Pollock is a low-fat and inexpensive fish, so fish pollock cutlets will turn out not only tasty, but also economical. Firstly, the fish should be cold, you can not completely defrost it. Secondly, the dishes - a bowl and a knife, are also better to cool, sometimes the bowl is even put on ice or snow. Thirdly, in order to make the cutlets lush and not fall apart, they must add egg, bread crumb and cold cream to the minced meat. Fourth, and this is perhaps the most important, breaded cutlets in flour, breadcrumbs or semolina, the breading will keep the juices inside and prevent the cutlets from falling apart.
Sometimes boiled potatoes in the form of mashed potatoes are added to the minced fish - 1 3 potatoes and 2 3 fish. Potato replaces white bread, absorbs fish juice when frying, so that healthy liquid does not leak into the pan. You should not get carried away with supplements so that instead of fish, you will not get bread or potato patties, as in cafeterias during the Soviet catering.
- Time for preparing: 45 minutes
- Servings Per Container: 8
Ingredients for Pollock Fishcakes
- 1 kg pollock;
- 2 eggs;
- 50 ml of heavy cream;
- 110 g onions;
- 70 g of white bread;
- 30 g of wheat flour for breading;
- cooking oil for frying;
The method of preparation of fish pollock cutlets
We put fresh-frozen pollock on the lower shelf of the refrigerator 4-5 hours before cooking. Then wash, clean the scales, remove the insides, cut off about 1/3 of the carcass from the side of the tail. Remove the skin from pieces of pollock, cut the fillet from the bones with a sharpened knife.
From fish tails, skin and ridges, you get a rich, tasty ear.
Onions cut into cubes. It is better to add raw onions to the stuffing, onion and fish smells get along well with each other.
Cut the pollock fillet finely, add the onion, soaked in water and wrung out crumbs of white bread without a crust. We grind the products in a food processor until a homogeneous mass is obtained.
Add two raw chicken eggs to the bowl, after mixing the yolks with proteins.
Pour cold cream, pour small table salt to taste. At this stage, you can add spices - grated nutmeg, pepper, curry powder. Knead the minced meat thoroughly until a smooth and homogeneous mass is obtained. You can knead with a mixer, if with your hands, then very quickly.
Pour wheat flour on the board (can be replaced with breadcrumbs or semolina). With wet hands we form oblong cutlets, roll on all sides in flour.
Pour 2-3 tablespoons of cooking oil into the pan. As soon as the oil is warmed up, put the patties, fry over high heat until golden brown on both sides for about 2 minutes on each side. Then we put in a roasting pan, close the lid and simmer for 10 minutes over low heat. You can simmer fish cakes in sour cream or tomato sauce - you will get a dish with prepared gravy.
We serve hot pollock meatballs to the table. Garnished with mashed potatoes, this is a classic combination of products that many have loved since kindergarten.
Enjoy your meal!