Fish cutlets Frogs

1. Stage

Immediately about the amount of fish: 700g - not crucial. For the specified number of other ingredients - the fish can be taken 600-800gr. (in the photo I have about 1.5kg). So, if you do not have ready fillet, our fish needs to be freed from the skin and all the bones.

2. Stage

Cut the fillet into small cubes (1x1 cm).

3. Stage

Finely chop the onions. For 600-800gr fish I usually take 2 medium onions.

4. Stage

We add onions and everything else to our fish: eggs, semolina, mayonnaise, starch, salt and pepper.

5. Stage

Stir thoroughly and leave to marinate for at least 30 minutes. In addition to the absence of molding cutlets, there is another advantage of this dish: you can marinate these "frogs" for much longer. Say, today all the chopped and mixed and put in the fridge, and will cook tomorrow, all the same people are busy (I once had this mixture from kneading to cook marinated in the fridge for 3.5 days).

6. Stage

Next, according to the classic scenario: in a heated frying pan with vegetable oil we place our "frogs" with a tablespoon. Note: at the beginning of cooking and before each new batch on the pan stir the fish mass to distribute the juices released from the onions and fish during the marinating process. Fry over medium heat until crispy. On one side...

7. Stage

... and the other side. Nothing was said about steaming these cutlets, but I still do it (yes, I know that fish cooks quickly and it is not necessary, but I - a lady, a little bit, mistrustful).

8. Stage

Serve with any side dish. I also make similar "frogs" from chicken fillets (from the breasts). I think other fish fillets that are not bony and suitable for frying will do as well.