Fish cutlets can be cooked from any fish, preferably while still having few bones and more meat. Most often for this purpose they use sea or ocean fish. And it is not necessary to use for this expensive varieties of fish. Halibut and catfish, of course, fine, but not necessarily.

cutlets с минтаем

One of the budget options – pollock. Let’s take a look at how to make pollock fish patties. But before you dive into recipes, you need to learn about the rules of preparing fish.

How to cook fish

Although fame exists about pollack as a dry, tasteless, skinny and unhelpful fish, for the most part this is a misconception. Mintai benefits are no less than in any marine fish. But the fact that he is lean and dryish is a solvable problem. If you cook the stuffing correctly, the cutlets will be juicy and tasty..

Of course, it is best to take ready-made pollock fillets for making cutlets. But if that is not possible to purchase, you will have to use the whole fish. In this case, you will have to cut it yourself..

This is not difficult to do. Usually, a fish that is sold in a store no longer has a head and scales. And most often it is already gutted. But, unfortunately, this is not always the case. It is necessary to wash the cooled carcass and dry a little. Then cut off the head and tail with a sharp thin knife.

The head should be cut with the gills, and the tail to the level of the beginning of the meat on the vertebral bone. Now with the same knife, cut the abdomen from the hole close to the tail to the former head. Remove all the insides and scrape off the films. Cut fins.

Next crucial moment. Incise the skin on the back and abdomen. Carefully, starting from the head part, remove it from the meat, supporting the carcass itself under the skin with a knife. Do it on both sides.

Now trim the fish from above and below to the spine and separate the meat longitudinally from the ridge. It remains only to remove the ribs. Considering that there is practically no pollock of them, this process is the easiest.

Everything, fillet is ready. You can start cooking meatballs.

Simple recipe
how вкусно приготовить рыбные котлеты из минтая
Ingredients amount
pollock fillet 500 grams
raw pork lard 100g
milk 70 ml
salt pepper taste
onion garlic taste
raw egg 2 pcs
lean oil 80 ml
cereals 1 cup
Time for preparing: 30 minutes Calories per 100 grams: 148 Kcal

Fish cutlets can be cooked in various ways. But it always starts with the manufacture of minced meat.

So, the prepared fillet must be cut into longitudinal pieces of such size that they freely pass into the mouth of the meat grinder. With lard do the same. Peel the onion and garlic.

Next, in the meat grinder, scroll the fish with lard mixed.

to make фарш

Onions and garlic finely chopped. Add to mincemeat.

add лук

Throw in an egg, sprinkle with salt and pepper and stir to a single uniform stuffing.

add яйцо

Add a little milk, constantly, after each supplement intensive mixing. As soon as the minced meat becomes viscous, rather soft and juicy, it will no longer stick to the hands and walls of the dishes – it is ready.

add молоко

Now breading. In one bowl, beat an egg with salt and pepper. Pour the rolled oat flakes crushed in a coffee grinder into another flat one..

to make панировку

Then pour butter and heat into a thick bottom frying pan. Using wetted hands, form cutlets, dip them in an egg, and then sprinkle them with flakes, and instantly into the pan.

to make котлетки

Fry on both sides without turning down the heat, then temper the heating of the frying pan, cover and simmer, occasionally turning, the cutlets until ready, that is, 5-7 minutes.

cutlets обжарить

Turn over this time they will have about two times.

Pollack cutlets with cheese in the oven – very tasty!

The stuffing for these cutlets will differ slightly from the previous one. For him to take:

  • pollock fillet – 600 grams;
  • boiled potatoes – 2-3 medium tubers;
  • raw egg – 1 pc;
  • onion, garlic, salt, spices;
  • cheese – 80 grams;
  • sour cream – 200 grams;
  • flour – 100 grams;
  • lean oil – 2 tbsp. spoons.

Cooking time – 40 minutes.

Calorie – 139 kcal.

Scroll the fillets in a meat grinder, and in the same place turn the boiled potatoes. Add chopped onion and garlic, salt, pepper. Knead everything well. Beat the egg and stir. If the stuffing turns out a little dry, then you can pour in a couple of tablespoons of water.

Next, molded patties hang well in flour and fry from all sides. Then put these semi-finished products in a baking container with high sides, sprinkle plenty of cheese, and top with sour cream.

Put in an oven heated to 180 degrees and leave to bake for 20 minutes. Cheese sour cream on top not pour, otherwise it will roast and dry, but under sour cream, it will melt evenly, and get sour-cheese sauce. Mayonnaise can be used instead of sour cream, but not thick. In this case, the cheese can be taken not spicy, but creamy. With sour cream is better to use a sharp and sour cheese..

