Cooking delicious fish cakes: secrets and tricks. Delicious cutlets from river fish for freezing

How to do fish cakes ? 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 cakes, for example, pink salmon fish cakes or chum salmon fish cakes - a recipe for making simple fish cakes from a minimum of products. By the way, salmon fish cutlets, salmon fish cutlets are incredibly tasty fish cutlets. So that fish cakes do not fall apart, they make fish cakes with semolina. This recipe is also good because you can cook lean fish cakes with semolina, that is, fish cakes without eggs. We get dietary and low-calorie fish cutlets. Fish cutlets from river fish - budgetary fish cutlets. The photos in the recipes will tell you how to make pike fish cakes, perch fish cakes, crucian fish cakes or pike perch fish cakes. The recipe depends on what kind of fish cakes you will be making from. So the recipe recommends cooking catfish fish cakes or silver carp fish cakes in the oven, since fish cakes cooked in the oven are cooked without oil. Sea fish for fish cakes is also good. There are many recipes, as well as types of fish: juicy fish cakes from mackerel and delicious fish cakes from pollock, a recipe for fish cakes from sole and fish cakes from pink salmon, a recipe for fish cakes from pangasius and fish cakes from hake, a recipe for fish cakes from gobies and fish trout patties, blue whiting fish patties recipe, sardine fish patties and haddock fish patties recipe, salmon minced fish patties recipe, tilapia fish patties recipe, capelin fish patties and many others. By the way, the “secret” simple recipe for fish cutlets is canned fish cutlets. Canned fish cutlets will help out when you need to cook delicious food in the shortest possible time. But back to raw fish cutlets ... If your fish is fatty for cutlets, then juicy fish cutlets will turn out without any special tricks. Moreover, it is recommended not to fry them, but, for example, to make fish cakes in a slow cooker or cook steam fish cakes. The recipe for dry fish cutlets requires more complex manipulations. We will tell you how to cook delicious cod cutlets. The recipe for fish cakes from cod or other lean fish is simple, since these are fish fillet cutlets, you do not need to choose the bones. We recommend making such fish cakes with bacon, the recipe also advises, before frying the fish cakes, carefully bread the cod fish mince cutlets to preserve the juice. Hake fish cakes are also recommended to be breaded. And if you do not want to fry fish cakes, the recipe in a slow cooker suggests cooking, for example, stewed fish cakes in tomato sauce.

Moms, of course, want to know how to cook fish cakes for children. The recipe for making fish cakes will tell you how to cook fish cakes for a child and what is added to fish cakes so that the baby likes them. To reduce the specific fishy smell, fish cakes with oatmeal or fish cakes with rice are made. A recipe for fish cakes with vegetables, such as fish cakes with carrots, fish cakes with cabbage, or fish cakes with potatoes, is also a good way to make fish cakes. A recipe for children must be as useful as possible, so we recommend making fish cakes with cottage cheese. A recipe for children suggests cooking fish cakes in the oven, because baked fish cakes are more tender than fried fish cakes. And for kids, we recommend making steamed fish cakes, since fish cakes in a double boiler are very healthy meatballs made from minced fish.

On ours you will learn how much to fry fish cakes, how to cook pollock fish cakes, how to fry pollock fish cakes. The photos in the recipes will show the order of preparation of the cutlet. We offer you such recipes as fish cakes recipe from canned food and pike fish cakes, recipe for steamed diet fish cakes and fish cakes in the oven, recipe for minced salmon fish cutlets and baby fish cakes, recipe for minced cod fish cutlets and fish cakes with cheese , recipe for herring fish cutlets and fish cutlets with potatoes, recipe for fish caviar cutlets and canned fish cutlets, steamed fish cutlets recipe. The recipe for fish cakes video will help you understand the intricacies of cooking.

Clean the fish, wash it, cut off the head, tail and fins.

Pass the fish once through a meat grinder, then spin the meat grinder and you will see that all the bones remain inside, wash it and collect it, then scroll the minced fish again, but with the addition of onion, garlic and lard without skin.

Salt and pepper the minced meat to taste, add the egg, semolina, bread soaked and squeezed from milk. Mix everything well. Form cutlets from the minced meat and place in a frying pan heated with vegetable oil. Fry small fish cutlets on both sides until golden brown.

Place the fried meatballs in a bowl.

