Quick Recipe Version (TL;DR)
Quick Ingredients
- 600 g (1 lb 5 oz) pollock or cod, skinless/boneless
- 120 g (about 3 slices) soft white bread, crusts removed
- 120 ml (1/2 cup) whole milk, for soaking bread
- 1 medium onion (150 g), finely grated
- 1 large egg
- 1 1/4 tsp fine sea salt, 1/2 tsp black pepper
- 90 g (3/4 cup) fine dry breadcrumbs, for breading
- 3–4 tbsp sunflower or canola oil, for frying
- 900 g (2 lb) russet or Yukon Gold potatoes
- 2 tbsp unsalted butter, plus 120 ml (1/2 cup) warm milk
- Lemon wedges and 2 tbsp chopped fresh dill, for serving
Do This
- 1. Peel and cube potatoes; cover with cold water, salt well, and bring to a simmer (15–18 minutes until tender).
- 2. Soak bread in milk 5 minutes; squeeze out excess. Grate onion.
- 3. Pulse fish, soaked bread, onion, egg, salt, and pepper in a processor until just combined (still slightly coarse).
- 4. Chill mixture 10 minutes, then shape 8 oval patties with damp hands; coat lightly in breadcrumbs.
- 5. Pan-fry over medium heat in 2 tbsp oil, 3–4 minutes per side, until golden and 63°C/145°F inside; keep warm at 95°C/200°F.
- 6. Drain potatoes; mash with butter and warm milk. Season.
- 7. Serve patties with mashed potatoes, lemon wedges, and dill.
Why You’ll Love This Recipe
- A classic Slavic comfort food: tender, juicy fish patties with a delicate crumb and crisp exterior.
- Smart technique: soaked bread and grated onion keep the cutlets light and moist—never dense.
- Weeknight-friendly yet elegant with dill and lemon.
- Pairs perfectly with creamy mashed potatoes for a complete, satisfying meal.
Grocery List
- Produce: 1 onion, 900 g potatoes, 1 lemon, fresh dill
- Dairy: Whole milk, unsalted butter
- Pantry: Pollock or cod fillets, white bread, dry breadcrumbs, egg, sunflower/canola oil, salt, black pepper
Full Ingredients
For the Fish Patties (Rybnye Kotlety)
- 600 g (1 lb 5 oz) pollock or cod fillets, skinless and boneless, cut into chunks
- 120 g soft white bread (about 3 slices), crusts removed
- 120 ml (1/2 cup) whole milk (for soaking the bread)
- 1 medium onion (150 g), finely grated (with juices)
- 1 large egg
- 1 1/4 tsp fine sea salt (about 7 g)
- 1/2 tsp freshly ground black pepper
- Optional: 1 tbsp mayonnaise or sour cream for extra tenderness
For Breading & Frying
- 90 g (3/4 cup) fine dry breadcrumbs
- 3–4 tbsp sunflower or canola oil (divided)
For the Mashed Potatoes & Serving
- 900 g (2 lb) russet or Yukon Gold potatoes, peeled and cut into 3–4 cm chunks
- 2 tbsp unsalted butter
- 120 ml (1/2 cup) whole milk, warmed
- 1 tsp fine sea salt, plus more for the potato water
- Freshly ground black pepper, to taste
- Lemon wedges (1 lemon, cut into wedges)
- 2 tbsp chopped fresh dill (plus extra sprigs for garnish)
Step-by-Step Instructions
Step 1: Start the potatoes
Place the peeled, cubed potatoes in a medium pot and cover with cold water by about 2.5 cm (1 inch). Add 2 tsp salt. Bring to a boil, then reduce to a lively simmer and cook until a knife slides in easily, 15–18 minutes. While the potatoes cook, continue with the patties.
Step 2: Soak the bread and prep the onion
Tear the crustless bread into pieces and soak in 120 ml (1/2 cup) milk for 5 minutes. Squeeze out most of the milk (reserve 1–2 tbsp of the soaked milk if the mixture seems dry later). Finely grate the onion on the small holes of a box grater to a juicy pulp.
Step 3: Make the fish mixture
Add fish chunks, squeezed bread, grated onion, egg, salt, and pepper to a food processor. Pulse 6–10 times until the mixture is cohesive but still slightly coarse—avoid turning it into a paste. If using, pulse in the mayonnaise or sour cream just to combine. Alternatively, mince fish with a knife and mix by hand until sticky and uniform.
Step 4: Rest the mixture
Cover and refrigerate the fish mixture for 10 minutes to firm up. This brief chill helps the proteins bind and makes shaping easier. If it still feels loose after chilling, stir in 1–2 tbsp breadcrumbs.
Step 5: Shape and bread
Spread the breadcrumbs on a plate. With damp hands, portion the fish mixture into 8 equal mounds (about 75 g each). Shape into ovals about 2 cm (3/4 inch) thick. Roll each gently in breadcrumbs, tapping off excess. Set on a parchment-lined tray.
Step 6: Pan-fry the kotlety
Heat 2 tbsp oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Fry the patties in two batches, 3–4 minutes per side, until deeply golden and just cooked through (internal temperature 63°C/145°F, or opaque and flaking). Add a little more oil between batches as needed. Transfer to a rack or paper towel and keep warm in a 95°C/200°F oven while you finish the potatoes.
Step 7: Finish the mash and serve
Drain the potatoes well and return them to the hot pot over low heat for 30 seconds to steam off excess moisture. Mash with 2 tbsp butter, then stir in the warm milk until creamy. Season with 1 tsp salt (or to taste) and black pepper. Plate a scoop of mashed potatoes, top with a pat of butter if you like, add 2 fish patties per plate, and finish with chopped dill and a generous squeeze of lemon. Serve immediately.
Pro Tips
- Keep it cold: cold fish and a short chill make the mixture easier to shape and help patties hold together.
- Do not overprocess: pulse just until the mixture sticks together; a bit of texture keeps the patties tender.
- Test for seasoning: pan-fry a teaspoon of mixture first and adjust salt/pepper before shaping all the patties.
- Wet hands = cleaner shaping: damp hands prevent sticking and help you form neat ovals.
- Use a rack: resting fried patties on a rack keeps the crust crisp instead of soggy.
Variations
- Baked Kotlety: Brush with oil and bake at 220°C/425°F for 12–15 minutes, flipping halfway, until golden and cooked through.
- Herb & Citrus: Fold in 2 tbsp chopped dill and 1 tsp lemon zest into the fish mixture for a brighter flavor.
- Gluten-Free: Use gluten-free bread and breadcrumbs; otherwise follow the recipe as written.
Storage & Make-Ahead
Refrigerate the shaped, uncooked patties (covered) up to 24 hours. Cooked patties keep 2–3 days in the refrigerator. Reheat at 165°C/325°F for 8–10 minutes or pan-sear briefly to re-crisp. To freeze uncooked patties, place on a tray until solid, then store in a freezer bag up to 2 months; cook from frozen over medium-low heat, 5–6 minutes per side, or bake at 200°C/400°F for 15–18 minutes. Mashed potatoes keep 3 days; rewarm gently with a splash of milk.
Nutrition (per serving)
Approx. 660 kcal; 37 g protein; 75 g carbohydrates; 16 g fat; 3 g fiber; 920 mg sodium. Values are estimates and will vary with oil absorption and exact ingredients.
