Fish Cakes: Delicious Recipes With Pollock, Pike, Cod, In The Oven And In A Pan

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Home-style fish cakes: very simple and incredibly tasty

Fish cutlets are a tasty and healthy dish, suitable for both a lunchtime meal and a light dinner. Alternatively, fish cakes can be served cold as a snack.

Content

• 1 Pollock cutlets with parsley

  1.1 Video: baked pollock cutlets in the oven

• 2 Delicate creamy pike cutlets

  2.1 Video: Andrey Slepnev demonstrates pike cutting

• 3 Cod cutlets

  3.1 Video: cod cutlets with tabasco sauce

• 4 Pink salmon cutlets with bacon and cheese

  4.1 Video: tartar sauce for serving with fish cakes

Pollock cutlets with parsley

Pollock is great for making fish cakes, as it does not contain a lot of bones and is very inexpensive. It is also important that pollock fillets do not have a pronounced fishy smell, so children are happy to eat such a dish.

Pollock cutlets are very delicate in taste and children like

Ingredients:

• 800 g pollock fillet;
• 150 g white bread;
• 1 onion;
• 100 ml of milk;
• 1 egg;
• 30 g parsley;
• 5-6 peas of black pepper;
• 1 tsp salt;
• 4 tbsp. l. bread crumbs;
• 5 tbsp. l. vegetable oil;
• 50 g butter.

Recipe:

1. Remove the crust from the bread and pour it over with warm milk (35–37 °).

   

   Use a bowl with high sides to soak bread

2. Chop the onion.

   

   The onion must be cut with a sharp knife so that it does not lose its aromatic juice

3. Dissolve the butter.

   

   Make sure that the butter in the pan does not sizzle or burn

4. Saute the onion. Cool for 3-5 minutes.

   

   The onion should be cooked in butter and acquire a pleasant aroma.

5. Grind pollock fillet, onion and bread in a meat grinder.

   

   Onions passed through a meat grinder together with fish will add juiciness to the minced meat for cutlets

6. Add egg and salt.

   

   For cutlets, take a fresh egg with a bright yolk

7. Crush black pepper in a mortar and mix with fish mass.

   

   It is best to chop black pepper for fish cakes just before cooking, so the dish will be more aromatic.

8. Chop the parsley coarsely.

   

   Parsley for fish cakes is needed exclusively fresh, dry will give the dish an unpleasant aftertaste

9. Stir, make cutlets and sprinkle each with breading.

   

   Try to ensure that each cutlet gets a dense coating of bread crumbs, in this case the dish will turn out juicy and get a crispy crust.

10. Fry in hot oil.

    

    When frying pollock cutlets, remember that the breading burns quickly, so watch the intensity of the fire under the pan

11. Serve hot cutlets with garnish and vegetables.

    

    Ready-made pollock cutlets, fried in a pan, have an appetizing golden brown crust

Video: pollock cutlets baked in the oven

In my family, fish fillet cutlets are cooked more often than meat cutlets. This dish is rich in protein and valuable trace elements. Pollock cutlets are especially good for a children's menu, as kids do not like to eat fish very much due to the presence of bones in it. In addition, pollock is quite inexpensive, which is important for the family budget.

Delicate creamy pike cutlets

Many housewives consider pike to be an unsuitable fish for making cutlets. Yes, unlike pike perch or cod, its meat is rather dry. But with the right set of ingredients, pike cutlets will delight you with their juiciness.

Products:

• 800 g pike fillet;
• 100 g loaf;
• 80 g lard;
• 1 onion;
• 1 clove of garlic;
• 1 egg;
• 100 ml cream;
• 3/4 tsp salt;
• 1/4 tsp black pepper;
• 50 ml oil for frying;
• 50 g breading.

Instructions:

1. Fill the loaf with warm (35-37 °) cream.

   

   White loaf is well suited for making pike cutlets

2. Crush the garlic with a press.

   

   Garlic will add spice and pleasant aroma to pike cutlets

3. Chop the onion.

   

   Finely chopping the onion for sautéing helps it absorb more of the aromatic oil from the pan

4. Cut the bacon into cubes.

   

   Lard is necessary in the recipe for cutlets to give them juiciness

5. Fry the onion (10 ml oil). Place in a separate bowl and cool.

   

   Fry the onions until golden brown

6. In the same pan. where the onions were fried, bring the bacon to the state of cracklings.

   

   Lard greaves help the pike cutlets acquire a slightly smoky aroma and special taste

7. Mince all ingredients. Add the egg and seasonings to the fish mass.

   

   Minced pike fillet turns out to be dense and keeps its shape well

8. Make the cutlets elongated.

   

   Let the formed cutlets stand for 10-15 minutes

9. Season them and place in the skillet.

   

   Pike cutlets must be fried over low heat

10. Cook them until golden brown on both sides.

    

    Watch the intensity of the pan heating, the breaded patties burn quickly

11. Serve ready-made fragrant and ruddy pike cutlets hot.

    

    Pike cutlets are delicious served with mashed potatoes or rice

Pike is a lean fish, therefore, even despite the addition of lard to the minced meat, the calorie content of the finished dish is only 160-170 calories per 100 grams.

