into a plate. Form cutlets of any shape and size from minced fish, roll in breadcrumbs and place on a cutting board. If you wet your hands in water, it will be much more convenient for you to make cutlets.
In a frying pan, heat a few tablespoons of vegetable oil over low heat, after 2-3 minutes, spread the prepared cutlets in a frying pan. Fry on each side for about 4-5 minutes until a brownish-golden crust appears. Remove the patties from the pan and place them on a paper towel to absorb the excess oil.
Cooked perch fish cakes are an excellent main course and are served hot along with potatoes, other vegetables, salad, pasta or cereals. Use sour cream sauce, mustard, ketchup, etc.
