Chopped pollock fish cutlets

Delicious, incredibly juicy and affordable. For the whole family! Chopped fish cutlets from pollock are very tender. The fish fillet is cut with a knife, which allows it to retain all its flavor, which is not lost against the background of other ingredients. In cutlets, the meat does not dry out, but remains soft and juicy.

Maria

The author of the recipe

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Composition / ingredients

servings:

Pollock (600-700 g (2 large fish))

700

Onion

Eggs

Flour

Mayonnaise

Vegetable oil (2-3 tablespoons)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 13 g

Fats 36 % 9 g

Carbohydrates 12 % 3 g

140 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
How to make chopped fish cutlets from pollock? Very simple and fast! First, prepare the necessary ingredients according to the list. In addition to pollock, you can cook such cutlets from any white or red fish. You can cook from fresh or frozen fish. Frozen fish must first be thawed on the bottom shelf of the refrigerator.
Step 2:
How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Remove the skin from the fish. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Check the resulting fillets for the presence of bones.
Step 3:
Cut the fish fillet into small pieces. As a result, two fish with a total weight of 650 g turned out to be slightly more than 300 g of fish fillet. You can make cutlets from ready-made fish fillets, fresh or frozen.
Step 4:
Cut the onion into small cubes. If you or your children do not like onions, then you can not add them at all. The cutlets will turn out juicy without it.
Step 5:
In a bowl, combine the sliced fish, onion, and eggs. Add salt, pepper and mix the mixture.
Step 6:
Add mayonnaise and mix the mass thoroughly again.
Step 7:
Add flour and mix again. Adjust the amount of flour depending on the density of the mass. It should not be very dense, but at the same time viscous and not spreading.
Step 8:
Put the fish mass in the refrigerator for 30 minutes. During this time, the mass will thicken a little more.
Step 9:
Heat vegetable oil in a frying pan over medium heat. Put the fish mass in the hot oil with a tablespoon and form small cutlets. I got 8 cutlets. Fry the fish cutlets for about 3-5 minutes on each side until golden brown. The exact roasting time depends on the degree of heating, on the thickness of the cutlets.
Step 10:
Put the finished cutlets on a plate and immediately serve to the table. You can serve any side dish and any sauce to the cutlets. Enjoy your meal!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .