Pollock cutlets with potatoes. Pollock cutlets - recipes with photos. How to cook very tasty fish cutlets from minced pollock. Recipe: Tender fish cutlets without bread, beautifully breaded

Pollock is the most popular fish in cooking. It is not expensive, but its taste and nutritional value allow you to make very tasty dietary dishes from carcasses, including for children! The choice of semolina, vegetables, fresh herbs, lard, cottage cheese or bread soaked in milk is added to pollock cutlets. This dish is prepared in a frying pan or in the oven, steamed or in a slow cooker. Let's get acquainted with the basic recipes for making fish cutlets.

Taste Info Second courses of fish

Ingredients

pollock fillet - 350 g;
white loaf - 2 pieces;
chicken egg - 1 pc.;
onion - 1 pc.;
garlic - 1 clove;
dill or parsley - to taste;
salt - to taste;
spices - to taste;
vegetable oil for frying - 70 ml.

How to cook pollock cutlets with bread

To prepare fish cutlets you will need several pieces of white loaf. Trim the edges of the loaf so that the white flesh remains. Now soak this pulp in a glass of milk. These cutlets will taste tender.

Thaw the pollock fillet first. If you have a whole piece of fish, then first separate the fillet from the bones and skin. Instead of pollock for cutlets, you can use hake or pike perch.

Prepare minced fish. To do this, use a meat grinder or immersion blender. The consistency of the minced meat after grinding with a blender will be more homogeneous and without pieces. Place the pollock fillets in a bowl. Add the loaf pulp, previously squeezed out of the milk, to the fish.

Grind the minced pollock and beat in one chicken egg.

Add a pinch of salt and spices to the minced fish to taste. Chop a small onion, a clove of garlic and parsley (dill) with a knife and add to the minced meat. Alternatively, you can add finely chopped lard (50 g) or frozen butter (50 g), grated on a coarse grater, to the minced meat for juiciness.

Mix the minced meat with a spoon; if the consistency is a little runny, you can add a spoonful of dry semolina to it. Beat the minced meat well in a bowl so that it holds its shape when frying. Take the mass in your hand and carefully throw it back, do this 2-3 times.

Heat the vegetable oil well in a non-stick frying pan. With hands soaked in cold water, form cutlets and place in the pan. Fry the cutlets well on one side, only then turn them over to the other side. Do not fry the products over high heat, otherwise they will remain raw inside.

Place the finished pollock fish cutlets on a plate to serve.

Sour cream or tartar sauce works well for cutlets. As a side dish, you can offer mashed potatoes or boiled rice.

Teaser network

How to cut pollock into clean fillets for cutlets:

start by washing and drying the fish carcass - this way it will not slip when cutting;

place the fish on a cutting board;
hold the carcass with one hand, with the other working hand move a sharp table knife from the tail side under the ridge;
move the knife along the entire length of the fish spine to the end;
Remove the skin from this fillet and cut off the rib bones;
Next, place the fish on the ridge and cut off the lower fillet in the same way.

Adviсe

The minced fish turns out to be very loose and it can be difficult to assemble cutlets from it. To prevent the cutlets from falling apart in your hands and then in the frying pan, in addition to the egg and semolina, add a little wheat flour to the minced meat (1 kg of minced meat, 2-3 tbsp.). Its adhesive qualities are useful when molding products. Another tip - try to make the minced meat thick, not liquid. Drain off excess water.

To fill semi-finished minced fish products, it is permissible to take not only wheat bread, but also other products:

raw mashed potatoes or celery;
dry semolina or boiled semolina porridge;
boiled cereals – rice, buckwheat, pearl barley;
not sweet cottage cheese.

How and how long to fry pollock cutlets?

It depends on the size of your cutlets. But the general algorithm of actions is as follows:

Be sure to place semi-finished products in a frying pan in hot oil, otherwise the products will stick to the bottom and lose their attractive shape;
fry first over high heat until the underside of the cutlets is crispy, then turn them over and reduce the heat to moderate;
Close the pan with a lid and fry the cutlets until cooked, you can turn them over 1-2 more times to be sure that they are cooked inside.

Fried cutlets in a frying pan will have a pleasant spicy taste and aroma if you add a couple of sprigs of thyme to the oil when cooking them.

Pollock fish cutlets with semolina

Semolina porridge can be added to minced fish cutlets. Cooked in milk without sugar, semolina will make the products softer and more tender.

Ingredients:

pollock fillet – 400 g;
green onion feathers - 1-2 pcs.;
egg yolk – 1 pc.;
salt – 3-4 g;
spices - a pinch;
dry semolina – 50 g;
milk – 60 ml;
Sunflower oil – 100 ml.

Preparation

Cook semolina porridge - pour the cereal into cold milk, put it on the fire and stir with a whisk. When the mixture boils, turn it off and cool slightly.
Rinse the pollock fillet and wipe with a napkin. Grind the fillet in a meat grinder along with green onions.
Add the cooled porridge to the minced meat. Add egg yolk, salt and spices to taste. Stir the minced meat and beat it in a bowl a couple of times.
With wet hands, divide the mass into fragments of 60-70 g, give the semi-finished products an oval-flattened shape. Immediately fry in hot oil in a frying pan or saucepan.

Even without bread, the products are filling and very tasty.

Pollock cutlets with lard in the oven

The juiciness and fluffiness of the cutlets comes from the addition of raw pork fat. Pollock fish cutlets with lard take a little longer to cook in the oven than in a frying pan. The consistency of the minced meat should be thicker. The fat inside will melt, making the meat more tender. And a golden brown crust gradually forms on the outside.

Ingredients:

pollock carcass – 1-2 pcs.;
chicken egg – 1 pc.;
raw lard – 50 g;
onions – 1 pc.;
wheat flour – 100 g;
salt and spices - to taste.

