Cutlets of Cod Recipe
Burbot meat itself is quite fatty and juicy, you can do without a loaf soaked in milk. On the other hand, the loaf and milk not only give the necessary splendor to minced meat and future cutlets, but also give them an additional taste. I also add a loaf soaked in milk when I cook cutlets from two types of fish – pike and burbot.
Servings
10
Cook Time
40minutes
Servings
10
Cook Time
40minutes
Ingredients
Instructions
  1. Slice the burbot. Separate the head, cut off the tail – all this can then be used to make fish broth or fish soup. Gut by cutting the abdomen lengthwise, rinse with cold tap water. Make a deep longitudinal incision along the ridge. Separate the fillet from the spine directly with your hands. The ridge is also sent to the future broth. Remove the skin from the fillet (skin – into the broth). I do this: I cut the lean carcass into segments – it’s easier to continue working this way. With a sharp knife, I cut the meat from the peel. Take portion pieces, they are also convenient for cooking fish pieces for a meat grinder.
  2. Peel the onion and cut it into large slices.
  3. Loaf free from the cake, cut the pulp with your hands or a knife, soak in milk.
  4. Pass through a meat grinder with any grate (like it – small, don’t like it – let it be large) fish fillet with onions.
  5. Add a loaf soaked in milk, tarragon, turmeric, salt, pepper and knead the minced meat thoroughly – preferably with your hands.
  6. Pour the breadcrumbs onto a flat dish.
  7. With your hands soaked in cold water, form cutlets, roll them in breadcrumbs, put them on a board or baking sheet.
  8. 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.
  9. Serve with whatever comes to hand. I took pickled vegetables and canned green peas. Enjoy your meal!
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