Fish cutlets with cottage cheese For me at one time they became a real discovery. The fact is that I have always prepared fish cutlets according to different recipes, most often according to the classic recipe with the addition of a loaf. I also practiced adding semolina, grated potatoes, and rice to the cutlets instead of the loaf.
Quite recently I discovered a recipe for fish cutlets with cottage cheese, or rather, I tried them from my sister. Juicy, aromatic and incredibly tasty cutlets blew my mind, especially since I really love fish and dishes with it. I advise you to buy homemade cottage cheese at the market, and be sure to try it so that it is not sour. Fatty and non-sour cottage cheese is simply ideal for making fish cutlets.
As for the fish itself, different types of sea fish are perfect for fish cutlets with cottage cheese - pollock, hake, Argentinean, cod, pink salmon. From river fish you can take pike or pike perch. Depending on the cooking method, fish cutlets with cottage cheese can be cooked in a frying pan, in a slow cooker, in the oven or steamed in a double boiler.
Now let's move on to the recipe and see how to cook fish cutlets with cottage cheese - a step-by-step recipe with photos .
Ingredients:
- Pollock carcass - 2 pcs.,
- Onions - 1 pc.,
- Eggs - 2 pcs.,
- Loaf or white bread - 4 pcs.,
- Homemade cottage cheese - 200 gr.,
- Sunflower oil,
- Salt - on the tip of a teaspoon,
- Black pepper - a pinch.
The benefits of fish cutlets and cottage cheese
Speaking about the benefits of fish and curd cutlets, one cannot fail to mention their high content of protein, essential amino acids, vitamins and minerals.
These cutlets are suitable for diet menus, including diabetic ones, as they contain almost no carbohydrates.
The absence of carbohydrates allows you to include such cutlets in the Dukan diet or low-carbohydrate diet.
Fish cutlets with cottage cheese can be served with various side dishes. We recommend serving them with potatoes and a salad of tomatoes, cucumbers and bell peppers.
Choosing the right ingredients
In order for the finished dish to be truly juicy, tender and tasty, you need to take the choice of ingredients for its preparation seriously.
- Fish. You can use carcasses with both white and red meat. In any case, the finished dish turns out tasty and tender. The main thing is not to take too fatty fish, such as mirror carp. Moreover, you can either use ready-made fillets or cut the carcasses yourself. In this case, you don’t have to remove small bones; the main thing is to pass this ingredient through a meat grinder three times. The fish should be as fresh as possible, without any foreign aroma. Carcasses must be firm, clean and free of yellow or green spots on their surface.
- Cottage cheese. We choose only the freshest, softest and juiciest. It is best to avoid a product sold in the form of grains. The best option is pasty cottage cheese, preferably without intense sourness.
As for the fat content of this product, it does not play any key role - everything is at personal discretion. So, cottage cheese with a high percentage of fat will make fish cutlets more nutritious and vice versa.
- Eggs. You can use both chicken and quail. It is very important to remember that to prepare dietary fish cutlets baked in the oven, only whites are used - yolks are not added to the bulk of the minced meat.
Classic fish cutlets with cottage cheese in the oven
The cutlets can be fried, or you can use an easier cooking method - baking. You don't have to use a lot of vegetable oil.
Cooking time: 1 hour 10 minutes.
Ingredients:
- 700 gr. pike perch fillet;
- 500 gr. cottage cheese;
- 2 sprigs of basil;
- 40 gr. bread crumb;
- salt and pepper.
Preparation:
- Grind raw pike perch in a blender.
- Cut the basil with a knife.
- Gradually stir cottage cheese and bread crumb into the minced meat. Sprinkle everything with basil and beat the mixture.
- Grease a baking sheet with margarine. Place the cutlets on it.
- Heat the oven to 180 degrees. Bake the cutlets for 50 minutes.
A little about the dish and its calorie content
Cottage cheese dishes are called this way because our ancestors believed that cheese and cottage cheese are the same dairy product. And the recipe for its preparation is hundreds of years old. The word “cottage cheese” entered colloquial speech only in the 19th century, but the dish did not change its name.
The calorie content of 100 g of curd delicacy is about 185 kcal . And if you add a dessert spoon of sour cream to them, then the figure can immediately jump to 300 kcal . This indicator may make people want to give preference to less calorie foods. Especially high calories can frighten those who have extra pounds. But if weight is not a problem, then you can eat cheesecakes during the daytime.
Fish cutlets with pollock cottage cheese
Pollock fillet is suitable for making cutlets. Pollock is a healthy fish. It is rich in selenium and iodine, the presence of which in the body ensures the proper functioning of the thyroid gland.
Cooking time: 1 hour 20 minutes.
Ingredients:
- 800 gr. pollock fillet;
- 350 gr. cottage cheese;
- 100 gr. mayonnaise;
- 1 chicken egg;
- 100 gr. flour;
- 1 tablespoon paprika;
- 2 tablespoons of dry herbs;
- 180 ml corn oil;
- pepper, salt - to taste.
Preparation:
- Twist the pollock through a meat grinder.
- Beat the chicken egg with mayonnaise and paprika and pour this mixture over the minced meat.
- Then add dry herbs, pepper and salt to the fish. Mix everything thoroughly.
- At the very end, add the cottage cheese and mix everything well again.
- Form cutlets from the resulting mixture and roll them in flour.
- Heat a frying pan and pour corn oil into it. Fry the cutlets. Serve with fresh vegetable salad. Bon appetit!
Fish and curd cutlets with rice
Rice will turn the cutlets into a super dish that combines both fish and side dish at the same time!
Cooking time: 1 hour 20 minutes.
