Pollock fish cutlets - an anti-crisis dish! Recipe for fish chops from pollock in a slow cooker, oven, in a pan

Pollock fish cutlets - an anti-crisis dish! Recipe for fish chops from pollock in a slow cooker, oven, in a pan

Pollock is an affordable and inexpensive fish that can be purchased at any store or supermarket.

In addition, pollock meat is rich in iodine and protein, which are so necessary for our health.

It is especially recommended to include fish cakes in the children's diet.

Pollock fish cutlets - basic cooking principles

Stuffing for meatballs can be used already prepared, but it is better to cook it yourself from the pollock carcasses. The result is a natural product from which you can even cook for children.

Pollock carcasses are cleaned of scales, remove tails and heads, cut off the fins and smooth the inside of the black film. Then make an incision along the back and remove the ridge. The resulting fillet is ground into mincemeat using a blender or meat grinder.

For the preparation of ordinary meatballs, minced onions, garlic, eggs, a soaked loaf, fresh herbs and spices are added to the mince. Then it is salted and well mixed.

Also, pollock fish cutlets are prepared with the addition of vegetables. This may be potatoes, zucchini, Bulgarian pepper, etc. Such burgers are juicy and tasty.

Mince form oval or round patties. Cooking patties can be in different ways. They are roasted until roasted, baked in the oven or steamed. You can make burgers with gravy. To do this, put the fried patties in a cauldron, pour gravy and tomato for about ten minutes on a small fire.

Recipe 1. Pollock fish cutlets with greens


pollock mince - kilogram;

breadcrumbs - 100 g;

vegetable oil - 80 ml;

white bread - two slices;

dill and parsley;

eggs - 2 pcs .;


black pepper.

Method of preparation

1. Carcass pollock completely thawed, clean from scales, cut off the heads and tails. Clean out the inner black film, cut off the fins and separate the fillets from the ridge. Tweezers remove all the small bones. Wash fillet well and cut into chunks. Grind the fish in a blender or meat grinder in the stuffing. 2. Then add the bread flesh to the mince and crush again. Rinse greens, shake off excess moisture and finely shred it. Add the greens in the minced fish, beat in the egg, salt and mix until smooth.

3. Wet your hands in water, take a little stuffing and make a cutlet out of it. So make the chops until the mince is over. Each breaded in flour or breadcrumbs and fry in hot oil to an appetizing crust on both sides.

Recipe 2. Pollock fish cutlets


400 g of peeled pollock fillet;




fresh herbs;

black pepper;

a quarter cup of milk;

spices for fish;

three eggs;

50 grams of white bread;

40 g butter.

Method of preparation

1. From slices of bread, cut off the crusts, and break the flesh and cover with warm milk. Check the pollock fillets for small bones, if they are, remove them with tweezers. Pollock fillet wash and dry. Grind the fish in a meat grinder or chop finely with a knife.

2. Clean the bulb, wash it and finely chop it. Add the onion to the mince.

3. Squeeze out the bread soaked in milk. Peel potatoes and grate finely. Add the bread and grated potatoes to the minced fish. Season it with spices and add butter. Knead the mince carefully, add an egg and finely chopped greens to it. Salt and pepper. Whisk the stuffing.

4. In the deep plate, beat the rest of the eggs, salt and lightly beat with a fork. Put breadcrumbs and flour in a wide plate.

5. Take a tablespoon of minced meat and form patties with wet hands. Roll them in flour, then bread in breadcrumbs and place on the board.

6. Heat the oil in a pan and put the patties in it. Fry them on medium heat until golden brown, then turn the cutlets over, cover and continue frying for another five minutes.

Recipe 3. Pollock fish cutlets with cottage cheese


600 g of pollock fillet;

kitchen salt;

130 g of cottage cheese;

black pepper and seasonings;

130 grams of white bread or loaf;

50 g of flour;



Method of preparation

1. Peel the onion, wash and chop into small pieces. Pass in heated vegetable oil until onion turns yellow.

2. Defrost the fish fillets, wash and dry them with a napkin. Cut the fillet into chunks and twist in a meat grinder.

3. Curd the cheese through a sieve. Soak white bread in warm milk for five minutes.

4. Combine minced pollock with cottage cheese, onion, squeezed bread and egg. Pepper, salt and season with spices. Knead the stuffing well.

