Pollock meat cutlets. Pollock fish cutlets - seven delicious recipes

Those who still prefer to use seafood for food can prepare wonderful cutlets from pollock. They are easy to make. You just need to clearly understand how to carry out the work and what should happen in the end.

Standard option

To begin with, it must be said that pollock cutlets can be baked in the oven, steamed or simply fried. In this case, the choice remains with the hostess. The simplest option provides the following products: for 0.5 kilograms of pollock you need 40 grams of stale bread, 150 grams of milk, a little salt and one egg.

Cooking begins with processing the fish:

1. Carefully cut the carcass, removing the head, tail and fins. After this, you need to slowly remove the skin and cut the fillet with a thin knife.
2. Place the prepared meat in a bowl, add milk and add crushed white bread. 15 minutes will be enough for soaking.
3. After this, the fillet and bread need to be squeezed out and thoroughly chopped. For this you may need a meat grinder or blender. Although, as an option, a regular fork will do. True, this will require more time and effort.
4. Add salt, egg to the resulting mixture and knead the minced meat. If it is runny, you can add a little semolina and let the mixture sit for a while.
5. Use your hands to form balls and place them on the grill of a multicooker or steamer.
6. Close the lid and set the desired mode - “Steaming”.

You only have to wait 20 minutes - and the most tender pollock cutlets will be ready.

More recently, pollock cutlets were served in cafeterias and restaurants across the country. Alternatively, you can try one of the recipes from those times. You will need: for two fish carcasses (without heads), 100 grams of flour, the same amount of Russian cheese, 2 eggs, 3 cloves of garlic, 50 grams of sour cream, salt, a piece of stale bread and any spices.

The work is carried out in the following order:

1. Rinse the fish, remove the fins and the black film inside.
2. Carefully cut the fillet.
3. Beat the meat with a knife, sprinkle with spices and salt, and then leave directly on the board for a few minutes.
4. Grind the cheese and garlic using a blender.
5. Add sour cream and mix well
6. Coat each piece of fillet with the cheese mixture, and then roll it into a roll.
7. Grind the dry bread and beat the egg with water.
8. First roll each roll in flour, then dip in the egg, and then sprinkle with bread crumbs.
9. Fry in a hot frying pan in a small amount of vegetable oil.

Almost any vegetables are suitable as a side dish.

Cuisines of the world

To prepare pollock cutlets, recipes can be borrowed, for example, from cooks from friendly Ukraine. In this case, the set of products will be slightly different: for 1 kilogram of fish fillet - 200 grams of lard, 4 slices of bread (white), 20 grams of salt, 2 eggs, 6 onions, a little sugar and white pepper.

The process should go like this:

1. Squeeze the fillet, removing any remaining moisture.
2. After that, grind it together with lard and onions in a meat grinder.
3. Soak the bread in plain water, then squeeze and add to the prepared fish mixture.
4. Place the rest of the ingredients there and knead the minced meat.
5. Form dough pieces from the resulting mass and fry them in oil without breading.

You will get very tender and juicy pollock cutlets. Recipes can be slightly adjusted to suit your taste. For example, use a loaf instead of white bread or replace pepper with other seasonings with the addition of aromatic herbs. In both cases, the result will be excellent.

Additional processing

Very tasty pollock fish cutlets can be prepared in the oven. The list of ingredients differs little from the previous options: per kilogram of fresh fish - 2 onions, 1 raw egg, 100 grams of lard, a teaspoon of sugar, salt, 150 grams of loaf, ground pepper, 35 grams of butter and breadcrumbs (or flour) .

1. First soak the loaf in water or milk.
2. Cut the fish according to all the rules. Set the meat aside, put the bones and fins in a saucepan, fill with water, put on the stove and prepare a rich broth.
3. Pass the onion, lard and fillet through a meat grinder. It is better to use a bait with large holes so that the fish retains its taste.
4. Add sugar, pepper, salt, egg and prepare the mixture. To make it homogeneous, you need to throw the pieces into the plate in a big way. This procedure must be done 30 times.
5. After this, form cutlets, roll them in breadcrumbs and lightly fry in a frying pan.
6. Then place the still hot fish balls in a pan, add broth and place in the oven for 25 minutes.

After this treatment, the minced meat will become much more tender, and the cutlets themselves will be fluffy and aromatic.

Useful for business

In the case of minced fish, vegetables can come in handy. For example, very tasty pollock cutlets are made with the addition of potatoes. In this case, you will need the following ingredients: 2 potatoes, a pair of onions, 1.3 kilograms of fish, 2 eggs, 10 grams of salt, 4 tablespoons of fresh milk, 200 grams of loaf, any seasoning for fish and ground pepper.

The work is carried out in the usual sequence:

1. First, clean the fish and cut the fillets from the bones.
2. After this, grind the meat, potatoes and onions in a blender or meat grinder.
3. Add the loaf soaked in milk and the remaining ingredients to the mixture. Mix everything well and prepare the minced meat. For flavor, you can add feather onions or chopped herbs. If the consistency of the mixture is quite liquid, then you can add a little semolina. After this, it must stand for several minutes so that the cereal can swell.
4. Using usual movements, form cutlets of the required size and fry them well on both sides in vegetable oil until a pronounced crust forms.

