Pollock fish cutlets - 8 delicious recipes

Preparing a tasty and at the same time very interesting dish will not be difficult if you know how you can surprise and please your loved ones. Fish cutlets may not be a new product, but they have been a little forgotten lately. It’s worth correcting this annoying misunderstanding and creating a small culinary masterpiece with your own hands. Many who have not tried this dish before will certainly be delighted. After all, its taste and appearance are excellent.

One of the most popular fish suitable for making cutlets is pollock. It has a lot of meat and virtually no bones. The taste qualities are also very worthy and with the help of certain products they increase by an order of magnitude. Moreover, this option is also budget-friendly. It is not necessary to use expensive ocean red fish for this recipe, but pollock would be an ideal option.

How to cook fish properly

Many people consider pollock an unsuitable fish due to its dryness and bland taste. But skilled housewives know very well how to fix this. Moreover, due to certain ingredients you can always enrich the palette of flavors, and eliminate dryness with the help of minor tweaks. As a result, the meat turns out unusually juicy and tasty.

Ideally, you should use whole fillet for cooking. It’s not that expensive, but it takes an order of magnitude less time to cook. In this way, unnecessary bones can be avoided. If there is no fillet, you can try cutting the carcass into portions yourself.

Most often, carcasses are sold without heads and scales, and they can be gutted without any problems. For this purpose, they are washed and dried well. The head is separated to the end of the gills, and the tail should be carefully cut off to the beginning of the fish skeleton. Cut off the fins using scissors. Sever the abdomen with a sharp knife and carefully draw from the beginning to the end of the abdomen. Take out the excess and remove the film. Rinse well.

Make a neat longitudinal cut in the fish in the back and abdomen. Using a knife, lift the meat and separate the fillet. Carry out a similar procedure on the second side. The bones are separated perfectly. The result is a good, complete fillet without unnecessary bone formations.

Separating meat from bones yourself is not difficult. The main thing is to put in at least a little effort and gain accuracy. And then in 10 minutes the first-class fillet will be ready for making cutlets.

Classic recipe with step-by-step photos

This option is easy to make and incredibly tasty. It can be created by both a novice cook and an experienced chef. The main thing is to want to do something original and interesting.

Ingredients:

Pork lard – 150 grams.
Pollock – 600 grams.
Whole milk – 1/2 cup.
Selected eggs - 2 pieces.
Onion - head.
Oatmeal - a glass.
Vegetable oil – 1/2 cup.
Spices.

The dish is designed for 6 people.

Cooking process:

1. Cut the lard and fillet into slices. Pass through a meat grinder.

2.Do a similar procedure with onions.

3. Beat in the egg. Sprinkle with required amount of spices. Mix well until a homogeneous dense mass is formed.

4. Gradually add milk and mix the minced meat. Carry out the procedure until it acquires a viscous consistency and stops sticking to the dishes.

5.Beat the egg with pepper. Grind the oatmeal to fine crumbs. Place in a bowl for breading.

6.Heat the frying pan. Pour oil on it. Bring to a boil. Make cutlets with wet hands. Dip first in the egg, then in the chopped oatmeal, and place in the pan.

7. As soon as the crust is browned, turn it over to the other side. The rosy cutlets need to be simmered a little until fully cooked for another 5-6 minutes.

8.Flip again until the crust becomes crispy.

Serve with vegetables and rice. The shell is golden brown and crispy, and the cutlets literally melt in your mouth thanks to their delicate consistency.

Also watch our video recipe:

Bon appetit!

Option 4: Pollock fillet cutlets with lard

Let's supplement the preparation of minced fish cutlets with lard. It will turn out even more satisfying, juicier and tastier. Use breadcrumbs in small crumbs. A simple and proven recipe for delicious pollock fillet cutlets.

eight hundred grams of pollock fillet;
two hundred grams of pork lard;
two hundred grams of onions;
three slices of loaf;
one chicken egg;
five tbsp paneer breadcrumbs;
a couple of pinches of salt;
black pepper to taste.

Cut the pollock fillet into medium-sized pieces.

It is better to take lard that is not very salty. We cut off the skin from it, if there is any, and also cut it into medium portions.

Cut the crusts off the loaf and soak in water to swell. Then I do push-ups with my hands.

Peel the onions and cut them into six chaites.

