Khlynovsky cutlet: recipe with photos

Very juicy fish cutlets - a recipe for making pike

To prepare such minced meat cakes, I usually use pike, it has white meat. My husband is an avid fisherman; we process the catch ourselves. Other large species, such as cod, are also suitable. They can be sea, river or lake fish, but always the freshest. There are several ways to determine their degree of freshness - a pleasant aroma, pink or red gills, mucus that is clear and not cloudy and sticky. Large fish without skin should be cut into small pieces and chopped several times so that there are no bones.

Tip: You can also use frozen product, defrost it and then lightly squeeze out the excess water with your hands. Check for bones and chop as usual.

Ingredients:

• - pike fish fillet (any white fish will do) - 600 gr.
• - corn starch - 2 tbsp.
• - yogurt or sour cream - 2 tbsp.
• - salt, pepper - to taste.
• — onion — 1 pc.
• — carrots — 1 pc.
• - tomato paste - 2 tbsp.
• - water 1,300 ml.
• - vegetable oil for frying

Cooking steps:

1. Grate the carrots, cut the onion into cubes, mix together in a bowl.

2. Before chopping the fillet, I cool it, then the cutlets will have an ideal shape. I blend it in a blender and transfer it to a large bowl.

3. I mix the resulting minced meat with starch, yogurt or sour cream, onions and carrots, salt and pepper. I knead all the ingredients long and thoroughly. I do it in the same way as when preparing classic minced meat. The mass should not be too liquid; for these purposes, starch can be added to bind it. The minced meat should have a perfectly smooth consistency, and the cutlets should not fall apart when frying. Before I start making cutlets, I put the mixture in the refrigerator for a while to cool. With wet hands I form flattened cakes.

4. I prepare a frying pan, take it of sufficient size, and start heating it. I add oil for frying, I use a little of it, since the flatbreads absorb little of it. I start laying the cutlets, frying them on both sides until a nice golden color for 5 minutes. I fry the rest in this way. I don’t use breading, I do without it, so I fry the flatbreads in well-heated oil, keeping a distance between them of at least 1.5–2 cm.

5. Be careful not to burn the dish too quickly. If necessary, reduce burner power. The cutlets should not fry too quickly. They can take longer to cook, it all depends on the pan, its thickness and the power of the burner. They absorb little fat, so you probably won't have to add any to the pan.

6. Mix tomato paste with water, pour the cutlets into the carcass for 5 minutes under the lid, they turn out juicy and tender, ready to be served.

The traditional side dish for fish cutlets is potatoes, stewed vegetables, rice and pasta. To enrich the taste of the dish, you can add sauce, then it will turn into a real delicacy. Most often, lemon juice, mayonnaise, ghee, tomato paste, herbs and white wine are used to prepare the sauce.

Juicy pike cutlets without lard in a frying pan

Cooking time: 35 minutes

Number of servings: 8

Energy and nutritional value

• calorie content – ​​227.7 kcal;
• proteins – 194 g;
• fats – 8.7 g;
• carbohydrates – 17.9 g.

Ingredients

• fresh pike – 700 g;
• onion – 1 pc.;
• white bread – 150 g;
• chicken egg – 1 pc.;
• kefir 1% – 100 ml;
• vegetable oil – 50 ml;
• breadcrumbs – 100 g;
• rock salt - to taste;
• a mixture of ground peppers - to taste.

Step-by-step preparation

1. Wash and cut the purchased fish thoroughly. To do this, clean it of scales and skin, remove the head, tail and fins. Remove all entrails, backbone and rib bones.

   

2. Since pike is a rather bony fish, its fillet should be twisted 2-3 times in a meat grinder, which will allow you to grind even the smallest bones.
3. Soak bread, previously trimmed of crusts, in kefir and leave for 10 minutes.

   

4. Chop the onion and fry in sunflower oil until transparent.

   

5. Add soaked bread, sauteed onion, pepper, salt and egg to the minced fish. Mix the mass.

   

6. Form small patties and roll them in breadcrumbs.

   

7. Heat a frying pan with sunflower oil.
8. Place the prepared semi-finished products on it and fry on both sides until golden brown.

Tip: to ensure the juiciness of the cutlets, bread soaked in kefir should not be squeezed. If this makes the minced fish runny, add one tablespoon of semolina.

What to add to minced fish for cutlets to make them juicy and soft

If desired, add cream, raw potatoes or bread to the mixture for juiciness. As an additive you can use eggs, onions, herbs and spices, lemon juice. Some recipes allow you to use small quantities of chicken. If desired, you can season with a level teaspoon of your favorite herbs, such as marjoram, rosemary, tarragon and sage. Many recipes recommend adding garlic to cutlets, but experienced housewives consider it unnecessary because it overpowers the delicate, delicate taste of the fish.

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How to cook the most delicious fish cutlets

To prepare cutlets, you need clean fillet. Therefore, the sturgeon is cut up, the gills are cut out and thrown away. Take out all valuable parts. The pulled viziga is used for filling pies. Sturgeon caviar is generally beyond competition - it is a particularly valuable black caviar. The head, tail, skinned and removed ridge are set aside for aspic or fish soup.

Small carcasses are used whole, with the fins and gills cut off and the belly cleaned. The carcasses are boiled briefly to soften the bones. Then they twist and cook the cutlets. It's best to swirl twice to crush all the bones.

The dish turns out to be quite edible, but such cutlets are less juicy and aromatic than those made from fresh pulp. The cutlets are fried in a frying pan, in a small amount of oil, or in a saucepan, in a large amount of deep fat.

Fruits and berries. Cooking method. Grill, barbecue. Freeze, refrigerate.

