Minced cod cutlets: recipes. How long to fry cod cutlets Delicious cod cutlets with lard

Fried cod cutlets

The simplest cutlets from purchased minced fish, which are prepared in haste. Just need to defrost the stuffing. Delicious.

Compound

for 16-17 cutlets

• Minced cod (ready, frozen) - 700-800 g;
• Egg - 1-2 pieces;
• Baton - 1/3 (or semolina 1/3 or 1/2 cup);
• Salt - to taste;
• Dried basil, ground pepper (black or hot) - a pinch each;
• Vegetable oil for frying.

Optional:

• Garlic - 1/2 clove (optional)
• Onion - 1 small or / 2 heads;
• Pork fat - 100 g (grate on a coarse grater).

Ingredients for fish cakes: minced meat, compressed and frozen, bun, salt, basil, egg and garlic.

How to cook

• Minced meat defrost(I transferred it from the freezer to the refrigerator overnight, and in the morning it thawed completely at room temperature for 3 hours). When defrosting, the minced meat should be covered with a lid or a bag so that it does not wind.
• Prepare meatballs: add to minced fish - crumbled pulp of a loaf, 1 egg, spices. If you put it, then grate - onion and frozen lard on a coarse grater, garlic - on a fine grater, and also add to the minced meat. Salt. Mix well. See what the consistency is. If dry, add 1 more egg and/or 1-2 tablespoons of mayonnaise. If the stuffing is damp, add bread crumbs or semolina (they will absorb the excess).
• Form and fry meatballs: Heat oil in a frying pan. Blind cutlets, throwing them from one palm to another. While you are sculpting and kneading them, excess air and water come out of them, the minced meat becomes more plastic, and the cutlets become smoother. Put the cutlets in hot oil and fry over medium heat on both sides (until cooked). You can fry only lightly (just until it sets and a little crust appears), and then put them in a saucepan (the bottom is poured with a little oil and 1/2 cup of water) and simmer over medium heat until almost all the water has evaporated (watch not to burn) . In the variant with frying and subsequent stewing, cutlets will be more delicate and dietary. And cutlets fried until cooked are tastier, they have a crispy crust.

Enjoy your meal!

Minced cod fish cakes with mashed potatoes and seaweed. Very tasty!

Enjoy your meal!

Fish cakes with mashed potatoes, tomato and cilantro

In order to saturate the minced cod with more fat content, you can add lard to it - grated (it must first be frozen to make it easier to grate) or passed through a meat grinder. Or put mayonnaise in minced meat (1-2 tablespoons). Or combine with minced meat for more fatty fish (for example, mackerel).

But if you do not have any of the above, then you can cook fish cakes without it. It will also be delicious.

fish fritters

There is an option to use minced fish for fish pancakes. Their taste is more delicate, very pleasant.

To do this, put in minced fish:

• 1-2 eggs;
• 1 onion (large grater);
• 1-2 cloves of garlic - (fine grater);
• 1 cup of kefir (you can use unsweetened yogurt or sour cream);
• 1 teaspoon of sugar;
• 2-4 tablespoons of flour (put depending on the consistency of minced meat, the density should be like on pancakes).

You can also put a little finely chopped dill and a pinch of dried basil.

Fry like regular pancakes until lightly browned.

Cutlets with mashed potatoes - a delicious and easy dinner!

Cod has dense white meat and very few bones, so cooking cutlets from it is a pleasure. They are fluffy, soft, not dry at all. For cooking, it is convenient to take steaks. Of the bones there is only a backbone. It is important to defrost well and let all the water drain, both the one in the notorious “glaze” and the one in the fish itself. And then you can cook according to any of the simple recipes below: fry, bake, steam. In general, cod fish cakes are very, very tasty!

Fried cod fillet cutlets: a step by step recipe with a photo

Minced meat turns out to be very tender, ready-made cutlets do not give off a pronounced fishy spirit, which is very important for many. For example, as a child, I didn’t like fish at all precisely for this “aroma”.

