Ide cutlets - fish recipes

Almost classic cutlets

As you know, fish cutlets are a healthy food for both adults and children. Moreover, in this form they can be given even to those who do not eat fish for fear of choking on the bones. But the minced fish itself is not very homogeneous, so it has to be “ennobled” with additional products. Cutlets made from ide can be called a classic of the cutlet genre.

• ide fillet - 600 grams,
• potatoes - 1 large tuber,
• milk or liquid cream - 100 grams,
• white bread (preferably yesterday's bread or already dried) - 2 slices,
• onion - 1 piece,
• butter - 50 grams,
• garlic - 1 clove,
• chicken egg - 1 piece,
• salt, ground black pepper to taste,
• vegetable oil and a little water.

The ide needs to be filleted - that is, the meat must be removed from the backbone. This can be done without pinpoint precision; even small pieces will still be ground. When the fillet is ready, let it stand in the cold for a while - the fish is sensitive to high temperatures, and when cooking, it is better to keep the ide in the cold or on ice. Peel and grate the potatoes, cut off the crust from the bread and soak it in milk or cream. Peel the onion and chop finely. Then heat the butter in a frying pan. Peel the garlic and chop it finely. Lightly sauté the onion in oil until it becomes transparent. Salt and pepper it, add the garlic at the end, stir and immediately remove from the heat: the garlic will cook until cooked in hot oil. In a meat grinder or blender we grind ide, onions with garlic and butter, soaked bread, and potatoes. Mix everything together with the egg, salt to taste. Pour oil into the frying pan and put it on medium heat, with wet hands we form cutlets, fry on both sides until golden brown, and then reduce the heat to minimum, pour a little water into the frying pan and cover the ide cutlets with a lid: they will simmer for 10 minutes until tender.

Fish cutlets with rice

In this recipe you are invited to prepare fish cutlets with the addition of rice. With this dish you can diversify your daily menu without spending a lot of effort and money. The specific fishy taste can be easily removed by adding fresh dill, nutmeg and lemon juice to the minced meat, and cream will make your cutlets very tender. We take boiled rice. It is better to prepare such cutlets from white fish.

Ingredients:

• Fish (pollock, cod or hake) – 0.6 kg.
• Egg – 1 pc.
• Onion – 1 pc.
• Boiled rice – 5 tbsp. l.
• White bread - 4 slices.
• Lemon juice – 1 tsp.
• Salt, herbs and spices to taste.

Cooking process:

• Rinse the fish for cutlets well with cold water and remove the backbone with small bones.
• Peel the onion.
• Wash and finely chop green dill or any other spicy herbs.
• Soak the loaf slices in warm water and squeeze them out.
• Using a meat grinder or blender, grind the fish along with the onion into a homogeneous mince.
• Beat an egg into the minced meat, add squeezed bread, chopped herbs, boiled rice and sprinkle with spices and salt to your taste.
• Sprinkle the minced meat with lemon juice and mix it well.
• Leave the minced meat for a while so that the fish is saturated with the aroma of spices.
• Form small round cutlets with wet hands, bread them in any breading and fry in hot oil until crispy and golden brown.
• Serve these cutlets with pasta, stewed vegetables or boiled potatoes.

Bon appetit!

Cutlets made from ide and cottage cheese

This recipe for ide cutlets contains a very unexpected ingredient - cottage cheese. And we also need:

• ide - approximately 800 grams in weight,
• eggs - 2 pieces,
• dill - 1 bunch,
• breadcrumbs - 3-4 tablespoons,
• salt, pepper, spices for fish,
• vegetable oil for frying.

We clean and gut the ide. Then we skin it, cut off the head and fins, and remove the meat from the bones. All excess can be sent to the fish soup, but we will need to grind the fillet in a meat grinder. It's better to do this twice. Salt the finished minced meat and add spices.

We take the same amount of cottage cheese as minced meat. Place it in a separate bowl and add salt. We chop the greens finely and put half in the minced meat, the other half in the cottage cheese. Add black pepper. Lightly beat the whites of two eggs with a fork and add them to the minced fish. And mix the yolks with cottage cheese. Place a thick-bottomed frying pan on the fire and pour oil into it to about half a finger's height. Pour the crackers into a flat plate.

Use a spoon to scoop up the minced meat and with wet hands roll it into a flat cake. We also form a cake from cottage cheese. We combine both flatbreads, lightly pressing them together, roll them in breadcrumbs and place them in the frying pan. Fry until crispy on both sides and serve!

