Fish Cutlets in a Pan

Fish Cutlets in a Pan

40 min
Medium
1 serv.
295 g / 1 serv.

Rating

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Description

Tender fish cutlets with a crispy crust, home-style

  1. Thaw haddock and pollock. Cut fillets off the bones and remove skin. Mince the fish or blend it.
  2. Soak the bread in milk for 5 minutes, then squeeze out.
  3. Finely chop green onion.
  4. Mix fish mince, squeezed bread, green onion, softened butter, salt and pepper. Knead thoroughly.
  5. Form cutlets from the mince.
  6. Coat each cutlet in breadcrumbs.
  7. Heat a pan with sunflower oil over medium heat.
  8. Fry cutlets for 4-5 minutes on each side until golden brown.
  9. Serve hot.
414
141 kcal / 100 g
kcal
36.8 g
12.5 g / 100 g
Protein
33.6 g
11.4 g / 100 g
Carbohydrates
14.7 g
5.0 g / 100 g
Fats