Minced fish cutlets: cooking recipes

Fish is an expensive product that is present on the menu of all peoples of the world. Fish dishes are not only appetizing, but also healthy. Prepare minced fish according to one of the recipes. It will become the basis for tender cutlets, meatballs and meatballs. You will need

• Recipe No. 1:
• 500 g pike fillet;
• 100 lard;
• 1 onion;
• 1 egg;
• ground black pepper;
• salt.
• Recipe No. 2:
• 500 g fish fillet;
• 4 pieces of loaf;
• 0.5 glasses of milk;
• 3 tablespoons breadcrumbs;
• 2 tablespoons butter;
• 2 tablespoons vegetable oil;
• ground black pepper;
• salt.
• Recipe No. 3:
• 1 kg of fish;
• 1 kg of potatoes;
• 2 eggs;
• 3 onions;
• salt;
• ground black pepper.

Instructions

1. Recipe No. 1 Take 500 g of fish fillet. Rinse it under running cold water. If the fillet has skin, separate it from the flesh. 2. Peel 1 onion. 3. Pass the fish fillet, onion and 100 g of lard without skin through a meat grinder. 4. Stir the minced meat well. Add 1 egg to it. Season the minced fish with salt and ground black pepper to taste and mix it again. Minced fish is ready. 5. Recipe No. 2 Pass 500 g of fish fillet through a meat grinder. 6. Cut the crusts from 4 pieces of loaf. Soak it in 0.5 cups of milk. 7. Squeeze the loaf, mix it with minced fish, salt and pepper to taste. Pass the fish and loaf through the meat grinder 2 more times. 8. Add 2 tablespoons of softened butter to the minced fish. Mix everything thoroughly. 9. Form cutlets from the minced meat, roll them in breadcrumbs and fry on both sides in vegetable oil until golden brown. 10. Recipe No. 3 Delicious meatballs will be made from minced potatoes and fish. To prepare it, remove scales and entrails from 1 kg of fish. Remove the head and tail. Rinse the fish under running water. 11. Place the fish in a saucepan and fill it completely with water. 12. Cover the pan with a lid, put it on the fire. Boil the fish until tender, cool it slightly. 13. Peel 1 kg of potatoes, rinse them and boil until tender. 14. Peel 3 onions. 15. Pass boiled fish, separated from bones, warm boiled potatoes and peeled onions through a meat grinder. 16. Salt and pepper the minced potato and fish to taste, add 2 eggs to it and mix everything well. 17. Form the resulting minced meat into meatballs and fry them in vegetable oil. 18. Serve minced fish dishes hot. They go great with mashed potatoes as a side dish. Bon appetit!

The taste of minced meat depends on what kind of meat is included in its composition and seasonings. from minced meat: cutlets, meatballs, lula kebab and so on. minced meat recipe for the entire dish. The presented one is prepared for making cutlets and meatballs.

You will need

• chicken meat 300 g
• lean beef – 700 g
• 2 onions
• piece of white bread
• 2 eggs
• olive oil
• salt
• pepper
• greens to taste.

