One of the most favorite recipes for making fish cakes in many families is from pollock fillets. This fish is sold in large carcasses, often without a head. From one such carcass, you can cook cutlets for the whole family. They always turn out tasty, juicy and very tender, while cooking quickly enough.
Such cutlets can be served with absolutely any side dish. We like it best with pasta, mashed potatoes or buckwheat porridge.
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Ingredients:
Pollock - 650 g
White bread - 200 g
Onions - 80 g
Chicken egg - 1 pc.
Sea salt - to taste
Ground black pepper - to taste
Lean oil - for frying
How to cook:
Prepare all the food you need to make pollock fish cakes. Be sure to defrost the fish carcass. Peel the onion, wash under running water, dry.
Take a large egg. If the eggs are small, then a couple may be needed. Soak the bread in cold drinking water for a few minutes.
Remove all insides. With a very sharp knife, make a deep cut along the ridge, divide the carcass in two halves. Carefully separate the fish fillets from the bones, fins and ridge, and trim off the remainder from the skin.
Pass the fillet trimmings through a meat grinder with a large sieve along with the pressed white bread.
You can punch the fish into minced meat using a blender, but through a meat grinder it turns out to be more airy, and this affects the quality of the finished cutlets.
Add the chicken egg, very finely chopped onions, salt and freshly ground black pepper to the minced meat.
Knead the minced fish. Leave it on for a few minutes. Let it ripen a little.
Use wet hands to form the patties to the desired shape and size. Heat some unscented vegetable oil in a large Teflon-lined skillet, place the pieces in it and fry them over medium heat for 3 minutes on each side.
Be sure to transfer the cooked patties to paper towels to remove excess oil. And then serve them to the table with your loved one. garnish.
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