Frozen pollock cutlets. Step-by-step recipe for delicious pollock fish cutlets. How to make minced fish from pollock

Many housewives undeservedly bypass such a dish as, fish cutlets from pollock, mistakenly believing that cooking juicy and delicious cutlets It’s basically impossible to make from fresh and dry fish. I will hasten to dispel your doubts, and even, in a sense, destroy culinary stereotypes, using today’s recipe as an example.

I learned the recipe for very tasty pollock fish cutlets from my mother. I remember how, as a child, I devoured them on both cheeks, although I did not like fish. Therefore, I can confidently recommend you this option for preparing fish cutlets, along with classic recipe fish cutlets, which I told you about earlier. Pollock is a fairly dry fish, but in combination with other ingredients it is excellent for making cutlets.

If desired, you can additionally add a piece of raw lard to the minced meat or hard cheese. Some housewives add bread soaked in milk to fish cutlets made from pollock fillet.

Having tried many options, I can confidently say that with semolina the cutlets turn out tastier and more tender. Try this recipe, it's simple and really delicious.

Ingredients required:

850 g pollock
1 onion
1 potato
1 egg
2-3 cloves of garlic
2 tbsp. l. semolina
3-4 tbsp. l. breadcrumbs
100 ml sunflower oil
0.5 tsp. ground black pepper
0.5 tsp. provencal herbs
salt to taste

Step-by-step preparation

Let's defrost the fish first. Then we wash the pollock, trim the tail and fins. Cut the fish lengthwise and remove the insides. Remove the backbone and all small bones. Let's fillet the fish and remove the skin. You can use ready-made frozen boneless pollock fillets.

How to make minced fish from pollock?

Let's pass the pollock fillet through a meat grinder, following the recipe for pollock fish cutlets.

Peel the onion and potato. For convenience, cut the vegetables into several parts.

We twist them through a meat grinder and combine them with minced fish. Pass the peeled garlic cloves through a press.

Beat the egg into the minced meat so that the cutlets hold their shape well and do not fall apart during frying. Salt and season the minced meat with black pepper and dried Provençal herbs.

Mix the minced meat thoroughly until it becomes homogeneous.

Add semolina to make the mixture thicker. In addition, thanks to semolina, delicious pollock fish cutlets will turn out more juicy and tender.

Knead the minced meat again and let it sit for 10-15 minutes to semolina swollen.

Forming cutlets

Then we form small round or oval cutlets. Roll each piece in breadcrumbs.

Pour oil into the pan and let it heat up. Carefully place our cutlets into the hot oil. Fry delicious pollock fish cutlets until golden brown on both sides.

I recently made chopped fish cutlets from pollock and, frankly, I was pleased with the result. From such an unsightly budget fish the cutlets turned out to be delicious.
The method of preparation itself is unusual - the fillet is not twisted into minced meat, but is cut into small pieces, and these pieces of fish can be clearly felt in the finished cutlets.
I used to cook chopped cutlets only from chicken, and made fish cutlets in the usual way from minced meat, as in the recipe for pike cutlets.
This recipe is suitable, of course, for any lean fish fillet, not just pollock. I think that cod, hake, tilapia, and haddock will turn out even tastier.

Ingredients for making pollock fish cutlets:

500 g fish fillet
2 medium eggs
1 large onion (170-200 g)
2 tbsp. l. mayonnaise or sour cream
2-3 tbsp. l. starch
1 tbsp. l. with a heap of chopped dill
1-2 cloves of garlic
1 tsp. seasonings for fish
salt, pepper to taste
vegetable oil

How to cook chopped fish cutlets from pollock - step-by-step recipe with photos:

1. Rinse the defrosted pollock fillet with water and pat dry with a paper towel. Then we cut it into very small pieces.

2. Cut the onion into small cubes.

3. Add chopped onion and all other ingredients to the bowl with the fish fillet. If there is no special seasoning for fish, add any dried spices you like.
You can lightly beat the eggs with a fork first.

