Canned fish cutlets

A selection of recipes for canned fish cutlets with photos and step-by-step instructions. We will tell you and show you how to make delicious cutlets from canned fish quickly and easily!

Sort recipes by .

Recipes for canned fish cutlets

Ingredients

Canned saury in oil – 1 can

Onions – 90 g

Chicken egg – 1-2 pcs.

Garlic – 3 cloves

Semolina – 4 tbsp.

Ground dark pepper - to taste

Breadcrumbs - for breading

Sunflower oil - for frying

Ingredients

Canned fish in oil (sardine, saury, pink salmon) – 1 can

Boiled rice – 1 cup

Boiled potatoes – 2 pcs.

Onions – 1 pc.

Boiled beets – 1 small piece

Dill – 1 small bunch

Vegetable oil - for frying

Breadcrumbs - for breading cutlets

Ingredients

Canned herring – 1 can (245 g)

Semolina – 0.5 cups

Fresh herbs - to taste

Mixture of peppers, oregano, celery - to taste

Vegetable oil - for frying

Ingredients

Canned fish – 200 g

Chicken eggs – 1 pc.

Salt, pepper - to taste

Wheat flour – 2 tbsp.

Hard cheese – 70 g

Vegetable oil – 2-3 tbsp.

Ingredients

Bulgur – 0.5 cups

Canned fish – 240 g

Fresh dill – 15 g

Chicken eggs – 1 pc.

Wheat flour – 2 tbsp.

Salt, pepper - to taste

Vegetable oil – 2 tbsp.

Ingredients

Canned tuna in its juice – 300 g

Canned corn – 100 g

Breadcrumbs – 2 tbsp.

Chicken egg – 1 pc.

Hard cheese – 50 g

Vegetable oil – 100 ml (for frying)

Ground dark pepper - to taste

Ingredients

Canned fish – 200 g

Boiled rice – 5-6 tbsp.

Hard cheese – 80 g

Chicken eggs – 1 pc.

Wheat flour – 2 tbsp.

Salt, pepper - to taste

Vegetable oil – 3 tbsp.

Ingredients

Canned fish – 200 g

Boiled rice – 6-7 tbsp.

Champignons – 200 g

Chicken eggs – 1 pc.

Salt, pepper - to taste

Wheat flour – 1.5-2 tbsp.

Vegetable oil – 3 tbsp.

Ingredients

Canned salmon – 300 g

Onion – 1 head

Seasoning for fish – 2 pinches

Olive oil – for frying

Chicken egg – 1 pc.

Wheat flour – 1 tbsp.

Ingredients

Canned saury – 240 g

Semolina – 0.5 cups

Breadcrumbs - 0.5 cups

Vegetable oil (for frying) – 50 ml

Spices - to taste

Ingredients

Srat in tomato sauce – 240 g

Onions – 1 pc.

Semolina – 3 tbsp.

Vegetable oil – 2 tbsp.

Salt, pepper - to taste

Comments and reviews on selected recipes

Share a selection of recipes with friends

Similar recipe selections

Latest Recipes

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

Eggplant medge

French zucchini in the oven

Harissa (hot sauce)

Chicken legs in honey-soy sauce

Salad with caramelized eggplants and tomatoes

Chocolate glaze made from cocoa and sour cream

Frisky tomatoes with cilantro and garlic (marinated)

Potatoes with stew in the microwave

Carrot pancakes with kefir

Viburnum jam for the winter (seedless)

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

Canned fish cutlets - 8 unique recipes

A light and at the same time unusual dish are canned fish cutlets. To make them, you can take various types of canned fish - pollock, pink salmon, saury, etc. In addition to fish, the cutlets contain additives, these can be cereals or potatoes.

Making Tips

It is best to choose canned fish in its juice for making cutlets. You can also take it with added oil. It is very important that canned food has a good taste. Otherwise, the dish will also turn out tasteless.

Various types of cereals or potatoes are used as filling; an egg is added for binding. You should definitely use spices, they will significantly improve the taste.

Canned pink salmon cutlets with rice

Savory and satisfying canned fish cutlets with rice should be served with the freshest vegetables.

canned pink salmon – 1 can;
boiled rice - 1 cup;
onion – 1 pc.;
testicle – 1 pc.;
flour or breadcrumbs for breading;
salt and spices to taste.

Chop the onion very finely; you can grind the onion in a blender until pureed. Remove the fish from the jar and carefully mash with a fork. Add onion, cool boiled rice, raw egg. Salt and add spices to taste. Add salt carefully, because canned food is salty and rice is cooked with the addition of salt. Mix everything well.

Canned mackerel cutlets with potatoes

You can exclude rice from the recipe and create cutlets with potatoes.

mackerel, canned in its juice – 1 can;
medium-sized potatoes - 3 pcs.;
carrots (small) – 1 pc.;
testicle – 2 pcs.;
potato starch - 2 tbsp. l.;
salt, dark pepper - to taste.

