How long to fry fish cutlets in a frying pan in the oven and grill

Fish cutlets are one of those dishes that highlight its delicate taste. Low calorie content and the ability to significantly supplement the composition allow them to be included in a wide variety of dietary menus.

Let's consider the necessary ingredients and equipment, as well as the basic technologies for their preparation.

Fish cutlets

The easiest recipe for making delicious fried fish cutlets. If you use skinny fish - pike, pike perch, pollock, hake, add 100 g of lard for juiciness (twist in a meat grinder).

Ingredients: fish fillet - 1 kg, 1 egg, 150g white bread, milk (for soaking bread slices), lard (if necessary) - 100g, salt, breadcrumbs for breading, vegetable oil for frying.

Cooking method

Pour milk over the bread and soak until soft. Cut the lard and fish fillet into pieces and twist. Add egg, soaked bread, salt. Knead the mixture and form into cutlets. If they form poorly due to liquid minced meat, add a little flour for viscosity. Heat oil in a frying pan and fry the cutlets in it until cooked. They turn out juicy, with a beautiful golden brown crust.

Which fish to choose and how to prepare it for minced meat

It is advisable to choose fish of good freshness. Freshness is determined by the color of the gills - they should be light red. Also, the smell should be exactly that of fresh fish, without any extraneous unpleasant tint.

Although this problem is easily fixable. You can put a small amount of fat into dry minced fish, and trim off excess fat from oily fish.

It is advisable to choose large fish. You can cut it into pieces and quickly remove all the bones. Cutlets from this fish turn out tender and juicy. If there is no other fish besides small fish, then it should be ground several times.

The seeds will be crushed and you will not feel them during use. To obtain a more homogeneous mass, the meat grinder knife should be rinsed with cold water before passing through.

Fish cutlets with fried onions

For minced meat, you can use the cheapest fish, the cutlets will still turn out very tasty. As they say in advertising - if there is no difference, why pay more. Therefore, anything can be used, even “cat’s” herring. A distinctive feature of the recipe is that fried onions are added to the minced meat. It gives a special taste and muffles the fishy smell.

Ingredients : fish fillet - 0.8 kg, 3 slices of white bread (100-150g), vegetable oil, 2 eggs, 2 onions, sugar - 0.5 tsp, salt, pepper. For stewing: water, salt, 1 onion, 1 bay leaf, black and allspice peppercorns.

Cooking method

Soak the bread or roll. Chop the onion randomly and fry. Pass the fish fillet and fried onion through a meat grinder. Add eggs, soaked bread, sugar, pepper, salt. Knead the minced meat, make cutlets and fry. Do not cook until cooked, just until a nice crust forms.

Then put them in a saucepan, crumble the onion on top, add a bay leaf, 2-3 peas of allspice and the same amount of black pepper. Add salt and add water until it almost covers the cutlets. Close the lid and simmer for about half an hour, maybe forty minutes. During this time, the cutlets will absorb liquid and become very juicy. They need to be transferred to a dry plate; the remaining onions and broth will no longer be needed.

Ingredients for battle

Before you start cooking, check that you have everything you need for our recipe at home.

So, you will need:

800 grams of minced meat,
2 eggs,
6 medium sized onions
4-5 carrots,
breadcrumbs or white bread (crumb),
vegetable oil, for frying cutlets,
salt,
pepper.

First we will cut 4 onions as finely as we can. Fry the chopped onion in oil in a frying pan until golden brown. Make sure it becomes translucent—caramelized, not burnt!

Did you cope with this task? Remove the pan from the heat and proceed with the remaining two onions. We also cut them, however, not so finely, and add carrots grated on a coarse grater. Place this vegetable mixture in a cauldron or pan, a frying pan with a thick bottom and quite deep. Add a little vegetable oil, put on moderate heat, wait for the vegetable juice to stand out.

We will stew our cutlets in this dish, which means the height of the sides should be at least 15-20 centimeters. After 7-10 minutes, having simmered the vegetables a little, you can remove the pan from the heat for now.