Preparation

First, turn on the oven to preheat to 180-200°C.
Cut the fish carcass into clean fillets.
In a meat grinder, alternately grind the fillet, lard and onions. You can take not only raw lard, but also salted or smoked lard.
Mix the egg, salt and spices into the minced meat.
Make semi-finished products and bread them in flour. You can take not only wheat flour, but also cereal flour.
Cover the baking sheet with food foil (you can do without it) and place the molded products at a distance from each other.
Send to bake for 35-40 minutes. Due to the content of lard in the minced meat, the finished products will easily come away from the foil or baking sheet and will not burn.

Pollock cutlets with steamed cottage cheese

You can add not only bread or semolina to minced cutlets, but also cottage cheese. It is acceptable to use any store-bought or home-made cottage cheese.

Ingredients:

pollock fillet – 300 g;
cottage cheese – 50 g;
egg yolk – 1 pc.;
parsley - a bunch;
salt - to taste.

Preparation

Grind the fish fillet into puree in any way convenient for you - in a meat grinder, blender or food processor.
Wash the parsley, dry and finely chop. Can be chopped together with fish.
Rub the cottage cheese through an iron sieve.
In a bowl, thoroughly mix the fillet, cottage cheese, yolk, herbs and salt. Divide the minced meat into small pieces - cutlet blanks.
Prepare the steamer and turn it on. Place the cutlets in the bowl so that there is a passage between them for hot steam. Close the lid and cook for half an hour. For a double boiler, you can use an electric pan or a simple pan with a perforated insert inside, which is placed on the stove burner.
Pollock cutlets with steamed cottage cheese will turn out healthy and original. These can be prepared for children for lunch or afternoon snack.

Lenten pollock cutlets with herbs

Fish cutlets with herbs and vegetables are suitable for those who are fasting or watching their figure. Choose any vegetables according to your taste. Even grated pumpkin, zucchini or carrots are allowed.

Ingredients:

minced pollock – 300 g;
egg – 1 pc.;
garlic – 1-2 cloves;
onion – 1 pc.;
celery root – 100 g;
parsley – 2-3 sprigs;
wheat flour – 100 g;
salt, spices - to taste;
sunflower oil – 50-70 ml.

Preparation

Prepare all the vegetables and herbs for the recipe - wash and peel. Next, grate them. Finely chop the parsley.
Mix vegetables and herbs with minced meat. Add the egg, salt and spices, as well as 1 tbsp. l. wheat flour. Knead the mass and beat it a little.
Form into cutlets and bread them in the remaining flour.
Fry in a frying pan with oil until done. Serve lean pollock cutlets with fresh herbs and vegetables.

Chopped pollock cutlets with rice in a slow cooker

The use of new electrical appliances for the kitchen saves the housewife time and simplifies the cooking process itself. We will tell you how to cook pollock cutlets with rice in a slow cooker step by step.

Ingredients:

pollock fillet – 200 g;
dill greens – 10-20 g;
fresh basil - 4-5 leaves;
round rice – 50 g;
salt and seasonings - to taste;
sunflower oil – 40 ml.

Preparation

Separately, boil the rice until cooked. Drain the broth. Do not rinse the grains - their stickiness will help the semi-finished products not to fall apart.
Rinse the pollock fillet in cold water and dry with a paper towel. Chop into small pieces with a knife. You can use a special attachment for chopping meat; it is included with the meat grinder.
Rinse the greens and cut with a knife.
In a bowl, mix rice, fish, and all the greens. Season with salt and seasonings. Stir and divide into portions of 50-60 g.
In a multicooker bowl, heat the oil in the “Fry” mode. Lay out the semi-finished products. When the bottom surface is golden brown, flip them over.
After a couple of minutes, pour 40-50 ml of hot water into the bowl, and change the mode to “Stew”. In 10 minutes the juicy cutlets are ready!

Boiled pollock cutlets

It's easy to make cutlets from boiled pollock. Our recipe is at your service!

Ingredients:

pollock carcass – 2 pcs.;
egg – 1 pc.;
onions – 1 pc.;
wheat bread – 50 g;
cream – 30 ml;
breadcrumbs – 100 g;
salt - to taste;
sunflower oil – 30 ml;
butter – 10 g.

Preparation

Wash the pollock carcasses and place them in a saucepan. Fill with water so that the fish is completely covered. Boil until done. Cool slightly and use your hands to separate the pulp from the bones, skin and fins.
Pour cream over the bread in a bowl.
Boiled pollock together with onions pass through a meat grinder. Also grind the bread and cream. There is no need to squeeze the cream.
Beat the egg into the minced meat, add salt. Stir.
Form cutlets and bread them in breadcrumbs.
Heat a mixture of butter and sunflower oil in a frying pan. Place semi-finished products and fry until done.

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Tell VK

Preparing a tasty and at the same time very interesting dish will not be difficult if you know how you can surprise and please your loved ones. Fish cutlets may not be a new product, but they have been a little forgotten lately. It’s worth correcting this annoying misunderstanding and creating a small culinary masterpiece with your own hands. Many who have not tried this dish before will certainly be delighted. After all, its taste and appearance are excellent.

One of the most popular fish suitable for making cutlets is pollock. It has a lot of meat and virtually no bones. The taste qualities are also very worthy and with the help of certain products they increase by an order of magnitude. Moreover, this option is also budget-friendly. It is not necessary to use expensive ocean red fish for this recipe, but pollock would be an ideal option.

How to cook fish properly

Many people consider pollock an unsuitable fish due to its dryness and bland taste. But skilled housewives know very well how to fix this. Moreover, due to certain ingredients you can always enrich the palette of flavors, and eliminate dryness with the help of minor tweaks. As a result, the meat turns out unusually juicy and tasty.

Ideally, you should use whole fillet for cooking. It’s not that expensive, but it takes an order of magnitude less time to cook. In this way, unnecessary bones can be avoided. If there is no fillet, you can try cutting the carcass into portions yourself.

Most often, carcasses are sold without heads and scales, and they can be gutted without any problems. For this purpose, they are washed and dried well. The head is separated to the end of the gills, and the tail should be carefully cut off to the beginning of the fish skeleton. Cut off the fins using scissors. Sever the abdomen with a sharp knife and carefully draw from the beginning to the end of the abdomen. Take out the excess and remove the film. Rinse well.

Make a neat longitudinal cut in the fish in the back and abdomen. Using a knife, lift the meat and separate the fillet. Carry out a similar procedure on the second side. The bones are separated perfectly. The result is a good, complete fillet without unnecessary bone formations.

Separating meat from bones yourself is not difficult. The main thing is to put in at least a little effort and gain accuracy. And then in 10 minutes the first-class fillet will be ready for making cutlets.

Classic recipe with step-by-step photos

This option is easy to make and incredibly tasty. It can be created by both a novice cook and an experienced chef. The main thing is to want to do something original and interesting.

Ingredients:

Pork lard – 150 grams.
Pollock – 600 grams.
Whole milk – 1/2 cup.
Selected eggs - 2 pieces.
Onion - head.
Oatmeal - a glass.
Vegetable oil – 1/2 cup.
Spices.

The dish is designed for 6 people.

Cooking process:

1. Cut the lard and fillet into slices. Pass through a meat grinder.

2.Do a similar procedure with onions.

3. Beat in the egg. Sprinkle with required amount of spices. Mix well until a homogeneous dense mass is formed.

4. Gradually add milk and mix the minced meat. Carry out the procedure until it acquires a viscous consistency and stops sticking to the dishes.

5.Beat the egg with pepper. Grind the oatmeal to fine crumbs. Place in a bowl for breading.

6.Heat the frying pan. Pour oil on it. Bring to a boil. Make cutlets with wet hands. Dip first in the egg, then in the chopped oatmeal, and place in the pan.

7. As soon as the crust is browned, turn it over to the other side. The rosy cutlets need to be simmered a little until fully cooked for another 5-6 minutes.

8.Flip again until the crust becomes crispy.

Serve with vegetables and rice. The shell is golden brown and crispy, and the cutlets literally melt in your mouth thanks to their delicate consistency.

Also watch our video recipe:

Bon appetit!

How to cook cutlets in the oven

Many rightfully claim that pollock is the most delicate fish from which you can make anything you want. And at the same time, it is low in calories, so it is perfect for a diet. If you combine all the ingredients correctly and make an original sauce, the result will be excellent.

Ingredients:

Pollock fillet – 700 grams.
Semolina – 1/4 cup.
Breadcrumbs.
Selected egg.
Loaf is a record.
Spices.
Butter – 50 grams.
Whole milk - a glass.
Vegetable oil – 50 grams.
Onions – 2 heads.
Carrotel carrots – 2 root vegetables.
Sour cream 15% - 50 grams.

The dish is designed for 8 people.

Cooking process:

1.Prepare all products.

2.Pour the milk into a deep container. Add semolina and a piece of bread. Mix thoroughly until a homogeneous mass is formed. Let it swell. Pour in the previously melted butter.

3. Process the fillet thoroughly, pass through a meat grinder or grind using a blender. Mix with milk mixture. Add spices.

4. Peel excess carrots and onions. Cut the root vegetable into thin strips and chop the onion well. Mix sour cream with egg and milk. Add spices to taste. Make small cutlets from the cutlet mixture and roll each one in breadcrumbs. Despite the fact that the mass is not dense, you must try to form identical balls. In the future, pollock prepared in this way will literally melt in your mouth.

5. Grease a baking tray with vegetable oil. Carefully arrange the cutlets. Sprinkle with onions and carrots. Pour over the sauce. Preheat the oven to 200 degrees. Place the dish for 20-30 minutes, bake at 180 degrees.

6.Take it out and place it on serving plates. The top should be decorated with greenery.

Quite quickly and at the same time incredibly tasty, you can literally create a culinary masterpiece that melts in your mouth. Pollock turns out incredibly juicy thanks to a simple sauce.

Fish cutlets with semolina

It’s easy to please yourself and your loved ones with something unusual. For this purpose, it is worth going for a small experiment. The result will certainly exceed expectations and be beyond praise.

Ingredients:

Hake fillet – 800 grams.
Pork lard – 200 grams.
Selected egg.
Semolina – 1/2 cup.
Spices.
Onions - a couple of heads.
Breadcrumbs.

The dish is designed for 7 persons.

Cooking process:

1. Prepare the fillet.

2.Cut the lard into portions and grind the pulp in a meat grinder, add onions and process in the same way. Beat the egg and spices into the resulting mass.

3.Add semolina and stir. Pour a tablespoon of vegetable oil and repeat the procedure.

4. Leave the minced meat to steep until the semolina swells. Form the mixture into cutlets. Sprinkle with breadcrumbs.

5.Heat the frying pan. Pour in vegetable oil. Place the workpieces in heated oil. Fry on both sides until crispy.

6.Place the cutlets into a saucepan with a thick bottom. Add a small amount of water. Place on low heat to simmer for 5-8 minutes.

7.Place on a plate and garnish with herbs.

Bon appetit everyone!

For a couple

This option is great for a dietary diet. This delicate dish will appeal to connoisseurs of a healthy lifestyle. However, this will not affect the taste in any way.

Ingredients:

Pollock fillet – kilogram.
Bulb onions.
Butter.
Selected egg.
Spices.

The dish is designed for 9 people.

Cooking process:

1. Process pollock fillet into minced meat. Mix with spices.

2. Beat in the egg and stir.

3. Wet your hands with water. Form blanks.

4. Grease the steamer grate with butter.

5.Pour water into the mold. Place the blanks in the mold.

6.Cook for at least 20 minutes.

7.Serve the cutlets sprinkled with herbs and with low-fat sour cream.

Very simply and very quickly you can prepare a dish that is perfect for the diet of children and adults. At the same time, it is very light and tasty.

With cottage cheese

Avid cooks know very well that if you add an interesting product to a simple recipe, it will sparkle with new colors. The result will be excellent and very interesting.

Ingredients:

Pollock fillet – 600 grams.
Natural cottage cheese – 120 grams.
Onion - head.
Loaf – 2 slices.
Milk – 50 milligrams.
Flour – 2 tablespoons.
Selected egg.
Spices.

The dish is designed for 4 persons.

Cooking process:

1.Prepare the fillet.

2. Peel the onion. Cut into small slices. Sauté over a hot speed with a small addition of vegetable oil until golden brown.

3.Cut the fillet into small pieces. This way you will get chopped cutlets.

4. Rub the cottage cheese through a sieve and transfer to the fish.

5. Place the onion in the container.

6. Cut off the crusts from the loaf. Soak in milk for 5 minutes. Remove, squeeze, place with other products.

7.Add the egg to the minced meat with spices. To stir thoroughly.

8.Knead again using your hands. This will help create a better consistency for the minced meat and saturate it with oxygen.

9.Form the blanks. Roll them in flour. Heat the frying pan. Add sunflower oil. Place cutlets in very hot oil. Reduce heat to medium.

10.Take it out, pour over sour cream sauce and garnish with herbs.

Thanks to the unusual product, the result is extraordinary both in terms of taste and health benefits.

Dietary

This option is ideal for literally everyone; even despite certain tricks, the taste remains unchanged. And the main thing is that everyone without exception will like this recipe.

Ingredients:

Pollock – 700 grams.
Selected egg.
Wheat flakes.
Breadcrumbs.
Onions - two heads.
Cream – 1/2 cup.
Dry dill - a teaspoon.
Spices.

The dish is designed for 8 people.

Cooking process:

1. Prepare the necessary products.

2. Process the fillet and onion using a blender.

3.Add cream, dill, cereal, spices. Mix thoroughly.

4. Stir the mass until it becomes homogeneous and dense.

5.Make cutlets. Sprinkle with breading.

6. Grease the mold with oil. Lay out the blanks. Add water to the bowl. Let it cook for 15-20 minutes.

7.Remove from the mold and decorate with herbs

This dish is ideal in a dietary diet and kids who try new foods will also like it.

Lenten

This option is incredibly in demand during the period of Orthodox Lent. At the same time, the absence of animal products does not affect the taste at all. The only thing you need to know is the secret product that will hold the overall mass together and create a unique taste.

Ingredients:

Pollock fillet – 600 grams.
Semolina – 60 grams.
Onion - head.
Sesame – 10 grams.
Wheat flour – 40 grams.
Breadcrumbs.
Vegetable oil – 2 tablespoons.
Spices.

The dish is designed for 6 people.

Cooking process:

1. Rinse and dry the fillet.

2. Separate the pulp from the ridge.

3.Place portions into a blender. Add semolina, egg, onion, spices and flour. Process thoroughly.

4. Allow the crushed food to “rest” for half an hour. This will allow the texture to become denser, and the gluten from the cereal and flour to swell better.

5. Form blanks from the mass. Use breadcrumbs for coating.

6. Roll some of the preparations in sesame seeds. Fry until golden brown in a frying pan with sunflower oil.

Wonderful golden brown products, especially those made with sesame, will please everyone. The result is incredibly tasty and nutritious.

Recipe in a slow cooker

This option is incredibly tasty, especially considering that it has much more benefits than standard semi-finished products. If you do everything correctly, the result will definitely exceed expectations.

Ingredients:

Pollock fillet -90 grams.
Bulb onions.
Oatmeal - 150 grams.
Select eggs - a couple of pieces.
Cream - 70 milligrams.
Vegetable oil – 150 milligrams.
Flour.
Spices.

The dish is designed for 7 people:

Cooking process:

1. Onion, fillet, pass through a meat grinder.

2.Add cream, eggs and spices. Stir.

3.Add oatmeal and mix thoroughly. Let the mixture sit. It is important that the oatmeal swells. The juiciness of the minced meat will depend on this.

4. Form the mass into pieces and roll them in flour.

5.Pour oil into the multicooker. Place the cutlets carefully. Fry on the “Fish” mode for about 10 minutes. If with the lid open, then at least 15.

6. Turn over to the other side and cook for the same amount.

7.Pull it out. Serve with side dish.

True connoisseurs of fish delicacies will definitely like this option.

Calorie content of fish cutlets

Every connoisseur of slender forms is well aware that pollock fish cutlets are an ideal dietary dish. If you cook them in a double boiler or bake them, the calorie content of one serving will be no more than 100 kcal.

Recipes with fried fish are more nutritious and contain about 150 kcal per 100 grams. At the same time, they contain more nutrients necessary for the body, so nutritionists recommend consuming such fish at least a couple of times a week. The bigger, the better. This will benefit the body as a whole.

Secrets of cooking fish cutlets

Experienced fish lovers know very well that pollock is a dry variety. But, this will in no way affect the taste of the result if you add lard. It will enhance the taste and add juiciness.
Bread pre-soaked in milk or cream makes the product more juicy without increasing the number of calories.
Fresh cabbage will not only add juiciness, but also create a special taste. To obtain a uniform consistency, it must be twisted with the fillet. Thus, you can also use fresh potatoes.
The workpieces must be breaded very carefully. This will prevent the juice from leaking out. The first frying is quick until crispy. This will allow you to get a crispy surface with tender contents at the same time.
Cheese, herbs, spices and many other favorite foods will help diversify your taste palette. Almost everything goes perfectly with pollock.
Pollock cutlets can be prepared using different devices: oven, grill, frying pan, steamer and multicooker. The final taste of the product will depend on the method.

