Bream cutlets - recipe with photos step by step

Bream is not bad in any form. It is baked, stewed, fried. This lake fish has gained countless admirers due to its good taste and fatty flesh, especially if we are talking about fairly large specimens.

From this article you will learn how to prepare delicious bream cutlets using step-by-step ordinary recipes with photos. The dish will literally please everyone who tries it, and the options will help you vary your daily menu.

Fried bream cutlets: how to cook minced meat with bones

Taking into account the fact that you have to prepare minced meat without the help of others, you need to cut up the fish in advance. It should be noted that there is no need to remove every single bone, the main thing is to get rid of the largest ones (ribs and spine).

Production time: 45 minutes

Number of servings: 8

Energy and nutritional value

calorie content – 234.7 kcal;
proteins – 17.6 g;
fats – 12.1 g;
carbohydrates – 13.9 g.

Ingredients

bream (cleaned) – 750 g;
onion – 1 pc.;
carrots – 1 pc.;
bun – 100 g;
milk – 100 ml;
breadcrumbs (wheat) – 80-100 g;
chicken egg – 1 pc.;
sunflower oil – 65 ml;
salt - to taste;
pepper mixture – 1-2 pinches.

Step-by-step production

After preparing the fish fillet, pass it through a meat grinder a couple of times. In this case, the small bones that remain in the meat will not be felt in the finished cutlets.
Peel the onions and carrots and also twist them using the device.
In a separate bowl, soak the loaf in slightly heated milk. Hold until the crumb is saturated and softened. Then squeeze it out and add it to the general mass.
Next, add the egg and sprinkle with seasonings and salt. Beat the minced meat well so that the homemade cutlets come out juicy and don’t fall apart in the pan. Such manipulations make it possible to create a more homogeneous mass.
Form into small balls and carefully roll in breadcrumbs.
Fry in very hot vegetable oil until they are golden brown. If the cutlets have absorbed a lot of fat, blot them with dry kitchen towels.

Tip: to remove the possible smell of mud from the fish, place the bream fillet briefly in milk.

A very tasty recipe with vegetables, photo of making

The taste of these meatballs is completely different from those described above. Thanks to the pork used as an additional ingredient, the cutlets turn out to be very juicy, and the tomatoes give them a peculiar piquancy in the form of a slight sourness.

Production time: 50 minutes

Number of servings: 11

Energy and nutritional value

calorie content – 379 kcal;
proteins – 17.9 g;
fats – 27.9 g;
carbohydrates – 14.1 g.

Ingredients

bream fillet – 750 g;
pork lard – 150 g;
onions – 2 pcs.;
carrots – 1 pc.;
ground tomatoes (large) – 3 pcs.;
wheat breading – 100 g;
chicken egg – 1 pc.;
semolina – 30 g;
sweet sand - to taste;
salt - to taste;
freshly ground pepper - to taste;
refined oil – 80 ml;
garlic – 3 cloves.

Step-by-step production

Grind the fish together with one onion, garlic and lard. Choose the extreme one with a good layer of meat. You can eat both fresh and salted.
Add the egg, salt and pepper and semolina to the mixture. Stir well and leave to rest.
Then form careful round cutlets, roll in crushed breadcrumbs and quickly fry in sunflower oil.
In another frying pan, sauté the onions and carrots, which they chop very finely in advance. The root vegetable can be grated using a grater.
Remove the skin from the tomatoes. In order for the skin to peel off perfectly, scald the vegetable with boiling water, make a cross-shaped cut and remove the “clothing”. Chop into cubes and fry. Pour in a little water and salt. Provençal herbs are perfect for the sauce. Simmer everything for 5-7 minutes.
Place the fried cutlets in the resulting gravy, cover with a lid and leave to simmer for another 6-8 minutes.

Tip: to highlight the fishy taste of the dish, you can add half a glass of low-fat cream to the tomato sauce during stewing.

