Fish cutlets - general principles and methods of preparation
Fish is rich in phosphorus and other useful elements, so it must be included in the diet weekly. It’s good to have a fisherman in the family - then the valuable raw materials in the refrigerator will not be wasted. The rest will have to go to the market or store to buy fish, for example, to cook cutlets. For which the pulp of almost any fish is suitable, but the most popular are cutlets made from hake, pollock, silver carp, cod, carp, pike perch, and pike. Minced meat often includes eggs, bread or potatoes; it may also include vegetables, cottage cheese, lemon, some add lard, mayonnaise or fatty minced pork for juiciness. Everyone is guided by their own taste. Cutlets are fried, steamed, baked, stewed, using both the usual means - a frying pan and oven, and more modern household appliances - a double boiler, a slow cooker, a grill, a microwave.
For chopped cutlets
Chopped fish cutlets
Chopped fish cutlets are made according to the principle of meat steaks. Dense sea fish are suitable here : salmon, tuna, sockeye salmon, coho salmon
. In this case, the minced meat is cut into cubes or chopped so that large pieces remain.
Minced mince is also made from pike, but it is inferior in taste to versions made from salmon or tuna. It is better to make simple homemade cutlets or meatballs from river fish.
Suitable Products
Single piece frozen sockeye salmon, gutted, without head
1080 rub. for 1 Kg. (retail)
Packing: 1.5-3 kg one fish
Order
Fish cutlets - food preparation
If the cutlets are made from fish fillet, it must be chopped. Usually, a meat grinder with a large grid is used for this, so that the grains of minced meat are larger in order to preserve the meat juice. During grinding, visible bones are removed from the fillet by hand, and the rest are simply ground or accumulated under the knife of the meat grinder. It is better to twist very bony fish species, such as pike, twice, especially if you are cooking for children.
Fish cutlets - the best recipes
Preparing the fish
Fish cutting
It is important to carefully cut the fish and eliminate the presence of bones. It’s easier to buy ready-made mixture for cutlets; there is no point in overpaying for clean, smooth fillets, it will still go into the meat grinder.
If the fish is bony and it is difficult to remove the bones in some places, simply cut off these places completely and leave them for preparing the broth. Remember that no one expects to have a bone in a finished dish, so there is no chance of it being there. Buy fish with a reserve, select the flesh where there are definitely no bones, and cook broth or fish soup from the rest.
Recipe 1: Fish cutlets
The easiest recipe for making delicious fried fish cutlets. If you use skinny fish - pike, pike perch, pollock, hake, add 100 g of lard for juiciness (twist in a meat grinder).
Ingredients: fish fillet - 1 kg, 1 egg, 150g white bread, milk (for soaking bread slices), lard (if necessary) - 100g, salt, breadcrumbs for breading, vegetable oil for frying. Cooking method
Pour milk over the bread and soak until soft. Cut the lard and fish fillet into pieces and twist. Add egg, soaked bread, salt. Knead the mixture and form into cutlets. If they form poorly due to liquid minced meat, add a little flour for viscosity. Heat oil in a frying pan and fry the cutlets in it until cooked. They turn out juicy, with a beautiful golden brown crust.
Roasting technology
If we cook at home, we choose a frying pan with a fairly thick bottom - it heats up more evenly, and even a beginner can easily cope with frying cutlets.
According to our recipe, we do not use eggs, so the cutlets need to be thoroughly rolled in flour, to which you should also add a little salt and pepper.
You will have to form the products with a spoon, dip them in flour and roll them gently, delicately. Pour odorless vegetable oil into a heated frying pan and lower the first batch of cutlets.
How long to fry? Approximately 3-4 minutes on each side - depending on the size and thickness of the cutlets.
But if you formed them with a tablespoon, then the specified time is quite enough.
Do I need to cover it with a lid? If you prefer steamed stews, then yes, but if you want a golden crispy crust and a juicy center, then this manipulation will be unnecessary.
Place the finished fish products on a plate or dish and serve with potatoes (boiled, mashed), boiled rice or fresh vegetables.
Recipe 2: Fish cutlets with fried onions
For minced meat, you can use the cheapest fish, the cutlets will still turn out very tasty. As they say in advertising - if there is no difference, why pay more. Therefore, anything can be used, even “cat’s” herring. A distinctive feature of the recipe is that fried onions are added to the minced meat. It gives a special taste and muffles the fishy smell.
Ingredients : fish fillet - 0.8 kg, 3 slices of white bread (100-150g), vegetable oil, 2 eggs, 2 onions, sugar - 0.5 tsp, salt, pepper. For stewing: water, salt, 1 onion, 1 bay leaf, black and allspice peppercorns.
