Top 10 recipes for river fish cutlets (185.8 kcal)

Homemade small river fish cutlets with bones

Cooking time: 1 hour

Number of servings: 6

Ingredients

small river fish – 700 g;
chicken egg – 1 pc.;
white bread – 200 g;
milk of any fat content – 200 ml;
garlic (slices) – 3 pcs.;
breadcrumbs (or premium flour) – 3 tbsp;
ground black pepper - to taste;
salt - to taste;
vegetable oil – 3 tbsp.

Step-by-step preparation

Before you make minced fish with bones for cutlets, you first need to rid it of scales and entrails. To do this, using a knife or a special device, we clean off the top layer with scales in the direction from the tail to the head. To protect your hands from unpleasant odors, you should handle the product with gloves or lubricate them with lemon juice. After this, we cut off the head, tail, fins, rip open the abdomen and take out the insides, carefully clearing the area along the spine from them. Then we wash the fish under running water, each one separately.
Next, cut white bread (you can take a loaf) into large pieces, put it in a deep bowl and pour a glass of milk of any fat content. Leave for 20-30 minutes for it to swell.
Using a meat grinder or food processor, grind the fish into minced meat. If you use the first of the devices, you should pass the pulp through it two or three times so that no large pieces remain. To check, you need to “feel” the minced meat with your fingers and remove the residue with tweezers.
Add egg, pepper to taste, and salt to the resulting mass. Mix the ingredients thoroughly with your hands or a fork until smooth. Crush the garlic with a press or chop it on a fine grater, and also add it to the minced meat. For flavor, you can add any dried or fresh herbs, such as dill.
Then combine the bread previously soaked in milk with the resulting mixture and mix thoroughly again.
We wet our palms with water or grease them with vegetable oil and make small cutlets.
Pour flour or crackers into a shallow plate. Bread the cutlets and place in a heated frying pan, greased with oil.
Fry them on both sides until a light brown crust is obtained.

Tip: in order for the fish cutlets to cook well from the inside, it is recommended to cover them with a lid after frying, add 2-3 tablespoons of water, and simmer for 15-20 minutes. The second way is to place it in the oven for the same amount of time.

Minced fish cutlets “Riddle”

If you have some of the finished minced meat left, put it in the freezer. Cutlets breaded in wheat breadcrumbs turn out more golden brown than those rolled in flour. Prepare the cutlets for future use and freeze; if necessary, take them out and fry.

Minced stewed fish cutlets with bones

Cooking time: 1 hour

Number of servings: 6

Ingredients

small river fish – 700 g;
chicken egg – 1 pc.;
vegetable oil – 4-5 tbsp;
garlic – 3 cloves;
salt, pepper - to taste;
water – 200 ml.

Step-by-step preparation

First, we clean the fish from all unnecessary parts in the same way as described above.
Then we place it in a deep fireproof pan or cauldron, salt and pepper to taste and pour in 2-3 tablespoons of vegetable oil. Add a glass of water and close the lid.
Preheat the oven to 200 degrees and simmer the fish in it for 3-4 hours. To check readiness, taste the meat. It should look like puree, and the bones should practically not be felt on the tongue. If you have a slow cooker, you can make minced fish in it by selecting the “stew” mode and setting it several times.
As soon as the fish is ready, take it out, drain off the excess liquid and let it cool.
Then, using a fork or your hands, grind the meat until minced.
Add crushed garlic, ground pepper, salt to taste, and egg. Mix thoroughly again until smooth.
We make cutlets from the resulting minced meat, bread them in flour or breadcrumbs, and then fry until an appetizing golden brown crust forms on each side.

Quick canned fish cutlets

For cutlets, use canned fish made from saury, pink salmon and tuna. Boiled rice in the recipe is sometimes replaced with crumbly buckwheat porridge. The best spices for fish are ground cumin, coriander and peppers.

Ingredients:

canned sardines in oil – 1 can;
boiled rice – 1 cup;
onions – 1 piece;
carrots – 1 piece;
flour – 2-3 tbsp;
grated white loaf - 1 cup;
butter – 2 tbsp;
sunflower oil – 50 ml;
salt and spices - to taste.

