Fish cutlets with bacon

You will be pleasantly surprised when you first try fish patties with bacon.

Fish cutlets with bacon
Fish cutlets with bacon
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50 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


  • 600 grams of hake, cod or pollock fillets
  • 1 onion
  • 100 grams of fresh or salted fat
  • 1 egg
  • 1-2 tbsp. starch or flour
  • several sprigs of parsley and dill
  • whole grain flour or breadcrumbs - optional
  • salt, pepper to taste

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Recipe for cooking at home

  1. Cut the fish fillets from the bones and skin, peel the onion and cut into large pieces. Salo cut into pieces of medium size. Skip these three ingredients through a meat grinder with large holes. Wash greens, dry, chop with a sharp knife and grind with a pinch of salt, add to fish mince, salt, pepper and add to it spice to taste, mix thoroughly. & nbsp; To hammer into a stuffing raw egg, pour in flour or starch and mix. & nbsp;
  2. From the received mass to form small oval cutlets, roll them in whole-grain flour or in breadcrumbs. In a frying pan, heat 2-3 tablespoons. vegetable oil and lay out a few cutlets.
  3. Fry fish cutlets with bacon for about 2-3 minutes on each side until ruddy. Then cover the frying pan with a lid, reduce the heat to a minimum and cook the patties under the lid for about 3-4 minutes.
  4. Remove the lid, shift the finished cutlets to a dish, pour in a spoonful of butter and fry the cutlets from the remaining stuffing. Serve the prepared dish to the table hot, with any sauce and side dish to your taste. Bon appetit!
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