Cooking fish cutlets. Fish cutlets

Everyone has long known that fish has a fairly large amount of nutrients... The product can and should be included in a regular diet. In addition, fish are prepared dietary meals... Consider common cutlet recipes.

Fish cakes for a simple recipe

• fish fillet - 950 gr.
• egg - 1 pc.
• white bread - 135 gr.
• milk - in fact
• lard (pork) - 120 gr.
• breadcrumbs- in fact
• vegetable oil - for frying

1. Pour milk into a deep bowl, place slices of bread in it. Chop the fish fillet and lard small pieces. Pass the food through a meat grinder.
2. Combine minced meat, salt, chicken egg and wet bread. Mix the ingredients thoroughly. As a result, you should get a homogeneous mass.
3. Add a little bit if necessary wheat flour... Sculpt the cutlets in the shape you are accustomed to. Heat a skillet with vegetable oil.
4. Put the product in a container, fry the fish product on both sides until golden brown. Serve juicy cutlets with potatoes, rice or buckwheat.

Fish cakes with beans

• cod - 0.5 kg.
• green beans - 50 gr.
• chicken egg - 1 pc.
• curry paste - 35 gr.
• cane sugar - 30 gr.
• fresh coriander - 60 gr.
• fish thai sauce- 25 gr.
• lime leaves - 3 pcs.
• salt - in fact
• oil - for frying

Ingredients for sweet and sour sauce:

• sugar - 250 gr.
• wine vinegar (white) - 90 ml.
• fish sauce - 30 gr.
• chili - 2 pcs.
• purified water - 35 ml.

1. Butcher the fish, leave only the sirloin. Send the product to the blender bowl. Add lime leaves, curry, sugar to the fish, fish sauce, egg and coriander.
2. Add salt, bring food to homogeneous mass... Chop the beans into small pieces and add to the minced meat, stir. Next, start preparing the main sauce.
3. Combine granulated sugar, wine vinegar and purified water in a saucepan. Send the container to the stove, wait for the crystals to dissolve. After boiling, the composition needs to be simmered for about 3 minutes.
4. Remove the saucepan with the contents from the heat, add chopped chili and fish sauce to the preparation. Stir the ingredients thoroughly. The filling is ready.
5. Make cutlets out of minced meat, heat a Teflon pan with vegetable oil. Fry the product until cooked on both sides.
6. Spread the cutlets on paper towels, such a manipulation will help get rid of excess oil. Serve hot with sweet and sour sauce.

• fish fillet - 0.9 kg.
• white bread - 140 gr.
• vegetable oil- in fact
• chicken eggs - 2 pcs.
• onions - 2 pcs.
• sugar - 8 gr.
• salt - in fact
• pepper - 3 gr.
• laurel leaves - 2 pcs.
• peas - 5 pcs.

1. Place the bread in a bowl of water and wait until it softens. Peel the onion at the same time, chop finely and fry in a pan until transparent. Send the finished product to the food processor along with the fish fillets.
2. Combine the prepared minced meat with eggs, pepper, bread, sugar, salt. Stir, mold the cutlets. Send the finished product to the pan, fry using the classic technology.
3. Transfer the patties to a saucepan a few minutes before cooking. Chop the onions additionally, add the peas and bay leaves.
4. Pour in some water, salt. Simmer the cutlets for about 35-45 minutes over low heat with a lid. Serve hot with cereals or pasta. The broth must be drained.

Fish cutlets stuffed with mushrooms

• pollock fillet - 550 gr.
• wheat bread - 120 gr.
• onion - 1 pc.
• milk - 100 ml.
• flour top grade- 55 gr.
• lard - 45 gr.
• egg - 1 pc.
• allspice - 2 gr.
• salt - in fact

Components for the filling:

• fresh champignons - 350 gr.
• onions - 2 pcs.
• fresh herbs- 140 gr.
• salt - 8 gr.
• chopped pepper - 3 gr.
• egg - 1 pc.
• breadcrumbs - in fact

1. Start preparing the filling. To do this, you need to finely chop the onions and send them to the pan. Fry the vegetable until golden brown. Rinse the mushrooms and cut into any shape.
2. Place them in a pot of water. Boil the mushrooms after boiling for 5 minutes. After that, the product should be transferred to the onion and simmered over low heat for a while. Boil an egg and chop into small pieces.
3. Mix chicken product with fried mushrooms, onions, salt, chopped herbs and pepper. Next, you need to prepare the minced meat, pour the milk into the container, place the bread pieces in it. Grind pollock fillets using a meat grinder.
4. Combine fish gruel with chopped onions, chopped bacon, bread, pepper and salt. Stir the products until the minced meat is homogeneous. Make tortillas, with enough filling in the center of each.
5. Wrap the edges, make cutlets. Beat an egg, brush over each piece of fish. Then roll the patties in breadcrumbs. Fry in hot oil until crisp.

