Fish Chestnuts

We wash the pike from the slime and cut it into fillets. We cut off the head, tail and fins, we leave them on the ear (the gills must be removed). We cut the carcass along the belly and thoroughly clean it from the insides, we also tear off the film along the ridge.
Making minced meat. Chop the onion and fry in butter until soft and golden.
The loaf is cut into medium pieces and dried in the oven, so it will absorb moisture better and will not be sticky. Pour the milk and let it stand for a while. Scroll through the meat grinder fillet, onion and loaf together with milk.
And then again all together to finally crush the small bones and make the mass more homogeneous.Now the minced meat needs to be beaten off a little, but do not overdo it, otherwise it will become too elastic. In the process, gradually add cream. Whisk the protein
And then gently stir in the whipped protein. Once again, we beat off quite a bit. The minced meat is ready, now you can make cutlets, rolls and whatever your heart desires from it :). I used most of it for cutlets, and made "chestnuts" from about a third of the minced meat
For the filling, combine honey-chopped shrimp, dill and sauteed onion, salt and pepper to taste.
Pour the flour into a flat plate. In a separate bowl, shake the egg. We sculpt "chestnuts", hands in the process can be moistened with warm water. From the minced meat, we form a small flatbread, put 1-2 teaspoons in the middle.
We connect the edges of the tortilla and tamp everything into a neat ball. We roll it in flour, then in egg and finally in crackers. Try to make the crackers cover the entire surface.
Heat the vegetable oil in a deep fryer or deep frying pan. It is necessary that the oil covers at least half of the ball. Fry the "chestnuts" from all sides until golden brown, it's literally half a minute per piece.
Bring to readiness in the oven at an average temperature for 15-20 minutes. You can serve it with herbs and vegetable salad.