Pollock fish cutlets

Pollock fish cutlets. 9 common options for making juicy and tender cutlets

It's no secret that no diet can be considered complete without the inclusion of seafood. But at the last time, fewer and fewer people buy fish. First, this is connected with price: excellent varieties of fish are quite expensive, and almost all families prefer meat. But there are excellent fish options that will suit almost everyone’s pockets. With all this, in terms of useful properties they are not inferior to their precious “brothers”. Pollock is one such fish.

Pollock is a sea fish with a mild, neutral taste. This gives a unique opportunity to combine it with any side dish, and during production to use any additives, changing the taste of the fish. Another indisputable advantage is the absence of small bones. By the way, in Korea and China specifically, pollock is considered one of the most environmentally friendly and necessary fish.

In cooking, pollock is fried, boiled, baked, stewed, made into minced meat and cutlets - by the way, the fish is perfect for extreme use precisely because it is easy to cut. Pollock fish cutlets are a good option for a tasty, hearty dinner. This dish is best mixed with rice, potatoes, and vegetables. To make the cutlets tasty and juicy, all you have to do is follow some tips.

It is best to create the minced meat without the help of others. To do this, you can purchase ready-made fish fillets or even a carcass - it’s easy to cut it up, and the cost is even lower.
If you buy fillet, pay attention to its color: it should be snow-white without any inclusions or spots.
Like any other fish, high-quality pollock will not be covered with a thick layer of ice. There won't be much frozen water in the bag either.
If you buy fish in original packaging, make sure that it contains nothing other than fish and water.
It is forbidden to defrost fish abruptly. First you need to put it in the refrigerator, then you can take it out and finish the defrosting process at room temperature. Don't rush: the microwave and scalding water are the worst choices you can make. The fish, naturally, will defrost quickly, but will become dry and tasteless.
To obtain dense minced meat, you can add semolina, flour, and starch. And to add juiciness to the cutlets, it is recommended to add vegetables.
Another secret to juicy cutlets: when you add onion to the minced meat, press it together with the crushed pollock with a potato masher.
If you decide to fry the cutlets in a frying pan, do not skimp on vegetable oil. Otherwise they may stick.

Pollock cutlets - 5 ordinary and tasty recipes

Cutlets are made from minced meat or chopped fish pulp. Pollock fillet is suitable for such a dish. Even an inexperienced housewife can cook fish cutlets. It is important to choose the right carcass, defrost and cut it up.

For processing into minced meat, use medium-sized fish - 250-350 g. Choose a carcass without yellow spots - frozen fish has rust, which indicates a long shelf life. The presence of rust gives a nasty and rancid taste to the finished dish.

Thaw the fish evenly, preferably in the refrigerator. To cut the carcass and separate the fillets, use a sharp knife with a small and narrow blade.

The fat is poured into a dry frying pan, the oil is heated and fried on each side for 7-8 minutes. If necessary, bring to readiness in the oven, topping with sour cream or cream sauce.

Prepare fried and steamed fish cutlets for a home-cooked dinner, and serve the baked dish with a golden-brown cheese crust to the festive table. For garnish, use fresh and pickled vegetables, light salads, potatoes or crumbly porridge.

Fragrant fish cutlets from pollock fillet with mushrooms

You can serve this dish as a cool snack, topped with mayonnaise and horseradish sauce. Pollock cutlets, steamed or poached in milk and sour cream, turn out to be very tender.

Production time 1 hour.

Yield: 6 servings.

Ingredients:

fish fillet – 700 g;
onion – 2 pcs;
champignons – 300 gr;
butter – 50 g;
wheat loaf – 200 gr;
ground spices - to taste;
salt – 5-7 g;
breadcrumbs – 75 g;
refined oil – 100-150 ml;
cream – 150 ml;

Manufacturing method:

Sauté chopped onions in butter until translucent. Add mushroom slices, pepper and salt to taste, simmer until tender.
Pour a glass of warm boiled water over the wheat loaf sticks, mash them with a fork, and let them swell.
Combine chopped pollock fillet, squeezed loaf and stewed mushrooms, add spices, salt, grind in a meat grinder or using a food processor.
Formed flat cakes weighing 75-100 g. roll in breadcrumbs, fry moderately on each side in vegetable oil until half cooked.
Pour cream over the finished cutlets and simmer over low heat for 15 minutes.

Ordinary minced pollock cutlets baked in the oven

In this recipe, grated butter is added to the minced meat for fat content. You can freeze cubes of butter with herbs, and when forming, place them in the middle of each cutlet. During frying, the melted butter will fill the fish dish with juice.

