Delicious cod fish cakes

Tasty fish cakes are easy to prepare at home from ocean fish. Cod cutlets are easy to make, as this fish is easy to process, it has few bones and a lot of meat. Far Eastern pollock, navaga, haddock, pollock - all of this ocean fish belongs to the cod family, any of them is suitable for fish cakes.

You can spend a little extra time and make more tasty cod cutlets for the future, they will remain well in the freezer.

For juicy cod fish cakes, I advise you to make a complex side dish of mashed potatoes and sauerkraut. With a slice of fresh rye bread you get a simple and very tasty lunch.

Cooking time: 45 minutes
Servings: 4

Ingredients for cod fish cutlets:

1 kg of fresh-frozen cod;
65 ml of milk;
120 g onions;
70 g oat bran (+ bran for breading);
black pepper, salt, dried dill;
cooking oil for frying.

How to make delicious cod fish cakes

I cooked whole cod cutlets, but you can use ready-made fish fillets, it's a bit more expensive, but the result is the same.

So, leave frozen fish for several hours on the bottom shelf of the refrigerator.

When the cod thaws, we cut off the fins with scissors, clean the scales, make an incision on the back, remove the ridge.

Fillet with skin cut into large pieces. Depending on the power of the meat grinder or blender, you need to make a decision whether to leave the skin or remove it. A powerful unit will turn into a homogeneous mass of fillets, skin and even small fish bones. A harvester with weak power will slip and pieces of leather will remain in the stuffing.

So, chop the fish fillet in any convenient way until smooth, add fine salt and milk.

We clean a large onion head, cut into cubes, add to the bowl. Grind the ingredients again until smooth.

Pour oat bran. Instead of bran you can use breadcrumbs or dry white bread without a crust.

Recently, following the lead of nutritionists, I replace flour and white loaf with bran, where possible, it turns out tasty and healthy.

Add freshly ground black pepper and dried dill to the bowl. Carefully knead the mince, put in the fridge for 20 minutes, during which time the bran will absorb the fish juice and swell.

With wet hands, we make small patties the size of a ping-pong ball, roll in bran.

A kilogram of fish produces quite a lot of cutlets, so some of them can be frozen.

In a pan with a thick bottom, heat the refined vegetable oil. Fry for 3-4 minutes on each side until golden brown.

Then put in a roasting pan, close tightly with a lid and bring to readiness for 12 minutes over low heat. You can also decompose cod fish patties on a greased baking sheet and bake in the oven (10 minutes, temperature 180 degrees).