How to cook fish cutlets from bream

Selection and preparation of ingredients

To prepare the cutlets, buy some fresh bream. Each carcass should be carefully butchered to remove as much bone as possible. The fish is first cleaned of scales, gutted, the head, tail and fins are cut off, washed, and the meat is separated from the bones. You don’t need to add lard or butter to the minced meat, because the bream pulp is quite fatty.

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Preparing the fish

The fish is prepared as follows: it is peeled, the tail, head and fins are cut off. The second stage involves removing the insides of the fish, after which it is washed with water. Now you can start filleting - the bream is cut along the back and the largest bones are removed.

You need to make minced fish by grinding the fillet through a meat grinder. Usually one time is not enough, and the minced meat is repeated again. It will be easier to mince fresh fish if you leave it in milk for a while (about 30 minutes). Milk also helps eliminate the fishy smell of the river.

Add herbs, garlic, and egg to the minced meat. And if you also add basil (small-leaved green), the cutlets will turn out very aromatic, without the characteristic smell of fish.

Before frying, do not forget to bread the cutlets, since the minced bream turns out to be quite liquid and the mass will fall apart. Breading is made from breadcrumbs or flour.

What's good about bream?

If you catch a bream, consider yourself lucky. After all, bream is a popular object in fishing. This fish has tender white meat, which puts it, along with pike perch and pike, in first place among river fish. It would be a sin not to take advantage of this opportunity and not prepare a delicious dish of this fish. Bream is not only tasty, but also dietary meat.

It is ideal for use by small children, because it contains a large amount of proteins that are so necessary for the normal functioning of the body. Bream meat contains a number of vitamins, microelements and amino acids.

In our article we will talk about how to prepare fish cutlets from bream. Among the popular dishes made from this fish, many people prefer cutlets.

To cook bream cutlets correctly and tasty, a recipe is simply necessary. The main condition for successful preparation is fresh fish, just caught from the reservoir. To do this, you need to either catch it yourself, or buy it still alive.

The bream cutlets, the recipe for which we offer, is very simple, it will suit even the least experienced housewives. Not only your husband, but also your children will be delighted with these cutlets. Let’s start preparing the “Bream Cutlets” dish, the recipe for which is simply excellent!

Juicy cutlets in the oven

Cooking in this way does not require frying in oil, so this cutlet recipe will appeal to everyone who follows a healthy diet.

You will need:

• 0.5 kg bream (fillet);
• 1 onion;
• 1 carrot;
• 20 g green onions;
• 30 ml soy sauce;
• 10 ml vegetable oil;
• salt and pepper to taste.

Cooking steps. 1. The fillet is cut and passed through a fine grinder twice. Then spin the vegetables and chop the green onions. 2. Minced meat is combined with vegetables, herbs, soy sauce, salt and pepper. Mix thoroughly. 3.Bits are made from the resulting mass. Grease a baking sheet with oil using a silicone brush, place semi-finished products on it and cover them with foil. 4. The dish is baked at 200°C for 20 minutes, then the foil is removed and the cutlets are left in the oven for another 15 minutes.

It’s very tasty to sprinkle baked fish cutlets with chopped herbs and serve with sour cream.

How to make delicious gravy for fish cutlets

If you're making fried cutlets because not everyone in the family approves of stews, an easy way to please everyone is to make the gravy separately.

Cooking time: 10 minutes

Number of servings: 10

Energy and nutritional value

• calorie content – ​​50.4 kcal;
• proteins – 0.9 g;
• fats – 3.2 g;
• carbohydrates – 4.4 g.

Ingredients

• medium fat sour cream – 70 g;
• celery (root) – 50 g;
• tomato paste – 40 g;
• onion – 1 pc.;
• butter – 30 g;
• wheat flour – 30 g;
• Italian herbs - to taste;
• carrots – 1 pc.;
• salt - to taste.

Step-by-step preparation

1. Use a food processor to make carrot juice. If this technique is not at your disposal, then grate the root vegetable on a fine grater, and then squeeze it out with force.

2. Pass the onion and fresh celery root through a meat grinder.
3. Melt a stick of butter in a heavy-bottomed saucepan. Add flour. Mix vigorously with a whisk so that the mass is homogeneous, without lumps.

4. Pour in carrot juice, ground vegetables, sour cream and tomato paste. Season and simmer for about 2 minutes.

Serve juicy fish cutlets with your favorite side dish. Both potatoes and buckwheat go well with them. Bon appetit!

