Recipe for sorog fish cutlets. Calorie, chemical composition and nutritional value.

Roach cutlets

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Where to put the catch of small and medium-sized roach? Not everyone likes dried and dried fish. It is much more profitable to treat your household with delicious roach fish cutlets. The dish cannot be called a delicacy, but the cutlets are very pleasant to the taste, even children will like them. Gourmets will note their originality and come up with many additives and ways to serve them with different side dishes, sauces and seasonings.

How to make fish cutlets from roach

The roach is an ordinary, unpretentious fish, and it is not as difficult to clean as other species. It does not have sharp spines, prickly fins, or difficult-to-clean mucus. It is not so difficult to remove the scales from it, cut off all the bony parts, and gut the insides. When gutting and washing, be sure to remove the dark film lining the abdomen. Otherwise, it will add bitterness to any dish.

What to do with the bones?

Try to remove at least large bones, especially the spinal part.
Grind twice through a meat grinder, frequently removing bones from the knife and grate.

If the first option is preferred, the minced meat does not have to be ground in a meat grinder or blender. You can make it chopped - cut the fillet into small pieces and mix with other ingredients. Twisted minced meat always turns out much thinner than chopped minced meat.

Juicy cutlets are more difficult to give the desired shape. Therefore, they often use a breading made from flour, crackers, semolina, crushed bread crumbs or oatmeal, from a mixture of different products.

The cracker crust turns out tasty and crispy, while the flour coating is denser and less appetizing. According to experts, semolina breading is best.

Semolina gives a strong, hermetically sealed protective crust, preventing juice from leaking out. The cutlets do not burn and remain juicy.

Roach cutlets are fried in a frying pan on both sides, baked in the oven, steamed, and additionally stewed with sauces or wine. Stewing gives additional softness and juiciness, improves the taste.

Rice, crushed potatoes, and stewed cabbage are served as a side dish. Cutlets are delicious hot or cold, simply with bread and vegetable salads.

What additives are appropriate for minced fish?

Even novice cooks can easily prepare fish cutlets. You don’t have to look for a special recipe for roach cutlets; you can easily come up with it yourself, using products available in the house and experimenting with the recipe.

Other products are often added to roach fish cutlets to dull the specific fishy smell and taste. Additives can be used to vary the tenderness and juiciness of the cutlets. And even their number. If there is not enough fish, adding other products allows you to get the right number of cutlets to satisfy your family.

For fat content, add lard (fresh, unsalted), internal poultry fat, vegetable oils, mayonnaise, and animal meat. Cutlets are delicious with the addition of butter. It is not necessary to twist it; chilled oil is easier to grate and add to the minced meat immediately before frying.

Vegetable additives are widely used: raw or boiled potatoes, carrots, cabbage, zucchini, pumpkin. Or additives from cereals and porridges - soaked oatmeal, semolina, boiled rice, corn grits, barley. Cutlets are often filled with white or black bread, previously soaked in milk, water, or cream.

The required ingredients are eggs and onions. They are present in almost any recipe for river fish cutlets. Chopped greens (parsley, dill, cilantro, green onions, celery) are often added to the minced meat. Additionally, the finished dish is sprinkled with herbs.

When adding other products, it is important to remember that all additives should not exceed the weight of the fish, otherwise they will completely overshadow the fishy taste.

Recipe for roach cutlets with lard

For 1 kg of roach you will need:

onions - 3 pcs.
lard - 300–350 g
egg - 1 pc. (possible without it)
carrots - 1 pc.
bread - 2 slices
milk - 20 g (or water)
flour, breadcrumbs
spices - to your taste
vegetable oil for frying
salt - 1 tsp.

The bread is pre-soaked in milk. If there is no milk/cream, simply pour boiled water at room temperature and let it swell.

Fry the chopped onion, add grated carrots and fry for 5 minutes.

Lard, together with roach and squeezed bread, are twisted in a meat grinder. Add an egg, fried vegetables, spices, and salt. Knead. Let it sit for half an hour.

Form cutlets, roll in breading, fry until tender in a small amount of vegetable oil. First, quickly fry both sides over high heat until golden brown, then cover with a lid and bring to readiness over low heat.

