Recipes for minced fish cutlets with photos (20)

Recipes for minced fish cutlets with photos (20+)

A lot of dishes are made from minced fish. Pollock, salmon, and pink salmon fillets are suitable. Housewives also add lard, which gives the cutlets a special taste. You can also add other ingredients, because the main thing in cooking is not to be afraid to experiment.

How to choose minced fish

It is important that the fish is fresh. It is not so easy to check its expiration date, which is why careless traders tint the fins. In addition, the fish is treated with ammonia and other harmful flavorings. They remove the rotten smell of spoiled product.

The same goes for minced meat. You can evaluate it by color, but manufacturers add dyes to the composition. For this reason, it is better to create minced meat without the help of others. How then to choose fish for making cutlets? Please note:

Smell. This is the first thing you need to pay attention to. You should slightly raise the gills, and then sniff. The persistent smell should give you pause. The only thing the freshest fish smells of is mud and sea.
External view. You need to look at the scales. Humidity indicates the freshness of the product. Dryness and brittleness, on the contrary, indicate an expired shelf life. The tail also gives away rotten fish. The damaged one is bent and full of cracks. At the same time, the eyes should be clear and bulging, the gills should be pink-red and colorful.
Elasticity. It is worth pressing on the abdomen. The freshest fish will certainly show pits. You can find out about corruption using another method. You need to place the carcass on your palm. If its tail and head hang down, it means they are trying to sell rotten fish.

In some cases, black gills are not a sign of a stale product. So, sturgeons always have a red-burgundy color. But if such a fish has been defrosted often, its gills become grayish. Mucus and stickiness may also appear.

It is better if the minced meat for the cutlets is made from large fish. Then the dish will turn out tasty and juicy. You should also choose a huge carcass because it is easier to remove bones from it. In this case, it is better not to grind the fillet, but to cut it into small pieces.

Where to buy the freshest fish for minced meat

It’s great if the fish is grown in environmentally friendly conditions. Therefore, you should not take it in supermarkets - it is not clear where it was brought from. You can ask fishermen you know and buy carcasses from them. After all, cutlets made from the freshest fish caught in a river or lake have a pleasant smell and a subtle taste.

Don't have the ability to walk around the market and choose fish? In this case, you can order it from a proven online store with reviews. The website is configured for successful searches. There are both river and lake fish. Guests will find trout, whitefish, and caviar oil, which is also used to make cutlets.

How to create minced fish cutlets - 6 favorite recipes

As with any other dish, when preparing cutlets it is important to observe proportions. It is worth following the advice and not excluding ingredients from the list of products. With these simple recipes, anyone can fry or bake delicious cutlets.

Recipe for pollock fish cutlets in a frying pan

For 6 servings you will need the following:

600 g pollock;
1 testicle;
1 potato;
1 onion;
100 g crushed crackers;
salt, pepper, Provençal herbs to taste.

Carcasses are defrosted for 2-3 hours. The less time allotted for this, the better. Lightly frozen fish is easier to fillet and cut into pieces. Next, the skin and bones are removed.

The onions and potatoes are peeled, washed and chopped into small pieces. Here pollock fillets are passed through a meat grinder. You need to create this twice. After the first time, bones may remain. Then the vegetables are also ground.

The ingredients are placed in a deep bowl. Add the egg, salt and pepper. You can also take garlic and fresh herbs. Everything is mixed. The mass does not have to be too thick. To make it thinner, you should add breadcrumbs. Stir again and let them swell. At the same time, the minced meat should not be very dry. You can correct this with a spoonful of rich sour cream.

Instead of crackers, bread crumbs are often used. There is no need to soak them. Just tear it into small pieces with your hands.

It is important that the mass has a viscous and elastic density. Only then can the cutlets be formed. Breadcrumbs are dumped onto the table. Make randomly shaped cutlets with your hands and roll them in breading.

Then place it on a heated frying pan. Cook over low heat, remove the lid. Fry each side for 2-3 minutes until golden brown. Turn over, cover with a lid and keep in the pan for the same amount of time.

If the cutlets come out dense and are not baked inside, they should be transferred to a pan. Water or broth is poured into it. Steam over low heat with a lid. It will take 7-8 minutes.