Preparation

Ide cutlets - culinary recipe from the site Povarenok.ru. https://www.povarenok.ru/

Cutlets with a surprise

If you are wondering how to prepare ide for a holiday feast, try this “surprise” cutlet recipe! First, let's collect the necessary products:

• ide - a carcass of 1 kilogram,
• egg - 1 piece,
• semolina - 2 tablespoons,
• onions - 2 onions,
• salt, black pepper, nutmeg - to taste,
• vegetable oil - 3 tablespoons,
• pickled cucumber - 1 piece,
• hard cheese - 50 grams,
• flour - 3 tablespoons.

We make minced meat: we clean the ide, remove the entrails, cut the meat from the spine and remove the bones. Separately, peel the onion, chop it finely, fry in oil until golden brown, add salt and add a little nutmeg. Let the onions cool, while we take a look at the new videos on the “Fishing Everyone!” website. Then we grind the cooled onion and ide meat in a meat grinder or chop it with hatchets if you have to cook it on the go. Add egg, semolina, salt to the minced meat, mix everything well. Cut the cucumber into round slices and the cheese into small cubes. We heat the oil in a frying pan or grease the grill grate with it (these cutlets cook well on the grill!) Form round flatbreads, flatten them slightly, put a cucumber and a cheese cube in the center and carefully roll up the edges. Lightly roll the finished cutlet in flour and send to fry. Turn over after 5 minutes and fry on the second side. Serve sprinkled with herbs.

And for lovers of cutlets from other types of fish, we have prepared very interesting recipes:

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A simple recipe for fish cutlets in the oven

We present to your attention an original recipe for fish cutlets, cooked not in a frying pan, but baked in the oven. They are not cooked in oil, and oatmeal is added to the minced meat, so the dish will be dietary and even children will like it.

Ingredients:

• Fish fillet – 0.5 kg.
• Oatmeal – ½ tbsp.
• Egg – 1 pc.
• Onions – 1 pc.
• Milk – ½ tbsp.
• Pepper and salt to taste.

Cooking process:

• Peel the onion and cut it into several pieces.
• Pour oatmeal into a cup and pour warm milk to swell.
• We wash the fish fillet with cold water, dry it with a towel and cut it into pieces.
• Grind the fish and onion in a meat grinder with a medium rack.
• Break a chicken egg into the resulting minced fish, add oatmeal, drain the remaining milk, add salt and pepper to taste.
• Mix the minced meat well. If the minced meat turns out watery, then add 2-3 tbsp. l. flour.
• Using hands dipped in water or vegetable oil, form small cutlets from the minced meat and roll them in breadcrumbs.
• Place the cutlets on a baking sheet lined with baking paper.
• Bake the cutlets in the oven at 200°C for 30–40 minutes.
• We prepare any side dish for this dish and sour cream and garlic sauce with fresh herbs.
• We beautifully arrange the cutlets on plates and serve.

Bon appetit!

This is interesting: Silver carp cutlets

Classic ide cutlets

Fish cutlets are a very healthy dish. It is perfect for both children and adults. Moreover, such cutlets will appeal to those who don’t like fish, especially river fish. In addition, we will not make minced meat exclusively from fish; we will season it with additional ingredients. And we will prepare classic ide cutlets. And we will need:

• Ide – 700 grams
• Eggs – 1 piece
• Potatoes – 1 piece
• Butter
• Vegetable oil
• Some water
• Milk – 50 grams
• Loaf – 2 pieces
• Garlic – 1 clove
• Onion – 1 piece
• Ground pepper
• Salt

First, we will wash and cut up the ide carcass. To do this, we will need to cut the ide carcass with a knife and pull out the insides. Then rinse the fish again. Then, we cut off the head, fins and tail from the cut fish carcass. Remove scales and skin. Now, we will need to remove all the bones from the ide meat and remove the backbone. Let's start with the ridge - pick it up with a knife, pull it towards you and carefully remove the meat from the bones.

When you remove significant bones from the fish, put it in a container and cool it for a few minutes in the refrigerator. The fact is that ide meat loves cold temperatures. In the meantime, let's start preparing the vegetables.

Peel the potatoes and wash in running water. Then we will need to grate the washed potatoes on a fine grater.

Peel the onion from its hard skin, wash it and chop it as finely as possible.

