Fish cutlets with lard - a very tasty recipe

For beginners in cooking, fish and lard are completely incompatible products. But experienced housewives have a different point of view. These two ingredients complement each other perfectly, resulting in good, mouth-watering cutlets that even kids will love. To make the dish literally juicy, use hidden techniques.

Recipe for river fish cutlets with lard in a frying pan with photo

It is better to use crucian carp or crucian carp as the main ingredient. They have excellent taste and a sufficient amount of pulp. The extreme aspect greatly simplifies the milling process. If your carcasses are small, no big deal - remove all the bones you can and run the fillet through a meat grinder several times.

Number of servings: 7

Production time: 45 minutes

Energy value

calorie content – 337.4 kcal;
proteins – 17.2 g;
fats – 22 g;
carbohydrates – 17.8 g.

Ingredients

peeled fish – 500 g;
potatoes – 100 g;
lard (fresh or salted) – 80 g;
chicken egg – 1 pc.;
breadcrumbs – 150 g;
dark pepper – 1 pinch;
Provençal herbs - to taste;
salt - to taste;
dill greens – 10 g;
Sunflower oil – 60 ml.

Step-by-step production

Pass the fish carcass, cleaned in advance, along with onions, lard and potatoes, through a meat grinder with medium holes. Add about 70 grams of breadcrumbs, an egg, spices and finely chopped dill to the resulting mass. Add some salt. Stir thoroughly.
Let the minced meat sit for a while so that the dry ingredients are saturated with juices. Finally, beat it lightly - this will connect the components together.
Form small balls, press them on top and bottom, roll well in the remaining breading.
Place oil in a hot frying pan. Wait until the underside is fairly browned before turning over. Otherwise, the semi-finished product may fall apart and lose its juices. Cook for approximately 7 minutes on each side.

Importantly: if you use salted lard, be careful when adding seasoning so as not to spoil the dish.

Very tasty and juicy stewed cutlets

Fish cutlets with lard according to this recipe are very tasty if you simmer them in broth with the addition of onion skins. As a result, the meatballs come out very juicy with unique smoked notes. It is advisable to use silver carp, pike or pike perch fillets as the main component.

Number of servings: 7

Production time: 45 minutes

Energy value

calorie content – 405.4 kcal;
proteins – 17.6 g;
fats – 33.8 g;
carbohydrates – 7.7 g.

Ingredients

smoked lard – 100 g;
fillet – 600 g;
onion – 1 pc.;
chicken egg – 1 pc.;
fish broth – 400 ml;
bay leaf – 2 pcs.;
ground pepper – 1 pinch;
salt - to taste;
wheat flour – 60 g;
sunflower oil – 50 ml;
onion peel – 30 g.

Step-by-step production

Cut the onion into large rings, sauté in a small amount of oil, remove the excess by draining the roast in a colander.
Grind the fish fillet along with smoked lard. Do the same with onions. Add the egg to the mixture, season and add salt to taste. Knead the minced meat.
Form medium-sized patties with wet hands and roll in flour. Place in a very hot frying pan for 3-4 minutes until golden brown.
Place the washed onion peels on the bottom of an empty pan, be sure to check that there is no soil on it. Place the cutlets on top and fill them with fish broth. Add laurel. Simmer under the lid after boiling for about 10-15 minutes.

Advice: if you don’t have broth, you can completely use ordinary boiled water - during cooking, the meatballs will release their juice, and the result will be a good gravy.

Secrets of juicy cutlets

Lard as an auxiliary ingredient adds juiciness to the dish. You can achieve even better results by following a number of tips:

Be sure to add vegetables, onions and garlic, and greens if you like.
Dredge the cutlets. Flour or breadcrumbs will “seal” all the juices inside the meatballs.
Do not touch the products frequently while frying. Wait for it to brown on one side and only then turn it over. You can use the lid for this step.