To prepare the gravy, chop onions and carrots and fry in vegetable oil until golden brown, then sprinkle with flour and pour in tomato juice, simmer for about 10 minutes, if the gravy is very thick, you can add half a glass of water. Pour the gravy into the cutlets and simmer over low heat for 8-10 minutes. Optionally, you can add chopped herbs, such as dill.

Delicious, mouth-watering small fish cutlets in tomato sauce are ready.

River fish is often bony, but this does not prevent housewives from preparing delicious dishes based on it. However, experienced chefs still recommend removing large bones before cooking fish cakes. To carry out the manipulation at home, it is allowed to take any variety from river fish. Let's look at the most delicious recipes that are subject even to beginners.

Fish cakes from river fish: "classic"

fish fillet - 900 gr.
semolina - 35 gr.
onion - 1 pc.
breadcrumbs for breading - 20-25 gr.
granulated sugar - 5 gr.
fresh dill - 45 gr.

This recipe for delicious fish cakes suggests that the dish will be prepared from river fish, or rather its loin. Usually they take pollock, crucian carp, perch, pink salmon, etc.

1. Cut the fish to get the fillets. Try to get rid of all the bones at once. If it doesn’t work, remove only the large ones, leave the small ones.

2. Now chop the fillet into pieces, immerse in a meat grinder, scroll 2-3 times. This is necessary so that the existing small bones are completely crushed.

3. Peel the onion, chop, also scroll in a meat grinder (blender). Add to minced fish, pour in granulated sugar, salt to your taste. Chop the dill without stems, add it to the total mass.

4. You can sprinkle the minced meat with freshly ground black pepper if desired. Pour semolina, mix the composition with your hands. Please note that it should not turn out liquid. Add more cereal if necessary.

6. Before cooking fish cakes, heat the pan with oil. At home, frying products from river fish is carried out over low heat until golden brown.

Cutlets from pollock (hake) with zucchini

pollock or hake (loin) - 0.9 kg.
garlic cloves - 3 pcs.
young zucchini - 1 pc.
egg - 1 pc.
semolina - 75 gr.
breadcrumbs for breading - 40 gr.
bulb - 1 pc.

1. Delicious and tender cutlets from river fish can be cooked at home by combining minced meat with young zucchini. It must be washed, cleaned, grated (do not grind with a blender).

2. Optionally, pollock fillet is replaced with hake. Pass the fish through a meat grinder several times. Enter the gruel of garlic, grated zucchini, salt to taste into the minced meat.

3. Mix the mass, make a hole in the center, break the egg. Sprinkle it with pepper (black, ground). Start cooking the minced meat with your hands so that it becomes homogeneous.

4. At the end of the procedure, add semolina, stir again to prevent clumping. Now wet your hands in water, make round-shaped cutlets from minced meat.

5. Roll each product in breadcrumbs, start frying. Heat the oil in a frying pan, lay out a few cutlets. Cook them until browned, at the end, reducing the power to a minimum.

Cutlets from river fish (carp) with bones

carrots - 1 pc.
egg - 1 pc.
mayonnaise sauce - 45 gr.
small carp - 0.6 kg.
garlic cloves - 4 pcs.
boiled potatoes - 3 pcs.
dill, parsley - 20 gr.
bulb - 1 pc.
semolina - 100 gr.

Since it’s not always possible to cook fish cakes without bones, we suggest that you consider a recipe for crucian carp with small bones. At home, they are ground in a meat grinder, so a river fish dish will turn out to be very tasty.

1. So, rinse the fish, get rid of inedible parts (head, fins, tail, etc.). Wash again and dry. You can only extract large bones by separating the meat from the skeleton. Leave small ones. Scroll the fillet in a meat grinder 3-4 times.

2. Similarly, grind boiled potatoes without peel, peeled and washed carrots, onions. Rinse greenfinch and chop without stems. Mix all ingredients with minced fish.

3. Make a well, break an egg into the hole, knead again. Pour semolina, season with pepper and salt. Enter garlic passed through a crush and mayonnaise sauce.

4. Minced meat is ready, it remains to make cutlets of any shape that you like from it. Before frying, roll the products in breadcrumbs, cook until crusty over medium or minimum heat.

