Hake cutlets: ways of cooking

Hake is a healthy and delicious fish with tender light meat and a small amount of pits. Culinary experts appreciate this variety for expressive taste without any extraneous odors, ease of preparation and compatibility with many products. Cooking this fish is possible in a variety of ways, but one of the most popular recipes in the people are hake cutlets.

Required Products

To prepare the dish, we need a hake fillet weighing a pound, a small onion, 2 slices of a loaf or one white unsweetened roll, 2 tbsp. L. Manki, 1 egg and a little milk. To roll, you need a small amount of flour (about 2 tablespoons). Fry meatballs can be fried in cream or vegetable oil without an active smell.

Cutlets from hake can be called an economical recipe. They will not require significant expenses. Yes, and time for cooking will take very little.

Additional Ingredients

To get even more flavorful, beautiful and tasty cutlets from hake, you can add a tablespoon of finely chopped green onions or dill to the stuffing. Paprika will give the aroma and a pleasant amber tint. And if you do not adhere to strict diets and do not like too delicate fish dishes, pass a small piece of fat through the meat grinder along with the hake fillet - this will make the cutlets more juicy.

The process of cooking classic cutlets

The first thing to do is to prepare forcemeat from fish, onions and soaked in white bread bread. If you prefer a gentle consistency or cook cutlets from hake for children, you can scroll it twice. Salt the mass to taste, if desired, add a little black pepper. Stroke the egg and knead thoroughly. If the mass seems too dry, add a little milk, where the bread is soaked.

Moistened in water hands, form cutlets of any shape: oval, round or in the form of balls. Roll them in flour and fry in oil on medium-intensity fire.

How to cook crispy hake cutlets

This idea is sure to be appreciated by those who love a crusty crust. In addition to the products listed, we will need another egg and 2/3 cups of breadcrumbs. And if you prefer spicy dishes, take a teaspoon of any seasoning for fish.

In one flat plate, pour in the flour, in the bowl, break and loosen the egg with a fork, and in the third vessel, add the biscuits mixed with the seasoning. Crumble each loaf in turns in all three plates: first in flour, then in egg, and then in breadcrumbs. The crust will turn out to be whole, it will not fall off the minced meat, but the cutlets themselves will come out very tender, because the breading does not allow the juices to flow out during cooking.

As a breading, you can use not only ground bread, but also semolina, crushed potato chips, blended oat flakes. Also, you can experiment by mixing different types of breading in any quantities.

By the way, this method of cooking is perfect for a festive menu.

Dietary cutlets

Fish cutlets from minced hake - an excellent variant of children's complementary foods. This dish is recommended by many nutritionists and pediatricians. When it's time to get acquainted with the fish, the hack will fit perfectly.

But here's the fry in this case, cutlets are not worth it. It is much more useful to cook in a double boiler. If you do not have this technique, put the cutlets in the baking sleeve and send them to the oven for 25 minutes.

If you cook cutlets from a tender hake for feeding a small child, do not make large portions. To store children's dishes is not recommended, it is better to cook exactly as much as a child eats at a time.

Feed to the table

Tasty fish cutlets from hake will be an excellent company for any garnish of potatoes: mashed potatoes, baked in a country style or boiled in a uniform. They are suitable for cereal cereals and dishes from pasta.

Cutlets from hake meat combine well with sauces: cheese and cream, ketchup and ajika. You can serve them even ordinary sour cream or cream. To add flavor to the dish and decorate it, sprinkle cutlets with finely chopped greens before serving.

Serve fish cutlets in a hot form. And they eat them according to the rules of etiquette with the help of an ordinary (not fish) dining fork and knife.