To quickly feed your family a tasty and healthy dish, we recommend that you get acquainted with how haddock fish cutlets are prepared. The recipe, which fits very tasty into any menu, will allow you to diversify an ordinary dinner with friends, family and loved ones.
White, juicy and incredibly tender meat of fish belonging to the cod family is an ideal ingredient for preparing delicious and aromatic cutlets.
Considering that fish is a dietary product, even people on strict diets can enjoy this dish.
Haddock is a universal fish. It can be boiled, fried in a pan and varied cooking methods in every possible way.
The most delicious option remains cutlets!
Ingredients of our delicious cutlets
So, what do we need to make haddock fishcakes?
A recipe that will deliciously brighten up a day of seafood dishes will require us to use the following products:
- Haddock (fresh or frozen) – 1 kg;
- Boiled short grain rice – 200-300 grams;
- White bread – 1-2 slices;
- Onions – 1-2 pcs.;
- Finely chopped green onions – 3-4 tbsp;
- Milk (3.2% fat) – 2-3 glasses;
- Breadcrumbs – 1 pack;
- Vegetable oil – 5-7 tbsp. l.;
- Allspice, ground – 2-3 pinches;
- Salt, spices - according to taste preferences.
Cooking step by step
The specified amount of products should be enough for 10-15 medium cutlets.
The cooking process is as follows:
- Thaw the fish, rinse and dry with paper towels;
- Cut, remove bones and skin until filleted;
- Soak a slice of white bread in milk;
- Pass fillet, bread and onions through a meat grinder;
- Add pre-boiled rice, onions (green) and spices (to taste) to the minced meat;
- Make cutlets, roll in breading;
- Fry in a frying pan heated with sunflower oil until golden brown on both sides.
Cutlets are served with any side dish. It is recommended to cool slightly before serving.
Appetizing Lenten fish cutlets - easy to prepare and diversify the menu in Lent. Try the best recipes!
Lenten dishes do not contain animal products. Basically, they are prepared by people who adhere to Orthodox fasts. Lenten cuisine is welcomed by vegetarians, people who watch their figure and adhere to proper nutrition. During the fasting period, on permitted days you can eat fish products and some animal products. Fish cutlets according to the classic recipe include eggs, as they hold the minced meat together. How to prepare lean fish cutlets so that they do not fall apart during frying or baking. Read and see a detailed recipe with which you can prepare delicious and healthy fish cutlets. It turns out very tasty.
- fresh frozen hake 450 gr.,
- semolina 3 tbsp,
- salt,
- ground black pepper,
- allspice,
- onion 120 gr.,
- dill 4 sprigs,
- sesame seeds for breading.
You can use several types of fish to make fish cutlets. Moreover, you can use one fatty fish and a leaner one. This recipe uses hake. It is great for making cutlets. Fish fillets contain almost no small bones. Basically, you can buy frozen fish in any store. In this case, remove it from the freezer and leave it at room temperature to defrost. If the kitchen is very hot, it is better to put it on the refrigerator shelf. Rinse the thawed carcass. Using a sharp knife, remove the skin. This is easy to do if the fish is not completely thawed.
Separate the loin from the spinal bone. In principle, now you can buy ready-made frozen fillets of any fish.
Cut the fillet into pieces and grind in a meat grinder or use a food processor. The resulting minced fish is quite dense. Transfer it to a convenient deep bowl.
Peel a small onion. In the same way, pass through a meat grinder. If there is a lot of juice in the chopped onion, squeeze it out so that the minced meat does not turn out watery. Add onion pulp to the chopped fish. Stir the onion into the minced meat.
Add semolina. Stir so that the semolina grains are evenly distributed.
Rinse the dill and dry with a towel. Cut into small pieces. Add to the minced meat. Season with salt, ground black and allspice. Mix well. Knead the minced meat for about 5-7 minutes. Then, beat it lightly, lifting it up and throwing it back into the bowl. This way, the minced meat will become denser and will not fall apart during cooking.
