Homemade pollock cutlets. Pollock cutlets - a hearty dish with minimal calories

A budget and healthy dinner can be organized using such unpretentious and affordable fish as pollock. Pollock fish cutlets are not a troublesome recipe at all, and they can be prepared very tasty. Golden fluffy cutlets, especially if served with mashed potatoes, will please everyone in the household and will be eaten in one day.

Not all cooks like to work with fish, considering the dishes costly in terms of time and money. Meanwhile, preparing cutlets is surprisingly simple: there is only one bone in the carcasses, and therefore the fish can be easily prepared for grinding through a meat grinder.

Pollock is very tender, goes well with various ingredients, and due to the lack of a strong fishy smell, children like it and it is often prepared in kindergartens.

Proceed step by step, take your time, and the result will definitely please you.

Prepare in advance:

2-3 carcasses of pollock (can be medium-sized);
large onion;
a crust of dried loaf;
salt pepper;
egg;
flour or breadcrumbs for breading;
vegetable oil – 4 tbsp. l.;
butter – 50 g.

This amount of ingredients should be enough for a full dinner for a family of 4 people. Increase the proportions if desired: pollock cutlets are surprisingly tasty even when cold, especially if served with tomato or mustard sauce and pickled cucumbers.

Step-by-step cooking instructions

The first stage is defrosting. Pollock (like other fish) should thaw at room temperature. It is strictly forbidden to immerse carcasses in water, otherwise the structure of the fillet will become loose and the meat will not be able to keep its shape during frying. Ideally, the meat should be thawed until half cooked - this makes cutting and cleaning it much easier.
Is the fish defrosted? We cut off the fins and tail and clean out the black inner films.
Remove the skin with a knife, making a small incision on the back. If a sharp knife is used, the skin will peel off the carcass like a glove. It's a quick, uncomplicated process. You cannot leave the skin on: otherwise the minced meat will taste bitter.
A sharp knife also helps separate the meat from the bones. There are special legs with small teeth at the ends - they are designed for filleting fish and with just one movement they separate neat strips of the cleanest fillet from the backbone. All that remains is to remove the individual seeds with your fingers.
Soak the fillet in milk.
Pour milk over stale bread.
We grind the fish in a meat grinder, passing it through the middle mesh.
Sauté the onion in oil.
Mix minced fish, onion, bread, chicken egg.
Form small cutlets. The size of each should be about half the size of your palm: such cutlets will fry perfectly, while remaining juicy inside.
Roll the cutlets in breadcrumbs.
Fry in a mixture of butter and vegetable oils until golden brown. There is no need to cover the cutlets with a lid! Otherwise, the pollock will release juice and the dish will begin to cook.
In 5-7 minutes the cutlets are ready! Pollock fillet is so tender that it takes just seconds to cook. The ideal addition to cutlets is rice, mashed potatoes, buckwheat porridge or simply chopped vegetables.

Did you know? There is an expression: “Fish drinks milk.” This means that it is advisable to pre-soak any fish in milk. It softens the fibers, makes the meat much more tender, and sometimes - if the fish smells too strong - eliminates the unwanted aroma.

Cooking in the oven

You can make fish cutlets from pollock in the oven; the recipe is especially suitable for anyone watching their weight by counting calories. You can prepare this variation of the dish by following the basic recipe exactly. But here you don’t have to roll the cutlets in breadcrumbs, placing them directly on a greased baking sheet.

The oven is preheated to 200 degrees - this way the cutlets will immediately set and retain their shape during baking. 5 minutes before cooking, you can turn on the grill mode to give the dish an appetizing crust. Serve pollock fish cutlets cooked in the oven well with chopped fresh vegetables or cabbage salad.

In a slow cooker

There are housewives who prefer a slow cooker to all cooking methods. It’s hard to argue with them: the multicooker cooks quickly, and the cutlets turn out to be dietary. In this case, the cutlets are placed on the bottom of the multibowl in small portions, and then baked in the “Frying” mode.