• jar canned fish- 1 PC.
• eggs - 3 pcs.
• semolina - 220 gr.
• onion - 1 pc.
• baking soda - 4 gr.
• freshly ground pepper - 3 gr.
• salt - 7 gr.

Gravy products:

• carrots - 1 pc.
• salt - 5 gr.
• allspice - 2 gr.
• tomato paste - 30 gr.
• sunflower oil - in fact
• onions - 2 pcs.
• bay leaves - 2 pcs.

1. Open the tin, discard the oil. Use a fork to remove the food from the iron container. Peel 1 onion and chop finely, stir in fish, seasonings, eggs and semolina... Leave a homogeneous mass for 1 hour.
2. In the allotted time, the cereal will swell to the fullest. Chop the remaining onion into small pieces. Pass the peeled carrots through a fine grater. Send food to the skillet with hot oil.
3. Fry vegetables until golden brown, then stir in tomato paste... Blind the patties and fry until crisp. After that, the product should be transferred to a saucepan. Chop the onions in half rings over the cutlets.
4. Do the same with tomato frying, bay leaves, and spices. Pour in 1 liter. clean water, simmer the cutlets over low heat for at least 15 minutes. Simmer the dish at your discretion.

1. To keep the cutlets always juicy, you need to add more onions if the fish is low-fat. Consider this fact and add the vegetable to taste.
2. Also, to preserve the juice in the minced fish, you should resort to a little trick. Place the coarse nozzle in the kitchen appliance before passing the fillet through the meat grinder.
3. To make the cutlets tender, it is recommended in the culinary world to add a little lard. An alternative would be homemade mayonnaise... Often a slice is added to cutlets as a filling butter.

For a crispy crust, the cutlets should be rolled in breadcrumbs. Put the blank for a few minutes, heat the oil in a frying pan. Repeat the process of processing breaded patties, send them to fry. Serve hot fish product with various side dishes, fresh herbs.

Video: how to cook juicy fish cakes

We have a fish day today! And we will cook lush, tender, "in the heat of the heat" ruddy fish cakes... They are tasty, healthy and completely nutritious.

Fish is a common dish on our family and holiday tables. Its popularity is due to its availability, ease of preparation and nutritional benefits... Protein, which is rich in fish meat, is digested 2-3 times faster than animal protein. And fish oil, despite the decent calorie content, stimulates metabolic processes and promotes weight loss. And this is one of the main reasons that obliges to include fish dishes in low-calorie, lean and dietary meals.

The fish menu will be diversified with cutlets made from fillets or whole fish... Perhaps they are not as popular as meat ones, nevertheless, they are in no way inferior to them in taste... Especially if the cutlets are made from unusually delicious meat salmon, pike perch, perch, hake or pike. And cod cutlets are generally recognized as a delicacy. Although in this case, they argue about tastes. Residents of the coast of the Sea of ​​Azov are proud of the best, in their opinion, gobies cutlets. This type of fish, although with an excess of bones, is thin, and by passing the fish three times through a meat grinder, you can get a soft, homogeneous meat mass.

Often fish cakes are prepared from minced meat of several types of fish, different in fat content. This allows you to make the cutlets juicy, moderately fatty and with a more expressive taste. An important role here is played by spices and other natural additives: herbs, fresh herbs, vegetables, lard, cereals, olives, lemon, mushrooms and even cottage cheese. It is from an unexpected combination that fish cakes are obtained, which will decorate the table and make life tastier and brighter.

10 recipes on how to cook fish cakes

Recipe 1. Thai cod and bean fish cakes in sweet and sour sauce

Ingredients for 3-4 servings: 450 g cod, 40 g green beans, 1 egg, 1 tbsp. spoon of red curry paste, 1 tbsp. a spoon brown sugar, 2 tbsp. tablespoons of fresh coriander, 1 tbsp. a spoonful of Thai fish sauce, "kaffir" limetta leaf, vegetable oil for a frying pan, salt.

For sweet and sour sauce: 4 tbsp. tablespoons of sugar, 3 tbsp. spoons of white wine vinegar, 1 tbsp. spoon of fish sauce, 2 pcs. hot little chili, 1 tbsp. spoon of water.

1. Prepare food for minced meat and transfer to the bowl of a food processor or blender: pieces of cod and lime leaf, curry paste, fish sauce, coriander, sugar, beat in an egg and salt. Grind all ingredients into a homogeneous minced meat.
2. Cut the green beans into small wedges diagonally. Pour into minced meat.
3. Prepare sugar sauce with water and vinegar. Place the ingredients in a saucepan and heat until the granulated sugar dissolves. How to boil - cook for a couple of minutes.
4. Remove the sauce from the stove, add finely chopped chili, pour in the fish sauce. Sweet and sour dressing is ready.
5. Divide the minced meat into 16 small balls and form round patties.
6. Put portions of cutlets on the hot surface of a frying pan with butter and fry both sides until golden brown.
7. Blot golden cod fish cakes with paper towels and serve hot.

