Add capers, wine, corn, cheese or yogurt to the fish, serve with cream-oxide or acute-sour sauce and enjoy.
7 secrets of delicious fish cutlets
- Cook only from quality fish. This article of Life Hhaker will help you choose this. If you doubt freshness, pierce the carcass with a hot knife. The smell should be pleasant.
- Fastened fish pre -defrost. Better – in the refrigerator.
- Large fish fillet is perfect for chopped cutlets. But small river fish is better to pass through a meat grinder twice.
- Fish mince spoils very quickly, so make it right before cooking cutlets.
- To make the cutlets more juicy, add 5-8 g of butter or pork fat for every 100 g of minced meat.
- To make the cutlets easier to sculpt and they retained the shape during frying, put the minced meat in the refrigerator for 20-30 minutes.
- When forming the cutlet, moisten your hands with cold water. It will be easier.
1. Fish cutlets with white wine
Patee.ru
Ingredients
- 500 g fillet of any fish;
- 1 tablespoon of corn or wheat flour;
- 4 eggs;
- 1½ tablespoon of white dessert or dry wine;
- salt, black ground pepper – to taste;
- 1½ teaspoon of sugar;
- 3 tablespoons of vegetable oil.
Cooking
Grind the fish fillet and put in a deep bowl. Add flour, egg yolks, wine. Pepper and salt to taste.
Beat the proteins with sugar into a thick stable foam and enter the minced meat. Gently, but mix thoroughly. You should get almost air w8.
Warm up vegetable oil over medium heat. Form cutlets by laying the minced meat with a spoon in the pan. Fry on both sides until golden crust appears.
Remember 🍷
- Vinishko, not pain: how to understand that something is wrong with wine, and how to fix it
2. Cutlets in a tender with sweet chili sauce
BBCGOODFOOD.Com
Ingredients
- 100 g of salmon fillet without skin or other oily red fish;
- 100 g of a siga fillet without skin;
- 175 g of canned or boiled squid;
- 25 g of red peppers of chili;
- 50 g of fresh or thawed green beans;
- 1 large lime;
- 1 tablespoon of fish sauce;
- 1 tablespoon of oyster sauce;
- 1 egg protein;
- vegetable oil – for fruit frying;
- 5 teaspoons of white rice vinegar;
- 85 g of sugar;
- 3 red chili pepper;
- ¼ cucumber;
- 25 g of fried peanuts.
Cooking
Salmon, siga and squid, turn a meat grinder or blender into a homogeneous mass. Enter chili paste and mix once again.
Grind green beans, grate on the small gap on a fine grater and add to the minced meat. Pour in fish and oyster sauce, as well as egg protein. Mix the ingredients until the mass becomes plastic and homogeneous.
Form small flat cutlets and fry in a large amount of heated oil until golden. Put the finished on parchment or paper towels to so that excess fat.
Vinegar, sugar and pepper put in a small pan and pour 2 tablespoons of water. Bring to a boil and cook over low heat for 15 minutes. Grind with a blender and lay 1 teaspoon of mass. Strain everything that remains and add a decayed teaspoon to the resulting sauce.
Serve fish cutlets with sauce chopped cubes with cucumber and chopped fried peanut.
Try it 🦑
- 15 simple and very tasty salads with squid
3. Red fish cutlets from Jamie Oliver
Jamieoliver.Com
Ingredients
- 300 g of potatoes;
- salt, black ground pepper – to taste;
- 100 g of salmon fillet or other red fat fish with a skin without scales;
- ½ cup flour;
- 1 large chicken egg;
- several branches of fresh parsley;
- 1 lemon;
- 2-3 tablespoons of olive oil.
Cooking
Cut the peeled potatoes with pieces of 2 cm thick, throw in boiling salted water and cook over high heat for 10 minutes.
Grate fish fillet, salt and pepper. Put the meat in a colander and cover with foil.
When they pass for 10 minutes, put a colander on a pan with potatoes. Reduce the fire to medium and cook for another 8-10 minutes to make fish and potatoes.
Then remove the skin from the fish – it is no longer needed. Drain the water from the pan, put the vegetables on the plate and let them cool slightly.
Pull the potatoes in mashed potatoes and transfer to a deep bowl. Add fish divided into fibers, 1 tablespoon of flour, egg, chopped parsley leaves, salt, pepper and grated lemon zest on a fine grater. Mix the contents of the bowl well.
Pour the remaining flour on a clean plate. Divide the minced meat into 4 parts and form cutlets with a thickness of about 2 cm. Roll them in flour, and so that they keep their shape better, leave in the refrigerator for 1 hour.
Warm up the oil in a pan. Fry cutlets for 3-4 minutes on each side until they become golden and crispy.
You can serve with vegetable salad and lemon slices.
Experiment 🥗
- 15 unusual vegetable salads
4. Canned sardines with yogurt
BBCGOODFOOD.Com
Ingredients
- 600 g of potatoes;
- salt – to taste;
- 240 g of sardin, canned in their own juice;
- 1 small lemon;
- 1 bunch of parsley;
- Seasoning for fish – to taste;
- 2 tablespoons of flour;
- 4 teaspoons of sunflower oil;
- 4 tablespoons of low -fat yogurt;
- 3 tablespoons of low -fat mayonnaise.
Cooking
Peel the potatoes, cut into cubes and boil in boiling salted water until cooked. Drain the liquid from the can of sales, andthe meat directly with the bones in the bowl. Add half the zest and lemon juice to the fish and 3 tablespoons of chopped parsley leaves.
Make mashed potatoes from the finished potatoes and mix it well with the fish. Season to taste.
Form 8 cutlets and roll them in flour. Heat the oil over medium heat and fry the cutlets on both sides until a crispy golden crust appears.
Mix the remaining parsley, zest and juice with yogurt, mayonnaise and seasoning for fish. Serve cutlets with sauce.
Try different combinations 🍲
- 10 unusual side dishes that everyone will cope with
5. Cauline tuna cutlets with capers
WhichCar.Com.Au
Ingredients
- 300 g of potatoes;
- 80 g of canned tuna;
- 2 escapes of green onions;
- 2 tablespoons of capers;
- 1 chicken egg;
- Black ground pepper – to taste;
- 2 tablespoons of olive oil.
Cooking
Grate potatoes on a large grater, squeeze well and transfer to a large bowl. Drain the liquid from a jar of tuna, mash the fish with a fork and combine with potatoes. Add finely chopped onions, capers, whipped egg. Pepper and properly mix the resulting mass.
Heat olive oil over medium heat. Form 4 cutlets from minced meat. Fry on both sides until crispy golden crust appears.
Serve together 🥛
- 8 interesting recipes of sour cream sauce
6. Plow cutlets with sour cream and gunshore
Polzavred.ru
Ingredients
- 300 g fillet fillet;
- 2 tablespoons of vegetable oil;
- 1 onion;
- 40 g of bread crumb;
- 40 ml of cream or fatty milk;
- 1 egg;
- salt, black ground pepper – to taste;
- 3 tablespoons of breadcrumbs;
- 2 pinches of lemon zest;
- 2 pinches of ground ginger;
- 50 g of sour cream;
- 20 g of fresh cucumber;
- 2 ml of lemon juice;
- 5 g of Dijon mustard;
- Sugar – to taste.
Cooking
Grind a pollock fillet and put in a deep bowl. In a pan over medium heat, heat 1 tablespoon of vegetable oil. Cut the onion in small cubes, fry it until soft and mix with fish mince.
Cut the bread crumb as smaller, soak for a couple of minutes in milk or cream. Beat egg white in a persistent foam and add to the fish with bread. Salt and pepper the mass to taste. Mix properly and take into the refrigerator.
After 20 minutes, take the minced meat, form cutlets and roll them in a mixture of breadcrumbs, lemon zest and ginger. Fry cutlets on both sides until golden crust in preheated oil.
For sauce, mix sour cream, finely chopped cucumber, lemon juice, mustard. Add sugar and salt to taste.
