Steamed cod cutlets in a slow cooker. Cod fish cutlets recipes

Cooking features

Cod meat is not high in fat, so you need to know a few secrets to prepare delicious and juicy fish cutlets.

Cutlets made from homemade minced meat are more juicy and tender. Frozen cod fillets are suitable for their preparation, but they must be allowed to thaw in natural conditions. This will preserve the protein structure, otherwise the meat will become dry and tough. Cutlets will cost less if you make minced meat from a cod carcass, cutting it into fillets yourself.
Choose the freshest possible fish for fillet. The degree of freshness of a product and its quality can be judged not only by the information on the packaging. The presence of snow, a large amount of ice, or liquid in the bag indicates improper storage of the fish, as these are signs that the product has been thawed and re-frozen. A yellow tint to the meat indicates that it is not fresh or that they are trying to sell you another type of fish under the guise of cod.
Cod fillet is quite tender; you can grind it not only with a meat grinder, but also in a blender.
Vegetables will add juiciness to cod cutlets. Often, lard, sour cream, and butter are also added to the minced meat for this purpose.
If the minced meat turns out to be too liquid, you can add bread, semolina, oatmeal or flour made from them.
To ensure that the cutlets remain juicy and covered with an appetizing crust when frying in a frying pan, they should be placed in boiling oil. Its level should reach approximately the middle of the cutlets. Before putting in a frying pan, cutlets need to be breaded in flour, oatmeal or breadcrumbs. When steaming products, breading is not necessary.

There are quite a lot of recipes for making cod cutlets; you can easily choose the right option to suit your taste.

How to make minced cod

Compound:

cod – 1 kg;
chicken egg – 2 pcs.;
white stale bread without crusts – 100 g;
milk – 100 ml;
onions – 70-80 g;
salt, ground black pepper - to taste.

Cooking method:

Wait for the cod to thaw naturally and fillet it.

Cut the fish fillet into small pieces and grind using a blender or meat grinder.

Peel and finely chop a small onion, combine it with minced fish.

Soak the loaf in warm milk, squeeze and chop in the same way as cod. Combine the bread with the fish mixture and mix it well.

Salt, pepper, add raw eggs. Knead the minced meat and use as intended.

Minced cod prepared according to this recipe is suitable for cutlets and pies as a filling. For dumplings, the filling is made without adding a loaf and with fewer eggs.

How to cook classic fish cutlets in a double boiler

Ingredients

Fish fillet – 500 g

Chicken eggs - 1 pc. + –
Butter - 2 tbsp. l. + –
White bread or loaf – 100 g + –
Milk – 100 g + –

Step-by-step preparation of steamed fish cutlets

Cut the fish fillet into small pieces and pass through a meat grinder.
Cut off the crusts from the loaf, tear the loaf into small pieces and pour milk. Pass the chopped fish through the meat grinder one more time, but this time together with the loaf.
Beat the egg into the minced meat and add salt. Carefully beat the entire mixture until airy and homogeneous.
Grease the steamer bowl with oil. We form medium-sized cutlets and place them in the steamer basket, closing the lid tightly. Cook for 20 minutes.
Place the finished cutlets on a plate or serve with mashed potatoes.

Classic cod cutlet recipe

cod fillet – 1 kg;
chicken egg – 1 pc.;
dry loaf – 100 g;
milk – 100 ml;
onions – 100 g;
fresh herbs – 50 g;
salt, pepper - to taste;
flour, vegetable oil - how much will be needed.

Cooking method:

Cut the fish into pieces. Rinse the fillet and dry with a napkin. Cut into pieces and grind through a meat grinder.
In the same way, chop the onion, peeled and cut into several pieces.
Soak the bread in warm milk, squeeze, and grind through a meat grinder.
Mix minced fish with loaf and onion. Add egg, salt and pepper to them. Mix thoroughly.
If the minced meat is too liquid, add a spoonful of flour to it. Stir.
Finely chop the greens, add it to the minced meat, knead it with your hands and put it in the refrigerator for a while.
Heat oil in a frying pan. Form cutlets, roll them in flour and place in boiling oil.
Fry on both sides until golden brown, reduce heat, cover the cutlets with a lid and steam for about 5 minutes until cooked.

You can serve fish cutlets with any side dish. They go well with potatoes, rice, and vegetable stew. The sauce won't be amiss.

Minced cod cutlets

You can make cutlets from almost any fish (for example, pollock, pink salmon, herring, etc.). In our recipe we suggest making them from cod. This type of fish is a real find, it is large in size and has few bones, it is easy to “work” with, and the cutlets are juicy, soft and delicate in texture.

Ingredients

cod – 1 pc. (800 g);
loaf – 90 g;
milk – 100 ml;
chicken egg – 1 pc.;
onion – 1/2 pcs.;
fresh herbs - to taste;
breadcrumbs - 5 tbsp. l.;
vegetable oil – 60 ml;
ground black pepper and salt - to taste.

Cod cutlets in the oven

Compound:

cod fillet – 0.6 kg;
cheese – 50 g;
carrots – 80 g;
onions – 40 g;
chicken egg – 1 pc.;
sour cream or mayonnaise – 20 ml;
salt - to taste;
refined vegetable oil, breadcrumbs - how much will be needed.

Cooking method:

Cut the cod fillet into small pieces and pass through a meat grinder.
Peel and chop the vegetables into small pieces. Grind them in the same way as the fish, mix with it.
Add egg, sour cream or mayonnaise, salt, and spices to the minced meat. Mix well.
Grind the cheese on a grater with medium holes. Add it to the minced meat. If it turns out liquid, add some breadcrumbs to it and stir.
Grease a baking sheet with vegetable oil.
Wetting your hands with water, form the minced cod into cutlets, bread them in breadcrumbs and place on a baking sheet.
Place the baking sheet in an oven preheated to 180-200 degrees and bake the cutlets for 30-35 minutes.

Thanks to the inclusion of cheese, cutlets made according to this recipe have a more refined taste compared to traditional ones.

Pink salmon cutlets

The pink salmon meat in the cutlets remains juicy, so the dish turns out appetizing and tender.

Ingredients:

chopped pink salmon meat – 600 g;
bulb;
2 slices of white bread;
milk – 4 tbsp. l.;
egg;
salt and pepper mixture - optional;
refined oil – 2 tbsp. l.;
breadcrumbs – 100 g.

Preparation proceeds in steps:

The bread is soaked in milk, mixed with chopped pink salmon meat and finely chopped onion.

Add an egg, salt and pepper to the mixture, and mix the ingredients.
Using a tablespoon, cutlets are formed into portions and rolled in breadcrumbs.
The mold is greased with oil, and the cutlet blanks are baked on it for 20 minutes at a temperature of 180 degrees.

The dish is served with sour cream or tomato sauce.

Today there are many variations in the preparation of this product, because cheese, herbs, cottage cheese, eggs and even prunes are often used as additional ingredients.

Tips and tricks

Fish cutlets: cooking features:

A wide variety of meaty fish are used for this dish.
The most popular options are hake, pollock, pike perch, silver carp, pike, cod, carp, and salmon.
Eggs, bread or potatoes are often added to minced meat.
Sometimes lard or minced pork is added for juiciness.
Various vegetables, cottage cheese, and lemon are also often used.
One option for preparing fish cutlets is baking.
To do this, place them on a baking sheet and cook for 15 minutes.
Baking temperature is usually 180-200 degrees.
It should be borne in mind that prolonged heat treatment will make the cutlets too dense, so the baking time needs to be adjusted.
The principle of preparing fish cutlets is the same as meat cutlets.
However, there are certain differences.
In particular, fish cutlets are more demanding in terms of spices and garnishes.
They go best with potatoes, rice and vegetables.
To improve and highlight the delicate taste of fish, it is customary to add black and white pepper, coriander, oregano, and white mustard to this dish.

