Trout cutlets

How to make trout cutlets?

If we are not talking about the most common and budget varieties of fish, and trout does not belong to them, then it will not work to buy a ready-made fillet - we remove it ourselves. Wash the prepared fish carcass, dry it, clean the top and inside, get rid of the head and fins. Separate the fillets. To do this, it is enough to make a deep incision along the ridge, and then with sharp movements continue into the depth, along the ribs. Trout is not too bony fish, usually there are no bones left in the finished fillet, but if we get a few, we remove them with tweezers. After that, remove the skin. Pruning it with a sharp knife from the edge, pull it up and make small cuts at the junction.

Cut the finished trout fillet into large pieces and pass through a meat grinder. It is better not to be lazy and chop the fish twice - then the finished cutlets will be more tender and soft. Wash the onion, peel it, chop it if it is large, and pass it through a meat grinder along with the second grinding of the fish. Remove the skin from the fat and chop it in a meat grinder along with the onion.

Soak white bread or loaf in milk. When all the pulp has softened, squeeze it slightly and add it to the minced meat. Add ground pepper and salt. Add chopped greens as well - this is optional, you can not use it. Knead the minced meat first with a fork, and then with your hands until completely homogeneous.

Preheat a frying pan with vegetable oil. Form cutlets with wet hands, roll them in breadcrumbs and put them in a well-heated frying pan. Fry over medium heat for 3-4 minutes until golden brown. Then turn over and fry on the other side. Trout cutlets are very tender and cook quickly, so this process can be completed.

Serve the cutlets hot with any side dish - boiled potatoes, pasta, rice.

Bon appetit!

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

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 .