These fish cutlets will become a real hit and will overshadow the classic recipe.
Not everyone likes fish mince cutlets. The downside is that they turn out too dry and dense.
Chefs solve this problem simply. To do this, they add more lard. But then another nuance appears - a lot of fat.
You can adjust the juiciness, amount of fat and balance of taste with simple ingredients. Thanks to them, the cutlets will melt in your mouth and become incredibly fluffy.
Preparation
1. Any fish fillet (400 g) should be passed through a meat grinder together with onion (1/2 of the head) and lard (50 g).
2. Add one chopped boiled egg and grated potato (1 pc.) to the minced meat. These two products will make the cutlets more tender.
3. To make the dish airy, add soaked breadcrumbs (2 pcs.) to the minced meat.
4. Then pour ice water over the mixture and mix until smooth.
All that remains is to form the cutlets and fry them in a preheated frying pan.