Ingredients:

• cod steaks - 1kg;
• loaf - 70gr;
• onion - 0.5 pcs;
• salt - to taste;
• flour - 3-4 tablespoons;
• vegetable oil - for frying.

How to cook minced cod fish cakes:

1. Let's make the stuffing first. As I wrote above, the fish must be completely thawed. It is better to thaw it out in advance, put it in a bowl into which water will drain and refrigerate. To prepare a dish for dinner, take it out of the freezer the day before and let it melt.
2. Sew water from thawed fish. We remove the skin, helping ourselves with a knife, then cut the fillet from the spine. We will grind it, so it does not matter whether large or small pieces are obtained.
   
3. We cut off the crusts from the loaf, break or cut it into pieces, put it in a bowl and pour about half a glass of warm water. Very often milk is used for these purposes, I think that this makes no sense. We will squeeze the soaked bread, and drain the liquid. We don't need her. In the finished dish, no one will ever feel what the bun was soaked in.
   
4. You can grind the fish through a blender if you have a small amount, like mine, or through a meat grinder if more.
   
   
5. In a bowl, add finely chopped onion, squeezed loaf to the minced meat, it will help us make the cutlets juicy. Salt, if desired, you can pepper and put finely chopped greens.
   
6. Then knead the mass very well with your hands.
   
7. Next we put a large bowl of water and wetting our hands after each serving we form cutlets. From the specified amount of products, I got 8 cutlets.
   
8. Pour flour into a plate, pour oil into a pan, roll each cutlet.
   
9. Put in heated oil first on one side. We fry on it for 3 minutes.
   
10. Turn over and again 3 minutes on the second side. Then reduce the heat and turn over a few more times and cook for a total of another 10-12 minutes.
    

Ready-made hot cod cutlets can be served with sour cream sauce with lemon juice and fresh finely chopped dill.

Fish cutlets from minced cod in the oven

Minced meat is prepared in the same way as in the recipe above with step by step photos. The difference lies in the method of heat treatment. If in the first case we fried them in a pan, now we will bake them in the oven.

Ingredients:

• cod - 1 kg;
• white bread - 70g;
• salt - to taste;
• onion - 1 pc;
• carrots - 1 pc;
• tomato - 1 pc;
• dill, parsley - 1 bunch;
• water or fish broth - 1 cup.

How to make cod cutlets in the oven:

1. We need to completely defrost the fish, as I wrote in the previous recipe, drain the water from it. We remove the skin and remove the bones, grind the meat into minced meat.
2. Bread without crusts is soaked in water, then squeezed and mixed with minced fish. Salt to taste.
3. We form cutlets and while we put them on a cutting board.
4. Set the oven to heat up to 170°C.
5. Peel the onion and cut into cubes. We clean the carrots and three on a coarse grater. It is best to remove the skin from the tomato. To do this, put it in a bowl and pour boiling water from the kettle. Leave for a couple of minutes and then remove the skin. Cut the pulp into cubes. We chop the greens with a knife.
6. We put our meatballs in a baking dish. Sprinkle with vegetables and herbs. Fill with water or broth. Of course, it tastes better with broth. By the way, it can be quickly cooked from cod bones, from which we removed the meat.
7. We put in the oven for 40 minutes. In the process, we open and pour the cutlets with broth so that they do not dry out and turn out to be juicy and very tasty.

Steamed fish cakes

Even more dietary option than the previous one. However, I must say frankly - for all their benefits, the cutlets are somewhat dry. But they are no doubt suitable for those who are on a diet and for baby food.

Ingredients:

• cod - 1 kg;
• bun - 70g;
• salt - to taste;
• parsley, dill - 1 bunch.

How to cook steamed cod cutlets:

1. Frozen fish is completely thawed so that all the water is glassed from it. Then we clean from skin and bones, pass through a meat grinder or chop with a blender to get minced meat.
2. We cut off the crusts from the roll, fill the crumb with water, soak, squeeze and mix with minced meat. Salt to taste.
3. We make meatballs.
4. We spread them on the pallet of a double boiler or multicooker and cook for 40 minutes or according to the time set by the program.

