Juicy and tender: 6 recipes for homemade fish cutlets

 Fish cutlets are loved not only by adults, but also by children - the magical aroma and incomparable taste will not leave anyone indifferent!

Fish cutlets are prepared from chopped masa or minced fish. Meaty fish are used for this, but small fish are also suitable. It is carefully twisted on a meat grinder or in a blender so that there are no bones in the minced meat. Cutlets made of ready-made minced fish facilitate preparation and save time, informs Ukr.Media .

Eggs, bread soaked in milk, onions, carrots and spices are added to the meatball mass.

Sometimes fish cutlets are prepared with cheese or cabbage. Such seafood as shrimp, squid and sea scallop muscle are put in the minced meat. From the boiled fish, on which the broth for the soup was prepared, you can prepare delicate cutlets.

Flour, breadcrumbs, grated white or black bread are used for breading. Fry the cutlets in oil for 5-7 minutes on each side until golden brown. Baked in the oven with the addition of butter, poured with sour cream sauce or cream.

Fish cutlets "Neptune" made of cod

For minced meat, use fish fillet without skin and bones. It is better to bake in glass, ceramic or Teflon-coated dishes.

The cooking time is 50 minutes.

The yield is 6 servings.

Ingredients:

• cod fillet - 500 g;
• milk - 120 ml;
• carrots - 90 g;
• fresh cabbage - 90 g;
• egg yolk - 1 pc.;
• wheat crackers - 60 g;
• vegetable oil - 50 ml;
• chopped greens - 2-3 tbsp. l;
• salt - 10-15 g;
• seasoning for fish products - 1 tsp.

For filling:

• mayonnaise - 120 ml;
• hard cheese - 50-75 gr.

Method of cooking:

1. Pass the pieces of cabbage and carrots stewed in milk through a meat grinder with cod fillets 2-3 times or grind with a blender. If the mass is liquid, add a couple of spoons of breadcrumbs or flour, they will absorb water.
2. Add chopped greens, salt and spices to the meatball mass, knead, let it infuse for 15 minutes. Form oblong cutlets, bread them in breadcrumbs or breadcrumbs.
3. Heat the oil, fry the cutlets until golden brown on both sides.
4. Leave the cutlets in the pan, season with mayonnaise, sprinkle with grated cheese. Cover and cook over low heat or bake in the oven for 8-10 minutes.

Quick patties from canned fish

For cutlets, use canned fish from saucy, grayling and tuna. Boiled rice in the recipe is sometimes replaced with crumbly buckwheat porridge. Ground cumin, coriander and peppers are good spices for fish.

The cooking time is 40 minutes.

The output is 4 servings

Ingredients:

• canned sardines in oil - 1 can;
• boiled rice - 1 cup;
• onion - 1 pc.;
• carrot - 1 pc.;
• flour - 2-3 tbsp. l;
• grated white loaf - 1 cup;
• butter - 2 tbsp. l;
• sunflower oil - 50 ml;
• salt and spices - to taste.

Method of cooking:

1. Combine onions and carrots, chopped and sauteed in butter, with boiled rice.
2. Mash the cans with a fork, first draining the excess liquid and removing the bones.
3. Collect minced fish, rice with vegetables and flour. Sprinkle with spices and salt.
4. The mass for cutlets should form well. If it is dry, add a couple of spoonfuls of canned sauce, if on the contrary, add flour or a chopped slice of bread.
5. Form patties, roll in white bread crumbs, fry on both sides in sunflower oil until golden brown.

Steamed Pollock fish cutlets

Steam cutlets are prepared from cod, whiting and other fish. When steaming, transfer cutlets with fried mushrooms and cook as described in the recipe. You will get a complete second dish.

The cooking time is 45 minutes.

The yield is 6 servings.

Ingredients:

• pollock fillet - 0.5 kg;
• white bread without crust - 100 g;
• milk - 75-100 ml;
• egg - 1 pc.;
• butter - 100 g;
• fish broth - 100 ml;
• salt - 1 teaspoon;
• chopped greens - 2 tbsp. l.
• a mixture of peppers - 1 tsp.

