Rybnye Kotlety

Rybnye kotlety, fish cutlets, are a Soviet-era home and canteen staple, especially common in the northern port cities of Murmansk, Arkhangelsk and Saint Petersburg, where ocean and river fish were abundant and cheap. Whitefish fillets (cod, navaga, pollock or perch) are ground or finely chopped with onion and soaked bread, shaped into oval patties, breaded, and pan-fried until golden. They are softer and moister than meat cutlets, the fish giving a delicate, flaky texture. Eaten with mashed potatoes and a slice of lemon, they were a standard Friday dish in the Soviet canteen (when meat was not served for religious reasons, even under the atheist state), and they remain a home-cooking staple across northern Russia.

Golden, crisp-edged fish patties, soft and moist within, the flavour of the white fish clean and delicate, with a whisper of onion. Eaten with lemon and mashed potatoes, they are the simple fish dinner of the northern coast.

The technique is a ground-mixture patty, breaded and pan-fried. Fish fillets are ground or very finely chopped, then mixed with finely grated onion, soaked and squeezed bread (for binding and moisture), egg, salt and pepper. The mixture is softer than a meat cutlet mixture, as fish has less connective tissue. Patties are shaped, dredged in flour, dipped in egg, coated in breadcrumbs, and pan-fried in oil 3 to 4 minutes per side until golden. The breadcrumbs give a crisp exterior that contrasts the soft interior. Overcooking dries the fish instantly; the patties should be just cooked through, still moist. Served with lemon and dill.