Canned fish cutlets

Canned fish cutlets? Why not. It turns out to be an excellent economical option, and also delicious. They do not need to be made very large. Due to the presence of semolina, which swells, the cutlets increase, if not two, then one and a half times.

Semolina is sometimes replaced with flour, potatoes, or boiled rice, but in this recipe it is semolina that is indicated. The amount of ingredients is calculated for a standard can of canned fish in oil - 240g. Any fish - sardines, saury, mackerel.

Ingredients : 1 canned fish in oil, 3 eggs, 6-8 table. lie semolina, onion, 1/3 tsp. soda, pepper, salt. Gravy: 1 carrot, salt, pepper, table. lie tomato paste, vegetable oil, 2 onions, 1 bay leaf.

Cooking method

Drain the liquid from the jar and mash the fish well. It is convenient to do this with a fork directly in a jar or plate. Add the rest of the ingredients - eggs, one chopped onion, spices, semolina and leave for about forty minutes. The cereal should swell.

Finely chop the onion, finely grate the carrots and fry. Add the tomato to the vegetables and fry it for a minute with the onions and carrots.

Form small cutlets, fry them until crusty and put them in a saucepan, on the bottom of which you can crumble a raw onion into half rings.

If the minced meat turns out to be runny, you can spoon it into the pan. Place fried tomato, bay leaf, salt on top of the cutlets and add a liter of water. At first, the cutlets will float, and then absorb water and sink to the bottom. They cook in 15-20 minutes. The yield is approximately 15-20 pieces, depending on their size.

Roasting technology

If we cook at home, we choose a frying pan with a fairly thick bottom - it heats up more evenly, and even a beginner can easily cope with frying cutlets.

According to our recipe, we do not use eggs, so the cutlets need to be thoroughly rolled in flour, to which you should also add a little salt and pepper.

You will have to form the products with a spoon, dip them in flour and roll them gently, delicately. Pour odorless vegetable oil into a heated frying pan and lower the first batch of cutlets.

How long to fry? Approximately 3-4 minutes on each side - depending on the size and thickness of the cutlets.

But if you formed them with a tablespoon, then the specified time is quite enough.

Do I need to cover it with a lid? If you prefer steamed stews, then yes, but if you want a golden crispy crust and a juicy center, then this manipulation will be unnecessary.

Place the finished fish products on a plate or dish and serve with potatoes (boiled, mashed), boiled rice or fresh vegetables.

Fish cutlets with cottage cheese

Just don’t be afraid of the presence of cottage cheese in the minced meat. It will not spoil the taste of the cutlets; on the contrary, it will give them juiciness. It’s easier to chop vegetables in a meat grinder, but if you use ready-made minced meat, so as not to specifically assemble and install a meat grinder, you can grate onions and carrots.

For carrots use small holes, and for onions use a rough surface or large holes. In this case, it is better not to cut off the tail of the onion - it is convenient to hold on to it when grating the remains of the onion.

Ingredients : 1 kg of fish pulp, 2 onions, 1 carrot, 5 slices of white bread or loaf, half a pack of cottage cheese (125g), half a glass of milk, pepper, 1-2 eggs, salt, vegetable oil, optional fish spices.

Cooking method

It is better to soak slices of bread in milk, but you can also soak them in water. Don’t run to the store for a carton of milk if you don’t have it at home. Slices should be taken in a regular size, just like cutting bread or a loaf for lunch.

Cut the fish fillet, removing any bones, and pass through a large sieve in a meat grinder. Change the coarse grill to a fine one and twist the onions, soaked bread and carrots. Mix with minced meat, add eggs, cottage cheese, salt, spices. Some also add finely chopped fresh dill. But this is not for everybody, although fish and dill go well together.

All that remains is to knead the minced meat thoroughly and form cutlets. To make them have a more attractive appearance and a crispy crust, it is better to roll them in breadcrumbs or semolina. First, fry on one side without covering with a lid, then turn over, close the lid so that they steam, and continue to fry until a nice crust.

