Saury cutlets - 2 delicious fish cutlet recipes

Reviews (10)

6

Prepared by: Antares

12/04/2013 Cooking time: 30 min

Fish cutlets are not only very tasty, but also healthy. This time I suggest you enjoy canned saury cutlets, the recipe for which is simple, but has some secrets.

Recipe 1 with canned saury

Products for this dish are easy to find in any store. With a little effort, you can enjoy a tasty and inexpensive dish that can be prepared even during church fasting.

What is required for cooking:

• a can of canned saury;
• 2 small potatoes;
• 2 more spoons of semolina;
• one onion; vegetable oil; flour for breading; salt and pepper to taste.

How to cook a dish

To make canned saury cutlets, open the jar and place its contents in a separate bowl. After this, mash the fish pieces with a fork, removing any bones that could not be chopped.

Pour semolina into the fish, mix everything thoroughly and leave to infuse.

While you have time, peel and rinse the onion, then finely chop it. Peel, rinse and grate raw potatoes. Combine onions and potatoes with fish.

Mix everything thoroughly again to obtain a uniform consistency of minced meat. If desired, you can pepper, salt and add any seasonings.

Use your hands to form small cutlets and roll each one in flour.

Heat a frying pan and fry the cutlets in oil. Do this alternately on each side, waiting until the potatoes are completely cooked. Buckwheat, boiled rice and other options would be a good side dish for the finished dish.

Spicy tomato sauce

Cooking time: 25 minutes

Number of servings: 20

Energy value

• proteins – 0.7 g;
• fats – 2.5 g;
• carbohydrates – 2.4 g;
• calorie content – ​​35.1 kcal.

Ingredients

• pelati tomatoes (in their own juice) – 800 g;
• onion – 100 g;
• garlic – 15 g;
• parsley – 10 g;
• dill – 15 g;
• basil – 10 g;
• fresh mint – 10 g;
• table salt - to taste;
• ground red pepper - to taste;
• Extra Virgin olive oil – 45 ml.

Step-by-step preparation

1. Peel a large onion from the top husk, rinse under running water and, cut into arbitrary pieces, place in a blender.
2. Place washed and dried herbs there (parsley, dill, basil, mint) and pelati tomatoes. Blend all ingredients until smooth.
3. Pour the resulting mass into a thick-walled saucepan, add olive oil and spices to your taste, bring to a boil and simmer slightly over low heat until thickened.
4. At the very end, squeeze a few cloves of garlic into the gravy, mix everything well and remove it from the stove. Let the sauce sit under the lid for literally 5-10 minutes, and it will be ready to eat.

Traditionally, fish cakes are served with mashed potatoes, but you can experiment and replace the side dish to your liking, or do without it altogether. To present this dish beautifully, place it on lettuce leaves, pour bright tomato sauce on top and sprinkle with fresh herbs.

The excellent taste, tenderness and satiety of saury cutlets makes them simply a “must-have” for any event - be it an ordinary family lunch or a dinner party with strict critics. So don’t procrastinate and quickly get into the kitchen for new culinary exploits!

Recipe with rice

Hearty and inexpensive rice allows you to prepare a large number of different delicious dishes, one of which is cutlets.

Ingredients needed to prepare the dish:

• a can of canned saury;
• 100 g raw rice (whole or crushed);
• 90 g onions;
• 3 garlic cloves;
• 4 large spoons of semolina;
• 1 raw egg; a glass of water;
• breadcrumbs;
• salt and pepper - to taste;
• sunflower oil.

Cooking process

To make saury fish cutlets with rice, open the jar, place its contents in a bowl, drain all the liquid and mash the fish thoroughly with a fork. Be sure to separate the spinal bone from the flesh.

Pour a glass (250 ml) of water into a saucepan, bring it to a boil and add the washed rice there. Boil it until tender and then cool.

Peel the onion, rinse it and finely chop it. Also peel the garlic and squeeze it out with a garlic press. Mix the prepared onions and garlic with the fish.

Add cooked rice, raw chicken egg, semolina and salt and pepper to the fish mixture. Mix everything well so that the minced meat has a uniform consistency. Leave the minced meat to steep for 20 minutes.

After the allotted time, form cutlets with your hands and roll each one in breadcrumbs.

Heat the oil well in a frying pan, fry the cutlets on both sides over medium heat to get a beautiful golden brown crust. This delicious dish is ready.

What side dish is best for canned fish cutlets?

Fish cutlets made from canned food are combined with the same side dishes as any fish dishes. That is, potatoes cooked in any way or boiled rice will be an excellent addition. Potatoes can be boiled, baked, fried, or served as mashed potatoes. If the family prefers rice to potatoes, then you can serve stewed rice with vegetables or regular boiled rice with butter.

As a holiday side dish, canned fish cutlets will perfectly complement any dish of stewed vegetables or a salad of fresh vegetables and herbs.

Bon appetit!

Recipe with crab sticks and semolina

To make cutlets from canned saury, you will need affordable and inexpensive products.

Main ingredients:

• 2 cans of canned saury in its own juice or oil;
• 8 large spoons of semolina;
• a glass of boiled rice;
• 2 chicken eggs;
• a pack of crab sticks;
• salt, pepper, garlic and onions - to taste.

Preparation

Place the canned fish from the cans into a bowl and mash with a fork, removing any large bones at the same time. Save the juice and oil for later, for further cooking.

Peel and finely chop the onion and then mix it with the fish. Add raw eggs, rice, salt and pepper there.

Pour semolina and grated crab sticks into the fish mixture.

Mix everything thoroughly and form cutlets with your hands.

Pour oil and jarred sauce into a slow cooker, heat it up and fry the cutlets there for 20 minutes.

