Pollock cutlets with semolina in the oven. Pollock fish cutlets. Step-by-step recipe with photos. How to cook fish properly

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?

Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: 7-8 pieces

Ingredients

cutlet base:

• 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.

for breading:

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

for the sauce:

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

Preparation

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!

Cutlets are a universal dish, they go with all side dishes and cold and hot appetizers, they are satisfying and easily digestible, children and adults love them. It's not just about meat cutlets. Pollock fish cutlets are also good! The recipe for very tasty and technologically correctly prepared cutlets can turn an ordinary weekday lunch into a feast for the belly. Don't believe me? In vain!

How to prepare fish

Pollock is a relatively cheap fish, but this does not detract from its nutritional value. Pollock is caught mainly in Pacific waters. This fish lives up to 15 years, and already at 3-4 years it begins to reproduce in huge quantities. How many calories a fish cutlet contains on average often depends on the age of the fish - the older it is, the fattier and higher in calories it is. 100 grams of fish contain 70 kcal.

This is a very valuable fish for the body, since pollock meat contains vitamins PP, A, E, C, beneficial omega acids, phosphorus, calcium, and iodine. Pollock is low-allergenic and easily digestible, and therefore is actively included in the diet of children.

When choosing pollock in a store, it is better to give preference to chilled fish, but since it is difficult to get, frozen fish will also do. Cutlets naturally require fillet, and therefore the larger the carcass, the better.

How to prepare fish for cooking? First you need to defrost it. Things will go faster if you place the pollock under a stream of cold water. It is more convenient to cut when the carcass is not completely limp, but a little “toned”, that is, it has not “moved away” completely. Having placed the fish on a board, cut off the tail, head (if any) and fins with a sharp knife, and then fillet it, removing the spinal bone. If the fish is not gutted, be sure to clean out all the insides and black film. The strong, rough skin also needs to be removed, but in pollock, it is not thick, it can be left.

Minced fish for cutlets: the recipe couldn’t be simpler

Even before making minced fish for cutlets, pollock fillet meat must be thawed if it has been in the refrigerator so that the minced meat in the end is less liquid. Then it must be passed through a meat grinder. Additives can be “classic”, as for minced meat - bread soaked in milk, natural or dry cream, freshly broken egg, rice or buckwheat, salt and ground pepper, herbs, onions, semolina, bran... You can add raw potatoes, but not much - this will add juiciness. Some people add 30% taste-neutral minced chicken, and it comes out soft, juicy and tender.

The optimal recipe for minced pollock cutlets:

• pollock fish fillet – about a kilogram;
• white bread without crust – 350 g;
• fresh milk – 0.5 cups;
• onion;
• salt, favorite spices and pepper (dosage to taste);
• raw egg – 1 pc.

1. Pre-soak the bread until it is completely covered with milk. Mince the onion with the fish. Squeeze the bread thoroughly - there is no need for excess liquid, the minced meat is already too runny. Add it to fish. Add salt and pepper carefully (do not overdo it with pepper), stir in the egg and knead until smooth.
2. Sometimes the minced fish turns out to be watery, so it’s good to put oatmeal, crushed in your palms, in it, they will absorb excess moisture, and the cutlets will not lose their shape.
3. It is not necessary to add an egg to the minced meat; it can be replaced with a spoonful of starch.
4. The minced meat is thoroughly kneaded, and this is necessary, since its consistency is more tender than meat, so you need to work well with your hands, knead it, then transfer it to a cold place for an hour or more.

How to cook fish cutlets at home from pollock is simple and tasty

It’s not difficult to choose your favorite pollock fish cutlet recipe – there are quite a few of them. However, as well as heat treatment options... I offer the simplest recipes, but without compromising taste and budget.

In a frying pan

We form small cutlets from minced pollock, then roll them thoroughly in breading. Heat the frying pan on the stove, add odorless vegetable oil and, being careful not to overcook, fry the cutlets evenly on both sides. How long to fry fish cutlets in a frying pan depends on the thickness and size of the cutlet. A golden crust is a sure indicator that the cutlets are already fried; as a rule, the fish is fried very quickly.

In the oven

Would you like to try pollock fish cutlets like in kindergarten - tender, just melting in your mouth? Then you will need an oven, because in kindergarten everything that is prepared for children from minced meat or fish cannot be done in the oven - these are the rules!

With vegetables

These fish cutlets from pollock in the oven will be even softer and tastier if you “flavor” them with vegetables: grated boiled carrots or mashed boiled potatoes, but without exceeding the addition of more than 30% of the total amount of minced meat!

