Fish cutlets are an ideal hot appetizer that can be served on weekdays or on holidays. They can be prepared from any fish, but pollock cutlets always turn out juicy, tender and relatively inexpensive. It’s simply impossible to tear yourself away from them, and they don’t take much time to prepare. The main thing is that during the heat treatment they do not stick to the surface of the frying pan or baking dish, so in the end they retain their original shape. The average calorie content of a dish is 132 kcal.
Pollock fish cutlets in a frying pan - step-by-step photo recipe
Fish should be present in the diet of adults and children; it contains many useful substances necessary for growth, development and proper functioning of the body. But not everyone likes fish because it contains bones. There is a great way out of this situation - pollock fish cutlets.
Your mark:
Cooking time: 40 minutes
Quantity: 4 servings
With cottage cheese
Avid cooks know very well that if you add an interesting product to a simple recipe, it will sparkle with new colors. The result will be excellent and very interesting.
Ingredients:
- Pollock fillet – 600 grams.
- Natural cottage cheese – 120 grams.
- Onion - head.
- Loaf – 2 slices.
- Milk – 50 milligrams.
- Flour – 2 tablespoons.
- Selected egg.
- Spices.
The dish is designed for 4 people.
Cooking process:
1.Prepare the fillet.
2. Peel the onion. Cut into small slices. Sauté over a hot speed with a small addition of vegetable oil until golden brown.
3.Cut the fillet into small pieces. This way you will get chopped cutlets.
4. Rub the cottage cheese through a sieve and transfer to the fish.
5. Place the onion in the container.
6. Cut off the crusts from the loaf. Soak in milk for 5 minutes. Remove, squeeze, place with other products.
7.Add the egg to the minced meat with spices. To stir thoroughly.
8.Knead again using your hands. This will help create a better consistency for the minced meat and saturate it with oxygen.
9.Form the blanks. Roll them in flour. Heat the frying pan. Add sunflower oil. Place cutlets in very hot oil. Reduce heat to medium.
10.Take it out, pour over sour cream sauce and garnish with herbs.
Thanks to the unusual product, the result is extraordinary both in terms of taste and health benefits.
How to cook pollock cutlets in the oven
Even children will love very tender and incredibly flavorful pollock cutlets prepared according to this photo recipe. The cutlets turn out incredibly tasty and, importantly, low in calories. This is an ideal dish for those who are trying to eat healthy and watch their figure.
Ingredients:
- Pollock fillet – 500 g;
- Chicken egg – 1 pc.;
- Small onion – 1 pc.;
- Fresh cilantro - optional;
- Vegetable oil – 3-4 tbsp. l.;
- Wheat flour – 1-2 tbsp. l.;
- Nutmeg – ¼ tsp;
- Salt, pepper - to taste.
Cooking method:
- We prepare the necessary products. Pollock fillets should be either fresh or chilled. Grind the meat in a meat grinder. We remove the peel from the onion, cut it randomly and also pass it through a meat grinder.
- Add chopped cilantro and wheat flour to the chopped products. Beat in a chicken egg. We also add pepper, nutmeg and salt to taste. Mix thoroughly. Cover the bowl with the minced meat with cling film and place it in the refrigerator for 40-60 minutes.
- After the specified time, take out the minced meat. Place parchment paper on a baking sheet and pour vegetable oil over it. We wet our hands and form blanks of equal size and shape. Place them on a baking sheet.
- Sprinkle oil on top, you can sprinkle a little grated cheese, you will get a more golden brown crust. Place in the oven, preheated to 190-200˚ for 15-30 minutes. The cutlets are ready and can be served.
Food preparation
If fish fillet is used to prepare cutlets, it should be chopped beforehand.
As a rule, for this purpose they take a meat grinder with a large grid - this will make the components of the minced meat larger and preserve the juice.
When grinding fish, you must remove any visible bones by hand.
The rest are simply ground up or accumulate on the meat grinder knife.
The meat of bony fish should be minced twice.
Preparing the rest of the ingredients depends on the recipe you choose.
If onions and carrots are added to the minced meat, it is recommended to fry them first.
You need to cut off the crusts from the bread and soak them in water or milk.
Potatoes must be peeled and passed through a meat grinder.
You also need to add spices to the minced meat to taste.
To make the taste of this dish more rich, you can add garlic and chopped herbs.