Recipe 2. Fish cutlets pollock with mushroom filling and herbs

Ingredients for 4-5 servings:
For minced meat: 500 g pollock, 100 g white bread, onion, 0.5 cups of milk for soaking bread, 50 g flour, a piece of bacon, egg, pepper, salt.
For the filling: 300 g of champignons or other mushrooms, 2 onions, an egg, 150 g of herbs (dill, parsley), salt and pepper.
For breading: egg, bread crumbs.

1. Fry finely chopped onions until caramel color... Add lightly boiled and randomly chopped mushrooms. Stew the onion and mushrooms together for another two minutes.
2. Boil an egg and cut into a cubic shape, pour chopped herbs and fried mushrooms with onions to it. Mix all compound fillings, grind with salt and pepper.

1. Pour the stale roll with milk and set aside to soak.
2. Remove all the bones from the pollock, grind the fish meat using a meat grinder.
3. Add soaked bread, chopped onion, chopped bacon to the pollock. Sprinkle the mixture with salt and pepper, beat in an egg. Knead the minced meat until smooth, homogeneous.
4. Form small cakes from the finished minced meat. Place a small spoonful of filling on half of each flatbread and cover with the other half, carefully joining the edges.
5. Grease the cutlet "pies" with a beaten egg, roll in breadcrumbs.
6. Fry the cutlets in vegetable oil hot to a high temperature on one side and on the other until an appetizing crust is formed.

Recipe 3. Pike cutlets from the famous chef Alexei Semenov

Ingredients for 5 servings:
For minced meat: 600-700 g pike fillet, 2 small onions, 100 g white roll, 100 ml heavy cream, egg, bunch of dill, vegetable oil, salt, freshly ground black pepper.
For wine sauce: 2 tbsp. tablespoons of flour, 3 tbsp. spoons of butter, 150 ml of white wine, 150 ml of vegetable or fish broth, 150 g of fat sour cream, salt.

Prepare wine sauce:

1. Thicken the flour with butter in a frying pan. After a couple of minutes, pour white wine into the pan and let the mixture simmer for another two minutes.
2. When the wine is slightly boiled, add broth, and after another three minutes add sour cream.
3. Salt the sauce, stir and remove from the hob.

Minced pike.

1. Crumble white bread into cream, leave to infuse.
2. Stew finely chopped onions in a hot saucepan with vegetable oil.
3. Remove excess moisture from the fish pulp and combine with soaked bread, fried golden onions.
4. Grind all components into minced meat and knead well with an egg, chopped dill, salt and pepper.
5. Thoroughly beat the minced pike on a wooden cutting board. Transfer to refrigerator for one hour.
6. Make oval cutlets from chilled minced meat and brown on a hot skillet on both sides.
7. Place the hot patties in a heat-resistant container and finish the cooking process in the oven. At a temperature of 170 ° C, the cutlets will take 10-12 minutes.

Pike cutlets under wine sauce Alexey Semenov recommends serving with mashed potatoes.

Recipe 4. Salmon fish cakes with parmesan cheese

Ingredients for 4 servings: 500 g salmon meat without skin and bones, 100 g parmesan cheese, onion, egg, lemon zest, dill greens, 150 g of bread crumbs, 2 tbsp. tablespoons of vegetable oil, salt and pepper.

1. Grind the salmon fillet and onion in a meat grinder.
2. Grind the parmesan on a grater through the smallest holes.
3. Combine the cheese with salmon and onions, beat in an egg, add the grated zest of one lemon, chopped dill, pepper / salt. Knead and lightly beat the minced meat.
4. Form the same cutlets and roll them in breadcrumbs, forming a thin layer of crust.
5. Put the finished fish cakes on a board or tray and cool for half an hour in the refrigerator.
6. In hot vegetable oil, brown the salmon cutlets (one minute on each side).
7. Move the fried blanks into the mold. They should be baked for 15-20 minutes in an oven with a temperature of about two hundred degrees.

Useful and delicious cutlets salmon served with green beans salad.

Recipe 5. Cutlets with steamed pike perch semolina

Ingredients for 6-8 servings: 800 g pike perch fillet, 2 eggs, 2 onions, 2 hard processed cheese, 2 tbsp. tablespoons of semolina, 2 white bread croutons, 100 g of lard, sunflower oil, salt, spices.