Serve with light salad and lemon.

For the preparation of minced fish cutlets, fish that does not have small bones is suitable. It can be sea bass, pike, pike perch, catfish, burbot, chum salmon and cod. The exception is the breeds of sturgeon fish, it is better not to make cutlet mass from them, because the taste of the fish is only getting worse.

How to choose a fish

For cooking cutlets, you can buy live, chilled and frozen fish. Live fish should not be lethargic, having extraneous growths on the body and disturbed scaly cover. Chilled fish is better not to take. A significant part of such fish is thawed by sellers in the back room. Why overpay if you can defrost any fish at home.

A reliable indicator of good quality fish is dents on the carcass, they appear when fresh fish are put into freezing forms directly on board the vessel.

Therefore, the fish is pressed into one another, and it freezes. If there are such specimens in the store, it means that the carcass has never been thawed, because after defrosting all the dents will disappear.

How to make classic minced fish for cutlets

To prepare minced meat, the spinal and costal bones are first removed from the fish, after which the fillet is cut off from the skin. The resulting fish pulp must be chopped into small pieces and passed through a rare grate in a meat grinder, then combine the minced meat with white bread (remove the crusts from it), previously soaked in cool water or milk.

It is necessary to soak stale bread 30 minutes before mixing it with minced fish; it is not recommended to wring it out. Then season the fish mass with salt, pepper to taste, mix and scroll again in a meat grinder with a fine grate.

What can be added for taste

Before the second scrolling through a meat grinder, internal fish oil chopped into fairly small cubes, which can be obtained by cutting oily fish, can be added to minced fish. The taste of cutlets will only improve if the minced meat is supplemented with softened butter or lard.

A special taste is given to fish cutlets by another ingredient - mashed potatoes.

To reduce the viscosity of minced fish, you can put cold pulp of boiled fish in it.

How to cook delicious minced fish cutlets

Fish cakes will turn out to be of excellent quality only if the recommended ratios of bread, fish fillet and milk (water) are observed. It will take 1 kg of pulp: 300 grams of stale bread, 400 grams of liquid, 15 g of regular salt and 2 g of black pepper.

Bread should be wheat, stale, preferably from flour of the highest or first grade. Milk or water will be needed in an amount that white dry bread can absorb when it is soaked, the presence of liquid will give the fish cakes softness and juiciness.

In addition, butter or lard added to cutlets improves the taste of cutlets. The cutlet mass is formed by hand, then breaded in breadcrumbs.

Recipe for minced cod fish cutlets

If you cook cod cutlets according to all the rules, you get a delicious dinner.

You will need:

• 2 large pieces (250 g each) cod (fillet);
• 120 ml milk (2.5% fat);
• stale white bread - 100 g;
• for breading - crackers 3 tbsp. spoons;
• peasant oil - 2 tbsp. spoons;
• pepper and salt - to taste.

The time spent on cooking the dish is 30 minutes, in each serving 181.6 kcal.

How to cook:

Energy value of the dish:

How to cook cutlets from pollock minced meat in the oven

Properly cooked pollock cutlets have good taste. To make them juicy and fluffy, it is advisable to add mashed potatoes to the minced meat. Do not get carried away with potatoes, for 1 kg of pulp you will need 250 grams of potatoes, otherwise the cutlets will not be from pollock, but from potatoes.

Required products:

• pollock - 1 kg of pulp;
• egg;
• 250 grams of crumbly potatoes;
• bulb;
• yolk from one egg;
• mild mustard - 1 teaspoon;
• frying oil - 40 grams;
• ground crackers - 2 tbsp. spoons;
• common salt 10 g;
• dill - 4 sprigs;
• hot pepper - 1 pod.

It will take 40 minutes to cook pollock cutlets, each serving contains 82.9 kcal.

