Homemade river fish cutlets with and without bones. Recipes in the oven, steamed, frying pan

Publication in the group: Fish and seafood dishes

River fish cutlets are not only tasty, but also dietary food. At home, you can prepare such products from fish of any size without taking into account its bonyness. And if you also use a variety of sauces and additives, you can get completely different tasting dishes from the same raw materials. The calorie content of fish cutlets is about 143 kcal per 100 g of the finished product; this volume contains approximately 13 g of protein, 8 g of fat, and 5 g of carbohydrates.

Classic recipe

To prepare a dish according to this recipe, fillets of fish such as perch, pollock, pink salmon, and crucian carp are suitable. The technique does not require special skills, the recipe is simple, and the products turn out well even for novice cooks.

What ingredients will you need?

To prepare, you need to take the components indicated in the table:

Step-by-step cooking process

The cooking process is as follows:

1. First you need to cut the fish, removing as many bones as possible.

2. Next, you need to grind the fish pulp in a meat grinder, turning 2-3 times.
3. Then you should peel the onion and chop it in a blender.
4. Then you need to mix the onion, sugar, salt, dill and minced fish.
5. After this, you need to add semolina to the mixture and mix it well by hand. If the minced meat turns out watery, then add a little more grain.
6. Next, you should form a classic-looking cutlet.
7. Then each product, previously sprinkled with breadcrumbs, needs to be fried for 7-11 minutes. on each side over medium heat.

What can I add?

To give the cutlets a piquant taste, you can add finely chopped garlic to the minced meat along with onions.

Rules for serving the dish, side dish for cutlets

You can serve both cold and hot cutlets. Boiled potatoes or vegetable salad can serve as a side dish for such products. The dish should be decorated with a sprig of parsley.

Classic fish cutlets

Such cutlets were served in canteens in Soviet times, so they evoke nostalgia for many. Well, let's try to cook them. Take one pollock, separate the fish from the bones, grind the flesh in a meat grinder, add an egg, 2 finely chopped onions, 2 slices of a loaf soaked in milk and 1 raw carrot, grated. Form cutlets, roll in breadcrumbs, fry in a pan and serve with mashed potatoes. This very simple, tasty and budget-friendly dish will be appreciated by busy housewives who do not want to deprive their family of nutritious lunches and dinners during the work week.

Recipe for fish cutlets with bones

River fish cutlets are prepared quite simply. The difficulty can be caused by the large number of bones in the carcass and the labor-intensive process of removing them. But this problem can be easily dealt with at home.

What ingredients will you need?

Preparation will be carried out using the components indicated in the table:

Step-by-step cooking process

The step-by-step preparation method looks like this:

1. First you need to clean the fish from scales and entrails and wash it well.
2. Then you need to cut off the fins, tail and head.
3. Next, you need to cut the bread into large pieces and soak in milk for 25 minutes.

4. After this, you should prepare the minced meat by grinding the fish in a meat grinder 2-3 times or in a blender, and manually check for the presence of bone remains in it.
5. Then you need to chop the garlic.
6. Then you need to add the egg, bread, salt, garlic, pepper to the minced meat and mix thoroughly.
7. Next, you should form cutlets, rolling each one in breadcrumbs. After this, the cutlets need to be fried in a frying pan with vegetable oil on both sides for 9-12 minutes.

What can I add?

Onion lovers can add this spice in the amount of 1 pc. together with garlic, after chopping the vegetable.

Rules for serving the dish, side dish for cutlets

When serving, the dish with cutlets should be decorated with branches of fresh herbs.

French-style fish cutlets

Cooking time: 1 hour

Number of servings: 6

Ingredients

• small river fish – 700 g;
• semolina – 2-3 tbsp;
• chicken egg – 1 pc.;
• tomato – 3 pcs.;
• mayonnaise or sour cream 20% fat - half a glass;
• hard cheese – 200 g;
• garlic – 1 clove;
• salt, pepper - to taste;
• vegetable oil for greasing the baking sheet - 1-2 tbsp.