Take a small portion of minced fish. Roll in sesame seeds.
Prepare a baking dish or baking tray. Cover with parchment paper. You can use cookie cutters to shape the cutlets. Place the sesame-breaded fish ball in the center of the mold and spread it over the entire mold with a spoon. Or form cutlet blanks with your hands and place on a baking sheet. Preheat the oven to 180-190 degrees. Bake until golden brown. The baking time is individual for everyone, since everyone’s oven is different, approximately 25-35 minutes. Focus on your oven.
Lenten fish cutlets are ready. Serve with any side dish and suitable sauce.
Enjoy your meal!
Recipe 2: how to cook lean fish cutlets
During large Orthodox fasts, there are days on which you can eat some animal products, such as fish. Of course, you shouldn’t overuse it, but if you have the opportunity, you can pamper your family with dishes made from these delicious and very healthy gifts of the earth. Today we will tell you how to prepare delicious lean fish cutlets with a pleasant aroma and taste!
- Fish (clean thawed fillets of hake, cod, sea bass or other boneless fish) 500 grams
- Loaf (white) 100 grams
- Dill or parsley 1 bunch (small) or to taste and desire
- Garlic 1 clove or to taste and desire
- Breadcrumbs 120 grams
- Salt to taste
- Ground black pepper to taste
- Vegetable oil (for frying) as needed
- Purified water as needed
First of all, take the staleest piece of white loaf, put it in a small bowl and fill it with regular running cold water. We leave this ingredient in the liquid until it softens, this process usually takes 12–15 minutes.
In the meantime, rinse the thawed, peeled fillet of any boneless fish, dry it with paper kitchen towels, place it on a cutting board and use a sharp kitchen knife to cut into small portions of approximately 2 to 3 centimeters in size.
Then, using a clean knife, peel the garlic clove and thoroughly wash it along with dill or parsley, although you can take a little of both. Shake these products over the sink to remove excess liquid, transfer them one by one to a cutting board and chop. Finely chop the garlic and chop the greens. After that, put a deep plate with breadcrumbs on the countertop, as well as the rest of the necessary ingredients, and move on.
Squeeze the softened loaf of excess water and, together with the pieces of fish, pass it through a meat grinder with a medium mesh directly into a deep bowl.
Add chopped garlic, herbs, salt and ground black pepper to taste. Mix everything thoroughly with clean hands until it has a homogeneous consistency - the minced meat is ready!
Now we take a whole tablespoon of fish mass, put it in a palm pre-moistened in water and form a round or oval cutlet with a thickness of 1.5 to 2 centimeters. We mold the rest in the same way until the minced meat is finished, roll them on all sides in breadcrumbs, put them on a cutting board and proceed to the next, almost final step.
Place a frying pan on medium heat and first pour about 50–60 milliliters of vegetable oil, preferably refined oil, into it. After a few minutes, lower the first batch of cutlets into the heated fat, distributing them at a short distance from each other. Fry the fish products on both sides until golden brown, mostly on one side it takes about 3-4 minutes.
Then reduce the heat to a minimum, add about 3-4 tablespoons of purified water to the frying pan, cover it with a lid and simmer the cutlets until fully cooked, about 5 minutes, but sometimes even less. After that, using a kitchen spatula, transfer them to a large flat dish, add a little oil and fry the remaining aromatic fish lumps in the same way.
Lean fish cutlets are served hot as a second main course for lunch or dinner, although they also look very good as a hearty afternoon snack. They are served either on a large flat dish or in portions on plates, optionally sprinkled with fresh finely chopped dill, parsley, cilantro, basil or green onions.
To make this dish more satisfying, you can put some unobtrusive side dish on the table with it, for example, vegetable salad, rice, pasta, or whatever you like best, and vegetable-based sauces will help to refresh such a miracle. Cook with love and enjoy delicious food even during Lent!
Recipe 3: lean sea fish cutlets (step by step)
On Peter's Fast, except Wednesday and Friday, fish is allowed for the Lenten meal. Delicious fish cutlets help me out. Try it too.
