Pollock fish cutlets. How to cook delicious fish cutlets from pollock

Today, together with you, we will prepare delicious fish cutlets from minced pollock according to a very simple recipe with photos. Fish cutlets can be prepared from both river and sea fish. I'll tell you about a budget option for pollock cutlets. There is an opinion that this fish is less healthy than others, dry and tasteless. But this is not true at all. Pollock its composition of useful substances is not inferior to any other sea fish, and if you prepare the minced meat correctly, we will get a rather tasty and juicy dish. So, let's take a closer look at all the recommendations for making cutlets and find out how to make fish cutlets from pollock quickly and tasty.

Pollock fish cutlets in a frying pan

Kitchen appliances and utensils: deep bowl, frying pan, knife, cutting board.

Ingredients

Choosing the right ingredients

As I have said, you can take any fish, but today we will cook pollock. To do this, you can purchase ready-made minced meat, fish fillets or gutted carcasses. Usually the carcasses on store shelves are already cleaned, without the head and entrails, so you just need to rinse well, dry the fish and remove the pulp from it.
For this recipe for delicious pollock fish cutlets, I used fresh frozen fish carcasses.
During frying, we will roll the minced meat in flour, but if desired you can use crackers. Then we will get a delicious crispy crust on our cutlets.

You can make the shape of the frying blanks round or oval. Their size will also directly depend on your preferences.
By the way, Fish cutlets made from minced meat are very tasty. Take note of this recommendation and use it at a convenient time for you.

Step by step recipe

Video recipe

Dear readers, I invite you to watch a short video, which contains all the details of preparing delicious fish cutlets from pollock fillet according to this recipe.

Nowadays, leading a healthy lifestyle and eating the healthiest food possible is very popular in our country. If you want to get more out of your cooked meals, use your oven more often. With her help the resulting food is less caloric and without substances that negatively affect on our body as a whole. Let's cook some very tasty and healthy fish cutlets in the oven. This method of cooking them is very simple and fast, it doesn’t take much time, and the cutlets turn out incredibly tender and juicy.

Recipe for pollock fish cutlets in the oven

Cooking time: 40 minutes.
Number of servings: for 6 people.
Calories: 112 kcal per 100 g of product.
Kitchen appliances and utensils: oven, parchment paper, baking sheet.

Ingredients

Step by step recipe

Wash the pollock fillet and dry with a napkin. Pass 500 g of fillet through a meat grinder. If you have already prepared minced meat, you need to put it in a deep bowl.
Peel and wash 2 onions. Grind them in a meat grinder and add to the minced fish.
Chop fresh cilantro and add to the minced meat. You can also use frozen cilantro or any other you like.
Pour 4-5 tbsp. l. flour. In this recipe I will use rice flour, you can do the same or use wheat flour.
Add ¼ tsp. nutmeg and 2-3 pinches of black pepper. Mix the resulting minced meat well. The longer you knead it, the fluffier the cutlets will be.
If you have time, you should cover the finished minced meat and place it in the refrigerator for 1 hour. This way all the ingredients can exchange aroma and the minced meat will have a uniform consistency.
Line a baking pan with parchment paper and grease it with 3 tbsp. l. vegetable oil. You can now turn on the oven at 200 degrees.
Wet your hands with water or grease with vegetable oil and form cutlets. During the formation process, you can beat the cutlets in your hands.
Place the preparations on a baking sheet, sprinkle them with vegetable oil on top and place them in the oven, preheated to 190-200 degrees for 30 minutes.
Remove the finished dish from the oven and let stand for 10-15 minutes. This way they can absorb the secreted juice. The dish can be served cold or hot.

Video recipe

Dear chefs, I invite you to watch a video in which everything is explained in detail. You will learn how to cook delicious pollock cutlets, what the minced meat will be like, how to form the preparations and what will happen as a result of complete preparation.