Boil the vegetables in advance; they should be cool by the time of cooking. Grate the boiled carrots and potatoes on a large grater. Add starch, raw eggs, salt and pepper. Mash the canned mackerel with a fork, selecting the large bones. Mix fish with vegetable mixture. Stir, form cutlets, fry on both sides.

Sardine cutlets with semolina

Semolina cutlets turn out tender. To make them we will use canned sardines.

sardines - 1 can;
semolina – 1 cup;
testicle – 2 pcs.;
onion – 1 large;
sour cream – 2-3 tbsp. l.;
ready mustard – 1 tsp;
salt, spices to taste;
oil for frying.

Place the sardines from the can in a bowl and mash well. Add semolina and mix. Chop the onion very finely, add a pinch of salt and mash well with your hands to release the juice. Add the onion to the fish, add a raw egg, sour cream, and mustard. Salt the mixture and add spices as desired. Mix everything well.

Let the minced meat sit under the lid for at least half an hour, this is necessary so that the semolina has time to swell. Form small cutlets, roll in breadcrumbs or flour and fry.

Canned saury cutlets with cheese inside

You can make fish cutlets from canned saury with cheese inside, you get an original dish.

canned saury – 1 jar;
boiled rice – 100 g;
onion – 1 pc.;
testicle – 1 pc.;
salt, spices to taste;
frying oil;
hard cheese – 120 g;
garlic – 2 cloves;
mayonnaise – 2-3 spoons.

For the inside, grate the cheese, add chopped garlic and mayonnaise for the binder, mix. For cutlets, mash saury into small pieces, mix with boiled rice, raw egg, spices and salt.

Divide the fish mass into portions. Take one portion and flatten it into your palms to form a flat cake. Place 1-1.5 teaspoons of the inside in the center, form a cutlet, making sure that the inside does not protrude out. Roll the cutlet in flour and fry on both sides.

Canned pollock cutlets with Hercules (oatmeal)

The desired dish option is canned fish cutlets with rolled oats.

canned pollock – 1 can;
oat flakes – 200 g;
testicle – 2 pcs.;
onion – 1 pc.;
cream 20% - 1-2 tablespoons;
salt, spices to taste.

Mash the fish well, choosing large bones. Add oatmeal and raw eggs to the minced fish and mix. Chop the onion very finely or grate it. Pour in the cream, add spices and salt.

Stir the mixture and leave for 30 minutes so that the flakes have time to swell well. Spoon the mixture onto the frying pan, like pancakes, fry in the frying pan on both sides

Steamed fish cutlets

To make steamed cutlets, it is better to use reddish fish, for example, salmon. The cutlets will be more attractive. But you can prepare this dish from any snow-white fish.

canned salmon – 1 can;
onion – 1 small;
semolina – 1.5 tbsp. l.;
flour – 1.5 tbsp. l.;
snow-white bread – 40g;
garlic - optional;
salt, spices to taste.

Carefully knead the fish, mix it with very finely chopped onion. If the dish is being prepared for children, it is better to grate the onion or chop it in a blender. Add the onion to the fish, and add the garlic passed through a press (optional).

Add a raw egg to the fish mixture, previously soaked bread and squeezed out of water, add flour and semolina, mix well. Leave for about 30 minutes, this is necessary for the cereal to swell and the minced meat to become denser.

Mix the finished minced meat again. Form small cutlets, place them on a steamer rack and steam for 20 minutes.

Baked cutlets from canned herring

This version of cutlets is baked in the oven under a cheese crust.

canned herring - 2 cans (you can take other fish);
onion – 2 pcs.;
carrots – 2 pcs.;
testicle – 3 pcs.;
semolina – 7 tbsp. l.;
spices to taste;
tomato paste – 1 tbsp. l.;
flour for breading;
cheese – 100 gr.

Mash the fish into small pieces. Add finely chopped onion (1 pc.), semolina, raw eggs. Season the minced meat with spices to taste. Leave to infuse for 30 minutes. Then form cutlets and roll in flour.

Canned tuna cutlets with crab sticks

This version of cutlets is prepared with crab sticks. It turns out to have a very unusual taste.

canned tuna in its juice - 1 can (185 g);
crab sticks – 200 g;
testicle – 1;
greens to taste;
frying oil;
breadcrumbs;
salt and spices to taste.

Grind the crab sticks in a blender or grate them. To make rubbing easier, it is better to take the sticks slightly frozen. Transfer the tuna from the can to a bowl and mash until small pieces are obtained.

Mix crushed sticks with tuna, add an egg and finely chopped greens. Season with salt and pepper. You can use other spices to suit your taste.

Form cutlets with wet hands. Roll them in breading and put them in the freezer for half an hour. Fry slightly frozen cutlets in oil on both sides.

