Fish Patties – Рыбные Котлеты

Fish Patties (500x329) If you’ve got any Slavic blood running through your veins, you’re most likely familiar with kotleti, and seafood kotleti are a classic variation. They are a great option for a quick weeknight dinner and you can also make a large batch, since they reheat very well, and you won’t have to cook the next day. For all the people that are nervous about seafood, don’t worry, these fish patties don’t taste “fishy” at all.

Whenever I serve these to family and friends, I get a very enthusiastic response, and I’ve seen very surprised looks on people’s faces. These fish patties are truly delicious – they taste fresh, aromatic and juicy, with large chunks of delicious fish as the star of the show, not covered up with tons of binder. They just melt in your mouth.

Here’s another way for you to include fish in your diet and you just might make this more than once a week:).

Ingredients:

1 1/2 lbs fish (any kind that you like, cod, haddock, tilapia, salmon, etc.)

1/2 Tablespoon butter or oil

1 onion, minced

1 celery stalk, minced

2 slices of Italian bread, toasted

1/3 – 1/2 cup milk, just enough to cover the bread

1 egg

1 Tablespoon dijon mustard

salt, pepper

fresh herbs (parsley, dill, chives) minced

1/2 cup flour, for dredging the patties

oil, for pan frying

IMG_8423 (500x340) Cut the fish into tiny pieces. You can also put it through a meat grinder or pulse it in a food processor, but be careful not to turn it into complete mush. Make sure the fish still has some texture to it. You can use just about any fish that you like. For this recipe, I like to use white fish and cod is one of my favorites.

IMG_8428 (500x334) Pour the milk over the toasted bread, and allow it to soak into the bread and soften for a few minutes.

Italian bread is very light and airy. If you’re using plain white store bought sandwich bread, use only 1 slice of bread, since it’s much more dense and will become somewhat gummy as it soaks in the milk. Puree the soaked bread in the food processor or mash it with a fork.

Mince the celery and the onion. Heat the butter or oil in a skillet, add the onion and celery, season with salt and pepper and saute them in the skillet for 5-7 minutes, until softened.

IMG_8426 (500x333) Add the celery, onion, pureed bread and milk, egg, salt, pepper, mustard and herbs to the fish. Mix to combine. IMG_8432 (500x334)

IMG_8435 (500x334) Place the flour into a shallow bowl. Form small patties from the fish mixture, dredge them in the flour and set aside. IMG_8440 (500x334)

IMG_8438 (500x333) Heat oil in a nonstick skillet until really hot.  Cook the patties until golden on both sides, about 4 minutes per side. IMG_8444 (500x334)

Fish Patties (500x329)

Fish Patties 3 (500x334)

Fish Patties
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6-8
Ingredients
  • 1½ lbs fish (any kind that you like, cod, haddock, tilapia, salmon, etc.)
  • ½ Tablespoon butter or oil
  • 1 onion, minced
  • 1 celery stalk, minced
  • 2 slices of Italian bread, toasted
  • ⅓ - ½ cup milk, just enough to cover the bread
  • 1 egg
  • 1 Tablespoon dijon mustard
  • salt, pepper
  • fresh herbs (parsley, dill, chives) minced
  • ½ cup flour, for dredging the patties
  • oil, for pan frying
Instructions
  1. Cut the fish into tiny pieces. You can also put it through a meat grinder or pulse it in a food processor, but be careful not to turn it into complete mush. Make sure the fish still has some texture to it. You can use just about any fish that you like. For this recipe, I like to use white fish and cod is one of my favorites.
  2. Pour the milk over the toasted bread, and allow it to soak into the bread and soften for a few minutes. Italian bread is very light and airy. If you're using plain white store bought sandwich bread, use only 1 slice of bread, since it's much more dense and will become somewhat gummy as it soaks in the milk.
  3. Puree the soaked bread in the food processor or mash it with a fork.
  4. Mince the celery and the onion. Heat the butter or oil in a skillet, add the onion and celery, season with salt and pepper and saute them in the skillet for 5-7 minutes, until softened.
  5. Add the celery, onion, pureed bread and milk, egg, salt, pepper, mustard and herbs to the fish. Mix to combine.
  6. Place the flour in a shallow bowl.
  7. Form small patties from the fish mixture, dredge them in the flour and set aside. Heat oil in a nonstick skillet until really hot. Cook the patties until golden on both sides, about 4 minutes per side.

 

 

Signature

Related posts:

Comments

  1. Tina says

    I’m a fish lover and these look fantastic!! :)) the only question I have is about celery…do you really taste it? I’m not a big fan of celery but I do use it when I make soup. I would assume that the taste of it in katleti is very mild (since its cooked) right?
    thanks again for your blog. Its amazing :)

  2. Lyuda says

    Saw your post right before I went grocery shopping, and decided to make it for dinner. My family loved it, and yes kids did too.
    I do wish there was some kind of sauce to go with this dish.
    I will definatly be making these again.
    Thanks so much, and God Bless!

    • says

      That was quick, Lyuda!
      I prefer to eat mine with some freshly squeezed lemon juice, but you can make a quick Homemade Tartar Sauce with mayo, lemon juice, dijon mustard, minced dill pickles, capers, minced shallot or scallion, white wine vinegar, fresh herbs, salt, pepper and sugar. Enjoy!

  3. Valentin Goncharenko says

    Olga these fish patties are absolutely delicious!! Perfectly fluffy and so full of flavor! Fantastic post! Love the photos you and Serge take! Keep up the wonderful work!!

    • says

      Probably, if you cook them first. They are very delicate, so don’t freeze the fish patties before cooking them. Although, in my opinion, these are so quick to prepare, I wouldn’t bother freezing them.

  4. Julia says

    I made these today, and they turned out really great. I couldn’t stop eating them. ;)

    I omitted the celery, added dill instead of parsley, and didn’t dip them in flour before frying, and they came out really delicious. Definitely a keeper in my recipe book.

    • says

      That’s awesome, Julia! I’m so glad you liked the fish patties. I like dill with seafood too and I usually like to add it, but this particular time I didn’t have any on hand. Thanks for taking the time to comment.

  5. Tanush says

    simple and delicious!! I used swai fish, honey mustard (thats all I had) and omitted the celery (didnt have any on hand) with dill.. lol.. still tasted great! Thank you.

    • says

      I’m glad you enjoyed it:). The best way to cook is to make good use of whatever you have on hand, Tanush. I’m always doing that myself.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>