Serving options

Fish cutlets can be eaten as a separate dish. Place them on a serving plate and garnish with cilantro, parsley or dill.
You can easily combine them with potatoes, rice and any other grains of your choice.
A fresh vegetable salad is a great addition for fish cutlets.
You can serve the sauce as you wish if you wish.
Following this recipe, you can cook steamed pollock cutlets. To do this, use a double boiler or a multicooker with a steamer function, or make a steamer design yourself using two pans and a lid. It will take 20-30 minutes for them to be fully steamed.

Cooking options

Use this recipe and cook. The meat of this fish is very tasty and tender, so the food turns out excellent. Take this idea into your cookbook and use it for your health.
The very consumption of fish already brings great benefits to our body, and they make our food even more healthy and low-calorie. Using this principle, I always prepare food for my daughter, who really loves fish from the oven.
Here's another quick recipe. During the fishing season, when my husband goes fishing with friends, I prepare all kinds of dishes from pike, freeze it and make semi-finished products from minced pike. Of course, this takes some time, but then delicious cutlets appear on the table very quickly.
And I’ll leave you with the cooking idea. This dish will not only diversify your daily menu, but will also be an excellent appetizer on the holiday table. Save this recipe and enjoy tender and healthy seafood food.

Dear chefs, I hope I was able to be useful to you today and that delicious, homemade fish cutlets are already ready on your stove. If you have any suggestions or additions, write them in the comments, I will not ignore them. And now I wish you success in cooking and bon appetit!

As you know, fish is a very valuable and healthy product that should appear on every person’s menu at least 2-3 times a week. You can prepare a huge number of different dishes from fish, taking into account the fact that there are also a lot of types of fish themselves. Here we offer to prepare fish cutlets from pollock - a recipe that can feed the whole family very tasty and satisfying.

Why do we take pollock? Because this is the most accessible fish in all respects. It is available in every store and is absolutely inexpensive. In addition, its taste usually does not cause a negative reaction in anyone, and there is no characteristic smell of mud, which very often occurs in other types of fish. In addition, pollock is simply a storehouse of vitamin PP, fluorine, phosphorus, potassium and cobalt. And its liver contains a large amount of vitamin A, which is beneficial for teeth, hair, nails and skin, and is also essential for the respiratory system.

So, let's find out how to make fish cutlets at home - this is a tasty and healthy dish in all respects.

Ingredients

First of all, you need to decide on the ingredients. We will present a standard set of products for preparing ordinary pollock cutlets, but every housewife can use her imagination and add something of her own to the recipe to experiment with flavors. We think that households will only welcome this.

700 g pollock fillet (or one whole fish per kilogram);
2 medium-sized raw potato tubers;
1 or 2 onions (optional);
1 chicken egg;
1 – 2 slices of white bread soaked in milk and squeezed out;
Salt, ground black pepper to taste;
Vegetable oil for frying;
Breadcrumbs for finishing.

As you can see, there is absolutely no need to buy any overseas or hard-to-find products to learn how to cook fish cutlets at home. And we do not recommend using garlic in fish cutlets.

Step-by-step instructions for preparing fish cutlets from pollock

Now it's time to surprise your household with your culinary talent. We offer you an easy-to-follow recipe that even a novice housewife can prepare.

First we prepare the minced meat. We clean the fish, cut off the fins, tail and head, gut it, take out all the insides, and remove the scales. Then we make an incision along the ridge of the fish and pull out the spine with large rib bones. Then rinse the fish thoroughly under running water. If you have already bought pollock fillets, then you do not need to do all these manipulations, just rinse the fish.
Next, peel the potatoes and peel the onions. To prevent the onion from becoming too bitter, you can scald it with boiling water. True, its beneficial properties are also partially lost.
Fish, potatoes, soaked in milk and squeezed out bread and onions are passed through a meat grinder. If you find it necessary, you can skip it again. If you don't have a meat grinder, you can prepare the minced meat in a food processor or using a blender.
At the end, beat the egg into the resulting minced meat, add salt and pepper to taste. Mix everything carefully until smooth. After this, the resulting minced meat must be left for 15 minutes at room temperature so that it, as they say, “reaches.”
Lightly heat the frying pan, add vegetable oil and heat it thoroughly.
With wet hands you need to form cutlets, roll them in breadcrumbs and place them in a frying pan. Fry on both sides over medium heat until delicious golden brown. There is no need to fry for a long time; fish cutlets cook quickly enough, as does fish in general.