To improve the flavor, pollock is desirable to stew in a decoction (spicy). It is prepared as follows: 15 grams of salt, 5 peas of allspice and bitter pepper, 2 bay leaves, 15 g of carrots and onions, a little parsley and celery are put in one liter of water.

Boil the vegetables together with spices at a slow boil for seven minutes, and then pour the pollock fillet with this broth and simmer it on the stove for 10 minutes.

Cool the pulp, disassemble into small pieces. Boil potatoes and make mashed potatoes. Chop the onion, brown in olive oil. Grind the sprigs of dill, finely chop the pod of hot pepper.

Combine onion, mashed potatoes, eggs, dill, hot pepper, mustard, breadcrumbs, salt. Add pollock to this mixture and mix well, but try not to knead the fish pieces. From this mass form round cutlets.

Characteristics of the products used:

What to cook from minced fish besides cutlets

You can make dumplings from minced meat, as well as fish pie. For dumplings, any fish, deboned and ground with onions, is suitable. Puff pastry pie is very light and at the same time nutritious.

Dumplings are unusual

Needed for the test:

• 300 g of sifted flour;
• 100 ml of pure water;
• 20 g of salt;

Necessary products for minced meat:

• fish pulp (any) - 500 g;
• 50 g of peasant butter;
• cream - 40 g;
• bulbs - 2 heads;
• egg;
• season - to taste.

Cooking will take 1.5 hours, each serving contains 212.2 kcal.

How to cook:

Characteristics of the ingredients:

Fish pie

Required Ingredients:

• packaging of puff pastry weighing 500 g;
• fish fillet 0.5 kg;
• bulb 1pc;
• a pod of sweet pepper;
• 100 grams of cheese for pouring;
• egg;
• 250 g sour cream.

It takes about 60 minutes to cook a fish pie. 237.7 calories per serving.

How to cook:

1. Take the puff pastry out of the freezer. While it is defrosting prepare the filling. Make minced fish fillet. Heat the oil in a frying pan, fry the onion in it first, then add the sweet pepper, after 2 minutes add the minced fish, cook until the liquid has evaporated. Season with spices;
2. Layers (how many are in the package) connect, roll out with a rolling pin. Take a detachable form and lay the puff pastry, put the minced fish filling on top;
3. Prepare the filling: grate the cheese, add sour cream, egg, salt to taste. Mix until smooth. Spread the filling all over the pie. Bake in the oven for approximately 45 minutes. The temperature is 220 degrees.

The value of the products used:

1. To make fish cakes soft and juicy, they do not need to be fried for a long time;
2. Add regular onions, carrots and greens to the cutlets of juiciness;
3. In order for the fish fillet cutlets to be the right consistency, the fish pieces must be laid out on paper towels to remove excess liquid from them;
4. Many chefs recommend avoiding bread soaked in water or milk. They advise passing the pulp through a fine grate in a meat grinder along with ground crackers, which will absorb excess water, make the cutlets tasty and stronger;
5. The fatter the selected fish, the tastier the products obtained from it. In addition, fatty fish contains an abundance of omega acids.

The recipe for minced fish cutlets can be constantly supplemented with various ingredients, for example, instead of bread, add lard, boiled potatoes and even carrots.

Making cutlets is very simple, you just need to make a little effort and the dish will be healthy and tasty on your table.

Another recipe for fish cakes is in the next video.

Cod cutlets are a hearty and nutritious dish that always turns out to be successful. Since this fish is marine, it contains a large amount of useful trace elements and vitamins. Fish patties are quick and easy to prepare, as chopped frozen cod is always on sale, which means it will not be difficult to find it if you want to cook an unusual and new dish.

This dish goes well with any side dish, as it turns out juicy, tender and quite nutritious. To spice up, you can add a little garlic or fresh herbs to the fish meatballs.