This dish can be served as a side dish with boiled rice, fresh vegetables, or you can eat them just like that.

Unusual composition

There is another very interesting recipe for delicious pollock cutlets. It requires not quite ordinary products: half a glass of oatmeal, ½ kilogram of pollock, 2 onions, a couple of eggs, 2 zucchini, a teaspoon of salt and Khmeli-Suneli seasoning.

1. To begin, use the usual movements to clean the fish and separate the meat from the bones.
2. Then put the fillet, along with onions, flakes and zucchini, through a meat grinder.
3. Add the remaining ingredients and prepare the minced meat. Its consistency should be such that a workpiece can be formed.
4. Make round cutlets and fry them in a heated frying pan. To get a golden brown crust, it is better to add vegetable oil.

Allow the cutlets to cool slightly before serving. Then their taste will be more balanced. This dish, in principle, does not need a side dish. If desired, you can prepare only aromatic sauce consisting of: a glass of sour cream, 2 cloves of garlic, salt and a bunch of dill (or cilantro). It will noticeably highlight the slightly bland taste of the cutlets and at the same time give it the necessary tenderness and spiciness.

Ingredients:

• 1 kg pollock fillet;
• 2 slices of loaf;
• 100 g lard;
• 2 eggs;
• 2 small onions;
• dill greens;
• 100-150 g breadcrumbs or bread crumbs;
• salt, pepper to taste;
• vegetable oil for frying.

Pollock fish cutlet recipe

1. Remove large bones from pollock fillets using tweezers. You should approach this matter carefully, so that nothing grinds on your teeth during the process of eating. We cut the fillet into several parts so that it is convenient to pass it through a meat grinder.

2. Soak the loaf slices in water for a couple of minutes and squeeze well. Now we will use a meat grinder, through which we pass the loaf, pollock fillet, dill and lard.

3. Break 2 eggs into a bowl with minced fish, add salt and pepper to taste, mix.

4. Sprinkle the cutting board generously with breadcrumbs. We scoop up the minced meat with a spoon, then with wet hands we form cutlets and place them in breadcrumbs. Then wash and dry your hands and roll the cutlets on both sides in breadcrumbs, shaping them with a spatula. In order for the cutlets to better hold their shape when frying, and to turn out dense and beautiful, it is advisable to put them in the freezer for 30-40 minutes. Once they have set on the outside from the frost, they will be much easier to handle when frying.

5. Pour a little vegetable oil into the frying pan and heat it thoroughly. Lay out the cutlets.

6. Fry over medium heat until delicious golden brown on both sides (about 10 minutes).

The most delicious fish cutlets ready! Bon appetit!

Fish cutlets can be made from any fish, but it is advisable that it still has few bones and more meat. Most often, sea or ocean fish are used for this. And it is not at all necessary to use expensive varieties of fish for this. Halibut and catfish are great, of course, but not necessary.

One of the budget options is pollock. Let's look at how to cook fish cutlets from pollock. But before you dive headfirst into recipes, you need to learn about the rules for preparing fish.

How to cook fish properly

Although there is a reputation for pollock as a dry, tasteless, skinny and unhealthful fish, for the most part this is a misconception. The benefits of pollock are no less than those of any sea fish. But the fact that it is lean and dry is a solvable problem. If you prepare the minced meat correctly, the cutlets will turn out juicy and tasty.

Of course, it is best to use ready-made pollock fillets for making cutlets. But if it is not possible to purchase one, then you will have to use whole fish. In this case, you will have to fillet it yourself.

It's not difficult to do this. Usually, the fish sold in the store no longer has a head or scales. And most often it is already gutted. But, unfortunately, this does not always happen. You need to wash the cooled carcass and dry it a little. Then cut off the head and tail with a sharp thin knife.

The head should be cut off along with the gills, and the tail to the level of the beginning of the meat on the vertebral bone. Now, with the same knife, cut the abdomen from the hole located close to the tail to the former head. Take out all the insides and scrape off the films. Cut off the fins.

Now trim the fish from top and bottom to the spine and separate the meat longitudinally from the spine. All that remains is to remove the ribs. Considering that pollock practically does not have them, this process is the easiest.

That's it, the fillet is ready. You can start preparing the cutlets.

Simple recipe

Fish cutlets can be prepared in various ways. But it always starts with making minced meat.

So, the prepared fillet needs to be cut into longitudinal pieces of such a size that they fit freely into the mouth of the meat grinder. Do the same with lard. Peel the onion and garlic.

Finely chop the onion and garlic. Add to the minced meat.

Beat in the egg, sprinkle with salt and pepper and stir until smooth.

Add milk little by little, stirring vigorously after each addition. As soon as the minced meat becomes viscous, soft and juicy enough, and stops sticking to your hands and the walls of the dish, it is ready.

Now the breading. In one container, beat the egg with salt and pepper. Pour rolled oats crushed in a coffee grinder into another flat one.

Without reducing the heat, fry on both sides, then moderate the heat of the pan, cover with a lid and simmer, turning occasionally, until the cutlets are ready, that is, 5-7 minutes.

During this time you will have to turn them over about twice.

