Pollock Cutlets

Pollock Cutlets

Fish dishes should be on the menu of any person who is monitoring their health. Without them, the diet can hardly be called balanced. Fish contains the necessary body substances that can be obtained from some other products. Many of its varieties are affordable. Pollock can afford every family, it is no less useful than other inhabitants of the sea, and with some skill you can make snacks from it, which taste is not inferior to dishes from expensive varieties of fish. Pollock cutlets help out when you need to feed your home a hearty lunch without spending a lot of money.

Cooking Features

Not every hostess will undertake the preparation of pollock cutlets. There is an opinion that this fish is so dry that it is impossible to make a tasty dish out of it. This opinion has a basis: pollock belongs to low-fat products. However, making it juicy and tender cutlets can be easily. The main thing is to know a few secrets.

  • Defrost the fish properly. If you let it thaw out without a sharp temperature drop (first in the refrigerator, then at room temperature), it will retain its structure. The use of a microwave or warm water to defrost fish causes the fish to become friable, dry, tasteless.
  • It is not necessary to look for minced meat patties or pollock fillets. Cutlets made from homemade minced meat, will cost less. Buy carcasses of pollock without a head - it is easy for an inexperienced mistress to cut them Pollock fillets are scrolled through a meat grinder, setting a grate with large holes. Then the stuffing goes juicy. To get rid of the bones, turn the pollock meat through the meat grinder twice.
  • To make the stuffing more dense and viscous, add eggs, starch, flour, semolina, bread soaked in milk. Juiciness give him vegetables, lard.
  • Most often, pollock patties are fried in a pan. So that they do not stick to the bottom, heat the pan, do not feel sorry for the oil. You need to fry on medium heat until an appetizing crust appears, then reduce the heat and steam the cutlets under the lid on low heat for 5 minutes.
  • It will be easier to form cutlets if you wet your hands.
  • Pollock cutlets can be baked in the oven, boil for a couple. In the oven they are cooked for 15-20 minutes at a temperature of 180-200 degrees. Steamed boil for 25-30 minutes.

The technology of cooking pollock burgers may depend on the recipe chosen. Focusing on the accompanying instructions, you will not make mistakes.

Pollock cutlets with onions and potatoes


  • pollock - 0.7 kg;
  • onions - 100 g;
  • potatoes - 150 g;
  • white bread - 150 g;
  • milk - 100 ml;
  • chicken egg - 1 pc .;
  • flour - as required;
  • vegetable oil - as needed;
  • salt, spices - to taste.

Method of preparation:

  • Thaw the fish, cut it into fillets. Wash fillets, dry with paper napkins. Cut into large chunks and double-roll them through the meat grinder.
  • Free the onions from the husk, chop them in the same way as the fish.
  • Peel the potatoes, grate them on a coarse grater.
  • Dry the bread (crumb without crusts) in the oven, then soak it in warm milk. Squeeze and turn through the meat grinder.
  • Combine minced fish with bread, potatoes, onions, mix.
  • Break an egg into a bowl with minced meat, add salt and spices, mix again.
  • Knead the mince with your hands, beat it on a bowl to remove excess moisture. If it still seems too liquid, thicken it by adding a little flour.
  • Heat oil in a pan.
  • Having dipped your hands in cold water, form the patties, tan them in flour.
  • Put the fish cakes in a pan with hot oil a short distance from each other.
  • Fry over medium heat until a brown crust forms below.
  • Turn the cutlets with a spatula and brown them on the other side.
  • Splash some water or broth into the pan, cover with a lid, reduce the flame intensity.
  • Steam the chops for 5 minutes.

Fish patties are tasty on their own, but more often they are served with a side dish. Almost any garnish will suit. The best option - rice or mashed potatoes.

Pollock cutlets with steamed semolina


  • pollock - 1, 5 kg;
  • carrots - 0, 3 kg;
  • onions - 100 g;
  • potatoes - 150 g;
  • semolina - 40 g;
  • chicken egg - 1 pc .;
  • breadcrumbs - as required;
  • salt, spices - to taste.

Method of preparation:

  • Peel vegetables, cut into large pieces, chop with a blender or meat grinder. If desired, carrots and potatoes can be grated, onions - finely cut with a knife.
  • Fish fillet. Twist the prepared fillet twice through a meat grinder or very finely chop with a heavy knife.
  • Mix the minced fish with vegetables, beat the egg into it.
  • Pickle, pepper, add the semolina and let it stand for a while, so that the croup swells.
  • Make cutlets and breaded them in breadcrumbs.
  • Pour water into the multicooker bowl, put spices into it to taste. Allspice and bay leaf are well suited.
  • On a multi-cooker grill for steaming, put a portion of patties.
  • Turn on the unit by selecting the steam cooking mode for half an hour.
  • Remove the first batch of patties, load the next batch. This time, it’s enough to cook 25 minutes, since it does not take time to heat the water.

In the same way, boil the remaining cutlets for a couple. The recipe will appeal to those who monitor their health and avoid eating fried foods.

Made from any of the above recipes pollock cutlets can be baked in the oven. Before you put on a baking sheet, they can be lightly browned in a pan. If you sprinkle the patties with grated cheese, they will turn out even more tasty and appetizing. Adding fresh herbs to mince will not spoil the taste of the dish either.

Pollock cutlets - tasty, nourishing, healthy and affordable dish. Knowing the features of its preparation, even an inexperienced hostess can make it. Just select your favorite recipe.

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