Freshwater fish fillet is an excellent base for cutlet mass.

Surely you are familiar with people who refuse fish dishes because of the presence of small bones.

In fish cakes, with a minimum of skill of the cook, such inconvenience does not exist.

The advantages of the pulp of freshwater fish species for the preparation of minced meat, primarily in the guaranteed absence of allergies.

Unfortunately, some species of marine fish do this. Large species, in addition, have sufficiently rigid pulp, so that the cutlets from them are very similar to ordinary, meat.

River fish cutlets - general principles of preparation

River fish cutlets are fried in a pan in a small amount of well-heated oil. Sometimes cutlets are subjected to double cooking - slightly fried, and then brought to readiness in the oven.

Minced meat for fish cutlets is mainly prepared from raw river fish fillets. But if you take a very small fish, then first it is boiled. This makes it easier to separate small bones from meat.

Before chopping, the fish is cleaned of scales, the fins, tail, all entrails, the head are removed and the fillet is cut. From it they prepare minced fish.

Before cleaning, carcasses are thoroughly washed with water, trying to remove mucus from the surface as best as possible. The scales are removed by running a knife against the scales, starting from the tail, to the head. First, all the fins are cut, since they are sharp in freshwater fish species and can be injured.

After removing the scales, remove the head - cut off with a knife and remove the insides. The abdomen should be cut carefully, being careful not to turn the knife too deep. Otherwise, you can damage the gall bladder, the meat will become bitter and the fish will most likely have to be thrown away.

The fillet is separated after the fish has been cleaned and gutted. To do this, the carcass is placed on a cutting board and cut the flesh to the ridge. The incision can be made both from the side of the tail, and from the head. Then they lead a knife along the ridge and cut the pulp along with the ribs, cutting them at the base. After that, the carcass is turned upside down and the second fillet is separated.

For minced meat, river fish is twisted twice on a fine grill of a meat grinder or grinded with a blender. You can chop smaller meat with a knife. In this case, you need to inspect each piece well for the presence of small bones in it and remove them.

The onion is chopped together with the fillet. An exception is if it is required to be passivated.

In the minced meat of river fish, be sure to put onions and eggs. You can also add cottage cheese, semolina, starch, flour and white or rye bread. It must be soaked in water or milk.

River fish cutlets are good served hot, but tasty and chilled, with and without garnish, with sauce.

Fried potatoes, boiled rice or mashed potatoes are the most suitable side dishes for such patties.

"Funny Fishes" - river fish cutlets

Ingredients:

200 grams of river fish fillet;

White onion - 1 onion;

Manka - 3 tbsp. l .;

Salt;

Soft mayonnaise;

Ground small pepper;

Semka for breading.

Cooking method:

1. Dry the fish fillet well. Carefully examine it for fragments of small bones. If there is, delete.

2. Grind the fillet with the peeled onion in a blender. Add salt, add a little pepper. Pour semolina and mix well. Remove the cutlet mass for one hour in the cold.

3. Pour semolina onto a flat plate. Divide the meat into seven parts and put one part in semolina.

4. At the same time sprinkling with semolina and giving the forcemeat a fish shape, form a cutlet. Do the same with each part.

5. Pour vegetable fat into a skillet and warm thoroughly over medium heat. Dip the meatballs breaded in semolina and fry on each side until golden brown.

6. At the bundle with mayonnaise, carefully cut a small corner and apply a pattern in the form of scales on the finished cutlets.

French River Fish Cutlets

Ingredients:

Large freshwater fish fillet - 700 grams;

Starch - 2 tbsp. l

Two chicken eggs;

Large onion;

Two table. tablespoons of fat mayonnaise.

Cooking method:

1. Cut the fish and onion; the smaller, the better, into cubes.

2. Add eggs with mayonnaise, sprinkle starch. Salt a little, pepper and knead well. Remove the cutlet mass for half an hour in the refrigerator.