Products required for cooking:

• 600 grams of cod fillet (it is better to take the fillet right away to cook the dish faster);
• onion head;
• 2 eggs;
• 50 grams of butter (butter is used);
• clove of garlic;
• some fresh dill;
• 100 grams of bread without a crust (preferably white);
• milk for soaking bread;
• salt and ground pepper.

How to cook

The first step is to prepare the main ingredient - fish fillet. It must be completely thawed, skinned and bones removed from the fish, and then washed with meat.

It is important to note that it is better to cook minced meat for cutlets by hand, that is, chop it into small pieces with a knife.

Soak the bread in milk and wait until the pulp swells completely.

Mix cod fillet with finely chopped onion, egg yolk and chopped dill. Also add softened butter. Mix the mass, salt and pepper. Thoroughly knead the minced meat so that it becomes homogeneous.

We shift the proteins into a deep plate and beat until a stable foam - thanks to this, the minced meat will turn out to be more tender, and the cutlets will be soft. We spread the protein in the mass and mix gently so that it does not settle.

We form round cutlets from minced fish, after which we roll in breadcrumbs or flour. We spread the meatballs in a preheated pan and fry on both sides over medium heat until a crust forms. Then we put the stove on a small gas, cover the pan with a lid and bring the cod fish cakes to readiness. As a result, they will release a small amount of juice, and also become stronger. The meatballs are best served hot while they are fragrant and juicy.

Cod cutlets in the oven

You can serve this dish in any form - hot they go well with any side dish, and cold you can make sandwiches or take them to work.

Ingredients needed for cooking:

• 800 grams of minced cod;
• egg;
• 100 grams of butter;
• 2 large spoons of flour;
• salt and black pepper.

Cooking technology

Cod fillet is completely thawed, washed and passed through a meat grinder. We shift the mass into a plate, add butter and egg. Then pour the dry ingredients - pepper, flour and salt.

Mix the minced meat well - in the end it should turn out thick. If the mass is liquidish, because of which the cutlets cannot keep their shape, you can add a little flour, semolina or starch.

We form small cutlets, roll in breadcrumbs and spread on a baking sheet. It must first be lubricated with oil. It takes 30 minutes to bake cod cutlets at 180 degrees. If you wish, as you cook, you can pour a little water on a baking sheet and stew the meatballs slightly so that they become more juicy and soft.

Recipe for cod cutlets with cottage cheese

A dish with cottage cheese turns out to be very tender inside, and also acquires an unusual taste and aroma. It is advisable to take a low-fat and crumbly product.

Products:

• 500 grams of minced cod;
• bulb;
• 270 grams of cottage cheese;
• 2 slices of bread (it is better to choose white);
• juice of half a lemon;
• a little flour to make the stuffing thicker;
• a little dill or other herbs;
• salt and spices (optional).

cooking option

Defrost the fish fillet and pour over the lemon juice. Put bread in a plate, pour milk and leave to swell. Then put the fish in a meat grinder and grind it until smooth. Also, in a meat grinder, you need to twist the onion (it should be lightly fried in advance until soft) and slightly squeezed bread. We spread the resulting mass in a bowl, add spices, salt, egg and cottage cheese mashed with a fork. We mix the products well.

In a frying pan, heat a little oil and spread the minced cod cutlets with a spoon, then fry them until lightly browned on both sides. You can bring the meatballs to readiness under a closed lid.

Cod cutlets with zucchini

Cod and zucchini cutlets are less high-calorie than meat cutlets, but they are in no way inferior to meatballs in taste. Zucchini gives the dish tenderness and excellent taste. Having prepared cutlets in the oven, it will turn out to make them as useful as possible (thanks to gentle heat treatment) and low-calorie.

Ingredients:

• 800 grams of cod fillet;
• bulb;
• 200 grams of zucchini (it is better to use a young vegetable);
• 3 large spoons of semolina;
• one egg;
• 150 ml of sour cream (it is desirable to choose a product with 15% fat content);
• breadcrumbs for breading;
• salt and spices.

