Fish Cutlets with Fatback
Thanks to the fatback, the cutlets turn out tender and juicy. Fresh fatback is used in this recipe, but salted can also be used. The choice of fish is up to you (in this case, frozen pike from my father's autumn catch was used). Vegetables, rice or potatoes would make a good side dish.
- Total cooking time
- not set
- Number of servings
- 7
- Recipe difficulty
- 2 / 5
Ingredients
for 7 servings
- fish
- fatback 100 g
- onion 150 g
- milk 250 ml
- baton loaf 100 g
- vegetable oil
- salt
- pepper
Instructions
Step 1 of 7
Soak the baton loaf in milk.
Step 2 of 7
Remove bones from the fish. Grind the fatback, onion and fish in a meat grinder. Add the baton loaf squeezed of milk.
Step 3 of 7
Add pepper and salt.
Step 4 of 7
Mix everything together.
Step 5 of 7
Shape into cutlets.
Step 6 of 7
Fry in vegetable oil on one side (about 7–10 minutes).
Step 7 of 7
Flip and fry on the other side (about 7 minutes).