Pollock meatballs recipes. How to cook pollock cutlets, steamed and in the oven

what can be prepared from minced pollock

Choose:
To prepare fish cutlets we will need the following products:
Pollock 2kg
3 medium onions
2 medium potatoes
6 7 cloves garlic
2 raw chicken eggs
A third of a loaf of white bread or loaf
50 70 ml milk
A piece of lard 100-150 g (if you don’t have fresh, you can use salted)
Vegetable oil for frying
Salt, ground black pepper to taste
Let's start with the fish. Let's cut it into small pieces to make it easier to work with.
Fresh pollock Delicious pollock fish cutlets
We cut off the fins, take out the entrails, remove the skin and separate the meat from the bones. It’s better to do all this before the fish is completely defrosted. In this case, the fillet is removed very easily. Try not to leave small bones from the ribs.

Cut up Delicious pollock fish cutlets
The main ingredient for minced meat is ready. Now let's prepare the remaining products for the meat grinder.
Ingre Delicious pollock fish cutlets
Peel the potatoes, onions, garlic and cut into pieces. We also cut the lard into small pieces.
Cut off the crust from the bread, leaving only the pulp and soak in milk.
Now everything is ready to twist the minced meat. Scroll through the fish, onions, garlic, lard, potatoes and bread.
By this time, the fish has probably already defrosted and become watery, so before putting it into the meat grinder, you need to squeeze it slightly in your hand. Otherwise, the minced meat will be too liquid and we will not be able to form cutlets. And if we can, then we will then collect cutlets throughout the frying pan in the form of fried minced meat. They will fall apart!
Let's twist Delicious pollock fish cutlets

Bread, on the contrary, is not wrung out. And the remaining milk that the bread did not absorb is added to the minced meat. If you've scrolled through everything, then move on.
Eggs Delicious pollock fish cutlets
Break the eggs into a cup with minced meat, add pepper and salt to taste. And mix everything thoroughly with your hands.
Minced meat Delicious pollock fish cutlets
You can directly start preparing fish cutlets, that is, fry them. And before that, a small but useful digression on the topic of educational training for culinary dummies. Experienced cooks can skip the next two paragraphs.
Before pouring oil into the frying pan, it must be well heated (but it should not smoke). And then pour in the oil. It is better to add products after 2-3 minutes. The oil needs to be heated to such an extent that a small piece of onion thrown into the frying pan becomes covered with bubbles and floats to the surface.
If the oil is not hot enough, it will be absorbed into the product and the result will not be a crispy crust. And if you pour oil into an unheated frying pan, the food will stick to the bottom.
Well, now let's continue with a smart look. The frying pan is warmed up, the oil is poured in, we begin to form the cutlets (with wet hands) and place them in the frying pan. First, we make a bun from the minced meat, transferring it from palm to palm, and then we give the bun the desired shape.
Let's make delicious fish cutlets from pollock
And immediately send it to fry. It is better to use a small frying pan for 4-5 cutlets.
Fry Delicious pollock fish cutlets
After the first batch of cutlets, it will immediately become clear whether the minced meat was successful. Not in terms of taste, but it’s clear that the taste is amazing! This refers to consistency: if the cutlets do not fall apart and turn over easily, then everything is in order. Otherwise, tilt the bowl of minced meat over the sink and squeeze out excess moisture, then add another raw egg and mix. Then everything will be abgemakht!
On a plate Delicious pollock fish cutlets
We produce all the minced meat and get a delicious dish - pollock fish cutlets. Cutlets are made from other fish in exactly the same way. You can also experiment with spices. In any case, now you know how to cook fish cutlets.
Nests with fish
500 g fish fillet
400 g loaf
200 g onion
500 ml milk
150 g cheese
mayonnaise
greens to taste
salt
pepper
vegetable oil
Finely chop the onion.
Finely chop the fish.
Finely chop the greens.
Grate the cheese on a fine grater.
Mix fish, onion, herbs, salt and pepper.
Cut the loaf into pieces 2 cm thick.
Soak the loaf pieces with milk and squeeze a little.
Grease the mold with oil and place the pieces.
Make a depression in each piece and simply press the crumb with your hands.
Place fish and onions in the recesses. Grease with mayonnaise.
Place in the oven. Bake at 180 degrees for 40-45 minutes.
Then sprinkle with cheese (I sprinkled half of the pieces with cheese, half not), put in the oven for another 5-7 minutes.
I liked the nests equally with cheese and without cheese.
Fish balls (Alb#243;ndigas de pescado)
Minced fish, mix with beaten eggs, finely chopped onion, crumbs, olive oil, oregano, half the parsley, salt and pepper. Roll into apricot-sized balls, roll in flour, lemon juice, then flour again. Fry in oil in a deep frying pan until golden brown, transfer to a saucepan, pour in the fumé with the remaining parsley, cook covered for 10 minutes, add almonds, thicken the sauce without a lid, simmer for another 5 minutes. Serve as an appetizer or cold.
500 g minced fish, 2 eggs; 0.5 onions; 1 tbsp. fish fumé; a handful of bread crumbs; 2 tbsp. l. ground almonds; juice of 1 lemon; flour; parsley; 2 tbsp. l. olive oil; 1 tsp. dry oregano; 0.5 tbsp. vegetable oil; salt, black pepper
cutlets or casserole with potatoes
POLLACK FISH CUTLES
Ingredients of the recipe
700 grams of pollock fillet or other fish,
150 grams of stale loaf,
a bunch of green dill,
1 egg,
5 tablespoons flour,
black pepper and salt to taste.
small zucchini
potato starch
Method of preparation: how to cook pollock fish cutlets.
When I was at school, of course I went to eat in the school canteen. I can’t say that I really liked the food in the school canteen, but there were pleasant exceptions. I especially loved the pollock fish cutlets with mashed potatoes. That's why I sometimes treat myself and my family to this delicious food, of course to my taste.
And now I’ll tell you about the culinary recipe for preparing this simple fish dish. We start by defrosting the pollock fillet (if it is frozen). Then take the slightly stale loaf and soak it in warm water or milk. Or if you have tied pumpkin or zucchini on hand, replace the bread with these vegetables. After this, we wash the dill, cut off the stems, and chop finely. After the fillet has thawed, pass it through a meat grinder twice or grind it in a blender. Finely chop the onion, this is what I do, but you can also put the onion in a meat grinder. Then add dill and squeezed out pieces of bread to the processed pollock. Grind all these ingredients and transfer the resulting mass to a large bowl. Now wash the chicken eggs and break them into the mixture, add salt and pepper to taste, and mix the minced meat for our fish cutlets. When the minced meat has reached the same consistency, separate small pieces from it and form round fish cutlets of the same size from them, roll the cutlets in flour mixed half with starch. Now put a frying pan with oil on medium heat and, when it warms up, lay out the mentai cutlets. Fry pollock fish cutlets for 5-10 minutes on each side.
Yes, what I want to say is that it is not necessary to make these cutlets from mentai, you can take fillets of almost any other fish, for example: salmon, cod, tuna, trout, pike, salmon or halibut, the only thing you need to remember is that there are fatty fish varieties and lean ones . Accordingly, we either mix them or add a little vegetable oil to the lean varieties.