Pollock cutlets with cheese in the oven - very tasty!

The minced meat for these cutlets will be slightly different from the previous one. For him take:

• pollock fillet - 600 grams;
• boiled potatoes - 2-3 medium tubers;
• raw egg - 1 pc;
• onion, garlic, salt, spices;
• cheese - 80 grams;
• sour cream - 200 grams;
• flour - 100 grams;
• vegetable oil - 2 tbsp. spoons.

Calorie content - 139 kcal.

Grind the fillet in a meat grinder, and grind the boiled potatoes in the same place. Add chopped onion and garlic, salt and pepper. Knead everything thoroughly. Beat in the egg and stir some more. If the minced meat turns out a little dry, you can pour a couple of tablespoons of water into it.

Next, roll the formed cutlets well in flour and fry on all sides. Then place these semi-finished products in a baking container with high sides, sprinkle generously with cheese, and pour sour cream on top.

Place in the oven, heated to 180 degrees and leave to bake for 20 minutes. Do not sprinkle cheese on top of the sour cream, otherwise it will fry and dry out, and under the sour cream it will melt evenly, and you will get a sour cream and cheese sauce. Instead of sour cream, you can use mayonnaise, but not thick. In this case, you can use creamy rather than spicy cheese. It is better to use sharp and sour cheese with sour cream.

Fish cutlets with herbs in a slow cooker

The minced meat for these cutlets can be prepared the same as in previous recipes. And there is another option:

• pollock fillet - 600 grams;
• pulp of one loaf;
• milk - half a glass;
• spices, onions, garlic, herbs;
• vinegar - a tablespoon;
• a raw egg;
• flour - 100 grams;
• vegetable oil - 1 tbsp. spoon.

Cooking time - 40 minutes.

Calorie content - 132 kcal.

Pour milk over the loaf crumb. Break an egg into the twisted minced pollock, add salt and pepper, add onion and garlic. Sprinkle the onion with vinegar and let stand for 10 minutes. Strain and add to the minced meat. Add finely chopped greens there. As soon as the bun gets wet and absorbs the milk, squeeze it out and mix it into the minced meat.

You can add milk from the bun if the minced meat requires it. Turn on the multicooker to the “frying” or “baking” mode. Pour oil into the bottom of the bowl and heat. Form cutlets, roll them in flour and fry on both sides.

Then switch the mode to “stew” or “soup”. Close the multicooker lid and leave to cook for 20 minutes. If the multicooker has a pressure cooker function, then you can pour a little boiled water over the cutlets, literally two tablespoons, and with the valve hermetically closed, cook in the multimode for 10 minutes.

And if there is no such function, then during the cooking process you can simply periodically turn the cutlets over and close the lid again. But you won’t be able to turn it in a pressure cooker, and there is a risk that the cutlets will burn.

- This is an incredibly tasty dessert, light and low-calorie. But you can experiment with any type of fruit.

Homemade margarine cookies - crispy and aromatic baked goods.

Salads with photos and step-by-step tips. Try our snacks.

How to cook pollock fillet cutlets with potato filling

For such cutlets, you should not add lard, potatoes or bread to the minced meat, since there will be filling inside, which will give the cutlets the necessary juiciness and prevent them from frying. You need to prepare:

• pollock fillet - 600 grams;
• salt, spices, onions and garlic;
• potatoes - half a kilogram;
• vegetable oil - 2 tbsp. spoons;
• egg - 1 pc;
• flour - 100 grams.

Cooking time - 50 minutes.

Calorie content - 142 kcal.

Prepare minced fish. Boil the potatoes until soft and make a puree from them: mash and add a little potato broth. Fry the onion in oil until golden and add it to the puree along with the oil. Stir until onions are evenly distributed.

Mash the minced meat into a flat cake no more than one and a half centimeters thick and place it on baking paper. Spoon the potato filling onto the center of the flatbread and, folding the edge of the paper, roll the minced flatbread into a tube. Then remove the paper and seal the ends of the cutlet so that the minced meat is inside the minced meat “pie”.

Dietary minced pollock cutlets with steamed zucchini

Fish itself is a dietary product; it is not fatty, low in calories and very rich in all kinds of vitamins and minerals. But in the process of preparing fried cutlets, this usefulness is violated. But you can prepare complete dietary cutlets from pollock.

For these cutlets you will need:

• pollock fillet - 500 grams;
• zucchini - 300 grams;
• egg;
• salt.

Cooking time - 30 minutes.

Calorie content - 73 kcal.

Peel the zucchini and cut into cubes. Grind the fillet and zucchini together in a meat grinder. Salt, add pepper and egg. Knead properly. There is no need to add any moisture, since there is enough of it in the watery zucchini.

Now you need to form the cutlets and place them on a slightly oiled steamer rack. Place it in the steamer itself and cook for 15 minutes.

Such cutlets will retain the beneficial substances of both fish and zucchini. At the same time, they will remain soft and juicy. In addition, unfried cutlets are definitely a dietary dish.

Secrets of making pollock fish cutlets

Pollock is a fairly dry, lean fish. Therefore, you need to prepare cutlets from its minced meat according to certain rules so that they do not turn out juicy. To do this, it is very good to add lard to the minced meat. It will add the necessary fat content to the fish, and when fried it will also give juice.

