Minced pollock in the oven. Pollock cutlets in the oven. How to quickly cook fish cutlets from pollock

White fish is a rich source of protein, phosphorus, tryptophan, lysine, taurine, vitamins D and small “tricky” bones. It is because of the fish’s “unadaptability” to fast food that children (and some adults) make a sour face at the sight of baked or fried mackerel, tilapia or even dorado. You have to get smart and cook fillet dishes, because so many benefits pass by! One of my favorites is pollock fish cutlets. The recipe (it turns out very tasty with hake, by the way) is quite simple, economical and quick. The cutlets are soft and juicy, with an unobtrusive fishy smell and taste. But you'll have to tinker with the bones. After all, nothing good will come from store-bought minced meat. Don’t worry, I’ll tell you how to quickly separate the pulp from the backbone and easily remove the seeds. I hope you will enjoy!

Ingredients:

How to cook fish cutlets from pollock (step-by-step recipe, very tasty):

If the fish is fresh frozen, it needs to be thawed. It's better to do this in advance. Pollock is a lean fish, and to make the cutlets juicy, aggressive defrosting should not be used. Therefore, the night before, transfer the fish carcasses from the freezer to the main compartment of the refrigerator. In the morning, the ice glaze will melt, and the fish will retain all its taste. There is a faster way to defrost - in cold water with added salt. Pollock will be ready for further processing in just an hour and a half.

Advice: Pollock can be replaced with fresh frozen hake.

While the fish is defrosting, soak the bread. To make fish cutlets more tender, use only the crumb. Cut off the peels. By the way, they can be used to make breadcrumbs. Just dry them in the oven. And then grind with a blender or meat grinder. Break the bread crumb into pieces. Place in a bowl and fill with milk. Instead, you can use liquid kefir or natural yogurt, cream or even plain water. By the way, the bread must be stale (yesterday’s or 2-3 days old). Fresh baked goods have a high gluten content, which will affect the viscosity of minced fish. The cutlets may turn out rubbery.

Advice: If you don't have stale bread, use semolina. It takes a little longer to swell, but the cutlets with it will turn out very tasty. Wait for the bread or semolina to swell. Stir the contents of the bowl periodically so that the liquid is absorbed evenly.

Cut the defrosted pollock into fillets. Remove scales from the fish. Cut off the heads, tails and fins. Remove the entrails. Be sure to clean the inside of the fish from the black film. Remove the skin. Separate the pulp from the ridge. It will be much easier to do this if you dip the fish in boiling water and remove it literally in a minute. The fish will not have time to cook, but the ridge will separate easily and quickly. Remove all small bones. Cut the fillet into pieces. Pass through a meat grinder. You can also make minced meat in a blender. But it’s better to start not with pollock, but with vegetables. And then add the chopped fish.

Remove the skin from the onion. Cut it into 8-10 pieces.

Wash and peel the potatoes. It will give pollock fish cutlets additional juiciness and softness thanks to starch. Also cut the potatoes into small pieces.

Grind the potatoes along with the onions in a blender or pass through a meat grinder. The potatoes should turn into an almost homogeneous mush. Otherwise, it may remain raw in the finished cutlets. Add the fish and turn the blender back on.

Add sour cream or softened butter to the resulting minced meat. Without additional fat, dietary pollock cutlets will turn out a little dry. I also sometimes add lard. You will need literally 50 g. Beat in a chicken egg. Stir.

Transfer the cutlet base to the swollen bread. It will turn out very tasty if you add a couple of sprigs of chopped fresh parsley. Add some salt. Add pepper and minced garlic clove if desired.

Stir the mixture. If the fish was watery, it may turn out runny. In this case, add a couple of spoons of semolina or a slice of bread. And let the minced meat brew until it thickens. If the thickness is okay, form the cutlets. Bread them in wheat or corn flour or crushed breadcrumbs.

Heat the oil before frying. Place the cutlets to fry in batches of 3-4 pieces. Cook over medium heat for about 3 minutes on each side.

If desired, you can cover the pan with a lid. You can also bake the dish in the oven. Time – 20-25 minutes. Temperature – 180 degrees.

Ruddy pollock cutlets are combined with a side dish of potatoes, rice or pasta.

• Pozharsky cutlets from chopped chicken with classic breading

menu-doma.ru

Pollock fish cutlets

Many housewives undeservedly bypass such a dish as pollock fish cutlets, mistakenly believing that it is in principle impossible to prepare juicy and tasty cutlets from fresh and dry fish. I will hasten to dispel your doubts, and even, in a sense, destroy culinary stereotypes, using today’s recipe as an example.