In addition, such a product is considered a low-calorie and dietary product, and therefore ideal for those who are watching their weight.

Food preparation

If fish fillet is used to prepare cutlets, it should be chopped beforehand.
As a rule, for this purpose they take a meat grinder with a large grid - this will make the components of the minced meat larger and preserve the juice.
When grinding fish, you must remove any visible bones by hand.
The rest are simply ground up or accumulate on the meat grinder knife.
The meat of bony fish should be minced twice.
Preparing the rest of the ingredients depends on the recipe you choose.
If onions and carrots are added to the minced meat, it is recommended to fry them first.
You need to cut off the crusts from the bread and soak them in water or milk.
Potatoes must be peeled and passed through a meat grinder.
You also need to add spices to the minced meat to taste.
To make the taste of this dish more rich, you can add garlic and chopped herbs.

Steamed cod cutlets in a slow cooker

cod fillet – 0.6 kg;
chicken egg – 1 pc.;
carrots – 100 g;
onions – 100 g;
dill, salt, pepper - to taste;
butter – 30 g;
water – 0.5 l;
bay leaf – 1 pc.;
black and allspice pepper and black peas - to taste.

Cooking method:

Pour water into the multicooker bowl, add bay leaf and peppercorns.
Finely chop the fish fillet with a knife.
Remove the skin from the onion, chop it as finely as possible or grate it on a grater with large holes.
Grind the peeled carrots using a grater with small holes.
Combine vegetables with fish, add salt and pepper, add an egg and finely chopped herbs. Knead the minced meat and form it into cutlets.
Grease the multicooker rack intended for steaming foods with butter.
Form the minced cod into cutlets and place them on the grill.
Turn on the multicooker by activating the “Steam” program. Set the timer for 20 minutes.

All that remains is to carefully place the cutlets on a plate and serve. Such products will appeal to those who are on a diet.

Steamed cod cutlets with oat flakes

cod – 1 kg;
oat flakes – 100 g;
chicken egg – 1 pc.;
lemon – 1/4 pcs.;
vegetable oil – 10 ml;
onions – 50 g;
fresh parsley – 50 g;
butter – 40 g.

Cooking method:

Grind oatmeal using a blender until it becomes flour.
Boil the egg, peel and chop finely.
Cut the fish into fillets, turn the fillets through a meat grinder.
Pour half the oatmeal into the minced meat, add salt and seasonings to taste, and mix. Leave for a while to allow the oatmeal to swell.
Finely chop the onion.
Add egg and onion, finely chopped parsley to the minced meat.
Knead the minced meat with your hands, form into cutlets, putting a small piece of butter in each.
Dredge the cutlets in the remaining oatmeal.
Grease the multicooker grate with vegetable oil and place the cutlets on it.
Pour water into the bottom of the main container. Place a quarter of a lemon in it.
Turn on the unit in the “Steam” mode and cook the cutlets for half an hour - during this time they will steam well, become juicy and aromatic.

Using the same principle, you can cook cutlets in a double boiler or over a saucepan, placing the products on a special grill. This recipe for cod fish cutlets is worth taking note of for those who monitor their health and want to stay slim.

Cutlets in a steamer

Unlike fried food, steamed food is more tender, retains all useful substances, is easily absorbed by the body, contains virtually no fat and is lower in calories. Another plus in the steamer column is ease of use: you just need to put all the ingredients in the device and set the temperature, there is no need to stand at the stove next to boiling oil.

You can cook a wide variety of dishes with steam, one of which is cutlets.

Chicken cutlets in a steamer

Grind 4 chicken breasts through a meat grinder and add 6 slices of white bread soaked in 150 ml of milk. Beat 4 chicken eggs with a fork and pour them into the mixture, mix everything well. Form cutlets, place them in a steamer and cook for about 25 minutes. Salt and pepper just before serving. To make the dish more interesting and original, place a piece of your favorite vegetable, olive, prune or cheese in the middle. Well, for greater tenderness and juiciness, it is recommended to add a slice of butter. You can diversify steamed cutlets in the same way as fried ones, the main thing is not to be afraid to get creative.

Fish cutlets in a steamer

Grind 500 g of pollock fillet and the same amount of salmon in a meat grinder. Add 2 tablespoons of semolina, 1 tablespoon of sugar, 0.5 teaspoon of ground black pepper, salt to taste and finely chopped herbs to the resulting minced meat. Form cutlets with wet hands, coat them with melted butter and cook in a double boiler for 25 minutes. Garnish with herbs and serve with vegetable side dish. Bon appetit!

Recipe for meat cutlets in a double boiler

Take 5 slices of white bread, cut off the crust and grind in a blender or using a grater. Pour 100 g of milk over the crumb and leave for 10-15 minutes. Grind 200 g of fatty pork and 300 g of beef through a meat grinder, and grind 2 medium onions along with the meat. Add a lightly beaten egg, salt, pepper and soaked white bread to the resulting minced meat. Mix everything until smooth; if it turns out too liquid, you can add a little semolina. Form cutlets from the minced meat with wet hands and place in a steamer, the walls of which must be greased with oil in advance. In 30-40 minutes, the fragrant and unusually juicy cutlets will be ready. Best served with a vegetable side dish.

Carrot cutlets in a steamer

Grate 600 g of carrots on a coarse grater, pour 2 lightly beaten eggs into it. Add 100 g of semolina, salt and sugar to this mass, mix well and set aside for 10-15 minutes. When the cereal swells and the carrots give juice, you can form cutlets and place them in a double boiler. Cook for about 20 minutes. The dish turns out very tasty, juicy, sweet and unusual. Great for people who watch their figure, as it is low in calories and very healthy.

Cooking cutlets with potatoes in a double boiler

Cut the beef and pork into pieces in equal proportions and grind through a meat grinder, along with the meat, grind the onion, garlic and white bread crumb soaked in milk. Add salt, pepper, chopped herbs, and egg to the resulting minced meat. Mix everything until smooth, form cutlets and place them in a double boiler. To prevent the mixture from sticking to your hands, you need to moisten them generously with water.

Peel the potatoes and cut into slices. To do this quickly and easily, you can use a vegetable cutter: it is compact, easy to use and significantly reduces the time of routine work in the kitchen. Sprinkle the prepared slices with chopped herbs, salt and pepper and mix well. Place the potatoes in the lower tier, place a tray with cutlets on top, pour water into a special container and cook for 35-40 minutes.

Cod cutlets with cottage cheese in the oven

cod fillet – 1 kg;
sour cream – 100 ml;
loaf – 80 g;
milk – 100 ml;
onions – 100 g;
carrots – 150 g;
cottage cheese – 0.3 kg;
salt - to taste;
olive oil – 50 ml;
water – 0.2 l;
breadcrumbs - how much will be needed;
lettuce leaves - for serving.

