How to cook cutlets from fresh fish. Fish cutlets: the best recipes. Fish cutlets in the oven

Appetizing, tender and dietary fish cutlets - 10 very tasty recipes with which you 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 oven-baked, fish cutlets are an excellent addition to potatoes, rice, pasta and vegetables.

Pollock fish cutlets are prepared in almost the same way as meat cutlets. The main thing is to pay special attention to choosing high-quality fish, because this is what will influence 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 frying.

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

1. Freshly frozen pollock carcasses need to be slightly defrosted by placing them on the bottom of the refrigerator. Then remove the fins, remove the entrails and remove the skin. Next, using a sharp knife, the fillet is cut and boned.
2. Place the loaf pieces in a container and pour milk over it, leaving it to soften for a few minutes.
3. Pass the resulting pollock meat through a meat grinder along with onions.
4. After beat in the eggs, mix everything thoroughly.
5. Add the loaf chopped in a meat grinder there. Before you start grinding it, you should squeeze out the excess liquid.
6. Add the required amount of salt, starch and spices to the resulting minced meat.

Heat the oil in a frying pan, form small balls from the minced meat, flatten them and fry on both sides until golden brown. Pollock is a healthy dietary fish. To preserve all the beneficial substances in it, you can steam the cutlets.

Cooking with cod

Cod is one of the budget dietary varieties of sea fish. It is rich in fats and amino acids necessary for the normal functioning of human internal organs and systems. Fish does not contain carbohydrates, which allows you to eat it regularly without fear of ruining your figure.

To prepare the 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 sprigs.

In a deep bowl, pour warm milk over the bread or loaf and leave until the product becomes limp. In the meantime, the fish is cut - removing the fins, internal parts and bones. To quickly remove the seeds, it is recommended to use tweezers.

The fillet, along with the onion and loaf, is passed through a meat grinder and mixed with eggs and spices. Small balls are then formed from the finished minced meat, which are then sent to a double boiler or a frying pan. To prevent the minced meat from sticking to your hands during cooking, you need to wet your fingers and palms with water. Serve the finished cod fish cutlets with mashed potatoes or rice, garnished with parsley sprigs.

Cooking with potatoes

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

To prepare cutlets for 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 in their “jacket” are boiled in salted water. Diced onions are fried in oil in a frying pan. Then the fish fillet, onion and peeled potatoes are passed through a meat grinder. Chopped garlic, egg and spices are added to the minced meat. Everything is thoroughly mixed until a homogeneous mass is obtained. In Turkey, cooks knead the minced meat for 15-25 minutes so that it turns out to be knocked down and homogeneous. It is believed that this way the finished cutlets will be more juicy and tasty.

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

Fish fingers for children

Many little 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 a child’s diet several times a week. What to do in this case? Famous chefs have invented a wonderful and easy-to-follow recipe for fish sticks that kids will happily crunch on and ask for more.

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.

The fish (it is better to take haddock or any other fish that is 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, add crackers in the second, and flour in the third. To get a beautiful ruddy color of the sticks, you need to add turmeric to a bowl of flour. This seasoning is absolutely safe for children's health and is an excellent natural coloring agent. Add a little salt to the flour and turmeric, mixing everything thoroughly.

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

The finished fish sticks should be placed on a tray, covered with parchment or cling film. Then they go into 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

Fish does not contain much fat and when cooking cutlets you can get a bland dry product. This can be avoided with the help of semolina, which will make the dish airy, juicy, and delicate in taste. You can combine it with any type of sea fish that you have on 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.

Thaw the frozen fish carcasses a little and fillet them. Soak the loaf in water or milk. Fish fillet, loaf and onion are passed through a meat grinder, mixed with eggs, semolina, salt and spices. The minced meat must be thoroughly mixed, covered with film and refrigerated for about 35 minutes for the cereal to swell.

With your hands dipped in water, form the minced meat into cutlets and fry over medium heat. Additionally, there is no need 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 turn out to be dietary and healthier than those cooked in a frying pan.

• fish fillet – 600 g;
• 0.5 tbsp. 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 container and chop the onion separately. Add chopped bread, onions, eggs, spices to the minced fish, mix everything and form cutlets. Place them on a greased baking sheet, pour melted butter on top and bake for 35 minutes at 210 degrees.