Spicy cutlets in tomato sauce

Thanks to the addition of lard, the cutlets are juicy, and the tomato sauce gives the dish a slight sourness.

Grocery list:

How to salt bream

• 0.6 kg bream fillet;
• 150 g lard without skin;
• 2 large onions;
• 1 carrot;
• 1 egg;
• 3 tomatoes;
• 20 g semolina;
• 6 g salt;
• 3 g granulated sugar;
• 2 g ground black pepper;
• 200 ml of drinking water;
• breadcrumbs;
• refined oil for frying.

Recipe step by step.

• Bream fillet, lard and 1 onion are minced in a meat grinder.
• Drive an egg into the resulting composition, add semolina, pepper, and salt. The minced meat is stirred and beaten.
• Form slightly flattened cutlets. Roll them in breadcrumbs and fry in oil on each side until browned.
• To prepare the sauce, finely chop the carrots and the second onion. Vegetables are fried in oil for 4 minutes.
• The tomatoes are ground in a food processor, laid out for frying, salted and sugared. Simmer the sauce for 3 minutes, add cold water and cook for the same amount of time.
• The cutlets are poured with the prepared gravy and simmered under the lid for 20 minutes.

Tip: to make the fishy taste more pronounced, you can add 100 ml of low-fat cream to the tomato sauce when stewing.

Bream fish cutlets in tomato sauce can be served with any side dish or as a separate dish

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Cutlet recipe

Fish cutlets are very tasty, the bream recipe for which requires the use of the following ingredients per kilogram of fish fillet:

• A couple of medium-sized onions;
• One small carrot;
• Two eggs;
• About 70 g butter;
• Greenery;
• 200 g white bread without crust;
• Half a glass of milk;
• Seasonings and salt to taste.

White bread needs to be soaked in milk and then passed through a meat grinder along with peeled carrots and onions. After this, this mixture must be mixed with previously ground fish fillet and two eggs mixed in. Next, you need to salt the resulting minced meat and add spices to taste. Then, in order for the minced meat to become homogeneous and saturated with air, it must be beaten out for 5-10 minutes. To do this, the mixture is scooped into the palm of your hand and thrown into a container for kneading.

What to serve as a side dish

Side dishes must match the main product. For example, for steamed products, serving French fries is illogical. Suitable here:

• boiled or steamed rice or vegetables (potatoes, green peas);
• fresh salad (cucumbers, herbs, tomatoes);
• stewed cauliflower, green beans, carrots.

For a fried product, in addition to the side dishes listed, you can serve:

• vegetables in batter;
• Mexican spicy mixture;
• pasta;
• buckwheat, pearl barley.

Cheese and sauces are offered separately:

• for steam - white is better;
• fried - tomato, based on sour berries;
• baked - any will do.

Greens and lemon will not hurt in all cases.

The temperature of the main dish and side dish should be the same, with the exception of fresh vegetables.

Preparing pike

To easily cut a pike, you will need a sharp knife and a cutting board.

First of all, the carcass should be rinsed well in running water and dried with a paper towel. The cutting technology is as follows:

• A large fin in the abdominal area along with a small area of ​​skin is removed.
• In the direction from the tail, the belly is ripped open and the entrails are removed.
• The fish is cut along the ridge, after which the carcass is divided into two halves.
• One part is separated so that there are no bones in it.
• The ridge is separated from the second half, and also carefully so that there are no large bones left in the carcass.
• Both halves get rid of the skin by carefully prying it with a knife and pulling it off with force.
• After this, it is worth checking both halves for the presence of bones. If they are present, they are removed using tweezers.

Of course, you shouldn’t count on being able to qualitatively cut a pike carcass the first time, but after doing this several times, you can hope for a good result.

After cutting the fish, the fish meat is passed through a meat grinder. To prevent the meat from being dry after cooking, it is better to use a number of recommendations.

That's why:

• It is good if the carcasses have not been subjected to deep freezing.
• Spices and other additives are added to the minced meat last.
• After preparing the minced meat, you need to give it some time to settle and do not start cooking the cutlets right away.
• It is necessary to add a couple of eggs to the minced meat to glue the whole mass together.
• The minced meat should not be squeezed to get rid of excess moisture. It is better to add a little starch or flour to the minced meat, after which the mass is thoroughly mixed.

On a note! Pike fish cutlets are a fairly simple dish to prepare, despite the fact that the recipe may contain many ingredients.

Recipes

With the addition of white bread

When white bread is added to the minced meat, the meatballs become more tender and airy, literally melting in your mouth.