Instructions

1. To prepare minced meat , you need to prepare a large bowl to make mixing the ingredients more comfortable. Take the meat for minced , wash it thoroughly under running water and dry it. Cut into slices. To make the minced meat appetizing, it is better to take the meat fresh, chilled, and not the same as when frozen. 2. Grind the meat through a meat grinder (or grind it in a blender) - as you prefer. The final grinding method is somewhat preferable, because with the help of a blender you can obtain minced meat with particles of the desired size and consistency. You must remember that the more tightly the meat is chopped, the more tender the finished dish will be, the easier it is to form cutlets from such minced meat and the faster they are prepared. And on the contrary: the larger the particles of minced meat , the more crappy the products are made from it, which can fall apart during the cooking process, and the more time it takes to prepare them. Consequently, the consistency of the minced meat is prepared based on its purpose. If the minced meat turns out to be too lean, then you can add either more chicken meat, or additionally mix in chopped pork lard. 3. Soak the bread in chilled boiled water and finely chop (you can mash it with a fork). There is no need to completely squeeze the water out of the bread. Add bread to minced meat. Finely chop the onion and fry it in olive oil until transparent. Cool. Grate the garlic on a fine grater (if you need to prepare cutlets with garlic). Add onion, garlic and eggs to the resulting minced meat. You can add chopped herbs to taste (dill, parsley). Add salt, pepper and mix thoroughly. Place the finished minced meat in the refrigerator for 30 minutes so that it is evenly saturated with salt and spices. Mix again. Delicious minced meat is ready for further manipulation! Note! To prepare minced meat, you can take beef, veal, pork, lamb, and chicken. Different meats for different recipes. Usually they make mixed minced meat, which gives the finished dishes a non-standard taste, consistency and smell. Useful advice White bread can be replaced with raw potatoes, grated on a fine grater, or semolina. Minced meat can be stored in the refrigerator for no more than a day, because bacteria multiply in it very quickly.

Fish milk has long been valued not only for its special taste, but also for its useful properties. There are a large number of dishes made from milk, and in some countries this product is considered a real delicacy.

Choosing fish for cutlets

Which fish is best to make fish cutlets from? The fish can be anything, the main condition is that it must be fresh and of high quality. There are many signs that a fish is fresh - it smells good, its gills are red or pink rather than gray or brown, the mucus on the carcass is clear and not sticky. The eyes of a good fish are bulging, clear and transparent, and the scales fit tightly to the body and are not so easy to separate with your hands. The fish belly should be transparent and flat; if it is swollen and covered with suspicious spots, it means that the fish in front of you is not the freshest. Foreign spots on fish are often a sign of parasite infestation. There is a simple way to check the degree of freshness of fish - put it in water: fresh fish will sink, and spoiled fish will float to the top. Professional chefs use another method - they pierce the fish carcass with a hot knife, and if an unpleasant smell appears, it means the fish is stale.

Fish cutlets are made from river, sea and lake fish of medium fat content, although the fat content of cutlets can be reduced or increased - to do this, just trim off excess fat on the carcass or add lard or butter to the minced meat. By the way, large fish make juicier cutlets than small fish.

Recipe for juicy steamed mullet balls

Cooking time : 60 minutes

Number of servings: 8

Energy and nutritional value

• calorie content – ​​153.4 kcal;
• proteins – 20.7 g;
• fats – 3.5 g;
• carbohydrates – 9.7 g.

Ingredients

• mullet fillet – 550-600 g;
• white bread – 100 g;
• medium-sized carrots – 1 pc.;
• dill and/or parsley – 1 bunch;
• milk sauce – 3 tbsp;
• chicken egg – 1 pc.;
• salt - to taste;
• black pepper (preferably freshly ground) - to taste;
• vegetable oil for lubrication – 1 tbsp.

Step-by-step preparation

1. First of all, you should cut the fish - separate the flesh from the bones, cut off the skin. Chop the meat into cubes.

2. After this, peel the carrots and chop them into cubes. Soak the bread pieces in water (in a bowl or plate).

3. Now pass the fillet, carrots and bread through a meat grinder (in order of priority).
4. Beat an egg into the processed ingredients, add milk sauce, salt and pepper. Mix all the ingredients thoroughly, not with a spoon, but with your hand - this is the secret of fluffy cutlets.
5. Set aside the finished minced meat for 15-20 minutes until the mixture reaches its final consistency.
6. Fill a steamer with water and throw in a bunch of greens. Grease the basket with oil. Form small cutlets and arrange them so that the edges do not touch each other and they do not stick together during cooking.

7. Close the lid and process semi-finished products for 15-20 minutes (depending on the power of the steamer).

Almost any side dish goes well with the finished dish - the one you like best, as well as a pickled cucumber salad.

Tip : to make the cutlets even more fluffy, add a chopped piece of thick lard to the minced meat.

