Sicheniki — Ukrainian Chopped Fish Patties with Dill

While the fillets are very cold, cut them into 1 cm strips, then chop them with a sharp knife into 3–4 mm pieces. Run your fingertips over the fish to find any remaining bones and pull them out with tweezers. Ground fish turns pasty and makes rubbery patties.

Soak the bread in the milk for 5 minutes, then squeeze it in your palm. Finely chop the onion and chop the dill.

Put the fish, bread, onion, egg, dill, salt, and black pepper in a bowl and mix for 2 minutes. Then lift handfuls of the mixture and slap them against the bottom of the bowl several times; this removes air and firms the mixture so it holds its shape.

With wet hands, divide the mixture into 12 equal portions and shape them into oval patties 2 cm thick. Coat each in breadcrumbs and arrange them on a tray.

Heat the oil in a wide skillet over medium heat; a breadcrumb dropped into it should sizzle immediately. Pan-fry the patties in two batches for 4 minutes per side, until golden brown. Add the butter during the last minute and spoon it over the patties. The center should reach 63°C / 145°F; the fish should be opaque all the way through.

Let the patties rest on paper towels for 1 minute, then transfer them to a plate. Serve with sour cream and dill, with boiled potatoes on the side.