Fish cakes with semolina - a delicious recipe

Hello! Today I will share a simple recipe for fish cutlets with semolina. This cereal helps to make minced meat tender and preserve the juiciness of the finished dish. For cooking, you can take fillets of any (preferably marine) fish - tilapia, pangasius, hake, pollock. In all cases, it will turn out very tasty.

First, I’ll tell you about the important nuances of cooking:

1. Make minced meat only from completely thawed fish. Otherwise, it will turn out watery.
2. Defrost the main ingredient naturally, in the refrigerator or at room temperature.
3. Do not add bread or loaf to the cutlet mass, the dish will be dry. And if you plan to cook in breading, use crackers, not flour - they will retain moisture, and the mince will remain juicy.

• Cooking time: 1 hour 40 minutes.
• Servings Per Container: 4-6.

Ingredients:

• fillet of sea fish - 600 g;
• semolina - 120 g;
• egg - 1 pc.;
• onion - 1 pc.;
• cream - 100 ml;
• salt, black pepper - to taste;
• vegetable oil - 2 tbsp. l

Operating procedure:

1. I wash the thawed fillet, wipe it with napkins and cut into small pieces. I clean the bulb and divide into quarters.
2. I make minced fish from prepared ingredients using a blender or meat grinder.
3. Add egg, semolina and cream, mix thoroughly.
4. I put the cutlet mass in the refrigerator for 1 hour. During this time, the croup will have time to swell.
5. Salt and pepper minced meat, repeat kneading. I fashion rounded portions.
6. I heat vegetable oil in a frying pan, and when a light smoke appears, I put cutlets and fry over medium heat for 4-5 minutes on each side. Finished products are golden brown. I serve immediately, supplemented with fresh vegetables and any side dish.

On a note. You can vary the recipe somewhat and add chopped herbs, garlic, aromatic spices to the minced meat. A pinch of curry will help to give the cutlets a nice color.

Fish cakes with semolina - a delicious recipe

Hello! Today I will share a simple recipe for fish cutlets with semolina. This cereal helps to make minced meat tender and preserve the juiciness of the finished dish.For cooking, you can take fillets of any (preferably marine) fish - tilapia, pangasius, hake, pollock. In all cases, it will turn out very tasty.

Training40 mins

Cooking1 hr

Total time1 hr 40 mins

Dish on: Lunch, Dinner

Kitchen: Russian

Persons: 6

Calories 1455.1kcal

Ingredients

• 600 g. Sea fish fillet
• 120 g. Semolina
• 1 PC. Egg
• 1 PC. Onion
• 100 ml Cream
• taste salt, black pepper
• 2 tbsp Vegetable oil

Step-by-step instruction

• I wash the thawed fillet, wipe it with napkins and cut into small pieces. I clean the bulb and divide into quarters.
• I make minced fish from prepared ingredients using a blender or meat grinder.
• Add egg, semolina and cream, mix thoroughly.
• I put the cutlet mass in the refrigerator for 1 hour. During this time, the croup will have time to swell.
• Salt and pepper minced meat, repeat kneading. I fashion rounded portions.
• I heat vegetable oil in a frying pan, and when a light smoke appears, I put cutlets and fry over medium heat for 4-5 minutes on each side. Finished products are golden brown. I serve immediately, supplemented with fresh vegetables and any side dish.

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