How to make minced pollock. What can be prepared from minced pollock

Almost any medium-sized fish without many bones is suitable for making fish cutlets. Most often they are prepared from halibut, pelengas, salmon, pink salmon, hake, cod, and catfish. But they take first place in popularity.

To prepare them, it is best to use fish carcasses rather than fillets. The thing is that fish fillets are covered with a large layer of water, so after defrosting you may be left with more water than meat. In addition, the price of fish fillet is much more expensive. Pollock fish cutlets, the step-by-step recipe for which I want to offer you today, is quite simple and similar to making pork cutlets.

The recipe will use standard ingredients for cutlets - eggs, loaf and onions. The main difference between the recipe is the presence of starch in it. With its help, the cutlets will not only keep their shape well and not fall apart during frying, but will also be juicy, since the starch will retain water inside the cutlets themselves. That is why with starch they are always more fluffy. Now let's look at how to cook fish cutlets from pollock.

Ingredients:

Pollock – 2 carcasses,
Onions – 1 pc.,
Starch (potato) – 1 tbsp,
Loaf - 3-4 pieces,
Eggs – 2 pcs.,
Vegetable oil,
Salt and spices.

Pollock fish cutlets - recipe

Thaw the pollock slightly. This will make it easier to separate the fillets. Cut off the fins with scissors or a knife. After this, make an incision on the abdomen. Remove the entrails. Remove the skin. The skin of the fish is still dense and can be easily removed. All that remains is to cut the meat from the backbone and ribs with a knife. Now remove the large bones from the resulting fish fillet.

Pass it through a meat grinder. Twist the onion and add to the minced fish.

Beat in the eggs.

Stir.

Soak the loaf in water or milk. Pass it through a meat grinder too.

Mix the minced meat mixture again.

Add salt, spices and starch.

Stir again. After adding starch, you can immediately visually see that the minced meat has become much thicker.

Using hands moistened with water, form small patties. Flatten them slightly. Like any other cutlets, they can be breaded in flour or breadcrumbs before frying. Ready-made cutlets should only be placed in a hot frying pan with vegetable oil - this will provide them with a crispy crust.

Fry on both sides for about 3-4 minutes.

Pollock fish cutlets. Photo

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.

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 crushed 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!

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Preparing a tasty and at the same time very interesting dish will not be difficult if you know how you can surprise and please your loved ones. Fish cutlets may not be a new product, but they have been a little forgotten lately. It’s worth correcting this annoying misunderstanding and creating a small culinary masterpiece with your own hands. Many who have not tried this dish before will certainly be delighted. After all, its taste and appearance are excellent.

One of the most popular fish suitable for making cutlets is pollock. It has a lot of meat and virtually no bones. The taste qualities are also very worthy and with the help of certain products they increase by an order of magnitude. Moreover, this option is also budget-friendly. It is not necessary to use expensive ocean red fish for this recipe, but pollock is an ideal option.

How to cook fish properly

Many people consider pollock an unsuitable fish due to its dryness and bland taste. But skilled housewives know very well how to fix this. Moreover, due to certain ingredients you can always enrich the palette of flavors, and eliminate dryness with the help of minor tweaks. As a result, the meat turns out unusually juicy and tasty.

Ideally, you should use whole fillet for cooking. It’s not that expensive, but it takes an order of magnitude less time to cook. In this way, unnecessary bones can be avoided. If there is no fillet, you can try cutting the carcass into portions yourself.

Most often, carcasses are sold without heads and scales, and they can be gutted without any problems. For this purpose, they are washed and dried well. The head is separated to the end of the gills, and the tail should be carefully cut off to the beginning of the fish skeleton. Cut off the fins using scissors. Sever the abdomen with a sharp knife and carefully draw from the beginning to the end of the abdomen. Take out the excess and remove the film. Rinse well.

Make a neat longitudinal cut in the fish in the back and abdomen. Using a knife, lift the meat and separate the fillet. Carry out a similar procedure on the second side. The bones are separated perfectly. The result is a good, complete fillet without unnecessary bone formations.

Separating meat from bones yourself is not difficult. The main thing is to put in at least a little effort and gain accuracy. And then in 10 minutes the first-class fillet will be ready for making cutlets.

Classic recipe with step-by-step photos

This option is easy to make and incredibly tasty. It can be created by both a novice cook and an experienced chef. The main thing is to want to do something original and interesting.

