Cutlets from pollock - a fairly tasty and simple dish, for the preparation of which you need inexpensive products. They are very nutritious, delicate and perfectly suited to any garnish. Let's find out with you how to cook cutlets from pollock and feed the whole family.
Recipe for meatballs from mince pollock
Ingredients:
- pollock - 700 g;
- bulb - 1 piece;
- potatoes - 1 pc .;
- white bread - 3 slices;
- milk - 100 m;
- egg - 1 piece;
- spice.
Preparation
We clean the fish, wash it and let it pass through the meat grinder. Potatoes are cleaned from the peel and also grind along with the onion. All the mince is thoroughly mixed and salted to taste. Bread soaked in warm milk until a homogeneous mush, mix with fish mixture, season with spices and form small cutlets. We put them in a breaded pan and fry them on vegetable oil until ready.
Cutlets from pollock in the multivark
Ingredients:
- fillets of pollock - 1 kg;
- white bread - 2 slices;
- bulb - 1 piece;
- garlic - 1 clove;
- egg - 2 pieces;
- milk;
- spice;
- butter.
Preparation
Fish fillet is passed through a meat grinder along with peeled onions, garlic and crumb white bread. Mix everything, add the egg and season with minced spices. Well we mix the mass and form from it neat small fish cutlets. In the bowl of the multivarka we put a small piece of cream butter and, setting the "Baking" mode, fry the cutlets for 10 minutes on each side until a crusty crust appears. Then we put all fish cutlets from the pollack fillets in layers, add a little milk, add salt to taste, select the "Bake" program and set the timer for 20 minutes.
Cutlets from pollock with cheese
Ingredients:
- pollock fillets - 1 piece;
- hard cheese - 100 g;
- garlic - 3 cloves;
- mayonnaise - 2 tbsp. spoons;
- egg - 2 pieces;
- flour;
- stale bread;
- spice.
Preparation
We wash the fillet, clean it from the film, beat it off lightly with a hammer, cut it into thin strips, roll in salt and spices. Cheese and garlic crushed in a blender, add home-made mayonnaise and mix. Then spread the fillet strips with cheese mixture, wrap it in rolls. With bread cut the crust, rub it on a grater, whisk eggs with water. We dump the fish pieces in flour, moisten them in batter, crumble in flour, again dip into the egg and then into crumbs. We fry cutlets from pollock with mayonnaise on vegetable oil until prepared on both sides.
Cutlets from pollock in the oven
Ingredients:
- Pollock meat - 600 g;
- onion - 0,5 tons;
- milk - 100 ml;
- dill - 1 bunch;
- loaf - 3 slices;
- egg - 2 pieces;
- flour - 2 tbsp. spoons;
- vegetable oil - 1 tbsp. a spoon;
- spice.
Preparation
Pollock the pollock in advance defreeze, carefully remove the carcass from the carcass and carefully separate the fillet from the ridge. Dill well washed and finely chopped. At two slices of a loaf we take out a crumb, we soak in milk. We use bread crumbs as breadcrumbs for future cutlets. To do this, they are slightly dried in the oven, wrapped in a clean napkin and crushed with a rolling pin into a small crumb.
Fish fillet finely chopped with a knife to get a large stuffing. Bulbs are cleaned, washed and crushed in cubes. Then take a deep bowl, lay out the fish mince, dill, onion, pressed bread crumb. Sprinkle all the salt to taste, break the eggs and sprinkle a few spoons of flour.
Next, knead a sticky stuffing, lightly beat it off the table for
After that, we take a small baking tray with a lid, grease it with vegetable oil, spread the cutlets a short distance apart, cover them with a lid and send them to a hot oven, heated to about 200 degrees. Bake fish patties for about half an hour, and then remove the lid and let them lightly brown for another 10 minutes.