{"id":1317,"date":"2011-05-01T19:37:54","date_gmt":"2011-05-01T19:37:54","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1317"},"modified":"2011-05-01T19:37:54","modified_gmt":"2011-05-01T19:37:54","slug":"fischklopse","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/01\/fischklopse\/","title":{"rendered":"Fischklopse"},"content":{"rendered":"<p><b>Zutaten:<\/b><br \/>\n400-500 g Fischfilet (oder Rest von Fischfleisch)<br \/>\n1 eingeweichtes Br\u00f6tchen<br \/>\n1 Zwiebel<br \/>\n1 Ei<br \/>\nSalz<br \/>\nSemmelmehl<br \/>\n\u00d6l oder Kokosfett zum Braten<\/p>\n<p>\n<b>Zubereitung: <\/b><br \/>Das ges\u00e4uberte Fischfilet, Zwiebeln und ausgedr\u00fcckte Br\u00f6tchen durch den Fleischwolf drehen, mit dem Ei vermengen und mit Salz abschmecken. Ovale oder runde, flache Kl\u00f6\u00dfe formen, in Semmelmehl w\u00e4lzen und in sehr hei\u00dfem Fett auf beiden Seiten goldbraun braten.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 400-500 g Fischfilet (oder Rest von Fischfleisch) 1 eingeweichtes Br\u00f6tchen 1 Zwiebel 1 Ei Salz Semmelmehl \u00d6l oder Kokosfett zum Braten Zubereitung: Das ges\u00e4uberte Fischfilet, Zwiebeln und ausgedr\u00fcckte Br\u00f6tchen durch den Fleischwolf drehen, mit dem Ei vermengen und mit Salz abschmecken. Ovale oder runde, flache Kl\u00f6\u00dfe formen, in Semmelmehl w\u00e4lzen und in sehr hei\u00dfem &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/01\/fischklopse\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[151],"tags":[288],"class_list":["post-1317","post","type-post","status-publish","format-standard","hentry","category-fisch-2","tag-ddr","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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Mai 2011","format":false,"excerpt":"Zutaten: 1 kg Fischfilets 30 g feingehackte Zwiebeln 60 g Sonja 1 Ei 1 eingeweichte, ausgedr\u00fcckte Semmel Salz 80 g Speck 20 g Mehl (Type 630) 1\/2l Wasser nach Belieben Tomatenmark. Zubereitung: Die Fischfilets werden entsprechend zurecht geschnitten, gesalzen und mit der feingehackten F\u00fcllung bestrichen, fest zusammengerollt, mit d\u00fcnnen Speckscheiben\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":375,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/panierte-fischtaschen\/","url_meta":{"origin":1317,"position":3},"title":"Panierte Fischtaschen","author":"Steffen","date":"10. 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