How to make cutlets from minced fish. Minced fish cutlets - economical and tasty! Preparation of minced fish cutlets with semolina, potatoes, lard, rice, cheese

Fish is considered an excellent source of valuable vitamins and minerals. That is why it should periodically appear on the table of each person. It can be consumed boiled, fried, canned, baked and pickled. After reviewing today's publication, you will learn how to cook minced fish cutlets.

For the preparation of such dishes, you can use both river and sea fish. Moreover, it is advisable to choose for these purposes not too fatty and not very dry varieties. To facilitate the process of bone removal, larger individuals should be purchased.

To make the cutlets juicy, you can not pass the fish through a meat grinder, but chop it with a knife. Onions, chicken eggs and soaked white bread are added to the minced meat. If necessary, the latter can be replaced with ordinary semolina or breadcrumbs. To make minced meat more tender, it is recommended to add mayonnaise or sour cream to it.

In the cooking process, it is important not to overdo it with seasonings. Spices should not clog the taste of the finished dish, but only set it off. Fish cutlets are fried from minced fish in any vegetable oil. Before placing the products in a pan, they can be rolled in wheat flour or breadcrumbs. Thanks to this, they will acquire a beautiful ruddy crust. To make the finished cutlets more tender and fragrant, they are poured with a small amount of melted butter.

Option with cottage cheese

It should be noted that according to this recipe, you can quickly and without any problems prepare a tasty and tender dish. Such minced fish cakes have a very delicate taste and pleasant aroma. In order to feed your family dinner on time, you need to purchase all the necessary products in advance. This time you will need:

• Five hundred grams of fish fillet and cottage cheese.
• A couple of chicken eggs.
• Greens, salt and spices.

For these purposes, carp, cod or pike perch are best suited. The pre-washed fish is passed through a large grate of a meat grinder, combined with egg whites and kneaded well. Small flat cakes are formed from the resulting mass.

In a separate bowl, mix cottage cheese, yolks and chopped greens, rubbed through a sieve. Flat cakes are made from the resulting minced meat with wet hands and combined with those formed from the fish mass. The resulting two-layer cutlets are breaded in breadcrumbs and sent to a frying pan greased with heated vegetable oil. Fry the products on all sides until golden brown.

Option from capelin and gobies

According to this recipe, you can cook quite tasty meatballs from minced fish. Of course, the process itself will take a relatively long time, but the result will pleasantly surprise you. Before you go to the stove, check the contents of your own refrigerator for all the necessary products. In this case, you will need:

• Half a kilo of capelin and gobies.
• A glass of milk.
• Bun.
• Fresh chicken egg.
• Three heads of onions.
• A tablespoon of mayonnaise and semolina.

Salt, vegetable oil and spices will be used as additional ingredients.

Process description

To quickly butcher the fish, it is dipped in boiling water for thirty seconds. After such processing, it is easily separated from the bones. The resulting fillet is passed through a meat grinder. The chopped fillet is combined with ground onions, a roll soaked in milk, eggs, semolina, mayonnaise, salt and spices. Mix everything well until smooth and set aside.

After fifteen minutes, cutlets are formed from the resulting mass, rolled in breadcrumbs and sent to a frying pan greased with heated sunflower oil. Products are fried on both sides until a golden crust appears. Ready minced fish cutlets, the recipe of which is discussed a little higher, are served with mashed potatoes or vegetable salad.

Variant with carrots

To prepare a dish according to this recipe, it is advisable to purchase cod fillets. It is the best fit for these purposes. Before starting work, make sure that you have all the necessary products on hand. To make juicy fish cakes from minced cod you will need:

• Half a kilo of fillet.
• Raw chicken egg.
• A tablespoon of bread crumbs.
• One carrot and one onion.

Among other things, prepare breadcrumbs, high-quality vegetable oil, salt and ground pepper in advance.

Sequencing

Pre-thawed and washed fish is scrolled through a large grate of a meat grinder and combined with bread crumbs. Grated carrots, lightly fried onions, salt, ground pepper and a raw egg are added to the resulting mass. All mix well until smooth.

Small flat cutlets are formed from the finished minced meat, rolled in breadcrumbs and sent to the refrigerator. After about half an hour, the products are laid out on a hot frying pan and fried on both sides in vegetable oil. The browned cod minced fish cakes are removed from the fire and served.

Option with zucchini

This recipe differs from the previous ones in a not quite standard set of products. Therefore, inspect the contents of your own refrigerator in advance and, if necessary, go to the store for the missing components. To make original fish cutlets from minced fish you will need:

• Seven hundred grams of pollock fillet.
• Large fresh zucchini.
• Onion head.
• Raw chicken egg.
• Five tablespoons of wheat flour.

So that your family can try a tasty and satisfying dish, it is advisable to supplement the above list of ingredients with vegetable oil, dill, ground pepper and salt.

Action algorithm

Before frying pollock minced fish cakes, you should start preparing the products. The washed and dried fillet is scrolled through a meat grinder or chopped with a blender. After that, it is combined with chopped dill, grated carrots and chopped onions. Everything is well mixed. Peeled and finely grated zucchini, an egg, table salt and pepper are also sent there.

Cutlets are formed from the resulting homogeneous mass with wet hands, breaded in wheat flour, fried on both sides and served. Boiled rice, mashed potatoes or fresh vegetable salad are often used as a side dish.

