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.
Pollock cutlets are an excellent way to use fish in cooking, through which you can feed your family healthy, nutritious and tasty food. There are many ways to diversify the laconic taste of products and prepare them in a new way.
How to cook fish cutlets from pollock?
Pollock fish cutlets are prepared from fillets separated from the spinal bone and removed from all other small bones.
- You can prepare the fillet yourself from whole carcasses, use it with the skin, or remove the skin for a more delicate taste.
- In addition to raw fillet, already boiled boneless fish is also suitable for making cutlets.
- To grind the fish fillet, use a meat grinder or a blender bowl, into which the chopped product is placed along with onions, soaked bread, and other ingredients, according to the requirements of the selected recipe.
- To ensure that the formed products do not fall apart during the frying process and keep their shape, the minced meat is kneaded and beaten thoroughly, after seasoning it to taste.
- Pollock cutlets are prepared by traditional frying on the stove, baking in the oven or steaming.
Minced pollock cutlets - recipe
The most convenient way to prepare cutlets is from pollock fillet or ready-made minced meat. All that remains is to add crushed onion, dill and eggs to the semi-finished product, soaked in milk or water and squeezed out. To bread the formed products, you can use wheat flour instead of breadcrumbs.
Ingredients:
- minced pollock - 700 g;
- egg - 1 pc.;
- onions - 1 pc.;
- dill - 3 sprigs;
- white bread - 150 g;
- milk - 100 ml;
- breadcrumbs - 100 g;
Preparation
- Add chopped onions, bread soaked in milk, and chopped dill to the minced meat.
- Break the egg into the base, add salt and pepper.
- Knead the mass, beat it, form blanks.
- Minced pollock cutlets are breaded in breadcrumbs and fried in oil on both sides.
Chopped pollock cutlets
Fish cutlets made from pollock fillet are especially juicy; only a sharp knife is used to chop the fillet. Such chopped minced meat is bound with the egg by the starch added to the composition and does not require the formation of products. In this case, cutlets are fried like pancakes, spooning portions of minced meat into heated oil.
Ingredients:
- pollock fillet - 600 g;
- eggs - 2 pcs.;
- onions - 0.5 pcs.;
- starch - 3 tbsp. spoons;
- spices for fish - to taste;
- salt, pepper, vegetable oil.
Preparation
- The fish fillet is cut as finely as possible with a knife.
- Add finely chopped onions.
- Break eggs into the base and add starch.
- Season the mixture with salt, pepper, spices and mix thoroughly.
- Fry chopped pollock fillet cutlets, browning the product on both sides.
Pollock cutlets with semolina
Making pollock cutlets is elementary and simple if, instead of bread, you add semolina mixed in advance with milk to the minced meat. The fillet can be beaten together with additives in a blender bowl, which will make the products even airier, more tender and softer. You can omit the breading here or roll portions of the base in breadcrumbs.
Ingredients:
- pollock fillet - 700 g;
- eggs - 2 pcs.;
- onions - 1 pc.;
- semolina - 100 g;
- milk - 100 ml;
- salt, pepper, vegetable oil.
Preparation
- Semolina is mixed with milk and left for 30 minutes.
- Grind fish fillets and onions in a convenient way.
- Add soaked cereal, salt, pepper, mix the mass thoroughly.
- Place portions of minced meat into heated oil.
- Fry pollock fish cutlets with semolina over medium heat on both sides.
Boiled pollock cutlets
Boiled pollock cutlets are an excellent way to process uneaten fish from fish soup or by simplifying the process of obtaining fillets and separating them from the bones by pre-boiling the product. Instead of regular onions, you can add finely chopped green feathers or fry the chopped onions in vegetable oil.
Ingredients:
- pollock fillet - 800 g;
- egg - 1 pc.;
- green onion - 1 bunch;
- white bread - 150 g;
- milk - 150 ml;
- breadcrumbs - 100 g;
- salt, pepper, vegetable oil.
Preparation
- Pollock fillet is ground together with bread soaked in milk.
- Add green onions, eggs, salt and pepper, mix the mixture thoroughly and beat well.
- Cutlets are formed from boiled pollock, breaded in breadcrumbs, and fried in oil.
