Fish balls

Fish balls

Odessa-style fish balls

small fish (sprat, anchovies, capelin, smelt, small herring) – 500g; vegetable oil for frying; garlic – 1 clove (optional); pepper - to taste; green onion - to taste; for batter: egg – 1-2 pcs.; flour; salt.

Potato and fish balls

potatoes – 600g; canned fish in oil – 1 can (240g); onion – 80g; testicle – 1 pc.; flour – 60g; seasoning for fish (ready) – 1 tsp; vegetable oil – 60-70g; salt - to taste; ground crackers - 1/2 cup; dill (chopped) - to taste; mayon

Fish balls made from wheat porridge with salmon

canned salmon – 1 can (240g); wheat porridge (ready) – 1 cup; cheese (grated) – 100g; green onions - 4-5 feathers; testicle – 1 pc.; dill (fresh) - to taste; salt, pepper - to taste; vegetable oil for frying.

Fish balls

fish, onions, carrots, vegetable oil, butter, sour cream, tomato puree, snow-white bread (pulp), salt, dark pepper, egg, flour or crackers, milk.

section: Fish cutlets

Fish bits with chives sauce

cod fillet, egg, milk, margarine, white pepper, salt, carrots, natural yogurt, wheat flour, green onion or chives, lemon slices.

section: Fish cutlets

Lightly salted salmon on potato balls

lightly salted salmon or other reddish fish, sour cream, salt, pepper, nutmeg, any spices, mashed potatoes, flour, eggs (beaten), butter (melted).

section: Irish cuisine

Pangasius fish balls

pangasius (fillet), onion, egg, snow-white bread, milk (for soaking bread), salt, dark pepper (ground).

section: Fish cutlets

Haddock fish balls with cabbage

haddock (fillet), onion, carrots, white cabbage, sausage cheese, egg, milk, sour cream (15%), flour, spices, salt, pepper, butter, breadcrumbs (for minced meat), vegetable oil.

section: Fish cutlets

Fish balls with potatoes

fish (fillet), carrots, onions, garlic, potatoes, butter, cream, tomato, green onion, dill, salt, white pepper.

section: Fish cutlets

Odessa style fish balls from sprat

sprat (fresh), egg, wheat flour, green onion, salt, dark pepper.

section: Fish cutlets

Fish balls from snow-white fish with semolina

fish (fresh pollock), lard (fresh), snow-white bread, milk, cottage cheese, onions, garlic, semolina, flour, spices, salt, pepper, vegetable oil.

section: Fish cutlets

Bluefish fish balls in sour cream and tomato sauce

bluefish fish (fillet), white cabbage, rice, margarine, onion, flour, egg, sour cream sauce (with tomato), salt.

section: Fish cutlets

Potato balls with salmon and parsley sauce

potatoes (crumbled), salmon (fillet), fish broth (or water), egg (yolk), dill (chopped), salt, pepper, egg (large), breadcrumbs, vegetable oil, shallots, butter, cream ( fatty), parsley (chopped.

Fish balls

fish balls recipe will appeal to all fish lovers. Making fish balls is similar to making cutlets. Fish meatballs differ in that they do not add bread or potatoes to the minced fish fillet.

For fish lovers, I recommend preparing canned fish balls with rice and millet. It will take little time to make fish balls, but the result will exceed all your expectations.

Quick to make, juicy and fragrant fish cutlets are a good savory dish for a home dinner. Fish cutlets according to this recipe are prepared with herbs. Try it!

Crab sticks with cheese can be prepared very simply and quickly, in almost 20 minutes. Crab meats baked in the oven according to this recipe are juicy and very delicate in taste.

Small fish such as sprat, sprat or anchovies are suitable not only for salting. From such fish you can prepare a huge number of other dishes, for example fish balls, the recipe for which is very popular in Odessa. The meatballs turn out delicious, reminiscent of real fish cutlets. For a snack or lunch - what you need!

