Fish cakes can easily become a tasty alternative to traditional minced meat products. And in order to get the maximum benefit from this dish, it is recommended to cook red fish cutlets. And it’s not necessary to buy expensive salmon for this. Representatives of the salmon family such as pink salmon, chum salmon, coho salmon, sima and others are also quite suitable.
The secrets of cooking delicious fish cakes
The process of making red fish cutlets has its own characteristics, which must be taken into account to get a really tasty and beautiful dish:
- Usually, minced fish is too thin in consistency. It is difficult to form beautiful cutlets from red fish out of it, in addition, they can fall apart during frying in a pan. Therefore, instead of soaked bread crumb, it is better to add thick mashed potatoes to the minced meat. Cutlets will turn out to be just as soft, but the process of their formation will proceed much easier and faster.
- If the mince, on the contrary, is too dry, you need to add a little cream or butter to it.
- In order not to clog the delicate taste of red fish, it is not recommended to add too many spices, onions, garlic and hot pepper to the minced meat.
Red fish cutlets : a traditional recipe for minced meat
The classic recipe for cooking fish cakes is practically the same as for meat cakes. Meanwhile, the fish are softer and more tender. Soaked bread (200 g), onion and egg (2 pcs.) Are still added to minced fish (1 kg), prepared with a meat grinder. The mass obtained from these ingredients is cooled for half an hour.
At the same time, breading is made from flour and crackers. It is necessary to roll in it the oblong shaped products, and then fry them in vegetable oil. To make the most delicious red fish patties, they should be transferred after frying to a baking sheet with pieces of butter and then emptied in the oven for another 5 minutes. It is best served with rice or vegetables.
Recipe for chopped red fish cutlets
The whole advantage of cooking cutlets according to this recipe is that they remain equally tasty even when cold. They can be used for sandwiches and served as a cold snack.
According to this recipe, pieces of red fish (500 g) need to be cut into medium-sized cubes, and grate the onion finely, just like cheese (100 g). Then add mayonnaise (30 ml), potato starch (3 tbsp. Tablespoons), eggs (2 pcs.), A little salt and pepper (to taste). Stuff the minced meat in the refrigerator for half an hour.
Chopped red fish cutlets need to be fried in a pan with vegetable oil, like pancakes, spreading the minced meat with a spoon. Serve with sour cream sauce and a vegetable side dish.
Steamed red fish cutlets
Cutlets prepared according to this recipe are so tender that they can be offered for dinner even to children. It is advisable to buy fish less fatty, such as coho salmon or pink salmon.
First you need to soak in cream (4 tbsp. Tablespoons) small oatmeal that does not require cooking (5 tbsp. Tablespoons). Then chop the fish with a knife (0.5 kg) to the state of mincemeat. Next add garlic (2 cloves), ½ onion heads, 2 eggs, herbs, grated cheese (150 g). Transfer the swollen flakes into salt and add salt. Send the fish mass in the refrigerator for 45 minutes.
After that, form cutlets of minced red fish. The dish is cooked in a double boiler for 25 minutes.
Crispy red fish and potato croquettes
Usually croquettes are made from mashed potatoes, sometimes with the addition of fillings in the middle of the cutlets in the form of mushrooms or minced meat. But using the same technology, you can cook red fish cutlets, the most delicious recipe of which is presented below.
First you need to boil the potatoes (2-3 tubers), make mashed potatoes and cool them a little. Then take red fish (0.6 kg), finely chop it with a knife, add squeezed garlic (5 cloves), red pepper, salt, ginger root. Combine the fish mass with potato and form patties. It is important that the forcemeat has a thick consistency, otherwise the products will fall apart when frying.
Dip the formed patties in a bowl with a beaten egg, and then roll in breadcrumbs from breadcrumbs. Fry in a deep fat fryer or in a pan with plenty of vegetable oil.
Kiev red fish cutlet
A traditional Kiev cutlet made from chicken breast with fragrant butter inside is a dish that is recognized as one of the best in the whole world. But Europeans made their changes to this recipe and now they are happy to fry the same meatballs, but from red fish. Below we will reveal all the features of their preparation.
To make fish cutlets red, you must first prepare a juicy filling. To do this, add squeezed garlic (1 clove), dill and salt to the softened oil (if the oil is not salty). From the resulting mass, form a thin sausage, wrap it in film and send it to the freezer for 20 minutes.
Make minced meat at this time. To do this, grind any red fish (200 g) in a blender or in a meat grinder, add chopped capers (2 tbsp. Tablespoons), 1 egg, herbs (optional), soaked in milk and squeezed bread (2 slices). If the mass turns out to be liquidish, pour a little breadcrumbs into the minced meat. Form the patties, bread and send in the refrigerator for 10 minutes. Then cut a small piece from the prepared butter and fill it with chilled meatballs. Again, brew and send to the pan with preheated vegetable oil (300-400 ml).
Put ready cutlets with a crispy crust on a paper towel, after which they can be served for lunch or dinner.
Canned Red Fish Cutlets
You can quickly cook delicious canned pink salmon cutlets. To do this, you must first boil the potatoes and mash it in mashed potatoes. Then add pink salmon (2 jars of 200 g each), 3 tbsp. tablespoons of thawed green peas, zest and lemon juice (1 tablespoon each), parsley and green onions (total 2 tablespoons), breadcrumbs (¼ cup), salt and pepper.
From the minced meat, form
fish cakes from red fish. Out of this number of ingredients, you should get 8 items. Using a spray gun, add vegetable oil to the pan and fry them until golden brown.
Red fish cutlets with pork
Many housewives often get fish cakes dry. To make the dish more juicy, add pork or a little lard to the minced fish. So tender cutlets of red fish are obtained, the most delicious recipe for which is presented below.
To begin with, it is necessary to soak a little bread in milk, after cutting off a hard crust from it (two slices). At this time, grind the fish fillet in a blender , then onion and squeeze the garlic (two cloves) through a press. Combine in one bowl fish (0.5 kg) and minced meat (0.25 kg), onions, garlic, salt, pepper and pressed bread. Form cutlets and fry them briefly on each side. Then transfer the products to a refractory pan, pour on top the oil in which they were fried, add water (100 ml), cover and send to the oven (180 degrees). After 40 minutes, the patties will be ready. The most amazing thing is that their taste is exclusively fish, and pork is not felt at all.