Fishcakes

Fishcakes

Fish cutlets are not cooked in every family, although they are almost as useful as the fish itself. The fact is that not all housewives know how to make fish cakes tasty and juicy. In fact, even a novice chef is able to cope with this task if he knows a few secrets.

Cooking Features

Cooking fish cakes requires a special approach, although this process is not at all as complicated as it may seem at first glance. Having mastered the necessary information and selecting the appropriate recipe, any hostess will be able to cook fish cutlets.

  • You can make cutlets from both fresh and frozen fish, although the first option is, of course, preferred. However, the main thing that the fish was not spoiled. Its quality can be determined visually. Fresh fish has no unpleasant smell, is covered with non-sticky transparent mucus, it has clear bulging eyes, red or pink gills, scales are firmly pressed, there are no dark spots on the surface.
  • Cutlets can be made from fish of any sort, but more juicy and tender come from large-breed fish, such as cod. Do not be afraid, even if the variety of fish you do not seem fat enough: the situation can be corrected by adding to the stuffing lard, butter, chicken, along with skin, mayonnaise or sour cream. Such ingredients as onions, bell peppers, carrots will add juicy stuffing. It will become more tender thanks to the addition of bread and semolina soaked in milk. Together with eggs, they will also help to make cutlets that keep their shape well.
  • For cutlets, it is appropriate to use fish fillets, which should be examined and cut, all bones caught in the eye should be removed from it. After this fillet is required to scroll in a meat grinder. If the fish is not bony, it is enough to scroll once, and through the grid with large holes. If cutlets are cooked from bony fish varieties, it is necessary to rotate its fillet through a meat grinder at least twice, and it is advisable to use a fine grill a second time, since even the smallest bones remaining in the stuffing will spoil the taste of the finished dish.
  • To make minced fish cutlets easier to form, it is advisable to cool it for an hour, and when making cutlets you need to moisten your hands with cold water more often.
  • If you are going to fry fish cutlets in a pan, they are best breaded. Breading will allow the crust to form, which “seals” the juice inside.
  • Spread semi-finished products should be on a hot frying pan with a sufficient amount of oil. Then they will not stick to the bottom and will keep their shape well. Cutlets are fried first on high or medium heat, then brought to readiness under the lid on the flame of lesser intensity.
  • When baking in the oven, the cutlets do not interfere with first lightly frying in the pan, but if you want to get a healthy dietary dish, you can do without it. Then it is enough to lubricate the form with vegetable oil, put the products in it and bake until done.
  • The most useful fish patties are steamed. It is better to use a slow cooker or a double boiler, although you can do without kitchen appliances. To do this, pour water into a saucepan, put a sieve with meatballs over it, put the saucepan on the fire and cook them for a couple of 20-30 minutes (the exact time depends on the size).

The time and characteristics of cooking fish cutlets may depend on the specific recipe. If you follow the recommendations contained in it, there are no unpleasant surprises to wait.

A simple recipe for fish cutlets in a pan

Composition:

  • fish fillet - 1 kg;
  • pork lard - 100 g;
  • egg - 1 pc .;
  • white bread crumb - 150 g;
  • milk - 80 ml;
  • salt, pepper - to taste;
  • breadcrumbs - as needed;
  • vegetable oil - as required.

Method of preparation:

  • Skip through a meat grinder or chop the lard with a blender, having washed and dried it beforehand.
  • Wash, dry fish fillets with napkins. Cut into pieces, taking out the bones. Twist through a meat grinder and combine with lard.
  • Flavor the crumb of white bread with warm milk, give it time to soften, then squeeze out the extra milk and add to the mince.
  • Break egg into mincemeat. Salt, pepper to taste.
  • Knead it thoroughly with your hands, put it in the fridge.
  • After an hour, remove the mince. Heat the oil in the pan.
  • Form oblong cutlets, half the size of a palm, breaded in breadcrumbs and put in a frying pan.
  • Fry on both sides: 7-8 minutes on each side. You need to fry over medium heat without a lid.

Serve fish patties with a side dish. They go well with mashed potatoes and rice, fresh and stewed vegetables.