Step-by-step preparation

1. We clean the fish from the head, tail, scales, fins and entrails. We rinse the product under running water, carefully removing mucus from the surface.
2. Grind the cleaned fish into minced meat using a meat grinder several times so that no large bones remain. Add to it a chicken egg, salt and pepper to taste, semolina, and thoroughly mix all the ingredients until smooth.
3. Wet our hands with water and form round, flat patties, like burgers.
4. Grease a baking sheet with vegetable oil and place cutlets on it.
5. Next, rinse the tomatoes under running water and cut them with a sharp knife into slices approximately 0.5 cm thick.
6. After this, prepare the sauce: pass a clove of garlic through a press and add it to mayonnaise or sour cream. Mix thoroughly and leave for 10-15 minutes. Then brush the cutlets with this sauce and place tomato slices on top.
7. Grind the hard cheese on a coarse grater and cover the tomatoes with it. To make it easier to grate cheese, it is recommended to grease the grater with vegetable oil.
8. Preheat the oven to 200 degrees and place a baking sheet with cutlets there.
9. Bake the dish for 30-40 minutes. Make sure that the cheese does not burn, but only melts and becomes golden brown.

Recipe for boneless fish cutlets

This recipe involves using deboned fish fillets, which you can buy ready-made or cook yourself.

Preparation next.

What ingredients will you need?

To make cutlets you need the following components:

• boneless fish fillet – 410 g;
• vodka – 55 g;
• white bread pulp – 155 g;
• onion – 1 pc.;
• egg – 1 pc.;
• garlic – 1-2 shares;
• breadcrumbs – 160 g;
• ground black pepper, salt as needed.

Step-by-step cooking process

Prepare the cutlets as follows:

1. First you need to grind the boneless fish fillet in a meat grinder or chop it with a knife.
2. Then you need to crumble the bread, add it dry to the minced meat and mix well.
3. After this, you need to beat the egg into the mixture, add chopped onion and garlic, salt, pepper, vodka and thoroughly knead the minced meat with your hands until a homogeneous consistency is obtained.
4. Next you need to form the cutlets.
5. Then in a hot frying pan with oil you need to fry the products until cooked - about 12 minutes. on each side, first rolled in breadcrumbs.

River fish cutlets can be fried in a frying pan.
The dish is ready.

Rules for serving the dish, side dish for cutlets

As a side dish for fish cutlets, you can serve French fries or stewed vegetables.

conclusions

River fish cutlets are an incredibly tasty dish that I love very much and happily cook for my family. Everyone in my family loves fish cakes. Mashed potatoes, buckwheat, rice, vegetables, and pasta are suitable as a side dish for them.

A versatile and inexpensive opportunity to feed your family a healthy lunch or dinner. If you don’t buy ready-made semi-finished products, but cook only at home, then your loved ones are lucky, because they will always have tasty, simple and healthy food in their diet.

These are the cutlets I got this time, tasty, tender, juicy. As you can see, preparing them is not difficult at all. Everyone is happy, eats them with pleasure and praises them. This is where I end my note, and I suggest you don’t procrastinate and start making cutlets from river fish. Bon appetit and good mood everyone.

Write your thoughts about the recipe in the comments, ask questions, I will definitely answer them. Subscribe to new posts so you don't miss anything.

With uv. Valentina.

Oven recipe

River fish cutlets are quite easy to prepare at home, do not require much time and turn out juicy and aromatic. And dishes cooked in the oven are also suitable for dietary nutrition.

What ingredients will you need?

To prepare cutlets you need the following components:

• cabbage – 110 g;
• minced fish from lean fish – 520 g;
• onion – 1 pc.;
• bread - 1 slice;
• water or low-fat milk – 110 ml;
• salt, pepper - as needed.

Step-by-step cooking process

The cooking process is as follows:

1. First you need to soak a piece of bread in milk or water for 15 minutes.
2. Then you need to grind the bread along with the onion in a blender.
3. Next, you should finely chop the cabbage and crush it with your hands so that the juice is released and it softens.

4. After this, you need to grind the finished minced meat or deboned fish fillet in a blender.
5. Then the mass must be transferred to a container, salted and mixed well with bread, cabbage and onions.
6. Then, with wet hands, you need to form cutlets from the minced meat and place them on a greased or parchment-lined baking sheet.

At the last step, you need to bake the products in the oven, preheated to 180-190 ° C, for 40-45 minutes.

What can I add?

To get an appetizing golden crust on the cutlets, you need about 10-12 minutes. until ready, sprinkle them with grated hard cheese or grease the top of the products with mayonnaise.

Rules for serving the dish, side dish for cutlets

When serving, the cutlets should be poured with sour cream sauce and garnished with fresh herbs. Boiled rice or potatoes are suitable as a side dish for this dish.

Steamed recipe

Steamed fish cutlets are a healthy dietary dish. Plus, it's nutritious and delicious. For convenience, you can use pans with a mesh, multicookers or double boilers during the cooking process.

