How to cook fish pollock cutlets: recipe with photo

Many people underestimate such inexpensive but very tasty fish like pollock. But the nutritional value of this product is quite high. 100 g of pollock contains 16 g of protein and only 1 g of fat. This fish may well be used in dietary nutrition in the preparation of dishes not only for adults, but also for babies. They such a product is vital for healthy growth and normal development. Calorie pollock is low. It is made up only 79 kcal per 100 g when steaming and 127 kcal when frying fish in a pan. You can serve such a dish with different side dishes, including fresh vegetables, rice, mashed potatoes.

Our article presents recipes and photos of fish pollock cutlets. All proposed cooking options are accompanied by detailed step-by-step descriptions. Among such a variety of recipes, every housewife will be able to choose the right one for herself.

Features of preparation and recommendations

The advantage of pollock is a small number of bones. This greatly speeds up the process of cooking minced meat for cutlets. But due to the low fat content, many housewives get a dry meal from this fish. The following recommendations will help correct the situation:

1. For juiciness, cold fat cream, raw potatoes and other vegetables (carrots, cabbage) can be added to minced fish. Tender cutlets are obtained by adding cottage cheese, cheese, bread crumb, semolina to chopped pollock. Some housewives even prefer to mix minced fish with chicken.
2. Pollock cutlets do not hold well and often break up in a skillet. That is why, before putting the products in oil, it is recommended to roll them in breading from ground crackers, oatmeal or bran.
3. Experienced cooks prefer to work with chilled minced meat, and when forming fish cutlets from pollock, periodically lower their hands in cool water.
4. High temperature will help preserve the juiciness of the dish. To do this, the formed products at the beginning are fried for a minute on each side over high heat, and then brought to readiness under a lid or in the oven.

Traditional Pollock Fishcake Recipe

For this dish, filet or a whole carcass of fish is suitable. Frozen pollock will have to first be thawed on the bottom shelf of the refrigerator. In no case should you leave the fish in the water. Otherwise, tender pollock meat will become watery. In general, cooking this dish is not difficult at all.

A step-by-step recipe for fish and delicious pollock cutlets consists of the following:

1. A whole carcass of fish (700 g) is cut into fillets, all the bones and the black film lining the abdomen are removed.
2. A couple of slices of stale bread are soaked in milk (60 ml).
3. In a blender, the fish fillet, together with the pressed bread crumb, is minced.
4. Finely chopped onions are fried in a pan with vegetable oil and added to the chopped fish. One egg is broken here.
5. Salt (½ tsp) and two pinches of black pepper are added to the minced meat.
6. The fish mass is thoroughly mixed and cooled.
7. Cutlets are formed from minced meat, crumble in breadcrumbs and fried in a pan for 4 minutes on one and the other side. To make the crust crispy, you need to cook products without a lid.

Pollock cutlets with pork fat

The delicate taste and juiciness of the next dish are explained by the addition of one secret ingredient to the minced meat. At the same time, none of the tasters will be able to guess what exactly is in the patties. Meanwhile, this ingredient is lard. To some, this combination of products may seem inappropriate. In reality, fat makes fish cakes from pollock juicy and delicious.

The cooking sequence consists of the following steps:

1. A carcass of pollock weighing 800 g is washed, cleaned of the viscera, ridge, large bones and skin, cut into fillets and dried with a paper towel.
2. Bread (100 g) is soaked in cold water for several minutes.
3. In vegetable oil, half the chopped onion and carrots grated on a fine grater are fried.
4. A fish fillet, lard (150 g), pressed crumb and the remaining half of onion are passed through a meat grinder.
5. Cured roast, egg, salt and pepper are added to the minced meat.
6. Cutlets formed with wet hands in vegetable oil are fried on both sides. So that they turn out to be rosy and with a crispy crust, before putting them into the pan, the products are crumbled in breadcrumbs from ground crackers.

How to cook pollock fish cakes in the oven?

From cheap and low-fat fish, no less tasty and juicy dishes are obtained than from expensive species. The main thing is to choose the right ingredients and follow the sequence of actions provided for in the recipe:

1. First of all, a piece of bread (100 g) is soaked in water or milk.
2. Onions (100 g) are finely chopped and fried in vegetable oil.
3. Pollock (carcasses) with a total weight of 1.2 kg is cleaned of the tail, fins and skin. The ridge and bones are removed, the fillet is separated.
4. With the help of a meat grinder or in a blender bowl, fish, 100 g of lard and pressed bread are turned into homogeneous forcemeat. Salt and spices, an egg and fried onions are added to it. Stuffing is kneaded by hands and cooled for half an hour in the refrigerator.
5. The oven warms up to 180 °.
6. Beautiful and even cutlets are formed from fish mass with two tablespoons. They are laid out on a greased baking sheet and sent to the oven for 50 minutes. In the process of baking, very delicious pollock fish cakes should be turned over once. So they turn rosy on both sides.