Perch fish cakes

semolina - 40-50 gr.
egg - 1 pc.
perch (loin) - 0.7 kg.
breadcrumbs for breading - 80 gr.
bulb - 2 pcs.
bacon - 140 gr.
spices for fish - to your taste

1. Before you cook perch fish cakes, you need to chop the bacon into pieces. At home, it can be kept in the freezer for 7 minutes, then chopped. Then the river fish dish will be twice as tasty.

2. Next, cut the onion, mix it with perch fillets and prepared bacon. We pass these components through a meat grinder several times. It is advisable to use small knives so as not to feel the bones.

3. Season the minced meat with spices for fish, salt and pepper to taste. Make a hole in the mass, break the egg into it and knead the minced meat. Pour semolina, mix everything again.

4. Leave the composition for a third of an hour until the semolina swells. Next, moisten your palms in water and make balls, flatten them slightly to get cutlets. Sprinkle with breadcrumbs, fry in hot oil until crusty.

5. The duration of cooking depends on how thick the cutlets you blinded. Usually 10-15 minutes is enough.

6. After the first side is covered with a crust, turn the products over onto the second and cover with a lid. Cook at the lowest setting. Serve with mashed potatoes.

Pike cutlets with garlic and bread

lard - 35 gr.
bulb - 3 pcs.
pike (loin) - 1.4-1.5 kg.
egg - 2 pcs.
garlic cloves - 8 pcs.
wheat bread - 0.1 kg.
breadcrumbs for breading - 70 gr.
high-fat milk - 0.2 l.

1. Before you cook fish cakes, you need to clean the pike at home. To do this, the insides are taken out of the river fish, all fins are also removed, the head and tail are cut off. Be sure to get rid of large bones.

3. Pour the milk in the amount according to the recipe into a deep bowl, soak the bread crumb for a quarter of an hour. During this time, pass the garlic through the crusher, chop the onion into half rings, chop the lard arbitrarily.

4. Arm yourself with a meat grinder with a fine mesh. Send fish pieces into it, scroll several times. Then, according to this scheme, chop all the remaining ingredients, including the crumb of bread.

5. Season with pepper, salt, add eggs, knead the mass for cutlets. At the end, add fish spices (optional). Wet your hands with water and make balls, flatten them, roll in breadcrumbs.

6. Heat the vegetable oil at a medium level, send the cutlets for frying. Cook until crispy, about 7-8 minutes on the first side. Turn over, note the same amount of time. Next, set the stove to a minimum, simmer under the lid for another 3 minutes.

Simple and delicious pike perch fish cakes

pork fat - 90 gr.
fresh dill - 30 gr.
egg - 1 pc.
pike perch - 0.5 kg.
bulb - 1 pc.

Making a pike perch dish is quite simple, as well as making fish cakes from a different variety at home. The recipe for river fish is as follows.

1. Clean the fish in advance so that only the loin remains. Scroll it a couple of times through a combine or meat grinder along with onions and pieces of lard.

2. Enter the egg into the prepared minced meat. Knead the mass until a homogeneous consistency, add chopped dill.

3. Salt, season with pepper. Roll into balls and flatten slightly on a cutting board. Roll in flour, fry in hot oil until crusty (average 7 minutes on each side).

Pink salmon cutlets

pink salmon (fillet) - 950 gr.
bread - 3 slices
eggs - 2 pcs.
flour - 50 gr.
fresh herbs - 60 gr.
vegetable oil - 150 ml.
sour cream - 40 gr.

It is easy to understand how to cook fish cakes. Use simple recipes at home. The dish turns out tasty and tender from river fish.

1. If necessary, defrost the fillet and rinse under the tap. Dry the fish with paper towels. Chop the product into pieces and pass through a food processor or meat grinder. Meanwhile, soak the bread in a bowl of water.

2. Pour out the water from the container and squeeze out the crumb. Combine with fish mass. Wash and finely chop the herbs. Send in a common cup. Enter sour cream and eggs. Pour in the necessary spices. Mix thoroughly.

3. Minced meat will turn out to be quite dense, so breading is not required. Heat up a frying pan with oil. Make cakes and send to fry. Spend 3 minutes on each side until golden brown. Next, simmer the cutlets under the lid for 5 minutes.

Cutlets from carp

milk - 75 gr.
carp (fillet) - 1.2 kg.
onion - 2 pcs.
carrots - 2 pcs.
eggs - 1 pc.
loaf - 2 slices
butter - 25 gr.
dill - 20 gr.
sunflower oil - 55 ml.