Production time – 1 hour 30 minutes.

Yield: 4-5 servings.

Ingredients:

minced pollock – 500 g;
butter – 75 g;
wheat bread – 2-3 slices;
milk – 0.5 cups;
ground dark and aromatic peppers – ½ tsp each;
salt – 5-7 g;
parsley and dill – 1 bunch;
sifted flour – 100 g;
sunflower oil – 75 ml.

For filling:

sour cream – 125 ml;
milk or cream – 125 ml;
salt and pepper - to taste.
hard cheese – 150 gr.

Manufacturing method:

Mix the defrosted minced fish with soaked white bread.
Grate the cool butter and combine with the fish mixture. Add chopped herbs, add spices and salt, knead.
Divide the minced meat into portions and form into cutlets. Then roll in flour, lightly beat with your palms and simmer in oil until half cooked.
Place the cooked cutlets in a heat-resistant form, pour in milk whipped with sour cream. Sprinkle with salt, spices and grated cheese.
Bake the dish in an oven at 190°C until the cheese is browned.

Pollock fish cutlets in rolled oats in a frying pan

Thanks to rolled oatmeal, the cutlets have a crispy crust. Serve this dish with cool yogurt sauce and fresh cucumber. For piquancy and expressive taste, add a teaspoon of lemon juice to the minced fish.

Production time 1.5 hours.

Yield: 8 servings.

Ingredients:

potatoes – 400-500 g;
pollock – 1.5 kg;
rolled oats – 100 gr;
milk – 300 ml;
onion – 1 piece;
celery root – 50-75 g;
chicken egg – 1-2 pcs;
salt – 1-1.5 tsp;
paprika – 1 tsp;
refined oil – 120-150 ml;

Manufacturing method:

Prepare puree from peeled and boiled potatoes.
Season the prepared pollock fillet with salt, sprinkle with paprika, and boil in milk until the fish simply falls into pieces. Cool the fillet and grind in a meat grinder.
Sauté chopped onion and celery root in vegetable oil.
Stir mashed potatoes, fish mass and sautéed roots until smooth. Add salt and spices to taste.
Form the minced meat into round cutlets, dip in beaten egg, and bread in rolled oats. If the products are a bit soft, cover with cling film and leave in the refrigerator for half an hour.
Fry the cutlets until a uniform golden crust forms.

Juicy pollock cutlets

Pollock meat is lean, so chopped lard or bacon is added to the minced meat. From time to time, grated butter is added to the minced meat, which gives the finished cutlets juiciness and creamy taste. For the viscosity of the cutlet mass, add 1-2 tablespoons of wheat flour.

If you use a fish carcass with skin and bones for minced meat, when cutting into fillets, consider the percentage of waste. In pollock and hake, waste constitutes up to 40% of the carcass weight.

Production time 1.5 hours.

Yield: 4 servings.

Ingredients:

pollock carcass without head – 1.3 kg;
wheat loaf – 200 gr;
milk – 250 ml;
testicle – 1 piece;
lard – 150 gr;
garlic – 1-2 cloves;
onion – 50 g;
salt – 1-1.5 tsp;
pepper mixture – 1 tsp;
breadcrumbs – 100 g;
refined sunflower oil – 90-100 ml.

Manufacturing method:

Soak the loaf in milk, when the crumb is saturated, squeeze out the excess liquid.
Using a meat grinder, prepare a cutlet mass from pollock fillet, onions, garlic, soaked loaf and lard.
Knead the minced fish, add salt, peppers and beaten egg.
Roll the cutlets formed from minced meat in breadcrumbs and fry on each side until golden brown.
Serve cutlets, 2 pieces per serving, with a salad of new vegetables and boiled potatoes with sour cream.

Savory pollock fillet cutlets with buckwheat and ginger sauce

Minced meat for cutlets according to this recipe can be prepared not only with buckwheat, but also with rice porridge or boiled potatoes. If fresh ginger root is not available, add 0.5 tsp of dry ginger to the sauce.

Production time – 1 hour.

Yield: 2 servings, 2 pcs each.

For the ginger sauce:

grated ginger root – 1-1.5 tsp;
onion – 1 piece;
garlic – 1 clove;
sugar – 1 tsp;
tomato sauce – 4 tbsp;
juice of half a lemon;
salt and reddish ground pepper - to taste.