Now you need to puree everything in a blender or pass through a meat grinder.

Beat in a chicken egg, salt and pepper. Mix everything well.

When making cutlets, beat each cutlet a little with your hands, so they will turn out more fluffy and juicy.

Pour fine breadcrumbs into a deep plate and roll each fish cutlet.

Heat the oil in a frying pan and fry with the lid closed until golden brown on each side.

Since such cutlets turn out to be quite filling, the side dish should be light. For example, boil rice or make a light vegetable salad.

How to cook cutlets in the oven

Many rightfully claim that pollock is the most delicate fish from which you can make anything you want. And at the same time, it is low in calories, so it is perfect for a diet. If you combine all the ingredients correctly and make an original sauce, the result will be excellent.

Ingredients:

Pollock fillet – 700 grams.
Semolina – 1/4 cup.
Breadcrumbs.
Selected egg.
Loaf is a record.
Spices.
Butter – 50 grams.
Whole milk - a glass.
Vegetable oil – 50 grams.
Onions – 2 heads.
Carrotel carrots – 2 root vegetables.
Sour cream 15% - 50 grams.

The dish is designed for 8 people.

Cooking process:

1.Prepare all products.

2.Pour the milk into a deep container. Add semolina and a piece of bread. Mix thoroughly until a homogeneous mass is formed. Let it swell. Pour in the previously melted butter.

3. Process the fillet thoroughly, pass through a meat grinder or grind using a blender. Mix with milk mixture. Add spices.

4. Peel excess carrots and onions. Cut the root vegetable into thin strips and chop the onion well. Mix sour cream with egg and milk. Add spices to taste. Make small cutlets from the cutlet mixture and roll each one in breadcrumbs. Despite the fact that the mass is not dense, you must try to form identical balls. In the future, pollock prepared in this way will literally melt in your mouth.

5. Grease a baking tray with vegetable oil. Carefully arrange the cutlets. Sprinkle with onions and carrots. Pour over the sauce. Preheat the oven to 200 degrees. Place the dish for 20-30 minutes, bake at 180 degrees.

6.Take it out and place it on serving plates. The top should be decorated with greenery.

Fish cutlets with semolina

It’s easy to please yourself and your loved ones with something unusual. For this purpose, it is worth going for a small experiment. The result will certainly exceed expectations and be beyond praise.

Ingredients:

Hake fillet – 800 grams.
Pork lard – 200 grams.
Selected egg.
Semolina – 1/2 cup.
Spices.
Onions - a couple of heads.
Vegetable oil – 150 milligrams.
Breadcrumbs.

The dish is designed for 7 persons.

Cooking process:

1. Prepare the fillet.

2.Cut the lard into portions and grind the pulp in a meat grinder, add onions and process in the same way. Beat the egg and spices into the resulting mass.

3.Add semolina and stir. Pour a tablespoon of vegetable oil and repeat the procedure.

4. Leave the minced meat to steep until the semolina swells. Form the mixture into cutlets. Sprinkle with breadcrumbs.

5.Heat the frying pan. Pour in vegetable oil. Place the workpieces in heated oil. Fry on both sides until crispy.

6.Place the cutlets into a saucepan with a thick bottom. Add a small amount of water. Place on low heat to simmer for 5-8 minutes.

7.Place on a plate and garnish with herbs.

Bon appetit everyone!

Chopped cutlets with mayonnaise and pollock starch

An unusual recipe, but far from new. This is how we have been preparing a chicken dish for a long time. The meatballs will turn out incredibly juicy, despite the fact that pollock cannot boast of fat content.

You will need:

Fish fillet – 0.5 kg.
Eggs – 2 pcs.
Mayonnaise – 2 large spoons.
Large onion.
Starch - 2-3 tablespoons.
Garlic 0 2 cloves.
Chopped dill - large spoon.
Seasoning for fish - a small spoon.
Pepper, salt, oil.

How to fry:

Defrost the pollock and fillet it. Rinse and dry with a paper towel. Cut into very small pieces.
Chop the onion in the same way and send it to the fish slices.
Add the remaining ingredients listed in the product list and seasonings.
Mix the contents of the bowl thoroughly with your hands.
The frying oil must be well heated so that the cutlets do not stick to the bottom of the pan. Then spoon out the meatballs. Place at some distance from each other.
Cook the underside over moderate heat. When a golden crust appears, turn the workpieces over.
Reduce heat and cover the pan with a lid. Continue frying until the dish is ready.
First place the finished meatballs on a paper towel to remove excess oil. When it is absorbed, transfer the cutlets to a plate and take the first sample.