How to Create a Savory Gravy for Fishcakes

If you are preparing specifically fried cutlets, because not every member of the family approves of stewed dishes, then the usual method to please everyone is to create the gravy separately.

Production time: 10 minutes

Number of servings: 10

Energy and nutritional value

calorie content – 50.4 kcal;
proteins – 0.9 g;
fats – 3.2 g;
carbohydrates – 4.4 g.

Ingredients

medium fat sour cream – 70 g;
celery (root) – 50 g;
tomato paste – 40 g;
onion – 1 pc.;
butter – 30 g;
wheat flour – 30 g;
Italian herbs - to taste;
carrots – 1 pc.;
salt - to taste.

Step-by-step production

Using a food processor, make carrot juice. If this technique is not at your disposal, then grate the root vegetable on a small grater, and then squeeze it out with force.
Pass the onion and the freshest celery root through a meat grinder.
Melt a stick of butter in a heavy-bottomed saucepan. Add flour. Stir vigorously with a whisk so that the mass is homogeneous, without lumps.
Pour in carrot juice, ground vegetables, sour cream and tomato paste. Season and simmer for about 2 minutes.

Serve juicy fish cutlets with your favorite side dish. Both potatoes and buckwheat go well with them. Bon appetit!

Cooking fish cutlets from bream

Now we will tell you how to prepare fish cutlets from bream - this amazing river fish given to us, which lives in virtually any large lake or large river. There is a lot of bream in reservoirs and coastal waters of the seas of Russia and Ukraine, where fresh water is saturated with oxygen and nutrients.

What's so good about bream?

If you catch a bream, consider yourself lucky. After all, bream is a popular object in fishing. This fish has tender, snow-white meat, which puts it, along with pike perch and pike, in first place among river fish. It would be a sin not to take advantage of this opportunity and not prepare a tasty dish of the fish given to us. Bream is not only tasty, but also dietary meat.

Ingredients for bream cutlets

What is needed to make juicy and tasty bream fish cutlets? Take the following ingredients:

Fish fillet – 1 kg.
Two medium onions.
Pork lard – 100 g.
Butter – 100 g.
Roll – 200 g.
Two small carrots.
Salt. Pepper. Spices as desired.
Parsley or dill.
Two testicles.

Process of making fish cutlets

The recipe for bream fish cutlets implies that to make them we only need fish fillets. To do this, we first need to clean the bream and separate the fillet from the backbone and bones. Wash all this well with cool water.

Then soak the bun or loaf in water. If desired, you can use milk instead of water. We peel the onions and carrots, cut the vegetables into small pieces and pass them through a meat grinder. We do the same with lard and fish.

We take a loaf of bread, squeeze water or milk out of it, and add this pulp to the minced meat. In addition to this, add spices, salt, pepper, eggs. After this, mix everything thoroughly so that a homogeneous mass emerges.

If desired, you can omit adding lard. Nothing will change significantly, the cutlets will just be the least juicy.

In order to give our dish an unsurpassed taste and smell, we will create a filling that consists of herbs and butter, which can be crushed using a blender. We put this filling in the middle. We should end up with something similar to bream cutlets, the recipe for which is reminiscent of Kiev cutlets. You can roll them in flour or breadcrumbs.

At this time, take a frying pan, heat it up, pour in sunflower oil and you can start frying. Fry the cutlets on both sides until a golden crust appears. This means they are ready.

In order for the cutlets to be as juicy as possible, it is recommended to steam them, covering them with a lid.

Savory cutlets are ready! You can start tasting them. Buckwheat porridge or mashed potatoes can be an ideal side dish for them.

Steamed bream cutlets

For children, as well as for those who are watching their own figure, we offer a recipe for steamed bream fish cutlets.

To do this, you can use a double boiler or a multicooker (if you have one), or an ordinary saucepan with a colander. We make minced meat using the same technology as in the previous recipe. The only difference is that you don’t have to roll them in flour or breadcrumbs.

