Pollock fish cutlets. Fish cutlets with semolina Fish cutlets with semolina. Photo

Cod meat has a large amount of useful substances, contains animal protein and is low in calories. Therefore, housewives prefer to use cod fillet as the basis of any dishes. Try this recipe for cod fish cutlets. It will turn out very tasty, tender and elegant.

Fish cutlets according to this recipe are very soft and tender. You can serve them with any side dish.

List of components:

• Fillet - 0.5 kg;
• White loaf - 0.2 kg;
• 1 onion;
• 2 eggs;
• Semolina - 0.05 kg;
• Ground pepper and salt to taste.

Cooking process:

1. The first step is fillet. Rinse it and dry it, grind it in a meat grinder, using a large wire rack. Add salt and pepper to the fish mixture.
2. Chop the peeled onion into small pieces and crumble into the cod meat.
3. We are working on bread. Dip its pieces in milk, then squeeze out.
4. Separately, break the eggs one by one into a bowl, sprinkle the egg mixture with semolina and mix together with the pieces of loaf. Pour the resulting mixture into the minced meat and mix everything.
5. Form cutlets from the base and place in a frying pan. Wait until both sides turn brownish.

How to cook cod cutlets in the oven

• Fish fillet - 1 kg;
• White loaf - 0.2 kg;
• 1 egg;
• Vegetable oil of any kind - 35 g;
• Mayonnaise sauce - 40 g;
• Half a head of garlic;
• Salt - 30 g;
• Black pepper - 5 g;
• Sugar - 50 gr.

How to make fish cutlets from minced cod:

1. Dip the bread into the milk, then take it out and squeeze it out.
2. Peel the onion and chop into small cubes.
3. Pour any type of oil into a frying pan and process the onion pieces in it.
4. Turn on the meat grinder and pass clean boneless fillet, garlic, onion and pieces of bread through it.
5. Squeeze mayonnaise into the meat mixture, break an egg, add salt and spices.
6. Pour the oily juice left after the onion into the mixture.
7. We make cutlets from it. There should be enough minced meat for 20 pieces.
8. The baking tray must be greased with oil and a special film placed on it.
9. You can coat each cutlet with mayonnaise with a brush before placing them on a baking sheet.
10. Turn on the empty oven, after a minute add the cutlets into it.
11. Bake for about 45 minutes. Temperature reading - 150.
12. The finished dish can be beautifully decorated with tomatoes, cucumbers and served with a side dish.

Delicious steamed cutlets in a slow cooker

With smart kitchen appliances you will spend 2 times less time. Steamed cutlets turn out fluffy and airy, and your household will not complain about the dryness of the meat.

Recipe Ingredients:

• Cod fillet - 0.45 kg;
• Gray bread - 0.08 kg;
• 5 onions;
• 1 egg;
• Breadcrumbs - 0.03 kg;
• A few cloves of garlic;
• Salt and spices to taste.

How to cook

1. Let the gray bread soak in milk or water.
2. Process the onion, bread pieces and garlic in a meat grinder along with the fillet.
3. Break the egg into the crushed mixture and add breadcrumbs.
4. Place the bowl with the meat mixture in the refrigerator for 60 minutes.
5. During this time, the minced meat will get stronger and you can make cutlets from it.
6. Place lumps of raw minced meat on the steam attachment of the multicooker.
7. Enable the “steam” function. Time - 25 minutes.

Cod fish cutlets with oatmeal

Instead of bread, cooks sometimes use oatmeal in recipes. This makes the cutlets more filling.

List of ingredients:

• 1 kg minced meat
• Two eggs
• One bow
• 0.2 liters of milk
• 135 g oatmeal
• Herbs, spices and oil - to taste

Cooking method:

1. Let's deal with oatmeal. We pour them into a separate bowl, pour milk into it and add the raw yolk and white. Leave it like this for half an hour.
2. Place the infused mixture into the minced fish and add spices.
3. We beat a lot of meat and flakes and sculpt rounded shapes for future cutlets.
4. Now all that remains is to fry them until a light crust forms.

Recipe for fish cutlets with semolina

Semolina goes better with fish than flour. Semolina prevents the dish from falling apart, but also does not make it too hard and dry.

Set of ingredients:

• Cod fillet - 0.5 kg;
• Semolina - 0.1 kg;
• One bow;
• One egg;
• Milk cream - 0.1 kg;
• Ground black pepper and salt to taste.

How to make the most tender cutlets:

1. Grind the fish fillet. A meat grinder or blender is suitable for this.
2. We carry out the same procedure with onions and add them to the march.
3. Pour cream, egg into this mixture, add semolina, pepper and salt.
4. Place everything in the refrigerator for 1 hour.
5. After some time has passed, we make cutlets from the cooled minced meat.
6. Dip them in flour and place them in a hot frying pan. Fry.

