From this river fish, you can cook more than one tasty dish, for example, roast or fish soup, canned food or meatballs, make a filling for pies or wrap it whole. I suggest you fry excellent rotan cutlets - fragrant, juicy and nourishing.
Important points:
- Small fish weighing up to 100 g can be put in whole meat, without even removing the scales, but only by removing the heads, fins and entrails. Larger copies after cleaning must be cut into fillets, so that the patties are tender.
- After processing, it is advisable to soak the fish in clean cold water or milk to remove the smell of mud, because rotan is the bottom inhabitant of mostly still waters: lakes, ponds, and overgrown rivers.
- Cooking time: 1 hour 20 minutes.
- Servings Per Container: 3.
Essential Ingredients:
- rotan - 500 g;
- pork fat - 100 g;
- semolina - 2-3 tbsp. l in minced meat and 0.5 tbsp. - for breading;
- chicken egg - 1 pc.;
- onions - 1 pc.;
- salt, black pepper - to taste;
- sunflower oil - for frying.
Tip. You should not add garlic or strongly smelling spices to minced fish so as not to interrupt your own taste and aroma of rotan pulp. It is white, dense, non-greasy (88 kcal per 100 g) and after frying it becomes sweet and juicy, almost like crucian carp or roach.
Step by step recipe:
- Pass the prepared fillet or carcass through the fine grill of the meat grinder three times. During the last time, scroll the sliced lard and onion with minced fish.
- In the mass add semolina, salt, pepper and, lastly, an egg. Mix well and refrigerate for at least 40 minutes. During this time, you can have time to cook a suitable side dish for rotan cutlets - mashed potatoes or boiled rice.
- Divide the chilled fish mass into equal portions weighing approximately 80 g. Form oblong or round patties.
- Roll them in semolina and fry in hot oil for 6-8 minutes on each side over medium heat.At the end, tightly close the lid, turn off the stove and leave in the pan for a quarter of an hour to bring the dish to readiness.
Such a recipe for delicious rotan cutlets will help the hostess out on weekdays and on a holiday. Favorite side dish, fresh herbs, seasonal vegetable salad and cold sour cream sauce will complement this fish dish.
Rotan cutlets - a recipe for a delicious fish dish
Ingredients
- 500 g Rotan
- 100 g Pork fat
- 3,5 Art. l Semolina
- 1 PC. Chicken egg
- 1 PC. Onion
- taste Salt, black pepper
- for frying Sunflower oil
Step-by-step instruction
- Pass the prepared fillet or carcass through the fine grill of the meat grinder three times. During the last time, scroll the sliced lard and onion with minced fish.
- In the mass add semolina, salt, pepper and, lastly, an egg. Mix well and refrigerate for at least 40 minutes. During this time, you can have time to cook a suitable side dish for rotan cutlets - mashed potatoes or boiled rice.
- Divide the chilled fish mass into equal portions weighing approximately 80 g. Form oblong or round patties.
- Roll them in semolina and fry in hot oil for 6-8 minutes on each side over medium heat. At the end, tightly close the lid, turn off the stove and leave in the pan for a quarter of an hour to bring the dish to readiness.
