Home Vegetables Cod fish cutlets - steamed recipe. Fish cutlets in the oven Cod cutlets for children 2

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Cod fish cutlets - steamed recipe. Fish cutlets in the oven Cod cutlets for children 2

Nutritionists recommend including fish dishes on the menu more often. It would be a good idea to use cod meat for this. It contains no carbohydrates, little fat, but a lot of amino acids and beneficial microelements. The high content of iodine and phosphorus in the product has a beneficial effect on mental activity, sulfur helps maintain good condition of skin and hair, amino acids are necessary for the formation of muscle mass, low calorie content allows you to maintain a slim figure. Adults and children will like cod cutlets; they are tender and satisfying, easily digestible, without leaving a heaviness in the stomach. If you want to make the products tastier, you can fry them. If you want to make dietary cutlets from cod, you can bake or steam them. No matter how you prepare this dish, it will turn out tasty and appetizing.

Cooking features

Cod meat is not high in fat, so you need to know a few secrets to prepare delicious and juicy fish cutlets.

Cutlets made from homemade minced meat are more juicy and tender. Frozen cod fillets are suitable for their preparation, but they must be allowed to thaw in natural conditions. This will preserve the protein structure, otherwise the meat will become dry and tough. Cutlets will cost less if you make minced meat from a cod carcass, cutting it into fillets yourself.
Choose the freshest possible fish for fillet. The degree of freshness of a product and its quality can be judged not only by the information on the packaging. The presence of snow, a large amount of ice, or liquid in the bag indicates improper storage of the fish, as these are signs that the product has been thawed and re-frozen. A yellow tint to the meat indicates that it is not fresh or that they are trying to sell you another type of fish under the guise of cod.
Cod fillet is quite tender; you can grind it not only with a meat grinder, but also in a blender.
Vegetables will add juiciness to cod cutlets. Often, lard, sour cream, and butter are also added to the minced meat for this purpose.
If the minced meat turns out to be too liquid, you can add bread, semolina, oatmeal or flour made from them.
To ensure that the cutlets remain juicy and covered with an appetizing crust when frying in a frying pan, they should be placed in boiling oil. Its level should reach approximately the middle of the cutlets. Before putting in a frying pan, cutlets need to be breaded in flour, oatmeal or breadcrumbs. When steaming products, breading is not necessary.

There are quite a lot of recipes for making cod cutlets; you can easily choose the appropriate option to suit your taste.

How to make minced cod

Compound:

cod – 1 kg;
chicken egg – 2 pcs.;
white stale bread without crusts – 100 g;
milk – 100 ml;
onions – 70-80 g;
salt, ground black pepper - to taste.

Cooking method:

Wait for the cod to thaw naturally and fillet it.
Cut the fish fillet into small pieces and grind using a blender or meat grinder.
Peel and finely chop a small onion, combine it with minced fish.
Soak the loaf in warm milk, squeeze and chop in the same way as cod. Combine the bread with the fish mixture and mix it well.
Salt, pepper, add raw eggs. Knead the minced meat and use as intended.

Minced cod prepared according to this recipe is suitable for cutlets and pies as a filling. For dumplings, the filling is made without adding a loaf and with fewer eggs.

Classic cod cutlet recipe

cod fillet – 1 kg;
chicken egg – 1 pc.;
dry loaf – 100 g;
milk – 100 ml;
onions – 100 g;
fresh herbs – 50 g;
salt, pepper - to taste;
flour, vegetable oil - how much will be needed.

Cooking method:

Cut the fish into pieces. Rinse the fillet and dry with a napkin. Cut into pieces and grind through a meat grinder.
In the same way, chop the onion, peeled and cut into several parts.
Soak the bread in warm milk, squeeze, and grind through a meat grinder.
Mix minced fish with loaf and onion. Add egg, salt and pepper to them. Mix thoroughly.
If the minced meat is too liquid, add a spoonful of flour to it. Stir.
Finely chop the greens, add it to the minced meat, knead it with your hands and put it in the refrigerator for a while.
Heat oil in a frying pan. Form cutlets, roll them in flour and place in boiling oil.
Fry on both sides until golden brown, reduce heat, cover the cutlets with a lid and steam for about 5 minutes until cooked.

