Recipes
Fish mass (minced meat) for cutlets
Ingredients
→ PINCH OF GROUND BLACK PEPPER
→ VEGETABLE OIL
→ 300-350 ML OF WATER OR MILK
→ 250 G (THAT IS, ¼ PART IN RELATION TO THE AMOUNT OF FISH) OF WHEAT BREAD
→ 20-25 G OF SALT
→ 1 KG OF FISH PULP (CATFISH, PIKE, COD, BURBOT, WALLEYE, CHUM, SEA BASS, PIED CATFISH, FLOUNDER)
For the preparation of the cutlet mass, fish that does not have small intermuscular bones is most often used: walleye, catfish, pike, burbot, cod, chum, sea bass, pied catfish.
The flesh of the fish without skin, rib and vertebral bones (see the article "Cutting fish") is cut into small pieces, mixed with stale wheat (2-3-day storage) bread soaked in milk or water, and passed through a meat grinder. (It should be borne in mind that the taste of minced meat will be worse if you put bread made from flour of the second, and not the first or highest grade.)
The flesh of the fish without skin, rib and vertebral bones (see the article "Cutting fish") is cut into small pieces, mixed with stale wheat (2-3-day storage) bread soaked in milk or water, and passed through a meat grinder. (It should be borne in mind that the taste of minced meat will be worse if you put bread made from flour of the second, and not the first or highest grade.)
In the resulting minced meat, add salt and ground black pepper, and then mix everything thoroughly.