1. Grind fish fillet with any in an accessible way... Add soaked and carefully squeezed bread, pieces of onion to the dense mass. Grind the minced meat two more times to achieve a perfectly smooth texture.
2. Pour semolina into the ground bacon, egg and grated cheese curds, let it swell and soak in the tastes of all components (a quarter of an hour).
3. Combine semolina and fish mass, re-knead and form round cutlets.
4. Place fish products in a double boiler. It will take them 15 to 20 minutes to get ready. The workpieces can also be steamed in a multicooker with the "Steam Cooking" program, and if the lower container is filled with rice, then the side dish will be cooked at the same time.

A low-fat yoghurt or sour cream sauce with herbs is ideal for steamed fish flies.

Recipe 6. Cutlets from canned tuna with cardamom

Ingredients for 6 servings: 400 g canned in own juice tuna, 300 g potatoes, 3 large garlic cloves, 3 cm fresh ginger root, 2 eggs, 2 onions, 2 tbsp. tablespoons of butter, 1 tbsp. a spoonful of sugar, 3 bay leaves, 1 tbsp. a spoon ground cinnamon, 2 teaspoons of turmeric, grains from 8 boxes of cardamom, a pinch of ground chili, salt, bread crumbs, vegetable oil.

1. Fry chopped onion, garlic and ginger in hot butter for 5 minutes. Pour in the diced potatoes.
2. Remove the juice from the tuna and add to the fried vegetables, stir. Season with a teaspoon of turmeric, add a little hot water and bay leaves.
3. After 15 minutes of simmering under the lid, remove the laurel leaves and add the crushed cardamom seeds.
4. Remove the minced meat from the heat. Mash the mass, seasoning with salt, sugar, cinnamon, chili and the remaining turmeric.
5. Form a dozen cutlets with wet hands. Dip each in the "airy" egg mass and crackers.
6. Finish cooking the cutlets by deep-frying until a blush is formed (4-5 minutes). Blot off excess fat with a napkin.

Recipe 7. Mexican fish cakes baked in the oven

Ingredients for 4 servings: 450 g cod, onion, large garlic clove, egg, 3 slices of stale white bread, 0.5 pcs. lime, 0.25 teaspoons of cinnamon and caraway seeds, 1 hot pepper, 2 branches of cilantro, 0.5 teaspoons of salt, vegetable oil.

1. Brown the chopped onions in oil, add finely chopped garlic, cinnamon, cumin and cook for another half minute.
2. Crumble a slice of bread, pour to fry.
3. Remove bones from fish, and seeds from pepper. Chop finely.
4. Put half of the chopped cilantro, fish pieces, pepper, fried garlic with onions in the bowl of the food processor. Shake the egg and, together with the lime juice, fill the future minced meat, salt and pepper. Knead the minced fish.
5. Form four "koloboks" and flatten slightly, giving shape to patties 8 cm in diameter.
6. Mash the remaining bread into crumbs, mix with cilantro and roll in the cutlets in the resulting breading.
7. Put the blanks in a mold treated with oil, transfer to the oven with a temperature of 180-200 degrees, for a quarter of an hour.

Delicious cod fish cakes are served hot.

Recipe 8. Perch and cottage cheese cutlets from Elena Chekalova

Ingredients for 2-3 servings: 0.5 kg of perch fillet (pike, frozen cod), 150 g of dry cottage cheese, egg, salt, pepper, rice bread flour, vegetable oil, dill, parsley.

1. Grind the perch fillet into minced meat and squeeze out all the liquid very well. Add cottage cheese (it ideally replaces onion and bread), carefully combine the masses with a fork.
2. Break the egg, shake a little and season with salt / pepper - pour over the minced meat.
3. Pour greens, traditional for Russian cuisine, into the fish mass - parsley and dill, chopped with a knife. Knead dense and airy stuffing at the same time.
4. Form cutlets on half a palm, sprinkle on each side rice flour so that the workpieces hold their shape better.
5. Fry the fish and curd cutlets in a small amount of oil until tender.

Recipe 9. Diet cutlets from silver carp "Kaleidoscope"

Ingredients for 3 people: 350 g silver carp fillet, a third of large red bell peppers, a third of an onion, a third of carrots, 1.5 tbsp each. spoons canned corn and peas, ready-made spices for fish.

1. Grind the prepared silver carp fillet in a blender / meat grinder. Add peas, corn, onions and bell peppers, cut into even small cubes.
2. Flavor minced silver carp with herbs, seasonings, salt.
3. Blind cutlets from the mass or spread the minced meat over silicone molds(for example, for muffins).
4. Cook dietary cutlets steamed or in a slow cooker. To keep them tender, do not cook them for more than 20 minutes.

Even children will appreciate the kaleidoscope of colors and flavors in fish cakes.

