Chopped fish fillet cutlets
Fishcakes can be prepared from minced meat, but there is a recipe much simpler and faster - chopped fish fillet cutlets. This method has many advantages!
- Firstly, when buying a fillet, you know exactly what kind of fish and what quality you cook. But what is put in the prepared stuffing is another question ...
- Secondly, cutting the fillet into slices is much easier than scrolling in a meat grinder, and then washing it.
- Thirdly, you save not only your strength, but also time.
And such cutlets are very tasty! Even if your household does not like fried fish, beautiful and delicious cutlets will agree to try.
This recipe for fish cutlets is lean because it does not contain eggs. Typically, 1 chicken egg is added to the minced meat. The objective of this ingredient is to bind the stuffing so that the cutlets do not fall apart. But it is possible to choose an alternative for the lean option - a product that also has binding properties, for example, starch or raw potatoes, grated on a fine grater.
For the preparation of chopped cutlets, a low-fat marine fish fillet is suitable, best of all cod - pollock, cod, hake or hoki.
In breading, you can use not only the usual crackers, flour or semolina, but also a mixture of cereals - sesame and flax. Black and white mottled sprinkle looks elegant and unusual.
- Time for preparing: 30 minutes
- Servings Per Container: 4-5
Ingredients for Chopped Fish Fillet Cutlets
- 2 medium pollock fillets;
- 1 small onion;
- 1 tbsp. l corn starch;
- 3-4 tbsp. flour;
- 2-3 tbsp. bread crumbs;
- 1 tbsp. flaxseed or black sesame;
- 2 tbsp. white sesame seeds;
- salt, ground black pepper;
- a few feathers of green onions;
- vegetable oil for frying.
The method of preparation of chopped fish fillet cutlets
Rinse and dry the fish fillet. Dice approximately 1x1 cm.
Peel the onion and, chopping it as small as possible, add to the fillet.
Salt and pepper to your liking; you can add, in addition to salt and pepper, other favorite spices - a pinch of paprika or turmeric.
Pour the starch, mix, then gradually pour the flour. Cutlets will be more beautiful and healthier if you add fresh herbs to them: onion feathers, parsley or dill.
When the forcemeat consistency becomes such that it will be possible to form cutlets from it - enough flour. Wetting your hands in water, we sculpt small round cutlets and put them on a plate or on a plate.
Pour breadcrumbs in the saucer and roll the cutlets in them from above and below, trying to prevent the crackers from falling on their sides - otherwise the mixture of seeds will not stick. However, you can make breading and completely out of crackers.
But, if you want the cutlets to look original, we roll them on their sides in a mixture of sesame and flaxseed.
And spread in a pan with well-heated vegetable oil. The first minute - two fry over a fire over average - to grasp the crust. Then, reducing the heat, cover the pan with a lid and cook for 5-7 minutes, until the cutlets are steamed well in the middle.
Gently turn over with a fork or spatula, fry from the second side until a crispy crust, no longer covering.
Ready cutlets are removed on a plate.
Serve the fish fillet cutlets hot, garnished with herbs, with a side dish of vegetable salad or cereal. Chopped pollock cutlets are good both in cooled form and in reheated. However, they are most deliciously freshly prepared - then the crust on the ruddy cutlets is deliciously crispy!