How to cook fishcakes at home

The cutlet in the modern sense is a tasty and nutritious dish in the form of a tortilla from meat, poultry or fish mincemeat. Fried in a pan with the addition of vegetable or butter, cooked in a double boiler, baked in the oven. Every housewife should be able to cook delicious fish cakes at home.

Fish cakes are softer in consistency, more tender in taste and more quickly fried in comparison with meat. Prepared from different varieties of fresh river and sea fish, as well as from canned food.

River fish cutlets - 6 recipes

From pike

• Using a scraper, I remove the scales from the fish. Gently cut the belly of the pike and clean the insides. I cut off the tail, fins and head. I rinse several times under running water.
• I put it on the board. I make a cut along the ridge and cut the loin, separating it from bones and skins.
• I cut the fillet into medium-sized pieces and transfer to a separate plate.
• I pour milk into deep dishes. Soak slices of bread, letting soften for 10-15 minutes.
• I clean the vegetables. I cut the onion in half rings, finely chopped garlic. I cut the homemade fat into cubes.
• I take an electric meat grinder. Gradually grind all the ingredients, including bread softened in milk. Salt, put ground pepper. I mix the mass until smooth. I break eggs. Thoroughly knead the cutlet base. Add aromatic spices (dried basil, hazel, caraway) if desired.
• Pour breadcrumbs onto a flat plate.
• Wet my hands with a little water. I take a full spoonful of the mixture and form an oval cutlet. Roll on breadcrumbs on all sides. Squeeze lightly in the palms. I spread it on a cutting board. Sculpt the rest of the fish cakes.
• I take a large skillet, pour vegetable oil and heat over medium heat. I lower the fish cutlets. Cook until golden brown 6-9 minutes. Gently flip to the other side. I fry as much. After 6-9 minutes of cooking on the second side, reduce the heat to a minimum. Carcass 2 minutes.
• So that the pike cutlets do not burn, I add an additional amount of oil.
• Serve with boiled potatoes or rice.

If desired, replace crackers with sifted wheat flour.

From crucian

• Crucian carp - 5 pieces of medium size.
• Onions - 1 head.
• Bread - 1 slice.
• Chicken egg - 1 piece.
• Black pepper (ground), salt to taste.

1. I remove the scales and remove the insides from crucian. I cut into 2 large parts. Wash thoroughly under running water.
2. Take a deep pan. I pour water, boil. In the boiling liquid, I lower the pieces of the crucian carp, so that the bones become easier to clean.
3. I catch fish. I drain the water and set it to cool.
4. When the fish has cooled, I scroll in a meat grinder along with a slice of bread softened in boiled water.
5. I clean and cut the onion. Add a raw egg, salt and pepper. Mix thoroughly with my hands.
6. I form cutlets. Before going to the pan, roll in flour.
7. Fry delicious crucian cutlets on medium heat with enough oil. On both sides for 7-8 minutes.

From carp

• Carp - 1.2 kg.
• Carrots - 120 g.
• Onions - 120 g.
• Chicken egg - 1 piece.
• Milk - 70 g.
• Butter - 20 g.
• Long loaf - 2 pieces.
• Dill - 1 tablespoon.
• Vegetable oil - 2 large spoons.
• Salt, black pepper - to taste.

1. Cooking roast vegetables. I clean onions and carrots. I cut into rings and thin circles, respectively. Throw vegetables in a pan with melted butter.
2. For an easier and faster cleaning process I take a mirror carp. I cut off my head, remove the insides and gills. I make an incision along the ridge. Gently separate the loin from thick skin. To do this, I cut the edge of the tail, grab hold. I lead a knife between the loin and skin, pressing firmly.
3. A slightly weathered loaf is soaked in milk.
4. I pass the fish fillet, vegetable roast and dipped bread through the meat grinder.
5. Pour lemon juice into a bowl with minced meat, add pepper and salt, put chopped dill. I put it in the refrigerator for 20-30 minutes, so that the product by consistency becomes denser.
6. Wet hands, fashion round cutlets. Before putting it on the pan, I flatten it a little.
7. I heat the pan with vegetable oil. Fry the carp cutlets until golden on each side. After reducing the fire to a minimum value. I close the lid. I bring to readiness in 4-5 minutes.

From pink salmon

• Pink salmon fillet - 1 kg.
• Chicken egg - 2 pieces.
• Bread - 3 slices.
• Fresh dill, parsley, green onions - 1 bunch each.
• Wheat flour - 2 large spoons.
• Sour cream - 1 tablespoon.
• Vegetable oil - 150 g.
• Salt, black pepper - to taste.