Steamed in a slow cooker

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

For preparation you will need:

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

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

Canned fish cutlets

It is not known for certain who this recipe belongs to. Maybe it was invented by travel enthusiasts or mineral seekers who spent a lot of time away from home. History is silent about who it was, but over time, many people fell in love with canned fish cutlets because of their ease of preparation and excellent taste.

Ingredients you should take:

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

Lightly fry the garlic and finely chopped onion in hot oil, sprinkling them with ginger. Then add the potatoes, cut as if for soup, and continue frying. Then canned food and spices are added to the vegetables. Simmer for 20 minutes over low heat, add 0.5 tbsp. hot water.

After cooking, mix the mixture thoroughly with a blender or masher, cool slightly and form small flat strips from it. Fry in a frying pan, first rolling in breadcrumbs.

Lenten pink salmon recipe

You can make fish cutlets for Lent using pink salmon. They take about 3 hours to prepare.

Ingredients you should take:

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

Soak the 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 slightly salted water, then chop them with onions, passing them through a meat grinder. Mix the chopped fillet, bread, mushrooms, onions and spices, form cutlets and fry them, first rolling them in breading.

Salmon

You can make cutlets from salmon fillet or minced meat (the latter option is more convenient and budget-friendly).

To prepare the dish you should stock up on:

• minced salmon or fillet – 500 g;
• onions – 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 filled with heated milk. The fillet and onion are passed through a meat grinder and mixed with squeezed bread. An egg and spices are added to them and cutlets are formed. They need to be fried in vegetable oil, browning on both sides. If desired, the finished product can be placed in a container, add a little boiled water and oil, and then simmer in the microwave at maximum power.

Not every family prepares fish cutlets, although they are almost as healthy as the fish itself. The fact is that not all housewives know how to make fish cutlets tasty and juicy. In fact, even a novice cook can cope with this task if he knows a few secrets.

Cooking features

Cooking fish cutlets requires a special approach, although this process is not at all as complicated as it might seem at first glance. Having mastered the necessary information and selected the appropriate recipe, any housewife can prepare fish cutlets.

• You can make cutlets from either fresh or frozen fish, although the first option, of course, is preferable. However, the main thing is that the fish is not spoiled. Its quality can be determined visually. Fresh fish does not have an unpleasant odor, is covered with non-sticky transparent mucus, it has clean bulging eyes, red or pink gills, the scales are tightly pressed, and there are no dark spots on the surface.
• Cutlets can be made from any type of fish, but juicier and more tender ones are obtained from large breeds of fish, such as cod. Don’t be alarmed if even the type of fish you find isn’t fatty enough: the situation can be improved by adding lard, butter, chicken with skin, mayonnaise or sour cream to the minced meat. Components such as onions, bell peppers, and carrots will add juiciness to the minced meat. It will become more tender thanks to the addition of bread and semolina soaked in milk. Together with eggs, they will also help to make cutlets that retain their shape well.
• For cutlets, it is appropriate to use fish fillet, which must be inspected and cut, and all the bones that catch your eye must be removed from it with your hands. After this, the fillet needs to be minced in a meat grinder. If the fish is not bony, it is enough to scroll once, and through a grid with large holes. If the cutlets are prepared from bony fish, you need to turn the fillets through a meat grinder at least twice, and the second time it is advisable to use a fine wire rack, since even the smallest bones remaining in the minced meat will spoil the taste of the finished dish.
• To make it easier to form minced fish cutlets, it is advisable to cool it for an hour, and your hands should be moistened with cold water more often when making cutlets.
• If you are going to fry fish cutlets in a frying pan, then it is better to bread them. The breading will allow a crust to form, which will “seal” the juice inside.
• Place semi-finished products in a hot frying pan with enough oil. Then they will not stick to the bottom and will retain their shape well. The cutlets are first fried over high or medium heat, then brought to readiness under the lid over a lower flame.
• When baking cutlets in the oven, it doesn’t hurt to lightly fry them in a frying pan first, but if you want to get a healthy dietary dish, you can do without this. Then just grease the mold with vegetable oil, place the products in it and bake until done.
• The healthiest fish cutlets are steamed. It is better to use a multicooker or double boiler for this, although you can do without kitchen appliances. To do this, pour water into a pan, place a sieve with cutlets over it, put the pan on the fire and steam them for 20–30 minutes (the exact time depends on the size).

