Top 10 recipes for river fish cutlets

Author: Marina Danko

Freshwater fish fillets are an excellent base for cutlet mass.

Surely you know people who refuse fish dishes due to the presence of small bones.

With fish cutlets, with a minimum of cook skill, such an inconvenience does not exist.

The advantages of freshwater fish pulp for preparing minced meat are, first of all, the guaranteed absence of allergies.

Unfortunately, some species of marine fish are guilty of this. Large species also have quite hard flesh, so their cutlets are very similar to ordinary meat cutlets.

River fish cutlets with bones - at home

A large number of delicious dishes are prepared from river fish in different ways. But, as you know, it has many small bones, which causes discomfort when consumed. And not everyone knows how to correct such a deficiency, except to sit with tweezers, picking out sharp “needles” from the fish. However, there are ways to avoid this time-consuming process. And if you want to make delicious fish cutlets with bones without any problems, the recipe below will help you.

About the dish

Freshwater fish species are excellent for feeding allergy sufferers and those on a diet. Cooked river fish cutlets with bones are useful for a hearty lunch and a not-so-late dinner. It is important to use quality ingredients and only fresh fish to obtain a healthy dish.

Freshwater fish cutlets do not belong to haute cuisine. It's simple, homey food that you won't find in fancy restaurants. A big catch is a great opportunity to experiment in the kitchen and prepare an alternative to meat products.

Homemade small river fish cutlets with bones

Cooking time: 1 hour

Number of servings: 6

Energy and nutritional value

• calorie content – ​​142.5 kcal;
• proteins – 12.7 g;
• fats – 8.1 g;
• carbohydrates – 4.8 g.

Ingredients

• small river fish – 700 g;
• chicken egg – 1 pc.;
• white bread – 200 g;
• milk of any fat content – ​​200 ml;
• garlic (slices) – 3 pcs.;
• breadcrumbs (or premium flour) – 3 tbsp;
• ground black pepper - to taste;
• salt - to taste;
• vegetable oil – 3 tbsp.

Step-by-step preparation

1. Before you make minced fish with bones for cutlets, you first need to rid it of scales and entrails. To do this, using a knife or a special device, we clean off the top layer with scales in the direction from the tail to the head. To protect your hands from unpleasant odors, you should handle the product with gloves or lubricate them with lemon juice. After this, we cut off the head, tail, fins, rip open the abdomen and take out the insides, carefully clearing the area along the spine from them. Then we wash the fish under running water, each one separately.

2. Next, cut white bread (you can take a loaf) into large pieces, put it in a deep bowl and pour a glass of milk of any fat content. Leave for 20-30 minutes for it to swell.

3. Using a meat grinder or food processor, grind the fish into minced meat. If you use the first of the devices, you should pass the pulp through it two or three times so that no large pieces remain. To check, you need to “feel” the minced meat with your fingers and remove the residue with tweezers.
4. Add egg, pepper to taste, and salt to the resulting mass. Mix the ingredients thoroughly with your hands or a fork until smooth. Crush the garlic with a press or chop it on a fine grater, and also add it to the minced meat. For flavor, you can add any dried or fresh herbs, such as dill.

5. Then combine the bread previously soaked in milk with the resulting mixture and mix thoroughly again.
6. We wet our palms with water or grease them with vegetable oil and make small cutlets.
7. Pour flour or crackers into a shallow plate. Bread the cutlets and place in a heated frying pan, greased with oil.
8. Fry them on both sides until a light brown crust is obtained.
   Read also:  Navaga. Recipes for stewed, oven-fried, pan-fried

Tip: in order for the fish cutlets to cook well from the inside, it is recommended to cover them with a lid after frying, add 2-3 tablespoons of water, and simmer for 15-20 minutes. The second way is to place it in the oven for the same amount of time.

White bream recipe

River fish cutlets can be prepared at home from bream. This species is distinguished by the fact that it has dry meat and a large number of bones, but dishes made from it have a unique taste.

What ingredients will you need?