Pollock cutlets with lard
You can make pollock cutlets that are juicy and tasty by adding chopped lard to the minced meat. Frying onions and adding sautéed carrots to the minced meat will transform the taste characteristics of the dish. This action neutralizes the pronounced fishy taste and makes it delicate and tender.
Ingredients:
- pollock fillet - 600 g;
- lard - 100 g;
- egg - 1 pc.;
- onions - 1 pc.;
- carrots - 1 pc.;
- white bread - 100 g;
- milk - 100 ml;
- breadcrumbs - 100 g;
- salt, pepper, vegetable oil.
Preparation
- Chop the onion, grind the carrots and fry in oil until soft.
- Grind fish fillets, lard, bread soaked in milk and squeezed out, and sautéed vegetables in a meat grinder.
- Add egg, salt, pepper, knead the mixture and beat.
- Form blanks and bread them in breadcrumbs.
- Pollock cutlets are fried, tasty and juicy on both sides.
Pink salmon and pollock cutlets
Fish cutlets made from pink salmon and pollock will delight you with their rich taste and high nutritional properties. To balance the texture of the minced meat, semolina is added to it, after soaking it in a small portion of milk for tenderness. In addition to onions, the composition can be supplemented with finely chopped dill or parsley.
Ingredients:
- pollock and pink salmon fillets - 500 g each;
- eggs - 2 pcs.;
- onions - 2 pcs.;
- carrots - 1 pc.;
- semolina - 50 g;
- milk - 50 ml;
- salt, pepper, vegetable oil.
Preparation
- Twist the fillets of two types of fish and onions in a meat grinder or in a blender.
- Add semolina soaked in milk in advance, season the minced meat with salt and pepper, mix and beat.
- Place portions of minced meat into oil heated in a frying pan and fry the product on both sides over medium heat.
Pollock fish cutlets with potatoes
Pollock cutlets are a recipe that takes into account the excellent ability of fish to be combined with potatoes. The fillet should be chopped together with peeled raw potatoes, which will give the products additional flavor notes, preserve the juiciness of the fish base, and act as an astringent component.
Ingredients:
- pollock fillet - 900 g;
- potatoes - 3-4 pcs.;
- eggs - 2 pcs.;
- onions - 2 pcs.;
- parsley - 1 bunch;
- breadcrumbs - 100 g;
- salt, pepper, vegetable oil.
Preparation
- The fish fillet is ground using a meat grinder or blender, adding peeled and chopped potatoes and onions.
- Mix salt, pepper, chopped parsley into the minced meat and beat well.
- Form cutlets, roll them in breadcrumbs, and fry them in oil.
Pollock fish cutlets for children - recipe
When preparing pollock cutlets for children, they are additionally steamed with the addition of vegetable gravy for juiciness, tenderness and safety. In addition to onions and carrots, you can use other vegetables: chopped tomatoes without skin, sweet bell peppers, and use cream and sour cream to improve the taste.
Ingredients:
- pollock fillet - 400 g;
- egg - 1 pc.;
- onions - 1 pc.;
- carrots - 1 pc.;
- semolina - 50 g;
- oatmeal - 1-2 spoons;
- dill - 2-3 sprigs;
- salt, oil, water.
Preparation
- Grind fish fillets.
- Add the egg, semolina and oatmeal, salting the minced meat to taste.
- Leave the base for 40 minutes, place in heated oil, and brown on both sides.
- Place chopped onions and carrots on top, add water and salt, and simmer the dish under the lid for 20 minutes.
Lenten pollock fish cutlets
The recipe for fish cutlets from pollock is also applicable on the permitted days of fasting, if eggs are excluded from the composition. They can be effectively replaced by adding flour or corn starch. For a piquant taste and additional slight spiciness of the products, it is allowed to add garlic cloves when chopping the fish.
Ingredients:
- pollock fillet - 700 g;
- onions - 1 pc.;
- carrots - 1 pc.;
- semolina - 3 tbsp. spoons;
- flour - 30 g;
- garlic - 2 cloves;
- salt, pepper, spices, vegetable oil, flour for breading.
Preparation
- Grind the fish fillet, onions and carrots sautéed in oil and garlic.
- Add flour and semolina, mix the minced meat thoroughly and beat until smooth.
- Form blanks, bread them in flour, fry in oil on both sides until golden brown.
