Cooking canned fish cutlets is easy, but the amount of ingredients needs to be adjusted depending on the ratio of fish to oil in the can.
For saury cutlets you will need:
- fish – 1 can;
- eggs – 3 pcs.;
- boiled potatoes – 3 pcs.;
- carrots – 1 pc.;
- semolina – 2 tbsp.;
- salt and pepper to taste.
Potatoes are an interchangeable element with rice (1 cup of boiled rice instead of 3 potatoes). Both products are used to bring the set of original ingredients to the consistency of minced meat. The choice depends on the preferences of the hostess.
Grate the carrots. Chop the onion. Mash the fish from the can with a fork. Combine all the ingredients in a bowl. Salt and add spices.
Beat 3 eggs into the minced meat. If necessary, they can be easily replaced with flour or starch, but the size is made smaller so that the cutlet does not fall apart in the frying pan. Cutlets are formed from the minced meat, breaded in semolina or breadcrumbs and fried in oil for 2-3 minutes on each side.
Good to know: Pacific saury is also known as “mackerel pike”. This is a seasonal (autumn) fish in Japanese cuisine. It is served with grated daikon, rice and miso soup. The best seasonings for saury are lemon, lime, soy sauce.