A few secrets for preparing minced fish

How to cook boneless fish cutlets? Agree, it is unpleasant to remove bones from cutlets, and besides, you can choke on them. For this reason, large fish are most often used for cutlets; it is easier to remove bones from it. However, many housewives grind small fish along with the bones - it is believed that if you pass it through a meat grinder several times, the bones are crushed and are invisible in the minced meat. However, this is a matter of taste, so the best way to save yourself the extra work is to buy ready-made fillets. You don’t have to grind the fish, but simply chop it finely with a knife - this way you get juicier fish cutlets, and you don’t need to bother with kitchen appliances.

What else is added to fish cutlets besides the fish itself? There is a standard list of ingredients - egg, onion, bread soaked in water, garlic, salt and spices. Lemon juice, semolina, raw potatoes or other vegetables such as carrots, cabbage and zucchini are also added to homemade fish cutlets to make the cutlets juicy and tender. At the same time, the minced meat with semolina must sit so that the cereal swells. For juiciness, cream, mayonnaise or lard minced through a meat grinder are also used. Some chefs add 1 tsp per 1 kg of fish for piquancy. honey There are also very original recipes where the minced fish contains cheese, apples, cottage cheese, minced chicken, rice, pearl barley, rolled oats or mushrooms. Sometimes cutlets are prepared not from fresh fish, but from smoked fish or using seafood - crayfish, squid and even crab sticks. As they say, there is no arguing about tastes!

Hearty minced fish balls with rice

Cooking time : 50 minutes

Number of servings: 4

Energy and nutritional value

• calorie content – ​​203.9 kcal;
• proteins – 19.2 g;
• fats – 2.9 g;
• carbohydrates – 25.1 g.

Ingredients

• cleaned mullet fillet – 500 g;
• rice (any) – 1/3 cup;
• loaf or white bread – 100 g;
• milk – ½ tbsp.;
• chicken egg – 1 pc.;
• onion feathers – 4-5 pcs.;
• dill – 1 bunch;
• breadcrumbs - 4 tbsp;
• salt - to taste;
• ground black pepper - to taste;
• vegetable oil – 50 ml.

Step-by-step instruction

1. Rinse the rice, add water 1:2, boil over low heat for about 15 minutes (or until the liquid has evaporated). The cereal should be soft. Remove from the stove, let cool.

2. During this time, start thinning the fish. Pass the mullet pulp through a meat grinder.
3. Soak the bread in milk. Beat the egg into the processed fillet, add salt and pepper as desired.

4. Finely chop the greens washed with running water with a knife and add to the minced meat. During this time, the bread will become soggy, squeeze it out, and also add it to the rest of the ingredients.

5. Also add the cooled rice and mix everything thoroughly to obtain a homogeneous mass.

6. Pour breadcrumbs into a plate, wet your hands with water and start forming cutlets.
7. It is advisable to heat the frying pan with oil in advance. And then, immediately after you make a cutlet and roll it in breading, you can put it in for frying.
8. The finished products should be golden brown on each side, and this usually takes no more than 8-10 minutes (depending on the intensity of the fire).

The dish can be served hot or warm, with your favorite side dish, fresh and pickled vegetables, and salads.

Tip : one of the secrets to frying cutlets so that they are soft and juicy is the presence of breading. When heat treated, it creates a crust that retains the juice inside the meatball.

How to fry fish cutlets

It is better to knead minced fish by hand. Before you start making cutlets, cool the minced meat so that it is softer, more uniform and tasty, and before forming the cutlets, wet your hands with cold water or use a chilled spoon.

A very important point in preparing fish cutlets is maintaining their shape and frying. To prevent the cutlets from falling apart in the pan, they are rolled in breading, which is made from breadcrumbs, starch, wheat, rye, rice or any other flour. Sometimes bran with dried herbs or semolina is used, and the cutlets are dipped in beaten egg before breading. You can do without breading, but in this case, place the cutlets in a very hot frying pan to form a golden brown crust.