Variant with onions and herbs

Minced fish cutlets, the recipe of which can be viewed below, is interesting in that it does not require expensive exotic products. Almost all the necessary ingredients can be freely purchased at any nearby store. Not only adults, but also children eat this dish with pleasure. Therefore, it will be a real find for young housewives. To prepare these cutlets you will need:

• Seven hundred grams of pollock fillet.
• A glass of milk.
• Two tablespoons of breadcrumbs and chopped green onions.
• Fresh chicken egg.
• Two hundred grams of wheat bread.
• One tablespoon of sour cream and chopped parsley.

So that your minced fish fried fish cakes do not turn out fresh and tasteless, the above list should be replenished with black pepper and table salt.

Cooking technology

The washed and dried fillets are passed through a large grate of a meat grinder, salted and peppered. The resulting fish mass is combined with a crushed boiled egg. Green onions, parsley and sour cream are also sent there. Everything is thoroughly mixed until smooth.

From the resulting minced meat, oval cakes are made, breaded in flour and sent to a frying pan greased with heated vegetable oil. Fry the products over medium heat until a beautiful golden brown appears. Ready minced pollock fish cakes are removed from the stove and served at the table.

Salmon variant

For the preparation of this dish, it is advisable not to use purchased minced meat. Many unscrupulous manufacturers add water to it, so it turns out to be too liquid, and products from it simply fall apart. In order for minced salmon fish cakes to keep the desired shape, you should purchase a fillet and pass it through a meat grinder yourself. To prepare a delicious and healthy dinner, stock up on all the required ingredients in advance. In this case, you should have:

• Six hundred grams of salmon fillet.
• Onion head.
• A couple of banana pieces.
• Fresh chicken egg.
• Four tablespoons of milk.

Before making minced fish patties, check if your pantry has quality sunflower oil, breadcrumbs, table salt and ground pepper.

Step-by-step instruction

Most modern supermarkets sell fresh fillets. But if you are unlucky and you bought a frozen product, then you must first place it on the bottom shelf of the refrigerator. It is strictly not recommended to fill it with water. Otherwise, the defrosted fillet will absorb excess moisture, and the minced meat made from it will be very liquid.

Washed and dried salmon is passed through a large grate of a meat grinder and combined with ground onions. Salt, a raw egg, a loaf soaked in milk and black pepper are also sent there. Everything is well mixed until smooth.

If necessary, a small amount of breadcrumbs is added to the resulting mass. Thanks to this, fish cakes from the finished minced meat will not blur and better retain the desired shape. From the resulting mixture with wet hands make rounded cakes, roll them in breadcrumbs and place in a multicooker bowl greased with vegetable oil. The device is covered with a lid and the cutlets are fried in the “Baking” mode for four minutes on each side.

It is one of the healthiest and most nutritious foods. It is rich in protein and essential amino acids necessary for our body. About 15 percent of fish meat is quality protein. In addition, fish contains other useful elements - omega-3 fatty acids, vitamins, and so on. Fish cutlets are a healthy, appetizing and beautiful dish. But it is desirable to know some secrets and features of their preparation.

What is the best fish to make fish cakes from? The recipe with a photo, as well as all the secrets of cooking are presented to your attention in the article.

Choosing fish for cooking cutlets

What is the best fish to make fish cakes from? Almost any will do - pink salmon, pelengas, trout, cod, catfish, pollock, pike, salmon, halibut. The hostesses note that the advantage should be given to large fish - cutlets will come out juicier than from small varieties.

The chefs also insist that the fish for cutlets must be fresh. There are several methods to check this. The most common and simplest method is to throw the fish into the water: the fresh one will always sink to the bottom, while the spoiled one will float. The next method is to pierce her 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, you should not take this one.

Fat content of fish

What is the best fish to make fish cakes from? Reviews of hostesses strongly recommend that when choosing fish for minced meat, pay attention to how fatty it is. After all, minced meat from a low-fat product is better for diet, children's and steam cutlets. In general, fish is divided into three varieties (depending on the degree of fat content). Skinny varieties (up to 4 percent fat), moderately fatty (4-8 percent fat), fatty - (more than 8 percent).

Skinny varieties include: cod, haddock, navaga, hake, pollock, pollack, polar cod, river perch.

To moderately fatty: chum salmon, sea bream, pink salmon, herring, sea bass, horse mackerel, tuna, trout, crucian carp, carp.

For fatty: Caspian sprat, mackerel herring, eel, stellate sturgeon, sturgeon, halibut, catfish.

Cod meat is the most product. It contains only 3-4 tenths of a percent of fat and a lot of protein - 18-19%. The main cod fat accumulates in the liver.

What kind of fish is tastier cutlets? And here it is a matter of taste for everyone. If you're on a diet, they won't work for you. It is better to choose cod, haddock, perch. But a fatty product can be consumed by anyone who is not worried about their figure and has no contraindications to eating fish.

How to cook minced meat for fish cutlets

Before grinding fish meat and making minced meat, it is necessary to remove large bones from it. This is easiest to do with the meat of a large product. But the most practical, as many housewives note, is to buy a ready-made fillet. Additionally, bread, onions, salt, spices, and an egg soaked in water are often added to minced meat. Shredded or grated vegetables, such as carrots or potatoes, will also add juiciness to the cutlets.

We keep the juiciness and shape of cutlets

Minced fish meat is usually much more liquid than minced meat. The hostesses note that in order 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 in batter, then roll in breadcrumbs or flour.