3. Warm the non-aromatic sunflower oil in a thick-walled pan and put in it, collecting a tablespoon, the cooled mass. Fry each patty until golden brown on all sides.

4. Serve cold with your favorite sauce.

River fish cutlets in a potato coat

Ingredients:

80 grams of carp fillet;

Three large potatoes;

Eggs - 5 pcs.;

Two tbsp. l starch;

Onion is a large head;

120 gr. Russian or Poshekhonsky cheese;

  "Seasoning for fish";

Ground pepper, salt;

One medium lemon.

Cooking method:

1. Dry the carp fillet with a towel. Remove the visible small bones with tweezers. Sprinkle with lemon juice and let stand for up to a quarter of an hour.

2. Cut the flesh with a very sharp knife into small pieces. At the same time, try to remove visible small bones.

3. Chop the onion into small slices and send it to the fish. Add the starch, a little ready-made "Seasoning", two eggs and lightly add salt. Mix everything thoroughly and gently and let it cool for half an hour.

4. On a coarse grater, grate peeled potatoes with cheese. Add lightly loosened eggs and mix thoroughly.

5. Warm the pan well with the vegetable oil poured into it. Spoon a small flat cake of potato mass into the butter. Place minced meat and potatoes on it immediately. Potato mixture should completely cover the cutlet.

6. When the bottom layer of the potato is well browned, turn the patty on the back side and bring it to the ready.

River fish cutlets - "Tender"

Ingredients:

A kilogram of small river fish (carp);

One chicken egg;

3 table. tablespoons of fresh semolina;

Quarter loaf;

1 onion;

A small leaf of parsley;

Wheat flour.

Cooking method:

1. Rinse the carcasses well. Cut the fins, clean the scales and remove the head. Cut the tail, gently gut it and rinse well again, especially the abdomen.

2. Boil the fish until cooked by placing them in slightly salty water. On average, it will take about 15 minutes. It all depends on size. Cool and separate the meat from the bones.

3. Fry the chopped onion in vegetable oil until amber. Soak the baton for 10 minutes in water and squeeze it well. Remove the crust.

4. With a meat grinder with a fine wire rack, double-roll the soaked loaf with fish and onions.

5. Insert the egg, semolina into the cutlet mass. Season with spices, salt if necessary.

6. Form oval cutlets and roll each well in the flour.

7. Fry fish cakes in well-heated vegetable fat.

River fish cutlets with cottage cheese - "Golden Fish"

Ingredients:

400 grams of fish fillet (carp, carp);

9% cottage cheese - 150 grams;

One potato;

Onion head;

A tablespoon of semolina;

Wheat bread crumbs.

Cooking method:

1. Wash the fillet, cut into pieces and twist in a meat grinder. It is better to set the lattice to the smallest.

2. On a medium grater, grate potatoes and onions in the patty mass, add the cottage cheese. If it is grainy - grind through a sieve. Add salt and pepper to your taste. Mix all the ingredients well and leave to stand for about a quarter of an hour.

3. From the minced meat, fashion small semi-finished products in the form of fish and breaded them in breadcrumbs.

4. Fry the “fish” in vegetable, well-heated oil, to a dense crust.

River fish cutlets - "Holiday"

Ingredients:

600 gr zander;

300 gr squid;

Two small onions;

3-4 potatoes;

200 gr. low-melting cheese;

40 gr creamy margarine;

Mayonnaise;

Ground crackers (breading).

Cooking method:

1. Cut off the heads of zander carcasses. Clean the scales, gut and cut off all the fins. Rinse the carcasses thoroughly under running water and separate the fillets, do not remove the skin.

