Cutlets from prepared minced pollock. Fish cutlets made from pollock - an anti-crisis dish! Recipe for pollock fish cutlets in a slow cooker, oven, or frying pan

Juicy and tender pollock cutlets - this is real! Secrets of cooking juicy fish cutlets without bread in a beautiful breading read and watch further.

Recipe: Tender fish cutlets without bread, beautifully breaded

Many people associate fish cutlets with distant Soviet childhood and meals in kindergarten or lunches in the school canteen. The cutlets had a specific taste and aroma, and according to our parents, they were more like bread than fish. And all the same, we will remember those same cutlets all our lives. I suggest you prepare very tasty and juicy pollock cutlets without bread, but with a very beautiful breading. We prepare healthy fish cutlets that everyone will love!
Let's get started.

Recipe for tender pollock fish cutlets without bread

Ingredients:

• 1 kg pollock
• 2 tbsp. l. starch
• 4 tbsp. l. flour
• 5-6 tbsp. l. breadcrumbs
• 2 pcs. onions
• bunch of green onions
• vegetable oil for frying
• pepper
• sesame seeds (can be replaced with flax seeds)

Cooking method:

1. Clean the pollock and fillet it. Remove the skin too.

2. Dry the fillets with paper napkins or a towel.

3. Cut the fish fillet into thin strips, then into small pieces.

4. Cut the onions into small cubes.

5. Chop green onions into thin rings.

6. Season the fish cubes with salt and pepper.

7. Place both onions in the bowl with the fillets and mix thoroughly.

8. Add flour and starch to the minced meat. Knead the minced fish thoroughly.
Form round cutlets from the resulting minced meat using your hands dipped in water.

9. Dip the cutlets in breadcrumbs so that the breading is on the top and bottom of the cutlet.

10. Roll the sides of the cutlets in sesame or flax seeds.

12. Grease the frying pan with vegetable oil.

13. Place the cutlets in a heated frying pan and fry on one side until brown. Then reduce the heat and cover the pan with a lid. Simmer the cutlets over low heat for about 7 minutes.

14. Turn the cutlets over to the other side, turn up the heat a little and fry this side to the same crust. The cutlets are ready!

Serve tender pollock fish cutlets with vegetable salad, boiled rice or potatoes. It wouldn't be bad with pasta either.

Cooled fish cakes can be used as the main ingredient in hamburgers or other snacks.

Culinary tip:

• fish cutlets can be given tenderness with a small amount of heavy cream, milk or sour cream in the minced fish;
• Onions will add juiciness to the cutlets if you grate them or chop them in a blender;
• It is not necessary to add an egg to the cutlets; often the egg is “to blame” for the dryness of the cutlets;
• half a teaspoon of mustard will give fish cutlets an original piquant taste.

Video recipe for mint cutlets I "Like in childhood"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Fish cutlets are always budget-friendly and affordable. White varieties have little fat and often a lot of small seeds. But for fluffy minced meat, these features do not matter if you know how to prepare it correctly. We know and will be happy to tell you in step-by-step recipes.

Pollock is on the agenda- in a variety of delicious forms. Classic and dietary, steamed and with vegetables, we have prepared for you a truly rich selection of proven recipes.

No complications, about 50 minutes to prepare, different calorie and fat content, and most importantly - very tasty cutlets. Let's get started!

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Pollock fish cutlets: classic recipe

An impeccable masterpiece that can be made from any white fish. It will be decorated with a little extra fat and the popular flour-breaded frying.

• Calorie content per 1 serving - no more than 330 kcal

For 4 servings we need:

• Pollock fillet (or any white fish) - 500 g
• Onion - 1 pc. (about 100 g)
• Garlic - 2 medium cloves
• Egg - 1 pc.
• White bread (without crusts, soaked and squeezed) -150 g
• Milk - up to 100 ml
• Vegetable oil (or lard) - 1 tbsp. spoon (20 g) + 2 tbsp. spoons for frying
• Flour for breading - 2-3 tbsp. spoons
• Mixture of peppers and salt - to taste

How to cook.