In addition, you can create tomato sauce and stew minced fish cutlets in it. At the end, they should be transferred to a paper napkin. It will absorb excess oil.

Recipe for fish cutlets with salmon in the oven

To prepare 6 servings, you need to take:

600 g salmon fillet;
100 g butter;
100 ml cow's milk;
1 onion;
60 g bread crumb;
2 egg yolks;
a small bunch of greenery;
a pinch of salt and pepper;
100 g flour or breadcrumbs.

The fillet is defrosted and crushed. Cut the crust off the bread and break it into pieces. Pour in warm milk. Let it brew. It is necessary that the crumb is one hundred percent saturated with liquid. Then everything needs to be mixed, transformed into a mushy mass. Fish, herbs and chopped onions and butter are added there.

During baking, the oil will spread and make the dish tender and juicy. You can cut it into the largest cubes and put it into already formed cutlets.

The minced meat is seasoned, salted and egg yolks are added. Carefully form the cutlets and roll them in breadcrumbs or flour. If you don't create this, everything will fall apart during cooking. Place in a preheated oven and bake for half an hour at 180 degrees.

Cutlets with pink salmon and lard

For 8 servings you will need the following ingredients:

800 g pink salmon fillet;
50 g lard;
1 onion;
100 ml milk or low-fat cream;
50 g loaf;
1 clove of garlic;
80-100 g breadcrumbs;
salt, herbs optional.

Whitefish cutlets with cottage cheese

To prepare 6 servings, you need to take:

600 g whitefish;
350 g of 9% cottage cheese (you can reduce the calorie content of the dish by adding a product with 2% fat content);
2 testicles;
50 g white bread;
1 onion;
a sprig of parsley;
salt and pepper to taste.

For speed, the minced meat is prepared in a blender. The ingredients are combined and crushed. It’s even easier to make a homogeneous mass this way than with your hands. Afterwards cutlets are made. It is recommended to wet your fingers with cool water, otherwise the minced meat will stick to them. Also for these purposes, hands are sprinkled with flour.

Place the formed cutlets in a frying pan and fry for 3-4 minutes on both sides. Serve hot with any side dish, for example, mashed potatoes and pickles.

Tender pollock and semolina cutlets

For 5 servings you will need:

500 g fish fillet;
1 onion;
50 g semolina;
100 ml 20% heavy cream;
1 testicle;
0.5 tsp. salt;
a pinch of reddish and dark pepper consistency;
50-70 g breadcrumbs or oatmeal.

Pollock is cleaned of scales and cut into pieces. Then it is passed through a meat grinder. You can use a blender instead. In both options, the minced meat will be homogeneous.

Coarsely chop the onion and grind it. They lay an egg. It is better to leave in one yolk, as the white will make the cutlets hard. Then pour out the cream and dump out the semolina. Stir, cover the plate with film and place in the refrigerator for a couple of hours. After this, the mass will become more elastic.

The cutlets are breaded on both sides, placed in a frying pan and fried until golden brown. If they come out very dense, you should simmer them or send them to the oven, preheated to 180 degrees, for 5-10 minutes.

Dietary steamed trout cutlets

For 10 servings you will need:

1 kg trout;
1 testicle;
2-3 potatoes;
200 g pumpkin or zucchini;
100 g oatmeal;
200 ml milk;
100 g breadcrumbs;
salt, spices as desired.

The whole carcass should be blanched, so it will be easier to separate the bones from it. The carcass is placed in a saucepan with bubbling water and left for several minutes.

Then the trout fillet is crushed in a blender or meat grinder. Grate vegetables and add to minced meat. Pour the oatmeal with warm milk (you can replace it with water), let it brew for 5 minutes, and then squeeze it out. The resulting mass is placed in a common bowl. Pour in the egg yolk. Stir and place in the refrigerator for an hour.

After time has passed, take it out, form cutlets and roll in breadcrumbs. You can prepare the dish either in a slow cooker or in the oven. In the first case, you need to select the steam mode. Or place the cutlets in the oven, preheated to 180 degrees, and bake for half an hour.

Lean and frisky perch cutlets without eggs

For 5 servings you need:

500 g perch fillet;
100 g oatmeal;
herbs, salt and pepper to taste.

