Fish Cutlets

After Carnival comes Lent. Although I don't observe Lent too strictly, many of us are looking for ideas for meatless dishes. My family and I like fish and eat it often and gladly. Fish cutlets are a great way to vary a fish dinner, and my girls love them. They are also a great alternative to store-bought fish sticks, which have little fish in them but are adored by kids. They taste good cold, too, and you can take them with you to work or school.

I make them two ways: with raw and with cooked fish. The ones made with cooked fish are more delicate and fluffier, so that's the recipe I'm sharing. To make them with raw fish, just blend the raw fish fillets, and everything else stays the same as in the recipe. You do need to fry them longer, though, so they aren't raw in the middle.

The inspiration for these cutlets comes from "Kuchnia Polska" (Polish Cuisine) published by Reader's Digest.

fish cutlets

Instructions:

Bring the broth to a boil and add the fish fillets. Cook over low heat until the fillets are cooked through. Take them out, pat them dry and chop finely. Peel the onion, chop it finely as well, and lightly sauté it in butter. Mix the fish with the breadcrumbs and onion, 1 egg, the egg yolk, salt and pepper, add the chopped parsley and shape into small cutlets. Coat them in flour, egg and breadcrumbs and fry in clarified butter until browned.

Enjoy!