To prepare you need the following ingredients:

• fish – 610 g;
• chicken egg – 2 pcs.;
• onions – 2 pcs.;
• pepper, seasonings, spices, salt - to taste;
• garlic – 3-4 cloves;
• breadcrumbs – 80 g;
• fresh herbs - 3-4 tbsp. l.

Step-by-step cooking process

The cooking process will consist of the following steps:

• First, the fish must be cleaned of scales and entrails, the head, fins and tail must be separated and washed well.
• Next, you need to peel the onion and garlic and grind them in a meat grinder along with the fish meat 3-4 times.
• Then you need to add eggs, chopped herbs and seasonings, and salt to the minced meat.

• After this, the mass should be thoroughly mixed and left in the refrigerator for about 30 minutes.
• Next, you need to form the minced meat into cutlets and roll them in breadcrumbs.
• At the last stage, the product needs to be fried in a frying pan with heated oil for 7-9 minutes. from each side.

What can I add?

To make the cutlets softer and juicier, they should be stewed with tomato sauce. To make the minced meat more fatty, you can add 100 g of lard.

Rules for serving the dish, side dish for cutlets

White bream cutlets should be served with mashed potatoes or boiled rice, first sprinkled with tomato sauce and sprinkled with chopped herbs.

Option of minced stewed fish with bones

Cooking time: 1 hour

Number of servings: 6

Energy and nutritional value

• calorie content – ​​124 kcal;
• proteins – 10.6 g;
• fats – 6.4 g;
• carbohydrates – 3.9 g.

Ingredients

• small river fish – 700 g;
• chicken egg – 1 pc.;
• vegetable oil – 4-5 tbsp;
• garlic – 3 cloves;
• salt, pepper - to taste;
• water – 200 ml.

Step-by-step preparation

1. First, we clean the fish from all unnecessary parts in the same way as described above.
2. Then we place it in a deep fireproof pan or cauldron, salt and pepper to taste and pour in 2-3 tablespoons of vegetable oil. Add a glass of water and close the lid.
3. Preheat the oven to 200 degrees and simmer the fish in it for 3-4 hours. To check readiness, taste the meat. It should look like puree, and the bones should practically not be felt on the tongue. If you have a slow cooker, you can make minced fish in it by selecting the “stew” mode and setting it several times.
4. As soon as the fish is ready, take it out, drain off the excess liquid and let it cool.

5. Then, using a fork or your hands, grind the meat until minced.
6. Add crushed garlic, ground pepper, salt to taste, and egg. Mix thoroughly again until smooth.

7. We make cutlets from the resulting minced meat, bread them in flour or breadcrumbs, and then fry until an appetizing golden brown crust forms on each side.

Tip: if you want to fry delicious cutlets from river fish with bones, it is recommended to choose small species such as roach, chub, ide, asp, sabrefish or rudd. There is, of course, less meat in them than, for example, in pike or crucian carp, but their bones are much thinner and can be easily cooked.

Useful tips and tricks

To make fish cutlets tasty and aromatic, you should follow these recommendations:

• To ensure that the minced fish is well cooked from the inside, experienced chefs advise first frying the cutlets on both sides until golden brown, and then simmering them with 2-3 tbsp. l. water, covered, for 25 minutes;
• for preparing cutlets, it is better to choose dry varieties of fish with a low bone content, for example, flounder, pollock, blue whiting, hake, cod, pike;
• To make the cutlets soft, you need to add eggs in small quantities - 1 pc. for 0.5 kg of minced meat or not add at all. The egg can be replaced with flax seed - 2 tbsp. l. pour 100 ml of boiling water and let it brew until jelly forms, or starch - 1 tsp. for 0.5 kg of minced fish;
• small bones, if there are a lot of them, it is not necessary to remove every single one, they can be ground in a blender 2-3 times;
• to make the cutlets juicy, you can add 20-40% of the volume of minced fresh and dry white bread crumb;
• To make the cutlets fluffy, you need to add 2 tbsp to the minced meat. l. alcohol - it will evaporate when frying;
• so that when forming cutlets the minced meat does not stick to your hands, they are moistened with water;
• for a more pronounced taste, you can add lard to the minced fish - 100 g per 0.5 kg of minced meat;
• so that the onion releases less liquid when frying, you need to chop it finely;

