Mackerel cutlets with oatmeal. Fresh frozen mackerel cutlets

Fish dishes have long occupied an honorable place in the cuisine of many peoples of the world. Since fish is one of the most healthy foods that contain a huge amount of nutrients and substances beneficial to the body.

In this section we will talk about fish such as mackerel. Mackerel has a fairly tender fillet and has a pleasant taste. It can be prepared in many ways. These include: pickling, smoking, salting, frying, baking, stewing. You can also prepare first courses and additions to second courses from this type of fish.

Today we will look at preparing a dish such as mackerel cutlets. They can be prepared from both fresh-frozen and oil-canned fish. They are prepared quite quickly and simply. Mackerel fish cutlets are distinguished by their tenderness, juiciness and unusual piquant taste. They are recommended to be served with vegetable salads and fresh herbs, as a complement to potato dishes.

Recipe for fresh frozen mackerel cutlets

Preparation:

1. Carcasses of fresh frozen fish must first be thawed. Then wash and cut: cut off the head and tail, make a neat cut along the ridge and separate it from the fillet - no need to remove the skin. Pass the mackerel fillet through a meat grinder;
2. Soak the loaf slices in whole milk, then squeeze them out of excess liquid and put them in a meat grinder, following the fish;
3. Grate the peeled potatoes using a fine-tooth grater. Pass the garlic through a special press or grate it in the same way. Finely chop the onions and fry lightly (only until soft - not golden) in a small amount of vegetable oil;
4. Combine all ingredients, add eggs, 1 tbsp. flour, as well as a pinch of sea salt and white pepper. Knead the minced meat until smooth and beat;
5. Wet your hands in cold water and begin to form small round cutlets. Afterwards they should be thoroughly breaded in white breadcrumbs and fried for 3-4 minutes on each side in boiling vegetable oil;
6. Place the fried cutlets on paper towels - this is necessary in order to remove excess oil;
7. Cutlets prepared from fresh mackerel are very juicy and tasty. Serve them to the table along with boiled potatoes and vegetable salad.

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Recipe for “Mackerel cutlets with mashed potatoes”:

Gut the mackerel, wash it, cut off the head and tail, and remove the bones. Break the fillet (350-370 g) into small pieces by hand or cut with a knife. You can grind the fish using a blender or meat grinder, but I really like it when there are pieces of fish in the cutlets.

Peel the potatoes and boil until tender. Mash into a puree.

Cut the carrots into small cubes and fry in vegetable oil until soft. (4-5 minutes)

In a bowl, mix mackerel, finely chopped green onions, mashed potatoes and horseradish. Salt and pepper. Knead the minced meat.

Divide the minced meat into 6-8 parts. Form each into a flat cake. Place a teaspoon of carrots in the middle.

Form a cutlet.

Roll each cutlet in flour.

Dip in egg, beaten until smooth.

And roll in breadcrumbs.

Place the cutlets in the refrigerator for 15-20 minutes. It is very convenient to prepare these cutlets in advance and put them in the freezer. Just before frying the cutlets, you should take them out of the freezer for 15 minutes and leave them at room temperature.

Fry the cutlets in a small amount of vegetable oil over medium heat for 4-5 minutes. Turn over and simmer the cutlets under the lid for another 4-5 minutes. Serve with vegetable salad. By the way, the cutlets are very tasty when they cool down.

Bon appetit!

Canned mackerel cutlets

Ingredients:

• polished short grain rice – 100 g;
• mackerel, canned in oil – 1 jar;
• white onions – 2 pcs.;
• eggs – 2 pcs.;
• corn flour or finely ground grits;
• salt, pepper mixture.

Cooking time: 35 min.

Energy value per 100 g: 140 kcal.

Step by step description:

1. Open a jar of canned fish and thoroughly mash its contents with a fork;
2. Rinse the rice in several waters, and then boil until tender in lightly salted water. Already boiled rice should have a fairly viscous consistency;
3. Chop the white onion as finely as possible and then fry until lightly browned;
4. Combine in a wide bowl: boiled rice, mashed mackerel, browned onion and fresh eggs. Add just a little salt, considering that the fish and rice have already been salted, as well as a pinch of a mixture of aromatic peppers. Knead the minced meat until all its constituent ingredients are uniformly distributed;
5. Using a tablespoon dipped in cold water, scoop out the prepared minced meat and roll the resulting workpiece on all sides in corn flour. If you do not have corn flour available, you can replace it with the finest corn grits;
6. Fry the breaded products until golden brown and crispy in a large amount of boiling oil. Typically this takes up to 3 minutes on each side. After frying, to remove excess oil, the cutlets must be blotted with disposable paper towels;
7. Then place the fish cutlets on a platter and serve. They can be served as an independent dish, supplemented only with fresh vegetables and white Tartar sauce.

