Fish patties - general principles and methods of cooking
Fish is rich in phosphorus and other useful elements, so it must be introduced into the diet weekly. It is good to have a family fisherman - then the valuable raw materials in the refrigerator will not be transferred. The rest will have to go for fish to the market or to the store, for example, to cook burgers. For which the pulp of almost any fish is suitable, but hake, pollock, silver carp, cod, carp, zander, pike cutlets are considered the most popular. The composition of minced meat is often introduced eggs, bread or potatoes, can also include vegetables, cottage cheese, lemon, some add fat for juiciness, mayonnaise or fatty pork mince. Everyone is guided by his taste. Cutlets are fried, steamed, baked, stewed, using both the usual means - a frying pan and oven, and more modern household appliances - a double boiler, a slow cooker, a grill, a microwave.
Fish Cutlets - Food Preparation
If the cutlets are prepared from fish fillets, it must be chopped. Usually, a meat grinder with a large grill is used for this, so that the mincemeat grains are larger in order to preserve meat juice. During grinding, the visible bones are manually removed from the fillet, and the rest are simply ground or accumulated under the meat grinder knife. Strongly bony fish species, such as pike, are best twisted twice, especially if you are cooking for children.
Fishcakes - the best recipes
Recipe 1: Fishcakes
The easiest recipe for cooking delicious fried fish cutlets. If you use fish of lean varieties - pike, zander, pollock, hake, add 100 g of pork fat for juiciness (twist in a meat grinder).
Ingredients: fish fillet - 1 kg, 1 egg, 150 g of white bread, milk (for soaking bread slices), lard (if necessary) - 100 g, salt, for breading crackers, vegetable oil for frying.
Cooking method
Bread pour milk and soak to softness. Salo and fish fillets cut into pieces and twist. Add egg, soaked bread, salt. Mass knead and blind patties. If they are poorly formed due to minced meat, add a little flour for the viscosity. In a skillet, heat the butter, fry the cutlets in it until tender. They turn out juicy, with a beautiful ruddy crust.
Recipe 2: Fishcakes with fried onions
For the mince you can use the cheapest fish, the cutlets will still get very tasty. As they say in advertising - if there is no difference, why pay more. Therefore, everything can go into action, even the "cat" herring. A distinctive feature of the recipe - in minced fried onion is added. It gives a special taste and muffles the smell of fish.
Ingredients: fish fillets - 0.8 kg, 3 slices of white bread (100-150g), vegetable oil, 2 eggs, 2 onions, sugar - 0.5 tbs., salt, pepper. To extinguish: water, salt, 1 onion, 1 bay leaf, black pepper and sweet pea.
Cooking method
Soak bread or loaf. Onions randomly chop and fry. Through the meat grinder skip the fish fillet and fried onions. Add eggs, soaked bread, sugar, pepper, salt. Knead minced meat, make cutlets and fry. Do not bring to readiness, only to form a beautiful crust. Then transfer them to the pan, crumble the onion from above, add bay leaf, 2-3 peas allspice and the same black. Salt and pour water so that it almost covers the patties. Close the lid and simmer for about half an hour, maybe forty minutes. During this time, the cutlets will absorb the liquid and become very juicy. They need to shift to a dry plate, the remaining onions and broth is no longer needed.
Recipe 3: Canned Fishcakes
Canned fish cutlets? Why not. It turns out a great economy option, and also delicious. Do they need not very large size. Due to the presence of semolina, which swells, the meatballs increase, if not two, then one and a half times as accurately. The semolina is sometimes replaced with flour, potatoes, boiled rice, but in this recipe it is indicated semolina. The number of ingredients is calculated on a standard can of canned fish in oil - 240g. Any fish - sardines, saury, mackerel.
Ingredients: 1 canned fish in oil, 3 eggs, 6-8 table. lie semolina, onion, 1/3 tea.l. soda, pepper, salt. Gravy: 1 carrot, salt, pepper, table. lie tomato paste, vegetable oil, 2 onions, 1 bay leaf.
Cooking method
Drain the liquid from the jar, mash the fish well. It is convenient to do this with a fork directly in a jar or plate. Add the rest of the products - eggs, one chopped onion, spices, semolina and leave for forty minutes. The croup should swell.
Finely chop the onion, grate the carrot and fry. Add a tomato to vegetables and fry it for a minute with onions and carrots.
Form small patties, fry them to a crust and fold them into a saucepan, at the bottom of which you can crumble the raw onion into half rings. If the mince will turn out to be watery, you can put it in the pan with a spoon. On top of the cutlets put fried with a tomato, a leaf of Lavrushka, salt and pour a liter of water. Initially, the burgers will float, and then absorb the water and sink to the bottom. They prepare 15-20 minutes. Output about 15-20 pieces, depending on their size.
Recipe 4: Fishcakes with cottage cheese
Just do not be afraid of the presence of cottage cheese in the stuffing. The taste of cutlets he does not spoil, on the contrary, will give them juiciness. It is easier to chop vegetables in a meat grinder, but if you use ready-made mince, so as not to specifically collect and set a meat grinder, you can grate onions and carrots. For carrots, use small holes, and for onions - a rough surface or large holes. In this case, the tail of the bow is better not to cut - it is convenient to hold on to it when rubbed on the remnants of the onion.
Ingredients: 1 kg of fish pulp, 2 onions, 1 carrot, 5 slices of white bread or long loaf, half a packet of cottage cheese (125g), half a cup of milk, pepper, 1-2 eggs, salt, vegetable oil, optionally spices for fish.
Cooking method
Slices of bread soaked better in milk, but you can in water. Do not run to the store for a package of milk, if he was not at home. Slices should be taken in the usual size, like slicing bread or a loaf for lunch.
Cut the fish fillets, removing the bones that come across, and skip in a meat grinder through a large grate. Change the large grating to a fine one and twist the onion, soaked bread and carrots. Mix with minced meat, add eggs, cottage cheese, salt, spices. Some also add finely chopped fresh dill. But this is an amateur, although the fish with dill goes well.
It remains to mince thoroughly knead and form burgers. So that they have a more attractive appearance and crisp, roll them better in breadcrumbs or semolina. First, fry on one side without covering with a lid, then turn over, close the lid so that they are steamed, and continue frying until a beautiful crust.
Fishcakes - useful tips from experienced chefs
“Onions give juices to fishcakes, so the less fatty fish you use, the more onions should be used in minced meat.
- To grind fillets in a meat grinder, it is better to use a large grill - so the burgers are more tasty, because they hold more juice.
- To give tenderness to finished products, some cooks advise to add a piece of chopped lard, low-fat mayonnaise or mince, in the mince, put a small piece of butter inside.
- In order to achieve crisp, it is necessary to brery meatballs in semolina or ground breadcrumbs before frying. Let them soak a little while the butter is warmed up in a skillet, then breaded again, then fry.
