Pollock is a very healthy fish. Many are sure that if it is cheaper, for example, pike perch, then it is less tasty and not as nutritious. This is a misconception. The main thing is to choose the right fish and cook according to interesting recipes. I have prepared just these for you. Each of them is a unique masterpiece that will appeal to you, your family, and guests. Let me remind you that we have already prepared amazingly delicious fried pollock and pies. If you haven't seen it, follow the link and choose the recipe.
Pollock contains a huge amount of useful and nutritious substances. Thanks to this, regular use of it helps strengthen the immune system, increase vascular elasticity, lower cholesterol levels, improve cognitive function and memory, and achieve effective removal of toxins from the body. Fish in the diet also has a generally beneficial effect, strengthening bones and teeth. Let's start cooking!
Pollock cutlets - simple and tasty
Let's start with my favorite recipe, which is very easy to prepare. The cutlets will turn out incredibly tasty. Everyone who tried them asked me for the recipe. It's about two small secret components that I learned from the author of the video (link under the photo).
Ingredients:
- pollock fillet – 1 kg;
- loaf – 250 g;
- milk – 100 ml;
- eggs – 2 pcs.;
- onions – 1-2 pcs.;
- mayonnaise – 2 tbsp. l.;
- salt – 0.5 tsp;
- sugar – 0.5 tsp;
- black pepper – 0.5 tsp;
- all-purpose seasoning - optional.
As you understand, the secret of juiciness is in milk and mayonnaise!
Preparation steps:
1. Cut the loaf into pieces, place it in a container, fill it with milk, knead well and squeeze thoroughly.
2. Pass the fillet with bread and peeled onions through a meat grinder.
3. Add two tablespoons of mayonnaise, sugar, salt, black pepper, two chicken eggs to the minced meat and mix thoroughly until smooth.
4. We begin to make cutlets. Carefully roll them in flour, forming balls. I make small balls. And you can make your favorite shape.
5. Place them in a heated frying pan with vegetable oil and press lightly with a masher to make the shape flatter.
6. Fry over medium heat until golden brown, covered. Then fry the cutlets until cooked, but without a lid.
You can eat it immediately as soon as you remove it from the stove. I serve with fresh onion sliced into rings. Also delicious with Greek salad or vinaigrette.
Fish cutlets with potatoes
700 g pollock 1 egg 2 potatoes 1 onion Breadcrumbs Vegetable oil for frying Spices.
If you are going to cook from a whole fish, then remove the entrails, cut off the head, discard the fins, remove the skin from the fillets.
Grind the potatoes in a blender, peeling them and cutting them into cubes. Add the prepared fish to the blender bowl and continue grinding along with the tubers. Place the minced meat ingredients in a container.
Finely chop the onion and add to the minced meat. Add the chicken egg and season to taste. Mix.
Make the balls of the size and shape you need, dip in breadcrumbs and fry for 10 minutes on each side.
Minced pollock fish cutlets with semolina in a frying pan
This recipe will make cooking even easier. You need a minimum of ingredients. All of them are simple and accessible. You will definitely like the result. Oddly enough, semolina gives it a special taste and consistency. I also tried this option and really liked it!
Ingredients:
- minced fish – 1 kg;
- onion – 1 pc.;
- semolina – 100 g;
- cream 20% - 150 ml;
- salt - to taste;
- ground black pepper - to taste;
- breadcrumbs - to taste.
Preparation steps:
1. Place the minced meat in a bowl.
2. Add finely chopped onion, salt and pepper to it. Mix the mixture thoroughly, pour in the cream and mix by hand again.
3. Add semolina and mix thoroughly one last time.
4. Cover the container with cling film and leave for 30 minutes for the semolina to swell.
5. With wet hands, form a cutlet and bread it in breadcrumbs.
6. Fry in vegetable oil until golden brown on both sides, do not cover with a lid.
7. Transfer to a baking dish in the oven. Place in the oven, preheated to 180 degrees and bake for 15 minutes.
After this, you can serve and taste. Bon appetit! It would seem like more hassle, first in a frying pan, then in the oven, but it’s worth it. Of course, you can put it straight into the oven.