Cooking method
Soak the bread or roll. Chop the onion randomly and fry. Pass the fish fillet and fried onion through a meat grinder. Add eggs, soaked bread, sugar, pepper, salt. Knead the minced meat, make cutlets and fry. Do not cook until cooked, just until a nice crust forms. Then put them in a saucepan, crumble the onion on top, add a bay leaf, 2-3 peas of allspice and the same amount of black pepper. Add salt and add water until it almost covers the cutlets. Close the lid and simmer for about half an hour, maybe forty minutes. During this time, the cutlets will absorb liquid and become very juicy. They need to be transferred to a dry plate; the remaining onions and broth will no longer be needed.
Marine
Cod
The best sea fish for cutlets is salmon
,
tuna
and
cod
, both in pure form and in combination with other varieties. Salmon cutlets are made from trimmings from the back and belly; there is no point in using clean fillets for them.
The advantage of sea fish is that its cutlets can be slightly undercooked, allowing them to remain juicier inside. But only if the quality of the fish is beyond doubt and it was purchased from a reliable supplier.
Suitable Products
Coal cod without head
1100 rub. for 1 Kg. (retail)
Packing: stretch film
Order
Recipe 3: Canned fish cutlets
Canned fish cutlets? Why not. It turns out to be an excellent economical option, and also delicious. They do not need to be made very large. Due to the presence of semolina, which swells, the cutlets increase, if not two, then one and a half times. Semolina is sometimes replaced with flour, potatoes, or boiled rice, but in this recipe it is semolina that is indicated. The amount of ingredients is calculated for a standard can of canned fish in oil - 240g. Any fish - sardines, saury, mackerel.
Ingredients : 1 canned fish in oil, 3 eggs, 6-8 table. lie semolina, onion, 1/3 tsp. soda, pepper, salt. Gravy: 1 carrot, salt, pepper, table. lie tomato paste, vegetable oil, 2 onions, 1 bay leaf.
Cooking method
Drain the liquid from the jar and mash the fish well. It is convenient to do this with a fork directly in a jar or plate. Add the rest of the ingredients - eggs, one chopped onion, spices, semolina and leave for about forty minutes. The cereal should swell.
Finely chop the onion, finely grate the carrots and fry. Add the tomato to the vegetables and fry it for a minute with the onions and carrots.
Form small cutlets, fry them until crusty and put them in a saucepan, on the bottom of which you can crumble a raw onion into half rings. If the minced meat turns out to be runny, you can spoon it into the pan. Place fried tomato, bay leaf, salt on top of the cutlets and add a liter of water. At first, the cutlets will float, and then absorb water and sink to the bottom. They cook in 15-20 minutes. The yield is approximately 15-20 pieces, depending on their size.
River
Pike fish
The best river fish for cutlets is pike
, in second place
is pike perch
.
It is irrational to make cutlets from small river fish; cutting them will take too much time. Of the large ones, almost everything is suitable: ide, carp, pike perch, silver carp, catfish
. It is important to choose additional ingredients wisely. If the fish is dry, more moisture and fat are added. If there is a specific taste, then the amount of spices and onions increases.
With river fish, the cutlets need to be thoroughly fried, so after frying in a frying pan, you need to put them in the oven for a few minutes.
Recipe 4: Fish cutlets with cottage cheese
Just don’t be afraid of the presence of cottage cheese in the minced meat. It will not spoil the taste of the cutlets; on the contrary, it will give them juiciness. It’s easier to chop vegetables in a meat grinder, but if you use ready-made minced meat, so as not to specifically assemble and install a meat grinder, you can grate onions and carrots. For carrots use small holes, and for onions use a rough surface or large holes. In this case, it is better not to cut off the tail of the onion - it is convenient to hold on to it when grating the remains of the onion.
Ingredients : 1 kg of fish pulp, 2 onions, 1 carrot, 5 slices of white bread or loaf, half a pack of cottage cheese (125g), half a glass of milk, pepper, 1-2 eggs, salt, vegetable oil, optional fish spices.
Cooking method
It is better to soak slices of bread in milk, but you can also soak them in water. Don’t run to the store for a carton of milk if you don’t have it at home. Slices should be taken in a regular size, just like cutting bread or a loaf for lunch.
Cut the fish fillet, removing any bones, and pass through a large sieve in a meat grinder. Change the coarse grill to a fine one and twist the onions, soaked bread and carrots. Mix with minced meat, add eggs, cottage cheese, salt, spices. Some also add finely chopped fresh dill. But this is not for everybody, although fish and dill go well together.
All that remains is to knead the minced meat thoroughly and form cutlets. To make them have a more attractive appearance and a crispy crust, it is better to roll them in breadcrumbs or semolina. First, fry on one side without covering with a lid, then turn over, close the lid so that they steam, and continue to fry until a nice crust.