It turns out that it’s easy to prepare delicious fish cutlets from pollock! A wonderful dinner in golden breading is not a hindrance to the budget! Cooking is not much different from any other cutlets. First you need to roll the minced meat, add egg, onion and spices to it, then form cutlets and fry them in a frying pan. If you are counting calories, you can bake pollock fish cutlets in the oven, steam them or cook them in a slow cooker - it will turn out no less tasty!

Tender pollock meat does not require any additional spices. Just a pinch of pepper is enough to fully reveal its taste. You shouldn’t add garlic, which will kill the aroma of the fish, but you don’t have to skimp on the onion. Lightly fried in vegetable oil, it will give special juiciness to the cutlets and a pleasant, slightly sweet taste.

It is better to prepare minced pollock fish cutlets yourself. After all, store-bought semi-finished products are not always of good quality and may contain preservatives. Glazed pollock fillets or whole frozen carcasses are suitable - in the latter case you will have to spend a little more time on filleting.

Ingredients

pollock 700 g
chicken egg 1 pc.
salt 0.5 tsp.
ground black pepper 2 chips.
onions 1 pc.
vegetable oil 4 tbsp. l.
bread 2 slices
milk 3-4 tbsp. l.
breadcrumbs 2-3 tbsp. l.

Pollock fish cutlet recipe

Defrost the fish at room temperature - wait patiently for about 1 hour. Never immerse pollock in water! With shock defrosting, its meat will become loose and watery, which means that the cutlets will turn out less tasty and will not hold their shape well. Cut off the fins and tail of the defrosted fish. We clean the insides and remove the black film from the abdomen. Wash and dry with a paper towel.
Carefully remove the skin. Helping ourselves with a knife, we separate the flesh from the ridge, remove the skeleton and all the small bones. Cut the resulting fillet into small pieces that will be convenient to grind in a meat grinder.
Cut the crust off the bread and cut the crumb into small cubes. Pour in milk and leave aside to swell.
Grind pollock in a meat grinder through a medium or fine mesh. Add a chicken egg, salt and ground pepper to the minced fish.
Peel a large onion, chop it into cubes and fry until soft in a small amount of vegetable oil. We specially saute the onion, and do not add it raw to the minced meat - when fried, it will give a special aroma to the cutlets, a pleasant taste and special juiciness. Combine the sautéed onion with the minced meat.
Knead the soaked bread crumb into a paste with your hands and place it in a bowl with the minced fish.
Mix the minced meat thoroughly and set it aside for 5-10 minutes so that all the ingredients “make friends” with each other.
We form cutlets at the rate of 1 tbsp. l. for each piece. Roll in breadcrumbs and immediately fry in hot vegetable oil.
Cook without a lid, over medium heat. Fry the cutlets for 3-4 minutes on each side until browned.