The time and features of preparing fish cutlets may depend on the specific recipe. If you follow the recommendations contained in it, you should not expect any unpleasant surprises.

A simple recipe for fish cutlets in a frying pan

• fish fillet – 1 kg;
• lard – 100 g;
• egg – 1 pc.;
• white bread crumb – 150 g;
• milk – 80 ml;
• salt, pepper - to taste;
• breadcrumbs - as much as needed;
• vegetable oil - as much as needed.

Cooking method:

• Pass the lard through a meat grinder or grind it in a blender, after washing and drying it.
• Wash and dry the fish fillets with napkins. Cut into pieces, removing the bones. Turn through a meat grinder twice and combine with lard.
• Pour warm milk over the white bread crumb, give it time to soften, then squeeze out the excess milk and add to the minced meat.
• Break an egg into the minced meat. Add salt and pepper to taste.
• Knead it thoroughly with your hands and put it in the refrigerator.
• After an hour, remove the minced meat. Heat oil in a frying pan.
• Form oblong cutlets the size of half your palm, bread them in breadcrumbs and place in a frying pan.
• Fry on both sides: 7-8 minutes on each side. You need to fry over medium heat without a lid.

Serve fish cutlets with a side dish. They go well with mashed potatoes and rice, fresh and stewed vegetables.

Fish cutlets with onions and carrots

• fish fillet – 0.5 kg;
• onions – 150 g;
• carrots – 100 g;
• chicken egg – 2 pcs.;
• greens – 50 g;
• salt, spices - to taste;
• rice flour or breading mixture - as needed;
• vegetable oil - as much as needed.

Cooking method:

• Boil the carrots, peel and grate.
• Peel the onion and chop it very finely with a knife.
• Grind the fillet through a meat grinder and mix it with vegetables.
• Add raw eggs, salt and spices, as well as chopped herbs with a knife. Knead the minced meat thoroughly with your hands and cool.
• Form small oblong cutlets. Bread them in rice flour.
• Fry in boiling oil for 5 minutes on each side.
• Place on a baking sheet, place it in an oven preheated to 180 degrees and bake for 10 minutes.

Before putting the cutlets in the oven, you can sprinkle them with grated cheese - it will turn out even tastier. These cutlets are best served with rice. Pickles will be a pleasant addition to them.

Fish cutlets with rice in a slow cooker

• cod fillet – 0.4 kg;
• cottage cheese 9 percent fat – 0.25 kg;
• chicken egg – 1 pc.;
• wheat bread – 50 g;
• milk – 20 ml;
• greens – 50 g;
• butter – 50 g;
• rice cereal – 0.36 kg;
• water – 0.5 l;
• vegetable oil – 50 ml;
• carrots – 0.2 kg;
• bell pepper – 0.2 kg;
• garlic – 3–4 cloves;
• salt, seasonings - to taste.

Cooking method:

• Soak the bread in warm milk or water. Squeeze.
• Pass the fillet through a meat grinder, first removing visible bones from it. Mix with white bread.
• Add the egg, garlic passed through a press, salt, spices, and finely chopped herbs with a knife. Mix thoroughly.
• Combine the minced meat with the cottage cheese and knead it well with your hands.
• Cool the minced meat and form it into small cutlets. If desired, they can be given a round shape. Make a depression in each cutlet with your finger, put a small piece of butter into it, and cover with minced meat.
• Rinse the rice well.
• Peel the carrots, grate them for Korean salads, or cut them into thin strips.
• Remove seeds from the pepper and cut into quarters of rings.
• In the multicooker bowl, turn it on in frying or baking mode, heat the oil and fry the vegetables. This process should take 10–15 minutes.
• Place rice in the multicooker bowl and fill with water.
• Place a steaming rack on top and place the fish cutlets on it.
• Cook the dish for half an hour by activating the “Pilaf” or similar program (“Rice”, “Porridge”).