Canned fish cutlets

If you want to prepare a quick, simple dish, while spending a minimum of foreign currency, we bring to your attention canned fish cutlets. This dish is an economical alternative to minced fish cutlets and significantly saves time during cooking, while at the end you will get equally tasty and juicy cutlets. The advantage of using canned fish is not only their availability, but also the duration of storage, and the absence of the need for long-term processing of fish fillets. All you need to do is drain the oil and liquid, mash the fillet with a fork, removing the bones, mix the fillet with the necessary ingredients, form cutlets and fry them. Voila - a hearty and fragrant dish is ready in a matter of minutes with a minimum of effort!

For making fish cutlets, canned fish such as pink salmon, tuna, saury, pollock and sardines are best suited. By experimenting with different types of canned food, you will get cutlets with completely different tastes each time. In addition, the final taste also depends on the additional components that you add to the canned fish fillet - these can be potatoes, carrots, onions, garlic, rice, buckwheat, millet, herbs, etc. Don’t forget about the spices, which will help enhance the taste of the finished dish. The chosen breading also plays an important role - for example, using corn flour, you will get very worthy canned fish cutlets.

We are ready to share with you some secrets of making cutlets that will help you get a tasty dish to the satisfaction of your household. First of all, use chilled canned food to make minced meat - this will make it easier for you to work with fish fillets. Despite the fact that the mouth, as is understandable, rejoices at a large piece, never make very large cutlets - they may fall apart the first time you try to turn them over. To get fluffy and tender cutlets, use semolina - in this case, before forming the cutlets, you need to wait about 15-20 minutes so that the semolina swells. As an option, instead of semolina, you can use wheat bran. Lightly fried onions in vegetable oil will also make the cutlets more tender and juicy. It is better to add the eggs into the minced meat in parts - first the yolk, and then the beaten white. If you add boiled cereal to the cutlets, do not rinse it after making it; however, before adding it to the minced meat, the rice can be crushed using a blender or meat grinder - this will make the cutlets more dense. To prevent the minced meat from sticking to your hands, form the cutlets with wet hands. Now let's get down to the recipes!

Canned tuna cutlets with potatoes

Ingredients:
1 can of canned tuna,
3 boiled potatoes,
1 egg,
1 onion,
2 cloves of garlic,
flour,
several green onions,
vegetable oil.

Preparation:
Mash canned food and boiled potatoes with a fork, then place in a bowl. Add the egg, chopped onion, pressed garlic and chopped green onion. Mix thoroughly and add a few tablespoons of flour so that cutlets can be formed from the purchased minced meat. Roll the cutlets in flour and fry in a preheated frying pan in vegetable oil on both sides until golden brown, approximately 5-7 minutes on each side.

Canned pink salmon cutlets with rice

Ingredients:
1 can of canned pink salmon,
1/2 cup rice,
fresh or dried herbs,
salt and spices to taste,
breadcrumbs,
vegetable oil.

Preparation:
Boil the rice until cooked in a glass of salted water until it becomes soft. Grind pink salmon and rice using a blender or meat grinder. Add herbs and spices to taste. Form cutlets and roll them in breadcrumbs. Fry in vegetable oil on both sides until golden brown.

Recipes for canned fish cutlets

The most common recipes

Canned fish and potato cutlets

Ingredients:

How to cook cutlets from canned food and potatoes:

First, boil the potatoes and rice (separately, of course), then peel the vegetables and pass these ingredients together with the onion through a meat grinder.

Simply mash the canned food with a fork; if there are hard bones, remove them. After this, stir the fish and rolled ingredients, add salt, pepper, other spices, chopped herbs and eggs.

Then form cutlets, roll them in flour and fry in oil until golden brown.

Fish cutlets with semolina

Ingredients:

How to cook fish cutlets with semolina:

In this case, also crush the pieces of fish with a fork, add semolina, finely chopped onion, and all other ingredients to them.

After this, form cutlets, roll them in flour or breading and fry in vegetable oil.

The most difficult recipe

Fish cutlets with spices

Ingredients:

How to cook fish cutlets with spices:

First, chop the onion and garlic, and cut the potatoes into small cubes. After this, lightly fry the first ingredients (about 2-3 minutes) in butter with the addition of chopped ginger, then put the potatoes in the pan and cook the ingredients for another 4-5 minutes.

After this, put the mashed pieces of fish, turmeric and bay leaf with 100 ml of warm water into the pan.

Simmer the ingredients for another 10-12 minutes. After this, remove the bay leaf from the pan and add cardamom, also salt, sugar, chili and cinnamon, stir thoroughly.

Form cutlets from the acquired mass; it is best to roll them in breadcrumbs, then fry them in vegetable oil for almost 4-5 minutes.

This particular recipe gives scope for different manufacturing options, because you can create the most healthy cutlets from canned fish without adding vegetable oil. The ingredients have already undergone preparatory stewing, they will stick together perfectly.

To make these steamed cutlets, simply secure them after previously dredging them in flour and place them on the mesh of a steamer to cook for 7-8 minutes. With this option, you will get a dietary and healthy dish in a short time spent at the stove.

Did you like the article? Subscribe to the channel to stay up to date with the most exciting materials