• In order for the cutlets to turn out juicy, the intensity of the fire does not need to be changed, and the cutlets should not be turned over often;
• when removing the entrails, you need to carefully work with a knife so as not to accidentally touch the gall bladder, otherwise the fish flesh will acquire a bitter taste and will become unsuitable for consumption;
• Excellent cutlets are made from boiled fish - the bones are easy to remove, the minced meat is thick and requires less time to fry.

River fish cutlets are a tasty and healthy dish that can be used even in dietary nutrition. It is quite simple to prepare these products at home; the main thing is to prepare the minced meat correctly so that there are no bones left in it. These cutlets can be served for both a festive table and an everyday dinner.

A very tasty recipe for fish balls in French

Cooking time: 1 hour

Number of servings: 6

Energy and nutritional value

• calorie content – ​​138 kcal;
• proteins – 11.4 g;
• fats – 7.1 g;
• carbohydrates – 4.0 g.

Ingredients

• small river fish – 700 g;
• semolina – 2-3 tbsp;
• chicken egg – 1 pc.;
• tomato – 3 pcs.;
• mayonnaise or sour cream 20% fat - half a glass;
• hard cheese – 200 g;
• garlic – 1 clove;
• salt, pepper - to taste;
• vegetable oil for greasing the baking sheet - 1-2 tbsp.

Step-by-step preparation

1. We clean the fish from the head, tail, scales, fins and entrails. We rinse the product under running water, carefully removing mucus from the surface.

2. Grind the cleaned fish into minced meat using a meat grinder several times so that no large bones remain. Add to it a chicken egg, salt and pepper to taste, semolina, and thoroughly mix all the ingredients until smooth.
3. Wet our hands with water and form round, flat patties, like burgers.
4. Grease a baking sheet with vegetable oil and place cutlets on it.

5. Next, rinse the tomatoes under running water and cut them with a sharp knife into slices approximately 0.5 cm thick.
6. After this, prepare the sauce: pass a clove of garlic through a press and add it to mayonnaise or sour cream. Mix thoroughly and leave for 10-15 minutes. Then brush the cutlets with this sauce and place tomato slices on top.

7. Grind the hard cheese on a coarse grater and cover the tomatoes with it. To make it easier to grate cheese, it is recommended to grease the grater with vegetable oil.
8. Preheat the oven to 200 degrees and place a baking sheet with cutlets there.
9. Bake the dish for 30-40 minutes. Make sure that the cheese does not burn, but only melts and becomes golden brown.

Pan recipe

River fish cutlets can be easily prepared in a frying pan at home; you just need to remember that fried foods are high in calories.

What ingredients will you need?

You need to prepare the dish from the following ingredients:

• peeled fish fillet – 210 g;
• mayonnaise – 240 g;
• onion – 1 pc.;
• semolina – 155 g;
• ground black pepper – as needed;
• vegetable oil – 55 g.

Step-by-step cooking process

Prepare the cutlets as follows:

• First, the remaining bones, if any, should be removed from the river fish fillet, then it should be washed and dried with a napkin.
• Next, you need to grind the pulp together with the pre-peeled onion in a blender, then you need to add salt and pepper.
• Then you need to thoroughly mix the resulting mass with 100 g of semolina and place it in the refrigerator for about 60 minutes, covering the container with a lid.

• After this, the minced meat should be divided into 7-8 parts, and the remaining cereal should be poured onto a flat plate.
• Next, you can begin to shape the cutlets, dipping each one in a circle with cereal in a plate.
• Then you need to heat a frying pan with oil and fry the cutlets in it over medium heat for about 10-13 minutes. at both sides.

