Fish Cutlets

These fish cutlets turn out incredibly tender, light, and airy. One of the best things about them is that they don’t have a strong fish smell at all, which makes them perfect even for those who aren’t big seafood lovers. They’re also wonderfully easy to prepare. For the best flavor and texture, I recommend using a mix of white and red fish fillets

Ingredients

• 700–800 g mix of white and red fish fillets in any proportion
  (I used basa fillet and salmon fillet)

• 1 onion

• 3 green onions

• 2 egg whites

• 1 tbsp soy sauce

• 1 tbsp mayonnaise

• 1/2 cup breadcrumbs

• Salt and black pepper to taste

• Vegetable oil, for frying

Steps

1. Pulse the fish in a blender until it becomes finely chopped but still slightly textured

2. Fry the onion in a little vegetable oil until golden

3. Finely chop the green onions

4. Lightly beat the egg whites with a fork

5. In a large bowl, combine the chopped fish, fried onion, green onions, and egg whites

6. Add the soy sauce, mayonnaise, breadcrumbs, salt, and pepper

7. Mix everything well and let it rest for 10 minutes

8. With wet hands, shape the mixture into cutlets

9. Fry in vegetable oil until golden brown on both sides

10. Transfer the cooked cutlets to another dry pan, cover with a lid, and let them gently cook on low heat for 5 minutes, turning once