Fish meatballs: a recipe for cooking. Fish cutlets - recipes on how to cook delicious fish cutlets Fried fish cutlets recipe

Fish cutlets are not as popular as meat cutlets. Alas, not many housewives know how to cook them correctly: cutlets often turn out dry, tasteless, with a “swampy” smell. But all these shortcomings are easy to avoid if everything is done according to technology. Then fish cutlets will turn out tender, juicy, tasty. The very first and most important step is the right choice of fish.

Fish cutlets

Total cooking time - 40 minutes Active cooking time - 20 minutes Calories per 100 g - 209 kcal
Number of servings - 6 pcs

fish cutlet recipe

Ingredients:

Fish fillet - 500 g. In the photo - carp 1 kg, 500 g of fillet will be obtained from it.
Salo - 100 g (piece) My mother-in-law taught me this secret: if you add a piece of lard to minced fish, then the cutlets will turn out juicy and tender. In the photo I have lard already twisted in a meat grinder - prepared in advance and frozen homemade semi-finished product.
Bread - 100 g.
(white)
Milk - 1 tbsp.
Flour - 4 tbsp.
Salt - 2.5 tsp
Starch - 3 tbsp. (for breading cutlets)
Vegetable oil- taste(for roasting)

Cooking:

First you need to decide on the type of fish: If we want to cook cutlets easily and simply, then we can use sea fish. If our goal is the most delicious cutlets, then it is better to take the river. The fact is that sea fish is overwhelmingly low-fat, cutlets from it are obtained dry. Well, with river fish there is more fuss than with sea fish. It is optimal to use carp, carp, crucian carp, bream, tench, lamprey, pike, saffron cod, eel. River fish must be fresh! Not frozen, not lain in the refrigerator for almost a day, but fresh (just caught or bought in a store in a live form).

Firstly, in cutlets, the fishy smell is much stronger than in portioned pieces. This means that if the fish is not fresh, then it will not be possible to disguise it with any culinary techniques or spices.
Secondly, scales are much easier to remove from fresh fish and the skin is removed. Deciding to butcher a river fish that has lain for several hours in the refrigerator (or defrosted) is a glaring fact of masochism :)

So let's get started! Clean the fish from scales, gut, cut off the fins, tail and head. Now pour salt into your hand and use it to thoroughly clean the fish from mucus. Rinse under running water. Well, now the most exciting thing is the removal of the skin and cutting the fillets from the bones. Theoretically, this is done simply: with one hand we hold the fish and, armed with a knife, carefully separate the meat. Despite the fact that I have done this operation dozens of times, I never get beautiful even pieces. There is only one consolation - the meat grinder is indifferent to the aesthetic appearance of the fillet that falls into it. But before the meat grinder stage, we need to perform two more actions. First, soak the bread in milk (1/2 cup per 100 g).

Second, soak the fish for 20 minutes in milk mixed with salt (1/4 cup milk, ½ teaspoon salt). This will save the fish from the characteristic "swamp" smell, give the cutlets softness. After that, the fish should be thrown into a colander, let the milk drain and blot each piece with a paper towel to remove excess liquid. I don’t salt the fish anymore, but if desired, the minced meat can be salted before frying the cutlets. Now the fillet + lard + bread must be twisted in a meat grinder, stirred until smooth. If the stuffing turns out to be too liquid, then add 1-4 tbsp. flour. If everything is in order, then form cutlets with your hands, roll them in starch.

Put the cutlets on a hot frying pan with vegetable oil.

In order for the crust to become appetizingly golden and crispy, the cutlets must first be fried without a lid over high heat (2 minutes on each side), and then simmer under the lid for another 10-15 minutes over low heat. Everything, our fish cutlets are ready.

Serve hot.

Lyrical addition: the head from the fish, fins, tail and bones should not be thrown away. While the fish is soaked in milk and fried, I have time to cook a simple but tasty soup. To do this, remove the gills and eyes and put the fish in boiling water. After 15 minutes, add potatoes, carrots and onions. Thus, by the end of frying the fish, I get two dishes at once: soup and the second.

