A budget and healthy dinner can be organized from such unpretentious and affordable fish as pollock. Pollock fish cakes are not a troublesome recipe at all, and you can cook them very tasty. Lush golden cutlets, especially if served with mashed potatoes, will appeal to all households and will be eaten in one day.
Material Content:
Pollock fish cakes - a step-by-step recipe, very tasty
Not all cooks like to contact fish, considering dishes costly in time and finances. Meanwhile, it is surprisingly easy to cook cutlets: there is only one bone in the carcasses, and therefore it is easy to prepare a fish for scrolling through a meat grinder.
Pollock is very gentle, goes well with different ingredients, in addition, due to the lack of a bright fishy smell, children like it and they often cook it in kindergartens.
Follow the steps, take your time and the result will surely please you.
Prepare in advance:
- 2-3 carcasses of pollock (medium size possible);
- large onion;
- a hump of dried bread;
- salt pepper;
- egg;
- flour or breadcrumbs for breading;
- vegetable oil - 4 tbsp. l .;
- butter - 50 g.
This number of components should be enough for a full dinner for a family of 4 people. If desired, increase the proportions: pollock cutlets are surprisingly tasty even when 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 into water, otherwise the fillet structure will become loose, the meat will not be able to keep its shape during frying.Ideally, the meat should be thawed until half-cooked - so it is much easier to cut and clean it.
- Did the fish unfreeze? We cut the fins, tail, cleans the inner films of black.
- Remove the skin with a knife, making a small incision on the back. If a sharp knife is used, then the skin will peel off the carcass, like a glove. This is a quick, easy process. You can’t leave the skin: otherwise the stuffing will be bitter.
- A sharp knife helps and separate the meat from the bones. There are special legs with small cloves at the ends - they are designed for milling fish and with just one movement they separate neat strips of clean fillet from the ridge. It remains to get fingers with individual bones.
- Soak fillet in milk.
- Stale bread is poured with milk.
- Scroll the fish in a meat grinder, driving it through the middle grid.
- Passion onion in oil.
- Mix the minced fish, onion, bread, chicken egg.
- Form small cutlets. The size of each should be about half a palm: such cutlets are perfectly fried, while remaining juicy inside.
- Bread cutlets in breadcrumbs.
- Fry in a mixture of butter and vegetable oils until golden brown. Do not cover the patties with a lid! Otherwise, pollock will give out juice, and the dish will begin to cook.
- After 5-7 minutes, the cutlets are ready! Pollock fillet is so tender that it can be cooked in seconds. The perfect complement to cutlets - rice, mashed potatoes, buckwheat porridge or just slicing vegetables.
Did you know? There is such 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 strong - eliminates the undesirable aroma.
Cooking in the oven
You can make fish pollock cutlets in the oven, the recipe is especially good for everyone who follows the weight, counting calories. You can cook such a variation of the dish exactly following the basic recipe. But here you can not roll the cutlets in breadcrumbs, laying immediately on a baking sheet, oiled.
It is interesting: recipe for delicious cod cutlets
The oven is preheated to 200 degrees - so the cutlets will immediately seize 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 fish pollock cooked in the oven well with sliced 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: a slow cooker cooks quickly, and cutlets are dietetic. In this case, cutlets are laid out on the bottom of the multichal in small portions, and then baked in the "Frying" mode.
Some devices have a special grill, on which cutlets are laid out. In this variation, the dish turns steamed, because it is steamed. The taste of cutlets comes out very delicate, they melt in the mouth, for which they are very loved by children.
Steamed pollock cutlets
In principle, it is important for everyone to know the steam preparation method: there are situations when households are forced to adhere to therapeutic nutrition in order to restore health. Pollock, as a low-calorie fish with a minimum fat content, is suitable for these purposes as well as possible.
So, we form cutlets from minced meat. Lubricate the lattices of the double boiler with vegetable oil, using a brush. Steamed on the "Fish" mode. The dish will turn out not at all boring if served with boiled potatoes sprinkled with fresh herbs.
Fry in a pan
It happens that cutlets remain and do not eat cold. Quickly reanimate the finished dish, give it an appetizing fresh look, instant overcooking on a hot frying pan will help.
What to do better?
- Preheat the pan.
- Melt butter, ghee (or vegetable).
- Put cutlets in a pan for 4-5 pieces.
- Fry on both sides.
- Cover with a lid.
- Turn off the pan.
This method allows you to refresh any cutlets, but it is especially fast to “revive” fish cutlets. You can serve the dish with white bread, any side dish.
Recipe for fillet, sliced
There is an opinion that not one minced meat made in a meat grinder can be compared in taste with chopped by hand with a sharp knife. It is very simple to prepare it: the chopped fillet is finely cut into pieces the size of a pea, and then cutlets are formed from it and fried using classical technology, or baked in the oven. Cutlets are obtained if not so airy, but more “fleshy” and, necessarily, tasty.
An interesting nuance: you can not add bread to such stuffing, but you can mix a tablespoon of semolina and two tablespoons of mayonnaise. Give the cereal a little insist: so the components will bind, and the mayonnaise will give the dish a new flavor and juiciness.
Cooking with minced pollock
Many housewives will diversify the minced fish dishes, adding new ingredients there. You can scroll potatoes, zucchini, cabbage with fish, the taste will only win. But it’s never worth buying mincemeat: the store stuff is often bitter, because the fish are not skinned.
Also, the manufacturer can twist the carcasses of pollock along with the bones, and to preserve shelf life add preservatives. Stuffing should be done independently, choosing the freshest and most silvery-looking fish carcasses.
Our advice! Pollock meat is tender, but self-sufficient: a light fishy flavor should not be clogged with spices, pepper very much. A pinch of freshly ground pepper (even better than white) is enough to emphasize the pleasant marine flavor of meat, which - when very fresh - looks a bit like shrimp.
How to cook pollock cutlets with filling?
Fish cutlets can be stuffed with different types of fillings - the dish only wins. The filling is laid in the molding process, using a basic recipe for the production of minced meat.
Pollock goes well with:
- Boiled eggs.
- Slices of butter and semi-hard cheese, melting, they add extra juiciness.
- Sauteed mushrooms.
There are courageous housewives who fill cutlets even with cottage cheese with greens. As gourmets assure, the recipe is interesting, despite such a bold combination. On the whole, there can be no limits of fantasy here. The main thing is to choose the freshest pollock and carefully cut it.
