Minced pollock cutlets

Rosy, appetizing, from simple products, for the whole family! Minced pollock cutlets are a quick and easy—to-prepare dish, even children who do not like fish will eat it with pleasure. A bun soaked in milk adds juiciness and softness to the cutlets, and breadcrumbs make a crispy crust.

Angel

Recipe Author

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Composition / ingredients

servings:

For cutlets:

Minced fish (from pollock)

500

Onion

100

Bun

Milk (for soaking buns)

150

Eggs

Pepper

to taste

Salt

to taste

For breading:

Breadcrumbs

For frying:

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 11 g

Fats 25 % 6 g

Carbohydrates 29 % 7 g

125 kcal

GI: 29 / 43 / 29

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make minced pollock cutlets? Prepare the products. You can buy minced pollock ready-made or make it yourself from fish fillets, as I did. Homemade minced meat is much tastier than purchased. If you have whole pollock carcasses, then cut them into fillets.
Step 2:
First of all, soak a bun in milk. For cutlets, they usually take already stale, a soft and fresh bun will not absorb the juice from the minced meat as well as a stale one will do.
Step 3:
Then, using a blender or meat grinder (the more convenient), chop the pollock fillet and onion. I scrolled the fish in the blender chopper.
Step 4:
Add the soaked bun and egg to the fish. And twist the minced meat again. It will become homogeneous and very tender. If you use a meat grinder, then scroll the bun along with the fish.
Step 5:
Add salt and pepper to taste and knead the minced meat well.
Step 6:
Form minced cutlets and roll them in breadcrumbs. The shape of cutlets can be any — both round and oblong.
Step 7:
Heat vegetable oil in a frying pan over high heat. Put the cutlets on it. Make the fire medium. Fry the cutlets on both sides until golden brown.
Step 8:
To make the cutlets crispy, fry them without a lid.
Step 9:
Here are such wonderful cutlets we got!
Step 10:
Inside they are very gentle. Serve the cutlets with or without a side dish, as you like. Fresh vegetables are perfectly combined with fish cutlets!
Step 11:
Bon appetit!

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Use oil with a high smoking temperature for frying! 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.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.