Ingredients:

Pork lard – 150 grams.
Pollock – 600 grams.
Whole milk – 1/2 cup.
Selected eggs - 2 pieces.
Onion - head.
Oatmeal - a glass.
Vegetable oil – 1/2 cup.
Spices.

The dish is designed for 6 people.

Cooking process:

1. Cut the lard and fillet into slices. Pass through a meat grinder.

2.Do a similar procedure with onions.

3. Beat in the egg. Sprinkle with required amount of spices. Mix well until a homogeneous dense mass is formed.

4. Gradually add milk and mix the minced meat. Carry out the procedure until it acquires a viscous consistency and stops sticking to the dishes.

5.Beat the egg with pepper. Grind the oatmeal to fine crumbs. Pour into a bowl for breading.

6.Heat the frying pan. Pour oil on it. Bring to a boil. Make cutlets with wet hands. Dip first in the egg, then in the chopped oatmeal, and place in the pan.

7. As soon as the crust is browned, turn it over to the other side. The rosy cutlets need to be simmered a little until fully cooked for another 5-6 minutes.

8.Flip again until the crust becomes crispy.

Serve with vegetables and rice. The shell is golden brown and crispy, and the cutlets literally melt in your mouth thanks to their delicate consistency.

Also watch our video recipe:

Bon appetit!

How to cook cutlets in the oven

Many rightfully claim that pollock is the most delicate fish from which you can make anything you want. And at the same time, it is low in calories, so it is perfect for a diet. If you combine all the ingredients correctly and make an original sauce, the result will be excellent.

Ingredients:

Pollock fillet – 700 grams.
Semolina – 1/4 cup.
Breadcrumbs.
Selected egg.
Loaf is a record.
Spices.
Butter – 50 grams.
Whole milk - a glass.
Vegetable oil – 50 grams.
Onions – 2 heads.
Carrotel carrots – 2 root vegetables.
Sour cream 15% - 50 grams.

The dish is designed for 8 people.

Cooking process:

1.Prepare all products.

2.Pour the milk into a deep container. Add semolina and a piece of bread. Mix thoroughly until a homogeneous mass is formed. Let it swell. Pour in the previously melted butter.

3. Process the fillet thoroughly, pass through a meat grinder or grind using a blender. Mix with milk mixture. Add spices.

4. Peel excess carrots and onions. Cut the root vegetable into thin strips and chop the onion well. Mix sour cream with egg and milk. Add spices to taste. Make small cutlets from the cutlet mixture and roll each one in breadcrumbs. Despite the fact that the mass is not dense, you must try to form identical balls. In the future, pollock prepared in this way will literally melt in your mouth.

5. Grease a baking tray with vegetable oil. Carefully arrange the cutlets. Sprinkle with onions and carrots. Pour over the sauce. Preheat the oven to 200 degrees. Place the dish for 20-30 minutes, bake at 180 degrees.

6.Take it out and place it on serving plates. The top should be decorated with greenery.

Quite quickly and at the same time incredibly tasty, you can literally create a culinary masterpiece that melts in your mouth. Pollock turns out incredibly juicy thanks to a simple sauce.

Fish cutlets with semolina

It’s easy to please yourself and your loved ones with something unusual. For this purpose, it is worth going for a small experiment. The result will certainly exceed expectations and be beyond praise.

Ingredients:

Hake fillet – 800 grams.
Pork lard – 200 grams.
Selected egg.
Semolina – 1/2 cup.
Spices.
Onions - a couple of heads.
Breadcrumbs.

The dish is designed for 7 persons.

Cooking process:

1. Prepare the fillet.

2.Cut the lard into portions and grind the pulp in a meat grinder, add onions and process in the same way. Beat the egg and spices into the resulting mass.

3.Add semolina and stir. Pour a tablespoon of vegetable oil and repeat the procedure.

4. Leave the minced meat to steep until the semolina swells. Form the mixture into cutlets. Sprinkle with breadcrumbs.

5.Heat the frying pan. Pour in vegetable oil. Place the workpieces in heated oil. Fry on both sides until crispy.

6.Place the cutlets into a saucepan with a thick bottom. Add a small amount of water. Place on low heat to simmer for 5-8 minutes.

7.Place on a plate and garnish with herbs.

Bon appetit everyone!

For a couple

This option is great for a dietary diet. This delicate dish will appeal to connoisseurs of a healthy lifestyle. However, this will not affect the taste in any way.

Ingredients:

Pollock fillet – kilogram.
Bulb onions.
Butter.
Selected egg.
Spices.

The dish is designed for 9 people.