Recipe 10. Original cutlets of two types of fish in a creamy sauce

Ingredients for 5-6 servings: 500 g of pike perch fillet, 300 g of salmon fillet, large onion, a clove of garlic, 200 g of white bread crusts, 0.5 l of milk, 2 eggs, a glass of bread crumbs, 2 tbsp. tablespoons of butter, vegetable oil for frying, 3 tbsp. spoons of parsley / dill,
For the sauce: a garlic clove, a small onion, 50 ml of dry white wine, 20 ml of cream (20%), a couple of saffron stigmas, 0.5 teaspoon of lemon zest.

1. Grind the dried fillets of both types of fish and put in different dishes.
2. Simmer chopped onion in butter (3 minutes). Pour half into a separate container, and pour greens to the remaining half, and keep it on low heat for 3 minutes.
3. Divide the soaked and pressed crusts of bread into 2 parts. Send one to the onion without greens, shift the salmon mince, bring to a salty and peppery taste, stir. Transfer the minced pike perch, the second part of the bread to the onion with herbs, season with spices, mix.
4. Divide the red minced meat into balls and mold the flat cakes (10 cm in diameter). In the middle of each, wrap 1 tbsp. l. white minced meat from pike perch, forming neat cutlets.
5. Roll the blanks in breading, fry in oil (4 minutes on both sides). After - put out under the lid for another 3 minutes.
6. For the sauce, you will need to fry chopped garlic and onions, pour in the wine and evaporate the mixture to a third of the volume. Add cream, saffron, salt and pepper at the end, thicken.
7. Pass the finished sauce through a fine sieve, removing lumps, pour into a saucepan and add grated lemon zest.

Tricks experienced chefs will help you prepare mouth-watering fish cakes:

1. Live or chilled fish should be preferred. Frozen fillets are also allowed. The main thing is to get rid of excess moisture more carefully.
2. Minced fish will turn out to be of much better quality if all kitchen tools are well chilled, and experts advise kneading the minced meat in dishes that are in ice cubes.
3. It is better to choose large fish. If it is small, it doesn’t matter. You just need to remove the large bones, and grind the carcasses with small ones several times. It is better to chop the fillet with a knife, so the cutlets will be juicier.
4. Shock frying in a hot skillet will also help preserve juiciness. This technology provides for the subsequent pre-cooking in the oven.
5. Fish cutlets will keep their shape better if you adhere to the proven proportions: add no more than 150 g of soaked bread mass per half a kilogram of fish.
6. It will turn out especially tasty if you pour into a baking sheet with cutlets that are baked in the oven vegetable broth on herbs, put sour cream or butter and cover everything with grated cheese.

Fish cakes will cease to be an ordinary "Soviet" dish if imagination allows them to be included in their recipe original products... Such cutlets will become a welcome guest on festive table, and children will eat them with pleasure. For example, schoolchildren cannot resist breakfast if it is arranged in the form of a sandwich with fish cakes, lettuce and tomatoes.

Fish cutlets are not as popular as meat cutlets. Alas, not many housewives know how to cook them correctly: cutlets are often dry, tasteless, with a "swampy" smell. But all these disadvantages are easy to avoid if you do everything according to technology. Then the fish cutlets will turn out to be tender, juicy, tasty. The very first and most important step is right choice fish.

Fish cutlets

Total cooking time - 40 minutes Active cooking time - 20 minutes Calorie content per 100 g - 209 kcal
Servings - 6 pcs

Fish cutlet recipe

Ingredients:

Fish fillet - 500 g. In the photo - 1 kg carp, from it you get 500 g fillet.
Lard - 100 g (piece) My mother-in-law taught me this secret: if you add a piece of bacon to the minced fish, then the cutlets will turn out to be juicy and tender. In the photo I have bacon already twisted in a meat grinder - prepared in advance and frozen homemade semi-finished product.
Bread - 100 g.
(White)
Milk - 1 tbsp.
Flour - 4 tablespoons
Salt - 2.5 tsp
Starch - 3 tablespoons (for breading cutlets)
Vegetable oil- taste(for frying)

Preparation:

First, you need to decide on the type of fish: If we want to cook cutlets easily and simply, then you can use sea fish. If our goal is the most delicious cutlets, then it is better to take river cutlets. The fact is that sea fish is overwhelmingly low-fat, cutlets from it are dry. Well, there is more fuss with river fish than with sea fish. Optimal use of carp, carp, crucian carp, bream, tench, lamprey, pike, navaga, eel. must be fresh! Not frozen, not lying in the refrigerator for almost a day, but fresh (just caught or bought live in a store).