Fish cutlets are a tasty and healthy dish for the whole family. Cutlets according to this recipe are prepared from minced fish with the addition of butter, fresh parsley and fried carrots and onions. The cutlets turn out to be very tender, melting in your mouth. The golden crust of breadcrumbs preserves the juiciness of the cutlets and gives them an appetizing appearance.

The fish of the salmon family is known to everyone. Because of the color of the meat, it is popularly called “reddish”. It captured special respect and honor for containing a huge amount of necessary substances. In addition, the fish has a pleasant taste, is very warm, soft and easy to prepare. Reddish fish is good in any form. We suggest creating chopped salmon schnitzels with cheese.

Delicate reddish fish fillet cutlets will be even tastier if you put fried champignons filling inside.

Fish in a waffle coat - fast and delicious. Children especially like such tasty fish cutlets.

Potato and fish pancakes - delicious, filling, simple and easy. Well, who can refuse golden brown fried potatoes with fish and mustard sauce!

Minced fish cutlets with green onions, dill and parsley turn out tasty and very tender. Corn flour gives the cutlets a wonderful golden color, the freshest greens give a subtle smell, and the delicate texture is ensured by the development of minced meat - the final step is adding beaten egg whites to the minced meat.

Hake fish cutlets with spinach and green peas are a wonderful dish that will suit everyone who is watching their diet. Corn breadcrumbs are added to the minced meat, they absorb excess water, and the cutlets are perfectly formed. The cutlets turn out to be very tasty, nutritious, beautiful and fragrant.

Let's prepare the most delicious fish balls with cheese. A very ordinary and tasty hake dish. Fluffy hake balls are a frisky dinner for the whole family.

Now we had Odessa-style sprat balls for lunch. Inexpensive and harsh.

These are the most delicious and tender pike fish cutlets. They instantly disappear from the table!

Appetizing fish balls in Thai style, with the addition of hot pepper, herbs, mint and garlic. At first glance it may seem that chili and mint are out of place here, but these particular ingredients give a special taste and make the meatballs not just fish cutlets, but something special! The amount of hot pepper can be adjusted to your own taste.

The recipe for fish balls from crucian carp in the oven will amuse your loved ones. Even if you don’t like this fish because of the huge number of bones, you will still like this recipe, because small bones are not noticeable in the finished dish.

All rights to materials located on the website www.RussianFood.com are protected in accordance with current legislation. For any use of website materials, a hyperlink to www.RussianFood.com is required.

The website administration is not responsible for the results of the implementation of the given culinary recipes, methods of their preparation, culinary and other tips, the performance of the resources to which hyperlinks are located, and for the content of marketing advertisements. The website administration may not share the views of the creators of articles posted on the website www.RussianFood.com

This website uses cookies to provide you with a better service. By remaining on the website, you agree to the website's policy regarding the processing of individual data. AGREE

Fish balls: recipe for making

In order to always be in shape and have a slim figure, you first need to eat right. One of the most necessary goods, which should be quite often found in the human diet, is fish. After all, in terms of its qualities, it is in no way inferior to meat; not only that, it is a good source of vitamins and essential minerals. Another positive feature of fish that is sure to amuse housewives is its ease and abundance in production, as well as its gentle and pleasant taste. In our article we will carefully consider how to properly prepare fish balls, as well as some secrets that will help make this dish very tasty and healthy.

Which fish to choose for cutlets

Both river and sea fish are suitable for making fish balls. It could be pink salmon, halibut, cod, pollock, pike, pelengas, it doesn’t matter, the main thing is that the main product is not very dry and not very fatty.

Fish balls, the recipe for which is quite simple, it is more advisable to prepare specifically from large types, so that it is easier to remove all the bones from it. It is better to cut such fish into small pieces rather than grind it or twist it in a meat grinder, so it will be the most juicy and tasty.

If there is a small fish “staying” in the refrigerator, no luck, grind the meat in a meat grinder a couple of times, then the bones in the dish after cooking will not be felt. And in order for the minced meat to come out homogeneous, rinse the knives of the meat grinder under cool water.