Cooking process:

1. Process pollock fillet into minced meat. Mix with spices.

2. Beat in the egg and stir.

3. Wet your hands with water. Form blanks.

4. Grease the steamer grate with butter.

5.Pour water into the mold. Place the blanks in the mold.

6.Cook for at least 20 minutes.

7.Serve the cutlets sprinkled with herbs and with low-fat sour cream.

Very simply and very quickly you can prepare a dish that is perfect for the diet of children and adults. At the same time, it is very light and tasty.

With cottage cheese

Avid cooks know very well that if you add an interesting product to a simple recipe, it will sparkle with new colors. The result will be excellent and very interesting.

Ingredients:

Pollock fillet – 600 grams.
Natural cottage cheese – 120 grams.
Onion - head.
Loaf – 2 slices.
Milk – 50 milligrams.
Flour – 2 tablespoons.
Selected egg.
Spices.

The dish is designed for 4 persons.

Cooking process:

1.Prepare the fillet.

2. Peel the onion. Cut into small slices. Saute over a hot speed with a small addition of vegetable oil until golden brown.

3.Cut the fillet into small pieces. This way you will get chopped cutlets.

4. Rub the cottage cheese through a sieve and transfer to the fish.

5. Place the onion in the container.

6. Cut off the crusts from the loaf. Soak in milk for 5 minutes. Remove, squeeze, place with other products.

7.Add the egg to the minced meat with spices. To stir thoroughly.

8.Knead again using your hands. This will help create a better consistency for the minced meat and saturate it with oxygen.

9.Form the blanks. Roll them in flour. Heat the frying pan. Add sunflower oil. Place cutlets in very hot oil. Reduce heat to medium.

10.Take it out, pour over sour cream sauce and garnish with herbs.

Thanks to the unusual product, the result is extraordinary both in terms of taste and health benefits.

Dietary

This option is ideal for literally everyone; even despite certain tricks, the taste remains unchanged. And the main thing is that everyone without exception will like this recipe.

Ingredients:

Pollock – 700 grams.
Selected egg.
Wheat flakes.
Breadcrumbs.
Onions - two heads.
Cream – 1/2 cup.
Dry dill - a teaspoon.
Spices.

The dish is designed for 8 people.

Cooking process:

1. Prepare the necessary products.

2. Process the fillet and onion using a blender.

3.Add cream, dill, cereal, spices. Mix thoroughly.

4. Stir the mass until it becomes homogeneous and dense.

5.Make cutlets. Sprinkle with breading.

6. Grease the mold with oil. Lay out the blanks. Add water to the bowl. Let it cook for 15-20 minutes.

7.Remove from the mold and decorate with herbs

This dish is ideal in a dietary diet and kids who try new foods will also like it.

Lenten

This option is incredibly in demand during the period of Orthodox Lent. At the same time, the absence of animal products does not affect the taste at all. The only thing you need to know is the secret product that will hold the overall mass together and create a unique taste.

Ingredients:

Pollock fillet – 600 grams.
Semolina – 60 grams.
Onion - head.
Sesame – 10 grams.
Wheat flour – 40 grams.
Breadcrumbs.
Vegetable oil – 2 tablespoons.
Spices.

The dish is designed for 6 people.

Cooking process:

1. Rinse and dry the fillet.

2. Separate the pulp from the ridge.

3.Place portions into a blender. Add semolina, egg, onion, spices and flour. Process thoroughly.

4. Allow the crushed food to “rest” for half an hour. This will allow the texture to become denser, and the gluten from the cereal and flour to swell better.

5. Form blanks from the mass. Use breadcrumbs for coating.

6. Roll some of the preparations in sesame seeds. Fry until golden brown in a frying pan with sunflower oil.

Wonderful golden brown products, especially those made with sesame, will please everyone. The result is incredibly tasty and nutritious.

Recipe in a slow cooker

This option is incredibly tasty, especially considering that it has much more benefits than standard semi-finished products. If you do everything correctly, the result will definitely exceed expectations.

Ingredients:

Pollock fillet -90 grams.
Bulb onions.
Oatmeal - 150 grams.
Select eggs - a couple of pieces.
Cream - 70 milligrams.
Vegetable oil – 150 milligrams.
Flour.
Spices.

The dish is designed for 7 people:

Cooking process:

1. Onion, fillet, pass through a meat grinder.

2.Add cream, eggs and spices. Stir.

3.Add oatmeal and mix thoroughly. Let the mixture sit. It is important that the oatmeal swells. The juiciness of the minced meat will depend on this.

