5 tips on how to cook fish cutlets

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Want to cook perfect fish cutlets that are juicy and flavorful? This dish may seem simple, but a few secrets will make your cutlets a true masterpiece. Healthy, tender, with a crust, even those who are not fanatics about fish will be in gastronomic delight.

Ingredients:

• 500 g of fish fillet (pollock, cod or other white fish)
• 1 onion
• 1 egg
• 2 tablespoons of semolina or breadcrumbs
• 2 cloves of garlic
• salt and pepper to taste
• oil for frying

5 tips for perfect fish cutlets

1. Choose fresh fish fillet. To make the cutlets juicy, use fresh fish fillet without bones. White fish is best – cod, hake or pollock.
2. Don't skip the kneading stage. Knead the minced meat properly. The longer you knead it, the more uniform the structure of the cutlets will be, which will help them keep their shape during frying.
3. Add onion and semolina. For a delicate texture, be sure to add onion and semolina (or breadcrumbs). The onion adds juiciness, and the semolina absorbs liquid, helping the cutlets to be soft and not fall apart.
4. Fry over medium heat. To cook the cutlets evenly, cook them over medium heat. High heat can lead to rapid browning on top and soggy inside.
5. Don't be afraid to add spices. Salt and pepper are the basics, but don't forget herbs or a little lemon juice for extra flavor.