Fish cutlets with lard are not only a tasty dish, but also quite affordable, so you can buy lard at a very reasonable price. In the meatballs themselves, it does not violate the taste harmony, but, on the contrary, plays into the hands of the cook. Bon appetit!

Recipe for fish cutlets with lard - very tasty

Note to the owner!

Fish caught in the open sea or ocean is naturally not so fatty.
Artificially farmed fish is fattier. But in the first case, the fish is much healthier - such fish grew without the use of drugs. But in terms of iron, zinc, and phosphorus content, artificially grown fish are inferior to wild ones. In addition, sea fish contains iodine, which is beneficial for the functioning of the thyroid gland. Those living far from the sea need to include fish dishes in their menu at least once a week.

Nowadays, it is not necessary to take uncut fish or remove bones.
This is quite a labor-intensive and tedious process. It is more convenient to purchase frozen fillets in the store. It is better if the fillet was prepared on a fishing trawler immediately after the catch. This is written on the packaging.

It is necessary to defrost fish fillets evenly. At night (that is, in the dark), remove from the freezer and leave in the refrigerator until morning. In the morning, take it out and let it defrost completely at room temperature for an hour.

No. 1 Fish cutlets in Kaliningrad style

This recipe, if you adhere to its main rules, turns out quite tasty.
We will need:

Two small onions
clove of garlic,
Half a kilo of fish fillet, preferably pike perch or cod.
The fish must be dry and not greasy. Mackerel, herring or salmon cannot be used for cutlets, they will spoil the taste.
Two hundred grams of salted lard, prepared in the usual way. Suitable with thin layers of meat.
One tablespoon of Helmanns full-fat mayonnaise,
Seasoning for fish Kamis, you can use other seasonings to taste,
Two tablespoons of flour,
Two hundred grams of snow-white bread and half a glass of milk,
Two tablespoons of vegetable oil.
If you wish, you can use one testicle, or you can do without it.

Make the minced meat: mince the fish, lard, onion, garlic, mix thoroughly, add spices and mayonnaise, mix again.
Soak white bread in hot milk. When it gets wet, add it to the minced meat and mix thoroughly. Form cutlets and roll them in flour.
In hot oil over medium heat, fry the cutlets on both sides and fry over low heat in a frying pan for 7 minutes.

No. 2 Tender cutlets with lard

Another very tasty recipe, in which we grind all the ingredients through a meat grinder, as a result the cutlets come out juicy, soft and very fragrant.

To make fish cutlets with lard you need:

Fish loin - 700 gr.
100 grams of lard (smoked, salted).
1 onion.
1 testicle.
A couple of spoons of flour.
Ready breading.
Clove of garlic.
Salt, pepper, spices, oil to taste.

Next, finely chop the onion and lard and literally put it through a meat grinder in the same way. Mix with minced fish and drive in the egg here. Here it is important to realize that the egg perfectly holds the minced meat together. But the meat can simply be spoiled specifically by the egg, making it tough. Therefore, we add one egg to no more than half a kilo of minced meat.

To make the minced meat thick, crumble some regular bread into it. The bread will draw excess water from the minced meat onto itself. But don't overdo it with bread. He should not replace the minced fish in the cutlet by more than one half. Add it evenly and mix well.

We also do not forget that any meat, be it fish or beef, requires excellent seasoning. Those who like generous vents can purchase a ready-made mixture for fish and add it lightly to the stirred preparation. If you don’t really like the taste of seasonings, you can get by with ordinary salt and ground pepper.

When the minced meat is completely ready for frying, we make small rounded or oval pieces, cover them with breadcrumbs or flour, and place them in a preheated frying pan over medium heat. We keep an eye on the cutlets so they don't burn. When the bottom is covered with a light crispy crust, you can turn the cutlets over and cover the frying pan with a lid, leaving a gap. Fry at the same temperature to avoid drying out.

Visually determine readiness and place on the other side.
When fully cooked, place on a prepared plate. Any side dish and cuttings of all vegetables can complement the dish. To decorate your presentation, let your imagination fly.