Before cooking fish cakes, prepare the fillet. At home, the procedure can be performed without difficulty. A dish of river fish is really tender.

1. Chop the onion and carrot into thin rings. Fry vegetables in butter. Meanwhile, soak the bread in milk. Send fish, frying and soaked loaf to the meat grinder.

2. Mix spices and chopped dill into a common bowl with ingredients. You can add a little lemon juice if you like. Send the homogeneous minced meat to the refrigerator for 25 minutes.

3. Blind cutlets, simultaneously heat the oil in a pan. Fry the minced meat in the classic way until golden brown. Reduce the stove to the minimum. Simmer the cutlets under the lid for a few minutes.

Fish cutlets are prepared quite simply. The technology is practically no different from meat. If possible, try all variations of cutlets with different types of fish. Don't be afraid to add something new to the recipe. Add any spices and herbs to minced meat.

Freshwater fish fillets are an excellent base for cutlet mass.

Surely you know people who refuse fish dishes due to the presence of small bones.

In fish cakes, with a minimum of cook skill, such an inconvenience does not exist.

The advantages of the pulp of freshwater fish species for minced meat, primarily in the guaranteed absence of allergies.

Unfortunately, some types of marine fish sin with this. Large species, moreover, have a fairly hard pulp, so that the cutlets from them are very similar to ordinary, meat ones.

River fish cutlets - general principles of cooking

Cutlets from river fish are fried in a frying pan in a small amount of well-heated oil. Sometimes cutlets are double cooked - lightly fried, and then brought to readiness in the oven.

Minced meat for fish cakes is mainly prepared from raw river fish fillets. But if they take a very small fish, then first it is boiled. This makes it easier to separate the small bones from the meat.

Before grinding, the fish is cleaned of scales, the fins, tail, all the insides, the head are removed and the fillets are cut off. It is used to make minced fish.

Before cleaning, carcasses are thoroughly washed with water, trying to remove mucus from the surface as best as possible. The scales are removed by running a knife against the scales, starting from the tail to the head. First, all the fins are cut off, as they are sharp in freshwater fish species and can be injured.

After the scales have been removed, the head is removed - cut off with a knife and the insides are taken out. Cut the abdomen carefully, trying not to wind the knife too deep. Otherwise, you can damage the gallbladder, the meat will become bitter and the fish, most likely, will have to be thrown away.

The fillet is separated after the fish has been cleaned and gutted. To do this, the carcass is placed on a cutting board and the flesh is cut through to the ridge. The incision can be made both from the side of the tail and from the head. Then they lead the knife along the ridge and cut off the flesh along with the ribs, cutting them at the base. After that, the carcass is turned upside down and the second fillet is separated.

For minced meat, river fish is twisted twice on a fine grate of a meat grinder or ground with a blender. You can chop the meat smaller with a knife. In this case, you need to carefully examine each piece for the presence of small bones in it and remove them.

Together with the fillet, the onion is also chopped. An exception is if it needs to be sautéed.

Onion and eggs must be put in minced meat from river fish. You can also add cottage cheese, semolina, starch, flour and white or rye bread. It must be soaked in water or milk.

River fish cutlets are good served hot, but tasty and chilled, with and without garnish, with sauce.

Fried potatoes, boiled rice or mashed potatoes are the most suitable side dishes for such cutlets.

"Merry little fish" - cutlets from river fish

Ingredients:

200 grams of river fish fillet;

White onion - 1 onion;

Manka - 3 tbsp. l.;

Salt;

Mayonnaise in soft packaging;

Ground small pepper;

Semolina for breading.

Cooking method:

1. Dry the fish fillets well. Carefully inspect it for the presence of fragments of small bones. If there is, delete it.

2. Grind the fillet together with the peeled onion in a blender. Salt, add a little pepper. Add mango and mix well. Remove the cutlet mass for one hour in the cold.

3. Pour the semolina onto a flat plate. Divide the minced meat into seven parts and put one part of it in semolina.

4. At the same time sprinkling with semolina and giving the minced meat the shape of a fish, form a cutlet. Do the same for each part.

5. Pour vegetable fat into a frying pan and heat thoroughly over medium heat. Dip the cutlets breaded in semolina in oil and fry on each side until golden brown.

