Minced pollock what to cook with potatoes. Pollock fish cutlets: the recipe is very tasty in a frying pan, in the oven, or steamed. Pollock cutlets with cottage cheese

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

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Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

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A budget and healthy dinner can be organized from such an unpretentious and affordable fish as pollock. Pollock fish cutlets are not a troublesome recipe at all, and they can be prepared very tasty. Golden fluffy cutlets, especially if served with mashed potatoes, will please everyone in the household and will be eaten in one day.

Not all cooks like to work with fish, considering the dishes costly in terms of time and money. Meanwhile, preparing cutlets is surprisingly simple: there is only one bone in the carcasses, and therefore the fish can be easily prepared for grinding through a meat grinder.

Pollock is very tender, goes well with various ingredients, and due to the lack of a strong fishy smell, children like it and it is often prepared in kindergartens.

Proceed step by step, take your time, and the result will definitely please you.

Prepare in advance:

• 2-3 carcasses of pollock (can be medium-sized);
• large onion;
• a crust of dried loaf;
• salt pepper;
• egg;
• flour or breadcrumbs for breading;
• vegetable oil – 4 tbsp. l.;
• butter – 50 g.

This amount of ingredients should be enough for a full dinner for a family of 4 people. Increase the proportions if desired: pollock cutlets are surprisingly tasty even when cold, especially if served with tomato or mustard sauce and pickled cucumbers.

Step-by-step cooking instructions

1. The first stage is defrosting. Pollock (like other fish) should thaw at room temperature. It is strictly forbidden to immerse carcasses in water, otherwise the structure of the fillet will become loose and the meat will not be able to keep its shape during frying. Ideally, the meat should be thawed until half cooked - this makes cutting and cleaning it much easier.
2. Is the fish defrosted? We cut off the fins and tail and clean out the black inner films.
3. Remove the skin with a knife, making a small incision on the back. If a sharp knife is used, the skin will peel off the carcass like a glove. It's a quick, uncomplicated process. You cannot leave the skin on: otherwise the minced meat will taste bitter.
4. A sharp knife also helps separate the meat from the bones. There are special legs with small teeth at the ends - they are designed for filleting fish and with just one movement they separate neat strips of the cleanest fillet from the backbone. All that remains is to remove the individual seeds with your fingers.
5. Soak the fillet in milk.
6. Pour milk over stale bread.
7. We grind the fish in a meat grinder, passing it through the middle mesh.
8. Sauté the onion in oil.
9. Mix minced fish, onion, bread, chicken egg.
10. Form small cutlets. The size of each should be about half the size of your palm: such cutlets will fry perfectly, while remaining juicy inside.
11. Roll the cutlets in breadcrumbs.
12. Fry in a mixture of butter and vegetable oils until golden brown. There is no need to cover the cutlets with a lid! Otherwise, the pollock will release juice and the dish will begin to cook.
13. In 5-7 minutes the cutlets are ready! Pollock fillet is so tender that it takes just seconds to cook. The ideal addition to cutlets is rice, mashed potatoes, buckwheat porridge or simply chopped vegetables.

Did you know? There is an expression: “Fish drinks milk.” This means that it is advisable to pre-soak any fish in milk. It softens the fibers, makes the meat much more tender, and sometimes - if the fish smells too strongly - eliminates the unwanted aroma.

Cooking in the oven

You can make fish cutlets from pollock in the oven; the recipe is especially suitable for anyone watching their weight by counting calories. You can prepare this variation of the dish by following the basic recipe exactly. But here you don’t have to roll the cutlets in breadcrumbs, placing them directly on a greased baking sheet.

The oven is preheated to 200 degrees - this way the cutlets will immediately set and retain their shape during baking. 5 minutes before cooking, you can turn on the grill mode to give the dish an appetizing crust. Serve pollock fish cutlets cooked in the oven well with chopped fresh vegetables or cabbage salad.

In a slow cooker

There are housewives who prefer a slow cooker to all cooking methods. It’s hard to argue with them: the multicooker cooks quickly, and the cutlets turn out to be dietary. In this case, the cutlets are placed on the bottom of the multibowl in small portions, and then baked in the “Frying” mode.

Some devices have a special grill on which the cutlets are laid out. In this variation, the dish turns out to be steamed, because it is cooked by steaming. The taste of the cutlets is very delicate, they melt in the mouth, which is why children are very fond of them.

Steamed pollock cutlets

The steam cooking method is, in principle, important for everyone to know: there are situations when household members are forced to adhere to therapeutic nutrition in order to restore health. Pollock, as a low-calorie fish with minimal fat content, is ideal for these purposes.

