Cutlets from pike perch and pollock. Easy recipes

Sudak is a predatory commercial fish, which has dietary properties and is famous for its high nutritional value. The meat of this fish contains twenty amino acids and a large amount of minerals that are so necessary for man. If you talk about cooking, pike perch is used in the kitchens of many countries of the world, because its delicate, white and, importantly, lean meat is very appreciated, and it is possible to cook from it a variety of dishes. In a cut form, the meat of this fish is used to make soups, jellies, pies. Prepare it for a couple, stew, boil, bake and fry, and very delicious are cutlets from the pike perch. Let's consider several recipes for cooking fish cutlets from pike perch, as well as from pollock.

Stuffed cutlets from pike perch.

Take 100 grams of pikeperch meat, one teaspoon of flour, 20 grams of fresh mushrooms, 15 grams of ground biscuits, 1/4 eggs, 75 grams of milk sauce, 20 grams of fat for roasting, a little salt and black pepper, you can add a spoon of mayonnaise .

Cut the meat of pike perch in thin, but wide slices, lightly beat it off, put the milk sauce on the fish pieces, pre-mixed with finely chopped mushrooms, add pepper black, salt, roll into rolls, roll in flour, dip into beaten eggs, bread in breadcrumbs and so Deep-fry. When serving, pour the cutlets from the pike perch with melted butter; Separately you can serve tomato sauce. For a side dish, fried potatoes and green peas will do.

Fish cutlets from zander

And for this dish you need to prepare three kilograms of pikeperch meat, half a kilogram of pork fat, two onions, half a glass of rice, one egg, white loaf crumb, a glass of milk, one tablespoon of seasoning, one tablespoon of salt, a teaspoon of ground black pepper, pinch Drinking soda, vegetable oil - for frying.

Cut the fish and pass it through the meat grinder twice. Also onions and lard.

Boil rice until half cooked, rinse and discard in a colander to drain the liquid.

Myakish baton white fill a glass of milk and let it stand for 10-15 minutes.
Minced meat with onion, boiled rice, pork fat, swollen loaf of bread with milk put into a large bowl. Add egg, pepper, salt, soda (for splendor) and seasoning or a cube of broth.

Mix everything. Consistency of cutlet mass should be sufficiently juicy, elastic and not crumble.

Wet hands to form cutlets and put them on the board for cutting. Next, roll the cutlets in breadcrumbs.

Fry in a hot frying pan with vegetable oil on both sides until completely ready.

Serve cutlets from the pike perch immediately, while the crust is still crispy. Garnish will serve as mashed potatoes. Cold cutlets will be good with mustard.

And for those who like fish cakes from pollock, the recipe is even easier.

Fish cakes from Alaska Pollock

You will need half a kilogram of pollock fillets, one egg, two tablespoons of table flour or starch, two tablespoons of mayonnaise, vegetable oil for frying, a little salt.

Fillets of Alaska pollock through the meat grinder twice. In the received forcemeat add mayonnaise and mix thoroughly. Then mix stuffed with mayonnaise marinate in a cool place or refrigerator for half an hour.

Egg break, squeeze the protein from the yolk, salt lightly and beat whisk or fork until a thick foam.

Add starch, yolk, pickle and stir in the pickled minced fish. Then add whipped protein and mix again.

Now lay the minced meat on a pre-heated frying pan with vegetable oil, forming a cutlet and flattening it from above.

Thus fry the patties on both sides until they are completely ready.

Interesting information: ready fish patties, as well as meat, can be stored in the refrigerator for no more than twelve hours.