For the cutlets:
- Pangasius fillet – 500 g
- Hake fillet – 500 g
- Onions - 1-2 pcs.
- White bread – 100 g
- Salt - to taste
- Pepper - to taste
For the gravy:
- Onion - 1 pc.
- Carrots - 1 pc.
- Tomato paste - 1-2 tbsp. spoons
- Salt - to taste
- Pepper - to taste
- Bay leaf - 1 pc.
- Sugar - 1 tbsp. spoon
- Vegetable oil - 3 tbsp. spoons
- Boiling water - 1.5-2 cups
For frying:
- Vegetable oil - 30-40 g
Defrost the fish, wash it, and squeeze out excess moisture.
Cut the fish into pieces.
Peel, wash the onions, cut into cubes.
Peel, wash, and cut the carrots into thin strips (or grate on a coarse grater).
Heat a frying pan, pour in vegetable oil. Place half of the onion in hot oil. Simmer over medium heat, stirring, for 3-4 minutes. Cool.
Soak white bread (or bun) in water. I recommend cutting off the crusts of the bread.
Pass the fish fillet, fried onions with butter, and the squeezed bun through a meat grinder.
Salt, pepper and mix the minced meat well (preferably beat it well in a bowl).
Heat a frying pan, pour in vegetable oil. Form patties with wet hands and place in hot oil. Fry over medium heat for 2-3 minutes on each side (until golden brown). Place the finished cutlets in a cauldron. Fry all the cutlets like this.
Boil the kettle. Heat a frying pan, pour in vegetable oil. Place carrots and remaining onions into hot oil. Simmer over medium heat, stirring, for 2-3 minutes. Then add the tomato. Mix. Salt, pepper, add sugar, bay leaf. Pour boiling water over it. Mix.
Pour the prepared gravy over the cutlets. Boil. Cover with a lid and reduce heat to low. Simmer for 10-15 minutes.
Lenten sea fish cutlets in tomato sauce are ready. Good both hot and cold. Serve with your favorite side dish. Bon appetit!
Recipe 4, step by step: lean pollock fish cutlets
Lenten fish cutlets can be prepared without adding eggs, which usually serve as a binding link, and milk in which the loaf is soaked. In this case, flaxseed flour is used to bind the minced meat.
- 800 g Pollock
- 200 g onions two medium sized onions
- 2 tbsp. l. rice
- 2 tbsp. l. breadcrumbs
- 2 tbsp. l. vegetable oil
- 2 tsp. Flaxseed flour
- 30 g Dried or fresh herbs
- 1 tsp. salt
- 1 tsp. Ground black pepper
Cut up the pollock carcass. Remove fins and tail. Gut the fish. Rinse the carcass and separate the spinal bone.
Pass the fish fillet through a meat grinder. Then scroll through the onions.
Pour flaxseed flour with 6 tablespoons of boiling water. The result is a gel-like mass similar to a raw egg.
Boil the rice in salted water. Cool slightly.
Mix all ingredients in one large bowl in which the minced fish will be convenient to stir. Add breadcrumbs and dried herbs. Salt and pepper the minced meat.
Add two tablespoons of vegetable oil to the well-kneaded minced meat.
Make medium-sized cutlets from the resulting minced meat. Roll them in flour.
Fry the cutlets in a well-heated frying pan in vegetable oil. So, at your disposal is a step-by-step recipe for lean fish cutlets with photos.
Very small bones from fish fillets do not need to be removed, since they are rich in calcium and phosphorus, and when preparing minced fish, these bones will not be felt. This is one of the best recipes for lean fish cutlets - very tasty!
Recipe 5: lean minced fish cutlets (with photo)
- fish fillet -500 gr.,
- garlic – 1 clove,
- breadcrumbs – 200 gr.,
- loaf or bread – 200 gr.,
- vegetable oil – 100 gr.,
- parsley or dill,
- salt, pepper, spices.