Cut off the crusts of yesterday's bread and soak the crumb in milk. You can take any variety. The main thing is to measure into cutlets not in “slices”, but according to the weight of the squeezed component. For classic minced meat, where even the cheapest fish tastes very tasty, you need to take 30% of the weight of the fish in soaked bread.

Grind the fillet, onion, garlic and soaked crumb in a meat grinder or blender.

Add egg, spices, salt, oil and mix thoroughly. Precisely thoroughly - longer than meat cutlets, intensively, almost whipping.

Secrets of taste!

Active kneading is required for all recipes in the selection, as it ensures maximum homogeneity of the minced meat mass. The lean fish fillet should make friends with the rest of the participants, and the egg should disperse well throughout the minced meat. Then the minced meat will no longer be crumbly.

If you have time, use the second secret of the chefs. Let the minced meat sit in the refrigerator for 1-2 hours.

Fry the flour-breaded cutlets in a frying pan with heated vegetable oil. We form the products, roll them in flour and place them in the frying pan away from you so that the hot oil does not accidentally splash on your hands.

Fry over medium heat. Turn over when the surface is browned. We use two forks: It is very convenient to turn over with them. At the end of frying, it’s not a sin to put the cutlet on the side for another 2-3 minutes of frying.

Place on paper towels or napkins to absorb excess fat.

Serve the beauties hot or cold. This is a universal second course that children and adults love. They will also be good for a snack. Cut in half - the juicy coating for the sandwich is ready!

Diet recipe in the oven

Without breading, without bread in the composition, bake in the oven and add chopped herbs. Do you think such cutlets for a weight loss diet won’t turn out delicious? You’re wrong: it will be very tasty!

• Cooking time - 45-50 minutes
• Calorie content per 1 serving - no more than 280 kcal

For 3 servings we need:

• Pollock (fillet) - 500 g
• Egg - 1-2 pcs.
• Onions - 1 pc. small size
• Cilantro (or parsley) - 3-4 tbsp. spoons (finely chopped)
• Flour (or semolina) - 1-2 tbsp. spoons
• Salt and black pepper - to taste
• Nutmeg - ¼ teaspoon
• A little - for greasing the baking sheet

It couldn't be easier to prepare!

Grind the fish pulp and onion in a blender or meat grinder. Add eggs, salt, pepper, nutmeg and mix. Note to those who like to lighten recipes in terms of calories: they will also work with one egg, we checked.

Add the last portion of ingredients to the cutlet mince - flour and chopped herbs. Mix well. If possible, let it brew in the cold.

If you put 2 eggs and let the minced meat sit under film in the refrigerator for at least 30 minutes, you can do without flour at all.

Preheat the oven to 190-200 degrees. Line a baking sheet with paper and grease with oil.

Let's take into account that with a culinary brush we use very little grease and save the family menu from extra calories.

A couple of drops of oil on your hands and form cutlets. Place the beauties on a baking sheet and bake in a hot oven for 25-30 minutes.

Simple, fast, easy and dietary!

Suitable for PP (proper nutrition), low-carb diet and children's menu.

A separate plus of the idea: the cutlets will steam without problems in a slow cooker - 20-25 minutes.

Chopped fish cutlets "Kaleidoscope"

Another lightweight, balanced recipe. Decorate the fish mass with vegetables and fry in a frying pan in the usual breading with breadcrumbs. The option is especially attractive in the middle of winter: juicy, bright and perky.

• Cooking time - up to 50 minutes
• Calorie content per serving - no more than 300 kcal

For 3 servings we need:

• Pollock (fillet) - 300 g
• Onion - 1 pc. medium size
• Peas (frozen) - 80 g (4-5 heaped tablespoons)
• Boiled carrots - 1 pc. medium (+/- 100 g)
• Chicken egg - 1 pc.
• Dill - 4-5 sprigs
• Breadcrumbs - 4 tbsp. spoons
• Salt - 1 pinch
• Pepper mixture - ¼-½ teaspoon
• Oil for frying - 2 tbsp. spoons

How we cook.

We will cook the carrots “in their uniforms” in advance, using our favorite method.

Cook frozen green peas for only 2-3 minutes from the moment the water boils and quickly cool in cold water with ice. This preserves the bright green color of the vegetable.