2. Thaw squids in advance and wash them well, especially from the inside.

3. Pour squid carcasses with slightly salted water and boil after boiling for 2 minutes. Cool and remove chitin plates.

4. Chop the onion and spasser in vegetable fat until transparent, and melt the margarine.

5. Wash the potatoes, brushing off the remaining dirt with a brush, and boil until cooked “in uniform”. Cool and peel.

6. Twist the fish fillet with boiled squid twice in a meat grinder.

7. Add margarine, sauteed onion and egg. Pepper lightly, add salt to your taste and mix.

8. Form small rounded pieces from the minced meat. Bread each in breadcrumbs and lightly fry.

9. On a greased baking sheet, put the boiled potato sliced \u200b\u200binto rings. Put fried cutlets on it.

10. Pour everything with a thin layer of mayonnaise, and rub the cheese on top with an average grater.

11. Bake in the oven at 200 degrees, achieving complete melting of the cheese and the formation of a golden brown on it.

River fish cutlets - Neptune

Ingredients:

One and a half kilograms of pike;

Three slices of rye bread without a crust;

A third of a glass of milk;

Medium bunch of fresh dill;

Sweet butter - 50 gr.;

Two medium onions;

50 ml of soy, dark, without additives, sauce;

Three cloves of garlic;

Two table. tablespoons of wheat, premium, flour.

Cooking method:

1. Wash the fish, chop off the head, cut off the fins, clean the carcass and gut it. Wash thoroughly again. Separate the meat from the bones and chop at least two times with a meat grinder.

2. Soak bread for a quarter of an hour in milk. Squeeze and combine with minced meat. Put finely chopped dill here.

3. Stir in the butter, add salt, lay the egg, ground pepper and mix well again.

4. Grind onion with garlic. Add soy sauce to the mixture, pepper and stir.

5. From the minced meat with moistened hands, fashion cutlets of any shape. Lubricate them with the onion mixture and put them in the refrigerator for 30 minutes.

6. Sprinkle the cooled semi-finished products on all sides with flour and fry in boiling rasta. getting golden color.

River fish cutlets with mustard sauce

Ingredients:

The carcass of river fish (carp) - kilogram;

Two carrots;

White onion head;

Three slices of loaf (without crust);

Breadcrumbs.

Sauce:

A tablespoon of ready-made mild mustard;

Dry wine (white) - four tables. spoons;

Half a large lemon;

A tablespoon of margarine;

A small parsley root and a tablespoon of chopped herbs.

Cooking method:

1. In olive oil in a pan, lightly spasser finely chopped onions with coarsely grated carrots. Soak the loaf in milk.

2. Wash the carp, clean. Cut off the fins and separate the head, carefully cut the abdomen and gut it. Rinse the carcass well again, remove the ridge and all bones. Visible small bones, select with tweezers and cut the flesh into pieces.

3. Twist the fillet in a meat grinder along with a well-pressed long loaf and sautéed vegetables. Insert a raw egg, salt, pepper to taste and knead the minced meat. Preventing distance, form small oval cutlets and bread them on all sides.

4. Heat a little oil (olive) in a pan and fry the fish cakes in it until cooked.

5. Dilute the mustard with wine. Add lemon juice, add pepper (black). Put the chopped parsley root in the sauce and warm over low heat for three minutes. Add creamy margarine, finely chopped parsley and simmer the sauce for another minute.

6. Serve hot patties by watering with the prepared sauce.

River fish cutlets - cooking tips and tricks

To remove mucus from the river fish, wipe the carcass well with salt and rinse afterwards. The mucus is washed away, and the scales are removed easier.

It is also easier to clean the scales if the washed fish is dipped in boiling water for a second.

To prevent flakes from scattering on the sides, use a spoon. Turn the spoon over with the convex side down and lead it against the scales from tail to head with its edge. Scales themselves will neatly accumulate in a spoon, without scattering at the same time.

It is more convenient and faster to clean perch with a fine grater. You can make a special appliance out of the canned lid yourself. To do this, bend the two edges of the lid up and with a nail make holes in it from the side of the bent edges.

If the river fish smells of mud - grate it with ground black pepper with chopped dill. Let her lie down for about twenty minutes and then rinse.