4. Mix the contents well and get something like this ready minced meat for chopped fish cutlets:

5. Pour vegetable oil into a heated frying pan and spoon in the minced meat, forming cutlets.

6. Fry the fish cutlets over medium heat until golden brown and turn over.

7. After the cutlets have been turned over, cover the frying pan with a lid, reduce the heat and fry on the other side until cooked.

8. Place the finished cutlets on a paper towel folded in 2-3 layers to get rid of excess oil.

Even though these chopped fish cakes are made from pollock, they taste amazing. You can serve them with a side dish (with mashed potatoes, for example) or simply with green salad. Try it, you won’t regret it.

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A budget and healthy dinner can be organized from such an unpretentious and affordable fish as pollock. Pollock fish cutlets are not a troublesome recipe at all, and they can be prepared very tasty. Golden fluffy cutlets, especially if served with mashed potatoes, will please everyone in the household and will be eaten in one day.

Not all cooks like to work with fish, considering the dishes costly in terms of time and money. Meanwhile, preparing cutlets is surprisingly simple: there is only one bone in the carcasses, and therefore the fish can be easily prepared for grinding through a meat grinder.

Pollock is very tender and goes well with different ingredients, moreover, due to the lack of bright fishy smell, children like it and it is often prepared in kindergartens.

Proceed step by step, take your time, and the result will definitely please you.

Prepare in advance:

2-3 carcasses of pollock (can be medium-sized);
large onion;
a crust of dried loaf;
salt pepper;
egg;
flour or breadcrumbs;
vegetable oil – 4 tbsp. l.;
butter – 50 g.

This amount of ingredients should be enough for a full dinner for a family of 4 people. Increase the proportions if desired: pollock cutlets are surprisingly tasty even cold, especially if served with tomato or mustard sauce, pickled cucumbers.

Step-by-step cooking instructions

The first stage is defrosting. Pollock (like other fish) should thaw at room temperature. It is strictly forbidden to immerse carcasses in water, otherwise the structure of the fillet will become loose and the meat will not be able to hold its shape during frying. Ideally, the meat should be thawed until half cooked - this makes cutting and cleaning it much easier.
Is the fish defrosted? We cut off the fins and tail and clean out the black inner films.
Remove the skin with a knife, making a small incision on the back. If a sharp knife is used, the skin will peel off the carcass like a glove. It's a quick, uncomplicated process. You can’t leave the skin on: otherwise the minced meat will taste bitter.
A sharp knife also helps separate the meat from the bones. There are special legs with small teeth at the ends - they are designed for filleting fish and with just one movement they separate neat strips of the cleanest fillet from the backbone. All that remains is to remove the individual bones with your fingers.
Soak the fillet in milk.
Pour milk over stale bread.
We grind the fish in a meat grinder, passing it through the middle mesh.
Sauté the onion in oil.
Mix minced fish, onion, bread, chicken egg.
Form small cutlets. The size of each should be about half the size of your palm: such cutlets will fry perfectly, while remaining juicy inside.
Roll the cutlets in breadcrumbs.
Fry in a mixture of butter and vegetable oils until golden brown. There is no need to cover the cutlets with a lid! Otherwise, the pollock will release juice and the dish will begin to cook.
In 5-7 minutes the cutlets are ready! Pollock fillet is so tender that it takes just seconds to cook. The ideal complement to cutlets is rice, mashed potatoes, buckwheat or just chopped vegetables.

Did you know? There is an expression: “Fish drinks milk.” This means that it is advisable to pre-soak any fish in milk. It softens the fibers, makes the meat much more tender, and sometimes - if the fish smells too strongly - eliminates the unwanted aroma.

Cooking in the oven

You can make fish cutlets from pollock in the oven; the recipe is especially suitable for anyone watching their weight by counting calories. You can prepare this variation of the dish by following exactly basic recipe. But here you don’t have to roll the cutlets in breadcrumbs, placing them directly on a greased baking sheet.

The oven is preheated to 200 degrees - this way the cutlets will immediately set and retain their shape during baking. 5 minutes before cooking, you can turn on the grill mode to give the dish an appetizing crust. Serve pollock fish cutlets cooked in the oven well with chopped fresh vegetables or cabbage salad.

