Delicious river fish cutlets for freezing

River fish cutlets will undoubtedly please your taste. The recipe is illustrated with step-by-step photos that will make the story simpler and clearer.

How to cook river fish cutlets

First, let's deal with the fish itself. I have it small - breams, total weight - 1.5 kilograms.

Let's clean it of scales. To do this, you can use a knife or a special tool for cleaning fish. Next, we rip open the belly and clean out all the insides. We thoroughly rinse the breams with water and allow the excess liquid to drain.

Now we need to fillet the fish for minced meat from the bones and backbone. To do this, I make a cut along the entire back of the fish with a sharp knife and pull out the dorsal fins. I do the same with the lower part of the fish. Then I cut off the head. Prying the meat with my thumb, I move from the head to the tail along the ridge. I do this manipulation on each side of the fish.Thus, the meat is removed quite easily, leaving only the backbone and side rib bones. River fish is very bony, so you don’t need to try to remove absolutely all the bones, but only the largest ones.

Now, let's prepare all the ingredients for the minced meat. Peel and cut the onions (300 grams) into large pieces, cut the lard (200 grams) into cubes. If there is no lard, then you can do without it, the cutlets will be dietary.

Grind the fish fillet, onion and lard through a meat grinder. If you wish, you can pass the minced meat through a meat grinder twice to be sure of grinding all the remaining bones. But I can say for sure that if you have removed all the large bones, then the finished cutlets will have a uniform consistency even after the first twist.

Add salt, pepper, fish spices, 1 tablespoon of semolina and 1 chicken egg to the finished minced fish. Mix everything thoroughly and let the minced meat stand for 30 minutes so that the semolina swells. If the consistency of the minced meat is runny, then you can add a little more semolina.

How to freeze fish cutlets

We form cutlets from minced fish, roll them in breadcrumbs and immediately place them in a freezer container lined with wax paper or cellophane. You can also freeze cutlets on a regular cutting board.

After a day, the cutlets are taken out and placed in freezer bags for long-term storage.

If the freezer temperature is maintained, fish cutlets can be stored for up to 6 months. If necessary, we simply take out the required number of frozen delicious river fish cutlets and fry them until golden brown without defrosting them first. Very tasty and convenient!