The first thing our fish if it is frozen, need to defrost. To do this, put it in the tied package overnight in the refrigerator. In the morning, wash and peel off the scales. There are also a few secrets for different types of fish. There are fish such as eel or burbot, with the body covered with mucus. And how much would You not tried to wash it off, the fish still tries to gallop away from Your hands. So, to avoid this take regular salt and wipe her body of the fish. The mucus is thus removed. If You fish with tightly sitting scales, and You can't deglaze it will fit another way. You need thawed fish to put in the sink and quickly pour it very hot, but not boiling, water. In this way the skin will shrivel a bit and scales coming off easily. After You clean the fish, you can start treatment. To start Ustream all fins and tail, so they do not interfere and are not injected. Then cut the belly and remove the innards and black film. Film easier to clean off from the tail and clean it's a must, otherwise it will taste bitter. And again my. Drain the water.

Now we separate the meat from the backbone, that is, make a fillet. Put our fish on a large Board, knife supplied under the ridge. The left hand (if You're right handed) presses on top of the fish, clutching a knife and cut right, trying to squeeze the knife as close to the ridge. Remove the bottom fillet.

Then put our remaining part of the bone up. Again summing up the knife under the bone and press the bone against the knife by fingers of the left hand not getting out on the meat, to cut, right cut, holding the knife to the bone.

Now peel and cut the onion. A loaf of bread soaked in COLD water. Skip fillet, onion and bread through a meat grinder with fine screen. Latest noise a loaf of bread to drive out of the grinder all the fish, and a loaf of bread that was left inside that are added after disassembly.

Melt the butter, add to stuffing. Put the egg, salt and pepper. All, nor any other spices is not necessary, it can kill the taste of the fish. Stir and now beats our meat. To do this, lift the meat over the bowl and throw it back. And so for about 10-15 times. You will feel how it will change – will thicken and become more uniform.

Now divide the meat into portions, of which then turn out cakes. Do use the same weight for simultaneous frying all the cutlets at once. If the mince sticks to your hands, then just dampen hands with water.

Now take a piece of the stuffing and compress in hand, giving form and dip them in semolina. Of course you can in breadcrumbs, semolina but, in my experience, better coats the meatballs. If You make it to the reserve, put on the surface of the polyethylene. Then it will be easy to separate frozen patties from the surface. Then thaw them in the refrigerator better.

In skillet, heat vegetable oil and put the cutlets. Fry on both sides until Golden brown. During this time the meatballs will thicken, and we pour them some water. Close the lid and bring to readiness. Remove the lid and fry until crust, if you like.