Cut the fish fillet into small pieces. Finely chop the onion and chop the boiled carrots finely. Combine the ingredients, add the egg, herbs and spices and mix. Let the minced meat stand for 15 minutes.

We form round cutlets, bread them in breadcrumbs and fry in a heated frying pan with vegetable oil until golden brown on both sides.

Interesting ideas and recipe video from the chef

Always good with fish celery and potatoes. The main thing is to boil the root vegetables in advance and cut them into small cubes. A shaving of hard cheese would not go amiss with this ensemble. But keep in mind that if you are on a diet, the calorie content of such recipes requires recalculation. Another nuance is also important. For cutlets with vegetable pieces, you need finely chopped fish, not mass through a meat grinder. Our goal is the so-called “chopped cutlets”.

An original and very appetizing option - put pre-fried onions in the minced meat, along with the oil in which they were fried. No need to wait for a crust and a brownish burn. Just soften the onion until translucent and remove from heat after the first minute of goldenness. This will give two flavors at once: it will fatten up the low-fat pollock and saturate the beauties with their favorite aroma.

Another way to intelligently increase fat content is make minced meat from a mixture of pollock and pink salmon, or other fatty red fish. It will be enough that a third of the pulp used is noble - and the pollock will sparkle with new facets. By the way, such cutlets cook well when steamed and can easily fit into a healthy children's menu.

Video for fans of the live process. The famous chef will tell you another way to cook beauties from pollock and squid. The products are simple, but the results are great! You will need white fish fillet, toast bread, squid, onion, egg, flour, starch, butter. Begins cooking from 03:50.

We will be glad to hear your delicious ideas for a recipe for pollock fish cutlets. It seems like a simple catch that wouldn’t be a shame to recycle, but what a horizon for a juicy fantasy! Join us!

Thanks for the article (18)

I recently made chopped fish cutlets from pollock and, frankly, I was pleased with the result. From such an unsightly budget fish the cutlets turned out to be delicious.
The method of preparation itself is unusual - the fillet is not twisted into minced meat, but is cut into small pieces, and these pieces of fish can be clearly felt in the finished cutlets.
Previously, I prepared chopped cutlets only from chicken, and made fish cutlets in the usual way from minced meat, as in the recipe for pike cutlets.
This recipe is suitable, of course, for any lean fish fillet, not just pollock. I think that cod, hake, tilapia, and haddock will make it even tastier.

Ingredients for making pollock fish cutlets:

500 g fish fillet
2 medium eggs
1 large onion (170-200 g)
2 tbsp. l. mayonnaise or sour cream
2-3 tbsp. l. starch
1 tbsp. l. with a heap of chopped dill
1-2 cloves of garlic
1 tsp. seasonings for fish
salt, pepper to taste
vegetable oil

How to cook chopped fish cutlets from pollock - step-by-step recipe with photos:

1. Rinse the defrosted pollock fillet with water and pat dry with a paper towel. Then we cut it into very small pieces.

2. Cut the onion into small cubes.

3. Add chopped onion and all other ingredients to the bowl with the fish fillet. If there is no special seasoning for fish, add any dried spices you like.
You can lightly beat the eggs with a fork first.

4. Mix the contents well and get this ready-made minced meat for chopped fish cutlets:

5. Pour vegetable oil into a heated frying pan and spoon in the minced meat, forming cutlets.

6. Fry the fish cutlets over medium heat until golden brown and turn over.

7. After the cutlets are turned over, cover the frying pan with a lid, reduce the heat and fry on the other side until cooked.

8. Place the finished cutlets on a paper towel folded in 2-3 layers to get rid of excess oil.

Even though these chopped fish cakes are made from pollock, they taste amazing. You can serve them with a side dish (mashed potatoes, for example) or simply with a green salad. Try it, you won’t regret it.

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Pollock is an accessible and inexpensive fish that can be purchased at any store or supermarket.

In addition, pollock meat is rich in iodine and protein, which are so necessary for our health.

Fish cutlets from pollock - basic principles of preparation

You can use ready-made minced meat for cutlets, but it is better to prepare it yourself from pollock carcasses. The result is a natural product that can be used even for children.

