Fish cutlets: A bone-free solution for holiday feasts
Do bones bother you, and why do you avoid preparing fish for the holidays? Making fish cutlets is a simple and tasty way to bypass this issue. This meatless dish is ideal for Christmas Eve or a holiday dinner.
Fish cutlets are becoming a popular alternative to traditional Christmas Eve dishes. They are appreciated by those seeking simpler and quicker culinary solutions. The secret to their success is in using juicy fillets. However, many people hesitate because of bones. There's no need to, as the right choice of fish and the "triple" rule ensure a successful meal, not only during the holidays.
Perch for fish cutlets
An excellent choice for fish cutlets is perch. Often referred to as the "Polish piranha" for its distinctive taste and predatory nature, it is well-loved by fish enthusiasts. Its delicate, white meat is nutritional, offering high-quality protein, omega-3 fatty acids, and B vitamins, supporting the body's proper function. Once you have good fish, remember the important steps of grinding properly.
The "triple" rule in grinding
Fish cutlets are an easy and quick dish, but to achieve a juicy consistency where bones nearly disappear, it's best to grind the raw meat three times through a fine mesh. Experts recommend this trick.
If someone struggles with fish fillets [and bones - ed.], they can also choose perch or roach. We often make fish balls or fish cutlets from them. Some people, if they find one bone, will simply set the food aside. This version eliminates the risk of encountering a bone, so it’s a good suggestion. I recommend grinding them three times, blending them with other ingredients, and frying - says chef Dariusz Baryga.
To the mixture, just add eggs, and you can also add some shredded root vegetables or bits of cooked veggies. For breading, it's best to use homemade breadcrumbs to prevent them from burning during frying.