Fish patties with onions and carrots

Composition:

  • fish fillets - 0.5 kg;
  • onions - 150 g;
  • carrots - 100 g;
  • chicken egg - 2 pcs .;
  • greens - 50 g;
  • salt, spices - to taste;
  • rice flour or breading mixture - as required;
  • vegetable oil - as needed.

Method of preparation:

  • Boil carrots, peel and grate.
  • Peel the onion, cut it very finely with a knife.
  • Scroll the fillet through a meat grinder and mix it with vegetables.
  • Add raw eggs, salt and spices, and greens chopped with a knife. Knead the mince thoroughly with your hands and cool.
  • Make small oblong patties. Breast them in rice flour.
  • Fry in boiling oil for 5 minutes on each side.
  • Place on a baking sheet, place it in an oven heated to 180 degrees and bake for 10 minutes.

Before you put the cutlets in the oven, you can sprinkle them with grated cheese - it will turn out even more tasty. Serve such burgers best with rice. A nice addition to them will be pickles.

Fish patties with rice in a slow cooker

Composition:

  • cod fillets - 0, 4 kg;
  • 9% fat cottage cheese - 0, 25 kg;
  • chicken egg - 1 pc .;
  • wheat bread - 50 g;
  • milk - 20 ml;
  • greens - 50 g;
  • butter - 50 g;
  • rice groats - 0, 36 kg;
  • water - 0, 5 l;
  • vegetable oil - 50 ml;
  • carrots - 0, 2 kg;
  • Bulgarian pepper - 0, 2 kg;
  • garlic - 3-4 cloves;
  • salt, seasonings - to taste.

Method of preparation:

  • Bread soak in warm milk or water. Squeeze.
  • Mince the filet through the meat grinder, after removing the visible bones from it. Mix with white bread.
  • Add egg, press garlic, salt, spices, greens finely chopped with a knife through a press. Mix thoroughly.
  • Mix the mince with the curd and knead it well with your hands.
  • Cool the mince and form small patties out of it. If desired, they can be given a round shape. Make a dimple in each cutlet with your finger, put a small piece of butter into it, seal with minced meat.
  • Rinse the rice well.
  • Peel the carrots, grate them on a grater for Korean salads or cut them into thin strips.
  • Peel the seeds, cut them into quarters of rings.
  • In the bowl of the multicooker, turn it on in frying or baking mode, heat the oil and fry the vegetables. This process should last 10-15 minutes.
  • Put rice in a multicooker bowl, cover with water.
  • At the top, place the steaming rack for cooking food and place the fish cakes on it.
  • Cook for half an hour by activating the program “Pilaf” or similar (“Rice”, “Porridge”).

According to this recipe, you can cook fish cutlets and a side dish for them immediately. You will surely like cutlets, as they are very juicy and extremely useful. And the rice, soaked with their flavor, becomes surprisingly tasty. Thanks to pepper and carrot, it looks even more appetizing.

Fish Cakes in the Oven with Onions

Composition:

  • fish fillets - 0.5 kg;
  • milk - 100 ml;
  • white onion - 100 g;
  • red onions - 0.5 kg;
  • balsamic vinegar - 20 ml;
  • soy sauce - 20 ml;
  • long loaf - 100 g;
  • sour cream - 50 ml;
  • butter - 50 g;
  • chicken egg - 1 pc .;
  • vegetable oil - 50 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Cut the fillet into chunks and chop with a meat grinder.
  • Soak white bread crumbs in milk, squeeze and put them to the minced fish.
  • Dice white or regular onions, add to the same place.
  • Break an egg into a bowl with minced meat, add salt, pepper and sour cream. Knead it with hands so that it becomes dense enough, that is, optimal for the formation of cutlets.
  • Cool the minced meat, make burgers out of it and place them on a greased baking sheet.
  • Bake in the oven heated to 180 degrees for 20-25 minutes, depending on the size of the chops.
  • While they are baked, cut red onions into half rings, put them in a frying pan, cover with soy sauce and vinegar, put on a low heat and simmer under the lid until the onions are soft.

Cutlets cooked in the oven according to this recipe are best served with onion stewed in vinegar and soy sauce. It may well replace the side dish. If for any reason you are not ready to serve onions for a side dish, replace it with mashed potatoes and vegetable salad - it will also be tasty, though less original.

You can cook excellent fish patties at home. Having made such a meal once, you will almost certainly increasingly include it in your diet.

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