6. At a pack of mayonnaise, carefully cut off a small corner and apply a pattern in the form of scales on the finished cutlets.

French river fish cutlets

Ingredients:

Fillet of large freshwater fish - 700 grams;

Starch - 2 tbsp. l.

Two chicken eggs;

Large bulb;

Two tables. tablespoons of fat mayonnaise.

Cooking method:

1. Cut the fish and onion into cubes, the smaller the better.

2. Add eggs with mayonnaise, add starch. Salt a little, pepper and knead well. Remove the cutlet mass for half an hour in the refrigerator.

3. Heat non-aromatic sunflower oil in a thick-walled frying pan and put the chilled mass into it, picking up a tablespoon. Fry each patty until golden brown on all sides.

4. Serve cold with your favorite sauce.

Cutlets from river fish in a potato coat

Ingredients:

80 grams of carp fillet;

Three large potatoes;

Eggs - 5 pcs.;

Two st. l. starch;

Onion - big head;

120 gr. "Russian" or "Poshekhonsky" cheese;

"Seasoning for fish";

Ground pepper, table salt;

One medium lemon.

Cooking method:

1. Dry the carp fillet with a towel. Use tweezers to remove visible small bones. Sprinkle with lemon juice and soak for up to a quarter of an hour.

2. Cut the pulp with a very sharp knife into medium-sized pieces. At the same time, try to remove visible small bones.

3. Chop the onion into small slices and send it to the fish. Add starch, a little ready-made "Seasoning", two eggs and lightly salt. Mix everything thoroughly and gently and let it cool for half an hour.

4. On a coarse grater, grate the peeled potatoes along with the cheese. Add lightly beaten eggs and mix thoroughly.

5. Heat the pan well with vegetable oil poured into it. Drop a small potato patty into the oil with a spoon. Immediately put minced meat on it and potatoes again. The potato mixture should completely cover the patty.

6. When the bottom layer of potatoes is well browned, turn the cutlet over and bring to readiness.

Cutlets from river fish - "Gentle"

Ingredients:

A kilogram of small river fish (carp);

One chicken egg;

3 table. spoons of fresh semolina;

A quarter of a loaf;

1 onion;

A small leaf of lavrushka;

Wheat flour.

Cooking method:

1. Rinse the carcasses well. Cut off the fins, clean off the scales and remove the head. Cut off the tail, carefully eviscerate and rinse well again, especially the belly.

2. Boil the fish until cooked, dipping in lightly salted water. On average, it will take about 15 minutes, it all depends on the size. Cool and separate the meat from the bones.

3. Fry the chopped onion in vegetable oil until amber. Soak the loaf in water for 10 minutes and squeeze well. Remove the crust.

4. With a meat grinder with a fine grate, scroll the soaked loaf twice with fish and onions.

5. Enter the egg, semolina into the cutlet mass. Season with spices, salt if necessary.

6. Form patties into oval shapes and roll each one well in flour.

7. Fry fish cakes in well-heated vegetable fat.

Cutlets from river fish with cottage cheese - "Golden Fish"

Ingredients:

400 grams of fish fillet (carp, carp);

9% cottage cheese - 150 grams;

One potato;

onion head;

A tablespoon of semolina;

Breadcrumbs wheat.

Cooking method:

1. Wash the fillet, cut into pieces and twist in a meat grinder. It is better to install the smallest grate.

2. On a medium grater, grate potatoes and onions into the cutlet mass, add cottage cheese. If it is grainy, grind it through a sieve. Salt to your liking, pepper. Mix all the ingredients well and leave to stand for about a quarter of an hour.

3. From the finished minced meat, fashion small semi-finished products in the form of fish and bread them in breadcrumbs.

4. Fry the "fish" in vegetable, well-hot, oil until a dense crust.

Cutlets from river fish - "Holiday"

Ingredients:

600 gr. zander;

300 gr. squid;

Two small bulbs;

3-4 potatoes;

200 gr. melting cheese;

40 gr. creamy margarine;

Mayonnaise;

Ground crackers (breading).

Cooking method:

1. Cut off the heads of pike perch carcasses. Scale, gut and cut off all fins. Rinse the carcasses thoroughly under running water and separate the fillet, do not remove the skin.

2. Defrost the squids in advance and wash them well, especially from the inside.

3. Pour the squid carcasses with lightly salted water and boil after boiling for 2 minutes. Cool and remove chitin plates.