In a slow cooker

There are housewives who prefer a slow cooker to all cooking methods. It’s hard to argue with them: the slow cooker cooks quickly, and the cutlets turn out to be dietary. In this case, the cutlets are placed on the bottom of the multi-bowl in small portions, and then baked in the “Frying” mode.

Some devices have a special grill on which the cutlets are laid out. In this variation, the dish turns out to be steamed, because it is cooked by steaming. The taste of the cutlets is very delicate, they melt in the mouth, which is why children are very fond of them.

Steamed pollock cutlets

The steam cooking method is, in principle, important for everyone to know: there are situations when household members are forced to adhere to therapeutic nutrition in order to restore health. Pollock, as a low-calorie fish with minimal fat content, is ideal for these purposes.

So, we form cutlets from minced meat. Lubricate the steamer grates with vegetable oil using a brush. Steam on the “Fish” mode. The dish will not be boring at all if you serve it with boiled potatoes sprinkled with fresh herbs.

Fry in a frying pan

It happens that cutlets remain and are not eaten cold. Quickly resuscitate ready dish, make it appetizing fresh look, instant overcooking in a hot frying pan will help.

What's the best way to do it?

Heat the frying pan.
Melt the butter melted butter(or vegetable).
Place 4-5 cutlets in a frying pan.
Fry on both sides.
Cover with a lid.
Turn off the frying pan.

This method allows you to refresh any cutlets, but it is especially quick to “revive” fish cutlets. You can serve the dish with white bread or any side dish.

Recipe for fillet, pieces

There is an opinion that not a single minced meat made in a meat grinder can compare in taste to that minced by hand using a sharp knife. It is very simple to prepare: the cut fillet is finely cut into pea-sized pieces, and then cutlets are formed from it and fried. classical technology, or baked in the oven. The cutlets turn out to be, albeit not so airy, but more “meaty” and definitely tasty.

An interesting nuance: you don’t have to add bread to this minced meat, but you can mix a tablespoon of semolina and two tablespoons of mayonnaise. Let the cereal brew a little: this way the components will bind together, and the mayonnaise will give the dish a new flavor and juiciness.

Cooking from minced pollock

Many housewives diversify minced fish dishes by adding new ingredients. You can mix potatoes, zucchini, and cabbage with fish; the taste will only benefit. But it’s never worth buying minced meat: store-bought stuff often tastes bitter, because the skin is not removed from the fish.

The manufacturer can also roll pollock carcasses together with bones, and add preservatives to increase shelf life. You should prepare the minced meat yourself, choosing the freshest and most silvery-looking fish carcasses.

Our advice! Pollock meat is tender, but at the same time self-sufficient: the light fishy flavor cannot be overpowered with spices, or too much pepper. A pinch of freshly ground pepper (white is even better) is enough to bring out the pleasant sea flavor of the meat, which - when very fresh - is a little reminiscent of shrimp.

How to cook pollock cutlets with filling?

Fish cutlets can be stuffed different types toppings – the dish only wins. The filling is added during the molding process using a basic recipe for making minced meat.

Pollock goes well with:

Boiled eggs.
Pieces butter and semi-hard cheese, when melted, they add additional juiciness.
Fried mushrooms.

There are brave housewives who even stuff cutlets with cottage cheese and herbs. As gourmets assure, the recipe is interesting, despite such a bold combination. In general, there are no limits to imagination here. The main thing is to choose the freshest pollock and carefully cut it.

Pollock - lean sea fish with dense white fillet. It has a faint fishy aroma and goes well with all products, so it is often used for preparing fillings and main courses - stews, casseroles, pates, zraz and cutlets.

Pollock fillet has little fat and is suitable for sports and dietary nutrition. Pollock dishes can be given to children starting from two to three years old. Products made from natural minced fish are dry and harsh. To soften the consistency and taste, butter and heavy cream, chicken, beef or pork rendered fat, fresh lard, wheat crackers or unsweetened bread crumb, and mayonnaise sauces are added to the mass.

