Cooking pike cutlets: the best recipes and cooking subtleties. Pike fish cutlets recipe Ingredients for fish cutlets

How to cook tender, juicy and healthy fish cutlets with oatmeal in the oven - a very tasty step-by-step recipe with photos. Fish cutlets with rolled oats - recipe in a slow cooker. Recipe for delicious tomato sauce for fish cutlets with oatmeal.

Healthy and appetizing cutlets can be made from almost any fish. Both fatty and drier varieties are suitable. By supplementing minced meat with various products, unique results can be achieved. Vegetables and cereals are often used as additives, which make the meatballs tender and melting in your mouth.

Try making fish cutlets with oatmeal - the recipe combines these two ingredients very tasty, and rolled oats soaked in milk gives the dish juiciness. It turns out quite satisfying, but at the same time light. And when baked, such a dish will become your most desired dietary masterpiece.

Advice: It is better to use lean fish with few bones. In this version, we will consider hake. Pollock, cod, pike and pike perch are also great options.

Fish cutlets with oatmeal, baked in the oven

Cooking time: 45 minutes

Number of servings: 9

• calorie content – ​​198.3 kcal;
• proteins – 17.8 g;
• fats – 8.8 g;
• carbohydrates – 12.1 g.

Ingredients

• fillet or minced meat of any fish – 800 g;
• chicken egg – 2 pcs.;
• onions – 1 pc.;
• oat flakes – 4 tbsp;
• milk 3.2% fat – 150 ml;
• sour cream 20% - 2 tbsp;
• vegetable oil – 1 tbsp;
• dill greens - several sprigs;
• lemon zest – 1 tsp;
• garlic, cloves – 2 pcs.;
• salt - to taste;
• mixture of peppers - to taste;
• thyme and rosemary - to taste.

Step-by-step preparation

1. Pour oatmeal flakes with lukewarm milk. Leave them to swell for 10 minutes.
2. If you purchased fish fillet and not ready-made minced meat, then start cutting it. Remove the skin and check for bones. If necessary, remove them using tweezers. Grind the fish with a knife or grind in a meat grinder.
   
3. Grate the peeled onion. Chop the dill greens. Squeeze the garlic through a press. Combine all these ingredients with minced fish and soaked oatmeal. Mix thoroughly.
   
4. Remove the lemon zest with a special knife or grate it on a fine grater. Add to the resulting cutlet mass along with eggs and sour cream. Salt and pepper everything. Add thyme and rosemary.
5. Mix well and beat out the cooked minced meat. This is necessary so that during the baking process the meatballs do not fall apart and have a neat shape.
6. Place the mixture prepared for the cutlets in the refrigerator for 10 minutes. Meanwhile, preheat the oven to 180°C. Grease a baking sheet with vegetable oil.
7. Make cutlets from the minced meat. Carefully place the semi-finished products on a sheet and place in the oven. Cook for 20 minutes.
   

Advice: You can use not whole rolled oats flakes, but ground ones. In this case, to make the dish juicier, place a piece of butter on each cutlet before baking.

Cutlets with oatmeal in a slow cooker

The most dietary dish is considered to be steamed. To do this, use a slow cooker or double boiler. This version of the recipe uses pike perch.

Cooking time: 50 minutes

Number of servings: 12

Energy and nutritional value

• calorie content – ​​200.6 kcal;
• proteins – 20 g;
• fats – 9 g;
• carbohydrates – 9.9 g.

Ingredients

• any lean fish – 1000 g;
• onion – 100 g;
• carrots – 150 g;
• low-fat cottage cheese – 100 g;
• oat flakes – 120 g;
• butter – 20 g;
• chicken egg – 2 pcs.;
• milk 2.5% fat – 150 ml;
• vegetable oil – 2 tbsp;
• garlic, cloves – 2 pcs.;
• salt - to taste;
• ground black pepper - to taste;
• dried thyme - a pinch.

Step-by-step preparation

1. Use minced fish or make it yourself in the same way as in the recipe above.
2. Pour warm milk over oatmeal and leave for about 5-10 minutes. It is better to take instant rolled oats.
   
3. Peel the carrots and onions and grate them.
4. Heat a frying pan on the stove with vegetable oil poured into it and place the vegetables there. Simmer for 7-10 minutes over low heat and cool slightly.
   
5. Combine with minced fish, add cottage cheese and melted butter. Mix everything thoroughly.
   
6. Add eggs and chopped garlic.
7. Salt and pepper the mixture. Add spicy spices. Mix the minced meat thoroughly and beat it.
8. Make identical cutlets and place them in a multicooker container designed for cooking with steam (or on a special grill). Pour water into the lower bowl and set the “Steam” mode. The required processing time is 20 minutes.
   

