River perch cutlets - recipe with photos step by step

Perch cutlets

Cooking cutlets from perch is practically no different from the sacrament of preparing meat or other fish cutlets from other varieties of fish.
You can safely replace any fish with perch in the recipe you like. Or experiment by adding any products. Additives should be 1/3 or 1/2 of the weight of the fish fillet, no more. Perch meat is not too fatty. For juiciness, it is useful to add sour cream, mayonnaise, fats, and cheese to the minced meat. Perch cutlets go well with almost any side dish. For variety, they are topped with store-bought or homemade sauces. Cutlets are delicious simply with bread when you don’t have time to prepare side dishes and other dishes.

Steamed fish cutlets with carrots

This dish includes one egg, but you can do without it by slightly increasing the amount of flour. Then the recipe will become lean.

Components:

• minced fish – 0.5 kg;
• carrots – 150 g;
• onion – 150 g;
• egg – 1 pc.;
• flour – 2 tbsp. l.;
• dried herbs, salt - to taste.

Cooking algorithm:

Thanks to the addition of a large number of vegetables, steamed fish cutlets according to the given recipe are doubly useful.

Perch fish cutlets

Perch cutlets are much tastier than other types of river fish. Small perch are good for making cutlets. At first glance, it seems that there is a lot of fuss with the little things. It only seems so.

To rip open the abdomen, you will need scissors with sharp and thin blades. They are convenient for ripping open bellies from tail to head. Then the heads and tails are cut off with a knife and the insides are cleaned out. The carcasses are washed and lightly dried with napkins.

A longitudinal incision is made along the ridge along the back, and the skin is removed along with the scales on both sides. The fins are pulled out or cut off with scissors.

Place the fish in a bag and put them in the freezer for an hour. Chilled fish is easier to grind in a meat grinder. After cooling, it is ground into minced meat, then other ingredients are added according to the chosen recipe and twisted again together with them.

Cutlets are made from minced meat, fried in a frying pan, steamed, and baked. Fried cutlets are additionally stewed in a small amount of water so that they are soft, tender, and juicy.

Passing through a meat grinder twice is enough to grind all the bones and not be felt at all in the finished dish. If you are not too lazy, you can remove them manually, then grind the fillet parts in a blender, meat grinder, or cut them into small pieces with a knife.

Recipe for perch cutlets with black bread

Usually, soaked and slightly squeezed white loaf is added to minced fish. You can try the recipe with black or rye bread. Pre-soak the bread in water for 15–30 minutes.

The easiest way to obtain minced fillet is described above. The cutlet mass is once again twisted in a meat grinder (to crush the bones again) along with bread, raw potatoes, onions and garlic.

The minced meat is mixed with an egg, salted, sprinkled with pepper if desired, and your favorite spices are added. Form cutlets of any shape and thickness, bread them with breadcrumbs, and fry in oil for 10–15 minutes.

Instead of potatoes, you can add carrots. Nobody forbids lovers of white bread to put a loaf soaked in milk.

Fish cutlets from perch with cheese

For 200 g perch fillet:

Finely chop the onion.

Grate the cheese and garlic.

Place onion, cheese with garlic, egg and semolina for binding into the twice-twisted minced meat. Mix thoroughly. Cover the minced meat and let it sit for half an hour so that the semolina swells and binds the ingredients well.

Form cutlets and fry for 5 minutes on each side. You can fry for a couple of minutes over high heat until a thick crust is obtained, then simmer for the remaining time under the lid, reducing the heat.

Semolina can be replaced with flour or starch or taken in a 1:1 mixture with flour or starch.

Recipe for perch cutlets with lard

For fat content and juiciness, unsalted or lightly salted lard is added to perch fish cutlets. The cutlets are richer and more satisfying.

The onion is finely chopped or minced in a meat grinder along with fish and lard. For the bunch add semolina. If desired, add an egg. Salt, pepper, let it brew. Cutlets are formed and fried with or without breading.

Recipe for fish cutlets (river perch). Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Fish cutlets (river perch)”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of fish cutlets (river perch) is 133.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Step-by-step recipe with photos

Fish cutlets made from river perch do not need any advertising or introduction, you just need to cook them and enjoy their amazing taste.

Prepare all ingredients for fish cutlets.

Cut off the perch's fins with scissors, remove scales, gut the belly, and cut off the heads and tails. To clean river perch better, first freeze it a little in the freezer.

Peel the onion and chop finely.

Heat vegetable oil in a frying pan and fry the onion.

While the onion is frying, grate the carrots on a fine grater.

Add to the onion and fry together.

Cut the fish into pieces and grind in a blender bowl or pass through a meat grinder 2 times to crush all the bones.

Add chilled vegetables to the minced fish and mince again.

