How to cook river perch fish cutlets: step-by-step recipe with photos

Preparation of minced meat

Set the meat grinder with a medium mesh and pass the previously prepared pieces of fish, onions and loaf crumb through it. It is advisable to alternate products.

Add a chicken egg to the ground mass, sift the flour through a sieve and add a couple of pinches of seasoning, pepper and salt to taste so that the perch fish cutlets are not oversalted.

Mix all the components of the minced meat by hand to obtain a homogeneous consistency - this is necessary for the beautiful shape of the cutlets.

Sea bass fish cutlets - recipe with rolled oats

To prepare we will need:

sea bass fillet (any sea fish) – 600 g
medium carrots - 1 pc.
onion - 1 pc.
oatmeal - 2 tbsp
salt, pepper - to taste
refined olive oil - for frying

We start, of course, with the fish itself. We need fillet. I have already bought ready-made fillets and I just need to check for the absence of scales; sometimes even scales remain on cleaned fish. Pay attention to this if you are buying perch for the first time. Its scales are small and you won’t see them right away, so it’s best to take each fillet and run a knife through it to remove all the scales.

Let's go ahead and the next step is to cut the onion, grate the carrots on a coarse grater and lightly fry it all.

There is no need to fry anything too hot. Carrots and onions should even be sautéed in a small amount of oil.

Well, now it’s time for heavy kitchen appliances. We'll make minced meat. Scroll through the fish fillet and fried vegetables.

What beauty you get right away. Minced white fish itself was initially somewhat boring, but the vegetables added not only taste, but also color. Our cutlets will be not only tasty, but also beautiful and bright.

I remembered an interesting fact about pollock.

Pollock is one of the few fish that does not live in aquaculture. So eat pollock, it contains a huge amount of vitamins and microelements, which, for example, are not found in salmon or trout, which are grown in artificial reservoirs. A budget-friendly and very healthy pollock fish.

Go ahead. Mix the twisted vegetables and fillets thoroughly and add a couple of tablespoons of oatmeal, this instead of traditional bread. Let's add some benefits to our dish and reduce the calorie content a little.

And now we look at the resulting minced meat. If you find it a little dry, add some ice water. If the minced meat, on the contrary, is liquid, then you can add another spoonful of oatmeal and it will absorb all the excess liquid. Because if the minced meat is liquid, we won’t get cutlets, but we will get pancakes. It will probably be delicious too, but that will be a completely different story.

Cover the container with the minced meat with cling film and put it in the refrigerator for at least 20 minutes. Necessarily!!!

This is necessary just so that the oatmeal absorbs the fish juices, then the cutlets are fried much easier, keep their shape, do not spread or fall apart.

Well, now it's time for frying. With wet hands, first make a bun, and then give the buns the desired shape. It’s better not to make the koloboks big. I have cutlets made from about two tablespoons of minced meat. And one more small nuance: so that they roll well in your hands, moisturize your hands after each kolobok; the process of forming the cutlets will be greatly simplified.

Place the prepared cutlets in a well-heated frying pan with oil. You don't need to add a lot of oil. If the pan has a non-stick coating, they will fry perfectly even without oil. For some reason, many people don’t believe this; they believe that without oil, the cutlets will remain raw.

The cutlets hold their shape perfectly and it’s all thanks to the oatmeal. And please note that we did not add any eggs to the minced meat. There are no eggs or bread here and we fry them without breading.

Well, then everything is the same as with ordinary cutlets. Fry on one side and turn over to the other side. This is done over medium heat.

Fish cutlets cook faster than meat cutlets, just as the fish itself cooks faster than meat, and this must be taken into account.

At the very end of cooking, cover the pan with a lid for literally 2-3 minutes, they will simmer a little and become even softer.

Forming the fish cakes themselves

To make river perch cutlets beautiful and tasty, add breadcrumbs. Using hands dipped in cold water, form oval or round cutlets - choose the shape at your discretion.

Each housewife, when preparing perch cutlets, can improve the recipe to suit her taste and cooking style. Roll the semi-finished product in breadcrumbs, give the cutlet a flat shape and place on a tray or prepared cutting board. Thus, form a whole row of cutlets.