Even on a diet, you can eat delicious food and be full. We have adapted a recipe for fish cutlets especially for this purpose.

You will need:

• Cod fillet - 0.4 kg;
• One bow;
• Carrots - 0.60 kg;
• Soy sauce - 55 ml;
• A bunch of green onion stalks;
• Spices and salt to taste.

Cooking method:

1. Grind the fish fillet.
2. Peel the vegetables and finely chop them.
3. Do the same with green onions. Add the processed ingredients to the minced meat.
4. Pour soy sauce on top, sprinkle pepper and salt.
5. Wet your hands and form the meat into cutlets, place on a baking sheet lined with baking paper.
6. Set the oven mode to 200 degrees, place a baking sheet there. Cook for 40 minutes.

If you are on a diet, do not serve cooked fish with a fatty side dish. It is best to decorate the dish with fresh vegetables. Minced cod fish cutlets will delight you with their delicate taste and low calorie content.

Cod fillet with sour cream

Sour cream will give fish dishes an amazing soft taste, and the meatballs will not be dry after the oven.

We are accustomed to meat cutlets, and when we hear about fish cutlets, we involuntarily wince. Many people love fish in all kinds: fried, boiled, stewed with vegetables and baked in the oven. But usually few people like fish cakes. But I’m sure absolutely everyone will like fish cutlets with semolina prepared according to our recipe. They turn out soft, juicy, tender with an appetizing golden crust.

Minced fish fillet with added vegetables is very light, but do not forget to beat it well with your hands in a bowl. The semolina must be well swelled so that its taste is not felt in the finished dish. Therefore, after pouring semolina into the minced meat, let it brew for at least 30 minutes.

Don’t forget that the cutlets are placed in a well-heated frying pan, cooked until golden brown, and then the heat should be reduced to a minimum and the cutlets should be kept for another 3 minutes so that they are well-fried.

Try to cook fish according to our recipe, and you won’t regret it – it’s really very tasty!

Ingredients

• perch 600 g;
• white bun 1 pc.;
• chicken egg 1 pc.;
• semolina 3 tbsp. (plus 5 tbsp for breading)
• salt 0.5 tsp;
• carrots 0.5 pcs.;
• small onion 1 pc.;
• garlic 2 cloves;
• fresh herbs to taste;
• butter 50 g;
• vegetable oil 100 ml.

Preparation

To prepare fish cutlets, use any white fish. It can be either river fish or sea fish. Today my cutlets will be made from river perch. For 2-3 servings of these cutlets, you need three medium-sized perches. This fish is very difficult to clean, but I propose to bypass this point. First, cut off the heads of the fish. Next, remove all the intestines and wash the inside. Make a longitudinal cut along the spine along the skin of the fish and open it. After this, use a knife to simply cut off all the fish fillets and discard the skin.

Place fish fillets in a bowl. The good thing about perch is that it practically has no bones.

Soak a small bun or a piece of white bread in milk in advance.

Beat one egg into the fish, add a handful of grated carrots and finely chopped onion. Squeeze a few cloves of garlic.

Squeeze excess liquid out of bun and add to bowl with patty ingredients.

To make minced fish, pass everything through a meat grinder or grind with a blender until smooth.

Pour semolina (3 tbsp) into the minced fish. To make the minced meat airy, you can beat it a little by tossing it into a bowl with your hands.

Add chopped herbs to the minced meat to taste. Stir and leave for 10 minutes so that the semolina absorbs moisture and swells well.

To form fish cutlets, you will need a little more semolina to get a beautiful golden brown crust. You can also use homemade breadcrumbs.

Pour the cereal onto the board and place a small amount of cutlet mixture on top.

Make a cutlet with your hands, you can put a piece of butter in the center, roll in breading and set aside. Form all the cutlets in the same way.

In a well-heated frying pan in vegetable oil, fry the cutlets until golden brown.

Serve fish cakes with semolina on a plate with lettuce leaves or fresh vegetables. Choose the sauce for these cutlets according to your taste. These cutlets are especially good for those children who do not like fried or boiled fish. There is practically no fishy taste in these cutlets.

Pollock is a healthy and tasty fish that is affordable. It has delicate dietary pulp. Pollock cutlets turn out very tender. They can be prepared with filling or gravy and served at a family feast or holiday.

The taste of pollock is excellent. There is no smell of mud, no bitterness. You can cook using different products and seasonings, using different cooking methods.

Recipe ingredients:

• pollock (fillet) 700 gr;
• one egg;
• breadcrumbs;
• potatoes two medium tubers;
• white bread, soaked in milk 1 - 2 pieces;
• post oil;
• onion 1 - 2 units;
• pepper, salt.