Fish cutlets with greens in a slow cooker

Stuffing for these meatballs can be prepared the same as in previous recipes. And there is another option:

cutlets с рыбы

  • pollock fillet – 600 grams;
  • the pulp of one loaf;
  • milk – half a cup;
  • spices, onion, garlic, greens;
  • vinegar – a tablespoon;
  • a raw egg;
  • flour – 100 grams;
  • lean oil – 1 tbsp. spoon.

Cooking time – 40 minutes.

Calories – 132 kcal.

Crumb loaf pour milk. In the twisted minced pollock to break an egg, add salt and pepper, put onion and garlic. Sprinkle the onion with vinegar and let stand 10 minutes. Strain and add to the stuffing. Throw in finely chopped greens. As soon as the loaf gets sodden and soaks up the milk, squeeze it and knead it in the mince.

You can add milk from under the bread, if the meat requires it. Turn on the slow cooker on the “frying” or “baking” mode. Pour oil on the bottom of the bowl and heat it up. Molding cutlets, stir them in flour and fry on both sides.

Then switch the mode to “stewing” or “soup.” Close the multicooker with a lid and leave to cook for 20 minutes. If a slow cooker with a pressure cooker function, then you can pour a little burgers with boiled water, literally two tablespoons and cook with multi-mode valve for 10 minutes with hermetically sealed valve.

And if there is no such function, it is possible in the cooking process to simply periodically turn the patties and close the lid again. And in the pressure cooker turn will not work, and there is a risk that the burgers will burn.

salad из фруктовFruit salad with yogurt is an incredibly tasty dessert, light and low-calorie. But you can experiment in any version of the fruit.

Margarine Homemade Cookies – Simple Recipes, Crispy and Flavored Baking.

Salad Recipes with photos and step by step tips. Take our snacks.

How to cook fillet pollock patties with potato filling

For such meatballs, you should not add lard, potatoes or a loaf, as there will be stuffing inside, it will give the meatballs the necessary juiciness and will not allow to boil over. Need to prepare:

  • pollock fillet – 600 grams;
  • salt, spices, onion and garlic;
  • half a pound of potatoes;
  • vegetable oil – 2 tbsp. spoons;
  • egg – 1 pc;
  • flour – 100 grams.

Cooking time – 50 minutes.

Caloric content – 142 kcal.

Cook the minced fish. Boil the potatoes until soft and cook mashed potatoes: mash and add a little potato broth. Fry the onion in butter until golden and put it in a puree with the butter. Stir until uniform distribution of onions.

Mince mash into a cake no more than one and a half centimeters thick and lay it on baking paper. At the center of the cake put a potato filling with a spoon and, bending the edge of the paper, roll the cake from minced meat into a straw. Then remove the paper and close up the ends of the patties, so that the stuffing is inside the “pie” of mince.

Next, as usual, roll in flour, fry in a hot frying pan. Transfer to a stewpan or chafing dish. Install it on the divider, close the lid and leave for 15 minutes later.

Dietary patties of minced pollock with zucchini steamed

The fish itself is a dietary product, it is not fatty, low-calorie and very rich in all sorts of vitamins, minerals. But in the process of cooking fried meatballs, this utility is broken. But you can cook a full diet patties from pollock.

For such cutlets you will need:

cutlets из рыбы

  • pollock fillet – 500 grams;
  • squash – 300 grams;
  • egg;
  • salt.

Cooking time – 30 minutes.

Calorie content – 73 kcal.

Peel zucchini and cut into cubes. In a meat grinder, scroll the fillet and zucchini together. Salt, add pepper and egg. How to knead. No moisture should be added, as it is quite enough in a watery squash.

Now you need to shape the patties and put them on a slightly greased steamer grid. Install it in the double boiler and cook for 15 minutes..

Such burgers will preserve nutrients and fish, and zucchini. At the same time they will remain soft and juicy. In addition, uncooked chops are definitely a dietary dish..

Secrets of cooking fish cutlets pollock

Pollock – rather dry, lean fish. Therefore, it is necessary to cook cutlets from its mincemeat according to certain rules so that they do not turn out inconspicuous. To do this, it is very good to add lard to the minced meat. It will add the necessary fat content to the fish, and when roasting it will also give juice..

Practically the same functions are performed by both boiled potatoes and a bun soaked in milk. True, they do not give fat, but quite make the meatballs juicy. That is why it is good to add milk to minced pollock.

You can also use raw cabbage, which just needs to be scrolled in a meat grinder along with fish.

And be sure to make a dense breading, so that the resulting juices are not allocated, but remain inside. For the same, be sure to fry the cutlets on a hot frying pan on both sides quickly. Grasping the crust, cutlets will not emit juiciness out, it will remain inside the finished cutlets.

So do not be afraid to cook fish patties from pollock, at first glance, not quite suitable for this. If you do everything according to the rules and observe some simple secrets, then the cutlets will turn out quite juicy. And given that the pollock does not have a specific, pronounced fish flavor, you can form a taste out of it with the help of spices, greens, cheese, toppings.