Pollock carcasses are cleaned of scales, tails and heads are removed, fins are trimmed and the inside is cleaned of black film. Then an incision is made along the back and the ridge is removed. The resulting fillet is ground into minced meat using a blender or meat grinder.

To prepare regular cutlets, add chopped onion, garlic, eggs, soaked bread, fresh herbs and spices to the minced meat. Then it is salted and kneaded well.

Fish cutlets from pollock are also prepared with the addition of vegetables. This could be potatoes, zucchini, bell peppers, etc. These cutlets turn out juicy and tasty.

The minced meat is used to form oval or round cutlets. You can cook cutlets in different ways. They are fried until golden brown, baked in the oven or steamed. You can cook cutlets with gravy. To do this, place the fried cutlets in a cauldron, pour in the gravy and tomato for about ten minutes over low heat.

Recipe 1. Fish cutlets from pollock with herbs

Ingredients

minced pollock – kilogram;

breadcrumbs – 100 g;

vegetable oil – 80 ml;

white bread - two slices;

dill and parsley;

eggs – 2 pcs.;

black pepper.

Cooking method

1. Thaw pollock carcasses completely, clean them of scales, cut off the heads and tails. Clean off the inner black membrane, cut off the fins and separate the fillet from the backbone. Use tweezers to remove all small seeds. Wash the fillet well and cut into pieces. Grind the fish in a blender or meat grinder into minced meat.

2. Then add the bread pulp to the minced meat and chop again. Rinse the greens, shake off excess moisture and finely chop them. Add the herbs to the minced fish, beat in the egg, add salt and stir until smooth.

3. Wet your hands in water, take a little minced meat and form it into a cutlet. Make cutlets in this manner until you run out of minced meat. Bread each one in flour or breadcrumbs and fry in hot oil until deliciously crispy on both sides.

Recipe 2. Pollock fish cutlets

Ingredients

400 g peeled pollock fillet;

breadcrumbs;

bulb;

fresh greens;

black pepper;

a quarter glass of milk;

spices for fish;

three eggs;

50 g white bread;

40 g butter.

Cooking method

1. Cut the crusts from the slices of bread, break the pulp and pour warm milk. Check the pollock fillet for small bones; if there are any, remove them using tweezers. Wash and dry the pollock fillet. Grind the fish in a meat grinder or finely chop with a knife.

2. Peel the onion, wash it and chop it finely. Add onion to minced meat.

3. Squeeze out the bread soaked in milk. Peel the potatoes and finely grate them. Add bread and grated potatoes to minced fish. Season it with spices and add butter. Knead the minced meat carefully, add the egg and finely chopped herbs. Season with salt and pepper. Beat the minced meat.

4. Beat the remaining eggs into a deep plate, add salt and lightly beat with a fork. Place breadcrumbs and flour in a wide plate.

5. Take a tablespoon of minced meat and form cutlets with wet hands. Dip them in flour, then bread them in breadcrumbs and place on a board.

6. Heat the oil in a frying pan and place the cutlets in it. Fry them over medium heat until golden brown, then turn the cutlets over, cover and continue frying for another five minutes.

Recipe 3. Fish cutlets from pollock with cottage cheese

Ingredients

600 g pollock fillet;

kitchen salt;

130 g cottage cheese;

black pepper and seasonings;

130 g white bread or loaf;

bulb;

Cooking method

1. Peel the onion, wash and chop into small pieces. Sauté in hot vegetable oil until the onion turns yellow.

2. Defrost the fish fillet, wash and dry with a napkin. Cut the fillet into pieces and grind in a meat grinder.

3. Grind the cottage cheese through a sieve. Soak white bread in warm milk for five minutes.

4. Combine minced pollock with cottage cheese, fried onion, squeezed bread and egg. Pepper, salt and season with spices. Knead the minced meat thoroughly.

5. With wet hands, take a little minced meat and form cutlets from it. Roll each one in flour and place in heated sunflower oil. Fry the cutlets on both sides over medium heat.

Recipe 4. Fish cutlets from pollock in the oven

Ingredients

kg of cleaned pollock fillet;

sugar - a pinch;

crumb of white bread;

allspice;

100 ml milk;

sea ​​salt;

two onions.