You need to grind fish, onions, raw potatoes through a meat grinder (alternatively, you can use a food processor or blender), add bread, egg, pepper and salt. Cutlets are molded and rolled in breadcrumbs.

Oil is poured into a hot frying pan and heated. The cutlets are placed there and fried on both sides. Long frying is not required; the fish cooks quite quickly.

Air cutlets with semolina

• pollock fillet 500 gr;
• 1 average bulb;
• semolina tablespoon;
• pepper;
• loaf 200 gr;
• egg;
• salt.

The fillet is cut into small cubes, pepper, salt, onion (finely chopped) are added there, everything is mixed. The loaf should be soaked in milk. The eggs are mixed with semolina, and the loaf is placed there. Now this mass should stand for 15 minutes. Then everything is mixed, cutlets are molded, and fried on both sides.

On a note! Pollock fillet cutlets do not have to be fried; they can be steamed. It will be no less tasty. If desired, instead of bread, you can add carrots, zucchini, and pumpkin.

Step-by-step recipe for pollock fillet

• 400 – 500 g pollock (fillet);
• 2 table. spoons of oil drain. or fat sour cream;
• refined post oil 80 ml;
• 1 egg;
• wheat flour 4 table. spoons;
• ½ glass of milk;
• onion;
• salt pepper;
• 1 potato tuber;
• greenery.

The step-by-step process for preparing cutlets is as follows:

1. Defrost the fish. While this process is happening, you need to soak the bread crumb in milk.
2. Peel the onion. Cut into several pieces.
3. Wash and peel the potatoes. Cut into pieces.
4. Pass the fillet through a meat grinder.
5. Potatoes are crushed in a blender or meat grinder.
6. Chop the onion.
7. Mix potatoes, onions and fish.
8. Add bread, pepper, salt, chopped herbs, egg, sour cream or butter (softened) to the minced meat. Place very carefully.
9. With wet hands or a spoon, form into cutlets.
10. Roll in flour (you can use breadcrumbs).
11. Lightly fry 2 sides alternately.
12. Close the lid. Place in the oven for 25 minutes.

Pasta, cabbage, potatoes, and rice are great for side dishes.

Festive option in the oven

• white bread - 200 gr;
• fillet - 1 kg;
• hard cheese - 50 g;
• 1 onion;
• milk -500 gr;
• 2 eggs;
• salt;
• post oil - 3 tablespoons;
• pepper;
• a glass of grated white bread.

Ingredients for the sauce:

• 2-3 tablespoons (tablespoons) of water;
• tomato paste 2 - 3 tablespoons;
• sour cream 100 gr;
• 1 onion;
• salt;
• 1 medium carrot;
• a pinch of sugar.

The crust of the bread must be cut off. The crumb should be soaked in milk, then squeezed out. While the bread is soaking, the fillet needs to be washed, dried, and chopped.

Vegetables should be peeled and washed thoroughly. The onion must be cut into cubes and the carrots grated. Divide the onion in half. One half is for sauce, the other will be used for minced meat. Grate hard cheese on a coarse grater.

Add onion, bread, pepper, egg, salt to the chopped pollock fillet. Mix all ingredients well. Make cutlets from lumps of minced meat. Then you need to roll them in flour (you can use breadcrumbs) and fry both sides in a frying pan with hot oil. And turn it off.

Now we need the sauce. The tomato is mixed together with sour cream, fried carrots and onions, water, a little sugar and salt are added.

The cutlets should be placed in a roasting pan or cauldron in layers. Having made the first layer, pour the sauce over it. After this, the next layer is laid out, and gravy is also applied to it. You will get several layers, each of them should be covered with sauce. Now you need to put the cauldron in the oven and simmer for 20 minutes.

On a note! You can fill the cutlets not with thick gravy, but with vegetable, mushroom or chicken broth, seasoned with spices, with sautéed vegetables. Mayonnaise can also be used in the gravy instead of tomato.

Stuffed with fried mushrooms

The ingredients of this recipe are as follows:

• 500 g fish fillet;
• a pair of onions;
• pepper, salt;
• ½ cup rice;
• 2 cloves garlic;
• 200 grams of fresh champignons;
• vegetable oil;
• dill;
• breadcrumbs.

To prepare the gravy:

• 3 large spoons of tomato paste;
• hops-suneli (to taste);
• 2 carrots;
• salt.

The sorted, well-washed rice should be boiled, drained, and cooled. Chop the washed greens. Peel the onion, cut into cubes, fry a little in oil and cool.

Make minced fish, combine with rice, herbs, onions, pepper, and salt. Let it sit in the refrigerator. Washed and dried mushrooms should be chopped into pieces. The champignons must be fried and cooled. Separate a quarter of them for gravy. Make a flat cake from a piece of minced meat and place the mushroom filling on it. Place another flatbread on top. Seal the edges and form a cutlet with your palms. Roll in breading and fry.