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Ingredients for “Smoked fish cutlets in tomato sauce”:

Cutlets

• Fish fillet

  (I have Haddock) - 400 g

• Carrot

  (Large) - 1 piece

• Sausage cheese

  — 75 g

• Salt

  (taste)

• Parsley

  (dried) - 3 tsp.

Fill

• Tomato paste

  — 70 g

• Sugar

  (to taste) - 1.5 tsp.

• Salt

  (taste)

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• Garlic

  - 2 teeth

• Water

  — 200 ml

Recipe for “Smoked fish cutlets in tomato sauce”:

Fillet the fish and remove the bones. Punch in a blender. Add dried parsley.

Grate the carrots on a fine grater, simmer in a frying pan with a small amount of water until the latter has completely evaporated. Cool and add to the minced meat.

Grate the sausage cheese on a fine grater. Add to the minced meat, stir with your hands. Add salt to taste. Knead the minced meat again with your hands.

Let's do the filling. Dilute tomato paste with water. Add salt and sugar to taste. Grate the garlic onto a fine grater (or pass through a garlic press). Add it to the fill. Make cutlets of the required size from the minced meat. Beat them with your hands until smooth (it doesn’t take long) and place them in a non-stick pan so that they don’t touch each other. Pour in our tomato sauce. Be sure to pour over the top of the cutlets.

You can also make them like cupcakes in portion tins without tomato. Place in an oven preheated to 180 degrees.

And cook until the filling has almost completely evaporated. I overdid it a little)) but it didn’t affect the taste))

Now serve with herbs and side dish)

Here's the breaker)

You can also use it as a cold snack)

BON APPETIT!

Preparation

1. Prepare the necessary ingredients.

2. Boil or bake the potatoes (I do this in the microwave). Cool and peel.

4. Grind the fish fillet with onions in a blender or meat grinder.

5. Grate the potatoes on a fine grater.

6. Mix potatoes with minced fish, beat in eggs, salt and pepper. If you think the minced meat is a bit runny, add a spoonful of flour.

7. With wet hands, form small cutlets and roll them in breadcrumbs.

8. Fry the cutlets on both sides in vegetable oil.

9. Serve the cutlets hot with fresh vegetables. Bon appetit!

Fish dishes have long occupied an honorable place in the cuisine of many peoples of the world. Since fish is one of the most healthy foods that contain a huge amount of nutrients and substances beneficial to the body.

In this section we will talk about fish such as mackerel. Mackerel has a fairly tender fillet and has a pleasant taste. It can be prepared in many ways. These include: pickling, smoking, salting, frying, baking, stewing. You can also prepare first courses and additions to second courses from this type of fish.

Today we will look at preparing a dish such as mackerel cutlets. They can be prepared from both fresh-frozen and oil-canned fish. They are prepared quite quickly and simply. Mackerel fish cutlets are distinguished by their tenderness, juiciness and unusual piquant taste. They are recommended to be served with vegetable salads and fresh herbs, as a complement to potato dishes.

Recipe for fresh frozen mackerel cutlets

Preparation:

1. Carcasses of fresh frozen fish must first be thawed. Then wash and cut: cut off the head and tail, make a neat cut along the ridge and separate it from the fillet - no need to remove the skin. Pass the mackerel fillet through a meat grinder;
2. Soak the loaf slices in whole milk, then squeeze them out of excess liquid and put them in a meat grinder, following the fish;
3. Grate the peeled potatoes using a fine-tooth grater. Pass the garlic through a special press or grate it in the same way. Finely chop the onions and fry lightly (only until soft - not golden) in a small amount of vegetable oil;
4. Combine all ingredients, add eggs, 1 tbsp. flour, as well as a pinch of sea salt and white pepper. Knead the minced meat until smooth and beat;
5. Wet your hands in cold water and begin to form small round cutlets. Afterwards they should be thoroughly breaded in white breadcrumbs and fried for 3-4 minutes on each side in boiling vegetable oil;
6. Place the fried cutlets on paper towels - this is necessary in order to remove excess oil;
7. Cutlets prepared from fresh mackerel are very juicy and tasty. Serve them to the table along with boiled potatoes and vegetable salad.