Pollock cutlets are something that is worth adopting and trying at the first opportunity. They are sure to amaze with their flavor palette and will appeal to true seafood lovers.

Tell VK

Today, together with you, we will prepare delicious fish cutlets from minced pollock according to a very simple recipe with photos. Fish cutlets can be prepared from both river and sea fish. I'll tell you about a budget option for pollock cutlets. There is an opinion that this fish is less healthy than others, dry and tasteless. But this is not true at all. Pollock its composition of useful substances is not inferior to any other sea fish, and if you prepare the minced meat correctly, we will get a rather tasty and juicy dish. So, let's take a closer look at all the recommendations for making cutlets and find out how to make fish cutlets from pollock quickly and tasty.

Pollock fish cutlets in a frying pan

Kitchen appliances and utensils: deep bowl, frying pan, knife, cutting board.

Ingredients

Choosing the right ingredients

As I have said, you can take any fish, but today we will cook pollock. To do this, you can purchase ready-made minced meat, fish fillets or gutted carcasses. Usually the carcasses on store shelves are already cleaned, without the head and entrails, so you just need to rinse well, dry the fish and remove the pulp from it.
For this recipe for delicious pollock fish cutlets, I used fresh frozen fish carcasses.
During frying, we will roll the minced meat in flour, but if desired you can use crackers. Then we will get a delicious crispy crust on our cutlets.

You can make the shape of the frying blanks round or oval. Their size will also directly depend on your preferences.
By the way, Fish cutlets made from minced meat are very tasty. Take note of this recommendation and use it at a convenient time for you.

Step by step recipe

Video recipe

Dear readers, I invite you to watch a short video, which contains all the details of preparing delicious fish cutlets from pollock fillet according to this recipe.

Nowadays, leading a healthy lifestyle and eating the healthiest food possible is very popular in our country. If you want to get more out of your cooked meals, use your oven more often. With her help the resulting food is less caloric and without substances that negatively affect on our body as a whole. Let's cook some very tasty and healthy fish cutlets in the oven. This method of cooking them is very simple and fast, it doesn’t take much time, and the cutlets turn out incredibly tender and juicy.

Recipe for pollock fish cutlets in the oven

Cooking time: 40 minutes.
Number of servings: for 6 people.
Calories: 112 kcal per 100 g of product.
Kitchen appliances and utensils: oven, parchment paper, baking sheet.

Ingredients

Step by step recipe

Wash the pollock fillet and dry with a napkin. Pass 500 g of fillet through a meat grinder. If you have already prepared minced meat, you need to put it in a deep bowl.
Peel and wash 2 onions. Grind them in a meat grinder and add to the minced fish.
Chop fresh cilantro and add to the minced meat. You can also use frozen cilantro or any other you like.
Pour 4-5 tbsp. l. flour. In this recipe I will use rice flour, you can do the same or use wheat flour.
Add ¼ tsp. nutmeg and 2-3 pinches of black pepper. Mix the resulting minced meat well. The longer you knead it, the fluffier the cutlets will be.
If you have time, you should cover the finished minced meat and place it in the refrigerator for 1 hour. This way all the ingredients can exchange aroma and the minced meat will have a uniform consistency.
Line a baking pan with parchment paper and grease it with 3 tbsp. l. vegetable oil. You can now turn on the oven at 200 degrees.
Wet your hands with water or grease with vegetable oil and form cutlets. During the formation process, you can beat the cutlets in your hands.
Place the preparations on a baking sheet, sprinkle them with vegetable oil on top and place them in the oven, preheated to 190-200 degrees for 30 minutes.
Remove the finished dish from the oven and let stand for 10-15 minutes. This way they can absorb the secreted juice. The dish can be served cold or hot.

Video recipe

Dear chefs, I invite you to watch a video in which everything is explained in detail. You will learn how to cook delicious pollock cutlets, what the minced meat will be like, how to form the preparations and what will happen as a result of complete preparation.

Serving options

Fish cutlets can be eaten as a separate dish. Place them on a serving plate and garnish with cilantro, parsley or dill.
You can easily combine them with potatoes, rice and any other grains of your choice.
A fresh vegetable salad is a great addition for fish cutlets.
You can serve the sauce as you wish if you wish.
Following this recipe, you can cook steamed pollock cutlets. To do this, use a double boiler or a multicooker with a steamer function, or make a steamer design yourself using two pans and a lid. It will take 20-30 minutes for them to be fully steamed.

Cooking options

Use this recipe and cook. The meat of this fish is very tasty and tender, so the food turns out excellent. Take this idea into your cookbook and use it for your health.
The very consumption of fish already brings great benefits to our body, and they make our food even more healthy and low-calorie. Using this principle, I always prepare food for my daughter, who really loves fish from the oven.
Here's another quick recipe. During the fishing season, when my husband goes fishing with friends, I prepare all kinds of dishes from pike, freeze it and make semi-finished products from its minced meat. Of course, this takes some time, but then delicious cutlets appear on the table very quickly.
And I’ll leave you with the cooking idea. This dish will not only diversify your daily menu, but will also be an excellent appetizer on the holiday table. Save this recipe and enjoy tender and healthy seafood food.

Dear chefs, I hope I was able to be useful to you today and that delicious, homemade fish cutlets are already ready on your stove. If you have any suggestions or additions, write them in the comments, I will not ignore them. And now I wish you success in cooking and bon appetit!

Pollock is available to everyone. This is an inexpensive but quite tasty fish that can be used for preparing first courses, baked, fried, or steamed. Due to its composition and low calorie content, the product is considered optimal for children's, sports and dietary nutrition. Among the variety of recipes, dishes made from minced pollock deserve special attention. In this article we will tell you how to make such minced meat, as well as what can be prepared from it.

