Fish cutlets - recipes for making delicious fish cutlets. Fish cutlets
Many people know about the benefits of fish and that it is advisable to eat it twice a week. You can cook it different ways– fry until crispy, bake with potatoes, stew with vegetables, boil fish soup from it and much more.
But cutlets made from minced fish are especially tasty and aromatic. This dish will not leave anyone indifferent. Everyone will like it, regardless of age. But before you prepare this treat, it’s still worth finding out which fish is best suited for it.
Which fish to choose and how to prepare it for minced meat
It is advisable to choose fish of good freshness. Freshness is determined by the color of the gills - they should be light red. Also, the smell should be exactly that of fresh fish, without any extraneous unpleasant tint.
You can use sea, lake and river fish. Pink salmon, halibut, pelengas, cod, pollock, pike, and pike perch are excellent choices. It's best not to choose too much fatty fish, but not too dry.
Although this problem can be easily fixed. In dry minced fish you can put no a large number of fat, and trim excess fat from oily fish.
It is advisable to choose large fish. You can cut it into pieces and quickly remove all the bones. Cutlets from this fish turn out tender and juicy. If there is no other fish besides small fish, then it should be ground several times.
The seeds will be crushed and you will not feel them during use. To get more homogeneous mass Before passing through the meat grinder, the knife should be rinsed cold water.
How to make classic minced fish for cutlets, what is added to it
Preparation:
The first thing you need to do is cut the fish. The carcass should be cut, separated from the head, tail and all fins should be cut off. If the fish is a river type, then all the bones should be removed from it;
Pass the fish fillet through a meat grinder;
When passing through, pieces of fish should be alternated with onions;
After the fish and onions have been skipped, salt, spices and black pepper should be added to it;
Fill the loaf pulp with milk and soak;
Then add the loaf of milk and a chicken egg to the minced meat and mix the minced meat thoroughly with your hands.
- Half a kilo of minced fish;
- 1 onion;
- 150 grams white bread pulp;
- 150 ml milk;
- 1 chicken egg;
- 100 grams of breadcrumbs;
- Vegetable oil;
- Dill - a couple of sprigs;
- A little salt and black pepper.
Preparation:
- The bread pulp should be broken into small pieces, placed in a bowl and poured with milk. Leave it for 20 minutes;
- Peel the skins from the onion and cut them into pieces with a knife. small pieces;
- A bunch of dill is rinsed with water and finely chopped with a knife;
- Add the chicken egg to the minced fish and mix until smooth;
- Next, add chopped onion and herbs and mix again. All salt and pepper. At the end, the bread pulp is added there along with milk and mixed well;
- Cover the bowl with minced meat with plastic wrap and put it away cool place for half an hour. During this period, the minced meat will infuse and become softer and juicier;
- Pour into a flat plate breadcrumbs;
- Place a fryer on the gas, add oil and heat it up;
- We take out a bowl of minced meat and begin to form small round cutlets from it. Then roll them in breading and place them on heated oil;
- Fry each side for about 3-5 minutes over low heat;
- The finished cutlets are laid out on a wide flat plate. The next batch of cutlets is again laid out on the vacated frying pan;
- Ready cutlets can be eaten hot or cold.
Minced cod fish cutlets
You will need the following components:
- Cod carcass – 1.2 kg;
- White bread pulp – 150 grams;
- 150 ml milk;
- 3 onions;
- 2 chicken egg;
- Greens - a couple of sprigs;
- Breadcrumbs – 200 grams;
- Vegetable oil;
- 1 tablespoon salt and ground black pepper.
