Did you know that the saithe is one of the most underrated fish in Estonia? You won’t find it in the shops – it’s sometimes even called the “poor man’s whitefish”. In fact, the saithe is a very tasty, nutritious fish caught right here in Hiiumaa waters! Our kratipere honestly puts it on the table and shows you how to make the most delicious, crispy cutlets.
INGREDIENTS (4 SERVINGS)
- 500 g of ide fillet or minced ide
- 1 small onion
- 1 clove of garlic
- 2 tbsp sour cream or mayonnaise
- 3 tbsp breadcrumbs + extra for breadcrumbs
- 1 teaspoon salt
- 0,5 teaspoon ground black pepper
- Scratchy, naughty flavours: dill, paprika, a bit of chilli or whatever you fancy.
- For frying: oil or butter
KRATT WAY TO DO IT
- Preparing the fillets
If you have fillets and don’t have a mincer at home, be sure to check the fillets and pick out as many bones as possible. Then chop the fish as finely as possible with a knife.
If you have a mincer, all you need to do is fillet the fish and run the fillets through the machine.
And if you’re feeling particularly crunchy, you can buy ready-prepared minced sirloin – quick and easy! - Preparations
Chop the onion and garlic very finely. If you want the cutlet to be softer and more mildly flavoured, you can fry the onion lightly in a pan beforehand. - Mix together
Put the fish meat or minced meat in a bowl, add the chopped onion and garlic, sour cream, breadcrumbs, salt, pepper and spices. Mix everything well. Add a little more breadcrumbs if the mixture remains too liquid. - Shape and bread
Take a handful of the fish mixture and shape into a cutlet between your hands. Roll the cutlets in breadcrumbs – this will make them extra crispy. - Frying
Heat oil or butter in a pan. Fry the cutlets until golden brown on both sides (about 3-4 minutes per side).
CRATINIP
Ide cutlets are perfect with mashed potatoes, fresh salad or crusty bread. True krats also eat them cold the next morning between sandwiches – they taste even better!