With cottage cheese

Avid cooks know very well that if you add an interesting product to a simple recipe, it will sparkle with new colors. The result will be excellent and very interesting.

Ingredients:

Pollock fillet – 600 grams.
Natural cottage cheese – 120 grams.
Onion - head.
Loaf – 2 slices.
Milk – 50 milligrams.
Flour – 2 tablespoons.
Selected egg.
Spices.

The dish is designed for 4 people.

Cooking process:

1.Prepare the fillet.

2. Peel the onion. Cut into small slices. Sauté over a hot speed with a small addition of vegetable oil until golden brown.

3.Cut the fillet into small pieces. This way you will get chopped cutlets.

4. Rub the cottage cheese through a sieve and transfer to the fish.

5. Place the onion in the container.

6. Cut off the crusts from the loaf. Soak in milk for 5 minutes. Remove, squeeze, place with other products.

7.Add the egg to the minced meat with spices. To stir thoroughly.

8.Knead again using your hands. This will help create a better consistency for the minced meat and saturate it with oxygen.

9.Form the blanks. Roll them in flour. Heat the frying pan. Add sunflower oil. Place cutlets in very hot oil. Reduce heat to medium.

10.Take it out, pour over sour cream sauce and garnish with herbs.

Thanks to the unusual product, the result is extraordinary both in terms of taste and health benefits.

Pollock balls with spicy gravy

Airy cutlets baked in an original sauce based on sour cream and aromatic seasonings will be appreciated by all lovers of fish dishes. The treat looks very impressive, has an amazing taste and can adequately decorate the table at a gala banquet.

Cooking time: 1 hour 5 minutes

Number of servings: 6

Energy and nutritional value

calorie content – 127 kcal;
fats – 3.4 g;
proteins – 11.2 g;
carbohydrates – 6.5 g.

Ingredients

fish meat – 0.38 kg;
chicken egg – 1 pc.;
bread (with bran) – 2 slices;
green onion – 3 feathers;
dill, basil – 5 sprigs;
broth (fish or meat) – 0.4 l;
lemon juice – 18 ml;
flour (oatmeal) – 110 g;
butter – 23 g;
sour cream (25%) – 140 g;
garlic clove – 1 pc.;
chili pepper (ground) – 2 g;
iodized salt - to your taste;
olive oil – 23 ml;
white pepper – 3 g;
turmeric – 3 g;
marjoram – 4 g.

Step-by-step preparation

Wash the pollock fillet, pat dry with a napkin and cut into 5-6 pieces. Grind the prepared meat using a food processor.
Wash the green onions and finely chop them.
Divide the loaf into small pieces, place them in a bowl and fill with warm water (60 ml). After this, mash with a tablespoon until smooth.
Add bread mixture to the minced fish, add chopped onion, beat in an egg, pour in lemon juice. Then add salt, season with white pepper and mix thoroughly with wet hands.
Divide the meat mass into six identical lumps, then shape them into cutlets. Pour flour (85 g) into a large bowl and roll the molded pieces in it.
Cut the butter into small cubes (6 pieces). Place the meatballs in a mold, place a piece of butter on top of each of them and place in the oven. Bake semi-finished products for half an hour at a temperature of 185 degrees.
Now you need to cook the gravy. First, you need to heat the olive oil in a saucepan, then add the remaining flour (25 g) and, stirring constantly, fry it until golden brown.
Dilute sour cream with broth, combine with fried flour, stir. After this, lightly salt, add spices and simmer over low heat until slightly thickened.
Peel the garlic clove, wash it with water, and crush it under a press. Wash the basil and dill and cut into small pieces. Place chopped garlic in the gravy, add herbs, and after two minutes turn off the stove.
Take out the form with the meatballs and carefully pour sour cream sauce over them. Then put it back in the oven and simmer for another seven minutes.

Tip: if you don’t have sour cream on hand, natural unsweetened medium-fat yogurt is suitable for making gravy. You can bake any fish dishes in this sauce or serve it in a separate bowl with salads, appetizers, and chops.

Distribute the luxurious treat on beautiful plates and offer to try. It is recommended to combine it with potato salad, stewed vegetables and a glass of white wine. Bon appetit!

Dietary

This option is ideal for literally everyone; even despite certain tricks, the taste remains unchanged. And the main thing is that everyone without exception will like this recipe.

Ingredients:

Pollock – 700 grams.
Selected egg.
Wheat flakes.
Breadcrumbs.
Onions - two heads.
Cream – 1/2 cup.
Dry dill - a teaspoon.
Spices.

The dish is designed for 8 people.

Cooking process:

1. Prepare the necessary products.

2. Process the fillet and onion using a blender.

3.Add cream, dill, cereal, spices. Mix thoroughly.

4. Stir the mass until it becomes homogeneous and dense.

5.Make cutlets. Sprinkle with breading.

6. Grease the mold with oil. Lay out the blanks. Add water to the bowl. Let it cook for 15-20 minutes.

7.Remove from the mold and decorate with herbs

This dish is ideal in a dietary diet and kids who try new foods will also like it.

Lenten

This option is incredibly in demand during the period of Orthodox Lent. At the same time, the absence of animal products does not affect the taste at all. The only thing you need to know is the secret product that will hold the overall mass together and create a unique taste.

Ingredients:

Pollock fillet – 600 grams.
Semolina – 60 grams.
Onion - head.
Sesame – 10 grams.
Wheat flour – 40 grams.
Breadcrumbs.
Vegetable oil – 2 tablespoons.
Spices.

The dish is designed for 6 people.

Cooking process:

1. Rinse and dry the fillet.

2. Separate the pulp from the ridge.

3.Place portions into a blender. Add semolina, egg, onion, spices and flour. Process thoroughly.

4. Allow the crushed food to “rest” for half an hour. This will allow the texture to become denser, and the gluten from the cereal and flour to swell better.

5. Form blanks from the mass. Use breadcrumbs for coating.

6. Roll some of the preparations in sesame seeds. Fry until golden brown in a frying pan with sunflower oil.

Wonderful golden brown products, especially those made with sesame, will please everyone. The result is incredibly tasty and nutritious.

Recipe in a slow cooker

This option is incredibly tasty, especially considering that it has much more benefits than standard semi-finished products. If you do everything correctly, the result will definitely exceed expectations.

Ingredients:

Pollock fillet -90 grams.
Bulb onions.
Oatmeal - 150 grams.
Select eggs - a couple of pieces.
Cream - 70 milligrams.
Vegetable oil – 150 milligrams.
Flour.
Spices.

The dish is designed for 7 people:

Cooking process:

1. Onion, fillet, pass through a meat grinder.

2.Add cream, eggs and spices. Stir.

3.Add oatmeal and mix thoroughly. Let the mixture sit. It is important that the oatmeal swells. The juiciness of the minced meat will depend on this.

4. Form the mass into pieces and roll them in flour.

5.Pour oil into the multicooker. Place the cutlets carefully. Fry on the “Fish” mode for about 10 minutes. If with the lid open, then at least 15.

6. Turn over to the other side and cook for the same amount.

7.Pull it out. Serve with side dish.

True connoisseurs of fish delicacies will definitely like this option.

Option 7: Pollock fillet cutlets with cottage cheese

Cottage cheese can also be added to fish cutlets, it will turn out very tender, tasty and healthy. If you add some fresh cilantro to the minced meat, the aroma will be simply amazing.

five hundred grams of pollock fillet;
one hundred grams of cottage cheese;
chicken egg - one piece;
turnip onion - one head;
one hundred grams of loaf;
forty grams of flour.

This time we will need not only a meat grinder, but also a sieve. Through it you need to grind the cottage cheese into a large bowl.

Pass clean, boneless fillet through a meat grinder along with the peeled onion. By the way, you can first finely chop the onion and fry it a little in vegetable oil.

Soak the loaf in water or milk. When it swells, squeeze it out and put it in the minced meat.

Beat in the egg, add salt and pepper to taste, finely chopped cilantro and stir everything.

Pour the flour into a plate, add a little salt and pepper and mix.

Make the cutlets with your hands, without pressing too much with your palm. Then roll in flour and fry in a heated frying pan in refined oil.