To prepare lean fish cutlets, you first need to prepare the minced meat.
To do this, the fish fillet must be washed and passed through a meat grinder.
Then you need to take bread or a loaf (not fresh) and soak it in water. After the bread has softened, squeeze it out and add it along with spices, salt, pepper and chopped herbs to the minced meat. Mix everything.
You need to wet your hands in water so that when forming cutlets, the minced meat will not stick to your hands. Each cutlet should be sprinkled with flour or breadcrumbs.
The frying pan needs to be well heated with vegetable oil and then lay out the cutlets. Fry the cutlets until golden brown on both sides.
As soon as the lean fish cutlets are fried, they must be placed on a baking sheet. Place the baking sheet in the preheated oven to finish cooking the cutlets.
Lenten fish cutlets can be served with pasta or potatoes.
Bon appetit!
Recipe 6: Lent cutlets from hake fillet (step-by-step photos)
- 500 g hake fillet
- 150 g some stale loaf or white bread
- 1 onion
- 4 cloves garlic
- salt, spices, herbs
- breadcrumbs
- vegetable oil
Soak the bread in water until it softens a little and squeeze out.
Pass fish meat, bread and onions through a meat grinder.
Squeeze the garlic there, add salt, herbs and spices.
I have a special mixture for fish dishes: dried bell pepper, paprika, dried tomato, coriander, black pepper.
You can season it with whatever you like. Or just pepper and salt.
Mix the minced meat well. By the way, it turned out great; I didn’t have to add any semolina or flour.
Form into cutlets and roll in breadcrumbs.
Fry over medium heat on both sides until golden brown.
I fried them under the lid so that they would also steam immediately.
Well, our lean hake fish cutlets are ready!
Recipe 7: delicious lean white fish cutlets
Non-crumbling, tasty and lean fish cutlets.
- White fish fillet, in this case it was pike, 400 grams
- Onion, ½ medium, finely chopped
- Garlic, 1-2 cloves
- Fresh parsley, ½ bunch, finely chopped
- Mustard, 1 tbsp. spoon
- Soy sauce, ½ tbsp. spoons
- Mayonnaise (lean in this case) 2-3 tbsp. spoons
- Ground white pepper to taste
- Salt to taste
- Semolina, 1-2 tbsp. spoons
- Wheat flour, 2 tbsp. spoons
First of all, you need to make sure that there are no bones left in your fillet. For unknown reasons, in our country what is called “fish fillet” is always sold with bones.
Therefore, you need to use tweezers to pull out all the bones that can be found. In my case, the following number of bones were extracted from a couple of pieces of fish:
After removing the bones, send the fillet to a meat grinder or food processor, along with parsley. The onion must be chopped separately so that you do not end up with either too small minced fish or too large pieces of onion.
Add all other ingredients except flour and semolina. You can, of course, use regular, non-lenten mayonnaise.
By the way, about 7 years ago it was absolutely impossible to eat what was sold in Russia under the name “lenten mayonnaise”. Now the situation has improved significantly, and lean mayonnaise has become quite edible.
Mix well. Then add the mixture of flour and semolina, and stir again until smooth.
Now the most important moment! Cover with film and place the minced meat in the refrigerator for at least an hour. Without this, the cutlets will crumble. You can still prepare a side dish - fry potatoes, for example.
After the required time has passed, we take the minced meat out of the refrigerator and make cutlets from it.
Another important point. Be sure to heat the oil in the frying pan very high, otherwise the cutlets, again, may crumble or begin to stick to the surface.
Fry, as they say, until done.
Horseradish goes great with fish cutlets, by the way. Bon appetit!
Recipe 8: Lean cod fish cutlets
If you have never cooked fish cutlets from cod, then I will tell you right away that it is very easy to do and it turns out incredibly tasty. Moreover, cod is not one of the most expensive fish, so buy such fish and prepare delicious, very healthy cutlets from it for the whole family. Even if you are on a diet, you carefully select recipes so that they are both tasty and low in calories, then today’s recipe is for you.
