Cutlets from red fish: the best recipes and cooking features

Fish cutlets can easily become a delicious alternative to traditional products from ground beef. And to get the maximum benefit from this dish, it is recommended to cook cutlets from red fish. And it is not necessary to buy expensive salmon for this. It is also suitable for such representatives of the salmon family as pink salmon, keta, coho, sima and others.

Secrets of cooking delicious fish cutlets

The process of cooking red-fish cutlets has its own characteristics, which must be taken into account in order to make a truly delicious and beautiful dish:

1. Usually fish minced by consistency is too liquid. From it is difficult to form a beautiful cutlet from red fish, besides they can fall apart during frying in a frying pan. Therefore, instead of soaked bread crumb for stuffing it is better to add a thick mashed potatoes. Cutlets will turn out to be soft, but the process of their formation will proceed much easier and faster.
2. If the mince, on the contrary, turned out to be too dry, you need to add a little cream or butter to it.
3. In order not to hammer the delicate taste of red fish, it is not recommended to add too much spices, onions, garlic and hot pepper to mince.

Cutlets from red fish: a traditional recipe for stuffing

The classic recipe for cooking fish patties is practically the same as for meat. Meanwhile, fish are more soft and tender. Minced bread (200 g), onion and egg (2 pcs.) Are added to the fish mince (1 kg), prepared with the help of a meat grinder. The mass obtained from these ingredients is cooled for half an hour.

At the same time, breading from flour and biscuits is done. In it, and need to roll formed products oblong shape, and then fry them in vegetable oil. To get the most delicious cutlets from red fish, after frying, put them on a baking tray with pieces of butter and stew in the oven for another 5 minutes. It is best to serve to a table with rice or vegetables.

Recipe for minced cutlets from red fish

The whole advantage of cooking cutlets according to this recipe is that they remain equally tasty even in a cold form. They can be used for sandwiches and served as a cold snack.

According to this recipe, pieces of red fish (500 g) must be cut into small cubes, and the onions shall be finely chopped, just like cheese (100 g). Then add mayonnaise (30 ml), potato starch (3 tablespoons), eggs (2 pcs.), A little salt and pepper (to taste). Mince cool in the refrigerator for half an hour.

Chopped cutlets from red fish should be fried in a frying pan with vegetable oil, like pancakes, spreading a forcemeat with a spoon. Serve with sour cream sauce and vegetable garnish.

Dietary cutlets from red fish for a couple

Cutlets cooked according to this recipe are so tender that they can be offered for dinner even to children. Fish it is desirable to buy a less fatty, such as coho salmon or pink salmon.

To begin with it is necessary to soak in cream (4 items of a spoon) small oat flakes, not demanding cooking (5 items of spoons). Then chop the fish with a knife (0.5 kg) to the state of the stuffing. Then add garlic (2 cloves), ½ onion head, 2 eggs, greens, grated cheese (150 g). In the received forcemeat to shift the swelled flakes and to salt. Transfer the fish to the refrigerator for 45 minutes.

After that, form cutlets from minced red fish. The dish is cooked in a double boiler for 25 minutes.

Crispy croquettes from red fish and potatoes

Usually croquettes are prepared from mashed potatoes, sometimes with the addition in the middle of the patties fillings in the form of mushrooms or minced meat. But according to a similar technology, you can make cutlets from red fish, the most delicious recipe of which is presented below.

First you need to boil the potatoes (2-3 tubers), make a mashed potatoes and cool a little. Then take the red fish (0.6 kg), finely chop it with a knife, add the squeezed garlic (5 denticles), red pepper, salt, ginger root. Combine the fish mass with the potato and form the cutlets. It is important that the mince was a thick consistency, otherwise the products will fall apart during frying.

Formed cutlets dipped in a bowl with a beaten egg, and then roll in breadcrumbs from biscuits. Fry in a deep fryer or in a frying pan with plenty of vegetable oil.

Cutlet in Kiev from red fish

The traditional cutlet in Kiev, cooked from a chicken breast with a fragrant butter inside, is a dish that is recognized as one of the best in the whole world. But the Europeans made their changes in this recipe and now they are happy to fry the same cutlets, but from the fish is red. Below we will reveal all the features of their preparation.

To make cutlets from fish red, you must first prepare a juicy filling. For this, add the squeezed garlic (1 clove), the greens of dill and the salt (if the oil is not salted) in the softened oil. From the resulting mass to form a thin sausage, wrap it in a film and send it to the freezer for 20 minutes.

At this time, make minced meat. To do this, cut any red fish (200 g) in a blender or a meat grinder, add chopped capers (2 tablespoons), 1 egg, greens (if desired), soaked in milk and pressed bread (2 slices). If the mass is liquid, pour a little breadcrumbs into the ground. Form the cutlets, roll in breadcrumbs and send to the refrigerator for 10 minutes. Then, from the prepared butter to cut a small piece and stuff them with chilled cutlets. Recoat it and send it to a frying pan with preheated vegetable oil (300-400 ml).

Ready cutlets with a crispy crust put on a paper towel, after which they can be served for lunch or dinner.

Cutlets from canned red fish

Very quickly you can make delicious cutlets from canned pink salmon. To do this, first boil the potatoes and mash it in a mash. Then add in it pink salmon (2 jars of 200 g), 3 tbsp. Spoons of thawed green peas, zest and lemon juice (1 tablespoon), parsley and green onions (2 tablespoons total), breadcrumbs (¼ cup), salt and pepper.

From the received forcemeat to form fish cutlets from red fish. Of this number of ingredients should be obtained 8 products. Using a sprayer, add vegetable oil to the frying pan and fry them until a ruddy crust turns out.

Cutlets from red fish with pork

At many mistresses fish cutlets often turn out dry. To make the dish more juicy, pork or a little fat is added to the fish mince. This results in delicate cutlets from red fish, the most delicious recipe of which is presented below.

To begin with, it is necessary to soak a bit of bread in milk, after cutting off a hard crust (two pieces) from it. At this time, grind the fish fillet in the blender , then the onion and squeeze through the press garlic (two denticles). Combine in one bowl fish (0.5 kg) and minced meat (0.25 kg), onion, garlic, salt, pepper and pressed bread. Form the cutlets and fry them for awhile on each side. Then put the items in a fireproof pan, pour over the oil in which they were roasted, add water (100 ml), cover and send to the oven (180 degrees). After 40 minutes the cutlets will be ready. The most amazing thing is that they taste exclusively fish, and pork is not felt at all.