Below you can clearly see how to cook fish cutlets - a step-by-step recipe with photos. This cheat sheet will help you not to forget anything and prepare the most delicious pollock fish cutlets in the world. Study it carefully and all our advice, and your family will be very pleased with the dish you plan to treat them to.

Now you know how to cook fish cutlets from pollock - tasty, quick and without much of a blow to the family budget. What we have presented to you here is a classic recipe, with the addition of vegetables to make the cutlets more juicy. Of course, you can change the amount of ingredients at your discretion, depending on how many people live in your family and whether you are expecting anyone to visit. The main thing is to maintain the proportions in the quantitative ratio of ingredients.

If you like drier cutlets (and this also happens), then you do not need to add potatoes to the minced meat. It adds moisture to the cutlets, without it they will become drier.
If the cutlets fall apart during frying, it means the minced meat is too wet. You need to squeeze it harder through a paper towel to remove excess moisture.
You should not put more than one egg in the minced meat. The fact is that it plays a gluing role during cooking. And if there are a lot of eggs, the cutlets will become “rubbery” and will no longer be so juicy and melt in the mouth.
It is better to buy chilled pollock for preparing our cutlets. If you do buy frozen, make sure that there is no thick layer of ice on it. And it is better to defrost such fish on the bottom shelf of the refrigerator, gradually, from time to time, draining the thawed liquid. Although if the pollock was frozen under the right conditions, then there should not be a lot of it.
If you want to cook exactly d children's fish cutlets, then the recipe needs to be slightly modified. Firstly, you don’t need to add onions, and secondly, it’s better to steam these cutlets. You can also bake them in the oven, this will also be much healthier than frying them in a frying pan.
As an experiment, we suggest trying adding grated cheese to the minced meat. These pollock cutlets will become even juicier and acquire an unusual piquant taste. Those who love all kinds of culinary experiments and unusual flavor combinations should especially like this version of the recipe.
If you like a crispy crust, then you must first heat the frying pan, and then also heat the vegetable oil in it. Then you will be guaranteed an appetizing crust on pollock fish cutlets.

Any housewife will need the ability to prepare cutlets from minced pollock fish to quickly, tasty and cheaply feed the whole family. Today this dish is not as popular as it was during the USSR, but those who care about their figure love it for its low calorie content and attractive taste. You can experiment with cutlets by adding vegetables or cereals to them.

How to cook fish cutlets from pollock

One of the most popular meaty fish species for making cutlets is pollock. It is distinguished by white meat, low bone content and low calorie content. By mixing its fillet with cheese, herbs or potatoes, you can get new flavors that will make pollock fish cutlets an exquisite delicacy that the whole family will appreciate. It is recommended to take freshly frozen carcasses for production, defrost them until half cooked and make minced meat.

It will be easy to prepare fish cutlets from pollock if you follow the technology. You should start by selecting the necessary products and chopping them. The skin is removed from the carcass, it is cleaned of fins and bones. You can add eggs, bread or potatoes to the minced meat - this will make the products fluffy, and the addition of lard or minced pork will add juiciness. After mixing the base, you need to form the cutlets - it is more convenient to do this with wet hands, so that the moisture from them prevents the minced meat from sticking together. For better taste, roll the products in flour or breadcrumbs and then fry.

The simplest manufacturing process is frying; for this, heat the oil in a frying pan, lower the cutlets and fry for 3-4 minutes on each side until a crispy crust is obtained. To create a more dietary dish, the products are laid out on a baking sheet and baked in the oven at 190 degrees for about 15 minutes. For those losing weight, a steaming recipe is suitable - in a double boiler or multicooker; they will be ready in half an hour. It is better to turn on the devices in advance so that they warm up.