Prepare 😋
- 20 recipes with ginger for real gourmets
7. Cetet cutlets with cheese
LadySpecial.ru
Ingredients
- 500 g of chum fillets;
- 3 sprigs of parsley;
- 1 small bulb;
- 2 eggs;
- 100 g of semi -fried cheese;
- salt – to taste;
- Seasoning for fish – to taste;
- 2 tablespoons of starch;
- 1-2 tablespoons of vegetable oil.
Cooking
Scroll the chum fillet through a meat grinder. Then chop parsley and onions. Add two eggs, grated cheese, salt, seasoning for fish and starch on a large grater. Mix thoroughly.
Heat the oil in a pan. Form cutlets and fry them over medium heat until golden brown.
Enjoy 🧀
- How to cook amazing raw cutlets
8. Flamma villages
Iamcook.ru
Ingredients
- 100 g of white bread without crust;
- 600 g of fresh herring;
- 1 egg;
- 1 small bulb;
- 2 cloves of garlic;
- salt, black ground pepper – to taste;
- 1 tablespoon of capers;
- 2 tablespoons of oil from canned anchovies;
- 3 tablespoons of vegetable oil;
- 100 g of breading crackers.
Cooking
Soak bread in cold water. Clean the herring of the skin, insides and bones. Cut the fillet and pass through the meat grinder.
Then chop the soaked bread and break into a bowl of minced meat. Add finely chopped onions, garbonly passed through the press, salt, pepper, chopped capers and oil from anchosyus. Mix the mass thoroughly.
In a pan over medium heat, heat the oil. Form cutlets, roll them in panning crackers and fry them on both sides to a golden crust.
Save in bookmarks 🎣🧂
- 8 ways to quickly and tasty salting herring
9. Gorbusha cutlets with buckwheat in the oven
Gotovim.ru
Ingredients
- 100 g of buckwheat;
- 800 g of pink salmon fillet with skin;
- 200 g of fresh cabbage;
- 1 onion;
- salt, black ground pepper – to taste;
- 3-4 tablespoons of semolina or 1 cup of breadcrumbs – if desired;
- 2-3 tablespoons of vegetable oil;
- 100 g of tomato paste;
- 300 ml of water or fish broth;
- greens – to taste;
- spices for fish – to taste.
Cooking
Pour buckwheat with boiling water and leave for 10 minutes. Pass the fish, cabbage and onions through a meat grinder. Add the swollen cereal to the minced meat. Salt and pepper to taste and mix.
If the mixture is liquid, add breadcrumbs or semolina. Stir the mass, let it brew for 15 minutes and mix again.
Form cutlets and put them on a baking sheet lubricated. Bake 30 minutes in the oven heated to 180 ° C.
Meanwhile, dilute tomato paste in water or broth, add chopped greens and spices for fish. Salt to your taste. Pour the cutlets with sauce and leave in the oven for another 15–20 minutes.
Remember 🥣
- How to cook buckwheat correctly so that it is crumbly
10. Catceps with corn and cucumber sauce
INGMANMARINE.Com
Ingredients
- 700 g of soma fillet;
- 2 tablespoons of olive oil;
- salt, black ground pepper – to taste;
- 2 slices of fresh white bread;
- ½ cup thawed or canned corn;
- 3 eggs;
- 3 escapes of green onions;
- 1 small beam of fresh parsley;
- 1 small beam of fresh dill;
- 1 onion-shawl;
- 1 pickled cucumber;
- 1 glass of mayonnaise;
- 1 tablespoon of lemon juice.
Cooking
Warm up the pan over medium heat. Fish fillet grease 1 tablespoon of oil, grate ½ teaspoon of salt and ¼ teaspoon of pepper. Fry for 3-5 minutes on each side until the pieces lose transparency. Put on a plate and divide into fibers when the fillet cools.
Grind bread in crumbs with a blender. In a large bowl, connect it with fish, corn, whipped eggs, finely chopped green onions and parsley. Mix thoroughly.
Heat a tablespoon of oil over medium heat, form cutlets and fry them on both sides to crispy golden crust.