1. I take thawed pink salmon fillet. My under running water. Drying with paper towels. I cut into pieces. Grind in a meat grinder (with medium-sized holes).
2. In a bowl of water I soak dried and weathered pieces of bread. Waiting for softening. I squeeze it from the water and add it to the dishes with ground pink salmon.
3. My fresh greens under running water. I lay on a cutting board, finely shredded. I pour it over to fish and bread. I drive in 2 eggs, put a spoonful of sour cream. Salt and pepper. I disturb to a homogeneous mass.
4. Minced salmon is viscous. Extra breading in breading or flour is not required.
5. Take a frying pan. Add vegetable oil, warm up. I take a tablespoon of the required amount of minced meat and gently lower it into the pan. Fry on one side for 2-3 minutes until golden brown. After turning over. I close the lid, set the temperature of the plate to the minimum value. I cook 4 minutes.
6. I put the finished fish cutlets on a flat plate. Served with boiled potatoes and a salad of fresh vegetables.

Bon Appetit!

From the perch

• Perch fillet - 700 g.
• Bacon - 150 g
• Egg - 1 piece.
• Onion - 2 pieces.
• Semolina - 2 tablespoons.
• Breadcrumbs - half a glass.
• Vegetable oil - a third of a glass.
• Spices for fish, salt, pepper - to taste.

1. I cut the fat into pieces.
2. I clean the onion. Cut into large pieces.
3. Fillet of perch, vegetable and bacon pass through a meat grinder. So that fish bones do not come across cutlets, pass the resulting mixture additionally through a fine wire rack.
4. I add spices to the prepared meat (a special mixture for fish). Salt and pepper.
5. I beat in 1 egg. Add semolina for viscosity, mix.I leave it for 10-15 minutes so that the cereal swells.
6. Wet my hands. Sculpt the workpiece. Roll in breadcrumbs.
7. I spread the patties on a pre-heated skillet with vegetable oil.
8. It is necessary to fry cutlets for no more than 10-15 minutes. The specific cooking time depends on the thickness of the products. Fry until golden brown. On the other side, fry at low heat and with the lid closed.

Serve with mashed potatoes. I decorate the top with fresh chopped herbs.

From the pike perch in the oven

• Pike perch fillet - 300 g.
• Egg - 1 piece.
• Breadcrumbs - 2 large spoons.
• Onions - 1 piece.
• Leek - 10 g.
• Sour cream - 1 large spoon.
• Bell pepper - 2 things.
• Cheese - 50 g.
• Butter - 20 g.
• Vegetable oil - 50 ml.
• Parsley - 20 g.
• Salt, pepper - 2 g.

1. I cut the fillet of pike perch into pieces. I put it in a big plate.
2. I chop the onion, chop the parsley. I pour it over to the fish.
3. I cut some of the pepper into large rings. The rest is finely chopped and I shift to the fish with onions and herbs.
4. I add crackers to the total mass. Salt and pepper, drive in an egg. Thoroughly mix all the ingredients.
5. Leek, chopped into medium-sized particles, fry in a mixture of vegetable and butter. I put it on a plate.
6. I take the baking dish. Spread the rings of pepper. Inside I make stuffing from minced meat. Add a layer of leek on top. I make a beautiful "hat" from grated cheese.
7. Preheat the oven. I set the temperature to 180 degrees. Bake cutlets from pike perch for 30 minutes.

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How to cook cutlets from sea fish - 7 recipes

From pollock

• Fish - 700 g.
• Potato - 1 piece.
• Onion - 1 piece.
• White bread - 3 slices.
• Cream - 100 ml.
• Egg - 1 piece.
• Flour - 3 tablespoons.
• Pepper, salt - to taste.

1. I’m cleaning pollock. I remove everything superfluous, rinse thoroughly. I pass through a meat grinder.
2. I pour cream into the dishes, soak the bread. Soften and turn into a homogeneous gruel.
3. Peeling potatoes and onions. Mix with fish mix. Salt, pepper, form cutlets, for convenience, a little wet hands. I roll the finished billets in flour.
4. I warm the pan with vegetable oil. Fry cutlets on both sides.

From cod

• Cod fillet - 500 g.
• Chicken egg - 1 piece.
• Cream 22% fat - 60 ml.
• Onions - 1 piece.
• Manka - 80 g.
• Ground white pepper - a quarter teaspoon.
• Salt - 5 g.