Recipe for roach cutlets with raw potatoes

For 1 kg of roach you will need:

onions - 3 pcs.
egg - 1 pc.
potatoes - 3 pcs.
garlic - 2 cloves
vegetable oil for frying
flour, semolina or breadcrumbs
spices - to your taste
salt - 1 tsp.

Onions and raw potatoes along with roach are passed through a meat grinder. If you’re not too lazy, it’s better to grate the potatoes on a coarse grater, squeeze them lightly and then add them to the minced fish. And first finely chop the onion. Gourmets do not tolerate ground onions, preferring to chop them rather than twist them in a meat grinder.

Add egg, grated garlic, salt, pepper, herbs and spices to taste to the minced meat. Knead thoroughly and let stand in the refrigerator for half an hour. It is easier to form cutlets from chilled minced meat. Fry each side for 5-6 minutes in vegetable oil, pre-breaded so that the products retain their shape and do not fall apart when turned over.

Source: https://ribalka-vsem.ru/index/kotlety_iz_plotvy/0-1068

About the dish

Freshwater fish species are excellent for feeding allergy sufferers and those on a diet. Cooked river fish cutlets with bones are useful for a hearty lunch and a not-so-late dinner. It is important to use quality ingredients and only fresh fish to obtain a healthy dish.

Freshwater fish cutlets do not belong to haute cuisine. It's simple, homey food that you won't find in fancy restaurants. A big catch is a great opportunity to experiment in the kitchen and prepare an alternative to meat products.

Roach cutlets with bones

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Choose gravy for fish balls

Any fish cutlets will turn out even more appetizing if you serve them with any sauce of your choice. There are a huge number of recipes for such gravies. We suggest trying just a few options.

Egg sauce

Cooking time: 25-30 minutes

Number of servings: 6-8

Energy and nutritional value

calorie content – 734.9 kcal;
proteins – 16.2 g;
fats – 73.6 g;
carbohydrates – 1.4 g.

Ingredients

chicken eggs – 6 pcs.;
butter – 80 g;
water (preferably purified) – 250 ml;
salt - to taste;
Spicy herbs - at your own discretion.

Step-by-step preparation

Break the eggs and separate the yolks into a liter enamel mug.
Fill them with cold water, add salt and beat with a mixer or whisk.
Immerse the mug in a bowl of water so that its level is slightly higher than the diluted egg mass, or at least the same, and place on moderate heat. The result will be something like a steam bath.
Place a small frying pan on another burner and melt the butter, then pour it in a thin stream into a mug, constantly stirring the yolk with water with a whisk or fork.
As soon as the contents boil, the sauce can be considered ready and pour it over cutlets or side dishes.

Advice: it is better to prepare this sauce at once, calculating the required quantity. And the next time you fry cutlets, try to make fresh gravy.

Tomato sauce

Cooking time: 25-30 minutes

Number of servings: 6-8

Energy and nutritional value

calorie content – 177.7 kcal;
proteins – 2.3 g;
fats – 12.3 g;
carbohydrates – 14.5 g.

Ingredients

tomato paste – 100 g;
medium onion – 1 pc.;
garlic – 2-3 cloves;
wheat flour – 2 tbsp;
red carrots – 1 pc.;
water – 200-220 ml;
black or allspice pepper (preferably freshly ground) - to taste;
salt - to taste;
vegetable oil 30 g;
seasonings - at your discretion.

Step-by-step preparation

Remove the skin from the onion and cut it into small cubes.
Place a frying pan with oil on the fire, and while it is heating up, peel the carrots and grate on a coarse grater.
Start frying the onions. As soon as it starts to turn golden, immediately add processed carrots. Stir the vegetables periodically.
Add flour and mix everything thoroughly so that there are no lumps left. If such a need arises, add 1-2 tablespoons of vegetable oil.
Peel the garlic and cut it into thin slices or press it through a hand press and add it to the frying pan. Add tomato paste and fry for another 2-3 minutes.
Now add water, add a few pinches of herbs of your choice, add salt and bring to a boil, then simmer over low heat for about 5-6 minutes.

Tip: if desired, tomato paste can be replaced with pickled or pickled tomatoes, only here you will need not 100 g, but about 150 g, since the moisture will evaporate.

