Composition / ingredients
Cooking method
Defrost the fish, remove the fins, rinse under running water, separate the meat from the bones so as to get a clean fillet.
Peel the onion, cut it into 3-4 pieces, grind it into a pulp using a blender (I do this so as not to feel the onion pieces in the finished cutlets).
We send the minced meat to the onion and once again grind everything together in a blender until completely homogeneous.
Here we pour milk, break an egg, pour semolina, as well as salt and pepper. Re-mix the mass using a blender.
Let the minced meat cool in the refrigerator for about an hour. During this time, the semolina will swell, the stuffing will become thicker.
We heat sunflower oil in a frying pan and spread the fish mass with a spoon (you can't do it with your hands), trying to make the cutlets round. Fry on both sides until golden brown.
Ready-made fish cutlets are served hot on the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 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
- Boiled pollock - 79 kcal/100g
- Pollock fresh - 72 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