Grind dill, onion, cucumber and mix with mayonnaise and lemon juice. Serve cutlets with the resulting sauce.
7 secrets of delicious fish cutlets
- Cook only from quality fish. This article of Life Hhaker will help you choose this. If you doubt freshness, pierce the carcass with a hot knife. The smell should be pleasant.
- Fastened fish pre -defrost. Better – in the refrigerator.
- Large fish fillet is perfect for chopped cutlets. But small river fish is better to pass through a meat grinder twice.
- Fish mince spoils very quickly, so make it right before cooking cutlets.
- To make the cutlets more juicy, add 5-8 g of butter or pork fat for every 100 g of minced meat.
- To make the cutlets easier to sculpt and they retained the shape during frying, put the minced meat in the refrigerator for 20-30 minutes.
- When forming the cutlet, moisten your hands with cold water. It will be easier.
1. Fish cutlets with white wine
Patee.ru
Ingredients
- 500 g fillet of any fish;
- 1 tablespoon of corn or wheat flour;
- 4 eggs;
- 1½ tablespoon of white dessert or dry wine;
- salt, black ground pepper – to taste;
- 1½ teaspoon of sugar;
- 3 tablespoons of vegetable oil.
Cooking
Grind the fish fillet and put in a deep bowl. Add flour, egg yolks, wine. Pepper and salt to taste.
Beat the proteins with sugar into a thick stable foam and enter the minced meat. Gently, but mix thoroughly. You should get almost air w8.
Warm up vegetable oil over medium heat. Form cutlets by laying the minced meat with a spoon in the pan. Fry on both sides until golden crust appears.
Remember 🍷
- Vinishko, not pain: how to understand that something is wrong with wine, and how to fix it
2. Cutlets in a tender with sweet chili sauce
BBCGOODFOOD.Com
Ingredients
- 100 g of salmon fillet without skin or other oily red fish;
- 100 g of a siga fillet without skin;
- 175 g of canned or boiled squid;
- 25 g of red peppers of chili;
- 50 g of fresh or thawed green beans;
- 1 large lime;
- 1 tablespoon of fish sauce;
- 1 tablespoon of oyster sauce;
- 1 egg protein;
- vegetable oil – for fruit frying;
- 5 teaspoons of white rice vinegar;
- 85 g of sugar;
- 3 red chili pepper;
- ¼ cucumber;
- 25 g of fried peanuts.
Cooking
Salmon, siga and squid, turn a meat grinder or blender into a homogeneous mass. Enter chili paste and mix once again.
Grind green beans, grate on the small gap on a fine grater and add to the minced meat. Pour in fish and oyster sauce, as well as egg protein. Mix the ingredients until the mass becomes plastic and homogeneous.
Form small flat cutlets and fry in a large amount of heated oil until golden. Put the finished on parchment or paper towels to so that excess fat.
Vinegar, sugar and pepper put in a small pan and pour 2 tablespoons of water. Bring to a boil and cook over low heat for 15 minutes. Grind with a blender and lay 1 teaspoon of mass. Strain everything that remains and add a decayed teaspoon to the resulting sauce.
Serve fish cutlets with sauce chopped cubes with cucumber and chopped fried peanut.
Try it 🦑
- 15 simple and very tasty salads with squid
3. Red fish cutlets from Jamie Oliver
Jamieoliver.Com
Ingredients
- 300 g of potatoes;
- salt, black ground pepper – to taste;
- 100 g of salmon fillet or other red fat fish with a skin without scales;
- ½ cup flour;
- 1 large chicken egg;
- several branches of fresh parsley;
- 1 lemon;
- 2-3 tablespoons of olive oil.
Cooking
Cut the peeled potatoes with pieces of 2 cm thick, throw in boiling salted water and cook over high heat for 10 minutes.
Grate fish fillet, salt and pepper. Put the meat in a colander and cover with foil.
When they pass for 10 minutes, put a colander on a pan with potatoes. Reduce the fire to medium and cook for another 8-10 minutes to make fish and potatoes.
Then remove the skin from the fish – it is no longer needed. Drain the water from the pan, put the vegetables on the plate and let them cool slightly.