No. 3 City fish cutlets

Ingredients:

Fillet (pollock, cod) – 1 kg.
Large potatoes – 5 pcs.
Butter – 20 gr.
Testicle – 2 pcs.
Dill - 30 gr.
Half a glass of grated cheese - at least some not very hard one, Russian will do, but finely grated soft Parmesan can also be used. (optional)
Smoked lard (bacon) – 200g.
Breadcrumbs – 50 gr.
Salt to taste.
Oil for frying.

Recipes for very tasty fish cutlets with lard

Benefit and harm
How to choose lard?
Manufacturing options
- With lard and herbs
- With potatoes
Fish cutlets are a dish that, when prepared correctly, amazes with its delicate taste and is very healthy. Recipes for cutlets made from the pulp of inhabitants of the sea and river depths are amazing in their variety. Fish cutlets with lard will become an unusual and satisfying dish (even on a formal table). This special dish is especially tender and melts in your mouth from lean sea fish.

Benefit and harm

At first glance, the combination of fish fillet and lard looks amazing. But it is animal fat that adds juiciness to the fish flesh and also makes the taste of the dish unusual and inimitable. Particularly wonderful are cutlets made from sea creatures: hake, blue whiting, pollock, as well as pike, pike perch and silver carp.

Unlike meat (for example, pork or beef), fish cutlets are low in calories. On average, the energy value of this dish is about 145 kcal per 100 grams of product. Fish cutlets are eaten without fear by weight watchers. Naturally, steamed cutlets are the healthiest.

Fish pulp food is rich in amino acids, which improve metabolism and have a beneficial effect on the condition of the skin and bones. Tender fish cutlets can be included in children's diets. The protein contained in fish pulp has a positive effect on the digestive system of a growing organism. But when storing this dish, observe all the necessary conditions:
- when chilled, cutlets, zrazy and “balls” of fish fillet are stored for 5-7 days, not more;
- When frozen, this product will last up to 2 months.
If these rules are not followed, the risk of poisoning from spoiled fish pulp increases sharply.

How to choose lard?

To make juicy fish cutlets, you can use fresh or salted lard. The choice of this product (if it is not possible to pickle it at home) must be approached with the utmost seriousness. The following tips will help you:
- fresh lard has virtually no flavor;
- the color of the product is snow-white or pale pink, the skin is brown;
- smooth skin, without damage or stains.
- fresh lard can be easily pierced with a match;
- the best product thickness is from 3 to 6 cm;
- You need to get lard only from reliable and proven suppliers.
Lard, despite its high calorie content, is an excellent product for combating excess weight. It is widely used in the “fight” with the hated cellulite. Pork fat is also a good antioxidant. It practically cleanses the body of harmful and toxic compounds and slows down the aging process of the skin.

In any case, you should not overuse various foods with added lard, it can harm your body!

Manufacturing options

This dish can be fried in a frying pan, baked in the oven and steamed. To make cutlets according to a traditional recipe, we will need:
- loin of river fish (800 grams);
- one testicle;
- pork lard (100-150 grams);
- loaf (3-4 pieces);
- milk;
- Wheat flour;
- vegetable oil;
- spices;
- pepper and salt.
Soak the loaf (small piece) in milk. We cut the lard into small pieces and grind it in a meat grinder with the fish fillet and loaf. Break the egg into minced meat. Salt, pepper and sprinkle with spices. Mix and add flour.

We make cutlets and place them on a hot frying pan. Fry on each side until golden brown. Serve hot with a side dish (boiled potatoes, rice or pasta).

With lard and herbs

Another unique recipe for sea fish cutlets with lard and herbs. This tender and juicy dish will amuse not only adults, but also little gourmets. So, let's take:
- lean fillet of sea fish (for example, blue whiting);
- salted lard (200 grams);
- onion (1 piece);
- breadcrumbs;
- greenish onion feathers;
- one testicle;
- sunflower oil;
- salt pepper;
- spices to taste.
We wash the fillet and grind it through a meat grinder along with onions and lard. Add the egg, green onion, salt and pepper. Mix the minced meat. Form cutlets and roll in breadcrumbs.

