Bream cutlets: (delicious bream and bream cutlets with bones)

Classic recipe

Traditionally, bream with bones is used to prepare cutlets. Only the large ridge is removed; small bones, when properly processed, are not felt at all in the dish.

Required Products:

1 large bream (about 1 kg);
200 g white loaf crumb;
2 eggs;
2 onions;
1 carrot;
5 g salt;
breadcrumbs;
vegetable oil for frying.

Cooking technology.

The bream is cleaned of scales, fins, and tail. They cut off the head and scrape out the insides.
After making a cut along the back of the fish, the carcass is unwrapped and the backbone with large bones is removed.
The bream is cut into pieces and turned in a meat grinder three times. If the cutlets are being prepared for children, you can additionally pulse the minced meat in a food processor to grind the smallest bones.
The loaf soaked in water, as well as peeled onions and carrots, are crushed in a meat grinder and then combined with minced bream.
Beat eggs into the resulting mass and add salt.
Beat the minced meat, covered with cling film, until it becomes homogeneous.
The cutlets are formed and rolled in breading. If you need a crispier crust, you can make a double breading: sprinkle the semi-finished products with breadcrumbs, then dip them into a beaten egg and again into the breadcrumbs.
The pieces are placed in heated oil and fried on both sides for 4 minutes.

Bream cutlets (recipe with photos)

Adding white bread makes the minced meat softer and more tender. Bream cutlets are airy and melt in your mouth. Necessary products for cooking:

White fish fillet – 500 gr.
Onions – 1 large head.
Loaf – 100 gr.
Carrot – 1 large.
Greens - a small bunch.
Vegetable oil – 100 ml.
Salt, spices - to taste.
Breadcrumbs – 50 gr.

For cooking, you can even use a whole small fish; in this case, it must be well cut, separated from the bones.

Cooking process:

If necessary, defrost the fillet and rinse.
Peel onions and carrots. Cut into small slices.
Soak the loaf in water for a few minutes.
Pass the fish fillet with carrots and onions through a meat grinder, chop with a blender or finely chop with a knife.
Combine the minced meat with the loaf, add the egg, salt and spices.
Form neat cutlets and roll them in breadcrumbs.
Fry in a large amount of vegetable oil until fully cooked and golden brown.

Place the cutlets on a paper towel to absorb excess oil. Before serving, garnish the dish with finely chopped herbs.

Juicy cutlets in the oven

Cooking in this way does not require frying in oil, so this cutlet recipe will appeal to everyone who follows a healthy diet.

You will need:

0.5 kg bream (fillet);
1 onion;
1 carrot;
20 g green onions;
30 ml soy sauce;
10 ml vegetable oil;
salt and pepper to taste.

Cooking steps. 1. The fillet is cut and passed through a fine grinder twice. Then spin the vegetables and chop the green onions. 2. The minced meat is combined with vegetables, herbs, soy sauce, salt and pepper. Mix thoroughly. 3. Beats are made from the resulting mass. Grease a baking sheet with oil using a silicone brush, place semi-finished products on it and cover them with foil. 4. The dish is baked at 200°C for 20 minutes, then the foil is removed and the cutlets are left in the oven for another 15 minutes.

It’s very tasty to sprinkle baked fish cutlets with chopped herbs and serve with sour cream.

How to cook fish cutlets with lard and tomato sauce

The dish turns out very juicy, with a piquant sourness, thanks to the tomato sauce. And ordinary lard gives it a delicate consistency.

Ingredients:

600 g fillet of bream or bream;
150 g lard;
2 large onions;
3 tomatoes;
1 carrot;
20 g semolina;
1 egg;
sugar, salt, pepper - to taste;
for breading - flour, for frying - vegetable oil.

It will take 70 minutes to prepare.

Calorie content – about 120 kcal.

Recipe step by step:

Prepare the fish, separate the fillets, cut into pieces. Grind fish, lard and 1 onion into a meat grinder. Add semolina, egg, pepper and salt to the minced meat. Mix well and beat the minced meat;
Make round flat cutlets. Roll in a small amount of flour. Fry on both sides in vegetable oil until the cutlets brown. Place them in a deep frying pan or cauldron;
Prepare tomato sauce. Grind the carrots on a coarse grater, cut the onion into small cubes. Fry in vegetable oil until cooked. Grind the tomatoes in a blender or grate them, add them to the onions and carrots, add a pinch of sugar, and add a little salt to taste;
Boil the sauce for 3 minutes, add 200 ml of water and simmer for another couple of minutes. Pour the resulting gravy over the cutlets and simmer under a closed lid for 20 minutes.

Ready-made cutlets go well with tender mashed potatoes and fresh vegetable appetizers.

Spicy cutlets in tomato sauce

Thanks to the addition of lard, the cutlets are juicy, and the tomato sauce gives the dish a slight sourness.

Grocery list:

How to salt bream

0.6 kg bream fillet;
150 g lard without skin;
2 large onions;
1 carrot;
1 egg;
3 tomatoes;
20 g semolina;
6 g salt;
3 g granulated sugar;
2 g ground black pepper;
200 ml of drinking water;
breadcrumbs;
refined oil for frying.

Recipe step by step.

Bream fillet, lard and 1 onion are minced in a meat grinder.
Drive an egg into the resulting composition, add semolina, pepper, and salt. The minced meat is stirred and beaten.
Form slightly flattened cutlets. Roll them in breadcrumbs and fry in oil on each side until browned.
To prepare the sauce, finely chop the carrots and the second onion. Vegetables are fried in oil for 4 minutes.
The tomatoes are ground in a food processor, laid out for frying, salted and sugared. Simmer the sauce for 3 minutes, add cold water and cook for the same amount of time.
The cutlets are poured with the prepared gravy and simmered under the lid for 20 minutes.