Advice: To make the cutlets even healthier, you can add grated zucchini, potatoes or cabbage to them.

Delicious gravy recipe

The sauce will make the fish dish even more juicy and tender. To give it a piquant touch, you can use basil and herbs.

Cooking time: 30 minutes

Number of servings: 12

Energy and nutritional value

• calorie content – ​​89.3 kcal;
• proteins – 0.7 g;
• fats – 7.5 g;
• carbohydrates – 4.7 g.

Ingredients

• carrots – 2 pcs.;
• onions – 2 pcs.;
• sunflower oil – 4 tbsp;
• tomato paste – 3 tbsp;
• bay leaf – 3 pcs.;
• water – 500 ml;
• salt - to taste;
• sugar – 1 tsp;
• ground black pepper - to taste.

Step-by-step preparation

Advice: Instead of pasta, you can use juice or fresh tomatoes. Then adding water to the gravy will not be necessary.

The dish is ideal for a diet dinner. By preparing a potato, rice, buckwheat or pea side dish, you will get a complete meal for lunch. Tomato sauce is ideally complemented by sweet peppers, spicy herbs and lemon. Cutlets go well with a vegetable salad of cucumber, tomato and bell pepper, dressed with olive oil. Prepare for your health!

An easy recipe for fish cutlets with rolled oats step by step with photos.

A simple recipe for fish cutlets with rolled oats from the author's cuisine with photos and step-by-step description of preparation. Easy to prepare at home in under 1 hour. Contains only 171 kilocalories.

• National cuisine: Author's cuisine
• Type of dish: Second courses
• Recipe difficulty: An easy recipe

• Preparation time: 12 minutes
• Cooking time: up to 1 hour
• Number of servings: 7 servings
• Calorie Amount: 171 kilocalories

Ingredients for 7 servings

• Pollock fillet 500 g.
• Oat flakes Hercules 0.75 cup.
• Chicken egg 1 pc.
• Onion 1 pc.
• Mix of peppers to taste
• Thyme 5 g.
• Dried oregano oregano 0.5 teaspoon
• Sea salt to taste
• Breadcrumbs 4 tbsp. spoon
• Vegetable oil 2 tbsp. spoon

Step by step

1. Fish cutlets with rolled oats are very easy to prepare. The cutlets turn out soft and tender. Any fish fillet is suitable for cutlets. I made it from pollock fillet. It is advisable to use Hercules one that does not require long cooking. I added onions to the minced meat (I forgot to add it in the photo), an egg, sea salt, a mixture of peppers, oregano and thyme (aka thyme). You can add your favorite spices and herbs and regular table salt. I fry cutlets in odorless sunflower oil.
2. The first step is to defrost the pollock fillet and dry it from excess moisture, for example, with a paper towel. Then turn the fillet through a meat grinder. Grind the peeled onion through a meat grinder together with the fish.
3. I beat an egg into the minced fish, added rolled oats, sea salt, a mixture of peppers, oregano and thyme. And thoroughly mixed the cutlet mass. As I already said, instead of sea salt you can use plain salt, and instead of a mixture of peppers, thyme and oregano, add any spices you like.
4. Now we will form cutlets from the cutlet mass. I got seven cutlets.
5. Then each cutlet must be breaded in breadcrumbs and immediately placed in a well-heated frying pan with vegetable oil.
6. First, fry the cutlets on both sides. The fire is medium.
7. Then reduce the heat to minimum, cover the frying pan with a lid, and bring the cutlets to full readiness. About 15-20 minutes in time.
8. Ready-made fish cutlets can be served with mashed potatoes or just vegetables.

To cook delicious fish cutlets in a slow cooker, you don’t have to buy expensive and noble fish. Pollock cutlets in a slow cooker turn out no worse and no less tasty.

Moreover, this fish is healthy. Nutritionists advise discarding pollock and consuming it at least twice a week. I won’t insist that you strictly follow the recommendations of nutritionists regarding pollock (besides, I don’t follow it myself). How many times a week to eat is, of course, up to you. And I’ll just “throw in” the idea of ​​​​deliciously preparing fish cutlets.

Instead of the traditional minced meat filling - bread soaked in milk, my fish cutlets use oatmeal. In my opinion, they make it “lighter”, more fluffy and juicier. For a long time I did not dare to deviate from the classics and replace the bread with rolled oats. Chance helped - I turned the fish, got ready to continue kneading the minced meat, but... there was no bread in the house... not a crumb. It’s winter outside, the frost is severe, and I’m too lazy to run to the store. This is where I remembered the cereal. Since then, pollock cutlets with oatmeal, cooked in a slow cooker, often appear on our table. I hope you will like them too.

