How to make Red Fish Cutlets at home

Ingredients

• 300 g potatoes;
• salt, black pepper - to taste;
• 100 g of salmon or other red fatty fish with skin without scales;
• ½ cup flour;
• 1 large chicken egg;
• a few sprigs of fresh parsley;
• 1 lemon;
• 2-3 tablespoons of olive oil.
  
  

Cooking

Cut the peeled potatoes into 2 cm thick slices, throw in boiling salted water and cook over high heat for 10 minutes.

Oil the fish fillets, salt and pepper. Put the meat in a colander and cover with foil.

When 10 minutes have passed, put a colander in the pot with potatoes. Reduce heat to medium and cook for another 8–10 minutes to cook the fish and potatoes.

Then remove the skin from the fish - it is no longer needed. Drain the water from the pan, put the vegetables on a plate and let them cool slightly.

Crush the potatoes and mash them in a deep bowl. Add the fish, divided into fibers, 1 tablespoon of flour, egg, chopped parsley leaves, salt, pepper and lemon peel grated on a fine grater. Mix well the contents of the bowl.

Pour the rest of the flour on a clean plate. Divide the minced meat into 4 parts and form burgers about 2 cm thick. Dip them in flour, and to keep them in better shape, leave in the refrigerator for 1 hour.

Over medium heat, heat the oil in a frying pan. Fry the patties for 3-4 minutes on each side until they are golden and crispy.

Serve with vegetable salad and lemon wedges.

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