5. With damp hands, take a bit of minced meat and make cutlets out of it. Dip each in flour, and place in preheated sunflower oil. Fry the patties on both sides over medium heat.

Recipe 4. Pollock fish cutlets in the oven


kg of peeled pollock fillet;

sugar - pinch;

white bread crumb;


100 ml of milk;

sea ​​salt;

two onions.

Method of preparation

1. Thaw the pollock fillet completely and carefully inspect it for small bones. If any, remove them with tweezers. Wash the fish fillets, pat dry with a napkin and cut into chunks. Pass the pollock fillet through the meat grinder.

2. Peel two onions and finely chop. Fry the onions in the heated sunflower oil until transparent. Cool and stir in the minced fish. Cut off the crust from the bread. Break the crumb into pieces and cover it with warm milk. Leave it for five minutes, then squeeze and add the bread to the pollock mince. Season with a pinch of sugar, salt and allspice. Now knead everything.

3. Soak your hands in water and take a little stuffing. Form out of it oval or round patties. Put them on the board and send to the fridge for an hour. Then put the cutlets on a greased baking sheet and bake at 180 ° C to a ruddy, appetizing crust. To cutlets you can serve tomato or sour cream garlic sauce.

Recipe 5. Pollock fish cutlets


half a kilo of pollock fillet;

150 g of dill and parsley;

five onions;

300 g of mushrooms;

two eggs;

three pinches of salt;

50 grams of lard;

on the tip of a black pepper knife;

100 grams of white bread;

half a cup of milk;

50 grams of flour.

Method of preparation

1. Peel the three onions, finely chop them and fry until golden brown in the sunflower oil.

2. Wash, clean, and lightly boil the mushrooms, drain in a colander and cool. Then slice the mushrooms and add to the onions. Stir and fry on low heat for about three minutes.

3. Boil the egg, peel it and chop it. Rinse greens, lightly dry and finely powdered. Combine mushrooms with egg and greens. Pepper and salt. Stir.

4. Pollock fillet, lard, peeled onion and bread, soaked in milk, twist in a meat grinder. Got the minced pepper, salt and add the egg. Knead the minced fish thoroughly.

5. Make minced loaf mince and spread on a board. The cakes should be as thick as half patties. Put a teaspoon of mushroom filling on the cake and cover it with the second cake. Fold edges, form a patty, dip in a beaten egg and roll in breadcrumbs.

6. Fry the pollock patties in preheated vegetable oil to an appetizing crust on both sides. Put the finished burgers on a dish and decorate with greens. Serve as an addition to a potato or rice side dish.

Recipe 6. Pollock fish cutlets in a slow cooker


half a kilo of pollock fillet;

sea ​​salt;

slice of white bread;

black pepper;

two-thirds cup of milk;


Method of preparation

1. Peel pollock fillet from small bones and skin. Rinse the fish under the tap, dry it with napkins. Put the fillet in a deep plate and cover it with half a cup of warm milk. Salt and leave the fish for half an hour. 2. Cut the crusts from the bread, break the pulp and fill it with milk. When the bread softens, squeeze it and put it in a bowl, where you will mix the minced pollock.

3. Dry the pollock fillets with napkins to remove excess moisture. Twist pressed white bread and pollock fillets in a meat grinder. Add the egg to the minced meat and mix. If the stuffing turned out to be watery, add the semolina.

4. Form cutlets with wet hands and place in a steaming bowl. Pour water into the container, place a basket of meatballs on top and close the unit cover. Turn on steaming mode and cook the cutlets for 20 minutes. Serve the burgers with a side dish of potatoes or vegetable salad.

Pollock fish cutlets - tips and tricks

  • Heat the pan well and only then pour the vegetable oil.
  • To get the chops while frying with a crispy crust, dip them only in well-heated oil.
  • If the stuffing turned out to be watery, add the semolina or bread crumbs.
  • Add some pork lard to the minced fish so that the burgers turn out juicy.
  • To make cutlets not dry and not burnt, fry them on medium heat.
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