Cod liver, Cuts, Fish zrazy

Fish zrazy with cod liver

Very tasty and juicy zrazy. I made with cod fillet, from which I previously prepared minced meat. Products are indicated for 5 cutlets.

Ingredients

  • 400 g white fish fillet (cod, pollock, hake, zander)
  • 1/2 onion
  • 1 egg (small)
  • 1/2 h. l. year
  • 100 g cod liver (canned, drained)
  • 4 tbsp. l. vegetable oil
  • 2-3 tbsp. l. breadcrumbs

Cooking

Step 1

Prepare minced meat from fish. Scroll in a meat grinder along with the onion. Squeeze the minced meat a little, otherwise it will be very wet and it will be difficult to form cutlets. Add salt, egg and mix well.

Step 2

Divide minced meat into equal parts. Take one part, flatten it in the palm of your hand, put a piece of cod liver in the middle and pinch well on all sides. Roll in breadcrumbs. Repeat with each piece.

Step 3

Fry the cutlets over medium heat on all sides. (When I turn the cutlet over to the other side, I make the fire a little quieter and close the lid). Roast for approximately 10 minutes.

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