Burbot cutlets - tasty and easy

Kitchen appliances and utensils: knife, cutting board, pliers, meat grinder or blender, tablespoon, plates and bowls of different sizes, frying pan, spatula, stove.

Ingredients

Step cooking

Prepare the fish fillet

If you use whole fish, then first:

• Peel off her skin. Skin from burbot is removed by stocking. Make a circular incision around the head, pry the skin on the ridge with your finger and clamp it with pliers. Holding the fish by the head, pull the skin to the tail.
• Then cut off the head, fins and tail.
• Open the belly and take out the insides. Do this carefully, as the gall bladder is located on top of the liver, and if it is touched, it can lead to its spreading, which will make the fish meat bitter. Burbot liver is a delicacy, it is big and very tasty, like any other liver from the cod fish family.
• Rinse off the burbot skin well, paying special attention to the place near the tail, here is the place of blood accumulation.
• Separate the burbot meat from the ridge to get the fillet.

If you use frozen fillet, then you must properly defrost it. Choose any of the ways:

• Remove the fillet from the freezer and place in a deep bowl, which put on the bottom shelf of the refrigerator. This should be done 5-6 hours before cooking. This method is considered an ideal option for defrosting.
• Remove the fish from the freezer and place in cold, slightly salted water until it is fully defrosted. This express option is used when there is absolutely no time to wait, but it is less preferable.

Cooking Stuffing

1. Peel the onion (1 piece) and cut it into 4 parts. Zucchini (200 grams) peel and remove the seeds. Cut into pieces. Pass the prepared fish fillet (1 kg), onion and zucchini through a meat grinder.
   
2. Salt the minced meat to taste, add black ground pepper or a mixture of peppers to taste, taking into account your preferences. Stir the minced meat with a spoon. Melt the butter (20 grams) and pour it into the minced meat. Stir the minced meat with your hands.
   
3. Beat in minced chicken egg (1 piece) and mix well again. The more you knead the minced meat, the juicier the cutlets will be.
   

We form and fry cutlets

1. From the prepared, well-mixed minced meat, form cutlets. To do this, put about a tablespoon of minced meat in your palm, roll the ball with your hands and flatten it. From the proposed number of ingredients in the recipe, you should get 16-18 round cutlets.
   
2. Pour wheat flour (4-5 tablespoons) into a plate and completely roll the cutlets in it, laying them on a plate or board sprinkled with flour.
   
3. Pour a little vegetable oil into the pan (2-3 tablespoons), and when the oil is hot, put the patties formed and flour-breaded with flour using a spatula.
   
4. Fry the patties over medium heat until golden brown. On each side you will need 4-5 minutes. When the burger patties are browned on one side, turn them over onto the other side with a spatula and fry until cooked.
   
5. Put the finished meatballs on a plate.
   

Ways to decorate and serve dishes

Serve ready-made cutlets from burbot hot or warm, however cold they are very tasty.Fish cakes go well with any side dish: buckwheat, mashed potatoes, pasta or rice. They can also be served stewed or baked vegetables or just a salad of fresh vegetables. A special white sauce for fish dishes, as well as tartar and ordinary mayonnaise or ketchup, are suitable for burbot burgers.

Video recipe

See all the steps for making burbot cutlets in this video.

Other cutlet recipes