If there was no breading at hand, you should not be upset, you can do without it. Spread the products on a well-heated pan, so you get a natural crust. It will help the finished cutlets keep their shape and remain fragrant and quite juicy.

Use the cold

According to the reviews of experienced chefs, you need to use chilled tools and utensils to cook fish. Knives, bowls, etc. should be rinsed in cold water or even kept in the refrigerator for a while. Also, minced meat must be cooled before sculpting cutlets. When forming products, rinse your hand in cold water, and the process will go more conveniently and faster.

Methods for preparing fish cakes

From which fish it is better to make, we figured out. Now let's go directly to the process of their preparation. Fry or bake, or maybe steam, they are all good ways. Preference should be given to the one that best suits your goals. In the process of cooking in a pan, to preserve the juiciness in the products, you must first fry them on both sides over high heat. And then, reducing the fire, simmer until cooked. If you prefer baked cutlets, brush them with sour cream, add grated cheese and bake in the oven until tender. A more dietary way to cook fish cakes is steaming. Such products are most useful for the digestive system of the human body.

Steamed fish cakes

Steamed cutlets are the most dietary type of cutlets. It is suitable for people who adhere to a healthy diet, for people on diets, for children. Also, steamed fish cakes are very often included in the therapeutic and dietary menu for patients suffering from gastrointestinal diseases. And all because the products prepared in this way retain all the vitamins, useful properties, their natural taste, smell and color. Fish cakes prepared in this way are low in calories and are easily absorbed by the body.

What kind of fish is better to make steamed fish cakes? Almost any fish is suitable - sea, river, lake. The main thing is that it is fresh.

Easy steamed fishcake recipe

Ingredients:

• white fish fillet - 300 g;
• potatoes - 3-4 pieces;
• carrot - 1 pc.;
• chicken egg - 1 pc.;
• onion - 1 pc.

Cooking:

Fillet, onions, carrots, potatoes - grind in a meat grinder. Knead the minced meat, add the egg, salt to taste. Sculpt cutlets. Steam for 20 minutes. Serve hot, top with sour cream or butter.

Fish cakes for kids

What kind of fish is better to make Low-fat fish is suitable. For example, cod, hake, pollock, river perch, bream, pike, vobla. However, fat content can always be reduced by simply cutting off excess fat from the fillet.

Steamed fish cakes for kids

Ingredients:

• Fillet (hake, pollock, cod).
• Vegetables (carrots, onions).
• Flour.
• Egg.

Cooking:

Rinse fillets in water, pat dry with paper towels to remove moisture. Cut into large chunks and pass through a meat grinder. Peel the onion, cut into several pieces and also scroll in a meat grinder. Mix the ground fillets and onions, put the resulting minced meat in a colander and squeeze out the liquid slightly. Wash the carrots under running water, peel and chop with a grater. Mix it with minced meat, add the egg and salt (to taste). Mix thoroughly with your hands. Add flour if necessary. Pour breadcrumbs (crackers or flour) into a plate. Make patties from minced meat and carefully roll them in it. Put the products on the steamer grate and cook for 20 minutes.

from canned fish

If fresh fish or fillets are not at 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.

Cooking:

Open a can of canned fish, drain the liquid from it, and knead the fish well.

Boil potatoes, mash them, or grind them in a meat grinder. Grind the onion as well. Next, knead the minced fish, potatoes and onions. Crack an egg. Add salt (to taste). Pour the breadcrumbs onto a plate. Form small, flattened meatballs out of minced meat. Thoroughly dipping them in breading, fry over medium heat, in a well-heated frying pan without a lid. Or, if you prefer low-rare cutlets, on low heat, under the lid. Serve with sour cream or butter.

Garnish for fish cutlets

Boiled potatoes, rice, buckwheat, vegetables are perfect. Sauces can be used to add flavor and piquancy. Even ordinary mayonnaise or sour cream, if seasonings, mustard and herbs are added to them, will especially emphasize 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 cakes. It belongs to classic French cuisine. However, the recipe is very simple, available for cooking at home.

You will need the following components:

• Fish broth - 1/2 liter.
• Butter 100 g.
• Flour 50 g.
• Chicken egg 1 pc.
• Salt.
• Half of a small lemon.

Melt half the butter (50 g) over low heat, add flour and fry it. Remove the pan from the heat, pour in the chilled broth. Mix thoroughly until no lumps remain. Add salt (to taste), pour in the egg. Again, mix everything thoroughly, make sure that there are no lumps. Put on a slow fire, bring to a boil, stir. As soon as the mixture boils, you must immediately remove it from the heat. Wait a bit for cooling, add the remaining oil, half a tablespoon of lemon juice. Bon appetit!

Sour cream sauce: a simple recipe

Sour cream sauce is suitable for pollock or hake cutlets. This simple supplement consists of just sour cream, eggs, salt, pepper, milk and flour.

To prepare sour cream sauce you need:

• 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. Thoroughly mix everything until a homogeneous mass, salt and pepper to taste. Wait until the sauce thickens. Bon appetit!

A cutlet in the modern sense is a tasty and nutritious dish in the form of a flatbread made from minced meat, poultry or fish. It is fried in a pan with the addition of vegetable or butter, cooked in a double boiler, baked in the oven. Every housewife should be able to cook delicious fish cakes at home.

Fish cutlets are softer in texture, more tender in taste and fry faster than meat cutlets. Prepared from different varieties of fresh river and sea fish, as well as from canned food.

