Fish bits - tasty and healthy! Recipes appetizing fish bits with groats and vegetables from haddock, herring, sprat

Fish bits - tasty and healthy! Recipes appetizing fish bits with groats and vegetables from haddock, herring, sprat

Fish bits - are small fried or stewed in a sauce patty. They are quick to prepare and often economical in terms of money due to the small and inexpensive set of ingredients.

In addition, these wholesome bit beats for the body are very juicy, fluffy and nourishing. For their preparation take fresh or canned fish, the fillets of which can be chopped with a meat grinder, chopped or chopped with a knife.

Serve these chops with fresh, passaged or fried vegetables.

Fish Tips - General Cooking Principles

You can make chops from fresh or canned fish. Any kind of fish will do, but more often the dish is made from pollock, cod or haddock. Fresh fish must first be cleaned of skin, bones and head. Then wash and wipe with paper towels. Prepared fillet should be chopped with onions. Preserved fish is better to shift in a plate and mash with a fork.

To make the meatballs turn out to be lush, boiled cereal, raw potatoes or wheat bread is added to the mincemeat, which you must first soak in milk or cream.

Mandatory ingredients for bits are also: chicken egg, salt and pepper. All components are mixed together with minced meat, and then formed bits.

You can fry chops on any oil. They can also be steamed or baked.

Fish bits - a classic recipe


• vegetable oil;

• 600 g of minced fish or fish fillets;

• one bow;

• 70 g of milk;

• one chicken egg;

• salt;

• 150 grams of hard wheat bread;

• 30 grams of wheat flour;

• ground pepper.


1. Divide the bread into several pieces by hand, place in a bowl and pour over the milk. Leave it to soak for 10 minutes.

2. In a bulb, cut off the neck and the bottom, remove the dry scales, wash and optionally coarsely chop.

3. Wash the egg, wipe with a towel and, breaking the shell, pour the egg into a glass or cup. 4. Through the meat grinder in a large container skip the minced fish or fillets, then the onions and bread along with the milk.

5. In the resulting mince add salt, pepper, egg and sifted flour, knead well.

6. Next, the stuffing needs a little beat off. To do this, take the whole stuffing in hand and gently throw it back into the bowl. And so two or three times. Give the stuffing "rest" a few minutes.

7. Shape the meatballs and fry them in a heated frying pan with oil on both sides for several minutes until ready.

8. Serve hot with your favorite sauce and side dish.

Fish bits with rice and greens


• 250 g of pollock fillet;

• 250 g of haddock fillets;

• one onion;

• one raw chicken egg;

• 300 ml of milk;

• 30 g rice cereal;

• salt;

• on a pair of parsley and mint sprigs;

• several leaves of fresh sorrel;

• ground black pepper;

• 150 ml of boiled water.


1. Wash the fish fillets with cold water, remove excess, dry and chop randomly.

2. Peel, wash and chop the onion.

3. Sort parsley, mint and sorrel, soak in water for a few minutes, then rinse and air dry. Then grind all the greens in a mush using a blender or chop fine crumbs with a sharp knife.

4. Wash rice and cook. Boiled rice, without washing, pull out of the broth.

5. Grind fish fillets and onions through a meat grinder. In the thus obtained mince add egg, salt, prepared greens, pepper and rice. All mix and discourage stuffing.

6. Pour water and milk into a saucepan and turn on the heat.

7. Mince small meat balls with hands or two tablespoons and put them into a saucepan with boiling milk broth. Stew until tender.

8. Serve with mashed potatoes or horns, watering with milk sauce.

Fish bits with potatoes


• one medium potato;

• 280 g of minced fish;

• bunch of green onion feathers;

• breadcrumbs;

• 30 grams of heavy cream;

• one raw chicken egg;

• salt;

• vegetable oil. Preparation:

1. Wash the potatoes, peel and wash again. Put in time in a container with water.

2. Sort green onions, while removing the yellowed and sluggish specimens, wash under running water and grind into mush with a blender. But you can also chop onions with a very small rings.

3. Wash the egg, a little wipe it with a towel, break the shell and pour the egg into a bowl.

4. In egg mince add egg, pre-grated potatoes, gruel of green onions, cream and salt. Knead minced meat, discourage it a little and leave to rest for 2-3 minutes.

5. Form hands or two tablespoons of chops, bread in breadcrumbs and immediately fry in butter on both sides until cooked. In this case, after the first turning of the balls in the pan, the heating needs to be slightly reduced, and the pan closed with a lid.