For the cutlets:

clean pollock fillet – 300 g;
boiled buckwheat – 0.5 cups;
butter – 1 tbsp;
green onions - 4 feathers;
flour – 0.5 cups;
salt – ½ tsp;
spices for fish – 1 tsp;
oil for frying – 50 ml;

Manufacturing method:

Chop the fish fillet with a knife until the mince mixture is formed.
Mix chopped fillet, buckwheat porridge, softened butter and chopped green onions into a homogeneous mass. Add 1-2 tbsp flour, fish spices and salt.
Divide the purchased minced meat into 4 parts, roll into elongated sausages, roll in flour.
In a preheated frying pan with oil, fry the fish cutlets until evenly golden brown and place on serving plates.
In the frying pan where the cutlets were cooked, saute the chopped onion and garlic, add sugar, tomato sauce and ginger. Pour in lemon juice, add salt to taste, add spices and simmer for 5 minutes.
Before serving, pour hot sauce over the cutlets and garnish with herbs.

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Recipe for very tasty pollock fish cutlets

If you want to prepare an appetizing, ordinary and dietary dish right away, you should pay attention to the recipe for very tasty pollock fish cutlets. This fish gives the dish a delicate taste and enriches the body with vitamins. There are a lot of manufacturing methods, so you can choose the one that suits you best.

Traditional recipe

Pollock fillet – 1 kg
Flour – 60 g
Wheat bread – 180 g
Onions – 2 pcs.
Milk – 0.5 cups
Eggs – 2 pcs.
Rusks for deboning
Salt, spices
Vegetable oil.

Soak the bread in milk, remove the crusts; they are not needed in this recipe.

Peel the onion and chop finely.

Grind the fish in a meat grinder, preferably 2 times. Make sure that the large bones are removed.

Combine the ingredients of the minced meat, add salt, sprinkle with spices and flour. Knead.

Make balls, roll generously in breadcrumbs and fry by pouring oil into a frying pan. According to the traditional recipe, it does not take much time to cook fish cutlets from pollock, so when a golden crust appears, they can be removed.

In a slow cooker with oatmeal

Fish fillet – 1 kg
Onion – 1 pc.
Oatmeal – ¾ cup
Eggs – 2 pcs.
Cream – 50 ml
Spices
Lean butter
Flour – for breading.

Scroll the prepared fillet through a meat grinder, do the same with the onions. Add cream here, beat in eggs, sprinkle with pepper and salt.

In order for the minced meat to absorb water, you need to toss it and hit it on the surface for production.

Now you can add the flakes and mix again. Place the finished minced meat in the cold for an hour.

After the designated time, create small cutlets and roll in wheat flour.

Set the multicooker to the “Frying” mode, pour oil into the bowl and transfer the pollock cutlets, being very careful not to put them together. Total cooking time is 20 minutes. The dish must be fried on both sides.

With cottage cheese and loaf

Pollock (fillet) – 0.5 kg
Egg – 1 pc.
Loaf – 2 pieces
Onion – 1 pc.
Dill – 1 bunch
Cottage cheese – 250 g
Milk – 150 ml
Lemon juice – 1 tsp.
Vegetable oil – 3 tbsp.
l. Flour for breading
Dark pepper, salt.

Sprinkle the cooled fish fillet with lemon juice and set aside.

Meanwhile, prepare the onion by cutting it into small pieces. Fry it lightly in oil for about 5 minutes.

Soak the loaf in milk without using the crust. Grind the dill. Grind the cottage cheese through a sieve.

Now grind the fish and bread through a meat grinder. Add all the remaining ingredients here and stir for 7-10 minutes.

Dipping your palms into the water, form fish-curd cutlets and bread them. Fry the semi-finished product for 5 minutes on each side.

Fish cutlets with potatoes

700 g pollock
1 egg
2 potatoes
1 onion
Breadcrumbs
Vegetable oil for frying
Spices.

If you are going to cook from a whole fish, then remove the entrails, cut off the head, discard the fins, remove the skin from the fillets.

Grind the potatoes in a blender, peeling them and cutting them into cubes. Add the cooked fish to the blender bowl and continue grinding along with the tubers. Place the minced meat ingredients into a container.

Finely chop the onion and add to the minced meat. Add the chicken egg and season to taste. Mix.

Make the size and shape of the balls that suit you, dip in breadcrumbs and fry for 10 minutes on each side.

With zucchini and cheese

600 g pollock fillet
2 onions
80 g hard cheese
250 g zucchini
1 carrot
1 tbsp.
l. flour Vegetable oil
Salt, dark pepper.