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:

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.
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.
I cut the fillet into medium-sized pieces and transfer to a separate plate.
I pour milk into a deep bowl. I soak slices of bread, allowing to soften for 10-15 minutes.
I clean vegetables. I cut the onion into half rings, chop the garlic finely. I cut homemade lard into cubes.
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).
Pour the breadcrumbs onto a flat plate.
I wet my hands with a little water. I take a full spoon 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.
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.
So that the pike cutlets do not burn, I add an additional amount of oil.
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:

I remove the scales and remove the insides from crucian carp. I cut into 2 large pieces. Wash thoroughly under running water.
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.
I catch fish. I drain the water and let it cool.
When the fish has cooled, I scroll it in a meat grinder along with a slice of bread softened in boiled water.
I clean and cut the onion. I add a raw egg, salt and pepper. I mix thoroughly with my hands.
I form meatballs. Before going to the pan, roll in flour.
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:

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.
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.
I soak a slightly weathered loaf in milk.
I pass through the meat grinder fish fillet, vegetable roast and moistened bread.
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.
I wet my hands, I fashion round cutlets. I flatten a little before putting it on the pan.
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:

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).
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.
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.
Minced salmon is viscous. Additional breading or flouring is not required.
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.
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:

I cut the bacon into pieces.
I clean the onion. I cut into large pieces.
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 grate.
I pour spices to the finished minced meat (a special mixture for fish). Salt and pepper.
I beat in 1 egg. I add semolina for viscosity, mix. I leave for 10-15 minutes for the cereal to swell.
I wet my hands. I make blanks. I roll in breadcrumbs.
I spread the cutlets on a preheated frying pan with vegetable oil.
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:

I cut the loin of pike perch into pieces. I transfer it to a large bowl.
I chop the onion, chop the parsley. I go to the fish.
I cut some of the pepper into large rings. Finely chop the rest and shift to the fish with onions and herbs.
I add crackers to the total mass. Salt and pepper, beat in the egg. Thoroughly mix all the ingredients.
Leek, cut into medium-sized particles, fried in a mixture of vegetable and butter. I transfer it to a plate.
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.
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:

I clean pollock. I remove everything superfluous, rinse thoroughly. I pass through a meat grinder.
I pour cream into the dishes, soak the bread. I soften and turn into a homogeneous gruel.
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.
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:

To speed up the process of cooking 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.
Separately chop the onion. If desired, chop the onion by hand.
I combine two ingredients. Add salt and pepper, stir.
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.
I pour semolina on a flat plate. I form meatballs with my hands. I roll in cereal.
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:

I cut the salmon into small pieces.
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.
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.
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.
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:

I break the bread into pieces of medium size. I soak in milk. I set the plate aside.
I clean onion and garlic. I cut it into several large pieces.
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.
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.
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.
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:

I defrost blue whiting fillets. I send it to a meat grinder with a medium-sized grate.
I cut off the crust from the bread parts. I soak the crumb in milk.
I add finely chopped onion and softened bread to the ground mixture. Additionally (optional) I put coarsely grated cheese.
I mix the base for future cutlets. To make the mixture denser, I add white crackers. Salt and pepper to taste.
I turn on the oven. I set the temperature to 200 degrees. I'm waiting for it to warm up.
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.
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:

I separate the crumb from the crusts. Soak in water for 5-10 minutes.
I finely chop the onion. Fry in a skillet until golden brown. Mix in time. I do not allow burning.
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.
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:

I take ready minced hake. If you wish, you can make a cutlet base from frozen fish yourself.
I put the stale crusts of bread on a plate and pour cream with a 13 percent fat content.
I finely chop the onion. I fry in butter. I set the fire to minimum. I cook the onion until a light blush.
Shredded fresh herbs. I prefer the combination of parsley and green onions.
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.
I'm waiting for the semolina to swell. I remove the finished base for half an hour in the refrigerator.
I form neat cutlets. I roll in breadcrumbs.
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

Appetizing, tender and dietary fish cakes - 10 delicious recipes that can diversify your diet and surprise your household. They are prepared on the basis of the main product - minced fish, with the addition of vegetables, cereals and various spices. Fried, steamed or in the oven, fish cakes make a great accompaniment to potatoes, rice, pasta and vegetables.