Preparation:
- The bread pulp is soaked in milk. Let the bread sit for 20 minutes;
- Next we prepare the fish. To do this, you should wash it, cut off the head, tail and fins. We peel off the skin and take out the central bone. The cleaned fillet should be cut into small pieces;
- Grind the pieces of fish fillet through a meat grinder. You can also use a blender for grinding;
- We peel the bulbs, wash them, and cut them into middle parts. Grind it in a blender until smooth;
- Next, knead the soaked bread with a fork until it becomes mushy and squeeze it out of the milk;
- Finely chop a bunch of greens with a knife;
- Place minced fish in a medium cup, add chopped onion, soaked bread, and finely chopped herbs. Season everything with spices, salt and add black ground pepper. Mix the minced meat thoroughly with your hands;
- The minced meat should be placed in a cool place for half an hour. If excess liquid appears, it must be drained;
- Sprinkle breadcrumbs onto a wide flat plate or cutting board;
- Next, take out the minced meat and start making cutlets out of it. round shape. Roll them on all sides in breadcrumbs;
- Place the frying pan on the stove and pour vegetable oil and heat it up. Place the cutlets on hot oil and fry. Fry each side for 7 minutes;
- Ready cutlets can be served with vegetables or boiled rice porridge.
Salmon minced fish cutlets
You will need the following products:
- Half a kilo of salmon fillet;
- 1 onion;
- One chicken egg;
- Loaf pulp – 200 grams;
- Milk – 200 ml;
- A little salt;
- ½ teaspoon ground black pepper;
- Breading - 200 grams;
- Vegetable oil.
Preparation:
- Place the loaf pulp in a deep plate, pour milk into it and leave for 20 minutes to soften it;
- We remove the head and tail of the fish and cut off the fins. Cleanse the skin and rinse. We cut the fillet into small pieces and pass through a meat grinder. You can also grind it in a blender;
- Peel the skins from the onion, cut into slices and grind in a blender cup;
- Place the minced fish in a deep cup, add a chicken egg, softened squeezed loaf pulp, and chopped onion. We also salt and pepper everything. Mix the whole mixture well with your hands;
- Place the mixture in a cool place for 10-15 minutes;
- Place breadcrumbs on a cutting board or wide flat plate;
- Take out the minced meat and wet your hands warm water and form it into small round cutlets and roll them in breadcrumbs;
- Place the frying pan on the stove. Pour in vegetable oil and heat up. Place the cutlets in hot oil and fry them on all sides until golden brown. Fry each side for 3-5 minutes;
- Ready cutlets can be eaten both hot and cold. They can be served with a side dish of vegetables or any porridge.
What to cook from minced fish, except cutlets
Casserole in the oven
The following components need to be prepared:
- Minced sea fish – 500 grams;
- Minced shrimp – 500 grams;
- Dry white wine – 50 ml;
- Butter – 50 grams;
- A bunch of parsley;
- Table salt 50 grams;
- A pinch of paprika;
- 1 onion;
- 150 grams of pickled mushrooms;
- 100 grams of flour;
- 200 ml cream;
- 150 grams of grated cheese;
- 20 ml lemon juice;
- The pulp of white bread.
Preparation:
- Peel the onion and chop it with a knife. Finely chop a bunch of parsley;
- Place the melted mixture in a bowl butter, add dry white wine, finely chopped parsley and finely chopped onion. Mix the whole mixture;
- Place a frying pan on the stove, pour the mixture onto it and fry;
- Then add minced shrimp and sea fish. Fry everything for 10 minutes and remove from the stove. Pour 2/3 of the liquid from the pan into a bowl;
- Next, put a frying pan on the fire, add flour, pour cream and cook everything until the sauce is thick;
- Add grated cheese to the sauce and stir until the cheese dissolves;
- Pour the liquid drained from the fried minced fish into the duda, citric acid, salt, pepper and bring the whole mixture to a boil;
- Pour the finished sauce into the minced fish and mix;
- Cut the pickled mushrooms into small pieces and add to the minced meat, mix everything again;
- Place the entire mixture in a baking dish and put it in the refrigerator for 6-8 hours;
- After this, take out the mold and place it in a preheated oven at 180 degrees;
- Bake for 40 minutes. Then take out the mold, sprinkle with crushed bread pulp and bake for another 15 minutes;
- Sprinkle the finished casserole with paprika.
Tricks that may come in handy!