Delicious fish cutlets from pollock fillet in a frying pan
Here is another recipe for minced fish cutlets. They will turn out very tender and appetizing, so everyone will definitely like them. They also get a beautiful color thanks to carrots and turmeric. Well, the spices here are chosen incredibly well: coriander and dill go very well with minced fish.
Ingredients:
- fish (pollock or hake) – 500 g;
- white bread (city bun) – 120 g;
- milk – 100 ml;
- onion – 150 g;
- carrots – 70 g;
- butter – 60 g;
- dill (can be frozen) – 1 tbsp. l. or to taste;
- potato starch - 1 tbsp. l.;
- turmeric – 0.5 tsp;
- salt – 1 tsp. or to taste;
- ground white or black pepper – 1 pinch;
- nutmeg – 0.5 tsp;
- coriander – 1 pinch;
- lemon juice – 1 tbsp. l.;
- chicken egg – 1 pc.;
- breadcrumbs – 70 g;
- vegetable oil - for frying.
Preparation steps:
1. Cut the fish fillet into pieces. Grind the fish to mince using a meat grinder using a large wire rack. Sprinkle the minced fish with lemon, which neutralizes the smell of fish.
2. Fill bread without crusts with milk. We squeeze out the bread and pass it through a meat grinder.
3. Chop the onions. Grate the carrots on a fine grater. Sauté the vegetables in a heated frying pan with a small amount of vegetable oil. Let the prepared vegetables cool and mince them.
4. Add salt and all the spices, thoroughly knead the minced meat, vegetables, bread and spices until smooth.
5. Add starch (potato) to the mixture and mix thoroughly.
If desired, beat the finished minced meat to make the finished cutlets softer.
6. Beat the chicken egg in a separate container with a hand whisk.
7. Cut the butter into cubes.
8. Form cutlets. The approximate weight of one piece is 70 g. Place a piece of butter inside. Then dip the product in the egg and roll well in breadcrumbs. Place the products ready for frying on a board, which is also sprinkled with breadcrumbs.
9. Fry the cutlets in a heated frying pan with vegetable oil for 4-5 minutes on each side. There is no need to cover with a lid.
Serve the finished pollock cutlets on a bed of vegetables or mashed potatoes, and also serve with lemon.
Recipe for boiled pollock cutlets. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Boiled pollock cutlets”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 91.1 kcal | 1684 kcal | 5.4% | 5.9% | 1849 |
| Squirrels | 19 g | 76 g | 25% | 27.4% | 400 g |
| Fats | 1 g | 56 g | 1.8% | 2% | 5600 g |
| Carbohydrates | 1.3 g | 219 g | 0.6% | 0.7% | 16846 g |
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 2.7% | 4000 g |
| Water | 79 g | 2273 g | 3.5% | 3.8% | 2877 g |
| Ash | 3.187 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 25.8 mcg | 900 mcg | 2.9% | 3.2% | 3488 g |
| Retinol | 0.018 mg | ~ | |||
| Vitamin B1, thiamine | 0.083 mg | 1.5 mg | 5.5% | 6% | 1807 |
| Vitamin B2, riboflavin | 0.082 mg | 1.8 mg | 4.6% | 5% | 2195 g |
| Vitamin B5, pantothenic | 0.017 mg | 5 mg | 0.3% | 0.3% | 29412 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 1.1% | 10000 g |
| Vitamin B9, folates | 1.492 mcg | 400 mcg | 0.4% | 0.4% | 26810 g |