Pollack fish cutlets are prepared in almost the same way as meat cutlets. The main thing is to pay special attention to the choice of high-quality fish, because this is what will affect the taste of the final dish. Experts advise buying pollock in carcasses, rather than fillets, which are often filled with a large amount of glaze. An additional component of the product will be starch, which will help the cutlets become fluffy and juicy during the frying process.

Fish delicacies are being prepared from pollock - 3 small carcasses, onions, potato starch - 1 tbsp. Additionally, you need to take 2 eggs, slices of a loaf, salt, spices and a little vegetable oil for frying.

Freshly frozen pollock carcasses need to be thawed a little by placing them on the bottom of the refrigerator. After removing the fins, remove the insides and remove the skin. Then, with the help of a sharp knife, the fillet is cut off and cleaned of bones.
Put pieces of loaf in a container and pour it with milk, leaving it to sour for a few minutes.
Pass the resulting pollock meat through a meat grinder along with onions.
After you beat in the eggs, mix everything thoroughly.
There also add a loaf chopped in a meat grinder. Before you start grinding it, you should squeeze out the excess liquid.
Add the right amount of salt, starch and spices to the minced meat.

Heat the oil in a frying pan, form small balls of minced meat, flatten them and fry on both sides until a golden crust appears. Pollock is a useful dietary fish. To keep all the nutrients in it, you can steam the cutlets.

Cooking from cod

Cod belongs to the budgetary dietary varieties of sea fish. It is rich in fats and amino acids necessary for the normal functioning of internal organs and human systems. The fish does not contain carbohydrates, which allows you to use it regularly, without fear of spoiling the figure.

To prepare cutlets, you need to take:

cod - 1500 g;
eggs - 2 pcs.;
bread or loaf - a few slices;
milk - 450 ml;
ground black pepper and salt - to taste;
onion - 1 pc.;
parsley - a couple of branches.

In a deep bowl, it is necessary to pour bread or a loaf of warm milk and leave until the product becomes sour. In the meantime, the cutting of fish is carried out - the removal of fins, the inside and bones. To quickly remove the bones, it is recommended to use tweezers.

The fillet, along with onions and loaves, is passed through a meat grinder, mixed with eggs and spices. After that, small balls are formed from the finished minced meat, which are then sent to a double boiler or to a frying pan. So that the minced meat does not stick to your hands during cooking, it is necessary to moisten your fingers and palms with water. Serve ready-made cod fish cakes with mashed potatoes or rice, garnished with parsley sprigs.

Cooking with potatoes

Potatoes are added to minced meat in order to make it softer and juicier.

To prepare cutlets according to this recipe, you will need:

fillet of any fresh or frozen fish - 0.5 kg;
potatoes - 3 tubers;
onion - 1 pc.;
chicken egg - 1 pc.;
garlic - 1 clove;
breadcrumbs;
salt and spices;
vegetable oil.

First, potatoes are boiled in salted water in a "uniform". Sliced onion fried in oil in a frying pan. Then fish fillet, onions and peeled potatoes are passed through a meat grinder. Minced garlic, egg and spices are added to the minced meat. Everything is thoroughly mixed until a homogeneous mass is obtained. In Turkey, chefs knead the minced meat for 15-25 minutes to make it smooth and uniform. It is believed that this way ready-made cutlets will turn out more juicy and tasty.

When the minced meat is ready, balls are formed from it, crumbled in breading and sent to a tray lined with cling film. After harvesting, they are sent to the refrigerator for 15-20 minutes, after which they are fried on both sides in vegetable oil.

Fish sticks for kids

Many small gourmets do not want to eat fish dishes at all because of the specific smell and taste. However, fish is quite a valuable and necessary product for a growing organism; it should be in the children's diet several times a week. What to do in this case? Famous culinary experts have invented a wonderful and easy-to-follow recipe for fish sticks, which kids will crunch with pleasure and ask for an addition.

To prepare the dish, you should take:

haddock - 0.5 kg;
flour - 0.5 tbsp.;
turmeric - 1 pinch;
beaten eggs - 2 pcs.;
sunflower or olive oil;
breadcrumbs - 220 g;
salt.