Using this recipe, you can immediately prepare both fish cutlets and a side dish for them. You will probably like the cutlets, as they turn out very juicy and incredibly healthy. And rice, saturated with their aroma, becomes surprisingly tasty. Pepper and carrots make it look even more appetizing.

Fish cutlets in the oven with onions

• fish fillet – 0.5 kg;
• milk – 100 ml;
• white onion – 100 g;
• red onion – 0.5 kg;
• balsamic vinegar – 20 ml;
• soy sauce – 20 ml;
• loaf – 100 g;
• sour cream – 50 ml;
• butter – 50 g;
• chicken egg – 1 pc.;
• vegetable oil – 50 ml;
• salt, pepper - to taste.

Cooking method:

• Cut the fillet into pieces and grind using a meat grinder.
• Soak the white bread crumb in milk, squeeze it out and add it to the minced fish.
• Cut white or regular onions into cubes and add them there.
• Break an egg into a bowl with minced meat, add salt, pepper and sour cream. Knead it with your hands until it becomes dense enough, that is, optimal for forming cutlets.
• Cool the minced meat, make cutlets out of it and place them on a baking sheet greased with vegetable oil.
• Bake in an oven preheated to 180 degrees for 20–25 minutes, depending on the size of the cutlets.
• While they are baking, cut the red onion into half rings, place it in a frying pan, pour in soy sauce and vinegar, put on low heat and simmer, covered, until the onion is soft.

Cutlets cooked in the oven according to this recipe are best served with onions stewed in vinegar and soy sauce. It can easily replace a side dish. If for some reason you are not ready to serve onions as a side dish, replace them with mashed potatoes and vegetable salad - it will also be tasty, although less original.

You can prepare excellent fish cutlets at home. Once you make this dish once, you will almost certainly include it in your diet more and more often.

To make the cutlets more uniform, it is recommended to use large fish. You can remove all the bones from it faster. Small fish need to be ground in a meat grinder several times. This is the only way to crush all the bones and not feel them when eating the finished cutlets.

Secrets of making delicious fish cutlets

When preparing such a dish for children, the fish should be minced twice. You can also grind it using a kitchen machine or blender. Minced fish cutlets are cooked by steaming, grilling, in a slow cooker, oven or in a regular frying pan. Cooking secrets:

• It is important to choose a fresh product. The fish's gills should be light red. An unpleasant odor indicates staleness.
• It is better to choose not very fatty fish. Suitable river, sea, lake: cod, halibut, pilengas, pink salmon, pollock, pike perch, pike.
• If the fish is too dry, add a small amount of fat.
• You can buy ready-made minced meat, but if it is frozen, the product loses some of its moisture when defrosting. As a result, the juiciness of minced fish cutlets deteriorates.
• To hold the minced meat together, add eggs, vegetables, a stale loaf soaked in milk, herbs, cereals, lard and even cottage cheese. Before frying, the cutlets are breaded in breadcrumbs, flour, bran, and ground crackers.
• You only need to place the products in a well-heated frying pan so that they do not lose their juiciness.
• Suitable spices for fish include turmeric, mild curry, ground ginger, and nutmeg.
• When molding, you need to dip your hands in cold water. It is recommended to keep the minced meat in the refrigerator for half an hour beforehand. This will make the cutlet mixture thicker.

Pollock fish cutlets

• Time: 40 minutes.
• Number of servings: 6 persons.
• Difficulty: easy.

According to this recipe, minced fish cutlets are prepared with the addition of zucchini. It is better to grate their pulp rather than blend it in a blender - this way the vegetable in the cutlets will taste. Instead of pollock, you can use hake for the recipe.

Ingredients:

• semolina – 3 tbsp. l.;
• garlic – 2 cloves;
• breadcrumbs – 40 g;
• sunflower oil – 2 tbsp. l.;
• onion – 1 pc.;
• pepper, salt - to your taste;
• zucchini – 1 pc.;
• pollock fillet – 1 kg;
• egg – 1 pc.

Cooking method:

1. Grind the clean and dried fillet into minced meat along with garlic and onion.
2. Peel the zucchini and remove seeds and grate it. Beat an egg into it, add salt and pepper.
3. Mix minced fish with zucchini, add semolina, stir.
4. Form cutlets, bread them in breadcrumbs.
5. Fry in hot oil until golden brown on each side.

