How to cook fishcakes at home

The cutlet in the modern sense is a tasty and nutritious dish in the form of a tortilla from meat, poultry or fish mincemeat. Fried in a pan with the addition of vegetable or butter, cooked in a double boiler, baked in the oven. Every housewife should be able to cook delicious fish cakes at home.

Fish cakes are softer in consistency, more tender in taste and more quickly fried in comparison with meat. Prepared from different varieties of fresh river and sea fish, as well as from canned food.

River fish cutlets - 6 recipes

From pike

• Using a scraper, I remove the scales from the fish. Gently cut the belly of the pike and clean the insides. I cut off the tail, fins and head. I rinse several times under running water.
• I put it on the board. I make a cut along the ridge and cut the loin, separating it from bones and skins.
• I cut the fillet into medium-sized pieces and transfer to a separate plate.
• I pour milk into deep dishes. Soak slices of bread, letting soften for 10-15 minutes.
• I clean the vegetables. I cut the onion in half rings, finely chopped garlic. I cut the homemade fat into cubes.
• I take an electric meat grinder. Gradually grind all the ingredients, including bread softened in milk. Salt, put ground pepper. I mix the mass until smooth. I break eggs. Thoroughly knead the cutlet base. Add aromatic spices (dried basil, hazel, caraway) if desired.
• Pour breadcrumbs onto a flat plate.
• Wet my hands with a little water. I take a full spoonful of the mixture and form an oval cutlet. Roll on breadcrumbs on all sides. Squeeze lightly in the palms. I spread it on a cutting board. Sculpt the rest of the fish cakes.
• I take a large skillet, pour vegetable oil and heat over medium heat. I lower the fish cutlets. Cook until golden brown 6-9 minutes. Gently flip to the other side. I fry as much. After 6-9 minutes of cooking on the second side, reduce the heat to a minimum. Carcass 2 minutes.
• So that the pike cutlets do not burn, I add an additional amount of oil.
• Serve with boiled potatoes or rice.

If desired, replace crackers with sifted wheat flour.

From crucian

• Crucian carp - 5 pieces of medium size.
• Onions - 1 head.
• Bread - 1 slice.
• Chicken egg - 1 piece.
• Black pepper (ground), salt to taste.

1. I remove the scales and remove the insides from crucian. I cut into 2 large parts. Wash thoroughly under running water.
2. Take a deep pan. I pour water, boil. In the boiling liquid, I lower the pieces of the crucian carp, so that the bones become easier to clean.
3. I catch fish. I drain the water and set it to cool.
4. When the fish has cooled, I scroll in a meat grinder along with a slice of bread softened in boiled water.
5. I clean and cut the onion. Add a raw egg, salt and pepper. Mix thoroughly with my hands.
6. I form cutlets. Before going to the pan, roll in flour.
7. Fry delicious crucian cutlets on medium heat with enough oil. On both sides for 7-8 minutes.

From carp

• Carp - 1.2 kg.
• Carrots - 120 g.
• Onions - 120 g.
• Chicken egg - 1 piece.
• Milk - 70 g.
• Butter - 20 g.
• Long loaf - 2 pieces.
• Dill - 1 tablespoon.
• Vegetable oil - 2 large spoons.
• Salt, black pepper - to taste.

1. Cooking roast vegetables. I clean onions and carrots. I cut into rings and thin circles, respectively. Throw vegetables in a pan with melted butter.
2. For an easier and faster cleaning process I take a mirror carp. I cut off my head, remove the insides and gills. I make an incision along the ridge. Gently separate the loin from thick skin. To do this, I cut the edge of the tail, grab hold. I lead a knife between the loin and skin, pressing firmly.
3. A slightly weathered loaf is soaked in milk.
4. I pass the fish fillet, vegetable roast and dipped bread through the meat grinder.
5. Pour lemon juice into a bowl with minced meat, add pepper and salt, put chopped dill. I put it in the refrigerator for 20-30 minutes, so that the product by consistency becomes denser.
6. Wet hands, fashion round cutlets. Before putting it on the pan, I flatten it a little.
7. I heat the pan with vegetable oil. Fry the carp cutlets until golden on each side. After reducing the fire to a minimum value. I close the lid. I bring to readiness in 4-5 minutes.