Recipe for “Smoked fish cutlets in tomato sauce”:

Fillet the fish and remove the bones. Punch in a blender. Add dried parsley.

Grate the carrots on a fine grater, simmer in a frying pan with a small amount of water until the latter has completely evaporated. Cool and add to the minced meat.

Grate the sausage cheese on a fine grater. Add to the minced meat, stir with your hands. Add salt to taste. Knead the minced meat again with your hands.

Let's do the filling. Dilute tomato paste with water. Add salt and sugar to taste. Grate the garlic onto a fine grater (or pass through a garlic press). Add it to the fill. Make cutlets of the required size from the minced meat. Beat them with your hands until smooth (it doesn’t take long) and place them in a non-stick pan so that they don’t touch each other. Pour in our tomato sauce. Be sure to pour over the top of the cutlets.

You can also make them like cupcakes in portion tins without tomato. Place in an oven preheated to 180 degrees.

And cook until the filling has almost completely evaporated. I overdid it a little)) but it didn’t affect the taste))

Now serve with herbs and side dish)

Here's the breaker)

You can also use it as a cold snack)

BON APPETIT!

I always cook fish cutlets from herring and mackerel fillets, they are just perfect

They can be prepared from almost any fish - cod, pink salmon, mackerel, halibut, herring. They are suitable as a dietary dish; they can be given to children from 2 years old, elderly people and old people. I love mixed minced meat. So, two fatty fish - herring and mackerel - go very well together. The cutlets are tender, soft, and very tasty. By the way, this minced meat can also be used for fish pies, but today we will prepare cutlets. Two fish will yield approximately 6-8 cutlets.

Both fish are quite fatty, they need to be filleted. I prefer to make fillets myself rather than buy ready-made ones, because store-bought ones contain a fairly large percentage of water. True, it will take a little longer to tinker.

We do fillets like this: we cut off the head with fins, remove the entrails, and wash the carcasses properly. If the fish contains milk or caviar, then they can also be used. We cut the carcass lengthwise along the back, removing the backbone with all the bones. If possible, we choose small seeds, but if there are a few left, it’s okay - everything will be crushed.

Well, some kind of liquid for soaking bread - milk or warm water. I made an egg-milk mixture and placed dried slices of bread in it. 3-4 slices for two fish is enough. Usually there is no liquid left - the bread absorbs everything. But it is better to squeeze out the excess liquid.

Now we need to prepare the minced meat. If you have a food processor or blender, then this process is not difficult. I usually grind the fish first, and in the second stage - everything else - onions, garlic, soggy bread, eggs, and then mix the two parts of the minced meat. But you can put everything in a bowl at once. At this stage, you can add salt and your favorite seasonings. This could be a special seasoning “For Fish”, but you can also use something separately - ginger, turmeric, peppers, paprika.

Some people like thick minced meat to make cutlets with their hands. I prefer it slightly more liquid, and fry it like a pancake, spooning out the minced meat.

Any cutlets should be fried in a well-heated frying pan with oil. The minced meat is tender and fries quite quickly - 2-3 minutes on each side over medium heat. It is better not to cover with a lid.

As a side dish, fish cutlets love mashed potatoes or stewed vegetables - these are the most suitable side dishes. At the dacha, I usually don’t get around to a side dish, and fish cutlets are eaten with bread in the form of a sandwich.

They go well with raw vegetables in the form of slices or salad.

Other options for preparing pike cutlets

Composition of minced meat

I prefer fish cutlets with bread (white bread), but some housewives do not add bread pulp at all. They use semolina as a filler that softens the taste of the cutlets.

Sometimes oatmeal or rice flakes are added to fish cutlets. If you don't have enough buns, semolina or cereal, you can add starch or flour (plain or rice).

Instead of mackerel, you can put lard - for 1 kg of pike fillet from 50 to 300 g of lard (as you like). And the quantity of onions can be increased to 3 heads. Just watch the consistency; if the minced meat is too liquid because of this, add additional semolina or starch.

