Composition / ingredients
Step-by-step cooking
Step 1:
How to make fish cutlets with semolina? Prepare the products. Such cutlets can be prepared from almost any fish. I used frozen carcasses of nototenia. Nototenia is quite bony, but it's not scary for cutlets. Take a stale bun.
Step 2:
Defrost the carcasses, peel off the scales and remove the fins. To make the fish easier to clean, defrost it not to the end. Separate the fillet from the bones, cut it into pieces.
Step 3:
Cut the onion into 4 pieces, break the white bread or bun into pieces.
Step 4:
Pass the prepared fish, onion and white bread together through a meat grinder. Set the grate on the meat grinder to the smallest, so that the small bones are well ground.
Step 5:
Add salt, spices, sour cream and egg to the minced fish.
Step 6:
Knead the minced meat well until smooth.
Step 7:
Pour semolina into the minced fish.
Step 8:
Mix everything thoroughly again.
Step 9:
Form balls of minced fish by filling it with a tablespoon. Put the minced fish balls on a large dish with breadcrumbs.
Step 10:
Then pan each ball abundantly in breadcrumbs.
Step 11:
Form oblong cutlets from the paned balls.
Step 12:
Put the formed cutlets in preheated vegetable oil in a frying pan. Fry them on high heat until golden brown on one side, literally 2 minutes.
Step 13:
Then turn the cutlets to the other side and make the fire small.
Step 14:
Cover the frying pan with fish cutlets.
Step 15:
Cook the fish cutlets under the lid for another 10 minutes on low heat.
Step 16:
Remove the finished fish cutlets from the pan.
Step 17:
Serve the fish cutlets to the table hot. Bon appetit!
Keep in mind that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Semolina - 340 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Table salt - 0 kcal/100g
- Dietary bun - 242 kcal/100g
- Diet bun on sorbitol - 266 kcal/100g
- Bun - 242 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Nototenia marble - 156 kcal/100g