Rules for serving the dish, side dish for cutlets

Before serving, you need to cut the corner of the package with mayonnaise and decorate the cutlets with a pattern in the form of fish scales. Fried potatoes or boiled rice can serve as a side dish.

How to easily get rid of scales?

Cleaning fish from scales is a rather long and dirty task. Often, after this stage of product processing, the kitchen requires thorough cleaning. But there are options to simplify and speed up this process. The tips presented below will help you quickly and easily prepare the fish so that you can further make the desired dish from it.

1. To clean the scales of a fish, move the knife in the direction from the tail to the head. We have already talked about this above.
2. To prevent the fish from slipping in your hands, we recommend rubbing it with coarse table salt, and only then proceeding with processing.
3. The carcass can also be cleaned using your index finger, prying up the scales at the base of the tail and moving it towards the head.
4. An ordinary spoon will also help you in this matter. Place it on the surface of the fish so that the convex part is at the bottom, and clean off the scales with short, sharp movements. In addition, this method is the “cleanest”, since the peeled scales will be collected directly into the spoon.
5. The scales will easily separate if you dip the fish in boiling water for a couple of seconds. After this, it must be cleaned immediately before it cools down.

Fish with bones is much healthier for making cutlets than regular fillets. It contains a large amount of calcium, zinc, nickel, fluorine, chromium and other trace elements. The product is also rich in vitamins, including PP, which has a beneficial effect on the nervous system, vision, hair, teeth and nails.

These cutlets are served with any side dish - mashed potatoes, baked vegetables, French fries or rice. Tartar or sour cream are perfect as a sauce, and you can decorate the dish with a sprig of parsley or dill. The main condition is to cook with love, and the result will be amazing.

Fish cutlets: 6 most delicious recipes

My family loves fish cakes

Fish cutlets are prepared from chopped mass or minced fish. For this purpose, meaty fish is used, but small fish will also work. It is carefully twisted in a meat grinder or blender so that there are no bones in the minced meat. Cutlets made from ready-made minced fish make cooking easier and save time. Eggs, bread soaked in milk, onions, carrots and spices are added to the cutlet mass. Sometimes fish cutlets are cooked with cheese or poached cabbage. The minced meat contains seafood such as shrimp, squid and scallop muscle. You can make tender cutlets from the boiled fish used to prepare the fish soup broth. For breading, use flour, breadcrumbs, grated white or black bread. Fry the cutlets in vegetable oil for 5-7 minutes on each side until golden brown. Bake in the oven with the addition of butter, pour sour cream sauce or cream.

Fish cutlets "Neptune" from cod

For minced meat, use fish fillet without skin and bones. It is better to bake in glass, ceramic or Teflon-coated containers.

Ingredients:

• cod fillet – 500 g;
• milk – 120 ml;
• carrots – 90 gr;
• fresh cabbage – 90 g;
• egg yolk – 1 pc;
• wheat crackers – 60 g;
• vegetable oil – 50 ml;
• chopped greens – 2-3 tbsp;
• salt – 10-15 g;
• seasoning for fish products – 1 tsp.

For filling:

• mayonnaise – 120 ml;
• hard cheese – 50-75 gr.

Cooking method:

Pass the cabbage and carrot slices poached in milk through a meat grinder with cod fillets 2-3 times or grind with a blender. If the mass is runny, add a couple of tablespoons of crackers or flour, they will absorb the water.

Add chopped herbs, salt and spices to the cutlet mass, knead, let sit for 15 minutes. Form oblong cutlets, breaded in breadcrumbs or grated bread.

Heat the oil and fry the cutlets until golden brown on both sides.

Leave the finished cutlets in the frying pan, pour in mayonnaise, sprinkle with grated cheese. Cover with a lid and simmer over low heat or bake in the oven for 8-10 minutes.

Classic recipe

To prepare a dish according to this recipe, fillets of fish such as perch, pollock, pink salmon, and crucian carp are suitable. The technique does not require special skills, the recipe is simple, and the products turn out well even for novice cooks.