Boiled fish can be put in minced meat from pike perch and perches for friability. To add fat, add chopped pork fat, or, as an option, butter.

to the moderators: don’t take me to cooking ... they don’t know about fun :) for meatballs, which fish will be fun? and took trout fillet? how do you like

Discussion

and what is this trout fillet? she had never seen such a thing. there are trout steaks (red) and trout carcasses (I didn’t take it, but it seems it's white, river).
on cod cutlets, zander probably. some cod with halibut mixed yet.

Ducan again. Go...

Souffle chicken. 0.5 kg of minced chicken 1 or 2 eggs, finely chopped onions, sometimes chopped mushrooms there, salt, pepper - I mix everything, beat the mixer with laziness. I shift it into forms, sprinkle a little grated cheese with low-fat on top, and bake in the oven until golden brown, about 40 minutes somewhere at 175 C.

Discussion

Ginger Mint Freshness

Ginger root 3-4 cm,
mint leaves,
cinnamon stick
juice of half a lemon.

Ginger mode in thin stripes, put mint and a stick of cinnamon in a thermos and pour boiling water, add lemon juice.
I don’t even put sahzam and it’s so delicious. In addition, it is very useful, and improves metabolism. A pleasant tea party, by the way, is also tasty cold.

1 boiled egg
1 large crab stick or 2 small,
half a jar of tuna in its juice.

Finely chop the egg and the crab stick into cubes, knead the tuna with a fork. Salt, pepper to taste. Season with Dukanov mayonnaise.

On (2 servings):
  Crab sticks - 200 g,
  boiled eggs - 3 pcs.,
  parsley
  mustard - 1 tsp,
  cottage cheese 0% - 50 g,
  kefir 0% - 1 tbsp. spoon.

Cook the eggs in the "cool". Finely chop the crab sticks, eggs and parsley, mix.
  Then we make the dressing - we grind the cottage cheese, mustard and a tablespoon (maybe a couple) of kefir in a bowl.
  Refuel salad and you're done! Very tasty and very satisfying.

2) about the mixer - all the same, it seems to me that such mixers are not designed to knead such a thick dough as dumplings or cheburechny, i.e. Of course, you can knead them to a certain degree of density, with spiral nozzles, but then anyway, bring them with pens :)
they are more designed for cupcake consistency, not thicker. You can also knead the dough for European types of bread with this mixer, make the dough not thick, but form long gluten threads with one spiral nozzle at a low mixer speed. It’s difficult to buy such bread in Moscow, but to bake it yourself is the most elementary :) so join our tight ranks of bakers :)

Minced fish cutlets - this is a very mouth-watering, dietary, tender dish. It seems that there is nothing easier than chopping fish fillets, mixing with the right products and making delicious fish cakes that children will love, even if they don’t like fish. However, there are subtleties in cooking technology, which we will talk about.

Choosing fish for cutlets

Fishcakes are made from river, sea and lake fish of medium fat, although the fat content of cutlets can be reduced or increased - just cut off the excess fat on the carcass or add lard or butter to the minced meat. By the way, larger fish make juicier meatballs than small fish.

Some secrets of cooking minced fish

Sometimes novice cooks ask what is right and what kind of fish they are prepared from. The fact is that the right dishes are those that you cook with love and care for the family, and the recipes can be different. For example, in the composition of fish cutlets from our readers on the site of Julia Vysotskaya you can find walnuts, raisins, prunes, tomatoes, green peas, broccoli, orange juice, chickpeas and juniper berries. If you do not buy ready-made semi-finished products, but cook only at home, your loved ones are lucky, because they will always have tasty, simple and healthy food on the table. Pamper them more often and do not forget yourself!

