Fish Cutlets (Very Juicy, Homemade Recipe) Homemade Fish Cutlets
Fish meat is one of the healthiest and most nutritious foods. It is rich in protein necessary for our body and essential amino acids. Quality protein makes up about 15 percent of fish meat. In addition, fish also contains other beneficial elements - omega-3 fatty acids, vitamins, and so on. Fish cakes are a healthy, appetizing and beautiful dish. But it is advisable to know some secrets and peculiarities of their preparation.
What kind of fish is best for making fish cakes? The recipe with a photo, as well as all the secrets of cooking, are presented to your attention in the article.
Choosing fish for cooking cutlets
What kind of fish is best for making fish cakes? Almost any will do - pink salmon, pelengas, trout, cod, catfish, pollock, pike, salmon, halibut. Housewives note that the advantage should be given to large fish - the cutlets will come out juicier than from small varieties.
Chefs also insist that the fish for cutlets must be fresh. There are several methods to check this. The most common and simple method is to throw the fish into the water: the fresh one will always sink to the bottom, while the spoiled one will float up. The next method is to pierce its belly with a heated knife blade, an unpleasant smell will indicate that the fish is stale. A few simple signs of a fresh product: pink or red gills, transparent and non-sticky mucus on the scales, eyes must be clean and bulging. The belly of the fish should be flat and transparent. If it is swollen or covered with suspicious spots - this is a signal that the fish is far from fresh, you should not take one.
Fat content of fish
What kind of fish is best for making fish cakes? Reviews of housewives strongly recommend, when choosing fish for minced meatballs, pay attention to how fat it is. Indeed, for diet, children's and steam cutlets, minced meat from a low-fat product is better suited. In general, fish are divided into three types (depending on the degree of fat content). Lean varieties (up to 4 percent fat), moderately fat (4-8 percent fat), fatty - (more than 8 percent).
Lean varieties include: cod, haddock, navaga, hake, pollock, pollock, Arctic cod, river perch.
Moderately fatty: chum salmon, sea bream, pink salmon, herring, sea bass, horse mackerel, tuna, trout, crucian carp, carp.
Fatty: Caspian sprat, herring mackerel, eel, stellate sturgeon, sturgeon, halibut, catfish.
Cod meat is the most dietary fish product. It contains only 3-4 tenths of a percent of fat and a lot of protein - 18-19%. The main fat of cod accumulates in the liver.
What fish is tastier than cutlets? And here is a matter of taste for everyone. If you are on a diet, then fatty fish will not work for you. Better to choose cod, haddock, perch. But a fatty product can be consumed by everyone who is not worried about their figure and has no contraindications to eating fish.
How to make minced fish cakes
Before you grind fish meat and make minced meat, you need to remove large bones from it. This is easiest to do with large meat. But the most practical thing, as many housewives say, is to buy a ready-made fillet. In addition, bread soaked in water, onions, salt, spices, and an egg are very often added to the minced meat. Chopped or grated vegetables, such as carrots or potatoes, will also add juiciness to the cutlets.
We preserve the juiciness and shape of the cutlets
Minced fish meat is usually much thinner than meat. Housewives note that to preserve the shape of the products and their juiciness, you need to use bread crumbs or flour. You can use a beaten egg. Dip the cutlet in batter, then roll in breadcrumbs or flour.
If there is no breading at hand, do not get upset, you can do without it. Place the items in a well-heated skillet for a natural crust. It will help the finished cutlets to keep their shape and remain aromatic and juicy enough.
We use the cold
According to the reviews of experienced chefs, you need to use chilled tools and utensils to cook fish. Knives, bowls, etc. should be rinsed in cold water or even kept in the refrigerator for a while. Also, minced meat must be cooled before sculpting cutlets. When forming products, rinse your hand in cold water, and the process will go more conveniently and faster.
Methods for preparing fish cakes
What kind of fish is better to make fish cakes, we figured out. Now let's go directly to the process of their preparation. Frying or baking or maybe steaming are all good ways. Preference should be given to the one that best suits your goals. In the process of cooking in a frying pan, to preserve the juiciness in the products, you must first fry them on both sides over high heat. And then, reducing the heat, extinguish until cooked. If you prefer baked cutlets, brush them with sour cream, add grated cheese and bake in the oven until tender. A more dietary way to cook fish cakes is to steam them. Such products are most useful for the human digestive system.