Recipe with carrots and onions

To prepare river perch cutlets according to the recipe described below, you need to prepare the following ingredients:

frozen river perch - 600 g;
vegetable oil - 4 tsp;
onions - 1 pc.;
cereal (semolina) - 1 tbsp. spoon;
corn starch - 3 tsp;
carrot - 1 pc.;
spices.

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First of all, you should prepare the main ingredient, namely, cut off the fins of the fish, completely clean the perch of scales, then gut the belly, cut off the head and tail. Restaurant chefs, as well as experienced housewives, know that to make it easier to remove scales from river perch, it must first be frozen in the freezer.

Next we move on to the vegetables. Remove the skins from the onion, finely chop into half rings and fry in vegetable oil. While the onion is being fried, which needs to be stirred several times, we peel the carrots and grate them on a medium or fine grater. Then add the carrots to the onions and fry them as well.

The perch must be cut into small slices and then chopped in a blender bowl or passed through a meat grinder several times to crush all the bones. Then add carrots and onions to the resulting minced meat, let the mixture cool and pass it through a blender or meat grinder again.

Then transfer the minced meat into a deep container, add semolina, as well as spices and starch. Mix everything thoroughly until smooth and cover the container with cling film for 20 minutes. This step in preparing river perch cutlets is mandatory; the semolina will swell and the minced meat will ripen. Then we take out the container, remove the film and with wet hands we begin to form small balls - future cutlets. Then roll the cutlets in semolina (or you can use wheat flour). Now you can start frying.

Heat vegetable oil in a frying pan and fry river perch cutlets on both sides until golden brown. Afterwards, the temperature of the stove must be reduced. Add a little water, cover with a lid and simmer the river perch cutlets until cooked.

Serving cutlets on the table

They should be served hot as a second course. This culinary masterpiece can be combined with any side dish, for example, mashed potatoes, vegetable salad, and even rice or pasta.

It’s very tasty when you top the cutlets with sour cream sauce or tomato paste sauce. It would be a good idea to drizzle some butter on top. Simple and incredibly tasty food, and also healthy!

Bon appetit!

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Recipe with photo of Riata sauce

Cooking time : 10 minutes

Number of servings: 12

Energy value

calorie content – 94.4 kcal;
proteins – 5.1 g;
fats – 4.6 g;
carbohydrates – 7.2 g.

Ingredients

natural yogurt – 300 g;
garlic – 2-3 cloves;
cumin – 1 tsp;
freshly squeezed lemon juice – 2 tbsp;
salt - to taste.

Step-by-step preparation

To make gravy for fish cutlets, we will use a simple, but at the same time tender and tasty recipe. First, grind a teaspoon in a mortar and pestle class=”aligncenter” width=”770″ height=”406″[/img]
Pour it into a deep bowl, pour yogurt into it, squeeze the garlic through a press, add fresh lemon juice, add salt and stir.
After 15-20 minutes, the gravy will infuse and be ready for use. You can do it first, only after cooking it is better to put it in the refrigerator.

Pour the sauce over the perch cutlets and serve hot. French fries, mashed potatoes or boiled fluffy rice are most suitable as a side dish.

Dietary cod cutlets

Another favorite fish for those losing weight is cod. 100 grams of this fish contains only 90 calories and is rich in protein and omega 3 and 6 fatty acids. We suggest preparing cod cutlets, the calorie content of which is only 95 calories per 100 grams!

500 grams of cod fillet. Clean the fish and cut the fillets into small pieces.
100 grams of fresh cabbage. It will give our cutlets a special juiciness.
1 small onion.
1 egg.
1 tablespoon of bran.
Salt and spices.

First, we pass the fish, cabbage and onion through a meat grinder. You will need to remove excess liquid from the resulting minced meat. Then add the egg, spices and bran to the minced meat. Mix everything and let the minced meat brew for 10 minutes. Now we form the cutlets. These cutlets can be cooked in the oven or steamed.

