Juicy and crunchy, delicious home-made - river fish cutlets. Surprise guests and homemade river fish cutlets

Juicy and crunchy, delicious home-made - river fish cutlets. Surprise guests and homemade river fish cutlets

Freshwater fish fillets are an excellent base for the cutlet mass.

Surely you know people who refuse fish dishes because of the presence of small stones.

In fish cutlets, with a minimum of the skill of a cook, this inconvenience does not exist.

The advantages of the pulp of freshwater fish species for the preparation of minced meat, especially in the guaranteed absence of allergies.

Unfortunately, some species of marine fish sin with this. Large species, moreover, have a fairly hard pulp, so that the patties of them are very similar to ordinary meat.

River fish cutlets - general principles of cooking

• River fish cutlets are fried in a pan in a small amount of well-heated oil. Sometimes cutlets are subjected to double cooking - lightly fried and then cooked in the oven.

• Minced fish cakes are mainly prepared from raw river fish fillets. But if you take a very small fish, then first boil it. So it is easier to separate small bones from meat.

• Before chopping, the fish is cleaned of scales, the fins are removed, the tail, all the insides, the head and cut the fillets. From it and cook the minced fish.

• Before cleaning, the carcasses are thoroughly washed with water, trying to remove mucus from the surface as best as possible. Scale removed, holding a knife against the scales, starting from the tail, to the head. First, all fins are cut, as they are sharp in freshwater fish species and can be hurt by them.

• After removing the scales, remove the head - cut off with a knife and remove the insides. Cut the abdomen carefully, trying not to set the knife too deep. Otherwise, you can damage the gall bladder, the meat will become bitter and the fish will most likely have to be thrown away.

• The fillets are separated after the fish has been peeled and gutted. To do this, put the carcass on a cutting board and cut through the flesh to the ridge. The incision can be done both from the side of the tail, and from the head. Then they lead the knife along the ridge and cut off the flesh together with the ribs, cutting them at the base. After that, the carcass is turned upside down and the second fillet is separated. • For minced river fish, twist the meat grinders twice on a fine grid or grind them with a blender. It is possible to chop the meat smaller with a knife. At the same time, it is necessary to inspect each piece well for the presence of small bones in it and to remove them.

• Onions are minced along with the fillet. Exception - if you need to browse it.

• Onion and eggs should be put in the minced meat from river fish. You can also add cottage cheese, semolina, starch, flour, and white or rye bread. It must be soaked in water or milk.

• River fish cutlets are well served hot, but tasty and chilled, with and without garnish, in sauce.

• Fried potatoes, boiled rice or mashed potatoes are the most suitable side dishes for such meatballs.

“Funny Fish” - river fish cutlets


• 200 grams of river fish fillets;

• white onion - 1 onion;

• semolina - 3 tbsp. l .;

• salt;

• soft mayonnaise;

• ground small pepper;

• semolina for breading.

Cooking Method:

1. Drain fish fillets well. Carefully inspect it for the presence of fragments of small bones. If there is - delete.

2. Grind the fillets with the peeled onion in a blender. Salt, add a little pepper. Pour in semolina and mix well. Remove for one hour the cutlet mass in the cold.

3. Place the semolina on a flat plate. Minced meat is divided into seven parts and put one part in semolina.

4. At the same time sprinkling decoy and giving the stuffing in the form of fish, make a patty. Do the same with each part.

5. Pour vegetable fat into a frying pan and warm it thoroughly over medium heat. Dip the cutlets breaded in the semolina and fry on each side until golden brown.

6. In a pack of mayonnaise, carefully cut off a small corner and apply a pattern in the form of scales on the finished meatballs.

French Fish Cutlets


• fillet of large freshwater fish - 700 grams; • starch - 2 tbsp. l

• two chicken eggs;

• large onion;

• two tables. spoons of fatty mayonnaise.

Cooking Method:

1. Cut the fish and onion, the smaller, the better, into cubes.

2. Add eggs with mayonnaise, add starch. Salt a little, pepper and knead well. Remove the cutlet mass for half an hour in the fridge.