Cutlets made from this minced meat are soft and tender, with a pleasant aroma. They can be fried, baked microwave oven or oven. Steamed products also cook well, but in this case the minced meat needs additional protein (1-2 eggs) or starch (crumbs, boiled rice, baked potatoes).

Any side dish is suitable for pollock fish cutlets. Pairs well with fish dishes and fresh vegetable salads.

How to make fish cutlets from inexpensive pollock is described in the recipes below.

Classic pollock cutlets

A traditional recipe, widespread throughout Russia. Below is the basic recipe, to which each region and each housewife makes their own individual contribution.

Natural cutlets are made exclusively from fish fillets and white bread, soaked in milk. To obtain fattier products, fresh lard, fat or butter is added to pollock.

List of ingredients:

Filleted pollock – 1 kg.
Stale bread – 300 g.
Milk – 200 ml.
Fresh lard – 100-150 g.
Chicken egg – 1-2 pcs.
Black pepper.
Salt.
breading – 200 g (crumbs, flour, semolina).

Cooking method:

Grind pollock in a meat grinder. Before chopping, squeeze out any excess liquid from the finished deep-frozen meat.
Add soaked bread, twisted lard or soft butter, one or two eggs, spices and salt to the minced fish.
Knead the minced meat into a homogeneous, dense consistency.
Make cutlets of any shape, dip in egg and bread in flour.
Fry until done over medium heat, gradually bringing to golden color. Do not cover the pan with a lid.
If desired, dry them on 3-5 layers of paper towels. Due to the rapid drainage of excess fat and juice, the cutlets will have a crispy crust.

Pollock and chicken cutlets

Chicken fillet and white fish seems like a difficult combination of foods to digest. In fact, tender meat softens the taste and slightly muffles the natural fishy aroma of the dish. Cutlets this recipe You can fry, steam (mayonnaise will prevent the products from falling apart), deep-fry, bake with cheese and vegetables.

List of ingredients:

White chicken fillet – 250 g (half breast).
Fat mayonnaise (from 67%) – 50-70 g (2-3 tbsp.).
Dried or fresh greens - as desired.
Onions – 100 g.
Butter – 50 g.
Salt.
Black pepper.

Cooking method:

Coarsely chop the onion and fry in butter over medium heat. Remove from heat once all pieces are translucent. There is no need to bring it to a golden color and allow it to burn.
Cool the fried onions completely.
Pollock squeezed from excess juice and cooled chicken fillet Grind in a meat grinder along with fried onions. The procedure can be repeated to obtain a more uniform minced meat.
Add a few tablespoons of good mayonnaise to the mixture, add spices and salt, add a little dried herbs.
Form oblong cutlets, roll in flour or breadcrumbs.
Fry quickly, sealing the surface, then add a small amount of water (40-70 ml) and cook under the lid.

Steamed pollock cutlets

Tender cutlets simple recipe. In order for the steamed dish to turn out right the first time, it is important to know that the cutlets begin to crumble during the cooking process due to excess moisture in the meat mass. Therefore, you need to add less vegetable components to the minced meat for steamed products (with the exception of ingredients with a high starch content) and add a little more protein and flour products (crumbs, crackers).

List of ingredients:

Boneless pollock fillet – 600 g.
Chicken egg – 1 pc.
Unsalted pork lard or butter – 100 g.
Onion – 50 g (half an onion).
White bread, stale – 100g.
Fresh dill – 30 g.
Dried paprika – 1 tsp.