I learned the recipe for very tasty pollock fish cutlets from my mother. I remember how, as a child, I devoured them on both cheeks, although I did not like fish. Therefore, I can safely recommend this option for preparing fish cutlets, along with the classic recipe for fish cutlets, which I told you about earlier. Pollock is a fairly dry fish, but in combination with other ingredients it is excellent for making cutlets.

If desired, you can additionally add a piece of raw lard or hard cheese to the minced meat. Some housewives add bread soaked in milk to fish cutlets made from pollock fillet.

Having tried many options, I can confidently say that with semolina the cutlets turn out tastier and more tender. Try this recipe, it's simple and really delicious.

• 850 g pollock
• 1 onion
• 1 potato
• 1 egg
• 2-3 cloves of garlic
• 2 tbsp. l. semolina
• 3-4 tbsp. l. breadcrumbs
• 100 ml sunflower oil
• 0.5 tsp. ground black pepper
• 0.5 tsp. provencal herbs
• salt to taste

How to cook fish cutlets from pollock:

Let's defrost the fish first. Then we wash the pollock, trim the tail and fins. Cut the fish lengthwise and remove the insides. Remove the backbone and all small bones. Let's fillet the fish and remove the skin. You can use ready-made frozen boneless pollock fillets.

Let's pass the pollock fillet through a meat grinder, following the recipe for pollock fish cutlets.

Peel the onion and potato. For convenience, cut the vegetables into several parts.

We twist them through a meat grinder and combine them with minced fish. Pass the peeled garlic cloves through a press.

Beat the egg into the minced meat so that the cutlets hold their shape well and do not fall apart during frying. Salt and season the minced meat with black pepper and dried Provençal herbs.

Mix the minced meat thoroughly until it becomes homogeneous.

Add semolina to make the mixture thicker. In addition, thanks to semolina, delicious pollock fish cutlets will turn out more juicy and tender.

Knead the minced meat again and let it sit for 10-15 minutes so that the semolina swells.

Then we form small round or oval cutlets. Roll each piece in breadcrumbs.

Pour oil into the pan and let it heat up. Carefully place our cutlets into the hot oil. Fry delicious pollock fish cutlets until golden brown on both sides.

Then place them on a paper towel to remove excess fat.

The finished cutlets are delicious both hot and cold. We will serve them with potatoes, rice or a salad of fresh vegetables and herbs.

8spoon.ru

Pollock fish cutlets

Fish lovers will love this recipe! Pollock cutlets are very tasty and juicy, soft and airy, and the golden brown crust of their crackers crunches so appetizingly that it is impossible to tear yourself away.

Today we will cook fish cutlets in a frying pan and serve with sour cream and cucumber sauce. Any white fish, for example, hake or pollock, is suitable for cooking. To make the cutlets juicy, we will add bread crumb softened in milk, as well as whipped egg white, to the minced meat. Thanks to this trick, the cutlets will be not only tender, but also fluffy. But first things first. Shall we get started?

Cooking time: 30 minutes

Ingredients

• minced fish – 300 g
• onions – 1 pc. (90 g)
• vegetable oil – 2 tbsp. l.
• bread crumb – 40 g
• cream or milk – 40 ml
• salt and pepper - to taste
• egg white – 1 pc.

• breadcrumbs - 3 tbsp. l.
• dried lemon zest - 2 chips.
• ground ginger - 2 chips.

• sour cream – 50 g
• fresh cucumber – 20 g
• lemon juice – 2 g
• Dijon mustard – 5 g
• sugar and salt - to taste

How to cook fish cutlets from pollock

I thawed the pollock and milled it, that is, I separated the pulp from the bones and skin. I pureed the fillet in a blender until it became minced meat (you can grind it through a meat grinder).

Peeled the onion and chopped it into small cubes. Fry it until soft in a frying pan in heated vegetable oil. The onion should not be raw or, conversely, too overcooked. I combined it with minced fish.

I chopped the pulp of the white loaf with a knife - as finely as possible. Soaked it in milk for a couple of minutes (you can use 15-20% cream). Added it to the future minced meat.

Separate the white (you won't need the yolk). Beat at high speed in a blender with a whisk attachment until a stable foam forms. Combined with minced meat. Salt and pepper to taste.

I kneaded the minced meat with cold hands. The resulting mass was placed in the refrigerator for 20 minutes - due to cooling, the minced meat will keep its shape better, and the cutlets themselves will not turn out dry.

I formed balls of the same size - I got 7 pieces. Breaded in a mixture of breadcrumbs, dried lemon zest and ground ginger. Helping herself with a knife, she gave the blanks the shape of washers.

Fry in a hot frying pan in a small amount of vegetable oil until a firm crust appears on both sides. Then I finished cooking the cutlets in the oven for 7-8 minutes at 90 degrees.