50 g of oatmeal are poured into a container and filled with water. Leave for 2 minutes. You need to put the fillet there, also add salt and pepper.

The palms are moistened in water and cutlets are made. The remaining oatmeal is used to make breading. Fry in a frying pan for 2-3 minutes. It is important that a golden brown crust appears on both sides. Served with lean sauce: mushroom, tomato, dill.

Minced fish cutlets are made using various methods. Milk products, spices, and herbs are added to it. Don't be afraid to experiment with ingredients and follow step-by-step recipes with photos. Then you will have a real culinary masterpiece.

Fish cutlets

Fish cutlets “Monastic”

Tender, juicy, savory cutlets. They hold their shape perfectly, there is no specific smell inherent in fish. Even children enjoy eating these cutlets. The recipe is simple and economical. Without false modesty, I will say that these are, perhaps, one of the most delicious fish cutlets. Help yourself.

Japanese-style fish cutlets

Tender, juicy, fragrant, prepared from the most common fish like pollock. Very airy, even more like pancakes. Recipe from the book “Masterpieces of World Cookery”.

Fish cutlets “Beloved”

I can’t even imagine how old this recipe is. Literally that he is even older than me. My grandmother cooked such cutlets only on huge holidays. Juicy, tender, unusually tasty fish cutlets. Beloved. Because from youth.

Fish cutlets

Almost all novice housewives often hesitate to make fish cutlets. They are afraid of both cutting fish and the fact that they can fall apart when frying. Now we will go through this recipe from processing the fish to the final result. And I hope after this everything will work out for you.

Fish cutlets “Goldfish”

A unique version of fish cutlets baked in the oven. Children like it and adults too. It looks like a fish - and no bones. For a formal table - when cool, they will be a good appetizer.

Dietary steamed fish cutlets

Light, airy dietary fish cutlets.

Fish cutlets “OBS”

OBS - one woman said. Yes, it was recommended to create it this way at the market while I was taking the fish.

Thai fish cutlets

A very tasty, fragrant homemade dish. A must-have for lovers of fish and Thai cuisine.

Norwegian fish cakes

Norwegian fish cakes or “Fiskekaker”, as they are called in Norway, have a long tradition and are one of the most popular fish dishes.

Fish cutlets with mushrooms

If you purchased freshly frozen fish and after defrosting you find that it is frozen and not suitable for food, then do not rush to dispose of it. Make these cutlets from it and you won’t regret it.

Fish cutlets . Fish cutlets

Nutritionists advise including fish in your diet as often as possible. But fried or baked fish gets boring over time - you want some kind of “fishy contrast”. Fish cutlets will come to the rescue, which can not only be fried (the least desirable option based on healthy eating beliefs), but also cooked in a double boiler, slow cooker, microwave and grill.

For fish cutlets, you can use all kinds of fish, including cheap varieties. After all, you won’t feel much difference in the cutlets. In general, the best cutlets are still obtained from pike, pollock, carp, hake, pike perch, and silver carp.

The fish needs to be minced using a meat grinder. It is advisable to use a meat grinder with a large mesh - this helps preserve the juice. If the fish has a lot of bones, it is better to twist it twice.

Bread (potatoes as a candidate), eggs, and other ingredients are often added to minced fish, for example, lemon, vegetables, cottage cheese.

To make the cutlets more juicy, put mayonnaise, a piece of fat or butter, cottage cheese, etc. inside. Onions are used for this purpose; in general, they are important both as a “muffler” of the fishy aroma and for giving the dish a special taste.

Ground crackers or semolina will give the cutlets a crispy crust, in which you need to bread the cutlets before heating them. It is better to do this twice - first once, let the cutlets sit for a little while, and then the second time - just before the hot one.

Fish cutlets are served with a side dish - rice, potatoes (especially mashed potatoes), and vegetables. Cereal side dishes are also good.

If you did not use gravy or sauce (for example, tomato) for the cutlets, you can serve sour cream.

Fish cutlets - 6 very tasty recipes

Fish cutlets are prepared from minced meat or minced fish. For this purpose, they eat meaty fish, but small fish will also do. It is carefully twisted in a meat grinder or in a blender so that there are no bones in the minced meat. Cutlets made from ready-made minced fish simplify production and save time.