Boiled potatoes and a loaf of bread soaked in milk perform almost the same functions. True, they do not add fat, but they make the cutlets quite juicy. That is why it is good to add milk to minced pollock.

You can also use raw cabbage, which you just need to grind in a meat grinder along with the fish.

And you definitely need to make a thick breading so that the resulting juices do not stand out, but remain inside. To do this, be sure to quickly fry the cutlets on both sides in a hot frying pan. Having grabbed the crust, the cutlets will not release their juiciness outward; it will remain inside the finished cutlet.

So don’t be afraid to prepare fish cutlets from pollock, which at first glance is not entirely suitable for this. If you do everything according to the rules and follow some simple secrets, the cutlets will turn out quite juicy. And given that pollock does not have a specific, pronounced fishy taste, you can shape its taste with the help of spices, herbs, cheese, and filling.

Diet cutlets can be steamed, in the oven, or on the grill. The main thing is not to forget to add the juicy product to the minced meat.

White fish is a rich source of protein, phosphorus, tryptophan, lysine, taurine, vitamins D and small “tricky” bones. It is because of the fish’s “unadaptability” to fast food that children (and some adults) make a sour face at the sight of baked or fried mackerel, tilapia or even dorado. You have to get smart and cook fillet dishes, because so many benefits pass by! One of my favorites is pollock fish cutlets. The recipe (it turns out very tasty with hake, by the way) is quite simple, economical and quick. The cutlets are soft and juicy, with an unobtrusive fishy smell and taste. But you'll have to tinker with the bones. After all, nothing good will come from store-bought minced meat. Don’t worry, I’ll tell you how to quickly separate the pulp from the backbone and easily remove the seeds. I hope you will enjoy!

Ingredients:

How to cook fish cutlets from pollock (step-by-step recipe, very tasty):

If the fish is fresh frozen, it needs to be thawed. It's better to do this in advance. Pollock is a lean fish, and to make the cutlets juicy, aggressive defrosting should not be used. Therefore, the night before, transfer the fish carcasses from the freezer to the main compartment of the refrigerator. In the morning, the ice glaze will melt, and the fish will retain all its taste. There is a faster way to defrost - in cold water with added salt. Pollock will be ready for further processing in just an hour and a half.

Advice: Pollock can be replaced with fresh frozen hake.

While the fish is defrosting, soak the bread. To make fish cutlets more tender, use only the crumb. Cut off the peels. By the way, they can be used to make breadcrumbs. Just dry them in the oven. And then grind with a blender or meat grinder. Break the bread crumb into pieces. Place in a bowl and fill with milk. Instead, you can use liquid kefir or natural yogurt, cream or even plain water. By the way, the bread must be stale (yesterday’s or 2-3 days old). Fresh baked goods have a high gluten content, which will affect the viscosity of minced fish. The cutlets may turn out rubbery.

Advice: If you don't have stale bread, use semolina. It takes a little longer to swell, but the cutlets with it will turn out very tasty. Wait for the bread or semolina to swell. Stir the contents of the bowl periodically so that the liquid is absorbed evenly.

Cut the defrosted pollock into fillets. Remove scales from the fish. Cut off the heads, tails and fins. Remove the entrails. Be sure to clean the inside of the fish from the black film. Remove the skin. Separate the pulp from the ridge. It will be much easier to do this if you dip the fish in boiling water and remove it literally in a minute. The fish will not have time to cook, but the ridge will separate easily and quickly. Remove all small bones. Cut the fillet into pieces. Pass through a meat grinder. You can also make minced meat in a blender. But it’s better to start not with pollock, but with vegetables. And then add the chopped fish.

Remove the skin from the onion. Cut it into 8-10 pieces.

Wash and peel the potatoes. It will give pollock fish cutlets additional juiciness and softness thanks to starch. Also cut the potatoes into small pieces.

Grind the potatoes along with the onions in a blender or pass through a meat grinder. The potatoes should turn into an almost homogeneous mush. Otherwise, it may remain raw in the finished cutlets. Add the fish and turn the blender back on.

Add sour cream or softened butter to the resulting minced meat. Without additional fat, dietary pollock cutlets will turn out a little dry. I also sometimes add lard. You will need literally 50 g. Beat in a chicken egg. Stir.

Transfer the cutlet base to the swollen bread. It will turn out very tasty if you add a couple of sprigs of chopped fresh parsley. Add some salt. Add pepper and minced garlic clove if desired.

Stir the mass. If the fish was watery, it may turn out runny. In this case, add a couple of spoons of semolina or a slice of bread. And let the minced meat brew until it thickens. If the thickness is okay, form the cutlets. Bread them in wheat or corn flour or crushed breadcrumbs.

Heat the oil before frying. Place the cutlets to fry in batches of 3-4 pieces. Cook over medium heat for about 3 minutes on each side.

If desired, you can cover the pan with a lid. You can also bake the dish in the oven. Time – 20-25 minutes. Temperature – 180 degrees.

Ruddy pollock cutlets are combined with a side dish of potatoes, rice or pasta.

