The right fish minced meat - a pledge to get a whole variety of delicious dishes. There are many recipes for its preparation: with traditional additions such as fat and cereals, and modern ones - with seafood and olives. The following options will help you understand the intricacies, and turn the bony river inhabitant into a first-class product.
How to make minced fish?
Classic homemade fish mincemeat is not limited to a standard set: fish, bread crumb, onion, spices and egg. Very often it is added grated potatoes, carrots, cabbage and zucchini: they make the products more sumptuous and nourishing. Cream, mayonnaise and twisted fat add to the juiciness, and swollen in the stuffing manga - softness and tenderness.
- Delicious fish mince is obtained from any type of fish, if it is fresh and quality. If possible, it is better to give preference to a large carcass. It has fewer bones, so you can not grind it, but cut it into slices that will make the cutlets much juicier.
- If minced meat from fish turned liquid, you should add to the weight of biscuits, semolina or flour.
- Small fish and very bony fish can be passed through the meat grinder three times. Bones are crushed and imperceptible in minced meat. In a blender, this procedure will take about a minute.
- Fry the pre-formed minced meat in a well-heated oil. So, the products will become crisp, juicy and will not fall apart.
How to make fish mince juicy?
Juicy minced fish can be obtained in many ways: add cream, cheese, lard or chicken. In short, the more fat, the finer the finished product is. However, it is more correct to combine in forcemeat fat and low-fat fish. Moreover, we are talking about a fish dish, which benefits, and not about a dish stuffing the stomach.
Ingredients:
- fillet of halibut - 450 g;
- fillets of sea bass - 450 g;
- egg - 2 pieces;
- onion - 1 piece;
- a mixture of peppers - a pinch;
- soy sauce - 40 ml;
- slice of white bread - 2 pcs.
Preparation
- Chop the fish fillets together with the bread in the meat grinder.
- Add eggs, soy sauce and finely chopped onions.
- Season and knead well.
Fish minced dry and crumbles - what to do?
The knowledge of how to fasten fish minced meat will be useful in the preparation of cutlets from "capricious" varieties of fish. A good binding material is a combination of potatoes with bacon. Connecting together in minced meat, they make it sticky. The same effect can be achieved with a budgetary manga. With her cutlets will be elastic, juicy and tender in taste.
Ingredients:
- cod fillet - 800 g;
- egg - 2 pieces;
- manga - 40 g;
- milk - 60 ml;
- slices of a loaf - 3 pieces;
- onion - 1 piece;
- spices to taste.
Preparation
- Soak the slices of the loaf in milk for a couple of minutes.
- Twist the fish in a meat grinder.
- Rub onion on a fine grater.
- Connect all the components together.
- Add eggs, mango and mix well.
- Put fish minced in the refrigerator for 30 minutes.
How to make fish minced meat mincer?
In the absence of a meat grinder, you can chop the fish with a knife, but it is better to make minced fish in a blender. Moreover, the blender helps to regulate the consistency of minced meat by shredding it into porridge or larger pieces, ideally grinding hard-to-reach bones and coping well with sharp spices, allowing not to shed "onion tears".
Ingredients:
- fillet of telapia - 850 g;
- egg - 2 pieces;
- onion - 1 piece;
- breadcrumbs - 60 g;
- fresh greens - 40 g.
Preparation
- Cut the fillets and onions into slices and chop in a blender.
- After the first grinding, beat in eggs and scroll until a uniform consistency is obtained.
- Transfer to a separate container, add fresh greens, biscuits and well knead.
Fish minced meat
Fish minced chicken will give new taste sensations and help avoid accidents when cooking. Unlike meat, a neutral chicken does not clog fish taste and is absolutely not felt in minced meat, which acquires the necessary stickiness, elasticity, tenderness, juiciness, does not stick to hands during molding and does not decompose during frying.
Ingredients:
- chicken fillet - 350 g;
- crackers - 30 g;
- fillet of pangasius - 250 g;
- cream - 100 ml;
- onions - 50 g;
- carrots - 80 g;
- egg - 1 pc.
Preparation
- Pass the fish, chicken, onions and carrots through a meat grinder.
- Add the egg, cream and biscuits.
- Well knead and cook.
How to make fish from pollock?
It is not necessary that the preparation of fish mince includes expensive fish. Products from the budget pollock are also obtained not less than juicy. Moreover, it is much easier to work with such a fish: it has juicy, sticky meat and few bones. Such minced meat does not need additional fastening components, except for traditional bread crumb and eggs.
Preparation
- fillets of pollock - 550 g;
- egg - 1 piece;
- milk - 150 ml;
- fresh dill - 30 g;
- crumb of the loaf - 50 g;
- salt - 5 g;
- black ground pepper - pinch.
Preparation
- Soak the crumb in milk for 3 minutes.
- Scroll along with the pieces of fish in the blender.
- Transfer the mince into a separate container. Add the egg, greens, black ground pepper and knead well.
Fish minced meat from pike for cutlets - recipe
Many do not favor fish minced meat for cutlets from river fish because of the fragrance of mud, dry meat and bony. Especially, it concerns the pike. Even taking into account these inconveniences, they continue to work with it, since it is possible to get rid of small bones with the help of a blender, and juiciness, tenderness and aroma - add greens, lard and soaked crumb.
Ingredients:
- fillets of pike - 650 g;
- lard - 70 g;
- egg - 1 piece;
- milk - 125 ml;
- white loaf - 100 g;
- onion - 1 piece;
- fresh greens - 40 g;
- seasonings to taste.
Preparation
- Soak the loaf in milk.
- Scroll the pike fillets along with the onions and bacon in the blender for a minute.
- Add the egg, greens, spices and soaked bread.
- Stir for 5 minutes and proceed to the molding.
Salmon Fish Minced
Minced meat from red fish is a valuable and delicious, delicacy. Representatives of salmon contain a lot of vitamins and protein, and are high in fat, so mincemeat turns juicy, soft even with the traditional set of components. In this version, white bread is replaced with rye, which makes the product useful and not high-calorie.
Ingredients:
- Salmon - 550 g;
- rye bread - 150 g;
- Dried thyme - 20 g;
- milk - 150 ml;
- onion - 2 pieces;
- egg - 2 pieces;
- white ground pepper - 1/2 tsp.
Preparation
- Pass through the meat grinder salmon, onions and milk soaked in rye bread.
- Add minced egg, spices and mix well.
Minced meat for dumplings - recipe
Fish minced meat for pelmeni is different from cutlet. Here, in principle, the use of fatty and fragrant fish, which will make minced meat more juicy and allow to receive rich and fragrant fish broth as a bonus. It is better to cut the fish into small pieces. In this case, the minced meat will not be digested and will coincide with the cooking time with the dough.
Ingredients:
- salmon fillet - 350 g;
- cream cheese - 150 g;
- onion - 80 g;
- sweet pepper - 120 g;
- oil - 40 ml;
- spices to taste.
Preparation
- Cut the salmon fillets into small cubes and mix with cream cheese.
- Fry the peppers and onions in the oil.
- Cool and add to the fish.
- Season and mix.
How much is minced fish stored?
The most frequently asked question, arising at its surplus - is it possible to freeze fish minced meat? The product can be frozen, for this, it should be put in a sealed container and sent to a freezer. It is stored no more than 30 days. Freshly prepared forcemeat can be placed on the shelf of the refrigerator only for 6 hours.
- Fish minced by hand does not allow the use of perishable ingredients. It is better to freeze minced meat without them and add them already to the defrosted product.
- Minced meat, which is in the refrigerator for at least a short time, can not be frozen, since bacteria could already enter it.