Fish dishes have long occupied an honorable place in the cooking of many nations of the world. As fish is one of the most useful products that contain in their composition a huge amount of nutrients and beneficial substances for the body..

In this section we will talk about such fish as mackerel. Mackerel has a rather tender fillet and has a pleasant taste. It can be prepared in many ways. These include: marinating, smoking, salting, frying, baking, stewing. Also from this type of fish you can cook the first dishes and additions to the second.

Today we look at cooking such dishes as mackerel meatballs. They can be prepared both from fresh-frozen, and from fish preserved in oil. They are prepared quite quickly and simply. Fish mackerel meatballs are distinguished by their tenderness, juiciness and extraordinary savory taste. They are recommended to be served to the table with vegetable salads and fresh greens, as a supplement to potato dishes..

Fresh-frozen mackerel meatballs recipe
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Ingredients amount
fresh frozen mackerel 3-4 pieces.
potatoes 2 pcs.
white bow 3 pcs.
white loaf 3 pieces
whole milk 100 ml
sea ​​salt taste
ground white pepper pinch
garlic cloves 2 pcs.
chicken eggs 2 pcs.
white breadcrumbs 150 g
wheat flour 25 g
Time for preparing: 30 minutes Calories per 100 grams: 154 Kcal

Cooking:

  1. Carcasses of fresh-frozen fish must be defrosted beforehand. Then wash and cut: cut off the head and tail, make a neat cut along the ridge and separate it from the fillet – the skin should not be removed. Pass the mackerel fillet through the meat grinder;
  2. Soak slices of loaf in whole milk, then squeeze them from excess liquid and send to the meat grinder, after the fish;
  3. Peel potatoes with a fine-toothed grater. Garlic, skip through a special press or just grate. Finely chop the bulbs and lightly fry (only until soft – not until golden) on a small amount of vegetable oil;
  4. Combine all the ingredients, add eggs to them, 1 tbsp. flour, as well as a pinch of sea salt and white pepper. Knead minced until smooth and repel;
  5. Dip your hands in cold water and proceed to the formation of small rounded cutlets. After they should be thoroughly breaded in white breadcrumbs, and fry for 3-4 minutes on each side in boiling vegetable oil;
  6. Put the fried cutlets on paper towels – this is necessary in order to remove excess oil;
  7. Cutlets made from fresh mackerel are very juicy and tasty. Serve them with boiled potatoes and vegetable salad..

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Canned Mackerel Cutlets

Ingredients:

  • polished round grain rice – 100 g;
  • canned mackerel in oil – 1 jar;
  • white onions – 2 pcs .;
  • eggs – 2 pcs .;
  • finely ground corn meal or cereal;
  • salt, pepper mix.

Cooking time: 35 minutes.

Energy value per 100 g: 140 kcal.

Step by step description:

  1. Open a jar of canned fish and carefully mash its contents with a fork; a fish
  2. Wash rice in several waters, and then boil until cooked in lightly salted water. Boiled rice should have a rather viscous consistency; rice
  3. Shred white onions as small as possible, and then fry until a light rudderiness is formed; bow
  4. Combine in a wide bowl: boiled rice, mashed mackerel, toasted onion and fresh eggs. Add a little salt, given that the fish and rice have already been salted, as well as a pinch of a mixture of fragrant peppers. Knead minced until uniform distribution of all its constituent ingredients; minced meat
  5. Using a tablespoon dipped in cold water, type cooked mince, roll the resulting billet from all sides in corn flour. If you do not have corn flour available, you can replace it with very finely ground corn grits;
  6. Breaded products fry until golden brown crisp in a large amount of boiling oil. As a rule, it takes up to 3 minutes on each side. After frying, cutlets must be soaked with disposable paper towels to remove excess oil; fry
  7. Then put the fish patties on the dish and serve it to the table. They can be served as a separate dish, adding only fresh vegetables and white Tartar sauce. cutlets

Fish patties with cheese in the oven – very tasty and fragrant

Components:

  • chilled mackerel – 1.5 kg;
  • potatoes – 3 pcs .;
  • hard cheese “Poshekhonsky” – 200 g;
  • salad onions – 2 pcs .;
  • garlic – 2 cloves;
  • sea ​​salt;
  • lemon pepper;
  • a mixture of “Provencal herbs”;
  • chicken eggs – 2 pcs .;
  • breadcrumbs.

Cooking time: 50 minutes.

The number of kcal per 100 g: 157.

Phased cooking description:

  1. Prepare the fish. Cut off heads, fins and tails. After you need to rip the abdomen and remove the insides. Make cuts along the ridge and separate the fillets from the bones. The skin can not be removed – it is soft;
  2. Pass through a meat grinder with a small lattice prepared fish fillets, onions, garlic cloves and potatoes;
  3. Cheese grate. Then enter it with the eggs in the stuffing. Season the ingredients with salt, lemon pepper and a pinch of Provencal herbs. Knead minced until smooth;
  4. Form flat patties from cooked stuffing, roll them in breadcrumbs and place them in one row on a baking tray lined with oiled parchment. Bake products for 20-25 minutes at 1800WITH.

Cooking in a slow cooker

Ingredients for cooking:

  • fresh mackerel – 2-3 pcs .;
  • onions – 1 pc .;
  • white bread – 2 slices;
  • cream – 75 ml;
  • chicken egg – 1 pc .;
  • salt;
  • garlic pepper;
  • Wheat flour – 1.5 tbsp.

Cooking time: 40 minutes.

Nutritional value per 100 g: 147 kcal.

Cooking of mackerel meatballs in a slow cooker:

  1. Cut mackerel carcasses into fillets;
  2. Soak bread in cream;
  3. Onions cut into quarters;
  4. Pass all ingredients through a meat grinder with a fine grate;
  5. Add to them egg, flour, salt and garlic pepper. Stir;
  6. Form small oval cutlets and place them in one row at the bottom of the bowl of the multicooker (buttered);
  7. Close the multicooker with a lid, turn on the “Frying” mode and fry for 10 minutes on each side.

If rice is used in the preparation of minced fish, it can be passed through a meat grinder (already boiled). This action will make the structure of the minced meat more dense.

Do not make cutlets of large size. When turning, they will break..