– Tear the bread into pieces and soak in the milk or water. Press the bread when it’s swollen
– Slice the fish flesh, combine with the soaked bread and cut very small in a kitchen unit. Dilute the mixture with the rest of milk, add the salt, pepper, mix well and beat until homogenous
- Make cutlets of the paste, crumb and fry in a buttered red-hot frying pan at 340oF (170oC) until golden brown. Warm up in oven or under cover for 5-7 minutes
– Serve the cutlets in a plate, put the garnish at the side — fried potatoes or potato mash, boiled vegetables with butter. Decorate with the lemon slice and greens. Pour the tomato sauce at the side
