Delicious cod cutlets - the whole family will be delighted! A selection of recipes for delicious cod cutlets: fried, steamed, baked

Delicious cod cutlets - the whole family will be delighted! A selection of recipes for delicious cod cutlets: fried, steamed, baked

Cod meat contains a large amount of phosphorus, amino acids, magnesium, protein and calcium.

Due to the low content of fat in it, the product is considered low-calorie.

Dishes from this fish are easily digested.

Therefore, cod cutlets are not only tasty, but also very useful.

Delicious cod cutlets - general cooking principles

Delicious cod cutlets are steamed, fried or baked in the oven. Of course, it's easier to fry fish, but believe me, soft, juicy and tasty cod patties will please everyone. Again, not all children love fish, and even they will not give up cutlets.

Stuffing for meatballs is easy to prepare yourself Cod is a rather large fish, and filing it is easy. The fish is washed, the fins and tail are cut off and the skin is removed. Remove the ridge and remove from the resulting fillet small bones.

The fillet is ground to a state of minced meat using a meat grinder or blender.

Onions are crushed in a similar way and add it to the minced fish. Here they also send a loaf soaked in milk or water, after pressing the bread slightly.

Egg is hammered into the resulting mass, crushed greens of basil and parsley are added. Season everything with salt or black pepper and mix everything thoroughly.

Cod minced meat is left for some time and the resulting liquid is drained.

From the resulting mass form patties. Then they are fried or baked in the oven, pre-breaded in flour or bread crumbs.

If you cook steamed patties, you do not need to pan them.

For a change in the minced meat, you can add cottage cheese, vegetables or oatmeal.

Recipe 1. Delicious cod cutlets


600 g cod fillets;


jar of cod liver;


30 grams of parsley;

black pepper;

vegetable oil;

salt kitchen

Method of preparation

1. My cod fillet under running water. We dry it with napkins and check for the presence of small bones. If any, remove them with tweezers. Cut the fillet into pieces and grind it in a blender until smooth. 2. Open the jar with cod liver and drain the oil. Put the contents on a plate and knead with a fork. Add cod liver to minced fish.

3. Rinse parsley, dry and chop finely. Put the greens in the stuffing. All pepper and salt. We constantly try salt on the salt, as the cod liver itself is quite salty.

4. We drive an egg into the mince and knead it well. We form round patties with wet hands and pan each in breadcrumbs. Fry the billet in the hot oil until delicious crust. Serve patties with rice or vegetable garnish.

Recipe 2. Delicious cod cutlets with sauce



Half a kilo of cod fillet;

vegetable oil;

100 g fat;

black pepper;



celery stalk;


100 g breadcrumbs.


50 g sour cream;

clove of garlic;

half a lemon;


Method of preparation

1. Wash cod fillet, dry with napkins and remove small bones, if any. Cut the fillet into chunks and chop into minced meat in a blender or using a meat grinder. In the same way, chop the bacon, peeled onions and celery.

2. Add an egg and breadcrumbs to the minced fish. Pepper, salt and thoroughly knead the stuffing. Blind from the resulting mince rather large patties.

3. Put them in a frying pan with well-heated butter and fry until golden brown, then turn over, reduce heat, cover with lid and cook the cutlets for another ten minutes.

4. Chop garlic with avocado in a blender to the state of porridge. Squeeze the juice from half a lemon into the mixture and add sour cream. Mix the sauce thoroughly. Serve the burgers with a side dish of rice, watering them with the sauce.

Recipe 3. Delicious cod cutlets with cottage cheese


cod fillet - half a kilo;


cottage cheese - 250 g;

flour for breading;


spices for fish;



parsley, basil and celery;

vegetable oil - a glass;


white loaf - three slices.

Method of preparation

1. Wash cod fillets under the tap, dry it and remove small bones and skin. Cut the fish into slices, fold into a deep bowl and sprinkle with freshly squeezed juice from one lemon. Leave for a while to get rid of the smell of fish. Then chop the cod fillets into mince. 2. Cut the crusts from the loaf. Crumb smash and put in a separate dish. Fill the bread with milk and leave it to soften. Then squeeze it and add to the minced fish.

3. Peel the bulb and finely chop. Pass the onion in well-heated sunflower oil until golden.

4. Onion fried slightly cool and put in minced fish. Rinse the greens, dry and finely chop.

5. Strain the curd through a sieve and add it to the minced meat bowl. Knead the mince thoroughly until smooth. Form out of it oval cutlets. Every pan in flour.

6. Put the patties in the pan with hot oil, fry until golden brown, then turn over, pour in some water, cover with a lid and simmer on low heat for seven minutes. Serve cod cutlets with fresh vegetables and herbs.