The dish is best served with herbs and a light sauce. For the sour cream and cucumber sauce, I combined and mixed: sour cream, chopped cucumbers, lemon juice, mustard, sugar and salt to taste. Bon appetit everyone!

volshebnaya-eda.ru

Pollock fish cutlets

Our portal offers several ways to prepare fish cutlets. But we didn’t talk about how to cook pollock cutlets. And now that time has come. Today you will learn several original and delicious recipes.

Classic recipe

• pollock – 2 carcasses,
• potatoes - 1 piece,
• onion – 1 piece,
• chicken egg – 1 piece,
• stale white bread - 2 slices (can be replaced with breadcrumbs),
• salt - to taste,

• We clean the fish. Let's gut it. Remove the head, tail and fins. We rinse. We mill, i.e. meat from skin and bones.
• We pass the fish fillet through a meat grinder twice or grind it in a blender.
• We clean the onion. Mine.
• Peel the potatoes. Mine.
• We pass the onions and potatoes through a meat grinder or grind them in a blender, i.e. We deal with vegetables in the same way as with pollock fillets.
• Combine minced fish and chopped vegetables.
• Beat the egg. Add it to the minced meat.
• Salt and pepper. Mix thoroughly.
• Grate the bread. If you don’t want to burden yourself with this task, you can immediately purchase breadcrumbs at the store.
• We form cutlets from the prepared minced meat.
• Breaded in bread crumbs.
• In hot oil, fry the fish cutlets on both sides until cooked over medium heat. If you are afraid that they will not cook well, you can cover the pan with a lid for a while.
• Sprinkle the finished cutlets with herbs and serve with a side dish.

Pollock cutlets with zucchini

• pollock fillet – 700 grams,
• zucchini - 1 piece,
• onion – 1 piece,
• chicken egg – 1 piece,
• dill – 1/2 bunch,
• flour - 5 tablespoons,
• ground black pepper - to taste,
• salt - to taste,
• vegetable oil - for frying.

• We pass the fish fillet through a meat grinder or grind it with a blender.
• Wash the zucchini. Cleaning. Grate it.
• Wash the dill. Let's dry. Finely chop.
• We clean the onion. Mine. Finely chop or pass through a meat grinder.
• Mix minced fish, zucchini, dill and onion.
• Add eggs.
• Salt and pepper. Mix well.
• Forming cutlets.
• Heat vegetable oil in a frying pan.
• Fry the cutlets on both sides until golden brown. Ready! You can serve it to the table!

Pollock fish cutlets with cheese

• pollock fillet – 1 piece,
• hard cheese – 100 grams,
• garlic – 3 cloves,
• stale bread – 2-3 slices (can be replaced with breadcrumbs),
• chicken egg – 2 pieces,
• flour - 3 tablespoons,
• sour cream - 2 tablespoons,
• ground black pepper - to taste,
• salt - to taste.

• We wash the fillet. We beat back. Cut into thin strips. Breaded with spices.
• We peel the garlic. Grind together with the cheese in a blender.
• Add sour cream to the cheese and garlic mixture. Mix.
• Lubricate the pieces of fish fillet with the prepared filling. Roll into rolls.
• Grate the bread to form crumbs.
• Beat the eggs with a little water.
• Heat vegetable oil in a frying pan.
• Bread the rolls in flour.
• Dip into egg.
• Roll in flour again.
• Soak in egg.
• Breaded in bread crumbs.
• Fry until done in hot vegetable oil.
• We serve original pollock fish cutlets along with a side dish.

Pollock fish cutlets with herbs and onions

• pollock fillet – 700 grams,
• wheat bread – 200 grams,
• milk – 1 glass,
• chicken egg – 1 piece,
• breadcrumbs - 2 tablespoons,
• chopped green onion – 2 tablespoons,
• chopped parsley - 1 tablespoon,
• sour cream – 1 tablespoon,
• ground black pepper - to taste,
• salt - to taste.

• We pass the fish fillet through a meat grinder or grind it in a blender.
• Salt and pepper. Mix.
• Mix sour cream, green onions, parsley and finely chopped boiled egg. Let's add a little salt.
• We form cakes from minced fish.
• Place a little filling in the center of each.
• Forming cutlets.
• Breaded in breadcrumbs.
• Fry in vegetable oil until cooked on both sides. You can take a sample!

Pollock fish cutlets with potatoes

• pollock – 1 kilogram,
• potatoes - 2 pieces,
• onion – 1 piece,
• chicken egg – 1 piece,
• loaf – 200 grams,
• milk – 1/2 cup,
• ground black pepper - to taste,
• salt - to taste.