Ingredients:
- 800 gr. fish fillet;
- 400 gr. cottage cheese;
- 100 gr. rice;
- 1 tablespoon of tomato paste;
- 50 gr. mayonnaise;
- 1 tablespoon paprika;
- 1 tablespoon coriander;
- 200 gr. flour;
- 170 gr. olive oil;
- salt, pepper - to taste.
Fish cutlets with cottage cheese and zucchini
Zucchini will add a pleasant green tint to the dish. The vegetable will also provide the cutlets with healthy fiber and make them tender in taste.
Cooking time - 1 hour.
Ingredients:
- 1 kg minced fish;
- 200 gr. cottage cheese;
- 300 gr. zucchini;
- 2 tablespoons sour cream;
- 2 tablespoons of dry herbs;
- 1 teaspoon cumin;
- 200 ml olive oil;
- 220 gr. flour;
- salt, pepper, spices - to taste.
Preparation:
- Mix minced fish with cottage cheese. Season with salt and pepper.
- Grate the zucchini. Squeeze out excess moisture from them and add to the main mince.
- Put cumin, any spices and sour cream there. Sprinkle everything with dry herbs and mix thoroughly.
- Make cutlets and roll them in flour.
- Fry the cutlets on both sides until golden brown. Serve with roasted potatoes. Bon appetit!
What to serve with?
But just putting these baked fish cutlets with cottage cheese on the table is boring. You can improve both their taste and appearance with the right garnish.
They can and should be served with:
- mashed potatoes prepared according to the best traditions with butter and cream;
- baked potato wedges;
- boiled fluffy rice;
- vegetable salad or just sliced tomatoes and cucumbers;
- warm potato salad;
- boiled green beans and green peas, sprinkled with butter.
Don't forget about the variety of sauces. With their help, you can easily emphasize the delicacy of such fish cutlets and make their taste even more rich and delicate. It is best to prepare sour cream or cream sauce; mushroom sauce is also good.
At the same time, you should not pour such gravy on the cutlets themselves - it should be served separately in gravy boats.
Additional decoration of the cutlets on the plate with herbs will only help make the serving itself beautiful and will have a beneficial effect on stimulating the appetite. It is very good to place the finished baked cutlets on a dish covered with lettuce leaves, and decorate the top with sprigs of curly parsley and green onions.
Fish cutlets with cottage cheese and cream cheese
Cream cheese will turn any dish into a real delight. Stock up on more of these cutlets so that everyone can get one!
Cooking time: 1 hour 10 minutes.
Ingredients:
- 1 kg fillet of any fish;
- 480 gr. cottage cheese;
- 200 gr. cream cheese;
- 265 gr. flour;
- 1 chicken egg;
- 2 tablespoons dry parsley;
- 1 tablespoon dry ground garlic;
- 250 gr. linseed oil;
- salt, pepper, seasonings - to taste.
Preparation:
- Grind the fish fillet and cottage cheese through a meat grinder.
- Add soft, room temperature cream cheese and a beaten chicken egg to the minced meat.
- Season the resulting mixture with dry garlic, pepper and your favorite spices. Salt the minced meat and sprinkle with dry parsley. Mix everything thoroughly.
- Fry the cutlets, pre-dipped in flour, until golden brown. Serve with baked potatoes. Bon appetit! video
Useful tips
The taste of this dish, like its appearance, can be modified, and this will only make it better.
- The fish fillet does not need to be put through a meat grinder - it can be finely chopped with a knife. The type of cutlets will depend on the size of the pieces: regular or chopped.
- Additives such as semolina and mayonnaise will help make the cutlets more tender and satisfying. In this case, 500 gr. minced fish add 3 tbsp. l. semolina and 50 gr. mayonnaise.
- You can easily get a crispy crust on the surface of the finished dish. To do this, each semi-finished product is dipped not only in eggs, but then also in fine breadcrumbs.
- If the consistency of the minced meat is too liquid, then before forming the cutlets you need to add 2-3 tbsp. l. regular wheat flour.
- You don’t have to mix cottage cheese and minced meat, but wrap it inside. This way you can prepare delicious cutlets with curd filling.
White fish cutlets (cod, pollock, hake) with semolina instead of bread
Bakery products in fish cutlets can easily be replaced with semolina. When insisted, it will swell, become soft and will not be felt at all. Cod cutlets baked in the oven come out surprisingly fluffy, soft, aromatic and without bread.
What will we make the dish from:
- fillet or minced cod (or similar fish) – 700 g;
- eggs of the first category – 2 pcs.;
- semolina – 0.25 cup;
- onions – 2-3 pcs.;
- butter – 50 g;
- pepper, salt;
- dill – 1 tbsp. l. (chopped);
- odorless oil - for frying.
Let's prepare together step by step:
- If you do not have ready-made minced meat, you will need to make it yourself. Remove the skin from the cod, pull in the backbone and get rid of all the small bones. Grind the fillet along with peeled and coarsely chopped onions to a minced consistency using a blender/meat grinder.
- Pour in the semolina, add salt and pepper.
- Finely chop the dill and pour into a common bowl. Knead the mixture with your hands and let the semolina swell for 40-60 minutes. If the kitchen is hot, hide the bowl in the refrigerator, covering it with cling film.
- Rub the butter on a coarse grater and mix it with the minced meat.
- Form fish cutlets. Pour oil into a frying pan, heat it well and lay out the first batch of preparations. Fry for 3-4 minutes over moderate heat, turn over. Fry the second barrel until crusty.
These cutlets can be frozen and stored in the freezer for up to 2 months. And before frying, you don’t even need to defrost them - just put them in heated oil and fry covered.