Tricks that may come in handy

Bread pulp can be soaked not only in milk, but also in warm boiled water. Soaking bread in water will give the cutlets juiciness and they will be fluffy;
To make the minced fish much juicier, you can add a little cream or grated potatoes;
Instead of a chicken egg, you can add a little mayonnaise to the minced meat. It will give the cutlets fluffiness and juiciness;
In order for the cutlets to turn out beautifully and the minced meat not to stick, your hands should be greased with vegetable oil or moistened with water;
After frying, the cutlets can be placed in the microwave or oven for a few minutes. They will turn out more tender and tasty.

Fish cutlets are a delicious treat. They turn out no worse than meat cutlets. This dish will diversify your daily menu and will become a favorite treat for all your family.

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Pollock fish cutlets - step-by-step recipe

Pollock fish cutlets are prepared in almost the same way as meat cutlets. The main thing is to pay special attention to choosing high-quality fish, because this is what will influence the taste of the final dish.

Experts advise buying pollock in carcasses rather than fillets, which are often filled with a large amount of glaze. An additional component of the product will be starch, which will help the cutlets become fluffy and juicy during frying.

Fish delicacies are prepared from pollock - 3 small carcasses, onions, potato starch - 1 tbsp. Additionally, you need to take 2 eggs, pieces of loaf, salt, spices and a little vegetable oil for frying.

Freshly frozen pollock carcasses need to be slightly defrosted by placing them on the bottom of the refrigerator. Then remove the fins, remove the entrails and remove the skin. Next, using a sharp knife, the fillet is cut and boned.
Place the loaf pieces in a container and pour milk over it, leaving it to soften for a few minutes.
Pass the resulting pollock meat through a meat grinder along with onions.
After beat in the eggs, mix everything thoroughly.
Add the loaf chopped in a meat grinder there. Before you start grinding it, you should squeeze out the excess liquid.
Add the required amount of salt, starch and spices to the resulting minced meat.

Heat the oil in a frying pan, form small balls from the minced meat, flatten them and fry on both sides until golden brown. Pollock is a healthy dietary fish. To preserve all the beneficial substances in it, you can steam the cutlets.

For those who like... more complicated

The recipe according to which is the simplest and is suitable even for novice cooks. For those who want something special and refined, we can offer other options for preparing fish cutlets.

Here, for example, is a recipe that was kept secret for a long time by the chef of one of the capital’s famous restaurants.

It will require a red fish, say, pink salmon. However, today it is not difficult to buy it. In addition, the price is not much different from what they ask for pollock or blue whiting.

half a kilogram of pink salmon fillet,
a spoonful of starch and flour,
half a glass of cream (15-20 percent fat content),
50 grams of butter (butter),
egg,
50-70 grams of hard cheese.

Well, then the simplest spices that you can find at home and any fresh herbs (parsley, dill), a little vegetable oil to fry the cutlets.

This time the task is complicated by the fact that we will not use ready-made minced meat, but fish fillet or cut up the carcass.

For those who are “not in the know,” we’ll tell you how to do it correctly and deftly. Having taken the fish, wash it and dry it with a paper towel, and place it on it so that it does not slide, for example, on a cutting board.

Use kitchen scissors to cut off the fins. We place the carcass with its tail towards us. Remove the scales from the tail to the head with a small knife. Then use a sharp knife to cut the belly and remove the entrails.

The next operation is a cut along the ridge, and you need to try to cut the fish to the spine. With the carcass on its side, move a sharp knife parallel to the surface of the cutting board to cut the flesh from the backbone. Then we repeat the same thing on the reverse side.

Cooking with cod

Cod is one of the budget dietary varieties of sea fish. It is rich in fats and amino acids necessary for the normal functioning of human internal organs and systems. Fish does not contain carbohydrates, which allows you to eat it regularly without fear of ruining your figure.

To prepare the cutlets you need to take:

cod – 1500 g;
eggs – 2 pcs.;
bread or loaf - a few slices;
milk – 450 ml;
ground black pepper and salt - to taste;
onion – 1 pc.;
parsley - a couple of sprigs.

