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Video: Chopped Fish Fillet Cutlets. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Fish cakes can be made from minced meat, but there is a much simpler and faster recipe - chopped fish fillet cutlets. This method has many advantages!
- First, when buying fillets, you know exactly what kind of fish and what quality you are cooking. But what is put into the finished minced meat is still a question …
- Secondly, cutting the fillet into pieces is much easier than scrolling it in a meat grinder and then washing it.
- Thirdly, you save not only your energy, but also time.
And such cutlets are very tasty! Even if your household does not like fried fish, beautiful and appetizing cutlets will agree to try.
This fish cakes recipe is lean because it does not contain eggs. In the usual version, 1 chicken egg is added to the minced meat. The task of this ingredient is to bind the minced meat so that the cutlets do not fall apart. But it is possible to choose an alternative for the lean version - a product that also has binding properties, for example, starch or raw potatoes, grated on a fine grater.
For the preparation of chopped cutlets, fillets of lean sea fish are suitable, best of all cod - pollock, cod, hake or hokey.
In breading, you can use not only the usual croutons, flour or semolina, but also a mixture of cereals - sesame and flax. Black and white motley sprinkles looks elegant and unusual.
- Cooking time: 30 minutes
- Servings: 4-5
Ingredients for minced fish fillet cutlets
- 2 medium pollock fillets;
- 1 small onion;
- 1 tbsp. l. corn starch;
- 3-4 tbsp. l. flour;
- 2-3 st. l. bread crumbs;
- 1 tbsp. l. flaxseed or black sesame;
- 2 tbsp. l. white sesame;
- salt, ground black pepper;
- a few feathers of green onions;
- vegetable oil for frying.
Method for preparing chopped fish fillet cutlets
Rinse and dry the fish fillets. Cut into cubes about 1x1 cm in size.
Peel the onion and add it to the fillet, cutting it as small as possible.
Salt and pepper to your taste; you can add, in addition to salt and pepper, other favorite spices - a pinch of paprika or turmeric.
Pour in starch, mix, then gradually add flour. Cutlets will be prettier and healthier if you add fresh herbs to them: onion feathers, parsley or dill.
When the consistency of the minced meat becomes such that it will be possible to form cutlets from it, there is enough flour. Wet hands in water, sculpt small round cutlets and put on a board or on a plate.
Pour bread crumbs in a saucer and roll the cutlets in them from above and below, trying to prevent the croutons from falling on the sides - otherwise the seed mixture will not stick. However, you can also make breading completely from croutons.
But, if you want the patties to look original, roll them sideways in a mixture of sesame and flaxseed.
And put it in a frying pan with well-heated vegetable oil. The first minute - two fry on a fire above average - so that the crust grabs. Then, reducing the heat, cover the pan with a lid and cook for 5-7 minutes, until the cutlets are well steamed in the middle.
Gently turn over with a fork or spatula, fry from the second side until a crisp crust, no longer covering.
Remove the finished cutlets on a plate.
Serve hot fish fillet cutlets, garnished with herbs, garnished with vegetable salad or cereals. Chopped pollock cutlets are good both cooled and reheated. However, they are most delicious freshly cooked - then the crust on the ruddy cutlets is deliciously crispy!
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