How to cook
- Defrost the minced meat (I transferred it from the freezer to the refrigerator overnight, and in the morning it took about 3 hours to finally thaw at room temperature). When defrosting, the minced meat should be covered with a lid or bag to prevent it from weathering.
- Prepare minced cutlets : add crushed loaf pulp, 1 egg, and spices to the minced fish. If you add it, grate the onion and frozen lard on a coarse grater, garlic on a fine grater, and also add to the minced meat. Add salt. Mix well. See what consistency you get. If it’s a bit dry, add 1 more egg and/or 1-2 tablespoons of mayonnaise. If the minced meat is damp, add bread crumbs or semolina (they will absorb excess).
- Form and fry the cutlets : heat the oil in a frying pan. Make cutlets by tossing them from one palm to another. While you mold and knead them, excess air and water come out of them, the minced meat becomes more flexible, and the cutlets become smoother. Place the cutlets in hot oil and fry over medium heat on both sides (until cooked). You can fry them only lightly (just until they set and a small crust appears), and then put them in a saucepan (the bottom is poured with a small amount of oil and 1/2 cup of water) and simmer over medium heat until almost all the water has evaporated (be careful not to burn) . In the version with frying and subsequent stewing, the cutlets will be more delicate and dietary. And cutlets fried until cooked turn out tastier, they have a crispy crust.
Bon appetit!
Minced cod fish cutlets with mashed potatoes and seaweed. Delicious!
Ingredients Mix the minced meat Make cutlets while the first ones are already fried Fry the cutlets Fried minced fish cutlets Fried cutlets with potatoes
Bon appetit!
Fish cutlets with mashed potatoes, tomato and cilantro
Salmon
You can make cutlets from salmon fillet or minced meat (the latter option is more convenient and budget-friendly).
To prepare the dish you should stock up on:
- minced salmon or fillet – 500 g;
- onions – 1 pc.;
- chicken egg – 1 pc.;
- white loaf - 1 slice;
- milk – 0.5 tbsp.;
- breadcrumbs;
- vegetable oil;
- salt and pepper.
The soft part of the loaf is filled with heated milk. The fillet and onion are passed through a meat grinder and mixed with squeezed bread. An egg and spices are added to them and cutlets are formed. They need to be fried in vegetable oil, browning on both sides. If desired, the finished product can be placed in a container, add a little boiled water and oil, and then simmer in the microwave at maximum power
How many minutes to fry cutlets correctly?
Some people advise cooking this dish for only 10 minutes , believing that this is the only way the minced meat will not dry out and there will be no coals left in the frying pan. Someone, on the contrary, argues that cutlets cannot be fried for less than half an hour, otherwise they will remain half-baked. Who is right? Both sides, because there are several different working methods. In addition, when planning to fry cutlets, you should consider:
- they have just been molded or frozen;
- what size products are subjected to heat treatment;
- what minced meat is used for the base;
- how strong the fire is set;
- what result needs to be achieved.
The answer to the question “how long to fry cutlets in a frying pan” will differ for raw and frozen semi-finished products: the latter requires preliminary defrosting. Moreover, you can immediately put it in the frying pan, but it will take about 5 minutes (the time depends on the size of the product) for all the ice to melt (especially from the middle) before the surface begins to brown, and the meat itself inside is subjected to severe heat treatment. Fresh cutlets will fry much faster. For other points the picture is as follows:
- Size also directly affects how long frying will last: medium cutlets cook for about 20 minutes (in total), very large ones (this is typical for Kiev cutlets) for 25-30 minutes.
- Ground meat always cooks at about the same speed - both pork and beef take a little longer than chicken or turkey. Fish is considered the fastest, so such cutlets should never be overcooked: 3-5 minutes on each side is considered the maximum time for medium-sized products.
- The higher the power of the burner, the faster the cutlets will brown and cook inside, although it is not recommended to fry them at maximum heat: the middle may remain damp by the time the crispy crust appears.
Regarding the result, it is often a matter of taste. If you are absolutely sure of the quality of the minced meat, and have also warmed up a large amount of oil, even cutlets made from a mixture of beef and pork can be fried in exactly 10 minutes. 3 minutes on each side so that the product is half covered with oil, and another 4 minutes for the cutlets to come under the lid with a small (literally 2-3 tablespoons) amount of water. However, the dish according to this scheme turns out to be quite fatty and definitely not the most healthy.
Also note that frying itself is the stage when you give the cutlets a golden brown crust while simultaneously sealing the meat juice inside. It always does not last long, otherwise the products will simply burn: only 5-7 minutes on each side, if the burner power is almost maximum. The subsequent steps are stewing or baking, and most housewives, when asking how long to fry cutlets in a frying pan from minced beef, pork or chicken, mean it by the same word “fry”. Accordingly, complete cooking of the cutlets usually takes about 20 minutes.