We also peel and wash the garlic clove. Before you start cutting it, first press it as tightly as possible to the cutting board, and then start cutting. And, too, as small as possible.

We will need to remove the crust from the loaf pieces and soak the pulp in warm milk.

Heat a little butter over low heat.

Lightly fry the onion in butter until golden brown. Add salt and pepper to taste. And at the end of frying, add chopped garlic. Stir briefly and immediately remove from heat. Don't let the garlic cook over the fire. The garlic will cook to desired consistency in the hot oil.

Now, let's start with the ide fillet. We will need to grind it in a meat grinder. You can do it twice - this way it will become more tender and all the small bones will be ground.

Add fried onions and garlic in butter, a loaf softened in milk and grated potatoes to the minced ide. Beat in one egg. Salt and pepper the minced meat to taste. Mix everything until smooth

In the meantime, place a frying pan with vegetable oil on the stove over medium heat.

While the oil is heating, wet your hands in water and form the minced meat into patties. Place the formed fish cutlets in a heated frying pan and fry until golden brown.

When the cutlets are ready, we will need to evaporate them. Place all the fried cutlets back into the pan and pour a glass of water. Cover the pan with a lid and reduce the heat to low. The cutlets should be steamed until the water has completely boiled away.

Pink salmon fish cutlets

Fish cutlets of this variety captivate everyone with their palette of taste. In addition, this fish contains a lot of microelements and vitamins, which is very important in the diet. To make pink salmon cutlets tasty, you need to grind the fish (preferably fillets) in a meat grinder, cool the minced meat before cooking, add pork bacon to the minced meat, and be sure to bread the cutlets before frying.

Ingredients:

• Pink salmon fillet – 1.2 kg.
• Pork bacon – 300 g.
• Loaf – 1 pc.
• Egg – 1 pc.
• Garlic – 3-4 cloves.
• Salt, pepper and herbs to taste.

Cooking process:

• Rinse fish fillets with cold water and dry with a towel. Cut it into medium pieces.
• Cut off the crust of the loaf and soak it in warm water.
• Peel the garlic and chop fresh herbs.
• Grind the fish fillet in a meat grinder, alternating with the squeezed loaf, pieces of pork bacon and garlic.
• Add the egg, chopped herbs and salt and pepper to your taste.
• Mix the minced meat and beat it several times. This will significantly improve the taste of the cutlets.
• Using hands dipped in cold water, form nice patties and coat them well in breadcrumbs. They can be replaced with flour or starch.
• Fry the cutlets until golden brown in well-heated vegetable oil.

Bon appetit!

Tender cutlets

The ide cutlets will turn out soft, airy and fluffy. You can add herbs, twisted lard and any spices to them to taste. Required: ide fillet - 800 g, large potatoes, low-fat cream - ½ cup, a couple of slices of dried bread, a large onion, a slice of butter 50 g, a clove of garlic, an egg, a pinch of finely ground salt and black pepper, 2 tbsp. l. water, 4–5 tbsp. l. refined oil for frying.

You can fry delicious cutlets in the following steps:

1. Remove the flesh of the fish from the ridge and keep in the refrigerator for a while.
2. Grate the peeled potatoes, cut off the crusts from the slices of bread and soak in liquid cream.
3. Chop the onion into cubes. Heat the butter in a frying pan and sauté the onion until translucent.
4. Add salt and pepper to the garlic, as well as crushed garlic for a minute. Remove the frying and cool.
5. Using a meat grinder, grind the fish meat and fried onion and garlic, as well as the soaked bread and potatoes.
6. Drop the egg into the mixture and add salt as needed.
7. Form cutlets with moistened hands, fry in oil until golden brown, add water and simmer for 10 minutes under the lid.
8. Serve cutlets with yogurt-based sauce, cucumber slices or mashed potatoes.

No. 1 Fish cutlets in Kaliningrad style

This recipe, if you follow its basic rules, turns out very tasty. We will need:

1. Make the minced meat: mince the fish, lard, onion, garlic, mix thoroughly, add spices and mayonnaise, mix again.
2. Soak white bread in hot milk. When it gets wet, add it to the minced meat and mix thoroughly. Form cutlets and roll them in flour.
3. In hot oil over medium heat, fry the cutlets on both sides and fry over low heat in a frying pan for 7 minutes.

In the oven with lemon

An excellent recipe for making whole ide for the holiday menu. Long frying ensures a crispy crust, juicy fish flesh and the absence of bones. Ingredients of the recipe: ide - 1.5 kg, 3 onions, 3-4 tbsp. l. butter, ½ cup sour cream, lemon fruit, a pinch of finely chopped salt and freshly ground pepper.