Cooking technology

We wash the cod fillet and inspect it - it should not contain bones. After that, finely chop the meat with a knife as finely as possible. Transfer the mass to a plate.

We clean the zucchini and rub it on a grater. We put it in a bowl and wait until the vegetable gives juice. Drain it and spread the mass to the minced fish.

Finely chop the onion and add to the prepared mixture along with the egg, semolina and spices. Lightly salt the minced meat and leave it for 10 minutes so that the semolina swells.

Grease a baking sheet with oil and put small sticky cutlets on it. It is important not to forget to roll them in breadcrumbs in advance, otherwise the meatballs will lose all their juiciness during cooking.

Cooking cod cutlets in the oven should be 30 minutes at 200 degrees.

Cod fillet cutlets with lard

An excellent cod dish is fish cakes with lard. Their taste and aroma will pleasantly surprise anyone who decides to try meatballs. So that they do not seem too greasy, it is better to serve them to the table immediately after preparation.

Ingredients:

• 500 grams of minced cod;
• ¼ loaf;
• 1 egg;
• bulb;
• a couple of cloves of garlic;
• 100 grams of fat (it should not have veins);
• salt and spices;
• ground crackers.

How to cook

First you need to put the fat in the freezer so that it becomes hard and easily rubbed on a grater. After that, we rub the product and transfer it to the thawed minced meat.

Soak the loaf in milk and wait until it swells completely. Then we squeeze the bread and spread it to the rest of the ingredients.

Onion and garlic are also grated and transferred to minced meat. Salt and add spices to the mass, after which we mix it well.

We sculpt standard cutlets from minced meat, roll in breadcrumbs and put them on a hot frying pan. Fry cod fillet cutlets for 15 minutes over medium heat, not forgetting to turn over.

Cod cutlets are a fish dish suitable for lunch, as a second course or for dinner. Cod is fatty, healthy, rich in trace elements and fatty acids. To prepare cutlets from this type of fish, you will need its fillet. Cutlets from it are quite juicy, tasty.

There are many options for cooking cod fish cakes. The authors of the site site have prepared the best of the recipes for every taste: in a slow cooker, steamed, in the oven or in a pan, with the addition of vegetables, herbs, ginger or cottage cheese. Choose the best cooking recipe of your choice and prepare a healthy and tasty dinner for the joy of the whole family.

Ingredients:

• Cod fillet - 500 grams;
• Carrots - 1 piece;
• Cheese - 50 grams;
• Onion - 1 piece;
• Egg - 1 piece;
• Sour cream - 2 tbsp. spoons;
• Salt, pepper - to taste.

Cooking method:

Prepare the ingredients for the cutlets: chop the cod fillet into minced meat (you can finely chop or scroll through a meat grinder), grate the cheese, chop the onion and carrot (you can use a blender, grate or manually).

Add egg, sour cream to the mass, salt and pepper to taste, add spices. Mix well. Preheat oven to 180 degrees. Form small round patties with a spoon, put them on a baking sheet (it is very convenient to use a silicone baking mat).

Bake for 20-30 minutes until done. You can serve ready-made cod fish cakes in the oven with vegetables or herbs. Enjoy your meal!

Cod cutlets with cottage cheese

Ingredients:

• 1 kg cod fillet;
• 200 g of homemade, not sour, well-pressed cottage cheese from whole milk;
• ¹⁄₃ wheat loaf (preferably stale);
• 200 ml of milk or cream;
• 50 g melted butter;
• salt, freshly ground black pepper;
• 1 cup wheat flour for breading.

Cooking method:

Cut the crust from the loaf, break it into small pieces and pour milk over it. Pass the fish fillet through a meat grinder with a large cell. Add cottage cheese. Mix minced meat with cottage cheese. Add soaked bread, salt and pepper. Mix thoroughly. Roll the minced meat into koloboks and roll them in flour.

Heat up a frying pan, add melted butter. Flatten the fish balls and place in the hot skillet. Fry on each side for two minutes. Serve the finished cutlets with mashed potatoes. Decorate with greens.