And if you don’t have pike, then you can make these cutlets entirely from mackerel, mackerel with haddock, mackerel with cod.

Cooking method

Pike cutlets with mackerel, like any other fish cutlets, can be prepared in different ways: frying, stewing, baking, steaming. The choice of cooking method depends on your desire and health (not everyone can eat fried food).

At the same time, the process of preparing pike cutlets proceeds the same way up to stage No. 3. That is, cleaning the pike and the composition of the minced meat will be the same for all cooking methods, but the heat treatment of the cutlets may be different.

Homemade fish cakes are not like “diflop on croutons” or “fricassee with fresh truffle consommé”! Very tasty fish cutlets - a democratic, tasty, satisfying and inexpensive dish, easy to prepare and incredibly healthy, even if you make it from the most ordinary mackerel.

How to separate fish fillets from bones

An inexperienced cook may have problems cutting fish into clean fillets. It's not scary, skill will come with experience. Helpful advice: start cleaning the fish before it is completely thawed. Using a sharp knife, we cut off the head, tail, fins, clean out the insides, make cuts along the ridge and from below from the belly to the tail, and then grab the skin at the scruff of the neck with our fingers and remove it from the fish in two ribbons.

Then, we arm ourselves with a blunt (table) knife with a rounded end and begin to separate the meat from the bones. The fillet comes off easily from the backbone and ribs, but in the area of ​​the midline you need to be more careful and, in case of difficulties with small side bones, use tweezers.

In addition to the mackerel fillet, we will need the most traditional cutlet set: onions, garlic, salt and pepper, and a bun soaked in milk.

Well, and two more secret ingredients: oat bran for breading and something for binding the minced meat, but more on that in due time.

How to make minced fish

And no meat grinders or, God forbid, blenders! Just a sharp knife, with which we finely chop the fillet, onion and garlic - this is the main secret of any juicy minced meat, be it for cutlets, manti or as a filling for pies.

We put all the chopped components of the minced meat in a bowl, add a loaf lightly squeezed out of milk, add salt and pepper and are puzzled by the question: how should we bind the minced meat?

If the portion is large, 3-4 fish, then no problem - beat a raw egg into the minced meat. But if we cook from a single fish, then after adding a whole egg instead of cutlets we will get an omelet!

What, you say, is the problem? Let’s fry more, we’ll finish what’s left tomorrow! But no! Nutritionists are categorically against it! Hot fish dishes, especially fatty ones, should be eaten immediately, without leaving them “for later,” because the most valuable thing in them is unsaturated fatty acids, all these omega-3 and omega-6, after heating they completely disintegrate in just a couple of hours. not useful fragments. So, let’s remember the principle: hot fish dishes should be prepared for one serving and eaten immediately before they get cold!

How then to knit minced meat for three cutlets from such a lonely fish? There are several options. You can add a teaspoon of dry semolina, you can add a tablespoon of finely grated raw potatoes or boiled sticky rice, or, as in this case, add a little egg powder. Yes, they also say that in order to soften the sharp fishy smell, you need to add a little dry milk to the minced meat. Personally, I don’t find the smell of freshly defrosted, not stale, good-quality mackerel sharp or unpleasant, but we’ll still add a spoon or two of powdered milk - purely for taste and tenderness.

How to make fish cutlets

Knead the minced meat thoroughly with your hand until the protein threads stretch, let it ripen for about 10 minutes, and proceed to forming the cutlets.

You can easily form cutlets with your hands, or you can use the so-called “chef’s ring”, then we will get beautiful, even, perfectly round cutlets.

We moisten the board, ring, piston and spoon with water, put a portion of minced meat in the ring, press it with a spoon and finally level it with the piston. We remove the ring, pry the finished meatball with a wide wet knife and place it in a tray with breading - oat bran.

Why specifically bran and specifically oat bran?

Ordinary breadcrumbs made from white bread are quite high in calories in themselves, and even absorb a lot of fat when frying. In addition, store-bought breading contains a bunch of all sorts of anti-caking, antioxidant and other additives, and it’s not a fact that all of them are healthy.

Homemade homemade breadcrumbs, of course, do not contain any unnecessary chemicals, but they very quickly lose their freshness and go rancid, and for some reason it’s too lazy to prepare new breadcrumbs every time for a portion of cutlets. So the choice in favor of bran is quite obvious. Well, why oatmeal? They stick well to the minced meat, stay firmly on it, do not absorb fat when frying, and have a very appetizing crunch.