Place the minced meat in a cup, add semolina, starch, salt, pepper, stir, cover the cup with film and let it sit for 20 minutes in the refrigerator. This step is required, the semolina will swell and the minced meat will ripen.

With wet hands, form cutlets, roll in flour or semolina, or fry cutlets without breading.

Heat vegetable oil in a frying pan and fry river perch cutlets on both sides until golden brown. Then reduce the heat, add a little water, cover with a lid and simmer the cutlets until cooked.

Perch fish cutlets are ready. Soft, tender and very tasty!

Source

Preparing the perch

Perch is a healthy and tasty fish, but it can be very difficult to clean to properly remove the scales and all the bones. Therefore, first you need to properly disassemble the perch. First, remove the scales from the perch. This can be done in two ways. Pull the fish by the tail until there is a slight click so that the scales rise up, and carefully remove them. If the fish is small, then it is better to use another method. Freeze the perch, as thawed fish are much easier to clean. In addition, with this method, fish scales do not scatter throughout the kitchen.

Perch is a spiky fish, so wear disposable gloves on your hands. Remove the fins from the fish, cut off the head and tail, make a longitudinal cut and remove the entrails. Rinse the fish thoroughly inside and out. Remove all the seeds and rinse again. Now you can move on to preparing fish cutlets.

Cooking fish cutlets

Step 1: prepare the bread.

We take a couple of pieces of white loaf, put them in a deep plate and fill them with purified water so that it is 1.5 - 2 centimeters . Leave it to soak for 12 - 15 minutes or until completely softened. After some time, squeeze out the excess liquid from the bread and transfer it to a deep bowl.

Step 2: prepare the fish.

Meanwhile, rinse the cleaned sea bass fillets under cold running water and dry them with paper towels.

Afterwards, we place the fish on a cutting board and cut it into smaller portions that a meat grinder can handle. Transfer the slices to a bowl with the squeezed loaf.

Step 3: prepare the onions.

Peel the onions, rinse and dry with paper towels. Then cut each onion into 4-6 pieces and place them in a bowl with the rest of the prepared products.

Step 4: prepare the minced meat.

We place a meat grinder with a medium mesh on the kitchen table and pass pieces of onion, perch and bread crumbs through it into a deep bowl, alternating the products.

To the resulting mass add a chicken egg, sifted wheat flour, a couple of pinches of any fish seasoning, salt and ground black pepper to taste. With clean hands, mix all the ingredients of the minced meat until smooth and proceed to the next step.

Step 5: form fish cutlets.

Pour the required amount of breadcrumbs into a deep plate. We wet the palms of our hands in cold water, put a tablespoon of minced fish into one of them and form an oval or round cutlet, its shape depends on your desire.

Roll the finished semi-finished fish product in breadcrumbs, give it a flat, more attractive appearance and place it on a tray or cutting board. We form the remaining cutlets in the same way until the minced meat is finished.

Step 6: fry the fish cutlets.

Now pour 2 - 3 tablespoons of vegetable oil into the frying pan and place it on medium heat. After 1 - 2 minutes, lower the first batch of cutlets to the bottom of the frying pan. Fry them on one side for 2 - 3 minutes until golden brown.

Then, using a kitchen spatula, turn them over to the other side, cover the pan with a lid and fry the cutlets for another 3 minutes until golden brown. Then we transfer them to a paper kitchen towel, previously laid on the countertop, and leave them in this form for 5 - 6 minutes so that the paper absorbs excess vegetable fat. Fry the rest of the cutlets in the same way, periodically adding oil to the pan. Then place them on a large flat dish and serve.

Sour cream and tomato sauce for fish cutlets

Cooking time : 60-70 minutes

Number of servings: 12

Energy value

• calorie content – ​​306.kcal;
• proteins – 2.7 g;
• fats – 26.9 g;
• carbohydrates – 14.6 g.

Ingredients

• sour cream – 4 tbsp;
• tomato paste – 2 tbsp;
• ketchup (spicy or not) – 3 tbsp;
• wheat flour – 2 tbsp;
• greens (parsley, dill, fresh or dried) – 1 tbsp;
• spices for fish - 3-4 chips;
• salt - to taste;
• butter – 70 g;
• water – 300 ml.

Step-by-step preparation

• Place a dry frying pan (preferably with a non-stick coating or at least a thick bottom) on the stove and fry the flour over moderate heat until light creamy. To prevent it from burning, stir constantly with a wooden spoon or spatula.
• Add the butter there until it melts, but do not stop stirring the flour - this will prevent the appearance of lumps from the dough.
• When you get a homogeneous mass, add sour cream, tomato paste, ketchup without removing the pan from the heat and pour in water. Wait for it to boil.
• Now it's time for the spices. Pour finely chopped fresh (chopped and dry) herbs, fish seasoning into the frying pan, add salt and simmer over low heat for 2-3 minutes under the lid. The gravy can be used hot or cold.

