Navaga cutlets - 3 step-by-step recipes on how to prepare delicious fish cutlets

Navaga is a small, but tasty and healthy fish, reminiscent of cod in its properties and organoleptic qualities. It can be fried or baked whole or minced and made into cutlets. The navaga itself is so small that it can be passed through a meat grinder without even removing the bones. This makes the process of preparing navaga cutlets simple and quick.

Chopped navaga cutlets in a frying pan

• Cooking time: 30 minutes.
• Number of servings: 5.
• Calorie content: 159.4 kcal.

Photo: pinterest.co.uk
Product set:

• boneless navaga fillet – 500 g;
• loaf crumb – 50 g;
• onion – 1 pc.;
• cream – 50 ml;
• carrots, celery and parsley (dried) - 1 tbsp each. l.;
• breadcrumbs – 50 g

Advice! Navaga does not have a strong fishy smell. You should not add harsh spices that will make you not feel the taste of the fish.

Step-by-step preparation:

1. Chop the navaga fillet into very small pieces with a sharp knife.
2. Chop the peeled onion into small cubes.
3. Soak the bread crumb in cream, squeeze and crush with your fingers.
4. Mix the prepared products with dried herbs and vegetables, salt.
5. Leave in a cool place for 40 minutes.
6. Form the minced meat into cutlets with wet hands and roll in breading.
7. Fry for 7 minutes on each side over medium heat, turning carefully.

Serve with a side dish of potatoes or rice with sour cream sauce.

Step-by-step recipe with photos

In the list of my recipes on this site you can already find a whole set of different dishes with a sea fish called navaga, I really liked it. It has tasty white meat, it contains many useful substances, like any sea fish, and on top of all this it is also inexpensive!

This time I decided to make fish cutlets, and the question of what kind of fish I should make it from was decided in favor of this small fish. Of course, I had to tinker with separating the fillet from the bones, but it’s not that difficult. So if you are wondering how to make navaga fish cutlets, check out my recipe.

Let's prepare all the ingredients and give the navaga time to defrost.

When the navaga is defrosted, we will gut it and cut off the heads, if your fish has a head, like mine. Cut the fish in half along the ridge, remove the ridge and cut off the skin. The fish fillet for making minced fish is ready.

Next, peel the onion and cut into arbitrary pieces. Cut off the crust of the white loaf, break it and soak it in milk.

Let's grind the navaga fillet, chopped onions and a loaf soaked in milk through a meat grinder, which needs to be squeezed out a little before this so that it does not add liquid to the minced meat. Add a broken chicken egg, salt, ground pepper and finely chopped parsley to the resulting minced meat. Mix everything thoroughly, or even better beat it a little.

To beat off the minced meat, we simply scoop a little of it into our hand and throw it back into the bowl, and so on all the minced meat, mixing it together. After such simple manipulations, the cutlets will not crack during frying.

Now we can fry our fish cutlets. To do this, heat the vegetable oil in a frying pan, form cutlets with wet hands, roll them a little in flour and put them in the frying pan to fry first on one side, then on the other side. I fry the cutlets until lightly golden brown - they will still be a little raw inside, so I finish them in the oven until fully cooked, because I don’t like frying cutlets until they turn black, and it’s harmful.

Place the fried cutlets in a fireproof dish, greasing it a little with vegetable oil. Place the form with the cutlets in an oven preheated to 180 degrees and bring them to full readiness in 10 minutes.

After 10 minutes, take out the finished cutlets and sprinkle with finely chopped parsley.

Serve navaga cutlets hot with a side dish of potatoes or rice, or simply with vegetables or salad.

I served it with mashed potatoes, it turned out very tasty, I recommend it. Enjoy your meal!

The slightly boring New Year holidays, which delighted us with all sorts of festive and mostly high-calorie dishes, have died down. The body is pretty tired and wants to eat, as they say, simple and familiar everyday food. But when you come home from work in the evening, you don’t always have time to prepare food, and in this case, pre-prepared semi-finished products come to the rescue. For example, you can prepare dumplings or cutlets, both meat and fish, in advance and keep them in the freezer. Coming home from work, all that remains is to put the side dish on the boil and throw cutlets into the frying pan to fry or cook dumplings.

Today I’ll tell you how to cook a lot of delicious fish cutlets in reserve, according to a simple, long-tested recipe. Fish cutlets can be made from almost any fish. Earlier I already told you how to cook fish cutlets from pollock, and today I will cook them from navaga.

The navaga fish is slightly smaller compared to pollock and you can use the whole fish to prepare minced fish. That is, there is no need to separate the fillet from the bones, but you can simply pass the fish through a meat grinder twice.

To prepare fish cutlets you will need:

Cod fish 3.3 kg, onions 0.5 kg, lard 0.7 kg, 2 eggs, bread 0.2 kg, milk 0.5 liters, breadcrumbs 0.3 kg, dried celery 2 tablespoons, salt and pepper to taste.

Oven baking recipe

• Cooking time: 45 minutes.
• Number of servings: 6.
• Calorie content: 141.8 kcal.

Photo: pinterest.at
Product set:

• navaga loin – 600 g;
• sour cream – 2 tbsp. l.;
• semolina – 2 tbsp. l.;
• cheese – 100 g;
• onion – 1 head;
• paprika – ½ tsp;
• flour – 40 g.