The preparation is simple: we form cutlets, roll them in breadcrumbs or flour, and place them on a baking sheet. Place the cutlets in a preheated oven and fry for 20-25 minutes at 180-185 degrees.

With cheese

Do you like fragrant fish cutlets in the oven? The recipe for very tasty cooked cutlets is made with cheese.

For 600-750 g of minced pollock we take:

• grated cheese – about 100g;
• a glass of sour cream.

From any minced pollock (pure, with vegetables or boiled rice), we form cutlets, roll in breading and lightly fry in a frying pan on both sides. Then put it on a baking sheet, sprinkle with grated cheese, pour in a glass of sour cream, and put it in a hot oven for a while. The cheese will tell you how long to fry the fish cutlets there: it will completely melt under a layer of sour cream.

For a couple

Steamed pollock cutlets made from minced fish (recipe with photo attached) are a minimum of calories and maximum preservation of benefits. To cook them, you will need a steamer or slow cooker with a mesh insert over the bowl. A multicooker, by the way, is good because in the lower bowl you can simultaneously cook a side dish while the cutlets (vegetables, rice) are being cooked on top.

How to cook fish cutlets from pollock? Everything is simpler than it seems. Any version of minced meat, but preferably thicker, should be enhanced with spices. A steam kitchen preserves the taste and smell of the original product, so spices will be required if the fishy smell is not very attractive.

Having formed the cutlets and rolled them in breading from all the barrels (the latter is not necessary, but this will preserve the shape), we move them into a container for steaming, pour water into the lower bowl and cook in the “Steam” mode for about half an hour.

Lenten

Lenten fish cutlets from pollock, the recipe with photos of which does not violate the restrictions imposed on the “fish” days of Lent, are very quickly and very simply prepared. However, the minced meat is made with a minimum of additives: we soak the bread in water, we take greens, garlic and onions into the pollock mince, and knead well.

Then we form cutlets, bread them and lightly fry them in a minimal amount of vegetable oil in a deep frying pan.

With lard

Minced pollock is a little dry, but there is a way to cook fish cutlets that are juicier. You will need lard. By the way, in small reasonable quantities, lard is good for the liver!

Product set:

• minced pollock - 800 g;
• butter, preferably soft butter – 100 g;
• raw unsalted lard - 200 g;
• egg – 1 pc;
• milk - 80 ml;
• onion - one head;
• according to taste preferences, salt, pepper;
• vegetable oil - about 100 ml;
• oatmeal flakes - 1 cup.

1. We make minced meat like this: put the fish, sliced ​​lard and onion through a blender or meat grinder.
2. Beat in the egg, stir in the butter, carefully add salt, pour in the milk and knead everything.
3. We grind the flakes in a blender - this is for breading.
4. We make cutlets, bread them and fry them in a frying pan.
5. To be completely sure of readiness, the cutlets can be kept in a hot oven for a couple of minutes after frying.

No fat, but juicy

There is no lard, but you want your fish cutlets to be juicy? There are recipes for making these without lard!

Take raw potatoes, three, squeeze out the starch. Then we put the potatoes in the “basic” minced meat. Knead. We form the cutlets higher and simmer them in water - they turn out fluffy, juicy and low in calories.

With semolina

Fish cutlets with semolina prepared in literally half an hour is a recipe for a very tasty dish. Such juicy, tender and soft pollock cutlets just melt in your mouth!

Ingredients:

• pollock fillet - 700g;
• raw egg - 1 pc;
• raw semolina - 120 g;
• medium fat cream - 100 g;
• onions (a fairly medium head);
• salt and ground black pepper to taste.

Grind the fillet and onion in a blender or meat grinder, beat in a fresh egg, add cream and sprinkle semolina into the mixture.

Season with salt and pepper and stir until smooth.

Then put the minced meat in the refrigerator for half an hour to thicken (optional!).

We form cutlets, bread them in any breading and cook in absolutely any way until tender.

With cottage cheese

Pollock and cottage cheese are a great duo if you are looking for how to make fish cutlets at home tastier and healthier. Pollock-curd cutlets are rich in calcium and taste simply divine!

What do you need to easily prepare fish cutlets from pollock with cottage cheese? The recipe for delicious cutlets comes out very well if you take the following proportions of products:

• raw pollock fillet - 0.5 kg;
• egg - 1 raw;
• cottage cheese – 250 g;
• semolina – 100g;
• onion head;
• bread – 150 g;
• milk - about 0.5 cups;
• salt and spices to taste.