Some devices have a special grill on which the cutlets are laid out. In this variation, the dish turns out to be steamed, because it is cooked by steaming. The taste of the cutlets is very delicate, they melt in the mouth, which is why children are very fond of them.

Steamed pollock cutlets

The steam cooking method is, in principle, important for everyone to know: there are situations when household members are forced to adhere to therapeutic nutrition in order to restore health. Pollock, as a low-calorie fish with minimal fat content, is ideal for these purposes.

So, we form cutlets from minced meat. Lubricate the steamer grates with vegetable oil using a brush. Steam on the “Fish” mode. The dish will not be boring at all if you serve it with boiled potatoes sprinkled with fresh herbs.

Fry in a frying pan

It happens that cutlets remain and are not eaten cold. Instant overcooking in a hot frying pan will help to quickly revive the finished dish and give it an appetizing fresh look.

What's the best way to do it?

Heat the frying pan.
Melt butter, ghee (or vegetable oil).
Place 4-5 cutlets in a frying pan.
Fry on both sides.
Cover with a lid.
Turn off the frying pan.

This method allows you to refresh any cutlets, but it is especially quick to “revive” fish cutlets. You can serve the dish with white bread or any side dish.

Recipe for fillet, pieces

There is an opinion that not a single minced meat made in a meat grinder can compare in taste to that minced by hand using a sharp knife. It is very simple to prepare: the fillet is finely cut into pea-sized pieces, and then cutlets are formed from it and fried using classical technology, or baked in the oven. The cutlets turn out, although not so airy, but more “meaty” and certainly tasty.

An interesting nuance: you don’t need to add bread to this minced meat, but you can mix a tablespoon of semolina and two tablespoons of mayonnaise. Let the cereal brew a little: this way the components will bind together, and the mayonnaise will give the dish a new flavor and juiciness.

Cooking from minced pollock

Many housewives diversify minced fish dishes by adding new ingredients. You can mix potatoes, zucchini, and cabbage with fish; the taste will only benefit. But it’s never worth buying minced meat: store-bought stuff often tastes bitter, because the skin is not removed from the fish.

The manufacturer can also roll pollock carcasses together with bones, and add preservatives to increase shelf life. You should prepare the minced meat yourself, choosing the freshest and most silvery-looking fish carcasses.

Our advice! Pollock meat is tender, but at the same time self-sufficient: the light fishy taste cannot be overpowered with spices, or too much pepper. A pinch of freshly ground pepper (white is even better) is enough to highlight the pleasant sea flavor of the meat, which - when very fresh - is a little reminiscent of shrimp.

How to cook pollock cutlets with filling?

Fish cutlets can be stuffed with different types of fillings - the dish will only benefit from it. The filling is added during the molding process using a basic recipe for making minced meat.

Pollock goes well with:

Boiled eggs.
Pieces of butter and semi-hard cheese, when melted, add additional juiciness.
Fried mushrooms.

There are brave housewives who even stuff cutlets with cottage cheese and herbs. As gourmets assure, the recipe is interesting, despite such a bold combination. In general, there are no limits to imagination here. The main thing is to choose the freshest pollock and carefully cut it.

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

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Pollock cutlets are a simple dietary dish that combines a pleasant delicate taste and a rich vitamin composition. Nutritionists unanimously recommend introducing this fish into your daily diet as often as possible.. Also, pollock cutlets are perfect for children and those who watch their figure. Another nice feature of this dish is its low cost. Pollock fillets are found in abundance in markets and supermarkets, like all other necessary products.

Pollock cutlets are fried in a frying pan, baked in the oven or in a slow cooker, and also steamed for maximum preservation of beneficial microelements. Semolina and flour, bread or loaf pulp, eggs, milk, sour cream and mayonnaise are added to the minced fish. To make the dish more juicy, fresh vegetables are often added to it.: onions, zucchini, cabbage or potatoes. Pollock cutlets can also be supplemented with lard, hard cheese, butter, rice and cottage cheese. These additives will increase the calorie content of the dish, but will also make it more satisfying.

