What to add to fish cutlets to make them juicy: unexpected ingredients

The fish traditionally used to make cutlets are hake, pollock, cod, etc, but these are marine species, which are rather lean and even dry. Therefore, to make the dish tasty and juicy, you should also add fatty ingredients.

Food blogger Tetyana (_tanyushina_) shared what products to add and minced fish for cutlets on her Instagram page.

The food blogger advises adding salmon trimmings, fatty cottage cheese, and lard.

Ingredients for salmon cutlets:

• 500 g of white fish
• 300-400 g of fatty fish (trout, pink salmon, salmon)
• 2 onions
• 2 slices of white bread
• 100 g of milk
• 1 egg
• 1 tbsp of soy sauce
• salt, black pepper
• 1 tbsp of oil and butter for frying onions.
• optional - breadcrumbs

Ingredients for cutlets with cheese:

• 600 g of white fish
• 250 g of fatty cottage cheese

Ingredients for cutlets with lard:

• 700 g of white fish
• 200 g of unsalted lard

Method of preparation:

1. Dry the fish well with paper towels.

2. Cut the onion into half rings and fry in a mixture of oil and butter until soft.

3. Soak the bread in milk.

4. Pass the fish, bread and onion through a meat grinder.

5. Add egg, soy sauce, salt and pepper. Mix well. Cover and refrigerate for an hour.

6. Then form cutlets with wet hands. They can also be rolled in breadcrumbs

7. Use a good frying pan to ensure that the cutlets are crispy on the outside and juicy on the inside, do not fall apart and are not too greasy. Fry on both sides until cooked through.

8. Serve with mashed potatoes or rice.