• Pozharsky cutlets from chopped chicken with classic breading

Stewed white fish in thick tomato sauce with onions and carrots

Fragrant crab stick cutlets with rice and cheese

Juicy fish under marinade (the same classic recipe)

Minced meat cutlets with oat flakes “Economy”

Tender chicken cutlets “Bird's milk” with cheese and egg inside

menu-doma.ru

Pollock fish cutlets

Many housewives undeservedly bypass such a dish as pollock fish cutlets, mistakenly believing that it is in principle impossible to prepare juicy and tasty cutlets from fresh and dry fish. I will hasten to dispel your doubts, and even, in a sense, destroy culinary stereotypes, using today’s recipe as an example.

I learned the recipe for very tasty pollock fish cutlets from my mother. I remember how, as a child, I devoured them on both cheeks, although I did not like fish. Therefore, I can safely recommend this option for preparing fish cutlets, along with the classic recipe for fish cutlets, which I told you about earlier. Pollock is a fairly dry fish, but in combination with other ingredients it is excellent for making cutlets.

If desired, you can additionally add a piece of raw lard or hard cheese to the minced meat. Some housewives add bread soaked in milk to fish cutlets made from pollock fillet.

Having tried many options, I can confidently say that with semolina the cutlets turn out tastier and more tender. Try this recipe, it's simple and really delicious.

• 850 g pollock
• 1 onion
• 1 potato
• 1 egg
• 2-3 cloves of garlic
• 2 tbsp. l. semolina
• 3-4 tbsp. l. breadcrumbs
• 100 ml sunflower oil
• 0.5 tsp. ground black pepper
• 0.5 tsp. provencal herbs
• salt to taste

How to cook fish cutlets from pollock:

Let's defrost the fish first. Then we wash the pollock, trim the tail and fins. Cut the fish lengthwise and remove the insides. Remove the backbone and all small bones. Let's fillet the fish and remove the skin. You can use ready-made frozen boneless pollock fillets.

Let's pass the pollock fillet through a meat grinder, following the recipe for pollock fish cutlets.

Peel the onion and potato. For convenience, cut the vegetables into several parts.

We twist them through a meat grinder and combine them with minced fish. Pass the peeled garlic cloves through a press.

Beat the egg into the minced meat so that the cutlets hold their shape well and do not fall apart during frying. Salt and season the minced meat with black pepper and dried Provençal herbs.

Mix the minced meat thoroughly until it becomes homogeneous.

Add semolina to make the mixture thicker. In addition, thanks to semolina, delicious pollock fish cutlets will turn out more juicy and tender.

Knead the minced meat again and let it sit for 10-15 minutes so that the semolina swells.

Then we form small round or oval cutlets. Roll each piece in breadcrumbs.

Pour oil into the pan and let it heat up. Carefully place our cutlets into the hot oil. Fry delicious pollock fish cutlets until golden brown on both sides.

Then place them on a paper towel to remove excess fat.

The finished cutlets are delicious both hot and cold. We will serve them with potatoes, rice or a salad of fresh vegetables and herbs.

8spoon.ru

Pollock fish cutlets

Fish lovers will love this recipe! Pollock cutlets are very tasty and juicy, soft and airy, and the golden brown crust of their crackers crunches so appetizingly that it is impossible to tear yourself away.

Today we will cook fish cutlets in a frying pan and serve with sour cream and cucumber sauce. Any white fish, for example, hake or pollock, is suitable for cooking. To make the cutlets juicy, we will add bread crumb softened in milk, as well as whipped egg white, to the minced meat. Thanks to this trick, the cutlets will be not only tender, but also fluffy. But first things first. Shall we get started?

Cooking time: 30 minutes

Ingredients

• minced fish – 300 g
• onions – 1 pc. (90 g)
• vegetable oil – 2 tbsp. l.
• bread crumb – 40 g
• cream or milk – 40 ml
• salt and pepper - to taste
• egg white – 1 pc.

• breadcrumbs - 3 tbsp. l.
• dried lemon zest - 2 chips.
• ground ginger - 2 chips.

• sour cream – 50 g
• fresh cucumber – 20 g
• lemon juice – 2 g
• Dijon mustard – 5 g
• sugar and salt - to taste

How to cook fish cutlets from pollock

I thawed the pollock and milled it, that is, I separated the pulp from the bones and skin. I pureed the fillet in a blender until it became minced meat (you can grind it through a meat grinder).

Peeled the onion and chopped it into small cubes. Fry it until soft in a frying pan in heated vegetable oil. The onion should not be raw or, conversely, too overcooked. I combined it with minced fish.

I chopped the pulp of the white loaf with a knife - as finely as possible. Soaked it in milk for a couple of minutes (you can use 15-20% cream). Added it to the future minced meat.

Separate the white (you won't need the yolk). Beat at high speed in a blender with a whisk attachment until a stable foam forms. Combined with minced meat. Salt and pepper to taste.

I kneaded the minced meat with cold hands. The resulting mass was placed in the refrigerator for 20 minutes - due to cooling, the minced meat will keep its shape better, and the cutlets themselves will not turn out dry.

I formed balls of the same size - I got 7 pieces. Breaded in a mixture of breadcrumbs, dried lemon zest and ground ginger. Helping herself with a knife, she gave the blanks the shape of washers.