How to fry mackerel fish cutlets

Cutlets in general, and fish cutlets in particular, are much healthier if they are not fried in a frying pan in a huge amount of fat, but grilled or steamed. It is for this occasion that such a wonderful gadget as an air fryer was invented especially for fans of healthy eating!

We warm up the grill, spread literally a few drops of vegetable oil on the tray with a silicone brush, lay out our fish cutlets, and lightly brush each one on top with an oiled brush. Fry for 5-7 minutes on each side at maximum temperature and ventilation. There is no air fryer - we bake the cutlets in the oven, and if you want, you can fry them in a frying pan.

In the meantime, let's make the side dish. Delicious mackerel fish cutlets go well with boiled or stewed vegetables: potatoes, carrots, peas, cauliflower, green beans, etc.

But today I decided to arrange a “Chinese-style dinner”: we garnish our crispy mackerel cutlet with funchose and soy sauce, add pickled ginger for spiciness and oriental flavor, and fresh herbs will complete the picture.

Isn’t it true, the beauty and deliciousness in the photo, at the same time inexpensive, accessible, fast and very useful!

If you bought mackerel, but don’t know what to cook, then try making fish cutlets. Indian style mackerel cutlets

- a simple dish that will appeal to all lovers of “spicy”. These fish cutlets are made from boiled mackerel, which makes their preparation process much easier.

The original recipe contains Kashmiri green chillies and coriander leaves. But I couldn’t find these two ingredients on sale, so I replaced the Kashmiri pepper with regular chili pepper from the store, and instead of coriander leaves I added ground coriander.

Our delicious mackerel cutlets will go perfectly with rice or curry.

Option 4. Mackerel cutlets breaded with oatmeal

Thanks to cutting the pulp with a knife, rather than grinding it in a meat grinder, the products have a more pronounced taste. When fried, oatmeal gives the cutlets a beautiful and crispy crust.

Ingredients:

• 3 fresh frozen mackerel;
• 1 onion;
• 3 cloves of garlic;
• 255 g oatmeal;
• 1 egg;
• white bread - 3 small pieces;
• 125 ml milk;
• salt, black pepper, any seasoning - 20 g each;
• 165 ml refined oil.

How to cook

Step 1:

Set the frozen mackerel on the table in a plate for a while until it thaws slightly.

Step 2:

Free the half-thawed fish from the head and fins, make a small incision along the ridge, starting from the bottom to the belly. Use your fingers to grab the skin and slowly remove it, removing all the existing bones.

Step 3:

Cut the mackerel fillet into small pieces.

Step 4:

Chop the peeled onion into crumbs with a knife at the same time as the garlic cloves, and place in the chopped fish mixture.

Step 5:

Soak the bread in milk and put it in the minced meat, add the egg, add salt, season with pepper and seasoning, mix well.

Step 6:

With wet hands, form elongated cutlets, roll in oatmeal and place in a frying pan with hot oil, fry for 7 minutes on one side and the other.

Step 7:

Place the fried cutlets on napkins to absorb excess oil and serve on flat plates with stewed vegetables, boiled potatoes, rice or buckwheat. It can also be served with any spicy salad.

You don’t have to add the egg; in this case, use a little semolina or milk powder instead to bind the mass.

Fried mackerel “Goldfish”

Category: Hot dishes Fish and seafood dishes Hot fish dishes

We all already know the tale about the fish! Feel free to make a wish for her! The fish will make any dream come true! This is why I love fish so much! I also love that he always helps us out! It decorates the table so beautifully and easily! The dishes immediately blossom, it is impossible to refuse..! We are invited to sample, let's enjoy the taste..! Let me remind you of the recipe, friends, I made mackerel on a whim... The batter made such a marinade..! That each of us fell in love with this fish..! Very juicy! Very tender! The crust is crispy..! It's good for everyone to eat! The fish is real..! Help yourself to your health! And don’t be shy about your wishes! The fish will do everything for you! Delicious, festive food!