1. First, prepare the bread: add milk and soak.
2. We pass the onions and fish in a meat grinder; you can also chop the greens in the same way if necessary.
3. Mix the fish mass with cottage cheese, egg, season with spices, squeeze out the bread and add the crumb to the future minced meat.
4. We form cutlets and cook using any heat treatment method.

Dietary fish cutlets

There is consolation for diet fans: pollock fish cutlet already has a low calorie content, but according to this recipe, 100 g of the dish contains no more than 70 kcal! Moreover, these dietary fish cutlets are supposed to be cooked in the oven - no carcinogens or extra fats!

Take defrosted pollock fillet, add fresh onion to the minced meat (half a kilo - a small head), salt and pepper as desired to taste. For viscosity, beat in the yolk, add a handful of bran and knead the minced meat.

We form cutlets, put them in the oven, cook at 180 degrees for a quarter of an hour. You can sprinkle the finished cutlets with any fresh herbs.

It’s even easier to steam these fish cutlets - they will still be dietary, but they will retain more nutrients. Just take a double boiler and cook in it in the same way. And then we eat, enjoy the taste and lose weight!

Sauce for fish cutlets

If, for example, it’s easy to choose a side dish for fish cutlets, because mashed potatoes, rice, pearl barley, buckwheat, various stewed vegetables, and all kinds of salads from fresh and boiled vegetables are combined with them, then with sauces it’s a little more difficult. Meanwhile, the sauce significantly improves the taste of the cutlets!

White simple sauce

• half a liter of fish broth or prepare broth from a “cube”;
• butter – 60-70g;
• wheat flour - 4 tablespoons;
• raw egg yolk – 1 piece;
• salt;
• juice from half a ripe lemon.

1. Fry the flour in butter (half of it) in a frying pan, pour in cold fish broth, and stir to eliminate lumps.
2. Salt and beat in the yolk.
3. Bring to a boil over medium heat, but do not let it boil - remove from the stove.
4. Add the remaining oil to the slightly cooled sauce, add lemon juice and stir.

Creamy sauce for pollock cutlets

You will need:

• fish broth - a glass;
• medium fat cream - a glass;
• raw yolks – 2 pcs.;
• butter – 110 g;
• any hard cheese – 100g;
• fresh dill greens – 5-7 sprigs;
• ground nutmeg - a pinch.

In a water bath in a convenient saucepan, melt the butter completely and add grated cheese, broth and spices to it, pour in the cream. Stir, bring to a boil, let cool slightly. Next, slowly add the yolks, constantly stirring the sauce and not allowing it to boil. Add dill to the thickened sauce and stir. That's it, an excellent addition to pollock cutlets is ready.

Useful tricks for preparing pollock cutlets

There are several “tricks” on how to make fish cutlets from pollock faster and easier:

• Fish cutlets made from minced pollock will be even tastier if you add pink salmon to the minced meat, as well as the existing milt and caviar.
• The colder the better: knives, boards, bowls and minced meat - all this, if cooled, makes it possible to obtain lighter, more tender and manageable minced meat.
• Wet hands: Wetting your palms in cool water will make shaping the pollock cutlets easier.
• “Fish Mix”: if you mix some of the mince of some other fish into the minced pollock, your pollock cutlets will be tastier and more aromatic. It is better to take more than one type of fish, combining fatty with lean, red with white meat, this makes the cutlets very tasty.
• It is good to add fresh lard with layers of meat if the pollock cutlets are not prepared lean. Lard should be no more than 100 grams per kilogram of minced meat.
• The bones do not need to be removed; they will disappear when grinding and mixing the minced meat. Moreover, large bones, as a rule, are retained by the grate and are simply removed from the meat grinder. Fish cutlets made from minced pollock will still be tender.
• It is good to include fried carrots and onions in minced fish. And in order to deal with this matter quickly, I place chopped onions and grated carrots on a saucer, sprinkle with a little oil, and place in the microwave. I cool, add mince, salt, pepper, and add a spoonful of honey. This gives the minced fish a very amazing taste, the cutlets become soft.
• Good mood: if you prepare minced pollock yourself, and make cutlets yourself, smiling and humming something funny - cook more, because everyone at the table will unanimously agree that they have never eaten tastier and more tender than these cutlets from magnificent pollock!

Bon appetit!

Fish dishes should be on the menu of any person who cares about their health. Without them, the diet can hardly be called balanced. Fish contains substances necessary for the body that can be obtained from few other products. Many of its varieties are affordable. Pollock is affordable for every family, it is no less useful than other inhabitants of the sea, and with some skill you can make snacks from it that are not inferior in taste to dishes from expensive varieties of fish. Pollock cutlets come in handy when you need to feed your family a hearty meal without spending a lot of money.

