I recently made chopped fish cutlets from pollock and, frankly, I was pleased with the result. From such an unsightly budget fish the cutlets turned out to be delicious.
The method of preparation itself is unusual - the fillet is not twisted into minced meat, but is cut into small pieces, and these pieces of fish can be clearly felt in the finished cutlets.
Previously, I only cooked chopped cutlets, and made fish cutlets in the usual way from minced meat, as in the recipe.
This recipe is suitable, of course, for any lean fish fillet, not just pollock. I think that cod, hake, tilapia, and haddock will turn out even tastier.
Ingredients:
- 500 g fish fillet
- 2 medium eggs
- 1 large onion (170-200 g)
- 2 tbsp. l. mayonnaise or sour cream
- 2-3 tbsp. l. starch
- 1 tbsp. l. with a heap of chopped dill
- 1-2 cloves of garlic
- 1 tsp. seasonings for fish
- salt, pepper to taste
- vegetable oil
Preparation:
Rinse the defrosted pollock fillet with water and pat dry with a paper towel. Then we cut it into very small pieces.
Add chopped onion and all other ingredients to the bowl with the fish fillet. If there is no special seasoning for fish, add any dried spices you like.
You can lightly beat the eggs with a fork first.
Mix the contents well and get this ready-made minced meat for chopped fish cutlets:
Pour vegetable oil into a heated frying pan and spoon in the minced meat, forming cutlets.
Fry the fish cutlets over medium heat until golden brown and turn over.
After turning the cutlets over, cover the pan with a lid, reduce the heat and fry on the other side until cooked.
Today we will prepare chopped pink salmon cutlets. You can use other red fish, we will also have such a recipe. The cutlets are chopped using an ordinary kitchen knife - we don’t need a meat grinder. These meatballs turn out especially juicy and tasty. If we use frozen fish, then before cutting it can be defrosted not completely - this will make it easier to cut into small cubes of 0.5–0.7 cm.
Preparing chopped pink salmon cutlets
To prepare chopped pink salmon cutlets, take:
- pink salmon – 1 medium fish fillet
- eggs – 2 pcs.
- mayonnaise – 100 g
- onion – 1 pc.
- starch - 1 tbsp. spoon
- spices, pepper, salt
Instead of pink salmon, you can take chum salmon or other red fish. Cut the fillet into small pieces (about half a centimeter cubes). If we use a carcass, be sure to first remove all bones and skin.
Peel and finely chop the onion. Add it to the pink salmon pulp and mix. Beat in the eggs, add mayonnaise, starch, then spices, pepper and salt, mix everything well. You can use any seasonings you like. However, you should not overdo it with them so that they do not interrupt the taste of the fish - especially if you take a variety with a pronounced taste (coho salmon, sockeye salmon).
As a result, we get this mixture. If this “minced meat” composition is too fatty for you, you can use less mayonnaise.
Heat a frying pan with oil and carefully spoon portions of the mixture onto it.
Fry until golden brown on both sides.
There is one caveat here. To make the cutlets “cook”, you can reduce the heat, cover the pan with a lid and leave the cutlets for 10 minutes.
Or you can place the cutlets in a glass bowl and microwave for 3 minutes. This should not affect the taste of the dish. The cutlets turn out very juicy, tasty and aromatic.
Chopped chum salmon cutlets
This recipe is very similar to the previous one, the composition of the ingredients differs quite a bit (less mayonnaise and spices). Here we focus more attention on cutting the fish, because we do not use fillets, but part of the whole carcass. Although ready-made fillets are also suitable. Instead of chum salmon, you can cook other red fish. For cooking we take:
- chum salmon – 300 g (fillet)
- egg – 1 pc.
- mayonnaise – 1 tbsp. spoon
- potato starch - 1 tbsp. spoon
- onion – 1 pc.
- vegetable oil
- salt pepper
We cut a good piece from the fish, from which we will prepare cutlets. First we remove the ridge. Unfold the flesh, skin side down.
Cut a piece of chum salmon in half and remove all the rib bones.
Turn the fish over and remove the skin. We cut the second piece in the same way.
Finely chop the chum salmon fillet with a sharp knife.
Break an egg into the fish pulp, add salt and black pepper. Mix well.
Add a tablespoon of mayonnaise to the minced meat. Mix.
Now add a tablespoon of starch. Mix.
Finely chop the onion. Put it in the minced meat and mix.