So, we form cutlets from minced meat. Lubricate the steamer grates with vegetable oil using a brush. Steam on the “Fish” mode. The dish will not be boring at all if you serve it with boiled potatoes sprinkled with fresh herbs.

Fry in a frying pan

It happens that cutlets remain and are not eaten cold. Instant overcooking in a hot frying pan will help to quickly revive the finished dish and give it an appetizing fresh look.

What's the best way to do it?

1. Heat the frying pan.
2. Melt butter, ghee (or vegetable oil).
3. Place 4-5 cutlets in a frying pan.
4. Fry on both sides.
5. Cover with a lid.
6. Turn off the frying pan.

This method allows you to refresh any cutlets, but it is especially quick to “revive” fish cutlets. You can serve the dish with white bread or any side dish.

Recipe for fillet, pieces

There is an opinion that not a single minced meat made in a meat grinder can compare in taste to that minced by hand using a sharp knife. It is very simple to prepare: the fillet is finely cut into pea-sized pieces, and then cutlets are formed from it and fried using classical technology, or baked in the oven. The cutlets turn out, although not so airy, but more “meaty” and certainly tasty.

An interesting nuance: you don’t need to add bread to this minced meat, but you can mix a tablespoon of semolina and two tablespoons of mayonnaise. Let the cereal brew a little: this way the components will bind together, and the mayonnaise will give the dish a new flavor and juiciness.

Cooking from minced pollock

Many housewives diversify minced fish dishes by adding new ingredients. You can mix potatoes, zucchini, and cabbage with fish; the taste will only benefit. But it’s never worth buying minced meat: store-bought stuff often tastes bitter, because the skin is not removed from the fish.

The manufacturer can also roll pollock carcasses together with bones, and add preservatives to increase shelf life. You should prepare the minced meat yourself, choosing the freshest and most silvery-looking fish carcasses.

Our advice! Pollock meat is tender, but at the same time self-sufficient: the light fishy taste cannot be overpowered with spices, or too much pepper. A pinch of freshly ground pepper (white is even better) is enough to highlight the pleasant sea flavor of the meat, which - when very fresh - is a little reminiscent of shrimp.

How to cook pollock cutlets with filling?

Fish cutlets can be stuffed with different types of fillings - the dish will only benefit from it. The filling is added during the molding process using a basic recipe for making minced meat.

Pollock goes well with:

1. Boiled eggs.
2. Pieces of butter and semi-hard cheese, when melted, add additional juiciness.
3. Fried mushrooms.

There are brave housewives who even stuff cutlets with cottage cheese and herbs. As gourmets assure, the recipe is interesting, despite such a bold combination. In general, there are no limits to imagination here. The main thing is to choose the freshest pollock and carefully cut it.

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.

Pollock is the most popular fish in cooking. It is not expensive, but its taste and nutritional value allow you to make very tasty dietary dishes from carcasses, including for children! The choice of semolina, vegetables, fresh herbs, lard, cottage cheese or bread soaked in milk is added to pollock cutlets. This dish is prepared in a frying pan or in the oven, steamed or in a slow cooker. Let's get acquainted with the basic recipes for making fish cutlets.

Taste Info Second courses of fish

Ingredients

• pollock fillet - 350 g;
• white loaf - 2 pieces;
• chicken egg - 1 pc.;
• onion - 1 pc.;
• garlic - 1 clove;
• dill or parsley - to taste;
• salt - to taste;
• spices - to taste;
• vegetable oil for frying - 70 ml.

How to cook pollock cutlets with bread

To prepare fish cutlets, you will need several pieces of white loaf. Trim the edges of the loaf so that the white flesh remains. Now soak this pulp in a glass of milk. These cutlets will taste tender.


Thaw the pollock fillet first. If you have a whole piece of fish, then first separate the fillet from the bones and skin. Instead of pollock for cutlets, you can use hake or pike perch.


Prepare minced fish. To do this, use a meat grinder or immersion blender. The consistency of the minced meat after grinding with a blender will be more homogeneous and without pieces. Place the pollock fillets in a bowl. Add the loaf pulp, previously squeezed out of the milk, to the fish.


Grind the minced pollock and beat in one chicken egg.


Add a pinch of salt and spices to the minced fish to taste. Chop a small onion, a clove of garlic and parsley (dill) with a knife and add to the minced meat. Alternatively, you can add finely chopped lard (50 g) or frozen butter (50 g), grated on a coarse grater, to the minced meat for juiciness.