How to properly cut fish

If the fish is frozen, place it in a deep bowl of water at room temperature until completely submerged. You can also quickly defrost fish in the microwave.

Wash the product ready for cutting under running water and dry it slightly, then you can proceed to its specific cutting. Using a sharp knife, first cut off the fins on the belly. After this, remove scales from the fish, if any. Next, start removing all the insides. To do this, make an incision along the strip of gills and open the belly, remove all the entrails and black film.

After this, wash the fish a couple of times under running water.

How to fillet fish

It is better to prepare fish balls from fillets, especially if you have small gourmets running around your house. To do this, after gutting, position the fish so that the tail looks directly at you. Using the tip of a knife, carefully make an incision along the ridge in the center of the back, in the direction from head to tail. Next, insert the knife between the ribs and fillet, placing it at a slight angle. Hold the fish with your hand and make cuts, carefully separating the fillet from the ribs. After this, carefully lift the separated part and continue moving towards the tail. You should end up with one fillet. Then proceed to separate the second fillet, doing the same things.

What can you add to minced meat?

Minced fish balls made from low-fat types will be most juicy if you add a little margarine or butter to the minced meat. Some housewives use lard in this case, saying that this makes the cutlets fragrant and juicy. You can also add oil when forming the meatballs by placing a small piece in the middle. If these goods are not at hand, you can use ordinary vegetable oil.

Bread is added to the dish to provide stickiness, although some chefs say that eggs are also suitable for this purpose. In order for the meatballs to come out intact, you need to take yesterday’s or stale bread. The portion must be one third of the minced fish. The worldview that bread should be soaked in milk is considered incorrect; it is more advisable to soak it in water.

Onions are used as a marinade, so they should be chopped as finely as possible.

Semolina is used in this case if there is no bread. One tablespoon is needed per kilogram of minced fish. After this, let the cutlets stand for several hours so that the cereal swells.

Fish balls, a recipe with photos that will help you make them, will be very tender and tasty if you add vegetables to the minced meat - carrots, potatoes, cabbage.

Seasonings will also add an unusual taste and smell to the meatballs; the main thing in this case is not to overdo it, so as not to shade the taste of the main product.

It is better to bread the fish cutlets in breadcrumbs and bran, adding various fragrant herbs to them, thanks to this the cutlets will be covered with an appetizing crust and acquire an unusual taste. If such products are not available, you can bread them in ordinary wheat or rice flour.

Chill

Chefs and experienced housewives advise cooling the minced meat and all used items - a knife, bowl, spoon, etc. - before making meatballs. This will give your cutlets tenderness and uniformity.

Before forming fish balls, wet your hands in water so that they do not stick to your palms.

Secrets of kneading minced fish

Surprisingly, almost all housewives, despite the availability of various comfortable devices on our market, recommend using your hands. Yes, yes, only with their help will the minced meat acquire the appropriate elasticity and pliability.

So, we have already carefully examined all the secrets and methods of making fish cutlets; now we can move on specifically to the recipes for savory and fragrant cutlets themselves.

Fish balls in the oven with sauce

We will need: 1 kg of minced fish, 1 chicken egg, 2 onions, 2 slices of day-old or stale bread, 1.5 cups of tomato sauce or juice, 1 red bell pepper, butter, salt, pepper.

Manufacturing process: place the bread in water and soak it well, pass the fish or fillet along with one onion through a meat grinder or grind in a blender. Add the egg, soaked bread, salt, pepper to the minced meat and with wet hands form flat balls, in the middle of which place a piece of butter.

Preheat the oven and place a baking sheet with meatballs there. Bake for 10-15 minutes until nicely crusted. While the meatballs are baking, prepare the sauce. To do this, grind the second onion in a blender, add peeled pepper and tomato paste to it. Pour the sauce over the cutlets and place them in the oven for a couple more minutes.