River fish cutlets - 6 recipes

From pike

Ingredients:

• Pike (fillet) - 1.5 kg.
• Onion - 350 g.
• Pork fat - 30 g.
• Garlic - 1 head.
• Bread - 100 g.
• Chicken eggs - 2 pieces.
• Breadcrumbs - to taste.
• Salt - 1 teaspoon.
• Black ground pepper - 1 small spoon.
• Vegetable oil - 100 g.
• Milk 3.2 percent fat - 200 ml.

How to cook:

1. Using a scraper, I remove the scales from the fish. I carefully cut the belly of the pike and remove the insides. I cut off the tail, fins and head. I rinse several times under running water.
2. I put it on the board. I make a cut along the ridge and cut out the sirloin, separating it from the bones and skins.
3. I cut the fillet into medium-sized pieces and transfer to a separate plate.
4. I pour milk into a deep bowl. I soak slices of bread, allowing to soften for 10-15 minutes.
5. I clean vegetables. I cut the onion into half rings, chop the garlic finely. I cut homemade lard into cubes.
6. I take an electric meat grinder. I gradually grind all the ingredients, including the bread softened in milk. Salt, put ground pepper. I mix the mass until smooth. I break eggs. Thoroughly knead the cutlet base. If desired, add aromatic spices (dried basil, curry, cumin).
7. Pour the breadcrumbs onto a flat plate.
8. I wet my hands with a little water. I take a full spoonful of the mixture and form an oval cutlet. I roll on all sides in breading. I press lightly in my palms. I lay it out on a cutting board. I'm making the rest of the fish cakes.
9. I take a large frying pan, pour vegetable oil and heat it over medium heat. I drop the fish cutlets. Cook until golden brown 6-9 minutes. I carefully flip over to the other side. I fry the same. After 6-9 minutes of cooking on the second side, reduce the heat to a minimum. Carcass 2 minutes.
10. So that the pike cutlets do not burn, I add an additional amount of oil.
11. Serve with boiled potatoes or rice.

ADVICE! If desired, replace the crackers with sifted wheat flour.

Video recipe

From crucian

Ingredients:

• Carp - 5 pieces of medium size.
• Onion - 1 head.
• Bread - 1 slice.
• Chicken egg - 1 piece.
• Black pepper (ground), salt - to taste.

Cooking:

1. I remove the scales and remove the insides from crucian carp. I cut into 2 large pieces. Wash thoroughly under running water.
2. I take a deep pot. I pour water, boil. I dip the pieces of crucian carp into the boiling liquid to make the bones easier to remove.
3. I catch fish. I drain the water and let it cool.
4. When the fish has cooled, I scroll it in a meat grinder along with a slice of bread softened in boiled water.
5. I clean and cut the onion. I add a raw egg, salt and pepper. I mix thoroughly with my hands.
6. I form meatballs. Before going to the pan, roll in flour.
7. I fry delicious crucian cutlets over medium heat with a sufficient amount of oil. On both sides for 7-8 minutes.

From carp

Ingredients:

• Carp - 1.2 kg.
• Carrots - 120 g.
• Onion - 120 g.
• Chicken egg - 1 piece.
• Milk - 70 g.
• Butter - 20 g.
• Baton - 2 pieces.
• Dill - 1 tablespoon.
• Vegetable oil - 2 large spoons.

Cooking:

1. I'm cooking roasted vegetables. I peel onions and carrots. I cut into rings and thin circles, respectively. I throw vegetables into a pan with melted butter.
2. For an easier and faster cleaning process, I take a mirror carp. I cut off the head, remove the insides and gills. I make an incision along the spine. Carefully separate the loin from the thick skin. To do this, I cut the edge at the tail, grab it. I lead the knife between the loin and the skin, pressing firmly.
3. I soak a slightly weathered loaf in milk.
4. I pass through the meat grinder fish fillet, vegetable roast and moistened bread.
5. Pour lemon juice into a bowl with minced meat, add pepper and salt, put chopped dill. I put it in the refrigerator for 20-30 minutes so that the product becomes denser in consistency.
6. I wet my hands, I fashion round cutlets. I flatten a little before putting it on the pan.
7. I heat up a frying pan with vegetable oil. I fry carp cutlets until golden brown on each side. Then I turn down the heat to the lowest setting. I close the lid. I bring it to readiness in 4-5 minutes.

From pink salmon

Ingredients:

• Pink salmon fillet - 1 kg.
• Chicken egg - 2 pieces.
• Bread - 3 slices.
• Fresh dill, parsley, green onions - 1 bunch each.
• Wheat flour - 2 large spoons.
• Sour cream - 1 tablespoon.
• Vegetable oil - 150 g.
• Salt, ground black pepper - to taste.

Cooking:

1. I take the defrosted salmon fillet. Wash under running water. I dry with paper towels. I cut into pieces. I grind in a meat grinder (with medium-sized holes).
2. I soak dried and weathered pieces of bread in a bowl of water. I look forward to softening. I wring it out of the water and add it to the bowl with ground pink salmon.
3. My fresh greens under running water. I lay it on a cutting board, finely chop. I go to sleep with fish and bread. I drive in 2 eggs, put a spoonful of sour cream. Salt and pepper. I mix until smooth.
4. Minced salmon is viscous. Additional breading or flouring is not required.
5. I take a frying pan. I add vegetable oil and heat it up. I collect the required amount of minced meat with a tablespoon and carefully lower it into the pan. Fry on one side for 2-3 minutes until golden brown. After I turn over. I close the lid, set the temperature of the plate to the minimum value. I cook 4 minutes.
6. I transfer the finished fish cutlets to a flat plate. Served with boiled potatoes and fresh vegetable salad.

