Fish minced meatballs are a very appetizing, dietary, gentle dish. It seems that there is nothing easier than crushing the fish fillet, mix with the necessary products and make very tasty fish cutlets, which will certainly like children, even if they do not like fish. However, the technology of cooking dishes exist the subtleties about which we will talk about.

Choose fish for the kitlet

Fish cutlets make a river, marine and lake fish of medium fat, although the fatness of the kitlet can be reduced or increased - for this, it is enough to cut off excess fat on the carcass or add to the mince fat or butter. By the way, more juicy cutlets are obtained from large fish than from fine fish.

Several secrets of cooking minced

Sometimes beginner cooks ask what the right things are and from which fish they are preparing. The fact is that the right dishes are the ones that you cook with love and care about the family, and recipes can be different. For example, in the composition of fish meat from our readers on the Yulia website Vysotskaya, you can find walnuts, raisins, prunes, tomatoes, green peas, broccoli, orange juice, nuts and juniper berries. If you do not buy ready-made semi-finished products, and cook only at home, your loved ones are lucky, because they will always have a tasty, simple and useful meal. Pleasure them more often and do not forget!

They divert the usual diet and will take a worthy place in culinary notebook. Recipes of fish boiler are interesting and surprised by ease of preparation. Poltah, pike, cod, heck, carp, salmon, salmon and almost any other fish are suitable for them. It is scrolled through a meat grinder, thoroughly removing all bones. You can prepare the main treat to dinner from canned food.

The five most commonly used ingredients in recipes:

An egg yolk is added to the fish, finely chopped onions, garlic, worked in milk white bread, potatoes and other vegetables, seasonings and fresh greens. For juration, some hostesses are recommended to drink minced slices. Fishbacks are prepared in various ways: baked in a brass cabinet, roasted in the oil in a pan, extinguished in the sauce, bring to readiness for a couple or in a slow cooker. Cutlets are served with a suitable garnish: boiled rice, fried potatoes and mashed potatoes, salads from vegetables. They are an ideal dish for those who adhere to the right nutrition and watch their diet.

Cutlets from gifts of the seas and rivers as if specially invented in order to remind about rest in nature. They charge energy, thanks to high-quality protein, valuable phosphorus, magnesium and iodine, which lacks residents of megalopolises. Yes, and the fragrance of these culinary sizes (which is much easier to cook than it seems) configures for a leisurely dinner with loved ones.

Cutlets can be prepared from any fish (perhaps, except Mixed, the smell of this fish on an amateur). The most "cutlet" varieties are pike perch, cod, pink salmon, salmon, trout, salmon, pike. You can combine different varieties to your taste and add, for example, a bit of a halotus, if you want something more elder and set, or some crab meat or squid meat - when the soul asks the gourmet.

Improviting, remember the rules of good fishing. To begin with, break down with the myth that the breadfall in the cutlets is a remnant of the Soviet past and not Commilfo. Even star chefs are added to cutlets in cutlets - for tender, soft texture to keep juice in dish. You can soak (and then squeeze, of course) slightly filtered meat in milk or fish broth. If you wish, the balls of bread can be replaced with potato mashed potatoes or semi.

With spices, it is important not to overdo it: the classic of the genre is ground black pepper, dried or fresh greens and salt - better sea. Farsh need to be perfectly kneaded (the food processor can cope with the task of perfectly) and gently beat about the board or bowl so that all the ingredients will finally "be friends" with each other.

Loop the cutlets, shaking hands in cold water. Breading any - from crackers to sesame seeds. Cutlers are unmatched if they are baked in the oven or roasting on medium heat in a good frying pan. Choose vegetable oil without smell, and at the very end you can put on each cake on a small piece of butter and cover the lid for a couple of minutes. The readiness is determined simply: pour the cutlet with a spiner - if there is a transparent juice, everything is ready. Rather at the table!

Appetizing, gentle and diet fish cutlets are 10 very tasty recipes that can be diversified by the diet and surprise households. They are preparing based on the main product - fish minced meat, with the addition of vegetables, cereals and various spices. Roasted, steamed or in a brass cabinet, fish cutlets will become an excellent addition to potatoes, rice, macaronam and vegetables.

Fish cutlets are preparing from Palca almost the same as meat. The main thing is to pay special attention to the choice of high-quality fish, because it will affect the taste of the outcome dish. Specialists advise you to buy a Mixed carcass, and not fillet, which is often poured with a large number of glaze. The additional component of the product will become starch, which will help the cutlets in the process of frying lush and juicy.

Fish delicacies are prepared from Mixeda - 3 small carcasses, onions, potato starch - 1 tbsp. Additionally, you need to take 2 eggs, slices of baton, salt, spices and some vegetable oil for frying.