Serve the dish warm.

Many housewives undeservedly bypass such a dish as pollock fish cutlets, mistakenly believing that it is in principle impossible to prepare juicy and tasty cutlets from fresh and dry fish. I will hasten to dispel your doubts, and even, in a sense, destroy culinary stereotypes, using today’s recipe as an example.

I learned the recipe for very tasty pollock fish cutlets from my mother. I remember how, as a child, I devoured them on both cheeks, although I did not like fish. Therefore, I can safely recommend this option for preparing fish cutlets, along with the classic recipe for fish cutlets, which I told you about earlier. Pollock is a fairly dry fish, but in combination with other ingredients it is excellent for making cutlets.

If desired, you can additionally add a piece of raw lard or hard cheese to the minced meat. Some housewives add bread soaked in milk to fish cutlets made from pollock fillet.

Having tried many options, I can confidently say that with semolina the cutlets turn out tastier and more tender. Try this recipe, it's simple and really delicious.

Ingredients required:

850 g pollock
1 onion
1 potato
1 egg
2-3 cloves of garlic
2 tbsp. l. semolina
3-4 tbsp. l. breadcrumbs
100 ml sunflower oil
0.5 tsp. ground black pepper
0.5 tsp. provencal herbs
salt to taste

Step-by-step preparation

Let's defrost the fish first. Then we wash the pollock, trim the tail and fins. Cut the fish lengthwise and remove the insides. Remove the backbone and all small bones. Let's fillet the fish and remove the skin. You can use ready-made frozen boneless pollock fillets.

How to make minced fish from pollock?

Let's pass the pollock fillet through a meat grinder, following the recipe for pollock fish cutlets.

Peel the onion and potato. For convenience, cut the vegetables into several parts.

We twist them through a meat grinder and combine them with minced fish. Pass the peeled garlic cloves through a press.

Beat the egg into the minced meat so that the cutlets hold their shape well and do not fall apart during frying. Salt and season the minced meat with black pepper and dried Provençal herbs.

Mix the minced meat thoroughly until it becomes homogeneous.

Add semolina to make the mixture thicker. In addition, thanks to semolina, delicious pollock fish cutlets will turn out more juicy and tender.

Knead the minced meat again and let it sit for 10-15 minutes so that the semolina swells.

Forming cutlets

Then we form small round or oval cutlets. Roll each piece in breadcrumbs.

Pour oil into the pan and let it heat up. Carefully place our cutlets into the hot oil. Fry delicious pollock fish cutlets until golden brown on both sides.

Fish meat is healthy because it contains a lot of vitamins and minerals that our bodies need. And if it is a sea fish, then the benefits in such fish are two or three times greater.

Pollock is practically the cheapest and most accessible fish from which you can make very tasty fish cutlets. True, you can come across the opinion that pollock is not suitable for cutlets, they say the cutlets will turn out dry and insipid. But you can refute this opinion by preparing the cutlets according to our recipes and I assure you they will not turn out dry and bland.

In order for the cutlets to be the most delicious, you need to choose the right meat from which you will prepare the cutlets.

In order for your cutlets to turn out tasty and juicy, take only fresh or frozen fish. When purchasing, pay attention to the color of the gills. The gills should be pinkish, closer to red. Old pollock that has been lying on the shelves for months has dark gills.

The skin of the fish should not be dry. Also, before buying a fish, look into its eyes; if the look is cloudy, it is better not to take this fish. And of course there should be no foreign odors. Fresh fish should smell pleasant, the scales should fit tightly and shine, and the look should be clear. Only if you follow these rules will you be able to buy the right fish and prepare delicious fish cutlets based on minced fish.

Pollock cutlets step by step cooking recipe

In the first recipe, we will prepare cutlets using the traditional method in a frying pan. This is the easiest recipe for making fish fillet cutlets.

Ingredients:

1 kg pollock fillet.
200 grams of pork lard.
5 pieces of white loaf.
2 medium onions.
1 egg.
Salt.
Breadcrumbs.
Vegetable oil.

Cooking process:

If you have frozen fish fillets, you need to defrost them naturally before cooking. Place the fillet in a small bowl and place it in the top compartment of the refrigerator for 5-6 hours. This way it will defrost correctly.

1. Cut the fish fillet into pieces so that they pass through the neck of the meat grinder without any problems.

2. You need to remove the skin from the lard and also cut it into small pieces. It is advisable to take lard without veins.