Cod cutlets will become your favorite dish both during your diet and on the regular menu. These dietary fish cutlets will be an ideal lunch for children and all adults. The benefits of fish are great, so be sure to buy cod that has no small bones, but only a large backbone. The cod sold is headless and almost ready to be processed. Your diet menu will be so delicious that you won’t even notice how much weight you’re losing.
- 300 grams of cod,
- 1 chicken egg,
- 1 clove of garlic,
- 1 tables. l. breadcrumbs,
- salt, pepper to taste,
- oil for frying.
First of all, we separate the fillet from the ridge. Cod has lean, white meat, which is ideal for dietary nutrition. Usually cod is sold frozen, so we defrost it immediately and then fillet it.
Add a chicken egg and a couple of pinches of salt and pepper to the fish fillet.
Blend the ingredients with a blender to make minced meat. If you don’t have a blender, then simply grind the fish in a meat grinder and then beat in the egg. Both methods are good.
Squeeze a little garlic into the minced fish through a press to enhance the taste.
Add some breadcrumbs to the minced meat so that the cutlets stick together better and have a crispy texture.
Roll into medium-sized round cutlets with ease.
Pour a little oil into the frying pan, literally a tablespoon, and heat it for about a minute. Or you can simply brush the surface of the frying pan and then the cutlets will also not stick and at the same time will not absorb a lot of oil if you are on a strict diet. The main thing is that the frying pan has a good heavy bottom or a non-stick surface. Place the cutlets on the frying pan.
Fry until a golden brown crust forms on the cutlets. Fry on both sides for 3-4 minutes over low heat.
That's how quickly and easily we prepared delicious, and most importantly, dietary cod cutlets.
How to cook delicious cutlets
Fish cutlets in the oven are an excellent delicacy for those who are on a diet or lead a healthy lifestyle. This dish will surprise you with its ease of preparation.
40 min
4.89/5 (9)
If you don’t know how to pamper yourself and your family, then our next recipe is especially for you. Fish cutlets in the oven is a dish that is distinguished not only by its unique taste, but also by its benefits for the body.
Benefits of fish cutlets in the oven
Fish cutlets are a very healthy dish in themselves, and cooking it in the oven completely transforms it into a dietary. So if you are planning to switch to pp, take note of the dish. In the oven, cutlets do not absorb overcooked oil and their preparation is done without breading flour and breadcrumbs, which absorb fatty overheated oil in large quantities. Accordingly, the dish contains minimal vegetable fats (often olive oil) and absolutely no animal fats.
At the same time, it is absolutely not inferior to its fried competitors in taste. Olive oil It is recommended for use due to the fact that when heated, it produces less complex compounds, unlike sunflower oil, and is therefore easier to digest by the stomach. Thus, dietary fish cutlets can be prepared in the oven.
For diet cutlets it is best to use varieties of cod fish, the most popular of which are pollock and hake. But you can cook it, for example, from haddock or navaga. The calorie content of such fish cutlets cooked in the oven will be the lowest. If you want to make meatier cutlets, feel free to use salmon. You can also combine several types of fish in one dish.
Recipe for fish cutlets in the oven using several types of fish
Ingredients:
Let's move on to cooking.
How long to bake fish cutlets? Remember that it takes 20 minutes for the cutlets to bake completely.
The most popular types of fish for cutlets in the oven are: carp, pike, silver carp, hake, pollock and salmon.
For variety, you can add eggs, bread and potatoes to the minced meat. However, in order for the cutlets to turn out as gentle as possible, there is no need to add an egg. If you want fattier cutlets, add lard or minced pork to them.
Bread, as a binding ingredient, can be replaced with oatmeal. The cutlets will turn out very tasty if you add carrots to them, in addition to the obligatory onions. Carrots will make a dish soft, juicy and improve its digestibility. But if you use onions and carrots in cooking, first pass through.
