|fish fillet — 1 kg|
|corn flour — for breading|
|onion — head|
|seasoning for fish — to taste|
|garlic — 2-3 cloves|
|a mixture of greens — a bunch|
|vegetable oil — for frying|
|lemon juice — a couple of spoons|
|salt and pepper — to taste|
|breadcrumbs — for breading|
For cutlets with greens, you can use any fillet of low-fat fish varieties. You can improvise with greens and the amount of onions — the juiciness depends on their quantity.
How to cook Fish cutlets with herbs and onions
Hearty and delicious fish cutlets with the addition of herbs and onions are an excellent solution for any side dish. Aromatic spices and herbs reveal the delicate taste of fish, as well as neutralize the smell that many do not like so much. In this recipe, you can use any river and sea fish — do not be afraid of small bones, because there will be no trace of them in the meat grinder!
Wash and dry the fish fillet, peel the onion and garlic, rinse the greens. You can use any greens, in this case we cook with dill and a feather of onion. We pass all these components through a meat grinder. Sprinkle with lemon juice, add spices with salt (at your discretion). We achieve uniformity by mixing the minced meat.
We make small cutlets. In a plate, mix the breadcrumbs and corn flour in equal parts. We roll each fish cutlet well.
In the oil heated in the frying pan, we send the cutlets. When a ruddy crust has formed on one side, then turn it over. In 10 minutes, the fish cutlets are well fried.
It can be served hot with any side dish. But also fish cutlets with greens are an excellent cold snack. When cooled down, their juicy taste reveals even better!