Minced pollock for cutlets

The most important part of the cooking process is the minced pollock for cutlets, which must be cooked correctly. To make fish cutlets from pollock fillets, follow the recommended help and tips:

It is better to buy a carcass without a head; before chopping, you need to cut off the head, remove the scales, tail, and fins;
the fish fillet is crushed using a large grinder to retain the juice, and the cutlets do not become porridge when fried;
When grinding, remove the bones, or better yet skip the fillet twice;
If you add bread to the minced meat, then you need to peel it from the crust and fill it with water or milk.

Pollock cutlets - recipe with photo

Each chef has his own recipe for pollock fish cutlets, which will help create a signature dish that is unlike others. Beginning cooks need step-by-step instructions that will tell you how to prepare food, get to work, and process ingredients before putting them in a frying pan or oven. Several healthy recipes will appeal to everyone - from cooking classic cutlets to steam ones.

Pollock fillet cutlets

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 132 kcal.
Purpose: for lunch.
Kitchen: author's.

Pollock fillet cutlets are a hearty delicacy with a distinct fish flavor. They have a delicate consistency; due to the addition of bread soaked in milk and eggs, they are airy and fluffy. An excellent accompaniment for natural fish cutlets in a plate would be mashed potatoes, boiled fluffy rice or buckwheat, or vegetable sauté.

Ingredients:

cleaned pollock fillet – half a kilo;
wheat bread – 50 grams;
sunflower oil – 40 ml;
salt - a pinch;
milk – 150 ml;
bread - slice;
breadcrumbs – 40 g;
eggs – 1 pc.

Cooking method:

Pour milk over the bread, and after soaking, grind together with the fillet through a meat grinder.
Mix the resulting minced meat with the egg, add salt and pepper. It is better to knead with your hands until plastic. Form cutlets, roll in breadcrumbs, turn on the heat under the frying pan, and lay out the products.
Fry in oil without a lid until crispy.
Chop vegetables for garnish.

Minced pollock cutlets

Cooking time: half an hour.
Number of servings: 6 persons.
Calorie content of the dish: 133 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Minced pollock cutlets have a softer consistency, because you can vary the grinding pieces yourself - by installing a fine grid on a meat grinder or using a special attachment on a blender/food processor. The easiest way is to buy ready-made frozen minced pollock to defrost it and make cutlets with the addition of additional products.

Ingredients:

potatoes – 1 pc.;
pollock – 2 carcasses;
onion – 1 pc.;
eggs – 1 pc.;
dry bread - a piece;
sunflower oil – 20 ml.

Cooking method:

Fillet the fish, cut into pieces, squeeze lightly. It is better to pass it through a meat grinder with onions and potatoes for chopping. You can chop the vegetables in advance with a mixer and mix with the fish.
Repeat the twisting process, mix with the egg, season with salt and pepper. Form cutlets.
Finely crumble the bread crumbs in a bowl, roll the cutlets in the crumbs, and place in hot oil.
Fry until golden brown using medium heat.
Serve with rice, sauce, vegetable salad.
You can freeze some of the cutlets for future use.

Pollock cutlets in the oven

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 123 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Pollock cutlets in the oven will be low-calorie because not a drop of oil is used when cooking them. The products will still remain tasty, acquire new notes of aroma and a baked crust. They are good hot or chilled and go well with fresh herbs, pea or mashed potatoes, and spicy aromatic toppings.

Ingredients:

pollock fillet – half a kilo;
dill – 35 g;
white bread – 100 g;
garlic – 2 cloves.

Cooking method:

Rinse the fillet, dry it, and grind it through a meat grinder.
Soak the bread in water, squeeze it out, mix with minced meat and chopped herbs.
Season with spices and form cutlets with wet hands.
Place on a baking sheet and bake for 20 minutes at 180 degrees in the oven.

Steamed pollock cutlets

Cooking time: half an hour.
Number of servings: 10 persons.
Calorie content of the dish: 121 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: medium.

Steamed pollock cutlets serve as an excellent dietary dish, which is low in calories and healthy. It is rich in essential amino acids, easily digestible protein, phosphorus and calcium. A light dinner of steamed cutlets and cauliflower is an ideal meal for the summer or diet.