1. Fresh-frozen Maltau Carcasses need to be a little defrost, putting on the bottom of the refrigerator. After removing fins, remove the insides and remove the skin. Further, with the help of a sharp knife, fillet is cut and cleaned from bones.
2. In the container put pieces of baton and pour it with milk, leaving for a period of a few minutes.
3. The resulting Muscutter meat to skip through the meat grinder together with the bow.
4. After driving the eggs, wash everything carefully.
5. There, add a baton shredded on the meat grinder. Before starting it to grind, it is necessary to press the excess liquid.
6. In the resulting mince add the desired amount of salt, starch and spices.

In the pan, heat the oil, shape small balls from the minced meal, stick them and fry them from both sides before the appearance of ruddy crust. Mintai is a useful dietary fish. To keep all the useful substances in it, you can cook cutlets for a couple.

Cooking out of cod.

Cod refers to budget dietary grades of sea fish. It is rich in fats and amino acids necessary for the normal operation of the internal organs and human systems. It does not contain carbohydrates in the fish, which makes it possible to use it regularly, without fearing to spoil the shape.

For cooking, the kitlet must be taken:

• cod - 1500 g;
• eggs - 2 pcs.;
• bread or Baton - a few slices;
• milk - 450 ml;
• black ground pepper and salt - to taste;
• bulb - 1 pc.;
• parsley - a couple of twigs.

In a deep bowl, it is necessary to pour bread or a baton with warm milk and leave to the stretching of the product. In the meantime, the cutting of fish is carried out - removal of fins, inside and bones. To quickly remove bones, it is recommended to use the tweezers.

File along with onions and a bar is passed through the meat grinder, puts out with eggs and spices. After the finished minced meat, small balls are formed, which after being sent to the double boiler or in the pan. So that mince in the process of cooking is not a lip to the hands, it is necessary to clean your fingers and palms with water. Finished fish cutlets made of cod to feed with potato puree or rice, decorated with sprigs of parsley.

Cooking with potatoes

Potatoes are added to the mince in order to make it softer and juicy.

To prepare a boiler for this recipe, you will need:

• fillet of any fresh or ice cream fish - 0.5 kg;
• potatoes - 3 tuber;
• onions - 1 pc.;
• chicken Egg - 1 pc.;
• garlic - 1 teeth;
• breadcrumbs;
• salt and spices;
• vegetable oil.

At first, potatoes in the "uniform" are boiled in salted water. In the oil in a frying pan roasting onions cut into cubes. Then through the meat grinder is skipped with fillet from fish, onions and purified potatoes. Grinding garlic, egg and spices are added to the mince. Everything is carefully laid down to obtain a homogeneous mass. In Turkey, the chef minced meals for 15-25 minutes so that it turns out to be shot down, uniform. It is believed that so ready-made cutlets will turn out more juicy and tasty.

When mince is ready, balls are formed out of it, collapse in breading and go to the tray, lined with food film. After the workpiece is sent to the refrigerator for 15-20 minutes, after which they are fried on both sides on vegetable oil.

Fish sticks for children

Many little gourmets do not want to have fish dishes because of a specific smell and taste. However, the fish is quite valuable and the necessary product for the growing organism, it must be in the children's diet several times a week. What to do in this case? Famous cooking was invented wonderful and easy to perform a recipe for fish sticks, which will gladly hurt kids and ask the additive.

For cooking should be taken:

• pIKSHA - 0.5 kg;
• flour - 0.5 tbsp.;
• turmeric - 1 pinch;
• eggs whipped - 2 pcs;
• sunflower oil or olive;
• bread crushers - 220 g;
• salt.

Fish (it is better to take a pike or any other not very fat) is cleaned from the skin, bones and internals, it is dry and cut into small stripes. Next, you need to take 3 small containers, beat in the first egg, to pour off a cracker, to the third - flour. To obtain a beautiful rosy color of sticks in a bowl with flour, you need to add turmeric. This seasoning is absolutely safe for child health and is an excellent natural dye. This is also a little salt to flour and turmeric, thoroughly mixing everything.

Each fish strip should be alternately in flour, then in eggs and breadcrumbs. The process can include children who will be interested in cooking, and after trying their masterpieces.

Finished fish sticks need to be postned on a tray, shifting with a parchment or food film. Then they go to the freezer for freezing. The frozen product is prepared in a frying pan in sunflower oil, and after in the oven for about 5 minutes at a temperature of 190 degrees.

With the addition of mankey

Fish does not contain a lot of fat and when cooking a kitlet can be obtained a fresh dry product. It is possible to avoid it possible with the help of semolina, which will make the dish by air, juicy, gentle taste. It is possible to combine it with any kind of sea fish that is at hand.