- Bread pulp can be soaked not only in milk, but also in warm boiled water. Soaking bread in water will give the cutlets juiciness and they will be fluffy;
- To make the minced fish much juicier, you can add a little cream or grated potatoes;
- Instead of a chicken egg, you can add a little mayonnaise to the minced meat. It will give the cutlets fluffiness and juiciness;
- In order for the cutlets to turn out beautifully and the minced meat not to stick, your hands should be greased with vegetable oil or moistened with water;
- After frying, the cutlets can be placed in the microwave or oven for a few minutes. They will turn out more tender and tasty.
Fish cutlets are delicious treat. They turn out no worse meat cutlets. This dish will diversify your daily menu and will become a favorite treat for all your family.
This is one of the most useful and nutritious foods. It is rich in protein necessary for our body and essential amino acids. About 15 percent of fish meat is high-quality protein. In addition, fish contains other useful elements- Omega-3 fatty acids, vitamins, and so on. Fish cutlets - healthy, appetizing and beautiful dish. But it is advisable to know some secrets and features of their preparation.
What fish is best made from? fish cutlets? The recipe with photos, as well as all the cooking secrets, are presented to your attention in the article.
Choosing fish for making cutlets
What kind of fish is best to make fish cutlets from? Almost any fish will do - pink salmon, pelengas, trout, cod, catfish, pollock, pike, salmon, halibut. Housewives note that preference should be given to large fish - the cutlets will come out juicier than from small varieties.
The chefs also insist that the fish for the cutlets must be fresh. There are several methods to check this. The most common and simple method is to throw fish into the water: fresh fish will always sink to the bottom, but spoiled fish will float up. The next method is to pierce its belly with a heated knife blade; an unpleasant smell will indicate that the fish is stale. A few simple signs of a fresh product: pink or red gills, transparent and non-sticky mucus on the scales, eyes must be clean and bulging. The belly of the fish should be flat and transparent. If it is swollen or covered with suspicious spots, this is a signal that the fish is far from fresh and should not be taken.
Fat content of fish
Which fish is best to make fish cutlets from? Reviews from housewives strongly recommend choosing fish for minced cutlets, pay attention to how fat it is. After all, for dietary, children's and steam cutlets better minced meat will do from a low-fat product. In general, fish is divided into three grades (depending on the degree of fat content). Skinny varieties (up to 4 percent fat), moderately fat (4-8 percent fat), fatty (more than 8 percent).
Skinny varieties include: cod, haddock, navaga, hake, pollock, pollock, cod, and river perch.
Moderately fatty: chum salmon, sea bream, pink salmon, herring, sea bass, mackerel, tuna, trout, crucian carp, carp.
For fatty ones: Caspian sprat, mackerel herring, eel, stellate sturgeon, sturgeon, halibut, catfish.
Cod meat is the best product. It contains only 3-4 tenths of a percent fat and a lot of protein - 18-19%. Cod accumulates the main fat in the liver.
Which fish tastes better in cutlets? And here it’s a matter of everyone’s taste. If you are on a diet, this will not suit you. It is better to choose cod, haddock, perch. But the fatty product can be consumed by anyone who is not worried about their figure and has no contraindications to eating fish.
How to prepare minced fish cutlets
Before grinding fish meat and making minced meat, you need to remove large bones from it. This is easiest to do with large-sized meat. But the most practical thing, as many housewives note, is to buy ready-made fillets. Additionally, bread soaked in water, onions, salt, spices, and eggs are often added to the minced meat. Chopped or grated vegetables, such as carrots or potatoes, will also add juiciness to the cutlets.
Maintaining the juiciness and shape of the cutlets
Minced fish meat is usually much more liquid than minced meat. Housewives note that to preserve the shape of the products and their juiciness, you need to use breadcrumbs or flour. You can use a beaten egg. Dip the cutlet into the batter, then roll in breadcrumbs or flour.
If you don’t have breading on hand, don’t be upset, you can do without it. Place the products on a well-heated frying pan, this way you will get a natural crust. It will help the finished cutlets retain their shape and remain flavorful and juicy enough.