River fish recipe

• Time: 1 hour 30 minutes.
• Number of servings: 3 persons.
• Difficulty: easy.

Freshwater fish fillets are better suited for cutlets than other types. Their advantage is the guaranteed absence of allergies in children. In addition, large freshwater fish are tough, so their cutlets are made like meat.

Ingredients:

• white onion – 1 pc.;
• table salt - to your taste;
• river fish in fillet form – 200 g;
• semolina – 3 tbsp. l.;
• ground fine pepper - a pinch.

Cooking method:

1. Wash the fish fillet, dry it, and inspect for small bones.
2. Using a blender, grind together with the peeled onion, add salt and pepper.
3. Add semolina, stir, put in the refrigerator for an hour.
4. Form cutlets, roll in semolina.
5. Fry in a hot frying pan until golden brown.

Pink salmon dish

• Time: 1 hour.
• Number of servings: 6 persons.
• Difficulty: medium.

Fish cutlets, like meat cutlets, can be cooked with various sauces. The classic version of the gravy is made from tomato paste. It can be replaced with fresh tomatoes, but you need to remove the skins from them before chopping.

Ingredients:

• onion – 1 pc.;
• pink salmon – 1 kg;
• greens – 1 bunch;
• water – 200 ml;
• ground black pepper - a pinch;
• carrots – 2 pcs.;
• egg – 1 pc.;
• vegetable oil – 4 tbsp. l.

Cooking method:

1. Rinse the carcass, separate the fillet from bones and skin, and cut into slices.
2. Cut one peeled onion and one carrot into 4 pieces.
3. Using a meat grinder, chop the herbs, vegetables and fish.
4. Beat the egg into the prepared minced meat, add salt, pepper, and mix.
5. Make cutlets, fry them on both sides until golden brown.
6. Dilute the paste with water, pour this mixture into the frying pan with the cutlets.
7. Simmer for about 15 minutes.

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

Fish cutlets - food preparation

If the cutlets are made from fish fillet, it must be chopped. Usually, a meat grinder with a large grid is used for this, so that the grains of minced meat are larger in order to preserve the meat juice. During grinding, visible bones are removed from the fillet by hand, and the rest are simply ground or accumulated under the knife of the meat grinder. It is better to twist very bony fish species, such as pike, twice, especially if you are cooking for children.

Fish cutlets - the best recipes

Recipe 1: Fish cutlets

The easiest recipe for making delicious fried fish cutlets. If you use skinny fish - pike, pike perch, pollock, hake, add 100 g of lard for juiciness (twist in a meat grinder).

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

Cooking method

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

Recipe 2: Fish cutlets with fried onions

For minced meat, you can use the cheapest fish, the cutlets will still turn out very tasty. As they say in advertising - if there is no difference, why pay more. Therefore, anything can be used, even “cat’s” 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 (100-150g), vegetable oil, 2 eggs, 2 onions, sugar – 0.5 tsp., salt, pepper. For stewing: water, salt, 1 onion, 1 bay leaf, black and allspice peppercorns.

Cooking method

Soak the bread or roll. Chop the onion randomly and fry. Pass the fish fillet and fried onion through a meat grinder. Add eggs, soaked bread, sugar, pepper, salt. Knead the minced meat, make cutlets and fry. Do not cook until cooked, just until a nice crust forms. Then put them in a saucepan, crumble the onion on top, add a bay leaf, 2-3 peas of allspice and the same amount of black pepper. Add salt and add water until it almost covers the cutlets. Close the lid and simmer for about half an hour, maybe forty minutes. During this time, the cutlets will absorb liquid and become very juicy. They need to be transferred to a dry plate; the remaining onions and broth will no longer be needed.

Recipe 3: Canned fish cutlets

Canned fish cutlets? Why not. It turns out to be an excellent economical option, and also delicious. They do not need to be made very large. Due to the presence of semolina, which swells, the cutlets increase, if not two, then one and a half times. Semolina is sometimes replaced with flour, potatoes, or boiled rice, but in this recipe it is semolina that is indicated. The amount 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. lie semolina, onion, 1/3 tsp. soda, pepper, salt. Gravy: 1 carrot, salt, pepper, table. lie tomato paste, vegetable oil, 2 onions, 1 bay leaf.