Recipe for cooking ide dishes. Clean the fish, cut off the head with gills and wash the gutted carcass. For high-quality frying, make diamond-shaped cuts on the back of the ide, salt and pepper the fish. Cut the lemon into circles and insert the pieces into the holes. Chop onion into rings. Rub a baking sheet with oil, place the onion on it and place the ide greased with sour cream on a pillow.

Ide baked in the oven

For large specimens of this freshwater species, the best preparation option, especially for a holiday menu, is oven baking whole. The recipe indicates the approximate cooking time, since much depends on the size of the ide and the capabilities of the oven.

Forty minutes after the start of cooking, the fish will be ready. With longer baking, the smallest bones will become soft, and the dish itself will be tastier.

• ide – 1 pc. (about 1200 g - 1500 g),
• onions – 2-3 pcs.,
• vegetable oil – 40 ml.,
• sour cream – 100 g,
• lemon – 1 pc.,
• pepper, salt.

We invite you to familiarize yourself with: Pike cutlets - 8 step-by-step cooking recipes This dish can be prepared along with a side dish: peel potatoes (600 g) and carrots (1 pc.), cut into discs, place along with the onion on the entire surface of the frying pan, place ide on top and bake as described above.

Stuffed

Stuffed ide is especially good in the heat of the heat for an elegant holiday table. The taste of the finished delicacy depends on the filling and the sauce offered with the fish. Required ingredients: 1 kg ide, 2 pcs. onions, a couple of bell peppers, 5-6 branches of dill, a pinch of finely ground salt and pepper ground in a mortar, 1 cup (250 ml) sour cream, 3 tbsp. l. oils for frying, herbs for fish dishes - 1 tsp.

You can put a little rice or semolina in the minced meat to thicken and make the mass more filling.

Follow the steps to prepare the meal:

1. On the carcasses of gutted and washed ides, make incisions at the level of the back so that the bones dissolve during frying, become soft and invisible.
2. Lubricate the surface of the carcasses with a mixture of salt, pepper and spices.
3. Grind pepper with onion and dill.
4. Mix the mixture, add salt and fill the belly with the filling.
5. Place the carcass in a mold, sprinkle with lemon juice and seasonings.
6. Pour sour cream over the preparation and sprinkle with chopped dill.
7. Leave the workpiece in the cold for 3 hours, wrap the carcass in foil and bake at 180℃ for about 40 minutes.
8. Present with cucumber salad with tomatoes, olives and lemon wedges.

Recipe for river fish cutlets with lard in a frying pan with photo

It is better to use crucian carp or crucian carp as the main ingredient. They have good taste and a sufficient amount of pulp. The last nuance greatly facilitates the milling process. If your carcasses are small, it’s okay - remove all the bones you can and run the fillet through a meat grinder a couple of times.

Number of servings: 7

Cooking time: 45 minutes

Energy value

• calorie content – ​​337.4 kcal;
• proteins – 17.2 g;
• fats – 22 g;
• carbohydrates – 17.8 g.

Ingredients

• peeled fish – 500 g;
• potatoes – 100 g;
• lard (fresh or salted) – 80 g;
• chicken egg – 1 pc.;
• breadcrumbs – 150 g;
• black pepper – 1 pinch;
• Provençal herbs - to taste;
• salt - to taste;
• dill greens – 10 g;
• Sunflower oil – 60 ml.

Step-by-step preparation

1. Pass the pre-cleaned fish carcass along with onions, lard and potatoes through the grill of a meat grinder with medium holes. Add about 70 grams of breadcrumbs, egg, spices and finely chopped dill to the resulting mass. Add some salt. Mix thoroughly.

2. Let the minced meat sit for a while so that the dry ingredients absorb the juices. Finally, beat it lightly to combine the ingredients.
3. Form small balls, press them on top and bottom, and roll thoroughly in the remaining breading.

4. Place oil in a hot frying pan. Wait until the underside is sufficiently browned before turning over. Otherwise, the semi-finished product may fall apart and lose juices. Cook for about 7 minutes on each side.

Important: if you use salted lard, be careful when adding seasoning so as not to spoil the dish.

