Fish cutlets are mostly cooked less often meat, and the reason for this is not only personal taste preferences, but also the availability of meat products. Sometimes, it's much easier to buy delicious minced meat than to find the same quality fish analogue. For all fish lovers, we offer a recipe for simple and affordable cutlets from herring - fish, which can be found everywhere.
Very tasty fish cutlets from herring - recipe
For this recipe, choose fresh or freshly frozen fish. For the ligament there is added not flour, but starchy potato with egg, which gives ready-made cutlets a delicate, almost creamy texture.
Ingredients:
- carcass of freshly frozen herring;
- potatoes - 75 g;
- onion - 85 g;
- clove of garlic;
- bread crumbs for breading .
Preparation
Before preparing the cutlets from fresh herring, the fish should be prepared by thoroughly cleaning it, gutting and removing all the bones. The remaining pulp is then scrolled, sending followed by peeled potatoes and onions. Mix the minced meat with the egg, a pinch of salt and a paste of garlic, and then put it to cool. Pre-cooling will facilitate the shaping of the cutlets and their breading.
Divide the chilled minced meat into portions of the desired size, sprinkle each with breadcrumbs and fry until browned.
Cutlets from fresh herring with bacon - recipe
Adding fat to fish cutlets makes them noticeably more succulent, because even if the herring is a fatty fish, it is very easy to dry during frying, so extra fat for a safety net will not be superfluous.
Ingredients:
- carcass of fresh herring;
- egg - 1 piece;
- white bread - 2 slices;
- onion - 55 g.
Preparation
Start with the preparation of the fish, that is, with its cleaning and evisceration. Pulp through a meat grinder along with a slice of bread and onions. Supplement the ready forcemeat with an egg, and after careful mixing, formulate cutlets and brown them in a frying pan.
Cutlets from river herrings
If you are available fresh herring, then use it. Minced meat from such a fish is in no way inferior to the analogue of carcasses of Norwegian fish.
Ingredients:
- carcass of fresh river herring;
- oat flakes - 2 tbsp. spoons;
- warm milk - 75 ml;
- onions - 75 g.
Preparation
Pour the oatmeal with milk. Carcass herring, after preliminary cleaning, pass through the meat grinder. Mix oatmeal with herring and chopped onions, season and fry the cutlets until ready.