The cutlets are widely considered to be an everyday dish. Therefore the Ukrainian housewives try to diversify the fare and give necessary and rare vitamins to organism so they cook tender and rich fish cutlets. Any fish will do from pollock or walleye to pike and cod.
Ingredients
Filleted fish 500 g
White bread 150 g
Milk 150 ml
Onions 2 pieces
Egg 1 pieces
Breadcrumbs 50 g
Verdure to taste
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Rinse and drain the fish fillets; mince or use the food processor.
2
Soak the bread in milk, squeeze and mince it.
3
Peel and chop the onion. Chop the herbs.
4
Make a paste of fish fillet, onion and soaked bread. Add the egg, salt, pepper and stir well. The half of chopped herbs can be added. Put the fish paste into the fridge for 30 mins.
5
Shape cutlets of fish paste; dip in breadcrumbs. Fry both sides for 10 mins in vegetable oil. Dress with herbs before serving.
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The kremzlycks is a full-fledged main course, which features meat and garnish. This dish is cooked and served in clay pots or deep ceramic bowls. In general, kremzlycks bear a strong resemblance to deruni but they boast Carpathian colour.
It is a very nutritious appetizer, which could substitute even the main course. As a rule, it is served portioned or separately, however it may be offered both hot and cold with toasts and baked potatoes.