It is very important to properly chop the minced meat before cooking; use a coarse grater, this way you will be able to retain the juice. Before chopping, remove large bones from the fish; small and soft ones are not dangerous, you can leave them. If the fish is very bony, pass it through a meat grinder a couple of times.
Chopped herbs and garlic will make the taste of the dish more rich.
There is no need to bread such cutlets; they need to be sculpted from minced meat with hands that have been previously moistened vegetable oil.
What can you combine fish cutlets with?
If you don't have a lot of time, you can simply add a couple of slices of apples, tomatoes, citrus fruits, a cabbage leaf or a sprig of parsley to the plate with the cutlets. If you prefer hot side dishes, use vegetables. Vegetables can be boiled, stewed or fried. Chop them evenly and place them next to the fish in the oven. For beauty, vegetables can be cut into different shapes (vegetables bake better cubes) and decorate with greens. If you want roasted vegetables, fry them together with celery and parsley. Of course, a simple vegetable salad would also be appropriate. If you want to diversify the ways of preparing fish cutlets, add gravy to your liking and simmer a little in the oven: you will get tasty and healthy fish cutlets.
Fish cakes are a very important dish in your kitchen if you value great taste and health benefits.
There is a great variety of seafood, a huge variety of fish, but haddock stands out among them in taste. It is very important to have seafood in your diet, because they contain so many useful substances that we cannot get in their pure form from the products that we have on land. One of these products is iodine, which is found in abundance in fish, especially haddock. This substance helps us get rid of or prevent problems with the thyroid gland, and in our conditions this is very important.
Haddock baked in the oven
To prepare this fish, we take one pound of cleanly washed and gutted haddock, half a small spoon of dry herbs, ground pepper, salt, coriander, butter, flour, a mixture of grated cheese and mayonnaise (for breading).
We prepare haddock as follows - wash the fish, sprinkle it with salt, rub with dried herbs, coriander and pepper. Dip the fish in flour and fry in a heated frying pan with butter until golden brown. Coat the fish with a mixture of grated cheese and mayonnaise, place it on a baking sheet and put it in the oven for ten to fifteen minutes. As a side dish for this oven-baked fish, baked potatoes with onions are served.
Fried haddock
To prepare fried haddock, we take one kilogram of haddock itself, for breading, sifted wheat flour or breadcrumbs themselves, vegetable oil, salt, pepper, Chinese cabbage or lettuce leaves and lemon.
Let's start preparing the fried haddock. Let's thoroughly clean and gut our fish, wash it and dry it. Then cut into portions, sprinkle with salt and pepper, and then boldly dip in sifted flour or breadcrumbs. Heat a frying pan with vegetable oil at medium temperature. Place the prepared haddock on a preheated frying pan and fry on both sides until golden. You can cover the pan with a lid or not, it doesn’t matter. As soon as the fish is fried, place it on a prepared plate covered with cabbage or lettuce leaves. Place slices of lemon on top of the fish. This fish is best served hot, with potatoes on the side.
Haddock fish cutlets
To make fish cutlets from haddock, we will need half a kilogram of haddock, two hundred grams of lard, one onion, one egg, two cloves of garlic, a little dill, a little vegetable oil, pepper and salt.
Now let's get started with the recipe for making haddock cutlets. We cut off the fins and tail of the fish, the head, clean it from the entrails, pass the fish carcass through a meat grinder two or three times, grind lard, garlic and onions into the same mass in a meat grinder. Mix the minced meat thoroughly, adding an egg. Heat the frying pan thoroughly, add a small amount of vegetable oil to it, form cutlets, bread them in flour and place them in the frying pan.
Braised haddock
To prepare stewed haddock, we will need three hundred grams of stewed haddock, forty grams of butter, sixty milliliters of milk, salt and pepper.
Let's start cooking. Cut the prepared fish into portions and place all the pieces in a bowl. Sprinkle the fish with pepper and salt, add butter, and add milk. Cover the dish with a lid and heat it at full power for five to six minutes. To find out whether the fish is ready or not, you just need to pick it with a fork; if the meat separates from the bones easily, then the fish is ready. Let the fish sit in the pan for another five minutes, and then serve immediately.