Fish (it is better to take haddock or any other not very fatty) is cleaned of skin, bones and entrails, dried and cut into small strips. Next, you need to take 3 small containers, beat the eggs in the first, pour the crackers into the second, flour into the third. To get a beautiful ruddy color of the sticks, add turmeric to a bowl of flour. This seasoning is absolutely safe for children's health and is an excellent natural dye. Here, to the flour and turmeric, you need to pour a little salt, mixing everything thoroughly.

Each fish strip should be blotted alternately in flour, then in eggs and breadcrumbs. You can include children in the process, who will be interested in cooking, and then try their masterpieces.

Ready fish sticks should be laid out on a tray, shifted with parchment or cling film. Then they go to the freezer to freeze. The frozen product is cooked in a frying pan in sunflower oil, and then in the oven for about 5 minutes at a temperature of 190 degrees.

With the addition of semolina

The fish does not contain a lot of fat and when cooking cutlets, you can get a fresh dry product. It is possible to avoid this with the help of semolina, which will make the dish airy, juicy, and delicate in taste. You can combine it with any kind of sea fish that is at hand.

Cutlets are prepared from:

fresh-frozen fish - 650-700 g;
eggs - 2 pcs.;
loaf - 4 pieces;
semolina - 1.5 tablespoons;
onions - 1 pc.;
salt;
spices;
sunflower oil.

Frozen fish carcasses defrost a little and fillet. Soak the loaf in water or milk. Fish fillet, long loaf and onion are passed through a meat grinder, mixed with eggs, semolina, salt and spices. Minced meat must be thoroughly mixed, covered with a film and put in the refrigerator for about 35 minutes to swell the cereal.

With wetted hands, form meatballs from minced meat and fry over medium heat. Additionally, it is not necessary to roll the workpieces in breadcrumbs - semolina will give them a crispy crust. Serve the finished dish along with buckwheat porridge or potatoes.

Fish cutlets in the oven

Cutlets in the oven are dietary and more useful than those cooked in a pan.

fish fillet - 600 g;
0.5 st. milk;
stale bread - 120 g;
egg;
salt;
butter - 60 g.

Dry the fish fillet and pass through a meat grinder. Soak the bread in a bowl, chop the onion separately. Add chopped bread, onions, eggs, spices to minced fish, mix everything and form cutlets. Put them on a greased baking sheet, pour melted butter on top and send to bake for 35 minutes at a temperature of 210 degrees.

For a couple in a multicooker

You can quickly cook cutlets in a slow cooker, supplementing and improving their taste with any hard cheese.

For cooking you will need:

fish - 550 g;
loaf - 150 g;
cream - 120 g;
hard cheese - 100 g;
egg;
spices and salt.

The fish fillet is minced in a meat grinder. A long loaf pre-soaked in cream is added to it. Grated cheese, egg and spices are also introduced here. Everything is well kneaded until smooth, and cutlets are formed. They need to be folded into a steaming dish, greased with oil. It is necessary to pour boiling water into the container from the multicooker, put the grate with the product. Cook the dish in the “steaming” mode for 25 minutes, serve warm.

Canned fish cutlets

Who owns this recipe is not known for certain. Maybe it was invented by travel enthusiasts or mineral seekers who spent a lot of time away from home. Who it was - history is silent, but over time, canned fish cutlets fell in love with many because of the ease of preparation and excellent taste.

From the ingredients should be taken:

potatoes - 2 pcs.;
canned food in oil - 180 g;
a small onion;
garlic;
chopped ginger - 0.5 tsp;
cardamom;
granulated sugar;
Bay leaf;
turmeric;
breadcrumbs for breading;
a pinch of red pepper and cinnamon;
35 g butter.

In hot oil, lightly fry the garlic, finely chopped onion, sprinkling them with ginger. Then add chopped potatoes like soup and continue to fry. Then canned food and spices are added to the vegetables. Simmer for 20 minutes over low heat, bay 0.5 tbsp. hot water.

After cooking, mix the mass thoroughly with a blender or pusher, cool slightly and form small flat strips from it. Fry in a pan, rolled in breadcrumbs beforehand.

Lenten pink salmon recipe

You can cook fish cakes in fasting from pink salmon. They take about 3 hours to prepare.

From the ingredients should be taken:

pink salmon - 900 g;
onion - 2 pcs.;
dried mushrooms - 200 g;
white bread - 250 g;
flour - 0.5 tbsp.;
salt and spices.