| Vitamin C, ascorbic acid | 0.83 mg | 90 mg | 0.9% | 1% | 10843 g |
| Vitamin E, alpha tocopherol, TE | 0.42 mg | 15 mg | 2.8% | 3.1% | 3571 g |
| Vitamin H, biotin | 0.149 mcg | 50 mcg | 0.3% | 0.3% | 33557 g |
| Vitamin RR, NE | 7.6888 mg | 20 mg | 38.4% | 42.2% | 260 g |
| Niacin | 1.282 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 335.95 mg | 2500 mg | 13.4% | 14.7% | 744 g |
| Calcium, Ca | 51.36 mg | 1000 mg | 5.1% | 5.6% | 1947 |
| Magnesium, Mg | 45.05 mg | 400 mg | 11.3% | 12.4% | 888 g |
| Sodium, Na | 918.89 mg | 1300 mg | 70.7% | 77.6% | 141 g |
| Sera, S | 10.77 mg | 1000 mg | 1.1% | 1.2% | 9285 g |
| Phosphorus, P | 195.1 mg | 800 mg | 24.4% | 26.8% | 410 g |
| Chlorine, Cl | 4.14 mg | 2300 mg | 0.2% | 0.2% | 55556 g |
| Microelements | |||||
| Aluminium, Al | 66.3 mcg | ~ | |||
| Bor, B | 33.1 mcg | ~ | |||
| Iron, Fe | 0.989 mg | 18 mg | 5.5% | 6% | 1820 |
| Yod, I | 0.5 mcg | 150 mcg | 0.3% | 0.3% | 30000 g |
| Cobalt, Co | 0.829 mcg | 10 mcg | 8.3% | 9.1% | 1206 g |
| Manganese, Mn | 0.0381 mg | 2 mg | 1.9% | 2.1% | 5249 g |
| Copper, Cu | 15.75 mcg | 1000 mcg | 1.6% | 1.8% | 6349 g |
| Nickel, Ni | 0.497 mcg | ~ | |||
| Rubidium, Rb | 78.9 mcg | ~ | |||
| Fluorine, F | 12.61 mcg | 4000 mcg | 0.3% | 0.3% | 31721 g |
| Chromium, Cr | 0.33 mcg | 50 mcg | 0.7% | 0.8% | 15152 g |
| Zinc, Zn | 0.1409 mg | 12 mg | 1.2% | 1.3% | 8517 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.017 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.3 g | max 100 g | |||
| Glucose (dextrose) | 0.215 g | ~ | |||
| Sucrose | 1.077 g | ~ | |||
| Fructose | 0.199 g | ~ | |||
| Essential amino acids | 0.047 g | ~ | |||
| Arginine* | 0.027 g | ~ | |||
| Valin | 0.004 g | ~ | |||
| Histidine* | 0.002 g | ~ | |||
| Isoleucine | 0.007 g | ~ | |||
| Leucine | 0.008 g | ~ | |||
| Lysine | 0.01 g | ~ | |||
| Methionine | 0.002 g | ~ | |||
| Methionine + Cysteine | 0.003 g | ~ | |||
| Threonine | 0.007 g | ~ | |||
| Tryptophan | 0.003 g | ~ | |||
| Phenylalanine | 0.007 g | ~ | |||
| Phenylalanine+Tyrosine | 0.012 g | ~ | |||
| Nonessential amino acids | 0.11 g | ~ | |||
| Alanin | 0.01 g | ~ | |||
| Aspartic acid | 0.012 g | ~ | |||
| Glycine | 0.007 g | ~ | |||
| Glutamic acid | 0.036 g | ~ | |||
| Proline | 0.005 g | ~ | |||
| Serin | 0.004 g | ~ | |||
| Tyrosine | 0.005 g | ~ | |||
| Cysteine | 0.002 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 64.46 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.3 g | max 18.7 g |
The energy value of boiled pollock cutlets is 91.1 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
How to cook pollock cutlets in the oven
According to this recipe, pollock cutlets can be cooked in a frying pan or in the oven. They turn out delicious, satisfying and tender. And most importantly, they are as healthy as possible, because we don’t fry them. Ready to get started?
Ingredients:
- pollock fillet – 500 g;
- chicken egg – 1 pc.;
- small onion – 1 pc.;
- cilantro - to taste;
- flour – 1-2 tbsp. l.;
- nutmeg – 1/4 tsp;
- salt - to taste;
- ground black pepper - to taste.
