Fish cutlets with semolina. Pollack cutlets - the best recipes for a simple dish for the whole family! Salmon cutlets with semolina

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Cooking a delicious and at the same time very interesting dish is not difficult if you know how you can surprise and please your loved ones. fish cakes although not a novelty, they have been forgotten a little lately. It is worth correcting this unfortunate misunderstanding and creating a small cooking masterpiece with your own hands. Many who have not tried this dish before will definitely be delighted. After all taste qualities and appearance he is on top.

One of the most popular fish suitable for making cutlets is pollock. It has a lot of meat and almost no bones. Taste qualities are also very worthy and with the help of certain products they increase by an order of magnitude. Moreover, this option is also budget-friendly. It is not necessary to use expensive ocean red fish for this recipe, but pollock will be an ideal option.

How to cook fish

Many consider pollock an unsuitable fish due to its dryness and insipid taste. But, skilled housewives know very well how to fix it. Moreover, due to certain ingredients, you can always enrich the palette of tastes, and eliminate dryness with the help of minor tricks. As a result, the meat is unusually juicy and tasty.

Ideally, you should use a whole fillet in cooking. It is not so expensive, but it takes an order of magnitude less time to cook. In this way, unnecessary bones can be avoided. If there was no fillet, then you can try to cut the carcass into portioned pieces yourself.

Most often, carcasses are sold already without a head and scales, and you can gut them without any problems. For this purpose, they are well washed and dried. The head is separated before the end of the gills, and the tail should be carefully cut off before the beginning of the skeleton of the fish. Cut the fins with scissors. Cut the abdomen with a sharp knife and gently draw from the beginning to the end of the abdomen. Take out the excess and remove the film. Rinse well.

On the fish, make a neat longitudinal incision in the back and abdomen. Using a knife, lift the meat and separate the fillets. Do the same procedure on the other side. The bones are well separated. The result is a good full-fledged fillet without unnecessary bone formations.

It is not difficult to separate the meat from the bone on your own. The main thing is to make at least a little effort and acquire accuracy. And then the first-class fillet in 10 minutes will be ready for cooking cutlets.

Classic recipe with step by step photo

This option is easy to make and incredibly tasty. It can be created by both a novice cook and an experienced cook. The main thing is to want to do something original and interesting.

Ingredients:

Pork fat - 150 grams.
Pollock - 600 grams.
Whole milk - 1/2 cup.
Selected egg - 2 pieces.
Onion - head.
Oatmeal - a glass.
Vegetable oil - 1/2 cup.
Spices.

The dish is designed for 6 people.

Cooking process:

1. Cut the fat and fillet into slices. Pass through a meat grinder.

2. Do the same procedure with onions.

3. Beat the egg. Sprinkle with the required amount of spices. Mix well until a homogeneous dense mass is formed.

4. Gradually pour in the milk and mix the minced meat. Carry out the procedure until it acquires a viscous consistency and stops sticking to the dishes.

5. Beat the egg with pepper. Grind oatmeal until fine crumbs. Pour into a bowl for breading.

6. Heat up the pan. Pour oil on it. Bring to a boil. Make patties with wet hands. Dip first in the egg, then in the chopped oatmeal, put in the pan.

7. As soon as the crust is browned, turn over to the other side. Ruddy cutlets need to be stewed a little until fully cooked for another 5-6 minutes.

8. Turn over again to make the crust crispy.

Serve with vegetables and rice. The shell is ruddy and crispy, and the cutlets literally melt in your mouth due to their delicate texture.

Watch also our video recipe:

Enjoy your meal!

How to cook meatballs in the oven

Many rightly claim that pollock is the most delicate fish from which you can make anything. And at the same time, it is low in calories, so it is great for a dietary diet. If you arrange all the components correctly and make original sauce, the result will be excellent.