How long does it take to fry beef cutlets?
People, even those very far from culinary art, know very well that beef pieces, or steaks, as they are also called, have several degrees of doneness. This system also applies to cutlets.
- If we talk about very well-fried cutlets, then for this you will need to fry the beef cutlet for 8-9 minutes on each side. The juiciness of such a dish will be minimal.
- It is best to opt for medium doneness. Cutlets prepared this way are commonly added to hamburgers. Frying takes about 5-6 minutes on each side, and the result is a very juicy and flavorful cutlet.
What can you add to minced meat?
Minced fish balls made from low-fat varieties will be more juicy if you add a little margarine or butter to the minced meat. Some housewives use lard in this case, saying that this makes the cutlets aromatic and juicy. You can also add oil when forming the meatballs by placing a small piece in the middle. If these products are not on hand, you can use regular vegetable oil.
Bread is added to the dish to provide stickiness, although some cooks claim that eggs are also suitable for this purpose. In order for the meatballs to turn out whole, you need to use yesterday's or stale bread. The portion should be one third of the minced fish. The opinion that bread should be soaked in milk is considered erroneous; it is more advisable to do this in water.
Onions are used as a marinade, so they should be chopped as finely as possible.
Semolina is used if there is no bread. One tablespoon is needed per kilogram of minced fish. After this, let the cutlets stand for several hours so that the cereal swells.
Fish balls, the recipe with photos of which will help you prepare them, will be very tender and tasty if you add vegetables to the minced meat - carrots, potatoes, cabbage.
Seasonings will also add an unusual taste and aroma to the meatballs; the main thing in this case is not to overdo it, so as not to shade the taste of the main product.
It is better to bread the fish cutlets in breadcrumbs and bran, adding various aromatic herbs to them, thanks to this the cutlets will be covered with an appetizing crust and acquire an extraordinary taste. If such products are not available, you can bread them in regular wheat or rice flour.
How to fillet fish
It is better to prepare fish balls from fillet, especially if you have little gourmets running around in your house. To do this, after gutting, position the fish so that the tail looks directly at you. Using the tip of a knife, carefully make a cut along the ridge in the center of the back, from the head to the tail. Next, insert the knife between the ribs and the fillet, positioning it at a slight angle. Hold the fish with your hand and make cuts, carefully separating the fillet from the ribs
After this, carefully lift the separated part and continue moving towards the tail. You should have one loin
Next, proceed to separate the second fillet, doing the same steps.
Cooking with cod
Cod is one of the budget dietary varieties of sea fish. It is rich in fats and amino acids necessary for the normal functioning of human internal organs and systems. Fish does not contain carbohydrates, which allows you to eat it regularly without fear of ruining your figure.
To prepare the cutlets you need to take:
- cod – 1500 g;
- eggs – 2 pcs.;
- bread or loaf - a few slices;
- milk – 450 ml;
- ground black pepper and salt - to taste;
- onion – 1 pc.;
- parsley - a couple of sprigs.
In a deep bowl, pour warm milk over the bread or loaf and leave until the product becomes limp. In the meantime, the fish is cut - removing the fins, internal parts and bones. To quickly remove the seeds, it is recommended to use tweezers.
The fillet, along with the onion and loaf, is passed through a meat grinder and mixed with eggs and spices. Small balls are then formed from the finished minced meat, which are then sent to a double boiler or a frying pan. To prevent the minced meat from sticking to your hands during cooking, you need to wet your fingers and palms with water. Serve the finished cod fish cutlets with mashed potatoes or rice, garnished with parsley sprigs.
Cooking with potatoes
Potatoes are added to the minced meat to make it softer and juicier.
To prepare cutlets for this recipe you will need:
- fillet of any fresh or frozen fish – 0.5 kg;
- potatoes - 3 tubers;
- onion – 1 pc.;
- chicken egg – 1 pc.;
- garlic – 1 clove;
- breadcrumbs;
- salt and spices;
- vegetable oil.
First, potatoes in their “jacket” are boiled in salted water. Diced onions are fried in oil in a frying pan. Then the fish fillet, onion and peeled potatoes are passed through a meat grinder. Chopped garlic, egg and spices are added to the minced meat. Everything is thoroughly mixed until a homogeneous mass is obtained.
In Turkey, cooks knead the minced meat for 15-25 minutes so that it turns out to be knocked down and homogeneous. It is believed that this way the finished cutlets will be more juicy and tasty.
When the minced meat is ready, it is formed into balls, rolled in breading and placed on a tray lined with cling film. After the preparation, they are sent to the refrigerator for 15-20 minutes, after which they are fried on both sides in vegetable oil.