What ingredients will you need?

To prepare cutlets you need the following components:

• lean fish fillet – 710 g;
• breadcrumbs - 2 tbsp. l.;
• onion – 1 pc.;
• starch diluted with water – 25 ml;
• spices, pepper, salt - as needed.

Step-by-step cooking process

To prepare, you need to follow these steps:

1. First, you should wash the fish and remove skin and bones, separate the tail, fins and head from the carcass.
2. Then you need to grind the pulp in a meat grinder or blender.
3. Next, you need to chop the onion in a blender and mix it with minced fish, adding crackers and spices to the mixture.
4. After this, with wet hands you need to form medium-sized cutlets and place them in a steamer container.

5. Then the products should be steamed for about 25-35 minutes.

What can I add?

For those who like a spicy taste, you can add pre-chopped 2 shares of garlic to the minced meat.

Rules for serving the dish, side dish for cutlets

It is recommended to serve this dish paired with mashed potatoes; stewed vegetables and canned peas are also suitable.

How to cook minced fish, what can be added to cutlets

The taste and juiciness of fish cutlets will directly depend on the minced meat from which the dish is prepared. In order to make good minced fish, it is important to know a few secrets of its preparation.

1. You can add a wide variety of ingredients to the minced fish cutlets to suit your taste. This could be milk, cabbage, carrots, all kinds of spices and cereals. But the main components of good tasty minced fish are always bread, eggs and water.
2. Before you start forming the cutlets, add bread to the minced meat, which you first soak for five minutes in cold water or in a mixture of water and white wine. In this case, there is no need to squeeze the bread before adding it; then grind it together with the liquid in a meat grinder and you’re done.
3. Be sure to add eggs to the cutlet mixture. Remember, eggs are the binder in this case that holds the ingredients (bread, water, grains, if you add them) together. Fish passed through a meat grinder turns out to be quite liquid and does not adhere well to the other components, which is why eggs are required here. With them, the minced meat turns out uniform, and the cutlets are more juicy and tasty.
4. For juiciness, you can add a little finely grated potatoes or a couple of tablespoons of heavy cream to the fish mass.
5. From cereals to minced fish, you can add semolina, oatmeal or a little buckwheat to your taste. The most suitable vegetables for this dish are carrots, onions and cabbage.
6. To prepare more piquant and original cutlets, you can add cottage cheese, onions fried with carrots, grated apples, garlic, and herbs to the frying mixture.
7. As for spices, this is not an acquired taste, but salt and ground black pepper should be present in the dish in any case. In addition to them, you can add a little ground coriander, dried thyme or basil.

Pan recipe

River fish cutlets can be easily prepared in a frying pan at home; you just need to remember that fried foods are high in calories.

What ingredients will you need?

You need to prepare the dish from the following ingredients:

• peeled fish fillet – 210 g;
• mayonnaise – 240 g;
• onion – 1 pc.;
• semolina – 155 g;
• ground black pepper – as needed;
• vegetable oil – 55 g.

Step-by-step cooking process

Prepare the cutlets as follows:

1. First, the remaining bones, if any, should be removed from the river fish fillet, then it should be washed and dried with a napkin.
2. Next, you need to grind the pulp together with the pre-peeled onion in a blender, then you need to add salt and pepper.
3. Then you need to thoroughly mix the resulting mass with 100 g of semolina and place it in the refrigerator for about 60 minutes, covering the container with a lid.

4. After this, the minced meat should be divided into 7-8 parts, and the remaining cereal should be poured onto a flat plate.
5. Next, you can begin to shape the cutlets, dipping each one in a circle with cereal in a plate.
6. Then you need to heat a frying pan with oil and fry the cutlets in it over medium heat for about 10-13 minutes. at both sides.

Rules for serving the dish, side dish for cutlets

Before serving, you need to cut the corner of the package with mayonnaise and decorate the cutlets with a pattern in the form of fish scales. Fried potatoes or boiled rice can serve as a side dish.

With vegetables

In the season when there is fresh zucchini or zucchini, as well as bell peppers, you can prepare cutlets that include these ingredients. You will need the following products for 1 serving:

• Blue whiting fillet - 100 g.
• Zucchini - 20 g.
• Bell pepper - 20 g.
• Onion - 15 g.
• Garlic - 5 g.
• Chicken egg - 15 g.
• Add a little pepper and salt.
• For frying, you need to take refined vegetable fat and flour to sprinkle the surface of the cutlets.