Mix the minced meat with a spoon; if the consistency is a little runny, you can add a spoonful of dry semolina to it. Beat the minced meat well in a bowl so that it holds its shape when frying. Take the mass in your hand and carefully throw it back, do this 2-3 times.


Heat the vegetable oil well in a non-stick frying pan. With hands soaked in cold water, form cutlets and place in the pan. Fry the cutlets well on one side, only then turn them over to the other side. Do not fry the products over high heat, otherwise they will remain raw inside.


Place the finished pollock fish cutlets on a plate to serve.

Sour cream or tartar sauce works well for cutlets. As a side dish, you can offer mashed potatoes or boiled rice.

Teaser network

How to cut pollock into clean fillets for cutlets:

• start by washing and drying the fish carcass - this way it will not slip when cutting;

• place the fish on a cutting board;
• hold the carcass with one hand, with the other working hand move a sharp table knife from the tail side under the ridge;
• move the knife along the entire length of the fish spine to the end;
• Remove the skin from this fillet and cut off the rib bones;
• Next, place the fish on the ridge and cut off the lower fillet in the same way.

Adviсe

The minced fish turns out to be very loose and it can be difficult to assemble cutlets from it. To prevent the cutlets from falling apart in your hands and then in the frying pan, in addition to the egg and semolina, add a little wheat flour to the minced meat (1 kg of minced meat, 2-3 tbsp.). Its adhesive qualities are useful when molding products. Another tip - try to make the minced meat thick, not liquid. Drain off excess water.

To fill semi-finished minced fish products, it is permissible to take not only wheat bread, but also other products:

• raw mashed potatoes or celery;
• dry semolina or boiled semolina porridge;
• boiled cereals – rice, buckwheat, pearl barley;
• not sweet cottage cheese.

How and how long to fry pollock cutlets?

It depends on the size of your cutlets. But the general algorithm of actions is as follows:

• Be sure to place semi-finished products in a frying pan in hot oil, otherwise the products will stick to the bottom and lose their attractive shape;
• fry first over high heat until the underside of the cutlets is crispy, then turn them over and reduce the heat to moderate;
• Close the pan with a lid and fry the cutlets until cooked, you can turn them over 1-2 more times to be sure that they are cooked inside.

Fried cutlets in a frying pan will have a pleasant spicy taste and aroma if you add a couple of sprigs of thyme to the oil when cooking them.

Pollock fish cutlets with semolina

Semolina porridge can be added to minced fish cutlets. Cooked in milk without sugar, semolina will make the products softer and more tender.

Ingredients:

• pollock fillet – 400 g;
• green onion feathers - 1-2 pcs.;
• egg yolk – 1 pc.;
• salt – 3-4 g;
• spices - a pinch;
• dry semolina – 50 g;
• milk – 60 ml;
• Sunflower oil – 100 ml.

Preparation

1. Cook semolina porridge - pour the cereal into cold milk, put it on the fire and stir with a whisk. When the mixture boils, turn it off and cool slightly.
2. Rinse the pollock fillet and wipe with a napkin. Grind the fillet in a meat grinder along with green onions.
3. Add the cooled porridge to the minced meat. Add egg yolk, salt and spices to taste. Stir the minced meat and beat it in a bowl a couple of times.
4. With wet hands, divide the mass into fragments of 60-70 g, give the semi-finished products an oval-flattened shape. Immediately fry in hot oil in a frying pan or saucepan.

Even without bread, the products are filling and very tasty.

Pollock cutlets with lard in the oven

The juiciness and fluffiness of the cutlets comes from the addition of raw pork fat. Pollock fish cutlets with lard take a little longer to cook in the oven than in a frying pan. The consistency of the minced meat should be thicker. The fat inside will melt, making the meat more tender. And a golden brown crust gradually forms on the outside.

Ingredients:

• pollock carcass – 1-2 pcs.;
• chicken egg – 1 pc.;
• raw lard – 50 g;
• onions – 1 pc.;
• wheat flour – 100 g;
• salt and spices - to taste.

Preparation

1. First, turn on the oven to preheat to 180-200°C.
2. Cut the fish carcass into clean fillets.
3. In a meat grinder, alternately grind the fillet, lard and onions. You can take not only raw lard, but also salted or smoked lard.
4. Mix the egg, salt and spices into the minced meat.
5. Make semi-finished products and bread them in flour. You can take not only wheat flour, but also cereal flour.
6. Cover the baking sheet with food foil (you can do without it) and place the molded products at a distance from each other.
7. Send to bake for 35-40 minutes. Due to the content of lard in the minced meat, the finished products will easily come away from the foil or baking sheet and will not burn.