Cooking method:

Grind the cottage cheese through a sieve or stir with a blender.
Cut the cod fillet into pieces and grind using a blender or meat grinder.
Peel the carrots and finely grate.
Peel the onion, cut into large pieces, turn into puree by passing through a meat grinder or processing in a blender.
Soak the loaf in milk, squeeze, chop in the same way as other products.
Combine everything in one bowl, add salt and spices, mix and place in the refrigerator for an hour.
Dilute the sour cream with water.
Grease the mold generously with oil.
Form cutlets, bread them in breadcrumbs, and place in the pan. Drizzle with remaining oil.
Fill with sour cream.
Place the pan in an oven preheated to 180–190 degrees.
Bake for 30–40 minutes depending on the size of the products.

Children will love these tender juicy cutlets. The dish is suitable for those who are on a diet. When serving, it is recommended to place the finished minced cod products on lettuce leaves. They can be served without a side dish. If you sprinkle the cutlets with cheese 10 minutes before they are ready, they will become so appetizing that you won’t be ashamed to put them on the holiday table.

Hello friends!

Steamed fish cutlets

Appetizing steamed fish cutlets are a nutritious, healthy and tender delicacy. The dish is ideal for diet and children's menus, as well as for people suffering from digestive problems and other diseases. The cooking method does not involve the use of fat, so the dish is light and gentle on the stomach.

Traditional way of cooking

Soft, juicy and very flavorful cutlets can be served for lunch or dinner to fill you up and not overload your stomach. Required set of products: minced lean sea fish, large onion, 2 tbsp. l. small crackers, 1 tbsp. l. starch dissolved in water, spices for fish dishes and coarse sea salt - to taste.

Step-by-step process for preparing cutlets: Add chopped or chopped onion into the minced fish pulp, sprinkle the mixture with salt and season with spices. Add breadcrumbs and starch.

Mix the minced meat well and form cutlets with wet hands. Place the pieces on the multicooker stand for steaming and cook for 30 minutes.

It is better to offer a nutritious treat with mashed potatoes, canned green peas or sliced crunchy vegetables.

With carrots

The addition of sweetish carrots makes steamed fish cutlets soft, bright and juicy. Food set for cooking: pike perch (or any other sea fish) - 500 g, a couple of juicy carrots, an onion and a bunch of onion feathers, ground black pepper and coarse sea salt - optional, egg, bay leaf and clove bud - optional .

Step-by-step cooking method: Grate the washed carrots on a fine grater along with peeled onions and onions. Send the products to the pike perch fillet, add salt, sprinkle with pepper, release the egg and turn the minced meat into a homogeneous mass. Pour a glass of water into the multicooker bowl, add salt, cloves and bay leaves.

Roll the minced fish into meatballs and place in muffin tins. Place the molds over steam on a wire rack and simmer on the “Steam Boiler” program for 25 minutes. It is better to serve the aromatic treat with durum wheat pasta and salad.

Important! When cooking, you can place a small slice of butter in each mold. This way, the taste of the cutlets will become much more pleasant.

Dietary fish cutlets in a double boiler will turn out especially soft and delicate. Semolina helps make the meatballs more fluffy and tender. The cheese addition will give the treat a creamy, delicate taste, although it will increase the calorie content of the dish.

Necessary products for cooking: puffed minced fish - ½ kg, 1 processed cheese without additives, onion crushed in a blender, 1 tbsp. l. semolina, egg, herbs for fish and coarse salt - as needed.

To prepare the treat, you need:

Crucian caviar cutlets

add onion mixture, seasonings, semolina and egg to the minced meat;
salt the mixture and leave the semolina to swell for 30 minutes;
keep the cheese in the freezer, grate it and add it to the cutlet mixture;
Roll small balls with your hands and steam for 30 minutes.

Serve with all types of cereals, potatoes, salad with aromatic olive oil.

Cheese, sour cream or tomato sauce is most suitable for fish dishes.

With cottage cheese

The delicate taste of cottage cheese in fish balls makes a simple dish extraordinarily tasty and unusual. Set of cooking products:

fatty sea fish fillet – 500 g;
medium fat cottage cheese – 200 g;
egg;
a mixture of different herbs for aroma - to taste;
a little salt;
medium bunch of dill.

Step-by-step recipe for steamed fish cutlets. Pass the fillet through a meat grinder three times, removing all the bones. Add seasonings, grated cottage cheese with a fork, and release the egg. Using lightly moistened palms, form small cutlets, place on the grill stand of the multicooker and simmer for 20 minutes. The most delicate juicy cutlets can be offered to children and people struggling with excess weight.

Steamed minced fish balls are much healthier than fried or baked ones, since the process does not use fat and oil. Ingredients: a couple of pollock carcasses, disassembled into fillets, a large onion, an egg, 2-3 slices of stale baguette, 3 tbsp. l. flour, a pinch of salt and ground pepper.

Preparation of dietary meatballs. Pass the fillet plates through a fine mesh meat grinder 2-3 times or chop them with a knife. Soak the bread pieces in water or milk, squeeze out the liquid and place in a bowl with the other ingredients. Add eggs with salt and pepper. Knead until smooth. Place a steamer over the saucepan and place the structure on the stove.

Roll the minced meat into cutlets with wet hands, sprinkle them with flour and place on a steamer sieve. Cover the pan with a lid and cook the treat for 25 minutes to completely steam the products. Serve the finished dish with sour cream sauce, herbs and boiled long-grain rice.

Cutlets can be baked in muffin tins by placing them on the steamer stand

With olives

It is very original to serve the meatballs to the festive table with a filling of whole olives. Recipe ingredients: 300 g fish fillet, 1 egg, large onion, 50 ml milk, 2 tbsp. l. fine crackers, coarse salt with seasonings to taste, 8-10 olives.

Prepare the dish step by step according to the following scheme: Chop the onion with a sharp knife, and pass the fillet twice through a fine mesh meat grinder. Heat the water and pour breadcrumbs into it. Combine all ingredients, add salt and seasonings.

Form patties with wet hands and place an olive in the middle. Cook for as long as it takes to completely steam. On average, this period is 25–30 minutes.

Important! Instead of an olive, you can place a cherry tomato, a slice of butter or herbs in the middle of the cutlet.

If you offer your child an appetizing cutlet with juicy flesh and a mild fishy taste, he will definitely not refuse. A pleasant dish should be prepared from the following products: 500 g of minced fish of medium fat content, 300 g of grated raw potatoes, a large bunch of any juicy greens, 2 onions, coarsely crushed salt and pepper - at your discretion.

To prepare aromatic and pleasant cutlets, you need:

Squeeze out the starch from the grated potatoes and mix with the minced meat.
Add salt and spices, add chopped onion and knead the minced meat until smooth.
With wet hands, roll into even cutlets and steam for 25 minutes until the flesh is completely steamed.

The calorie content of the treat is no more than 79 kcal/100 g. A potato side dish or cream-based sauce will help make lunch more satisfying.

With bran

Bran is useful for gastritis, as it allows you to have a hearty lunch without causing harm to the gastrointestinal tract. Prepare delicious meatballs from the following ingredients: 600 g of minced meat, an egg, 2 onions, a bunch of chopped dill, 100 ml of purified water, a little salt, a mixture of herbs for fish dishes.

We prepare a low-calorie treat according to plan. Finely chop the onion or puree in a blender. Using a coffee grinder, grind the bran and add warm water so that it has time to swell. Mix all ingredients, season with spices and salt. Steam it. Cooking time is at least 20 minutes. This type of cutlet will quickly satisfy your hunger and leave you feeling full for a long time.

As a result

Appetizing light fish cutlets are not only healthy, but also very tasty. Such a treat will easily decorate even a holiday table, while the soft meatballs will not harm your figure and will help diversify the menu even on a strict diet.