Fish cutlets "Neptune" from cod

For minced meat, use fish fillet without skin and bones. It is better to bake in glass, earthenware or Teflon-coated containers.

Cooking time: 50 minutes.

Yield: 6 servings.

Ingredients:

cod fillet – 500 g;
milk – 120 ml;
carrots – 90 gr;
fresh cabbage – 90 g;
egg yolk – 1 pc;
wheat crackers – 60 g;
vegetable oil – 50 ml;
chopped greens – 2-3 tbsp.

For filling:

mayonnaise – 120 ml;
hard cheese – 50-75 gr.

Manufacturing method:

Pass the cabbage and carrot slices poached in milk through a meat grinder with cod fillet 2-3 times or grind with a blender. If the mass is runny, add a couple of tablespoons of crackers or flour, they will absorb water.
Add chopped herbs, salt and spices to the cutlet mass, knead, let sit for 15 minutes. Form into oblong cutlets, breaded in breadcrumbs or grated bread.
Heat the oil and fry the cutlets until golden brown on both sides.
Leave the finished cutlets in the frying pan, pour in mayonnaise, sprinkle with grated cheese. Cover with a lid and simmer over low heat or bake in the oven for 8-10 minutes.

Frisky canned fish cutlets

For cutlets, use canned fish made from saury, pink salmon and tuna. Boiled rice in the recipe is occasionally replaced with crumbly buckwheat porridge. The best spices for fish are ground cumin, coriander and peppers.

Cooking time: 40 minutes.

Yield: 4 servings

Ingredients:

canned sardines in oil – 1 can;
boiled rice - 1 cup;
onions – 1 piece;
carrots – 1 piece;
flour – 2-3 tbsp;
grated snow-white loaf – 1 cup;
butter – 2 tbsp;
sunflower oil – 50 ml;
salt and spices - to taste.

Manufacturing method:

Combine chopped onions and carrots sautéed in butter with boiled rice.
Mash the canned food with a fork, draining the excess liquid and removing the seeds first.
Assemble minced fish, rice with vegetables and flour. Sprinkle with spices and add salt.
The mixture for the cutlets must form perfectly. If it’s a little dry, add a couple of tablespoons of canned sauce; if it’s a little dry, add flour or a chopped slice of loaf.
Form cutlets weighing 75 g, roll in snow-white loaf crumbs, fry on both sides in sunflower oil until golden brown.

Steamed pollock fish cutlets

Steamed cutlets are prepared from cod, blue whiting and other low-bone fish. When steaming, top the cutlets with fried mushrooms and cook as described in the recipe. You will get a real second course.

Cooking time: 45 minutes.

Yield: 6 servings.

Ingredients:

pollock fillet – 0.5 kg;
snow-white bread without crust – 100 g;
milk – 75-100 ml;
testicle – 1 piece;
butter – 100 g;
fish broth – 100 ml;
salt – 1 tsp;
chopped greens – 2 tbsp.
pepper mixture – 1 tsp.

Manufacturing method:

Prepare minced fish from cooked fish fillets, eggs and white bread soaked in milk and squeezed out.
Add spices and salt to the fish mixture. Stir until smooth, divide into portions, giving an oblong shape.
Place the cutlets in a single row on the bottom of a greased frying pan. Spread pieces of soft butter on top, pour in fish broth so that the cutlets are submerged halfway.
Cover the dish with a lid and simmer over low heat for 15-20 minutes. At the end of cooking, sprinkle the cutlets with herbs.

Fish cutlets in the oven with milk sauce

Cod or pollock fillets are suitable for these cutlets. If there is no milk, you can soak snow-white bread in boiled water.

Cooking time: 1 hour.

Yield: 4 servings.

Ingredients:

sea bass fillet – 375-400 g;
wheat bread – 100 g;
milk – 75 ml;
butter – 40 g;
onion – 1 piece;
bell pepper – 1 piece;
wheat crackers – 0.5 cups;
salt and spices for fish - 0.5 tsp each.

flour – 20 g;
butter – 20 g;
milk – 200 ml;
salt and pepper - on the tip of a knife.