We use cold
According to reviews experienced chefs, to cook fish you need to use chilled tools and utensils. Knives, bowls, etc. should be rinsed in cold water or even kept in the refrigerator for a while. Also, the minced meat must be cooled before making cutlets. When forming products, rinse your hand in cold water, and the process will be more convenient and faster.
Methods for preparing fish cutlets
We figured out which fish is best to make from. Now let's move on directly to the process of their preparation. Frying or baking, or maybe steaming are all good methods. Preference should be given to the one that best suits your goals. When cooking in a frying pan, to maintain juiciness in the products, you must first fry them on both sides over high heat. And then, reducing the heat, simmer until done. If you prefer baked cutlets, brush them with sour cream, add grated cheese and bake in the oven until cooked. More dietary method preparing fish cutlets - steaming. Such products are most useful for digestive system human body.
Steamed fish cutlets
Steamed cutlets are the most dietary type cutlets It is suitable for people who adhere to healthy eating, for people on diets, for children. Also, steamed fish cutlets are very often included in the therapeutic and dietary menu for patients suffering from gastrointestinal diseases. And all because products prepared in this way retain all the vitamins, beneficial features, its natural taste, smell and color. Fish cutlets prepared in this way are low in calories and are easily absorbed by the body.
Which fish is best to make steamed fish cutlets from? Almost any fish will do - sea, river, lake. The main thing is that it is fresh.
A simple recipe for steamed fish cutlets
Ingredients:
- white fish fillet - 300 g;
- potatoes - 3-4 pcs.;
- carrot - 1 pc.;
- chicken egg - 1 pc.;
- onion - 1 pc.
Preparation:
Grind fillet, onions, carrots, potatoes in a meat grinder. Knead the minced meat, add the egg, and add salt to taste. Make cutlets. Steam for 20 minutes. Serve hot, top with sour cream or butter.
Fish cutlets for kids
What kind of fish is best to make from? Low-fat fish will do. For example, cod, hake, pollock, river perch, bream, pike, roach. However, fat content can always be reduced by simply cutting off excess fat from the fillet.
Steamed fish cutlets for kids
Ingredients:
- Fillet (hake, pollock, cod).
- Vegetables (carrots, onions).
- Flour.
- Egg.
Preparation:
Rinse the fillets in water and dry with paper towels to remove moisture. Cut into large slices and pass through a meat grinder. Peel the onion, cut into several pieces and also grind in a meat grinder. Mix the ground fillet and onion, place the resulting minced meat in a colander and lightly squeeze out the liquid. Wash the carrots under running water, peel and chop with a grater. Mix it with minced meat, add egg and salt (to taste). Mix thoroughly with your hands. Add flour if necessary. Pour breading (crumbs or flour) into a plate. Form cutlets from the minced meat and roll them thoroughly in it. Place the products on the steamer rack and cook for 20 minutes.
from canned fish
If you don’t have fresh fish or fillet on hand, you can also use canned food from the corresponding product.
Ingredients:
- Potatoes 3-4 pcs.
- Sardines or mackerel 1-2 cans.
- Onion 1 pc.
- Egg 1 pc.
- Breadcrumbs.
Preparation:
Open a jar canned fish, drain the liquid from it, and mash the fish thoroughly.
Boil the potatoes, make a puree from them, or grind them in a meat grinder. Grind the onion as well. Next, knead the minced fish, potatoes and onions. Beat in the egg. Add salt (to taste). Place breadcrumbs on a plate. Form small, flattened cutlets from the minced meat. Carefully dip them in the breading and fry over medium heat in a well-heated frying pan without a lid. Or, if you prefer cutlets medium-rare, use low heat, under the cover. Serve with sour cream or butter.
Garnish for fish cutlets
Perfect fit boiled potatoes, rice, buckwheat, vegetables. You can use sauces to add flavor and piquancy. Even ordinary mayonnaise or sour cream, if you add seasonings, mustard and herbs, will especially highlight the taste of any fish dish and make it unusual. The best solution is a specially prepared sauce for fish cutlets.