Fried ide with onions and sour cream

Ide fried in sour cream sauce is a traditional delicacy for Russian cuisine. Sour cream sauce will add tenderness to the pulp and make the meat richer and more tasty. Necessary components of the composition: ide meat - 1.3 kg, a couple of onions, ½ cup of sour cream, a glass of breadcrumbs, ½ cup of clarified butter, 3-5 tbsp. l. lemon juice, 1 tsp. crushed salt and freshly ground pepper.

Recipe for fried fish with sour cream. Clean the carcass from entrails and scales, wash and dry with a napkin. Soak the fish in salt water for 2 hours, remove from the liquid and wash again. Cut the ide into pieces no more than 4 cm wide. Salt the slices, sprinkle with pepper and roll in breading. Place fish pieces in oil and fry for 12 minutes until nicely crispy.

Place the onion cut into half rings over the ide and continue frying for another 4 minutes. Pour the sour cream evenly, cover the frying pan with a lid and simmer for 3 minutes. Keep the finished dish covered for 5 minutes and serve it to the table with herbs, lemon slices and sliced ​​tomatoes.

Preparation

Stuffed ide - culinary recipe from the site Povarenok.ru. https://www.povarenok.ru/

Cooking time: 60 minutes

Number of servings: 10

Description: These cutlets are healthier and tastier than meat cutlets. Come in, I’ll treat you and teach you how to cook fish cutlets the way they are cooked here in the North. The cutlets are soft and juicy.

Dry pickling

When salted, the appetizing and rich ide turns amber-transparent. The meat has a pleasant taste and no unpleasant odor. Necessary components: 5 kg ide, 50 g granulated sugar, 1 tsp. peppercorns, 3 tbsp. l. coarse salt.

1. Rub the prepared fish carcass with a mixture of sugar and salt on all sides.
2. Place the fish in a container and sprinkle with pepper.
3. Cover the top of the workpiece with a mixture of salt and sugar. Place a flat plate on top and press down. Place the container in a cool place for 4 days.

Hot smoking

The hot smoking method does not require long time and effort. The meat turns out rich, elastic and tasty. Necessary components: 2 kg ide, 50 g salt, 2 tbsp. l. refined oil.

Hot method of smoking ides. Wash the prepared ide. Dry and rub the fish with salt. Leave for 3 hours, wipe with a napkin and grease with vegetable oil. Insert a wooden stick spacer into the abdomen. Place hardwood chips at the bottom of the smokehouse, install a grate, and place the fish on it. Smoke for 40 minutes and air in a draft for 2-3 hours.

Hot smoked pulp tastes best when combined with a slice of white baguette and butter on sandwiches

Homemade with mayonnaise

When cooked correctly, the pulp turns out to be boneless, since they are overcooked by the temperature and salt. Ingredients for preparing the dish: large fish, 3 tbsp. l. low-fat sour cream, 2 tbsp. l. mayonnaise sauce, 1 tsp. crushed allspice and coarse salt.

Step-by-step preparation diagram:

• Wash the ide, peel and cut into small pieces. Sprinkle each with salt and finely ground pepper.
• Combine mayonnaise with sour cream and spread 2/3 of the mixture onto the carcass.
• Place the fish with the sauce on a baking sheet under foil and bake at 200℃.
• 15 minutes before the end, unwrap the foil, pour over the rest of the sauce and cook the carcass until crispy.

Rich ear

Rich and light fish soup qualitatively diversifies the daily menu. Required set of products: 600–700 g of ide, a couple of potatoes, an onion, a bunch of dill, a pinch of pepper and ground salt, 2 bay leaves, 2 tbsp. l. vodka, 1.5 liters of water.

The process of preparing fish soup step by step:

1. Clean and gut the fish, wash under running water.
2. Place the scales in a gauze bag, add water and boil for 6–7 minutes to create a strong, aromatic broth.
3. Strain the broth and put it on the stove.
4. Cut off the tail with fins and gills from the carcass. Cut the pulp into pieces, and boil the tail in the broth for 10 minutes.
5. Strain the liquid and place the peeled and chopped potatoes into the pan.
6. Add dill and finely chopped onion.
7. Salt and add pieces of fish to the soup.
8. Cook for 7 minutes, season with spices and let the fish soup brew for 20 minutes.
9. Serve the rich soup with a slice of crispy baguette and vegetables.

HOW TO COOK DELICIOUS IDE CUTLETS / SIMPLE RECIPE / PRIKHODKO BROTHERS

• เผยแพร่เมื่อ 23 ก.ค. 2017
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