In a deep bowl, pour warm milk over the bread or loaf and leave until the product becomes limp. In the meantime, the fish is cut - removing the fins, internal parts and bones. To quickly remove the seeds, it is recommended to use tweezers.

The fillet, along with the onion and loaf, is passed through a meat grinder and mixed with eggs and spices. Small balls are then formed from the finished minced meat, which are then sent to a double boiler or a frying pan. To prevent the minced meat from sticking to your hands during cooking, you need to wet your fingers and palms with water. Serve the finished cod fish cutlets with mashed potatoes or rice, garnished with parsley sprigs.

We will need

Dishes

List of kitchen equipment needed for cooking and frying cutlets:

meat grinder;
kitchen scales;
knives for cleaning and cutting fish;
cutting board;
container for mixing minced meat;
frying pan with lid;
shoulder blade;
container for waste.

Products

The quantity of products is indicated for 4 servings:

ungutted fish – 1 kg or fish fillet 750 g;
wheat bread or loaf – 100 g;
milk – 100 ml;
egg – 2 pcs.;
salt – 0.5 tsp;
breadcrumbs – 50 g;
vegetable oil.

Fish selection

The taste of the cutlets will largely be determined by the characteristics of the selected fish. Both freshwater and sea fish are used for their preparation.

Catfish and burbot cause criticism for their specific smell, so their carcasses require soaking. Rarely do they choose perch or crucian carp due to the abundance of small bones that make processing difficult.

Most often, pink salmon, pike perch, pike, hake, cod, haddock, pollock, pollock, and mullet are used as the basis for cutlets.

Saltwater fish are accused of being tougher. But it has a rich mineral composition, primarily due to its high iodine content.

Fatty fish produces soft, plastic minced meat. But when fried, cutlets made from it greatly decrease in size, and in addition, they are high in calories.

To reduce the time and effort spent on cooking, it is preferable to use already processed fillets. But in most cases, self-processing allows you to get a fresher product. Fillet is easier to prepare from a larger carcass.

Minced meat is prepared from both fresh and frozen fish. But in the second case, it needs time to melt and allow the water to drain. The mass is determined after passing this stage.

The richest taste can be obtained by mixing fish of different breeds. For example, adding ¼ minced pangasius will give the cutlets additional softness.

Preparation of minced fish

Ingredients:

fish;
bread;
milk;
eggs;
salt.

See also: What to put in cutlets: yolk or white
The presented basic version can be supplemented with vegetables, spices, and herbs.

Preparation:

If ungutted fish with the head is used, then fillet is made from it. To do this, it is cleared of scales. The main direction of movement of the knife when cleaning is from the tail to the head. The carcass is then gutted by cutting the belly from the head to the fin in front of the tail. The fins are removed and the head is cut off. The skin is removed and the carcass is washed. Cut fillets from both sides of the fish and remove the ribs. Cut the fillet into pieces.
The fillet is ground using a meat grinder. If necessary, it is passed twice. The bread is poured with milk and allowed to soften. Lightly squeeze and grind, then mix into the minced meat.
Eggs are an auxiliary ingredient. They are needed to increase the viscosity of the resulting mass. Excluding them can reduce the calorie content of the dish. At the moment of addition, they liquefy the minced meat, but after the start of heat treatment, the protein coagulates. After introducing the eggs, the mass is thoroughly mixed again and salted.
Minced fish is often thinner than minced meat. For ease of working with it, you can add 50 g of semolina and mix thoroughly. It will absorb excess moisture.

Cooking with potatoes

Potatoes are added to the minced meat to make it softer and juicier.

To prepare cutlets for this recipe you will need:

fillet of any fresh or frozen fish – 0.5 kg;
potatoes - 3 tubers;
onion – 1 pc.;
chicken egg – 1 pc.;
garlic – 1 clove;
breadcrumbs;
salt and spices;
vegetable oil.

First, potatoes in their “jacket” are boiled in salted water. Diced onions are fried in oil in a frying pan. Then the fish fillet, onion and peeled potatoes are passed through a meat grinder. Chopped garlic, egg and spices are added to the minced meat. Everything is thoroughly mixed until a homogeneous mass is obtained.

