Spring protection of garden plants from pests and diseases. Red fish cutlets: the best recipes and cooking features Chopped white fish cutlets

Red fish is very popular among chefs, as it gives unprecedented scope for creativity. This fish can be smoked, salted, dried, fried, steamed, and so on. In addition, red fish meat is a valuable food product, as it is rich in iodine and fatty acids (they, by the way, enter the human body only with fish).

Today we will prepare red fish fillet cutlets. But we will not grind the minced meat in a meat grinder, as we usually do, but chop it. Chopped red fish cutlets are very tender, juicy and tasty.

Red fish fillet (in our recipe we use chum salmon fillet) – 300 gr.
Chicken egg – 1 pc.
Mayonnaise – 1 tbsp. spoon
Potato starch - 1 tbsp. spoon
Onion – 1 medium sized head
Vegetable oil for frying
Salt, ground black pepper - to taste.

1) Cut the required piece from the fish for making cutlets. Remove the backbone and turn the piece skin side down.

2) Cut the piece in half and remove the rib bones.

3) Turn the piece over to the other side and remove the skin. Do the same with the second piece.

4) Chop the resulting fillet into small cubes.

5) Break an egg into the minced meat, add salt and ground black pepper to taste. Mix thoroughly.

6) Add 1 tablespoon of mayonnaise. Stir.

7) Add 1 tablespoon potato starch. Stir.

8) Finely chop the onion and mix it with the minced meat.

9) Now our chopped minced meat is ready. Heat a frying pan with vegetable oil. We form cutlets from the minced meat, roll them in flour and fry on both sides over medium heat until golden brown.

Serve hot. Chopped red fish cutlets will definitely please your family.

Today Galina will share with site readers a recipe for a delicious cod fillet dish that should appeal to both children and adults:

Most often we use cod liver in dishes, but we undeservedly forget about cod fillet. Today I present my favorite fish cake recipe:

Chopped cod cutlets

For the recipe for chopped fish fillet cutlets we will need:

Cod fillet - 500 gr.
Egg - 1 pc.
Onion - 1 pc.
Butter - for frying onions.
Greens, parsley and dill (chopped) - 2 tbsp. spoons.
Lemon juice - 1 tbsp. spoon.
A slice of loaf.
milk - half a glass,
1 tbsp. spoon (heaped) of mayonnaise or sour cream.
Salt, pepper - to taste.
Breadcrumbs, for coating cutlets.
Vegetable oil - for frying cutlets.

How to cook chopped fish cutlets

Let's start preparing delicious, in my opinion, cod fish cakes. To do this, take cod fillet, wash it and finely chop it with a knife.
Finely chop the onion and fry in a frying pan in butter.
Soak a slice of loaf in milk.
Then all the ingredients: chopped cod fillet, fried onion, soaked slice of loaf, without crust, put in a bowl, salt, pepper and beat in the egg, add mayonnaise, mix well and put in the refrigerator.

After half an hour, we begin to form cutlets from minced cod, roll them in breadcrumbs, place them in a heated frying pan with oil and fry the fish cutlets on both sides until golden brown.

You can serve rice with vegetables as a side dish for chopped fish cutlets.

Bon appetit!

They can easily become a tasty alternative to traditional minced meat products. And to get the maximum benefit from this dish, it is recommended to prepare red fish cutlets. Moreover, it is not necessary to buy expensive salmon for this. Representatives of the salmon family such as pink salmon, chum salmon, coho salmon, masu salmon and others are also quite suitable.

Secrets of making delicious fish cutlets

The process of preparing red fish cutlets has its own characteristics, which must be taken into account in order to obtain a truly tasty and beautiful dish:

Usually the consistency of minced fish is too liquid. It is difficult to form beautiful red fish cutlets from it, and they can fall apart during frying in a frying pan. Therefore, instead of soaked bread crumb, it is better to add thick mashed potatoes to the minced meat. The cutlets will turn out just as soft, but the process of their formation will be much easier and faster.
If the minced meat, on the contrary, turns out to be too dry, you need to add a little cream or butter to it.
In order not to overwhelm the delicate taste of red fish, it is not recommended to add too many spices, onions, garlic and hot peppers to the minced meat.

Traditional minced meat cutlets

The classic recipe for making fish cutlets is practically no different from that for meat cutlets. Meanwhile, fish ones turn out softer and more tender. In minced fish (1 kg), prepared using a meat grinder, soaked bread (200 g), onion and egg (2 pcs.) are still added. The mass obtained from these ingredients is cooled for half an hour.