If you are afraid that the cutlets may fall apart, then put them in a saucer, and then in a colander, which is placed on top of a pan of bubbling water. Cover the top of the cutlets with a lid. Manufacturing time: 20 minutes on both sides.

You will get very juicy, and also healthy, bream cutlets, which can be served with boiled vegetables and your favorite sauce.

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Secrets of making bream cutlets

Preparing the fish
Recipes
- With the addition of white bread
- Traditional recipe (with bones)
- Bake in the oven
- Special semi-finished products in tomato and cream
Adviсe

Fish cutlets are a very tender dish that gives off a pleasant smell.

Bream is a dietary fish, so even those who are losing weight can eat them without worrying about their weight.

Bream can be prepared using various methods, but their cutlets are especially tasty. To make cutlets, you do not need to remove all the fish bones, just remove the largest ones.

Preparing the fish

The fish is prepared in the following way: it is peeled, the tail, head and fins are cut off. The 2nd step involves removing the insides of the fish, after which it is washed with water. Now you can start filleting - the bream is cut along the back and the largest bones are removed.

Recipes

With the addition of white bread

When snow-white bread is added to the minced meat, the meatballs turn out to be the most tender and airy, practically melting in your mouth.

Ingredients:

fish fillet – 500 g;
carrots – 1 pc. or 2 small;
onion – 1 pc.;
snow white bread – 100 g;
greens - half a bunch;
vegetable oil – 100 ml;
breadcrumbs – 50 g;
spices and salt - to taste.

Manufacturing method

If the fillet is frozen, it needs to be thawed and thoroughly washed.
Chop carrots and onions.
Keep the bread in water for 3-4 minutes.
Add onions and carrots to the fish fillet, pass all the ingredients through a meat grinder.
Add bread, spices, salt, and egg to the mixture.
Carefully form the cutlets (some people like small ones, while others like them big - at their discretion) and roll them in breadcrumbs.
Fry until cooked until the cutlets have a golden crust.

Tips: fry the cutlets in more oil. To allow excess oil to be absorbed, place the cutlets on a paper towel after frying. Bread can be replaced with a loaf. Before serving the dish, garnish it with fresh herbs.

Traditional recipe (with bones)

Traditionally, fish cutlets are cooked with bones, removing only the largest ones. In perfectly fried meatballs, you can't actually feel the bones. The recipe is similar to the previous one, only this one adds an egg and a loaf instead of bread.

Recipe:

testicle – 2 pcs.;
onion – 2 heads;
bream – 1 pc.;
carrots – 1 pc.;
salt – 5 g;
breadcrumbs;
sunflower oil;
loaf – 200 g.

Manufacturing

We take a meat grinder and grind the fish fillet.
Soak the loaf pieces in water for 2-3 minutes.
Grind the carrots, onions and pieces of loaf using a meat grinder, and then add them to the minced meat.
Beat the eggs into the mixture and add salt.
To ensure uniformity of the minced meat, beat it, then cover it with cling film.
Roll the formed cutlets in breadcrumbs and place in a heated frying pan in a large amount of oil, fry for 5 minutes on each side.

Tips: to make the crust extra crispy, you need to roll the cutlets in breadcrumbs, then dip them in the egg, then sprinkle them with breading again.

Bake in the oven

Oven-baked meatballs do not require frying, so this dish is especially suitable for those who watch their weight and eat healthy foods.

Need to:

carrots – 1 pc.;
fish fillet – 0.5 kg;
onion – 1 head;
green onions - 20 g of feathers;
salt, pepper - to your own taste;
vegetable oil – 10 ml;
soy sauce – 30 ml (if the sauce is very salty, it can be diluted with water).

Step-by-step production

Grind the fillet in a meat grinder.
We also skip the vegetables and simply cut the green onions into pieces.
Add vegetables and herbs to the minced meat. Pour over the sauce, pepper and salt. Mix well.
We form minced meat balls and place them on a baking sheet that has been greased in advance.
Cover semi-finished products with food foil.
Manufacturing time: 20 minutes at 200°C. As time passes, we are in no hurry to take the cutlets out of the oven. Remove the foil and leave the meatballs to roast in the oven for another 10 minutes.