In Turkey, cooks knead the minced meat for 15-25 minutes so that it turns out to be knocked down and homogeneous. It is believed that this way the finished cutlets will be more juicy and tasty.

When the minced meat is ready, it is formed into balls, rolled in breading and placed on a tray lined with cling film. After the preparation, they are sent to the refrigerator for 15-20 minutes, after which they are fried on both sides in vegetable oil.

Necessary products and utensils

For our recipe you will need: 800-900 grams of minced fish from river or sea fish, 100 grams of butter, a few tablespoons of flour, vegetable oil and salt, pepper (ground black) to taste.

At home you will probably find a convenient bowl or other container that is not subject to oxidation - glass or enamel. This is important because delicate fish protein does not tolerate “combination” with aggressive environments, for example, metal, wood and even ceramics.

If the fillet was frozen, then take it out in advance and wait until it becomes soft, but keep in mind that you should not bring the product to room temperature - the fish, and in particular its cutlets, must be cooked chilled.

For this recipe, ready-made minced river, lake and sea fish is suitable. But keep in mind that large fish produces a more fatty dish than small fish.

How to prepare minced fish for cutlets? Minced fish is usually a little more liquid than meat, so drain off the excess liquid so that the cutlets do not “float” in the pan and fall apart during the frying process.

Place in a bowl. Add butter, which also needs to be removed from the refrigerator in advance and softened.

To these ingredients we will add 2 tablespoons of flour, salt and pepper, mix everything thoroughly. You need to stir or knead the cutlets really carefully, they, like the dough, like to be tinkered with a little, but in the end you will get a tasty and juicy dish.

Fish fingers for children

Many little gourmets do not want to eat fish dishes at all because of the specific smell and taste. However, fish is quite a valuable and necessary product for a growing organism; it should be in a child’s diet several times a week.

What to do in this case? Famous chefs have invented a wonderful and easy-to-follow recipe for fish sticks that kids will happily crunch on and ask for more.

To prepare the dish you should take:

haddock – 0.5 kg;
flour – 0.5 tbsp;
turmeric – 1 pinch;
beaten eggs – 2 pcs.;
sunflower or olive oil;
breadcrumbs – 220 g;
salt.

The fish (it is better to take haddock or any other fish that is not very fatty) is cleaned of skin, bones and entrails, dried and cut into small strips. Next you need to take 3 small containers, beat the eggs in the first, add crackers in the second, and flour in the third.

To get a beautiful ruddy color of the sticks, you need to add turmeric to a bowl of flour. This seasoning is absolutely safe for children's health and is an excellent natural coloring agent. Add a little salt to the flour and turmeric, mixing everything thoroughly.

Each fish strip should be dipped in flour, then in eggs and breadcrumbs. You can include children in the process, who will be interested in cooking and then trying their masterpieces.

The finished fish sticks should be placed on a tray, covered with parchment or cling film. Then they go into the freezer to freeze. The frozen product is cooked in a frying pan in sunflower oil, and then in the oven for about 5 minutes at a temperature of 190 degrees.

With the addition of semolina

Fish does not contain much fat and when cooking cutlets you can get a bland dry product. This can be avoided with the help of semolina, which will make the dish airy, juicy, and delicate in taste. You can combine it with any type of sea fish that you have on hand.

Cutlets are prepared from:

fresh frozen fish – 650-700 g;
eggs – 2 pcs.;
loaf - 4 pieces;
semolina – 1.5 tablespoons;
onions – 1 pc.;
salt;
spices;
sunflower oil.

Thaw the frozen fish carcasses a little and fillet them. Soak the loaf in water or milk. Fish fillet, loaf and onion are passed through a meat grinder, mixed with eggs, semolina, salt and spices. The minced meat must be thoroughly mixed, covered with film and refrigerated for about 35 minutes for the cereal to swell.

With your hands dipped in water, form the minced meat into cutlets and fry over medium heat. Additionally, there is no need to roll the workpieces in breadcrumbs - semolina will give them a crispy crust. Serve the finished dish along with buckwheat porridge or potatoes.