4. Chop the onion and sauté in vegetable fat until transparent, and melt the margarine.

5. Wash the potatoes, brushing off the remaining dirt with a brush, and boil until cooked “in their uniforms”. Cool and peel off.

6. In a meat grinder, twist the fish fillet twice with boiled squid.

7. Add margarine, browned onion and egg. Lightly pepper, add salt to your taste and mix.

8. Shape the minced meat into small rounded pieces. Bread each in breadcrumbs and lightly fry.

9. Put boiled potatoes cut into rings on a baking sheet greased with any fat. Put fried cutlets on it.

10. Pour everything with a thin layer of mayonnaise, and rub the cheese on top on a medium grater.

11. Bake in the oven at 200 degrees, achieving complete melting of the cheese and the formation of a golden crust on it.

Cutlets from river fish - "Neptune"

Ingredients:

One and a half kilograms of pike;

Three slices of rye bread without crust;

One third of a glass of milk;

Medium bunch of fresh dill;

Sweet cream butter - 50 gr.;

Two medium bulbs;

50 ml soy, dark, without additives, sauce;

Three cloves of garlic;

Two tables. spoons of wheat, premium, flour.

Cooking method:

1. Wash the fish, cut off the head, cut off the fins, clean the carcass and gut. Rinse thoroughly again. Separate the meat from the bones and chop at least two times with a meat grinder.

2. Soak bread in milk for a quarter of an hour. Squeeze and combine with minced meat. Put finely chopped dill in here.

3. Stir in the butter, add salt, put the egg, ground pepper and mix well again.

4. Chop the onion and garlic with a meat grinder. Add soy sauce to the mixture, pepper and stir.

5. From minced meat with moistened hands, fashion cutlets of arbitrary shape. Lubricate them with onion mixture and put them in the refrigerator for 30 minutes.

6. Sprinkle the chilled semi-finished products on all sides with flour and fry in boiling water. oil to achieve a golden color.

River fish cutlets with mustard sauce

Ingredients:

Carcass of river fish (carp) - kilogram;

Two carrots;

Head of white onion;

Three slices of a loaf (without a crust);

Breadcrumbs.

Sauce:

A tablespoon of ready-made mild mustard;

Dry wine (white) - four tables. spoons;

Half a large lemon;

a tablespoon of margarine;

A small parsley root and a tablespoon of chopped parsley.

Cooking method:

1. In olive oil in a frying pan, lightly saute finely chopped onions with coarsely grated carrots. Soak the banana in milk.

2. Wash the carp, clean it. Cut off the fins and separate the head, carefully cut the abdomen and gut. Rinse the carcass well again, remove the spine and all bones. Select visible small bones with tweezers and cut the flesh into pieces.

3. Twist the fillet in a meat grinder along with a well-pressed loaf and sautéed vegetables. Enter a raw egg, salt, pepper to taste and knead the minced meat. Without allowing distance, form small oval cutlets and bread them in breadcrumbs on all sides.

4. Heat a little oil (olive) in a frying pan and fry the fish cakes in it until cooked.

5. Dilute the mustard with wine. Add lemon juice, add pepper (black). Put the chopped parsley root into the sauce and heat over low heat for three minutes. Add creamy margarine, finely chopped parsley and simmer the sauce for another minute.

6. Serve hot cutlets by pouring over the prepared sauce.

River fish cutlets - cooking tricks and useful tips

To remove the mucus covering it from river fish, wipe the carcass well with salt, and then rinse. The mucus will wash off and the scales will come off easier.

It is also easier to clean the scales if the washed fish is dipped in boiling water for a second.

To prevent the scales from flying around when cleaning, use a spoon. Turn the spoon over with the convex side down and use its edge against the scales from the tail to the head. The scales themselves will gently accumulate in the spoon, without scattering at the same time.

It is more convenient and faster to clean perches with a fine grater. You can make a special device out of a canned food lid yourself. To do this, bend the two edges of the cover up and make holes in it with a nail from the side of the folded edges.

If river fish smells like mud, rub it with ground black pepper and chopped dill. Let her lie like that for about twenty minutes and only then rinse.

Boiled fish can be put into minced meat from pike perch and perch for looseness. To add fat, chopped lard is added, or, alternatively, butter.

Freshwater fish fillets are an excellent base for cutlet mass.