Cooking in the oven

How to cook river perch cutlets in the oven? Easily! To do this you will need to take the following products:

perch fillet – 600 g;
milk – 100 ml;
onion – 2 pcs.;
mayonnaise – 4 tsp;
garlic – 4 cloves;
granulated sugar;
loaf – 200 g;
chicken egg – 1 pc.;
vegetable (preferably olive) oil – 2 tbsp. l.;
salt.

First of all, soak the loaf in milk. Peel the onion, chop into small cubes and fry (1 onion) in a well-heated frying pan using vegetable oil. The perch should also be cut into cubes.

We pass the fillet, onion (raw), garlic, and also the loaf squeezed from the milk through a meat grinder. Add mayonnaise, spices, and an egg to the resulting minced meat. Then pour the fried onion into the minced meat along with vegetable oil. Mix everything thoroughly.

The baking sheet must be covered with parchment paper. Form small oval cutlets and place on a baking sheet. The top of each cutlet must be greased with a thin layer of mayonnaise. Bake in a preheated oven at 150 degrees for about 40 minutes.

How to cook PP pollock cutlets

Another ideal fish for preparing dietary dishes is pollock. 100 grams of this fish contains only 72 calories, so it can be often included in your diet if you are following a diet menu. We suggest preparing pp cutlets from pollock and cauliflower.

200 grams of fish. You need to take the sirloin.
200 grams of cauliflower. First boil the cabbage in salted water until tender.
1 onion. Grate it or finely chop it.
1−2 eggs. Look at the consistency.
1 tablespoon of bran.
Salt and spices to your taste.

Blend the cauliflower and fish fillet along with the onion in a blender until smooth. Add the egg, salt and spices, add the bran. We infuse the resulting minced meat a little and then form cutlets and bake in the oven. This recipe for pp cutlets is good because this combination of minced meat and cauliflower makes this dish a complete dietary lunch or dinner.

Did you like our pp cutlet recipes? Be sure to try these wonderful diet dishes and share your results!

Good day everyone! Today is our fish day. If anyone else remembers, there was a day in all public catering establishments of the Soviet Union when during the day only fish dishes were served in all cafes and canteens. Whether you wanted fish or not, you had to eat it, because there was nothing else anywhere. Thus, the caring state forced its citizens to consume fatty acids that are present in sea fish and without which the human body cannot function properly.

Now the time has come, and WHO recommendations regarding fish consumption have not changed. The best sources of fatty acids (omega-3) are two weekly servings of sea fish.

So if you want to be healthy, cheerful and cheerful, fish must be present in your diet! I know that not everyone loves it, but I always answer that you simply don’t know how to cook it. And today I want to offer one of the simplest, homemade and cozy fish dishes - fish cutlets.

You can prepare them from any fish you have on hand, in the store or in the freezer. Well, it is desirable, of course, that it be sea fish, because deep sea fish are the source of omega-3.

The champions in omega-3 content are mackerel and herring. Of course, it is best to consume this fish baked; salted and smoked fish are not so healthy.

Today we are preparing cutlets, but other types of fish are still more suitable for this dish, although if you have ever made cutlets from herring or mackerel, please write in the comments how it turned out. Even now I’m most interested in what kind of cutlets can be made from mackerel or another name for mackerel.

And yes, I almost forgot, here I have a recipe for turkey cutlets, very tasty Turkey cutlets in the oven; juicy and soft inside

Well, let's return to our sheep, so to speak, or rather to our fish. Today I will cook from sea bass, but as I already said, you can use any fish, pollock, by the way, they also turn out very tasty.

River perch cutlets with lard

To prepare the dish you will need the following ingredients:

river perch - 500 g;
onions - 1 pc.;
salted pork lard - 100 g;
bread crumbs - 50 g;
mayonnaise - 5 tsp;
semolina - 100 g;
ground pepper.

Initially, you need to clean and rinse the fish. Next, cut the onion into thin rings. Chop the lard into small cubes. Scroll the fish fillet through a meat grinder 2-3 times. This is done so that there are no bones. After that, we separately scroll the lard and onions. Mix everything, add semolina and 1 spoon of mayonnaise to the resulting minced meat. Then beat the minced meat so it becomes softer. Form cutlets and roll in breadcrumbs.