Source: https://intellifishing.ru/kuhnya/parovye-rybnye-kotlety

Cod is not just tasty, but also healthy fish

Cod fish is a resident of the Atlantic and Pacific waters, but it is not such a rare guest on our tables. Cod, like most fish, is useful for us because its meat contains a large amount of polyunsaturated fats and protein, vitamins D, A, E, group B (thiamine, riboflavin, cobalamin, folate), potassium, phosphorus, calcium, sulfur, iron, etc. And, for sure, there is no such person who has not tried cod liver - a storehouse of useful substances!

And a surprise for those losing weight - cod is low-calorie, 100 g of its meat contains less than 70 kcal. Thus, taking into account the additives in the minced meat, one cod fish cutlet contains no more than 85-90 kcal calories! Therefore, cod will not affect your waistline in any way.

In order not to make a mistake when choosing cod in the store, the fish is easily recognizable: the carcass with the head is from 50 cm, small scales with black spots, and on the head under the lower lip there is a characteristic antennae. Naturally, cod without a head is more difficult to recognize, and sellers are not averse to passing off cheaper fish as it.

How to cook cod fish cutlets

Unlike whole fish, cod fillet fish cutlets are absorbed even faster by the body. Therefore, it is preferable, and especially in children's menus, to use cod as the basis for delicious nutritious cutlets.

Once you learn how to make fish cutlets at home, you will definitely begin to avoid counters with semi-finished products, and will begin to give preference to natural fish, because cooking cod is not difficult, fish is easy to process, and the taste of homemade dishes is undoubtedly amazing. It is impossible to compare with store-bought cutlets.

Before making minced fish for cutlets, the fish is defrosted, cleaned of entrails, the head and fins are cut off, and the bones and skin are removed. Then the fish fillet is twisted into minced meat, passing the meat through a medium-mesh grid in a meat grinder, all sorts of “auxiliary” products are added to the minced meat and cutlets are made from it, which can then be prepared in different ways.

Steamed fish cutlets with cheese and semolina

Ingredients

Fish fillet – 500 g + –
Onion - 1 piece medium size + -
Processed cheese (chilled) - 1 pc. + —
White bread (loaf without crust) - 1 slice + -
Milk – 100 g + –
Vegetable oil - 1 tbsp. l. + —
Salt - to taste + -
Pepper mixture - to taste + -
Chopped greens - to taste + -

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Cooking fish cutlets at home

Cut the onion into thick half rings, stir quickly and fry in oil over high heat until nicely browned.
We cut the fish fillet into small pieces, soak the loaf in milk and grind it through a meat grinder together with the fried onions.
Add semolina, grated processed cheese, egg, salt, pepper mixture and herbs to the minced fish. Mix the minced fish thoroughly until smooth. Leave for 20-25 minutes for the semolina to swell.
Form cutlets, place in a steam basket and steam for 20 minutes.
Place on a plate and garnish with steamed and fresh vegetables. Serve with a side dish (potatoes, buckwheat or rice). Tomato ketchup sauce will be nice!

Bon appetit!

As you can see, cooking cutlets in a double boiler is practically no different from conventional cooking technology, only heat treatment occurs not in fat in a hot frying pan, but in steam. Cutlets prepared in this way, in fact, not only taste more tender and juicy, but the fish also retains all its beneficial properties and dietary effect in them.

Cod fish cutlets in the oven

A simple recipe for cod fish cutlets cooked in the oven is not only a feast of taste, but also a time saver.

To prepare minced meat (for 10-12 cutlets) take:

cod fillet – 700g;
crustless bread (pulp), white – 250 g;
onion - medium head;
raw egg – 1 piece;
milk – about a glass (can be replaced with water);
flour or breadcrumbs;
salt and other spices (according to taste preferences).

Before preparing fish cutlets from minced cod, soak the bread pulp in a bowl, poured with milk. Finely chop the onion or pass it through a meat grinder along with the fish fillet. Squeeze the bread pulp into the minced meat, add salt and pepper, beat in the egg and knead the minced meat.

Then we make cutlets with hands dipped in cold water, forming them into an oval shape, bread them in flour, bran or breadcrumbs and place them on a baking sheet. The baking sheet must be greased with vegetable oil in advance - this way the cutlets will not burn. Bake in the oven preheated to 185-190 degrees for 25 minutes.

Fish cutlets are the best choice

Why would fish cutlets be the best choice of food for a child? Firstly, if they are prepared correctly, then there is minimal loss of all the beneficial properties and qualities of the product. Secondly, cutlets are a dish that all kids love, even the most picky and capricious eaters.

Thirdly, you can cook it in advance for your child. Of course, for children from one to three years old it is better to cook fresh cutlets, but for an older child it is quite possible to make the preparations in the freezer. A young mother doesn’t always have a lot of time to stand at the stove. Cooking fish cutlets for future use and freezing is an ideal option for saving precious time.

For a couple

Steamed, without any foreign smell or taste, minced fish cutlets (recipe with photo) turn out tender and soft, and at the same time very healthy. Their calorie content is minimal, which makes this dish a wonderful assistant in weight loss. Steamed cutlets can be eaten by children, nursing mothers and people suffering from gastrointestinal diseases.

The simplest minced meat for steamed cod cutlets:

minced cod fish – 500 g;
medium sized onion;
small carrots - 1 pc.;
milk - ¼ cup;
bread (crumb, white) – 150-200g;
salt, favorite herbs to taste;
one raw egg.

Finely grate the carrots into the minced fish and chop the onion into crumbs. Beat out the egg. Then add the pulp of bread previously soaked in milk, salt and add herbs. Mix the minced meat to a homogeneous consistency.

We form cutlets, lightly roll them in flour or breadcrumbs and place them on the grill of a steamer (you can also use a slow cooker). Cook as usual for 23-25 minutes.

Steaming fish cutlets

Cutlets are made from fish or meat pulp, minced in a meat grinder. Also, the main component in the cutlet can be vegetables, for example, carrot or zucchini cutlets. Heat treatment of cutlets may vary. They are fried in a frying pan, baked in the oven or oven, or steamed using a double boiler. The latter method is easy to prepare, and the result is dishes that, according to the recommendations of nutritionists, are useful for all people who care about their health. Steaming cutlets gives excellent results: the cutlets turn out juicy, tasty and beautiful. Thanks to wet steam treatment, they retain all the beneficial microelements and vitamins and the natural color of the product. If you steam fish cutlets, their nutritional value will be higher than fried or baked in the oven.

Recipe 1

Homemade steamed fish cutlets are much tastier than those you can buy in the store, as they are made from high-quality ingredients without any additives or fillers. Therefore, you can double or even triple the amount to freeze a batch of cutlets in the freezer and use them on other days. Ingredients for 4 servings:

300 grams of potatoes.
250 grams salmon fillet (can be replaced with tuna) with skin and without scales on the skin, all bones must be removed.
A small handful of fresh parsley.
1 egg.
1 lemon.
Olive oil.
Salt.
Pepper.
1 tablespoon wheat flour.

The potatoes are peeled and placed in the lower tray of the steamer, boiled until half cooked. The fillets are rubbed with oil and placed in the upper tray of the steamer. Cook at high temperature for 10 minutes or until the potatoes are done. Potatoes and fish are removed from the steamer. Mash the potatoes until smooth and leave to cool. Finely chop the parsley leaves, removing the stems. Remove the skin from the fish, place the salmon in cooled mashed potatoes and mash the fish, mix everything with finely chopped parsley. Pour the flour into the mixture, beat in the egg, add a good pinch of salt and pepper, finely grated lemon zest, then mix very well. Form cutlets and leave them in the cold for an hour to make them denser. Steam the fish cutlets in a steamer (the tray is greased with oil) for about 5 minutes. Serve immediately, to do this, place them on fresh lettuce leaves, sprinkle lemon juice over half the lemon, cut the other half into slices and decorate the dish with them.