The cutlets are fried on both sides and then allowed to cook under the lid over low heat. You can add a little broth with spices to the pan and simmer to make the dish more juicy and tender. Cutlets can be baked in the oven, in a slow cooker, in an air fryer, or cooked in a double boiler. Fish cutlets are especially tasty if you first fry them in a frying pan and then finish baking them in the oven with sour cream and cheese.

What do you eat fish cutlets with?

An excellent side dish for fish cutlets is potatoes, vegetables, rice and pasta, and to improve the taste and originality of the dish, they are served with sauces. A successful sauce will not only diversify and improve the taste of the dish, but will also turn it into a real delicacy. Gravy based on lemon juice, mayonnaise, sour cream, tomato paste and dry wine are suitable for fish.

The simplest sauce is prepared from 200 g of mayonnaise, 1 tsp. lemon juice, chopped dill, 1 tsp. sugar, salt and pepper to taste. Then all you have to do is mix 4 finely chopped pickled cucumbers with mayonnaise, and the sauce is ready.

Try making a classic French sauce - it's also very tasty. To do this, fry 40 g of flour in 30 g of butter until golden brown, and then pour 500 ml of fish broth into the frying pan and stir the sauce so that there are no lumps. Add salt, pepper, and egg yolk to the broth, bring the liquid to a boil, immediately remove from heat and add another 30 g of butter with the juice of half a lemon to the cooled sauce. Pleasant sourness and spices enrich the taste of fish cutlets, and especially successful combinations are obtained with oregano, ginger, anise, basil, coriander, sage, fennel, thyme and tarragon.

How to remove fish smell

People have different tastes, even those living in the same family. Therefore, sometimes the question arises - what to put in minced meat for cutlets to get rid of the fishy smell? In this case, there are several options:

1. Use various sauces in which you can stew or simply season the cutlets with them. For example, sour cream, milk and cheese, and even better with horseradish - this is not for everyone.
2. If we talk about additives to minced meat, then you can use chopped nutmeg, paprika, turmeric, herbs or allspice.
3. Garlic lovers can add this product, crushed, to the cutlet mass - it will eliminate the smell of fish. A few cloves per 0.5 kg of minced meat is enough.
4. Also add a finely chopped small onion, fried until golden brown. You just need to squeeze out the oil well.
5. And finally, the surest way is to pre-soak the fish in water with lemon juice, acid or vinegar (half an hour is enough). The solution should be slightly sour.

Mullet is an exquisite, valuable and tasty fish. By including dishes from it in your diet, you will receive a whole range of useful substances needed by the body. The product also has a beneficial effect on the gastrointestinal tract, cardiovascular, nervous, and musculoskeletal systems.

Mullet cutlets are a delicious and nutritious dish. Thanks to simple step-by-step recipes, you can cook it more often, delighting your loved ones. Bon appetit!

Classic fish cutlets

Such cutlets were served in canteens in Soviet times, so they evoke nostalgia for many. Well, let's try to cook them. Take one pollock, separate the fish from the bones, grind the flesh in a meat grinder, add an egg, 2 finely chopped onions, 2 slices of a loaf soaked in milk and 1 raw carrot, grated. Form cutlets, roll in breadcrumbs, fry in a pan and serve with mashed potatoes. This very simple, tasty and budget-friendly dish will be appreciated by busy housewives who do not want to deprive their family of nutritious lunches and dinners during the work week.

Mackerel cutlets

An original dish that is very easy to prepare at home. The cutlets turn out quite attractive and satisfying. With their help, you can please your household and diversify your own diet.

List:

• Mackerel – 2 pcs.;
• Rice (steamed) – 65 gr.;
• Onion – 1 pc.;
• Breadcrumbs - 4.5 tbsp. l.;
• Vegetable oil – 3 tbsp. l.;
• Salt, spices.