4. Form the mass into pieces and roll them in flour.

5.Pour oil into the multicooker. Place the cutlets carefully. Fry on the “Fish” mode for about 10 minutes. If with the lid open, then at least 15.

6. Turn over to the other side and cook for the same amount.

7.Pull it out. Serve with side dish.

True connoisseurs of fish delicacies will definitely like this option.

Calorie content of fish cutlets

Every connoisseur of slender forms is well aware that pollock fish cutlets are an ideal dietary dish. If you cook them in a double boiler or bake them, the calorie content of one serving will be no more than 100 kcal.

Recipes with fried fish are more nutritious and contain about 150 kcal per 100 grams. At the same time, they contain more nutrients necessary for the body, so nutritionists recommend consuming such fish at least a couple of times a week. The bigger, the better. This will benefit the body as a whole.

Secrets of cooking fish cutlets

Experienced fish lovers know very well that pollock is a dry variety. But, this will in no way affect the taste of the result if you add lard. It will enhance the taste and add juiciness.
Bread pre-soaked in milk or cream makes the product more juicy without increasing the number of calories.
Fresh cabbage will not only add juiciness, but also create a special taste. To obtain a uniform consistency, it must be twisted with the fillet. Thus, you can also use fresh potatoes.
It is necessary to bread the workpieces very carefully. This will prevent the juice from leaking out. The first frying is quick until crispy. This will allow you to get a crispy surface with tender contents at the same time.
Cheese, herbs, spices and many other favorite foods will help diversify your taste palette. Almost everything goes perfectly with pollock.
Pollock cutlets can be prepared using different devices: oven, grill, frying pan, steamer and multicooker. The final taste of the product will depend on the method.

Pollock cutlets are something that is worth adopting and trying at the first opportunity. They are sure to amaze with their flavor palette and will appeal to true seafood lovers.

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Fish cutlets are a source of nutrients for the body, and oven-baked ones are even healthier than fried ones.

We offer you a recipe for tender and easy-to-prepare fish cutlets baked in the oven.

Fish (fillet) – 1 kilogram
Onions – 2 pieces
White bun – 200 grams
Eggs – 1 piece
Mayonnaise – 2 tablespoons
Vegetable oil – 2 tablespoons
Garlic – 4-5 cloves
Salt – 2 teaspoons
Ground black pepper – 0.5 teaspoon
Sugar - 2 teaspoons
Nutmeg – 0.5 teaspoon

Let's prepare the minced meat. Soak 200 grams of white bread in milk and set aside. Peel 1 onion, wash, cut into small cubes, fry until golden brown in 2 tablespoons of vegetable oil and cool.

Through a meat grinder with a fine grid we pass 1 kilogram of boneless fish fillet, 4-5 cloves of garlic, a white bread squeezed out of milk and 1 - 2 onions. Add 1 tablespoon of mayonnaise to the minced meat. 1 egg, 2 teaspoons salt. 2 teaspoons sugar, 0.5 teaspoon ground black pepper, 0.5 teaspoon grated nutmeg.

Add the cooled fried onion along with the oil in which it was fried and mix everything well. Wetting your hands in vegetable oil, form 20 medium-sized cutlets.

Place the cutlets on a baking sheet lined with baking paper greased with vegetable oil. Using a brush, brush the cutlets with one tablespoon of mayonnaise.

Bake in a preheated oven at 150 degrees Celsius for 45 minutes. Place the finished cutlets on a dish and serve with fresh or pickled vegetables, baked potatoes or other side dishes.

Recipe 2: delicious fish cutlets with dough in the oven

Silver carp fish cutlets baked in the oven. Decorate the baked fish cutlets with strips of puff pastry.

Fish (silver carp fillet) – 1 kg
Onions - 2 pcs.
White bread – 200 g
Ready puff pastry (for decoration, optional) - 1 sheet
Salt - to taste
Pepper - to taste
Fiber or ground crackers - for breading
Flour - for breading
Vegetable oil - for greasing the baking sheet

We clean and wash the fish. Prepare fillet without bones and skin. Cut the fillet into pieces.

Soak the bread. Then we put it in a colander (we strain it out of the water).

We pass the fish through a meat grinder.

The second time we pass the fish through a meat grinder along with onions and bread.

Add pepper and salt to the minced meat. Mix well.

Divide the minced meat into small pieces for cutlets.

Grease a baking tray with vegetable oil. For breading, mix fiber with flour. Bread the cutlets, shape them and place them on a greased baking sheet.