Videos cooking

Bon appetit!

perch

Ingredients:

• Perch fillet - 700 g.
• Fat - 150 g.
• Egg - 1 piece.
• Onions - 2 pieces.
• Semolina - 2 tablespoons.
• Breadcrumbs - half a glass.
• Vegetable oil - a third of a glass.
• Spices for fish, salt, pepper - to taste.

Cooking:

1. I cut the bacon into pieces.
2. I clean the onion. I cut into large pieces.
3. I pass the perch fillet, vegetables and bacon through a meat grinder. To avoid fish bones in cutlets, pass the resulting mixture additionally through a fine grill.
4. I pour spices to the finished minced meat (a special mixture for fish). Salt and pepper.
5. I beat in 1 egg. I add semolina for viscosity, mix. I leave for 10-15 minutes for the cereal to swell.
6. I wet my hands. I make blanks. I roll in breadcrumbs.
7. I spread the cutlets on a preheated frying pan with vegetable oil.
8. It is necessary to fry cutlets no more than 10-15 minutes. The specific cooking time depends on the thickness of the products. I fry until golden brown. On the other side, I fry over low heat with the lid closed.

ADVICE! Use a mixture of vegetable oil and butter if desired.

I serve with puree. Decorate with fresh chopped parsley on top.

From pike perch in the oven

Ingredients:

• Pike perch fillet - 300 g.
• Egg - 1 piece.
• Breadcrumbs - 2 large spoons.
• Onion - 1 piece.
• Leek - 10 g.
• Sour cream - 1 large spoon.
• Bulgarian pepper - 2 things.
• Cheese - 50 g.
• Butter - 20 g.
• Vegetable oil - 50 ml.
• Parsley - 20 g.
• Salt, pepper - 2 g each.

Cooking:

1. I cut the loin of pike perch into pieces. I transfer it to a large bowl.
2. I chop the onion, chop the parsley. I go to the fish.
3. I cut some of the pepper into large rings. Finely chop the rest and shift to the fish with onions and herbs.
4. I add crackers to the total mass. Salt and pepper, beat in the egg. Thoroughly mix all the ingredients.
5. Leek, cut into medium-sized particles, fried in a mixture of vegetable and butter. I transfer it to a plate.
6. I take a baking dish. I'm making pepper rings. Inside I make minced meat filling. I add a layer of leek on top. I make a beautiful "cap" of grated cheese.
7. I heat up the oven. I set the temperature to 180 degrees. I bake zander cutlets for 30 minutes.

How to cook sea fish cutlets - 7 recipes

From pollock

Ingredients:

• Fish - 700 g.
• Potato - 1 piece.
• Onion - 1 piece.
• White bread - 3 slices.
• Cream - 100 ml.
• Egg - 1 piece.
• Flour - 3 tablespoons.
• Pepper, salt - to taste.

Cooking:

1. I clean pollock. I remove everything superfluous, rinse thoroughly. I pass through a meat grinder.
2. I pour cream into the dishes, soak the bread. I soften and turn into a homogeneous gruel.
3. I peel potatoes and onions. Mix with fish mixture. Salt, pepper, form cutlets, slightly wetting my hands for convenience. I roll the finished blanks in flour.
4. I heat up a pan with vegetable oil. I fry the cutlets on both sides.

ADVICE! For a more delicate and piquant taste, use hard cheese (100-150 g). Grate on a grater and add to minced meat.

Video recipe

From cod

Ingredients:

• Cod fillet - 500 g.
• Chicken egg - 1 piece.
• Cream 22% fat - 60 ml.
• Onion - 1 piece.
• Manka - 80 g.
• White ground pepper - a quarter of a teaspoon.
• Salt - 5 g.

Cooking:

1. To speed up the cooking process of classic cod cutlets, I use a blender. I put the fillet cut into pieces in a bowl. Grind to a smooth paste. I transfer it to a plate.
2. Separately chop the onion. If desired, chop the onion by hand.
3. I combine two ingredients. Add salt and pepper, stir.
4. I beat in an egg and sprinkle semolina. I add cream at the end. I mix thoroughly. I put it in the refrigerator for 20-30 minutes.
5. I pour semolina on a flat plate. I form meatballs with my hands. I roll in cereal.
6. I send it to cook in a frying pan with vegetable oil (it must be preheated). The burner temperature is medium.

Salmon Scandinavian style

Salmon cutlets are prepared in a chopped way, without the use of blenders and meat grinders. The presence of large pieces of fish gives a special piquancy and rich taste.

Ingredients:

• Salmon fillet - 1 kg.
• Onions - 4 pieces.
• Chicken egg - 3 pieces.
• Vegetable oil - 4 large spoons.
• Flour - 6 large spoons.
• Baking soda - 1 teaspoon.
• Salt - 2 small spoons.
• Parsley - 1 bunch.

Cooking:

1. I cut the salmon into small pieces.
2. I clean and grind the onion. I combine the ingredients. I pour vegetable oil and stir. To marinate the fish, cover with a lid and put the dishes in the refrigerator for 2 hours.
3. I take it out of the fridge. I add an egg, add salt. I put soda and finely chopped greens. I stir the resulting mixture. I achieve a homogeneous, not too thick mass.
4. I heat up a pan with vegetable oil. I scoop up the cutlet base with a spoon and put it on a dish. I fry the cutlets on both sides over medium heat.
5. Serve with boiled potatoes, mashed potatoes, rice or other favorite side dish.