Cooking method

1. Completely defrost the pollock fillet and carefully inspect it for small bones. If there are any, remove them with tweezers. Wash the fish fillet, dry it with a napkin and cut into pieces. Pass the pollock fillet through a meat grinder.

2. Peel and finely chop two onions. Fry the onion in heated sunflower oil until transparent. Cool and add the fry to the minced fish. Cut the crusts off the bread. Break the crumb into pieces and pour warm milk over it. Leave it for five minutes, then squeeze it out and add the bread to the minced pollock. Season everything with a pinch of sugar, salt and allspice. Now knead everything.

3. Wet your hands in water and take a little minced meat. Form it into oval or round cutlets. Place them on a board and refrigerate for an hour. Then transfer the cutlets to a greased baking sheet and bake at 180 C until golden brown and delicious. You can serve the cutlets with tomato or sour cream and garlic sauce.

Recipe 5. Pollock fish cutlets with filling

Ingredients

half a kilogram of pollock fillet;

150 g dill and parsley;

five onions;

300 g mushrooms;

two eggs;

three pinches of salt;

50 g lard;

on the tip of a knife, black pepper;

100 g white bread;

half a glass of milk;

Cooking method

1. Peel three onions, chop them finely and fry in sunflower oil until golden brown.

2. Wash, peel and lightly cook the mushrooms, drain in a colander and cool. Then cut the mushrooms into slices and add to the onions. Stir and fry over low heat for three minutes.

3. Boil the egg, peel it and chop it. Rinse the greens, lightly dry and finely powder. Combine mushrooms with egg and herbs. Pepper and salt. Stir.

4. Grind the pollock fillet, lard, peeled onion and bread soaked in milk in a meat grinder. Season the resulting minced meat with salt and pepper and add an egg. Knead the minced fish thoroughly.

5. Make cakes from minced pollock and place on the board. The flatbread should be as thick as half a cutlet. Place a teaspoon of mushroom filling on the tortilla and cover everything with the second tortilla. Seal the edges, form into a patty, dip in beaten egg and roll in breadcrumbs.

6. Fry pollock cutlets in heated vegetable oil until an appetizing crust on both sides. Place the finished cutlets on a plate and garnish with sprigs of herbs. Serve as an addition to a potato or rice side dish.

Recipe 6. Fish cutlets from pollock in a slow cooker

Ingredients

half a kilogram of pollock fillet;

sea ​​salt;

a slice of white bread;

black pepper;

two thirds of a glass of milk;

Cooking method

1. Remove small bones and skin from the pollock fillet. Rinse the fish under the tap and dry it with napkins. Place the fillet in a deep plate and pour half a glass of warm milk over it. Salt and leave the fish for half an hour.

2. Cut the crusts from the bread, break the pulp and pour milk over it. When the bread softens, squeeze it out and transfer it to a bowl where you will knead the minced pollock.

3. Dry the pollock fillet with napkins to remove excess moisture. Grind the squeezed white bread and pollock fillet in a meat grinder. Add the egg to the minced meat and mix. If the minced meat turns out watery, add semolina to it.

4. With wet hands, form cutlets and place in a steaming container. Pour water into the container, place the basket with cutlets on top and close the lid of the unit. Turn on the “Steam” mode and cook the cutlets for 20 minutes. Serve the cutlets with a side dish of potatoes or vegetable salad.

Heat the frying pan thoroughly and only then pour in the vegetable oil.

To ensure that the cutlets have a crispy crust when frying, dip them only in well-heated oil.

If the minced meat turns out watery, add semolina or breadcrumbs.

Add a little lard to the minced fish to make the cutlets juicy.

To prevent the cutlets from becoming dry and burnt, fry them over medium heat.

Pollock is available to everyone. This is an inexpensive but quite tasty fish that can be used for preparing first courses, baked, fried, or steamed. Due to its composition and low calorie content, the product is considered optimal for children's, sports and dietary nutrition. Among the variety of recipes, dishes made from minced pollock deserve special attention. In this article we will tell you how to make such minced meat, as well as what can be prepared from it.