From pink salmon

• Pink salmon fillet - 1 kg.
• Chicken egg - 2 pieces.
• Bread - 3 slices.
• Fresh dill, parsley, green onions - 1 bunch each.
• Wheat flour - 2 large spoons.
• Sour cream - 1 tablespoon.
• Vegetable oil - 150 g.
• Salt, black pepper - to taste.

1. I take thawed pink salmon fillet. My under running water. Drying with paper towels. I cut into pieces. Grind in a meat grinder (with medium-sized holes).
2. In a bowl of water I soak dried and weathered pieces of bread. Waiting for softening. I squeeze it from the water and add it to the dishes with ground pink salmon.
3. My fresh greens under running water. I lay on a cutting board, finely shredded. I pour it over to fish and bread. I drive in 2 eggs, put a spoonful of sour cream. Salt and pepper. I disturb to a homogeneous mass.
4. Minced salmon is viscous. Extra breading in breading or flour is not required.
5. Take a frying pan. Add vegetable oil, warm up. I take a tablespoon of the required amount of minced meat and gently lower it into the pan. Fry on one side for 2-3 minutes until golden brown. After turning over. I close the lid, set the temperature of the plate to the minimum value. I cook 4 minutes.
6. I put the finished fish cutlets on a flat plate. Served with boiled potatoes and a salad of fresh vegetables.

Bon Appetit!

From the perch

• Perch fillet - 700 g.
• Bacon - 150 g
• Egg - 1 piece.
• Onion - 2 pieces.
• Semolina - 2 tablespoons.
• Breadcrumbs - half a glass.
• Vegetable oil - a third of a glass.
• Spices for fish, salt, pepper - to taste.

1. I cut the fat into pieces.
2. I clean the onion. Cut into large pieces.
3. Fillet of perch, vegetable and bacon pass through a meat grinder. So that fish bones do not come across cutlets, pass the resulting mixture additionally through a fine wire rack.
4. I add spices to the prepared meat (a special mixture for fish). Salt and pepper.
5. I beat in 1 egg. Add semolina for viscosity, mix.I leave it for 10-15 minutes so that the cereal swells.
6. Wet my hands. Sculpt the workpiece. Roll in breadcrumbs.
7. I spread the patties on a pre-heated skillet with vegetable oil.
8. It is necessary to fry cutlets for no more than 10-15 minutes. The specific cooking time depends on the thickness of the products. Fry until golden brown. On the other side, fry at low heat and with the lid closed.

Serve with mashed potatoes. I decorate the top with fresh chopped herbs.

From the pike perch in the oven

• Pike perch fillet - 300 g.
• Egg - 1 piece.
• Breadcrumbs - 2 large spoons.
• Onions - 1 piece.
• Leek - 10 g.
• Sour cream - 1 large spoon.
• Bell pepper - 2 things.
• Cheese - 50 g.
• Butter - 20 g.
• Vegetable oil - 50 ml.
• Parsley - 20 g.
• Salt, pepper - 2 g.

1. I cut the fillet of pike perch into pieces. I put it in a big plate.
2. I chop the onion, chop the parsley. I pour it over to the fish.
3. I cut some of the pepper into large rings. The rest is finely chopped and I shift to the fish with onions and herbs.
4. I add crackers to the total mass. Salt and pepper, drive in an egg. Thoroughly mix all the ingredients.
5. Leek, chopped into medium-sized particles, fry in a mixture of vegetable and butter. I put it on a plate.
6. I take the baking dish. Spread the rings of pepper. Inside I make stuffing from minced meat. Add a layer of leek on top. I make a beautiful "hat" from grated cheese.
7. Preheat the oven. I set the temperature to 180 degrees. Bake cutlets from pike perch for 30 minutes.

Calorie cutlets from different types of fish

Average

. The final value of energy value depends not only on the type of fish, but also on the method of preparation.

The most dietary dish is steamed cutlets (70-80 kcal / 100 g). In second place are products cooked in the oven (20 kilocalories more). The most nutritious are cutlets fried in vegetable oil.

Cook with pleasure and be healthy!