Pull the potatoes in mashed potatoes and transfer to a deep bowl. Add fish divided into fibers, 1 tablespoon of flour, egg, chopped parsley leaves, salt, pepper and grated lemon zest on a fine grater. Mix the contents of the bowl well.
Pour the remaining flour on a clean plate. Divide the minced meat into 4 parts and form cutlets with a thickness of about 2 cm. Roll them in flour, and so that they keep their shape better, leave in the refrigerator for 1 hour.
Warm up the oil in a pan. Fry cutlets for 3-4 minutes on each side until they become golden and crispy.
You can serve with vegetable salad and lemon slices.
Experiment 🥗
- 15 unusual vegetable salads
4. Canned sardines with yogurt
BBCGOODFOOD.Com
Ingredients
- 600 g of potatoes;
- salt – to taste;
- 240 g of sardin, canned in their own juice;
- 1 small lemon;
- 1 bunch of parsley;
- Seasoning for fish – to taste;
- 2 tablespoons of flour;
- 4 teaspoons of sunflower oil;
- 4 tablespoons of low -fat yogurt;
- 3 tablespoons of low -fat mayonnaise.
Cooking
Peel the potatoes, cut into cubes and boil in boiling salted water until cooked. Drain the liquid from the can of sales, andthe meat directly with the bones in the bowl. Add half the zest and lemon juice to the fish and 3 tablespoons of chopped parsley leaves.
Make mashed potatoes from the finished potatoes and mix it well with the fish. Season to taste.
Form 8 cutlets and roll them in flour. Heat the oil over medium heat and fry the cutlets on both sides until a crispy golden crust appears.
Mix the remaining parsley, zest and juice with yogurt, mayonnaise and seasoning for fish. Serve cutlets with sauce.
Try different combinations 🍲
- 10 unusual side dishes that everyone will cope with
5. Cauline tuna cutlets with capers
WhichCar.Com.Au
Ingredients
- 300 g of potatoes;
- 80 g of canned tuna;
- 2 escapes of green onions;
- 2 tablespoons of capers;
- 1 chicken egg;
- Black ground pepper – to taste;
- 2 tablespoons of olive oil.
Cooking
Grate potatoes on a large grater, squeeze well and transfer to a large bowl. Drain the liquid from a jar of tuna, mash the fish with a fork and combine with potatoes. Add finely chopped onions, capers, whipped egg. Pepper and properly mix the resulting mass.
Heat olive oil over medium heat. Form 4 cutlets from minced meat. Fry on both sides until crispy golden crust appears.
Serve together 🥛
- 8 interesting recipes of sour cream sauce
6. Plow cutlets with sour cream and gunshore
Polzavred.ru
Ingredients
- 300 g fillet fillet;
- 2 tablespoons of vegetable oil;
- 1 onion;
- 40 g of bread crumb;
- 40 ml of cream or fatty milk;
- 1 egg;
- salt, black ground pepper – to taste;
- 3 tablespoons of breadcrumbs;
- 2 pinches of lemon zest;
- 2 pinches of ground ginger;
- 50 g of sour cream;
- 20 g of fresh cucumber;
- 2 ml of lemon juice;
- 5 g of Dijon mustard;
- Sugar – to taste.
Cooking
Grind a pollock fillet and put in a deep bowl. In a pan over medium heat, heat 1 tablespoon of vegetable oil. Cut the onion in small cubes, fry it until soft and mix with fish mince.
Cut the bread crumb as smaller, soak for a couple of minutes in milk or cream. Beat egg white in a persistent foam and add to the fish with bread. Salt and pepper the mass to taste. Mix properly and take into the refrigerator.
After 20 minutes, take the minced meat, form cutlets and roll them in a mixture of breadcrumbs, lemon zest and ginger. Fry cutlets on both sides until golden crust in preheated oil.
For sauce, mix sour cream, finely chopped cucumber, lemon juice, mustard. Add sugar and salt to taste.