Step-by-step cooking process

The recipe for minced fish cutlets allows both cooking in the form of meatballs with onions and carrots, and simmering on a bed of vegetables, as shown in the video recipe at the bottom of the material.

Finely chop 4 onions.

Fry the onion in oil until golden brown.

When the onion has cooled, add it along with the eggs to the minced meat.

To obtain a softer dish, you need to add either breadcrumbs or soaked bread crumbs.

Stir until the ingredients are completely combined.

Pinch off small pieces from the total mass and form them into cutlets. To get fish schnitzel, roll the fish in breadcrumbs.

Fry the cutlets on both sides, first over high heat without a lid, and then under the lid and low heat, bringing to readiness.

If desired, the cutlets can be cooked until cooked by simmering on a bed of vegetables. When choosing such a scenario, perform the following actions:

Fry grated carrots and two chopped onions in vegetable oil.

Place the cutlets on top of the roast, like on a pillow.

Pour water into the pan so that its level does not reach the top edge by 5 cm. Lightly salt and simmer for 20 minutes.

Minced fish cutlets according to the recipe with photo are very tasty and tender using any method of heat treatment.

Advice! Before cooking, pinch off a small part of the minced meat and rub it between the pads with your finger to check the product for the presence of seeds.

Fish cutlets in the oven

Cutlets in the oven turn out to be dietary and healthier than those cooked in a frying pan.

Ingredients you should take:

fish fillet – 600 g;
0.5 tbsp. milk;
stale bread – 120 g;
egg;
onion;
salt;
butter – 60 g.

Dry the fish fillet and pass through a meat grinder. Soak the bread in a container and chop the onion separately. Add chopped bread, onions, eggs, spices to the minced fish, mix everything and form cutlets. Place them on a greased baking sheet, pour melted butter on top and bake for 35 minutes at 210 degrees.

How to cook

Defrost the minced meat (I transferred it from the freezer to the refrigerator overnight, and in the morning it took about 3 hours to finally thaw at room temperature). When defrosting, the minced meat should be covered with a lid or bag to prevent it from weathering.
Prepare minced cutlets : add crushed loaf pulp, 1 egg, and spices to the minced fish. If you add it, grate the onion and frozen lard on a coarse grater, garlic on a fine grater, and also add to the minced meat. Add salt. Mix well. See what consistency you get. If it’s a bit dry, add 1 more egg and/or 1-2 tablespoons of mayonnaise. If the minced meat is damp, add bread crumbs or semolina (they will absorb excess).
Form and fry the cutlets : heat the oil in a frying pan. Make cutlets by tossing them from one palm to another. While you mold and knead them, excess air and water come out of them, the minced meat becomes more flexible, and the cutlets become smoother. Place the cutlets in hot oil and fry over medium heat on both sides (until cooked). You can fry them only lightly (just until they set and a small crust appears), and then put them in a saucepan (the bottom is poured with a small amount of oil and 1/2 cup of water) and simmer over medium heat until almost all the water has evaporated (be careful not to burn) . In the version with frying and subsequent stewing, the cutlets will be more delicate and dietary. And cutlets fried until cooked turn out tastier, they have a crispy crust.

Bon appetit!

Minced cod fish cutlets with mashed potatoes and seaweed. Delicious!

Ingredients Mix the minced meat Make cutlets while the first ones are already fried Fry the cutlets Fried minced fish cutlets Fried cutlets with potatoes

Bon appetit!

Fish cutlets with mashed potatoes, tomato and cilantro

Steamed in a slow cooker

You can quickly prepare cutlets in a slow cooker, adding and improving their taste with any hard cheese.

For preparation you will need:

fish – 550 g;
loaf – 150 g;
cream – 120 g;
hard cheese – 100 g;
egg;
spices and salt.

The fish fillet is ground in a meat grinder. A loaf pre-soaked in cream is added to it. Grated cheese, egg and spices are also added here. Everything is well kneaded until smooth, and cutlets are formed.