Tip: to make the fishy taste more pronounced, you can add 100 ml of low-fat cream to the tomato sauce when stewing.

Bream fish cutlets in tomato sauce can be served with any side dish or as a separate dish

How to make delicious gravy for fish cutlets

If you're making fried cutlets because not everyone in the family approves of stews, an easy way to please everyone is to make the gravy separately.

Cooking time: 10 minutes

Number of servings: 10

Energy and nutritional value

calorie content – 50.4 kcal;
proteins – 0.9 g;
fats – 3.2 g;
carbohydrates – 4.4 g.

Ingredients

medium fat sour cream – 70 g;
celery (root) – 50 g;
tomato paste – 40 g;
onion – 1 pc.;
butter – 30 g;
wheat flour – 30 g;
Italian herbs - to taste;
carrots – 1 pc.;
salt - to taste.

Step-by-step preparation

Use a food processor to make carrot juice. If this technique is not at your disposal, then grate the root vegetable on a fine grater, and then squeeze it out with force.
Pass the onion and fresh celery root through a meat grinder.
Melt a stick of butter in a heavy-bottomed saucepan. Add flour. Mix vigorously with a whisk so that the mass is homogeneous, without lumps.
Pour in carrot juice, ground vegetables, sour cream and tomato paste. Season and simmer for about 2 minutes.

Serve juicy fish cutlets with your favorite side dish. Both potatoes and buckwheat go well with them. Bon appetit!

Useful tips

To make the cutlets tasty, soft and juicy, you need to use only fresh bream for their preparation. It is better to choose large individuals. For dietary nutrition, it is healthier to cook the dish in a double boiler, slow cooker, or grill.

The more onions in the cutlets, the more tender they will be. It is permissible to replace carrots in minced meat with cabbage and even grated apple. To make the dish more satisfying, the fish base can be supplemented with semolina or bread soaked in milk. A small piece of butter placed inside the semi-finished product will help make the cutlets more tender. For a more original taste, the oil can be mixed with chopped herbs.

Minced bream turns out to be quite liquid, so to prevent the cutlets from falling apart, you should definitely use breading. Store-bought crackers can be replaced with regular crumbs, rice or wheat flour.

Fragrant and tender cutlets made from bream are ideal for lunch or dinner for all family members. This dish in itself is satisfying, so it is not necessary to supplement it with a side dish: just chop fresh vegetables and herbs.

Features of cooking cutlets

Delicious bream fish cutlets can only be prepared from fresh fish. The cooking process begins with cleaning the fish from scales, cutting off the head, tail and fins. After this, the insides of the fish are removed, and the carcass is thoroughly washed under running water. After this, you can proceed to separating the fish fillet. To do this, the bream is cut along the ridge, and then all large rib bones are removed from the fish.

The most difficult moment at the preparatory stage is separating the fish fillet from the skin. In order to facilitate this process, you need to rub the skin of the fish with salt. After this, you first need to tear off a small piece of skin from the head, and then, placing part of the fish skin side down, you should gradually separate the fillet using a knife. The prepared fish fillet, which may have small bones, is cut into pieces, which are soaked in milk. This will eliminate the natural swampy smell of fish. To completely remove bones, fish fillets are passed through a meat grinder twice. You can also use a blender to grind it. In both cases, the minced fish will turn out airy, and the bones will not be felt in it.

Pike fish cutlets - a very tasty recipe

For those who are watching their figure, I can recommend pike cutlets. This fish has lean meat and if you steam it, your days on the diet will not be so gray. Well, we’ll look at the recipe for those days when you want a celebration of the soul and belly.

Ingredients:

pike (fillet) - 1 kg;
white bread - 2-3 pieces;
cream;
chicken egg - 3 pcs. or 12 pcs. quail eggs;
butter;
spices;
flour;
olive oil.

Preparation:

Break the bread into pieces, pour in cream and leave for the pieces to swell. At this time, cut the onion into slices and pass the pike fillet through a fine mesh meat grinder.

Then we take part of the resulting minced pike and pass it through a meat grinder a second time, adding chopped onions and swollen bread crumbs. Now all that remains is to add spices and eggs to the minced meat; in this case, we will have quail eggs.

Having mixed everything well, put the frying pan on the stove and while it is heating up, let’s start forming the cutlet joy. But! To make the joy juicy, put a piece of butter in the middle.

Then roll in flour and fry on both sides in olive oil.

The finished dish turns out juicy and aromatic. You can serve with your favorite vegetable salad.

How to choose fish for cutlets

The minced meat should be soft and tasty. To do this, choose fresh fish, both sea and river. White varieties are rich in calcium and are considered dietary. Fish such as bream are quite juicy and do not require the addition of fat to the minced meat.

It is better to choose large individuals, then the cutlets will turn out more tasty. If the fish is small, remove the head, tail and entrails and grind it along with the bones. They will not be felt in the finished dish.

An interesting combination would be minced bream mixed with or grated apple. These cutlets turn out unusual and tasty.

Minced white fish is quite liquid, so chefs recommend using breading. Crackers, rice or wheat flour are suitable for it.

Bream cutlets are a wonderful fish dish for lunch or. It is complemented with a salad of fresh vegetables, as well as boiled new potatoes.