Grandma's fish cutlet recipe thrilled my husband

The perfect fish cutlets are delicately enveloped in a crispy breadcrumb crust. They are flavored with spices, including nutmeg and the pleasantly tangy lemon pepper, which beautifully complements the flavor of the fish. What more could you want?

The recipe I'm sharing below was handed down to me by my grandmother. I made fish cutlets following this exact recipe for my husband. He practically devoured them, showing how much he loved them. In brief: they were a hit.

Truthfully, most fish can be used to create fish cutlets. However, large sea species, particularly those available as fillets with few bones or bones easy to remove, work the best. We are talking about fish like halibut, cod, tilapia, pollack, cobia, and others. Below, we introduce a recipe using cod, a widely available fish.

Cod, native to the Baltic region, is distinguished by its white, lean, and delicate meat. Not only is cod a source of vitamins A, D, and niacin, which aids in lowering cholesterol levels, but also it's rich in iodine and considered one of the top sources of selenium. Additionally, cod liver oil, a highly beneficial product, is extracted from cod liver. Despite the high-fat content in its liver, cod as a whole is quite low in calories - just about 80 kcal per serving of fresh cod.

Ingredients:

• 2.2 lbs of cod meat (fillet is preferable),
• 2 eggs,
• 5.65 ounces of stale bun,
• 0.63 cups milk,
• 1.41 ounces of breadcrumbs + some for coating,
• 1 teaspoon of salt,
• 1 teaspoon of lemon pepper,
• pinch of nutmeg,
• chives,
• oil for frying.

Preparation:

1. Run the cod fillets through a medium gauge meat grinder (you can alternatively use any device with sharp blades).
2. Soak the stale bun in milk and then squeeze out the excess liquid.
3. Combine the minced fish with chopped chives, the soaked bun, eggs, breadcrumbs, nutmeg, salt, and lemon pepper.
4. Start kneading the mix until you obtain a uniform consistency.
5. Form small patties from the resulting mix. First, roll them in breadcrumbs, then fry on both sides in hot oil until they are golden brown in color.
6. Transfer the ready cutlets onto a plate lined with a paper towel.