ReceptnaptárFish cutlets (rybnye kotlety)
Fish cutlets are among the basic dishes of Russian school and home cooking, cheap and loved by everyone. The bread keeps the fish juicy and the crumbs give a crisp crust. Excellent freshened with lemon.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Knead the fish thoroughly with the squeezed bread, onion, egg, salt and pepper.
- Chill the mixture for 15 minutes.
- With wet hands shape 8 oval patties and roll in the crumbs.
- Heat the oil over medium heat.
- Fry the patties for 4 minutes per side until golden.
- Serve with mashed potatoes, lemon and tartare sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Work the fish cold so the patties do not stick.
- Squeeze the bread well or the mixture falls apart.
- You can mix the fish to taste: pike and cod together also work.
Frequently asked questions
What is it served with?
Mashed potatoes, steamed vegetables, tartare sauce.
Can they be frozen?
Yes, shaped raw, for 2 months.
Similar recipes
- Eggy bread (bundáskenyér) · Hungarian
- Eggy bread with cinnamon sugar (bundáskenyér) · Hungarian
- Pain perdu with cinnamon (French toast) · French
- Bread dumplings with parsley · Hungarian
- Torrijas (Fried Bread Slices Soaked in Cinnamon Milk) · Spanish & Portuguese
- Tyurya (rye bread and onion kvass soup) · Russian
More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings