Grenadier fish how to cook cutlets. Grenadier fish cutlets

Grenadier fish has a pleasant taste and is very healthy. Grenadier meat is rich in a variety of micro- and macroelements.

The only drawback of this fish is that it disintegrates when cooked. For this, housewives are not very fond of grenadier. But this fish can be prepared in such a way that it retains its shape and will delight you with a delicate taste. Write down several recipes for grenadier dishes in your cookbook and don’t pass by the display case with this healthy sea fish in the store. First, prepare

Grenadier cutlets with oat flakes

600 g grenadier fillet, 0.5 cups oatmeal, 1 egg, 1 onion, 1 tablespoon mayonnaise, dill, salt, pepper, vegetable oil for frying.

Add chopped onion, chopped herbs, raw egg, oatmeal and mayonnaise to finely chopped or minced fish. Salt, pepper, stir thoroughly. Let stand for 1 hour in a cool place. Then form small cutlets from the minced meat and fry them in vegetable oil on both sides until golden brown. No breading needed! Very tasty dish

Macrurus in batter

Fillet of one large grenadier, 1 egg, 2 tablespoons of medium-fat sour cream, 2 tablespoons of flour, spices for fish, salt, pepper, breadcrumbs, vegetable oil, lemon juice.

Cut the grenadier fillet crosswise into small pieces no more than 2 cm thick. Sprinkle each piece thoroughly with lemon juice. Break an egg into a bowl for batter, add sour cream and flour. You should get a fairly thick mass. Add fish spices, pepper and salt to taste into the batter. Heat a frying pan over high heat and pour 100 g of vegetable oil into it. Dip each piece of fillet first in batter, then in breadcrumbs and place in a frying pan. Fry the pieces for a few minutes on each side. Cook the grenadier over medium heat and make sure that there is always a large amount of oil left in the pan. You can make it from grenadier

400 g grenadier fillet, 2 potatoes, 1 onion, 200 g sauerkraut, 1 tablespoon grape vinegar, 4 tablespoons vegetable oil, a bunch of parsley, salt, pepper.

Boil the fish fillet in a small amount of salted water for 15 minutes. Cool and cut into thin and short strips. Boil the potatoes in their skins and cut into strips. Chop a bunch of parsley as finely as possible. Cut the onion into thin half rings. Place fish, potatoes, parsley in a salad bowl, add sauerkraut.

Sauce: in a separate bowl, mix grape vinegar and vegetable oil, add salt and pepper to taste. Pour the sauce over the salad and mix thoroughly. Your household will like the juicy

Macrurus pie

For 1 kg of yeast dough: 800 g grenadier, 4 tablespoons of rice, 2 onions, 1 egg, salt, pepper, butter and vegetable oil.

Cook the rice and cool. Roll out the yeast dough into a layer 1 cm thick and place on a baking sheet greased with vegetable oil. Place a layer of boiled fluffy rice mixed with fried onions on the layer, then a layer of grenadier fillet, cut into pieces, pour over melted butter. Place another layer of rice on the fish, sprinkle with dill and cover with a layer of dough. Press the edges of the upper layer to the edges of the lower one. Brush the pie with beaten egg, let sit, brush with egg again, make several punctures on the top layer of the pie. Bake the pie in the oven until done, cool and then cut into pieces. There is no time to mess around in the kitchen with a pie, prepare

Baked grenadier

A grenadier carcass weighing 1 kg, 1 large carrot, 100 g medium-fat sour cream, fish spices, pepper, salt.

Clean the grenadier carcass from scales, separate the head and tail, gut and rinse under running cold water. Cut the carcass crosswise into pieces no more than 4 cm thick. Salt them and roll them in your favorite spices or seasonings for fish. Leave the fish like this for 10 minutes. At this time, peel and grate the carrots on a coarse grater. Transfer it to a bowl and mix with sour cream. Turn on the oven to preheat before cooking the fish. Line a baking sheet with foil and place the fish pieces skin side down on it. Cover the grenadier with a mixture of sour cream and carrots. Wrap everything tightly in foil. Bake for half an hour at 180 degrees C. Instead of carrots in this recipe, you can use champignons fried with onions.

Bon appetit!

To prepare delicious fish cutlets, we will prepare all the necessary products so that during the cooking process we do not get distracted and do not forget to add anything.

First we will make preparations from the products. The fish carcass must be washed, skinned, and carefully separated from the ridge and other bones to form a fillet. Next, peel the onion and cut the lard into pieces. We cut off all the crusts from the loaf, because milk won’t soften them much, but we need a homogeneous mass, and cut it into several pieces, put it in a deep plate, and pour it with milk, let it soak.

Take a deep bowl and grind the grenadier fillet, lard and onion into it in a meat grinder. Add the milk-squeezed loaf, eggs, salt and spices to taste. I add lard for a fattier and richer taste, because grenadier is no different in fat and calorie content. I use a meat grinder for grinding, although a blender will probably cope with this task.

The next step will be forming the cutlets. To do this, pour the prepared breadcrumbs into a deep plate so that during the work nothing spills out or sticks to the table. I take the minced meat with a tablespoon, then with wet hands I form a cutlet and put it in breadcrumbs, roll it several times to make a “golden coat”, put it on the board and start making the next one. I make as many pieces as the frying pan can hold.

When the cutlets are prepared, start frying. Pour odorless oil into a dry, heated frying pan. Place the cutlets in a frying pan, set the gas level to medium, cover with a lid and fry on one side, then remove the lid and fry the other side without it. In general, frying one small batch of cutlets took me about 12-15 minutes.

We put the finished cutlets in a pan. In order to be sure that the cutlets are fried inside, I add a couple of tablespoons of boiled water to the cutlets in a saucepan, close the pan with a lid and put it on very low gas so that they steam until all the water has boiled away. Thanks to this procedure, they will not only be ready for sure, but will also be even juicier.

When all the water has evaporated, the cutlets are ready to serve. I usually serve boiled rice, mashed potatoes or a mixture of vegetables stewed in a frying pan as a side dish for fish cutlets, but it will also be delicious with sour cream. Fish cutlets from grenadier can be cooked in a double boiler, because this fish is considered dietary, just do not forget to remove lard from the composition, and replace it with half the size of a piece of butter or completely exclude it from the composition. Fish cutlets are a very tasty dish, both hot and cold. Bon appetit!

Cutlets are a universal food that is suitable for both a snack and a holiday table. Especially proven cutlet recipes can help out in the summer, when children are left at home alone from time to time, and adults want them to eat more than just chips and crackers. And adults themselves will certainly appreciate sauces that are unusual for our cuisine and popular in Jerusalem.

Cutlets are a portable dish. You can have them as a snack, take them straight from the refrigerator or pack them in a lunch box, give them to your children or take them to work.

The creamy sumac sauce that goes with these cutlets can be made ahead of time, or even made into a double batch and refrigerated. After a day, all the flavors in it will mix so much that if you want to liven up the sauce, add more sumac and lemon juice to it.

For 4-6 servings (18 cutlets):

500 g ground turkey
1 large zucchini (200 g), grated
40 g green onions, thin rings
1 small egg
2 tbsp. l. chopped mint
2 tbsp. l. chopped cilantro
2 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. coarsely ground
black pepper
1/2 tsp. cayenne pepper
100 ml sunflower oil for frying

Sour cream and sumac sauce:

100 g sour cream
150 g Greek yoghurt
1 tsp. grated lemon zest
1 tbsp. l. lemon juice
1 crushed clove of garlic
1 1/2 tbsp. l. olive oil
1 tbsp. l. sumac
1/2 tsp. salt
¼ tsp. black pepper

Prepare the sauce with sour cream. To do this, mix all the ingredients in a small bowl. The sauce can then be placed in the refrigerator.
Preheat the oven to 220°C. In a large bowl, mix all the ingredients for the cutlets except the sunflower oil. Make cutlets weighing 45 g from the minced meat. You should get about 18 pieces.
Heat a large frying pan, pour a 2 cm layer of sunflower oil and fry the cutlets on all sides over medium heat until golden brown (about 4 minutes).
Line a baking tray with baking paper. Transfer the cutlets to a baking sheet and bake in the oven for 5-7 minutes until they are fully cooked. Serve warm or at room temperature with a spoonful of sour cream sauce on the plate.

These fish cutlets with a spicy sweet sauce are very tender. They are extremely popular in Jerusalem: this is the most suitable dish for a large family holiday, which will please the most picky guests. The cutlets will be even tastier the next day, just reheat them or remove them from the refrigerator some time before serving. Serve bulgur, rice, couscous or bread as a side dish, as well as sautéed spinach or chard.