Combine chopped onions and carrots sautéed in butter with boiled rice.

Mash the canned food with a fork, after draining the excess liquid and removing the seeds.

Assemble minced fish, rice with vegetables and flour. Sprinkle with spices and add salt.

The cutlet mixture should form well. If it’s a little dry, pour in a couple of tablespoons of canned sauce; if it’s a little dry, add flour or a chopped slice of loaf.

Form cutlets weighing 75 g, roll in white loaf crumbs, fry on both sides in sunflower oil until golden brown.

French-style fish cutlets

Cooking time: 1 hour

Number of servings: 6

Ingredients

small river fish – 700 g;
semolina – 2-3 tbsp;
chicken egg – 1 pc.;
tomato – 3 pcs.;
mayonnaise or sour cream 20% fat - half a glass;
hard cheese – 200 g;
garlic – 1 clove;
salt, pepper - to taste;
vegetable oil for greasing the baking sheet - 1-2 tbsp.

Step-by-step preparation

We clean the fish from the head, tail, scales, fins and entrails. We rinse the product under running water, carefully removing mucus from the surface.
Grind the cleaned fish into minced meat using a meat grinder several times so that no large bones remain. Add to it a chicken egg, salt and pepper to taste, semolina, and thoroughly mix all the ingredients until smooth.
Wet our hands with water and form round, flat patties, like burgers.
Grease a baking sheet with vegetable oil and place cutlets on it.
Next, rinse the tomatoes under running water and cut them with a sharp knife into slices approximately 0.5 cm thick.
After this, prepare the sauce: pass a clove of garlic through a press and add it to mayonnaise or sour cream. Mix thoroughly and leave for 10-15 minutes. Then brush the cutlets with this sauce and place tomato slices on top.
Grind the hard cheese on a coarse grater and cover the tomatoes with it. To make it easier to grate cheese, it is recommended to grease the grater with vegetable oil.
Preheat the oven to 200 degrees and place a baking sheet with cutlets there.
Bake the dish for 30-40 minutes. Make sure that the cheese does not burn, but only melts and becomes golden brown.

Classic fish cutlets

Such cutlets were served in canteens in Soviet times, so they evoke nostalgia for many. Well, let's try to cook them. Take one pollock, separate the fish from the bones, grind the flesh in a meat grinder, add an egg, 2 finely chopped onions, 2 slices of a loaf soaked in milk and 1 raw carrot, grated. Form cutlets, roll in breadcrumbs, fry in a pan and serve with mashed potatoes. This very simple, tasty and budget-friendly dish will be appreciated by busy housewives who do not want to deprive their family of nutritious lunches and dinners during the work week.

River fish cutlets: “classic”

Ingredients:

fish fillet - 900 gr.
semolina - 35 gr.
onion - 1 pc.
breading crumbs - 20-25 g.
sugar sand - 5 g.
fresh dill - 45 gr.

This recipe for delicious fish cutlets assumes that the dish will be prepared from river fish, or more precisely its fillet part. Usually they take pollock, crucian carp, perch, pink salmon, etc.

Preparation:

1. Cut the fish to get fillet parts. Try to get rid of all the bones right away. If it doesn’t work, remove only the large ones, leave the small ones. 2. Now chop the fillet into pieces, place in a meat grinder, and scroll 2-3 times. This is necessary so that the existing small bones are completely crushed.

Z. Peel the onion, chop it, and also grind it in a meat grinder (blender). Add to the minced fish, add sugar sand, salt to your taste. Chop the dill without stems, add it to the total mass.

4. You can sprinkle the minced meat with freshly ground black pepper if desired. Pour in the semolina and knead the mixture with your hands. Please note that it should not turn out liquid. If necessary, add more cereal.

5. Next, we wet our hands with water and make classic-shaped cutlets. We lightly press them with our hands so that they become flat. One by one, roll in bread crumbs for breading and begin frying.

6. Before preparing fish cutlets, heat a frying pan with oil. At home, frying river fish products is carried out over low heat until golden brown.

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.

