Fish Putassa Cutlets. Delicious fish cutlets from Putassu

Fragrant delicate fish cutlets from Putassa - an excellent alternative meat dishes, wonderful diet nutrition. The dish contains a large amount of protein, minerals and priceless trace elements that contribute to improving immunity and strengthening hair and nails. Fish cutlets From Putassu recommended to use young children, people of old age and overweight suffering from excess weight. Prepare very tasty and quickly this dish will help my detail the described recipe. I also suggest you try the delicious.

Cooking tricks:

To give fishing cutlets of pomp, compatibility and integrity of the structure, always use the semolina cereal.
Skin with fish can not be removed.
To remove excess fat lay out finished cutlets on napkins after frying.
Finished cakes will not fall apart if the fish minced is 10 minutes to put in the refrigerator.
A plate on which we are separated by fish, we rocate the food film - in this case, it is not soaked with the smell of fish.
If used ice Cream Fish, in no case defrost in microwave oven - Such a method will significantly worsen the taste of the finished product.

- Putassu - 500 gr.,
- onion - 1-2 heads,
- semolina - 2 tbsp.
- breadcrumbs - 5 tbsp,
- Salt, pepper, spices - at will and taste,
- vegetable oil.

How to cook with photo step by step

We defrun the fish and separate the carcass - cut off your head, tail, pull the ridge.




The resulting fillet together we skipped the head of the sparkle onion through the meat grinder or grind the blender.
Add two tablespoons of semolina, salt, pepper, favorite spices.




Mix.
We leave mince for 10 -15 minutes - the manka should swell.






In the pan we pour oil and put on fire.
Wet your hands with water and sculpt the cutlets, catch in breading




and fridge




From both sides to a light golden crust on a moderate fire.






The readiness of the dish is checked by a fork - piercing the cutlet and look so that the muddy juice does not stand out. Definitely encroach how to cook

Putassu belongs to the family of gravy fish, the taste is similar to Heck and Nawagu. She is pretty small, there are many bones in it. Therefore, Putassa cutlets are a great output when preparing this product. Another advantage of this fish is an inexpensive price, and taste qualities Dishes this is not reflected.

The fact that she belongs to low-fat varieties makes Putassu in a valuable dietary product. After all, it is useful to eat people with diseases gastrointestinal tract, and especially wishing to lose weight. Calorie is 82 kcal per 100 g of product.

There is so different recipes Preparations of this unpaired fish. It can be fish cutlets from Putassu, and soups, and Putassu in the oven.

The dishes are dietary and not very, but they all are surprisingly tasty and useful.

You can cook cutlets from Putassa, roasting them in a pan on vegetable oil.

With potatoes and carrots

Ingredients:

• putassu - fillet 250 g;
• medium-sized potatoes - 1 pc.;
• medium-sized carrots - 1 pc.;
• onion onion - 1 pc.;
• white bread - 150 g;
• egg raw - 1 pc.;
• salt, pepper to taste;
• vegetable oil for frying;
• wheat flour for breading.

Wash the fillet and skip through the meat grinder together with carrots, potatoes and onions. White bread to twist in the water and also scroll into the meat grinder. Add salt, pepper and a raw egg. Mix everything thoroughly. From the resulting mass to form cutlets and cut them into flour. Pour vegetable oil on the pan and warm up. Fry the cutlets on both sides until readiness.

With mayonnaise and lard

Ingredients:

• putassa - 1 kg;
• mayonnaise - 1 tablespoon;
• egg raw - 1 pc.;
• onion onion - 1 pc.;
• fresh fat - 50 g;
• bulka - 2 pieces;
• salt, pepper to taste;
• breadcrumbs;
• vegetable oil for frying.

Wash the fish, clean the heads, cut off the head and remove the ridges. The resulting fillet is crushed into the meat grinder together with the lard, onions and twisted in the water bun. Add mayonnaise, salt, pepper and raw egg. Stir and make cutlets. Cutting them into bread Sukhhari and fry in a frying pan on vegetable oil from two sides until readiness.

Without YIITS

Ingredients:

• file Putassu - 500 g;
• bulk - 200 g;
• salo - 50 g;
• salt, pepper to taste;
• flour for breading;
• vegetable oil for frying.

Fish fillet, fat and a bunch of skipping a meat grinder. Salt, pepper. Shape cutlets, cut them into flour and fry on vegetable oil.

