Very juicy, tender and fragrant cutlets in Japanese style. They are prepared from simple fish such as pollock, cod or hake. They turn out to be very airy, reminiscent of pancakes.
It is necessary
- - 500 g of fish;
- - 4 eggs;
- - 3 tbsp. tablespoons of vegetable oil;
- - 1, 5 Art. tablespoons of dry white wine;
- - 1 tbsp. a spoonful of corn flour;
- - 1, 5 teaspoons of sugar;
- - salt, pepper, soy sauce.
Instructions
Step 1
Take fish fillets of pollock, hake or cod, rinse and grind in a food processor or mince.
Step 2
Pour flour into the resulting minced fish, pour in wine. Divide the eggs into whites and yolks, send the yolks into minced meat, salt and pepper. Whisk the whites with granulated sugar, then put them in the minced meat and mix gently. The result will be a very light and airy mass - the cutlets will taste like an omelet, only with a fishy taste.
Step 3
If the mass is too thick, then you can add a little soy sauce to it. The mass should be similar in consistency to pancake dough. You don't need to sculpt cutlets from it right away, they are prepared according to the principle of pancakes.
Step 4
Pour vegetable oil into a frying pan and heat it. Spoon the portions of the fish dough into the butter with a tablespoon and fry until golden brown, then turn the fish cakes over and fry on the other side until crisp. Put the finished cutlets on a plate. Put the next portion of minced meat in a frying pan and so on, until the fish mass ends.
Step 5
Japanese fish cakes are ready, serve hot with any green salad and soy sauce. For lovers of spicy food, we recommend serving cutlets with wasabi.
