Which fish is better to make fish cutlets? Recipes

Fish meat is one of the most useful and nutritious foods. It is rich in protein necessary for our body and essential amino acids. About 15 percent of the fish meat is high-quality protein. In addition, the fish contains other useful elements - omega-3 fatty acids, vitamins and so on. Fish cutlets are a healthy, appetizing and beautiful dish. But it is advisable to know some secrets and features of their preparation.

Which fish is better to make fish cutlets? 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

Which fish is better to make fish cutlets? Suitable almost any - pink salmon, pelengas, trout, cod, catfish, pollock, pike, salmon, halibut. Mistresses note that the advantage should be given to a large fish - cutlets will come out juicier than from small varieties.

Another cook insists that the fish for cutlets must necessarily be fresh. There are several methods to test this. The most common and simple method is to throw fish into the water: the fresh one will always go to the bottom, the spoiled one will pop up. The next method is to pierce her belly with a heated blade of knife, an unpleasant smell will indicate that the fish is stale. A few simple signs of a fresh product: a pink or red shade of a gill, a clear and non-sticky mucus on the scales, the eyes are necessarily clean and convex. The abdomen 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 this.

Fat content of fish

Which fish is better to make fish cutlets? Reviews mistresses strongly recommend, choosing a fish for minced meat, pay attention to how fat it is. After all for dietary, children's and steam cutlets the forcemeat from the low-fat product is better approaches. In general, the fish is divided into three varieties (in dependence on the degree of fat content). Lean varieties (up to 4 percent fat content), moderately fatty (4-8 percent fat content), fatty - (more than 8 percent).

To lean varieties are: cod, haddock, navaga, hake, pollock, pollock, saika, perch river.

To moderately greasy: chum, sea bream, pink salmon, Baltic herring, sea bass, horse mackerel, tuna, trout, crucian carp.

To the bold: Caspian sprat, mackerel herring, eel, stellate sturgeon, sturgeon, halibut, catfish.

Cod meat is the most dietary fish product. Contains only 3-4 tenths of a percent of fat and a lot of protein - 18-19%. The main fat cod accumulates in the liver.

What fish is more delicious than cutlets? And here is the matter of everyone's taste. If you are on a diet, the fatty fish will not suit you. It is better to choose cod, haddock, perch. But a fat product can be consumed by everyone who does not care for his figure and has no contraindications to the use of fish.

How to cook minced meat

Before grinding the fish meat and making minced meat, you need to remove large bones from it. This is easiest to do with the meat of a large product. But the most practical, as many housewives note, is to buy ready-made fillets. In addition, minced bread, onion, salt, spices, and egg are often added to ground meat. Shredded or grinded vegetables, such as carrots or potatoes, also give the cutlets juiciness.

Preserve the juiciness and shape of cutlets

Minced meat meat is usually much more liquid than meat. Mistresses note that to preserve the shape of the products and their juiciness, you need to use breadcrumbs or flour. You can use a beaten egg. Dip the cutlet in the batter, then roll in breadcrumbs or flour.

If there was no breading at hand, do not worry, you can do without it. Spread the products on a well-heated frying pan, so you get a natural crust. It will help the prepared cutlets to keep the shape and stay fragrant and juicy enough.

Use the cold

According to the reviews of experienced culinary experts, you need to use chilled tools and utensils for cooking fish. Knives, bowls, etc. should be rinsed in cold water or even held for a while in the refrigerator. Also, minced meat should be cooled before styling cutlets. When forming products, rinse your hand in cold water, and the process will be more convenient and faster.

Ways of cooking fish cutlets

What fish is better to make fish cutlets, we sorted out. Now let's go directly to the process of their preparation. Fry or bake, or, perhaps, steamed - all these methods are good. Preference should be given to one that best suits your goals. In the process of preparation on a frying pan to preserve the juiciness in products, it is necessary first to fry them from two sides on high heat. And then, reducing the fire, put it out until it is ready. If you prefer baked cutlets, grease them with sour cream, add grated cheese and bake in the oven until cooked. More dietary way of cooking fish cutlets - steaming. Such products are most useful for the digestive system of the human body.

Fish cutlet steamed

Cutlets for a couple - the most dietary kind of cutlets. It is suitable for people who adhere to a healthy diet, for people who follow a diet, for children. Also, steamed fish cutlets are very often included in the medical and diet menu for patients suffering from gastrointestinal diseases. And all because the products cooked in this way retain all the vitamins, useful properties, their natural taste, smell and color. Cooked in this way, fish patties are low-calorie and easily absorbed by the body.

