Ingredients for cooking red and white fish cutlets
- Fresh white fish (filet without skin and bones) 400 grams
- Fresh red fish (filet without skin and bones) 400 grams
- Egg white 2 pieces
- Parsley 20 grams fresh
- Salt 1 teaspoon
- Ground black pepper 1/4 teaspoon
- Main ingredients: Salmon, Pike perch, Eggs
- Serving 4 servings
- World Cuisine
Inventory:Kitchen knife - 2 pieces, Cutting board - 2 pieces, Blender or meat grinder, Paper kitchen towels, Deep bowl, Tweezers, Stove, Tablespoon, Teaspoon, Frying pan, Wooden kitchen spatula - 1-2 pieces, Plate - 2 pieces
Cooking red and white fish cutlets:
Step 1: prepare the minced meat.
To prepare this dish, you can use any kind of white and red, preferably boneless fish, for example, in this embodiment - zander and salmon. First of all, we wash the fresh fillet under cold running water, dry it with paper kitchen towels, put on a cutting board and cut into small pieces up to 3 centimeters in size.
Then, using tweezers, remove all small bones from them. In turn, we pass each type of fish through a meat grinder or grind it with a blender.
Then we rinse the parsley, shake off the excess liquid from it, put it on a clean cutting board, finely chop it and send it into a deep bowl together with ground fish. There we add a couple of egg whites, salt, black pepper and mix all the components of the minced meat with a tablespoon to a homogeneous consistency.
Step 2: form and fry cutlets from red and white fish.
Now put on a medium heat pan and pour a couple of tablespoons of vegetable oil into it. If your cookware is non-stick, you can cook without fat, it is very much in red fish.
Meanwhile, we wet our hands in cold water. We spread a tablespoon of minced fish in our palm, form a round or oval cutlet 1-1.5 cm thick out of it, put it on a plate and sculpt the rest in the same way.
After 2-3 minutes send the first batch of meatballs to the pan and fry them on both sides to a light golden crust. This process will take approximately 4-5 minutes.
Then, using a kitchen spatula, transfer them to a plate and cook the rest, too, until the stuffing ends. After that, we serve the dish to the table with your favorite side dish.
Step 3: serve red and white fish cutlets.
Red and white fish cutlets are served immediately after cooking hot. They can be served with any side dish: fresh vegetable salad, mashed potatoes, boiled or steamed rice, pasta, cereals from different cereals, as well as spicy sauces. Enjoy a delicious and simple fast food!
Enjoy your meal!
- in minced meat with parsley, you can add green onions, dill or cilantro;
- fresh parsley can be replaced with dried;
- sometimes a piece of loaf softened in milk is put in the minced meat;
- a set of spices is not essential, you can use any spices that are added to fish dishes.