Sprat cutlets

Sprat cutlets
Typefish fritters
Place of originUkraine
Region or stateOdessa
Serving temperaturehot or cold
Main ingredientsBlack Sea sprat; batter (cooking); oil

Black sea sprat cutlets or Sprat cutlets; also: Fried sprat patties, Sprat rissoles, Fried Odesa-style sprat) – is a dish of Odesa cuisine, it makes from small fishes tyulka (also called sardelka[1].), fried in batter. Tyulka should not be confused with feryna, a somewhat similar Black Sea fish that is considered less tasty. The classic recipe uses fresh tyulka; lightly salted or frozen is an undesirable option.

Preparation

Cut the tyulka: remove the head, clean it from the entrails, twist the spine (in some recipes this is not done) so that only the fillet remains. Wash it, add salt, pepper and mix. Beat the eggs in a bowl, add flour and whip well (can be add finely chopped dill). Put the tyulka fillet in a bowl with the batter and mix it.

Heat a frying pan, pour oil. Put fish fritters (3-5 fish each) in the hot oil with a tablespoon. (Another method is not to use a spoon, to take 3-4 fish by the tail, spread them out in a fan, dip it in batter and fry[2]).

Fry the sprat cutlets with medium heat, first on one side, then turn over and fry on the other side, adding oil if necessary.

Sprinkle with lemon juice, with dill or parsley before serving. Mashed potatoes, fried potatoes, rice can be served as a side dish.

References

This article is issued from Wikipedia. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.