Fish zrazy with cod liver

Name: Fish zrazy with cod liver
Total time: 10 min
Yield: 1
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

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Cooking time: 10 min

Description

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

Step-by-Step Cooking Instructions

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.

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

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