Fish is one of the most important sources of protein for the body, as well as a number of useful nutrients: omega-3 polyunsaturated fatty acids, phosphorus, iodine, selenium, vitamins E, D, B₁₂ and others. If someone is confused by the abundance of small seeds in the pulp and the specific taste of some of its species, then I will offer you an excellent recipe for fish cutlets with lard. And believe me: the finished dish will be tender, aromatic, juicy and without a hint of bone!
Important points before starting cooking:
- The leaner and drier the fish that you choose for cutlets, the better the result, since the minced meat is more plastic and well formed. From the sea, cod species are ideal: pollock, hake, saffron cod, cod, pollock, etc. From freshwater, you should pay attention to pike, zander, trout.
- Choose pork lard fresh and dense, and its share in the recipe should be at least 1/5 of the weight of the finished fish fillet.
- If you use marine fish, you can’t even turn it through a meat grinder - just remove the vertebral and costal bones and chop the flesh coarsely in a kitchen grinder. River fish with its abundance of small bones will have to be scrolled through a meat grinder twice.
- Bread in the recipe is needed to give the cutlets splendor and keep the juice inside. Take only the crumb of slightly hardened white bread, which crumbles easily. It makes no sense to pre-soak it in milk or cream - use dry, and the result will please you.
- Cooking time: 40-45 minutes.
- Servings Per Container: 4-5.
Ingredients:
- pollock (fillet) - 500 g;
- pork fat - 100 g;
- chicken egg - 1 pc.;
- crumb of white bread - 100 g;
- onions - 1 pc.;
- salt, black pepper - to taste;
- vegetable oil or lard - for frying.
On a note! Instead of eggs, you can use potato starch (1 tsp) or limit yourself to just one protein.
Step by step recipe:
- Grind the prepared fish in an appropriate way.
- Roll the lard through the large grill of the meat grinder.
- Chop the onion very finely.
- Crush the crumb and mix with chopped fish, lard and onions. At this stage, it is necessary to properly mix the mass, doing it vigorously and thoroughly.
- Pour the egg into the minced meat and add salt and pepper. Once again, carefully beat off the mass.
- Form small cutlets of 70-80 g each and place them in a frying pan with heated fat.
On a note. If it seems to you that the fish mass is poorly molded, then put it in the refrigerator for half an hour, which will give it better plasticity. And always wet your hands with cold water before working with minced meat.
- Fry the patties on one side over medium heat for 5-7 minutes until golden brown, then turn over to the other and bring to readiness under the lid. This will take about 10 minutes. Do not leave fried cutlets in a pan, as they absorb excess fat very quickly.
- Serve mashed potatoes, boiled rice or stewed cabbage for garnish.
Lush and rosy fish cutlets are worthy of competition with meat analogues due to their delicate texture and balanced taste.
The recipe for fish patties with bacon - very tasty
Ingredients
- 500 g. Pollock (fillet)
- 100 g. Pork fat
- 1 PC. Chicken egg
- 100 g. White bread crumb
- 1 PC. Onion
- taste Salt, black pepper
- for frying Vegetable oil or lard
Step-by-step instruction
- Grind the prepared fish in an appropriate way.
- Roll lard through the large grill of the meat grinder
- Chop the onion very finely.
- Crush the crumb and mix with chopped fish, lard and onions. At this stage, it is necessary to properly mix the mass, doing it vigorously and thoroughly.
- Pour the egg into the minced meat and add salt and pepper. Once again, carefully beat off the mass.
- Form small cutlets of 70-80 g each and place them in a frying pan with heated fat.
- Fry the patties on one side over medium heat for 5-7 minutes until golden brown, then turn over to the other and bring to readiness under the lid. This will take about 10 minutes. Do not leave fried cutlets in a pan, as they absorb excess fat very quickly.
- Serve mashed potatoes, boiled rice or stewed cabbage for garnish.
