Catfish cutlets with corn and cucumber sauce

Ingredients

• 700 g of catfish fillet;
• 2 tablespoons of olive oil;
• salt, black pepper - to taste;
• 2 slices of fresh white bread;
• ½ cup of thawed or canned corn;
• 3 eggs;
• 3 shoots of green onions;
• 1 small bunch of fresh parsley;
• 1 small bunch of fresh dill;
• 1 shallot;
• 1 pickled cucumber ;
• 1 cup of mayonnaise;
• 1 tablespoon lemon juice.
  
  

Cooking

Heat the pan on medium heat. Smear the fish fillets with 1 tablespoon of oil, rub ½ teaspoon salt and ¼ teaspoon pepper. Fry for 3-5 minutes on each side until the pieces lose transparency. Put on a plate and divide into fibers when the fillets have cooled.

Blender chop the bread into crumbs. In a large bowl, combine it with fish, corn, scrambled eggs, finely chopped green onions and parsley. Mix thoroughly.

Heat a tablespoon of butter over medium heat, form cutlets and fry them on both sides until crispy golden crust.

Crush the dill, shallot, cucumber and mix with mayonnaise and lemon juice. Serve the patties with the resulting sauce.

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