Soak mushrooms for 1.5 hours. Fillet the fish, removing the entrails and bones. To make the minced meat more juicy, it is better to chop the fillet with a knife, without using a meat grinder. Boil the mushrooms in a little salty water, then chop with onions, passing through a meat grinder. Mix the chopped fillet, bread, mushrooms, onions and spices, form cutlets and fry them, breading them first.

salmon

You can cook cutlets from salmon fillet or minced meat (the latter option is more convenient and budgetary).

To prepare the dish, stock up:

minced salmon or fillet - 500 g;
onion - 1 pc.;
chicken egg - 1 pc.;
white loaf - 1 slice;
milk - 0.5 tbsp.;
breadcrumbs;
vegetable oil;
salt and pepper.

The soft part of the loaf is poured with warmed milk. Fillets and onions are passed through a meat grinder, mixed with squeezed bread. An egg, spices are added to them, cutlets are formed. They need to be fried in vegetable oil, browning on both sides. If desired, the finished product can be folded into a container, add a little boiled water and oil, and then stew in a microwave oven at maximum power.

Everyone knows how rich the easily digestible fish protein is in microelements and how important it is to make fish at least 1 day a week, as in the good old Soviet public catering: like it or not - but Thursday is a fish day! Buying fish of all sorts in our time, both in the market and in the supermarket, is not a problem, and if someone in the family loves fishing, then you have to cook the fish more often ...

Among the rich fish cuisine, fish cakes take pride of place. The pulp of any kind of fish is suitable for their preparation, but silver carp, pollock, cod, hake, carp, pike perch and pike are more often chosen. You can buy ready-made minced fish, but experienced housewives trust the original fish material, fillets and whole carcasses of fresh or frozen fish more.

Cooking fish cutlets is not more difficult than meat cutlets, and if they are successfully executed, they not only taste worse - they even better or cannot be distinguished, for example, from chicken ones.

Grated raw potatoes, raw eggs, loaf crumb, lard, mayonnaise and even a little fatty minced pork can be included in the initial minced meat - all at the discretion of the hostess. Fish cutlets are prepared in the same way as meat cutlets - there are no special rules. They can be fried, baked in the oven, steamed, stewed with anything, using your household appliances: from a frying pan and oven to a slow cooker and an electric grill.

What ingredients are needed to make fish cakes?

Decided to cook minced meat yourself? You will need a fillet of your preferred fish or a whole carcass, minced fillers: raw grated potatoes, a raw egg, a crumb of white bread or a long loaf, onions, a few cloves of garlic and spices according to the list of ingredients. You can make minced meat in a classic meat grinder with a large grate in order to keep the juice of fish flesh as much as possible. Before scrolling the fish meat, all visible bones are removed, and bony fish fillets can be scrolled twice.

Fish cakes - a simple homemade recipe

This simple homemade recipe can be used to make fried fish cakes from any type of minced fish. For juiciness in minced meat from low-fat fish (pike, pike perch, pollock and hake), add minced lard in a meat grinder.

Ingredients:

fish fillet - 1 kilogram;
fresh chicken egg - 1 piece;
crumb of a loaf or white bread - 150 grams;
fresh pork fat - 100 grams;
vegetable oil - 100 milliliters;
spices and salt - to taste;
breading material - crackers, semolina, flour.

Fish cutlets according to a homemade recipe are prepared as follows:

Scroll the minced fish and add the necessary additives to it: soaked in milk and slightly squeezed loaf crumb, raw egg, chopped lard, spices according to the recipe and personal choice. Knead everything and beat for splendor with a spoon,
Stick cutlets using breading material. Heat a clean, dry frying pan on the stove, pour the required amount of vegetable oil into it and lay out the fish cakes for frying on both sides until cooked. Lovers of a bright crust at the end of frying add fire. Put the finished cutlets on a dish and let cool a little - this will reduce the obvious smell of fish.

Recipe for fish cakes with fried onions

For cutlets according to this recipe, you can use the cheapest types of fish, because the smell of fried onions will eliminate and ennoble the smell of any fish, and the rest of the taste of fish cutlets will depend on the skill of the hostess and the correct selection of ingredients.