Very tasty and juicy pollock fish cutlets with lard
Pollock is a fairly dry fish, so to make the finished cutlets even juicier and softer, you should add a little regular lard to the minced fish. Thanks to the breading of breadcrumbs, the cutlets will be golden brown with a crispy crust.
Fish cutlets according to this recipe are great for freezing. Such a dish will be much healthier than store-bought semi-finished products, and even a schoolchild can fry them.
Ingredients:
- Pollock (fillet) – 800 g;
- Pork lard – 160 g;
- Medium onion – 1 pc.;
- Chicken egg – 1 pc.;
- Loaf – 1-2 slices;
- Salt – 1 tbsp. l.;
- Ground black pepper – ½ tsp;
- Cold water – 100 ml;
- Rusks - for breading;
- Vegetable oil - for frying.
How to cook:
- Take a deep bowl and crumble the loaf into it. Fill with cold water and leave for ten minutes. At this time, we pass the fish fillet through a meat grinder.
- Next we twist the lard and onions, cut as desired. Squeeze the loaf of excess liquid and also pass it through a meat grinder. Add salt and pepper the minced meat to taste, break the egg and knead until smooth.
- Pour breadcrumbs into a flat plate. With wet hands, form the products into the desired shape and bread them in breadcrumbs. Pour some vegetable oil into the frying pan. When it's well heated, add the cutlets.
- Fry until a crust forms on the bottom side, and then turn over. Cover with a lid and cook the cutlets over low heat until cooked, turning occasionally.
How to prepare fish
Content
Pollock is a relatively cheap fish, but this does not detract from its nutritional value. Pollock is caught mainly in Pacific waters. This fish lives up to 15 years, and already at 3-4 years it begins to reproduce in huge quantities. How many calories a fish cutlet contains on average often depends on the age of the fish - the older it is, the fattier and higher in calories it is. 100 grams of fish contain 70 kcal.
This is a very valuable fish for the body, since pollock meat contains vitamins PP, A, E, C, beneficial omega acids, phosphorus, calcium, and iodine. Pollock is low-allergenic and easily digestible, and therefore is actively included in the diet of children.
When choosing pollock in a store, it is better to give preference to chilled fish, but since it is difficult to get, frozen fish will also do. Cutlets naturally require fillet, and therefore the larger the carcass, the better.
How to prepare fish for cooking? First you need to defrost it. Things will go faster if you place the pollock under running cold water. It is more convenient to cut when the carcass is not completely limp, but a little “toned”, that is, it has not “moved away” completely. Having placed the fish on a board, cut off the tail, head (if any) and fins with a sharp knife, and then fillet it, removing the spinal bone. If the fish is not gutted, be sure to clean out all the insides and black film. The strong, rough skin also needs to be removed, but in pollock, it is not thick, it can be left.
Calorie content of foods possible in the dish
- Egg white – 45 kcal/100g
- Egg yolk – 352 kcal/100g
- Egg powder – 542 kcal/100g
- Chicken egg – 157 kcal/100g
- Ostrich egg – 118 kcal/100g
- Semolina – 340 kcal/100g
- Pike in tomato sauce – 108 kcal/100g
- Boiled pike – 98 kcal/100g
- Poached pike – 90 kcal/100g
- Fresh pike – 82 kcal/100g
- Stuffed pike – 141 kcal/100g
- Pork fat – 871 kcal/100g
- Rendered pork fat – 947 kcal/100g
- Lard – 797 kcal/100g
- Pork cracklings – 895 kcal/100g
- Lard – 658 kcal/100g
- Garlic – 143 kcal/100g
- Vegetable oil – 873 kcal/100g
- Onions – 41 kcal/100g
- Sea salt – kcal/100g
- Breadcrumbs – 347 kcal/100g
- Mixture of ground peppers – 255 kcal/100g
Step-by-step preparation
Wash the fillet (750 g) and let the water drain. Cut into arbitrary pieces. Lightly scrape salted lard (about 150 g) on all sides, cut off the skin and cut into pieces. We peel two onions, wash them, and cut them into quarters. We assemble the meat grinder. This can be either a regular manual (mechanical) meat grinder or an electric one. Through the mesh, small bones that may be caught in the fillet are ground. We place a bowl under the outlet of the meat grinder and begin to twist the minced meat, alternating the ingredients: fish, lard, onion, etc. Knead the minced meat. Then salt it a little (to taste)
It is important to remember that lard is already salted, so try not to over-salt the minced meat. Add ground black pepper to the minced meat to taste
It is advisable to use a grinder to pepper with freshly ground pepper. Add paprika to taste. And mix well. Place a frying pan on the stove over high heat and pour 2 tbsp into it. l. sunflower oil. When the frying pan with oil is hot, reduce the heat. Since the minced meat is very sticky, we form the cutlets in the form of balls with our hands dipped in water. Then the minced meat does not stick to your hands. Pour 0.5 cups of sifted flour into a separate bowl. Roll the formed cutlets in flour, press on top, making them flatter, and place in a frying pan. Fry the cutlets until golden brown on both sides. It is advisable not to overcook them. Cover the baking sheet with parchment paper. Preheat the oven to 180 degrees. Using a spatula, transfer the fried cutlets onto parchment paper and place in the oven for 6 minutes (no more). The dish is ready. The cutlets turned out very juicy.