Other sauces are also suitable for this fish dish. Choose a store-bought one or make your own. It should also be said that fish loves lemon, so the dish can be decorated with thin slices of citrus or lightly sprinkled with juice.

Roach cutlets with bones – Recipe for roach cutlets with bones

Fish cutlets are very easy to prepare; even novice cooks can handle it. Today I want to share a simple recipe for making cutlets from small fish - roach. It is easy to clean and has no sharp fins. And if the roach is small, then cutlets can be prepared by passing the fish through a meat grinder along with the bones. The whole family will love these delicious cutlets, try them!

To prepare roach cutlets with bones you will need: roach (without heads and entrails) - 750 g; fresh lard - 120 g; onions - 2 pcs.; garlic - 1 clove; loaf - 2 pieces; milk - 150 ml; chicken eggs - 1 piece; semolina - 2 tbsp. l;salt, ground black pepper - to taste;vegetable oil for frying;

breadcrumbs for breading cutlets.

To prepare roach cutlets with bones, I used these ingredients.

If the fish is frozen, it must be thawed at room temperature. Clean the roach from scales, remove the entrails, cut off the head, tail and fins. Rinse thoroughly under running water, making sure to remove the black film inside the fish.

If the fish is large, it is necessary to remove the spinal bone. If the roach is small, do not remove the backbone and bones.

Pass the roach through a meat grinder with a fine mesh at least 5 times (multiple twisting of the fish in the meat grinder will allow you to grind all the bones).

Soak the loaf in milk, remove the skin from the lard. Peel the onion and garlic. Pass lard, pieces of loaf squeezed from milk, garlic and onions through a meat grinder and add to minced fish.

The onions in fish cutlets can first be chopped and fried until golden brown in vegetable oil, this will only improve the taste of the fish cutlets. Add salt, ground black pepper to taste, and egg to the minced fish.

If the minced meat is runny, add semolina. Mix the minced meat thoroughly and leave for 10-15 minutes.

Form cutlets from the prepared minced fish, roll them in breadcrumbs. Place the roach fish cutlets in a frying pan well heated with vegetable oil. Fry the cutlets over low heat until golden brown on each side (about 5 minutes on each side) without a lid. .

The photo shows that from the specified amount of ingredients we got quite a lot of roach fish cutlets.

Place all the cutlets in a cast iron pot (or thick-walled pan), add a small amount of water, and you can also add the milk left over from soaking the bread. Place on low heat and cook until done with the lid closed (for 10-15 minutes). You can bring such cutlets to readiness in the oven, preheated to 170-180 degrees, for 10-12 minutes.

These cutlets are also delicious if you stew them in tomato sauce with vegetables. Serve roach fish cutlets with mashed potatoes and rice; they are good both hot and cold. As you can see, preparing roach cutlets according to this recipe is not at all difficult; you don’t even need to remove the bones from small fish.

Delicious and pleasant moments!

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Roach cutlets

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Dietary steamed fish cutlets in a slow cooker

This recipe is intended for people who need special dietary nutrition, as well as for small children. It does not use oil, rice or other additives. Minced meat can be made from both red fish and inexpensive varieties - hake, pollock and cod.

Ingredients:

Fish fillet – 0.8 kg.
Egg – 1 pc.
White bread - 6 slices.
Onion – 2 pcs.
Milk – ½ tbsp.
Salt and pepper to taste.

Cooking process:

How to cook roach cutlets with bones?

» Cooking »

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Question for experts: My beloved has locked up a whole backpack... how to deal with it....

Sincerely, Tatyana Yakovleva

Best answers

1) Remove the large bones, pass the rest through a meat grinder (the bones are all ground), together with the onion, add 1 egg to the minced meat, spices - salt, pepper, your favorite seasonings, you can add chopped parsley.

Form cutlets, roll in flour or breadcrumbs and place (you can use a spoon) on a heated frying pan. Fry over medium heat.2) Soak the bun in milk and squeeze well, stir into the minced meat, add raw onion. Minced fish can be made in the same way as for meat cutlets.

You can add a clove of garlic to fish cutlets (it softens the fish spirit very much).