They are prepared as follows:

• Fish with onions is twisted into minced meat.
• An egg and spices are also added there.
• Grate the zucchini or zucchini on a fine grater and squeeze out excess moisture.
• Finely chop the bell pepper.
• Add vegetables to the minced meat and mix thoroughly.
• Heat a frying pan with fat.
• As soon as it warms up, roll the formed cutlets in flour and fry on both sides.

Silver carp recipe

Silver carp is a fish with fatty and juicy meat, practically no bones and does not have a specific fishy smell. The pulp of this fish contains a lot of nutritious protein and active elements, which makes it possible to use it as a restorative remedy after suffering serious illnesses and increased mental and physical stress.

What ingredients will you need?

For cooking you need the following products:

• semolina – 2-3 tbsp. l.;
• silver carp fish – 750 g;
• chicken egg – 1 pc.;
• pork lard – 210 g;
• flour or breadcrumbs - 155 g;
• onion – 1 pc.;
• vegetable oil – 5 tbsp. l.;
• seasonings, chopped herbs, salt - as needed.

Step-by-step cooking process

The cooking process consists of the following steps:

1. First, the fish needs to be cleaned of entrails and scales, the head and fins removed, washed, and then the flesh is ground in a blender or meat grinder 3-4 times.
2. Next, you need to peel the lard and onions and pass them through a meat grinder, after which this mixture should be added to the minced meat.

3. Then you need to beat an egg into the total mass, add semolina, mix everything thoroughly and leave the cereal to swell for about 15-20 minutes.
4. At this step, you need to form cutlets from the minced meat, roll them in flour or breadcrumbs and fry on both sides for 6-10 minutes.
5. After this, cover the pan with a lid and simmer the cutlets over low heat for about 10 minutes.

What can I add?

To make the minced meat more juicy, add more finely chopped onion (2-3 pieces) or zucchini. Since silver carp is a fairly fatty fish, lard can be excluded from the ingredients to reduce calorie content.

Rules for serving the dish, side dish for cutlets

When serving, cutlets can be sprinkled with chopped fresh herbs. Boiled potatoes or rice are good as a side dish.

Pike cutlets

Some critics consider pike to be a rather dry fish and even tasteless. Only a fisherman would never say that.

Why is there such a difference of opinion? And the reason here is simple: pike is tasty only if it is fresh, not frozen or thawed, and preferably fresh from the water or brought home on the day it was caught.

Even if she was in the cage for several days and was alive, the quality of the dishes from her is somewhat worse. And the critics, most likely, prepared pike bought at market stalls in the form of a frozen blank or, even worse, in a store where the pike often lies some kind of dry and has lost the appearance of a fresh fish.

The fisherman always has an advantage over other consumers, since the fish on his table is usually freshly caught.

Nevertheless, in some ways we can agree with the critics. Pike is indeed a somewhat dry fish. Oddly enough, but the fattest pike happens when it reaches a weight of more than 10 kilograms. This opinion differs from the accepted banal judgment that a large pike is old and tough.

But the whole point is where the predator lives. If you catch a pike weighing 3 kg in a village pond, then it can really turn out to be old and tough. In the vastness of the Volga reservoirs, the predator moves a lot, hunts, fattens and grows quickly. And pound fish are the fattest and most delicious. Verified.

The caught pike weighing 16 kg 200 g turned out to be the champion of taste among the pikes ever caught (as I caught it). The cut of her carcass barely fit into the frying pan.

The whole family was able to dine on this “slice”, and 3 liters of caviar were salted, since the pike was caught in April on the Volga channels for winter fishing.

But let's get back to our cutlets. Looking ahead, it should be said that pike cutlets are distinguished by their snow-white content. Even chicken cutlets made from chicken breast fillets are not that white. And the taste...

They are incomparable, if, of course, they are prepared correctly.
This recipe for pike cutlets will not contain an exact indication of all ingredients by weight. Everything is done by eye, with a creative approach.
It’s probably not for nothing that men produce better meat and fish, since they do not spare oil and other ingredients that women try to save or deliberately add less of, taking care of their figure.

But this trick won’t work with pike cutlets.

So that the cutlets are not dry

As already mentioned, pike, especially small ones, have rather dry meat. And the closer it is to spawning, the more fat-free the meat becomes. Therefore, for juiciness and tenderness of pike cutlets, you will need fresh lard . Yes, yes, lard. And it doesn’t take away the taste of the fish at all, but without it the cutlets will turn out tough and dry.