Cooking method:

Place the pollock fillet on a wide cutting board. Place cubes of hard butter or fresh lard on top.
Finely chop the boneless fillet and butter. Place in a deep bowl, beat in the egg and knead very thoroughly, ensuring even distribution of the oil.
Grind half the onion. If there is an abundance of juice, drain some of the liquid. Place in minced meat. Add chopped dill and dried paprika there.
At the very end, add slightly soaked stale bread or breadcrumbs. If breadcrumbs are used, the minced meat needs to sit for 5-10 minutes until the bread crumbs absorb moisture.
Sometimes a little can be added to the base for fish cutlets. boiled potatoes. The starch contained in the root vegetable gives the mass a denser consistency. Such products hold their shape better when steamed or baked in a slow cooker.
Knead the minced meat into a homogeneous mixture and form large, round cutlets.
Set the temperature in the steamer. Estimated cooking time is about 25 minutes.
Place the cutlets on a rack, placing them far apart from each other. This will facilitate steam access to the minced meat and reduce the cooking time of the dish.
Serve with any side dish.

Pollock cutlets “Milk”

A unique recipe, aimed primarily at preschool children (3-6 years old). Suitable for dietary purposes. Dried dill or fennel can be added as seasonings; these herbs have a beneficial effect on the functioning of the digestive system.

List of ingredients:

Filleted pollock – 500 g.
Butter – 1-2 tbsp. l.
Chicken egg – 1 pc.
Heavy cream – 100 ml. or
Powdered milk – 60 g (3 tbsp.)
White crackers or stale bread – 70-100 g.
Salt.

Cooking method:

Grind the boneless fillet twice along with soaked stale bread or wheat breadcrumbs.
Pour in 50 ml. heavy cream (from 30%) or add two tablespoons of dry milk. Add one or two tablespoons of soft butter. Beat in an egg or just one chicken yolk.
Knead the minced meat thoroughly, achieving a uniform consistency.
Make small cutlets. Steam or cook in a slow cooker.

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Juicy and tender cutlets from pollock - it's real! Secrets of cooking juicy fish cutlets without bread in a beautiful breading read and watch further.

Recipe Tender fish cutlets without bread in a beautiful breading

Many people associate fish cutlets with distant Soviet childhood and meals in kindergarten or lunches in the school canteen. The cutlets had a specific taste and aroma, and according to our parents, they were more like bread than fish. And all the same, we will remember those same cutlets all our lives. I suggest you prepare some very tasty and juicy cutlets from pollock without bread, but with a very beautiful breading. We prepare healthy fish cutlets that everyone will love!
Let's get started.

Recipe for tender pollock fish cutlets without bread

Ingredients:

1 kg pollock
2 tbsp. l. starch
4 tbsp. l. flour
5-6 tbsp. l. breadcrumbs
2 pcs. onions
bunch of green onions
vegetable oil for frying
pepper
sesame seeds (can be replaced with flax seeds)

Cooking method:

1. Clean the pollock and fillet it. Remove the skin too.

2. Dry the fillets with paper napkins or a towel.

3. Slice fish fillet into thin strips, then into small pieces.

4. Cut the onions into small cubes.

5. Green onions chop into thin rings.

6. Season the fish cubes with salt and pepper.

7. Place both onions in the bowl with the fillets and mix thoroughly.

8. Add flour and starch to the minced meat. Knead the minced fish thoroughly.
Form round cutlets from the resulting minced meat using your hands dipped in water.

9. Dip the cutlets in breadcrumbs so that the breading is on the top and bottom of the cutlet.

10. Roll the sides of the cutlets in sesame or flax seeds.

12. Grease the frying pan with vegetable oil.

13. Place the cutlets in a heated frying pan and fry on one side until brown. Then reduce the heat and cover the pan with a lid. Simmer the cutlets over low heat for about 7 minutes.

14. Turn the cutlets over to the other side, turn up the heat a little and fry this side to the same crust. The cutlets are ready!

Serve tender pollock fish cutlets with vegetable salad, boiled rice or potatoes. It wouldn't be bad with pasta either.

Cooled fish cakes can be used as the main ingredient in hamburgers or other snacks.

Culinary tip:

You can add tenderness to fish cutlets with a small amount of heavy cream, milk or sour cream in the minced fish;
Onions will add juiciness to the cutlets if you grate them or chop them in a blender;
It is not necessary to add an egg to the cutlets; often the egg is “to blame” for the dryness of the cutlets;
half a teaspoon of mustard will give fish cutlets an original piquant taste.