Cooking minced meat

To prepare minced pollock, you need to buy either a fillet of this cod fish or a whole carcass. In both cases, the product must be thawed. In order for the pollock fibers to maintain their integrity and not crumble or crumble, it is important to defrost the fish correctly. To do this, remove it from the freezer and put it in the refrigerator for 4-5 hours. After this time, you need to transfer the fish to room temperature for another couple of hours until completely defrosted.

Defrosting pollock quickly in a microwave oven or warm water will not work. Such defrosting methods are absolutely not suitable for fish.

If you have whole carcasses, you will have to separate the fillets. To do this, the fins of the carcass are cut off, a dissection is made with a very sharp knife from the tail upwards, in the direction of growth of the fins to the ribs. In a similar way, cut off two parts of the fillet on the sides. Use thin medical tweezers to remove the bones (there are very few of them in pollock). Use your fingers or the edge of a knife to remove the skin. The fillet needs to be washed and literally placed on a napkin for a quarter of an hour to rid the fish of excess liquid. To prepare minced meat we will need:

egg;
fillet;
dried, stale bread (white) or loaf;
onion;
salt and pepper at your discretion;
milk.

For half a kilo of fillet there should be 1 egg, half a medium onion, a couple of pieces of stale bread, about 200 ml of milk of any fat content. The fish and crusts are soaked in milk in different bowls for 15 minutes. Then both ingredients should be passed through a meat grinder. It is best to do this twice to make the minced meat softer, more uniform and uniform. The second time you should add half an onion. Make sure that there is not a lot of onion, otherwise the minced meat may be watery at the end.

Add a chicken egg, salt and pepper to the resulting mass. It's time to evaluate the consistency; if it is too liquid, you can add a little flour or semolina. If, on the contrary, the minced meat turns out to be too thick, dilute it with a small amount of milk in which the fish was soaked. This is just an option; there are a great many ways to prepare minced meat. There are varieties of it with semolina, which is introduced instead of bread, with potatoes, which together with the fillet are passed through a meat grinder, with breadcrumbs. If desired, it is quite possible to diversify the minced meat by adding chopped herbs and a mixture of Provençal herbs.

Some people add pieces of lard to minced pollock in a meat grinder to make the minced meat fattier. And some people mix pollock with fattier varieties of fish, but that’s a completely different story. The finished minced meat should be homogeneous, uniform, easy to mold and mold, and not stick to your hands.

Recipes

What can you cook from minced meat? Whatever. Here are just a few simple and delicious ideas for dishes using this ingredient.

Cutlets “Odessa style”

To prepare such cutlets, you will need minced meat, the preparation of which was described above. Soak the fillet and crackers in milk, mince with onions, add salt and egg. Form cutlets. Before frying, put a small piece of butter in each, pressing it inside with your finger. Sprinkle the cutlets with breadcrumbs or flour and leave for 5-10 minutes. Only after this can you start frying the cutlets on both sides in vegetable oil.

Serve hot with any side dish - potatoes, pasta, cereals.

Fish balls

The prepared minced meat should be formed into small balls. Each is coated in bread crumbs and fried in a large amount of oil in a deep frying pan or deep fryer.

This dish is in no way inferior in taste to the children’s favorite nuggets, and therefore the balls can easily replace them and become an excellent alternative to baby food.

Meatballs "Fisherman"

Minced pollock should be varied by adding chopped herbs or chopped seaweed. Round meatballs are sculpted from the resulting beautiful minced meat and placed on a baking sheet or in a baking dish. The meatballs can be pre-fried in a frying pan until a small crust is obtained, or they can be placed raw on a baking sheet. It all depends on how dietary the finished dish should be.

For those who want to lose weight and children, it is better to cook meatballs without pre-frying. Prepare a filling from half a glass of milk, a small amount of water, salt and a mixture of Provençal herbs. Pour this mixture over the raw meatballs and bake them in the oven for half an hour. You can sprinkle them with grated cheese five minutes before cooking.

Minced fish and potato casserole

According to reviews, children really like this dish. It's very easy to do. Separately prepare the minced fish and boil the mashed potatoes separately. In a baking dish greased with butter, place a layer of prepared puree, and on top - a layer of minced fish and onion rings. The top layer is the remains of mashed potatoes and coarsely grated cheese. You need to bake for about 25 minutes. Slice and serve the casserole hot.

Step-by-step recipes for making pollock cutlets: with potatoes, onions, eggs and bread, from boneless fillet, from ready-made minced pollock with spicy sauce and breading, with lard, lean pollock cutlets with rice

2018-01-18 Irina Naumova

Grade
recipe

11055

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

5 gr.

Carbohydrates

7 gr.

119 kcal.

Option 1: Pollock cutlets - classic recipe

White fish is very healthy; it contains a large amount of vitamins, phosphorus, taurine, lysine and other substances. Many people don’t like fish dishes because of the bones and the hassle of cleaning and cutting the fish. An excellent option is pollock fish cutlets. We will tell you how to properly prepare pollock for cutting, how to separate the pulp and easily get rid of the bones. It is best to make minced meat for cutlets yourself; ready-made store-bought meat is not always of good quality. And dishes prepared entirely with your own hands are always tastier than ordinary ones.

Ingredients:

two pollock carcasses - four hundred grams each;
one potato tuber;
one small onion;
one chicken egg;
100 ml milk;
100 grams of bread;
two tablespoons of sour cream;
3/4 teaspoon salt;
three tablespoons of refined oil;
three sprigs of greenery;
four tablespoons of wheat flour.

Step-by-step recipe for pollock cutlets

If you bought frozen pollock, you need to defrost it in advance. Since pollock is a lean fish, it cannot be quickly defrosted in the microwave. Otherwise, the cutlets will not be as juicy as we would like. If the carcasses are in your freezer, transfer them to the main compartment of the refrigerator in a large bowl. By morning, the pollock will defrost and retain its taste.

Another way to defrost is to put the carcasses in cold water and add a little salt. An hour and a half will be enough, and the fish can be cut.