Haddock fish soup
To prepare haddock fish soup, take one peeled clove of garlic, peeled and chopped onion, one seeded and finely chopped pepper, four tablespoons of olive oil, six chopped tomatoes, one large potato, ground black pepper, four hundred grams of haddock fillet, chopped into cubes, salt, four hundred and ten grams of canned white beans, half a small spoon of saffron, two small spoons of chopped fresh parsley.
Let's start preparing haddock soup. Grind the onion, garlic, half a portion of olive oil and pepper using a blender, pour the mixture into a large saucepan and heat for three minutes, stirring all the time.
Heat the remaining oil in a frying pan, fry the tomatoes in it, and simmer for ten minutes. At this time, add the potatoes and broth to the onion mixture, put it on the fire and cook at a low boil for about ten minutes.
Season the tomatoes, pass them through a sieve, add the tomato mixture to the pepper mixture in the pan. In the same pan we place the fish, saffron, beans and parsley, leaving a few sprigs of parsley for decoration. Cook the contents of the pan for two or three minutes until the fish is cooked, pour the soup into heated plates and garnish it with parsley.
Haddock salad
To prepare haddock salad, we will need, in addition to the haddock itself, potatoes, which in themselves go perfectly in taste with fried haddock. The ratio of components is free, according to your taste. The key to this salad is improvisation, so don't be shy about being creative.
Peel the potatoes, cut them in half, and boil them in salted water until soft. As soon as the potatoes are boiled, drain the water, cut the potatoes into slices and set aside.
Meanwhile, cut the bacon into strips and fry it in a hot frying pan until crispy. Then put butter in a hot frying pan, in which we fry the pieces of fish fillet, after removing the skin from them.
As soon as the haddock is cooked, fry the boiled potato slices in a frying pan until they have the same golden and crispy crust.
Place on flat and wide potatoes, fried pieces of fish and bacon. Place a poached egg that has not yet cooled down on top, and arrange basil, parsley and other herbs around the perimeter of the salad.
Fish cutlets baked in the oven can easily be called a very healthy and low-calorie dish, which will undoubtedly appeal to both adults and children.
Today there are many variations in the preparation of this product, because cheese, herbs, cottage cheese, eggs and even prunes are often used as additional ingredients.
Fish cutlets: cooking features
A wide variety of meaty fish are used for this dish.
The most popular options are hake, pollock, pike perch, silver carp, pike, cod, carp, and salmon.
Eggs, bread or potatoes are often added to minced meat.
Sometimes lard or minced pork is added for juiciness.
Various vegetables, cottage cheese, and lemon are also often used.
One option for preparing fish cutlets is baking.
To do this, place them on a baking sheet and cook for 15 minutes.
Baking temperature is usually 180-200 degrees.
It should be borne in mind that prolonged heat treatment will make the cutlets too dense, so the baking time needs to be adjusted.
The principle of preparing fish cutlets is the same as meat cutlets.
However, there are certain differences.
In particular, fish cutlets are more demanding in terms of spices and garnishes.
They go best with potatoes, rice and vegetables.
To improve and highlight the delicate taste of fish, it is customary to add black and white pepper, coriander, oregano, and white mustard to this dish.
In addition, such a product is considered a low-calorie and dietary product, and therefore ideal for those who are watching their weight.
Food preparation
If fish fillet is used to prepare cutlets, it should be chopped beforehand.
As a rule, for this purpose they take a meat grinder with a large grid - this will make the components of the minced meat larger and preserve the juice.
When grinding fish, you must remove any visible bones by hand.
The rest are simply ground up or accumulate on the meat grinder knife.
The meat of bony fish should be minced twice.
Preparing the rest of the ingredients depends on the recipe you choose.
If onions and carrots are added to the minced meat, it is recommended to fry them first.
