Pan-Fried Russian Fish Cutlets with Bread, Onion and Dill

What you need

• 100 g (3 1/2 oz) stale white bread, crusts removed
• 150 ml (2/3 cup) whole milk
• 500 g (1 lb 2 oz) skinless white fish fillets, cod, pollock or pike, boneless
• 1 large onion, about 150 g (5 oz), quartered
• 1 large egg
• 30 g (2 tbsp) unsalted butter, soft, for lean fish
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 80 g (3/4 cup) fine dry breadcrumbs
• 4 tbsp sunflower oil, for frying
• 1 bunch dill, fronds chopped, for serving

Method

Restated from the original video

1. 1

   Tear the bread into pieces and soak it in the milk for 10 min. Squeeze it out well and discard the extra milk.

2. 2

   Check the fish for stray bones and cut it into chunks.

3. 3

   Grind the fish, onion and soaked bread together through a meat grinder. Without one, pulse them in a food processor in short bursts until finely minced but not pasty.

4. 4

   Add the egg, butter, salt and pepper. Beat the mixture with a wooden spoon for 2 min, until it turns sticky and holds together.

5. 5

   Chill the mixture for 30 min so it firms up.

6. 6

   Spread the breadcrumbs on a plate. With wet hands, shape the mixture into 8 oval patties about 2 cm (3/4 in) thick, and coat each one in breadcrumbs.

7. 7

   Heat the oil in a large frying pan over medium heat.

8. 8

   Fry the cutlets in batches, 4-5 min per side, until deep golden.

9. 9

   Lower the heat, cover the pan and cook for 3-4 min more, until cooked through with no raw center.

10. 10

    Sprinkle with the dill and serve hot with a classic side such as buttery mash.

Imported from videoculinary.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.