Dishes from fish, according to the World Health Organization, should be consumed at least two or three times a week. All the vitamins, nutrients and minerals contained in it reduce the risk of getting cancer, strengthen the heart muscle, protect the vessels from atherosclerosis and even reduce wrinkles..
Therefore, Japanese cuisine ranks first in the ranking of healthy eating. But the Russian people since ancient times feed the love of fish dishes. Not a single holiday was complete, and it still does not do without sophisticated fish treats..
In the old days, our ancestors made pies and pies stuffed with pollock or pike, and the centerpiece on the table was sturgeon balyk, salmon, aspic, and jellied fish..
Choosing and preparing fish for meatballs
For the preparation of fish cutlets is appropriate to use lean and inexpensive fish, such as pike, perch, cod, hake, perch, and so on. If the fish is large, it will be more tasty to use its fillets, especially for cod, pike perch, catfish, burbot, and small fish can be turned in a meat grinder along with pits.
Cooks do not advise using fatty and fish with a specific taste in this dish..
Preparation of fish: first it is necessary to gut it, rinse well under cold running water, cut into two fillets and only then clear of scales and skin. For cutlets, skin is removed from both sea and river fish..
To make minced meat, it is better to chop the fillet finely or turn it over the grinder. This stuffing is suitable for meatballs, zrazov, telno, sausages, rolls and other fish dishes.
|cod fillet –||500 grams|
|stale bread –||200 grams|
|the eggs –||2 pieces|
|vegetable oil –||120 grams|
|milk –||80 grams|
|onion –||1 large|
|semolina –||1 tablespoon|
|salt pepper –||taste|
|Time for preparing: 50 minutes||Calories per 100 grams: 125 Kcal|
First, wash the fillets, then put on a paper towel, only then cut into small pieces or scroll in a meat grinder with a large grill..
Onions are also cut into small cubes and added to the minced meat, everything must be salted..
Soak bread in milk in a separate bowl.
Beat the eggs, add the semolina, mix everything and combine with the soaked bread. Leave it for about fifteen minutes.
Combine minced meat with prepared mass of eggs, decoy and bread, mix well and beat five times on the desktop to add oxygen to the mince.
Hands soak in cold water and cook meat from patties.
Pour sunflower oil or corn oil into a frying pan, heat and fry the patties, turning them from one side to the other to a crust.
Cutlets for this recipe are ready, they can be served with any side dish.
Pollock and carrot cutlets
Pollock sold mostly frozen, so it must be defrosted the day before. Getting out of the evening from the freezer, the fish is thawed in the refrigerator, put in a separate bowl.
In the morning, it should be washed and peeled, as it is quite tough and will not fit into cutlets. The skin is removed very easily and simply, there are no small bones in the pollock, so the stuffing is prepared easily.
- pollock fillet – 800 grams;
- lard – 100 grams;
- onions – 2 pieces;
- carrots – 1 piece;
- egg – 1 piece;
- white dried bread – 100 grams;
- vegetable oil – 100 grams;
- salt pepper.
It takes about 40 minutes to prepare..
Caloric content is 3215 kcal.
Pollock fillet, after rinsing under running cold water, must be dried with paper napkins. The bread is soaked in water at this time and after it is soaked with water, it is removed and squeezed..
If the onion is large, then it is divided in half and finely chopped, one half is left raw, and the other is sent to a hot frying pan, filled with vegetable oil. The onion is lightly fried, about two minutes. Carrots should be cleaned in advance, washed, grated on a fine grater and add to the pan to the onions. Together, it is still roasted for about three minutes, then removed from the heat and set aside until cool..
As the roasting cools, the fish, lard, leftover onions, and soaked pressed bread roll in the meat grinder. An egg is added there and mixed, you can add herbs or dried herbs if you wish..
To the minced meat, add the cooled zazharka, salt, pepper and again the whole minced meat is kneaded for about five minutes, closed with a lid and left on the table for half an hour.
Then left to form burgers. Hands must be moistened in water and make balls or patties of oblong shape. Breaded cutlets in breadcrumbs and fried in a skillet in which vegetable oil is pre-poured.
