Fishcakes - general principles and methods of cooking
Fish is rich in phosphorus and other useful elements, so it must be introduced weekly into the diet. It is good to have a fisherman in the family - 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, may 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, visible bones are manually removed from the fillet, and the rest are simply ground or collected under the knife of the meat grinder. Strongly bony breeds of fish, such as pike, it is better to twist twice, especially if you are cooking for children.
Fishcakes - the best recipes
Recipe 1: Fishcakes
The easiest recipe for making delicious fried fish cutlets. If you use fish of lean varieties - pike, pike perch, pollock, hake, add 100 g of pork fat for juiciness (twist in a meat grinder).
Ingredients: fish fillets - 1 kg, 1 egg, 150 g of white bread, milk (for soaking bread slices), lard (if necessary) - 100 g, salt, for bread crumbs, vegetable oil for frying. Method of preparation
Bread pour milk and soak to softness. Fat and chop the fish fillet into slices 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: Fish patties 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 the business, even the "cat" herring. A distinctive feature of the recipe - in minced fried onion is added. It gives a special taste and muffles the fishy smell.
Ingredients: fish fillet - 0.8 kg, 3 slices of white bread (100-150g), vegetable oil, 2 eggs, 2 onions, sugar - 0.5 h l., Salt, pepper. To extinguish: water, salt, 1 onion, 1 bay leaf, black pepper and sweet pea.
Method of preparation
Soak bread or roll. 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. Add salt and pour water so that it almost covers the cutlets. 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 fish cakes
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 manna cereal, onion, 1/3 tea.l. soda, pepper, salt. Gravy: 1 carrot, salt, pepper, table. lie tomato paste, vegetable oil, 2 onions, 1 bay leaf.
Method of preparation
Drain the jar from the jars, mash the fish well. It is convenient to do this with a fork directly in a jar or plate. Add the remaining 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 them 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 roast with a tomato, a leaf of laurel, 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: Fish patties 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 grind vegetables in a meat grinder, but if you use ready-made minced meat, 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 loaf, half a pack of cottage cheese (125g), half a glass of milk, pepper, 1-2 eggs, salt, vegetable oil, if desired spices for fish.
Method of preparation
Slices of bread soaked better in milk, but you can in the 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 grid 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 chefs advise you to add a piece of chopped lard, low-fat mayonnaise to the mince, or put a small piece of butter inside the burgers.
- In order to achieve crisp, it is necessary to brery meatballs in semolina or ground breadcrumbs before frying. Let them lie a little while the butter is warmed in a skillet, then breaded again, then fry.