Step-by-step preparation

1. First you need to clean the fish from the insides, cut off the head, all fins and tail. Separate the fillets from the backbone using a knife, carefully remove all the bones and carefully remove the skin. Repeat the same with the second fish. Cut the prepared fillet into medium pieces.
2. Peel the carrots and grate them on a fine grater into a plate. Peel 2-3 cloves of garlic and crush with a garlic press. Using a blender or meat grinder, grind the chopped fish until smooth.
3. Pour the minced meat into a deep bowl. Add garlic and carrots, 100 g breadcrumbs, 2 chicken eggs, 1 tbsp. l. sour cream. Then add fish seasoning and salt to taste. Mix everything well and leave for 15 minutes.
4. Then sprinkle the kitchen board with flour, form cutlets from the prepared minced meat and place them on top of the flour. To prevent the minced meat from sticking to your hands, moisten them with water. Beat 2 eggs in a deep bowl. Pour about 3-4 tbsp into the pan. l. vegetable oil and heat well. Dip each cutlet well in the egg and place in a frying pan to fry over low heat for about 8-10 minutes on each side until golden brown. The finished cutlets are very aromatic and appetizing.

If desired, you can not mix breadcrumbs with all the ingredients at once, but dip the cutlets in them before frying. You can also add a little ground black pepper to all the spices.

You can serve fish cutlets with any side dish of your choice - mashed potatoes, stewed vegetables, rice, pasta, buckwheat or any other porridge. You can decorate the dish with finely chopped herbs.

The best photo recipes for canned fish cutlets

5

30 min

140 kcal

4.93/5 (15)

Many people love aromatic and juicy fish cutlets, but not everyone knows that fresh minced fish is not necessary to prepare them.

Just canned fish is also suitable for a tasty dish! In this article you will find useful tips for preparing canned fish cutlets and the most delicious, proven recipes .

Why exactly canned cutlets?

The most important feature of these cutlets is their simplicity and ease of preparation (even a novice cook can handle them), and also their accessibility to everyone, because they will serve as a budget replacement for minced cutlets. In addition, canned food is stored for a long time and does not need to be carefully processed for filleting. You just need to drain the oil and fish juice, and then mash with a fork.

By the way, do not rush to pour out the oil or juice from canned food. They will add juiciness to the cutlets if you add them to the minced meat.

These fish balls are not only very tasty, but also healthy! Some may say that the fish is subjected to long-term heat treatment, so that there is no benefit or nutritional value left... But, nevertheless, softened fish bones remain in canned food, and they are precisely rich in digestible calcium. It turns out that 100 grams of canned fish contains the same amount of calcium as a glass of milk . And processing fish at high temperatures helps to release and increase the benefits of antioxidants such as lycopene and beta-carotene . So you can enjoy rosy, juicy, aromatic cutlets from canned fish and also have health benefits.

The best recipes for canned fish cutlets

Canned fish cutlets with semolina

You will need:

1. First you need to mash the canned food with a fork, add semolina and mix well.
2. Then stir in the onion, cut into small pieces, eggs, mayonnaise or sour cream, and salt to taste. You can add your favorite spices, dill, parsley. Greens complement the taste of fish very well.
3. Leave the minced meat for 20 minutes , this is necessary for the semolina to swell. Form cutlets and bread them with flour, breadcrumbs or the same semolina.
4. Fry in vegetable oil, and then you can simmer for about five minutes. To do this, add 3 tablespoons of water, cover with a lid and reduce the heat slightly.

Canned fish balls with potatoes and rice

These canned cutlets with rice turn out to be very satisfying .

You will need:

• 1 can (200 g) canned fish,
• 1/3 tbsp. rice,
• bulb,

• 2 potatoes,
• 20 g boiled beets,
• parsley or dill,
• salt and pepper.

1. Rice and potatoes need to be cooked until tender, and at this time peel the onion.
2. Finely grate the boiled beets and potatoes, chop the onion and herbs, and then mix all the ingredients.
3. Grind the fish with oil, stir it into the vegetable mixture.
4. Add spices and salt to the minced meat, form into oval-shaped balls and coat with breadcrumbs.
5. Fry the cutlets until deliciously golden brown over medium heat.

Canned pink salmon cutlets

You will need:

• 240 g pink salmon,
• 2 eggs,
• bulb,

• 3 tbsp. flour,
• parsley and dill,
• salt.

