Volgograd homemaker shares recipe for tender pike and crucian cutlets
The fish cutlets are prepared using a mixture of pike and crucian for enhanced flavor.
Anna Zlydneva, a homemaker from Volgograd Oblast, shared a recipe for the most tender cutlets made from pike and crucian. They are best served with mashed potatoes and pickled tomatoes — then even those who are indifferent to fish will appreciate them. Watch, remember the secrets, and go try it out.
After frying, the cutlets are simmered with onion and water to make them tender.
To make the cutlets, you will need fish fillet, carrot, onion, milk, bread, salt, spices, and vegetable oil.
«We«re making fish cutlets. Cut the fillet. We use at least two types of fish — in our case, pike and crucian, it turns out much tastier this way. Grind twice in a meat grinder. For juiciness, add a small piece of pork fat here,» says Anna. «Chop the onion and carrot, you can use more onion. Soak the bread crumb in milk, add it along with an egg, salt, spices to taste. Now mix all this well. Formed our cutlets, coated them in flour or breadcrumbs, and fry on both sides in vegetable oil. Transferred the cutlets to a roasting pan, sprinkled with onion on top, poured in some water, and let them simmer. Fish cutlets are very tasty, and with mashed potatoes and pickled tomatoes, it»s a real feast».
Earlier, popular rural blogger Nikolai Zlydnev shared a simple recipe for homemade sausage. The man admitted that it would take several hours to prepare, but the result is worth it. The fragrant, tender, fried sausage made from homemade meat and fat will delight the household.