Advice! Cutlets with the addition of mayonnaise, sour cream or fatty fish are very tasty.

Step-by-step instruction:

1. Cut the navaga and measure the required amount of fillet. Chop into small pieces.
2. Puree the peeled onion.
3. Add paprika, sour cream, salt and black pepper.
4. Stir in the minced meat, which needs to sit for half an hour.
5. Wet your hands in cold water, tear off portioned pieces, shape the products and roll in flour.
6. Place on a greased sheet, sprinkle with grated cheese and bake at 180 degrees for 25 minutes.

Wonderful cutlets can be served as an independent dish.

Product calorie analysis

Ratio of proteins, fats and carbohydrates:

• Vitamin PP is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iodine is involved in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Fluoride initiates bone mineralization. Insufficient consumption leads to caries, premature wear of tooth enamel.
• Chromium is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

more hide
If you see fresh fish in a store, but don’t like it because of the bones, don’t pass it by. Prepare a simple but healthy dish - navaga cutlets. They are easily digestible and suitable for dietary nutrition. I will describe 3 methods from which you can choose the appropriate one, and perhaps you will try them all.

How to make from minced meat

• Cooking time: 50 minutes.
• Number of servings: 8.
• Calorie content: 175.5 kcal.

Photo: pinterest.ca
Ingredients of fish cutlets:

• navaga carcass – 1 kg;
• pork lard – 100 g;
• egg – 1 pc.;
• flour – 70 g;
• onion – 2 heads;
• spices - to taste.

Advice! Do not throw away the heads and fins and tail after cutting the fish. You can later cook fish soup from them.

Cooking instructions:

1. Gut the navaga, cut off the fins and head. Rinse with tap water and dry. Divide into pieces.
2. Peel the onion and chop a little along with the frozen lard.
3. Grind everything through a meat grinder (pass the fish with the bones twice).
4. Beat in the egg, sprinkle with salt and spices.
5. Form fish cutlets and bread them in flour.
6. Fry for 8 minutes in each pan, thoroughly heating the pan with oil.

Place hot products first on napkins, which will collect excess fat.

Print Pin Recipe

Cooking features

Even a novice housewife can fry delicious cutlets from navaga, since this task is not one of the difficult ones. However, to get the best result, it doesn’t hurt for the cook to know and take into account several important points.

• Navaga should be defrosted in natural conditions, without exposing it to sudden temperature changes. It is best to let it thaw in the refrigerator, then lie for a while at room temperature. Trying to speed up the process by using a microwave or warm water will cause the fish to lose a lot of moisture, which can cause the cutlets to come out too dry.
• Minced meat for cutlets can be made from whole navaga without removing the bones. However, it is necessary to gut the fish and remove its head and fins before grinding. It also doesn’t hurt to clean it, although its scales are very small and almost invisible in the minced meat.
• To make navaga cutlets more juicy, butter, sour cream, cream, and lard are added to the minced meat. It adds juiciness to fish cutlets and onions, at the same time it makes the aroma of the products more pleasant. The cutlets will be more tender if you add soaked bread to them. Eggs will add density to the minced meat.
• It is not recommended to add spices with a bright oriental aroma to minced navaga. It is better to limit yourself to a mixture of peppers or one or two peppers separately, paprika, turmeric. You can also add dill or parsley and dried vegetables to the minced meat for flavor.
• Before frying, the cutlets are breaded in flour, semolina or breadcrumbs. Breading allows you to create a crust that retains the juice inside, making the products more tasty. The golden brown crust makes the cutlets more appetizing.
• Fry the navaga cutlets in a hot frying pan in enough oil so that they do not stick to the bottom. The total cooking time for the products over medium heat without a lid is about 15 minutes. But sometimes it can be different, as it depends on the size of the cutlets and the specific recipe. In order to avoid mistakes and get the expected result, it is advisable to follow the recommendations that accompany a specific recipe.
• After frying, it doesn’t hurt to place the cutlets on a napkin so that it absorbs excess fat, and only then serve.

Compound:

• navaga fillet – 0.5 kg;
• onions – 100 g;
• loaf (crumb) – 50 g;
• cream – 50 ml;
• dried carrots – 20 g;
• dried celery – 20 g;
• dried parsley – 20 g;
• breadcrumbs – 50 g;
• salt, fish seasoning - to taste;
• refined vegetable oil - how much will be needed.

Cooking method:

• Cut the fish into fillets. Chop it with a sharp knife in different directions.
• Peel and finely chop the onion.
• Combine onion and fish.
• Pour lightly warmed cream over the white bread crumb. After 10 minutes, knead it well with your fingers and mix with onions and fish.
• Add dried vegetables, herbs, salt and seasonings. Knead the minced meat and put it in the refrigerator for an hour.
• After the specified time, form small cutlets from the minced meat and roll them in breadcrumbs.
• Heat the oil, place the products in it, fry on both sides until golden brown.

Chopped navaga fillet cutlets are no less tasty if you steam them. To do this, they need to be placed in the multicooker grill, placed over the main bowl, into which half a liter of water must first be poured. Then the device needs to be started for 30 minutes in steaming mode.

Navaga cutlets can be prepared in different ways and according to different recipes. Each snack option is good in its own way.

Date: 12/13/2019.