How to do fish cakes ? The recipe with the photo will best answer this question, because the fish must be carefully prepared and chopped. Large fish fillet can be chopped with a knife. Chopped fish cakes, for example, fish cutlets from pink salmon or fish cutlets from chum salmon, are a recipe for making simple fish cakes from a minimum of products. By the way, salmon fish cakes, salmon fish cakes are incredibly delicious fish cakes. So that fish cakes do not fall apart, they make fish cakes with semolina. This recipe is also good because you can cook lean fish cakes with semolina, that is, fish cakes without eggs. We get fish cutlets dietary and low-calorie. River fish cutlets - budget fish cutlets. Photos in the recipes will tell you how to make pike fish cakes, perch fish cakes, crucian fish cakes or pike perch fish cakes. The recipe depends on which fish cakes you make from. So fish cutlets from catfish or fish cutlets from silver carp recipe recommends cooking in the oven, since fish cutlets cooked in the oven are cooked without oil. Sea fish for fish cakes is also good. There are many recipes, as well as fish species: juicy mackerel fish cakes and delicious pollock fish cakes, recipe sea fish cakes and pink salmon fish cakes, pangasius fish cakes recipe and hake fish cakes, fish goby and fish cakes recipe trout cutlets, recipe fish cutlets from blue whiting, recipe fish cutlets from sardine and fish cutlets from haddock, recipe fish cutlets from salmon minced meat, fish cutlets fish cutlets from tilapia, fish cutlets from capelin and many others. By the way, the “secret” simple recipe for fish cutlets is canned fish cutlets. Canned fish cutlets will help out when you need to cook delicious food in the shortest possible time. But back to raw fish cutlets ... If you have oily fish for cutlets, then juicy fish cutlets will turn out without any special tricks. Moreover, they are recommended not to fry, but, for example, to make fish cakes in a slow cooker or to cook fish cutlets. The recipe for dry fish cutlets requires more complex manipulations. We will tell you how to cook delicious cod cutlets. The recipe for fish cutlets from cod or other lean fish is simple, since these are cutlets from fish fillet, you do not need to choose bones. We recommend making such fish patties with bacon, the recipe also recommends that before you fry the fish patties, carefully bream the cod fish mince patties to preserve the juice. Hank fishcakes are also recommended. And if you do not want to fry fish cakes, the recipe in a slow cooker suggests cooking, for example, stewed fish cakes in tomato sauce.

Moms, of course, want to know how to cook fish cakes for children. The recipe for cooking fish cakes will tell you how to cook fish cakes for a child and what they add to fish cakes so that the baby likes them. To reduce a specific fish smell, fish cakes with oatmeal or fish cakes with rice are made. Recipe fish cakes with vegetables, such as fish cakes with carrots, fish cakes with cabbage or fish cakes with potatoes, is also a good way to cook fish cakes. A recipe for children must be as useful as possible, therefore, we recommend making fish cakes with cottage cheese. The recipe for children suggests cooking fish cakes in the oven, because baked fish cakes are more tender than fried fish cakes. And for kids we recommend making steam fish cakes, since fish cakes in a double boiler are very useful fish mince cakes.

On our site you will learn how to fry fish cakes, how to cook fish cakes from pollock fillet, how to fry fish cakes from pollock. Photos in recipes will show the order of preparation of cutlets. We offer you such recipes as canned fish recipes and pike fish cutlets, diet steamed fish cutlets and oven cutlets in the oven, salmon fish mince recipe and baby fish cutlets, cod fish minced meat recipe and cheese cakes , recipe for fish herring cutlets and fish cakes with potatoes, recipe for fish caviar cutlets and canned fish cutlets, steamed fish cakes recipe. Recipe fish cakes video will help to understand the intricacies of cooking.

We recently looked at how to make homemade chicken stew. She is good, very good. But just eating it is constantly impossible. She will be bored once with any person. As an alternative, we offered fish cakes from river fish. Well, it’s worth telling in more detail how to cook them!

Consider how to cook cutlets from river fish, the recipe for this, how to serve them deliciously: with sour cream sauce, fresh herbs, mustard or with vegetable salad. Everyone knows that fish is a useful product, and from minced meat you can prepare a juicy and tender dish that can be eaten not only for a regular dinner, but even served for a holiday.

Fishcakes can be fried, as well as steamed, this option is considered more dietetic, but who refuses the appetizing crust, which is created by breading, of course, there will be more calories in such a dish, but it is very tasty.