White French sauce
White sauce is one of the most suitable for fish cutlets. It belongs to the classic French cuisine. However, the recipe is very simple and can be prepared in a home kitchen.
The following components will be needed:
- Fish broth - 1/2 liter.
- Butter 100 g.
- Flour 50 g.
- Chicken egg 1 pc.
- Salt.
- Half a small lemon.
Melt half the butter (50 g) over low heat, add flour and fry it. Remove the pan from the heat and pour in the cooled broth. Mix thoroughly until no lumps remain. Add salt (to taste), pour in the egg. Mix everything thoroughly again, making sure there are no lumps. To put on slow fire, bring to a boil, stir. As soon as the mixture boils, you must immediately remove it from the heat. Wait for it to cool a little, add the remaining oil and half a tablespoon of lemon juice. Bon appetit!
Sour cream sauce: a simple recipe
Sour cream sauce goes well with pollock or hake cutlets. This simple supplement consists only of sour cream, eggs, salt, pepper, milk and flour.
For cooking sour cream sauce need to:
- 400 grams of sour cream.
- 2 eggs.
- 1 glass of milk.
- A quarter cup of flour.
- Salt and pepper to taste.
Beat eggs, pour in milk, add sour cream and flour. Mix everything thoroughly until smooth, add salt and pepper to taste. Wait until the sauce thickens. Bon appetit!
Minced fish cutlets are a very appetizing, dietary, delicate dish. It seems there is nothing easier than grinding fish fillets and mixing with the necessary products and make very tasty fish cutlets that children will certainly like, even if they don’t like fish. However, there are subtleties in the cooking technology, which we will talk about.
Choosing fish for cutlets
Fish cutlets are made from river, sea and lake fish of medium fat content, although the fat content of the cutlets can be reduced or increased - to do this, it is enough to cut off excess fat on the carcass or add lard or butter to the minced meat. By the way, large fish yield more juicy cutlets than from small fish.
A few secrets for preparing minced fish
Sometimes novice cooks ask what the right ones are and what kind of fish they are made from. The fact is that the right dishes- these are those that you cook with love and care for your family, and the recipes may be different. For example, in the composition of fish cutlets from our readers on Yulia Vysotskaya’s website you can find walnuts, raisins, prunes, tomatoes, green pea, broccoli, Orange juice, chickpeas and juniper berries. If you don't buy ready-made semi-finished products, but you only cook at home, your loved ones are lucky, because they will always have tasty, simple and healthy food. Pamper them more often and don’t forget yourself!
How to do fish cutlets? A recipe with a photo will best answer this question, because the fish must be carefully prepared and chopped. Large fish fillets can be chopped with a knife. Chopped fish cutlets, for example, pink salmon fish cutlets or chum salmon fish cutlets - a recipe for making simple fish cutlets from a minimum of ingredients. By the way, salmon fish cutlets, salmon fish cutlets are incredibly tasty fish cutlets. To prevent fish cutlets from falling apart, make fish cutlets with semolina. This recipe is also good because you can use semolina to make lean fish cutlets, that is, fish cutlets without eggs. We get dietary and low-calorie fish cutlets. Fish cutlets from river fish- budget fish cutlets. The photos in the recipes will tell you how to make fish cutlets from pike, fish cutlets from perch, fish cutlets from crucian carp or fish cutlets from pike perch. The recipe depends on what kind of fish cutlets you will make from. For example, the recipe recommends cooking fish cutlets from catfish or fish cutlets from silver carp in the oven, since fish cutlets cooked in the oven are cooked without oil. Sea fish It’s also good for fish cutlets. There are many recipes, as well as types of fish: juicy fish cutlets from mackerel and delicious fish cutlets from pollock, recipe for fish cutlets from sole and pink salmon fish cutlets, recipe for pangasius fish cutlets and hake fish cutlets, recipe for goby fish cutlets and trout fish cutlets, recipe for whiting fish cutlets, recipe for sardine fish cutlets and haddock fish cutlets, recipe for fish cutlets from minced salmon, fish cutlets, tilapia fish cutlets, capelin fish cutlets and many others. By the way, the “secret” simple recipe for fish cutlets is cutlets made from canned fish. Canned fish cutlets will help you out when you need to cook them in the shortest possible time. Tasty food. But let's get back to the cutlets from raw fish... If your fish for cutlets is fatty, then you will get juicy fish cutlets without any special tricks. Moreover, it is recommended not to fry them, but, for example, to make fish cutlets in a slow cooker or steam fish cutlets. The recipe for dry fish cutlets requires more complex manipulations. We'll tell you how to cook delicious cod cutlets. Recipe for fish cutlets from cod or other lean fish It’s simple, since these are fish fillet cutlets, you don’t need to pick out the bones. We recommend making these fish cutlets with lard; the recipe also advises that before frying the fish cutlets, carefully bread the minced cod fish cutlets to retain the juice. It is also recommended to bread hake fish cutlets. And if you don’t want to fry fish cutlets, the recipe in a slow cooker suggests preparing, for example, stewed fish cutlets in tomato sauce.