Cooking method

Drain the liquid from the jar and mash the fish well. It is convenient to do this with a fork directly in a jar or plate. Add the rest of the ingredients - eggs, one chopped onion, spices, semolina and leave for about 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 the onions and carrots.

Form small cutlets, fry them until crusty and put them in a saucepan, on the bottom of which you can crumble a raw onion into half rings. If the minced meat turns out to be runny, you can spoon it into the pan. Place fried tomato, bay leaf, salt on top of the cutlets and add a liter of water. At first, the cutlets will float, and then absorb water and sink to the bottom. They cook in 15-20 minutes. The yield is approximately 15-20 pieces, depending on their size.

Recipe 4: Fish cutlets with cottage cheese

Just don’t be afraid of the presence of cottage cheese in the minced meat. It will not spoil the taste of the cutlets; on the contrary, it will give them juiciness. It’s easier to chop vegetables in a meat grinder, but if you use ready-made minced meat, so as not to specifically assemble and install a meat grinder, you can grate onions and carrots. 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 grating the remains of the onion.

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

Cooking method

It is better to soak slices of bread in milk, but you can also soak them in water. Don’t run to the store for a carton of milk if you don’t have it at home. Slices should be taken in a regular size, just like cutting bread or a loaf for lunch.

Cut the fish fillet, removing any bones, and pass through a large sieve in a meat grinder. Change the coarse grill to a fine 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 everybody, although fish and dill go well together.

All that remains is to knead the minced meat thoroughly and form cutlets. To make them have a more attractive appearance and a crispy crust, 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 steam, and continue to fry until a nice crust.

— Onions add juiciness to fish cutlets, so the less fatty fish you use, the more onions should be included in the minced meat.

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

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

— To achieve a crispy crust, you need to bread the cutlets in semolina or ground breadcrumbs before frying. Let them sit for a while while the oil heats up in the frying pan, then bread them again, and only then fry.

Such a healthy product as fish should definitely be on the family menu. Any type of fish is rich in amino acids, essential for normal digestion and involved in the synthesis of calcium, magnesium and sodium. Fish is not only baked, fried and boiled. Many housewives also make fish cutlets, which compare favorably with meat cutlets due to their juiciness and good digestibility. Fish cutlets are a universal dish. They can easily be packed into a school lunch or put into a sandwich along with lettuce and tomato, but they still look great on the holiday table. In our article we will tell you how to prepare fish cutlets, and also reveal a few secrets on how to make this simple dish divinely tasty.

Homemade fish cutlets

In general, preparing fish cutlets at home is not at all difficult. Follow proven recipes and use tips from experienced chefs on how to make fish cutlets.

Tip #1 - first of all, you should decide which components you will use to make your cutlets. First of all, you need to choose the fish. It can be both sea and river fish. Absolutely any type of fish is suitable for minced meat; it is important that it is sufficiently juicy and with a minimum amount of fat. You can prepare cutlets from fatty varieties of fish (chum salmon, pink salmon, butter salmon, cod, etc.), but then the minced meat should be prepared with the addition of drier varieties of fish - pelengas, halibut, pike. In this case, your minced meat will not only be uniformly juicy, but also more tasty due to the combination of flavors of different fish. Naturally, fish for cutlets should be chosen very carefully, giving preference to live or chilled fish. Although using frozen fish is quite acceptable.

Tip #2 - when you have decided on the type of fish, pay attention to its size. It is better to choose larger fish (large fillets or steaks). It is easy to remove bones from such fish. You don’t have to grind the meat in a meat grinder, but simply chop it with a knife - this way the cutlets will be juicier. If your fish is small, don’t worry! Try to remove large bones, but small bones will not be felt in the ground minced meat. If you don’t want to take any risks, then before throwing the fish into the meat grinder, boil it - the bones will become soft. In addition to fresh and boiled fish, delicious cutlets are made from hot smoked fish.

Tip #3 – fish loves everything cold, so use chilled knives, dishes and a meat grinder. Exposure to cold helps to achieve uniformity of minced fish.