To give the cutlets an appetizing look, cut out strips from a sheet of puff pastry and decorate the cutlets with them. Preheat the oven to 180 degrees. Place the baking sheet in the oven and bake the cutlets for 25 minutes.

Recipe 3, step by step: tilapia fish cutlets in the oven

Tilapia 700 g
Wheat bread 60 g
Onion 1 piece
Butter 30 g
Chicken egg 1 piece
Salt to taste
Ground black pepper to taste

Wash the tilapia fillet and dry.

Cut into pieces. Add bread soaked in milk and finely chopped onion.

Transfer the mixture to a blender and add the egg. Grind into minced meat.

Form cutlets and place on a baking sheet.

Melt the butter and pour over the cutlets.

Bake at 190 degrees for 35 minutes.

Recipe 4: Dietary minced fish cutlets in the oven

fish fillet or minced meat – 400 g;
potatoes – 150 g;
selected category chicken eggs – 1 pc.;
onions – 1 pc.;
fresh dill - a small bunch;
black pepper - a pinch;
dried garlic - a pinch;
table salt – ½ tsp. (taste);
low-fat sour cream - 1.5 tbsp. l. (for greasing the top of the cutlets, optional);
vegetable oil - for greasing the baking sheet.

Wash the potatoes well and grate them on a medium grater. Or grind in a blender (pass through a meat grinder). The result will be approximately the same. If the potatoes are young, you don't have to remove the skins. Just give it a good scrubbing with a stiff brush to remove dirt and cut away any damage.

Peel the onions, rinse and cut into small cubes. To make the fish cutlets more juicy, it is better to puree the onion in a blender until it turns into porridge (put it through a meat grinder) and add it to the minced meat along with the released juice.

Greenery. Dill goes well with fish. For the juiciness of the cutlets, do not skimp on the greens. Especially if you love her.

As for the minced meat for the cutlets, you can use either a purchased product or make it yourself. Of course, the second option is more preferable, but situations vary. You can prepare minced meat from both white and red fish. Or better yet, combine them. Remove all the bones, remove the skin and turn the fish fillet into minced meat in any way convenient and accessible to you. Place all ingredients in a bowl: minced fish, onion, herbs, egg, pepper, salt, potatoes.

Stir. It shouldn't be too liquid.

Form small cutlets of the usual shape. Place on a baking tray lined with baking paper, greased with a thin layer of oil. Spread sour cream on top. Place in a hot oven. Cook fish cutlets in the oven at 180-200 degrees for about half an hour.

Bon appetit!

Recipe 5: fish cutlets baked in the oven (with photo)

If you are not a fan of fried foods, then this simple recipe is definitely for you. In addition, oven-baked dishes are crispier, more flavorful and look more festive. The recipe is for three servings. You will learn how to cook fish cutlets in the oven (recipe with photos).

minced fish - 300 gr
onions - 2 heads
white bread - 60 gr
milk - 100 ml
cheese - 60 gr
sour cream - 3 tbsp.
salt, spices - to taste

Prepare all ingredients in advance. You can prepare minced fish yourself, so you will be sure of the quality of the product. Take your favorite fish, cut off the head, remove the entrails, bones and separate the skin from the meat. Pass the resulting fillet through a meat grinder or grind in a blender. If you want to use small fish, then pass it through a meat grinder several times along with the bones.

White bread needs to be peeled and soaked in lukewarm milk. Squeeze and grind in a meat grinder or blender with minced fish and onions. Salt the mixture and add spices.

Distribute the minced meat in equal parts and form cutlets. Place them on a baking sheet or baking dish.

Preheat the oven to 200 degrees. Place a baking sheet with cutlets there and bake until golden brown. Remove the cutlets from the oven and pour sour cream over them. Sour cream can be replaced with light mayonnaise.

Sprinkle the cutlets with grated cheese on top and put them back in the oven on the same setting.

Cook the cutlets for 10 minutes until golden brown. You can serve the cutlets sprinkled with finely chopped herbs. Boiled rice or mashed potatoes are best served as a side dish.