Tips: cutlets turn out even tastier if served with herbs and low-fat sour cream.

Special semi-finished products in tomato and cream

In this recipe, lard and tomato are added to the minced meat. Lard makes semi-finished products very juicy, and tomatoes impart a fascinating sour taste.

Let's prepare:

fish fillet – 0.6 kg;
lard – 150 g (skin cleaned);
onion - 2 heads;
carrots – 1 or 2 medium size;
testicle – 1 pc.;
tomato – 3 pcs.;
semolina – 20 g;
sugar, salt, dark pepper - to taste;
water – 200 ml;
breadcrumbs;
vegetable oil (it is better to use refined oil).

Recipe

Grind one onion, lard and fish fillet using a meat grinder.
Drive an egg into the resulting mass, add semolina, salt and pepper.
Stir the minced meat well and then beat it.
Form cutlets, roll them in breading and fry on each side until golden brown.
Now let's start making the sauce: finely chop the second onion and carrots, and then fry the products for 3 minutes.
Grind the tomatoes in a food processor, pour them into the fried vegetables, add salt and sugar.
Simmer the sauce for no more than 4 minutes. Add cool water to the pan and simmer for another 3 minutes.
Pour the resulting gravy into the meatballs and leave to simmer under the lid for 15 minutes.

Adviсe

To make the taste of the fish more pronounced, add low-fat cream to the sauce while it is simmering (100 g will be completely left over).
If you want the cutlets to be as juicy as possible, add more onions during cooking.
The dish is very satisfying, so it doesn’t need a side dish, just enough vegetables.
Tender bream cutlets are a good dish that is suitable both as a dinner and for a formal table.

The video presents another recipe for bream cutlets.

Bream fish cutlets

Bream fish cutlets cannot be called an ordinary dish that is prepared quickly. Sufficiently bony fish must be cleaned, gutted and twisted. If you prepare the minced meat correctly, the cutlets will certainly turn out fluffy, tender, juicy and very tasty.

How to create good minced meat

Pay attention! Unlike minced meat, no liquid is added to the fish product, as it will become very wet.

Bream meat does not smell like mud, so no effort will be needed to remove it. It is enough to separate the head, tail and fins, remove the entrails, remove the skin and remove the bones. In large carcasses from 1 kg they are huge and clearly visible. Small breams can be scrolled immediately together with thin fork bones, removing only the large abdominal ones. To do this, you will need to pass the fish through a meat grinder twice.

The following can be added to minced bream:

bread;
testicle;
mayonnaise;
milk;
butter;
potato;
onion;
lard;
cereals.

They are also breaded in different ways - in flour, crushed breadcrumbs, semolina.

Savory recipes for bream cutlets

Soda should be added to any minced fish to make the finished product fluffy and juicy. Perhaps the most common recipe consists of the following ingredients:

600-700 g bream pulp;
100 g of snow-white bread without crust;
1 testicle;
60 g butter;
½ tbsp. milk;
1 onion;
1 tsp. soda;
spices, no matter what kind of breading.

First, pieces of bread are soaked in milk, and the bream pulp, together with onions, is crushed in a meat grinder. Then the acquired mass is mixed with eggs, butter, bread, soda and spices. Chopped herbs are added if desired. After this, the meatballs are formed, coated in some breading and fried under the lid until cooked.

Fried bream cutlets in flour

The meatballs will be tastier if you add lard without skin to the minced meat in advance. It will bind the fairly loose consistency of the fish and add fat to the lean flesh. For one of these recipes you will need to prepare:

1 kg bream fillet;
200 g lard;
1 tsp. soda;
2-3 onions;
1-2 carrots;
2 testicles;
40 g semolina;
3 tomatoes;
spices - to taste;
flour for breading;
oil for frying.

