Fish fear was gone: Make boneless holiday cutlets with perch
Do bones keep you from making fish for the holidays? An easy and delicious solution is to prepare fish cutlets. This meatless dish is perfect for Christmas Eve or any holiday dinner.
Fish cutlets are gaining popularity as a simpler and faster alternative to traditional Christmas Eve dishes. These cutlets are appreciated for their ease and taste. The key to their success is using juicy fillets. However, many people avoid making them because of concerns about bones. This need not be a worry, though. Selecting the right fish and following the "triple" rule ensure a successful meal for the holidays or any occasion.
Perch for fish cutlets
Perch is a fantastic choice for fish cutlets. Nicknamed the "Polish piranha" due to its distinctive taste and predatory nature, perch is a favorite among fish enthusiasts. Its delicate, white meat is packed with nutrients, making it a valuable dietary addition. It boasts high-quality protein, omega-3 fatty acids, and B vitamins essential for proper body functioning. With the right fish in hand, don't overlook the importance of the correct grinding process.
The "triple" rule in grinding
Fish cutlets are a simple and quick dish, but if you want a juicy mixture with nearly imperceptible bones, it's best to grind the raw meat three times through a fine mesh. Experts recommend this technique.
If you struggle with fish fillets and bones, consider using perch or roach. We often make fish balls or fish cutlets from them. Some family members set the food aside at the sight of a single bone. This version avoids that risk, making it a great option. I recommend grinding the mixture three times, combining it with other ingredients, and then frying it, according to chef Dariusz Baryga.
Add eggs to the mixture, and consider including shredded root vegetables or pieces of cooked veggies. For breading, homemade breadcrumbs are best to avoid burning during frying.