1. To speed up the process of cooking classic cod cutlets, I use a blender. Put the sliced ​​fillet in the bowl. Grind until smooth gruel. I put it on a plate.
2. Separately chop the onion. If desired, chop the onion by hand.
3. I combine two ingredients. Add salt and pepper, mix.
4. I drive in an egg and pour semolina. At the end I pour the cream. Mix thoroughly. I put it in the refrigerator for 20-30 minutes.
5. Pour semolina onto a flat plate. I form cutlets with my hands. Bread in cereal.
6. Sent to cook in a skillet with vegetable oil (should be preheated). The hotplate temperature is medium.

Scandinavian salmon

Salmon cutlets are prepared in a chopped way, without the use of blenders and meat grinders. The presence of large pieces of fish gives a special piquancy and rich taste.

• Salmon fillet - 1 kg.
• Onions - 4 pieces.
• Chicken egg - 3 pieces.
• Vegetable oil - 4 large spoons.
• Flour - 6 large spoons.
• Baking soda - 1 teaspoon.
• Salt - 2 small spoons.
• Parsley - 1 bunch.

1. I cut the salmon into small pieces.
2. I clean and chop the onion. I combine the ingredients. Pour in vegetable oil and interfere. To marinate the fish, cover and put the dishes in the refrigerator for 2 hours.
3. I take it out of the refrigerator. Add the egg, pour salt. I put soda and finely crushed greens. I interfere with the mixture. I achieve a homogeneous, not too thick mass.
4. I heat the pan with vegetable oil. I scoop the cutlet base with a spoon and put it on the dish. Fry cutlets on both sides over medium heat.
5. Serve with boiled potatoes, mashed potatoes, rice or other favorite side dish.

Have a good lunch!

Halibut

• Halibut (fillet) - 750 g.
• Eggs - 2 things.
• Garlic - 2 cloves.
• Onions - 2 pieces of medium size.
• Milk - 60 g.
• Bread - 3 slices.
• Breadcrumbs - for deboning.
• Butter - for frying.
• Salt, pepper, herbs - to taste.

1. I break the bread into pieces of medium size. Soak in milk. I set the plate aside.
2. I clean the onions and garlic. I cut into several large pieces.
3. Through the meat grinder I pass the fillet part of halibut, garlic and onions. I add eggs to the resulting mixture. Salt and pepper. I put finely crushed greens and swollen pieces of bread. Thoroughly interfere.
4. I make blanks for frying. Before sending the products into the pan, I roll them in a breading mass of crackers. From 700-800 g of halibut, 11-13 appetizing cutlets will be obtained, depending on size.
5. I warm the pan. Melt the butter. Fry cutlets on both sides. On the first side I fry until a golden crust appears on medium heat. In the second I use a different tactic. I set the fire to minimum, cover with a lid, cook for 8-10 minutes by steaming.
6. To get rid of excess fat, I soak the fish cutlets with napkins. Serve with any side dish. A harmonious and tasty addition to halibut cutlet products - mashed potatoes.

From blue whiting

• Blue whiting fillet - 500 g.
• Onion - 1 medium-sized head.
• Egg - 1 piece.
• Milk - 2-3 tablespoons.
• Bread - 1 slice.
• Mayonnaise - 1 large spoon.
• Hard cheese - 100 g.
• Breadcrumbs - half a cup.
• To taste - salt and black pepper.

1. Defrosting blue whiting fillet. Sending to a meat grinder with a medium-sized grill.
2. I cut the crust from the bread parts. Soak the crumb in milk.
3. Add finely chopped onion and softened bread to the grind mixture. Additionally (optional) I put coarsely grated cheese.
4. I mix the basis for future cutlets. To make the mixture more dense, add white crackers. Salt and pepper to taste.
5. Turn on the oven. I set the temperature to 200 degrees. I wait until it heats up.
6. I wet my hands so that the cutlet base does not stick to my hands when sculpting. I grease a baking sheet with oil. I roll each cutlet in breadcrumbs and place on a baking sheet. I let it soak on one side, turn it over to the other.
7. I clean the cutlets in the oven. Cooking time is 30 minutes.

From chum

• Chum meat - 500 g.
• Onions - 150 g.
• Bread - 100 g.
• Water - 100 ml.
• Rusks - 50 g.
• Salt, pepper - to taste.

1. Separate the crumb from the crusts. Soak in water for 5-10 minutes.
2. The beam is finely shredded. Fry in a skillet until golden brown. Mix in a timely manner. I do not admit burning.
3. I mix the prepared minced meat from chum salmon with the rest of the ingredients. Add salt and favorite spices (I prefer ground black pepper). Do not forget to squeeze the crumb before putting it into the minced fish. Mix thoroughly until smooth.
4. I follow the standard procedure for heating a frying pan with oil. Fry on both sides. From one, I cook until golden brown for 6-7 minutes over medium heat, and from the other I cook on slow, under a closed lid.