They need to be placed in a steaming dish, greased with oil. You need to pour boiling water into the container from the multicooker and place a rack with the product. Cook the dish in the “steam” mode for 25 minutes, serve warm.

Lenten pink salmon recipe

You can make fish cutlets for Lent using pink salmon. They take about 3 hours to prepare.

Ingredients you should take:

pink salmon – 900 g;
onions – 2 pcs.;
dried mushrooms – 200 g;
white bread – 250 g;
flour – 0.5 tbsp;
salt and spices.

Soak the mushrooms for 1.5 hours. Fillet the fish, removing the entrails and bones. To make the minced meat more juicy, it is better to chop the fillet with a knife, without using a meat grinder. Boil the mushrooms in slightly salted water, then chop them with onions, passing them through a meat grinder. Mix the chopped fillet, bread, mushrooms, onions and spices, form cutlets and fry them, first rolling them in breading.

Amazing tomato sauce for stewing cutlets

The taste of the final dish depends on the gravy - the more aromatic it is, the tastier the cutlets will be. Then they can be served with rice or pasta, and the dish will not look dry on the plate.

To prepare you will need

A can of pureed canned tomatoes;
A pinch of basil;
1 onion;
2 cloves of garlic;
A pinch of sugar;
3 sprigs of fresh herbs;
Coarse salt and freshly ground pepper;
A little vegetable oil.

Preparing the gravy

How to stew cutlets after frying in a pan? Just like in a frying pan, the sauce is simply prepared in a small saucepan, and the cutlets are steamed in it after frying.

Peel the onion and garlic, chop and fry in vegetable oil until golden brown.

Add chopped and grated tomatoes or thick tomato sauce and a pinch of sugar.

Simmer the sauce for 5 - 7 minutes, add salt and spices, chopped fresh herbs.

Place the cutlets fried over high heat into the sauce, and simmer the cutlets after frying for 6-8 minutes on each side under the lid.

Before turning off the heat, add chopped fresh herbs and let the cutlets sit in the sauce for 10 - 15 minutes so that they absorb all the flavors.

Advice! If the sauce has thickened too much, you can dilute it with a little water or broth. Be sure to add a little sugar to the tomatoes to balance out the sour taste of the tomatoes.

That's all the tips and recommendations on how to finish simmering the cutlets after frying so that they become completely ready to eat.

Bon appetit!

Salmon

You can make cutlets from salmon fillet or minced meat (the latter option is more convenient and budget-friendly).

To prepare the dish you should stock up on:

minced salmon or fillet – 500 g;
onions – 1 pc.;
chicken egg – 1 pc.;
white loaf - 1 slice;
milk – 0.5 tbsp.;
breadcrumbs;
vegetable oil;
salt and pepper.

The soft part of the loaf is filled with heated milk. The fillet and onion are passed through a meat grinder and mixed with squeezed bread. An egg and spices are added to them and cutlets are formed. They need to be fried in vegetable oil, browning on both sides. If desired, the finished product can be placed in a container, add a little boiled water and oil, and then simmer in the microwave at maximum power

Varieties of minced meat

A real masterpiece of culinary art with a delicate taste and aroma can be prepared from large, fairly fatty sea fish. The prepared fillet doesn’t even need to be put through a meat grinder; just chop it into small pieces with a knife. Cutlets made from minced minced meat will be more flavorful and juicy.

Experts do not recommend adding too many spices and additional products to such minced meat. Possible additional ingredients: onions, white bread, breadcrumbs, vegetables should not exceed one third of the volume of minced meat. As for spices, a small amount of black pepper and lemon juice is enough.

A more everyday and affordable recipe is to make minced meat from any available fish. The principles for preparing minced meat are exactly the same, but river fish must be ground several times to prevent small bones from getting into the finished product. Minced fish cutlets often turn out to be quite liquid. In this case, it must be slightly squeezed and the bread soaked in a very small amount of milk. Semolina soaked in milk will add tenderness to the cutlets. To prevent the cutlets from falling apart during frying, you can add a fresh egg.