Methods of decoration and serving
Pike cutlets can be served very beautifully and originally with regular mashed potatoes. To do this you will need a large flat round dish.
- Place mashed potatoes in a heap in the center of the dish.
- We trim the resulting slide on all sides with a spatula, making it level on top in the form of a platform.
- Arrange the parsley sprigs around the potatoes to the outer circle of the dish.
- Then place the cutlets on top of the potatoes in a circle (leaving the top of the potatoes free).
- Place cherry tomatoes on top of the greens on a plate at the base of the cutlets.
- Along the edges of the remaining potato area on top, we place the chips at a certain angle and overlap each other so that the result is a “flower”.
- Add canned green peas and the dish is ready to serve.
Cutting method
You need to cut the pike as follows:
Gloves are put on your hands. The fish is carefully placed on a kitchen board made of glass or wood. You need to sharpen a knife with a medium-width blade. You can use a special fillet knife. Scales are removed from a fish carcass
In this case, you need to move smoothly, starting from the tail (in the direction against the growth). Neat cuts are made under the gills. The head and fins are carefully cut off from the fish carcass. Parts of pike that are unnecessary for cutlets can be left for cooking fish soup.
Before preparing the soup, remove the eyes and gills from the head or fins. Otherwise, the fish broth will acquire a bitter taste. You need to make an incision in the belly area of the pike and remove the entrails present in the carcass. In this case, you must not touch the gallbladder, otherwise bitterness will appear. The pike will become unfit for consumption. They make an incision near the pike ridge and pull it out. The fish bones are carefully removed with tweezers. You need to remove the skin from it. The pike is placed meat side up and a small cut is made near the tail. You need to run a knife along the carcass to separate the meat from the ridge.
Choice of side dish
It is best to prepare potatoes as a side dish for fish cutlets.
The following ingredients will be required:
- 0.5 kg of vegetables;
- 30 grams of dill;
- a small amount of turmeric;
- 30 grams of butter;
- 150 ml milk;
- 150 ml water;
- salt.
First, peel the potatoes. The vegetable is cut into large slices. Place the slices in a shallow pan and pour water into the container. After this, the milk is combined with water and salt is added. The resulting mixture is poured over the potatoes. The vegetable is cooked covered over low heat. When it becomes soft, mash the potatoes with a potato masher. Turmeric, pre-chopped dill, and butter are added to the resulting puree.
For cutlets baked in the oven, you can prepare a side dish of green beans. The dish is made according to the following recipe:
- You need to boil the water.
- Add 400 grams of fresh beans, cut into small pieces, into the container.
- The vegetable is cooked until half cooked.
- The bean slices are placed in a colander.
- Melt 30 grams of butter in a frying pan. The resulting mass is mixed with 3 tablespoons of olive oil.
- Add 2 garlic cloves, cut into neat slices, to the frying pan. They are fried until brown.
- 100 grams of pre-crushed almonds are fried in a separate frying pan.
- The beans are placed in garlic oil.
- The garnish is sprinkled with almonds.
- The dish is thoroughly mixed.
It is not recommended to add a lot of spices to cutlets. Spices can “overwhelm” the smell of the pike itself. If you don’t have crackers at home, you can use bran with a variety of additives when preparing fish cutlets.