Pollock cutlets are an excellent way to use fish in cooking, through which you can feed your family healthy, nutritious and tasty food. There are many ways to diversify the laconic taste of products and prepare them in a new way.

How to cook fish cutlets from pollock?

Pollock fish cutlets are prepared from fillets separated from the spinal bone and removed from all other small bones.

1. You can prepare the fillet yourself from whole carcasses, use it with the skin, or remove the skin for a more delicate taste.


2. In addition to raw fillet, already boiled boneless fish is also suitable for making cutlets.


3. To grind the fish fillet, use a meat grinder or a blender bowl, into which the chopped product is placed along with onions, soaked bread, and other ingredients, according to the requirements of the selected recipe.


4. To ensure that the formed products do not fall apart during the frying process and keep their shape, the minced meat is kneaded and beaten thoroughly, after seasoning it to taste.


5. Pollock cutlets are prepared by traditional frying on the stove, baking in the oven or steaming.

Minced pollock cutlets - recipe

The most convenient way to prepare cutlets is from pollock fillet or ready-made minced meat. All that remains is to add crushed onion, dill and eggs to the semi-finished product, soaked in milk or water and squeezed out. To bread the formed products, you can use wheat flour instead of breadcrumbs.

Ingredients:

• minced pollock - 700 g;


• egg - 1 pc.;


• onions - 1 pc.;


• dill - 3 sprigs;


• white bread - 150 g;


• milk - 100 ml;


• breadcrumbs - 100 g;

Preparation

1. Add chopped onions, bread soaked in milk, and chopped dill to the minced meat.


2. Break the egg into the base, add salt and pepper.


3. Knead the mass, beat it, form blanks.


4. Minced pollock cutlets are breaded in breadcrumbs and fried in oil on both sides.

Chopped pollock cutlets

Fish cutlets made from pollock fillet are especially juicy; only a sharp knife is used to chop the fillet. Such chopped minced meat is bound with the egg by the starch added to the composition and does not require the formation of products. In this case, cutlets are fried like pancakes, spooning portions of minced meat into heated oil.

Ingredients:

• pollock fillet - 600 g;


• eggs - 2 pcs.;


• onions - 0.5 pcs.;


• starch - 3 tbsp. spoons;


• spices for fish - to taste;


• salt, pepper, vegetable oil.

Preparation

1. The fish fillet is cut as finely as possible with a knife.


2. Add finely chopped onions.


3. Break eggs into the base and add starch.


4. Season the mixture with salt, pepper, spices and mix thoroughly.


5. Fry chopped pollock fillet cutlets, browning the product on both sides.

Pollock cutlets with semolina

Making pollock cutlets is elementary and simple if, instead of bread, you add semolina mixed in advance with milk to the minced meat. The fillet can be beaten together with additives in a blender bowl, which will make the products even airier, more tender and softer. You can omit the breading here or roll portions of the base in breadcrumbs.

Ingredients:

• pollock fillet - 700 g;


• eggs - 2 pcs.;


• onions - 1 pc.;


• semolina - 100 g;


• milk - 100 ml;


• salt, pepper, vegetable oil.

Preparation

1. Semolina is mixed with milk and left for 30 minutes.


2. Grind fish fillets and onions in a convenient way.


3. Add soaked cereal, salt, pepper, mix the mass thoroughly.


4. Place portions of minced meat into heated oil.


5. Fry pollock fish cutlets with semolina over medium heat on both sides.

Boiled pollock cutlets

Boiled pollock cutlets are an excellent way to process uneaten fish from fish soup or by simplifying the process of obtaining fillets and separating them from the bones by pre-boiling the product. Instead of regular onions, you can add finely chopped green feathers or fry the chopped onions in vegetable oil.

Ingredients:

• pollock fillet - 800 g;


• egg - 1 pc.;


• green onion - 1 bunch;


• white bread - 150 g;


• milk - 150 ml;


• breadcrumbs - 100 g;


• salt, pepper, vegetable oil.

Preparation

1. Pollock fillet is ground together with bread soaked in milk.


2. Add green onions, eggs, salt and pepper, mix the mixture thoroughly and beat well.


3. Cutlets are formed from boiled pollock, breaded in breadcrumbs, and fried in oil.

Pollock cutlets with lard

You can make pollock cutlets that are juicy and tasty by adding chopped lard to the minced meat. Frying onions and adding sautéed carrots to the minced meat will transform the taste characteristics of the dish. This action neutralizes the pronounced fishy taste and makes it delicate and tender.