Grind the onion and fillet in a meat grinder.

Grind the peeled zucchini separately, remove excess water, and add to the fish. We also add the minced carrots, grind them through a meat grinder, and mix everything.

The remaining ingredients: flour, eggs, seasonings, add to the minced meat.

We grate the cheese; it must be placed in the middle of each cue ball.

Form cutlets, put cheese inside and fry for about 10-15 minutes.

Pollock cutlets in the oven

500 g pollock fillet
2 cloves garlic
35 g dill
100 white bread
Spices.

Grind the fish in a meat grinder.

Place the bread in the water, let it soak, squeeze it out and add it to the minced meat, and chop the dill here.

Add salt, spices and form circles, flattening them.

Lightly grease a baking tray, place the meatballs on it and bake for 20 minutes. Oven temperature – 180 degrees.

Recipe with mushrooms

Pollock – 500 g
Flour – 3 tbsp.
l. Testicles – 2 pcs.
White mushrooms – 150 g
Breadcrumbs
Vegetable oil
Spices, salt.

Boil mushrooms in water. Chop finely, mix with spices and wheat flour.

Make minced pollock, add mushrooms and eggs. Stir.

Form the mixture into balls and roll in breading and fry for 5-7 minutes on both sides.

With rice and lard

Pollock fillet – 800 g
Rice – 100 g
Chicken egg – 1 pc.
Onion – 1 pc.
Carrots – 1 pc.
Raw lard – 200 g
Dark pepper, salt
Oil for frying.

Cut the onions and carrots into random pieces, the latter can be grated. Overcook the ingredients.

Grind the fried lard and fish using a meat grinder.

Cook the rice until it becomes porridge, add salt to the water, cool slightly and add to the minced meat.

Beat in the eggs, sprinkle with pepper and salt. Carefully beat the minced meat, shape into cutlets and fry them in vegetable oil.

Steam cutlets with vegetables

Pollock fillet – 700 g
Fresh zucchini – 300 g
Cauliflower – 300 g
Parsley – 0.5 bunch
Chicken eggs – 2 pcs.
Onion – 1 pc.
Salt, dark ground pepper
Water – 1.5 l.

Chop the vegetables and pollock, and grind everything together in a meat grinder.

Add salt and eggs. Chop the greens, also add to the minced meat, sprinkle lightly with pepper. Mix thoroughly.

Pour water into the multicooker and place the container for the steam bath. We make oval-shaped cutlets and place them in a steaming bowl. In the “Steamer” mode, steam the cutlets for 30 minutes.

With semolina and cream

Fish fillet (pollock) – 700 g
Onion – 1 pc.
Egg – 1 pc.
Semolina – 120 g
Cream – 100 g
Salt, pepper
Breading.

Process the onion and fish in a meat grinder, beat in an egg, pour in cream and sprinkle with semolina. Add salt and pepper to taste, mix until smooth.

Leave the minced meat in the refrigerator for 30 minutes. Next, make the cutlets and roll them in breading and fry them.

Secrets of making pollock cutlets

• To ensure that the cutlets remain intact during frying and do not fall apart, it is important to squeeze out excess water from the fillet and pat the fish with cardboard napkins, and drain the juice from the minced meat.

• If you choose a whole fish to make cutlets and plan to separate the fillets yourself, then the weight of the pollock should be doubled than indicated in the recipes.

• Do not use a blender to grind fish, because very finely cooked pollock will lose its juiciness and you will end up with dry cutlets.

• Meticulous removal of bones from fish is not necessary. Almost all of them will remain in the meat grinder. In addition, after twisting the pollock, the bones can be seen in the minced meat and can be safely removed. Small bones will be completely crushed and will not be visible.

• A simple way to remove the ridge is to cut the fish lengthwise along the back, after which you need to carefully remove the main bone.

• If the mince is very watery, you can thicken it with flour or breading.

• To make the dish more juicy, it is recommended to add a little fresh lard to the minced fish.

• To ensure that the fish cutlets have a crispy and appetizing crust, it is necessary to dip the cutlets only in hot sunflower oil.

It is always a pleasure to see very tasty and healthy dishes on the table, such as your pollock cutlets. Bon appetit! And for lovers of unique dishes, we recommend paying attention to the recipe for crab stick cutlets.