3. Peel the onion and cut into 3-4 parts.

4.Pre-soak the bread in water.

All products are prepared, now you can start chopping.

5.First of all, we pass the fish through a meat grinder, then the lard and finally the onion.

6. Since we will mix everything, you can and should grind it in one common bowl.

7.Add egg, salt and pepper and mix minced fish until smooth.

8. All the minced meat is ready, you can start forming the cutlets. We form fish cutlets from minced meat. Try to make them the same size. So they will be cooked approximately the same.

9.Pour breadcrumbs into a plate and roll each cutlet in breadcrumbs.

10.Then pour oil into the frying pan and fry each one in hot oil on both sides until characteristic blush.

11.Cutlets are ready to serve. You can serve mashed potatoes or boiled pasta along with the cutlets. And as a decoration for the dish, use finely chopped herbs (dill, parsley, green onions). Bon appetit.

Lenten pollock cutlets

In the second recipe we will do without adding a chicken egg. And let's prepare lean cutlets.

Ingredients:

500-700 grams of pollock.
2 onions.
2 tablespoons rice.
2 teaspoons flour.
Salt and pepper to taste.
Vegetable oil.
Greens for decoration.

Cooking process:

1. You need boiled rice for the cutlets, so first of all, wash the rice and set it to cook.

2. Cut the fish meat into small pieces.

3. Cut the onion into 2-3 parts.

4. Pour hot water over the flour; it will act as a binder instead of the egg.

5. Grind the meat and onions through a meat grinder. Add boiled rice, flour, breadcrumbs, salt and pepper to the resulting minced meat. Mix everything well and add chopped herbs.

6.Make cutlets from minced fish. Roll them in flour or semolina.

8. Just check the readiness of the cutlet by cutting it into two parts. If the meat is still raw, then you should reduce the heat under the pan and hold the cutlets a little longer.

The cutlets are ready to serve and enjoy your meal.

Steamed pollock cutlets

This dish, like many others, can also be steamed. Many of us care about healthy eating and prefer to steam cutlets whenever possible. Why not, here's the recipe for you. How to cook

Ingredients:

Pollock 700 grams.
Onion head.
1 egg.
Butter
Salt, pepper and spices to taste.

Cooking process:

1. Grind the onion and meat in a meat grinder to prepare minced fish.

2. Salt, pepper and add spices to the minced meat. Mix well.

3.Form the cutlets.

4. Grease the stand with butter and place the cutlets on it.

5.Pour water into the steamer and set our cutlets to cook for 20-30 minutes.

6.The cutlets are ready and can be served. Before serving, do not forget to decorate the dish with finely chopped herbs.

7. That’s the whole recipe for steaming fish cutlets. As you can see, there are no particular difficulties in this process. Bon appetit.

Pollock cutlets with cottage cheese

I think that few of you have heard of this recipe for making fish cutlets. And only a few prepared it. But despite this fact that the recipe is not so popular, it is prepared according to it and this dish has its lovers and admirers. So try and cook cutlets according to this recipe, perhaps they will become your favorite.

Ingredients:

500 pollock fillets.
250 cottage cheese.
1 egg.
100 semolina.
1 onion.
100 white bread.
Half a glass of milk.
Salt and pepper to taste.

Cooking process:

1. Pour milk over the bread.

2. Grind the fillet and onion in a meat grinder. If you want to use greens in cutlets. So as not to bother yourself, you can also grind the greens in a meat grinder.

3. When the products are crushed, add an egg, spices, cottage cheese, squeezed bread crumb, don’t forget to add salt and allspice.

4. Mix everything well until the mass is homogeneous.

5.You can prepare delicious cutlets from the resulting minced meat and fry them in vegetable oil.

Bon appetit.

Pollock cutlets in the oven

Bon appetit.

Fish dishes should be on every person's menu. Most people prefer dishes made from expensive fish, but you can prepare a lot of delicious dishes from inexpensive fish, such as pollock.

Pollock is one of the most budget-friendly products that is sold in any grocery store. This fish is fried, stewed, boiled, steamed and battered. I propose to prepare a democratic dish - pollock cutlets in the oven.

Let's prepare the ingredients for making minced pollock cutlets in the oven.

We defrost the pollock carcasses, remove the fins and tail, and remove the skin. Separate the fillet from the bones.

Soak white bread or loaf in milk and set aside.

Cut the onion into small cubes and fry until soft.

Using a meat grinder, grind the pollock fillet, pieces of bread squeezed out of the milk, and lard. Add the egg, fried onion, salt, ground black pepper and mix well with your hands.

With hands moistened in water, we form medium-sized cutlets from minced pollock. Place them in a pan lightly greased with vegetable oil and bake for 40-50 minutes in an oven preheated to 180 degrees until browned.