Ingredients:

• pollock fillet - 600 g;


• lard - 100 g;


• egg - 1 pc.;


• onions - 1 pc.;


• carrots - 1 pc.;


• white bread - 100 g;


• milk - 100 ml;


• breadcrumbs - 100 g;

• salt, pepper, vegetable oil.

Preparation

1. Chop the onion, grind the carrots and fry in oil until soft.


2. Grind fish fillets, lard, bread soaked in milk and squeezed out, and sautéed vegetables in a meat grinder.


3. Add egg, salt, pepper, knead the mixture and beat.


4. Form blanks and bread them in breadcrumbs.


5. Pollock cutlets are fried, tasty and juicy on both sides.

Pink salmon and pollock cutlets

Fish cutlets made from pink salmon and pollock will delight you with their rich taste and high nutritional properties. To balance the texture of the minced meat, semolina is added to it, after soaking it in a small portion of milk for tenderness. In addition to onions, the composition can be supplemented with finely chopped dill or parsley.

Ingredients:

• pollock and pink salmon fillets - 500 g each;


• eggs - 2 pcs.;


• onions - 2 pcs.;


• carrots - 1 pc.;


• semolina - 50 g;


• milk - 50 ml;


• salt, pepper, vegetable oil.

Preparation

1. Twist the fillets of two types of fish and onions in a meat grinder or in a blender.


2. Add semolina soaked in milk in advance, season the minced meat with salt and pepper, mix and beat.


3. Place portions of minced meat into oil heated in a frying pan and fry the product on both sides over medium heat.

Pollock fish cutlets with potatoes

Pollock cutlets are a recipe that takes into account the excellent ability of fish to be combined with potatoes. The fillet should be chopped together with peeled raw potatoes, which will give the products additional flavor notes, preserve the juiciness of the fish base, and act as an astringent component.

Ingredients:

• pollock fillet - 900 g;


• potatoes - 3-4 pcs.;


• eggs - 2 pcs.;


• onions - 2 pcs.;


• parsley - 1 bunch;


• breadcrumbs - 100 g;


• salt, pepper, vegetable oil.

Preparation

1. The fish fillet is ground using a meat grinder or blender, adding peeled and chopped potatoes and onions.


2. Mix salt, pepper, chopped parsley into the minced meat and beat well.


3. Form cutlets, roll them in breadcrumbs, and fry them in oil.

Pollock fish cutlets for children - recipe

When preparing pollock cutlets for children, they are additionally steamed with the addition of vegetable gravy for juiciness, tenderness and safety. In addition to onions and carrots, you can use other vegetables: chopped tomatoes without skin, sweet bell peppers, and use cream and sour cream to improve the taste.

Ingredients:

• pollock fillet - 400 g;


• egg - 1 pc.;


• onions - 1 pc.;


• carrots - 1 pc.;


• semolina - 50 g;


• oatmeal - 1-2 spoons;


• dill - 2-3 sprigs;


• salt, oil, water.

Preparation

1. Grind fish fillets.


2. Add the egg, semolina and oatmeal, salting the minced meat to taste.


3. Leave the base for 40 minutes, place in heated oil, and brown on both sides.


4. Place chopped onions and carrots on top, add water and salt, and simmer the dish under the lid for 20 minutes.

Lenten pollock fish cutlets

The recipe for fish cutlets from pollock is also applicable on the permitted days of fasting, if eggs are excluded from the composition. They can be effectively replaced by adding flour or corn starch. For a piquant taste and additional slight spiciness of the products, it is allowed to add garlic cloves when chopping the fish.

Ingredients:

• pollock fillet - 700 g;


• onions - 1 pc.;


• carrots - 1 pc.;


• semolina - 3 tbsp. spoons;


• flour - 30 g;


• garlic - 2 cloves;


• salt, pepper, spices, vegetable oil, flour for breading.

Preparation

1. Grind the fish fillet, onions and carrots sautéed in oil and garlic.


2. Add flour and semolina, mix the minced meat thoroughly and beat until smooth.


3. Form blanks, bread them in flour, fry in oil on both sides until golden brown.

Pollock fish cutlets in the oven

If you want to make the dish more healthy and less caloric, then, as an option, you can cook pollock cutlets in the oven. Instead of cilantro, it is permissible to use fresh or frozen parsley, dill or other herbs, and replace nutmeg with another spicy additive of your choice.

Ingredients:

• pollock fillet - 500 g;


• egg - 1 pc.;


• onions - 1 pc.;


• cilantro - 1 handful;


• flour - 2 tbsp. spoons;


• nutmeg - ¼ teaspoon;


• salt pepper.

Preparation

1. Grind onions and fish fillets in a convenient way.


2. Add the egg, chopped cilantro, salt, pepper and nutmeg.


3. Knead the minced meat thoroughly with your hands for at least three minutes and leave in the refrigerator for an hour.