River fish cutlets (carp) with bones

Ingredients:

carrots - 1 pc.
egg - 1 pc.
mayonnaise sauce - 45 gr.
small crucian carp - 0.6 kg.
garlic cloves - 4 pcs.
boiled potatoes - 3 pcs.
dill, parsley - 20 g each.
onion - 1 pc.
semolina - 100 gr.

Since it is not always possible to prepare fish cutlets without bones, we invite you to look at the recipe for a crucian carp dish with small bones. At home, they are ground in a meat grinder, so a river fish dish will turn out very tasty.

Preparation:

1. So, wash the fish, get rid of inedible parts (head, fins, tail, etc.). Wash again and dry. You can only remove the large bones by separating the meat from the skeleton. Leave the small ones. Scroll the fillet in a meat grinder 3-4 times.

2. In the same way, chop boiled potatoes without peels, peeled and washed carrots, and onions. Rinse the greenfinch and chop without stems. Mix all ingredients with minced fish.

H. Make a depression, break an egg into the hole, knead again. Add semolina, season with pepper and salt. Add the garlic and mayonnaise sauce passed through a press.

4. The minced meat is ready, all that remains is to mold it into cutlets of any shape that you like. Before frying, roll the products in breadcrumbs for breading, cook until crusty over medium or minimal heat.

Fish cutlets from perch

Ingredients:

semolina - 40-50 gr.
egg - 1 pc.
perch (loin) - 0.7 kg.
breading crumbs - 80 gr.
onion - 2 pcs.
lard - 140 gr.
spices for fish - to your taste

Preparation:

1. Before preparing fish cutlets from perch, you need to chop the bacon into pieces. At home, you can keep it in the freezer for 7 minutes, then grind it. Then the river fish dish will be twice as tasty.

2. Next, cut the onion, mix it with fillet parts of the perch and prepared bacon. We pass these components through a meat grinder several times. It is advisable to use small knives so as not to feel the bones.

Z. Season the resulting minced meat with fish spices, salt and sprinkle with pepper to taste. Make a hole in the mixture, break an egg into it and knead the minced meat. Add semolina and mix everything again.

4. Leave the mixture for a third of an hour until the semolina swells. Next, wet your palms in water and form balls, flatten them slightly to get cutlets. Sprinkle with breadcrumbs, fry in hot oil until crusty.

5. The duration of cooking depends on the thickness of the cutlet you made. Usually it takes 10-15 minutes.

6. After the first side is covered with a crust, turn the products over to the second and cover with a lid. Cook at the minimum mark. Serve with mashed potatoes.

Delicious lunch: bream cutlets

When you want to treat your family or guests to a delicious lunch, bream cutlets will come to the rescue. They turn out very tasty and tender, and if you add vegetable filling to them, you get an original dish.

Bream is a dietary fish, so it is suitable even for young children. It is rich in animal protein, beneficial for the human body. In addition, white fish is considered an antioxidant.

Bream cutlets Kiev style

A tasty and satisfying lunch can be prepared from white fish. Bream cutlets according to the recipe (with photo) without a loaf are very easy to prepare to surprise your guests. To prepare them you need:

Bream fillet – 800 grams.
Butter – 150 gr. (can be replaced with margarine).
Breadcrumbs – 100 gr.
Chicken egg – 1 pc.
Flour (any) – 2 tbsp. l.
Salt, spices - to taste.
Vegetable oil – 400 ml.

How to cook bream cutlets:

The fish fillet is brought to the state of minced meat using a blender or meat grinder. Add salt and spices to taste.
Cut the butter into small cubes.
Form the minced meat into flat cakes. Place a piece of butter in the middle of each and seal the edges, giving the shape of a cutlet.
Rusks are poured into a flat plate. Each cutlet is carefully dipped in flour, then in the egg. Dip it completely in breadcrumbs.
Pour oil into a deep frying pan and fry the cutlets until the crackers are golden brown.

Before serving, it is recommended to pour warm butter over the dish. It can be served as a side dish with fresh vegetables, herbs and boiled potatoes.

Bream cutlets (recipe with photos)

Adding white bread makes the minced meat softer and more tender. Bream cutlets are airy and melt in your mouth. Necessary products for cooking:

White fish fillet – 500 gr.
Onions – 1 large head.
Loaf – 100 gr.
Carrot – 1 large.
Greens - a small bunch.
Vegetable oil – 100 ml.
Salt, spices - to taste.
Breadcrumbs – 50 gr.