Important : this sauce is poured over the cutlets, but if they seem not juicy enough, then use it for stewing.

You learned how to cook fish cutlets - the recipe for perch is very similar in its composition to identical dishes from other types of fish, but the fillet here has a special, unique taste.

You can serve it with your favorite side dishes, although fried potatoes or mashed potatoes are best. The sauce is poured over not only the cutlets, but also the side dish.

Perch fish cutlets

Perch cutlets are much tastier than other types of river fish. Small perch are good for making cutlets. At first glance, it seems that there is a lot of fuss with the little things. It only seems so.

To rip open the abdomen, you will need scissors with sharp and thin blades. They are convenient for ripping open bellies from tail to head. Then the heads and tails are cut off with a knife and the insides are cleaned out. The carcasses are washed and lightly dried with napkins.

A longitudinal incision is made along the ridge along the back, and the skin is removed along with the scales on both sides. The fins are pulled out or cut off with scissors.

Place the fish in a bag and put them in the freezer for an hour. Chilled fish is easier to grind in a meat grinder. After cooling, it is ground into minced meat, then other ingredients are added according to the chosen recipe and twisted again together with them.

Cutlets are made from minced meat, fried in a frying pan, steamed, and baked. Fried cutlets are additionally stewed in a small amount of water so that they are soft, tender, and juicy.

Passing through a meat grinder twice is enough to grind all the bones and not be felt at all in the finished dish. If you are not too lazy, you can remove them manually, then grind the fillet parts in a blender, meat grinder, or cut them into small pieces with a knife.

Recipe for perch cutlets with black bread

Usually, soaked and slightly squeezed white loaf is added to minced fish. You can try the recipe with black or rye bread. Pre-soak the bread in water for 15–30 minutes.

The easiest way to obtain minced fillet is described above. The cutlet mass is once again twisted in a meat grinder (to crush the bones again) along with bread, raw potatoes, onions and garlic.

The minced meat is mixed with an egg, salted, sprinkled with pepper if desired, and your favorite spices are added. Form cutlets of any shape and thickness, bread them with breadcrumbs, and fry in oil for 10–15 minutes.

Instead of potatoes, you can add carrots. Nobody forbids lovers of white bread to put a loaf soaked in milk.

Fish cutlets from perch with cheese

For 200 g perch fillet:

Finely chop the onion.

Grate the cheese and garlic.

Place onion, cheese with garlic, egg and semolina for binding into the twice-twisted minced meat. Mix thoroughly. Cover the minced meat and let it sit for half an hour so that the semolina swells and binds the ingredients well.

Form cutlets and fry for 5 minutes on each side. You can fry for a couple of minutes over high heat until a thick crust is obtained, then simmer for the remaining time under the lid, reducing the heat.

Semolina can be replaced with flour or starch or taken in a 1:1 mixture with flour or starch.

Recipe for perch cutlets with lard

For fat content and juiciness, unsalted or lightly salted lard is added to perch fish cutlets. The cutlets are richer and more satisfying.

The onion is finely chopped or minced in a meat grinder along with fish and lard. For the bunch add semolina. If desired, add an egg. Salt, pepper, let it brew. Cutlets are formed and fried with or without breading.

Cooking in the oven

How to cook river perch cutlets in the oven? Easily! To do this you will need to take the following products:

First of all, soak the loaf in milk. Peel the onion, chop into small cubes and fry (1 onion) in a well-heated frying pan using vegetable oil. The perch should also be cut into cubes.

We pass the fillet, onion (raw), garlic, and also the loaf squeezed from the milk through a meat grinder. Add mayonnaise, spices, and an egg to the resulting minced meat. Then pour the fried onion into the minced meat along with vegetable oil. Mix everything thoroughly.

The baking sheet must be covered with parchment paper. Form small oval cutlets and place on a baking sheet. The top of each cutlet must be greased with a thin layer of mayonnaise. Bake in a preheated oven at 150 degrees for about 40 minutes.

How to fry perch cutlets

Products

Perch – 1 kilogram Lard – 200 grams Onions – 3 heads Semolina – 170 grams
How to make perch cutlets
1. Cut off all the fins, tail, head of the perch, clean off the scales. 2. Cut the perch along the belly and remove the entrails with your hands. 3. Wash the cleaned perches. 4. Remove the backbone and large bones from the perch; cut the resulting fillet into large pieces; small bones can be left. 5. Peel the onions and divide into slices. 6. Cut frozen lard into cubes 3-4 centimeters thick. 7. Pass perch fillets, onions, and lard cubes through a meat grinder. 8. Repeat the minced fish until all remaining bones are crushed. 9. Put half of the prepared semolina, salt, pepper into the minced perch, mix well with your hands until the consistency is even. 10. Set the minced meat aside for 15-20 minutes, the semolina should absorb the liquid and swell. 11. With hands dipped in water or oil, form cutlets 10-12 centimeters wide. 12. Roll each cutlet in semolina. 13. Heat a frying pan with oil over moderate heat. 14. Pour oil into a preheated frying pan, fry the cutlets on both sides for 5-7 minutes on each side until they have a crust.