ADVICE! To dilute minced fish, add 1-2 extra eggs or pour in water.

Have a good lunch!

halibut

Ingredients:

• Halibut (loin) - 750 g.
• Eggs - 2 things.
• Garlic - 2 cloves.
• Onions - 2 pieces of medium size.
• Milk - 60 g.
• Bread - 3 slices.
• Breadcrumbs - for rolling.
• Butter - for frying.
• Salt, pepper, herbs - to taste.

Cooking:

1. I break the bread into pieces of medium size. I soak in milk. I set the plate aside.
2. I clean onion and garlic. I cut it into several large pieces.
3. I pass the loin of halibut, garlic and onion through the meat grinder. I add eggs to the mixture. Salt and pepper. I put finely chopped greens and swollen pieces of bread. I interfere thoroughly.
4. I'm making roasts. Before sending the products to the pan, I roll them in a breadcrumbs mass. From 700-800 g of halibut you will get 11-13 appetizing cutlets, depending on the size.
5. I heat up the pan. I melt butter. I fry the meatballs on both sides. On the first side, fry until golden brown over medium heat. On the second I use a different tactic. I set the fire to minimum, cover with a lid, cook for 8-10 minutes by steaming.
6. To get rid of excess fat, I soak fish cutlets with napkins. Serve with any side dish. Harmonious and tasty addition to halibut cutlets - mashed potatoes.

Blue whiting

Ingredients:

• Blue whiting fillet - 500 g.
• Onion - 1 medium sized head.
• Egg - 1 piece.
• Milk - 2-3 tablespoons.
• Bread - 1 slice.
• Mayonnaise - 1 large spoon.
• Hard cheese - 100 g.
• Breadcrumbs - half a cup.
• Salt and black pepper to taste.

Cooking:

1. I defrost blue whiting fillets. I send it to a meat grinder with a medium-sized grate.
2. I cut off the crust from the bread parts. I soak the crumb in milk.
3. I add finely chopped onion and softened bread to the ground mixture. Additionally (optional) I put coarsely grated cheese.
4. I mix the base for future cutlets. To make the mixture denser, I add white crackers. Salt and pepper to taste.
5. I turn on the oven. I set the temperature to 200 degrees. I'm waiting for it to warm up.
6. I wet my hands so that the cutlet base does not stick to my hands when sculpting. I grease the pan with oil. I roll each cutlet in breadcrumbs and put it on a baking sheet. I let it soak on one side, turn it over to the other.
7. I put the meatballs in the oven. Cooking time - 30 minutes.

From chum salmon

Ingredients:

• Minced salmon - 500 g.
• Onion - 150 g.
• Bread - 100 g.
• Water - 100 ml.
• Crackers - 50 g.
• Salt, pepper - to taste.

Cooking:

1. I separate the crumb from the crusts. Soak in water for 5-10 minutes.
2. I finely chop the onion. Fry in a skillet until golden brown. Mix in time. I do not allow burning.
3. I mix the prepared minced salmon with the rest of the ingredients. I add salt and favorite spices (I prefer ground black pepper). Do not forget to squeeze the crumb before putting it in minced fish. Mix thoroughly until smooth.
4. I follow the standard procedure for heating a frying pan with oil. I fry on both sides. With one, I cook until golden brown for 6-7 minutes over medium heat, on the other, I steam it slowly, under a closed lid.

From hake

Ingredients:

• Minced meat (fish) - 400 g.
• Baton - 2 small pieces.
• Chicken egg - 1 piece.
• Semolina - 2 large spoons.
• Green onions - 1 tablespoon.
• Parsley - 1 large spoon.
• Onion - 80 g.
• Cream - 70 g.
• Vegetable oil - 3 large spoons.
• Butter - 10 g.
• Lemon juice - 1 large spoon.
• Breadcrumbs - for frying.
• Salt, black pepper - to taste.

Cooking:

1. I take ready minced hake. If you wish, you can make a cutlet base from frozen fish yourself.
2. I put the stale crusts of bread on a plate and pour cream with a 13 percent fat content.
3. I finely chop the onion. I fry in butter. I set the fire to minimum. I cook the onion until a light blush.
4. Shredded fresh herbs. I prefer the combination of parsley and green onions.
5. I shift the limp pieces of bread to the minced meat. I break an egg. I pour out chopped greens, semolina and a golden onion. I pour lemon juice, salt and pepper. I mix thoroughly.
6. I'm waiting for the semolina to swell. I remove the finished base for half an hour in the refrigerator.
7. I form neat cutlets. I roll in breadcrumbs.
8. I burn on both sides. I carefully flip it so it doesn't fall apart.

Served with garnish and homemade sauce.

Canned cutlets - 3 step by step recipes

As well as fillings for pies, pies, chebureks, dumplings and other goodies. The advantages of minced meat: firstly, chopped meat is easily digested, and secondly, it can be prepared from a different piece of carcass.

Minced meat can be classified as semi-finished products if it is prepared in advance. The most delicious minced meat is obtained by combining several types of meat, and for juiciness, add animal fat, that is, lard. If you want to quickly prepare cutlets or fillings, prepare the minced meat in advance: chop a large amount of meat with lard, mix thoroughly, distribute it in plastic containers or bags and freeze in the freezer.