At the same time, breading is made from flour and breadcrumbs. It is necessary to roll the formed oblong-shaped products in it, and then fry them in vegetable oil. To get the most delicious red fish cutlets, after frying, they should be transferred to a baking sheet with pieces of butter and simmered in the oven for another 5 minutes. Best served with rice or vegetables.

Recipe for minced red fish cutlets

The whole advantage of preparing cutlets according to this recipe is that they remain equally tasty even when cold. They can be used for sandwiches and served as a cold snack.

According to this recipe, pieces of red fish (500 g) need to be cut into small cubes, and the onion should be finely grated, just like cheese (100 g). Then add mayonnaise (30 ml), potato starch (3 tablespoons), eggs (2 pcs.), a little salt and pepper (to taste). Cool the minced meat in the refrigerator for half an hour.

Chopped red fish cutlets should be fried in a frying pan with vegetable oil, like pancakes, spooning out the minced meat. Serve with sour cream sauce and vegetable side dish.

Dietary steamed red fish cutlets

Cutlets prepared according to this recipe are so tender that they can even be offered to children for lunch. It is advisable to buy less fatty fish, such as coho salmon or pink salmon.

First you need to soak small oat flakes that do not require cooking (5 tablespoons) in cream (4 tablespoons). Then chop the fish (0.5 kg) with a knife until minced. Then add garlic (2 cloves), ½ onion, 2 eggs, herbs, grated cheese (150 g). Transfer the swollen flakes into the resulting minced meat and add salt. Place the fish mass in the refrigerator for 45 minutes.

After this, form cutlets from minced red fish. The dish is cooked in a double boiler for 25 minutes.

Crispy red fish and potato croquettes

Typically, croquettes are made from mashed potatoes, sometimes with a filling in the form of mushrooms or minced meat added to the middle of the cutlet. But using a similar technology, you can prepare red fish cutlets, the most delicious recipe for which is presented below.

First you need to boil the potatoes (2-3 tubers), mash them and cool slightly. Then take red fish (0.6 kg), chop it finely with a knife, add squeezed garlic (5 cloves), red pepper, salt, ginger root. Combine the fish mixture with the potato mixture and form cutlets. It is important that the minced meat has a thick consistency, otherwise the products will fall apart when frying.

Dip the formed cutlets in a bowl with beaten egg, and then roll in breadcrumbs. Fry in a deep fryer or in a frying pan with plenty of vegetable oil.

Red fish Kiev cutlet

The traditional Kiev cutlet, made from chicken breast with aromatic butter inside, is a dish that is recognized as one of the best in the world. But Europeans made their own changes to this recipe and now happily fry the same cutlets, but from red fish. Below we will reveal all the features of their preparation.

To make red fish cutlets, you must first prepare a juicy filling. To do this, add squeezed garlic (1 clove), dill and salt (if the butter is not salted) to the softened butter. Form a thin sausage from the resulting mass, wrap it in film and place it in the freezer for 20 minutes.

At this time, make the minced meat. To do this, grind any red fish (200 g) in a blender or meat grinder, add chopped capers (2 tablespoons), 1 egg, herbs (optional), bread soaked in milk and squeezed out (2 pieces). If the mass turns out to be runny, add a little breadcrumbs to the minced meat. Form cutlets, roll in breadcrumbs and place in the refrigerator for 10 minutes. Then cut a small piece from the prepared butter and stuff it into the chilled cutlets. Bread again and place in a frying pan with heated vegetable oil (300-400 ml).

Place the finished cutlets on a paper towel, after which they can be served for lunch or dinner.

Canned red fish cutlets

You can very quickly prepare delicious cutlets from canned pink salmon. To do this, you must first boil the potatoes and mash them into a puree. Then add pink salmon to it (2 jars of 200 g each), 3 tbsp. tablespoons of thawed green peas, lemon zest and juice (1 tablespoon each), parsley and green onions (2 tablespoons in total), breadcrumbs (¼ cup), salt and pepper.

From the resulting minced meat, form into red fish. This number of ingredients should make 8 products. Using a spray bottle, add vegetable oil to the pan and fry them until golden brown.

Red fish cutlets with pork

Many housewives often end up with fish cutlets that are dry. To make the dish more juicy, add pork or a little lard to the minced fish. This is how they are made from red fish, the most delicious recipe for which is presented below.