How to fry fish cutlets in a frying pan

This mince is more liquid than meat, so it is best to cook it breaded so that the cakes remain juicy and in shape. You can roll the cutlets in flour. If you don't like the breading, it's better to refuse. And in order for the products to keep their shape, they need to be fried in well-heated oil. In the first minutes, the cutlets should be cooked over high heat and without a lid, and as soon as a crust forms on both sides, the heat is reduced and the pan is covered with a lid.

This is not only healthy, but also a very juicy and tasty product. You can prepare it in different ways. A well-cooked fish cutlet turns out juicy and tender, even those who don’t eat it will like it. The dish is suitable for everyday meals and family celebrations. Many of us still remember with nostalgia the special taste and aroma of this classic, which was offered on Thursdays at a nearby cafeteria.

Cod fish cutlets: traditional recipe

Cod cutlets are no less tasty than meat cutlets. Fish has a fairly high fat content, excellent taste and dietary properties, and that is why it is often used for this dish.

Cod contains a large amount of useful substances, and in order to preserve them to the maximum, it is recommended to steam this dish.

Ingredients:

• Cod – 1.5 kg;
• Egg – 1 pc.;
• White loaf – 3 pieces;
• Milk – 0.5 cups;
• Black pepper - to taste;
• Salt - to taste;
• Parsley, basil - a bunch;
• Onion – 1 pc.

Pour milk over the loaf and leave to soften. We wash the fish well and, having cleared the scales, cut off the fins and head (they can be used for fish soup). Having cleaned all the insides, we take out the ridge and use tweezers to remove the remaining bones. If you don’t want to do cutting, you can purchase ready-made fillets.

We pass the resulting meat and white onion through a meat grinder or grind it with a submersible blender. In this situation, this is not significant. Beat the egg into the minced fish, add spices and salt to taste. Crumble the loaf with the remaining milk, the greens and mix everything well.

Form cutlets with wet hands. Fill the steamer with water, transfer the semi-finished products to the tiers and activate the unit for half an hour.

Recipe for fish cutlets without flour and steamed bread

Steamed cutlets made without a single crumb of bread are ideal for dietary nutrition. Any housewife can prepare a healthy, low-fat dish of minced fish with a minimum of effort.

Cooking time: 40 minutes

Number of servings: 6

Energy value

• calorie content – ​​92 kcal;
• proteins – 10.8 g;
• carbohydrates – 3.4 g;
• fats – 2.2 g.

Ingredients

• burbot fillet – 0.55 kg;
• onion – 60 g;
• butter – 23 g;
• salt – 4-5 g;
• curry – 4 g;
• garlic pepper – 3 g;
• egg (large) – 1 pc.

Step-by-step preparation

1. Wash the burbot fillet, wipe with napkins, and divide into several parts. Place the cut pieces into a meat grinder and grind.

   

2. Remove the skin from the onion, rinse under running clean water, then chop very finely.

   

3. Add salt to the fish mass, season with spices, add onion, add a raw egg and stir vigorously.
4. Wet your hands with water and form the minced meat into small cakes, about 2 cm thick.
5. Treat a special grill with butter, place the pieces on it and place inside the steamer. Keep the meatballs covered for 20 minutes.

This is interesting: in the absence of household appliances, steam cutlets can be cooked in a colander. It must be filled with products, placed over a pan of boiling water and simmered for about a quarter of an hour.

Distribute the appetizing treat onto elegant plates, top with fresh sour cream and place on the table. As a side dish, you can offer buckwheat porridge and a salad of seasonal vegetables.

Steamed meatballs with potatoes and tomatoes

All supporters of healthy food should take note of the recipe for delicious cutlets steamed with slices of fresh tomatoes. It is recommended to use rice as a binding component here - it will absorb excess moisture and add viscosity to the minced meat.

Cooking time: 45 minutes

Number of servings: 7

Energy value

• calorie content – ​​98 kcal;
• proteins – 10.6 g;
• carbohydrates – 3.4 g;
• fats – 2.3 g.

Ingredients

• any fish fillet – 0.75 kg;
• green onions - a small bunch;
• rice (round) – 50 g;
• crackers (for breading) – 65 g;
• eggs – 2 pcs.;
• potato - 1 tuber;
• large tomato – 120 g;
• rosemary – 4 g;
• turmeric – 2 g;
• sea ​​salt – 7-8 g;
• oregano – 3 g;
• hops-suneli – 5 g;
• white pepper – 2-3 g.

Step-by-step preparation

1. Sort the rice and rinse thoroughly. Then pour into a heat-resistant container, add ice water (so that it covers the cereal by 1.5 cm) and set on fire. Cook for 10-12 minutes until all the liquid has disappeared.

   

2. Wash the fish fillet, dry with a napkin, cut into medium pieces. Then grind using a meat grinder.
3. Peel the skins from the potatoes, wash and grate on a grater with small holes.
4. Chop green onions into miniature rings.

   

5. Combine all prepared ingredients, add chicken eggs, add seasonings, salt and mix thoroughly.
6. Form the minced meat into rectangular pieces, sprinkle them with breadcrumbs and place in a steamer basket.

   

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7. Wash the tomato, cut into half circles, then carefully place around the cutlets.
8. Steam the dish in a closed appliance for about 20-25 minutes.

Important: to prevent fish products from sticking to the surface of the grill during cooking, it is recommended to lubricate it with any fat. Cooled cutlets can always be reheated in a double boiler - they will regain their softness and freshness.

Distribute the aromatic meatballs onto serving plates along with pieces of steamed tomatoes. They are best served with garlic sauce, homemade pickles and baked potatoes. Bon appetit!

The absence of milk, flour and bread in the minced meat will not change the taste of fish cutlets and will not affect their appearance. Therefore, quickly choose one of the simple recipes, stock up on ingredients and feel free to start creating a culinary masterpiece!