Ingredients:

fish fillet - 800 grams;
crumb of white bread - 150 grams;
fresh chicken egg - 2 pieces;
onion - 2 onions;
granulated sugar - 0.5 teaspoon;
fresh milk - 100 milliliters;
ground breadcrumbs - 1 cup.
for extinguishing:
onions - 1 onion;
bay leaf - 1 piece;
salt, black pepper and sweet peas - to taste;
water - 1.5 cups.

Cooking fish cutlets with fried onions like this:

Mix the prepared minced fish with chopped onions fried in vegetable oil and skip in a meat grinder or scroll in a blender.
Soak the bread crumb in milk, add to the minced meat, along with salt and spices, skipped with fried onions - knead everything thoroughly. It remains to stick cutlets, roll them in breading material.
Heat a dry frying pan, pour vegetable oil into it and lay out alternately shaped fish cakes for frying over high heat on both sides until a beautiful crispy crust.
Transfer the semi-finished fish cutlets to a saucepan, pour hot water over it so that it only covers the cutlets. Top with chopped fresh onion, salt, bay leaf, ground black pepper and sweet pea grains.
Stew fish cakes should be on moderate heat under the lid for 30-40 minutes. During this time, the cutlets will reach full readiness, gain juiciness and aroma of onions and spices. Put the finished cutlets on a dish and serve with a side dish and vegetables.

canned fish cake recipe

Even canned fish can be used as minced meat for fish cakes. It sounds a little strange, but worth a try - it turns out delicious. The recipe is budgetary - just one can of any fish in oil, standard weight is enough. The addition of semolina makes this stuffing voluminous, and the cutlets need to be small, because they double in size when frying. In the role of the main filler of minced meat from canned food, you can use flour, boiled rice and raw potatoes, grated.

Ingredients:

canned fish in oil - 1 jar of 240 grams;
fresh chicken eggs - 3 pieces;
semolina - 6-8 tablespoons;
fresh onion - 1 onion;
baking soda - 0.5 teaspoon;
salt and black ground pepper - to taste.

Gravy:

fresh carrots - 1 root;
onion - 2 onions;
tomato paste - 1 tablespoon;
vegetable oil - 2-3 tablespoons;
bay leaf - 1 piece;
salt and pepper - to taste.

Cook fish cutlets from canned food like this:

Open the canned food and drain the broth from them. Transfer the contents to a suitable container and mash thoroughly with a fork.
Introduce all the necessary ingredients according to the recipe into evenly chopped canned food: raw eggs, chopped onions, semolina and spices - leave everything to swell for 40 minutes.
After 40 minutes, the minced meat should be thoroughly kneaded and small cutlets should be stuck, taking into account their subsequent increase. Fry cutlets over high heat until golden brown on both sides in vegetable oil until half cooked.
Put the cutlets in a saucepan, on the bottom of which first place chopped fresh onions. Pour enough warm water into the cutlets to cover them, put finely chopped onion and grated carrots, bay leaf, salt and spices, pre-fried with tomato in vegetable oil, on top.
Cutlets may initially float to the top, but in the process of stewing over medium heat, they will pick up moisture and return to the bottom. After 15-20 minutes, canned fish cakes will be ready. You will get about 15-20 cutlets.

Recipe for fish cakes with cottage cheese

Fish cutlets with cottage cheese - it sounds peculiar, but it turns out very tasty. Cottage cheese, as you know, is a good "ally" of many products - and here it is in the best combination. The cutlets are juicy with a curd creamy accent - worth a try. Whether you have minced meat or make it at home from fish fillets, you will need chopped vegetables. If the minced meat is ready, the vegetables can be chopped on a grater.

Ingredients:

fish fillet - 1 kilogram;
cottage cheese of any fat content - 125 grams;
loaf or white bread crumb - 200 grams:
fresh milk - 100 milliliters;
chicken egg - 1-2 pieces;
vegetable oil - 100 milliliters;
onion - 2 onions;
fresh carrots - 1 root;
salt, ground pepper and seasonings for fish - to taste.