You can serve fish cutlets with any side dish. They go well with potatoes, rice, and vegetable stew. The sauce won't be amiss.

Cod cutlets in the oven

Compound:

cod fillet – 0.6 kg;
cheese – 50 g;
carrots – 80 g;
onions – 40 g;
chicken egg – 1 pc.;
sour cream or mayonnaise – 20 ml;
salt - to taste;
refined vegetable oil, breadcrumbs - how much will be needed.

Cooking method:

Cut the cod fillet into small pieces and pass through a meat grinder.
Peel and chop the vegetables into small pieces. Grind them in the same way as the fish, mix with it.
Add egg, sour cream or mayonnaise, salt, and spices to the minced meat. Mix well.
Grind the cheese on a grater with medium holes. Add it to the minced meat. If it turns out liquid, add some breadcrumbs to it and stir.
Grease a baking sheet with vegetable oil.
Wetting your hands with water, form the minced cod into cutlets, bread them in breadcrumbs and place on a baking sheet.
Place the baking sheet in an oven preheated to 180-200 degrees and bake the cutlets for 30-35 minutes.

Thanks to the inclusion of cheese, cutlets made according to this recipe have a more refined taste compared to traditional ones.

Steamed cod cutlets in a slow cooker

cod fillet – 0.6 kg;
chicken egg – 1 pc.;
carrots – 100 g;
onions – 100 g;
dill, salt, pepper - to taste;
butter – 30 g;
water – 0.5 l;
bay leaf – 1 pc.;
black and allspice pepper and black peas - to taste.

Cooking method:

Pour water into the multicooker bowl, add bay leaf and peppercorns.
Finely chop the fish fillet with a knife.
Remove the skin from the onion, chop it as finely as possible or grate it on a grater with large holes.
Grind the peeled carrots using a grater with small holes.
Combine vegetables with fish, add salt and pepper, add an egg and finely chopped herbs. Knead the minced meat and form it into cutlets.
Grease the multicooker rack intended for steaming foods with butter.
Form the minced cod into cutlets and place them on the grill.
Turn on the multicooker by activating the “Steam” program. Set the timer for 20 minutes.

All that remains is to carefully place the cutlets on a plate and serve. Such products will appeal to those who are on a diet.

Steamed cod cutlets with oat flakes

cod – 1 kg;
oat flakes – 100 g;
chicken egg – 1 pc.;
lemon – 1/4 pcs.;
vegetable oil – 10 ml;
onions – 50 g;
fresh parsley – 50 g;
butter – 40 g.

Cooking method:

Grind oatmeal using a blender until it becomes flour.
Boil the egg, peel and chop finely.
Cut the fish into fillets, turn the fillets through a meat grinder.
Pour half the oatmeal into the minced meat, add salt and seasonings to taste, and mix. Leave for a while to allow the oatmeal to swell.
Finely chop the onion.
Add egg and onion, finely chopped parsley to the minced meat.
Knead the minced meat with your hands, form into cutlets, putting a small piece of butter in each.
Dredge the cutlets in the remaining oatmeal.
Grease the multicooker grate with vegetable oil and place the cutlets on it.
Pour water into the bottom of the main container. Place a quarter of a lemon in it.
Turn on the unit in the “Steam” mode and cook the cutlets for half an hour - during this time they will steam well, become juicy and aromatic.

Using the same principle, you can cook cutlets in a double boiler or over a saucepan, placing the products on a special grill. This recipe for cod fish cutlets is worth taking note of for those who monitor their health and want to stay slim.

Cod cutlets with cottage cheese in the oven

cod fillet – 1 kg;
sour cream – 100 ml;
loaf – 80 g;
milk – 100 ml;
onions – 100 g;
carrots – 150 g;
cottage cheese – 0.3 kg;
salt - to taste;
olive oil – 50 ml;
water – 0.2 l;
breadcrumbs - how much will be needed;
lettuce leaves - for serving.