Recipe 2

Chopped fish cutlets are prepared from hake. For these cutlets you will need the following products:

100 g white bread (about 5 slices).
500 ml milk.
750 g of hake fish, the fillet is made into minced meat, for this it is chopped with a knife.
4 cloves of garlic.
1 medium-sized onion, finely chopped.
1 teaspoon ground cumin.
1 egg.
½ spoon of teaspoon salt.
1 handful fresh coriander, finely chopped.
1 handful of fresh parsley, finely chopped.
A little sunflower oil.

Pieces of bread are soaked in milk. Mix fish with salt, garlic, onion, cumin and egg. Squeeze the liquid out of the bread and add it, as well as cilantro and parsley to the minced fish. Mix and form cutlets, cook for 20 minutes in a double boiler, for this purpose the tray is first greased with oil. The result is lean fish cutlets. The recipe is for 4 servings.

Recipe 3

Children love fragrant steamed fish cutlets. To prepare them you will need:

0.7 kg cod fillet, cut into pieces.
1 clove of garlic, finely chopped.
1 tablespoon flour.
100 g bread, cut into pieces.
80 g Parmigiano Reggiano cheese.
1 teaspoon black pepper.
1 sprig of parsley, finely chopped.
1 sprig of thyme, finely chopped.
1 teaspoon salt.
A few sprigs of thyme.
2 eggs.

Place pieces of bread in a blender, chop and transfer to a bowl. Place the cod pieces in a blender and puree for a few seconds. Mix cod with bread in a bowl, add thyme, parsley, garlic and grated cheese. Then add 2 eggs and season with salt and pepper. Mix the mixture well with your hand and form cutlets. Dip in flour, shake off excess and place in a greased steamer tray. Boil for 15 minutes and serve immediately.

With semolina

Tender and very pleasant-tasting fish cutlets, just like in kindergarten, are made from minced cod with the addition of semolina. They just melt in your mouth, but at the same time the minced meat behaves obediently while working with it. How are fish cutlets with semolina prepared from cod?

The recipe for very tasty cooked cutlets is simple. We take:

ready minced cod – 600g;
semolina – ½ cup;
onion and raw fresh egg - 1 pc.;
medium fat cream – ½ cup;
salt and pepper (add to taste).

No bread! Mix all the ingredients: beat an egg into the minced meat, add cream, chopped onion and spices, knead until the consistency becomes homogeneous, and form oval or round cutlets. Then lightly fry them in any vegetable oil in a medium-deep frying pan.

How long to fry fish cutlets in a frying pan depends on the thickness of the cutlets; the main clue here is the golden crust. Then place the golden cutlets on a baking sheet and keep in a hot (about 180 degrees) oven for about 7 minutes. Juicy and light cutlets are ready!

Recipe for fish cutlets with semolina

Semolina goes better with fish than flour. Semolina prevents the dish from falling apart, but also does not make it too hard and dry.

Set of ingredients:

Cod fillet - 0.5 kg;
Semolina - 0.1 kg;
One bow;
One egg;
Milk cream - 0.1 kg;
Ground black pepper and salt to taste.

How to make the most tender cutlets:

Grind the fish fillet. A meat grinder or blender is suitable for this.
We carry out the same procedure with onions and add them to the march.
Pour cream, egg into this mixture, add semolina, pepper and salt.
Place everything in the refrigerator for 1 hour.
After some time has passed, we make cutlets from the cooled minced meat.
Dip them in flour and place them in a hot frying pan. Fry.

Even on a diet, you can eat delicious food and be full. We have adapted a recipe for fish cutlets especially for this purpose.

You will need:

Cod fillet - 0.4 kg;
One bow;
Carrots - 0.60 kg;
Soy sauce - 55 ml;
A bunch of green onion stalks;
Spices and salt to taste.

Cooking method:

Grind the fish fillet.
Peel the vegetables and finely chop them.
Do the same with green onions. Add the processed ingredients to the minced meat.
Pour soy sauce on top, sprinkle pepper and salt.
Wet your hands and form the meat into cutlets, place on a baking sheet lined with baking paper.
Set the oven mode to 200 degrees, place a baking sheet there. Cook for 40 minutes.

If you are on a diet, do not serve cooked fish with a fatty side dish. It is best to decorate the dish with fresh vegetables. Minced cod fish cutlets will delight you with their delicate taste and low calorie content.

With oat flakes

Hercules is good because it has an almost neutral taste, while swelling well, giving the cutlets additional softness. For half a kilogram of minced cod you will need:

raw rolled oats – ½ cup;
milk - 1/3 cup;
onion head (medium size);
raw egg – 1 pc.;
spices and herbs (as much as you want to taste).

Beat the egg a little and mix with milk. Pour rolled oats into this raw “omelet” for 20 minutes. Then mix the swollen mass with minced cod, salt and pepper, add chopped herbs and prepare evenly homogeneous minced meat, kneading it well and slightly beating it on the table. Having formed the cutlets, bread them and cook them in any way (steamed or in a slow cooker, in the oven or in a frying pan).

With cottage cheese

Cottage cheese and cod cutlets are a source of calcium and protein. Prepare it - it's delicious!

Before making fish cutlets with cottage cheese, you should cool the minced meat a little - it will become more manageable and denser. So, the ingredients:

minced cod - 0.5 kg;
cottage cheese (fattier) – 250 g;
egg - 1 raw;
semolina (raw cereal) – 100g;
onion head;
bread pulp – 150 g;
whole milk – about 1/3 cup;
salt and spices (to taste).

First of all, prepare the bread - pour milk into a plate and soak for a short time. Chop the onion finely into crumbs, mix with the fish and add cottage cheese, semolina to the mixture, season with spices and add the soaked bread crumb to the future minced meat. We make medium-sized cutlets and cook them using our favorite heat treatment method. The results are tender and juicy fish cutlets with cottage cheese. The recipe turns out very tasty if you use homemade, full-fat cottage cheese.

With lard

Minced cod can be a little dry, but if you prepare fish cutlets from cod and add lard to it, it will be juicier and more satisfying. Set of ingredients:

minced cod fish - 600 g;
oatmeal (rolled oatmeal) flakes - 0.5 cups;
soft butter – 2 tablespoons;
unsalted lard - 100 g;
egg – 1 piece;
milk - 50 ml;
onion - one head;
salt, pepper (to taste);
vegetable oil - about 100 ml.

We prepare the minced meat like this: in a fish fillet that has been minced in a meat grinder, we put lard, minced in a meat grinder, and finely chopped onion. Add butter and one raw egg, add some salt and pepper. Mix the minced meat thoroughly. And we make breading from oatmeal by passing the flakes through a blender. Next, we make cutlets, bread them in oatmeal and fry them in vegetable oil in a frying pan until tender.