Cook fish cutlets with cottage cheese like this:

Soak the crumb of white bread or loaf in milk or water. Prepare prescription vegetables, finely chop them in your preferred way. You can finely chop fresh dill if desired - it goes well with minced fish.
Prepare minced fish in accordance with all the rules, avoiding the presence of bones as much as possible - it is better to pass through a large meat grinder grate.
Mix all the crushed ingredients (bread crumb soaked in milk, cottage cheese, vegetables and spices), add raw eggs and knead the minced fish thoroughly, from which to stick cutlets of any shape - the minced meat is quite plastic.
Roll prepared fish cutlets in breading material, put alternately in deep fat boiling in a frying pan and quickly fry on both sides over high heat until golden brown without a lid. Next, reduce the fire to a minimum and continue to fry for some time under the lid until cooked, so that they become juicier and softer.

The amount of onion in minced fish depends on the fat content of the fish fillet: the fatter the fish, the less onion should be added to the minced meat and, accordingly, vice versa: the lower the fat content of the fish, the more onion is needed for the juiciness of the minced meat.
Passing the fish fillet through a large grill preserves the natural juice of the fish pulp, which makes the fish cakes tastier.
Pleasant juiciness to fish cutlets is given by additives in the form of chopped lard or low-fat mayonnaise. Alternatively, add a small cube of butter inside the minced meat when forming each cutlet.
Lovers of a particularly crispy crust need to bread the cutlets in ground breadcrumbs or semolina twice, letting the first layer get wet while the pan is heating. Roll the cutlets in breadcrumbs again and put in boiling deep-fryer as usual.

Fish is rich in phosphorus and other useful elements, so it must be introduced into the diet weekly. It is good to have a fisherman in the family - then the valuable raw materials in the refrigerator will not be transferred. The rest will have to go to the market or the store to get fish, for example, to cook meatballs. For which the pulp of almost any fish is suitable, but cutlets from hake, pollock, silver carp, cod, carp, pike perch, pike are considered the most popular. Eggs, bread or potatoes are often added to the minced meat, vegetables, cottage cheese, lemon can also be included, some add lard, mayonnaise or fatty minced pork for juiciness. Everyone focuses on their own taste. Cutlets are fried, steamed, baked, stewed, using both the usual means - a frying pan and an oven, and more modern household appliances - a double boiler, slow cooker, grill, microwave.

Fish cakes - food preparation

If cutlets are prepared from fish fillet, it must be chopped. Usually, a meat grinder with a large grate is used for this, so that the minced meat grains are larger in order to preserve the meat juice. During grinding, visible bones are manually removed from the fillet, and the rest are simply ground or accumulated under the meat grinder knife. Strongly bony fish species, such as pike, are best twisted twice, especially if you are cooking for children.

Fish cakes - the best recipes

Recipe 1: Fish Cakes

The easiest recipe for delicious fried fish cakes. If lean fish is used - pike, pike perch, pollock, hake, add 100 g of lard for juiciness (twist in a meat grinder).

Ingredients: fish fillet - 1 kg, 1 egg, 150 g of white bread, milk (for soaking bread slices), lard (if necessary) - 100 g, salt, breadcrumbs for breading, vegetable oil for frying.

Cooking method

Pour milk over bread and soak until soft. Salo and fish fillet cut into pieces and twist. Add egg, soaked bread, salt. Knead the mass and make cutlets. If they are poorly formed due to liquid minced meat, add a little flour for viscosity. Heat the oil in a frying pan, fry the cutlets in it until cooked. They turn out juicy, with a beautiful golden brown.

Recipe 2: Fishcakes with Fried Onions

For minced meat, you can use the cheapest fish, cutlets will still be very tasty. As they say in advertising - if there is no difference, why pay more. Therefore, everything can go into action, even the “cat” herring. A distinctive feature of the recipe is that fried onions are added to the minced meat. It gives a special taste and muffles the fishy smell.

Ingredients: fish fillet - 0.8 kg, 3 slices of white bread (100-150 g), vegetable oil, 2 eggs, 2 onions, sugar - 0.5 teaspoons, salt, pepper. For stewing: water, salt, 1 onion, 1 bay leaf, black pepper and allspice peas.

