👨‍🍳 Instruktioner

1. 1

   Finely chop the fish fillets by hand or pulse them in a food processor until they form a coarse mince. Be careful not to over-process into a paste.

   💡 Proffstips: Some recipes suggest grinding the fish twice for a smoother texture, but a coarser mince is also traditional.
2. 2

   In a bowl, combine the minced fish, finely chopped onion, squeezed bread, egg, chopped dill, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly distributed.

   💡 Proffstips: Ensure the bread is well-drained to avoid making the mixture too wet.
3. 3

   Shape the fish mixture into oval or round patties, about 1/2-inch thick. Lightly dredge each patty in all-purpose flour, shaking off any excess.

   💡 Proffstips: Wet hands slightly to prevent the mixture from sticking while shaping.
4. 4

   Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the floured sichenyky into the skillet, ensuring not to overcrowd the pan.

   💡 Proffstips: Work in batches if necessary to maintain a consistent frying temperature.
5. 5

   Fry the sichenyky for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).

   ⏱️ 8-10 minutes per batch

   💡 Proffstips: Reduce heat if they are browning too quickly.
6. 6

   Remove the cooked sichenyky from the skillet and place them on a plate lined with paper towels to drain any excess oil.

   💡 Proffstips: Serve immediately while hot.