Fry in a hot frying pan in a small amount of vegetable oil until a firm crust appears on both sides. Then I finished cooking the cutlets in the oven for 7-8 minutes at 90 degrees.

The dish is best served with herbs and a light sauce. For the sour cream and cucumber sauce, I combined and mixed: sour cream, chopped cucumbers, lemon juice, mustard, sugar and salt to taste. Bon appetit everyone!

volshebnaya-eda.ru

Pollock fish cutlets

Our portal offers several ways to prepare fish cutlets. But we didn’t talk about how to cook pollock cutlets. And now that time has come. Today you will learn several original and delicious recipes.

Classic recipe

• pollock – 2 carcasses,
• potatoes - 1 piece,
• onion – 1 piece,
• chicken egg – 1 piece,
• stale white bread - 2 slices (can be replaced with breadcrumbs),
• salt - to taste,

• We clean the fish. Let's gut it. Remove the head, tail and fins. We rinse. We mill, i.e. meat from skin and bones.
• We pass the fish fillet through a meat grinder twice or grind it in a blender.
• We clean the onion. Mine.
• Peel the potatoes. Mine.
• We pass the onions and potatoes through a meat grinder or grind them in a blender, i.e. We deal with vegetables in the same way as with pollock fillets.
• Combine minced fish and chopped vegetables.
• Beat the egg. Add it to the minced meat.
• Salt and pepper. Mix thoroughly.
• Grate the bread. If you don’t want to burden yourself with this task, you can immediately purchase breadcrumbs at the store.
• We form cutlets from the prepared minced meat.
• Breaded in bread crumbs.
• In hot oil, fry the fish cutlets on both sides until cooked over medium heat. If you are afraid that they will not cook well, you can cover the pan with a lid for a while.
• Sprinkle the finished cutlets with herbs and serve with a side dish.

Pollock cutlets with zucchini

• pollock fillet – 700 grams,
• zucchini - 1 piece,
• onion – 1 piece,
• chicken egg – 1 piece,
• dill – 1/2 bunch,
• flour - 5 tablespoons,
• ground black pepper - to taste,
• salt - to taste,
• vegetable oil - for frying.

• We pass the fish fillet through a meat grinder or grind it with a blender.
• Wash the zucchini. Cleaning. Grate it.
• Wash the dill. Let's dry. Finely chop.
• We clean the onion. Mine. Finely chop or pass through a meat grinder.
• Mix minced fish, zucchini, dill and onion.
• Add eggs.
• Salt and pepper. Mix well.
• Forming cutlets.
• Heat vegetable oil in a frying pan.
• Fry the cutlets on both sides until golden brown. Ready! You can serve it to the table!

Pollock fish cutlets with cheese

• pollock fillet – 1 piece,
• hard cheese – 100 grams,
• garlic – 3 cloves,
• stale bread – 2-3 slices (can be replaced with breadcrumbs),
• chicken egg – 2 pieces,
• flour - 3 tablespoons,
• sour cream - 2 tablespoons,
• ground black pepper - to taste,
• salt - to taste.

• We wash the fillet. We beat back. Cut into thin strips. Breaded with spices.
• We peel the garlic. Grind together with the cheese in a blender.
• Add sour cream to the cheese and garlic mixture. Mix.
• Lubricate the pieces of fish fillet with the prepared filling. Roll into rolls.
• Grate the bread to form crumbs.
• Beat the eggs with a little water.
• Heat vegetable oil in a frying pan.
• Bread the rolls in flour.
• Dip into egg.
• Roll in flour again.
• Soak in egg.
• Breaded in bread crumbs.
• Fry until done in hot vegetable oil.
• We serve original pollock fish cutlets along with a side dish.

Pollock fish cutlets with herbs and onions

• pollock fillet – 700 grams,
• wheat bread – 200 grams,
• milk – 1 glass,
• chicken egg – 1 piece,
• breadcrumbs - 2 tablespoons,
• chopped green onion – 2 tablespoons,
• chopped parsley - 1 tablespoon,
• sour cream – 1 tablespoon,
• ground black pepper - to taste,
• salt - to taste.

• We pass the fish fillet through a meat grinder or grind it in a blender.
• Salt and pepper. Mix.
• Mix sour cream, green onions, parsley and finely chopped boiled egg. Let's add a little salt.
• We form cakes from minced fish.
• Place a little filling in the center of each.
• Forming cutlets.
• Breaded in breadcrumbs.
• Fry in vegetable oil until cooked on both sides. You can take a sample!

Pollock fish cutlets with potatoes

• pollock – 1 kilogram,
• potatoes - 2 pieces,
• onion – 1 piece,
• chicken egg – 1 piece,
• loaf – 200 grams,
• milk – 1/2 cup,
• ground black pepper - to taste,
• salt - to taste.

