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 Breaded Cod Sausages Recipe
Fish sausages made from cod fillets are very much loved in our house. That's why I cook them quite often. A delicious, crispy, ruddy, golden-brown crust and a tender, juicy, fragrant structure inside these sausages are the main advantages of this recipe. It is ideal to serve it with sour cream sauce! enjoy your meal!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Chop the fish fillet of cod (about 850 g) together with a small piece of lard, 1 head of onion (medium-sized) and bread soaked in milk (30 ml).
    Chop the fish fillet of cod (about 850 g) together with a small piece of lard, 1 head of onion (medium-sized) and bread soaked in milk (30 ml).
  2. Add 2 eggs, salt, black pepper and suneli to taste. Mix well. If suddenly the filling turns out to be watery, then add a little flour and mix again.
    Add 2 eggs, salt, black pepper and suneli to taste. Mix well. If suddenly the filling turns out to be watery, then add a little flour and mix again.
  3. Now you need to prepare 3 containers for breading. Pour flour into the first container, 2 beaten eggs into the second, breadcrumbs into the third. It is convenient to put everything in one row next to the baking sheet. Breadcrumbs should be closest to the pan. Now, from the prepared minced meat, form a semi-finished product in the form of sausages. They are almost the size of a palm and have a cylindrical shape, unlike cutlets. The formed sausage is first carefully rolled in flour, then in egg mixture, again rolled in flour and again in egg mixture. Only after that I start to roll sausages in breadcrumbs.
    Now you need to prepare 3 containers for breading. Pour flour into the first container, 2 beaten eggs into the second, breadcrumbs into the third. It is convenient to put everything in one row next to the baking sheet. Breadcrumbs should be closest to the pan. Now, from the prepared minced meat, form a semi-finished product in the form of sausages. They are almost the size of a palm and have a cylindrical shape, unlike cutlets. The formed sausage is first carefully rolled in flour, then in egg mixture, again rolled in flour and again in egg mixture. Only after that I start to roll sausages in breadcrumbs.
  4. Place the sausages in a well-heated frying pan with plenty of vegetable oil and fry evenly on all sides until golden brown.
    Place the sausages in a well-heated frying pan with plenty of vegetable oil and fry evenly on all sides until golden brown.
  5. Fried fish sausages I put first on a paper towel to remove excess vegetable oil. And then transfer to a baking sheet covered with parchment paper and bake in the oven at 180 degrees until ready for about 15-20 minutes.
    Fried fish sausages I put first on a paper towel to remove excess vegetable oil. And then transfer to a baking sheet covered with parchment paper and bake in the oven at 180 degrees until ready for about 15-20 minutes.
  6. "Breaded fish sausages" are ready! Serve with sour cream sauce, and today I have boiled potatoes with radishes and dill as a side dish.
    "Breaded fish sausages" are ready! Serve with sour cream sauce, and today I have boiled potatoes with radishes and dill as a side dish.
  7. Bon appetit.
    Bon appetit.
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