1. Firstly, the fishy smell is much stronger in cutlets, than in portioned pieces... This means that if the fish is not fresh, then it will not be possible to mask it with any culinary techniques or spices.
2. Secondly, scales are much easier to peel off fresh fish and the skin is removed. Decide to cut river fish lying for several hours in the refrigerator (or thawed) is a blatant fact of masochism :)

So let's get started! Peel the fish, gut, cut off the fins, tail and head. Now pour salt into your hand and use it to thoroughly clean the fish of mucus. Rinse under running water. Now for the fun part - skinning and filleting from the bones. In theory, this is done simply: we hold the fish with one hand and, armed with a knife, carefully separate the meat. Despite the fact that I have done this operation dozens of times, I never get beautiful, even pieces. There is only one consolation - the meat grinder is indifferent to the aesthetic appearance of the fillet that gets into it. But before the meat grinder stage, we need to perform two more actions. First, soak the bread in milk (1/2 cup per 100 g).

Secondly, soak the fish for 20 minutes in milk mixed with salt (1/4 cup milk, 1/2 teaspoon salt). This will rid the fish of the characteristic “swampy” smell, and will make the cutlets soft. After that, the fish must be thrown into a colander, allowed to drain off the milk and blot each piece with a paper towel to remove excess liquid. I do not salt the fish anymore, but if desired, the minced meat can be added to the salt before frying the cutlets. Now the fillet + bacon + bread must be twisted in a meat grinder, stir until smooth. If the minced meat turns out to be too liquid, then add 1-4 tbsp. flour. If everything is in order, then form cutlets with your hands, roll them in starch.

Put the cutlets in a hot skillet with vegetable oil.

To make the crust appetizing golden and crispy, the cutlets must first be fried without a lid over high heat (2 minutes on each side), and then simmer for another 10-15 minutes under the lid over low heat. That's it, our fish cutlets are ready.

Serve hot.

Lyrical addition: the head from the fish, fins, tail and bones should not be thrown away. While the fish is soaked in milk and fried, I have time to cook a simple one, but delicious soup... To do this, you need to remove the gills and eyes and put the fish in boiling water. After 15 minutes add potatoes, carrots and onions. Thus, by the end of frying the fish, I get two dishes at once: soup and the second.

This is one of the most useful and nutritious foods... It is rich in protein necessary for our body and essential amino acids. Quality protein makes up about 15 percent of fish meat. In addition, fish also contains other beneficial elements - omega-3 fatty acids, vitamins, and so on. Fish cakes are a healthy, appetizing and beautiful dish. But it is advisable to know some secrets and peculiarities of their preparation.

What kind of fish is best for making fish cakes? The recipe with a photo, as well as all the secrets of cooking, are presented to your attention in the article.

Choosing fish for cooking cutlets

What kind of fish is best for making fish cakes? Almost any will do - pink salmon, pelengas, trout, cod, catfish, pollock, pike, salmon, halibut. Housewives note that the advantage should be given to large fish - the cutlets will come out juicier than from small varieties.

Chefs also insist that the fish for cutlets must be fresh. There are several methods to check this. The most common and simple method is to throw the fish into the water: the fresh one will always sink to the bottom, while the spoiled one will float up. The next method is to pierce its belly with a heated knife blade, an unpleasant smell will indicate that the fish is stale. A few simple signs of a fresh product: pink or red gills, transparent and non-sticky mucus on the scales, eyes must be clean and bulging. The belly of the fish should be flat and transparent. If it is swollen or covered with suspicious spots - this is a signal that the fish is far from fresh, you should not take one.

Fat content of fish

What kind of fish is best for making fish cakes? Reviews of housewives strongly recommend, when choosing fish for minced meatballs, pay attention to how fat it is. Indeed, for dietary, children's and steam cutlets minced meat from a low-fat product is better. In general, fish are divided into three types (depending on the degree of fat content). Lean varieties (up to 4 percent fat), moderately fat (4-8 percent fat), fatty - (more than 8 percent).

Lean varieties include: cod, haddock, navaga, hake, pollock, pollock, Arctic cod, river perch.

Moderately fatty: chum salmon, sea bream, pink salmon, herring, sea ​​bass, horse mackerel, tuna, trout, crucian carp, carp.

Fatty: Caspian sprat, herring mackerel, eel, stellate sturgeon, sturgeon, halibut, catfish.

Cod meat is the product itself. It contains only 3-4 tenths of a percent of fat and a lot of protein - 18-19%. The main fat of cod accumulates in the liver.

What fish is tastier than cutlets? And here it is already a matter of taste for everyone. If you are on a diet, then you will not be suitable. Better to choose cod, haddock, perch. But a fatty product can be consumed by everyone who is not worried about their figure and has no contraindications to eating fish.

How to make minced fish cakes

Before you grind fish meat and make minced meat, you need to remove large bones from it. Easiest to do with meat. large product... But the most practical thing, as many housewives say, is to buy a ready-made fillet. In addition, bread soaked in water, onions, salt, spices, and an egg are very often added to the minced meat. Chopped or grated vegetables, such as carrots or potatoes, will also add juiciness to the cutlets.