Ingredients:

Pollock fillet - 700 grams.
Semolina - 1/4 cup.
Breadcrumbs.
Choice egg.
Baton - plate.
Spices.
Butter - 50 grams.
Whole milk - a glass.
Vegetable oil - 50 grams.
Onion - 2 heads.
Carrot karoteli - 2 root crops.
Sour cream 15% - 50 grams.

The dish is designed for 8 persons.

Cooking process:

1. Prepare all foods.

2. Pour the milk into a deep container. Add semolina and a slice of bread. Mix thoroughly until a homogeneous mass is formed. Let it swell. Pour in the melted butter.

3. Carefully process the fillet, pass through a meat grinder or chop using a blender. Mix with milk mass. Add spices.

4. Peel the carrots and onions from excess. Cut the root crop into thin strips, chop the onion well. Mix sour cream with egg and milk. Add spices to taste. From the cutlet mass, make small cutlets and roll each in breadcrumbs. Despite the fact that the mass is not dense, you must try to form the same balls. In the future, pollock prepared in this way will literally melt in your mouth.

5. Lubricate the baking sheet with vegetable oil. Carefully arrange cutlets. Sprinkle with onions and carrots. Pour in the sauce. Preheat the oven to a temperature of 200 degrees. Place the dish for 20-30 minutes, bake at 180 degrees.

6. Get and arrange on portioned plates. Top with greenery.

Quite quickly and at the same time incredibly tasty, you can literally create a culinary masterpiece that melts in your mouth. Pollock turns out incredibly juicy thanks to a simple sauce.

Fish cutlets with semolina

To please yourself and your loved ones with something unusual is simple. To this end, it is worth going for a little experiment. The result will definitely exceed expectations and will be beyond praise.

Ingredients:

Fillet hake - 800 grams.
Pork fat - 200 grams.
Choice egg.
Semolina - 1/2 cup.
Spices.
Onions - a couple of heads.
Breadcrumbs.

The dish is designed for 7 persons.

Cooking process:

1. Prepare the fillet.

2. Cut the fat into portions and twist the pulp in a meat grinder, add onion and also recycle. Drive the egg and spices into the resulting mass.

3.Pour in semolina and stir. Pour a tablespoon of vegetable oil and repeat the procedure.

4. Leave the minced meat to insist for the semolina to swell. Form cutlets from the mass. Sprinkle with breadcrumbs.

5. Heat up the pan. Pour in vegetable oil. Pour into warmed butter. Fry on both sides until crispy.

6. Transfer the cutlets to a saucepan with a thick bottom. Add a small amount of water. Put on a slow fire to extinguish for 5-8 minutes.

7. Put on a plate and decorate with herbs.

Bon appetit everyone!

For a couple

This option is great for a dietary diet. Delicate food will appeal to connoisseurs of a healthy lifestyle. At the same time, this will not affect the taste in any way.

Ingredients:

Pollock fillet - kilogram.
Onion.
Butter.
Choice egg.
Spices.

The dish is designed for 9 people.

Cooking process:

1. Process the pollock fillet into minced meat. Mix with spices.

2. Beat the egg and mix.

3. Moisten hands with water. Form blanks.

4. Lubricate the grill of the double boiler with butter.

5. Pour water into the mold. Lay out the blanks in the form.

6. Cook for at least 20 minutes.

7. Serve cutlets sprinkled with herbs, and with low-fat sour cream.

Very simply and very quickly, you can cook a dish that is perfect for the diet of children and adults. It is also very light and tasty.

With cottage cheese

Inveterate chefs are well aware that if you add an interesting product to a simple recipe, it will sparkle with new colors. In this case, the result will be excellent and very interesting.

Ingredients:

Pollock fillet - 600 grams.
Cottage cheese natural - 120 grams.
Onion - head.
Baton - 2 slices.
Milk - 50 milligrams.
Flour - 2 tablespoons.
Choice egg.
Spices.

The dish is designed for 4 persons.