Delicious canned tuna cutlets

We will need:

• canned tuna - 1 can
• boiled rice - 0.5 cups
• egg - 2 pcs.
• onion - 1 pc.
• semolina - 2 tbsp. spoons
• salt, pepper - to taste
• vegetable oil

Preparation:

1. Separate the whites from the yolks. At the first stage we will need yolks. They must be mixed with semolina and left for it to swell.

2. Chop the onion as finely as possible.

3. Drain the liquid from the canned food and mash the contents with a fork.

4. Mix tuna with onion, rice, swollen semolina. Add pepper and a little salt. Mix.

5. Add the whites and mix thoroughly again.

6. Wet your hands and form the blanks.

7. Fry on both sides in vegetable oil until golden brown.

8. Place on a paper towel to drain excess oil.

9. Serve with potatoes or vegetables.

Here's another delicious recipe for canned fish.

Preparing the bread

Place several slices of white bread in a deep container or plate and add enough water to cover the bread by 2 centimeters. In this state, soak the bread for up to 15 minutes or until it softens.

Squeeze the soggy bread from excess liquid and transfer it to a deep bowl, which will contain other ingredients necessary to prepare perch fish cutlets.

Serving cutlets on the table

They should be served hot as a second course. This culinary masterpiece can be combined with any side dish, for example, mashed potatoes, vegetable salad, and even rice or pasta.

It’s very tasty when you top the cutlets with sour cream sauce or tomato paste sauce. It would be a good idea to drizzle some butter on top. Simple and incredibly tasty food, and also healthy!

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Preparation of minced meat

Set the meat grinder with a medium mesh and pass the previously prepared pieces of fish, onions and loaf crumb through it. It is advisable to alternate products.

Add a chicken egg to the ground mass, sift the flour through a sieve and add a couple of pinches of seasoning, pepper and salt to taste so that the perch fish cutlets are not oversalted.

Mix all the components of the minced meat by hand to obtain a homogeneous consistency - this is necessary for the beautiful shape of the cutlets.

Fragrant fish cutlets: tips and best recipes

Today we will tell you how to make minced fish and prepare cutlets from different fish.

Knead the minced meat

The minced meat needs to be thoroughly kneaded and gently beaten for several minutes on some surface - a board or bowl - so that everything inside comes together, but at the same time it does not fall apart.

Fry in vegetable oil

Fish cutlets should be fried in vegetable oil at a temperature of 160 to 180 degrees. At the very end, you can add butter to the frying pan - but literally at the very end, so that the oil is quickly absorbed into the cutlets and does not have time to burn: because... its smoke point is lower than that of vegetable.

Time to fry the cutlets

Fry for five minutes on each side. Readiness is determined as follows: you need to pierce the cutlet with a skewer - if white transparent juice comes out of it, the cutlet is ready.

Onion and salt

If fresh onions are added to the minced meat, then the cutlets must be fried immediately before oxidation begins. But even with fresh onions, the finished minced meat should stand in the cold for 20–30 minutes.

It is good to add sea salt to minced sea fish.

Serving Size

Approximately 350 gr. minced meat, two cutlets per person.

Red fish cutlets

• Red fish fillet - 350 gr.
• Egg - 1 pc.
• White stale bread - 35 gr.
• Milk
• Onion - 200 gr.
• Dill
• Salt, pepper - to taste
• Flour - for breading
• Cream or butter - 50 gr.
• Vegetable oil for frying

How to cook red fish cutlets:

1. Soak 35 gr. white bread in cream or milk, wait until it is sufficiently wet and squeeze out.
2. The onions must be sautéed so that after frying, 150g remains.
3. Finely chop the dill - you only need a little bit, about five grams.
4. Crank it all up in a meat grinder with 350 gr. fish fillet and egg. Season the finished minced meat with salt and pepper.
5. It's always good to add cream or butter to fish cutlets.
6. Divide the minced meat into four equal parts, make a cutlet from each, roll in wheat flour. And fry.
7. Other fish cutlets should be prepared using the same principle and with the same proportions.

Forming the fish cakes themselves

To make river perch cutlets beautiful and tasty, add breadcrumbs. Using hands dipped in cold water, form oval or round cutlets - choose the shape at your discretion.

Each housewife, when preparing perch cutlets, can improve the recipe to suit her taste and cooking style. Roll the semi-finished product in breadcrumbs, give the cutlet a flat shape and place on a tray or prepared cutting board. Thus, form a whole row of cutlets.