Preparation steps:
1. Pass the fish fillet and onions through a meat grinder. You can use a food processor.
2. Add the egg, salt, nutmeg and pepper to the bowl with the minced meat. Add chopped cilantro and a couple of tablespoons of flour. Mix the minced meat thoroughly and leave it covered with cling film in the refrigerator for 1 hour.
3. After this, cutlets are formed from the minced meat, place them on a baking sheet, previously covered with parchment paper and greased with vegetable oil.
4. Place the baking sheet in the oven, preheated to 190 degrees. Bake for 25-30 minutes.
Ready-made cutlets can be served immediately, complemented with mashed potatoes, rice, and vegetable salad.
Simple pollock fillet cutlets with lard
A very interesting recipe if you are not currently fasting. And here again the secret ingredient is lard. Yes, yes, lard. For what? For juiciness, of course. After all, the fillet is quite dry and lard gives it the missing juiciness.
https://youtu.be/jP8CdZV9XLE
Ingredients:
- pollock fillet – 1 kg;
- lard without skin – 200 g;
- bread – 6 slices without crust;
- milk – 100 ml;
- onions – 1-2 pcs.;
- fish spices - to taste;
- black pepper - to taste;
- salt - to taste;
- potato starch - 1-2 tbsp. l. (if the minced meat is liquid);
- chicken egg – 1 pc.
Preparation steps:
1. Pour milk over the bread and leave to soak. Squeeze the bread from the milk.
2. Grind the fish, onions and bread through a meat grinder.
3. Drive a chicken egg into the same container, add salt, pepper, and spices to taste. Mix the minced meat thoroughly until smooth.
4. If the minced meat is runny, add 1-2 tablespoons of potato starch and knead. Let the minced meat rest for 30-40 minutes.
5. Form cutlets of the desired shape and bread them in breadcrumbs, doing everything by hand. We lay the finished products on polyethylene.
6. Place the frying pan with vegetable oil on the stove. After heating the pan, lay out the products and fry for 4-5 minutes until golden brown over moderate heat.
7. Turn the cutlets over to the other side, reduce the heat and fry until cooked.
This is how you get very juicy cutlets quickly and easily. You can try it immediately after cooking. Bon appetit!
With semolina
You can make delicious fish cutlets with semolina. Thanks to the presence of semolina in the recipe, they turn out incredibly tender and juicy.
For this dish you will need to prepare:
- 1 kg. fresh frozen pollock;
- 150 gr. fresh lard;
- 1 chicken egg;
- 2 onions;
- 3-4 tbsp. spoons of semolina;
- 1 tbsp. a spoonful of vegetable oil into the minced meat and a little for frying;
- Ground pepper and salt to taste;
- Breadcrumbs.
And now step by step on how to prepare the dish:
- Defrost the pollock carcass and remove all the insides from it. Remove the skin and free the pulp from the ridge and seeds.
- Grind the pollock fillet, lard and onion in a meat grinder. Beat the egg into the minced fish, add salt and pepper.
- Mix everything well, add semolina and add vegetable oil.
- Stir the mixture again and let stand for a quarter of an hour.
- Make cutlets, roll them in breading and place them in a frying pan with heated sunflower oil.
- Fry on each side over moderate heat until a golden brown crust forms, as in the photo.
- Place the cutlets in a deep saucepan and pour in a small amount of boiled water. Simmer them covered over low heat for 5 minutes.
Mashed potatoes are an excellent side dish for pollock cutlets with semolina. Household members will definitely be satisfied.
100 grams of the finished dish contains:
- 12.9 g protein;
- 9.2 g carbohydrates;
- 6.2 g fat.
Calorie content is 159.5 Kcal.
Lenten pollock cutlets without milk
Cutlets can also be lean. They pleasantly surprise you with their delicate taste. And if they are lean, that is, without milk or eggs in the composition, this does not mean that they are not tasty. Try this recipe and see for yourself how delicious they are.