Cooking features

Not every housewife will undertake the preparation of pollock cutlets. There is an opinion that this fish is so dry that it is impossible to make a tasty dish from it. This opinion has a basis: pollock is a low-fat product. However, you can make juicy and tender cutlets from it without much difficulty. The main thing is to know a few secrets.

• Thaw fish correctly. If you let it thaw without a sudden change in temperature (first in the refrigerator, then at room temperature), it will retain its structure. Using a microwave or warm water to defrost fish results in the fish becoming loose, dry, and tasteless.
• It is not necessary to look for minced meat or pollock fillet for cutlets. Cutlets made from homemade minced meat will cost less. Buy pollock carcasses without heads - cutting them up will not be difficult even for an inexperienced housewife. The pollock fillet is scrolled through a meat grinder, installing a grid with large holes. Then the minced meat comes out juicy. To ensure that you get rid of the bones, turn the pollock meat through a meat grinder twice.
• To make the minced meat more dense and viscous, eggs, starch, flour, semolina, and bread soaked in milk are added to it. Vegetables and lard give it juiciness.
• Most often, pollock cutlets are fried in a frying pan. To prevent them from sticking to the bottom, heat the frying pan and spare no oil. You need to fry over medium heat until an appetizing crust appears, then reduce the heat and steam the cutlets under the lid over low heat for 5 minutes.
• It will be easier to form the cutlets if your hands are wet.
• Pollock cutlets can be baked in the oven or steamed. They are cooked in the oven for 15–20 minutes at a temperature of 180–200 degrees. Steam for 25–30 minutes.

The technology for preparing pollock cutlets may depend on the chosen recipe. By following the instructions that accompany it, you will not make mistakes.

Pollock cutlets with onions and potatoes

• pollock – 0.7 kg;
• onions – 100 g;
• potatoes – 150 g;
• white bread – 150 g;
• milk – 100 ml;
• chicken egg – 1 pc.;
• flour - as much as needed;
• vegetable oil - as much as needed;
• salt, spices - to taste.

Cooking method:

• Thaw the fish, cut into fillets. Wash the fillet and dry with paper towels. Cut into large pieces and run them through a meat grinder twice.
• Remove the peel from the onion and chop it in the same way as the fish.
• Peel the potatoes and grate them on a coarse grater.
• Dry the bread (crumbs without crusts) in the oven, then soak in warm milk. Squeeze and turn through a meat grinder.
• Combine minced fish with bread, potatoes, onions, mix.
• Break an egg into a bowl with minced meat, add salt and spices, mix again.
• Knead the minced meat with your hands and beat it on a bowl to remove excess moisture. If it still seems too runny, thicken it by adding a little flour.
• Heat oil in a frying pan.
• Dip your hands in cold water, form cutlets, and bread them in flour.
• Place the fish cutlets in a frying pan with hot oil at a short distance from each other.
• Fry over medium heat until golden brown on the bottom.
• Turn the cutlets over with a spatula and brown them on the other side.
• Add a little water or broth to the pan, cover it with a lid, and reduce the intensity of the flame.
• Steam the cutlets for 5 minutes.

Fish cutlets are delicious on their own, but more often they are served with a side dish. Almost any side dish will work. The best option is rice or mashed potatoes.

Pollock cutlets with steamed semolina

• pollock – 1.5 kg;
• carrots – 0.3 kg;
• onions – 100 g;
• potatoes – 150 g;
• semolina – 40 g;
• chicken egg – 1 pc.;
• breadcrumbs - as needed;
• salt, spices - to taste.

Cooking method:

• Peel the vegetables, cut into large pieces, and grind using a blender or meat grinder. If desired, carrots and potatoes can be grated, onions can be finely chopped with a knife.
• Cut the fish into fillets. Turn the prepared fillet through a meat grinder twice or chop very finely with a heavy knife.
• Mix minced fish with vegetables, beat an egg into it.
• Season with salt, pepper, add semolina and let stand for a while so that the cereal swells.
• Form cutlets and bread them in breadcrumbs.
• Pour water into the multicooker bowl and add spices to taste. Allspice and bay leaves work well.
• Place a portion of cutlets on the multicooker grill intended for steaming products.
• Turn on the unit, selecting the steam cooking mode, for half an hour.
• Remove the first batch of cutlets, load the next batch. This time, cooking for 25 minutes is enough, since it does not require time to heat the water.

