River perch cutlets - recipes with photos

Preparing the bread

Place several slices of white bread in a deep container or plate and add enough water to cover the bread by 2 centimeters. In this state, soak the bread for up to 15 minutes or until it softens.

Squeeze the soggy bread from excess liquid and transfer it to a deep bowl, which will contain other ingredients necessary to prepare perch fish cutlets.

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!

More such recipes on our website:

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Blackberry jam (berries from the jam are poured with additional boiled syrup)

Suitable for unripe (hard) berries. Ripe and overripe ones will melt into jam using this technology, and it will be inconvenient to work with.

4.1. Proportions and composition

Unripe blackberries – 1 kg;
Sugar – 1 kg;
Water – 400 ml (just under 2 glasses).

4.2. How to do

Place the blackberries in a bowl for jam, sprinkling the layers with sugar. Let stand in a cool place for 6-8 hours to allow the juice to flow. Then add water, bring the jam to a boil and cook for 40 minutes.
Scoop the berries out of the jam and place them in prepared jars. Boil the syrup until ready (readiness is determined by a drop of syrup that does not spread). And pour them into blackberries in jars.
Close the jars with lids. Store at room temperature in a dark, ventilated place.

Blackberry jam (jam) in a vase

The jam is very tasty, not cloying, jelly-like

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:

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.

Pollock (hake) cutlets with zucchini

Ingredients

pollock or hake (loin) - 0.9 kg.
garlic cloves - 3 pcs.
young zucchini - 1 pc.
egg - 1 pc.
semolina - 75 gr.
breading crumbs - 40 gr.
onion - 1 pc.

Preparation:

1. Delicious and tender river fish cutlets can be prepared at home, combining minced meat with young zucchini. It needs to be washed, cleaned, grated (do not grind it with a blender).

2. If desired, the pollock fillet is replaced with hake. Pass the fish through a meat grinder several times. Add garlic gruel, grated zucchini, and salt to taste into the minced meat.

H. Mix the mixture, make a hole in the center, break the egg. Sprinkle it with pepper (black, ground). Start preparing the minced meat with your hands until it becomes homogeneous.

4. At the end of the procedure, add semolina, stir again to prevent clumping. Now wet your hands in water and make round patties from the minced meat.

5. Roll each product in breadcrumbs and proceed to frying. Heat the oil in a frying pan, place a few cutlets. Cook them until browned, finally reducing the power to minimum.

The benefits of fish

Whatever type of fish is chosen for cooking, all its types are very beneficial for the human body.

Almost all fish carcasses contain a considerable amount of fish oil, which contains polyunsaturated fatty acids such as Omega-3. Such acids regulate metabolism, reduce bad cholesterol, and are a preventative against cardiovascular diseases and diseases of the nervous system.

In addition, the fish contains all the vital vitamins (group B, C, D, E) and almost all micro- and macroelements. And most importantly, fish contains phosphorus, which helps improve vision. All this makes fish an important dish for every person, especially children, the elderly and pregnant women.

Calorie content per 100 g - 162 kcal.
Number of servings - 15
Cooking time - 30 minutes

Cod cutlets

Products:

Cod fillet - 350 gr.
Egg - 1 pc.
White stale bread - 35 gr.
Milk
Onion - 200 gr.
Dill
Salt, pepper - to taste
Flour - for breading
Cream - 30 gr.
Vegetable oil for frying

How to cook cod cutlets:

Here you have to look at what kind of cod you come across. If it’s fatty, then reduce the amount of cream; if it’s dry, then add 100 grams.
They are prepared in the same way as the previous cutlets, except that the black pepper should be changed to white.
It goes very well with cod.
You can roll the cutlets in prepared breading, or in flour. It’s good to add a little thyme to the breading, literally half a gram.
And if you cook with thyme, it is important to choose a mild temperature setting. Fish do not need high temperatures.

Recipe for Salmon and Sea Bass Cutlets:

In a food processor, chop fish fillets, potatoes, and onions. There are also eggs, spices and flour. Pour water in advance so that the minced meat is well chopped and not thick. Fans of adding buns to cutlets, you can add it. The minced meat should be like medium-thick mashed potatoes, not thick and not runny.

Mix well.

Since I have a dry cooker frying pan, I don’t have to add any oil. But I still greased the pan a little. We don’t make cutlets, but place them in a frying pan with a tablespoon.

Fry at medium temperature. The first side is fried, and the other is fried under the lid.

The cutlets are ready. Not all cutlets are here. While I was frying them, my family came over to try them. Well, I tried it too... Very tasty!

Cutlets can be eaten without a side dish. My men ate them with green peas, rice and green onions.

Here are the cutlets in cross-section. They are juicy and tender! These are far from pancakes, if anyone thinks about it. There is very little flour for the whole mass plus boiled potatoes and onions. Flour can be replaced with semolina. I usually make it with it, I just didn’t have any cereal and made it with flour. (I don’t put eggs or bread in any cutlets. I replace them with raw potatoes and semolina).

It took about 10 minutes to prepare the minced meat, no more. I fried it over low heat and steamed it under the lid for about 30 minutes.

Steamed fish cutlets with carrots

This dish includes one egg, but you can do without it by slightly increasing the amount of flour. Then the recipe will become lean.

