Cutlets from minced fish- it is very appetizing, dietary, tender dish... It seems that there is nothing easier than chopping fish fillets, mixing with the necessary products and making delicious fish cakes, which will certainly appeal to children, even if they do not like fish. However, there are subtleties in the cooking technology, which we will talk about.

Choosing fish for cutlets

Fish cakes are made from river, sea and lake fish of medium fat content, although the fat content of the cutlets can be reduced or increased - for this, it is enough to cut off excess fat on the carcass or add lard or butter to the minced meat. By the way, more juicy cutlets are obtained from large fish than from small fish.

A few secrets of cooking minced fish

Sometimes novice cooks ask what the right ones are and what kind of fish they are prepared from. The fact is that the right dishes are those that you cook with love and care for the family, and the recipes can be different. For example, in the composition of fish cakes from our readers on the website of Yulia Vysotskaya, you can find walnuts, raisins, prunes, tomatoes, green pea, 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 in luck, because they will always have delicious, simple and healthy food... Pamper them more often and do not forget yourself!

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, fish cutlets from salmon, fish cutlets from salmon 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 fish cutlets and low-calorie ones. Fish cutlets from river fish- budget fish cakes. 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 are making. 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 fish cakes from mackerel and delicious fish cakes from pollock, recipe for fish cakes from sole and fish cakes from pink salmon, recipe for fish cakes from pangasius and fish cutlets from hake, recipe for fish cakes from gobies and fish trout cutlets, blue whiting fish cakes recipe, sardine fish cakes and haddock fish cakes recipe, salmon mince, 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 multicooker or cook steam fish cutlets. The recipe for dry fish cutlets requires more complex manipulations. We will tell you how to cook delicious cutlets from cod. The recipe for fish cutlets from cod or other lean fish is simple, since these are cutlets from fish fillets, you do not need to choose bones. We recommend making such fish cakes with lard, the recipe also advises that before frying the fish cakes, thoroughly bread the cod minced fish cutlets to preserve the 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 make fish cakes for kids. 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 your 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 cakes, cod minced fish cutlets and fish cakes with cheese , recipe for fish cakes from herring and fish cakes with potatoes, recipe for cutlets from fish caviar and cutlets from canned fish, recipe for steamed fish cakes. The video fish cakes recipe will help you understand the intricacies of cooking.

In order to constantly be in shape and have slim figure, first of all, you need to eat right. One of the most useful products that should be found quite often in the human diet is fish. Indeed, in terms of its qualities, it is in no way inferior to meat, moreover, it is an excellent source of vitamins and minerals. Another positive feature of fish, which will certainly delight housewives, is the ease and variety in preparation, as well as a delicate and pleasant taste. In our article, we will take a closer look at how to properly cook fish meatballs, as well as some secrets that will help make this dish very tasty and healthy.

What kind of fish to choose for cutlets

For the preparation of fish balls, both river fish and sea fish are suitable. It can be pink salmon, halibut, cod, pollock, pike, pelengas, it does not matter, the main thing is that the main product is not too dry, but not too oily.

Fish balls, the recipe for which is quite simple, is more advisable to cook from large varieties, so that it is easier to remove all bones from it. It is better to cut such fish into small pieces than to grind or twist in a meat grinder, so it will be more juicy and tasty.

If a small fish is "lying around" in the refrigerator, it does not matter, twist the meat in a meat grinder several times, then the bones in the dish after cooking will not be felt. And in order for the minced meat to turn out to be homogeneous, rinse the meat grinder knives under cold water.

How to properly cut fish

Rinse the product ready for cutting under running water and dry it slightly, then you can proceed to its direct cutting. Using a sharp knife, first cut off the fins on the belly. After that, clean the fish from the scales, if any. Next, start removing all the insides. To do this, make an incision along the line of the gills and open the belly, remove all the insides and the black film.

After that, rinse the fish several times under running water.

on fillet

It is better to cook fish meatballs from fillets, especially if little gourmets are running around in your house. To do this, after gutting, position the fish so that the tail is looking directly at you. Using the tip of your knife, carefully cut along the ridge in the center of the back, from head to tail. Next, slide the knife between the ribs and the fillet, positioning it at a slight slope. Hold the fish with your hand and make cuts, carefully separating the fillets from the ribs. After that, carefully lift the separated part and continue to move towards the tail. You should get one. Next, proceed to the separation of the second fillet, doing the same.

What can be added to minced meat

Minced fish meatballs made from low-fat varieties, will be more juicy if you add a little margarine to the minced meat or butter... Some housewives in this case use lard, saying that this makes the cutlets fragrant and juicy. You can also add butter when shaping the dumplings by placing a small piece in the middle. If these products are not at hand, you can use the usual vegetable oil.

Bread is added to the dish for stickiness, although some cooks say eggs will work as well. In order for the meatballs to turn out whole, you need to take yesterday's or the Portion should be a third of the minced fish. The opinion that bread should be soaked in milk is considered erroneous; it is more expedient to do this in water.

The onion is used as a marinade, so it should be chopped as small as possible.