Manufacturing method:

Grind the onion and sweet pepper, chopped and stewed in butter, through a meat grinder with pieces of fish fillet.
Mix wheat bread soaked for 30 minutes and mashed with a fork with the fish mixture.
Add salt and spices to the minced meat, form cutlets and place in a greased frying pan.
To prepare the milk sauce, heat the flour in butter until creamy, pour in the milk in a stream, brew into a homogeneous mass, stirring constantly.
Pour the sauce over the prepared cutlets, sprinkle crushed breadcrumbs on top and bake until cooked. Preheated oven temperature – 200°C, baking time – 30-40 minutes.

Homemade boiled pike cutlets

For the dish, they use fish from which soup or broth was prepared - boiled cod, perch, pelengas or sturgeon. The cutlets are served with stewed mushrooms or mushroom sauce.

Cooking time: 50 minutes.

Yield: 6-8 servings.

Ingredients:

boiled pike pulp – 500 g;
bread – 100 g;
water or broth – 75 ml;
eggs – 1 piece;
grated cheese – 75 g;
chopped greens – 2 tbsp;
ghee – 80-100 g;
salt – 0.5 tsp;
set of spices for fish – 1 tsp.

For breading:

eggs – 2 pcs;
wheat flour – 1 cup.

Manufacturing method:

Soak stale bread in cool water or broth and squeeze out.
Cut the flesh of the boiled fish into pieces and grind in a blender along with the squeezed bread.
Add grated cheese, herbs, seasonings and salt to the cutlet mixture.
Roll the minced meat into oblong cutlets and flatten. Roll in flour, then in eggs beaten with salt and again in flour.
Place in a frying pan heated with melted butter and fry on both sides until cooked.

Minced fish cutlets “Riddle”

If you have some of the finished minced meat left, put it in the freezer.

Cutlets breaded in wheat breadcrumbs turn out more golden brown than those rolled in flour.

Prepare the cutlets for future use and freeze; just take them out and fry as needed.

Cooking time: 1 hour 15 minutes.

Yield: 10 servings.

Ingredients:

minced fish – 650-700 g;
onions - 2 pcs;
wheat crackers - 2 cups;
egg yolk – 1-2 pcs;
shrimp – 200 gr;
hard cheese – 50 g;
chopped green onions – 2 tbsp;
vegetable oil – 100-120 ml;
salt, spices - to taste;

Manufacturing method:

Mince the diced onion along with the minced fish, add the egg yolks and add 1 cup of breadcrumbs.
Grind the peeled shrimp in a blender with grated cheese and green onions.
Place a teaspoon of shrimp entrails in the middle of the flatbreads formed from the cutlet mass, roll them into a cigar shape and bread them in breadcrumbs.
Fry the cutlets in hot oil, adding a few spoons to the pan as needed during the cooking process.
Serve the dish with a side dish of potatoes and sour cream, garnish with herbs on top.

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Fish cutlets: a recipe for making a savory dish

Light, appetizing and rosy, just removed from the frying pan, fish cutlets are unlikely to leave anyone indifferent. Their production is not particularly complicated, but still requires knowledge of several secrets. Would you like to know how to make fish cakes that are succulent, soft and juicy? Details are in the article.

Fish cutlets - making tricks: YouTube / Gordova Gotovit

Fish cutlets: recipe, ingredients, tips

What is the most important thing in manufacturing? Find recipes for fish cutlets that are guaranteed to allow you to prepare a tasty dish. Unfortunately, this can only be achieved through trial and error or by trusting the experience of others. The last option is better.

So, the recipe for fish cutlets presented below has been tested and allows you to create a dish that tastes traditional.

To create savory cutlets, use:

fish fillet - 500 g;
loaf or toast bread - 150 g (5-6 slices);
chicken egg - 1 pc.;
onion - 100 g (medium head);
garlic - 3 cloves;
dark pepper - 0.5 tsp;
crushed dill - 1 tsp;
butter - 30 g;
vegetable oil for frying - 100 ml;
flour - 60 g;
sugar - 1 tsp.
salt - 0.5 tsp.