There is an option to add fatty sea fish. But here you only need very fresh fish without any hint of the presence of the smell of fish oil. I think lard is preferable.

Moreover, you don’t need rendered lard , which is often sold in packages.

Who knows what was put there during its heating and other operations? It is better to take a piece of regular fatty brisket, which is added to homemade minced meat along with beef and elk.

Recipe for making pike cutlets

First you need to separate the pike fillet from the bones. This operation is the most boring, but it must be performed as carefully as possible. And if large bones are easily removed, then small bones stuffed into pike meat cannot be removed. A meat grinder will do this.

After the fillet is separated from the bones, it must be prepared for grinding in a meat grinder along with lard. Usually the amount of lard is one third of the pike fillet. For those who like cutlets fatty and tender, you can add a little more fat. This will not take away the fishy taste and smell of the cutlets.

Pike fillets and lard are ground together with onions . Then add a couple of chicken eggs, salt and pepper to taste to the finished minced meat. To stir thoroughly.

There are lovers of loose and juicy cutlets. For this effect , add a small amount of boiled and washed rice.

After thorough mixing, the minced meat for the cutlets is ready. A fisherman who is used to everything will have to try the salt. Then the molded cutlets can be rolled in breadcrumbs, ground homemade breadcrumbs, flour or semolina.

After this, all that remains is to place the finished semi-finished cutlets in a heated frying pan with lard or refined vegetable oil and fry until browned.

Once ready, pike cutlets can be simmered in a covered frying pan with a small amount of water. But this is not for everyone.

Important points in preparation

I would like to note important points that you need to pay attention to when preparing pike cutlets:

1. It is advisable to spin the minced meat at least twice in order to completely crush any bones that accidentally get into the fillet.

2. Pike cutlets need to be well fried to prevent infection with certain diseases.

I hope that thanks to my recipe, your pike cutlets will turn out very tasty. You can find our other fishing recipes here.

Source: https://fishx.org/kotlety-iz-shchuki/

Roach recipe

River fish cutlets can be prepared at home from almost any type of fish. The roach is notable for the fact that it is small in size, very easy to clean, and has no sharp fins.

If the carcasses are small, then it is not even necessary to remove the bones from them; they can be twisted in a meat grinder along with the pulp.

What ingredients will you need?

To prepare, you will need to prepare the following ingredients:

• chicken eggs – 1 pc.;
• peeled roach carcasses – 760 g;
• milk – 155 ml;
• fresh lard – 125 g;
• loaf – 2 pieces;
• semolina – 3 tbsp. l.;
• vegetable oil – 30 g;
• garlic – 1 share;
• onions – 3 pcs.;
• breadcrumbs – 55 g;
• spices, salt - as needed.

Step-by-step cooking process

Prepare the cutlets as follows:

1. First you need to wash the fish, remove scales and entrails, trim the fins, head and tail. Particular attention should be paid to the black film - it should be carefully removed so that there is no bitter taste left.
2. Then you need to pour milk over the loaf for about 15 minutes.
3. Then, for large individuals, you need to cut out the backbone, and if the carcass is small, you should immediately twist it in a meat grinder 4-5 times.
4. Next, you need to peel the garlic, lard and onion and grind them using a meat grinder along with the loaf.
5. After this, the resulting mass, as well as salt, spices and eggs, should be added to the minced fish. If it looks runny, you can change the consistency by adding semolina.
6. Then the minced meat should be covered with a lid and left in the container for about 15 minutes.
7. Next, you can begin to form cutlets, rolling each product in breadcrumbs.
8. Pour oil into the frying pan.

9. Then, in a heated frying pan, fry the cutlets over low heat, without covering with a lid, until golden brown, each side will take about 5-7 minutes.
10. After this, the product should be transferred to a deep container, add 50 g of water or milk remaining after soaking the loaf, and simmer over low heat under a lid for about 13 minutes. For a similar period of time, cutlets can also be cooked in an oven preheated to 175 °C.

What can I add?

To make the cutlets taste piquant and soft, the onion must be cut with a knife and sautéed in a frying pan with butter, and then added to the minced meat.

At the last stage of cooking, you can also add tomato sauce and vegetables to the cutlets and simmer them together, simultaneously obtaining a ready-made side dish.

Rules for serving the dish, side dish for cutlets

Cutlets made from roach can be served either hot or cold. Fried potatoes are an excellent side dish for such products.