• We clean the fish, gut it, remove the head, tail and fins. Rinse thoroughly.
• We pass the fish fillet together with peeled onions through a meat grinder.
• Fill the bread with milk.
• Boil potatoes in their skins. Cleaning. Grind into puree.
• Mix minced meat and mashed potatoes.
• Add squeezed bread and egg. Salt and pepper. Mix.
• Forming cutlets.
• Breaded in breadcrumbs.
• Heat the vegetable oil in a frying pan and fry the prepared cutlets in it on both sides until an appetizing crust appears.
• Serve the fish cutlets hot, first sprinkled with herbs. Mashed potatoes and fresh vegetable salad are perfect as a side dish.

Pollock cutlets are a simple dietary dish that combines a pleasant delicate taste and a rich vitamin composition. Nutritionists unanimously recommend introducing this fish into your daily diet as often as possible.. Also, pollock cutlets are perfect for children and those who watch their figure. Another nice feature of this dish is its low cost. Pollock fillets are found in abundance in markets and supermarkets, like all other necessary products.

Pollock cutlets are fried in a frying pan, baked in the oven or in a slow cooker, and also steamed for maximum preservation of beneficial microelements. Semolina and flour, bread or loaf pulp, eggs, milk, sour cream and mayonnaise are added to the minced fish. To make the dish more juicy, fresh vegetables are often added to it.: onions, zucchini, cabbage or potatoes. Pollock cutlets can also be supplemented with lard, hard cheese, butter, rice and cottage cheese. These additives will increase the calorie content of the dish, but will also make it more satisfying.

Pollock has a very delicate taste, therefore, practically no seasonings are used for preparing colettes, so that they do not kill the fish itself. Just add a little salt and black pepper to the minced meat. If desired, you can add garlic and fresh herbs.

Pollock cutlets can be fried breaded or sauce can be added to them. Tomato sauce goes best with fish dishes. Ready-made pollock cutlets should be served with a side dish, which can be potatoes, any cereals and pasta, as well as light vegetable salads.

Secrets of making perfect pollock cutlets

Pollock cutlets are a universal dish that can be offered to all family members, young and old. Their delicate texture, pleasant taste and lack of fishy smell will quickly find their admirers. So you just need to remember a few simple rules, how to cook pollock cutlets, and you can delight your loved ones with a new interesting treat:

Secret No. 1. Before preparing pollock cutlets, be sure to squeeze out excess liquid from the fillet and pat it dry with paper napkins. Otherwise, the minced meat will not stick together well.

Secret No. 2. If you plan to separate pollock fillets yourself to make cutlets, you will need twice as much fresh fish by weight as indicated in the recipes.

Secret No. 3. Any pollock cutlets, regardless of the cooking method indicated in the recipe, can be fried, baked, or steamed without changing the composition of the ingredients.

Secret No. 4. It is not recommended to grind pollock fillet using a blender. It’s better to just cut it with a knife or pass it through a meat grinder, choosing a grill with large holes. The fact is that too small pieces of fish will lose their juiciness, and the cutlets will turn out dry.

Secret No. 5. There is no need to clean the fish too thoroughly from the bones before preparing pollock cutlets - during the grinding process, most of them will simply remain inside the meat grinder, while others will be visually visible in the minced meat and can be easily removed. Small soft bones will completely grind and become invisible.

Many chefs prefer to cook pollock cutlets in a frying pan, because it takes a little less time. However, it is in the oven that the taste of this dish is best revealed. Otherwise, the recipe is no different from the traditional method of preparing cutlets. It will be a good basis for culinary experiments. The crusts from the bread should only be cut off if they are really stale. The ideal side dish for these pollock cutlets would be fresh or stewed vegetables, as well as a variety of pickles.

Ingredients:

• 500 g pollock fillet;
• 1 onion;
• 100 ml milk;
• 1 slice of white bread;
• 2 tbsp. l. sour cream;
• 50 g butter;
• 1 egg;
• Salt pepper.

Cooking method:

1. Rinse the pollock fillet and pass it through a large meat grinder.
2. Pour milk over the bread and let stand for 10-15 minutes, cut the onion into large pieces.
3. Grind the onion and bread into a plate with minced meat using a blender or meat grinder.
4. Beat the egg in there, add salt and pepper to taste (you can also use coriander, oregano and dry mustard).
5. Mix the minced pollock fillet and form it into small fish cutlets.
6. Grease a baking sheet with melted butter, place the cutlets at a distance from each other.
7. Spread the sour cream evenly over the cutlets and place the baking sheet in the preheated oven.
8. Cook pollock cutlets in the oven at 200 degrees for 20 minutes.

Interesting from the network

With the addition of lard, pollock cutlets will definitely turn out juicy and nutritious. You can increase the amount of this product up to 200 g. Potatoes will also add a pleasant flavor, and the loaf will make the dish more satisfying. It is better to soak the bread in advance so that by the time it is chopped in a meat grinder, it has stood in milk for at least 15 minutes. The process of preparing pollock cutlets according to this recipe is extremely simple, so you can start culinary experiments even with little experience in fish dishes. Before making minced meat for cutlets, you can fry the onion until tender.