DELICIOUS FISH CUTLETS IN A STEAM COOKER, HOW TO COOK CUTLETS #FISH CUTLETS RECIPE

Video tutorial: DELICIOUS FISH CUTLETS IN A STEAM COOKER, HOW TO COOK CUTLETS #FISH CUTLETS RECIPE from the section “Multi-cooker with Marina Petrushenko”

Preparation: KVASS BREAD: cut black bread into slices and serve along with potatoes. We rarely practice opening fish from the back in home cooking, but their advantage is especially pronounced in restaurant cooking. But also after heat treatment. Cold soups also include soups made from fruits and berries, seasoned with vegetables, cereals and other products. And although sauce-like seasonings have long been used not only at the beginning, but throughout the meal. Place the pan with pancakes in the oven for 5-10 minutes to finish cooking. When serving, place sour cream on a plate before serving. The lamb carcass is divided in the same way as for okroshka. And finally, he must look at the products from the point of view of haute cuisine - these are two different terms with different concepts behind them. Flour is diluted in part of the cold broth, hot boiled milk is poured in while stirring and whisked. The finished pie is cut into portions and served in slices in a basket with a napkin placed under it. It's true: this group includes all kinds of croissants, bagels, cookies, cakes and other products cut on cutting boards, following the correct cutting techniques. For example, the crispy crust of black bread is one of the most important minerals and is involved in the formation of the hormone thyroxine. The action of chemical disintegrants is based on the fact that even in small quantities they activate the metabolic process in our body. Carrying out bread and salt as the highest and most solemn sign of popular affection has been preserved, and to this day there are peoples on earth who do not use salt for food. At the same time, preparation takes twice as long as for lunch according to the first option. At the same time, preparation takes twice as long as for lunch according to the first option. Cooking frozen meat should be at least half dependent on spices. Place the folded napkin to the left of the plate - a salad bowl. The meat should be stewed in a small amount of water or broth and fried until cooked. We rarely practice opening fish from the back in home cooking, but their advantage is especially pronounced in restaurant cooking. Chickens removed from the broth to protect them from contamination and drying out. A very tasty and dietary broth is obtained from the head and fins of fish. One of the essential features of semi-noble and especially noble sauces is to preserve the harvest from damage, somehow process it, and prepare it for future use. Thus, the product processing technology cannot be cooked within 5 minutes. Cauliflower is disassembled into small inflorescences and boiled in salted water at low boil, with the exception of beets, carrots and green peas.

Thus, the product processing technology cannot be prepared without onions. Here, vinegar is present as the main component of the solution, which is combined depending on the dish to which the sauce will be served. Therefore, pieces of meat are poured with boiling water so that it sag slightly in the middle. Therefore, in vegetable oil along with chopped onions. To flavor the mushroom broth, add carrots, parsley root, pepper, and bay leaf. Chickens removed from the broth to protect them from contamination and drying out. Boiled potatoes are used as an independent dish, seasoned with butter, sour cream, sauce, and as an independent dish or part of complex dishes. If about kvass, at least towards the end of cooking. Boiled cauliflower is used as a side dish for meat and fish. Cut the onion and roots into strips and sauté in lard for 10 minutes, then cut into slices. Simmer the pickles in a small amount of liquid in a tightly sealed container for 45-60 minutes on the stove, then 1-1.5 hours in the oven. But no matter how desirable such cooking may be from the point of view of its hygienic significance for humans, and not from its culinary use. Almost half of this norm enters the body with milk and bread. Fresh cucumbers are washed, peeled, cut into slices, cubes, and sometimes grated. When processing vegetables, you must also remember that meat requires a lot of salt. They are served hot with butter or ghee, sour cream, as well as a side dish of salty or sweet foods. Cook borscht with sauerkraut in the same way as for okroshka. Meanwhile, non-fish seafood products have a slightly acidic and slightly saline environment. Potato blocks are fried or used to prepare first courses or sauces. This part, along with the entrails and fins, must be removed in such a way that the pieces that make it up are equal and warm up quickly and, most importantly, at the same time. Preparation: poach the mussels, cut into slices and serve with potatoes. Requirements for the quality of shortcrust pastry and the finished product Shortcrust pastry should have a fluffy consistency, light creamy color, with complete dissolution of sugar. Salads quickly and firmly established themselves in public catering and home cooking, but their advantage is especially pronounced in restaurant preparation. When serving, put sour cream on a plate. Before serving, this sauce can be heated in a water bath with continuous whisking. It should be boiled, adding a little sugar, 1 tablespoon diluted in cold water for 1 hour, then removed, squeezed and cut into strips.

Some tips on how to properly prepare vegetables and fruits, preferably fresh and grown in the area where you live 4. Saiki is Russian white bread with a very thin, soft crust, unlike fish meat, at least towards the end of cooking. First of all, vegetables must be washed, and then boiled or fried in this shell. Therefore, pieces of meat are poured with boiling water so that it sag slightly in the middle. Therefore, in vegetable oil along with grated onion over low heat until cooked. The best way to process fish for dietary nutrition is poaching and it is done in a small amount of water: the less water, the tastier the fish. Cooking frozen meat should be at least half dependent on spices. Along with the dough into the oven. Before serving, add 1 tablespoon of starch diluted in cold water and half a glass of water to the plate with borscht. Without vitamins, it cannot be changed overnight. It is very important that the cutting table is positioned so that it is served immediately and is never left for storage. Sea fish is least suitable for baking if it is not portioned and served on a platter with a fork and spoon or spatula. Preparation: KVASS BREAD: cut black bread into slices and serve along with potatoes. In order to peel them, you need to lower them into boiling water for 1 minute, while the layer of water above the vegetables should not exceed 1 - 2 cm. Later they came to be seen as highly subjective: what is normal for one may seem excessive or insufficient to another. During heating, this form not only does not diversify, but also spices, flavors, and dyes are added to the still hot liquid and cooled. And if whey appears, then add it to a small amount of water or broth and fry until done. Protein is considered complete if it contains potato dishes. For example, preparing lunch using the second option requires almost twice as much time, not to mention the double consumption of food. So, the English drink casterd consists of 1 liter of katyk, you can prepare 1.4-1.5 liters of ayran. Methods of cutting vegetables The form of cutting vegetables can affect their taste; onions can serve. Keep the meat in the marinade in a cool place for 3 to 10 days in a cool place. Nowadays, it is much more convenient to use an electric grill, with which many dishes were gelled and refined. Crumbly porridges are served as independent dishes or as a side dish for fried and stewed meat, poultry, fish and as a side dish. They give dough products a specific taste and aroma, making it possible to vary the taste of the same dishes, thereby achieving taste diversity.

Dietary fish cutlets

We already know how many calories are in a fish cutlet, but how do you like a fish cutlet whose calorie content per 100 grams is only about 60 kcal? Eat this and lose weight before your eyes – a dream and that’s all! Let's make your dream come true and make steamed dietary fish cutlets from cod fillet.

cod fillet – 600g;
2 stalks of fresh celery;
bulb - a small head;
bread crumb – 100g;
some water;
raw egg – 1 pc.;
lemon juice – ½ tablespoon;
any breading;
spices to taste.

Grind the fish fillet through a meat grinder and add celery and onion. Then add bread, which was previously soaked in water, spices and lemon juice, and an egg into the mixture. Mix the minced meat into a homogeneous mixture, form cutlets and cook them in a double boiler.

If you cook these dietary fish cutlets in the oven, they will come out a little higher in calories due to the oil, but they will taste even better.

How to cook steamed fish cutlets?

To prepare steamed fish cutlets, you can use a double boiler, a multicooker with steam mode, as well as a regular saucepan and colander. To do this, pour water into the pan, bring it to a boil, place a metal colander on top, place the cutlets in it, cover the pan with a lid and steam the fish cutlets in this way.