What ingredients will you need?

To prepare, you need to take the components indicated in the table:

Step-by-step cooking process

The cooking process is as follows:

• First you need to cut the fish, removing as many bones as possible.

• Next, you need to grind the fish pulp in a meat grinder, turning 2-3 times.
• Then you should peel the onion and chop it in a blender.
• Then you need to mix the onion, sugar, salt, dill and minced fish.
• After this, you need to add semolina to the mixture and mix it well by hand. If the minced meat turns out watery, then add a little more grain.
• Next, you should form a classic-looking cutlet.
• Then each product, previously sprinkled with breadcrumbs, needs to be fried for 7-11 minutes. on each side over medium heat.

What can I add?

To give the cutlets a piquant taste, you can add finely chopped garlic to the minced meat along with onions.

Rules for serving the dish, side dish for cutlets

You can serve both cold and hot cutlets. Boiled potatoes or vegetable salad can serve as a side dish for such products. The dish should be decorated with a sprig of parsley.

This is interesting: Minnow cutlets

Quick canned fish cutlets

For cutlets, use canned fish made from saury, pink salmon and tuna. Boiled rice in the recipe is sometimes replaced with crumbly buckwheat porridge. The best spices for fish are ground cumin, coriander and peppers.

Ingredients:

• canned sardines in oil – 1 can;
• boiled rice – 1 cup;
• onions – 1 piece;
• carrots – 1 piece;
• flour – 2-3 tbsp;
• grated white loaf - 1 cup;
• butter – 2 tbsp;
• sunflower oil – 50 ml;
• salt and spices - to taste.

Combine chopped onions and carrots sautéed in butter with boiled rice.

Mash the canned food with a fork, after draining the excess liquid and removing the seeds.

Assemble minced fish, rice with vegetables and flour. Sprinkle with spices and add salt.

The cutlet mixture should form well. If it’s a little dry, pour in a couple of tablespoons of canned sauce; if it’s a little dry, add flour or a chopped slice of loaf.

Form cutlets weighing 75 g, roll in white loaf crumbs, fry on both sides in sunflower oil until golden brown.

LiveInternetLiveInternet

–Tags

–Categories

• ALL ABOUT FOOD (52)
• HOME COOKING (3999)
• Delicious daughter recipes (7)
• Tatyana's culinary exploits (333)
• Try cooking (176)
• My Sister's Recipes (177)
• CUISINE OF DIFFERENT NATIONS (980)
• Austrian (5)
• South African (1)
• Azerbaijani and Armenian (17)
• American and Canadian (54)
• Arabic (1)
• Argentinean (4)
• Balkan (27)
• Belarusian (16)
• Belgian (3)
• Bulgarian (9)
• British (17)
• Hungarian (29)
• Vietnamese (1)
• Greek (18)
• Georgian (37)
• Danish and Dutch (10)
• Jewish (19)
• Indian (9)
• Iranian (1)
• Spanish (18)
• Italian (83)
• Chinese and Thai (16)
• Latin American (2)
• Moroccan and Moorish (7)
• Mexican (12)
• German (26)
• Polish (22)
• Portuguese (5)
• Pribaltic (12)
• Romanian and Moldavian (14)
• Russian (50)
• Slovak (6)
• Tatar (3)
• Turkish (10)
• Uzbek (13)
• Ukrainian (279)
• Finnish (3)
• French (70)
• Czech (17)
• Swedish and Norwegian (12)
• Swiss (7)
• Jamaican (2)
• Japanese (8)
• WORLD OF BEAUTY AND POSITIVE (53)
• DIARY RECIPES (150)
• Fish and seafood dishes. Vegetable dishes. (12)
• Dishes made from minced meat and offal. meat and vegetable dishes. (9)
• Meat dishes (13)
• Dishes with mushrooms, cereals, cottage cheese and eggs. Zagoto (8)
• Snacks. Sauces. Vegetable salads. (12)
• Flour dishes and baked goods. Dessert. (13)
• First meal. (10)
• Salads with poultry, meat, fish and seafood. (14)
• TALENTS (36)
• SEE THE WORLD (92)
• FLOWERING TREES AND SHRUBS (18)
• FLOWERS (41)
• Floral art (8)
• THIS IS INTERESTING (22)

–Search by diary

–Subscription by e-mail

-Friends

– Regular readers

–Broadcasts

-Statistics

Fish cutlets in the oven with milk sauce

Cod or pollock fillets are suitable for these cutlets. If there is no milk, white bread can be soaked in boiled water.