River fish cutlets with cottage cheese – “Golden Fish”

• 400 grams of fish fillet (carp, carp);

• 9% cottage cheese – 150 grams;

• one potato;

• onion head;

• a tablespoon of semolina;

• wheat breadcrumbs.

1. Wash the fillet, cut into pieces and grind in a meat grinder. It is better to install the smallest grate.

2. Using a medium grater, grate potatoes and onions into the cutlet mixture, add cottage cheese. If it is grainy, grind through a sieve. Add salt and pepper to your taste. Mix all the ingredients well and leave to stand for about a quarter of an hour.

3. From the finished minced meat, fashion small semi-finished products in the form of fish and bread them in breadcrumbs.

4. Fry the “fish” in vegetable oil, well heated, until thick crust.

Perch recipe

Perch makes wonderful gourmet dishes, as this fish has good taste. In addition, its meat contains vitamins and phosphorus that are beneficial for the human body. To prepare cutlets, it is better to use fish weighing 1 kg or more; the larger it is, the easier it will be to remove the bones.

What ingredients will you need?

For preparation you need the following components:

• bread crumb – 25 g;
• garlic – 1 share;
• chopped basil – 1-2 tsp;
• onions – 1-2 pcs.;
• egg – 1 pc.;
• butter – 55 g;
• ready-made minced fish or fillet – 610 g;
• vegetable oil – 35 g;
• breadcrumbs – 75 g;
• pepper, seasonings, salt - to taste.

Step-by-step cooking process

The cooking process will consist of several stages:

1. First you need to grind the fillet in a blender and transfer the minced meat into a container.

2. Then you should add spices, basil and salt to the resulting mass.
3. Next, you need to beat an egg into the minced meat, add softened butter, grated garlic and finely chopped onion.
4. After this, the entire composition must be thoroughly mixed.
5. At this stage, you should form medium-sized cutlets and roll each product in breadcrumbs.
6. Then place the cutlets in a frying pan heated with vegetable oil and fry them on one side over intense heat.
7. After this, the product must be turned over and continued to fry over low heat for about 9-12 minutes.

Rules for serving the dish, side dish for cutlets

River fish cutlets go well with a side dish such as boiled potatoes or stewed vegetables. When serving, the dish can be decorated with chopped parsley, lemon slices and basil branches.

How to make fish cutlets from roach

The roach is an ordinary, unpretentious fish, and it is not as difficult to clean as other species. It does not have sharp spines, prickly fins, or difficult-to-clean mucus. It is not so difficult to remove the scales from it, cut off all the bony parts, and gut the insides. When gutting and washing, be sure to remove the dark film lining the abdomen. Otherwise, it will add bitterness to any dish.

What to do with the bones?

1. Try to remove at least large bones, especially the spinal part.
2. Grind twice through a meat grinder, frequently removing bones from the knife and grate.

If the first option is preferred, the minced meat does not have to be ground in a meat grinder or blender. You can make it chopped - cut the fillet into small pieces and mix with other ingredients. Twisted minced meat always turns out much thinner than chopped minced meat.

Juicy cutlets are more difficult to give the desired shape. Therefore, they often use a breading made from flour, crackers, semolina, crushed bread crumbs or oatmeal, from a mixture of different products. The cracker crust turns out tasty and crispy, while the flour coating is denser and less appetizing. According to experts, semolina breading is best. Semolina gives a strong, hermetically sealed protective crust, preventing juice from leaking out. The cutlets do not burn and remain juicy.

Roach cutlets are fried in a frying pan on both sides, baked in the oven, steamed, and additionally stewed with sauces or wine. Stewing gives additional softness and juiciness, improves the taste.

Rice, crushed potatoes, and stewed cabbage are served as a side dish. Cutlets are delicious hot or cold, simply with bread and vegetable salads.

What additives are appropriate for minced fish?

Even novice cooks can easily prepare fish cutlets. You don’t have to look for a special recipe for roach cutlets; you can easily come up with it yourself, using products available in the house and experimenting with the recipe.

Other products are often added to roach fish cutlets to dull the specific fishy smell and taste. Additives can be used to vary the tenderness and juiciness of the cutlets. And even their number. If there is not enough fish, adding other products allows you to get the right number of cutlets to satisfy your family.

For fat content, add lard (fresh, unsalted), internal poultry fat, vegetable oils, mayonnaise, and animal meat. Cutlets are delicious with the addition of butter. It is not necessary to twist it; chilled oil is easier to grate and add to the minced meat immediately before frying.