For 4 servings:

3 slices white bread without crust (60 g)
600 g cod, halibut, hake or pollock without skin and bones
1 small onion, chopped (150 g)
4 cloves garlic, crushed
30 g chopped parsley
30 g chopped cilantro
1 tbsp. l. ground cumin
1 1/2 tsp. salt
2 large eggs, beaten
4 tbsp. l. olive oil

Tomato sauce:

2 1/2 tbsp. l. olive oil
1 1/2 tsp. ground cumin
1/2 tsp. sweet paprika
1 tsp. ground coriander
1 small onion, chopped
125 ml white wine
400 g canned chopped tomatoes
1 crushed red chili without seeds
1 crushed clove of garlic
2 tsp. Sahara
2 tbsp. l. coarsely chopped mint leaves
Salt and black pepper

First prepare the tomato sauce. Take a large frying pan with a lid. Heat olive oil in it. Add spices to the oil and add onions. Fry for 8-10 minutes until the onion is soft. Pour in the wine and cook for 3 minutes. Add tomatoes, chili, garlic, sugar, ½ tsp. salt and a little black pepper. Simmer for about fifteen minutes until the sauce becomes thick, taste and add salt if necessary. Remove from heat.
While the sauce is simmering, prepare the fish cutlets. Place the bread in the processor and process it into crumbs. Shred the fish and place it in a bowl. Add bread and remaining ingredients except oil to fish. Mix thoroughly and form cutlets 2 cm thick and 8 cm wide. You should have 8 cutlets. If the cutlets are too soft, place them in the refrigerator for 30 minutes.
Heat half the olive oil in a frying pan, fry the cutlets for 3 minutes on each side so that they brown evenly. While frying, add the remaining oil.
Carefully place the fried cutlets into the tomato sauce. You can squeeze them slightly to fit them into the pan. Pour in 200 ml of water so that it partially covers the cutlets. Cover the pan with a lid and simmer over very low heat for 15-20 minutes. Turn off the heat, remove the lid and leave the cutlets in the sauce for ten minutes. Sprinkle with mint and serve warm or at room temperature.

Comment on the article "2 recipes for cutlets: fish and turkey. Tastes better the next day!"

2 recipes for cutlets: fish and turkey. It tastes better the next day! These fish cutlets with a spicy sweet sauce are very tender. They are extremely popular in Jerusalem: this is the most While the sauce is simmering, prepare the fish cakes.

Fish cutlets. The recipe for cutlets from leftover fish in the kitchen was invented in the 19th century by Isabella Beaton, author of the national bestseller “The Book of Cooking Tastes Better the Next Day! Turkey cutlets with zucchini, green onions and cumin. Cutlets are a portable dish.

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Section: Learn to cook! (cod cutlets with lard). My daughter, who absolutely does not like fish in any form, began to ask me to prepare fish cutlets according to this recipe - but without celery and chili sauce. Klavnoe is not put through a meat grinder - but chopped!

Day 4, stage 4 “Construction” Protein day - 500 gr. poultry (turkey, chicken) We suggest making delicious zucchini pancakes and zucchini and cauliflower stew! 2 recipes for cutlets: fish and turkey. It tastes better the next day!

It tastes better the next day! Turkey cutlets with zucchini, green onions and cumin. The recipe for Soviet cutlets is as follows per kilogram of finished product: 1. the meat could be either beef, or with lard, or beef and pork.

Cutlets, cutlets.. Teach me how to cook!. Cooking. Culinary recipes, help and advice on cooking, holiday menus and entertaining guests Didn't find what you were looking for? Look at other discussions: 2 recipes for cutlets: fish and turkey. It tastes better the next day!

2 recipes for cutlets: fish and turkey. It tastes better the next day! Turkey cutlets with zucchini, green onions and cumin. Cod cutlets in tomato sauce. And yet, I thought that if the minced chicken breast is minced, I should chop the thigh fillet - after all, it should also be delicious?

Favorite turkey cutlets:). My recipe!. Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection. Favorite turkey cutlets:) Tell us about our favorite, tasty and healthy dish?