Ingredients:

• 1 kg pollock fillet;
• 2 eggs;
• 2 potatoes;
• 50 ml milk;
• 120 g lard;
• 3 onions;
• 5 cloves of garlic;
• 100 g loaf;
• Vegetable oil;
• Salt pepper.

Cooking method:

1. Cut the loaf into slices, cut off the crusts, and soak the pulp in milk.
2. Pass the pollock fillet and lard through a meat grinder, as well as onions, soggy bread and potatoes.
3. Grind the garlic in a garlic press and add to the resulting minced meat, salt and pepper everything to taste.
4. Beat the eggs into the minced meat and mix all the ingredients well again.
5. Heat vegetable oil in a frying pan and, with wet hands, form small pollock cutlets.
6. Fry the prepared meatballs on both sides until golden brown.

Pollock fillet cutlets can be prepared even without using a meat grinder. The meat of this fish is very tender, so you just need to chop it finely with a knife. Semolina will help keep the cutlets in shape, which will also give the dish an appetizing aroma. The only drawback of using this product is the lengthy preparation - you will have to wait until the semolina swells, otherwise you will not be able to achieve the desired effect. Before you start preparing pollock cutlets, the semolina with eggs and white bread should be the same in volume as the minced fish.

Ingredients:

• 500 g pollock fillet;
• 2 eggs;
• 2 onions;
• 1 tbsp. l. semolina;
• 250 g white bread;
• Milk;
• Vegetable oil;
• Salt pepper.

Cooking method:

1. Rinse the fillet thoroughly and dry it, cut into very small cubes.
2. Also chop the onion and add it to the fish, salt and pepper everything.
3. Cut off the crusts from the bread and pour milk into the pulp so that the liquid completely covers it.
4. In a separate plate, mix eggs and semolina, grind until smooth.
5. Lightly squeeze the bread and place it in a bowl with the eggs, stir and leave for 20 minutes.
6. Combine the contents of the bowl with the minced fish and mix well.
7. Form small fish cutlets and fry them in heated vegetable oil until golden brown on both sides.

Now you know how to cook pollock cutlets according to a recipe with a photo. Bon appetit!

Almost any medium-sized fish without many bones is suitable for making fish cutlets. Most often they are prepared from halibut, pelengas, salmon, pink salmon, hake, cod, and catfish. But they take first place in popularity.

To prepare them, it is best to use fish carcasses rather than fillets. The thing is that fish fillets are covered with a large layer of water, so after defrosting you may be left with more water than meat. In addition, the price of fish fillet is much more expensive. Pollock fish cutlets, the step-by-step recipe for which I want to offer you today, is quite simple and similar to making pork cutlets.

The recipe will use standard ingredients for cutlets - eggs, loaf and onions. The main difference between the recipe is the presence of starch in it. With its help, the cutlets will not only keep their shape well and not fall apart during frying, but will also be juicy, since the starch will retain water inside the cutlets themselves. That is why with starch they are always more fluffy. Now let's look at how to cook fish cutlets from pollock.

Ingredients:

• Pollock – 2 carcasses,
• Onions – 1 pc.,
• Starch (potato) – 1 tbsp,
• Loaf - 3-4 pieces,
• Eggs – 2 pcs.,
• Vegetable oil,
• Salt and spices.

Pollock fish cutlets - recipe

Thaw the pollock slightly. This will make it easier to separate the fillets. Cut off the fins with scissors or a knife. After this, make an incision on the abdomen. Remove the entrails. Remove the skin. The skin of the fish is still dense and can be easily removed. All that remains is to cut the meat from the backbone and ribs with a knife. Now remove the large bones from the resulting fish fillet.

Pass it through a meat grinder. Twist the onion and add to the minced fish.

Beat in the eggs.

Stir.

Soak the loaf in water or milk. Pass it through a meat grinder too.

Mix the minced meat mixture again.

Add salt, spices and starch.

Stir again. After adding starch, you can immediately visually see that the minced meat has become much thicker.

Using hands moistened with water, form small patties. Flatten them slightly. Like any other cutlets, they can be breaded in flour or breadcrumbs before frying. Ready-made cutlets should only be placed in a hot frying pan with vegetable oil - this will provide them with a crispy crust.

Fry on both sides for about 3-4 minutes.

Pollock fish cutlets. Photo

what can be prepared from minced pollock

1. Choose:

   To prepare fish cutlets we will need the following products:

   Pollock 2kg

   3 medium onions

   2 medium potatoes

   6 7 cloves garlic

   2 raw chicken eggs

   A third of a loaf of white bread or loaf

   50 70 ml milk

   A piece of lard 100-150 g (if you don’t have fresh, you can use salted)

   Vegetable oil for frying

   Salt, ground black pepper to taste

   Let's start with the fish. Let's cut it into small pieces to make it easier to work with.