Cod fish cakes with herbs

Ingredients:

• Cod fish (or menek) - 1–1.3 kg;
• Egg - 1 piece;
• Mayonnaise - 1 tablespoon;
• Onion - 1 head;
• Baton - 1/2 or 1/3 crumb;
• Ground black pepper - 0.5 teaspoon;
• Greens (parsley, basil) - 3-4 sprigs of each or more than 1 species;
• Salt - to taste;
• Vegetable oil for frying.

Cooking method:

How to cook minced codfish cutlets: clean the fish, separate the fillet from the bones. Cod fillet with onions scroll through a meat grinder. Add the egg, mayonnaise, chopped greens to the minced meat. Fill the minced fish with breadcrumbs. Crumble the loaf (without the rind) and add to the minced fish.

Proper minced fish should not stick to your hands and be plastic (cutlets will be easily molded from it).

Salt, pepper. Thoroughly stir the mince. Form into small flat patties. If the minced meat is dry, the crumbs must first be soaked in cold milk or broth and, after squeezing, already combined with minced cod. Depending on the consistency of the minced meat, you need to add a third or half of the bun: in liquid minced meat you need more dry buns, in dry minced meat - less or a lot of wet buns.

Instead of the pulp of a loaf, you can add 1/2 or 1/3 cup of oatmeal or semolina to minced fish.

Pour vegetable oil into a preheated pan (about 1.5–2 cm). Fry fish cakes on both sides over medium heat. The fish is fried quickly, so fried fish cakes do not require any other heat treatment. They are ready immediately after roasting. Fish cakes are ready! Enjoy your meal! Greens add freshness and spicy aroma to cutlets, enlivening their taste! Cod fish cutlets - juicy and tender!

Cod fillet cutlets with ginger

Such cutlets can be made from cod fillet or minced meat, and if semolina is added instead of an egg, cod cutlets turn out to be dietary. You can cook the dish, both in a pan, and in a double boiler, or a slow cooker for a couple.

Ingredients:

• Cod - 600 g;
• Onion - 1 pc.;
• Chicken egg - 1 pc.;
• Milk - 50 ml;
• Bread - 2 pieces;
• Flour - 0.5 cups;
• Ginger chopped - 0.5 tsp;
• Dried basil - 1 tsp;
• Black ground pepper - to taste;
• Salt - 0.5 tsp

Cooking method:

Wash the cod carcass, cut off the fins and remove the skin. Remove the central bone. If you do not want to bother with cutting fish, you can buy ready-made cod fillets, but the dish will cost more.

Scroll the fish meat in a blender or meat grinder. Peel the onion, cut into 4 parts and scroll in a blender. Pour 50 ml of milk into a bowl and put 2 slices of white bread. How to knead the bread into a “porridge”, and then squeeze the bread.

Put the minced fish, onion and bread in a deep dish. Break 1 chicken egg, season with ginger, basil, black pepper and add salt. Mix the minced fish for cutlets well and leave it for 10 minutes. If excess liquid forms during this time, drain it.

Sprinkle half a cup of flour on the board. Form cutlets from minced fish and, rolling them in flour, immediately spread them on a preheated pan with vegetable oil. Cod fish cakes are fried very quickly. First on one side 3-5 minutes. Then turn them over to the other side, cover with a lid and fry for another 5 minutes.

You can serve minced cod fish cakes with any side dish to your taste, they are perfectly complemented: rice, potatoes or vegetable salad.

Cod fish cakes with cheese

Ingredients:

• minced white fish 700 grams;
• onion medium 1 pc.;
• garlic 1 clove;
• breadcrumbs 3 tbsp. l.;
• breadcrumbs additionally for breading cutlets;
• eggs 1 pc.;
• salt and pepper to taste;
• cheese 150 grams.