Ingredients:

pollock – 1.5 kg;
carrots – 2 pcs.;
onion – 1 pc.;
potatoes – 1 pc.;
semolina – 40 g;
bay leaf – 1 pc.;
water - liter.

Cooking method:

Peel the skin from the pollock carcass, remove the bones, pass through a meat grinder along with the other peeled vegetables, repeat twice.
Mix the resulting homogeneous mass with semolina, salt and pepper.
Place the cutlets in a steamer, pour water into the special part of the device, throw in a bay leaf and other spices if desired.
Simmer for 20 minutes, serve with broccoli or green beans and red onion dressing.

Pollock cutlets in a slow cooker

Cooking time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 130 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Pollock cutlets in a slow cooker turn out very tasty; they are healthy to eat twice a week, according to nutritionists. The following recipe will teach cooks how to prepare a flavorful delicacy in which traditional bread in milk is replaced with Hercules oatmeal. This gives the finished products lightness and fluffiness, softness, and juicy consistency.

Ingredients:

pollock fillet – 1 kg;
raw eggs – 2 pcs.;
onion – 1 pc.;
oat flakes – 200 g;
cream or milk - half a glass;
flour – 35 g;
vegetable oil - a tablespoon.

Cooking method:

Pass the fish fillet through a meat grinder along with the onion. Grind to medium size pieces.
Soak the Hercules with half the warm milk and let it swell. Add to the minced meat along with the egg, add salt and pepper.
Stir with a spoon, knead with your hands, lift the mass and throw it on the table, repeat several times until thick and sticky disappears. Do not beat too much, add the rest of the milk.
Turn on the multicooker to heat up, open the lid.
Form neat cutlets, roll in flour, place on the oily bottom of the multicooker bowl. Fry in the “Fish” or “Baking” mode for 10 minutes on one side and 15 on the other.

Fish cutlets from pollock - cooking secrets

The following secrets of preparing fish cutlets from pollock from well-known professionals will help make the process easier for a novice cook:

for tenderness, the minced meat can be seasoned with a piece of butter, and fried onions are better suited;
after defrosting the carcass, you need to squeeze the meat to remove excess juice;
Garlic and lemon juice will help eliminate the fishy smell;
Spices give minced meat an interesting taste - thyme, basil, oregano, coriander;
Do not add flour directly to the mixture for making cutlets - this will make the products denser and tougher;
The sesame breading and a mixture of bread crumbs and spices add an interesting taste;
pay attention to the presentation - it is better to serve finished products with hearty side dishes, fresh vegetables and spicy toppings.

Video: pollock fish cutlets

Almost any medium-sized fish without many bones is suitable for making fish cutlets. Most often they are prepared from halibut, pelengas, salmon, pink salmon, hake, cod, and catfish. But they take first place in popularity.

To prepare them, it is best to use fish carcasses rather than fillets. The thing is that fish fillets are covered with a large layer of water, so after defrosting you may be left with more water than meat. In addition, the price of fish fillet is much more expensive. Pollock fish cutlets, the step-by-step recipe for which I want to offer you today, is quite simple and similar to making pork cutlets.

The recipe will use standard ingredients for cutlets - eggs, loaf and onions. The main difference between the recipe is the presence of starch in it. With its help, the cutlets will not only keep their shape well and not fall apart during frying, but will also be juicy, since the starch will retain water inside the cutlets themselves. That is why with starch they are always more fluffy. Now let's look at how to cook fish cutlets from pollock.

Ingredients:

Pollock – 2 carcasses,
Onions – 1 pc.,
Starch (potato) – 1 tbsp,
Loaf - 3-4 pieces,
Eggs – 2 pcs.,
Vegetable oil,
Salt and spices.

Pollock fish cutlets - recipe

Thaw the pollock slightly. This will make it easier to separate the fillets. Cut off the fins with scissors or a knife. After this, make an incision on the abdomen. Remove the entrails. Remove the skin. The skin of the fish is still dense and can be easily removed. All that remains is to cut the meat from the backbone and ribs with a knife. Now remove the large bones from the resulting fish fillet.