Mothers, of course, want to know how to cook fish cutlets for children. The recipe for making fish cutlets will tell you how to cook fish cutlets for a child and what is added to fish cutlets so that the baby likes them. To reduce the specific fishy smell, make fish cutlets with rolled oats or fish cutlets with rice. Recipe for fish cutlets with vegetables, such as fish cutlets with carrots, fish cutlets with cabbage or fish cutlets with potatoes, too good way prepare fish cutlets. A recipe for children must be as healthy as possible, so we recommend making fish cutlets with cottage cheese. The recipe for children suggests cooking fish cutlets in the oven, because baked fish cutlets are more tender than fried fish cutlets. And for kids, we recommend making steamed fish cutlets, since fish cutlets in a steamer are very healthy cutlets from minced fish.
On ours you will learn how long to fry fish cutlets, how to cook fish cutlets from pollock fillet, how to fry fish cutlets from pollock. The photos in the recipes will show the order in which the cutlets are prepared. We offer you such recipes as canned fish cutlets and pike fish cutlets, a recipe for steamed dietary fish cutlets and oven-baked fish cutlets, a recipe for minced salmon fish cutlets and children's fish cutlets, a recipe for minced cod fish cutlets and fish cutlets with cheese , recipe for fish cutlets from herring and fish cutlets with potatoes, recipe for cutlets from fish caviar and cutlets from canned fish, recipe for steamed fish cutlets. The video fish cutlet recipe will help you understand the intricacies of cooking.
To make the cutlets more uniform, it is recommended to use large fish. You can remove all the bones from it faster. small fish You need to grind it in a meat grinder several times. This is the only way all the bones will be crushed and will not be felt when consumed. ready cutlets.
Secrets of making delicious fish cutlets
When preparing such a dish for children, the fish should be minced twice. You can also grind it using a kitchen machine or blender. Minced fish cutlets are prepared by steaming, grilling, in a slow cooker, oven or on regular frying pan. Cooking secrets:
- It's important to choose fresh product. The fish's gills should be light red. Unpleasant smell indicates staleness.
- It is better to choose not very fatty fish. Suitable river, sea, lake: cod, halibut, sawfish, pink salmon, pollock, pike perch, pike.
- If the fish is too dry, add a small amount of fat.
- Can buy ready minced meat, but if it is frozen, the product loses some of its moisture when defrosting. As a result, the juiciness of minced fish cutlets deteriorates.
- To hold the minced meat together, add eggs, vegetables, a stale loaf soaked in milk, herbs, cereals, lard and even cottage cheese. Before frying, the cutlets are breaded in breadcrumbs, flour, bran, and ground crackers.
- You only need to place the products in a well-heated frying pan so that they do not lose their juiciness.
- Suitable spices for fish include turmeric, mild curry, ground ginger, nutmeg.
- When molding, you need to dip your hands in cold water. It is recommended to keep the minced meat in the refrigerator for half an hour beforehand. So cutlet mass it will become thicker.