• We clean the fish, gut it, remove the head, tail and fins. Rinse thoroughly.
• We pass the fish fillet together with peeled onions through a meat grinder.
• Fill the bread with milk.
• Boil potatoes in their skins. Cleaning. Grind into puree.
• Mix minced meat and mashed potatoes.
• Add squeezed bread and egg. Salt and pepper. Mix.
• Forming cutlets.
• Breaded in breadcrumbs.
• Heat the vegetable oil in a frying pan and fry the prepared cutlets in it on both sides until an appetizing crust appears.
• Serve the fish cutlets hot, first sprinkled with herbs. Mashed potatoes and fresh vegetable salad are perfect as a side dish.

In my opinion, very tasty pollock fish cutlets are an indicator of the culinary skill of the hostess. Like cod, pollock is a very revered fish in our country, and therefore there should be at least a couple of recipes for minced meat balls in the stash. Moreover, there are actually an innumerable number of options. I can boast: I have a lot of cutlets in my collection, and there are 10 varieties of cutlets among them.

How to cook pollock cutlets

I didn’t get too excited when I talked about the many recipes for making cutlets. They are cooked in a frying pan, in the oven, in a cauldron, in a slow cooker and in a double boiler.

Experienced housewives know recipes with semolina, rice, oatmeal, potatoes, lard, cottage cheese, without bread and eggs or with the addition of them. The basis of the cutlets varies; they are made from minced meat or chopped. You can make lean dietary fish cutlets from pollock, suitable for feeding one-year-old children, as they do in kindergarten. They have one thing in common - they are very, very tasty.

A simple classic recipe for pollock cutlets with bread

This is the simplest basic recipe for cutlets, from which you can prepare a variety of options. According to this recipe, you can cook the same very tasty cutlets by steaming and in the oven.

Take:

• Ready minced meat – 1 kg.
• Eggs – a couple of pieces.
• Bread – 2 pieces.
• Milk - a couple of spoons.
• Vegetable oil – 3 large spoons.
• Salt, herbs, ground pepper, breadcrumbs.

How to cook fish cutlets:

1. Soak the bread in milk, crumble and add to the minced meat.
2. Beat the eggs, add salt, add finely chopped parsley, dill and pepper.
3. Mix well and beat the resulting minced meat a little.
4. Wet your hands in water and form cutlets. Roll in breading and fry on both sides until crusty.

Cutlets with potatoes

Classic pollock fish cutlets come out a little dry. If you want to enjoy juicy meatballs, add vegetables to the ingredients. Potatoes work best. Good idea: make it with rice instead of potatoes. It is clear that you don’t need to grind it in a meat grinder, but you must boil it in advance.

Required:

• Minced pollock – 2 kg.
• Potatoes – 2 tubers.
• Onion – 2-3 pcs.
• Eggs – 2 pcs.
• Loaf - a couple of pieces.
• Milk - a little.
• Garlic - a couple of cloves.
• Pepper, salt.

Step-by-step preparation:

1. Grind the pollock fillet and potatoes into a meat grinder, cutting them into several pieces. Add the onion, garlic cloves and use the meat grinder or blender again.
2. Soak the loaf in milk. Crumble and add to the minced meat.
3. Add the spices there and mix thoroughly. Lift the mass and plop it back into the bowl several times, beating the minced meat a little for airiness.
4. All that remains is to form the cutlets and fry them.

Delicious pollock fish cutlets

An amazing recipe for making pollock cutlets. Once I was cooking in front of guests, when the aroma began to fill the whole apartment, they quickly moved to the kitchen. And they flatly refused to stay in other areas of the apartment. The recipe is so good that I made similar meatballs with semolina from pike, silver carp, and carp. And I was extremely pleased with all the cutlets - very tasty! If you decide to take not minced meat, but fresh whole fish, then take a live weight of at least 2.5 kg. As the story progresses, I will explain how to act in this case.

You will need:

• Minced pollock – 1200 gr.
• Onion – 1 kg. (you may have to take a little more).
• White bread - a small piece.
• Eggs – 4 pcs.
• Semolina – 2 handfuls.
• Vegetable oil for frying, salt, pepper.

Step-by-step recipe with photos of pollock fish cutlets:

Set one onion aside; we’ll deal with it later. Chop the rest into cubes and place in a frying pan with a small amount of oil. The onion, rather, is not fried, but stewed in its own juice, but until golden brown. Transfer to a plate and let cool.

Defrost the minced meat in advance, squeeze out excess liquid. If you have accomplished the feat and purchased a whole fresh fish, cut it into fillets. Set aside the head, a piece of tail with pollock meat and the ridge, we will use them later. It is better to divide the head into pieces of 5-6 cm.

Grind the cooled onion and pollock fillet in a meat grinder. But set aside one spoon of onion for further steps.

According to the cooking technology, the sirloin part can be chopped with a knife, but these will already turn out to be chopped cutlets, as you understand. How to use a meat grinder: throw in a couple of pieces of fish, add half a spoonful of stewed onion, chop and throw in the next portion. And so on until the end.

With the last grinding, add a piece of bread (no need to soak it). Then the last portion of minced meat will be easily pushed through. As soon as the bread has turned, stop turning. Do not remove the leftovers from the meat grinder, there may be bones there.

Add semolina to the fish and onions, beat in the eggs, salt, sprinkle pepper and mix the mixture. Whisk a little.

Form cutlets and place on a wide plate sprinkled with cold water to prevent them from sticking.