For cooking, use the “frying” mode, remembering to open the lid after 10 minutes and turn it over to the other side.

Delicious cutlets from fresh frozen saury

Cooking time: 1 hour 20 minutes

Number of servings: 24

Energy value

• proteins – 10.5 g;
• fats – 9.7 g;
• carbohydrates – 9 g;
• calorie content – ​​164.6 kcal.

Ingredients

• fresh frozen saury – 1 kg;
• carrots – 450 g;
• onion – 300 g;
• white cabbage – 200 g;
• chicken eggs – 3 pcs.;
• semolina – 25 g;
• premium wheat flour – 160 g;
• table salt - to taste;
• ground black pepper - to taste;
• Refined sunflower oil – 70 ml.

Step-by-step preparation

1. Rinse the saury, thawed in advance in the refrigerator, thoroughly under running water, dry it lightly with paper kitchen towels, gut it, separate it from the bones and cut it into large pieces. Grind the fish fillet through a meat grinder into a large bowl.
2. Peel the vegetables thoroughly, rinse them in cool water to remove dirt and dust and chop them - grate the carrots on the finest grater, and chop the onions and cabbage into small cubes with a sharp knife so that they give the cutlets flavor and juiciness, but do not stand out.
3. Combine minced fish and vegetables in a common container, add chicken eggs, semolina, wheat flour and spices and knead the mass thoroughly. Send the mixture to infuse in the refrigerator for about half an hour.
4. After the specified period of time, carefully form small oblong balls with wet hands.
5. Fry them in a frying pan with heated vegetable oil for 5 minutes on each side over a moderate flame until a beautiful golden brown crust forms.
6. Then place the saury cutlets in a heat-resistant baking dish and place them in an oven preheated to 180 ℃ for another 10 minutes.

Tip: to make the dish even more appetizing, before putting it in the oven, sprinkle grated hard cheese on top.

Recipe for cutlets with saury, semolina and breadcrumbs

To prepare this delicious dish that goes well with many side dishes, you will need affordable ingredients.

Required ingredients:

• 200 g canned saury;
• 100 g each of semolina and breadcrumbs;
• 50 ml vegetable oil;
• fresh egg; onion;
• garlic clove;
• 3 g fish spices;
• 50 g of fresh herbs; salt and black pepper - to taste.

Recipe

If you need to prepare saury cutlets with semolina, the first thing you need to do is put the canned food from the jar into a bowl and mash thoroughly with a fork, while removing large bones.

After this, peel the onion and garlic, rinse and finely chop. Add everything to the mashed fish and add a raw egg.

Wash the greens, dry them slightly and chop finely with scissors. Add to the rest of the ingredients and add the semolina.

Salt, pepper, add the necessary seasonings and mix everything thoroughly to obtain a mass of homogeneous consistency. After this, leave the minced meat for 30 minutes, during which the semolina will have time to swell.

After the allotted time, form small cutlets from the minced meat and roll them in breadcrumbs.

Place a frying pan with oil on the stove and heat it well. Fry the cutlets on each side until a beautiful golden crust appears. When the cutlets are ready, place them on a paper towel to remove excess fat from the dish.

Cooking features

The process of preparing cutlets from canned fish is not complicated, and even an inexperienced cook will successfully cope with the task if he knows and takes into account several important points.

• Saira is preserved in oil or its own juice, less often in tomato sauce. For cutlets, the first two product options are usually used. If the recipe does not specifically indicate whether you need canned food with or without oil, you can use any. Products made from saury sealed in oil will be more tender and juicy, but also more nutritious.
• The quality of canned fish plays a big role. If the marking is applied not on the lid, but on a paper label, the canned food is made in an artisanal way, and its characteristics may differ from traditional ones. It is better to give preference to products from trusted manufacturers who value their reputation. Before purchasing, shake the jar slightly to ensure it is filled tightly with fish. It is also not advisable to take deformed cans, even at a discount, as they may be damaged inside and release harmful substances.
• There may be spices in the tin: peppercorns, bay leaves. They need to be removed. Place the fish itself in a bowl and mash thoroughly with a fork. Particular attention should be paid to large pieces with large bones.
• Canned fish cutlets are most often prepared with the addition of raw or boiled vegetables. Rice, semolina, and oatmeal also help thicken the minced meat. In order for the products to better retain their shape when frying, a binder such as an egg is sometimes added to the minced meat.
• The minced meat will be denser if you beat it a little. To make it easier to form cutlets from it, your hands are moistened with water, then the cutlet mass does not stick to them.
• Salt minced fish from canned fish should be done with caution, since canned fish already contain salt. If you use already salted rice, potatoes and other products to prepare minced meat, then you can avoid adding salt altogether.
• To better preserve the shape of the cutlets, they are breaded in flour or breadcrumbs before frying. You can use not only wheat flour, but also oatmeal, corn, and rice. Instead of crackers, you can use wheat or oat bran crushed in a blender.
• To prevent the cutlets from burning, place them on a hot frying pan and fry in a large amount of oil. Afterwards, the products are laid out on a napkin to remove excess fat. After it has absorbed excess fat, the cutlets are transferred to a plate and served.
• Fry the saury cutlets over medium heat, without covering the pan with a lid, until they are browned on both sides.
• If you want to give the fish cutlets an even more appetizing look, after frying, brush them with tomato sauce or sour cream, sprinkle with grated cheese and dried herbs, put in the oven or microwave and cook until the cheese is browned.v

Cutlets made from canned saury are usually served as an independent snack, supplemented with sauce or sour cream. However, they can be supplemented with a side dish. The ideal choice would be a fresh vegetable salad or vegetable stew. It is not advisable to serve cutlets that already contain rice or mashed potatoes.