Ingredients:
- fish (hake or pollock) – 1 kg;
- loaf – 1/2 (or white bread);
- onions – 2 pcs.;
- breadcrumbs – 50 g;
- salt – 1 tbsp. l.;
- vegetable oil – 100-150 g.
Preparation steps:
1. Remove the skin, remove the entrails from the pollock, cut the fish, remove the bones. We only need fillet.
2. Grind the onions, pollock fillet and bread in a meat grinder. Add salt to the same container and mix thoroughly until smooth.
3. Form oval cutlets and roll in breadcrumbs. Place the finished products on the work surface.
4. Transfer them to a heated frying pan with butter. Fry on one side until a golden brown crust forms. The fire should be moderate. After this, turn it over to the other side and continue frying over low heat and with the lid closed.
Place the finished cutlets in a bowl and serve. Bon appetit!
Pollock cutlets for children like in kindergarten
As a child, I called this dish not cutlets, but pancakes. And although I couldn’t stand fish, I ate these “pancakes” with pleasure. The name is not important, because it turns out delicious, is prepared quickly and easily, without any hassle. For me, the big plus is not having to manually shape and bread it. That's why this is a lazy option that kids will love.
Ingredients:
- pollock fillet – 250–300 g;
- egg – 1 pc.;
- onion – 1 pc.;
- carrots – 1 pc.;
- bread - 2 slices;
- flour – 4–6 tbsp. l.;
- milk – 150 ml;
- salt, pepper - to taste;
- vegetable oil - to taste.
Preparation steps:
1. Soak the bread in milk.
2. Cut half a medium onion, grate the carrots on a coarse grater. Sauté vegetables over moderate heat in a frying pan with vegetable oil.
3. The second half of the onion, soaked and squeezed bread, fish fillet, chicken egg, sauteed vegetables, a few tablespoons of flour, salt, pepper, spices, beat everything using a food processor or blender.
You see how tender, straight-flowing minced meat we have!
4. Fry the cutlets like pancakes in a frying pan with heated vegetable oil. Fry until golden brown over medium heat.
You can serve the dish on its own or add a side dish. Bon appetit!
Recipe for fish cutlets from pollock carcass with potatoes
Fish and chips are the perfect combination, right? I suggest you verify this again by preparing appetizing and tasty products. A juicy fish dish can be prepared with any side dish and you will have a great dinner. This recipe will prove to you that fish cutlets don't have to be dry without milk. Let's get started?
https://youtu.be/l4XBUz-1Ns0
Ingredients:
- fish (I have pollock) – 2 pcs.;
- chicken egg – 1 pc.;
- onion – 1 pc.;
- potatoes – 1 pc.;
- salt - to taste;
- pepper - to taste;
- vegetable oil - for frying;
- breadcrumbs - to taste.
Preparation steps:
1. Cut off the fins, cut off the tail, remove the skin from the fish. Cut the pollock lengthwise, remove the backbone and bones.
2. Cut the peeled potatoes and onions into large pieces.
3. Pass the fish fillet through a meat grinder into a bowl twice, onions and potatoes once each. Add the egg, salt, pepper to the minced meat and mix the minced meat thoroughly until smooth.
4. Form cutlets and bread them with breadcrumbs.
5. Fry the cutlets in a heated frying pan with vegetable oil until golden brown on both sides.
If desired, you can steam it in a frying pan with a little water or in the microwave for 2-3 minutes.
Juicy meatballs
You can add variety to your diet by preparing incredibly tender-tasting pollock balls. This is very simple and convenient, since there is no need to constantly be at the stove and try to turn the cutlets over with the utmost care, trying to maintain their shape. And you don’t have to add oil either, you just need to lubricate the mold with it.
To prepare 3 servings you will need:
- 500 g pollock fillet;
- 50 g butter;
- 1 PC. onions;
- 1 chicken egg;
- Ground salt and pepper to taste;
- 2 tablespoons sunflower oil;
- 7 tablespoons breadcrumbs.
Step by step about the cooking process:
- First you need to prepare the entire list of products. You can buy ready-made pollock fillets, or you can make it yourself. This makes it much cheaper. In addition, the finished fillet has a more watery consistency. Therefore, it is recommended to squeeze it out first to get rid of excess moisture.
