Cutlets can be prepared from fish, both river and sea. But preference is given to the inhabitants of the ocean. From it, the dishes are tastier, and the utility is higher.
Blue whiting is not the most popular fish, although it is well known to chefs. If you cook it correctly, then the taste of the food will not be worse than that of the more common types.
Blue whiting fishcakes are a great option for those who don’t like fatty foods that are heavy for the stomach. Cooking will take a little time, and the result will be a fragrant and delicate dish.
Blue whiting fishcakes - general cooking principles
Blue whiting can most often be purchased frozen. And therefore, before cooking, fish must be thawed at room temperature.
Be sure to wash the prepared fish, and then cut off the fins, tail, head, if any, and clean it inside.
Peel is removed and the ridge is removed: the carcass is ready for processing into cutlets.
If the fish is small, the bones can not be removed, and skip pieces of blue whiting a couple of times through a meat grinder.
A piece of bread, previously soaked in milk or water, eggs, onions, vegetable oil, is added to the minced fish. Everyone puts salt and pepper to their liking.
Also, cutlets can be filled with semolina, oatmeal, add hard cheese, carrots, potatoes and garlic.
The shape of the cutlets can be any. Before cooking, they are rolled in flour, breadcrumbs or starch-flour mixture.
Cutlets are prepared most often in a frying pan. They are fried on both sides for about five or seven minutes. A good taste for blue whiting fishcakes, baked in the oven or steamed.
The dish goes well with fresh or baked vegetables, mashed potatoes. Steamed and seasoned spinach is an excellent side dish for meatballs.
Ready-made cutlets are best eaten hot. But if they stay for the next meal, then let them be stored in the refrigerator. Cutlets can be easily heated in the microwave, and they will also be delicious.
To prepare the dish, you will need a blender or a meat grinder, a frying pan, a baking sheet or heat-resistant dishes, a knife, a spatula and a plate. Do not place to keep on hand gloves, paper towels and cling film.
Recipe 1. Fish cakes from blue whiting "Grandmother's recipe"
Ingredients:
• 150 gr. loaf;
• 1.2 kg blue whiting;
• 175 ml of milk (3.2%);
• onion;
• tsp salts;
• clove of garlic;
• 100 gr. flour;
• two eggs;
• 40 gr. vegetable oil;
• 100 gr. sala.
Cooking method:
Cut off the crust from the loaf. Soak the pulp in milk for a couple of minutes.
We cut the onion into four parts.
Free the blue whiting. Grind the pieces of fish along with the pulp of the loaf, lard and onions.
The crushed ingredients are salted. Then add the yolks and mix the mixture with your hands until smooth.
We cover the cooked minced meat with a film and leave it for ten minutes in the refrigerator.
Preheat the pan and pour vegetable oil into it. Crush the garlic cloves with a knife and fry. Then remove them from the pan.
From cold minced meat, blind the cutlets of your favorite shape and roll in flour.
We fry them in turn on each side. In total, it will take about ten minutes to prepare fish cutlets from blue whiting in a pan.
Put the finished dish on a plate with a paper towel. This will help get rid of external fat.
Recipe 2. Fish cakes from blue whiting "Home Alone"
Ingredients:
• 600 gr. blue whiting;
• egg;
• 30 gr. black bread;
• three liters Art. semolina;
• teaspoon of salt;
• one onion;
• breadcrumbs.
Cooking method:
Free the blue whiting from fins and bones.
Cut the fish and onion into medium pieces. Run them through the meat grinder twice.
Soak the bread in water and add it to the cutlet mass. We also put cereal and egg. Prisolim.
Let's make some cutlets. Bread them well in breadcrumbs and send them to a hot skillet.
Recipe 3. Fish cutlets from blue whiting "Tasty dinner"
Ingredients:
• half a kilogram of blue whiting;
• onion;
• 100 gr. white bread;
• for tsp red pepper and salt;
• 70 gr. flour.
Cooking method:
We remove the fins and peel from the blue whiting. We remove the ridge.
Cut small pieces of fish with the tip of a knife.
Cut the onion very finely. Add it to the fish.
Pieces of bread soaked in advance in water, put in the fish mass. Salt and pepper.
Knead the minced meat with your hands. Then we make cutlets, dump in flour and put on a heated frying pan.
Blue whiting fishcakes need to be fried for four minutes on each side.
After a short time, you can start dinner.
Recipe 4. Fish casserole in the oven
Ingredients:
• 700 gr. blue whiting;
• 0.1 kg of any oily fish (salmon, salmon, trout);
• carrot;
• onion;
• five tbsp. l oat flakes;
• red pepper;
• salt;
• two tablespoons of Art. refined olive oil;
Cooking method:
We will prepare the fish for processing in a meat grinder and turn it into minced meat.
Peel the onion and carrot. Cut into several pieces. Grind in a meat grinder and add to the minced fish.
In a bowl with cutlet mixture, put oat flakes. Salt and sprinkle with pepper, taking into account your taste wishes.
Stir the minced meat and leave it for about twenty minutes. This time will enable the oatmeal to swell.
Grease a baking sheet with olive oil.
We place on it cutlets formed from minced meat.
Bake in the oven for about twenty minutes. Before laying the baking sheet, preheat the oven to 180 degrees.
The finished dish goes well with a vegetable salad or diet side dish.