Semolina is used when there is no bread. One tablespoon is needed per kilogram of minced fish. After that, let the cutlets stand for several hours in order for the cereals to swell.

Fish balls, a recipe with a photo of which will help in cooking, will be very tender and tasty if vegetables are added to the minced meat - carrots, potatoes, cabbage.

Seasonings will also add to the meatballs extraordinary taste and the aroma, the main thing, in this case, do not overdo it, so as not to set off the taste of the main product.

It is better to bread fish meatballs in bread crumbs and bran, adding various aromatic herbs to them, thanks to which the cutlets will be covered with an appetizing crust and acquire an extraordinary taste. If these products are not available, you can breaded in regular wheat or rice flour.

Chill

Before shaping the fish balls, soak your hands in water to prevent them from sticking to your palms.

Secrets of kneading minced fish

Oddly enough, many housewives, despite the availability of various convenient devices on our market, advise using their hands. Yes, yes, only with their help will the minced meat acquire the necessary elasticity and pliability.

So, we have already examined in detail all the secrets and methods of making fish balls, now you can go directly to the recipes for delicious and aromatic cutlets.

Fish balls in the oven with sauce

We need: 1 kg of minced fish, 1 egg, 2 onions, 2 slices of yesterday's or stale bread, 1.5 cups tomato sauce or juice, 1 red bell pepper, butter, salt, pepper.

Cooking process: place the bread in water and soak it well, mince the fish or fillet with one onion or grind it in a blender. Add an egg, soaked bread, salt, pepper to the minced meat and, with wet hands, form flat balls, in the middle of which place a piece of butter.

Preheat the oven and place the baking sheet with the dumplings in it. Bake for 10-15 minutes until a nice crust forms. In the meantime, the meatballs are baking, prepare the sauce. To do this, chop the second onion in a blender, add peeled pepper to it and tomato paste... Pour the sauce over the cutlets and place them in the oven for a few more minutes.

Oven-baked fish balls with rice

We need: 1 kg of any fish fillet, 1 glass regular rice, 1 glass of cream, 2 large onions, 4 tablespoons of butter, 7 tbsp. flour, salt, pepper.

Cooking process: boil the rice so that it becomes viscous, chop the fillet and onion in a blender or scroll through a meat grinder. To the resulting minced meat, add rice, butter, which must first be melted, pepper and salt, form small meatballs and place them on a baking sheet, having previously greased it with vegetable oil. Place the patties in a preheated oven for 10 minutes until fat builds up. After that, drain the fat, cool it and add the cream there. Stir and pour over the sauce. Simmer for another 5-10 minutes.

How to cook fish balls with vegetables

We will need: 1 kg of fish fillets, 2 onions, 2 small potatoes, 1-2 medium carrots, 100 gr. cabbage, 1 egg, butter, vegetable oil, bread crumbs or bran, herbs, salt, pepper.

Cooking process: mince fillet and onion or chop in a blender, add an egg. Boil the potatoes and carrots and grate them on a fine grater, place a small part of the cabbage in boiling water for a few minutes, then chop or chop it in a blender. Add all the vegetables to the minced meat. Salt, pepper, sprinkle generously bread crumbs... Stir with your hands and make small patties, in the middle of which place a piece of butter. Then preheat the skillet and fry the meatballs well on both sides. If desired, sprinkle with finely grated cheese on top.

Meatballs with beans, mushrooms and sauce in a steamed multicooker

Fish balls, the recipe for which is quite simple, can also be made with beans. This dish will certainly appeal to lovers of truly delicious and healthy dishes.

We will need: 1 kg of fish fillet, green beans 600 gr., Mushrooms (champignons) 600 gr., Yesterday White bread, a glass of milk, an egg, 350 ml of dry white wine, 2 large onions, salt, pepper.

For the sauce: 2 tbsp. flour, 2 medium carrots, 2 small onions, fish broth.

Cooking process: Scroll the fillet with onion through a meat grinder, add bread, egg, pepper, salt, softened in water. Stir well and shape into meatballs. Put them on the bottom of the multicooker, having previously greased it with vegetable oil. Place the chopped mushrooms between them and green beans... Pour wine and water into a multicooker, they should cover the meatballs by three quarters. Close the lid and set Steam to 5 minutes. Then drain the broth and prepare the sauce. To do this, combine flour, broth, finely chopped onion and carrots. Pour in the meatballs and steam for a few more minutes.

Surely many people love because they are not only tasty and healthy, but also contain a minimum of calories. Little of, fish dishes they are well digested, unlike pork and other meats, so it is good to cook them for children too.

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 "swamp" smell. But all these shortcomings 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 fishes.

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 in the overwhelming majority low-fat, cutlets from it are obtained 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 in a store alive).

1. At first, the fishy smell is much stronger in cutlets than in portions. 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. Deciding to cut a river fish that has lain 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 from mucus. Rinse under running water. Now for the fun part - skinning and filleting from the bones. Theoretically, 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 don't 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 homogeneous mass... 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.

In order for the crust to become appetizing golden and crispy, the cutlets must first be fried without a lid for high fire(2 minutes on each side), and then simmer for another 10-15 minutes under the lid small fire... 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 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.