Here in a slow cooker, only with red fish.

Ingredients for fish cutlets

1. Pollock (fillet) - 1 kg
2. Chicken egg - 1-2 pcs.
3. Onions - 1 pc.
4. Oatmeal "Hercules" (instant) - ¾ cup (volume 250 ml)
5. Cream (milk) - 60 ml
6. Salt - to taste
7. Ground black pepper - to taste
8. Rusks or flour - for breading
9. Vegetable oil - for frying

1. First of all, you need to cut the pollock carcass into fillets, and then scroll through a meat grinder. I didn’t cut up the carcass, but bought ready-made fillets in briquettes for the cutlets. It’s so convenient for me because I really don’t like the procedure of gutting, separating from bones, etc. But fillet in a briquette has its drawbacks - the fillet is too watery. Therefore, after defrosting, you have to wring out the pollock, like washing laundry, getting rid of the liquid. The peeled onion can be put into a meat grinder along with the fish, or you can then add it to the minced meat in chopped form (I didn’t immediately grind it with the onion). We take eggs depending on their size. If they are large, one is enough. Small ones - take two. Hercules, as I already noted in the ingredients, should be quick-cooking. My cream is 10%. But if there is more fat, that’s even better. After all, pollock is not a fatty fish. And to add a little fat, it is preferable to use even 10 percent cream than milk. With salt, pepper, butter and flour or breadcrumbs, I hope everything is clear and no explanation is required.

2. To the pollock (turned, of course), add an egg (or eggs), cream (chilled, straight from the refrigerator), finely chopped onion (if it was not turned with the fish), salt and pepper. Mix everything well with a spoon or hands. At the same time, lift the minced meat and throw it in. Because of these actions, the minced meat absorbs all the moisture, and our cutlets will not fall apart during frying. As a result, the mass should not be liquid, but sticky.

3. Then add oatmeal and mix well again. There is no longer any need to lift and toss. Now we need the rolled oats to be evenly distributed in the minced meat. Next, like any cutlet mass, we give the minced meat a rest. Moreover, the flakes must be given time to “swell.” Therefore, cover the bowl with a lid or cover it with cling film and leave it in the refrigerator for an hour.

4. It's time to make cutlets. “Pinch off” pieces from the minced meat and form cutlets of your favorite size and shape (as you are used to). Roll the cutlets in flour or breadcrumbs (also to your taste and as you are used to).

5. Next, pour a little sunflower or olive oil into the MV bowl and turn on the device. Oursson MP5010PSD has a wonderful Fish mode. It is simply excellent to fry fish in pieces, whether in the form of cutlets. I turned on this mode; I will cook with the lid open. Let the oil warm up for a few minutes. Then we arrange the cutlets so that they are not crowded (I make 4 at a time, and the rest will go next), fry on one side for 10-15 minutes. (The “Fish” mode fries so delicately that the cutlets will not burn in 15 minutes.)

6. Turn the cutlets over to the other side and cook them for 10-15 minutes. If necessary, add a little more oil. We take out the finished cutlets, but the multicooker continues to work and fries the following preparations for us.

7. Serve pollock cutlets with oatmeal. The choice of side dish for them is up to you. In my family, we love it with mashed potatoes (well, it’s a classic) and with rice (especially saffron).

Prepare the necessary ingredients. Frozen fish must first be removed from the refrigerator for 5-6 hours so that it thaws. If you don’t have time, but need to cook right now, you can defrost the fish in the microwave in 10-20 minutes, depending on the power of the oven and the size of the fish, in the “Defrosting” mode. Wash the defrosted fish, remove the entrails and black film from the belly, remove skin. Separate meat from bones.

Pass the meat through a meat grinder with a fine strainer or grind it in a blender.

Peel the onion and garlic, grind and add to the minced meat.

Add a chicken egg to the minced meat.

Mix the mass thoroughly. If you think that the mass is dense and dry, add another egg or just the yolk. Leave the minced meat for 10-15 minutes, covering it with film.

Fry the cutlets over medium heat until golden brown (about 3-4 minutes) on each side.

Place the finished fish cutlets, cooked with the addition of oatmeal, on a napkin to remove excess oil.

If you want a more dietary dish, bake the cutlets in the oven. To do this, place the formed cutlets in a baking dish on parchment paper and bake in a preheated oven for 20 minutes at 180 degrees.

Both fried and baked fish cutlets cooked with oatmeal turn out tender, juicy, aromatic and very, very tasty. My whole family adores them, and even, oddly enough, my children.

Bon appetit! Cook with love!