Cooking method:

Finely chop the onion and fry until soft in vegetable oil. Put in a bowl to the minced meat, add the egg, breadcrumbs, grated garlic. Salt and pepper to taste. Knead until smooth. If the stuffing is too soft - add another 1-2 tbsp. l. breadcrumbs, mix and let stand for 10 minutes.

Three cheese on a coarse grater. We divide the mince into 12 parts. We spread each on the palm of our hand into a cake, put the cheese in the center. We close the edges so that the cheese is inside. Bread cutlets in breadcrumbs. Fry cutlets in vegetable oil on medium heat for 7-8 minutes on each side, until cooked. We serve. Enjoy your meal!

Cod cutlets in a steamed multicooker

Ingredients:

• cod fillet 450 g;
• gray bread 80 g;
• onion 250 g;
• breadcrumbs 30 g;
• garlic 1 prong;
• greens 5 g;
• eggs 1 pc.;
• spices to taste.

Cooking method:

Soak the bread in a little water, then squeeze. Pass the fish fillet through a meat grinder along with peeled onions and garlic, as well as bread. After that, additionally mix everything with your hands or a fork.

Drive the egg into the minced meat and knead the breadcrumbs here. Season. Put in the refrigerator for an hour. Remove and with wet hands form into small patties.

Turn on the multicooker and select the steam cooking mode, for example "Rice". Pour water into the bowl, set the basket, put the cutlets on it. Cover the device with a lid, set the timer for twenty minutes. If they seem raw, you can cook for another five minutes.

Serve with fresh herbs or sour cream sauce.

Tip: according to this recipe, you can cook cutlets in a double boiler and in a regular water bath.

Cod and potato fish cakes

Ingredients:

• 300 g cod fillet (I had a whole fish);
• 400 g potatoes;
• 1 egg;
• 1 large onion;
• 3 art. l. mayonnaise;
• 200 gr. crumbs of fresh white bread (can be replaced with breadcrumbs);
• ground white pepper;
• salt.

Cooking method:

Cut 1/3 of the onion into slices, finely chop the rest. Sprinkle the cod fillets with salt, pepper, onion rings and steam for 15 minutes until the fish becomes matte and crumbles easily. (I cut the fish into pieces, steamed, then peeled and removed the bones). Cool down.

Boil potatoes in their skins, peel and mash until mashed. Add chopped onion, salt, white pepper, mayonnaise to warm potatoes. Mix thoroughly and chill. Remove the bones from the fish and remove the skin, remove the onion. Put the fish in a bag and crush it with a rolling pin.

Add fish to potatoes and mix well.

Sprinkle your hands with flour, form cutlets from the fish and potato mass. Dip them first in beaten egg, then roll in breadcrumbs and refrigerate for 30 minutes.

Fry cutlets in hot vegetable oil on both sides until crispy golden brown. Place on a sieve or paper towel to remove excess fat. Garnish with lemon wedges and parsley and serve hot! Enjoy your meal!

Fish cutlets from cod and salmon

Ingredients:

• 800 g cod fillet;
• 300 g salmon;
• 1 egg;
• stale bun 1-2 slices;
• milk;
• 1 onion (medium);
• 1-2 cloves of garlic;
• salt pepper;
• dill;
• breading.

Cooking method:

Free salmon and cod fillet, wash, cut into large pieces. Peel the onion garlic, soak the bun in milk. Scroll minced meat. Add egg, salt, pepper, chopped dill. Mix well.

Heat up the pan, pour vegetable oil, pour the breading into a plate. We fry cutlets from all sides. We put it in another pan (less burning). You can add a little vegetable oil (so as not to burn) or a little water. Simmer for 20-30 minutes over very low heat with the lid closed.

All is ready. Eat. You can put a piece (0.5 tsp) of butter in the middle of the cutlets (when you form them from minced meat). Enjoy your meal!

Simple and tasty codfish cakes can be eaten hot or cold, and you can also make a sandwich with them for a snack. Cooking cutlets is quite easy, and it will take little time to cook. Arm yourself with the recipe and delight your loved ones!