Pollock fish cutlets in the oven
If you want to make the dish more healthy and less caloric, then, as an option, you can cook pollock cutlets in the oven. Instead of cilantro, it is permissible to use fresh or frozen parsley, dill or other herbs, and replace nutmeg with another spicy additive of your choice.
Ingredients:
- pollock fillet - 500 g;
- egg - 1 pc.;
- onions - 1 pc.;
- cilantro - 1 handful;
- flour - 2 tbsp. spoons;
- nutmeg - ¼ teaspoon;
- salt pepper.
Preparation
- Grind onions and fish fillets in a convenient way.
- Add the egg, chopped cilantro, salt, pepper and nutmeg.
- Knead the minced meat thoroughly with your hands for at least three minutes and leave in the refrigerator for an hour.
- Form cutlets and place them on a baking sheet with parchment.
- Bake the products for 30 minutes at 190 degrees.
Steamed pollock cutlets
An equally light and even more dietary version of the dish is steamed pollock fish cutlets. They can be cooked with or without breading, and you can add bread and semolina to the minced meat, soaking it in milk, as well as oatmeal. It is convenient to use a steamer, a multicooker, or a structure consisting of a saucepan and a sieve with a lid for steaming products.
Ingredients:
- pollock fillet - 600 g;
- egg - 1 pc.;
- onions - 1 pc.;
- instant oatmeal - 0.5 cups;
- cream - 50 ml;
- breadcrumbs - 100 g;
- salt, pepper, dill.
Preparation
- Grind fish and onions.
- Pour warm cream over the flakes and add to the minced meat along with the egg.
- Season the base with salt, pepper, dill, mix and beat.
- If the base is liquid, add some crackers or dry flakes.
- Form cutlets, bread them in breadcrumbs, and steam for 20 minutes.
We are accustomed to meat cutlets, and when we hear about fish cutlets, we involuntarily wince. Many people love fish in all kinds: fried, boiled, stewed with vegetables and baked in the oven. But usually few people like fish cakes. But I’m sure absolutely everyone will like fish cutlets with semolina prepared according to our recipe. They turn out soft, juicy, tender with an appetizing golden crust.
Minced fish fillet with added vegetables is very light, but do not forget to beat it well with your hands in a bowl. The semolina must be well swelled so that its taste is not felt in the finished dish. Therefore, after pouring semolina into the minced meat, let it brew for at least 30 minutes.
Don’t forget that the cutlets are placed in a well-heated frying pan, cooked until golden brown, and then the heat should be reduced to a minimum and the cutlets should be kept for another 3 minutes so that they are well-fried.
Try to cook fish according to our recipe, and you won’t regret it – it’s really very tasty!
Ingredients
- perch 600 g;
- white bun 1 pc.;
- chicken egg 1 pc.;
- semolina 3 tbsp. (plus 5 tbsp for breading)
- salt 0.5 tsp;
- carrots 0.5 pcs.;
- small onion 1 pc.;
- garlic 2 cloves;
- fresh herbs to taste;
- butter 50 g;
- vegetable oil 100 ml.
Preparation
To prepare fish cutlets, use any white fish. It can be either river fish or sea fish. Today my cutlets will be made from river perch. For 2-3 servings of these cutlets, you need three medium-sized perches. This fish is very difficult to clean, but I propose to bypass this point. First, cut off the heads of the fish. Next, remove all the intestines and wash the inside. Make a longitudinal cut along the spine along the skin of the fish and open it. After this, use a knife to simply cut off all the fish fillets and discard the skin.
Place fish fillets in a bowl. The good thing about perch is that it practically has no bones.
Soak a small bun or a piece of white bread in milk in advance.
Beat one egg into the fish, add a handful of grated carrots and finely chopped onion. Squeeze a few cloves of garlic.
Squeeze excess liquid out of bun and add to bowl with patty ingredients.
To make minced fish, pass everything through a meat grinder or grind with a blender until smooth.
Pour semolina (3 tbsp) into the minced fish. To make the minced meat airy, you can beat it a little by tossing it into a bowl with your hands.
Add chopped herbs to the minced meat to taste. Stir and leave for 10 minutes so that the semolina absorbs moisture and swells well.