Cooking process:

1. Prepare the fillet.

2. Peel the onion. Cut into small pieces. Saute on a hot skorod with a small addition of vegetable oil until a golden color is obtained.

3. Cut the fillet into small pieces. Thus, chopped meatballs will be obtained.

4. Rub the cottage cheese through a sieve and transfer to the fish.

5. Place the onion in the container.

6. Cut off the crusts from the loaf. Soak in milk for 5 minutes. Get, squeeze, place with other products.

7. Add the egg to the minced meat with spices. To stir thoroughly.

8. Knead again with your hands. This will help create the best consistency for the minced meat and saturate it with oxygen.

9. Form blanks. Roll them in flour. Heat up the pan. Add sunflower oil. Place cutlets in hot oil. Turn the fire down to medium.

10. Get, water sour cream sauce and decorate with greens.

Thanks to an unusual product, the result is extraordinary both in terms of taste and usefulness.

dietary

This option is ideal for literally everyone at the same time, even despite certain tricks, the taste remains at the same height. And most importantly, that such a recipe will appeal to everyone without exception.

Ingredients:

Pollock - 700 grams.
Choice egg.
Wheat flakes.
Breadcrumbs.
Onion - two heads.
Cream - 1/2 cup.
Dry dill - a teaspoon.
Spices.

The dish is designed for 8 persons.

Cooking process:

1. Prepare the necessary products.

2. Process fillets and onions with a blender.

3. Add cream, dill, cereal, spices. Mix thoroughly.

4. Stir the mass until it becomes homogeneous and dense.

5. Make cutlets. Sprinkle with breading.

6. Lubricate the mold with oil. Post the blanks. Add to bowl of water. Put on cooking for 15-20 minutes.

7. Get out of the mold and decorate with greenery

Such a dish is ideal in the diet diet and kids trying new foods will also like it.

Lenten

This option is incredibly in demand during the period of Orthodox fasting. At the same time, the absence of animal products does not affect the taste at all. The only thing you need to know is the secret product that will hold the total mass together and create a unique taste.

Ingredients:

Pollock fillet - 600 grams.
Semolina - 60 grams.
Onion - head.
Sesame - 10 grams.
Wheat flour - 40 grams.
Breadcrumbs.
Vegetable oil - 2 tablespoons.
Spices.

The dish is designed for 6 people.

Cooking process:

1. Rinse and dry the fillet.

2. Separate the pulp from the ridge.

3. Place portioned pieces in a blender. Add semolina, egg, onion, spices and flour. Rework carefully.

4. Poison crushed foods to “rest” for half an hour. This will allow the texture to become firmer and the gluten from the cereal and flour to swell better.

5. Form from the mass of the workpiece. Use breadcrumbs to coat.

6. Roll part of the blanks in sesame seeds. Fry until golden brown in a pan with sunflower oil.

Wonderful ruddy products, especially in sesame, will appeal to everyone. The result is incredibly tasty and nutritious.

Recipe in a slow cooker

This option is incredibly tasty, especially when you consider that it has much more benefits than standard semi-finished products. If done correctly, the result will definitely exceed expectations.

Ingredients:

Pollock fillet -90 grams.
Onion.
Oatmeal - 150 grams.
Selected egg - a couple of pieces.
Cream - 70 milligrams.
Vegetable oil - 150 milligrams.
Flour.
Spices.

The dish is designed for 7 people:

Cooking process:

1. Pass the onion, fillet through a meat grinder.

2. Add cream, eggs and spices. Knead.

3. Pour in the oatmeal and mix thoroughly. Let the mass stand. It is important that the oatmeal is swollen. The juiciness of minced meat will depend on this.

4. Form blanks from the mass and roll them in flour.

5. Pour oil into the multicooker. Place cutlets neatly. Fry on the "Fish" mode for about 10 minutes. If with an open lid, then at least 15.

6. Turn over to the other side and cook the same amount more.

7.Pull out. Serve with garnish.

True connoisseurs of fish delicacies will definitely like this option.