For fried Cotlet You can use double bread with egg. In this case, first pancakes in flour, then in the cheese egg, then in breadcrumbs. Then the crust leaves especially ruddy and crispy.

The above recipes of the fish kitlet suggest roasting on vegetable oil and are not too useful. But there are absolutely dietary dishes. It all depends on how to cook.

Diet Cutlets from Putassa

In the oven

Ingredients:

• putassa - 1 kg;
• carrots - 1 pc.;
• onion onion - 1 pc.;
• egg raw - 1 pc.;
• bulk - 200 g;
• mayonnaise or sour cream - 2 tablespoons;
• salt, pepper to taste.

Wash fish, clean, separate from bones and grind in a meat grinder. There, crushed onions and carrots. Put in the resulting mass of a biller, raw egg, salt, pepper and mix well. Make the cutlets, put them on a lubricated oil baking tray and to anoint sour cream or mayonnaise.

This is done, firstly, for taste: it will become richer and brighter. And secondly, to improve the appearance: then the products will be twisted.

Lightweight to put in the oven, heated to 200 degrees, and bake the cutlets for 20 minutes.

On a couple

Cook tasty cutlets From Putassa you can and for a couple. Moreover, it is most convenient to do them in a slow cooker.

Ingredients:

• file Putassu - 500 g;
• onions - 1 pc.;
• white bread, operated in water - 100 g;
• salt, pepper to taste.

From the ingredients with the help of meat grinders to prepare a thick viscous mince, cut me out of it. Pour 6 multistakans of hot clean water into the multicooker's bowl. Putlets put in the basket for cooking for a pair, which is included with a slow cooker. Put the basket with cutlets in a slow cooker and turn on the "pair" mode for 30 minutes.

Potatoes usually use as a garnish. It may be mashed potatoes, I. fried potatoes, baked, and just boiled. Rice is also well combined with fish dishes. Salads out fresh vegetables, especially from cucumbers and tomatoes, filled olive oilHow it is impossible to suit this useful and easy food like fish. Not only fresh, but also salty tomatoes and cucumbers will perfectly complement it.

Fish (any) - very useful productwhich simply needs to be eaten, it contains easily durable protein, vitamins and trace elements. IN sea fish Many iodine and bromine, as well as there are phosphorus, potassium, magnesium and many other useful and necessary human organism substances.

With regular use, the work of the nervous system, the thyroid gland and the brain is improved, the level of harmful cholesterol in the blood is reduced. And always even from simple inexpensive fish you can cook excellent dishes for every taste.

Bon Appetit!

Putassa is the subspecies of the crackle rocks. She is small, and to taste resembles meat heck, as well as Navaga. The valuable quality of this fish is the most protein content, and a small amount of fat. The cost of Putassu is small, and dishes cooked from it are suitable for diet.

Benefit. For those who work on a decline in their weight, nutritionists recommend to eat this fish, as adding it to the menu, increases the energy and health of the body. Slowing for wrinkles, rejuvenation of the skin, strengthening hair and nails, as well as improved condition vascular system The body and saturation of the brain is invaluable trace elements - this is also the merit of Putassu.

Cook fish cutlets Bones are also easy as without them. Only the fish is not necessary to defrost until the end: it will be easier to skip it through the meat grinder. Before that, do not forget to free the meat of fish from the head, tail and fins; Remove the inside. Slightly frozen fish meat gives the effect of tenderness and juiciness. You can not worry about bones: in the process of cooking the dish, they will completely dissolve.

Product composition for kittball:

• Frosting Putassu - 700 g.;
• Onions - 1;
• White bread crumb - 30 g;
• Bread crushers or flour - 1.5 tbsp. spoons;
• Fragrant dry mix for fish - to taste;
• Sunflower oil - taste;
• Non-fat mayonnaise 1.5 tablespoons.

How to cook?

White bread crumbs need to soak in cream; It will be suitable for hardened bread, which remained from yesterday's lunch. Fish, already prepared and not fully frosthed, cut into pieces to fit in Blander. Phasepno put on the bulb, greens. In the resulting mass, put the salt with spices to taste, the egg and carefully smear the mince. At the very end, put softening and pressed meakbush and mix everything again to a homogeneous mass. Now it is necessary to give minced member, but not long - about 30 minutes.

So far, mince "comes up", prepare dishes for baking. Lubricate it with oil. Formed bokings (cutlets) inherently dip in the flour so that the cutlets do not stick to the opposition. Each cutlet before sending a form in the oven you need to lubricate mayonnaise. Baked cutlets, as a rule, no more than forty minutes, it all depends on the power of your oven.