Cooking method

Soak bread or bun. Randomly chop the onion and fry. Skip the fish fillet and fried onions through a meat grinder. Add eggs, soaked bread, sugar, pepper, salt. Knead minced meat, make cutlets and fry. Do not bring to readiness, only until a beautiful crust forms. Then put them in a saucepan, crumble the onion on top, add bay leaf, 2-3 peas of allspice and the same amount of black. Season with salt and water to almost cover the meatballs. Close the lid and simmer for about half an hour, maybe forty minutes. During this time, the cutlets will absorb the liquid and become very juicy. They need to be transferred to a dry plate, the remaining onion and broth will no longer be needed.

Recipe 3: Canned Fish Cakes

Canned fish cutlets? Why not. It turns out an excellent economical option, and also delicious. They do not need to be very large. Due to the presence of semolina, which swells, cutlets increase, if not two, then one and a half times for sure. Semolina is sometimes replaced with flour, potatoes, boiled rice, but semolina is indicated in this recipe. The number of ingredients is calculated for a standard can of canned fish in oil - 240g. Any fish - sardines, saury, mackerel.

Ingredients: 1 canned fish in oil, 3 eggs, 6-8 table. lies. semolina, onion, 1/3 tsp. soda, pepper, salt. Gravy: 1 carrot, salt, pepper, table. lies. tomato paste, vegetable oil, 2 onions, 1 bay leaf.

Cooking method

Drain the liquid from the jar, knead the fish well. It is convenient to do this with a fork directly in a jar or plate. Add the rest of the products - eggs, one chopped onion, spices, semolina and leave for forty minutes. The cereal should swell.

Finely chop the onion, finely grate the carrots and fry. Add the tomato to the vegetables and fry it for a minute with onions and carrots.

Form small cutlets, fry them to a crust and put them in a saucepan, on the bottom of which you can crumble a raw onion in half rings. If the minced meat turns out to be watery, you can put it in a pan with a spoon. On top of the cutlets, put the frying with tomato, a leaf of lavrushka, salt and pour a liter of water. At first, the cutlets will float, and then absorb water and sink to the bottom. They are ready in 15-20 minutes. The output is about 15-20 pieces, depending on their size.

Recipe 4: Fish cutlets with cottage cheese

Just do not be afraid of the presence of cottage cheese in the minced meat. It will not spoil the taste of cutlets, on the contrary, it will give them juiciness. It is easier to chop vegetables in a meat grinder, but if you use ready-made minced meat, so as not to specifically collect and install a meat grinder, onions and carrots can be grated. For carrots, use small holes, and for onions, use a rough surface or large holes. In this case, it is better not to cut off the tail of the onion - it is convenient to hold on to it when the remains of the onion are rubbed.

Ingredients: 1 kg of fish pulp, 2 onions, 1 carrot, 5 slices of white bread or a long loaf, half a pack of cottage cheese (125g), half a glass of milk, pepper, 1-2 eggs, salt, vegetable oil, spices for fish if desired.

Cooking method

It is better to soak slices of bread in milk, but you can also soak in water. Do not run to the store for a carton of milk if he was not at home. Slices should be taken in the usual size, as cut bread or a loaf for lunch.

Cut the fish fillet, removing the bones that come across, and mince through a large grate in a meat grinder. Change the large grid to a small one and twist the onions, soaked bread and carrots. Mix with minced meat, add eggs, cottage cheese, salt, spices. Some also add finely chopped fresh dill. But this is not for everyone, although fish and dill go well together.

It remains to knead the minced meat well and form cutlets. To make them more attractive and crispy, it is better to roll them in breadcrumbs or semolina. First, fry on one side without covering with a lid, then turn over, close the lid so that they are steamed, and continue to fry until a beautiful crust.

- Onions give fish cakes juiciness, so the less oily fish you use, the more onions should be included in the minced meat.

- For grinding fillets in a meat grinder, it is better to use a large grate - this way the cutlets turn out tastier, because. they retain more juice.

- To make the finished products tender, some chefs advise adding a piece of chopped lard, low-fat mayonnaise to the minced meat, or, when forming cutlets, put a small piece of butter inside.

- To achieve a crispy crust, it is necessary to bread the cutlets in semolina or ground breadcrumbs before frying. Let them lie down for a while while the oil heats up in a frying pan, then bread again, only then fry.