Steam the remaining cutlets in a similar way. The recipe will appeal to those who monitor their health and avoid eating fried foods.

Pollock cutlets made according to any of the above recipes can be baked in the oven. Before placing on a baking sheet, they can be lightly browned in a frying pan. If you sprinkle the cutlets with grated cheese, they will turn out even more tasty and appetizing. Adding fresh herbs to the minced meat will not spoil the taste of the dish either.

Pollock cutlets are a tasty, satisfying, healthy and affordable dish. Knowing the peculiarities of its preparation, even an inexperienced housewife can make it. Just choose the recipe you like.

It turns out that it’s easy to prepare delicious fish cutlets from pollock! A wonderful dinner in golden breading is not a hindrance to the budget! Cooking is not much different from any other cutlets. First you need to roll the minced meat, add egg, onion and spices to it, then form cutlets and fry them in a frying pan. If you are counting calories, you can bake pollock fish cutlets in the oven, steam them or cook them in a slow cooker - it will turn out no less tasty!

Tender pollock meat does not require any additional spices. Just a pinch of pepper is enough to fully reveal its taste. You shouldn’t add garlic, which will kill the aroma of the fish, but you don’t have to skimp on the onion. Lightly fried in vegetable oil, it will give special juiciness to the cutlets and a pleasant, slightly sweet taste.

It is better to prepare minced pollock fish cutlets yourself. After all, store-bought semi-finished products are not always of good quality and may contain preservatives. Glazed pollock fillets or whole frozen carcasses are suitable - in the latter case you will have to spend a little more time on filleting.

Ingredients

• pollock 700 g
• chicken egg 1 pc.
• salt 0.5 tsp.
• ground black pepper 2 chips.
• onions 1 pc.
• vegetable oil 4 tbsp. l.
• bread 2 slices
• milk 3-4 tbsp. l.
• breadcrumbs 2-3 tbsp. l.

Pollock fish cutlet recipe

1. Defrost the fish at room temperature - wait patiently for about 1 hour. Never immerse pollock in water! With shock defrosting, its meat will become loose and watery, which means that the cutlets will turn out less tasty and will not hold their shape well. Cut off the fins and tail of the defrosted fish. We clean the insides and remove the black film from the abdomen. Wash and dry with a paper towel.
2. 
   Carefully remove the skin. Helping ourselves with a knife, we separate the flesh from the ridge, remove the skeleton and all the small bones. Cut the resulting fillet into small pieces that will be convenient to grind in a meat grinder.
3. 
   Cut the crust off the bread and cut the crumb into small cubes. Pour in milk and leave aside to swell.
4. 
   Grind pollock in a meat grinder through a medium or fine mesh. Add a chicken egg, salt and ground pepper to the minced fish.
5. 
   Peel a large onion, chop it into cubes and fry until soft in a small amount of vegetable oil. We specially saute the onion, and do not add it raw to the minced meat - when fried, it will give a special aroma to the cutlets, a pleasant taste and special juiciness. Combine the sautéed onion with the minced meat.
6. 
   Knead the soaked bread crumb into a paste with your hands and place it in a bowl with the minced fish.
7. 
   Mix the minced meat thoroughly and set it aside for 5-10 minutes so that all the ingredients “make friends” with each other.
8. 
   We form cutlets at the rate of 1 tbsp. l. for each piece. Roll in breadcrumbs and immediately fry in hot vegetable oil.
9. 
   Cook without a lid, over medium heat. Fry the cutlets for 3-4 minutes on each side until browned.

Serve the dish warm.

Fish dishes should be on every person's menu. Most people prefer dishes made from expensive fish, but you can prepare a lot of delicious dishes from inexpensive fish, such as pollock.

Pollock is one of the most budget-friendly products that is sold in any grocery store. This fish is fried, stewed, boiled, steamed and battered. I propose to prepare a democratic dish - pollock cutlets in the oven.

Let's prepare the ingredients for making minced pollock cutlets in the oven.

We defrost the pollock carcasses, remove the fins and tail, and remove the skin. Separate the fillet from the bones.

Soak white bread or loaf in milk and set aside.

Cut the onion into small cubes and fry until soft.

Using a meat grinder, grind the pollock fillet, pieces of bread squeezed out of the milk, and lard. Add the egg, fried onion, salt, ground black pepper and mix well with your hands.

With hands moistened in water, we form medium-sized cutlets from minced pollock. Place them in a pan lightly greased with vegetable oil and bake for 40-50 minutes in an oven preheated to 180 degrees until browned.