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Don Cossack Fish Zrazy – An Excellent Alternative to Meat Patties
Instructions
Cut the bread crumb (150 g) into medium 2 cm cubes, first removing the crust – it does not soften in milk and would leave hard specks in the mince. Put the bread in a deep bowl, pour over 150–180 ml of room-temperature milk and lightly mash with a fork. Leave for 15–20 minutes so the bread swells completely and becomes paste-like.
Finely chop the onion (100–130 g) and fry it in 2–3 tablespoons of vegetable oil for 3–4 minutes until translucent and glassy. Onion prepared this way gives the cutlet mass juiciness and a smooth texture – raw onion would give a sharp taste and lumps in the mince.
Chop the washed and dried herbs (5–6 sprigs each of spring onion and parsley) with a sharp knife. Use half for the mince and set the rest aside for the filling – the herbs go into both parts of the dish.
Rinse the pollock carcasses (2 pcs, 750 g) thoroughly under cold water, remove the fins with kitchen scissors, gut them and be sure to scrape off the black film from the inside of the belly – it gives a characteristic bitterness to the finished dish. This step is crucial for a clean taste.
Separate the flesh from the bones with a sharp knife, or pass the whole fish through a meat grinder with a coarse plate – the small bones will be ground up. If you are using ready-made mince, skip this step. The mince should be smooth, with no large pieces.
To the minced fish flesh add the fried onion with its remaining oil and half of the chopped herbs. Squeeze the soaked bread by hand to remove excess liquid – too much milk would make the mince runny – and add it to the mixture. Season with salt (1 teaspoon), add the spices (0.5 teaspoon each of black pepper and paprika) and knead thoroughly by hand for 2 minutes. Let the mince rest under a lid for 15–20 minutes – this step is crucial for pliability and juiciness.
While the fish mince is resting, prepare the aromatic filling for the zrazy. Peel 1 hard-boiled egg (boil for 10 minutes in boiling water) and grate it on a fine or medium grater – you get a fluffy yellow-and-white crumb.
In a separate bowl, mix the remaining chopped herbs, the grated egg and 2–3 tablespoons of soft, room-temperature butter. Season the filling with salt to taste and add a pinch of spices. Mix thoroughly into a smooth, aromatic paste – the butter binds all the components and gives a melting texture in the centre of the finished zrazy.
For the breading, grate the dried-out bread crusts on a coarse grater, or use ready-made breadcrumbs (1–1.5 cups). The homemade version with your own crumbs gives a more aromatic result than shop-bought.
Start forming the zrazy. On a thin layer of breadcrumbs on a board, place 1 tablespoon of fish mince and press it out by hand into a round patty 8–9 cm across and 1 cm thick. The patty should be even – the edges must not crack.
Place a strip of the egg filling (1 teaspoon) in the centre of the fish patty – the filling should be a compact strip rather than a flattened blob, so it does not leak out during frying.
Fold the fish patty in half over the filling and seal the edges carefully with your fingers so the filling is completely enclosed. Roll the formed zraza in breadcrumbs on all sides, giving it an elongated oval shape (like a small pie) – this is the classic shape of Don Cossack zrazy.
Heat the refined sunflower oil (150–170 ml) well in a deep frying pan over medium heat – pour in enough for the zrazy to be covered halfway up. Check the temperature with a piece of bread: if it sizzles straight away, the oil is ready (about 170 °C). Add the zrazy with a small gap of 2 cm between them so they do not touch.
Fry the zrazy over moderate heat for 3–4 minutes on each side until golden and crisp. Turn them carefully with two spatulas so as not to spoil the shape or squeeze out the filling. Blot off excess fat with a paper towel – this will lower the calorie count of the dish.
Serve the homemade Don Cossack fish zrazy hot, with fresh vegetables – tomatoes, cucumbers and herbs. These fish cutlets are tasty even cold – a great option for lunch at work. An ideal way to serve them is on a bed of green salad with a sour-cream sauce and a wedge of lemon.
Tips
- 1
Use sea fish with a minimum of bones – hake, pollock, cod or blue whiting. River fish (carp) has lots of small bones and is not suitable for zrazy – it would need lengthy cleaning or sieving.
- 2
Frying the onion is a must – it is what gives the fish mince its juiciness and smooth texture. Raw onion would give a sharp, unpleasant taste in the finished zrazy and a watery structure from all the juice.
- 3
Be sure to let the mince rest for 15–20 minutes after mixing, under a lid – it becomes more pliable, the bread binds the mass completely, and the zrazy are easier to shape without tearing.
- 4
The classic egg filling can be replaced with sauteed mushrooms (100 g of button mushrooms with onion), grated hard cheese (80 g + 1 tablespoon of sour cream) or finely chopped fried bacon – each option gives the homemade zrazy a new, interesting flavour.
FAQ
Can I bake the zrazy in the oven instead of frying them in a pan? +
Yes, this is a more diet-friendly option. Place the formed zrazy on a parchment-lined baking tray, drizzle with 2 tablespoons of olive oil and bake at 180 °C for about 25–30 minutes, turning them once halfway through. The calorie count drops from 136 to 100 kcal per 100 g. In the oven the zrazy come out fluffier and juicier, without a greasy crust. For the last 5 minutes you can switch on the grill setting to develop a golden crust. For a healthy-eating menu this option is ideal – the homemade recipe becomes even more wholesome.
Why do fish zrazy fall apart during frying? +
There are three main reasons: the mince is too wet (squeeze the bread very thoroughly to remove excess milk, and add 1 egg to bind it), the mince was not left to rest for 15–20 minutes (the bread did not have time to bind the mass), or the edges of the zraza were poorly sealed (the filling breaks through during frying and the casing comes apart). The solution: chill the formed zrazy in the fridge for 20 minutes before frying – they will hold their shape much better. Also fry on a well-heated pan – the first side should quickly set into a crust that holds the shape.
Which side dish goes with Don Cossack fish zrazy? +
The following are ideal: mashed potatoes (a classic, soaks up the sauce), boiled fluffy rice (a neutral taste that sets off the fish), buckwheat (a wholesome protein-and-carbohydrate balance), and stewed vegetables (courgettes, cauliflower, broccoli). Among fresh vegetables – a platter of tomatoes, cucumbers and radishes with herbs. Among sauces, a sour-cream-and-garlic sauce, tartare, a creamy dill sauce or a classic tomato sauce all go well. For a festive presentation, garnish the dish with a sprig of parsley, a wedge of lemon and fresh lingonberries or cranberries.
How long do the finished zrazy keep in the fridge? +
In the fridge, in a closed container, up to 3 days without losing flavour. Reheat them in the microwave under a lid for 2 minutes at medium power, or in a pan under a lid with 1 tablespoon of water. In the oven at 150 °C for 10 minutes you get the best result – the crust becomes crisp again. You can freeze the cooked zrazy for up to 1 month – after thawing in the fridge overnight, warm them through in a pan. Raw blanks (formed and rolled in breadcrumbs) can be frozen for up to 2 months and fried without thawing. This homemade recipe adapts easily to meal planning.
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