Recipe 4. Delicious cod cutlets in coconut breading


half a kilo of potatoes;

0.5 kg cod fillet;

olive oil;

50 g butter;

100 g of coconut chips;

75 ml of soy sauce;

100 g breadcrumbs;

2 cloves of garlic;

2 eggs;

50 ml of milk;

half a chilli pepper;

5 feathers of green onions;

a small bunch of cilantro greens.

Method of preparation

1. Boil the peeled potatoes until soft, drain the broth, and crush the vegetable until mashed and cool.

2. Wash the fish fillet, dry it and pass it through the meat grinder. Combine minced fish with mashed potatoes, add butter and finely chopped green onions. Pour in the soy sauce and squeeze the peeled garlic. Season with coriander and salt. Knead minced thoroughly.

3. Form small patties from minced fish and roll each in flour. Put the blanks on the board and put them in the refrigerator for a quarter of an hour.

4. In a bowl, mix the breadcrumbs and coconut chips. In a separate plate, beat an egg with milk. Dip each cutlet in a beaten egg, then roll in coconut breading. Fry the patties in hot olive oil until a delicious crust.

Recipe 5. Delicious cod cutlets in a stew multicooker


600 g cod fillets;

30 grams of corn starch; bunch of dill;


clove of garlic;

60 ml of vegetable oil;

5 g of salt.

Method of preparation

1. Wash cod fillet under the tap, cut it into pieces and squeeze out excess moisture. Put in a blender container and grind to a smooth mass. Dill and peeled garlic finely crumble.

2. In egg mince add egg, dill, garlic and starch. Knead the mince thoroughly. Make cutlets out of it. Grease each for drowsiness with oil and place in a container for steaming.

3. Pour half a liter of water into the bowl of the multicooker. Place a container with meatballs on top, close the lid and activate the “Steaming” program. Cutlets cook a quarter of an hour. Serve the patties with sour cream or garlic sauce.

Recipe 6. Delicious cod cutlets with oatmeal


cod fillet - 700 g;

green basil and parsley;


two eggs;

oatmeal - glass;

vegetable oil;


butter - 100 g;

black pepper;

half a lemon

Method of preparation

1. Defrost cod fillet and wash thoroughly. Check for small bones. If they are present, remove them with tweezers. Cut the cod fillets into slices. Chopped onion and cod fillet grind into a homogeneous mass in a blender.

2. Mince the stuffing in a suitable dish, and add half a cup of oatmeal flakes. Salt, pepper, squeeze the juice from half a lemon and knead the stuffing to smoothness.

3. Boil eggs, cool and peel. Chop them in small pieces and add the chopped eggs to the mince. Knead again.

4. Take a little stuffing, make a cake from it, put a piece of butter in the center and form a cutlet so that the butter is inside the cutlet.

5. Grind the remaining flakes in a blender to a state of flour. Sprinkle on a plate and breach each patty in them. Fry cod cutlets until golden brown on both sides. Then wrap each patty in parchment, place on a baking sheet and send to the oven for 15 minutes. Serve the meatballs with rice garnish and fresh vegetable salad.

Recipe 7. Delicious Dietary Cod Cutlets


cod (fillet) - 300 g; five leaves of lettuce;

olive oil - 100 ml;

sour cream - 50 g;


flour - 60 g;


white bread - two slices;




spinach - five leaves.

Method of preparation

1. Rinse the cod fillets well, lightly dry them with napkins and select small bones. Cut into small pieces and skip the fillet through a meat grinder.

2. Soak white bread in water or milk. Peel vegetables, wash and cut into pieces. Squeeze the bread and twist it through the meat grinder along with the vegetables. Combine the mixture of vegetables and bread with minced fish.

3. Wash the leaves of spinach, finely chop and select processes. Add crushed leaves to mince, season with spices, salt and knead it with hands until smooth.

4. Form cutlets, roll them in flour and fry in hot olive oil until golden brown on a low heat. Cover the plate with lettuce leaves and put ready cod patties on it. For cutlets you can serve a sauce based on sour cream with herbs and garlic.

Delicious cod cutlets - tricks and tips from experienced chefs

  • To make the cutlets juicy, add sour cream, lard or a couple of celery stalks to the minced fish, grind everything in a meat grinder.
  • If it seems to you that the minced fish turns out to be watery, add more bread to it.
  • Minced cod cutlets can be made from several types of fish. It is better to combine cod with oily fish.
  • Add mayonnaise to mincemeat. Cutlets are more tender and pleasant to the taste.
  • Serve the cod cutlets with a vegetable or rice side dish.
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