Pollock cutlets with steamed cottage cheese

You can add not only bread or semolina to minced cutlets, but also cottage cheese. It is acceptable to use any store-bought or home-made cottage cheese.

Ingredients:

• pollock fillet – 300 g;
• cottage cheese – 50 g;
• egg yolk – 1 pc.;
• parsley - a bunch;
• salt - to taste.

Preparation

1. Grind the fish fillet into puree in any way convenient for you - in a meat grinder, blender or food processor.
2. Wash the parsley, dry and finely chop. Can be chopped together with fish.
3. Rub the cottage cheese through an iron sieve.
4. In a bowl, thoroughly mix the fillet, cottage cheese, yolk, herbs and salt. Divide the minced meat into small pieces - cutlet blanks.
5. Prepare the steamer and turn it on. Place the cutlets in the bowl so that there is a passage between them for hot steam. Close the lid and cook for half an hour. For a double boiler, you can use an electric pan or a simple pan with a perforated insert inside, which is placed on the stove burner.
6. Pollock cutlets with steamed cottage cheese will turn out healthy and original. These can be prepared for children for lunch or afternoon snack.

Lenten pollock cutlets with herbs

Fish cutlets with herbs and vegetables are suitable for those who are fasting or watching their figure. Choose any vegetables according to your taste. Even grated pumpkin, zucchini or carrots are allowed.

Ingredients:

• minced pollock – 300 g;
• egg – 1 pc.;
• garlic – 1-2 cloves;
• onion – 1 pc.;
• celery root – 100 g;
• parsley – 2-3 sprigs;
• wheat flour – 100 g;
• salt, spices - to taste;
• sunflower oil – 50-70 ml.

Preparation

1. Prepare all the vegetables and herbs for the recipe - wash and peel. Next, grate them. Finely chop the parsley.
2. Mix vegetables and herbs with minced meat. Add the egg, salt and spices, as well as 1 tbsp. l. wheat flour. Knead the mass and beat it a little.
3. Form into cutlets and bread them in the remaining flour.
4. Fry in a frying pan with oil until done. Serve lean pollock cutlets with fresh herbs and vegetables.

Chopped pollock cutlets with rice in a slow cooker

The use of new electrical appliances for the kitchen saves the housewife time and simplifies the cooking process itself. We will tell you how to cook pollock cutlets with rice in a slow cooker step by step.

Ingredients:

• pollock fillet – 200 g;
• dill greens – 10-20 g;
• fresh basil - 4-5 leaves;
• round rice – 50 g;
• salt and seasonings - to taste;
• sunflower oil – 40 ml.

Preparation

1. Separately, boil the rice until cooked. Drain the broth. Do not rinse the grains - their stickiness will help the semi-finished products not to fall apart.
2. Rinse the pollock fillet in cold water and dry with a paper towel. Chop into small pieces with a knife. You can use a special attachment for chopping meat; it is included with the meat grinder.
3. Rinse the greens and cut with a knife.
4. In a bowl, mix rice, fish, and all the greens. Season with salt and seasonings. Stir and divide into portions of 50-60 g.
5. In a multicooker bowl, heat the oil in the “Fry” mode. Lay out the semi-finished products. When the bottom surface is golden brown, flip them over.
6. After a couple of minutes, pour 40-50 ml of hot water into the bowl, and change the mode to “Stew”. In 10 minutes the juicy cutlets are ready!

Boiled pollock cutlets

It's easy to make cutlets from boiled pollock. Our recipe is at your service!

Ingredients:

• pollock carcass – 2 pcs.;
• egg – 1 pc.;
• onions – 1 pc.;
• wheat bread – 50 g;
• cream – 30 ml;
• breadcrumbs – 100 g;
• salt - to taste;
• sunflower oil – 30 ml;
• butter – 10 g.

Preparation

1. Wash the pollock carcasses and place them in a saucepan. Fill with water so that the fish is completely covered. Boil until done. Cool slightly and use your hands to separate the pulp from the bones, skin and fins.
2. Pour cream over the bread in a bowl.
3. Boiled pollock together with onions pass through a meat grinder. Also grind the bread and cream. There is no need to squeeze the cream.
4. Beat the egg into the minced meat, add salt. Stir.
5. Form cutlets and bread them in breadcrumbs.
6. Heat a mixture of butter and sunflower oil in a frying pan. Place semi-finished products and fry until done.

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 low-fat 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 mass. 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 it. 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.