A fish

Red and white fish cutlets


Ingredients for cooking red and white fish cutlets

  1. Fresh white fish (filet without skin and bones) 400 grams
  2. Fresh red fish (filet without skin and bones) 400 grams
  3. Egg white 2 pieces
  4. Parsley 20 grams fresh
  5. Salt 1 teaspoon
  6. 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!

Recipe Tips:

- 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.