Cooking method:

Grind the cottage cheese through a sieve or stir with a blender.
Cut the cod fillet into pieces and grind using a blender or meat grinder.
Peel the carrots and finely grate.
Peel the onion, cut into large pieces, turn into puree by passing through a meat grinder or processing in a blender.
Soak the loaf in milk, squeeze, chop in the same way as other products.
Combine everything in one bowl, add salt and spices, mix and place in the refrigerator for an hour.
Dilute the sour cream with water.
Grease the mold generously with oil.
Form cutlets, bread them in breadcrumbs, and place in the pan. Drizzle with remaining oil.
Fill with sour cream.
Place the pan in an oven preheated to 180–190 degrees.
Bake for 30–40 minutes depending on the size of the products.

Children will love these tender juicy cutlets. The dish is suitable for those who are on a diet. When serving, it is recommended to place the finished minced cod products on lettuce leaves. They can be served without a side dish. If you sprinkle the cutlets with cheese 10 minutes before they are ready, they will become so appetizing that you won’t be ashamed to put them on the holiday table.

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 itself 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.

Surely all parents know that fish is a very useful product for the health and full development of their baby. Fish contains healthy protein, amino acids, vitamins and microelements that are so necessary for a growing small organism. In addition, fish is a better choice than meat. It does not contain coarse fibers that are difficult to digest and take too long to be absorbed by the body.

Fish cutlets are the best choice

Why would fish cutlets be the best choice of food for a child? Firstly, if they are prepared correctly, then there is minimal loss of all the beneficial properties and qualities of the product. Secondly, cutlets are a dish that all kids love, even the most picky and capricious eaters.

Thirdly, you can cook it in advance for your child. Of course, for children from one to three years old it is better to cook fresh cutlets, but for an older child it is quite possible to make the preparations in the freezer. A young mother doesn’t always have a lot of time to stand at the stove. Cooking fish cutlets for future use and freezing is an ideal option for saving precious time.

Selection and preparation of fish for cutlets

In order to prepare fish cutlets for a child, you should pay attention only to low-fat varieties of fish in the store. Especially if your child is barely one year old. It is better to buy hake, haddock, flounder, and pollock.

Very tasty For children, this fish tastes more pleasant than pollock or haddock. And finding cod fillets is much easier than finding hake or flounder fillets. After all, there is not always time to pre-cut fish.

If you still find time, we will give you some recommendations for cutting fish for cutlets. Before cutting, fish should be washed several times under running water. Then you need to remove the head, entrails and scales. You don’t have to throw away the fish bones; they make an excellent rich broth (if the cutlets are cooked in the oven, it will come in handy).

After cutting, the fish should be passed through a meat grinder several times. As experts say, the younger the child, the more carefully you should remove the bones from the fish.

Main Ingredients

Low-fat fish - half a kilogram.
Chicken egg - one piece.
White bread or loaf - 100 grams.
Milk - half a glass (100-150 ml).
Sunflower oil (if the cutlets will be fried).
Fish broth (if you decide to cook in the oven for your child).
Salt.
Onions or green onions (optional and according to the baby’s preferences).

Cooking process

Once you have prepared the minced fish, you can move on to preparing other ingredients. Pour milk into a small bowl and add bread or loaf there. Leave for a couple of minutes for the bun to swell. Squeeze and add to the minced meat. If you have time and desire, then the soaked bun can be passed through a meat grinder along with the minced meat.

Next, beat one egg into the resulting mixture and add a small pinch of salt. As for the onion, everything will depend on the child’s preferences. There are kids who happily eat fish cutlets - for a child this product is completely invisible in the dish. But there are kids who recognize onions anywhere and everywhere and immediately refuse to eat. In the case of onions, the choice is up to the mother, who knows her baby’s taste preferences best of all.

Next, you need to decide on the cooking process. Experts say that if you are preparing fish cutlets for a 1-year-old child, it is better to choose an oven or a double boiler. If your baby has already grown up, then you can fry the cutlets in a small amount of oil.