Pass it through a meat grinder. Twist the onion and add to the minced fish.

Beat in the eggs.

Stir.

Soak the loaf in water or milk. Pass it through a meat grinder too.

Mix the minced meat mixture again.

Add salt, spices and starch.

Stir again. After adding starch, you can immediately visually see that the minced meat has become much thicker.

Using hands moistened with water, form small patties. Flatten them slightly. Like any other cutlets, they can be breaded in flour or breadcrumbs before frying. Ready-made cutlets should only be placed in a hot frying pan with vegetable oil - this will provide them with a crispy crust.

Fry on both sides for about 3-4 minutes.

Pollock fish cutlets. Photo

what can be prepared from minced pollock

Choose:
To prepare fish cutlets we will need the following products:

Pollock 2kg

3 medium onions

2 medium potatoes

6 7 cloves garlic

2 raw chicken eggs

A third of a loaf of white bread or loaf

50 70 ml milk
A piece of lard 100-150 g (if you don’t have fresh, you can use salted)

Vegetable oil for frying

Salt, ground black pepper to taste

Let's start with the fish. Let's cut it into small pieces to make it easier to work with.

Fresh pollock Delicious pollock fish cutlets

We cut off the fins, take out the entrails, remove the skin and separate the meat from the bones. It is better to do all this before the fish is completely defrosted. In this case, the fillet is removed very easily. Try not to leave small bones from the ribs.

Cut up Delicious pollock fish cutlets

The main ingredient for minced meat is ready. Now let's prepare the remaining products for the meat grinder.

Ingre Delicious pollock fish cutlets

Peel the potatoes, onions, garlic and cut into pieces. We also cut the lard into small pieces.

Cut off the crust from the bread, leaving only the pulp and soak in milk.

Now everything is ready to twist the minced meat. Scroll through fish, onions, garlic, lard, potatoes and bread.

By this time, the fish has probably already defrosted and become watery, so before putting it into the meat grinder, you need to squeeze it slightly in your hand. Otherwise, the minced meat will be too liquid and we will not be able to form cutlets. And if we can, then we will then collect cutlets throughout the frying pan in the form of fried minced meat. They will fall apart!

Let's twist Delicious pollock fish cutlets

Bread, on the contrary, is not wrung out. And the remaining milk that the bread did not absorb is added to the minced meat. If you've scrolled through everything, then move on.

Eggs Delicious pollock fish cutlets

Break the eggs into a cup with minced meat, add pepper and salt to taste. And mix everything thoroughly with your hands.

Minced meat Delicious pollock fish cutlets

You can directly start preparing fish cutlets, that is, fry them. And before that, a small but useful digression on the topic of educational training for culinary dummies. Experienced cooks can skip the next two paragraphs.

Before pouring oil into the frying pan, it must be well heated (but it should not smoke). And then pour in the oil. It is better to add products after 2-3 minutes. The oil needs to be heated to such an extent that a small piece of onion thrown into the frying pan becomes covered with bubbles and floats to the surface.

If the oil is not hot enough, it will be absorbed into the product and the result will not be a crispy crust. And if you pour oil into an unheated frying pan, the food will stick to the bottom.

Well, now let's continue with a smart look. The frying pan is warmed up, the oil is poured in, we begin to form the cutlets (with wet hands) and place them in the frying pan. First, we make a bun from the minced meat, transferring it from palm to palm, and then we give the bun the desired shape.

Let's make delicious fish cutlets from pollock

And immediately send it to fry. It is better to use a small frying pan for 4-5 cutlets.

Frying Delicious pollock fish cutlets

After the first batch of cutlets, it will immediately become clear whether the minced meat was successful. Not in terms of taste, but it’s clear that the taste is amazing! This refers to consistency: if the cutlets do not fall apart and turn over easily, then everything is in order. Otherwise, tilt the bowl of minced meat over the sink and squeeze out excess moisture, then add another raw egg and mix. Then everything will be abgemakht!