To form fish cutlets, you will need a little more semolina to get a beautiful golden brown crust. You can also use homemade breadcrumbs.
Pour the cereal onto the board and place a small amount of cutlet mixture on top.
Make a cutlet with your hands, you can put a piece of butter in the center, roll in breading and set aside. Form all the cutlets in the same way.
In a well-heated frying pan in vegetable oil, fry the cutlets until golden brown.
Serve fish cakes with semolina on a plate with lettuce leaves or fresh vegetables. Choose the sauce for these cutlets according to your taste. These cutlets are especially good for those children who do not like fried or boiled fish. There is practically no fishy taste in these cutlets.
Calories: Not specified
Cooking time: Not indicated
Fish cutlets with semolina prepared according to this recipe are very tasty. They hold their shape perfectly, so you can cook them in a frying pan, in the oven, or steam them, or without frying, pour in the sauce and bring to readiness in a cauldron. As you can see, there are many options for every taste.
Usually, for minced fish, they buy fillets of sea fish or prepare cutlets from pike and silver carp. In our recipe, cutlets are prepared from notothenia. This small sea fish is not very fatty, the meat is tasty and juicy. There are practically no small bones, so there is no need to buy fillets - take the carcasses and cut them at home, the preparation will take about ten minutes, no more. You can remove the skin or leave it on - as you wish, but, in principle, you can’t feel it at all in the finished cutlets.
In addition to semolina, add spices, vegetables and a slice of bread to the minced fish. Bread is needed to retain the juice that will flow out of the minced meat during frying. Without bread they will turn out dense and dry. You can fry the vegetables, but if you are preparing cutlets for children or as a dietary (low-calorie) dish, it is better to add them raw to the minced meat.
Ingredients:
- low-fat sea fish (notothenia) – 500 g;
- egg – 1 pc;
- onion – 1 medium onion;
- carrots – 1 small;
- semolina – 2 tbsp. l;
- salt - to taste (about 0.5 tsp);
- freshly ground black or red pepper - to taste;
- whole grain or gray bread - 1 thick slice;
- vegetable oil – 3-4 tbsp. l.
Recipe with photos step by step:
Thaw fish carcasses, scrape off any remaining scales. Cut off the fins. Wash the fish. Dry and fillet, cutting along the spine. If the skin comes off easily, remove it with a stocking, moving towards the tail. In some breeds the skin is difficult to separate, in which case it can be left on. Select small bones from the fillet. Cut the meat into pieces and pass through a meat grinder. 
Peel the carrots and onions. Cut the onion into four parts, grate the carrots on a fine grater. 
Grind the onion through a meat grinder after the fish, then pass the bread soaked in cold water (squeeze the slice slightly). Add onion, bread, grated carrots to the minced fish. Add salt and season with freshly ground pepper - black or red. You can add fish spices to your taste.
Mix all ingredients for fish cutlets. Beat in one egg and combine with minced meat. 
Add semolina. Mix the minced meat first with a spoon. If it crumbles, pour in a little cold water. 
When the minced fish becomes more homogeneous, beat lightly so that all the components are combined and the mass turns out to be tight and viscous. Cover the minced meat and put it in the refrigerator for half an hour - during this time the semolina will swell, and you can make cutlets without fear that they will fall apart during frying.
Wet your hands with cold water, otherwise the minced meat will stick. Take about a tablespoon of minced meat and roll into balls. Then press down with your palm to make plump cakes. 
Heat enough oil in a deep frying pan so that the cutlets are covered by about 1 cm and fry evenly on all sides. Lay out the pieces, leaving space between them. Set the heat to medium or slightly below medium. Fry the cutlets for 3-4 minutes until golden brown. After about two minutes, pry it off and check the degree of frying - if the crust has not yet appeared, turn up the heat a little, if it’s already golden, turn it down a little so as not to burn. 
Turn the cutlets over with a spatula and cook until fully cooked, browning on the other side. The frying time is about the same, but you need to look at the color of the crust. 
Typically, fish cutlets with semolina are served with a side dish of mashed potatoes or boiled, baked potatoes. But other options are also suitable - boiled rice, buckwheat, or you can simply chop the vegetables and serve with a side dish of fresh vegetables. Bon appetit! 
Author Elena Litvinenko (Sangina)