Calorie content of fish cakes

Every connoisseur of slender forms is well aware that pollock fish cakes are ideal. diet dish. If you cook them in a double boiler or bake, then the calorie content of one serving will be no more than 100 kcal.

Recipes with fried fish are more nutritious and contain about 150 kcal per 100 grams. However, they contain more nutrients necessary for the body, so nutritionists recommend consuming such fish at least a couple of times a week. The bigger, the better. This will benefit the body as a whole.

Secrets of cooking fish cakes

Sophisticated fish lovers are well aware that pollock belongs to dry varieties. But, this will in no way affect the taste of the result, if you add lard. It will enhance the taste and add juiciness.
Bread pre-soaked in milk or cream makes the products more juicy and does not increase the number of calories.
Fresh cabbage will not only add juiciness, but also create a special taste. To obtain a uniform consistency, it must be twisted in place with the fillet. Thus, fresh potatoes can also be used.
Breading blanks must be very carefully. This will prevent the juice from flowing out. The first roast is fast until crispy. This will allow you to simultaneously get a crispy surface with delicate contents.
Cheese, herbs, spices and many other favorite foods will help diversify the taste palette. Almost everything goes perfectly with pollock.
Pollock cutlets can be cooked using different devices: oven, grills, frying pans, steamers and multicookers. The final taste of the product will depend on the method.

Pollack cutlets are something worth adopting and trying at the first opportunity. They are sure to amaze with their taste palette and will appeal to true seafood lovers.

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Cod meat has large quantity useful substances, contains animal protein and has low calorie. Therefore, housewives prefer to use cod fillet as the basis of any dishes. Try to cook cod fish cakes according to recipes. It will turn out very tasty, tender and elegant.

Fish cutlets according to this recipe are very soft, tender. They can be served with any side dish.

List of components:

Fillet - 0.5 kg;
White loaf - 0.2 kg;
1 onion;
2 eggs;
Semolina - 0.05 kg;
Ground pepper and salt to taste.

Cooking process:

The first step is the fillet. Rinse and dry it, scroll in a meat grinder, while using a large grate. Sprinkle salt and pepper into the fish mass.
Chop the peeled onion into small pieces and crumble into cod meat.
We are working on bread. Soak the pieces in milk, then squeeze.
Separately, break the eggs one by one into a bowl, sprinkle the egg mass with semolina and mix together with the slices of the loaf. Pour the resulting mixture into the minced meat and mix everything.
Form cutlets from the base and transfer to the pan. Wait until both sides turn brownish.

How to cook cod cutlets in the oven

Fish fillet - 1 kg;
White loaf - 0.2 kg;
1 egg;
Vegetable oil of any kind - 35 gr;
Mayonnaise sauce - 40 gr;
Half a head of garlic;
Salt - 30 gr;
Black pepper - 5 gr;
Sugar - 50 gr.

How to cook minced cod fish cakes:

We dip the bread into milk, and then we take it out and squeeze it out.
We clean the onion and chop it into small cubes.
Pour any kind of oil into a frying pan and process pieces of onion in it.
We turn on the meat grinder and pass through it a clean boneless fillet, garlic, onion and slices of bread.
Squeeze mayonnaise into the meat mass, break the egg, pour salt and spices.
Pour the oil juice that remains after the onion into the mixture.
We make meatballs out of it. Minced meat should be enough for 20 pieces.
The baking sheet must be greased with oil and laid on it with a special film.
With a brush, you can coat each cutlet with mayonnaise before laying them on a baking sheet.
We turn on the empty oven, after a minute we stir the cutlets into it.
Bake for about 45 minutes. The temperature indicator is 150.
The finished dish can be beautifully decorated with tomatoes, cucumbers and served with a side dish.

Delicious cutlets in a steamed multicooker

With smart kitchen appliances you will spend 2 times less time. Steamed cutlets are lush, airy, and your household will not complain about the dryness of the meat.