If you have fresh pollock, let's get started right away.

We take bread, cut off all the crusts from it. It is better to take stale or slightly dried ones. To do this, take out a piece of bread and put it on a plate for another hour. Either take yesterday or the day before yesterday.

Tear the bread with your hands, put it in a bowl and fill it with milk. The bread needs to swell.

Let's take care of the defrosted fish. First we clear the scales, then cut off the head, tail and all fins. Carefully remove the insides and throw everything away. Be sure to remove the black film from the peritoneum - it gives bitterness.

Place the carcass in boiling water for just a minute. The pulp will not be cooked, and the ridge will separate easily and quickly.

We remove the skin, make an incision on the spine and take it out. We also remove all the bones.

We cut the fillet into small pieces, and then grind it in a blender or pass it through a meat grinder.

Peel the onion and cut into quarters.

Peel and wash the potatoes, cut into cubes.

Place the onions and potatoes in a blender bowl and puree. Then add the fish component and process it with a blender again.

Now add sour cream to the minced meat, beat in the egg and stir until smooth.

Add the swollen bread to the minced meat along with chopped herbs. Add a little salt. Pepper if desired. By the way, it is appropriate to put a clove of garlic, passed through a press, into such minced fish.

Stir the minced meat until smooth.

If it turns out a little watery, add two tablespoons of semolina or add bread. If you immediately get juicy, but not spreading minced meat, let's start making cutlets.

Pour flour into a plate. We make cutlets from the minced meat and roll them in flour. You can also use crushed crackers or ready-made breadcrumbs.

Heat the oil in a large frying pan, place the cutlets several at a time, but do not pack them tightly - it will be inconvenient for you to turn them over, and they may stick together during frying.

It is enough to simmer for three minutes on each side. It is better to cover with a lid so that they are baked inside.

You can also bake these cutlets on a baking sheet in the oven. Half an hour at a temperature of 180 C is enough.

Boil pasta or rice as a side dish. Potatoes in any form would also be appropriate.

Option 2: Quick recipe for pollock fish cutlets

To cook the cutlets faster, you need to take cut pollock fillet without bones. We will avoid unnecessary fuss with cutting fish. Do not freeze it, or put the fillet in the refrigerator the night before so you can start cooking right away the next day.

Ingredients:

600 g boneless pollock fillet;
one small potato;
one onion;
chicken egg - one piece;
table spoon grows oil;
a piece of dry loaf for breading.

How to quickly cook fish cutlets from pollock

We clean the fillet from the skin and cut it into large pieces.

Peel the potatoes and cut them into several not too large pieces.

Cut the peeled onion into six or eight pieces.

Place everything in a blender bowl and puree.

Place in a large bowl, beat in the egg and sprinkle with a little salt and pepper.

If the minced meat is runny, add a little semolina.

Finely crumble a piece of dry loaf with your hands - this will be our breading.

Roll each cutlet you make into crumbs.

Fry until golden brown in hot oil on each side. Don't forget to cover with a lid.

While the pollock cutlets are fried, wash and chop fresh vegetables - this will be a side dish.

Option 3: Juicy minced pollock cutlets with spicy sauce and breading

If you don’t want to bother at all with preparing fish for cutlets, take ready-made minced meat. Pay special attention to its smell and the packaging date. We will add soaked bread to the minced fish, beat in a chicken egg, chop an onion and make juicy cutlets from minced pollock. We will prepare a spicy sauce for the cutlets ourselves and a breading of ginger and lemon zest with breadcrumbs. The recipe makes about eight servings.

Ingredients:

300 grams of minced pollock;
large goal of onion;
two tbsp raises oil refiner;
fifty grams of bread crumb;
fifty ml of milk;
the white of one chicken egg;
a couple of pinches of salt and pepper.

For breading:

three hundred tablespoons of paneer breadcrumbs;
two pinches of dry lemon zest;
two pinches of ground ginger.

For the sauce:

two tablespoons of sour cream with a slide;
1/2 fresh cucumber;
two drops of lemon juice;
1/2 teaspoon French mustard;
salt to taste.

How to cook

So, we take ready-made minced fish. Or puree boneless pollock fillet in a blender.

Peel the onion and finely chop it with a knife. It needs to be fried until transparent in refined oil. Do not overcook it; it should not be burnt or overcooked.

Add it to the minced meat.

Tear the loaf with your hands and soak in a bowl of milk for a few minutes. Squeeze with your hands and add to the bowl with the minced meatballs.

We break the egg - we only need the white. It needs to be whipped to a fluffy, stable foam. Add to the rest of the ingredients.

You can immediately add salt and pepper.

Now rinse your hands under cold water and knead the minced meat by hand. Place it in the refrigerator for half an hour.

This is done to ensure that the cutlets are juicy and the minced meat keeps its shape during frying.

We make eight fluffy cutlets and put them aside.

Place breadcrumbs, ground ginger and dried lemon zest into a bowl. Bread each cutlet in this mixture.

First, juicy and fluffy minced pollock cutlets are fried until golden brown in hot oil. And then we bring them to full readiness in the oven. Preheat it to 100 C and simmer the pan with the cutlets for literally seven or eight minutes. Make sure they don't burn.

While the cutlets are arriving, let's make the sauce. Wash the cucumbers and cut them as small as possible. Add sour cream, mustard, and a couple of drops of lemon juice to them. Add salt to your liking and stir.

Serve cutlets with sauce and side dish.

Option 4: Pollock fillet cutlets with lard

Let's supplement the preparation of minced fish cutlets with lard. It will turn out even more satisfying, juicier and tastier. Use breadcrumbs in small crumbs. A simple and proven recipe for delicious pollock fillet cutlets.

Ingredients:

eight hundred grams of pollock fillet;
two hundred grams of pork lard;
two hundred grams of onions;
three slices of loaf;
one chicken egg;
five tbsp paneer breadcrumbs;
a couple of pinches of salt;
black pepper to taste.