Recipe 6: pollock fish cutlets in the oven (step by step)

Fish cutlets are an excellent dish even for those who do not really respect fish because they contain bones that are difficult and unpleasant to remove. There are no bones in the cutlets, and they have a richer taste than just baked fish, and you can eat them both hot and cold for breakfast, lunch, dinner, or just for a snack. I propose to make the cutlets almost dietary - do not add bread to them and do not fry them, but bake them in the oven.

pollock - 1 kg;
medium-sized chicken egg - 1 pc.;
parsley - to taste;
salt - 0.5 tsp;
ground red pepper - to taste;
ground black pepper - to taste;
soft cheese - 70 gr.;
seasonings for fish - to taste

We will need chilled and gutted pollock, which I suggest filleting yourself. You can, of course, take a ready-made frozen pollock fillet, but, as practice shows, ice batter, contrary to the norms, contains almost half the weight. In addition, when defrosted, such fish will retain too much moisture, which is not at all needed in cutlets.

Separate the pollock fillet from the bones, cut off the tail and fins and thoroughly wash the fish. I don’t throw away the skeleton with the remaining meat, but put it in the freezer - when you accumulate a lot of such “waste” from different types of fish, you can prepare a wonderful, strong and rich fish broth for preparing absolutely wonderful dishes!

Peel the onion and cut it into small pieces, such that it is convenient to pass through a meat grinder.

Grind the pollock fillet, onion and parsley in a meat grinder. Moreover, these do not have to be leaves; sticks, which are often not used but thrown away, can also be used for minced meat. Add one raw egg to the resulting minced meat.

Now you need to salt the minced meat, half a teaspoon of salt is enough.

Add fish spices to the minced meat, which include ground black and red pepper, oregano, ginger and cilantro.

Mix the minced meat thoroughly so that the salt and spices are distributed evenly. We form small cakes from the minced meat, trying to mold them more tightly so that they are not loose and do not fall apart - this is a fundamentally important point, because we do not put bread in the cutlets, which, by absorbing the juice released from the fish, would hold the cutlet together, making it denser.

Place the cutlets on a baking sheet covered with special baking paper, which does not require additional oil. The cutlets will not stick to this paper and will not burn.

Place the cutlets in an oven preheated to 200 degrees for 25 minutes. At this time, grate soft cheese on a coarse grater.

Sprinkle the cutlets, which have reached almost doneness in 25 minutes, with cheese on top and put them back in the oven for 10-15 minutes. This time should be enough for the cheese to melt and lightly brown, and for the cutlets to cook completely.

Our almost diet cutlets are ready. “Almost” - only because there is cheese in the cutlets, but there is very little of it.

Recipe 7: cod fish cutlets with kefir in the oven

If you're wondering what to cook with fish fillets, take a look at cod fish cutlets (recipes). Delicious! The step-by-step recipe describes in detail the process of their preparation. The recipe for cod fish cutlets with a photo in the oven is given below.

cod – 800 g or cod fillet – 500 g;
semolina – 100 g;
kefir – 150 ml;
egg – 1 pc.;
onion – 70 g;
breadcrumbs - 3 table. spoons;
vegetable oil – 30 ml;
salt;
spices.

Prepare all necessary products. The easiest way is to use fish fillet, but if this is not possible, then you can use a whole fish. Kefir is suitable for any fat content. It is best to take refined oil. To flavor the dish, you can use either a mixture of several spices (ground black or red pepper, turmeric, coriander) or ready-made seasoning for fish.

This is a recipe for cod fish cutlets without bread, so semolina is used as a binder in the minced meat. It must be prepared first: pour warm kefir and mix thoroughly so that there are no lumps left. Leave the semolina to swell for about half an hour.

If you are using whole fish, you will first need to skin it and separate the fillets from the bones. This can be done in several ways. The first is to simply cut off the skin and remove the pits. At the same time, fish pulp remains on the bones, so that fish soup can be cooked from them later. The second way is to lower the fish into boiling water for 3-4 minutes. After this, both the skin and the seeds separate quite easily. This recipe used the second method. You also need to prepare the onion: peel it and finely chop it.

Then you need to fry the onion in a small amount of sunflower oil. Fish fillets must be passed through a meat grinder or chopped using a blender. Then beat the egg into the minced meat, add salt, spices, prepared semolina and fried onions.

Sprinkle breadcrumbs onto a board or flat plate. Taking about two-thirds of a tablespoon of minced meat, roll it into a ball, roll it in breadcrumbs, then give the workpiece an oblong shape.

All that remains is to bake minced cod cutlets with semolina in the oven. To do this, you need to preheat the oven to 180 degrees. Grease a baking tray with sunflower oil and place the formed pieces on it. Bake them for 20 minutes, then turn them over to the other side and bake for another 15 minutes.

After this, the dish is ready to be served. It goes well with any side dish.