Fish cutlets

In principle, almost any fish is suitable for fish cutlets For example, salmon fillet, sea bass, pike perch, haddock, blue whiting, pike, but I prefer to cook with white or pink fish. I always take 2-3 types. Today I am preparing cutlets from fillets of pike perch, sea bass and salmon.

What you need:

250 g salmon fillet
250 g sea bass fillet
250 g pike perch fillet
1 egg
50 g cream (¼ cup)
50 g white bread (3 slices)
1.5 tsp. salt
2 onions
1 tbsp. l. mayonnaise
1 tsp. wheat flour
2 tbsp. soy sauce
Black pepper (on the tip of a knife)
Several sprigs of dill

What to do: Pass the fillets of three fish through a meat grinder twice and add 1 egg, salt, black pepper, finely chopped dill, flour, mayonnaise and soy sauce to the resulting minced meat.

Soak white bread in cream, roll and mix with minced fish.

Finely chop the onion and fry until light golden brown in a very hot frying pan with three tablespoons of vegetable oil and 20 g of butter. Let cool and add to minced . Mix with your hands and put in the refrigerator for 30–40 minutes. The minced meat should rest, and all the ingredients in it should become friends.

From crucian carp

The fish contains many amino acids, vitamins A, C, D, E, group B, phosphorus, and calcium. Meat contains about 8% omega-3 fatty acids. They are able to prevent the formation of nervous and cardiac pathologies.

What you will need:

crucian carp – 1 kg,
bread - 2 pieces,
onion – 1 pc.,
egg – 1 pc.,
vegetable oil for frying,
salt,
pepper.

Salmon cutlets recipe

How to do:

We clean the fish and remove the entrails. Divide into 2 parts. We rinse.
Boil water in a saucepan and place the fish in it. Hold for 3 minutes. This is done so that the meat comes off the bones easily.
Then scroll through a meat grinder 2 times.
Cut off the crusts from the bread, add boiled water and leave for 30 minutes.
Then add finely chopped onion to the minced meat, add salt and pepper, beat in the egg and stir everything thoroughly.
Form cutlets and roll in flour.
Sauté in vegetable oil over medium heat.

You can do it differently: string the cutlets onto bacon and cherry tomatoes and bake them, placing them on a baking sheet or other baking container

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.

Preparing the perch

Perch is a healthy and tasty fish, but it can be very difficult to clean to properly remove the scales and all the bones. Therefore, first you need to properly disassemble the perch. First, remove the scales from the perch. This can be done in two ways. Pull the fish by the tail until there is a slight click so that the scales rise up, and carefully remove them. If the fish is small, then it is better to use another method. Freeze the perch, as thawed fish are much easier to clean. In addition, with this method, fish scales do not scatter throughout the kitchen.

Perch is a spiky fish, so wear disposable gloves on your hands. Remove the fins from the fish, cut off the head and tail, make a longitudinal cut and remove the entrails. Rinse the fish thoroughly inside and out. Remove all the seeds and rinse again. Now you can move on to preparing fish cutlets.

How to cook homemade river perch cutlets

Cooking time : 50-60 minutes

Number of servings: 12

Energy value

calorie content – 145.8 kcal;
proteins – 20.3 g;
fats – 1.5 g;
carbohydrates – 12.7 g.

Ingredients

uncut river perch – 1 kg;
red carrots – 150 g;
onion – 150 g;
chicken egg – 1 pc.;
semolina – 2 tbsp;
yesterday's white bread or loaf – 200 g;
dry herbs - to taste;
ground black pepper - to taste;
salt - to taste;
breadcrumbs - 4 tbsp;
refined sunflower or olive oil – 80 ml.

Important : if you are preparing cutlets for the whole family and you have a small child who is already accustomed to solid food, then exclude ground black pepper from the ingredients.

Step-by-step preparation

Some housewives claim that cutting freshwater perch is very difficult, especially if it is small, due to small scales and many bones, but this is not so. There are several thinning methods, but we will focus on one, the most popular among fishermen. First of all, you will need a sharp kitchen knife. Make a cut along the ridge away from the head, first on one side of the dorsal fin, then on the other.
Take the perch by the tail, pick up the fin with a knife and simply pull it out - it will be removed along with the bones. Make cuts on both sides of the head, but do not dismember the carcass yet (do not cut the ridge).
Now separate the edges of the skin at the cut in the place where the dorsal fin was removed, and gradually insert your fingers between the skin and the pulp - the dermis will be removed along with the scales.
Now place the fish on the table and use a knife in the direction from head to tail to separate the flesh from the spine on both sides. The sirloin halves retained the ribs and pelvic fins. Therefore, place the flesh on a cutting board with the inside facing up, secure it with a fork from the back and cut off a thin plate with bones and pelvic fins with a knife.
Finely chop medium-sized onions, and after peeling, grate the carrots on a coarse grater.
Place a frying pan on the stove and pour in vegetable oil, but not too much - enough so that it spreads over the entire bottom. Let it warm up.
Meanwhile, pass the fillet through a meat grinder or blend with a blender.
Place the onion in a hot frying pan, and as soon as it begins to darken, add the grated carrots and sauté, but do not fry.
Combine ground fillet, sauteed bread, bread squeezed out of water, add semolina and mix. Then beat the egg into the minced meat and add herbs, ground pepper and salt to taste. Stir again.
With wet hands, form the cutlets and, if necessary, roll them in breadcrumbs and place them on a cutting board or on the table. If not, then place it on a large wet plate.