Pollock cutlets – recipes with photos. How to cook very tasty fish pollock mince

The content of the article

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• How to cook pollock fish cakes
• Minced meat from pollock for cutlets
• Pollock cutlets – recipe with photo
• Pollock fillet cutlets
• Minced meat pollock cutlets
• Pollock cutlets in the oven
• Steamed pollock cutlets
• Pollock cutlets in a slow cooker
• Pollock fish cutlets – cooking secrets

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Any housewife will need the ability to cook meat pollock cutlets to quickly, tasty and cheaply feed the whole family. Today this dish is not as popular as during the Soviet era, but those who care about the figure love it for its low calorie content and attractive taste. You can experiment with cutlets by adding vegetables or cereals to them..

How to cook pollock fish cakes

One of the most popular meaty breeds of fish for making cutlets is pollock. It is distinguished by white meat, low bone content and low calorie content. Mixing its fillet with cheese, herbs or potatoes, you can get new tastes that will make pollock fish cutlets an exquisite delicacy that the whole family will appreciate. It is recommended to take freshly frozen carcasses for manufacturing, defrost them until half-ready and make minced meat.

Cooking pollock fish cakes will be easy if technology is followed. It’s worth starting with the selection of the necessary products and their grinding. Skin is removed from the carcass; it is cleaned of fins and bones. You can add eggs, bread or potatoes to the minced meat – this way the products will become lush, and juiciness will be given by the addition of lard or minced pork. After kneading the base, you need to mold the cutlets – it is more convenient to do this with wet hands so that moisture from them prevents the meat from sticking together. For best taste, roll in flour or breadcrumbs, then fry.

The simplest manufacturing process is frying; for it, heat oil in a pan, lower the patties and fry for 3-4 minutes on each side until a crispy crust is obtained. For the formation of a more dietary dish, the products are laid out on a baking sheet and baked in the oven at 190 degrees for about 15 minutes. A thin recipe for steaming is suitable for those who are thin – in a double boiler or slow cooker, in half an hour they will be ready. It is better to turn on the appliances in advance so that they get warm.

Minced meat from pollock for cutlets

The most important part of the cooking process is the pollock stuffing for cutlets, which you need to cook properly. To make fish pollock fillet cutlets, follow the recommended help and tips:

• it is better to buy a carcass without a head, before chopping you need to cut off your head, remove the scales, tail, fins;
• the fish fillet is chopped with a large grinder of the meat grinder to preserve the juice, and the patties during frying did not become porridge;
• remove the bones when grinding, or rather skip the fillet twice;
• if bread is added to the minced meat, then it needs to be peeled, filled with water or milk.

Pollock cutlets – recipe with photo

Each cook has his own recipe for fish pollock cutlets, which will help to make a signature dish, unlike the others. Novice cooks need to open the instructions step by step, which will tell you how to prepare the products, get to work and process the components before sending them to the pan or in the oven. Some useful recipes will appeal to everyone – from cooking classic cutlets to steam.

Pollock fillet cutlets

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 132 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Pollock fillet cutlets are a hearty treat, characterized by a pronounced taste of fish. They have a delicate texture, due to the addition of bread soaked in milk, and the eggs are airy and lush. An excellent accompaniment for natural fish cutlets in a plate is mashed potatoes, boiled friable rice or buckwheat, vegetable sauté.

Ingredients:

• peeled pollock fillet – half a kilo;
• wheat bread – 50 grams;
• sunflower oil – 40 ml;
• salt – a pinch;
• milk – 150 ml;
• bread – a slice;
• breadcrumbs – 40 g;
• eggs – 1 pc.

Cooking method:

1. Pour the bread with milk, after soaking, scroll together with the fillet through a meat grinder.
2. Mix the resulting minced meat with an egg, salt, pepper. Knead better with hands until plastic. Form cutlets, bread, turn on the fire under the pan, lay out the products.
3. Fry in oil without a lid until a crispy crust.
4. Chop vegetables for garnish.

Minced meat pollock cutlets

• Cooking time: half an hour.
• Servings Per Container: 6 Persons.
• Calorie dishes: 133 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Pollock minced meatballs have a softer consistency, because you can vary the chopping pieces yourself – by installing a fine wire rack in a meat grinder or using a special nozzle on a blender / food processor. The easiest way is to buy ready-made frozen minced meat from pollock to defrost it and mold patties with the addition of additional products.

Ingredients:

• potatoes – 1 pc.;
• pollock – 2 carcasses;
• onions – 1 pc.;
• eggs – 1 pc.;
• dry bread – a piece;
• sunflower oil – 20 ml.

