6 Fish Cutlet Recipes: Pike, Pollock, Pink Salmon, Canned
Dietitians say that fish must be present in the menu of both adults and children. What could be tastier than juicy fish cutlets? Preparing them is not difficult at all. We offer you 6 recipes that will not leave even picky gourmets indifferent.
Pike Cutlets with Cottage Cheese
Fish mince and cottage cheese — at first glance, completely incompatible products. But don«t rush to think that until you try the most delicious cutlets made from pike mince with the addition of cottage cheese. It will give the dish airiness and a special delicate taste. Pike cutlets can be served with rice or another side dish. This dish is sure to be a hit on any holiday table, and it»s also suitable for a simple dinner.
Ingredients:
pike mince — 1 kg;
lard — 300–400 g;
cottage cheese — 300–350 g;
onion — 1 piece;
white bread (without crust) — 2–3 slices;
milk — 100 ml;
eggs — 1 piece;
breadcrumbs — 50 g;
vegetable oil — for frying;
salt, ground black pepper — to taste;
herbs — for garnish.
Preparation:
Add lard minced through a meat grinder, finely chopped onion, raw egg, salt, and black pepper to the pike mince. Mix everything thoroughly.
Soak the bread in milk and let it sit for 10 minutes. Squeeze out the bread, mash the pulp, and add it to the mince. Mix.
Finally, add cottage cheese to the mince. Mix.
Form the pike cutlets, coat them in breadcrumbs, and fry on both sides in vegetable oil until golden brown.
Place the cutlets on a paper towel first to drain excess oil. Then transfer to a plate and sprinkle with herbs.
Pollock Cutlets
Pollock is a lean, dietary fish that contains a lot of folic acid, which is responsible for the growth and development of the circulatory and immune systems. Moreover, it is one of the most budget-friendly options. Tasty and healthy fish cutlets are sure to be a hit at a family dinner. They can be served with mashed potatoes or a vegetable salad. Ketchup, mayonnaise, or tartar sauce are suitable as sauces.
Ingredients:
pollock (fillet) — 500 g;
white bread (without crust) — 1–2 slices;
milk — 100 ml;
breadcrumbs — 50 g;
eggs — 2 pieces;
onion — 1 piece;
vegetable oil — for frying;
salt, ground black pepper — to taste;
herbs — for garnish.
Preparation:
Cut the pollock fillet into pieces, dice the onion finely, soak the bread in milk, and leave for 10 minutes.
Squeeze out the bread. Place it in a blender along with the pollock and onion. Blend until smooth.
Add egg, salt, pepper, and breadcrumbs to the resulting mince. Mix everything well.
Form the cutlets. Fry on both sides in vegetable oil.
Sprinkle the cutlets with chopped herbs.
Pink Salmon Cutlets
To make pink salmon cutlets more juicy, you can add a little frozen butter, grated on a grater, to the mince. For a bright flavor, use various spices — paprika, dried garlic, and dill. Instead of bread, you can add boiled rice to the mince. Mashed potatoes, vinaigrette, pasta, or even porridge are suitable as side dishes for the cutlets. As well as sour cream or tomato sauce.
Ingredients:
pink salmon (fillet) — 700 g;
white bread (without crust) — 2–3 slices;
milk — 100 ml;
eggs — 1 piece;
onion — 1 piece;
semolina — 2 tbsp;
breadcrumbs — 50 g;
vegetable oil — for frying;
salt, spices — to taste.
Preparation:
Cut the pink salmon into pieces, dice the onion, and mince them through a meat grinder.
Soak the bread in milk and leave for 10 minutes, squeeze out the moisture, mash with your hands, and add to the fish mince.
Beat an egg into the mince, add semolina, salt, and spices. Mix.
Cover the bowl with the mince with plastic wrap and refrigerate for 30 minutes to allow the semolina to swell.
Form the cutlets, coat in breadcrumbs, and fry in vegetable oil on both sides.
Canned Fish Cutlets with Rice
Fish cutlets can also be made from canned fish. Even a beginner can handle this dish. It«s better to use round rice, and any canned fish to your taste, for example, saury. Preferably, the fish should be in oil or in its own juice. If the mince turns out too liquid, you can add a couple of tablespoons of semolina and leave for 15–20 minutes for it to swell. The cutlets can be served with any side dish or a fresh vegetable salad.
Ingredients:
canned fish — 250 g;
rice — 80 g;
eggs — 1 piece;
vegetable oil — for frying;
salt, ground black pepper — to taste.
Preparation:
Boil the rice in salted water. Cool it.
Mash the canned fish with a fork. Add the rice. Mix.
Beat in the egg. Add salt and pepper. Mix.
Form the cutlets and fry in vegetable oil on both sides.
Cod Cutlets with Garlic
Cod cutlets turn out juicy and tender, primarily due to the addition of a clove of garlic to the mince. Dill will give the dish aroma. The cutlets are tasty both hot and cold. They can be served with boiled potatoes or a cucumber and tomato salad.
Ingredients:
cod (fillet) — 700 g;
garlic — 1–2 cloves;
milk — 100 ml;
white bread (without crust) — 1–2 slices;
eggs — 1 piece;
onion — 1 piece;
vegetable oil — for frying;
salt, ground black pepper — to taste;
dill — 5 sprigs.
Preparation:
Cut the cod into pieces, dice the onion. Mince them together with a clove of garlic through a meat grinder.
Soak the bread in milk and leave for 10 minutes, squeeze out the moisture, mash with your hands, and add to the fish mince.
Beat a chicken egg into the mince, add salt and pepper.
Chop the dill. Add to the mince. Mix.
Form the cutlets and fry in vegetable oil on both sides.
Cutlets from Three Types of Fish
Why stop at one fish when you can make cutlets from several types at once. Don«t worry, it won»t take much time. But the result will pleasantly surprise you. You can choose the fish to your taste and budget. In our recipe, we use chum salmon, carp, and pike. But salmon, sea bass, pikeperch, or blue whiting will also work.
Ingredients:
fish fillet (chum salmon — 300 g, carp — 200 g, pike — 400 g) — 900 g;
onion — 2 pieces;
garlic — 2 cloves;
lard (pork, unsalted) — 100 g;
white bread (without crust) — 2–3 slices;
milk — 100 ml;
eggs — 1 piece;
breadcrumbs — 50 g;
salt, ground black pepper — to taste;
vegetable oil — for frying.
Preparation:
Cut the fish fillet into pieces, dice the onion. Transfer to a blender, add garlic. Add salt, pepper, and blend until smooth.
Soak the bread in milk and leave for 10 minutes, squeeze out the moisture, mash with your hands, and add to the fish mince.
Add the lard and mix well. Beat in the egg.
Form the cutlets. Fry in vegetable oil on both sides.
Transfer the cutlets to a baking sheet, place in an oven preheated to 180 °C (356 °F) and cook for another 10 minutes.