3. Warm non-aromatic sunflower oil in a thick-walled pan and put the cooled mass in it with a tablespoon. Fry each cutlet until golden brown crust is formed on all sides.

4. Serve cold under your favorite sauce.

River fish cutlets in potato fur


• 80 grams of carp fillet;

• three large potatoes;

• eggs - 5 pcs .;

• two Art. l starch;

• onions - a big head;

• 120 gr. “Russian” or “Poshekhonsky” cheese;

• “Seasoning for fish”;

• ground pepper, salt;

• one medium lemon.

Cooking Method:

1. Wipe the fillet of carp dry with a towel. Use tweezers to remove visible small bones. Sprinkle with lemon juice and let stand for up to a quarter of an hour.

2. Cut the flesh with a very sharp knife into small pieces. At the same time try to remove visible small bones.

3. Crumble the onion into small pieces and send it to the fish. Add the starch, a little ready “Seasoning”, two eggs and lightly salt. Mix everything thoroughly and gently and cool for half an hour.

4. On a large grater, rub the peeled potatoes with cheese. Add slightly loose eggs and mix thoroughly.

5. Warm up the pan well with vegetable oil poured into it. Spoon the butter into a small cake of potato mass. Immediately put the mince on it and potatoes again. Potato mixture should completely cover the cutlet.

6. When the bottom layer of potatoes turns red well, turn the cutlet upside down and bring it to readiness.

River fish cutlets - “Gentle”


• kilogram of small river fish (crucian);

• one chicken egg;

• 3 table. spoons of fresh semolina;

• quarter loaf;

• 1 onion;

• a small leaf of laurel;

• Wheat flour.

Cooking Method:

1. Rinse the carcass well. Cut off the fins, clean off the scales and remove the head. Cut off the tail, gently gut and rinse again well, especially the abdomen.

2. Boil the fish up to readiness by dipping in lightly salted water. On average, it will take about 15 minutes, it all depends on the size. Cool and separate the meat from the bones.

3. Fry chopped onion in vegetable oil until the color is amber. Soak the baton in water for 10 minutes and squeeze well. Remove the crust.

4. Meat grinder with a fine grill, double-scroll soaked loaf with fish and onions.

5. Enter egg, semolina into the cutlet mass. Spice up with spices, add some salt if necessary.

6. Shape oval-shaped patties and roll each well in flour.

7. Fry fish cakes in a well-heated vegetable fat.

River fish cutlets with cottage cheese - Golden Fish


• 400 grams of fish fillets (carp, carp);

• 9% cottage cheese - 150 grams;

• one potato;

• onion head;

• a tablespoon of semolina;

• wheat bread crumbs.

Cooking Method:

1. Wash the fillets, cut into chunks and twist in a meat grinder. Grid is better to install the smallest.

2. On a medium grater, rub potatoes and onion into the cutlet mass, add cottage cheese. If it is grainy, grind it through a sieve. Salt and pepper to your taste. Mix all ingredients well and leave to stand for about a quarter of an hour.

3. From the finished mince sculpt small semi-finished products in the form of fish and breaded them in bread crumbs.

4. Fry the “fish” in vegetable, well-heated, butter until densely crusted.

River fish cutlets - “Holiday”


• 600 gr. pike perch;

• 300 gr. squid; • two small bulbs;

• 3-4 potatoes;

• 200 gr. light-melting cheese;

• 1 egg;

• 40 gr. cream margarine;

• mayonnaise;

• ground crackers (breading).

Cooking Method:

1. In the carcasses of perch, chop off the head. Clean off the scales, gut and cut off all the fins. Rinse the carcass thoroughly under running water and separate the fillets; do not remove the skin.

2. Defrost squid in advance and wash them well, especially from the inside.

3. Pour the carcasses of squid with lightly salted water and boil after boiling for 2 minutes. Cool and remove the chitinous plates.