Fish balls with rice cooked in the oven

We will need: 1 kg of any fish fillet, 1 glass of plain rice, 1 glass of cream, 2 large onions, 4 tablespoons of butter, 7 tbsp. flour, salt, pepper.

Manufacturing process: boil the rice until it becomes viscous, grind the fillet and onion in a blender or grind through a meat grinder. To the purchased minced meat, add rice, butter, which should be melted in advance, pepper and salt, form small balls and place them on a baking sheet, having previously greased it with vegetable oil. Place the cutlets in the preheated oven for 10 minutes until fat forms. After this, drain the fat, cool it and add cream. Stir and pour the purchased sauce over the meatballs. Simmer for another 5-10 minutes.

How to cook fish balls with vegetables

We will need: 1 kg of fish fillet, 2 onions, 2 small potatoes, 1-2 medium carrots, 100 gr. cabbage, 1 egg, butter, vegetable oil, breadcrumbs or bran, herbs, salt, pepper.

Manufacturing process: mince the fillet and onion or grind in a blender, add an egg. Boil the potatoes and carrots and grate them on a small grater, place a small part of the cabbage in boiling water for a couple of minutes, then chop it or grind it in a blender. Add all the vegetables to the minced meat. Salt, pepper, sprinkle generously with breadcrumbs. Stir with your hands and form into small patties, placing a piece of butter in the middle. After this, heat the frying pan and fry the meatballs well on both sides. If desired, you can sprinkle finely grated cheese on top.

Steamed meatballs with beans, mushrooms and sauce in a slow cooker

Fish balls, the recipe for which is quite simple, can also be prepared with beans. This dish will definitely appeal to lovers of truly unique and necessary dishes.

We will need: 1 kg of fish fillet, green beans 600 g, mushrooms (champignons) 600 g, yesterday's snow-white bread, a glass of milk, an egg, 350 ml of dry snow-white wine, 2 huge onions, salt, pepper.

For the sauce: 2 tbsp. flour, 2 medium carrots, 2 small onions, fish broth.

Manufacturing process: grind the fillet with onions through a meat grinder, add bread that has softened in water, an egg, pepper, and salt. Mix well and form into balls. Place them on the bottom of the multicooker, having previously greased it with vegetable oil. Place chopped mushrooms and green beans between them. Pour wine and water into the slow cooker; they should cover the meatballs by three-quarters. Close the lid and set “Steam” for 5 minutes. After this, drain the broth and prepare the sauce. To do this, mix flour, broth, finely chopped onion and carrots. Pour over the meatballs and steam for a couple more minutes.

Probably almost everyone loves cutlets and fish balls, because they are not only tasty and healthy, but also contain a minimum of calories. Not only that, but fish dishes are highly digestible, unlike pork and other types of meat, which is why they are great to cook for children.

Fish balls

Ingredients

Fresh frozen hake fish – 1 pc.

A piece of stale bread – 1 pc.

Vegetable oil – 25 ml

Spices for fish – 0.5 tsp.

• 208 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Fish balls are just as tasty as meat ones. They are easy to prepare, the only difference is in the composition.

For fish balls we use fish fillets. You can choose fish according to your own taste, I used hake. It’s even easier and faster to cook from already prepared fish fillets.

Let's prepare the products according to the list.

Thaw the fish, remove the entrails and fillet it. Remove skin and all bones.

Peel the onion, rinse and cut into large pieces.

Grind the fish fillet and chopped onion into minced meat in a blender; you can also grind it in a meat grinder.

Beat in the egg and place the bun soaked in water or milk. Add salt and spices to your taste. Mix very well.

Make balls and immediately place them in a hot frying pan.

Fry the fish bits in a frying pan in vegetable oil on both sides until cooked.

Tasty and juicy fish balls are ready.

Serve with sauce. Potatoes and the freshest vegetables are suitable as a side dish.

• 185

14

80

Photo reports according to the recipe

see also

Tell your friends about the recipe

Useful tools

• Add to recipe book
• Print recipe
• Download recipe in .PDF
• Found an error in the recipe?

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