That's it, the minced meat is ready. Form cutlets and roll them in flour. Heat a frying pan and fry the cutlets in oil on both sides until cooked.
It is better to cook the cutlets over medium heat, then they will cook at the same time as a golden, appetizing crust appears on both sides.
Very tender and tasty fish cutlets with mayonnaise. To prepare them, you don’t need a meat grinder or a blender. Instead of minced meat, fillet, chopped into small cubes, is used. This cutting allows you to preserve the real fishy taste, which is not lost against the background of additional ingredients. In cutlets, tender meat does not dry out, but remains soft and juicy. And absolutely any inexpensive fish, such as hake or pollock, is suitable for cooking, which makes the recipe for fish cutlets truly universal and quite budget-friendly. I am sure that all family members, even children, will like the dish. Be sure to try it!
Total cooking time: 45 minutes + time to defrost fish.
Ingredients
- fish fillet 300 g
- chicken eggs 2 pcs.
- onions 1 pc.
- mayonnaise 2 tbsp. l.
- wheat flour 2 tbsp. l.
- salt 0.5 tsp.
- mixture of ground peppers 2 wood chips.
How to cook minced fish cutlets
- To prepare fish cutlets you will need fillet, boneless and skinless. Any white fish will do: pollock, hake, pangasius, and so on. Of course, you can take ready-made fillets and simply defrost them. But I still recommend filleting the fish yourself - this way there will be much less moisture, and the quality will be many times higher.
When the work of filleting the fish is done, I grind the fillets. I chop it into small pieces with a knife. Less is better. The size of the cube is like Olivier.
I peel a small onion and chop it into small cubes. Combine in a bowl with fish. I also put salt and pepper there, and 2 medium-sized eggs.
I stir and add mayonnaise - two spoons of Provencal, better, of course, homemade. The purpose of mayonnaise is to soften the fish and make it juicier. If you don’t use it in any form, you can add 1 teaspoon of mustard, not too spicy.
Next, I add flour - here focus on the consistency of the minced meat. If you filleted the fish yourself, the mixture will have a medium consistency. If you used a store-bought ready-made fillet, it will be more liquid and you can add 1 spoon more flour. The final consistency should be such that the mixture can be easily scooped up with a spoon and placed in a frying pan like pancakes. It should not be too thick, but also not runny.
I cover the bowl with cling film and put it in the refrigerator for 30 minutes, let the minced meat marinate and the flour swell slightly. After this, I heat the vegetable oil in a frying pan and fry the cutlets, scooping out 1 tablespoon of the mixture. Cook over medium heat, without a lid, for about 3-4 minutes on each side, until browned. It is most convenient to turn over with a spatula.
Chopped fish cutlets are very tasty, soft and rosy. In a word, delicious! Can be served hot or cold. Bon appetit!
Housewives treat the preparation of fish cutlets with caution. Not everyone and not always likes this dish. I have a very good recipe for fish cutlets made from minced red fish fillets. No one has ever refused such a dish. The main “taster” is the youngest daughter. He would never put simple fish cutlets in his mouth, but he simply adores fried fish. My daughter appreciated the chopped chum fish cutlets with taste and ate them with some extra.
To prepare chopped fish cutlets, products are taken from the list. You will need: fresh frozen chum salmon without bones, onions and a little garlic - for aroma, a chicken egg, salt, flour - for dredging, and olive oil - for frying.
I prepared chum salmon in advance. I had half of the carcass cleaned of entrails. I removed the spine with bones. After that, I cut the flesh from the skin and chopped it into cubes.
You need to add a chicken egg to the minced chum salmon. Without eggs, chum cutlets may lose their shape during frying. You can add potato starch to lean fish mince, but only a little. Don't forget to add salt to taste.
Everything is mixed until smooth. I don’t recommend beating minced fish, otherwise why would you chop the chum salmon into small cubes? A meat grinder to help lazy people!
Using wet hands, first form fish balls. Dip them in flour and place, pressing lightly, into a frying pan heated with olive oil. Chopped chum salmon cutlets take no more than 15 minutes to prepare.
When the bottom of the cutlets is well browned, you need to carefully turn them over with a spatula and bring them to readiness under the lid.
Serve chopped chum salmon fish cutlets with summer vegetables, herbs and your favorite sauce.
Tender and juicy fish cutlets are just asking for a weekend lunch. Have a nice fishing day!
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