Mackerel cutlets: step-by-step recipe with photos

Recipe:

A simple recipe for making fish cutlets begins with filleting mackerel. The meat, cleared of bones and skin, must be ground in a food processor. The resulting mass should be mixed with finely chopped onion, cooked rice, pepper and salt. After this, the whole mass should be mixed several times.

The next stage is the formation of mackerel cutlets. It is advisable to sculpt them with wet hands, it is much more convenient. Before frying, roll the cutlets in crushed breadcrumbs. They are usually fried in a large frying pan with a sufficient amount of vegetable oil for 9-12 minutes until blush appears. The finished dish goes well with mashed potatoes.

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How to make fish cutlets in the oven

Prepare minced meat from 1 kg of silver carp, pike or pike perch fillet, add to it 1 cup of bread crumb soaked in milk, half a finely chopped onion, 50 g of grated cheese, 2 eggs, salt and pepper. We make cutlets, fry them on both sides in vegetable oil in any breading and separately saute the chopped carrots and half an onion. For the sauce, mix 2 tbsp. l. tomato paste, 100 g sour cream, 2 tbsp. l. broth or water, a pinch of salt and sugar. Place the prepared cutlets in the mold in layers, pour sauce over each layer and place in the oven for 20 minutes at 180°C.

Lush and soft mullet cutlets in a frying pan

If you need to fillet a mullet, try the fastest cutting method, which leaves clean, boneless flesh.

Place the fish on the board and cut between the head and the carcass on both sides to the ridge, but do not cut it. Then make deep cuts along both sides of the dorsal fin. On the ventral part (on both sides) make the same longitudinal cuts above the fins.

From the tail side, cut one half of the flesh along the ridge towards the head. Perform the same operation on the other side of the carcass. The separated loin parts still have skin that needs to be removed. To do this, place the half meat side up, secure it with a fork at the tail, and simply remove the flesh with a knife.

Cooking time : 60 minutes

Number of servings: 8

Energy and nutritional value

• calorie content – ​​144.6 kcal;
• proteins – 20.1 g;
• fats – 2.7 g;
• carbohydrates – 9.9 g.

Ingredients

• mullet (loin) – 1000 g;
• raw potatoes – 200 g;
• dill and/or parsley – 1 bunch;
• large onion – 1 pc.;
• chicken egg – 1 pc.;
• salt - to taste;
• black pepper (preferably freshly ground) – ½ tsp;
• breadcrumbs - ½ cup;
• vegetable oil – 50 ml.

Step-by-step preparation

1. Peel the onions and potatoes, cut into pieces.
2. Pass the fish fillet through a meat grinder, followed by vegetables and herbs (you don’t have to remove the stems - they will grind).
3. Add the egg to the mixture, salt and pepper. It is best to knead the minced meat by hand - this will result in a homogeneous mass.

4. Place the frying pan with vegetable oil on the stove and start forming the cutlets. To do this, take a bowl of water (to wet your hands) and a plate of breadcrumbs.
5. Form a ball with wet palms, roll in breading and flatten so that its thickness does not exceed one and a half to two centimeters.
6. Fry over moderate heat until dark brown on both sides. Depending on the intensity of heating, the speed of frying one side can vary from two to five minutes.

Fish cutlets can be served either hot or cold. It would be nice to decorate them with herbs and vegetables.

Advice : if you don’t know what else needs to be done to make the cutlets juicy, then just try to fry them at a constant temperature, without turning them over again. Otherwise, with sudden changes in the degree of heating, juice will flow out of the cue balls and they will become dry.

Eating fish cutlets at home

Sometimes novice cooks ask what the right fish cutlets are and what kind of fish they are made from. The fact is that the right dishes are those that you prepare with love and care for your family, and recipes can be different. For example, in fish cutlets from our readers on Yulia Vysotskaya’s website you can find walnuts, raisins, prunes, tomatoes, green peas, broccoli, orange juice, chickpeas and juniper berries. If you do not buy ready-made semi-finished products, but only cook at home, your loved ones are lucky, because they will always have tasty, simple and healthy food on their table. Pamper them more often and don’t forget yourself!