The ide is a rather bony river fish, which most anglers still catch only for sport. However, not everyone knows that it makes simply amazing cutlets.
This dish is relatively easy and quick to prepare. It is ideal for pampering your family with a healthy delicacy. If you follow the cooking technology and strictly follow it, you will get tender meatballs that will melt in your mouth. So, hurry up and try this very tasty recipe, you’ll see that your cutlets won’t take your breath away!
Cooking time: 40 minutes
Number of servings: 15
Step-by-step preparation
- First of all, you should cut and process the fish - thoroughly peel it, gut it, rinse thoroughly under running water, fillet it, removing all large bones, and cut into small slices. Pass the ide pieces through the middle attachment of the meat grinder twice into a large bowl.
- Remove the husks from several onions, wash them under a cool running tap and pass them together with lard through a meat grinder or grind in a blender. Send a homogeneous mass to the fish.
- Add the bread crumb soaked in milk and squeezed out, two chicken eggs, salt and pepper into a common container, and mix everything thoroughly with your hands. Cover the mixture with cling film and place it in the refrigerator to steep for at least half an hour.
- Using wet hands, form small oval semi-finished products from the resulting minced fish and roll them thickly in breadcrumbs.
- Place the cutlets in hot olive oil and fry them on both sides until evenly browned.
Tip: to make the meatballs even fluffier and juicier, add a little ice water to it while kneading the minced meat, and just before forming the semi-finished products, beat the mass thoroughly - this will saturate it with oxygen.
Serve delicious and tender ide cutlets, prepared according to a simple recipe, along with your favorite side dish or with herbs and fresh vegetables. To add a twist to the dish, you can combine it with a spicy tomato sauce, pouring it over the finished dish. The second option is to simmer everything together with the gravy for a couple of minutes under a closed lid. Experiment, cook and discover new horizons in the culinary arts. Bon appetit!
Fish cutlets - fluffy and juicy
I learned how to fry fish cutlets
