Fish day! Today we cook cutlets from river perch according to recipes with photos. Several different recipes will help housewives to please loved ones with a delicious dinner or lunch. Cutlets can be cooked in a pan or in the oven. Let's get started!
Recipe with Carrots and Onions
To prepare river bass cutlets according to the recipe described below, you need to prepare the following ingredients:
- frozen river perch - 600 g;
- vegetable oil - 4 tsp;
- onions - 1 pc.;
- groats (semolina) - 1 tbsp. the spoon;
- corn starch - 3 tsp;
- carrot - 1 pc.;
- spice.
First of all, the main ingredient should be prepared, namely, cut off the fins of the fish, completely clean the perch from the scales, then gut the abdomen, cut off the head and tail. Restaurant chefs as well as experienced housewives know that in order to facilitate removal of scales from river perch, it must first be frozen in the freezer.
Next, proceed to the vegetables. Remove the husks from the onion, finely chop into half rings and fry in vegetable oil. While the onion is fried, which must be mixed several times, peel the carrots and rub on a medium or fine grater. Then add the carrots to the onion and also fry.
Perch must be cut into small slices, and then chopped in a blender bowl or held through a meat grinder several times in order to crush all the bones. After that, add the carrots and onions to the resulting stuffing, let the mass cool and again pass through a blender or meat grinder.
After we transfer the minced meat to a deep container, add semolina, as well as spices and starch. Mix everything thoroughly to a state of homogeneous mass and cover the container with cling film for 20 minutes. This step in the preparation of river bass cutlets is required, the semolina will swell, and the minced meat will ripen. After we take out the container, remove the film and with wet hands proceed to the formation of small balls - future cutlets. After we roll the cutlets in semolina (or it is possible in wheat flour). Now you can start frying.
Heat vegetable oil in a pan and fry cutlets from river perch from 2 sides to a golden crust. After the temperature of the plate must be reduced. Add a little water, cover with a lid and simmer cutlets from river perch until tender.
Fried perch meatballs with potatoes
To prepare a dish according to this recipe, you need to prepare the following ingredients:
- perch fillet - 0.5 kg;
- onions - 2 pcs.;
- garlic - 2 cloves;
- potatoes - 1 pc.;
- chicken eggs - 2 pcs.;
- mayonnaise - 1 tbsp. l .;
- vegetable oil - 2 tbsp. l .;
- pepper and salt.
To speed up the cooking time, it is advisable to purchase frozen peeled frozen perch. Defrost before cooking.
First of all, it is necessary to peel the potatoes, and onions - from the husk. Then we pass the vegetables through a meat grinder. Cut the fish fillet into small pieces. Also pass through a meat grinder. Grind the garlic in the garlic. We put everything in a container and mix thoroughly. At this point, you can add spices and spices.
You should also break the egg into a deep container, add mayonnaise, beat everything thoroughly. Add the mixture to the minced meat and mix thoroughly. From the resulting mass, we form small-sized patties. Fry should be in vegetable oil (always in a heated pan) on both sides.
Cooking in the oven
How to cook river bass cutlets in the oven? Easy! To do this, you need to take the following products:
- perch fillet - 600 g;
- milk - 100 ml;
- onion - 2 pcs.;
- mayonnaise - 4 tsp;
- garlic - 4 cloves;
- granulated sugar;
- loaf - 200 g;
- chicken egg - 1 pc.;
- vegetable (preferably olive) oil - 2 tbsp. l .;
- salt.
First of all, we soak the loaf in milk. We peel the onion, chop into small cubes and fry (1 onion) in a well-heated frying pan using vegetable oil. Perch should also be diced.
Pass the fillet, onion (raw), garlic, and also the loaf squeezed from milk through a meat grinder. We add mayonnaise, spices, and also an egg to the resulting stuffing. Then pour the fried onions into the minced meat along with vegetable oil. Knead everything thoroughly.
The baking sheet must be covered with parchment paper. We form small oval cutlets and spread on a baking sheet. The top of each cutlet must be greased with a thin layer of mayonnaise. Bake in an oven preheated to 150 degrees for about 40 minutes.
Redfish cutlets with pork fat
To prepare the dish you need to take the following ingredients:
- river bass - 500 g;
- onions - 1 pc.;
- salted pork fat - 100 g;
- breadcrumbs - 50 g;
- mayonnaise - 5 tsp;
- semolina - 100 g;
- ground pepper.
Initially, it is necessary to clean and rinse the fish. Next, cut the onion into thin rings. We cut fat into small cubes. Scroll the fish fillet through a meat grinder 2-3 times. This is done so that no bones come across. After separately scroll pork fat, as well as onions. Mix everything, add semolina and 1 tablespoon of mayonnaise to the minced meat. After we beat the mince, so it will become softer. We form cutlets and roll in breadcrumbs.
We prepare a baking dish, generously lubricating it with vegetable oil. Spread the coiled cutlets. We grease each with a thin layer of mayonnaise. We put in the oven, preheated to 180 degrees for 5-7 minutes. After we check: if they are solid, add water and cover with foil for another 20 minutes. After we remove the foil and again send the patties to the oven for 5 minutes. The dish is ready, cutlets from river perch can be served!
Tips
- When cooking the minced meat, roll the fish fillet through the meat grinder several times - so you chop even the smallest bones.
- In order for the cutlets to have a creamier taste, you can add a tablespoon of sour cream or 50 ml of fat cream to the minced meat.