2 recipes for cutlets: fish and turkey. It tastes better the next day! Cod cutlets in tomato sauce. Cutlets are a universal food that is suitable for both a snack and a holiday table. Especially proven cutlet recipes can...

2 recipes for cutlets: fish and turkey. It tastes better the next day! There are dishes that are more than food - they are all life. Shucha cutlets are one of them for me. Which is incredibly pleasant to chew in winter and remember summer and childhood :)) For me, this is exactly the taste of childhood.

Fish cutlets (from grenadier fish)

Delicious grenadier cutlets

The Grenadier fish is a close relative and has the same advantages and disadvantages. Pleasant to the taste, it disintegrates during heat treatment, therefore. doesn't look very presentable. Therefore, I decided to make grenadier cutlets, strengthening the fish with oatmeal.

The result exceeded all expectations! These fish cakes held their shape well and had a distinct fishy flavor. I think grenadier will also make delicious cutlets using this recipe!

In general, I highly recommend it. So, grenadier cutlets.

Composition of fish cutlets

for 4-5 servings

Grenadier fish (or grenadier) – carcass (about 800 g) or fillet (boneless) – 600 g;
Oatmeal (no cooking required) – 1/2 cup;
Egg – 1 piece;
Onion – 1 head;
Mayonnaise – 1 tablespoon;
Dill and basil - to taste;
Ground allspice (or black) – 1/2 teaspoon;
Salt;
Vegetable oil for frying.

How to make grenadier fish cutlets

Clean the grenadier, rinse the belly, clearing it of black films. Remove the skin, if any. Cut the meat off the bones (if you have a carcass and not a fillet). In general, this fish made of bones has one spine, which is convenient.

In my case, the grenadier fish began to disintegrate into fibers without waiting for heat treatment. Therefore, no meat grinder. no blender (which is used to prepare minced fish) was required.

Add onion (coarse grater), greens (chopped), egg, oatmeal and mayonnaise to crumbled or minced fish. Salt and pepper. Stir thoroughly. Let stand for 1 hour in a cool place, covered with something.
Make small cutlets from the minced meat and fry them in vegetable oil on both sides until golden brown (over medium heat). No breading needed!

Delicious!

Grenadier cutlets are very tasty, especially when hot! Potatoes and pickles go well with them!

Bon appetit!

Capricious grenadier

Grenadier fish has a pleasant taste and is very healthy. Grenadier meat is rich in a variety of micro- and macroelements.

Elena PARASKIVIDI

(veterans of ORS BNPP)

Grenadier cutlets with oat flakes

600 g grenadier fillet, 0.5 cups oatmeal, 1 egg, 1 onion, 1 tablespoon mayonnaise, dill, salt, pepper, vegetable oil for frying.

Macrurus in batter

Fillet of one large grenadier, 1 egg, 2 tablespoons of medium-fat sour cream, 2 tablespoons of flour, spices for fish, salt, pepper, breadcrumbs, vegetable oil, lemon juice.

Salad

400 g grenadier fillet, 2 potatoes, 1 onion, 200 g sauerkraut, 1 tablespoon grape vinegar, 4 tablespoons vegetable oil, a bunch of parsley, salt, pepper.

Sauce: in a separate bowl, mix grape vinegar and vegetable oil, add salt and pepper to taste. Pour the sauce over the salad and mix thoroughly. Your household will like the juicy

Macrurus pie

For 1 kg of yeast dough: 800 g grenadier, 4 tablespoons of rice, 2 onions, 1 egg, salt, pepper, butter and vegetable oil.

Baked grenadier

A grenadier carcass weighing 1 kg, 1 large carrot, 100 g medium-fat sour cream, fish spices, pepper, salt.

Clean the grenadier carcass from scales, separate the head and tail, gut and rinse under running cold water. Cut the carcass crosswise into pieces no more than 4 cm thick. Salt them and roll them in your favorite spices or seasonings for fish. Leave the fish like this for 10 minutes. At this time, peel and grate the carrots on a coarse grater. Transfer it to a bowl and mix with sour cream. Turn on the oven to preheat before cooking the fish. Line a baking sheet with foil and place the fish pieces on it, skin side down. Cover the grenadier with a mixture of sour cream and carrots. Wrap everything tightly in foil. Bake for half an hour at 180 degrees C. Instead of carrots in this recipe, you can use champignons fried with onions.

Bon appetit!