Finished patties from Putassa can be served with any side dish, but it is better to use vegetables.

Fish Cutlets from Putassu Recipe very tasty

Earlier we offered you a recipe from Putassu with bones. The recipe consists of Putassa fishBut the meat must be released in advance not only from the head, tail, fins, but also from the skin, and bones. Thus, it turned out fish fillet.

Product composition:

• Fish fillet - about 600 - 700 g;
• Carrots (medium) - 1 pc.;
• Greens of parsley and dill (crushed) - 2 tbsp. spoons;
• Onions - 1 pc.;
• White bread - 30 g;
• Spices and salt - to taste;
• Egg chicken - 1;
• Vegetable oil - 1 table. The spoon;
• Sour cream low-fat 1.5 tablespoons.

Step-by-step cooking:

one). Prepared Fish fillets, onions, carrots, greenery laid in a meat grinder and crushing.

2). In the resulting minced, add white bread, egg, spices in milk, and mix thoroughly.

3). On a pre-prepared baking tray, which is already lubricated with vegetable oil, lay out the shaped small cutlets.

four). Then the future cutlets need to be lubricating sour cream and send to the heated oven.

five). Cutlets will be ready after 20 - 30 minutes.

Bon Appetit.

Harm. In addition, you can harm your body if you abuse Putassu. The overeating of this fish can entail the severity and bloating, nausea and vomiting. Therefore, you can eat no more than 180 grams of fish.

Recipe Fish Cutlet from Putassa

We offer to try meatballs from Putassu, but not baked, but fried in a pan. This, of course, is quite a calorie recipe, but if you beat yourself once a week with fried fish cutlets - there will be no harm.

This recipe is distinguished by the fact that in addition to ordinary ingredients for fish boilerWe will add solid grades cheese. And for appetizing and fragrant crust, we will prepare a spine - a mixture of flour, eggs, salts and spices.

Ingredients:

• Fish fillet - 600 g;
• Onions, medium - 1 pc.;
• White bread crumb - 50 g;
• Egg - 2 pcs;
• Greens of dill (crushed) - 1 tbsp. the spoon;
• Syll of hard grades - 40 g;
• Salt and spices - to taste;
• Vegetable oil - 50 g
• Flour - 2 tbsp. spoons;
• Milk - 100 g

Cooking sequence.

Fish fillet, onions, greenery skip through a meat grinder. Then in the resulting mass add white bread, egg, salt and spices to the resulting mass. Cheese rubbing on a shallow grave and join with minced meat. Prepare a spine: 1 egg, 50 g of milk, flour to mix well to get a homogeneous mass without lumps.

By consistency, the flan should resemble liquid sour cream. The formed cutlets are drying into the spine and put on a heated frying pan with vegetable oil. Do not forget to make palms in the water so that the minced meat sticks to them! Fry the cutlets on both sides before the formation of a ruddy crust.

To find out, ready tolets are ready or not, pinched one of them for a plug and slightly push. If you flow muddy juice - the cutlets are not yet ready if transparent - can be removed from the frying pan. Garnish - anyone you like. Ketchup will also come true.

What are there any contraindications? If you suffer allergies to fish and seafood, you should refuse to eat Putassu, as well as other species of fish. Other contraindications does not have this fish.

Good day, dear readers. So came to the most delicious topic: How to cook Putassu. Fish is small, but very nutritious. The price is available, and useful for properties. It goes on the preparation of the first dishes, tasty in the cutlets, confidently feels in salads. Perfectly combined with vegetables. It's time to get acquainted closer: what can be cooked from Putassu.

Despite such excellent characteristics that were described in , Our beauty seas and their unpleasant secrets are not deprived. The fish has a big head, when cutting, it is one fourth part. Unfortunately, the head of Putassa does not represent food value. I do not advise you to add it to the ear.

Meat is very gentle and tasty. When cutting, thoroughly remove the black film from the fish's abdomen, if you leave a little, spoil the dish, it will be pattering.

Bones do not constitute a big problem. Cook has special secrets that help to overcome the bones. Let's start acquaintance from the simplest and delicious recipe: Fish in the oven.

How to cook in the oven

Full tasty dish Immediately with the side dish, it turns out after baking in the oven fish fillet with vegetables. It looks great, tasty and nutritionally, with such a dish you can meet guests.