Ingredients:

• fish fillet – 500 g;
• carrots – 1 pc. or 2 small;
• onion – 1 pc.;
• white bread – 100 g;
• greens - half a bunch;
• vegetable oil – 100 ml;
• breadcrumbs – 50 g;
• spices and salt - to taste.

Cooking method

1. If the fillet is frozen, it must be thawed and washed well.
2. Chop carrots and onions.
3. Keep the bread in water for 3-4 minutes.
4. Add onions and carrots to the fish fillet, pass all the ingredients through a meat grinder.
5. Add bread, spices, salt, egg to the mixture.
6. Carefully form the cutlets (some people like small ones, while others like them large - at their discretion) and roll them in breadcrumbs.
7. Fry until cooked until the cutlets have a golden crust.

Recommendations: fry the cutlets in a large amount of oil. To absorb excess oil, place the cutlets on a paper towel after frying. Bread can be replaced with a loaf. Before serving the dish, garnish it with fresh herbs.

Classic recipe (with bones)

Traditionally, fish cutlets are cooked with bones, removing only the largest ones. In well-fried meatballs, you can hardly feel the bones. The recipe is similar to the previous one, only this one adds an egg and a loaf instead of bread.

Recipe:

• egg – 2 pcs.;
• onion – 2 heads;
• bream – 1 pc.;
• carrots – 1 pc.;
• salt – 5 g;
• breadcrumbs;
• sunflower oil;
• loaf – 200 g.

Manufacturing

1. We take a meat grinder and grind the fish fillet.
2. Soak the loaf pieces in water for 2-3 minutes.
3. Grind carrots, onions and pieces of loaf using a meat grinder, and then add to the minced meat.
4. Beat the eggs into the mixture and add salt.
5. To ensure uniformity of the minced meat, beat it, then cover it with cling film.
6. Roll the formed cutlets in breadcrumbs and place in a heated frying pan in a large amount of oil, fry for 5 minutes on each side.

Recommendations: to make the crust especially crispy, you need to roll the cutlets in breadcrumbs, then dip them in the egg, and then sprinkle them with breading again.

Bake in the oven

Oven-baked meatballs do not require frying, so this dish is especially suitable for those who watch their weight and eat healthy foods.

Useful tips

To make the cutlets tasty, soft and juicy, you need to use only fresh bream for their preparation. It is better to choose large individuals. For dietary nutrition, it is healthier to cook the dish in a double boiler, slow cooker, or grill.

The more onions in the cutlets, the more tender they will be. It is permissible to replace carrots in minced meat with cabbage and even grated apple. To make the dish more satisfying, the fish base can be supplemented with semolina or bread soaked in milk. A small piece of butter placed inside the semi-finished product will help make the cutlets more tender. For a more original taste, the oil can be mixed with chopped herbs.

Minced bream turns out to be quite liquid, so to prevent the cutlets from falling apart, you should definitely use breading. Store-bought crackers can be replaced with regular crumbs, rice or wheat flour.

Fragrant and tender cutlets made from bream are ideal for lunch or dinner for all family members. This dish in itself is satisfying, so it is not necessary to supplement it with a side dish: just chop fresh vegetables and herbs.

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Adviсe

• To make the taste of the fish more pronounced, add low-fat cream to the sauce while it is simmering (100 g will be enough).
• If you want the cutlets to be more juicy, add more onions when cooking.
• The dish is very satisfying, so it doesn’t need a side dish, just vegetables.
• Tender bream cutlets are an excellent dish that is suitable both as a dinner and for a holiday table.

The video presents another recipe for bream cutlets.

Cooking features

Lack of culinary experience is not a reason to refuse to prepare bream cutlets. You will have to tinker with cutting the fish, but after a while you will not even notice how you will begin to clean, gut and cut the fish quickly and easily. Moreover, it is considered optional to remove small bones from bream fillets. Knowing and taking into account several important points, even a novice cook can prepare delicious cutlets from bream meat.