Cutlets are prepared from:

• fresh-frozen fish - 650-700 g;
• eggs - 2 pcs.;
• baton - 4 pieces;
• semolina cereals - 1.5 tablespoons;
• onions - 1 pc.;
• salts;
• spices;
• sunflower oil.

Frozen fish carcasses a little defrost and milling. Baton Soak in water or milk. Fish fillet, Baton and onions are skipped through the meat grinder, mix with eggs, semolia, salt and spices. Farm must be carefully mixed, cover with a film and put in the refrigerator for about 35 minutes for swelling cereals.

Mixed in water with hands to form from mince cutlets and fry on medium heat. Additionally, the billets in breadcrumbs are not necessary - the crispy crust will be given to the manka. Submit a ready-made dish with buckwheat or potatoes.

Fish cutlets in the oven

The cutlets in the oven are obtained by dietary and more useful things that are preparing in a pan.

• fish fillet - 600 g;
• 0.5 Art. milk;
• surge Bread - 120 g;
• egg;
• salt;
• creamy oil - 60 g.

Fish fillet to dry and skip through a meat grinder. In the capacitance, soak bread, separately cut onions. Add to fish minced chopped bread, onions, eggs, spices, wash everything and shape the cutlets. Lay it on a lubricated oil baking tray, pour from above melted oil and send to be baked for 35 minutes at 210 degrees.

A pair of multicooker

You can cook quickly cutlets in a slow cooker, adding and improving their taste to any solid cheese.

For cooking you will need:

• fish - 550 g;
• baton - 150 g;
• cream - 120 g;
• cheese of hard grades - 100 g;
• egg;
• spices and salt.

Fish fillet is crushed in a meat grinder. It is added to it pre-closed in cream Baton. Curly cheese, egg and spices are introduced here. Everything is well laid up to homogeneity, and cutlets are formed. They need to be folded into the shape for cooking for a pair, lubricated with oil. In the container from a slow cooker it is necessary to pour boiling water, put the grid with the product. Prepare a dish in the "Crop Cool" mode for 25 minutes, feed in warm form.

Cutlets from canned fish

Who owns this recipe - it is not known for certain. Maybe he was invented by lovers to travel or mineral seekers who spent a lot of time away from home. Who was it - a story is silent, but over time, cutlets from Canned fish loved to many because of the ease of preparation and excellent taste.

From the ingredients should be taken:

• potatoes - 2 pcs;
• canned food in oil - 180 g;
• a small bulb;
• garlic;
• grinding ginger - 0.5 ch. l.;
• cardamom;
• granulated sugar;
• bay leaf;
• turmeric;
• crackers for breading;
• pinch of red pepper and cinnamon;
• 35 g of butter.

On the preheated oil slightly fry garlic, a finely chopped onion, sprinkled with ginger. After adding chopped as potato soup and continue to fry. Then canned food and spices are added to vegetables. Stew 20 minutes on low heat, bay 0.5 tbsp. hot water.

After cooking, the mass thoroughly wash the blender or pusher, slightly cool and shape small flat stripes from it. Fry in a frying pan, balancing pre-dry.

Lean recipe from humpback

Cooking fish cutlets in the post can be made of pink salmon. They are preparing about 3 hours.

From the ingredients should be taken:

• pinkish - 900 g;
• onion of the bang - 2 pcs.;
• dried mushrooms - 200 g;
• white bread - 250 g;
• flour - 0.5 tbsp.;
• salts and spices.

Mushrooms soak for 1.5 hours. Fish milling, removing inside and bone. So that the mince is more juicy, the fillet is better to chop the knife, without using the meat grinder. Handle mushrooms in a bit of salty water, after crushing with a bow, skipping through the meat grinder. Mix the chopped fillet, bread, mushrooms, onions and spices, shape the cutlets and fry them, baking pre-in breading.

From salmon

You can cook cutlets from salmon or minced salmon (the last option is more convenient and budget).

For cooking should be stock:

• minced salmon or fillet - 500 g;
• onions onions - 1 pc.;
• egg chicken - 1 pc.;
• baton White - 1 Lump;
• milk - 0.5 tbsp.;
• breadcrumbs;
• vegetable oil;
• salt and pepper.

The soft part of the baton is poured with heated milk. Fillet and onions are passed through the meat grinder, mixed with pressed bread. Egg, spices are added to them, cutlets are formed. They need to fry on vegetable oil, having grabbed on both sides. If desired, the finished product can be folded into the container, add some boiled water and oil, and then put out in the microwave oven at maximum power.