Pollock has a very delicate taste, therefore, practically no seasonings are used for preparing colettes, so that they do not kill the fish itself. Just add a little salt and black pepper to the minced meat. If desired, you can add garlic and fresh herbs.

Pollock cutlets can be fried breaded or sauce can be added to them. Tomato sauce goes best with fish dishes. Ready-made pollock cutlets should be served with a side dish, which can be potatoes, any cereals and pasta, as well as light vegetable salads.

Secrets of making perfect pollock cutlets

Pollock cutlets are a universal dish that can be offered to all family members, young and old. Their delicate texture, pleasant taste and lack of fishy smell will quickly find their admirers. So you just need to remember a few simple rules, how to cook pollock cutlets, and you can delight your loved ones with a new interesting treat:

Secret No. 1. Before preparing pollock cutlets, be sure to squeeze out excess liquid from the fillet and pat it dry with paper napkins. Otherwise, the minced meat will not stick together well.

Secret No. 2. If you plan to separate pollock fillets yourself to make cutlets, you will need twice as much fresh fish by weight as indicated in the recipes.

Secret No. 3. Any pollock cutlets, regardless of the cooking method indicated in the recipe, can be fried, baked, or steamed without changing the composition of the ingredients.

Secret No. 4. It is not recommended to grind pollock fillet using a blender. It’s better to just cut it with a knife or pass it through a meat grinder, choosing a grill with large holes. The fact is that too small pieces of fish will lose their juiciness, and the cutlets will turn out dry.

Secret No. 5. There is no need to clean the fish too thoroughly from the bones before preparing pollock cutlets - during the grinding process, most of them will simply remain inside the meat grinder, while others will be visually visible in the minced meat and can be easily removed. Small soft bones will completely grind and become invisible.

Many chefs prefer to cook pollock cutlets in a frying pan, because it takes a little less time. However, it is in the oven that the taste of this dish is best revealed. Otherwise, the recipe is no different from the traditional method of preparing cutlets. It will be a good basis for culinary experiments. The crusts from the bread should only be cut off if they are really stale. The ideal side dish for these pollock cutlets would be fresh or stewed vegetables, as well as a variety of pickles.

Ingredients:

500 g pollock fillet;
1 onion;
100 ml milk;
1 slice of white bread;
2 tbsp. l. sour cream;
50 g butter;
1 egg;
Salt pepper.

Cooking method:

Rinse the pollock fillet and pass it through a large meat grinder.
Pour milk over the bread and let stand for 10-15 minutes, cut the onion into large pieces.
Grind the onion and bread into a plate with minced meat using a blender or meat grinder.
Beat the egg in there, add salt and pepper to taste (you can also use coriander, oregano and dry mustard).
Mix the minced pollock fillet and form it into small fish cutlets.
Grease a baking sheet with melted butter, place the cutlets at a distance from each other.
Spread the sour cream evenly over the cutlets and place the baking sheet in the preheated oven.
Cook pollock cutlets in the oven at 200 degrees for 20 minutes.

Interesting from the network

With the addition of lard, pollock cutlets will definitely turn out juicy and nutritious. You can increase the amount of this product up to 200 g. Potatoes will also add a pleasant flavor, and the loaf will make the dish more satisfying. It is better to soak the bread in advance so that by the time it is chopped in a meat grinder, it has stood in milk for at least 15 minutes. The process of preparing pollock cutlets according to this recipe is extremely simple, so you can start culinary experiments even with little experience in fish dishes. Before making minced meat for cutlets, you can fry the onion until tender.

Ingredients:

1 kg pollock fillet;
2 eggs;
2 potatoes;
50 ml milk;
120 g lard;
3 onions;
5 cloves of garlic;
100 g loaf;
Vegetable oil;
Salt pepper.

