We all love cutlets and cook them quite often, as they go great with any side dishes. They can be prepared with different types of meat and they still turn out very tasty. But today we will talk about fish cutlets, which are no less popular than meat cutlets, and are in no way inferior in taste to meat cutlets. Fish cutlets are also a dietary food, because fish does not contain as much fat as, for example, pork. Plus, fish is absorbed by the body much easier. To prepare the cutlets, we need boneless fish, that is, fillet. To improve the taste, we will choose two types of fish. One is lean, and the other is high in fat. From lean fish we will take the back of hake, and from fattier fish we will take perch fillet. For fish cutlets, we also need white bread soaked in milk, onions, chicken eggs, a little semolina, salt and pepper.

First, we wash the fish and give it time for excess moisture to come out, remove the skin and cut into pieces. Grind fish, onions and squeezed bread in a meat grinder. Mix the minced meat, adding raw eggs, semolina, salt and ground black pepper. After mixing everything well, leave it aside for a few minutes so that the minced meat sticks together better.

In the meantime, we are preparing a vegetable mixture with which we will transfer the cutlets. For this we need a lot of onions and carrots. We cut the onion into small cubes and grate the carrots on a coarse grater. Fry in vegetable oil until a light carrot mush forms. We will also need hot water, we will prepare it in advance by boiling about 300 ml of water. Now let's start forming the cutlets. They can be quite different shapes, this will not affect the taste. We make small balls from the minced meat and roll them in flour so that the cutlets keep their shape and do not fall apart when frying. Place the cutlets tightly in a heated frying pan with vegetable oil. Fry them for a very short time, 5-7 minutes on each side.

This was the first step of preparing the cutlets, now the second. We will cook them in a cast iron pot because it is very well suited for this process. We put a pot on the stove and add a little butter, put a vegetable bed on it, and place the cutlets on it. Top each layer with stewed vegetables. Pour hot water with fish seasoning on top, add bay leaf and cover with a lid. Simmer the fish cutlets for a few more minutes over low heat, after which the cutlets will become very juicy.