Step by step recipe

Cut the pollock fillet into medium-sized pieces.

It is better to take lard that is not very salty. We cut off the skin from it, if there is any, and also cut it into medium portions.

Cut the crusts off the loaf and soak in water to swell. Then I do push-ups with my hands.

Peel the onions and cut them into six chaites.

Now you need to puree everything in a blender or pass through a meat grinder.

Beat in a chicken egg, salt and pepper. Mix everything well.

When making cutlets, beat each cutlet a little with your hands, so they will turn out more fluffy and juicy.

Pour fine breadcrumbs into a deep plate and roll each fish cutlet.

Heat the oil in a frying pan and fry with the lid closed until golden brown on each side.

Since such cutlets turn out to be quite filling, the side dish should be light. For example, boil rice or make a light vegetable salad.

Option 5: Lenten pollock cutlets with rice, flaxseed flour and herbs

We will prepare the minced meat in a different way from the previous options. If you strictly monitor the amount of calories you consume, then the recipe for lean pollock cutlets will suit you.

Ingredients:

800 g pollock fillet;
two small onions;
two hundred spoons of rice;
two hundred spoons of paneer crackers;
forty ml grows oil;
twenty grams of flaxseed flour;
six tablespoons of hot water;
dried or fresh herbs - to taste;
ten grams of salt;
ten grams of black pepper.

How to cook

Rinse the fish fillet and pass through a meat grinder or puree with a blender.

We process onions in the same way.

Pour hot water over the sifted flour and stir immediately.

Rinse the rice and boil until fully cooked. Drain in a colander and rinse with cold water.

In a large bowl, stir together the pureed fish, onion, rice and flour. We also send breadcrumbs there. Stir everything until the minced meat is ready.

Chop the greens with a knife or take dried ones, add them to the minced fish, add salt, pepper and stir.

Now pour in the vegetable oil and mix again with your hands.

Pour a little flour into a deep bowl; roll each cutlet in it.

These cutlets can be baked in the oven or fried in a pan. Add the amount of oil at your discretion.

The main thing is that the cutlets do not float in it - then there was no point in making them lean.

Option 6: Pollock cutlets in the oven with cheese

According to this recipe, we will not twist the minced meat, but will make rolls from pollock fillet in cheese. We will bake them in the oven. Since we will additionally roll them in flour, we will get interesting and unusual, but very tasty cutlets.

Ingredients:

two pollock fillets;
two hundred grams of hard cheese;
four cloves of garlic;
four tablespoons of mayonnaise;
four chicken eggs;
flour for breading;
breadcrumbs - how much will be needed;
salt and pepper.

Step by step recipe

Rinse the pollock fillet under water and dry with a clean kitchen towel. Cover with cling film and beat just a little with a hammer.

Cut the fillet into thin strips. Sprinkle each with salt and black pepper.

Grate the cheese and place in a blender bowl.

We also send peeled garlic, mayonnaise there and make puree.

Carefully roll each fish strip in cheese sauce and roll it into a roll.

Pour flour into separate plates, beat in and stir the egg, add breadcrumbs.

First roll each fish roll in flour, then in egg and do this several times. At the very end, dip and roll in breadcrumbs.

Place parchment on a baking sheet and place the cutlets on it. Bake at 180 C for half an hour. After a quarter of an hour, each roll will need to be turned over.

This treat can be served with a side dish or as a hot appetizer.

Option 7: Pollock fillet cutlets with cottage cheese

Cottage cheese can also be added to fish cutlets, it will turn out very tender, tasty and healthy. If you add some fresh cilantro to the minced meat, the aroma will be simply amazing.

Ingredients:

five hundred grams of pollock fillet;
one hundred grams of cottage cheese;
chicken egg - one piece;
turnip onion - one head;
one hundred grams of loaf;
forty grams of flour.

How to cook

This time we will need not only a meat grinder, but also a sieve. Through it you need to grind the cottage cheese into a large bowl.

Pass clean, boneless fillet through a meat grinder along with the peeled onion. By the way, you can first finely chop the onion and fry it a little in vegetable oil.

Soak the loaf in water or milk. When it swells, squeeze it out and put it in the minced meat.

Beat in the egg, add salt and pepper to taste, finely chopped cilantro and stir everything.

Pour the flour into a plate, add a little salt and pepper and mix.

Make the cutlets with your hands, without pressing too much with your palm. Then roll in flour and fry in a heated frying pan in refined oil.

Note: If you don’t have a loaf of bread, three-day-old stale black bread will also work.

Option 8: Pollock cutlets in the oven with vegetables and sauce

A complete dish that combines fish cutlets, vegetables and gravy. Mashed potatoes or boiled rice are ideal as a side dish. The recipe makes eight servings.

Ingredients:

700 g pollock fillet;
a quarter cup of semolina;
a stack of paneer breadcrumbs;
one egg;
piece of loaf;
spices to taste;
fifty grams of oil drain;
a glass of milk;
two onions;
two carrots;
fifty grams of sour cream.

Step by step recipe

Pour milk into a large bowl. Pour semolina and a portioned piece of loaf into it; it can be replaced with a slice of bread. Add melted butter. Mix everything and leave to swell.

Grind the fillet in a blender and add to the milk mass. Immediately add salt, pepper and stir.

Peel the carrots and onions and rinse under running water. Cut the carrots into thin strips and chop the onion.

Mix sour cream with milk, beat in the egg and stir - this will be a gravy-sauce for the cutlets.

We make cutlets from minced meat. There should be eight pieces.

They need to be rolled on all sides in breadcrumbs.

Grease a baking tray with a small amount of oil. Place the cutlets, and on top of them are carrot strips and chopped onions.

Pour gravy over everything.

Cook in an oven preheated to 200 C for half an hour.

The cutlets turn out surprisingly tender, they just melt in your mouth.