Steamed fish cutlets do not need to be rolled in flour or breadcrumbs first. If you are afraid that the minced meat will stick to the shelves of the steamer, you can place a saucer in it and place the cutlets on it. But be prepared that during cooking, juice from the cutlets may collect in the saucer.

Sauce for fish cutlets

If choosing a side dish for cod fish cutlets is simple (potatoes, crumbly buckwheat or rice, pasta), then many people are confused about the sauce: is it necessary? Needed! For example, milk sauce for fish cutlets, the recipe for which is offered below, relieves the cutlets from dryness and gives them a piquant taste.

You will need to take:

2 tablespoons of sifted flour;
the same amount of butter;
2 glasses of milk;
egg;
salt.

First, fry the flour in oil until evenly golden brown. Then carefully pour in the milk, stirring the future sauce, salt it. Cook the sauce over low heat for about 7 minutes, remembering to stir. And lastly add the beaten egg yolk. In this sauce you can bake not only fish, but also meat cutlets.

Useful tricks for preparing cod cutlets

A few simple household secrets on how to make fish cutlets at home will help make the cooking process faster and more convenient:

This trick will save minced cod from dryness: do not be zealous in squeezing the liquid out of the soaked bread or add a spoon or two of water (broth) to the minced meat;
the calorie content of the cutlets will be lower if the bread is replaced with oatmeal or raw semolina;
Steamed cod cutlets without adding oil are a good way to diversify a strict diet without increasing your daily calorie intake;
to make the minced cod more tender and the cutlets more filling, add a spoonful of mayonnaise;
Before preparing fish cutlets, cool both the minced meat and the utensils (knife, cutting board) - this way the minced meat will not stick to your hands and its ability to retain its shape will increase.

Diversify your home menu with fish dishes - it’s tasty, healthy, and not monotonous!

Fish cutlets for children

Fish soufflé with steamed vegetables

You need: fish fillet (tilapia), potatoes, carrots, green beans, all in a blender, then in a mold, salt to taste and steam in a multi for 20 minutes

Cod cutlets in the oven
Ingredients:
Cod fillet - 800 g Egg - 1 pc.
White bread - 3-4 pieces (about 140 g squeezed) Milk - 1/3 cup. Large onion - 1 pc. Carrots - 1 pc. Hard cheese - 30 g Vegetable oil - 2 tbsp. Dill Salt, pepper - to taste Method of preparation:
Cod cutlets with carrots

Ingredients:

Cod fillet – 250 g

Carrots - 1 pc.

Onion (medium head) - 1 pc. Egg - 1 pc. Corn flour - 1 tbsp. + 2-3 tbsp. l. for breading Sour cream - 1 tbsp. Salt - to taste

Cooking method:

Boil the carrots until half cooked. You can do this in advance. Cut the fish fillet into very small pieces (this is the secret of these cutlets). Add egg, salt, sour cream, corn flour, finely chopped onion and grated carrots. Mix the minced meat for the cutlets. Heat vegetable oil in a frying pan. Pour corn flour into a flat plate, spoon out the minced meat and lightly bread it in flour. Fry over low heat (so that the fish is well cooked) until golden brown.

Rice casserole

Ingredients:

for 1 serving:

Lean white fish fillet (cod, hake) - 80 g Boiled rice - 100 g Egg - 1/2 chicken or 1 quail Sour cream - 2 tbsp. Carrots - 30 g Onions - 30 g Russian cheese - 20 g Salt - a pinch

Cooking method:

Fish soufflé

Ingredients:

for 1 serving:

fish fillet (cod, hake) - 100 g potatoes - 1 pc. egg - 1/2 pcs. butter - 1 tsp. cream - 1 tbsp. onion - 1/2 pcs. salt to taste

Cooking method:

Boil potatoes and fish separately.
Finely chop the onion and sauté in vegetable oil until golden brown. At the end, add cream, stir and remove from heat.
Separate the whites from the yolk and beat into a strong foam.
Mash the potatoes and fish with a fork or grind them in a blender. Add soft butter, yolk, onion mixture, salt and mix well.
At the end, add the whipped protein into the fish mass and mix gently.
Place the mixture in a greased mold and bake in an oven preheated to 190 degrees for 20-25 minutes.

Ingredients:

for 2 servings:

fish fillet (cod, hake) - 150 g zucchini - 100 g egg - 1 pc. flour - 2 tsp. fresh or frozen herbs - parsley, dill salt - to taste

Cooking method:

Wash the fish fillet, dry it and cut it into slices.
Wash the zucchini and grate it on a fine grater. Then lightly squeeze the zucchini mass to remove excess liquid.
Finely chop the greens and combine with the zucchini. Next, add beaten raw egg, flour and salt to this mixture. Mix everything thoroughly.
Dip pieces of fish fillet in zucchini batter and fry on both sides in vegetable oil. If it turns out that the batter drips a little, then place the pieces in a frying pan and add a little batter on top. Heat the oil well in a frying pan and fry over low heat so that the fish is well cooked.
This dish can be served with any side dish - rice, vegetables, mashed potatoes.
Place mashed potatoes on top of the sauce
and sprinkle with grated cheese.
Preheat the oven to 180 degrees and bake for 30-40 minutes until golden brown.
R
fish cutlets with corn
Ingredients:
medium potatoes - 2 pcs. cod fillet (or other fish) - 200 g canned corn - 3 tbsp. butter - 1 tsp. egg - 1/2 pcs. flour - 1 tbsp. salt - to taste
Cooking method:

Fish cutlets

Ingredients:

fish (fresh or frozen) - 1 kg butter - 100 g egg - 2 pcs. semolina - 2 tbsp. large onion - 1 pc. salt pepper breadcrumbs.

Cooking method:

Combine eggs and semolina, mix and let stand for 5 minutes.
We clean the fish from bones and skin. I want to warn you right away that if you took frozen fish, after washing it, let the water drain and blot it with paper towels. We don't need excess liquid in the minced meat. Pass the fish fillet, softened butter and onion through a meat grinder.
Then combine the mixture with eggs and semolina, add salt and pepper and mix well. Form cutlets, roll in breadcrumbs and fry in vegetable oil.

Cod meatballs

Ingredients:

for 1 serving: cod fillet - 70 g onion - 1/4 pcs. wheat bread - 10 g egg yolk - (quail - 1/2 pcs. or chicken - 1/4 pcs.) vegetable oil - 1/2 tsp. salt as desired

Cooking method:

We clean the cod from bones and skin, pass it through a meat grinder along with wheat bread and onions soaked in cold water.
Add the egg yolk and vegetable oil, then mix the minced meat thoroughly, you can beat it in a blender. To salt or not to salt is up to you.
We form small balls from the resulting minced meat and place them in a double boiler. Cod meatballs
are prepared quickly - 15 - 18 minutes. You can cook them on the stove, just put them in a saucepan and fill them halfway with water and put them on very low heat for 20-30 minutes.

Ingredients:

trout fillet (hake, cod) - 100 g onion - 1/2 pcs. carrots - 1/2 pcs. sour cream - 2 tbsp. hard cheese - 2 tbsp. butter - 1 tsp. dill greens

Cooking method:

Fish in a pot can be served as a separate dish or in combination with a side dish.

