Pollock cutlets in batter

Delicious fillet with a crispy crust is sure to fall in love with you! Pollock cutlets are food from our recent past. And it has the appropriate name - "Soviet cutlets". You know how hard it was in those days with food in small towns, so culinary recipes were invented, the main task of which was to prepare a dish both cheap and tasty. Indeed, Soviet pollock cutlets are very tasty. It's not a sin to prepare them now.

UO-Shu

Recipe author

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Composition / ingredients

servings:

Pollock (or pollock fillet)

For sprinkling fish:

Spices dry (spices for fish)

to taste

Salt

to taste

For marinade:

Hard cheese (cheese " Russian ")

100

Garlic

Sour cream

For breading:

Flour

Eggs

Water

White bread (stale)

150

For roasting:

Vegetable oil

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 14 g

Fats 29 % 7 g

Carbohydrates 13 % 3 g

139 kcal

GI: 0 / 67 / 33

Step-by-step cooking

Cooking time: 1 h 10 min

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Pollock clean, cut off the fins, remove the spine and internal black films. Fillet lightly beat off, sprinkle with salt and spices. Grate cheese and garlic on a fine grater, add all this to sour cream and mix very well. With this mixture, we smear the pollock fillet and roll it into tight rolls. Stale bread is freed from the crusts and grated. Beat the eggs with a little water (about 1-2 halves of the shell). Each rolled piece of fillet is rolled first in flour, then in eggs, and then in breadcrumbs. Then dip in eggs again and roll in breadcrumbs again. Thus, we get a satisfied thick layer of a kind of batter.
Now the rolls, plastered on all sides with crumbs, are lightly slapped on top to form like cutlets. Fry this splendor in a large amount of hot oil until the cutlets are covered with a crispy crust.
Serve on the table with any side dish and vegetable salads.