We preserve the juiciness and shape of the cutlets

Minced fish meat is usually much thinner than meat. Housewives note that to preserve the shape of the products and their juiciness, you need to use bread crumbs or flour. You can use a beaten egg. Dip the cutlet in batter, then roll in breadcrumbs or flour.

If there is no breading at hand, do not be upset, you can do without it. Place the items in a well-heated skillet for a natural crust. It will help the finished cutlets keep their shape and remain aromatic and juicy enough.

We use the cold

According to the reviews of experienced chefs, you need to use chilled tools and utensils to cook fish. Rinse knives, bowls, etc. cold water or even keep it in the refrigerator for a while. Also, the minced meat must be cooled before sculpting the cutlets. When forming products, rinse your hand in cold water, and the process will go more conveniently and faster.

Methods for preparing fish cakes

We figured out which fish is better to make. Now let's go directly to the process of their preparation. Frying or baking, or maybe steaming are all good ways. Preference should be given to the one that best suits your goals. In the process of cooking in a frying pan, to preserve the juiciness in the products, you must first fry them on both sides over high heat. And then, reducing the heat, extinguish until cooked. If you prefer baked cutlets, brush them with sour cream, add grated cheese and bake in the oven until tender. A more dietary way to cook fish cakes is to steam them. Such products are most useful for the digestive system of the human body.

Steamed fish cakes

Steamed cutlets are the most dietary type of cutlets. It is suitable for people who adhere to healthy eating, for people on diets, for children. Also, steamed fish cakes are very often included in the therapeutic and dietary menu for patients suffering from gastrointestinal diseases. And all because the products prepared in this way retain all the vitamins, beneficial features, its natural taste, smell and color. Fish cakes prepared in this way are low in calories and are easily absorbed by the body.

What kind of fish is best for steaming fish cakes? Almost any fish will do - sea, river, lake. The main thing is to keep it fresh.

A simple recipe for steamed fish cakes

Ingredients:

• fillet of white fish - 300 g;
• potatoes - 3-4 pcs.;
• carrots - 1 pc.;
• chicken egg - 1 pc.;
• onion - 1 pc.

Preparation:

Fillet, onions, carrots, potatoes - grind in a meat grinder. Knead the minced meat, add the egg, salt to taste. Sculpt cutlets. Steam for 20 minutes. Serve hot, top with sour cream or butter.

Fish cakes for babies

What kind of fish is best to do Lean fish is suitable. For example, cod, hake, pollock, river perch, bream, pike, roach. However, the fat content can always be reduced by simply cutting off excess fat from the fillet.

Steamed fish cakes for babies

Ingredients:

• Fillet (hake, pollock, cod).
• Vegetables (carrots, onions).
• Flour.
• Egg.

Preparation:

Rinse fillets in water and dry with paper towels to remove moisture. Cut into large chunks and mince. Peel the onion, cut into several pieces and also scroll in a meat grinder. Mix the ground fillets and onions, put the resulting minced meat in a colander and squeeze out the liquid slightly. Wash the carrots under running water, peel and chop with a grater. Mix it with minced meat, add egg and salt (to taste). Mix thoroughly with your hands. Add flour if necessary. Pour breading (crackers or flour) into a plate. Make cutlets from minced meat and roll them thoroughly in it. Place the food on the wire rack of the steamer and cook for 20 minutes.

from canned fish

If you don't have fresh fish or fillets at hand, you can also use canned food from the corresponding product.

Ingredients:

• Potatoes 3-4 pcs.
• Sardines or mackerel 1-2 cans.
• Bow 1 pc.
• Egg 1 pc.
• Breadcrumbs.

Preparation:

Open a bank canned fish, drain the liquid from it, and knead the fish well.

Boil the potatoes, mash them, or grind them in a meat grinder. Grind the onion as well. Next, knead the minced fish, potatoes and onions. Drive in an egg. Add salt (to taste). Pour bread crumbs into a plate. Sculpt small, flattened cutlets from the minced meat. Thoroughly dipping them in breading, fry over medium heat in a well-heated frying pan without a lid. Or, if you prefer lightly roasted cutlets, on low heat, under the lid. Serve with sour cream or butter.

Garnish for fish cakes

Perfect fit boiled potatoes, rice, buckwheat, vegetables. Sauces can be used to add flavor and piquancy. Even regular mayonnaise or sour cream, if you add spices, mustard and herbs to them, they will especially emphasize the taste of any fish dish and make it unusual. The best solution is a specially prepared sauce for fish cakes.

White French Sauce

White sauce is one of the most suitable for fish cakes. It belongs to the classic French cuisine... However, the recipe is very simple, available for home cooking.

The following components will be needed:

• Fish broth - 1/2 liter.
• Butter 100 g.
• Flour 50 g.
• Chicken egg 1 pc.
• Salt.
• Half a small lemon.