Cooking method:

Cut the loaf into slices, cut off the crusts, and soak the pulp in milk.
Pass the pollock fillet and lard through a meat grinder, as well as onions, soggy bread and potatoes.
Grind the garlic in a garlic press and add to the resulting minced meat, salt and pepper everything to taste.
Beat the eggs into the minced meat and mix all the ingredients well again.
Heat vegetable oil in a frying pan and, with wet hands, form small pollock cutlets.
Fry the prepared meatballs on both sides until golden brown.

Pollock fillet cutlets can be prepared even without using a meat grinder. The meat of this fish is very tender, so you just need to chop it finely with a knife. Semolina will help keep the cutlets in shape, which will also give the dish an appetizing aroma. The only drawback of using this product is the lengthy preparation - you will have to wait until the semolina swells, otherwise you will not be able to achieve the desired effect. Before you start preparing pollock cutlets, the semolina with eggs and white bread should be the same in volume as the minced fish.

Ingredients:

500 g pollock fillet;
2 eggs;
2 onions;
1 tbsp. l. semolina;
250 g white bread;
Milk;
Vegetable oil;
Salt pepper.

Cooking method:

Rinse the fillet thoroughly and dry it, cut into very small cubes.
Also chop the onion and add it to the fish, salt and pepper everything.
Cut off the crusts from the bread and pour milk into the pulp so that the liquid completely covers it.
In a separate plate, mix eggs and semolina, grind until smooth.
Lightly squeeze the bread and place it in a bowl with the eggs, stir and leave for 20 minutes.
Combine the contents of the bowl with the minced fish and mix well.
Form small fish cutlets and fry them in heated vegetable oil until golden brown on both sides.

Now you know how to cook pollock cutlets according to a recipe with a photo. Bon appetit!

Today we will cook fish cutlets in a frying pan and serve with sour cream and cucumber sauce. Any white fish, for example, hake or pollock, is suitable for cooking. To make the cutlets juicy, we will add bread crumb softened in milk, as well as whipped egg white, to the minced meat. Thanks to this trick, the cutlets will be not only tender, but also fluffy. But first things first. Shall we get started?

Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: 7-8 pieces

Ingredients

cutlet base:

minced fish – 300 g
onions – 1 pc. (90 g)
vegetable oil – 2 tbsp. l.
bread crumb – 40 g
cream or milk – 40 ml
salt and pepper - to taste
egg white – 1 pc.

for breading:

breadcrumbs - 3 tbsp. l.
dried lemon zest - 2 chips.
ground ginger - 2 chips.

for the sauce:

sour cream – 50 g
fresh cucumber – 20 g
lemon juice – 2 g
Dijon mustard – 5 g
sugar and salt - to taste

Preparation

I thawed the pollock and milled it, that is, I separated the pulp from the bones and skin. I pureed the fillet in a blender until it became minced meat (you can grind it through a meat grinder).

Peeled the onion and chopped it into small cubes. Fry it until soft in a frying pan in heated vegetable oil. The onion should not be raw or, conversely, too overcooked. I combined it with minced fish.

I chopped the pulp of the white loaf with a knife - as finely as possible. Soaked it in milk for a couple of minutes (you can use 15-20% cream). Added it to the future minced meat.

Separate the white (you won't need the yolk). Beat at high speed in a blender with a whisk attachment until a stable foam forms. Combined with minced meat. Salt and pepper to taste.

I kneaded the minced meat with cold hands. The resulting mass was placed in the refrigerator for 20 minutes - due to cooling, the minced meat will keep its shape better, and the cutlets themselves will not turn out dry.

I formed balls of the same size - I got 7 pieces. Breaded in a mixture of breadcrumbs, dried lemon zest and ground ginger. Helping herself with a knife, she gave the blanks the shape of washers.

Fry in a hot frying pan in a small amount of vegetable oil until a firm crust appears on both sides. Then I finished cooking the cutlets in the oven for 7-8 minutes at 90 degrees.

The dish is best served with herbs and a light sauce. For the sour cream and cucumber sauce, I combined and mixed: sour cream, chopped cucumbers, lemon juice, mustard, sugar and salt to taste. Bon appetit everyone!

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.