To prepare classic minced meat, you will need the following ingredients:

• beef pulp - 400 g;
• pork pulp - 350 g;
• smoked bacon - 50 g;
• large onion - 1 piece;
• white bread - 200 g (without crust);
• garlic - 2 large cloves;
• - 500 ml;
• butter (softened) - a tablespoon;
• eggs - 2 pieces;
• chopped greens (dill, thyme, parsley) - 1 tablespoon;
• salt, pepper, vegetable fat for frying vegetables

Classic minced meat - cooking method:

1. Washed, dried meat is cut into pieces and passed through a meat grinder.
2. The bread is dipped in milk for a couple of minutes, squeezed out and put into the minced meat.
3. Garlic, onion finely chopped.
4. Smoked bacon, cut into medium cubes, is fried in butter until cracklings form (10 minutes).
5. Chopped greens, onions and garlic are laid in cracklings.
6. The ingredients are fried for 2-3 minutes.
7. Shredded meat, fried vegetables with lard, eggs and spices are mixed in a large bowl.
8. The meat mass is well kneaded, the container is tightened with cling film and sent for half an hour to the cold

minced fish

Minced meat is prepared not only from meat, but from fish. Everyone knows that it should be regularly present in our diet, as it is necessary for the growth and strengthening of bones, as well as for the full functioning of the brain.

If you are tired of fried, boiled and baked fish, diversify your menu with minced fish dishes. To prepare minced fish, you will need the following ingredients:

• Fish - 1 kg;
• pork fat - 100 gr;
• carrots - 1 piece;
• cabbage - 100 gr;
• potatoes, onions - 2 pieces of each vegetable;
• milk - 100 ml;
• loaf (white bread) - 200 gr;
• eggs - 2 pieces;
• pepper, salt

Fish preparation

The belly of the fish, cleaned of scales, is removed, the insides are removed, and the tail and head are cut off. After that, the carcass of the fish is washed and dried. Then the fillet is removed: for this, the flesh is cut from the side of the head, the ridge is released and the rest of the bones are removed. Pike, pike perch (partial breeds) can be cut into fillets with or without skin. The skin is removed before cutting, but after the removal of the scales. For minced meat, fish can be chopped in two ways: through a meat grinder or chopped with a knife.

Preparation of ingredients for minced fish

The list of ingredients and their quantity directly depends on what kind of fish the minced meat will be prepared from. For example:

• lard (fresh or salted), potatoes, onions are added to minced river fish (low-fat);
• in minced oily fish - carrots, onions, cabbage;
• in minced meat from - bread and onions.

Preparation of minced oily fish

Fillets of low-fat river fish (carp, catfish, carp) are passed through a meat grinder with cabbage, carrots, onions. Eggs and spices are added to the crushed ingredients. In the process of mixing the minced meat, milk (water) is poured in.

Preparation of minced meat from river low-fat fish

The recipe for minced meat from river low-fat fish, such as pike perch, pike is the same as from oily fish. The only difference in the fish mass is added chopped lard, which will give softness

Many people know about the benefits of fish and that it is advisable to eat it twice a week. You can cook it in many ways - fry until crispy, bake with potatoes, stew with vegetables, boil fish soup from it and much more.

But minced fish cutlets are especially tasty and fragrant. This dish will not leave anyone indifferent. It will appeal to everyone, regardless of age. But before you cook this treat, nevertheless, it is worth finding out which fish is best for him.

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 fresh fish, without an extraneous unpleasant shade.

You can use sea, lake and river fish. Pink salmon, halibut, pelengas, cod, pollock, pike, pike perch are excellent. It is best to choose not too oily fish, but not too dry.

Although this problem is easily fixable. Not a large amount of fat can be put in dry minced fish, and excess fat can be cut off from oily fish.

It is advisable to choose large fish. It can be cut into pieces and quickly pull out all the bones. Cutlets from this fish are tender and juicy. If, apart from small fish, there is no more, then it should be ground several times.

The bones will be crushed, and during use they will not be felt. To obtain a more homogeneous mass, before passing the meat grinder knife should be rinsed with cold water.

How to make classic minced fish for cutlets, what is added to it

Cooking:

The first thing to do is cut the fish. The carcass should be cut, separated from the head, tail and cut off all the fins. If the fish is of the river type, then all the bones should be pulled out of it;

We pass the fish fillet through the meat grinder;

When skipping, pieces of fish should be alternated with onions;

After the fish with onions is skipped, salt, spices and black pepper should be added to it;

Pour the pulp of the loaf with milk and soak;

Then add a long loaf with milk, a chicken egg to the minced meat and mix the minced meat well with your hands.

• Half a kilo of minced meat from any fish;
• 1 onion;
• 150 grams of white bread pulp;
• 150 ml of milk;
• 1 chicken egg;
• 100 grams of breadcrumbs;
• Vegetable oil;
• Dill - a couple of branches;
• A little salt and black pepper.

Cooking:

1. The pulp of bread should be broken into small pieces, put in a bowl and pour milk. Leave it for 20 minutes;
2. We clean the husk from the onion and cut it into small pieces with a knife;
3. A bunch of dill is rinsed with water and chopped finely with a knife;
4. Add the chicken egg to the minced fish and mix until a homogeneous consistency;
5. Next, add the chopped onion with herbs and mix again. All salt, pepper. At the end, the pulp of bread is added there along with milk and mixed well;
6. The bowl with minced meat should be covered with plastic wrap and cleaned in a cool place for half an hour. During this period, the minced meat will infuse and become softer and juicier;
7. Pour breadcrumbs into a flat plate;
8. A brazier is placed on the gas, oil is poured and heated;
9. We take out a bowl with minced meat and begin to form small round cutlets from it. Then we roll them in breadcrumbs and put them in hot oil;
10. Fry each side for about 3-5 minutes over low heat;
11. Ready cutlets are laid out on a wide flat plate. The next batch of cutlets is again laid out on the vacated pan;
12. Ready meatballs can be eaten hot or cold.