Recipe Ingredients:

Cod fillet - 0.45 kg;
Gray bread - 0.08 kg;
5 bulbs;
1 egg;
Breadcrumbs for breading - 0.03 kg;
A few cloves of garlic;
Salt and spices to taste.

How to cook

Let gray bread soak in milk or water.
Process the onion, bread slices and garlic in a meat grinder along with the fillet.
Break the egg into the crushed mixture and add the breadcrumbs.
Put the bowl with the meat mass in the refrigerator for 60 minutes.
During this time, the minced meat will get stronger and you can make cutlets out of it.
Put lumps raw minced meat on the steam nozzle for the multicooker.
Turn on the "steam" function. Time is 25 minutes.

Cod fish cakes with oatmeal

Instead of bread, cooks sometimes use oatmeal in recipes. So the cutlets are more satisfying.

List of ingredients:

1 kg mince
Two eggs
One bow
0.2 liters of milk
135 g oatmeal
Greens, spices and oil - to taste

Cooking method:

Dealing with oatmeal. We pour them into a separate bowl, pour milk there and add raw yolk with protein. Leave it like this for half an hour.
Pour the mixture into minced fish and add spices.
We beat off a lot of meat and flakes and sculpt the rounded shapes of future cutlets.
Now it remains to fry them until a light crust forms.

Recipe for fish cakes with semolina

Semolina goes better with fish than flour. Semolina prevents the dish from falling apart, but does not make it too hard and dry.

A set of ingredients:

Cod fillet - 0.5 kg;
Semolina - 0.1 kg;
One bow;
One egg;
Milk cream - 0.1 kg;
Black ground pepper and salt to taste.

How to make the most tender meatballs:

Grind the fish fillet. For this, a meat grinder or blender is suitable.
We carry out the same procedure with a bow and add it to the march.
Pour cream, egg into this mixture, pour semolina, pepper and salt.
We put everything in the refrigerator for 1 hour.
After the passage of time, we sculpt cutlets from the cooled minced meat.
Dip them in flour and put them in a hot pan. Fry.

Even on a diet, you can eat delicious food and be full. Especially for this, we adapted the recipe for fish cutlets.

You will need:

Cod fillet - 0.4 kg;
One bow;
Carrots - 0.60 kg;
Soy sauce - 55 ml;
A bunch of green onion stalks;
Spices and salt to taste.

Cooking method:

Chop the fish fillet.
Peel vegetables and finely chop.
Do the same with green onions. Add processed ingredients to minced meat.
Pour on top soy sauce, sprinkle with pepper and salt.
Wet your hands and form cutlets from the meat, put on a baking sheet lined with baking paper.
Set the oven mode to 200 degrees, place a baking sheet there. Cook 40 minutes.

If you are on a diet, do not serve cooked fish with a fatty side dish. It is best to decorate the dish with fresh vegetables. Minced cod fish cutlets will delight you with their delicate taste and low calorie content.

Cod fillet with sour cream

Sour cream will give fish dishes amazing soft taste, and the meatballs will not be dry after the oven.

We are used to meat cutlets, and, having heard about fish, we involuntarily wince. Many people love fish in all forms: fried, boiled, stewed with vegetables and baked in the oven. But usually few people like fish cakes. But I'm sure absolutely everyone will like fish cutlets with semolina, cooked according to our recipe. They are soft, juicy, tender with a delicious golden crust.

Minced fish fillet with vegetables is very light, but do not forget to beat it well with your hands in a bowl. Semolina needs to swell well so that its taste is not felt in the finished dish. Therefore, pouring semolina into minced meat, let it brew for at least 30 minutes.

Do not forget that the cutlets are placed in a well-heated pan, brought to a golden brown, and then the fire should be reduced to a minimum and hold the cutlets for another 3 minutes so that they are well fried.

Try to cook fish according to our recipe, and you will not regret it - it is really very tasty!