So, we are preparing fish cutlets for a child (1 year old). In order to cook delicious cutlets in the oven, you should cook the broth in advance. The formed cutlets are laid out in the prepared form. You can pour a little fish broth into the bottom of the mold (this is where the bones, which we didn’t recommend throwing away, come in handy) or water. The liquid should slightly cover the bottom of the cutlets. You don't have to cover it with a lid or foil. The dish is prepared very quickly - 10-20 minutes. The cutlets turn out juicy, with a rich fishy taste.

Any fish recipe will require a minimum amount of oil and fat. Therefore, if you decide that you will not use an oven or steamer, but will fry the cutlets, then try to use as little oil as possible. It is better if it is a non-stick frying pan. Then the use of vegetable fats can be avoided altogether, which will only benefit the child.

Cod has dense white meat and very few bones, so making cutlets from it is a pleasure. They turn out fluffy, soft, and not dry at all. It is convenient to take steaks for cooking. The only bones there are the spine. It is important to defrost well and allow all the water, both that in the notorious “glaze” and that in the fish itself, to drain. And then you can cook according to any of the simple recipes below: fry, bake, steam. In general, cod fish cutlets are very, very tasty!

Fried cod fillet cutlets: step-by-step recipe with photos

The minced meat turns out to be very tender; the finished cutlets do not give off a pronounced fishy flavor, which is very important for many. For example, as a child I didn’t like fish at all precisely because of this “aroma”.

Ingredients:

cod steaks - 1kg;
loaf – 70g;
onion – 0.5 pcs;
salt - to taste;
flour – 3-4 tbsp;
vegetable oil - for frying.

How to make fish cutlets from minced cod:

Just make the minced meat first. As I wrote above, the fish needs to be completely defrosted. To thaw it, it is better to take it out in advance, put it in a bowl into which the water will drain and put it in the refrigerator. To prepare the dish for dinner, remove it from the freezer the day before and let it melt.
We sew water from the thawed fish. We remove the skin, helping ourselves with a knife, then cut the fillet from the spine. We will grind it, so it doesn’t matter whether the pieces are large or small.
We cut off the crusts from the loaf, break it or cut it into pieces, put it in a bowl and fill it with about half a glass of warm water. Very often milk is used for these purposes, but I think there is no point in this. We will squeeze out the soggy bread and drain the liquid. We don't need her. In the finished dish, no one will ever feel what the bun was soaked in.
You can grind the fish through a blender if you have a small amount, like me, or through a meat grinder if it’s larger.
In a bowl, add finely chopped onion and squeezed loaf to the minced meat; it will help us make the cutlets juicy. Salt, pepper if desired and add finely chopped herbs.
Then knead the mixture very well with your hands.
Place a large bowl of water nearby and, wetting your hands after each serving, form the cutlets. From the specified amount of products I got 8 cutlets.
Pour flour into a plate, pour oil into a frying pan, and roll each cutlet.
Place in heated oil on one side first. Fry on it for 3 minutes.
Turn over and again 3 minutes on the second side. Then reduce the heat and turn it over several more times and cook for a total of another 10-12 minutes.

You can serve ready-made hot cod cutlets with sour cream sauce with the addition of lemon juice and fresh finely chopped dill.

Minced cod fish cutlets in the oven

The minced meat is prepared exactly as in the recipe above with step-by-step photos. The difference lies in the method of heat treatment. If in the first case we fried them in a frying pan, now we will bake them in the oven.

Ingredients:

cod – 1kg;
white bread – 70g;
salt - to taste;
onion – 1 piece;
carrots – 1 piece;
tomato – 1 piece;
dill, parsley – 1 bunch;
water or fish broth - 1 glass.