Fish cutlets - small tricks: Pixabay

Pay attention to a few key points:

Good fish cutlets are made from lean fish. The perfect choice is pike perch and pike. Good - cod, hake, pollock.
If you are making cutlets from store-bought minced fish, remember that it usually contains a lot of water. This means that it is better to combine it with dry bread crumbs - this way the minced meat will be as dense as possible and the cutlets will not fall apart. In addition, you are allowed to add 1-2 tablespoons of starch, but under no circumstances should you add flour!
It is customary to use bread without crusts before adding it to minced fish cutlets: they spoil the texture of the minced meat. In general, it is not difficult to create a breading from them. Place them in the oven for 15 minutes (150 C°) and then pound them.
It is worth soaking bread in milk. But this is not necessary. Broth or plain water is suitable for this process.
When making fish cutlets is difficult due to the low viscosity of minced meat, it is permissible to put a little semolina in it, but not more than 2-3 tbsp. l.
If you buy minced meat, I recommend chopping the onion with a knife or using a large grater. Then squeeze a little juice out of it.
Garlic in fish cutlets is an indispensable ingredient; without it, the taste will turn out dull.

Fish cutlets - making tips: Pixabay

How to cook fish cutlets

When starting to cook, make sure that all the products stated in the recipe are available. It won’t be good if at a crucial moment you have to run to the store for something.

If everything is in order, then start making fish cutlets, the recipe for which is given above:

Preparation of goods

The step implies the following actions:

Soak the onions and garlic under the tap - this will make the skins come off even easier.
Peel the vegetables.
Grate the garlic finely or pass it through a press. Chop or coarsely grate the onion.
Trim the crusts off the bread and place the crumb in a bowl of liquid. After 5 minutes, carefully remove and squeeze well. Then the bread is ground together with the fish in a meat grinder or separately using any convenient method (on a large grater, in a food processor).
Simply wash the dill, dry with a napkin and finely chop.

Fish cutlets - preparation of goods: YouTube / Topsy-turvy kitchen

Fish processing

If you use carcasses, then defrost them, remove the fins, bones, and also the skin - it is impossible to prepare tasty fish cutlets with it.
It’s quite easy to wash the fillet in cool water and dry it with a cardboard towel.
I recommend passing the fish through a large mesh meat grinder or chopping it with a knife. This way the pieces will retain their juice perfectly, which means the cutlets won’t come out dry.

There is no need to do anything with the minced meat, except to defrost it.

Fish cutlets - preparing fish: YouTube / Natasha Parkhomenko

Making minced meat

In order for the minced fish cutlets to be tasty, the final one must be cooked correctly:

Mix crushed fish pulp with bread, onion and garlic, pepper and dill, salt and sugar, and egg.
When the mass becomes more or less homogeneous, start knocking it out. Take the minced meat from the bowl and throw it into it again with force. This procedure releases proteins and softens meat fibers, so they retain water better. Knocking out takes at least 5 minutes.

As a standard, the prepared minced meat should be placed in the refrigerator for a couple of hours, where it will marinate better and become more elastic. In general, if you don’t want to wait, you can immediately create fish cakes.

Fish cutlets - preparing minced meat: YouTube / Marinkin’s Tvorinki

Forming cutlets

The appearance of culinary products is as important as their taste. Therefore, pay sufficient attention to the formation of cutlets. For this:

Divide the minced meat into equal parts (from the declared size of the goods you can get from 8 to 10 cutlets).
Cut the butter into flat pieces and place one in each cutlet.
Roll the purchased pieces one by one in flour.
Next, hold each one between your cupped palms and form teardrop-shaped cutlets with rotational movements.

Fish cutlets - formation: YouTube / Marinkin's Tvorinki

How to fry fish cutlets

Immediately turn on the oven at 200 C°. At the same time, heat a large frying pan over high heat and only then pour vegetable oil onto it. Once the fat begins to click, reduce the flame by half. Then proceed like this:

Place the cutlets on the frying pan not very close to each other. This makes them easier to fry. When the products turn golden on one side, turn them over to the other.
Transfer the cutlets to a baking sheet and place in the oven for exactly 15 minutes to warm through completely.

Fish cutlets - how to fry: YouTube / Gordova Gotovit

Serve the freshest fish cutlets hot. As a side dish, it is best to use boiled potatoes or fresh cabbage salad.