Fish Tolcheniki

Slice the onion into thin half-moons and finely dice the pepper, removing seeds.

Cut the fish fillet into bite-sized pieces and season generously with salt.

Heat 40 g of oil in a large skillet over medium-high heat, then add the onion and pepper, stirring occasionally until softened and lightly golden.

Remove the softened vegetables to a cutting board and finely chop or mash them together until they form a paste-like mixture.

Combine the chopped vegetable mixture with the fish pieces and mix gently until evenly distributed.

Dust the fish mixture with flour, stirring carefully to coat all pieces evenly.

Heat the remaining 40 g of oil in the skillet over medium heat until shimmering.

Using two forks or a spoon and fork, form the fish mixture into oval croquettes or patties, then carefully place them into the hot oil, working in batches to avoid overcrowding.

Fry the tolcheniki for 6-7 minutes per side until golden brown and cooked through, turning gently once halfway through cooking.

Transfer the finished tolcheniki to a paper towel-lined plate to drain excess oil, then serve hot.