Note: If you don’t have a loaf of bread, three-day-old stale black bread will also work.

Calorie content of fish cutlets

Every connoisseur of slender forms is well aware that pollock fish cutlets are an ideal dietary dish. If you cook them in a double boiler or bake them, the calorie content of one serving will be no more than 100 kcal.

Recipes with fried fish are more nutritious and contain about 150 kcal per 100 grams. At the same time, they contain more nutrients necessary for the body, so nutritionists recommend consuming such fish at least a couple of times a week. The bigger, the better. This will benefit the body as a whole.

Steamed pollock cutlets

Dietary steamed pollock cutlets are safely included in their menu by people who profess a healthy diet. This dish is not only low in calories, but also delicious. Fish cutlets can be made from any sea fish. But again we choose pollock - the most affordable type of fish, and also no less healthy than others. In any case, we suggest starting with pollock, hone your skills on it, and then start cooking with more expensive types of fish. To start, take frozen carcasses or ready-made fillets. You can put chopped garlic in the minced meat, but this is not for everybody. Some recipes recommend adding finely chopped dill or parsley. Of course, we can use our favorite seasonings for minced meat.

Grocery list:

pollock - 0.5 kg;
egg - 1 pc.;
onion - 1 pc.;
semolina - 1 tbsp. spoon;
salt;
ground pepper - a pinch.

How to make cutlets from pollock fillets and steam them

Defrost the pollock at room temperature or leave the fish on the bottom shelf of the refrigerator overnight. Clean the defrosted fish and wash it thoroughly. Divide into fillets, removing the fins, tail and bones (special attention to the bones: you must carefully select every last one). Clean the onions.
Dry the pollock fillet with a paper towel to remove excess liquid. Everything is ready for minced meat. Grind the fillet and onion through a meat grinder.
Break a chicken egg (medium size) into the twisted fish.
Don't forget to add salt: for the minced meat you will need approximately 0.5 level teaspoon of salt.
Add semolina - maybe 1-1.5 tablespoons. We look at the density of the minced meat: if it is watery, add 2 tbsp. spoons.
Let's muffle the smell of fish by adding a little ground pepper. It is better to grind the peas immediately before adding: this way the seasoning will retain its bright aroma.
Mix everything. Leave the minced meat for 10-15 minutes so that the semolina swells and absorbs moisture.
With wet hands, scoop up some minced meat, roll into a ball, press on both sides and form into cutlets.
Let's prepare steamed fish cutlets. The easiest way to cook them is in a slow cooker or double boiler. But what if it’s not there? It's simple: we build a double boiler from what we have at hand. Take a pan and fill it 1/3 with water. Place a cup or glass at the bottom.
Place a wire rack (mesh lid from a frying pan, colander) on the glass and lay out the prepared cutlets. Cover the pan with a lid. Bring the water to a low boil. Cook for 25-30 minutes.
Pollock cutlets with steamed semolina are ready. They exude aroma and hold their shape perfectly.

Author: Tatyana

We eat them with any side dish. As a rule, fish cutlets are served hot; they go well with sauces that have a sweet and sour taste, as well as regular and familiar mayonnaise, and almost any cheese.

You can take fish cakes with you to work. The main thing is not to take it fishing: there will be no luck. Bon appetit!

Delicious cod fish cutlets

Secrets of cooking fish cutlets

Experienced fish lovers know very well that pollock is a dry variety. But, this will in no way affect the taste of the result if you add lard. It will enhance the taste and add juiciness.
Bread pre-soaked in milk or cream makes the product more juicy without increasing the number of calories.
Fresh cabbage will not only add juiciness, but also create a special taste. To obtain a uniform consistency, it must be twisted with the fillet. Thus, you can also use fresh potatoes.
The workpieces must be breaded very carefully. This will prevent the juice from leaking out. The first frying is quick until crispy. This will allow you to get a crispy surface with tender contents at the same time.
Cheese, herbs, spices and many other favorite foods will help diversify your taste palette. Almost everything goes perfectly with pollock.
Pollock cutlets can be prepared using different devices: oven, grill, frying pan, steamer and multicooker. The final taste of the product will depend on the method.

Pollock cutlets are something that is worth adopting and trying at the first opportunity. They are sure to amaze with their flavor palette and will appeal to true seafood lovers.