Prepare the baking dish by generously greasing it with vegetable oil. Lay out the molded cutlets. Lubricate each with a thin layer of mayonnaise. Place in the oven preheated to 180 degrees for 5-7 minutes. Then we check: if they are hard, add water and cover with foil for another 20 minutes. Then remove the foil and put the cutlets back in the oven for 5 minutes. The dish is ready, river perch cutlets can be served!

Sour cream and tomato sauce for fish cutlets

Cooking time: 60-70 minutes

Number of servings: 12

calorie content – 306.kcal;
proteins – 2.7 g;
fats – 26.9 g;
carbohydrates – 14.6 g.

sour cream – 4 tbsp;
tomato paste – 2 tbsp;
ketchup (spicy or not) – 3 tbsp;
wheat flour – 2 tbsp;
greens (parsley, dill, fresh or dried) – 1 tbsp;
spices for fish - 3-4 chips;
salt - to taste;
butter – 70 g;
water – 300 ml.

Place a dry frying pan (preferably with a non-stick coating or at least a thick bottom) on the stove and fry the flour over moderate heat until light creamy. To prevent it from burning, stir constantly with a wooden spoon or spatula.
Add the butter there until it melts, but do not stop stirring the flour - this will prevent the appearance of lumps from the dough.
When you get a homogeneous mass, add sour cream, tomato paste, ketchup without removing the pan from the heat and pour in water. Wait for it to boil.
Now it's time for the spices. Pour finely chopped fresh (chopped and dry) herbs, fish seasoning into the frying pan, add salt and simmer over low heat for 2-3 minutes under the lid. The gravy can be used hot or cold.

Important: this sauce is poured over the cutlets, but if they seem not juicy enough, then use it for stewing.

You learned how to cook fish cutlets - the recipe for perch is very similar in its composition to identical dishes from other types of fish, but the fillet here has a special, unique taste.

You can serve it with your favorite side dishes, although fried potatoes or mashed potatoes are best. The sauce is poured over not only the cutlets, but also the side dish.

If you are following a diet or proper nutrition, then you should definitely include fish in your diet. Nutritionists recommend eating fish at least 2 times a week. This product is rich in protein, the consumption of which is extremely important if you are on a diet and want to lose extra pounds. In addition, fish contains many other useful substances and vitamins that are extremely important for our body.

As for the calorie content of this product, fish is considered dietary, but it is also important to choose low-fat varieties of fish.

In general, fish can be divided into three categories:

Fatty fish. This includes eel, mackerel, halibut and other types of fish. All of them have a fairly high fat content and are not very suitable for dietary nutrition.
Fish of medium fat content. Here we can mention such varieties of fish as trout, pink salmon, and herring.
Low-fat fish varieties. Pike, pollock, bream, hake, pike perch and others. These types of fish can be safely included in your diet. Due to its low fat content, this fish is ideal for the diet.

Speaking about pp cutlets, it is also worth mentioning the methods of their preparation, because the calorie content of the finished dish directly depends on this. Very often, when counting calories, they lose sight of the fact that it is imperative to count the calorie content of the sunflower oil in which the cutlets are fried. But it is precisely because of frying that the calorie content of pp cutlets increases significantly. The best way to cook pp cutlets is to fry them in a non-stick frying pan without using oil, bake them in the oven or cook them in a double boiler! Then you don't have to worry about extra calories!

What you need to know about the calorie content of fish cutlets? The best and most dietary cooking option is steamed. These cutlets contain about 70 calories per 100 grams! If you cook cutlets in the oven, then per 100 grams of the finished product you will get about 80-90 calories! And finally, frying in a pan is the most high-calorie cooking method. Be prepared to receive a ready-made meal containing 200 calories per 100 grams!

When preparing pp cutlets, also pay attention to the right ingredients. Many recipes contain regular wheat flour, which is not a dietary product. It is best to replace it with oatmeal (ground in a blender) or, even better, with bran. This way you will get a complete dietary product with a high content of not only protein, but also fiber.