Cutlets from blue whiting

Sometimes you really want fish cutlets, but there is no fish in the shops, or it is very expensive, or several times frozen. Here, blue whiting is often found on the shelves, but for some reason it is bypassed by the party, it is believed that the trifling is a small fish.

Here and in vain. It turns out that blue whiting can be cooked with wonderful fish patties: delicate, tasty, aromatic. Not yielding to the taste of cutlets of expensive varieties of fillets.

Fish cutlets from blue whiting can be eaten by those who adhere to dietary nutrition. But it's better not to fry them, but to bake them in the oven, having previously smeared the surface of cutlets with sour cream or mayonnaise.

How to cook cutlets from blue whiting?

Recipe for fish cutlets from blue whiting

Ingredients:

Preparation

Soak the cracker in a small amount of boiled water to make it swell as it should. Cut the bulb into four pieces. Wash fish, gut, without defrosting completely. Remove the heads, fins, tails, remove the skin (the skin from the frozen fish is very easily removed).

In turn, throw in the meat grinder fish, soaked cracker and onions.

In the stuffing, add the egg. Knead it well, season with salt and pepper to taste. Let now our mincemeat stand a little, and its components will "co-exist" among themselves.

Take a small baking sheet, it is very convenient to use special baking trays, apply oil to the bottom. Blind from ground meat small cutlets. The bottom of the cutlet can be dipped in a saucer with flour, so that it does not stick to the shape.

Lay the cutlets on a pan or tray, grease with mayonnaise, and bake for 30-40 minutes. Readiness check: if the juice from the pierced cutlet runs clear - then you can turn off the oven.

The cutlets laid out on a dish, surrounded by a side dish of young potatoes with dill, and with sauce - from such a dinner or dinner your household will be delighted.

If cutlets from blue whiting have already managed to please you, then by all means try the recipes of cutlets from salmon and haddock . Bon Appetit!