Stew the fried cutlets in tomato sauce: sauté the onion with carrots and a little sugar, add tomato (or tomato paste + water), heat it up a little more, add salt and pepper and pour this sauce over the cutlets in the cast iron pot. Keep it on low heat for another 20-30 minutes, or put it in the oven. You can also add white wine to the tomato - white sherry (sherry), but then without sugar in the roast.

you'll be tormented with cutlets). Yes, and they will be smelly.

Grind the pike meat 2 times in a meat grinder, add lard 1:1. And then as usual. If the fish is fresh it will be delicious.

cook the fish soup... for cutlets you need to peel the scales, remove the meat from the bones, select small bones - it’s easier to hang yourself)) ) then grind the pulp through a meat grinder, and then proceed as with meat cutlets - egg, onion, bun, if the fish is not fatty - good Pass a little more lard through a meat grinder and add to the minced meat.

Separate the fillet (small bones can be left), pass through a meat grinder with a fine grid twice, add twisted fresh lard (about a fifth of the volume, onion, salt, pepper to taste), form cutlets, bread in flour and fry.

The pike cutlets are finger-licking good: add white root, onion, carrots and the same amount of pork lard as fish to the minced meat! And also stuffed pike!

As already mentioned above, grind the fish fillet twice, fry the onion in oil + lard and grind it too.

If the minced meat turns out watery, grind the loaf dry without soaking it, but if the minced meat is a little dry, then soak the loaf in hot milk (no milk can be in water), if you have an orange in the house, rub the zest into the minced meat (kills the fishy smell and gives a piquant taste), salt pepper to taste egg and coat in breadcrumbs.

River fish is good for cutlets, but there are small tricks - minced meat with 2 pieces of onion, fresh lard, 2 raw and 2 boiled finely chopped eggs and always good processed cheese 2 pcs! Grate it into the minced meat and mix well.

So the theme is this: clean the fish, separate it from the bones, grind it in a meat grinder with onions, lard and spices - you get minced meat! Then fry like regular cutlets. (pike fish)

Add more onion, egg, pepper.

Cutlets from any fish. Fry onions and carrots. Pass through a meat grinder along with the fillet, add salt and pepper, and add a little cornmeal. Let stand for a while and fry.

-answer

This video will help you figure it out

Answers from experts

Yes, you can, but just pass it through a meat grinder, not into a large mesh, but into a fine one, preferably several times. And everything will be fine.

no, it will be bad, the bones need to be removed

Irina Ivanova (Danilova):

will you eat bones? It's better to use them as toothpicks)

you can, but it’s not necessary!)) ) the bones get in the way

theoretically everything is possible, but then you have to spit out the bones.

You will end up with cutlets with bones. No better... They will not go through a meat grinder. Small fragments will be felt.

Friends make it from river fish, perch, roach... They say that if you grind it twice in a meat grinder, then there will be no bones.

pass the fish through a meat grinder two or three times and you will be happy =))) BUT the backbone and large bones will naturally have to be removed =))

Remove large bones. And the small ones along with the meat will need to be thoroughly chopped. You can even use a blender.

Of course you can. Very tasty cutlets from saber fish. Just scroll a couple of times in a meat grinder. Roaches turn out a little dry, so you have to add fat. If you are very worried, try removing the rib bones.

Fish cutlets are very tasty...my grandmother cooked them very tasty. Mom learned from her, then I...

The river fish used are pike and pike perch... the rest is just your desire...

Grind the fish fillet in a meat grinder along with the onion... . add salt, pepper, you can use any spices for fish... egg …

some white bread. soaked in milk or cream... (you can do without it) we add fresh lamb fat (not rendered) - grind together with the fish...

whoever eats pork can use fresh lard (not salted) or internal pork fat... a little, for juiciness, so that the cutlets are not dry...

shape, roll in flour or breadcrumbs and fry like regular cutlets...

You can’t tear yourself away from them, like seeds)))

Steamed fish cutlets

https://www.youtube.com/watch?v=Tx8nTL-XG3I

Grind the fish pulp poached in cream, combine with white bread soaked in cream, add a raw egg, ground black pepper, salt and mix everything well. If the minced meat is dry, add more cream. Form cutlets from the minced meat and steam them for 30 minutes.