Steamed fish cakes
Steamed cutlets are the most dietary type of cutlets. It is suitable for people who follow a healthy diet, for people who follow a diet, for children. Also, steamed fish cakes are very often included in the therapeutic and dietary menu for patients suffering from gastrointestinal diseases. And all because the products prepared in this way retain all the vitamins, useful properties, their natural taste, smell and color. Fish cakes prepared in this way are low in calories and are easily absorbed by the body.
What kind of fish is best for steaming fish cakes? Almost any fish will do - sea, river, lake. The main thing is to keep it fresh.
A simple recipe for steamed fish cakes
- fillet of white fish - 300 g;
- potatoes - 3-4 pcs.;
- carrots - 1 pc.;
- chicken egg - 1 pcs .;
- onion - 1 pc.
Fillet, onions, carrots, potatoes - grind in a meat grinder. Knead the minced meat, add the egg, salt to taste. Sculpt cutlets. Steam for 20 minutes. Serve hot, top with sour cream or butter.
Fish cakes for babies
What kind of fish is best for making fish cakes for children? Lean fish will do. For example, cod, hake, pollock, river perch, bream, pike, roach. However, the fat content can always be reduced by simply cutting off excess fat from the fillet.
Steamed fish cakes for babies
- Fillet (hake, pollock, cod).
- Vegetables (carrots, onions).
Rinse fillets in water and dry with paper towels to remove moisture. Cut into large chunks and mince. Peel the onion, cut into several pieces and also scroll in a meat grinder. Mix the ground fillets and onions, put the resulting minced meat in a colander and squeeze out the liquid slightly. Wash the carrots under running water, peel and chop with a grater. Mix it with minced meat, add egg and salt (to taste). Mix thoroughly with your hands. Add flour if necessary. Pour breading (crackers or flour) into a plate. Make cutlets from minced meat and roll them thoroughly in it. Place the food on the wire rack of the steamer and cook for 20 minutes.
Canned fish cutlets recipe
If you don't have fresh fish or fillets at hand, you can also use canned food from the corresponding product.
- Potatoes 3-4 pcs.
- Sardines or mackerel 1-2 cans.
- Onions 1 pcs.
- Egg 1 pcs.
Open a can of canned fish, drain the liquid from it, and knead the fish thoroughly.
Boil the potatoes, mash them, or grind them in a meat grinder. Grind the onion as well. Next, knead the minced fish, potatoes and onions. Drive in an egg. Add salt (to taste). Pour bread crumbs into a plate. Sculpt small, flattened cutlets from the minced meat. Thoroughly dipping them in breading, fry over medium heat in a well-heated frying pan without a lid. Or, if you prefer lightly roasted cutlets, on low heat, under the lid. Serve with sour cream or butter.
Garnish for fish cakes
Boiled potatoes, rice, buckwheat, vegetables are perfect. Sauces can be used to add flavor and piquancy. Even ordinary mayonnaise or sour cream, if you add spices, mustard and herbs to them, will especially emphasize the taste of any fish dish and make it unusual. The best solution is a specially prepared sauce for fish cakes.
White French sauce
White sauce is one of the most suitable for fish cakes. It belongs to the classic French cuisine. However, the recipe is very simple, available for home cooking.
The following components will be needed:
- Fish broth - 1/2 liter.
- 100 butter, g.
- Flour 50 g.
- Eggs 1 pieces.
- Half a small lemon.
Melt half of the butter (50 g) over low heat, add flour and fry it. Remove frying pan from heat, pour in chilled broth. Stir thoroughly until no lumps remain. Add salt (to taste), pour in the egg. Mix everything thoroughly again, make sure that there are no lumps. Put on low heat, bring to a boil, stir. As soon as the mixture boils, you must immediately remove it from the heat. Wait a little for cooling, add the remaining oil, half a tablespoon of lemon juice. Bon Appetit!
Sour cream sauce: a simple recipe
Sour cream sauce goes well with pollock or hake cutlets. This simple supplement consists of just sour cream, eggs, salt, pepper, milk and flour.
To prepare sour cream sauce you need:
- 400 grams of sour cream.
- 2 eggs.
- 1 a glass of milk.
- A quarter glass of flour.
- Salt and pepper to taste.
Beat eggs, pour in milk, add sour cream and flour. Mix everything thoroughly until smooth, salt and pepper to taste. Wait for the sauce to thicken. Bon Appetit!