Putassu baked with vegetables

For a start, several secrets for the preparation of fillet. Prepare dishes from freshly-frozen Putassa, the initial defrost of the product in the refrigerator will help to make it juicy, just leave for 10 hours.

In the morning, get the fish and continue the process outside the refrigerator. Cut a knife head, scissors tail and fins. Clean carcass from groats, carefully remove the black inner film.

It will take the next set of products:

• 1.5 kg Putassu,
• just over 120 grams of solid cheese,
• the number of onions, sweet peppers and tomatoes choose oriented on their size,
• for seasoning take parsley, basil and ground pepper,
• for sauce requires a tablespoon of mayonnaise and a third of a glass of sour cream,
• several cloves of garlic.

Products on the table, proceed to cooking:

1. Wash vegetables. Peppers remove the core and cut into strips. Leek Clean the husks and cut down on a semiring. Tomatoes divide into cubes. Clean the garlic from the skin.
2. Farm garlic in a smell frying pan and remove, add the bow. Fry before getting a golden tone. Half to postpone. To the remaining in the pan, add all the vegetables, prepare 10 minutes. Add salt and spices. Hold on fire a few minutes.
3. Put vegetables first in the baking sheet, the next layer is salted and filled with fillets.
4. Combine the remaining onions, mayonnaise and sour cream, salt, add spices, mix, fill the fillet sauce. Top pour shaft cheese.
5. Put the shape into the heated oven. Prepare 25 minutes.

Video - Putassu with vegetables and sour cream

Putassa fish in foil

The second recipe for Putassu has its own features: produced in foil. This method of preparation has undeniable advantages. Products are obtained more juicy. The oven does not require large cleaning that for modern hostess is very important. In order to get a gentle a fish dish It will take:

• polkilogram of fish,
• 3 medium-sized tomatoes,
• 100 grams of solid cheese,
• one bulb and one sweet pepper,
• 5 eggs,
• 2 spoons of mayonnaise,
• vegetable oil,
• salt and seasonings.

Preparations Perform in the following sequence:

1. Prepare from fish fillet. Wash. Get out paper towel. While vegetables are preparing, let the fillet stand in the refrigerator.
2. Clean the pepper and bulb. Cut into pieces of convenient size.
3. Wash the tomatoes and cut into thin mugs.
4. Clean the cheese on the grater. Add mayonnaise and eggs salt and seasonings. Beat cheese sauce.
5. Apply some vegetable oil on the tray. Distribute over the entire surface and side walls. Put the fillet to a smooth layer.
6. Cover the tomato layer. Put all vegetables on top. Fill with cheese sauce.
7. Cover the dish with a foil. Press the edges. Bake in a well-preheated oven chamber half an hour. Serve together with vegetables.

How to prepare Putassu in a frying pan

Fried fish in a frying pan - this is the most fast recipe Cooking, the dish is preparing quickly. The traditional set will be required:

• frying oil
• flour for improving products
• some salt and pepper,
• some lemon.

Spare and flushed Putassu and pepper. Cut the lemon and hold the fish in the marinade for 20 minutes. Observe every carcass in flour. Fry in a frying pan, which is pre-warm, approximately 7 minutes on each side.

To remove excess fat, put a fish on a paper towel. Fried Putassu You can serve with raw and boiled vegetables. Well combined S. vegetable stegu. Beautiful decoration for dishes - firebed by half rings to a golden bow.

If you wish to cook Putassu in Tomat, now it's time to prepare gravy from crushed onions, carrots and tomatoes. Tomatoes can be replaced with appropriate juice or spoon tomato paste. Fill fish on a frying and bring to a boil.

Cutlets from Putassu, recipe

Fish cutlets belong to universal disheswhich are served with the side dish, are very loved by the kids. Cooking the kitlet is performed by traditional prescription. For 1 kg fillet Putassu, such products will be needed:

• 1 big bulb, several cloves of garlic,
• vegetable cooking oil
• 2 eggs,
• about 100 grams of white baton,
• full cabinet milk to twist the baton,
• a little salaigh will add compatibility cutlets.

Preparations follow in the following order:

1. Baton Clean the crust and soak in milk and easily press the pulp. Clean the onions and divide into large pieces. Remove with a sludge skin. Grind products in a blender or on a meat grinder. The second method is preferable, the whole moisture remains in the products.
2. Stuffing and pepper, add yolks of eggs. You can put all the egg, but with yolks, the cutlets will get softer. Stir well, it is desirable to do it with your hands. Cover the film and put in the refrigerator approximately for 20 minutes. In this case, the cutlets with frying will not crumble.
3. Well warp the pan. Pour vegetable oil. Wait until it gets warm.
4. Shot from mince balls. Make round cutlets. Loose in flour. Fry minutes to 7 each side.
5. Hold a few minutes on a paper towel to remove excess fat.