Ingredients

perch 600 g;
white bun 1 pc.;
chicken egg 1 pc.;
semolina 3 tbsp (plus for breading 5 tablespoons)
salt 0.5 tsp;
carrot 0.5 pcs.;
small onion 1 pc.;
garlic 2 cloves;
fresh herbs to taste;
butter 50 g;
vegetable oil 100 ml.

Cooking

For the preparation of fish cakes, use any white fish. It could be like River fish, as well as marine. Today my cutlets will be from river perch. For 2-3 servings of these cutlets, you need three medium perches. This fish is very difficult to clean, but I propose to bypass this point. First, cut off the heads of the fish. Then remove all the intestines and rinse the inside. Make a longitudinal incision along the spine along the skin of the fish and open it. After that, just cut everything with a knife fish fillet discard the peel.

Put the fish fillet in a bowl. Perch is good because it has practically no bones.

Small bun or slice white bread soak in milk beforehand.

Beat one egg to the fish, add a handful of grated carrots and finely chopped onions. Squeeze out a few cloves of garlic.

Squeeze out excess liquid from the bun and add to the bowl of patty ingredients.

To make minced fish, pass everything through a meat grinder or chop with a blender until smooth.

Pour semolina (3 tablespoons) into minced fish. To make the stuffing airy, you can beat it off a little by tossing it with your hands into a bowl.

Add chopped herbs to taste. Stir and leave for 10 minutes so that the semolina absorbs moisture and swells well.

To form fish cakes, you will need a little more semolina to get a beautiful golden crust. You can also use homemade breadcrumbs.

Pour the cereal on the board and put it on top a small amount of cutlet mass.

Form a cutlet with your hands, you can put a piece in the center butter, coat in breadcrumbs and set aside. Form all cutlets in the same way.

In a well heated frying pan vegetable oil fry cutlets until golden brown.

Serve fish cakes with semolina on a plate with salad leaves or with fresh vegetables. Choose the sauce for these meatballs according to your taste. These cutlets are especially good for those children who do not like fried or boiled fish. There is practically no fishy taste in these cutlets.

Calories: Not specified
Time for preparing: Not specified

Fish cakes with semolina prepared according to this recipe are very tasty. They perfectly keep their shape, so you can cook them in a pan, and in the oven, and steam, or without frying, pour the sauce and bring to readiness in a cauldron. As you can see, there are many options for every taste.
Usually fillets are bought for minced fish sea fish or prepare cutlets from pike, silver carp. In our recipe, cutlets are prepared from notothenia. This small marine fish is not very fatty, the meat is tasty and juicy. There are practically no small bones, so it is not necessary to buy fillets - take carcasses and cut them at home, it will take about ten minutes to prepare, no more. You can remove the skin or leave it - as it will, but, in principle, it is not felt at all in ready-made cutlets.
In addition to semolina, spices, vegetables and a slice of bread are added to minced fish. Bread is needed in order to retain the juice that will flow from the minced meat during frying. Without bread, they will turn out dense and dryish. You can fry vegetables, but if you are preparing cutlets for children or as a dietary (low-calorie) dish, then it is better to add them to the minced meat raw.

Ingredients:
- low-fat sea fish (notothenia) - 500 gr;
- egg - 1 pc;
- onion - 1 medium onion;
- carrots - 1 small;
- semolina - 2 tbsp. l;
- salt - to taste (about 0.5 tsp);
- freshly ground black or red pepper - to taste;
- whole grain or gray bread - 1 thick slice;
- vegetable oil - 3-4 tbsp. l.

Recipe with photo step by step:

Defrost fish carcasses, scrape off the remnants of the scales. Cut off the fins. Wash the fish. Dry and divide into fillets, cutting along the ridge. If the skin is easily separated, remove with a stocking, moving towards the tail. In some breeds, the skin is difficult to separate, then it can be left. Select small bones from the fillet. Cut the meat into pieces, pass through a meat grinder.