As you know, fish is rich in various useful components, among which amino acids can be noted: methionine, lysine, taurine, tryptophan, all of them are very necessary for our body to function properly. Accordingly, cooking fish dishes and introducing them into your diet is very useful.

Choose a river fish

For the preparation of minced fish, from which meatballs will subsequently be prepared, it is important to choose fresh river and large fish, for example, you can use pike, zander, carp, and other representatives. It is advisable to choose not too dry and not too greasy option. It is important to pay attention to the color of the eyes, to the gills, and also to the scales, it should be a silver tint, this will indicate a fresh product that can be safely purchased.

Large fish is easier to clean from bones, and it does not have to be ground into minced meat, but can be cut into small pieces to make the meat texture feel. Of course, you can use a trifle, in which case it should be well twisted together with small bones to a homogeneous structure. In addition to fish meat, cutlets also include other ingredients.

What ingredients can be added to forcemeat?

To obtain greater juiciness of minced fish, you can add chilled cream to it, or a small amount of raw potatoes, as well as crumb of white bread, but not very much, in addition, you can introduce vegetables, for example, carrots, as well as semolina semolina.

After the juiciness of the cutlet mass is achieved, you can add additional ingredients: chicken egg, onions, garlic, spices and lemon juice. Some housewives put a little minced chicken, and it turns out a very tasty dish.

It is worth noting that minced fish, unlike meat, will be more liquid, in this situation you can not do without breading, in addition, you can separately use flour. If desired, the hostess can make the so-called complex breading, for this first cutlets are dipped in flour, then in a chicken egg, where you can add spicy herbs, and then roll the semi-finished product in breadcrumbs.

But you can do without the use of breading, in this case it is important to place the cutlets in a pan, where a small amount of hot oil will be poured previously, under the influence of high temperature, an appetizing crust will form quite quickly, which will help to maintain shape. Do not overcook them, it is important to achieve a golden hue, which will be the best option.

Stuffing Stuffing

Currently, there are a lot of kitchen appliances, in particular, there are combines for kneading the cutlet mass, but, nevertheless, it is recommended to knead the minced meat with your hands, which will give it greater homogeneity and elasticity. To make the cutlets more convenient, it is recommended to dip your hands in cool water, or you can lightly grease them with vegetable oil.

Cooking process

First, the patties are fried over high heat from two sides, so they form a crust, which will preserve the internal juiciness. Then cover the pan and simmer the dish over low heat for several minutes. In addition, you can put ready-made cutlets on a baking sheet, add sour cream, a little grated cheese on top, and bake everything in the oven. They are also cooked in a slow cooker and in a double boiler.

The classic recipe for fish cutlets from river fish

To prepare them, we need the following set of products:

River fish fillet - 0.5 kilograms;
  Wheat bread - 50 grams;
  Onions - one piece;
  Salt to taste;
  Ground black pepper - one pinch;
  One hundred grams of water;
  Breadcrumbs - 2 tablespoons;
  Vegetable oil - 3 tablespoons.

We proceed to gutting the fish, with a clean fillet should get 500 grams. We cut it into small pieces, anyone who wants can skip the meat through a meat grinder. Then you should soak the bread in water. Then we proceed to peel the onion, chop it into small cubes and send it to the pan, where it is necessary to pour a little vegetable oil, after it begins to acquire a golden color, remove it from the stove.

Using a blender, you can chop onions together with softened bread, after which we add these ingredients to the finely chopped fish fillet. Then, to taste, put salt, ground pepper and the whole cutlet mass well mix with your hands to achieve the uniformity of minced meat.

Small round cutlets should be formed from the prepared minced fish, after which they are carefully rolled in breadcrumbs. Preheat the frying pan and place them in a hot vegetable oil, where we fry until a very tasty crust is formed, and then simmer until cooked over low heat. That's all ... That was my recipe for delicious river fish cutlets. Good appetite!