4. Form cutlets and place them on a baking sheet with parchment.


5. Bake the products for 30 minutes at 190 degrees.

Steamed pollock cutlets

An equally light and even more dietary version of the dish is steamed pollock fish cutlets. They can be cooked with or without breading, and you can add bread and semolina to the minced meat, soaking it in milk, as well as oatmeal. It is convenient to use a steamer, a multicooker, or a structure consisting of a saucepan and a sieve with a lid for steaming products.

Ingredients:

• pollock fillet - 600 g;


• egg - 1 pc.;


• onions - 1 pc.;


• instant oatmeal - 0.5 cups;


• cream - 50 ml;


• breadcrumbs - 100 g;


• salt, pepper, dill.

Preparation

1. Grind fish and onions.


2. Pour warm cream over the flakes and add to the minced meat along with the egg.


3. Season the base with salt, pepper, dill, mix and beat.


4. If the base is liquid, add some crackers or dry flakes.


5. Form cutlets, bread them in breadcrumbs, and steam for 20 minutes.

Click Class

Tell VK

Preparing a tasty and at the same time very interesting dish will not be difficult if you know how you can surprise and please your loved ones. Fish cutlets may not be a new product, but they have been a little forgotten lately. It’s worth correcting this annoying misunderstanding and creating a small culinary masterpiece with your own hands. Many who have not tried this dish before will certainly be delighted. After all, its taste and appearance are excellent.

One of the most popular fish suitable for making cutlets is pollock. It has a lot of meat and virtually no bones. The taste qualities are also very worthy and with the help of certain products they increase by an order of magnitude. Moreover, this option is also budget-friendly. It is not necessary to use expensive ocean red fish for this recipe, but pollock would be an ideal option.

How to cook fish properly

Many people consider pollock an unsuitable fish due to its dryness and bland taste. But skilled housewives know very well how to fix this. Moreover, due to certain ingredients you can always enrich the palette of flavors, and eliminate dryness with the help of minor tweaks. As a result, the meat turns out unusually juicy and tasty.

Ideally, you should use whole fillet for cooking. It’s not that expensive, but it takes an order of magnitude less time to cook. In this way, unnecessary bones can be avoided. If there is no fillet, you can try cutting the carcass into portions yourself.

Most often, carcasses are sold without heads and scales, and they can be gutted without any problems. For this purpose, they are washed and dried well. The head is separated to the end of the gills, and the tail should be carefully cut off to the beginning of the fish skeleton. Cut off the fins using scissors. Sever the abdomen with a sharp knife and carefully draw from the beginning to the end of the abdomen. Take out the excess and remove the film. Rinse well.

Make a neat longitudinal cut in the fish in the back and abdomen. Using a knife, lift the meat and separate the fillet. Carry out a similar procedure on the second side. The bones are separated perfectly. The result is a good, complete fillet without unnecessary bone formations.

Separating meat from bones yourself is not difficult. The main thing is to put in at least a little effort and gain accuracy. And then in 10 minutes the first-class fillet will be ready for making cutlets.

Classic recipe with step-by-step photos

This option is easy to make and incredibly tasty. It can be created by both a novice cook and an experienced chef. The main thing is to want to do something original and interesting.

Ingredients:

• Pork lard – 150 grams.
• Pollock – 600 grams.
• Whole milk – 1/2 cup.
• Selected eggs - 2 pieces.
• Onion - head.
• Oatmeal - a glass.
• Vegetable oil – 1/2 cup.
• Spices.

The dish is designed for 6 people.

Cooking process:

1. Cut the lard and fillet into slices. Pass through a meat grinder.

2.Do a similar procedure with onions.

3. Beat in the egg. Sprinkle with required amount of spices. Mix well until a homogeneous dense mass is formed.

4. Gradually add milk and mix the minced meat. Carry out the procedure until it acquires a viscous consistency and stops sticking to the dishes.

5.Beat the egg with pepper. Grind the oatmeal to fine crumbs. Place in a bowl for breading.

6.Heat the frying pan. Pour oil on it. Bring to a boil. Make cutlets with wet hands. Dip first in the egg, then in the chopped oatmeal, and place in the pan.

7. As soon as the crust is browned, turn it over to the other side. The rosy cutlets need to be simmered a little until fully cooked for another 5-6 minutes.

8.Flip again until the crust becomes crispy.

Serve with vegetables and rice. The shell is golden brown and crispy, and the cutlets literally melt in your mouth thanks to their delicate consistency.

Also watch our video recipe:

Bon appetit!

How to cook cutlets in the oven

Many rightfully claim that pollock is the most delicate fish from which you can make anything you want. And at the same time, it is low in calories, so it is perfect for a diet. If you combine all the ingredients correctly and make an original sauce, the result will be excellent.