Cutlets from Putassu with bones

It is not worth worrying that Putassu's carcass is difficult to completely separate from the bones.

We need the same products that in the previous recipe. Fish remove head, tail, fins. We rinse thoroughly and scroll on the meat grinder twice.

Additionally prepare 2 spoons of mayonnaise. Fish finally do not defrost, cooked from the frozen putass, the cutlets will be more juicy.

Prepare cutlets will be in the oven. Cooking time up to 40 minutes. Lubricate the baking sheet with vegetable oil. Form round cakes, go into flour and cover with mayonnaise, spread out. Bake in a preheated oven.

Immediately the main dish and the side dish can be obtained by baking Putassu with potatoes. Prepare the following products:

• 3 bulbs Clean and cut rings,
• 6 Potato cleanse from the peel and divide on large pieces,
• from 1 kg of fish, cook fillets,
• polovakana mayonnaise,
• 50 grams of solid grated cheese.

Ship the baking sheet with foil, lubricate vegetable oil. Place onions, potatoes, fish. Save, pepper. Apply the mayonnaise layer and add grated cheese. Cover the straight of the foil and take the edges. Put several holes in the upper bed. Cooking time in a good warm oven quarter of an hour.

In a slow cooker

The multicooker makes it possible to maximize the cooking process. The advantages of the technique is that the fish will perfectly retain his form. Findback Polkilogram Fish, Clean, divide into pieces and make the preparation of the following products:

• several potatoes clean, rinse and divide into small pieces,
• clean one carrot, rinse and swee on a large grater,
• clean one bulweic from the husks and grind the knife.

At the bottom of the Multivarka pour 2 tablespoons of vegetable oil, spread the fillet. Couple all the vegetables, salt and pepper, add spices. Stir. Lay on fish. Prepare on fish mode, which corresponds to an hour.

Video - How to cook Putassu in a slow cooker

Putassa for a couple

Prepare this dish is unusually simple. Clean the fish and get fillets. Each piece is pepper, sprinkle, sprinkle lemon juice. Put for 20 minutes. Prepare 30 minutes in a double boiler.

The kilogram of the product is enough for 5 large full-fledged portions. The dish is perfect for diet food.

Putassu in Klyar.

In order to prepare Putassu in the battery you need:

• 1 kg of prepared fillet as much as possible purified from the bone,
• 2 eggs,
• 100 grams of milk,
• spices, flour, vegetable fat.

Sick on small pieces of fish Spare and pepper. To obtain a klyar, mix milk, eggs and flour. His density should resemble dough on pancakes. Every piece of product is wetted in the batter and fry from two sides in a well-preheated pan or other people. If you do not like excess fat, blot it with a paper towel.

How to cook Putassu in sour cream

In order to get fragrant and excellent taste The dish requires the following products:

• polkilogram of fish,
• egg,
• slightly smaller cup sour cream,
• vegetable oil, breadcrumbs for breading, salt and spices.

Prepare fillets, divide into pieces, spray and pepper. Cancel for 30 minutes.

Take the egg. Each piece of fillet is foaming into the egg and crackers.

Fry on both sides on a hot frying pan. Add sour cream, boil a few seconds and remove from the fire.

How to cook from fresh fish to Putassu Trank

At home, you can cook an excellent snack to beer from Putass. Product rinse, dry a little.

At the bottom of the tank, put the salt layer, on top of the fish. Preliminate salt in the gills. You can remove heads. Try to the carcasses to do not touch each other.

If required, put another fish layer. Cover the container, put the oppression and send to the cold place. Suitable refrigerator and basement.

Through three days, we rinse fish and leave to dump for 12 hours. If Putassu in salt spent more specified in the recipe, the soaking is proportional to extend.

Dry the fish requires to the degree of drying, in a well-ventilated place. Avoid contacting carcasses.

The easiest way to dry the fish huddled it on the metal wire through the eyes. Take measures to protect against flies. Products cover with marlevary fabric, pre-dipped in vinegar.

Salad with Putassu

The magnificent salad of the modern species will be from the following ingredients:

• polkilogram of boiled fillet Putassu,
• 3 boiled and brushed potatoes,
• 4 tomatoes,
• 4 cooked and purified eggs,
• fresh greens, salt, lemon and mayonnaise.