From hake

• Minced meat (fish) - 400 g.
• Long loaf - 2 small pieces.
• Chicken egg - 1 piece.
• Semolina - 2 large spoons.
• Chives - 1 tablespoon.
• Parsley - 1 large spoon.
• Onions - 80 g.
• Cream - 70 g.
• Vegetable oil - 3 large spoons.
• Butter - 10 g.
• Lemon juice - 1 large spoon.
• Breadcrumbs - for roasting.
• Salt, black pepper - to taste.

1. I take the prepared minced meat from the hake. If you wish, you can make a cutlet base of frozen fish yourself.
2. I put the crusty bread crusts on a plate and pour cream with 13 percent fat.
3. Finely chop the onions. Fry in butter. I set the fire to minimum. I prepare the onion until a slight blush.
4. Shredding fresh herbs. I prefer the combination of parsley and green onions.
5. To the minced meat I shift the limp slices of bread. I’m breaking an egg. I pour out chopped greens, semolina and a golden onion. Pour lemon juice, salt and pepper. Mix thoroughly.
6. I wait until the semolina swells. I clean the finished base for half an hour in the refrigerator.
7. Form neat cutlets. Bread in breadcrumbs.
8. I fry on both sides. Gently flip so as not to fall apart.

Served with a side dish and homemade sauce.

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Canned cutlets - 3 step by step recipes

Sardine with rice

• Sardines in oil - 240 g.
• Onions - 1 piece.
• Long grain boiled rice - 100 g.
• Chicken eggs - 2 pieces.
• Breadcrumbs - 8 large spoons.
• Sunflower oil - 100 ml.
• Salt, ground pepper, fresh dill - to taste.

1. I get canned food from sardines. Grind with a knife or fork.
2. I clean the onions. I put in a pan with vegetable oil. Fry until tender (golden brown).
3. I combine canned food with onions and boiled rice. I break eggs, add spices and finely chopped dill for a special flavor. I am mixing.
4. I form cutlets, roll in breadcrumbs.
5. I put a frying pan on the stove. Pour in vegetable oil, warm up. I spread the cutlets and fry until cooked on both sides.

From saury with oatmeal

• Saira - 1 can.
• Oatmeal - 7 large spoons.
• Onions - 1 piece.
• Chicken egg - 1 piece.
• Fresh parsley - 1 bunch.
• Sunflower oil - 2 large spoons.
• Salt, pepper - to taste.

1. I get canned food from saury from a can. Drain part of the liquid, pour the rest into a plate. Grind with a fork.
2. I break the egg in a separate plate, beat.
3. I cut the onion into small cubes. Finely chopped parsley. In a bowl I mix the main ingredients: saury, beaten egg, chopped parsley and onion pieces.
4. At the end I lay the cereal. I use instant oatmeal.
5. I mix the cutlet mixture. Leave for 15-20 minutes to swell oatmeal.
6. I form cutlets and fry in vegetable oil from 2 sides. I preheat the frying pan, and only then I spread the products.
7. Using paper towels, I wipe the cutlets. I remove excess fat. I serve on the table with a side dish (mashed potatoes, fried potatoes, etc.).

From mackerel

• Mackerel (canned in oil) - 240 g.
• Rice - 150 g.
• Hard cheese - 100 g.
• Wheat flour - 50 g.
• Egg - 1 piece.
• Vegetable oil - 50 ml.
• Black pepper (ground), salt to taste.

1. Boil rice in salted water. To make it simpler and faster, I cook in special bags.
2. I take out the canned food from the can. Spread on a plate without liquid. I grind with a fork until smooth gruel. I get the bones. I break one egg, put rice.
3. I rub the cheese on a coarse grater, shift to the main components. Salt and pepper to taste. Mix thoroughly.
4. For breading basis I use flour. Spread on a plate. Bumping workpieces from all sides.
5. I fry in vegetable oil on both sides.
6. I serve homemade amazing mackerel cutlets with boiled potatoes.

Eat for health!

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Calorie cutlets from different types of fish

Average

. The final value of energy value depends not only on the type of fish, but also on the method of preparation.

The most dietary dish is steamed cutlets (70-80 kcal / 100 g). In second place are products cooked in the oven (20 kilocalories more). The most nutritious are cutlets fried in vegetable oil.

Cook with pleasure and be healthy!