Method of cooking:

1. From the prepared fish fillet, eggs and milk-soaked and pressed white bread, prepare fish mince.
2. Add spices and salt to the fish mass. Mix until smooth, divide into portions, giving an oblong shape.
3. Place the patties in one row on the bottom of the greased frying pan. Spread pieces of soft butter on top, pour in fish broth so that the cutlets are half submerged.
4. Cover the dishes with a lid, stew over low heat for 15-20 minutes. At the end of cooking, sprinkle the cutlets with greens.

Fish cutlets in the oven with milk sauce

Cod or Pollock fillets are suitable for these cutlets. In the absence of milk, white bread can be soaked in boiled water.

Cooking time — 1 hour.

The output is 4 servings.

Ingredients:

• sea ​​bass fillet - 375-400 g;
• wheat bread - 100 g;
• milk - 75 ml;
• butter - 40 g;
• onion - 1 pc.;
• bell pepper - 1 pc.;
• wheat crackers - 0.5 cups;
• salt and spices for fish - 0.5 tsp.

For the sauce:

• flour - 20 g;
• butter - 20 g;
• milk - 200 ml;
• salt and pepper - on the tip of a knife.

Method of cooking:

1. Pass chopped and fried onions with sweet pepper through a meat grinder with pieces of fish fillet.
2. Mix the wheat bread, soaked for 30 minutes and mashed with a fork, with the fish mass.
3. Add salt and spices to the minced meat, form patties and put them in a pan greased with oil.
4. To prepare the milk sauce, heat the flour in butter until creamy, pour in the milk in a stream, and make a homogeneous mass, stirring constantly.
5. Pour the sauce over the prepared cutlets, sprinkle the top with crushed breadcrumbs and bake until done. The temperature of heating the oven is 200°, the baking time is 30-40 minutes.

Homemade cutlets from boiled pike

For the dish, fish is used, from which soup or broth was prepared - boiled cod, perch, peelings or sturgeon. Stewed mushrooms or mushroom sauce are suitable for meatballs.

The cooking time is 50 minutes.

The yield is 6-8 servings.

Ingredients:

• boiled pike pulp - 500 g;
• bread - 100 g;
• water or broth - 75 ml;
• eggs - 1 pc.;
• grated cheese - 75 g;
• chopped greens - 2 tbsp. l;
• ghee - 80-100 g;
• salt - 0.5 tsp;
• a set of spices for fish - 1 tsp.

For breading:

• eggs - 2 pcs.;
• wheat flour - 1 cup.

Method of cooking:

1. Soak stale bread in cold water or broth and wring it out.
2. Cut the flesh of the boiled fish into pieces, grind it in a blender together with the pressed bread.
3. Add grated cheese, greens, spices and salt to the meatball mass.
4. Roll oblong cutlets from the minced meat and flatten them. Roll in flour, then in eggs beaten with salt and again in flour.
5. Place on a pan heated with ghee and fry on both sides until done.

Minced fish cutlets "Zagadka"

If you have some of the finished minced meat left, send it to the freezer. Cutlets breaded in wheat breadcrumbs are more ruddy than those rolled in flour.

Make a reserve of cutlets and freeze them, if necessary, they will remain to be taken out and fried.

The cooking time is 1 hour and 15 minutes.

The yield is 10 servings.

Ingredients:

• minced fish - 650-700 g;
• onion - 2 pcs.;
• wheat crackers - 2 cups;
• egg yolk — 1-2 pcs.;
• shrimps - 200 g;
• hard cheese - 50 g;
• chopped green onion 2 tbsp. l;
• vegetable oil - 100-120 ml;
• salt, spices - to taste;

Method of cooking:

1. Skip the onion cut into cubes together with minced fish, add egg yolks and pour 1 cup of breadcrumbs.
2. Grind the peeled shrimp in a blender with grated cheese and green onions.
3. Put a teaspoon of the shrimp filling in the middle of the cakes formed from the cutlet mass, roll them up in the form of a cigar and bread them in breadcrumbs.
4. Fry the patties in hot oil, if necessary, add a few spoons to the pan during the cooking process.
5. Serve the dish with a side dish of potatoes and sour cream, garnish with greens on top.