   Fresh pollock Delicious pollock fish cutlets

   We cut off the fins, take out the entrails, remove the skin and separate the meat from the bones. It’s better to do all this before the fish is completely defrosted. In this case, the fillet is removed very easily. Try not to leave small bones from the ribs.

   Cut up Delicious pollock fish cutlets

   The main ingredient for minced meat is ready. Now let's prepare the remaining products for the meat grinder.

   Ingre Delicious pollock fish cutlets

   Peel the potatoes, onions, garlic and cut into pieces. We also cut the lard into small pieces.

   Cut off the crust from the bread, leaving only the pulp and soak in milk.

   Now everything is ready to twist the minced meat. Scroll through the fish, onions, garlic, lard, potatoes and bread.

   By this time, the fish has probably already defrosted and become watery, so before putting it into the meat grinder, you need to squeeze it slightly in your hand. Otherwise, the minced meat will be too liquid and we will not be able to form cutlets. And if we can, then we will then collect cutlets throughout the frying pan in the form of fried minced meat. They will fall apart!

   Let's twist Delicious pollock fish cutlets

   Bread, on the contrary, is not wrung out. And the remaining milk that the bread did not absorb is added to the minced meat. If you've scrolled through everything, then move on.

   Eggs Delicious pollock fish cutlets

   Break the eggs into a cup with minced meat, add pepper and salt to taste. And mix everything thoroughly with your hands.

   Minced meat Delicious pollock fish cutlets

   You can directly start preparing fish cutlets, that is, fry them. And before that, a small but useful digression on the topic of educational training for culinary dummies. Experienced cooks can skip the next two paragraphs.

   Before pouring oil into the frying pan, it must be well heated (but it should not smoke). And then pour in the oil. It is better to add products after 2-3 minutes. The oil needs to be heated to such an extent that a small piece of onion thrown into the frying pan becomes covered with bubbles and floats to the surface.

   If the oil is not hot enough, it will be absorbed into the product and the result will not be a crispy crust. And if you pour oil into an unheated frying pan, the food will stick to the bottom.

   Well, now let's continue with a smart look. The frying pan is warmed up, the oil is poured in, we begin to form the cutlets (with wet hands) and place them in the frying pan. First, we make a bun from the minced meat, transferring it from palm to palm, and then we give the bun the desired shape.

   Let's make delicious fish cutlets from pollock

   And immediately send it to fry. It is better to use a small frying pan for 4-5 cutlets.

   Fry Delicious pollock fish cutlets

   After the first batch of cutlets, it will immediately become clear whether the minced meat was successful. Not in terms of taste, but it’s clear that the taste is amazing! This refers to consistency: if the cutlets do not fall apart and turn over easily, then everything is in order. Otherwise, tilt the bowl of minced meat over the sink and squeeze out excess moisture, then add another raw egg and mix. Then everything will be abgemakht!

   On a plate Delicious pollock fish cutlets

   We produce all the minced meat and get a delicious dish - pollock fish cutlets. Cutlets are made from other fish in exactly the same way. You can also experiment with spices. In any case, now you know how to cook fish cutlets.

2. Nests with fish
   500 g fish fillet
   400 g loaf
   200 g onion
   500 ml milk
   150 g cheese
   mayonnaise
   greens to taste
   salt
   pepper
   vegetable oil
   Finely chop the onion.
   Finely chop the fish.
   Finely chop the greens.
   Grate the cheese on a fine grater.
   Mix fish, onion, herbs, salt and pepper.
   Cut the loaf into pieces 2 cm thick.
   Soak the loaf pieces with milk and squeeze a little.
   Grease the mold with oil and place the pieces.
   Make a depression in each piece and simply press the crumb with your hands.
   Place fish and onions in the recesses. Grease with mayonnaise.
   Place in the oven. Bake at 180 degrees for 40-45 minutes.
   Then sprinkle with cheese (I sprinkled half of the pieces with cheese, half not), put in the oven for another 5-7 minutes.
   I liked the nests equally with cheese and without cheese.
3. Fish balls (Alb#243;ndigas de pescado)
   Minced fish, mix with beaten eggs, finely chopped onion, crumbs, olive oil, oregano, half the parsley, salt and pepper. Roll into apricot-sized balls, roll in flour, lemon juice, then flour again. Fry in oil in a deep frying pan until golden brown, transfer to a saucepan, pour in the fumé with the remaining parsley, cook covered for 10 minutes, add almonds, thicken the sauce without a lid, simmer for another 5 minutes. Serve as an appetizer or cold.
   500 g minced fish, 2 eggs; 0.5 onions; 1 tbsp. fish fumé; a handful of bread crumbs; 2 tbsp. l. ground almonds; juice of 1 lemon; flour; parsley; 2 tbsp. l. olive oil; 1 tsp. dry oregano; 0.5 tbsp. vegetable oil; salt, black pepper
4. cutlets or casserole with potatoes
5. POLLACK FISH CUTLES
   Ingredients of the recipe
   700 grams of pollock fillet or other fish,
   150 grams of stale loaf,
   a bunch of green dill,
   1 egg,
   5 tablespoons flour,
   black pepper and salt to taste.
   small zucchini
   potato starch
   Method of preparation: how to cook pollock fish cutlets.