How to make cod cutlets in the oven:

We need to completely defrost the fish, as I wrote in the previous recipe, and drain the water from it. Remove the skin and bones, grind the meat into mince.
Soak bread without crusts in water, then squeeze and mix with minced fish. Salt to taste.
Form cutlets and place them on a cutting board.
Set the oven to heat up to 170°C.
Peel the onion and cut into cubes. Peel the carrots and grate them on a coarse grater. It is best to remove the skin from the tomato. To do this, put it in a bowl and pour boiling water from the kettle. Leave for a couple of minutes and then remove the skin. Cut the pulp into cubes. Chop the greens with a knife.
Place our cutlets in a baking dish. Sprinkle with vegetables and herbs. Fill with water or broth. Of course, it tastes better with broth. By the way, it can be quickly cooked from cod bones from which we removed the meat.
Place in the oven for 40 minutes. In the process, open and pour the broth over the cutlets so that they do not dry out and turn out juicy and very tasty.

Steamed fish cutlets

An even more dietary option than the previous one. However, I must say frankly - for all their benefits, the cutlets turn out to be somewhat dry. But they are undoubtedly suitable for those who are “on a diet” and for baby food.

Ingredients:

cod – 1kg;
bun – 70g;
salt - to taste;
parsley, dill - 1 bunch.

How to cook steamed cod cutlets:

We completely defrost the frozen fish so that all the water drains from it. Then we remove the skin and bones, pass through a meat grinder or chop with a blender to obtain minced meat.
Cut off the crusts from the buns, fill the crumb with water, soak, squeeze and mix with minced meat. Salt to taste.
We make cutlets.
Place them on the tray of a steamer or multicooker and cook for 40 minutes or according to the time set by the program.

Serve with light salad and lemon.

Side dishes for cutlets

potatoes: boiled, mashed, fries;
rice: boiled, fried with vegetables;
a fresh vegetable salad.

Suitable sauces

sour cream;
Tartarus;
natural yogurt without additives with herbs;
Dutch (or Hollandaise).

Prepare for your health! Make yourself and your loved ones happy. Bon appetit!

The process of preparing a dish such as fish cutlets baked in the oven involves more labor-intensive operations than ordinary meat cutlets. Minced fish turns out to be softer, even liquid, so some skill is needed to turn this mass into a pliable and easy-to-work material. Special ingredients and technological subtleties are used, described in detail in the recipes. Delicious fish cutlets in the oven cannot be prepared from liquid minced meat, so pay special attention to preparing the minced meat for the cutlets. More often, cutlets are prepared from sea and ocean fish, because... they have fewer thin and small seeds, and the pulp is richer and healthier. Pollock fish cutlets in the oven and cod fish cutlets in the oven are popular. Also, very tasty fish cutlets in the oven are made from pike, hake, sea bass, halibut, and silver carp. You can try your own version, there are actually a lot of fish species.

Minced fish cutlets in the oven are a wonderful, light dish for every day, but they also perfectly decorate any holiday table and are invariably popular with fans of the fish diet. Cook fish cutlets in the oven, you will find the recipe on our website. But not only the recipe will help you master fish cutlets in the oven. Photos are also a good help for novice housewives. Planning to cook fish cutlets in the oven? Look at the recipe with photos on our website. For example, we recommend fish cutlets made from pollock in the oven. The recipe for this dish is quite simple and suitable for beginners. What do you need to cook fish cutlets in the oven? Recipe and a little skill! "Delicious!" - your guests will say, and they will be right. The best assessment of your work is positive feedback from well-fed and satisfied guests. And if they ask you: “How to cook fish cutlets in the oven?”, consider yourself successful.

Here are some tips for preparing fish cutlets:

Cutlets are prepared from sea, lake and river fish. It is advisable to choose fish that is not too fatty and not too dry;

It is more convenient to cook cutlets from large fish. You don’t have to grind it in a meat grinder, but cut it into small pieces;

Chilled cream or raw potatoes will add juiciness to the minced meat. You can add any vegetables you like to the minced meat, such as cabbage or carrots. For juiciness, bread crumb is also added to the minced meat;

For taste, add egg, onion, garlic, spices and spices, lemon juice, fried onions, cheese, cottage cheese and apples at your discretion;

It is more convenient to form cutlets by dipping your hands in cold water.