Ingredients:

• Pollock fillet – 700 grams.
• Semolina – 1/4 cup.
• Breadcrumbs.
• Selected egg.
• Loaf is a record.
• Spices.
• Butter – 50 grams.
• Whole milk - a glass.
• Vegetable oil – 50 grams.
• Onions – 2 heads.
• Carrotel carrots – 2 root vegetables.
• Sour cream 15% - 50 grams.

The dish is designed for 8 people.

Cooking process:

1.Prepare all products.

2.Pour the milk into a deep container. Add semolina and a piece of bread. Mix thoroughly until a homogeneous mass is formed. Let it swell. Pour in the previously melted butter.

3. Process the fillet thoroughly, pass through a meat grinder or grind using a blender. Mix with milk mixture. Add spices.

4. Peel excess carrots and onions. Cut the root vegetable into thin strips and chop the onion well. Mix sour cream with egg and milk. Add spices to taste. Make small cutlets from the cutlet mixture and roll each one in breadcrumbs. Despite the fact that the mass is not dense, you must try to form identical balls. In the future, pollock prepared in this way will literally melt in your mouth.

5. Grease a baking tray with vegetable oil. Carefully arrange the cutlets. Sprinkle with onions and carrots. Pour over the sauce. Preheat the oven to 200 degrees. Place the dish for 20-30 minutes, bake at 180 degrees.

6.Take it out and place it on serving plates. The top should be decorated with greenery.

Quite quickly and at the same time incredibly tasty, you can literally create a culinary masterpiece that melts in your mouth. Pollock turns out incredibly juicy thanks to a simple sauce.

Fish cutlets with semolina

It’s easy to please yourself and your loved ones with something unusual. For this purpose, it is worth going for a small experiment. The result will certainly exceed expectations and be beyond praise.

Ingredients:

• Hake fillet – 800 grams.
• Pork lard – 200 grams.
• Selected egg.
• Semolina – 1/2 cup.
• Spices.
• Onions - a couple of heads.
• Breadcrumbs.

The dish is designed for 7 people.

Cooking process:

1. Prepare the fillet.

2.Cut the lard into portions and grind the pulp in a meat grinder, add onions and process in the same way. Beat the egg and spices into the resulting mass.

3.Add semolina and stir. Pour a tablespoon of vegetable oil and repeat the procedure.

4. Leave the minced meat to steep until the semolina swells. Form the mixture into cutlets. Sprinkle with breadcrumbs.

5.Heat the frying pan. Pour in vegetable oil. Place the workpieces in heated oil. Fry on both sides until crispy.

6.Place the cutlets into a saucepan with a thick bottom. Add a small amount of water. Place on low heat to simmer for 5-8 minutes.

7.Place on a plate and garnish with herbs.

Bon appetit everyone!

For a couple

This option is great for a dietary diet. This delicate dish will appeal to connoisseurs of a healthy lifestyle. However, this will not affect the taste in any way.

Ingredients:

• Pollock fillet – kilogram.
• Bulb onions.
• Butter.
• Selected egg.
• Spices.

The dish is designed for 9 people.

Cooking process:

1. Process pollock fillet into minced meat. Mix with spices.

2. Beat in the egg and stir.

3. Wet your hands with water. Form blanks.

4. Grease the steamer grate with butter.

5.Pour water into the mold. Place the blanks in the mold.

6.Cook for at least 20 minutes.

7.Serve the cutlets sprinkled with herbs and with low-fat sour cream.

Very simply and very quickly you can prepare a dish that is perfect for the diet of children and adults. At the same time, it is very light and tasty.

With cottage cheese

Avid cooks know very well that if you add an interesting product to a simple recipe, it will sparkle with new colors. The result will be excellent and very interesting.

Ingredients:

• Pollock fillet – 600 grams.
• Natural cottage cheese – 120 grams.
• Onion - head.
• Loaf – 2 slices.
• Milk – 50 milligrams.
• Flour – 2 tablespoons.
• Selected egg.
• Spices.

The dish is designed for 4 people.

Cooking process:

1.Prepare the fillet.

2. Peel the onion. Cut into small slices. Sauté over a hot speed with a small addition of vegetable oil until golden brown.

3.Cut the fillet into small pieces. This way you will get chopped cutlets.

4. Rub the cottage cheese through a sieve and transfer to the fish.

5. Place the onion in the container.

6. Cut off the crusts from the loaf. Soak in milk for 5 minutes. Remove, squeeze, place with other products.

7.Add the egg to the minced meat with spices. To stir thoroughly.

8.Knead again using your hands. This will help create a better consistency for the minced meat and saturate it with oxygen.

9.Form the blanks. Roll them in flour. Heat the frying pan. Add sunflower oil. Place cutlets in very hot oil. Reduce heat to medium.