Fish fillet (perch, pike perch) 500 g, cream 33% 100 g, white bread 50 g, yolk 1 pc, black pepper, salt

river fish fillet. Since you most often need to do it yourself, take the fish, the larger the better. Pike cutlets are often prepared, so let’s focus on this option. The pike needs to be cleaned, the entrails removed and the meat separated from the bones.

Next, the resulting meat is ground in a meat grinder, an egg, fried onions (50 g) are added, or pre-soaked bread is added. Then the whole mass is salted, peppered and thoroughly mixed.

Form the cutlets, bread them in breadcrumbs or flour, then fry in butter or margarine for about five minutes on each side.

scroll through a meat grinder, add a little flour, dill, fried onions, mayonnaise, salt and fry the cutlets.

Source: https://dom-voprosov.ru/kulinariya/kak-prigotovit-kotlety-iz-plotvy-s-kostyami

Recipe for roach cutlets with bones with video: how to cook very tasty

River roach is a very healthy and tasty fish, but some people who want to eat it are stopped by the large number of small thin bones in it.

Removing every last one of them is extremely difficult, and sometimes even impossible if the fish is small. Therefore, methods for simplified processing were found.

Try making very appetizing roach cutlets with bones - the recipe in this case will be simple and will not require much effort from you.

Juicy roach cutlets with bones: recipe with lard and semolina

Cooking time : 50 minutes

Number of servings: 10

Energy and nutritional value

calorie content – 253.8 kcal;
proteins – 16.9 g;
fats – 13.7 g;
carbohydrates – 16.7 g.

Ingredients

roach (without heads and entrails) – 750 g;
fresh pork lard – 120 g;
medium onion – 2 pcs.;
garlic – 2-3 teeth.
;
stale bread or loaf – 200 g;
milk – 150 ml;
chicken eggs – 1 pc.;
semolina – 2 tbsp;
salt - to taste;
ground black pepper - to taste;
bay leaf – 1-2 pcs.
;
refined vegetable oil for frying – 70 ml;
breadcrumbs - 3-4 tbsp.

Step-by-step preparation

If the fish is not fresh, but frozen, then you first need to leave it for several hours at room temperature so that it thaws. Cut off heads, tails and fins, remove scales and gut the carcasses. Rinse them thoroughly under running water, dry and cut into pieces so that they fit into the feed cup of the meat grinder.
Soak the bread in milk, and you can start grinding the fish (use a fine mesh) - this must be done at least three times. After each stage of processing, unscrew the nut and remove the mesh - there will be bones on the inside that are not crushed by the auger blades or cut by knives.
Peel the onions and garlic, remove the skin from the lard (if any), squeeze out the bread and pass all these ingredients through a meat grinder. Combine with minced fish.
Add semolina, beat in the egg, pepper and salt to taste.
Mix the ingredients thoroughly by hand until the mixture becomes homogeneous. Set the bowl aside for 8-10 minutes to allow the cereal to swell.
Place the frying pan on the stove and pour oil into it. Wet your hands, form the cutlets and roll them on all sides in breadcrumbs.
Fry over moderate heat for 2-3 minutes on each side, although pay more attention not to time, but to the color of the crust - it should take on a dark golden hue.
Place the fried cutlets in a saucepan or cauldron (cast iron), throw in a bay leaf, pour the remaining milk from the bread into them (dilute with water if necessary) and simmer over low heat for 5-8 minutes after boiling.

It is best served with fresh herbs, radishes, other vegetables and salads made from them. In addition, you can prepare sour cream, cream or tomato sauce separately.

Tip : to enhance the taste and aroma of the dish, cut half of the prepared onion into small cubes, fry in vegetable oil and add to the minced meat.

Delicious roach cutlets without bread with cornmeal

Cooking time : 40 minutes

Number of servings: 6

Choose gravy for fish balls

Any fish cutlets will turn out even more appetizing if you serve them with any sauce of your choice. There are a huge number of recipes for such gravies. We suggest trying just a few options.

Egg sauce

Cooking time : 25-30 minutes

Number of servings: 6-8

Tomato sauce

Cooking time : 25-30 minutes

Number of servings: 6-8