Cod mince fish cakes

You will need the following components:

• Cod carcass - 1.2 kg;
• The pulp of white bread - 150 grams;
• 150 ml of milk;
• 3 onions;
• 2 chicken eggs;
• Greens - a couple of branches;
• Breadcrumbs - 200 grams;
• Vegetable oil;
• 1 tablespoon salt and ground black pepper.

Cooking:

1. The pulp of the bread is soaked in milk. Leave the bread to infuse for 20 minutes;
2. Next, prepare the fish. To do this, it should be washed, cut off the head, tail and fins. We clean the skin and pull out the central bone. The cleaned fillet should be cut into small pieces;
3. Scroll through the meat grinder pieces of fish fillet. You can also use a blender to grind;
4. We clean the bulbs from the husk, wash, cut into medium parts. Grind it in a blender until smooth;
5. Next, knead the soaked bread with a fork to a mushy state, and squeeze out the milk;
6. Finely chop a bunch of greens with a knife;
7. Put minced fish in the middle cup, add chopped onion, soaked bread, finely chopped greens. Season everything with spices, salt and add black ground pepper. Mix well with your hands;
8. Minced meat should be put in a cool place for half an hour. If excess liquid appears, then it must be drained;
9. Scatter breadcrumbs on a wide flat plate or cutting board;
10. Next, we take out the minced meat and begin to make round cutlets out of it. Roll them on all sides in breadcrumbs;
11. We put the pan on the stove, pour vegetable oil and heat it up. Place patties on hot oil and fry. Each side should be fried for 7 minutes;
12. Ready cutlets can be served with vegetables or boiled rice porridge.

Salmon cutlets

You will need the following products:

• Half a kilo of salmon fillet;
• 1 onion;
• One chicken egg;
• The pulp of a loaf - 200 grams;
• Milk - 200 ml;
• A little salt;
• ½ teaspoon ground black pepper;
• Breading - 200 grams;
• Vegetable oil.

Cooking:

1. We put the pulp of the loaf in a deep plate, pour milk into it and leave it for 20 minutes so that it gets wet;
2. We remove the head and tail from the fish and cut off the fins. We clean the skin and rinse. Cut the fillet into small pieces and pass through a meat grinder. It can also be ground in a blender;
3. We clean the husk from the onion, cut into slices and grind in a blender cup;
4. Put the minced fish in a deep cup, add a chicken egg, softened squeezed pulp of a loaf, chopped onion. We also salt and pepper everything. Mix the whole mixture well with your hands;
5. We remove the mixture in a cool place for 10-15 minutes;
6. Pour the breadcrumbs onto a cutting board or wide flat plate;
7. We take out the minced meat, moisten our hands with warm water and form small round cutlets from it and roll them in breadcrumbs;
8. We put a frying pan on the stove. Pour vegetable oil and heat up. We put the cutlets on the hot oil and fry them on all sides until golden brown. Fry each side for 3-5 minutes;
9. 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

Oven casserole

You need to prepare the following components:

• 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;
• Pulp of white bread.

Cooking:

1. We clean the onion from the husk, chop with a knife. Finely chop a bunch of parsley;
2. Put melted butter in a bowl, add dry white wine, finely chopped parsley and finely chopped onion. We mix the whole mixture;
3. We put a frying pan on the stove, pour the mixture on it and fry;
4. Then add minced shrimp and sea fish there. Fry everything for 10 minutes and remove from the stove. Drain 2/3 of the liquid from the pan into a bowl;
5. Next, put the frying pan on the fire, add flour there, pour in the cream and cook everything until the sauce is thick;
6. Add the grated cheese to the sauce and stir until the cheese is dissolved;
7. Pour the duda liquid drained from the fried minced fish, citric acid, salt, pepper and bring the whole mixture to a boil;
8. Pour the finished sauce into minced fish and mix;
9. Cut the pickled mushrooms into small pieces and add to the minced meat, mix everything again;
10. We spread the whole mixture in a baking dish and put it in the refrigerator for 6-8 hours;
11. After that, we take out the form and put it in a preheated oven to 180 degrees;
12. Bake for 40 minutes. Then we take out the form, sprinkle with chopped bread pulp and bake for another 15 minutes;
13. Sprinkle the finished casserole with paprika.

Tricks that might come in handy!

• Bread pulp can be soaked not only in milk, but also in warm boiled water. Soaked bread in water will give the cutlets juiciness, and they will be lush;
• In order for minced fish to be much juicier, you can add a little cream or grated potatoes to it;
• Instead of a chicken egg, you can add a little mayonnaise to the minced meat. It will give the cutlets splendor and juiciness;
• In order for the cutlets to turn out beautiful and the minced meat not to stick, hands should be greased with vegetable oil or moistened with water;
• After frying, cutlets can be put in the microwave or oven for a few minutes. They will turn out more tender and tasty.

Fish cakes are a delicious treat. They turn out no worse than meatballs. This dish will diversify your daily menu and will become a favorite treat of all your relatives.