Pollock cutlets, recipes with photos, ordinary and tasty

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Pollock cutlets in the oven: step-by-step recipe with photos

Boiled pollock cutlets: a very tasty recipe with photos

Steamed pollock cutlets in a slow cooker - how to cook

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Chopped pollock cutlets: recipe with photos step by step

Cutlets can be made entirely from any kind of fish. Most often, sea or ocean varieties with a huge amount of meat and the lowest bone content are used for this. With all this, it is not at all necessary to create a dish from expensive species like salmon or halibut; the most economical options are also completely suitable.

One of the winners of almost all housewives around the world was and remains pollock. Its meat is a rich source of protein, lysine, phosphorus, taurine, tryptophan, as well as vitamins D, which are essential for the human body. Cutlets from this type of fish are not only very appetizing with an unobtrusive fishy smell and taste, but if you prepare cutlets from pollock with lard, they are also breathtakingly soft and juicy. In addition, pollock meat contains a small amount of calories, which makes this product irreplaceable in the diet of people who watch their own figure. For this option, we have a good recipe for steamed pollock cutlets in a slow cooker, as well as meatballs baked in the oven without a drop of fat. Or maybe you’ll prefer the option of making cutlets from boiled pollock.

If you want to prepare healthy, rosy and tender pollock fillet cutlets, simple and tasty recipes with photos await you in this section. We will tell you how much to cook, how and what to serve with, and give you a lot of other useful information. Here you will find a proven recipe for cutlets made from minced pollock, and you will find out what the secret of making chopped cutlets is. And we also have an option for making cue balls for little children. So bookmark and stay in touch with us, and we will often entertain you with exciting and useful news from the culinary world!

Fundamentally: it is better to defrost fish in the refrigerator, not in the heat. It is not allowed to put it in water to quickly thaw, as the product will turn out liquid and will lose its taste.

An ordinary and delicious dietary recipe for pollock cutlets

Production time: 1 hour 5 minutes

Number of servings: 11

Energy value

proteins – 9 g;
fats – 1.3 g;
carbohydrates – 4 g;
calorie content – 62.8 kcal.

Ingredients

pollock – 400 g;
cauliflower – 400 g;
onion – 150 g;
chicken eggs – 2 pcs.;
wheat bran – 25 g;
table salt - to taste;
ground black pepper - to taste.

Step-by-step production

Disassemble the cauliflower into small florets, wash thoroughly under running water and boil in salted water until tender for a quarter of an hour.
At this time, very carefully rinse the fish under the tap, clean and gut it, fillet it and, after removing all the bones, cut into random pieces.
Remove the peel from several medium-sized onions, rinse them in cool water to remove dust and grate them using a grater with the smallest holes.
Place the prepared cabbage and pieces of pollock into a blender bowl and blend them until smooth. Transfer the mixture into a large bowl.
Add chopped onion, large chicken eggs, wheat bran and spices into a common container. Knead everything thoroughly and put it in the refrigerator for at least half an hour under cling film.
Using your hands moistened with water, carefully form medium-sized round or oval meatballs from the purchased minced meat and place them on a baking sheet lined with baking paper at a small distance.
Bake the dish in an oven preheated to 180°C for 20-30 minutes.

Tip: in this recipe, the main binding element is bran, but if you don’t have it on hand, simply replace the product with regular bread soaked in milk or oatmeal.

How to fry fish cutlets in a frying pan - production details

To increase the satiety of the dish, we recommend preparing cutlets with semolina. In order to prevent homemade meatballs from falling apart during cooking, they must first be dipped into a beaten egg and covered with breading. For this, no matter what kind of flour is suitable (wheat, corn, rye, rice, etc.), starch, crushed crackers, semolina, and bran also mixed with dried herbs.

Of course, it is possible to do without breading. In this case, the fish cutlets should be placed on a perfectly hot frying pan so that the meat immediately “seizes” and forms a crust - in fact, it will not allow the semi-finished product to disintegrate and will retain all the juices inside.

It is also worth paying attention to the fact that after frying the meatballs on both sides, they need to be given a little time to cook under a tightly closed lid on the lowest flame. At this point, you can add your favorite gravy or broth with spices into the container. If you fulfill this simple condition, your cue balls will turn out surprisingly tender and juicy.

Recipes for pollock fish cutlets are so easy to make that even a novice cook can master them. With all this, you should not think that such a dish is suitable only for an everyday lunch; it will fit perfectly into a formal menu. After all, as soon as you add the freshest sour cream and cucumber or special tomato sauce and decorate the treat with chopped herbs and lemon slices, it will sparkle with new and exciting colors. So experiment, cook and enjoy the result - bon appetit!