Pollock fish cutlets
- Time: 40 minutes.
- Number of servings: 6 persons.
- Difficulty: easy.
According to this recipe, minced fish cutlets are prepared with the addition of zucchini. It is better to grate their pulp rather than blend it in a blender - this way the vegetable in the cutlets will taste. Instead of pollock, you can use hake for the recipe.
Ingredients:
- semolina– 3 tbsp. l.;
- garlic – 2 cloves;
- breadcrumbs – 40 g;
- sunflower oil– 2 tbsp. l.;
- onion – 1 pc.;
- pepper, salt - to your taste;
- zucchini – 1 pc.;
- pollock fillet – 1 kg;
- egg – 1 pc.
Cooking method:
- Grind the clean and dried fillet into minced meat along with garlic and onion.
- Peel the zucchini and remove seeds and grate it. Beat an egg into it, add salt and pepper.
- Mix minced fish with zucchini, add semolina, stir.
- Form cutlets, bread them in breadcrumbs.
- Fry in hot oil until golden brown on each side.
River fish recipe
- Time: 1 hour 30 minutes.
- Number of servings: 3 persons.
- Difficulty: easy.
Freshwater fish fillets are better suited for cutlets than other types. Their advantage is the guaranteed absence of allergies in children. In addition, large freshwater fish They have toughness, so their cutlets are made like meat cutlets.
Ingredients:
- white onion – 1 pc.;
- table salt - to your taste;
- river fish in fillet form – 200 g;
- semolina – 3 tbsp. l.;
- ground fine pepper - a pinch.
Cooking method:
- Wash the fish fillet, dry it, and inspect for small bones.
- Using a blender, grind together with the peeled onion, add salt and pepper.
- Add semolina, stir, put in the refrigerator for an hour.
- Form cutlets, roll in semolina.
- Fry in a hot frying pan until golden brown.
Pink salmon dish
- Time: 1 hour.
- Number of servings: 6 persons.
- Difficulty: medium.
Fish cutlets, like meat cutlets, can be cooked with various sauces. Classic version gravies - from tomato paste. It can be replaced fresh tomatoes, but before chopping, you need to remove the skin from them.
Ingredients:
- onion – 1 pc.;
- pink salmon – 1 kg;
- greens – 1 bunch;
- water – 200 ml;
- ground black pepper - a pinch;
- carrots – 2 pcs.;
- egg – 1 pc.;
- vegetable oil – 4 tbsp. l.
Cooking method:
- Rinse the carcass, separate the fillet from bones and skin, and cut into slices.
- Cut one peeled onion and one carrot into 4 pieces.
- Using a meat grinder, chop the herbs, vegetables and fish.
- Beat the egg into the prepared minced meat, add salt, pepper, and mix.
- Make cutlets, fry them on both sides until golden brown.
- Dilute the paste with water, pour this mixture into the frying pan with the cutlets.
- Simmer for about 15 minutes.
In the oven
- Time: 1 hour 30 minutes.
- Number of servings: 8 persons.
- Difficulty: medium.
Minced fish for cutlets with the addition of cottage cheese can be classified as dietary. Please note that the cutlets will crack when baked, but they will not fall apart. The recipe includes cheese, but you can do without it.
Ingredients:
- soy sauce – 2 tbsp. l.;
- cottage cheese – 250 g;
- hake, pollock or tilapia fillet – 250 g;
- corn starch – 1 tbsp. l.;
- ground red hot pepper, salt to your taste;
- flour – 80 g;
- onion – 1 pc.;
- hard cheese – 100 g.
Cooking method:
- Pass the fillet through a meat grinder along with the onion.
- Grind the cheese on a fine grater and add to the minced meat.
- Beat in the egg, add cottage cheese, pepper, salt, and mix.
- Add starch and mix the minced meat again.
- Wet your hands with cold water, form cutlets, and bread them in flour.
- Place the products on a baking sheet lined with parchment and greased with oil.
- Bake at 180 degrees for about half an hour.
Video
