Pollock cutlets are an easy-to-prepare dish that can be spiced up with pepper or garlic. Steamed, they are a dietary meal, and fried cutlets can be served at the festive table.
It is necessary
- -1 kg of pollock;
- -100 ml of milk;
- -2 pieces of onions;
- -250 g of bread;
- -1 egg; salt and pepper to taste;
- -a teaspoon of sugar;
- -100 g lard;
- - spicy bread crumbs.
Instructions
Step 1
Peel chilled pollock from fins, tail, head, scales and bones and twist in a meat grinder or food processor. The scales are best removed with a sharp knife.
Step 2
Peel the onion, finely chop and fry in vegetable oil until transparent. This usually takes no more than five minutes.
Step 3
Soak bread pulp in milk for 15-20 minutes. Then add the fried onions to it and mix well.
Step 4
Pass the resulting mixture of onions and bread together with bacon through a meat grinder and mix with pollock fillets. Since this fish is dry enough, the bacon will give the cutlets a juiciness, natural fat content, and during the sculpting of cutlets, the minced meat will not stick to your hands.
Step 5
Add the egg, salt, pepper and sugar to the minced meat. Mix the whole mixture until smooth. When adding pepper and salt, remember that savory bread crumbs already contain these two ingredients. Therefore, it is important not to overdo it with them. Sugar, on the other hand, will emphasize the fishy taste, make it richer.
Step 6
Form medium-sized pollock patties and roll in savory bread crumbs.
Step 7
Fry the resulting cutlets on both sides in vegetable oil until tender. They should turn out golden brown. Since pollock cooks very quickly, it will be enough to fry each side for 5-7 minutes. If you are a supporter of dietary nutrition, then the resulting cutlets can be steamed, then you can not use breading.
Step 8
Fish cakes can be served on the table with tomato or sour cream sauce, and garnish with fresh herbs on top.