• Fresh bream, just recently pulled out of the water, are considered the most delicious and healthy. If the product is frozen, it can be used when it is certain that it has not been in the refrigerator or even warm for a long time before freezing. If you are preparing frozen fish, allow it to thaw naturally, avoiding a sudden temperature change, otherwise the bream, which is not already high in fat content, will become completely dry. Using a microwave or warm water to speed up the process is unacceptable.
• To prepare minced bream, you need to clean and gut it. Clean the fish from tail to head using a knife or a special grater. When gutting, act carefully, trying not to damage the gallbladder. If this happens, the fish will need to be washed well in running water, otherwise the cutlets will turn out bitter. When you find caviar in fish, do not throw it away, but add it to the minced meat.
• Cleaned and gutted fish must be filleted, removing the skin from the meat and separating it from the spinal and rib bones. Small bones do not need to be removed, but if you wish, you can remove them using tweezers. This work is labor-intensive, but allows you to get especially tender cutlets.
• The bream fillet must be passed through a meat grinder not once, but 2-3 times, installing a grid with small holes. Only then can you be sure that there will be no small bones in the minced meat.
• If you soak the fish fillet in milk before preparing the minced meat, it will come out juicier and more flavorful.
• To give bream fillet cutlets the best organoleptic qualities, onions and carrots are added.
• You can thicken minced fish with semolina, oatmeal, bread soaked in milk or water, and breadcrumbs.
• Before frying, minced bream cutlets need to be breaded, otherwise they will spread throughout the pan and not retain their beautiful shape. Breaded products usually have a more appetizing appearance due to the formation of a golden brown crust.
• When frying, place the cutlets in a hot frying pan with plenty of boiling oil. To remove excess fat, the finished products are laid out on a napkin and only then moved to plates and served.

Bream fish cutlets

Bream fish cutlets cannot be called a simple dish that is prepared in a hurry. The rather bony fish needs to be cleaned, gutted and twisted. If you prepare the minced meat correctly, the cutlets will definitely turn out fluffy, tender, juicy and very tasty.

How to make good minced meat

Note! Unlike minced meat, no liquid is added to the fish product as it will become too wet.

Bream meat does not smell like mud, so no effort is required to remove it. It is enough to separate the head, tail and fins, remove the entrails, remove the skin and remove the bones.

In large carcasses from 1 kg they are large and clearly visible. Small breams can be scrolled immediately along with thin fork bones, removing only the large abdominal ones.

To do this, you will need to pass the fish through a meat grinder twice.

The following can be added to minced bream:

• bread;
• egg;
• mayonnaise;
• milk;
• butter;
• potato;
• onion;
• lard;
• cereals.

They are also breaded in different ways - in flour, crushed breadcrumbs, semolina.

Delicious recipes for bream cutlets

Soda should be added to any minced fish to make the finished product fluffy and juicy. Perhaps the simplest recipe consists of the following ingredients:

• 600-700 g bream pulp;
• 100 g white bread without crust;
• 1 egg;
• 60 g butter;
• ½ tbsp. milk;
• 1 onion;
• 1 tsp. soda;
• spices, any breading.

First, pieces of bread are soaked in milk, and the bream pulp along with onions is crushed in a meat grinder. Then the resulting mass is mixed with egg, butter, bread, soda and spices. Chopped herbs are added if desired. After this, the balls are formed, coated with any breading and fried under the lid until cooked.

Fried bream cutlets in flour

The meatballs will be tastier if you first add lard without skin to the minced meat. It will bind the rather loose texture of the fish and add fat to the lean flesh. For one of these recipes you will need to prepare:

• 1 kg bream fillet;
• 200 g lard;
• 1 tsp. soda;
• 2-3 onions;
• 1-2 carrots;
• 2 eggs;
• 40 g semolina;
• 3 tomatoes;
• spices - to taste;
• flour for breading;
• oil for frying.

Preparation consists of several stages:

• First, you should mince the fillet, lard and 2 onions, alternating the products.
• Add 2 eggs, scalded semolina, soda, spices and mix.
• Then the mass needs to be beaten off, acting very carefully, since it is quite liquid and can stain the walls. This point cannot be ignored, since the minced meat will not become bound.
• Form cutlets, bread in flour and fry until golden.
• After this, remove them and sauté the chopped onion and carrots in the remaining oil for several minutes.
• Grind the tomatoes in a blender or on a grater and add them to the frying pan with the vegetables along with the spices.
• After 3-4 minutes, add bream cutlets to the sauce and simmer for 15 minutes under the lid.

Cooking tips and tricks

It is quite natural that in order for pike cutlets to turn out tasty, juicy, aromatic and not lose their presentation, you need to know some tricks.

To prepare quality dishes, you should focus on fresh fish and cook it on the same day.

To give the cutlets a sweetish taste, add carrots or cabbage to the recipe.

If you don’t have breadcrumbs on hand and don’t want to use flour, you can make do with bran.

There are many options for preparing pike cutlets, so you can easily choose the right one that takes into account the individual characteristics of all family members.