Breadcrumbs can be purchased at the store, or you can make your own from dried white bread

Pike is a special fish, and you need to know how to cook it. Previously, I rarely bought it for the family table, but when my husband got carried away with fishing, I started looking for a recipe for a simple and tasty dish that can be prepared from it. Delicate cutlets with the addition of cream are loved even by children who previously refused to eat pike. The main thing is to properly cut the fish into fillets and remove all large bones.

Video: Andrey Slepnev demonstrates pike cutting

Cod cutlets

No soaked bread in this dish. Instead, semolina is used, which allows you to shape the cutlets.

Atlantic cod is very healthy: its lean meat contains a large amount of iodine, vitamin B12, sulfur and phosphorus

Products:

• 800 g cod fillet;
• 1 egg;
• 50 g butter;
• 2 tbsp. l. flour;
• 2 tbsp. l. decoys;
• 1 tsp salt;
• 1/2 tsp black pepper;
• 1 tbsp. l. vegetable oil;
• 4 tbsp. l. bread crumbs.

Step by step recipe:

1. Pass the cod fillet through a meat grinder.

   

   It is best to choose a grate with holes of the smallest diameter for grinding cod, in this case the minced meat will turn out to be very tender

2. Soften the butter with a spoon.

   

   For a better softening of butter, remove it from the refrigerator half an hour before cooking the cutlets

3. Place the egg, butter, flour and semolina in a blender. Whisk this mixture on medium speed.

   

   Egg-oil mixture with flour and semolina will keep the cutlets from losing their shape and give them a delicate texture

4. Combine the minced fish, egg and butter mixture with flour and semolina, salt and black pepper. Stir with a spoon.

   

   Minced meat must be infused for 20 minutes

5. Form patties and roll in breadcrumbs.

   

   Dense breading will prevent cutlets from losing their juiciness

6. Place patties in a greased ceramic pan (1 tablespoon) and bake in oven for 30 minutes.

   

   15 minutes after the start of baking the cutlets, turn them over

7. Serve ready-made cod cutlets with vegetable salads and light side dishes (rice, buckwheat, boiled potatoes or mashed potatoes).

   

   Delicate cod cutlets baked in the oven are perfect for a light dinner

It is very convenient to freeze minced fish in flat plastic containers, as they do not take up much space in the freezer

Video: cod cutlets with tabasco sauce

Pink salmon cutlets with bacon and cheese

Pink salmon is a very popular red fish with a special taste. It makes great cutlets, which are not ashamed to be served on the festive table. The addition of cheese and smoked bacon to the minced meat gives the dish new flavors.

Choose bacon for cooking cutlets with small veins of meat

Ingredients:

• 800 g pink salmon fillet;
• 100 g of bread;
• 100 ml of water;
• 100 g smoked bacon;
• 100 g of cheese;
• 1 clove of garlic;
• 1 egg;
• 2 tbsp. l. flour;
• 1 tsp salt;
• 1/2 tsp black pepper:
• 4 tbsp. l. bread crumbs;
• 4 tbsp. l. vegetable oil.

Detailed recipe:

1. Pour white bread with warm water.

   

   Peel off the bread before soaking.

2. Chop the garlic.

   

   Garlic can be chopped not too finely, as it will be chopped in a meat grinder

3. Remove the skin from the fillets.

   

   Be sure to remove the skin from the pink salmon fillets before grinding in a meat grinder

4. Pass it through a meat grinder along with pressed bread and garlic. Add flour.

   

   Regular wheat flour can be replaced with rice flour

5. Chop smoked bacon finely.

   

   You need a sharp knife to cut the bacon

6. Grate hard cheese.

   

   The cheese needs to be grated on a fine grater

7. Mix everything and add egg and spices. Form cutlets, roll in breadcrumbs and fry on both sides.

   

   Fry the pink salmon cutlets in preheated oil

8. Serve the finished pink salmon cutlets hot with a spicy sauce.

   

   Pink salmon cutlets with cheese and bacon have an unusual rich taste

Video: tartar sauce for serving with fish cakes

Cutlets made from fish species such as pollock, pike, cod and pink salmon are budget meals that do not require large financial costs. It is completely easy to cook them, even a novice hostess can handle it.