- Cut the fillet into medium-sized pieces and pass it through a meat grinder with a fine grid. Place in a deep cup.
- Add softened butter to the bowl with minced meat. You can replace it with lard. Then it will also need to be passed through a meat grinder.
- Cut the peeled onion into small pieces and grind in a meat grinder. This way you will be able to catch two birds with one stone - chop the onion and expel the lard remaining inside it from the meat grinder.
- Add onion to the bowl with minced fish and mix everything.
- Next, you need to add breadcrumbs to the fish mixture and mix everything well. You cannot replace the crackers with a soaked loaf, since the minced fish and onions already have a liquid consistency.
- Beat an egg into a cup with minced meat, add salt, pepper and mix everything until smooth. Cover the cup with a towel and let stand for half an hour. During this time, the crackers will absorb the liquid, which will give the minced meat greater density.
- Sprinkle breadcrumbs onto a flat-bottomed dish. Form 5 fish balls from the minced meat and roll them in breading, as shown in the photo.
- Place the meatballs in a baking dish greased with sunflower oil.
- Pour in a small amount of water and place in an oven preheated to 180˚C for 20 minutes. After the specified time, remove the form with the meatballs from the oven and let them stand for another 5 minutes.
These delicious pollock fish cutlets can be eaten hot or cold. Any side dish will do. You can make vegetable slices, chop greens and serve them along with meatballs.
100 grams of the finished dish contains:
- 13.0 g protein;
- 10.0 g carbohydrates;
- 6.0 g fat.
Calorie content is 161 Kcal.
Steamed pollock cutlets in a slow cooker
The multicooker is our main assistant in the kitchen, along with the oven. The cutlets in it turn out perfect - juicy, tender, aromatic. And nothing will burn.
Ingredients:
- pollock fillet – 700 g;
- lard – 150 g;
- chicken egg – 1 pc.;
- garlic – 3 cloves;
- salt - to taste;
- pepper - to taste.
I suggest you prepare a delicious side dish. Ingredients for it:
- rice – 2 multi-cups;
- water – 4 multi-glasses;
- salt - to taste.
Preparation steps:
1. Pass the pollock fillet through a meat grinder. We do the same with lard, garlic, and onions. Can be ground in a food processor.
2. Add black pepper, salt, chicken egg to the minced meat and mix thoroughly until smooth.
3. Prepare the side dish. Place rice in a slow cooker, add water, and add salt.
4. Place a container for steaming on top.
5. Form cutlets of your favorite shape and place them on the steamer rack.
6. Set the “Grains” or “Rice” mode and cook for 40 minutes.
Add oil to the rice and mix. Serve the cutlets with rice. It turns out super tasty and without hassle.
Recipe 1
Pollock-based cutlets are rightfully a budget and crisis dish that can be served if there is not enough money for culinary abundance. If you steam the cutlets, they can be safely considered dietary and served during Lent.
Ingredients:
- 500 grams of pollock fillet;
- a couple of slices of bread (white);
- 150 ml milk (preferably low-fat);
- one egg;
- a little black pepper;
- salt;
- breadcrumbs for breading.
Cooking method
Pour milk over a piece of bread and let it soak completely (if desired, it can be replaced with unsweetened bagel). As soon as it gets wet, we twist the squeezed bread together with the pollock fillet through a meat grinder or using a food processor. In this case, you must remember to rinse the fish well and check for bones, just in case.
Transfer the resulting mass to a plate, add salt, spices and egg. The next step is to thoroughly mix the mixture. It is better to do this by hand so that the minced meat turns out to be plastic and with a homogeneous structure.
We make small and not too thick cutlets from the mixture, roll in breadcrumbs and place in a heated frying pan. Fry these delicious pollock cutlets over medium heat for 4-5 minutes on each side. You shouldn’t fry the crust too much, otherwise it will turn out very hard and the flesh will lose its juiciness.
Important! There is no need to close the lid while frying fish balls.