Vegetable additives are widely used: raw or boiled potatoes, carrots, cabbage, zucchini, pumpkin. Or additives from cereals and porridges - soaked oatmeal, semolina, boiled rice, corn grits, barley. Cutlets are often filled with white or black bread, previously soaked in milk, water, or cream.

The required ingredients are eggs and onions. They are present in almost any recipe for river fish cutlets. Chopped greens (parsley, dill, cilantro, green onions, celery) are often added to the minced meat. Additionally, the finished dish is sprinkled with herbs.

When adding other products, it is important to remember that all additives should not exceed the weight of the fish, otherwise they will completely overshadow the fishy taste.

White bream recipe

River fish cutlets can be prepared at home from bream. This species is distinguished by the fact that it has dry meat and a large number of bones, but dishes made from it have a unique taste.

What ingredients will you need?

To prepare you need the following ingredients:

• fish – 610 g;
• chicken egg – 2 pcs.;
• onions – 2 pcs.;
• pepper, seasonings, spices, salt - to taste;
• garlic – 3-4 cloves;
• breadcrumbs – 80 g;
• fresh herbs - 3-4 tbsp. l.

Step-by-step cooking process

The cooking process will consist of the following steps:

1. First, the fish must be cleaned of scales and entrails, the head, fins and tail must be separated and washed well.
2. Next, you need to peel the onion and garlic and grind them in a meat grinder along with the fish meat 3-4 times.
3. Then you need to add eggs, chopped herbs and seasonings, and salt to the minced meat.

4. After this, the mass should be thoroughly mixed and left in the refrigerator for about 30 minutes.
5. Next, you need to form the minced meat into cutlets and roll them in breadcrumbs.
6. At the last stage, the product needs to be fried in a frying pan with heated oil for 7-9 minutes. from each side.

What can I add?

To make the cutlets softer and juicier, they should be stewed with tomato sauce. To make the minced meat more fatty, you can add 100 g of lard.

Rules for serving the dish, side dish for cutlets

White bream cutlets should be served with mashed potatoes or boiled rice, first sprinkled with tomato sauce and sprinkled with chopped herbs.

Recipe for asp fish cutlets with photos: how to cook delicious cutlets

Many people refuse dishes made from river fish because of the unpleasant odor inherent in it. Of course, you can get rid of it, but this procedure is lengthy and very troublesome. Asp is ideal in this regard, since it does not smell at all. The balls from it turn out tender, juicy and incredibly tasty.

Preparing the fish

If you are not lucky enough to find fillets, and only carcasses are available, they need to be properly prepared.

Filleting small-boned fish is a labor-intensive process, during which you often feel the urge to give up everything. But the realization that it is definitely worth it will arise as soon as the first cutlet is eaten. Therefore, it is better to be patient.

Instructions for cutting asp:

1. Remove scales. Gut it.
2. Cut off the head, side fins and tail.
3. Using a fillet knife, make a cut along the back along the entire bone so that you get two halves of the carcass.
4. Rinse thoroughly under cold water.
5. Heat water in a saucepan. Place the fish halves in boiling water for 2 minutes. Remove and let cool.
6. It's easy to separate the meat from the bones and pick out the small leftovers.

After this, you can prepare minced meat from high-quality fillets made by yourself.

So that even a novice housewife can easily prepare asp cutlets, recipes with photos and step-by-step instructions are provided in the most detailed manner.

Asp fish cutlets: simple and very tasty

This dish is suitable for diabetics and people watching their weight. It can be steamed, baked in the oven or fried in a frying pan. The given recipe is simplified so much that it will not cause problems with the components. The ingredients are easily accessible and can be found in any kitchen.

: Asp differs from most fish in that, although fatty, it is considered a dietary product. Its subcutaneous reserves have a small amount of calories. Therefore, there is no need to add ingredients to the recipe that make the cutlets more juicy.

Cooking time: 30 minutes

Number of servings: 6

Energy and nutritional value

• calorie content – ​​211 kcal;
• proteins – 17.8 g;
• fats – 10.9 g;
• carbohydrates – 10.5 g.

Ingredients

• asp fillet – 700 g (4 fish);
• white bread – 150 g;
• chicken eggs – 2 pcs.;
• milk – 300 ml;
• onion – 1 pc.;
• salt – 1/3 tsp;
• ground white or black pepper – a pinch;
• Sunflower oil – 60 ml.