Which fish is best for making fish cutlets for a couple? Suitable for almost any fish - sea, river, lake. The main thing is that it should be fresh.

A simple recipe for fish cutlet steamed

Ingredients:

• Fillets of white fish - 300 g;
• Potatoes - 3-4 pieces;
• Carrots - 1 piece;
• Chicken egg - 1 piece;
• Onion - 1 pc.

Preparation:

Fillet, onions, carrots, potatoes - grind in a meat grinder. Knead the stuffing, add the egg, salt to taste. To fashion cookies. Steam for 20 minutes. Serve hot, top with sour cream or butter.

Fish cutlets for kids

Which fish is better to make fish patties for children? Low- fat fish will do. For example, cod, hake, pollock, river perch, bream, pike, vobla. However, fat content can always be reduced by simply cutting off excess fat from the fillets.

Fish cutlets for a couple for kids

Ingredients:

• Fillet (hake, pollock, cod).
• Vegetables (carrots, onions).
• Flour.
• Egg.

Preparation:

Wash the fillets in water, wipe with paper towels in order to remove moisture. Cut into large slices and pass through a meat grinder. Peel onion, cut into several pieces and also scroll in the meat grinder. Mix the ground fillets and onion, put the stuffing into a colander and squeeze the liquid lightly. Carrots should be washed under running water, cleaned and grinded with a float. Mix it with minced meat, add egg and salt (to taste). Stir thoroughly with hands. If necessary, add flour. Sprinkle breadcrumbs (biscuits or flour) in a bowl. Blind minced meatballs and carefully roll them in it. Put the products on the grill and cook for 20 minutes.

Recipe for cutlets from canned fish

If you do not have fresh fish or fillets at hand, you can also use canned food from the corresponding product.

Ingredients:

• Potatoes 3-4 pcs.
• Sardines or mackerel 1-2 banks.
• Onions 1 pc.
• Egg 1 pc.
• Breadcrumbs.

Preparation:

Open the jar of canned fish, drain the liquid out of it, and knead the fish well.

Boil the potatoes, cook them with mashed potatoes, or grind them in a meat grinder. Onions also grind. Then mix the minced meat from fish, potatoes and onions. Drive the egg in. Add salt (to taste). Pour bread crumbs into the plate. From the stuffing to fashion small, flattened cutlets. After carefully dipping them in breading, fry over medium heat, in a well-heated frying pan without a lid. Or, if you prefer low-fry patties, - on low heat, under the lid. Serve with sour cream or butter.

Garnish for fish cutlets

Excellent boiled potatoes, rice, buckwheat, vegetables. To give flavor and piquancy, you can use sauces. Even the usual mayonnaise or sour cream, if you add seasonings, mustard and greens, especially emphasize the taste of any dish from the fish and make it unusual. The best solution is a specially prepared sauce for fish cutlets.

White French sauce

White sauce is one of the most suitable to fish cutlets. It refers to the classic French cuisine. However, the recipe is very simple, it is available for cooking in home cooking.

The following components will be needed:

• Fish broth is 1/2 liter.
• Butter 100 g
• Flour 50 g.
• Egg of chicken 1 pc.
• Salt.
• Half a small lemon.

Melt half of butter (50 g) over low heat, pour in flour and fry it. Remove the frying pan from the heat, pour in the cooled broth. Stir thoroughly until there are no lumps. Add salt (to taste), pour in the egg. Again, carefully mix everything, make sure that there are no lumps. Put on a slow fire, bring to a boiling state, stir. As soon as the mixture boils, you must immediately remove it from the fire. A little wait for the cooling, throw in the remaining oil, half a tablespoon of lemon juice. Bon Appetit!

Sour cream sauce: a simple recipe

Sour cream sauce is suitable for cutlets from pollock or hake. This simple supplement consists of only sour cream, eggs, salt, pepper, milk and flour.

To prepare sour cream sauce you need:

• 400 grams of sour cream.
• 2 eggs.
• 1 cup of milk.
• A quarter of a glass of flour.
• Salt and pepper to taste.

Beat eggs, pour in milk, add sour cream and flour. Thoroughly mix everything to a homogeneous mass, salt and pepper to taste. Wait until the sauce thickens. Bon Appetit!