You need to cut off the crusts from the bread and soak them in water or milk.
Potatoes must be peeled and passed through a meat grinder.
You also need to add spices to the minced meat to taste.
To make the taste of this dish more rich, you can add garlic and chopped herbs.
Recipes for fish cutlets in the oven
There are quite a few options for preparing baked fish cutlets, each of which is characterized by a specific set of ingredients.
Baked fish cutlets with onion garnish
How you can bake fish cutlets in the oven and serve them with different side dishes, this video recipe serves as an example. Enjoy watching.
To prepare the cutlets you need to take:
- fish fillet – 500 g;
- milk – 100 g;
- onions – 1 pc.;
- white bread - 1 slice;
- sour cream – 2 tbsp. l.;
- butter;
- salt;
- egg – 1 pc.;
- pepper.
For the garnish you will need:
- balsamic vinegar - 1 tbsp. l.;
- salt;
- red onion – 500 g;
- soy sauce – 1 tbsp. l.
Preparation:
- Wash the fillet, cut and grind using a meat grinder;
- Cut off the crusts from the bread, then soak it in milk;
- Peel and coarsely chop the onion;
- Pass the bread and onions through a meat grinder;
- Add salt, pepper, egg and mix the minced meat thoroughly;
- Form small cutlets and place on a baking sheet, greased with oil;
- Pour sour cream on top. For color, you can add a little paprika to it;
- Bake for approximately 20 minutes. Baking temperature – 200 degrees.
To prepare the side dish, thinly slice the red onion and simmer it with soy sauce and vinegar until soft, add salt to taste.
Lenten fish cutlets
Preparation:
- Wash the fillet, dry and grind using a meat grinder;
- Soak a piece of bread in water, then squeeze it out and put it in the minced meat;
- You can also add chopped herbs, salt and pepper, then stir;
- With wet hands, take some minced meat and form small cutlets;
- Place the cutlets in a greased pan and place in the oven. The dish takes approximately 20 minutes to prepare. Temperature – 180 degrees;
- Serve mashed potatoes or vegetable salad as a side dish. When serving, you can sprinkle with herbs.
Dietary fish cutlets
To prepare these cutlets, you should take:
- lean fish fillet (hake, pollock, haddock) – 500 g;
- onions – 1 pc.;
- oat flakes – 100 g;
- fatty fish fillet (trout, salmon, salmon) – 100 g;
- salt;
- carrots – 1 pc.;
- spices;
- olive oil – 2 tbsp. l.
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Preparation:
- Wash the fish and pass through a meat grinder;
- Chop carrots and onions too and add to the minced meat;
- Add salt, spices and instant oat flakes. Mix everything thoroughly;
- Leave the minced meat for 20 minutes to allow the flakes to swell thoroughly;
- Grease a baking sheet and hands with olive oil;
- Form the minced meat into cutlets and place them on a baking sheet;
- The dish takes 20 minutes to prepare. The oven needs to be preheated to 180 degrees.
They should be served with a vegetable salad or dietary side dish.
To ensure that fish cutlets baked in the oven are tender and tasty, you must adhere to certain recommendations:
- Many varieties of fish have dry flesh, which makes the cutlets tough. To make the dish tender, you need to add chopped onion or a piece of butter to the minced meat;
- To kill the fishy smell, you can use garlic and aromatic spices;
- It is recommended to cook fish cutlets using chilled objects - bowls, knives, etc. You also need to cool the minced meat itself. Thanks to this, it will acquire a more delicate consistency;
- To facilitate the process of forming cutlets, hands should be dipped in cool water;
- To make the taste of the dish more rich and interesting, you can add thyme, basil, oregano, and coriander to the minced meat.
Baked fish cutlets are a very tender and tasty dish; it is excellent for those people who lead a healthy lifestyle and watch their weight.
To make it more interesting, chefs recommend adding various spices and vegetables to the minced meat.
In addition, you can add variety to this dish by serving it with various sauces.