Fried Flesh

Main Dishes | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by John Smith, the head chef of a local restaurant.

Ingredients

Pike Perch Fillet - 21.2 oz
Skate Fillet - 14.1 oz
Onion - 8.8 oz
Chicken Egg - 6 pieces
Cream - 3 fl oz
Butter - 3.5 oz
Parsley - 1.4 oz
Vegetable Oil - 2 fl oz
Breadcrumbs - 5.3 oz
Ground clove - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Chop the onion into small cubes, heat vegetable oil in a skillet, and sauté the onion until it becomes soft and golden.

Step 2

Cut the fish into large pieces and pass it through a meat grinder with a fine plate twice, then add three-quarters of the sautéed onions, three egg yolks separated from the whites, season with salt and pepper, add cloves and cream, and mix well. Pass the mixture through the meat grinder two more times and refrigerate for 30 minutes.

Step 3

Mix the remaining onion with chopped boiled eggs (2) and parsley, then season with salt and pepper.

Step 4

Grate the frozen butter into the cooled minced meat, add the whipped egg whites, mix well, and beat the mixture.

Step 5

Shape the minced meat into patties, placing a spoonful of egg filling in each. Beat an egg with a small amount of water, dip the patties in the egg mixture, then coat them in breadcrumbs.

Step 6

In a skillet, heat vegetable oil and fry the patties for 2 minutes on each side until golden brown. Then transfer the patties to a baking sheet lined with parchment paper and place them in an oven preheated to 356°F for 7–10 minutes.