Not everyone likes fish cutlets, and not every housewife cooks them regularly. Often they turn out flat or even fall apart in the frying pan.
Here's how experienced cooks deal with this problem. Remember these 3 culinary tricks.
Trick number one
If the mince is made from dry and not the fattiest fish, or the mince is too runny, the following additives can help.
First, a little lard, which is minced and added to the raw mince. It is often used when making pike cutlets.
Secondly, it is high-fat cream, which will make the cutlets juicy and even fluffy.
Thirdly, if the fish, on the contrary, is fatty and not dense, then it would be better to add a little breadcrumbs for viscosity; there is no need to soak them.
Trick number two
If the cutlets are flat, you can make them fluffy by adding cold water, and cognac or wine as alcoholic beverage.
By the way, if you add too many eggs, the cutlets may turn out tough. Therefore, depending on the density of the fish, 1 egg can be added to 300 grams of fish or 600 grams. If more, the cutlets will fall apart.
Trick number three
After all the additives have found their place, the mince needs to be kneaded with maximum effort. If the preparation is not uniform, then during the frying process the semi-finished fish products will "float". It is even better to keep the finished mince in the refrigerator (from 30 minutes to 2 hours), thanks to which it will become uniform.
Also, don't forget about breading, for which the most ordinary flour will do.