Tip No. 4 - you can add a variety of products to the fish mixture to improve the taste. For example, it is good to add chilled cream, grated raw potatoes, carrots, cabbage, herbs or white bread soaked in milk to dry minced meat. If the minced meat is not flexible, add semolina to it or use breading - breadcrumbs, wheat or rice flour.

In addition to the listed ingredients, it is permissible to add eggs, lemon juice, onions, garlic, herbs for fish, hard cheese, granular cottage cheese, curd paste, grated apples and pears to the cutlets!

Tip #5 - choose the appropriate method for preparing cutlets. Most often they are fried. But, in addition, you can steam fish cutlets, and also stew fish cutlets in the oven without frying or after it. If you prefer steamed cutlets, then use a slow cooker or double boiler.

If you like fried cutlets, then remember that the breading can be either artificial (flour, crackers, semolina) or natural - it is formed if you fry the cutlets in a hot frying pan and then put them in the oven to finish cooking.

Chef's secret: if you put fish cutlets in the oven, adding broth with herbs, sour cream, grated cheese and butter on a baking sheet, the dish will turn out especially tasty!

Pollock fish cutlets

Now that you know how to cook homemade fish cutlets, let's move on to examples. First, we will tell you how to make fish cutlets from pollock. Particularly tasty pollock fish cutlets are obtained if the minced meat contains green onions, all kinds of herbs and spices. To prepare the cutlets, take:

• • pollock (fresh or frozen) – 500 g

• • Gouda cheese – 250 g

• • garlic – 4 cloves

• • sour cream - 5-6 tbsp. spoons

• • eggs – 3 pcs.

• • wheat flour - 6 tbsp. spoons

• dried black bread – 2-3 pieces

Let's start cooking. First, we cut up the fish: cut off all excess and chop it coarsely, and then grind it in a meat grinder, adding peeled garlic, grated cheese, sour cream, 2 eggs, salt, spices and pepper.

Knead the minced meat until it becomes uniform and elastic - so that you can make cutlets from it.

Heat a small amount of vegetable oil in a frying pan. Three stale black bread. Form cutlets, roll them in egg, flour, bread crumbs and fry for 3-4 minutes on each side. Ready!

Cod fish cutlets

Now let's talk about how to quickly and easily make cod fish cutlets. Here is a simple recipe for cod fish cutlets that will take you a minimum of time. To prepare 20 cutlets, take:

• • cod – about 1.5 kg

• • eggs – 1 pc.

• • heavy cream – 1 tbsp. spoon

• • onion – 1 medium head

• loaf – 1/3 crumb

Cooking fish cutlets begins with preparing minced meat - wash the fish, clean it of scales, cut it and cut it into pieces, which we grind in a meat grinder along with the onion.

Add an egg, finely chopped herbs to the fish-onion mixture, season with mayonnaise and bread crumbs, salt, pepper and add the required amount of spices. By the way, instead of bread, semolina or oatmeal are perfect.

Mix all the ingredients and form the resulting mass into flat cutlets, which we then fry. Fish fries quickly, so it’s up to you to decide whether or not to put the cutlets in the oven!

Pike fish cutlets

And finally, we saved the recipe for pike fish cutlets in the oven with sauce. To prepare pike fish cutlets, take:

• • prepared pike fillet – 1 kg

• • onion – 2 heads

• • carrots – 1 pc.

• • eggs – 3 pcs.

• • semolina, bread crumbs or oatmeal of your choice – 200 g

• • milk – 350-400 ml

• • breadcrumbs – 200 g

• • tomato paste – 5 tbsp. spoons

• • sour cream – 120 g

• water - 3 tbsp. spoons

We prepare minced fish, onions and crumbs (semolina or oatmeal) soaked in milk. Beat the eggs into the resulting mixture, add salt and pepper and mix well.

Fry the cutlets coated in breadcrumbs for 2 minutes on each side, and then place them in a deep baking pan.

Now it's time to turn on the oven and start making the sauce. In a frying pan, fry the grated carrots and finely chopped onion for 3-5 minutes. Mix sour cream, water, tomato paste, fried onions and carrots in a deep container, add sugar and salt, mix everything well and fill the baking sheet. It remains to wait 20 minutes until our delicious fish cutlets are baked in the oven. Bon appetit!