6. Serve fish bits with vegetable salad or pickles.

Fish stitch in Odessa


• 250 g of herring;

• one raw egg;

• bunch of dill (can be frozen);

• 35 g wheat flour;

• salt;

• black pepper peas;

• vegetable oil.


1. Clean the bowls of salaca, remove the head and rinse well. Then pull out the spine with the rib bones to make a clean, boneless filet. Cut the fillet into small cubes.

2. Sift the flour into a bowl.

3. Egg wash.

4. Black pepper grind in a mortar.

5. Wash the dill and chop finely.

6. Slightly beat the egg with a whisk until a homogeneous consistency, add salt, dill, pepper and flour. Beat again. Add sliced ​​fillet and mix.

7. Spread a lot of minced meat in a frying pan with heated oil with a tablespoon. Fry on both sides for 6-7 minutes. If necessary, cover the pan with a lid.

8. Ready chops served with garlic sauce and bread, sprinkled with chopped dill.

Fish bits from sprat in tomato with buckwheat


• 200 g sprats in a tomato;

• 30 grams of buckwheat;

• one raw chicken egg; • 20 g semolina;

• one small carrot;

• salt;

• vegetable oil;

• breadcrumbs.


1. To go over the buckwheat, rinse, add water, add salt and bring to a boil. After that, boil it for 5 minutes, then close the lid and turn off the heat. Leave for swelling.

2. Sprat to pull out of the jar, knead in mashed potatoes.

3. Peel carrots, wash and chop them on a fine grater.

4. Cook the minced meat. To do this, mix mashed sprat, carrots, semolina, egg, salt. Add ready buckwheat. Mix.

5. Molded chops, breaded them in breadcrumbs and fry on both sides until rosy color.

6. Serve portions with chopped vegetables and croutons.

Fish chops in cream cheese sauce


• 300 g of haddock fillets;

• 40 grams of heavy cream;

• 120 grams of hard wheat bread;

• one medium bulb;

• salt;

• ground black pepper;

• one raw egg;

• 300 ml of milk;

• 100 g of hard cheese;

• 30 g melted cheese;

• 20 g butter;

• pinch of nutmeg;

• a little green mint, parsley and dill;

• vegetable oil.


1. Wash fillet of haddock, cut into arbitrary pieces.

2. Peel onions, wash, chop into large pieces.

3. Soak bread in cream for 15 minutes.

4. Through the meat grinder skip the pieces of fish, onions and bread along with the cream. Stuff the minced meat with salt, ground black pepper, add an egg. Mix. Repel. Leave for a few minutes.

5. Soak the greens in water, rinse, dry a little and chop finely.

6. Prepare the sauce. To do this, melt the butter in a pan or in a small saucepan. Add milk, nutmeg, salt and bring to a boil.

7. Mince small meatballs from the mince and quickly fry them on both sides in a pan with butter and high heat.

8. Then pour the chops with sauce and simmer over moderate heat for a few minutes.

9. Grind hard and melted cheese on a grater and mix with greens.

10. 7-10 minutes before the ready bits, sprinkle them with cheese and herbs.

11. Serve with any side dish.

Fish chops from pollock and vegetables in the oven


• two pollock fillet portions;

• one egg;

• one small carrot;

• 120 g pumpkin;

• one red onion;

• sunflower oil (olive oil can be used);

• basil;

• salt;

• half a cup of rice;

• incomplete glass of vegetable broth (can be chicken).


1. Cut the fish into pieces, wash, dry and grind in a blender to the state of minced meat.

2. Boil rice in water with salt. Drain and add the cereal to the fish.

3. Peel and finely chop the onion. Pumpkin and carrot grate through a fine grater.

4. Fry vegetables in butter, until transparent, stirring constantly.

5. Combine vegetables with minced fish, dried basil, egg, salt and rice.

6. Mix everything and form bits with wet hands. Then put them in a baking dish and add vegetable broth.

7. Bake in a preheated 200 degree oven for at least 35 minutes.

8. Serve with fresh vegetables.

Fish bits - tricks and tips

• If you prefer the dietary version of bits, then cook the dish for a couple.

• If you make small bits, you can cook them like meatballs in the soup.

• To make the meatballs even softer, add some water to the pan during cooking.

• For juiciness, add a little butter to the minced fish.

• It is also possible to add pumpkin, eggplant or zucchini grated on a fine grater in minced meat.

• To make the meatballs crispy on the outside, roll them in flour or bread crumbs.

• To serve chops you can separately prepare a sauce of tomatoes and garlic.

Comments (0)