Cooking minced meat

To prepare minced pollock, you need to buy either a fillet of this cod fish or a whole carcass. In both cases, the product must be thawed. In order for the pollock fibers to maintain their integrity and not crumble or crumble, it is important to defrost the fish correctly. To do this, remove it from the freezer and put it in the refrigerator for 4-5 hours. After this time, you need to transfer the fish to room temperature for another couple of hours until completely defrosted.

Defrosting pollock quickly in a microwave oven or warm water will not work. Such defrosting methods are absolutely not suitable for fish.

If you have whole carcasses, you will have to separate the fillets. To do this, the fins of the carcass are cut off, a dissection is made with a very sharp knife from the tail upwards, in the direction of growth of the fins to the ribs. In a similar way, cut off two parts of the fillet on the sides. Use thin medical tweezers to remove the bones (there are very few of them in pollock). Use your fingers or the edge of a knife to remove the skin. The fillet needs to be washed and literally placed on a napkin for a quarter of an hour to rid the fish of excess liquid. To prepare minced meat we will need:

• egg;
• fillet;
• dried, stale bread (white) or loaf;
• onions;
• salt and pepper at your discretion;
• milk.

For half a kilo of fillet there should be 1 egg, half a medium onion, a couple of pieces of stale bread, about 200 ml of milk of any fat content. The fish and crusts are soaked in milk in different bowls for 15 minutes. Then both ingredients should be passed through a meat grinder. It is best to do this twice to make the minced meat softer, more uniform and uniform. The second time you should add half an onion. Make sure that there is not a lot of onion, otherwise the minced meat may be watery at the end.

Add a chicken egg, salt and pepper to the resulting mass. It's time to evaluate the consistency; if it is too liquid, you can add a little flour or semolina. If, on the contrary, the minced meat turns out to be too thick, dilute it with a small amount of milk in which the fish was soaked. This is just an option; there are a great many ways to prepare minced meat. There are varieties of it with semolina, which is introduced instead of bread, with potatoes, which together with the fillet are passed through a meat grinder, with breadcrumbs. If desired, it is quite possible to diversify the minced meat by adding chopped herbs and a mixture of Provençal herbs.

Some people add pieces of lard to minced pollock in a meat grinder to make the minced meat fattier. And some people mix pollock with fattier varieties of fish, but that’s a completely different story. The finished minced meat should be homogeneous, uniform, easy to mold and mold, and not stick to your hands.

Recipes

What can you cook from minced meat? Whatever. Here are just a few simple and delicious ideas for dishes using this ingredient.

Cutlets “Odessa style”

To prepare such cutlets, you will need minced meat, the preparation of which was described above. Soak the fillet and crackers in milk, mince with onions, add salt and egg. Form cutlets. Before frying, put a small piece of butter in each, pressing it inside with your finger. Sprinkle the cutlets with breadcrumbs or flour and leave for 5-10 minutes. Only after this can you start frying the cutlets on both sides in vegetable oil.

Serve hot with any side dish - potatoes, pasta, cereals.

Fish balls

The prepared minced meat should be formed into small balls. Each is coated in bread crumbs and fried in a large amount of oil in a deep frying pan or deep fryer.

This dish is in no way inferior in taste to the children’s favorite nuggets, and therefore the balls can easily replace them and become an excellent alternative to baby food.

Meatballs "Fisherman"

Minced pollock should be varied by adding chopped herbs or chopped seaweed. Round meatballs are sculpted from the resulting beautiful minced meat and placed on a baking sheet or in a baking dish. The meatballs can be pre-fried in a frying pan until a small crust is obtained, or they can be placed raw on a baking sheet. It all depends on how dietary the finished dish should be.

For those who want to lose weight and children, it is better to cook meatballs without pre-frying. Prepare a filling from half a glass of milk, a small amount of water, salt and a mixture of Provencal herbs. Pour this mixture over the raw meatballs and bake them in the oven for half an hour. You can sprinkle them with grated cheese five minutes before cooking.

Minced fish and potato casserole

According to reviews, children really like this dish. It's very easy to do. Separately prepare the minced fish and boil the mashed potatoes separately. In a baking dish greased with butter, place a layer of prepared puree, and on top - a layer of minced fish and onion rings. The top layer is the remains of mashed potatoes and coarsely grated cheese. You need to bake for about 25 minutes. Slice and serve the casserole hot.