The heating temperature should be medium, the cutlets should not be fried over high heat, then they will burn from above, and remain moist inside, if the oil heats up a little, the cutlets will absorb it and get fatty.
Fry the chops need from both sides for five minutes.
Red Fish Cutlets
The composition of red fish cutlets will suit both pink and salmon, chum salmon, coho salmon and other fish with red meat. If the stuffing is dryish, you can add more butter or cream, and if you wish, you can add other fatty fish, but so that it does not interrupt the taste of the main component of the meatballs.
In this case, to make the burgers juicy, it is better to buy a whole fish, of a beautiful color, with shiny scales and light gills.
- pink salmon fillet – 500 grams;
- milk – 60 grams;
- white bread or roll – 150 grams;
- breadcrumbs – 300 grams;
- butter – 100 grams;
- salt pepper;
- vegetable oil.
Cooking time – 1 hour and 15 minutes.
Caloric content is 7402 kcal
Bread put in a bowl with milk for ten minutes, then remove and squeeze. Onions and carrots are cut and fried in a skillet with vegetable oil, then they must be cooled.
The fish is scrolled through a meat grinder, pressed bread, cooled onions and carrots are added, butter is also driven in there, then salt and pepper everything and leave in this form for fifteen minutes. It only remains to cook the chops.
They are formed with wet hands, and inside you can optionally put a little butter. Prepared patties are sprinkled with breadcrumbs and fried on both sides..
Hake cutlets with cottage cheese in the oven
At first glance, fish and cottage cheese are not combined, but burgers, which include exactly these ingredients, are especially tender, and the cottage cheese is not felt in them at all..
So, for the preparation of data cutlets will need:
- hake fillet – 1 kilogram;
- milk – 200 milliliters;
- cottage cheese – 250 grams;
- eggs – 1 piece;
- white bread – 3 pieces;
- vegetable oil — 5 tablespoons;
- breadcrumbs – 8-9 tablespoons;
- salt pepper.
Time to prepare will take – an hour.
Caloric content is 8631 kcal.
Bread is soaked in milk for ten minutes, peel is removed from the hake, the fillet is scrolled through a meat grinder. Onion is cut into small cubes and fried slightly in a griddle..
The bread is squeezed out and, along with the onion, is scrolled in the meat grinder, cottage cheese and egg should be added to the prepared mince Cottage cheese is better to take not sour, homemade and in order to make the meat more homogeneous, it is passed through a sieve. If you wish, everything can again be scrolled in a meat grinder, add salt and pepper and make cutlets.
Cutlets are breaded in breadcrumbs and fried in a hot frying pan, into which you should pour sunflower oil, from two sides until cooked. Each side is roasted for literally two minutes, it is necessary so that the cutlets preserve the juice as much as possible. Then they are put in a special form and put in the oven for ten minutes. Oven temperature 160 ° C.
To make the cutlets more juicy, many cooks pour over the cutlets with sour cream or mayonnaise, and even better with their own cooked sauce. They are served with mashed potatoes, spaghetti, green pot or another side dish..
Enjoy your meal!
To cutlets turned out tasty and juicy, you need to buy fresh fish. There are several ways to determine – fresh fish or not:
- We need to look at the gills, what color they are, if they are pinkish or reddish, then most likely the fish are fresh..
- Her eyes should be bulging, clear and transparent..
- Scales should be shiny and dense.
- There should be no foreign spots, otherwise it indicates the infection with parasites..
You can also check the freshness of the fish by dropping it in a bowl of water. Fresh will surely drown, and the stale fish will emerge. Some more cooks heat a knife and pierce a fish, if a rotten smell appears – it means that the fish are far from fresh..
To cutlets turned out successful, minced meat and all items with which it comes in contact, must be cold. So bowls, knives and meat grinder should not stand in the sun, they can not be heated, the colder the better. And fillets are generally made with cold, wet hands, by placing ice under a bowl of minced meat..
And in order for fish cutlets not to fall apart during frying, the temperature of the oil in the frying pan must first be very hot, and as soon as a crust is formed, the fire decreases and the fish cutlets are already underdone.