Debunking the fear of fish bones: A guide to perfect cutlets
Are bones a hassle, preventing you from serving fish during the holidays? A simple and delicious way to overcome this is by preparing fish cutlets. This meat-free dish is perfect for Christmas Eve or any holiday meal.
A popular alternative to the traditional Christmas Eve fare is fish cutlets, appreciated by those looking for simpler, quicker culinary options. Their success hinges on choosing juicy fillets, though many shy away due to the fear of bones. This is unnecessary, as choosing the right fish and the "triple" rule ensures a successful meal, not just at Christmas.
Perch for fish cutlets
Perch is an excellent choice for fish cutlets. Its delicate, white flesh is a rich source of nutrients, making it a valuable addition to the diet. It is high in quality protein, omega-3 fatty acids, and B vitamins, all of which contribute to maintaining good health. If you've selected a quality fish, remember the correct grinding sequence.
The "triple" rule in grinding
Fish cutlets are easy and quick to prepare, but experts advocate grinding the raw fish three times using a fine mesh for the most succulent texture, with bones virtually undetectable.
For those concerned about bones in fish fillets, you could also try perch or roach. We often use them for making fish balls or fish cutlets. In our family, if someone finds even one bone, they tend to stop eating. With this method, there's no risk of encountering bones, making it an excellent option. I recommend grinding the fish three times, mixing it with other ingredients, and then frying it - says chef Dariusz Baryga.
Simply add eggs to the mixture, and you can also include shredded root vegetables or small chunks of cooked vegetables. For the breadcrumb coating, it's best to use homemade breadcrumbs to prevent burning during frying.
