Burbot meat itself is quite fat and juicy, you can do without a loaf soaked in milk. On the other hand, the loaf and milk not only give the necessary pomp to the minced meat and future cutlets, but also give them an additional taste. I add a loaf soaked in milk and when I cook cutlets from two types of fish-pike and burbot.
Cut up the burbot. Separate the head, cut off the tail – all this can then be used for fish broth or fish soup. Eviscerate, cutting the belly lengthwise, rinse with cold water from the tap. Make a deep longitudinal incision along the ridge. Remove the fillet from the spine directly with your hands. The ridge is also sent to the future broth.
Remove the fillet from the skin (skin-in the broth). I do this: I cut the spineless carcass into segments – so it's easier to operate further. With a sharp knife, I cut the meat from the skin. Get pieces a La carte, they are comfortable and in order to cook the fish chunks for the grinder.
Peel the onion and cut it into large chunks.
Loaf free from the crust, chop the flesh with your hands or a knife, soak in milk.
Pass through a meat grinder with any grid (like – small, do not like – let it be large) fish fillet with onions.
Add a loaf soaked in milk, tarragon, turmeric, salt, pepper, and carefully knead the mince-better with your hands.
Pour the breadcrumbs into a flat dish.
With your hands dipped in cold water, shape the cutlets, roll them in breadcrumbs, put them on a Board or baking sheet.
In a deep frying pan or wok, heat all the vegetable oil at once.
Fry the cutlets first on high, then on medium heat on both sides, until Golden brown.
Serve with whatever comes to hand. I got pickled vegetables and canned green peas.