Pollock cutlets with semolina

This recipe uses neither bread crumb nor lard. But cutlets still turn out to be tender and very magnificent. And all because semolina is added to the stuffing for them. A delicious recipe for fish pollock cutlets consists of the following items:

1. A whole carcass weighing 350 g is cut into fillets without skin and bones.
2. An onion cut into large pieces is placed in a blender bowl and chopped into a homogeneous mass.
3. Next, fish fillet with spices (salt, pepper), egg, semolina (50 g) and milk (50 ml) is added and ground into minced meat.
4. When the mass becomes homogeneous, it is transferred from the bowl to the bowl and sent to the cold for 50 minutes.
5. During this time, semolina will swell. So, it's time to shape cutlets.
6. Products are fried in the traditional way in a pan with vegetable oil.

Pollock cutlets with cottage cheese

A step-by-step recipe for preparing the next fish dish consists of only several steps:

1. Pollock fillet (400 g), 300 g of cottage cheese and 2 medium carrots are twisted in a meat grinder.
2. Egg and spices with salt are added to the minced meat.
3. Rounded forms are formed by hands moistened with water and crumbled in dried bread crumbs.
4. Cutlets are sent to a pan with sunflower oil and fried on both sides in literally 1 minute. Hot items are transferred onto a baking sheet covered with parchment or foil.
5. In the oven at a temperature of 200 ° C, delicious pollock fish cakes are baked for 20 minutes. From a similar mincemeat, you can cook a dish in a double boiler.

Lean Fish Cutlet Recipe

Even with strict observance of church fasting, there are days when you can eat fish. At the same time, fish cakes can be cooked from pollock. Moreover, it is not difficult to do this:

1. Pour a slice of stale loaf (100 g) with plain water and leave for 15 minutes.
2. Rinse pollock fillet (0.5 kg) and pat dry with a paper towel.
3. Feed the fish and squeezed loaf through a meat grinder.
4. Add finely chopped garlic to the minced meat and chop the herbs. Salt it and pepper.
5. Wet cutlets of round or oval shape with sticky forcemeat. Roll them in breading and put on a cutting board.
6. As soon as all products are prepared, they should be sent to the pan alternately and fry for 3 minutes on each side.

Oatmeal Fish Cakes

The following pollock dish is prepared in the following order:

1. For cutlets you will need 1 kg of prepared minced fish. You can buy it in a supermarket or make it yourself from whole carcasses.
2. Using a hand whisk, beat 2 eggs and 120 ml of milk.
3. Oatmeal (1 tbsp.) Is poured into a deep bowl and poured with prepared egg-milk mixture.
4. After 30 minutes, when the oatmeal swells, it is added to the minced fish along with onions and spices. To make it more elastic, they beat him on the table. To do this, part of the fish mass is taken in the palm of your hand, rises to a height of 40 cm and abruptly throws itself onto the table. Such actions are repeated 10-20 times.
5. From smoothly beaten minced meat, even cutlets are formed by hand. Then they are fried in a pan and served on the table.

Recipe for pollock cutlets with rice

For such cutlets, you do not need to prepare an additional side dish. When cooking minced meat, boiled rice is already added to them. So, such fish pollock cutlets (pictured) are served as a separate dish with greens and fresh vegetables.

To prepare such products is very simple:

1. Using a blender bowl or a meat grinder, make minced fish (600 g).
2. Following pollock, chop the onion, squeezed crumb (100 g).
3. Add boiled rice (5 tablespoons) to the minced meat, spices for fish, egg and salt. Green onions and dill are perfect for chopped pollock.
4. Combine all the ingredients, knead the minced meat and make dumplings out of it with two wet spoons. Fry them in oil as described in the above recipes.

Fish cakes with pollock potatoes

Below is a budget option for a delicious fresh fish dish. Pollock cutlets are prepared with the addition of raw potatoes, which makes them soft and delicious.

First of all, for such a dish you will need minced fish. To do this, 700 g pollock need to be cut into fillets. Next, in a blender bowl, raw potatoes (2 pcs.) Are crushed, and then fish. Finely chopped onion, egg and salt with spices are added to the minced meat. Fish mass for cutlets is ready. Now, with wet hands, minced products are molded, crumbled in breading and fried.

Steamed fish pollock cutlets

The next dish can be prepared not only in a double boiler. A multicooker with a special bowl or a regular sieve is also suitable. But you will have to cook such patties over a pot of boiling water.

For diet steaks, it is necessary to make minced meat from 1.5 kg of pollock. The finished fillet should be passed twice through a meat grinder in case there are small bones in the fish. Then 2 times chopped onions, carrots (2 pcs.) And medium-sized potatoes. In addition to fish and vegetables, minced salt is added, semolina (2 tbsp. Tablespoons), pepper. Hand-formed products are laid out in a double boiler and cooked for 20 minutes.