Place in a hot frying pan and fry for 10-15 minutes until golden brown. We delight our loved ones and guests with this fragrant fish delicacy.

With potatoes

To make fish cutlets with lard even more nutritious and satisfying, you can add potatoes to them. The recipe for this dish is almost identical to previous variations. Required ingredients:
- fish loin (600-700 grams);
- fresh lard (100 grams);
- potatoes (1-2 pieces);
- one testicle;
- breadcrumbs;
- salt, pepper and spices to taste;
- greenery;
- vegetable oil.
We cut the clean fillet into small pieces and put it in a meat grinder with potatoes and onions. At the end of the process, add pieces of lard. In a separate bowl, beat the egg with a whisk and add to the minced meat. Sprinkle with chopped herbs. Salt, pepper and stir.

Next, we make medium-sized cutlets and place them on a greased baking sheet. Sprinkle with breadcrumbs, add a small amount of water to the baking sheet and bake for 20-30 minutes. Once the “top” of the cutlets is browned, reduce the heat and bake for another 10 minutes. Serve hot, either with a side dish or as a separate dish. This is quite tasty!

You will learn more about how to prepare fish cutlets with lard in the following video.

Recipe: Fish cutlets from carp – With lard

There is a story connected with fish cutlets, from which, in fact, I learned this recipe.
My husband is a fisherman and every month, armed with fishing rods and bait, he sets off for a trophy.
Mainly catches carp and carp. And, so, there is such a sign that you are not allowed to bring your own fish for fishing, neither canned, nor salted, nor any kind.
And they sit, fishermen on the shore, catch fish, and eat everything that their spouses have prepared for them.
And one wife cooked cutlets.
The men sit and praise. My husband also loves to cook and asked a friend for the recipe. He took it and called his wife, they say, tell me the recipe, who they are made from. The wife replied that it was made from fish)
The men almost got overwhelmed by these cutlets and he was about to start scolding his wife when a fat carp was hooked.
So don’t believe in omens!
And you really can’t tell these cutlets apart from meat ones! And all because they will contain lard. Absolutely, it is necessary to take the cheapest varieties of fish for production.
But the husband caught a lot of carp, so it was decided to make cutlets from them.

We tear out the backbone of the carp and throw away the large bones.

Grind the fish together with small bones through a meat grinder.
I bought lard trimmings at the market. It's cheaper that way! The main thing is to remove the pork skin. She's not needed.

I pass the lard through a meat grinder, and then it’s the turn of onions and garlic.

When you pass the onions and garlic last, the meat grinder will be cleared of major fatty deposits.
This type of meat grinder is even easier to clean later. Take the loaf and crumble it into a deep bowl.

Add cream, but you can also add milk.
But it tastes better with cream, I think. We painstakingly crush everything with our hands, and then transfer it to the purchased minced meat and break a chicken egg into it. Mix.

Add spices.
The only spices I have are dark ground pepper and salt. Melt the butter separately and pour it into the purchased minced meat.
Look at the mixture.
The minced meat should not be very watery, otherwise your cutlets will fall apart. To make the cutlets better formed, I usually put the minced meat in the refrigerator for 30 minutes.

I fry the cutlets in vegetable oil.
I form cutlets, freeze some for future use, and fry some. I roll it in flour and fry it on one side until golden brown, then turn it over on the other side.
And I turn it over again, pour a little water into the frying pan and close the lid.
This way the cutlets will be super juicy, and the golden brown crust will remain. I serve it with rice or mashed potatoes, and sometimes just with soft bread.
Any sauce goes with the fish! You can also have tartar, but in the fall we eat horseradish, which in Asia is called “Thistle”.

It’s amazing, but you can’t taste the fish in the cutlets! One gets the impression that these are meat ones.

Fish cutlets with lard - a very tasty recipe