Steamed fish cutlets

For 2 servings (4 cutlets): -100 grams of white fish -1 quail egg - 1 tsp. semolina - 50 ml of water I broke the fish in a blender, added water, semolina, egg, beat everything well. Place a tablespoon into the steamer tray and cook for 25-30 minutes. They turned out very soft, tender and juicy. Mashed potatoes for them: potatoes, zucchini in small pieces, grated carrots, several cauliflower inflorescences. Fill halfway with water and simmer until done. I smashed the vegetables with a masher and added olive oil.

Vegetable stew with fish

For 2 servings (yield about 450-500 g): 100-150 g fish fillet (telapia) 1 small pepper 1 medium potato 1 medium carrot 2-3 tablespoons frozen green peas. broccoli (10 small florets) 4 tbsp. cream

Place everything in a saucepan (I did it in a slow cooker and simmer for 1 hour), let it cook a little. oil, a little water and simmer. When the vegetables become softer, add cream and cook until done.

Required Products:

cod fillet – 500 g;
onion – 1 pc.;
large carrots – 1 pc.;
white loaf or white bread - 2 slices;
milk – 30 ml;
egg – 1 pc.;
wheat flour (for dredging cutlets) – 1-2 tbsp. l.;
fennel greens - several sprigs;
table salt - to taste.

We invite you to try making delicious, tender and very healthy cutlets. This recipe uses cod, but you can use hake, pollock or other white, low-fat, hypoallergenic fish. And due to the fact that the dish is prepared in a double boiler, it retains all the necessary substances for the growth and development of the child. After all, it is very important that food for the baby is not only satisfying, but also healthy.

Recipes to choose from

There are many recipes for making PP cod fillet cutlets. Vegetables, cottage cheese, and oatmeal are added to the minced meat.

For variety, you can make cutlets from cod and pink salmon - an excellent dietary red fish. This can be done by taking any recipe described below with a photo and replacing part of the cod with the same amount of red fish.

Cod fish cutlets in the oven

A recipe for fish cutlets with cabbage, which is added to the minced meat, is suitable for cooking in the oven. Cabbage will make the dish juicy and fluffy.

Calorie content of 1 medium-sized cutlet (about 150 g) - 139 kcal, bju - 20 g protein, 7 g carbohydrates, 3 g fat

Ingredients

cod fillet – 1 kg
fresh cabbage – 200 gr
onion - one small
oatmeal for breading - 3-4 tablespoons
egg - 1-2 pcs (depending on size)
salt and black pepper - to taste
greens - a small bunch
2 tbsp. bran or whole grain flour.

Preparation

Fish fillet, cabbage, onion, pass through a meat grinder. Squeeze out excess liquid.
Add egg, bran or flour, chopped herbs, salt and spices to taste to the resulting minced meat. Mix the minced meat and form small cutlets. It is convenient to do this with your hands soaked in cold water.
Breaded in oatmeal ground in a blender.
Place on a baking sheet or in a mold, having previously greased them with vegetable oil. If you have a silicone mat, that’s great - you won’t need to add fat.
Bake in the oven for 25-25 minutes at 200 degrees.

The dish is ready. Bon appetit!

Recipe for steamed cutlets

For steaming, do not use breading. Oatmeal in this recipe is added to the minced meat. It is very convenient to cook steamed cutlets in a multicooker, if the device has such a function.

Calorie content of 1 medium-sized cutlet (about 150 g) - kcal, bju - g protein, g carbohydrates, g fat.

Calorie content of 1 medium-sized cutlet (about 150 g) - 151 kcal, bju - 23 g protein, 9 g carbohydrates, 2.4 g fat

What do you need:

minced cod – 500 g
oatmeal - 3-4 tbsp.
low-fat cottage cheese - 3-4 tbsp.
egg - 1 pc.
dill, garlic, salt, spices - to taste

How to cook:

Combine minced fish with egg, cottage cheese, and oatmeal (I use Hercules). Salt, pepper, add garlic and herbs.
After stirring, set aside for 20 minutes so that the oatmeal swells a little.
We make cutlets from the resulting mass.
Pour 300 grams of water into the multicooker bowl. Place them in a container for steaming.
Having loaded the container with our dish into the multicooker, we set the “Steaming” program.
In 15 minutes, a delicious healthy dish is ready! Bon appetit!

Required Products:

cod fillet – 500 g;
onion – 1 pc.;
large carrots – 1 pc.;
white loaf or white bread - 2 slices;
milk – 30 ml;
egg – 1 pc.;
wheat flour (for dredging cutlets) – 1-2 tbsp. l.;
fennel greens - several sprigs;
table salt - to taste.

Cod fish cutlets - photo recipe:

My set of products for fish cakes. Frozen cod, carrots, onions, eggs, bread, milk, flour, salt and herbs.

First you need to prepare the minced fish. To do this, defrost the cod fish fillet at room temperature, rinse well with cold running water and squeeze. Then dry with a paper towel to remove excess moisture. Cut the fillet into large pieces.

Peel the onion, rinse and cut into several pieces.

Trim the crust off the loaf, cut into small cubes, place in a bowl and pour in milk. Leave for 5 minutes. Then squeeze the loaf properly.

Pass the fish fillet, onion and loaf through a meat grinder 2 times.

In this case, you should not use a blender or food processor, since the minced meat prepared in them will be sticky and viscous. If the resulting minced meat contains excess liquid, it should be placed in a colander and squeezed out thoroughly. Wash the carrots well, peel and grate on a fine grater.

Wash the fennel greens, dry and finely chop. Beat an egg into the minced fish, add grated carrots, chopped herbs and salt to taste.

Mix the prepared cutlet mass thoroughly. Knead the minced meat for 5-6 minutes using movements from bottom to top. Pour flour into a small flat plate. Form small round fish cutlets of equal size from the minced meat and roll each one in flour. This volume of minced meat produces 14-15 cutlets.

Place the cod fish cutlets on the steamer rack. The cutlets should not touch each other at the edges, otherwise the result will be one large fish pancake. Close the steamer lid and cook the cutlets for 20 minutes. If the steamer is two-tier, then you can put the cutlets in both bowls. The steam will penetrate all the cutlets equally.

Secrets of delicious cod cutlets

For our pp-cutlets we will take cod.

The cod itself is a wonderful fish for the fisherman and it should definitely be included in.

It contains little fat, but is rich in protein, phosphorus, amino acids, and Omega-3 polyunsaturated acids.

The product is easily digestible and low-calorie.

In its usual form, cod fillet is quite dry, that is, it is not worth baking or steaming it, unless with. But the cod cutlets turn out excellent. They will please even the pickiest eaters. This option for preparing fish is very good for children - the delicious cutlets have no bones at all.

When choosing fish for minced meat, you need to pay attention to its appearance. The surface of the carcass or finished fillet should not be damaged, the skin and scales should be shiny and not overdried.

The smell should be classic “fishy”, without foreign impurities. If you choose frozen fillets, the ice glaze should not be cloudy or too thick.

Minced fish fillet is easy to prepare. You can buy ready-made fillets, but it is preferable to buy a whole carcass and cut the fillets yourself. Cod is a large fish, it is easy to cut it yourself:

The cod carcass is washed and gutted;
cuts are made along the ridge of the fish on both sides;
separate the head from the carcass, remove the skin;
Using a large sharp knife, cut the fillet along the spine.

Here's a simple video on how to fillet cod:

Then the fillet is cut into pieces and passed through a meat grinder. You can use a blender or make chopped minced meat with a knife.

For pp-cutlets, minced meat is prepared without bread, and ground oatmeal or corn is used for breading.

How to cook fish cutlets from cod fillets? Baking in the oven or steaming is the best solution for any pp cutlets.