4. Shred the onions and save in vegetable fat to transparency, and melt the margarine.

5. Wash the potatoes, brushing off the remnants of dirt, and boil until ready “in uniforms”. Cool and peel.

6. In a meat grinder, twist the fish fillet together with the boiled squids twice.

7. Add the margarine, browned onions and egg. Slightly pepper, add salt to your taste and mix.

8. Shape small rounded pieces into minced meat. Bread each in breadcrumbs and lightly fry.

9. Put the sliced ​​boiled potatoes on the greased baking tray with any fat. Put fried patties on it.

10. Pour everything with a thin layer of mayonnaise, and rub the cheese on the middle grater on top.

11. Bake in the oven at 200 degrees, to achieve complete melting of the cheese and education on it golden brown crust.

River fish cutlets - “Neptune”


• one and a half kilograms of pike;

• three slices of rye bread without a crust;

• one third cup of milk;

• egg;

• medium bunch of fresh dill;

• sweet cream butter - 50 g .;

• two medium onions;

• 50 ml of soy, dark, without additives, sauce;

• three cloves of garlic;

• two tables. spoons of wheat, a / s, flour.

Cooking Method:

1. Wash the fish, chop off the head, cut off the fins, clean the carcass and gut. Wash thoroughly again. Separate the meat from the bones and chop the mincer at least twice. 2. Soak bread in milk for a quarter of an hour. Squeeze and combine with minced meat. Put the finely chopped dill into this.

3. Stir in the butter, salt, put the egg, ground pepper and mix well again.

4. Grind onion and garlic mincer. Add the soy sauce to the mix, pepper and stir.

5. From the stuffing with moist hands sculpt the patties of arbitrary shape. Brush onion mixture and store for 30 minutes in the refrigerator.

6. Sprinkle cooled semi-finished products on all sides with flour and fry in boiling rice. oil to achieve a golden color.

River fish cutlets with mustard sauce


• carcass of river fish (carp) - kilogram;

• two carrots;

• white onion;

• egg;

• three slices of loaf (without a crust);

• breadcrumbs.


• a tablespoon of the finished non-acute mustard;

• dry wine (white) - four tables. spoons;

• half a large lemon;

• tablespoon margarine;

• a small parsley root and a tablespoon of chopped greens.

Cooking Method:

1. On olive oil in a pan, slightly save the finely chopped onion with coarsely grated carrots. In milk, soak the loaf.

2. Carp wash, clean. Cut off the fins and separate the head, gently cut the belly and gut. Rinse the carcass well again, remove the ridge and all bones. Visible small bones, select with tweezers and cut the pulp into pieces.

3. Twist the fillets in a meat grinder together with a well squeezed loaf and spasserovany vegetables. Add a raw egg, salt, pepper to taste and knead the minced meat. Without letting go, make small oval cutlets and brend them in bread crumbs from all sides.

4. Heat some butter (olive oil) in a pan and fry fish patties in it until tender.

5. Dissolve mustard wine. Add lemon juice, add pepper (black). Put the chopped parsley root in the sauce and heat for three minutes over low heat. Add creamy margarine, finely chopped parsley and stir the sauce for another minute. 6. Serve hot cutlets, watering cooked sauce.

River fish cutlets - cooking tips and helpful tips

• To remove mucus from the river fish, rub the carcass well with salt and rinse afterwards. The mucus will wash away and the scales will be removed more easily.

• It is also easier to clean the scales, if you wash the washed fish for a second in boiling water.

• To avoid scaling the scales when cleaning, use a spoon. Turn the spoon upside down with a convex side and lead it against the scales from tail to head. Scales themselves will gently accumulate in a spoon, not flying away at the same time.

• It is more convenient and quicker to clean perches with a small float. You can make yourself a special fixture from the canned lid. To do this, bend the two edges of the cover upward and with a nail make holes in it from the side of the folded edges.

• If the river fish smells like mud, rub it with ground black pepper with chopped dill. Let her lie down for about twenty minutes and then rinse.

• Boiled fish can be put in minced meat from perch and perch for looseness. To add fat, add chopped lard, or, alternatively, butter.

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