Peel carrots and onions. Cut the onion into four parts, grate the carrots on a fine grater.

Scroll the onion through the meat grinder after the fish, then skip the bread soaked in cold water (squeeze the slice lightly). Add onions, bread, grated carrots to minced fish. Salt, season with freshly ground pepper - black or red. You can add spices for fish to your taste.

Mix all ingredients for fish cakes. Beat one egg, mix with minced meat.

Pour in the semolina. Stir the minced meat first with a spoon. If it crumbles, add some cold water.

When the minced fish becomes more homogeneous, beat off lightly so that all the components are combined, and the mass turns out to be tight, viscous. Cover the minced meat, put it in the refrigerator for half an hour - during this time the semolina will swell, and it will be possible to sculpt cutlets without fear that they will fall apart during frying.

wet hands cold water otherwise the stuffing will stick. Dial about a tablespoon of minced meat, roll up koloboks. Then press down with the palm of your hand, make plump cakes.

In a deep frying pan, heat enough oil so that the cutlets are covered by about 1 cm and fried evenly on all sides. Lay out the blanks, leaving a distance between them. Set the fire to medium or slightly below average. Fry cutlets for 3-4 minutes until golden brown. After about two minutes, pry off and check the degree of roasting - if the crust has not yet appeared, add a little fire, if it is already golden - reduce it a little so that they do not burn out.

Turn the cutlets over with a spatula and bring to a full readiness, browning on the other side. Roasting time is about the same, but you need to look at the color of the crust.

Usually fish cakes with semolina are served with a side dish of mashed potatoes or boiled, baked potatoes. But other options are also suitable -, boiled rice, buckwheat, or you can just chop the vegetables and serve with a side dish of fresh vegetables. Enjoy your meal!

Author Elena Litvinenko (Sangina)

Fish, unlike many types of meat, contains practically no fat, so fish cakes can turn out to be bland and dry in taste. To prevent this from happening, it is often recommended to add a little fat to minced meat. And what about those who for some reason do not use it? You can add semolina. Fish cutlets with semolina are airy, delicate in taste and very juicy. You can cook them from any sea fish that you have. I used hake in my recipe.

Ingredients for cutlets:

Fresh frozen fish - 700-800 gr.,
Eggs - 2 pcs.,
Baton - 3 pieces,
Semolina - 2 tbsp. spoons,
Onion - 1 pc. (small size)
Salt,
Spices for fish or ground black pepper,
Sunflower oil (refined)

Fish cutlets with semolina - recipe

Defrost the frozen fish carcass slightly. The fact is that it will be difficult to separate the meat from the bones of a completely thawed fish. Peel if necessary from the husk, remove the insides, remove the skin. Using a knife, separate the fillet from the ridge. Remove large bones, if any. Soak loaf (white bread) slices in milk or water. 2-3 minutes will be enough. After that, wring it out with your hands and finely crumble.

Pass the fillet through a meat grinder or chop it in a blender bowl.

Add finely grated onion to the minced fish.

Beat in two eggs.

Add a loaf to the stuffing.

Put semolina.

Minced meat for cutlets is almost ready. It remains to add spices and salt.

Stir so that its consistency becomes homogeneous. The photo shows that the minced meat should turn out to be quite dense in structure. Put it in the refrigerator for 30 minutes. During this time, the semolina will get wet and saturated with moisture. After this time, it will be possible to begin the formation of delicious cutlets.

With wet hands, mold the cutlets into an oblong shape and fry them in a well-heated pan with oil.

Their shape turned out to be almost the same as that of. Additionally, I did not begin to bread cutlets in breadcrumbs or in flour, since their crust, thanks to semolina, already turned out to be ruddy and fried.

And if you roll minced meat into balls and deep-fry them, then you get very tasty fish croquettes. To garnish fish cakes with semolina you can cook potatoes, rice, buckwheat porridge. Enjoy your meal.