1. Place the fish in a deep bowl and mash with a fork. Chop the onion and herbs, beat the eggs, knead the minced meat, mix the ingredients properly! Add spices and salt to taste.
2. Now you need to add flour and knead the minced meat again.
3. Don't be alarmed, the mass turns out to be quite liquid. You need to put the minced meat into the frying pan using a spoon, like pancakes .
4. Fry them in vegetable oil on both sides until golden crisp, and you can serve them with rice, vegetable puree or your favorite salad.

Spicy canned fish cutlets

You will need:

• 200 g pink salmon,
• 2 medium potatoes,
• bulb,
• 1 tbsp. butter,
• garlic clove,
• Bay leaf,

• a pinch of ginger,
• tsp turmeric,
• cardamom,
• hot chili pepper,
• cinnamon,
• a pinch of sugar, salt.

1. Chop the onion and cut the potatoes into small slices. Fry the onion and garlic in oil in a large frying pan (after all, we will mix all the ingredients on it), adding ginger. Add potato cubes there and fry for 5 minutes .
2. Add canned fish, mashed with a fork, to the vegetables. The remaining spices should be added gradually, first the turmeric and bay leaf along with half a cup of water.
3. Cover the pan and simmer the mixture for 20 minutes , remove the bay leaf, and now add a little cardamom.
4. Turn off the heat, mash the mixture with a blender or masher, adding salt, sugar, chili pepper and cinnamon.
5. Roll the formed cutlets in breadcrumbs and then fry on both sides.

Canned fish cutlets with rice

The peculiarity of these cutlets is that they are rolled in corn flour , the dish acquires interesting notes.

Will need:

• 200 g canned fish,
• 300 g rice,
• 2 onions,
• 2 eggs,

• 4 tbsp. corn flour,
• vegetable oil,
• salt and pepper.

1. Let the rice cook, and in the meantime mash the fish with a fork or using a blender.
2. Brown the chopped onion in a frying pan.
3. Mix all the ingredients, carefully beat in the eggs, add salt and pepper.
4. Form the minced meat into cutlets, roll in corn flour and fry in oil until golden brown.

Cooking secrets

To make canned fish balls even more delicious, use these tips, tested by many housewives:

• To add piquancy, add fried onions and black pepper ; fish really “love” this seasoning.
• To make the cutlets fluffy and airy, add pancake flour, wheat bran or semolina . This will only improve the taste, the cutlets will become more tender!
• Almost any canned fish is suitable for making cutlets, but sprats have an overly strong taste , and after frying, such cutlets acquire a bitter aftertaste.
• you cool the canned food before cooking .
• The same applies to the knife with which you will chop the fish. If you use a meat grinder, you need to rinse the knives with ice water .
• You need to knead the minced meat with your hands, but not with a spoon, and then put it in the refrigerator for about half an hour.
• Minced lean fish can be flavored with butter .
• If your cutlets contain a lot of other ingredients, do not forget about the proportion: at least 2/3 of the volume of the entire minced meat .
• It is better to make cutlets with your fingers soaked in water so that the minced meat does not stick to your hands and the cutlets turn out even and smooth.

And you can serve canned fish cutlets with potatoes in any form, cereals (buckwheat or rice), baked vegetables and other favorite side dishes. Tomato, cheese and mushroom sauce goes well with this dish. Happy cooking and bon appetit!

Source: https://www.svoimirykami.club/gotovim-bistro/vtorye-blyuda/kotlety/iz-rybnyx-konservov.html

Recipes

You can make very tasty cutlets from mackerel. Let's consider several options for preparing this healthy and nutritious dish.

A simple recipe for making fish cutlets. You will need the following products:

• 2 fish carcasses;
• 1 carrot;
• 1 onion;
• 1-2 cloves of garlic;
• 1 tablespoon sour cream;
• 1 egg;
• 100 g rye bread crumb;
• seasonings and salt;
• 1⁄2 lemon;
• a little sunflower oil.

Gut the fish, cut off the heads, tails and fins, remove the bones and rinse. Dry the mackerel and cut into pieces. Sprinkle with salt and pepper and fish seasonings. Squeeze the juice from the citrus and pour it over the fish pieces. Mix with your hands and set aside for an hour to marinate the fish.

Place a pot of water on the fire. Place the cut heads and tails into it. Add salt and cook for half an hour to an hour, then strain - you will still need the broth. Wash and dry the vegetables. After this, cut the onion into rings and grate the carrots on a grater with large holes.

