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Don’s fish zrazy
If you want to diversify your everyday menu, try making Don’s fish zrazy.
For this dish, you can use either ready-made fish mince or chopped fish. It is better to use sea fish that has few bones (hake, pollock, cod, patax).
Unlike regular cutlets, Don’s fish zrazy are distinguished by the filling inside, which is made of chopped eggs and herbs. The filling can be prepared with sautéed mushrooms or grated cheese.
A side dish of potatoes, various cereals, or stewed vegetables goes well with the finished dish. Fish dishes pair excellently with fresh tomatoes and radishes.
Fish zrazy are a wonderful alternative to meat cutlets and regular fried fish.
Ingredients
Show ingredients
For the mince:
- pollock without heads (you can use 500-600 g of ready-made fish mince) – 2 pcs. (750 g);
- bread (meat) – 150 g (1/4 loaf without crust);
- milk – 150-180 ml;
- onion – 100-130 g;
- herbs (onion, parsley) – 5-6 sprigs each;
- salt – 1 teaspoon;
- ground black pepper and paprika – 0.5 teaspoon each.
For the filling:
- boiled egg – 1 pc;
- herbs (onion, parsley) – 5-6 sprigs each;
- butter – 2-3 tablespoons;
- salt and spices – a pinch each.
For the zrazy breading:
- breadcrumbs or grated crusts of yesterday's bread – 1-1.5 cups.
For frying:
- refined sunflower oil – 150-170 ml.
Preparation
- Cut the bread into medium cubes, removing the crust. Place in a deep plate, pour with milk, and gently mash with a fork. Leave the resulting mass for 15-20 minutes for the bread to swell. Instead of milk, you can use boiled water or a couple of spoons of sour cream diluted in 150 ml of water.
- For the mince, finely chop the onion, fry in a few tablespoons of vegetable oil. The prepared onion will give juiciness and uniformity to the cutlet mass. Remove excess oil from the onion by tilting the pan slightly. The oil will flow away, and the onion can be scooped out with a spoon.
- Chop the washed herbs (choose the bouquet to your taste). Use half of the herbs for the mince and the rest for the filling.
- Thoroughly rinse the fish carcasses, remove fins, entrails, and scrape off the black film from the belly.
- Pass the flesh, separated from the bones, through a meat grinder or chop it with a knife.
- To the minced flesh, add the sautéed onion and herbs. Squeeze the soaked bread to remove excess liquid, and add it to the mince. Season the cutlet mass with salt, add spices, and knead thoroughly. Let the mince rest under a closed lid for a little while (15-20 minutes).
- Meanwhile, prepare the filling for the zrazy. Grate the boiled egg on a fine or medium grater.
- In a separate bowl, mix the remaining herbs, the grated egg, and the butter. Season the filling with salt and add spices to your taste.
- For the breading, either grate the bread crusts or use ready-made breadcrumbs.
- Start forming the zrazy. Mix the cutlet mass again. On a layer of breadcrumbs, place a tablespoon of the mince, and flatten it into a round patty.
- Place a strip of filling in the center of the resulting patty.
- Fold the patty in half, seal the edges, and roll in breadcrumbs, forming an elongated shape.
- Heat the sunflower oil well, pouring enough so that the zrazy are covered halfway up. Place the products with a small distance between them, as this will allow them to brown better.
- Fry the zrazy over medium heat, flipping to the other side when one side is ready. Pat off excess fat with a napkin or place them on a paper towel.
- Serve Don’s fish zrazy with fresh vegetables. These cutlets are tasty even cold.
Enjoy your meal!