   When I was at school, of course I went to eat in the school canteen. I can’t say that I really liked the food in the school canteen, but there were pleasant exceptions. I especially loved the pollock fish cutlets with mashed potatoes. That's why I sometimes treat myself and my family to this delicious food, of course to my taste.
   And now I’ll tell you about the culinary recipe for preparing this simple fish dish. We start by defrosting the pollock fillet (if it is frozen). Then take the slightly stale loaf and soak it in warm water or milk. Or if you have tied pumpkin or zucchini on hand, replace the bread with these vegetables. After this, we wash the dill, cut off the stems, and chop finely. After the fillet has thawed, pass it through a meat grinder twice or grind it in a blender. Finely chop the onion, this is what I do, but you can also put the onion in a meat grinder. Then add dill and squeezed out pieces of bread to the processed pollock. Grind all these ingredients and transfer the resulting mass to a large bowl. Now wash the chicken eggs and break them into the mixture, add salt and pepper to taste, and mix the minced meat for our fish cutlets. When the minced meat has reached the same consistency, separate small pieces from it and form round fish cutlets of the same size from them, roll the cutlets in flour mixed half with starch. Now put a frying pan with oil on medium heat and, when it warms up, lay out the mentai cutlets. Fry pollock fish cutlets for 5-10 minutes on each side.
   Yes, what I want to say is that it is not necessary to make these cutlets from mentai, you can take fillets of almost any other fish, for example: salmon, cod, tuna, trout, pike, salmon or halibut, the only thing you need to remember is that there are fatty fish varieties and lean ones . Accordingly, we either mix them or add a little vegetable oil to the lean varieties.

Fish cutlets are always budget-friendly and affordable. White varieties have little fat and often a lot of small seeds. But for fluffy minced meat, these features do not matter if you know how to prepare it correctly. We know and will be happy to tell you in step-by-step recipes.

Pollock is on the agenda- in a variety of delicious forms. Classic and dietary, steamed and with vegetables, we have prepared for you a truly rich selection of proven recipes.

No complications, about 50 minutes to prepare, different calorie and fat content, and most importantly - very tasty cutlets. Let's get started!

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Pollock fish cutlets: classic recipe

An impeccable masterpiece that can be made from any white fish. It will be decorated with a little extra fat and the popular flour-breaded frying.

• Calorie content per 1 serving - no more than 330 kcal

For 4 servings we need:

• Pollock fillet (or any white fish) - 500 g
• Onion - 1 pc. (about 100 g)
• Garlic - 2 medium cloves
• Egg - 1 pc.
• White bread (without crusts, soaked and squeezed) -150 g
• Milk - up to 100 ml
• Vegetable oil (or lard) - 1 tbsp. spoon (20 g) + 2 tbsp. spoons for frying
• Flour for breading - 2-3 tbsp. spoons
• Mixture of peppers and salt - to taste

How to cook.

Cut off the crusts of yesterday's bread and soak the crumb in milk. You can take any variety. The main thing is to measure into cutlets not in “slices”, but according to the weight of the squeezed component. For classic minced meat, where even the cheapest fish tastes very tasty, you need to take 30% of the weight of the fish in soaked bread.

Grind the fillet, onion, garlic and soaked crumb in a meat grinder or blender.

Add egg, spices, salt, oil and mix thoroughly. Precisely thoroughly - longer than meat cutlets, intensively, almost whipping.

Secrets of taste!

Active kneading is required for all recipes in the selection, as it ensures maximum homogeneity of the minced meat mass. The lean fish fillet should make friends with the rest of the participants, and the egg should disperse well throughout the minced meat. Then the minced meat will no longer be crumbly.

If you have time, use the second secret of the chefs. Let the minced meat sit in the refrigerator for 1-2 hours.

Fry the flour-breaded cutlets in a frying pan with heated vegetable oil. We form the products, roll them in flour and place them in the frying pan away from you so that the hot oil does not accidentally splash on your hands.

Fry over medium heat. Turn over when the surface is browned. We use two forks: It is very convenient to turn over with them. At the end of frying, it’s not a sin to put the cutlet on the side for another 2-3 minutes of frying.

