Crispy Fish Cutlets in a Rich Cream Sauce
These crispy fish cutlets are golden and tender on the inside, then smothered in a rich, creamy heavy cream and butter sauce. A cozy, comforting everyday lunch or dinner that pairs beautifully with smooth mashed potatoes and a beetroot or red cabbage salad.
Ingredients
For the Fish Cutlets
- 500 g / 1.1 lb skinless white fish fillets (such as cod, hake, or pollock)
- 2 medium onions finely chopped
- 1 medium carrot finely grated
- 1 small pinch salt (when frying the vegetables)
- 10–15 g / ½ oz fresh dills finely chopped
- 1 tbsp mayonnaise
- 1 tbsp all-purpose flour
- 1 egg
- ¾ tsp salt
- 1 pinch ground black pepper
- 2 tbsp breadcrumbs
- olive oil (for frying)
For Coating
- breadcrumbs (for rolling and shaping the cutlets)
For the Rich Cream Sauce
- 30 g / 1 oz butter
- 200 ml / ¾ cup + 1 ½ tbsp heavy cream (30-35% fat content)
- 100 ml / ~1/2 cup milk
- 1 tbsp all-purpose flour (to be mixed into the milk)
- 1 small pinch ground black pepper
- 1 pinch salt
- 1 pinch sugar
Instructions
FISH CUTLETS
- Prepare the vegetables. Finely chop the onion and grate or finely chop the carrot. Heat a little oil in a pan and sauté the onion and carrot over medium heat until soft and lightly golden. Remove from the heat and let the vegetables cool slightly.
- Prepare the fish. Cut the fish into smaller pieces and place them in a food processor. Process until the fish becomes a smooth, fine paste. You can also finely mince the fish several times with a sharp knife, but a food processor will give the softest texture.
- Make the fish mixture. Place the smooth fish paste in a large bowl. Add the egg, sautéed onion and carrot, mayonnaise, breadcrumbs, flour, fresh chopped dill, salt, black pepper, and any other seasonings you like. Mix everything thoroughly until smooth and well combined. The mixture should be soft and slightly sticky.
- Shape the cutlets. Place breadcrumbs in a separate shallow dish. Take a portion of the fish mixture and gently shape it into a cutlet with your hands. Coat it lightly on both sides with breadcrumbs. Repeat with the remaining mixture.
- Fry the cutlets. Heat a little oil in a large skillet over medium heat. Carefully place the coated fish cutlets into the hot oil, making sure not to overcrowd the pan. Fry until golden brown, crisp on the outside, and cooked through, gently turning them so they brown evenly on both sides.
- Serve. Serve the soft, crispy fish cutlets warm with creamy sauce and side dishes. They are especially delicious with creamy mashed potatoes and a fresh beetroot or cabbage salad.
CREAMY SAUCE
- Melt the butter in a saucepan over medium heat.
- Once the butter has completely melted, pour in the heavy cream and stir gently. Season with salt and a pinch of sugar to balance the flavor.
- In a small bowl, whisk together the milk and flour until completely smooth and there are no lumps.
- Bring the cream mixture to a gentle boil, then slowly pour in the milk and flour mixture while whisking continuously.
- Continue cooking and stirring until the sauce thickens and becomes smooth and creamy.
- Remove from the heat and serve warm over the fish cutlets.
Notes
- Fish: Cod, hake, or pollock all work well.
- Texture: Process the fish until very smooth for soft, tender cutlets.
- Consistency: If the mixture feels too soft to shape, chill it for 15–20 minutes.
- Frying: Keep the heat around medium so the outside browns without burning before the inside cooks.
- Make ahead: The shaped cutlets can be refrigerated before frying.
- Serving: They’re especially good with the creamy sauce, mashed potatoes, or a fresh salad.