Manufacturing consists of several steps:

First, you should mince the fillet, lard and 2 onions, alternating the products.
Add 2 eggs, scalded semolina, soda, spices and mix.
Then you need to beat off the mass, being very careful while doing this, because it is quite watery and you can stain the walls. This point cannot be ignored, since the minced meat will not become bound.
Form cutlets, bread in flour and fry until golden.
After this, take them out and sauté the chopped onion and carrots in the remaining oil for a couple of minutes.
Grind the tomatoes in a blender or on a grater and add them together with the spices to the frying pan with the vegetables.
After 3-4 minutes, add bream cutlets to the sauce and simmer for 15 minutes under the lid.

Serve with rice, potatoes and fresh vegetables.

Pay attention! If you cook bream cutlets without sauce, you need to fry them covered for 15 minutes, turning them over from time to time.

Juicy bream cutlets with potatoes

The dish can be cooked either in a frying pan or in the oven. For the following recipe you will need:

0.5 kg bream fillet;
1 onion;
1 carrot;
2 tbsp. l. soy sauce;
1 tsp. soda;
2 tbsp. l. oils;
salt and pepper to taste.

Grind the bream, onions and carrots in a meat grinder, mix with spices, soda and sauce, form cutlets, place in a greased form, cover with foil and bake for half an hour in an oven heated to 200 degrees. In order for the products to brown, the foil should be removed 5-6 minutes before cooking.

Steamed diet cutlets

A good method for children and those who are concerned about healthy eating. For this:

in 500 g of minced bream, break an egg, add 50 g of chopped green onions, the same amount of breadcrumbs, salt and pepper;
mix;
beat off;
form flattened balls, put 2 pitted olives inside;
place in a double boiler;
cover with thin lemon slices;
steam for 20 minutes.

Fundamentally. The time may be different, depending on the model of the steamer or multicooker.

If you don’t like olives, you don’t have to eat them.

Another recipe for steamed bream meatballs consists of: 0.5 kg of fish pulp, 1 onion, 1 processed cheese, 1 slice of white bread soaked in milk, chopped herbs and spices. All products are crushed, mixed, shaped and prepared as in the previous recipe.

What to serve as a side dish

Side dishes must match the main product. For example, for steamed products, serving French fries is illogical. Suitable here:

boiled or steamed rice or vegetables (potatoes, green peas);
the freshest salad (cucumbers, herbs, tomatoes);
stewed cauliflower, green beans, carrots.

For a fried product, in addition to the side dishes listed, you can serve:

vegetables in batter;
Mexican spicy mixture;
pasta;
buckwheat, pearl barley.

Cheese and sauces are offered separately:

for steam - snow-white is better;
fried - tomato, based on sour berries;
baked - any are suitable.

Greens and lemon will not go amiss in all versions.

The temperature of the main dish and side dish must be similar, except for new vegetables.

Useful tips

If you prepare cutlets from small bream, then it is impossible to remove all the bones. Purposefully scroll the pulp 2 or even 3 times. Besides:

Before baking, the meatballs can be wrapped in strips of puff pastry - it will turn out wonderful and special;
to add an exciting flavor profile, sprinkle the product with cheese 10 minutes before baking in the oven;
if you exclude fatty ingredients from the recipe, then the dish automatically becomes dietary;
When soaking bread in milk, it must be lightly salted;
for piquancy, a little orange juice, walnuts, apples, prunes, sun-dried tomatoes or seedless barberries are added to the fish mass;
soaked bread is not squeezed out;
adding dry semolina, let the minced meat stand for 20 minutes so that it swells;
if it is used as a breading, then it will be felt in the finished dish, so after frying the cutlets it is better to simmer;
Place the meatballs in perfectly heated oil to form a crust.

By analogy with Kiev cutlets, to add more juiciness and creamy taste, you can put a small piece of frozen butter inside.

Amazing video in the end: