Fish cutlets: recipes

Today it is hardly possible to find a person who would not know about the benefits and huge nutritional value of seafood. That is why they should be included at least once a week and the daily diet. But this does not mean at all that some exotic delicacies must be served to the table. For the home menu, unfairly forgotten fish cutlets are quite suitable. The recipe for this dish is not the only one. There are many pretty interesting options. Some of them are worth considering in more detail.

Classic version

For those who will be cooking fish cutlets for the first time, it is better to take the simplest recipe. Later it will be possible to move on to more complex options. For classic cutlets, you can take any fish (river or sea). There are no strict restrictions. The main thing is that the product contains less bones and more fillets (meat). The following components will be required for operation:

• 1.3-1.5 kilograms of freshly frozen fish (hake, cod, carp, tuna or other);
• 3 eggs;
• salt;
• 150 milliliters of milk;
• 2 onions;
• ground pepper;
• 300 grams of white bread (you can even callous);
• 200 grams of vegetable oil;
• 150 grams of breadcrumbs (or flour).

It’s not difficult to cook such patties:

1. The fish must first be thawed. You need to do this in a natural way, without resorting to hot water or a microwave.
2. Carefully separate the fillet from the bones with a sharp knife.
3. Break the bread randomly with your hands and soak in milk.
4. Peel the onion and simply cut it into large pieces.
5. Grind the prepared products in a meat grinder. Bread before this must be squeezed well.
6. In the resulting mass add eggs, salt, a little pepper and mix it all thoroughly with your hands.
7. To make the stuffing more dense and not crumble, it should be kept for about an hour and a half in the refrigerator.
8. Next, it is necessary to form oval blanks with wet hands.
9. Bread them in flour.
10. Fry over medium heat in oil for about 4 minutes on each side.

Cutlets are tender and quite juicy inside. A golden crisp makes them even more appetizing.

Breaded burgers

In some fish (pike, pollock, hake or pike perch) the meat is not fat at all. In this case, you need to make adjustments to the recipe. Fish cutlets will be juicier if you add a little bacon to the minced meat. This technique is usually used in cooking when working with lean meat. In this case, to prepare the cutlets you will need:

• 1 kilogram of fish fillet;
• 100 milliliters of milk and vegetable oil;
• 1 egg
• 150 grams of loaf crumb;
• salt;
• 100 grams of fresh lard;
• breadcrumbs (they can be replaced with flour or semolina).

The cooking technology of such a dish, in fact, remains the same:

1. Lard cut into pieces.
2. Loaf crumb soak in milk.
3. Twist the fish fillet in a meat grinder.
4. Do the same with lard and loaf.
5. Collect the products in one container by adding an egg and a little salt to them.
6. From the cooked minced meat to mold cutlets.
7. Bread them in breadcrumbs.
8. Fry on both sides until golden brown.

Before use, finished products are better to cool a little. In this case, the characteristic fish smell partially disappears.

Japanese cutlets

Most of all about fish dishes are residents of coastal countries. This is not surprising. After all, they eat these foods more than others. For example, the Japanese cook fish cutlets in their own way. The recipe that they use for this is not quite ordinary, but rather interesting. For him, you must have:

• 500 grams of fish fillet (better if it is hake, cod or pollock);
• 10-15 grams of sugar;
• 30 grams of flour (corn or wheat);
• salt;
• 4 eggs;
• black pepper;
• 50 grams of vegetable oil;
• 1.5 tablespoons of dessert wine.

Such cutlets are prepared in an unusual way:

1. The fillet must first be chopped in a meat grinder.
2. Add salt, egg yolks, pepper, flour or sludge to it thoroughly.
3. Beat whites separately in a dense foam.
4. Add them to the minced meat. The mass is tender and airy.
5. Heat oil in a pan.
6. Spread minced meat with a spoon and fry cutlets on both sides.

Serve them with soy sauce and fresh green salad. But regarding the side dish, everyone makes the final decision on their own.

Chopped cutlets

Experienced chefs argue that it is best to cook chopped fish cutlets. In this case, the taste of the main product itself is better. All other components only complement it and make it possible to give the desired shape to the finished product. To prepare them, you can use the following set of products:

• 700 grams of freshly frozen fish (preferably chum)
• salt;
• 1 egg
• 3 cloves of garlic;
• 1 onion;
• some olive oil and wheat flour.

To make such cutlets, you must:

1. Cut the fish pulp into small cubes. If a whole carcass is available, then first you need to gut it and rinse it well. Then you should separate the fillet from the bones and cut off the skin from it.
2. Add finely chopped onion and grated garlic to the chopped fish.
3. Then you need to salt the mass, break the egg into it and mix everything thoroughly. It is advisable to do this with your hands and especially not to overdo it. It is necessary that the pieces of fish remain intact.
4. Wet cutlets with wet hands, roll them in flour and put in a frying pan preheated.
5. Fry in boiling oil until the product is browned. At the very end, you can hold them for several minutes under the lid.

The result should be simply amazing chopped fish cutlets. Soft and very fragrant, they will be good with any vegetables, and fresh herbs.

Oven cutlets

It is known that any cutlets can not only be fried. There are other, no less interesting ways. Many will be interested in learning how to cook fish cutlets in the oven. First, of course, you should choose the necessary ingredients for this:

• 1 kilogram of fish fillet (you can take pollock);
• 1 onion;
• egg;
• 70 grams of oatmeal.

Additionally (if you take pollock) it may be necessary:

• 1 carrot;
• 100 milliliters of milk;
• salt;
• black pepper;
• grated ginger.

Now you can step by step figure out how to cook fish cutlets from these products:

1. First, fish, onions and carrots must be chopped in a meat grinder.
2. Add the egg, a little ginger, salt and sprinkle with pepper.
3. Pour all this with cold milk and mix well.
4. Add oatmeal. They will partly play the role of a thickener. The products need to be mixed again and refrigerated for an hour.
5. After the time has passed, forcemeat the cutlets from the meat and place them on a greased baking sheet.
6. Bake for 35-45 minutes in an oven at 180 degrees.

Cutlets are soft and very tasty. Lovers of greens can add a little chopped dill or parsley to the minced meat.

Children's menu

Doctors say that small children need to be given fish to organize their nutrition. But parents in this regard have many different questions. For example, novice moms and dads are interested in what kind of fish cutlets are made of most often for babies? Specialists have their own opinion on this. They advise children under 1 year old to cook food from low-fat varieties of fish. It can be pollock, cod, hake, zander, pink salmon, carp or crucian carp. Additional ingredients should be few. For very small, you can add potatoes, carrots or a piece of loaf soaked in milk to the minced meat. Older children also need to know what kind of fish they make cutlets from. But here a wider choice is already offered. For example, at the age of 2-3 years they will definitely like cutlets that are prepared from the following products:

• 300 grams of pike perch fillet;
• 20 milliliters of milk;
• 1 slice of white bread;
• half a chicken egg;
• 30 grams of hard cheese;
• a quarter of the bulb;
• some wheat flour.

The cooking process is extremely simple:

1. Finely chop the fish and onion.
2. Soak bread (without crusts) in milk.
3. Grate the cheese on a fine grater.
4. Combine all these ingredients, add an egg to them and mix well.
5. Form small cutlets and sprinkle them with flour.
6. Fry in a skillet for 3 minutes on each side.
7. After that, they need to be filled with water and put out for 15 minutes.

No child will refuse such a treat.

Cutlets with potatoes and semolina

Red fish meat is very healthy. It contains many different vitamins, fatty acids and other elements necessary for the normal development and functioning of the human body. Therefore, many housewives must include red fish cutlets in the daily menu of their family . Cooking them, in principle, is not difficult. To work, you may need the following minimum set of source components:

• 0.5 kilograms of minced meat of any red fish;
• 1 onion;
• salt;
• 1 egg
• breadcrumbs;
• 1 potato;
• ground pepper;
• 50 grams of semolina;
• vegetable oil.

How to make red fish cutlets? For this, a standard technique is used, in which there are subtleties:

1. Stuffing must first be thawed and put in a deep bowl.
2. Add cereal to it. It is very hygroscopic and will retain moisture.
3. Add onion grated and peeled potatoes.
4. Break the egg into the minced meat and mix everything thoroughly. The mass should stand for 20 minutes. Only after that it will be possible to continue working with her.
5. Form cutlets with your hands and roll them in breadcrumbs.
6. Fry on both sides over medium heat.

Cutlets are very soft and tender. Semka retains precious moisture and prevents it from evaporating during frying.

Small river fish cutlets

River fish cutlets can also be made equally tasty. The same general principles and cooking methods are used for them. To verify this, you can try to make cutlets even from very small river fish. The result will not disappoint anyone. To work, you will need:

• 1 kilogram of any small fish;
• 2 onions;
• salt;
• 300 grams of fat (fresh or salty);
• pepper;
• 1 egg
• 2 slices of white bread;
• vegetable oil;
• breadcrumbs.

In this case, river fish cutlets can be prepared using a standard recipe:

1. Gut every fish. After that, you need to cut off her head, tail and fins.
2. Rinse the treated fish under running water and throw it in a colander so that the glass is excess moisture.
3. Peel and chop the onion together with the bacon randomly into pieces.
4. Soak the bread in water, and then squeeze it well.
5. Scroll all these products in a meat grinder one by one.
6. Add to them, egg, pepper, salt and mix well.
7. To make cutlets of any size and shape from the prepared meat.
8. Bread them in breadcrumbs.
9. Fry in oil in a well-heated pan.

If everything is done correctly, then in the finished cutlets there will not even be a hint of small bones. They will surely turn out juicy and very tasty.

Stuffed Cutlets

In order to somehow diversify the menu of her family, the hostess can be advised to cook unusually tasty meat patties with a filling. There are many options. But it is best to use the following ingredients:

For minced meat:

• 500 grams of fresh fish (better cod);
• half a glass of milk;
• 1 egg
• 100 grams of white bread;
• 50 grams of pork fat and the same amount of wheat flour;
• salt;
• 1 onion;
• pepper.

For filling:

• 300 grams of any mushrooms;
• salt;
• 1 egg
• 3 onions;
• pepper;
• 150 grams of fresh herbs.

The cooking process consists of several stages:

1. First you need to make stuffing. To do this, fish meat must be separated from the bones and cut off the skin.
2. Soak the bread in milk.
3. Peel and chop the onion coarsely.
4. Pass all these products along with lard through a meat grinder.
5. Add the remaining ingredients and knead the minced meat.
6. For the filling, chop the onions and mushrooms arbitrarily, and then lightly fry them in oil. After this, you need to crush the boiled egg, chop the greens, and then add all this to the total mass along with salt and pepper.
7. To form minced meatballs, you first need to make a tortilla.
8. Then put a little filling on it and tightly clamp the edges.
9. Prepare the pan and fry in oil, as usual.

Fragrant cutlets with a juicy filling and a pleasant crisp will be an excellent option for a family Sunday lunch or dinner.

Pollock cutlets

For a long time, pollock was the most popular fish in domestic stores. And the hostesses involuntarily had to cook a variety of dishes from it. Perhaps that is why pollock fish cutlets are today considered the most popular. You can do them in different ways. But there is one way that you should pay special attention to. For him you will need:

• 2 carcasses of fresh-frozen pollock;
• 2 eggs;
• salt;
• 1 onion;
• 4 slices of loaf;
• vegetable oil;
• 30 grams of potato starch;
• spice.

Cooking technology:

1. Thaw the fish and then process it by cutting off the head, fins and tail. After this, the carcasses should be gutted (if necessary) and milled. The skin also needs to be carefully removed. After this, the fillet should be reviewed and all bones removed from it if possible.
2. Peel the onion.
3. Soak the baton in water (or milk).
4. First, chop the onion and fillet in a meat grinder.
5. Add an egg to them and mix well.
6. Squeeze the loaf. Add it to the total mass along with starch, salt and spices. Re-mix. The mass should be moderately thick.
7. Wet cutlets from her wet hands.
8. Fry in a hot frying pan in oil until they are browned. To get a crisp, the workpiece must be crushed in breadcrumbs.

Such cutlets will surely turn out juicy and magnificent, since starch will retain moisture in them and will not allow it to go outside.

For diet food

People who, for health reasons, cannot afford to eat fried foods, can be advised to cook wonderful diet cutlets from fish. Their main distinguishing feature is the unusual composition:

• 400 grams of fish fillet (preferably white);
• protein of one chicken egg;
• 60 grams of carrots;
• salt;
• 1 onion;
• pepper;
• 4 grams of mustard;
• greens (feather onions, parsley, dill).

A very interesting technology is also used to prepare such cutlets:

1. Peeled vegetables (carrots and onions), along with fish fillet, pass through a meat grinder.
2. Add whipped protein and chopped greens to them.
3. All this must be salt, sprinkle with pepper, season with mustard and mix thoroughly.
4. Roll the minced meat in the form of balls and put them in a form covered with parchment.
5. Bake for 40 minutes in an oven at 200 degrees.

Cutlets are obtained not only tender and tasty, but also very useful. They can be consumed even with the strictest diet.

Steam cutlets

For a healthy diet, it is best to cook steamed fish cutlets. They are done very quickly. This dish can even be prepared for breakfast. It won’t take much time. Yes, and the simplest products will be needed:

• 1 kilogram of minced fish;
• salt;
• egg;
• bulb;
• pepper;
• butter.

Such cutlets are prepared in three stages:

1. Chop the onion and then add it to the minced meat along with pepper and salt. Mix the products thoroughly.
2. Form the patties with this hands and place them on the lattice of a double boiler. First it needs to be greased with oil.
3. Turn on the device and wait for the timer signal. You can spend your free time preparing a side dish.

The whole process takes no more than 40 minutes. Eating such tender cutlets is good with sour cream or any sauce. If desired, add some greens to the minced meat. If you use oily fish, you will need a piece of loaf. And for minced meat from pollock, semolina is suitable. Such cutlets will be happy to eat even small children.