Step-by-step preparation

1. Pass the fish fillet through a meat grinder twice.
2. Tear the bread into small pieces and soak in warm milk for 20 minutes. After this, squeeze out the excess liquid and add the crumb to the fish.
3. Peel the onion and finely chop. Pour into the total mass.
4. To stir thoroughly. Salt, pepper and beat in the eggs.
5. Knead the minced meat.
6. With wet hands, form into cutlets. They can be rolled in breadcrumbs or flour if they are too liquid. But this will make the structure of the final product less delicate.
7. Heat sunflower oil in a frying pan. Cook over low heat until a crust appears. Turn over and wait for the same effect.

Tip: when you have doubts about the readiness of the cutlets, you can cut them with a knife.

But it should be remembered that fish balls have a more delicate structure inside than meat balls.

Serve with sauce and a side dish of porridge, pasta or mashed potatoes. If desired, decorate with fresh herbs or lettuce leaves. In the absence of a special gravy, sour cream or mustard will do.

Homemade asp fish cutlets: recipe with lard and semolina

A higher calorie option. When cooking using this method, you can use silver carp, pike or any other river fish instead of the main ingredient. This will not affect the taste of the cutlets. The result will be lush and incredibly appetizing balls.

Cooking time: 60 minutes

Number of servings: 4

How to make the sauce

Universal tomato sauce is suitable for any fish cutlets, and it is very easy to make. It is an excellent addition to the main dish, enriching the taste of freshwater white meat.

Cooking time: 10 minutes

Number of servings: 10

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Useful tips and tricks

To make fish cutlets tasty and aromatic, you should follow these recommendations:

• To ensure that the minced fish is well cooked from the inside, experienced chefs advise first frying the cutlets on both sides until golden brown, and then simmering them with 2-3 tbsp. l. water, covered, for 25 minutes;
• for preparing cutlets, it is better to choose dry varieties of fish with a low bone content, for example, flounder, pollock, blue whiting, hake, cod, pike;
• To make the cutlets soft, you need to add eggs in small quantities - 1 pc. for 0.5 kg of minced meat or not add at all. The egg can be replaced with flax seed - 2 tbsp. l. pour 100 ml of boiling water and let it brew until jelly forms, or starch - 1 tsp. for 0.5 kg of minced fish;
• small bones, if there are a lot of them, it is not necessary to remove every single one, they can be ground in a blender 2-3 times;
• to make the cutlets juicy, you can add 20-40% of the volume of minced fresh and dry white bread crumb;
• To make the cutlets fluffy, you need to add 2 tbsp to the minced meat. l. alcohol - it will evaporate when frying;
• so that when forming cutlets the minced meat does not stick to your hands, they are moistened with water;
• for a more pronounced taste, you can add lard to the minced fish - 100 g per 0.5 kg of minced meat;
• so that the onion releases less liquid when frying, you need to chop it finely;

• In order for the cutlets to turn out juicy, the intensity of the fire does not need to be changed, and the cutlets should not be turned over often;
• when removing the entrails, you need to carefully work with a knife so as not to accidentally touch the gall bladder, otherwise the fish flesh will acquire a bitter taste and will become unsuitable for consumption;
• Excellent cutlets are made from boiled fish - the bones are easy to remove, the minced meat is thick and requires less time to fry.

River fish cutlets are a tasty and healthy dish that can be used even in dietary nutrition. It is quite simple to prepare these products at home; the main thing is to prepare the minced meat correctly so that there are no bones left in it. These cutlets can be served for both a festive table and an everyday dinner.

Secrets and tricks on how to properly fry or stew fish cutlets

Now you know what to add to minced fish, but how to properly prepare the cutlets themselves so that they are juicy, crispy, aromatic, and appetizing? To ensure that the fish cutlets turn out correct and tasty, I’ll give you some more tips.

To make the treat juicy, regardless of whether you fry the dish or cook it in the oven, place a small piece of ice and a tiny piece of butter in the center of each formed fish cutlet.

Before frying or baking, it is important to roll the molded specimens first in flour, then in an egg beaten until foamy and in breadcrumbs. This will keep all the juices inside the product. In this case, you can use breadcrumbs instead of flour. The last layer can be omitted, it will depend on your taste preferences.

Place fish cutlets on a frying pan or baking sheet only after thoroughly heating the vegetable oil in them. At the same time, you should not add too much oil, since the cutlets will quickly absorb all the fat and turn out, so to speak, not very healthy.

First, the fish product should be fried on one side and the other over high heat. Next, the heat is reduced, the pan is covered with a lid and the dish is cooked on one and the other side for about another 5-12 minutes (depending on the size).