10.Take it out, pour over sour cream sauce and garnish with herbs.

Thanks to the unusual product, the result is extraordinary both in terms of taste and health benefits.

Dietary

This option is ideal for literally everyone; even despite certain tricks, the taste remains unchanged. And the main thing is that everyone without exception will like this recipe.

Ingredients:

• Pollock – 700 grams.
• Selected egg.
• Wheat flakes.
• Breadcrumbs.
• Onions - two heads.
• Cream – 1/2 cup.
• Dry dill - a teaspoon.
• Spices.

The dish is designed for 8 people.

Cooking process:

1. Prepare the necessary products.

2. Process the fillet and onion using a blender.

3.Add cream, dill, cereal, spices. Mix thoroughly.

4. Stir the mass until it becomes homogeneous and dense.

5.Make cutlets. Sprinkle with breading.

6. Grease the mold with oil. Lay out the blanks. Add water to the bowl. Let it cook for 15-20 minutes.

7.Remove from the mold and decorate with herbs

This dish is ideal in a dietary diet and kids who try new foods will also like it.

Lenten

This option is incredibly in demand during the period of Orthodox Lent. At the same time, the absence of animal products does not affect the taste at all. The only thing you need to know is the secret product that will hold the overall mass together and create a unique taste.

Ingredients:

• Pollock fillet – 600 grams.
• Semolina – 60 grams.
• Onion - head.
• Sesame – 10 grams.
• Wheat flour – 40 grams.
• Breadcrumbs.
• Vegetable oil – 2 tablespoons.
• Spices.

The dish is designed for 6 people.

Cooking process:

1. Rinse and dry the fillet.

2. Separate the pulp from the ridge.

3.Place portions into a blender. Add semolina, egg, onion, spices and flour. Process thoroughly.

4. Allow the crushed food to “rest” for half an hour. This will allow the texture to become denser, and the gluten from the cereal and flour to swell better.

5. Form blanks from the mass. Use breadcrumbs for coating.

6. Roll some of the preparations in sesame seeds. Fry until golden brown in a frying pan with sunflower oil.

Wonderful golden brown products, especially those made with sesame, will please everyone. The result is incredibly tasty and nutritious.

Recipe in a slow cooker

This option is incredibly tasty, especially considering that it has much more benefits than standard semi-finished products. If you do everything correctly, the result will definitely exceed expectations.

Ingredients:

• Pollock fillet -90 grams.
• Bulb onions.
• Oatmeal - 150 grams.
• Select eggs - a couple of pieces.
• Cream - 70 milligrams.
• Vegetable oil – 150 milligrams.
• Flour.
• Spices.

The dish is designed for 7 people:

Cooking process:

1. Onion, fillet, pass through a meat grinder.

2.Add cream, eggs and spices. Stir.

3.Add oatmeal and mix thoroughly. Let the mixture sit. It is important that the oatmeal swells. The juiciness of the minced meat will depend on this.

4. Form the mass into pieces and roll them in flour.

5.Pour oil into the multicooker. Place the cutlets carefully. Fry on the “Fish” mode for about 10 minutes. If with the lid open, then at least 15.

6. Turn over to the other side and cook for the same amount.

7.Pull it out. Serve with side dish.

True connoisseurs of fish delicacies will definitely like this option.

Calorie content of fish cutlets

Every connoisseur of slender forms is well aware that pollock fish cutlets are an ideal dietary dish. If you cook them in a double boiler or bake them, the calorie content of one serving will be no more than 100 kcal.

Recipes with fried fish are more nutritious and contain about 150 kcal per 100 grams. At the same time, they contain more nutrients necessary for the body, so nutritionists recommend consuming such fish at least a couple of times a week. The bigger, the better. This will benefit the body as a whole.

Secrets of cooking fish cutlets

• Experienced fish lovers know very well that pollock is a dry variety. But, this will in no way affect the taste of the result if you add lard. It will enhance the taste and add juiciness.
• Bread pre-soaked in milk or cream makes the product more juicy without increasing the number of calories.
• Fresh cabbage will not only add juiciness, but also create a special taste. To obtain a uniform consistency, it must be twisted with the fillet. Thus, you can also use fresh potatoes.
• The workpieces must be breaded very carefully. This will prevent the juice from leaking out. The first frying is quick until crispy. This will allow you to get a crispy surface with tender contents at the same time.
• Cheese, herbs, spices and many other favorite foods will help diversify your taste palette. Almost everything goes perfectly with pollock.
• Pollock cutlets can be prepared using different devices: oven, grill, frying pan, steamer and multicooker. The final taste of the product will depend on the method.

Pollock cutlets are something that is worth adopting and trying at the first opportunity. They are sure to amaze with their flavor palette and will appeal to true seafood lovers.

Tweet

Tell VK