Cooking method:

1. Cut the fish into fillets, cut into slices, squeeze slightly. Skipping for grinding is better through a meat grinder with onions and potatoes. You can grind vegetables in advance with a mixer, mix with fish.
2. Repeat the process of twisting, mix with the egg, season with salt and pepper. Form Cutlets.
3. Finely crumble the bread in a bowl, roll cutlets in crumbs, send to hot oil.
4. Fry until golden, using medium heat.
5. Serve with rice, sauce, vegetable salad.
6. You can freeze some cutlets for the future.

Pollock cutlets in the oven

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie dishes: 123 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Low-calorie pollock cutlets will be obtained in the oven, because not a drop of oil is used to cook them. Products will still remain tasty, will acquire new notes of aroma and a baked crust. They are good in hot or chilled form, go well with fresh herbs, pea or mashed potatoes, spicy-sharp aromatic fillings.

Ingredients:

• pollock fillet – half a kilo;
• dill – 35 g;
• white bread – 100 g;
• garlic – 2 cloves.

Cooking method:

1. Wash the fillet, dry it, scroll through the meat grinder.
2. Soak the bread with water, squeeze, mix with minced meat, chopped herbs.
3. Season with spices, blind with wet hands.
4. Put on a baking sheet, bake for 20 minutes at 180 degrees in the oven.

Steamed pollock cutlets

• Cooking time: half an hour.
• Servings Per Container: 10 Persons.
• Calorie dishes: 121 kcal.
• Destination: for dinner.
• Cuisine: author.
• Difficulty: medium.

Steamed pollock cutlets serve as an excellent diet dish, which is characterized by low calorie content and usefulness. It is rich in essential amino acids, easily digestible protein, phosphorus and calcium. A light dinner of steam cutlets and cauliflower is the perfect meal for the summer or diet.

Ingredients:

• pollock – 1.5 kg;
• carrots – 2 pcs.;
• onion – 1 pc.;
• potatoes – 1 pc.;
• semolina – 40 g;
• bay leaf – 1 pc.;
• water – liter.

Cooking method:

1. Remove the peel from the carcass of pollock, remove the seeds, pass through the meat grinder together with the peeled remaining vegetables, repeat twice.
2. Mix the resulting homogeneous mass with semolina, salt, pepper.
3. Put the coiled cutlets in a double boiler, pour water into a special part of the appliance, throw bay leaf and other spices into it if desired.
4. Cook for 20 minutes, serve with broccoli or green beans, red onion dressing.

Pollock cutlets in a slow cooker

• Cooking time: half an hour.
• Servings Per Container: 8 Persons.
• Calorie dishes: 130 kcal.
• Purpose: for lunch.
• Cuisine: author.
• Difficulty: medium.

Pollock cutlets in a slow cooker turn out to be very tasty, it is useful to use them twice a week according to nutritionists. The following recipe will teach cooks the process of preparing a fragrant treat, in which traditional bread in milk is replaced with oatmeal Hercules. This gives the finished product lightness and splendor, softness, juicy texture.

Ingredients:

• pollock fillet – 1 kg;
• raw eggs – 2 pcs.;
• onion – 1 pc.;
• oat flakes – 200 g;
• cream or milk – half a glass;
• flour – 35 g;
• vegetable oil – a tablespoon.

Cooking method:

1. Pass the fish fillet through a meat grinder along with the onion. Grind to medium sized pieces.
2. Soak Hercules with half warm milk and let it swell. Send with the egg to the minced meat, salt, pepper.
3. Stir with a spoon, knead with your hands, raise the mass and throw on the table, repeat several times until the density and stickiness disappear. Beat well not add the rest of the milk.
4. Turn on the slow cooker to warm up, open the lid.
5. Blind neat cutlets, roll in flour, put on the oil bottom of the multicooker bowl. Fry in “Fish” mode or “Baking” option for 10 minutes on one side and 15 on the other.

Pollock fish cutlets – cooking secrets

The following secrets of cooking fish pollock cutlets from famous professionals will help facilitate the process for a novice cook:

• for tenderness, it is possible to season the minced meat with a piece of butter, and fried onion is better;
• after defrosting the carcass, you need to squeeze the meat to remove excess juice;
• to kill the smell of fish will help garlic and lemon juice;
• spices give an interesting taste to minced meat – thyme, basil, oregano, coriander;
• do not add flour directly to the mass for modeling cutlets – so the products will become denser and tougher;
• interesting taste is given by sesame breading, a mixture of bread crumbs with spices;
• pay attention to serving – serve finished products better with hearty side dishes, fresh vegetables and spicy fillings.