Prepare 😋
- 20 recipes with ginger for real gourmets
7. Cetet cutlets with cheese
LadySpecial.ru
Ingredients
- 500 g of chum fillets;
- 3 sprigs of parsley;
- 1 small bulb;
- 2 eggs;
- 100 g of semi -fried cheese;
- salt – to taste;
- Seasoning for fish – to taste;
- 2 tablespoons of starch;
- 1-2 tablespoons of vegetable oil.
Cooking
Scroll the chum fillet through a meat grinder. Then chop parsley and onions. Add two eggs, grated cheese, salt, seasoning for fish and starch on a large grater. Mix thoroughly.
Heat the oil in a pan. Form cutlets and fry them over medium heat until golden brown.
Enjoy 🧀
- How to cook amazing raw cutlets
8. Flamma villages
Iamcook.ru
Ingredients
- 100 g of white bread without crust;
- 600 g of fresh herring;
- 1 egg;
- 1 small bulb;
- 2 cloves of garlic;
- salt, black ground pepper – to taste;
- 1 tablespoon of capers;
- 2 tablespoons of oil from canned anchovies;
- 3 tablespoons of vegetable oil;
- 100 g of breading crackers.
Cooking
Soak bread in cold water. Clean the herring of the skin, insides and bones. Cut the fillet and pass through the meat grinder.
Then chop the soaked bread and break into a bowl of minced meat. Add finely chopped onions, garbonly passed through the press, salt, pepper, chopped capers and oil from anchosyus. Mix the mass thoroughly.
In a pan over medium heat, heat the oil. Form cutlets, roll them in panning crackers and fry them on both sides to a golden crust.
Save in bookmarks 🎣🧂
- 8 ways to quickly and tasty salting herring
9. Gorbusha cutlets with buckwheat in the oven
Gotovim.ru
Ingredients
- 100 g of buckwheat;
- 800 g of pink salmon fillet with skin;
- 200 g of fresh cabbage;
- 1 onion;
- salt, black ground pepper – to taste;
- 3-4 tablespoons of semolina or 1 cup of breadcrumbs – if desired;
- 2-3 tablespoons of vegetable oil;
- 100 g of tomato paste;
- 300 ml of water or fish broth;
- greens – to taste;
- spices for fish – to taste.
Cooking
Pour buckwheat with boiling water and leave for 10 minutes. Pass the fish, cabbage and onions through a meat grinder. Add the swollen cereal to the minced meat. Salt and pepper to taste and mix.
If the mixture is liquid, add breadcrumbs or semolina. Stir the mass, let it brew for 15 minutes and mix again.
Form cutlets and put them on a baking sheet lubricated. Bake 30 minutes in the oven heated to 180 ° C.
Meanwhile, dilute tomato paste in water or broth, add chopped greens and spices for fish. Salt to your taste. Pour the cutlets with sauce and leave in the oven for another 15–20 minutes.
Remember 🥣
- How to cook buckwheat correctly so that it is crumbly
10. Catceps with corn and cucumber sauce
INGMANMARINE.Com
Ingredients
- 700 g of soma fillet;
- 2 tablespoons of olive oil;
- salt, black ground pepper – to taste;
- 2 slices of fresh white bread;
- ½ cup thawed or canned corn;
- 3 eggs;
- 3 escapes of green onions;
- 1 small beam of fresh parsley;
- 1 small beam of fresh dill;
- 1 onion-shawl;
- 1 pickled cucumber;
- 1 glass of mayonnaise;
- 1 tablespoon of lemon juice.
Cooking
Warm up the pan over medium heat. Fish fillet grease 1 tablespoon of oil, grate ½ teaspoon of salt and ¼ teaspoon of pepper. Fry for 3-5 minutes on each side until the pieces lose transparency. Put on a plate and divide into fibers when the fillet cools.
Grind bread in crumbs with a blender. In a large bowl, connect it with fish, corn, whipped eggs, finely chopped green onions and parsley. Mix thoroughly.
Heat a tablespoon of oil over medium heat, form cutlets and fry them on both sides to crispy golden crust.
Grind dill, onion, cucumber and mix with mayonnaise and lemon juice. Serve cutlets with the resulting sauce.