Fish Cutlets

Fish cutlets are a tasty and alternative way to cook fish, offering a crunchiness that appeals to both adults and children alike. Here is the Italian recipe to prepare delicious fish cutlets.

Ingredients

• 4 white fish fillets (cod, flounder, or other firm-fleshed fish)
• Juice of 1 lemon
• Salt and pepper to taste
• Flour as needed
• 2 eggs
• Breadcrumbs as needed
• Seed oil for frying

Preparation

1. Begin by cleaning the fish fillets and drying them well with kitchen paper. If the fillets have any bones, remove them with tweezers.
2. Place the fillets in a bowl and season with lemon juice, salt, and pepper. Leave to marinate for about 15-20 minutes in the refrigerator.
3. Prepare three deep plates: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dip the fish fillets first in flour, shaking off the excess, then in the beaten egg, and finally in the breadcrumbs, making sure the coating sticks well.
5. Heat a generous amount of seed oil in a frying pan and when it is hot, fry the fish cutlets until they are golden and crispy on both sides.
6. Drain them on kitchen paper to remove excess oil.
7. Serve hot, perhaps with a wedge of lemon and a fresh seasonal salad.

Curiosity

In Italy, the seafood variant of the cutlet is very much appreciated especially in coastal regions where the daily catch offers the opportunity to experiment with always fresh fish. If you wish, you can replace traditional breadcrumbs with breadcrumbs flavored with herbs such as parsley or thyme, or, for an even more Italian version, use a mix of breadcrumbs and grated Parmesan cheese for a flavorful coating. Remember to adjust the salt in this case, because the cheese adds savoriness.