Place on paper towels or napkins to absorb excess fat.

Serve the beauties hot or cold. This is a universal second course that children and adults love. They will also be good for a snack. Cut in half - the juicy coating for the sandwich is ready!

Diet recipe in the oven

Without breading, without bread in the composition, bake in the oven and add chopped herbs. Do you think such cutlets for a weight loss diet won’t turn out delicious? You’re wrong: it will be very tasty!

• Cooking time - 45-50 minutes
• Calorie content per 1 serving - no more than 280 kcal

For 3 servings we need:

• Pollock (fillet) - 500 g
• Egg - 1-2 pcs.
• Onions - 1 pc. small size
• Cilantro (or parsley) - 3-4 tbsp. spoons (finely chopped)
• Flour (or semolina) - 1-2 tbsp. spoons
• Salt and black pepper - to taste
• Nutmeg - ¼ teaspoon
• A little - for greasing the baking sheet

It couldn't be easier to prepare!

Grind the fish pulp and onion in a blender or meat grinder. Add eggs, salt, pepper, nutmeg and mix. Note to those who like to lighten recipes in terms of calories: they will also work with one egg, we checked.

Add the last portion of ingredients to the cutlet mince - flour and chopped herbs. Mix well. If possible, let it brew in the cold.

If you put 2 eggs and let the minced meat sit under film in the refrigerator for at least 30 minutes, you can do without flour at all.

Preheat the oven to 190-200 degrees. Line a baking sheet with paper and grease with oil.

Let's take into account that with a culinary brush we use very little grease and save the family menu from extra calories.

A couple of drops of oil on your hands and form cutlets. Place the beauties on a baking sheet and bake in a hot oven for 25-30 minutes.

Simple, fast, easy and dietary!

Suitable for PP (proper nutrition), low-carb diet and children's menu.

A separate plus of the idea: the cutlets will steam without problems in a slow cooker - 20-25 minutes.

Chopped fish cutlets "Kaleidoscope"

Another lightweight, balanced recipe. Decorate the fish mass with vegetables and fry in a frying pan in the usual breading with breadcrumbs. The option is especially attractive in the middle of winter: juicy, bright and perky.

• Cooking time - up to 50 minutes
• Calorie content per serving - no more than 300 kcal

For 3 servings we need:

• Pollock (fillet) - 300 g
• Onion - 1 pc. medium size
• Peas (frozen) - 80 g (4-5 heaped tablespoons)
• Boiled carrots - 1 pc. medium (+/- 100 g)
• Chicken egg - 1 pc.
• Dill - 4-5 sprigs
• Breadcrumbs - 4 tbsp. spoons
• Salt - 1 pinch
• Pepper mixture - ¼-½ teaspoon
• Oil for frying - 2 tbsp. spoons

How we cook.

We will cook the carrots “in their uniforms” in advance, using our favorite method.

Cook frozen green peas for only 2-3 minutes from the moment the water boils and quickly cool in cold water with ice. This preserves the bright green color of the vegetable.

Cut the fish fillet into small pieces. Finely chop the onion and chop the boiled carrots finely. Combine the ingredients, add the egg, herbs and spices and mix. Let the minced meat stand for 15 minutes.

We form round cutlets, bread them in breadcrumbs and fry in a heated frying pan with vegetable oil until golden brown on both sides.

Interesting ideas and recipe video from the chef

Always good with fish celery and potatoes. The main thing is to boil the root vegetables in advance and cut them into small cubes. A shaving of hard cheese would not go amiss with this ensemble. But keep in mind that if you are on a diet, the calorie content of such recipes requires recalculation. Another nuance is also important. For cutlets with vegetable pieces, you need finely chopped fish, not mass through a meat grinder. Our goal is the so-called “chopped cutlets”.

An original and very appetizing option - put pre-fried onions in the minced meat, along with the oil in which they were fried. No need to wait for a crust and a brownish burn. Just soften the onion until translucent and remove from heat after the first minute of goldenness. This will give two highlights at once: it will fatten up the low-fat pollock and saturate the beauties with their favorite aroma.

Another way to intelligently increase fat content is make minced meat from a mixture of pollock and pink salmon, or other fatty red fish. It will be enough that a third of the pulp used is noble - and the pollock will sparkle with new facets. By the way, such cutlets are perfectly steamed and can easily fit into a healthy children's menu.

Video for fans of the live process. The famous chef will tell you another way to cook beauties from pollock and squid. The products are simple, but the results are great! You will need white fish fillet, toast bread, squid, onion, egg, flour, starch, butter. Begins cooking from 03:50.

We will be glad to hear your delicious ideas for a recipe for pollock fish cutlets. It seems like a simple catch that wouldn’t be a shame to recycle, but what a horizon for a juicy fantasy! Join us!

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