Recipe 5. Fish cakes from blue whiting "Favorite recipe"
Ingredients:
• 900 gr. fish;
• 0.1 kg long loaf;
• egg;
• two onions;
• two tbsp. l starch and flour;
• water;
• salt;
• sunflower oil.
Cooking method:
Soak slices of loaf in water.
Cut the fish on the fillet. We load it into the blender.
We clean the bulbs and cut them in half. Put the slices in a blender.
We squeeze the loaf, put it in the bowl of the kitchen assistant.
Drive the egg here, start the blender. Turn it off after it cooks homogeneous minced meat.
Add salt to a blender and a tablespoon of sunflower oil and water. Turn it on for a minute.
Mix the starch with flour.
Wet hands with water and blind patties. Roll them in a mixture of starch and flour. Send to the pan.
Fry on both sides for several minutes, and transfer the patties to heat-resistant dishes.
Finish the cooking of blue whiting fishcakes in the oven. We hold the dishes with the food on its middle shelf for about fifteen or twenty minutes (180 degrees).
Recipe 6. Cooked fried fish cutlets from blue whiting
Ingredients:
• half a kilogram of blue whiting;
• pepper;
• salt;
• tsp dry garlic;
• onion;
• egg;
• crackers made of white bread;
• ¼ cup of milk;
• two tablespoons of Art. mayonnaise.
Cooking method:
Boil the fish in the water for about twenty minutes. Let’s cool a little and separate the bones.
Mash boiled fish meat with your hands.
In the loosened fish, add salt and pepper (who loves how much).
Rub the onion in the minced meat and pour the garlic.
We break the egg, but add only the yolk to the minced meat.
Mix the fish mixture with your hands.
Soak two tablespoons of crackers in milk and add to the minced meat.
Put the mayonnaise and mix the mixture again.
Bread cutlets prepared in breadcrumbs and fry until cooked.
Recipe 7. Steamed Blue Whiting Fishcakes
Ingredients:
• 0.75 kg blue whiting;
• two pieces of loaf;
• ¼ cup of milk;
• egg;
• black pepper;
• salt;
• a half-bunch of parsley;
• spoon art. vegetable oil.
Cooking method:
Let's make minced fish.
Pieces of the loaf will be peeled, chopped and drown in milk. We remember with our hands that it is absorbed into the bread.
We drive an egg into a bowl with a loaf. Salt and pepper. Mix with a whisk.
Add the minced fish, sunflower oil and stir.
Parsley chopped smaller, send it to a bowl with a cutlet mixture.
Mix all the minced meat again.
We make cutlets and put them on the bottom of the double boiler. Twenty minutes is enough to prepare the dish.
Recipe 8. Meat Flavored Blue Whiting Fishcakes
Ingredients:
• 700 gr. blue whiting;
• 0.15 kg of fat;
• 0.1 kg of low-fat hard cheese;
• for tsp curry and salt;
• two liters h. seasonings for fish;
• two liters Art. flour.
Cooking method:
We cut cheese and lard into medium slices.
Pass prepared blue whiting carcasses through a meat grinder.
Grind lard with its help, then cheese, and again fish.
Add the resulting mixture and put the seasoning for fish into the dust.
Armed with a spoon, mix the minced meat very carefully
Pour flour and curry onto a plate or board. Mix them together.
Blind the cutlets and roll them out in a breading.
We transfer the semi-finished products to a skillet with boiling oil. Fry over high heat on both sides. Do not cover with a lid.
Then reduce the fire to a minimum, cover the pan and cook the dish for another ten minutes. Halfway through this term, cutlets need to be flipped.
Recipe 9. Blue whiting fish patties with vegetables
Ingredients:
• 0.6 kg of fish;
• egg;
• onion;
• two potatoes;
• carrot;
• salt and pepper - to taste;
• breadcrumbs.
Cooking method:
Cut all the vegetables into medium slices. Send them in turn into a blender and chop.
Lightly fry the carrots and onions. Put the vegetable mixture in a deep plate and combine with potatoes.
Using the same blender, grind the blue whiting.
Move the minced fish in a bowl with vegetables. Add the egg here.
Pepper and salt, and then mix all the minced meat together.
We cook semi-finished cutlets, roll them in crackers.
We fry in sunflower oil for five minutes on one and the second side.
Add some water, cover the pan and put out the cutlets for the same amount of time.
Blue whiting fishcakes - tricks and tips
Blue whiting should not be thawed in the microwave - this will significantly impair its taste.
To avoid bones in the cutlets, the gutted fish should be boiled in boiling water for two minutes. She will not have time to cook and remain raw, but the meat will easily separate from the bones.
To prevent the dish from getting dry, fresh lard is added to the minced meat. Salty or smoked is not suitable - it will kill the taste of fish cutlets from blue whiting.
The dish will not fall apart during the frying process if you put the prepared fish mixture for 5 minutes in the refrigerator.
Cutlets will not be rubber if you add only yolk to the minced meat.
In order for the dish to fry evenly, a layer of oil should cover it halfway.
The plate on which the blue whiting is cut should be covered with cling film so that it does not absorb the smell of fish.
In the cutlet mass, it is better to add only bread pulp, since the crust can drown out the delicate taste of the fish.
If the recipe contains milk, then the fatter it is, the better. Fish cakes will get a pleasant creamy aftertaste.
