Fish, as an indispensable source of phosphorus and other essential valuable elements and vitamins is a must for regular use. It can simply be fried in pieces, baked in the oven or used as a basis for delicious cutlets. The last version of the fish application we will consider in more detail and offer some interesting recipes.
How to cook chopped red patties?
Ingredients:
- red fish (fillet) - 360 g;
- Chicken selected egg - 1 piece;
- mayonnaise thick - 30 g;
- potato starch - 30 g;
- onion bulb - 65 g;
- large table salt and freshly ground pepper (a mixture of several kinds) - to taste;
- flour for breading and vegetable oil for frying.
Preparation
If the fish fillets are not crushed traditionally in a meat grinder or in a blender, and cut it with a knife, the cutlets will turn out to be incredibly tender and juicy. In this case, we will prepare products from red fish. The necessary amount of product is washed and discarded from the skin and bones.
- Shink fish flesh into cubes as small as possible and place in a bowl.
- We drive to the basis cutlets egg, pour potato starch and lay mayonnaise.
- We clean the bulb, chop it very finely and also put it into minced fish minced meat.
- We add salt, pepper and mix thoroughly.
- After about thirty minutes, when minced infusion is a bit, select its small portions with a spoon, put it into a bowl with flour, pan the cutlets, give them the right shape and put them in a frying pan in a warm oil.
- Stringed on both sides of the product spread on a plate and served to the table.
Cutlets from river fish
Ingredients:
- fish river - 680 g;
- whole milk or water - 95 ml;
- wheat white bread - 55 g;
- onion bulb - 85 g;
- bread crumbs - 95 g;
- large table salt and freshly ground pepper (a mixture of several kinds) - to taste;
- sunflower oil odorless or olive oil - 65 ml.
Preparation
The most laborious stage in the preparation of minced meat from river fish for cutlets is the separation of the flesh from the bones. It should be started only after evisceration and cleaning of fish carcasses.
- The resulting fillet is cut into portions and passed through a meat grinder. In the same manner, grind the previously chopped and fried onion, as well as soaked in water or milk loaves.
- We add salt and ground pepper to the stuffing, mix and proceed to decorating and frying the products.
- We roll small, neat cutlets with our hands, dip them in breadcrumbs for breading and spread them into the heated oil in the pan.
- As soon as the cutlets are browned on both sides, we spread them on a plate and serve them to the table.
Cutlets from boiled fish
Ingredients:
- fish any - 880 g;
- whole milk or water - 155 ml;
- wheat white bread - 155 g;
- egg chicken choice - 1 piece;
- feathers of green onions - 45-55 g;
- bread crumbs - 95 g;
- large table salt and freshly ground pepper (a mixture of several kinds) - to taste;
- sunflower oil odorless or olive oil - 65 ml.
Preparation
- Any fish should first be cleaned, rinsed, and then placed in a suitable vessel, pour clean water and put on the stove to cook.
- Fifteen minutes from the moment of boiling, we put the fish carcasses on a colander, let it drain and cool down a little, then we extract all the bones, separating them from the pulp.
- The resulting pulp, along with the soaked and squeezed white wheat bread, is ground with a meat grinder and placed in a bowl.
- Add minced chopped finely chopped onions, salt mass and pepper, beat the egg and carefully mix everything.
- Now we form the traditional shape cutlets, dip them in small breadcrumbs for breading and put them in a frying pan with the oil warmed up in it. Fry the products to a ruddy, mouth-watering crust on both sides.