Surely you know people who refuse fish dishes due to the presence of small bones.

In fish cakes, with a minimum of cook skill, such an inconvenience does not exist.

The advantages of the pulp of freshwater fish species for minced meat, primarily in the guaranteed absence of allergies.

Unfortunately, some types of marine fish sin with this. Large species, moreover, have a fairly hard pulp, so that the cutlets from them are very similar to ordinary, meat ones.

River fish cutlets - general principles of cooking

Cutlets from river fish are fried in a frying pan in a small amount of well-heated oil. Sometimes cutlets are double cooked - lightly fried, and then brought to readiness in the oven.

Minced meat for fish cakes is mainly prepared from raw river fish fillets. But if they take a very small fish, then first it is boiled. This makes it easier to separate the small bones from the meat.

Before grinding, the fish is cleaned of scales, the fins, tail, all the insides, the head are removed and the fillets are cut off. It is used to make minced fish.

Together with the fillet, the onion is also chopped. An exception is if it needs to be sautéed.

Onion and eggs must be put in minced meat from river fish. You can also add cottage cheese, semolina, starch, flour and white or rye bread. It must be soaked in water or milk.

River fish cutlets are good served hot, but tasty and chilled, with and without garnish, with sauce.

Fried potatoes, boiled rice or mashed potatoes are the most suitable side dishes for such cutlets.

"Merry little fish" - cutlets from river fish

200 grams of river fish fillet;

White onion - 1 onion;

Manka - 3 tbsp. l.;

Salt;

Mayonnaise in soft packaging;

Ground small pepper;

Semolina for breading.

1. Dry the fish fillets well. Carefully inspect it for the presence of fragments of small bones. If there is, delete it.

2. Grind the fillet together with the peeled onion in a blender. Salt, add a little pepper. Add mango and mix well. Remove the cutlet mass for one hour in the cold.

3. Pour the semolina onto a flat plate. Divide the minced meat into seven parts and put one part of it in semolina.

4. At the same time sprinkling with semolina and giving the minced meat the shape of a fish, form a cutlet. Do the same for each part.

5. Pour vegetable fat into a frying pan and heat thoroughly over medium heat. Dip the cutlets breaded in semolina in oil and fry on each side until golden brown.

6. At a pack of mayonnaise, carefully cut off a small corner and apply a pattern in the form of scales on the finished cutlets.

French river fish cutlets

Fillet of large freshwater fish - 700 grams;

Starch - 2 tbsp. l.

Two chicken eggs;

Large bulb;

Two tables. tablespoons of fat mayonnaise.

1. Cut the fish and onion into cubes, the smaller the better.

2. Add eggs with mayonnaise, add starch. Salt a little, pepper and knead well. Remove the cutlet mass for half an hour in the refrigerator.

3. Heat non-aromatic sunflower oil in a thick-walled frying pan and put the chilled mass into it, picking up a tablespoon. Fry each patty until golden brown on all sides.

4. Serve cold with your favorite sauce.

Cutlets from river fish in a potato coat

80 grams of carp fillet;

Three large potatoes;

Eggs - 5 pcs.;

Two st. l. starch;

Onion - big head;

120 gr. "Russian" or "Poshekhonsky" cheese;

"Seasoning for fish";

Ground pepper, table salt;

One medium lemon.

1. Dry the carp fillet with a towel. Use tweezers to remove visible small bones. Sprinkle with lemon juice and soak for up to a quarter of an hour.

2. Cut the pulp with a very sharp knife into medium-sized pieces. At the same time, try to remove visible small bones.

4. On a coarse grater, grate the peeled potatoes along with the cheese. Add lightly beaten eggs and mix thoroughly.

6. When the bottom layer of potatoes is well browned, turn the cutlet over and bring to readiness.

Cutlets from river fish - "Gentle"

A kilogram of small river fish (carp);

One chicken egg;

3 table. spoons of fresh semolina;

A quarter of a loaf;

1 onion;

A small leaf of lavrushka;

Wheat flour.

1. Rinse the carcasses well. Cut off the fins, clean off the scales and remove the head. Cut off the tail, carefully eviscerate and rinse well again, especially the belly.

2. Boil the fish until cooked, dipping in lightly salted water. On average, this will take about 15 minutes. it all depends on the size. Cool and separate the meat from the bones.