Heat the oil in a frying pan, add the cutlets and quickly fry. Fry just a little bit so that the shape of the meatballs “sets”. It will take a couple of minutes, the color of the products will not be too fried.

A small digression. Remember when we set aside the whole onion and a spoonful of fried onions? Before you start frying the cutlets, take a cauldron or thick-walled pan. Cut the onion into thick rings and place on the bottom. Scatter the stewed onions on top, as in the photo.

If you are preparing cutlets not from minced meat, but from pollock fillets and cut up the fish, leaving the tail, head and ridge, then initially make a pillow at the bottom from these parts, then lay out the onions. Or vice versa, it doesn’t matter here. Fish parts will give the broth strength. And extra taste for the cutlets.

Place the fried meatballs from the frying pan in rows into the pan. Try to pack tightly, but don't remember.

Fill the meatballs with water, covering them. If you have a fish stock cube, dilute it in this water.

Pepper and add a little salt (taste to see if there is enough).

Place the container on the fire and after boiling, reduce the heat to low.

Cook for 1 hour or more. After boiling, you can rearrange it in the oven and simmer in it, or leave it in the pan.

Let the pan sit for a quarter of an hour and carefully, so as not to fall apart, transfer the cutlets to a plate. The photo is in front of you - admire and lick your lips.

What to do with the remaining broth? Do not pour it under any circumstances. This is an extraordinary delicacy! The next day it will harden and become like jellied meat. Eat it with bread.

Or heat it up, add potatoes and cook for about 20 minutes. It will turn out like a rich fish soup.

Recipe for pollock fish cutlets with cheese in the oven

Cheese adds piquancy and an interesting flavor note. Very tasty cutlets are cooked in the oven, they turn out aromatic and juicy, just like in kindergarten.

Take:

• Pollock – 700 gr.
• Cheese – 100 gr.
• Sour cream - a glass.
• Breading.

Preparation:

1. Make minced pollock fillet by adding spices. If you find a handful of boiled rice, put it in, it won’t spoil it.
2. Form into balls, roll and fry a little in a frying pan.
3. Place in a mold, sprinkle with coarse shavings of cheese and pour in sour cream. Add some salt.
4. Place in the oven and keep until the cheese crumbles are melted.

Cutlets with lard and oatmeal

Lard in fish cutlets is almost always an appropriate product. It gives juiciness and fluffiness to the meatballs.

• Minced meat – 800 gr.
• Unsalted lard – 200 gr.
• Egg.
• Oatmeal - a glass.
• Milk – 80 ml.
• Butter – 100 gr.
• Onion.
• Oil, spices.

1. Grind the lard and fish together with the onion in a meat grinder.
2. Season with spices, beat in an egg, add butter and pour in milk. Knead the minced meat.
3. For breading, grind oatmeal in a blender.
4. Form cutlets, bread and fry.

Fish cutlets with pollock semolina

The recipe for cutlets with semolina is gaining popularity, as the soft, juicy cutlets literally melt in your mouth.

• Fish fillet – 700 gr.
• Semolina – 120 gr.
• Egg.
• Cream – 100 ml.
• Bulb.
• Spices to taste.

How to cook step by step:

1. Make minced meat, add cream and semolina. Knead and make cutlets.
2. Cook in the oven, steam, fry - any method will do. Delicious pollock fish cutlets will delight you with their juiciness.

Fish cutlets from pollock with cottage cheese

Cottage cheese and healthy fish are a wonderful duet; both adults and children will enjoy the delicate taste.

You will need:

• Pollock – 500 gr.
• Egg.
• Semolina – 100 gr.
• Cottage cheese – 250 gr.
• Bulb.
• Bun – 150 gr.
• Milk – ½ cup.
• Spices.

How to fry:

1. The preparation differs little from previous recipes.
2. Soak bread in milk. Make minced fish and onions.
3. Add the remaining ingredients to the mixture and knead thoroughly and beat the minced meat.
4. All that's left is to try and enjoy the taste.

Steamed cutlets in a slow cooker

According to all the recipes proposed above, you can cook fish balls in a slow cooker. Choose any one and get acquainted with the cooking technology in the kitchen assistant.

• Pour water into the container, install the steaming device and lay out the workpieces. Set the “Steam” function for 20 minutes.

Calorie content of pollock cutlets is 131.8 kcal. per 100 gr.

Diet cutlets

The calorie content of cutlets is already small, but you can reduce it and make 70 kcal. per 100 gr., in addition, we will not fry them, but bake them in the oven.

1. Preparing lean cutlets is very simple: add a handful of bran, fresh onion, pepper and salt to the minced pollock.
2. For viscosity, beat in the yolk. Make the balls and put them in the oven. My daughter sometimes adds finely grated carrots. Oven temperature 180 o C.

Secrets of choosing pollock

It is difficult to find chilled pollock on sale, but it is desirable, it is tastier and healthier. When choosing, pay attention to the freshness of the fish. It is advisable to take large fish so that you get more fillets.

If you can't get fresh pollock, take frozen one, but make sure that the amount of ice in the package is kept to a minimum.

Video: Lenten pollock fish cutlets - very tasty. They are lean, without eggs or milk, but the hostess assures that they are incredibly juicy.