Melt half of the butter (50 g) over low heat, add flour and fry it. Remove frying pan from heat, pour in chilled broth. Stir thoroughly until no lumps remain. Add salt (to taste), pour in the egg. Mix everything thoroughly again, make sure that there are no lumps. Put on low heat, bring to a boil, stir. As soon as the mixture boils, you must immediately remove it from the heat. Wait a little for cooling, add the remaining oil, half a tablespoon of lemon juice. Bon Appetit!

Sour cream sauce: a simple recipe

Sour cream sauce goes well with pollock or hake cutlets. This simple supplement consists of just sour cream, eggs, salt, pepper, milk and flour.

For cooking sour cream sauce necessary:

• 400 grams of sour cream.
• 2 eggs.
• 1 glass of milk.
• A quarter glass of flour.
• Salt and pepper to taste.

Beat eggs, pour in milk, add sour cream and flour. Mix everything thoroughly until smooth, salt and pepper to taste. Wait for the sauce to thicken. Bon Appetit!

How to make fish cakes? A recipe with a photo will best answer this question, because the fish must be carefully prepared and chopped. Fillets of large fish can be chopped with a knife. Chopped fish cakes, such as fish cutlets from pink salmon or fish cakes from chum salmon, are a recipe for making simple fish cakes from a minimum of food. By the way, salmon fish cutlets, salmon fish cutlets are incredibly tasty fish cakes. To keep the fish cakes from falling apart, make fish cakes with semolina. This recipe is also good because you can cook lean fish cakes with semolina, that is, fish cakes without eggs. We get dietary and low-calorie fish cutlets. Fish cutlets from river fish - budget fish cutlets. Photos in recipes will tell you how to make pike fish cakes, perch fish cakes, crucian carp fish cakes or pike perch fish cakes. The recipe depends on what kind of fish cakes you will make. So the recipe recommends cooking catfish fish cakes or silver carp fish cutlets in the oven, since fish cakes cooked in the oven are cooked without oil. Saltwater fish for fish cakes is also good. There are many recipes, as well as types of fish: juicy mackerel fish cakes and delicious pollock fish cakes, a recipe for fish cakes from maritime and fish cakes from pink salmon, recipe for fish cakes from pangasius and fish cakes from hake, recipe for fish cakes from bulls and fish cakes from trout, recipe for fish cakes from blue whiting, recipe for fish cakes from sardine and fish cakes from haddock, recipe for fish cakes minced meat, fish cakes, tilapia fish cakes, capelin fish cakes and many others. By the way, the "secret" simple recipe for fish cakes - canned fish cutlets. Canned fish cutlets will help out when you need to cook as soon as possible Tasty food... But back to the cutlets from raw fish... If you have fatty fish for cutlets, then juicy fish cutlets will turn out without any special tricks. Moreover, it is recommended not to fry them, but, for example, to make fish cakes in a slow cooker or cook steam fish cutlets. The recipe for dry fish cutlets requires more complex manipulations. We will tell you how to make delicious cod cutlets. Recipe for cod fish cakes or other lean fish uncomplicated, since these are fish fillet cutlets, you do not need to choose bones. We recommend making such fish cakes with bacon, the recipe also advises before frying the fish cakes, thoroughly breading the cutlets from minced fish cod to save juice. Hake fish cakes are also recommended. And if you don't want to fry fish cakes, the recipe in a slow cooker suggests cooking, for example, stewed fish cakes in tomato sauce.

Moms, of course, want to know how to cook fish cakes for children. The recipe for making fish cakes will tell you how to cook fish cakes for your child and what is added to the fish cakes so that the baby will like them. To reduce the specific fishy smell, make fish cakes with rolled oats or fish cakes with rice. Recipe for fish cakes with vegetables, such as fish cakes with carrots, fish cakes with cabbage, or fish cakes with potatoes, too good way cook fish cakes. The recipe for children must be as useful as possible, so we recommend making fish cakes with cottage cheese. The recipe for children suggests cooking fish cakes in the oven, because baked fish cakes are softer than fried fish cutlets. And for kids we recommend making steamed fish cakes, since fish cakes in a double boiler are very healthy cutlets from minced fish.

On our page you will learn how much to fry fish cakes, how to cook fish cakes from pollock fillets, how to fry pollock fish cakes. The photos in the recipes will show the order in which the cutlets are cooked. We offer you such recipes as canned fish cakes and pike fish cutlets, steamed diet fish cakes and fish cutlets in the oven, salmon minced fish cutlets and baby fish cutlets, cod minced fish cutlets and fish cakes with cheese , recipe for herring fish cakes and fish cakes with potatoes, recipe for fish caviar cutlets and canned fish cutlets, recipe for steamed fish cakes. The video fish cakes recipe will help you understand the intricacies of cooking.