Cutlets from pikeperch

Fish to begin with a good rinse. I have on the picture - pike perch and ide, however in the original p Ingredients:

• Pike perch - 1 Kilogram
• Onion - 1 Piece
• Egg - 1 piece
• Fat of pork - 50 Grams
• White bread - 1 piece
• Pepper ground black - - To taste
• Salt - - To taste

Instructions

Fish to begin with a good rinse. I have a pike-perch and an idle on the photo, but in the original recipe only pike-perch should be. We gut the fish, we are free from the ridge and bones. We use only the loin part. Although, very thin bones can be left - all the same then we move. The fillet is washed again. Fat clearing from the skins. Salo and fish fillets are passed through a meat grinder. The resulting mince of salt, pepper, add to it soaked in water roll and one egg. We mix everything thoroughly - this is our minced meat for cutlets. From the resulting forcemeat form a small size cutlets. Fry the cutlets from two sides in vegetable oil until a crust is formed. Served with your favorite side dish. Done!

Servings: 3-4