For cooking, you can even use a whole small fish; in this case, it must be well cut, separated from the bones.

Cooking process:

If necessary, defrost the fillet and rinse.
Peel onions and carrots. Cut into small slices.
Soak the loaf in water for a few minutes.
Pass the fish fillet with carrots and onions through a meat grinder, chop with a blender or finely chop with a knife.
Combine the minced meat with the loaf, add the egg, salt and spices.
Form neat cutlets and roll them in breadcrumbs.
Fry in a large amount of vegetable oil until fully cooked and golden brown.

Place the cutlets on a paper towel to absorb excess oil. Before serving, garnish the dish with finely chopped herbs.

Cutlets in the oven

Minced fish makes tasty and juicy dishes. They can be served for lunch, dinner or on a holiday table. Bream cutlets cooked in the oven are a dietary dish and go well with fresh vegetables.

Required ingredients for preparation:

Bream fillet – 500 gr.
Onion – 2 heads.
Egg – 2 pcs. average size.
Carrots – 1 pc.
Greens - to taste.
Salt, spices.

Interestingly, small fish can be used whole, along with bones, removing only the head, tail and entrails. A step-by-step description of the process of preparing bream cutlets and a recipe with photos will help even a beginner:

The fish fillet is passed through a meat grinder or crushed in a blender.
Carrots and onions are also chopped and added to the minced meat.
The eggs are beaten. Then it is added to the minced meat.
Add salt, spices and finely chopped herbs.
The minced meat is put into the refrigerator for a short time.
Grease a baking tray with a small amount of oil.
The minced meat is formed into neat cutlets. Then place them on a baking sheet at a short distance.
Bake in a preheated oven at 220 degrees.

These cutlets can be steamed or grilled. The fish dish is served hot, sprinkled with herbs and herbs.

How to choose fish for cutlets

The minced meat should be soft and tasty. To do this, choose fresh fish, both sea and river. White varieties are rich in calcium and are considered dietary. Fish such as bream are quite juicy and do not require the addition of fat to the minced meat.

It is better to choose large individuals, then the cutlets will turn out more tasty. If the fish is small, remove the head, tail and entrails and grind it along with the bones. They will not be felt in the finished dish.

Cooking tips

To make the cutlets juicier, it is recommended to add more onions to the minced meat, as well as cabbage or carrots. The fish is also supplemented with cereals such as semolina, or bread soaked in water or milk.

An interesting combination would be minced bream mixed with fried onions or grated apple. These cutlets turn out unusual and tasty.

Pike cutlets with garlic and bread

Ingredients:

lard - 35 gr.
onion - 3 pcs.
pike (loin) - 1.4-1.5 kg.
egg - 2 pcs.
garlic cloves - 8 pcs.
wheat bread - 0.1 kg.
breading crumbs - 70 gr.
high-fat milk - 0.2 l.

Preparation:

1. Before preparing fish cutlets, you need to clean the pike at home. To do this, the entrails are removed from the river fish, all fins are also removed, and the head and tail are cut off. Don't forget to get rid of large seeds.

2. Next, rinse the already processed fillets under the tap and dry thoroughly with towels or napkins. Chop into pieces approximately 3*3 cm in size, transfer to a separate bowl.

H. Pour milk in the amount according to the recipe into a deep bowl, soak the bread crumb for a quarter of an hour. During this time, pass the garlic through a crusher, chop the onion into half rings, chop the lard as desired.

4. Use a meat grinder with a fine mesh. Send fish pieces into it, scroll several times. Then, using this scheme, grind all the remaining components, including the bread crumb.

5. Season with pepper, salt, add eggs, mix the cutlet mixture. At the end, add spices for the fish (optional). Wet your hands with water and make balls, flatten them, roll them in breadcrumbs.

6. Heat vegetable oil on medium heat, send the cutlets for frying. Cook until crusty for about 7-8 minutes on the first side. Turn it over and take the same amount of time. Next, set the stove to low, simmer under the lid for another 3 minutes.