Cut fish fillet, potatoes, eggs, tomatoes. Beautifully looking in the salad. Large pieces of products. Connect products, spray, add a little lemon juice and several mayonnaise tablespoons. Several little tomato and eggs set aside for decoration.

Place a slide on the dish. Top to color the mayonnaise lines. Sprinkle with greens. Spread pieces of eggs and tomatoes. Hold in the cold of 15 minutes. Salad ready.

Putassa Soup - Ear

Delicious and unusually easy in preparation will be soup, ear according to the prescription.

Prepare the following ingredients:

• several potatoes,
• 400 grams of frostbed fish,
• 30 grams of butter,
• spice.

1. Type a little water in a saucepan, put on fire and wait until the liquid boils.
2. Remove the peel from potatoes and cut into small pieces. Beautiful if the pieces are the same in size. Space and negotiate for 5 minutes.
3. While potatoes are boiled, clean the onions and finely cut. Add to potatoes.
4. Cut the fish to the pieces of medium size. Put in the soup. Boil until potato readiness.
5. At the very end of cooking, add spices to taste.

Soup feed the sprinkled with a small piece of butter.

Video - Putassu baked in the oven with cheese

That's all recipes for today, how to cook Putassa, you already know. All dishes are very tasty, but simple and do not require special products. He will cope with the preparation of even a beginner hostess. Be sure to save the article in bookmarks, recipes will be useful to you when you decide to cook tasty dinner From Putassu.

In an adult conscious life, I was part of the famous eighties, and fixed it into the most nineties, so today the words "crisis", inflation, "hunger", finally, are not terrible to me.

Who lived at this time already independently afflicted life, I will understand me. Then there were no products in the stores, and the salary was given to anyone not the necessary goods. But we somehow twisted, in any case, no one died with hunger.

Now I adopted a little, I buy for fish minceda Fille of a more expensive variety of fish, but so far I have Putassa, no penalties of the European Union will scare me. We will live somehow without Norwegian salmon!

I usually buy Putassa my cats. But this time so suddenly something wanted to remember the youth and eat delicious homemade fish cutlets, which had to do with the buying feline food.

To prepare data from fish, you will need:

• 250 grams of fish fillet from Putassu
• one raw potatoes
• one head of the bunch
• half of large carrot (or one small)
• quarter Baton White Bread
• one raw egg
• salt, black ground pepper - to taste
• vegetable oil for frying

For breading:

• one raw egg
• 2 tablespoons flour
• 2 tablespoons of breadcrumbs

With fish, of course, I had to tinker.

But, in order to simplify the process of separating the flesh from the bones for himself, I am her after she frowned, literally lowered for five minutes under hot water. I was so even on youth advised to make my mom. After that, it is very easy to enter it.

Of course, only 250 grams of fish fillets turned out of 850 grams of the fish, but nothing terrible. You can add a little fatty pork, but today I did not prepare her, as I did not plan to do the cutlets at all, I decided at the last minute, as you know. Nothing terrible, without it.

I cleaned one potato, having a large carrot, bulb:

I soaked in milk somewhere the fourth part of the baton:

Five minutes later, bread squeezed from milk.

Now all this scroll through the meat grinder together with fish fillet:

Minor, of course, it would be nice to stand in the refrigerator of two hours, so that it fell better. But I don't have this time at all, so I park the cutlets first in the flour:

Then I lower them in a whipped egg:

And then - in breadcrumbs:

Cutlets in such a panion are definitely not broken, but it will turn out very juicy and with a beautiful ruddy crust.

Frying them on a well-heated frying pan on a vegetable oil for ten minutes on each side:

Then I close the pan and give them to remove on a slow fire for another ten minutes.

And here they are beautiful, my fish cutlets:

Thus, from 250 grams of fish fillet I had 10 metering. If you consider that the fish cost only 43 rubles, it turns out that I am very profitable today, and not only today.

FROM good garnish There is enough of the day for this amount of the meat of my family to three. Highly economical option Family dinner!

So cook fish cutlets from Putassa, eat right, tasty and cheap!

Even the recipes of fish boiler:

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I can not say for sure what is the difference between cutlets and bits, and whether it is in general. I only know that the bokings are always round. Therefore, I bold my own other dish about this way - fish bokings. And I will prepare them from the cod, since the ratio of its price and quality I always implasizes. Read My. step-by-step recipe With 10 photos.