Minced fish usually doesn't stick together well, but falls apart easily in the pan.
Therefore, chefs recommend remembering some rules when preparing fish cutlets so that the dish always turns out excellent.
First of all, it is worth considering that a higher quality product is obtained if you prepare minced meat at home.
To do this, you need to choose the right fish.
It should be dense. The best cutlets are made from pike, cod, pike perch. Red fish is also suitable.
Additional ingredients can be used to make the minced meat denser.
Minced fish does not contain much protein, which gives stickiness, so the glue is most often bread, which must first be soaked in water or milk.
For 400 g of minced meat you should take 100 g of bread crumb.
It is acceptable to use breadcrumbs and semolina, but it is important not to overdo it so as not to make the dish too dry.
You can only fry cutlets in a preheated frying pan.
Earlier we told you how to make fish cakes more fluffy.