Place the frying pan on the fire, pour a small amount of sunflower oil and fry the chopped vegetables until the onion becomes transparent. Salt and add some seasonings. Place on top of the fish pieces.

Soak the bread crumbs in a small amount of broth. Peel the garlic and grind it in a meat grinder (blender) along with fish and vegetables. Pour sour cream into the minced fish, add the soaked crumb, egg, mix thoroughly. Make cutlets and fry in sunflower oil until cooked.

As with meat cutlets, boiled pasta, cereals or potatoes are suitable as a side dish for this dish.

Here is another way to prepare mackerel cutlets. You will need:

• 2 fish;
• 50 g rice;
• 120 ml water;
• 5 tablespoons breadcrumbs;
• 1 onion;
• a little salt and ground black pepper;
• 5 tablespoons of vegetable oil.

First of all, wash the rice and boil it. Gut the fish, cut off the heads, tails and fins, remove the bones and rinse. Peel the onion, rinse, dry and chop as desired.

Grind the fish and onion in a meat grinder or blender. Cool the cooked rice and mix it with minced fish. Add salt, pepper and mix well. Make small cutlets, roll them in breadcrumbs and fry in a frying pan with sunflower oil for about 10 minutes on both sides until a nice crust appears.

Mackerel cutlets with semolina

Products:

• 1 fish carcass;
• 1 onion;
• 1 egg;
• 3-4 tablespoons of semolina;
• 2-3 tablespoons of sunflower oil;
• a little table salt and ground black pepper.

Prepare the fish - clean, remove the tail, fins and head, scrape out the insides. Rinse and mill - separate the pulp from the bones, remove small bones with tweezers. Peel the onion, rinse and cut into small cubes. Fry in a frying pan with butter until golden brown and set aside on a plate.

Scroll the fish fillet through a meat grinder (or use a blender), mix the resulting minced meat with semolina and onion. Add an egg to the fish mixture, add salt and pepper. Mix thoroughly and set aside for 10-15 minutes until the semolina swells. When you see that the fish mass has become thick, start making cutlets.

Place a frying pan with oil on low heat. When the oil is hot, fry the cutlets on both sides until a nice crust appears.

Fish cutlets with cheese in the oven - very tasty and aromatic

Components:

• chilled mackerel – 1.5 kg;
• potatoes – 3 pcs.;
• hard cheese “Poshekhonsky” - 200 g;
• salad onion – 2 pcs.;
• garlic – 2 cloves;
• sea ​​salt;
• lemon pepper;
• mixture "Provencal herbs";
• chicken eggs – 2 pcs.;
• breadcrumbs.

Cooking time: 50 min.

Amount of kcal per 100 g: 157.

Step-by-step description of preparation:

1. Prepare the fish. Cut off the heads, fins and tails. Afterwards it is necessary to rip open the bellies and remove the entrails. Make cuts along the ridge and separate the fillet from the bones. You don’t have to remove the skin - it’s soft;
2. Pass the prepared fish fillet, onions, garlic cloves and potatoes through a meat grinder with a fine grid;
3. Grate the cheese. Then add it along with the eggs into the minced meat. Season the ingredients with salt, lemon pepper and a pinch of Provençal herbs mixture. Knead the minced meat until smooth;
4. Form flat cutlets from the prepared minced meat, roll them in breadcrumbs and place them in one row on a baking sheet lined with oiled parchment. Bake the products for 20-25 minutes at 180C.

Secrets and advice from experienced housewives

What can you add to fish cutlets for juiciness? The following ingredients are used for this purpose:

• semolina, raw potatoes;
• juice squeezed from lemon;
• cabbage, zucchini or carrots.

To make the cutlets more juicy, lard minced through a meat grinder is also used. To make the minced meat more tender, add a small amount of mayonnaise or cream.

Note! What can gourmets add to fish cutlets? Some chefs prefer dishes with original taste. In this case, you need to add honey to the minced fish - 10 grams per 1 kg of fish fillet

What to add to fish cutlets to give the dish an original taste? You can find some pretty unconventional recipes. Apples, pearl barley, mushrooms or oatmeal are added to the minced meat. The dish can be made from smoked rather than fresh fish. Some unusual recipes involve the use of seafood (crab sticks, squid fillets).