On a plate Delicious pollock fish cutlets

We produce all the minced meat and get a delicious dish - pollock fish cutlets. Cutlets are made from other fish in exactly the same way. You can also experiment with spices. In any case, now you know how to cook fish cutlets.
Nests with fish
500 g fish fillet
400 g loaf
200 g onion
500 ml milk
150 g cheese
mayonnaise
greens to taste
salt
pepper
vegetable oil
Finely chop the onion.
Finely chop the fish.
Finely chop the greens.
Grate the cheese on a fine grater.
Mix fish, onion, herbs, salt and pepper.
Cut the loaf into pieces 2 cm thick.
Soak the loaf pieces with milk and squeeze a little.
Grease the mold with oil and place the pieces.
Make a depression in each piece and simply press the crumb with your hands.
Place fish and onions in the recesses. Grease with mayonnaise.
Place in the oven. Bake at 180 degrees for 40-45 minutes.
Then sprinkle with cheese (I sprinkled half of the pieces with cheese, half not), put in the oven for another 5-7 minutes.
I liked the nests equally with cheese and without cheese.
Fish balls (Alb#243;ndigas de pescado)
Minced fish, mixed with beaten eggs, finely chopped onion, crumbs, olive oil, oregano, half the parsley, salt and pepper. Roll into apricot-sized balls, roll in flour, lemon juice, then flour again. Fry in oil in a deep frying pan until golden brown, transfer to a saucepan, pour in the fumé with the remaining parsley, cook covered for 10 minutes, add almonds, thicken the sauce without a lid, simmer for another 5 minutes. Serve as an appetizer or cold.
500 g minced fish, 2 eggs; 0.5 onions; 1 tbsp. fish fumé; a handful of bread crumbs; 2 tbsp. l. ground almonds; juice of 1 lemon; flour; parsley; 2 tbsp. l. olive oil; 1 tsp. dry oregano; 0.5 tbsp. vegetable oil; salt, black pepper
cutlets or casserole with potatoes
FISH CUTLETS FROM POLLACK
Ingredients of the recipe
700 grams of pollock fillet or other fish,
150 grams of stale loaf,
a bunch of green dill,
1 egg
5 tablespoons of flour,
black pepper and salt to taste.
small zucchini
potato starch
Method of preparation: how to cook pollock fish cutlets.
When I was at school, of course I went to eat in the school canteen. I can’t say that I really liked the food in the school canteen, but there were pleasant exceptions. I especially loved the pollock fish cutlets with mashed potatoes. That's why I sometimes treat myself and my family to this delicious food, of course to my taste.
And now I’ll tell you about the culinary recipe for preparing this simple fish dish. We start by defrosting the pollock fillet (if it is frozen). Then take the slightly stale loaf and soak it in warm water or milk. Or if you have tied pumpkin or zucchini on hand, replace the bread with these vegetables. After this, we wash the dill, cut off the stems, and chop finely. After the fillet has thawed, pass it through a meat grinder twice or grind it in a blender. Finely chop the onion, this is what I do, but you can also put the onion in a meat grinder. Then add dill and squeezed out pieces of bread to the processed pollock. Grind all these ingredients and transfer the resulting mass to a large bowl. Now wash the chicken eggs and break them into the mixture, add salt and pepper to taste, and mix the minced meat for our fish cutlets. When the minced meat has reached the same consistency, separate small pieces from it and form round fish cutlets of the same size from them, roll the cutlets in flour mixed half with starch. Now put a frying pan with oil on medium heat and, when it warms up, lay out the mentai cutlets. Fry pollock fish cutlets for 5-10 minutes on each side.
Yes, what I want to say is that it is not necessary to make these cutlets from mentai, you can take fillets of almost any other fish, for example: salmon, cod, tuna, trout, pike, salmon or halibut, the only thing you need to remember is that there are fatty fish varieties and lean ones . Accordingly, we either mix them or add a little vegetable oil to the lean varieties.
From this miracle product - only cutlets, adding more spices to it
Cutlets are the best