📝 About This Recipe
A cornerstone of Russian home cooking, these delicate fish cutlets are a masterclass in texture—crispy on the outside and incredibly succulent within. Unlike heavy meat patties, these are lightened with milk-soaked bread and a touch of butter, reflecting the traditional flavors of the Baltic coast. Perfect for a family dinner, they offer a nostalgic taste of Eastern Europe that elevates humble white fish into a gourmet experience.
🥗 Ingredients
The Fish Base
- 800 grams White fish fillets (Cod, Haddock, or Pike) (skinless, boneless, and thoroughly patted dry)
- 3 slices White bread (stale, crusts removed)
- 1/2 cup Whole milk (for soaking the bread)
- 1 medium Yellow onion (finely grated or processed into a paste)
- 2 tablespoons Unsalted butter (chilled and grated)
Seasonings and Binding
- 1 large Egg (lightly beaten)
- 2 tablespoons Fresh dill (very finely chopped)
- 1 teaspoon Sea salt (or to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Lemon zest (finely grated for brightness)
Coating and Frying
- 1 cup Fine breadcrumbs or Panko (for dredging)
- 4 tablespoons Neutral oil (such as sunflower or canola oil)
- 1 tablespoon Unsalted butter (added to the pan for flavor and color)
👨🍳 Instructions
-
1
Place the stale bread slices in a small bowl and pour the milk over them. Let soak for 10 minutes until completely soft.
-
2
While the bread soaks, cut the fish fillets into small chunks. Use a meat grinder with a medium plate or a food processor to pulse the fish into a coarse paste. Be careful not to over-process into a puree.
-
3
Squeeze the excess milk out of the bread with your hands and crumble the softened bread into the fish mixture.
-
4
Add the grated onion, beaten egg, finely chopped dill, salt, pepper, and lemon zest to the bowl.
-
5
Grate the 2 tablespoons of chilled butter directly into the mixture. This is the secret to a juicy, tender cutlet.
-
6
Mix the ingredients thoroughly by hand until a uniform, slightly sticky mass forms. Cover and refrigerate for 20 minutes to allow the flavors to meld and the mixture to firm up.
-
7
Place the breadcrumbs in a shallow dish. With damp hands, scoop about 2-3 tablespoons of the mixture and form it into an oval, slightly flattened patty.
-
8
Gently roll each patty in the breadcrumbs until evenly coated, shaking off any excess.
-
9
Heat the oil and 1 tablespoon of butter in a large non-stick skillet over medium heat until the butter foams.
-
10
Carefully place the cutlets in the pan, ensuring they aren't crowded. You may need to work in batches.
-
11
Fry for 4-5 minutes on the first side until deep golden brown and a crust has formed.
-
12
Flip carefully using a spatula and cook for another 4 minutes. The internal temperature should reach 145°F (63°C).
-
13
Transfer the finished cutlets to a paper-towel-lined plate to drain for one minute before serving.
💡 Chef's Tips
Always use very fresh or properly thawed fish; if the fish is too wet, the cutlets will fall apart. Grate the onion rather than chopping it; the onion juice tenderizes the fish proteins and adds moisture. Don't skip the chilling step, as it helps the proteins set and makes the patties much easier to handle. If you find the mixture too soft, add a tablespoon of dry breadcrumbs to the mix before shaping. For an even more authentic touch, use a mix of lean white fish and a fattier fish like salmon.
🍽️ Serving Suggestions
Serve with a side of creamy mashed potatoes heavily garnished with fresh dill. A dollop of sour cream or a classic Tartar sauce provides the perfect tangy contrast. Pair with a crisp 'Vitamin Salad' (shredded cabbage and carrots) for a refreshing crunch. A chilled glass of dry white wine or a traditional Russian Kvass balances the richness perfectly. Leftover cutlets make an incredible sandwich on rye bread with pickled cucumbers.