Cutlets from fish and lard according to my grandmother's recipe

Fish, unfortunately, is not as frequent a guest on our table as we would like. Not everyone likes to play with bones. Therefore, homemade fish cutlets are a great opportunity to compensate for the lack of nutrients and vitamins.



Except they get dry. Especially from fish like cod or pollock.

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But not the ones we're cooking today. Cutlets made of cod, fillets of red fish and lard according to grandmother's recipe are always tasty, juicy and tender, as in childhood.

Homemade fish cutlets Ingredients

• 250g red fish fillet
• 150g onion
• 2 tbsp starch
• 250g white fish fillet (cod, pollock)
• 250g of lard
• 2 tbsp mayonnaise (sour cream)
• salt and black pepper to taste
• vegetable-oil
• breadcrumbs

Preparation

1. Pass fish, onions and lard through the meat grinder. For lard and onions, take a grille with smaller holes.
   
   
   
2. Put a bowl of starch, mayonnaise and everything that's been in the grinder. Fish cutlets with mayonnaise are lush, tender and very tasty. Mayonnaise is especially suitable for low-fat fish varieties (thickness, cod).
3. So that the cutlets do not exactly turn dry, some housewives use additional tricks. For example, add to the mince fried onions in vegetable oil or a piece of butter.
   
   
   
4. Stir, salt and pepper.
5. Form small cutlets out of minced meat.
6. Put them in the pan. Oil can be added just a little, since the fat that is part of minced meat will be enough for frying.
   
   
7. Roast the patties on an average heat of 4-5 minutes. Turn over the carcasses under the lid for another 5 minutes.
   
   
   
8. Homemade fish patties are ready. Bon appetit!

Fans of rosy crust can use breading. I like breading with sesame breadsticks or rye breads. They are very fragile, do not need long grinding. And they behave perfectly in the pan, creating a thin and pleasant crust. Overall, perfect in every way.