First, you need to soak some bread in milk, after cutting off the hard crust (two pieces). At this time, chop the onion in a blender and squeeze the garlic (two cloves) through a press. Combine fish (0.5 kg) and minced meat (0.25 kg), onion, garlic, salt, pepper and squeezed bread in one bowl. Form cutlets and fry them briefly on each side. Then transfer the products into a fireproof pan, pour the oil in which they were fried on top, add water (100 ml), cover with a lid and place in the oven (180 degrees). In 40 minutes the cutlets will be ready. The most surprising thing is that they taste exclusively fishy, and you can’t taste the pork at all.

Very tender and tasty fish cutlets with mayonnaise. To prepare them, you don’t need a meat grinder or a blender. Instead of minced meat, fillet, chopped into small cubes, is used. This cutting allows you to preserve the real fishy taste, which is not lost against the background of additional ingredients. In cutlets, tender meat does not dry out, but remains soft and juicy. And absolutely any inexpensive fish, such as hake or pollock, is suitable for cooking, which makes the recipe for fish cutlets truly universal and quite budget-friendly. I am sure that all family members, even children, will like the dish. Be sure to try it!

Total cooking time: 45 minutes + time to defrost fish.

Ingredients

fish fillet 300 g
chicken eggs 2 pcs.
onions 1 pc.
mayonnaise 2 tbsp. l.
wheat flour 2 tbsp. l.
salt 0.5 tsp.
mixture of ground peppers 2 wood chips.

How to cook minced fish cutlets

To prepare fish cutlets you will need fillet, boneless and skinless. Any white fish will do: pollock, hake, pangasius, and so on. Of course, you can take ready-made fillets and simply defrost them. But I still recommend filleting the fish yourself - this way there will be much less moisture, and the quality will be many times higher.
When the work of filleting the fish is done, I grind the fillets. I chop it into small pieces with a knife. Less is better. The size of the cube is like Olivier.
I peel a small onion and chop it into small cubes. Combine in a bowl with fish. I also put salt and pepper there, and 2 medium-sized eggs.
I stir and add mayonnaise - two spoons of Provencal, better, of course, homemade. The purpose of mayonnaise is to soften the fish and make it juicier. If you don’t use it in any form, you can add 1 teaspoon of mustard, not too spicy.
Next, I add flour - here focus on the consistency of the minced meat. If you filleted the fish yourself, the mixture will have a medium consistency. If you used a store-bought ready-made fillet, it will be more liquid and you can add 1 spoon more flour. The final consistency should be such that the mixture can be easily scooped up with a spoon and placed in a frying pan like pancakes. It should not be too thick, but also not runny.
I cover the bowl with cling film and put it in the refrigerator for 30 minutes, let the minced meat marinate and the flour swell slightly. After this, I heat the vegetable oil in a frying pan and fry the cutlets, scooping out 1 tablespoon of the mixture. Cook over medium heat, without a lid, for about 3-4 minutes on each side, until browned. It is most convenient to turn over with a spatula.

Chopped fish cutlets are very tasty, soft and rosy. In a word, delicious! Can be served hot or cold. Bon appetit!

I recently made chopped fish cutlets from pollock and, frankly, I was pleased with the result. From such an unsightly budget fish the cutlets turned out to be delicious.
The method of preparation itself is unusual - the fillet is not twisted into minced meat, but is cut into small pieces, and these pieces of fish can be clearly felt in the finished cutlets.

Previously, I only cooked chopped cutlets, and made fish cutlets in the usual way from minced meat, as in the recipe.
This recipe is suitable, of course, for any lean fish fillet, not just pollock. I think that cod, hake, tilapia, and haddock will turn out even tastier.

Ingredients:

500 g fish fillet
2 medium eggs
1 large onion (170-200 g)
2 tbsp. l. mayonnaise or sour cream
2-3 tbsp. l. starch
1 tbsp. l. with a heap of chopped dill
1-2 cloves of garlic
1 tsp. seasonings for fish
salt, pepper to taste
vegetable oil

Preparation:
Rinse the defrosted pollock fillet with water and pat dry with a paper towel. Then we cut it into very small pieces.

Add chopped onion and all other ingredients to the bowl with the fish fillet. If there is no special seasoning for fish, add any dried spices you like.
You can lightly beat the eggs with a fork first.