Ingredients:

• sea ​​bass fillet – 375-400 g;
• wheat bread – 100 g;
• milk – 75 ml;
• butter – 40 g;
• onion – 1 piece;
• bell pepper – 1 piece;
• wheat crackers – 0.5 cups;
• salt and spices for fish - 0.5 tsp each.

For the sauce:

• flour – 20 g;
• butter – 20 g;
• milk – 200 ml;
• salt and pepper - on the tip of the knife.

Cooking method:

Grind the onion and sweet pepper, chopped and stewed in butter, through a meat grinder with pieces of fish fillet.

Mix wheat bread soaked for 30 minutes and mashed with a fork with the fish mixture.

Add salt and spices to the minced meat, form cutlets and place in a greased frying pan.

To prepare the milk sauce, heat the flour in butter until creamy, pour in the milk in a stream, brew into a homogeneous mass, stirring constantly.

Pour the sauce over the prepared cutlets, sprinkle crushed breadcrumbs on top and bake until cooked. Preheated oven temperature – 200°C, baking time – 30-40 minutes.

Homemade boiled pike cutlets

For the dish, they use fish from which soup or broth was prepared - boiled cod, perch, pelengas or sturgeon. Stewed mushrooms or mushroom sauce are suitable for cutlets.

Ingredients:

• boiled pike pulp – 500 g;
• bread – 100 g;
• water or broth – 75 ml;
• eggs – 1 piece;
• grated cheese – 75 g;
• chopped greens – 2 tbsp;
• ghee – 80-100 g;
• salt – 0.5 tsp;
• set of spices for fish – 1 tsp.

For breading:

• eggs – 2 pcs;
• wheat flour – 1 cup.

Cooking method:

Soak stale bread in cold water or broth and squeeze out. Cut the flesh of the boiled fish into pieces and grind in a blender along with the drained bread.

Add grated cheese, herbs, seasonings and salt to the cutlet mixture.

Roll the minced meat into oblong cutlets and flatten. Roll in flour, then in eggs beaten with salt and again in flour.

Place in a frying pan heated with melted butter and fry on both sides until cooked.

Minced fish cutlets “Riddle”

If you have some of the finished minced meat left, put it in the freezer. Cutlets breaded in wheat breadcrumbs turn out more golden brown than those rolled in flour. Prepare the cutlets for future use and freeze; if necessary, take them out and fry.

Ingredients:

• minced fish – 650-700 g;
• onions - 2 pcs;
• wheat crackers - 2 cups;
• egg yolk – 1-2 pcs;
• shrimp – 200 gr;
• hard cheese – 50 g;
• chopped green onions – 2 tbsp;
• vegetable oil – 100-120 ml;
• salt, spices - to taste;

Cooking method:

Mince the diced onion along with the minced fish, add the egg yolks and add 1 cup of breadcrumbs.

Grind the peeled shrimp in a blender with grated cheese and green onions.

Place a teaspoon of shrimp filling in the middle of the flatbreads formed from the cutlet mass, roll them into a cigar shape and bread them in breadcrumbs.

Fry the cutlets in hot oil, if necessary, add a few spoons to the pan during cooking.

Serve the dish with a side dish of potatoes and sour cream, garnish with herbs on top.

Secrets of fish cutlets

Minced fish is tender and delicate. And liquid. You can only use it to fry pancakes. Either the cutlets fall apart or are dry - not a rewarding task, right? I share the secrets of splendor and height. Or thickness