Fish cutlets "Sweet couple" (dedicated to Tanya Scarlett)

Category: Fish dishes
Fish cakes Sweet couple (dedicated to Tanya Scarlett)

Ingredients

Fillet of two varieties of fish (I have a pike + asp) 2 Kg
Lard (fresh, not salted) 200 g
Bulb onions 2 pcs
Stale white bread without crusts 100 g
Milk 200 g
Linseed "egg" * 2 pcs
Salt, ground white pepper taste

Cooking method

  • Soak the bread in milk. After that, squeeze well.
  • * Instead of an egg, I use a linseed substitute. 1 st. l. grind flax seeds in a coffee grinder, pour 3 tbsp. l. water and leave in the refrigerator for 30 minutes. In this case, we take a double portion.
  • Rinse the fish (each weighing about 2.3 kg), peel, remove the gills, separate the fillets from the bones. We do not throw away bones, skin, head, but use it for fish broth. Remove large bones from the fillet.
  • Pass the fillet twice through a meat grinder with a fine grid. I recommend twisting the fillets separately from other products. This is necessary in order to once again make sure that there are no bones in the minced meat. To do this, mix the resulting mass with your hands. Thus, one large bone came to light.
  • Separately mince the onion, squeezed bread, bacon.
  • Combine both minced meat, add the flaxseed egg, mix thoroughly with your hands, season. You can add your favorite seasonings and spices to taste. I do not add anything, because the child reacts very negatively to extraneous tastes. And my task is to feed him with fish.) I use white pepper, it is softer than black and not so noticeable.
  • Transfer the minced meat to a container, cover and leave in the refrigerator for at least 6 hours.
  • Next, with wet hands (so as not to mince lime), form the cutlets. The size depends on your preference. Dip the cutlets in flour, fry in hot vegetable oil over medium heat until tender.
  • Fish cakes Sweet couple (dedicated to Tanya Scarlett)
  • That's all. The cutlets turned out to be juicy and very tasty !! Recommend.)

Note

And now some lyrics ...

We can say that I made fish cakes (edible) from river fish for the first time. Before that, I had several attempts to make pike cutlets. But, first of all, it smells intolerable to me of mud. And, secondly, the cutlets were dry and tasteless. And, thirdly, choosing bones from fish is the most terrible torture. In general, I do not like pike. Therefore, we do not catch her. But this time in Astrakhan there was nothing to choose from. As they say, there is fish for fishlessness and cancer.

After reading a lot of comments from anglers and knowledgeable people, I learned a few subtleties that make cutlets juicy and tasty.

So, the first subtlety - there should be several varieties of fish used in order to drown out the taste of pike mud. In my case, these are pike and asp. Of course, real fishermen would have nailed me for being asp in cutlets. It is necessary to make a balyk out of it. But, firstly, I do not know how to cut fish into balyk. And, secondly, it was the cutlets that I needed. had to sacrifice a noble asp.

The second subtlety is that for juiciness, lard must be added to the cutlets. Based on 1 kg of fish - 100 g of fat. Tanya told me about the fat itself Scarlett, for which special thanks and dedication to her.)

The third subtlety is that the minced meat should be infused in the refrigerator for at least 6 hours.

And this is actually my "Sweet couple".)

Fish cakes Sweet couple (dedicated to Tanya Scarlett)

YaTatiana
Omela, wow, what an interesting idea to replace an egg with a linseed chatterbox! I like to use flax where possible, but I never thought of that. Thank you! I will definitely try!
* Anyuta *
Quote: Omela
The second subtlety is that for juiciness, lard must be added to the cutlets.
Ksenia, did you really know about pike fat?
Chesslovo, I tell you (as a fisherman's daughter) that pike cutlets with bacon will no longer smell like mud - even if there is only one pike ..... Just yesterday I wrote about it.
And my mother also adds overcooking from onions and carrots to the minced meat ... and there is no smell of mud ..
Quote: * Annie *

What is there to think about? Cut pike carcasses into fillets and put them in the freezer ... And then, as you "desire", you will make cutlets - just add lard there ... oh, I love this very much - pike cutlets with lard are something .. ..

well, this is an addition for you ... (dad caught it before Easter this year - there were about 17 pieces or something ..)
Fish cakes Sweet couple (dedicated to Tanya Scarlett)Fish cakes Sweet couple (dedicated to Tanya Scarlett)

PySy .. and you can also make meatballs in your ear from such minced meat ...
Scarlett
Omelkin, I am with a huge bouquet of roses: rose: and I am lying under the table with a full bunch of gratitude. Thank you, my good girl! I love you very much!!!!!!
Well, in pursuit, as always - funny. One of our distant relatives (purebred Khokhlushka) lived in a small town among Jews and cooked stuffed pike best of all. Moreover, the fish was so tasty that it was she who prepared it for all joint holidays. No matter how her neighbors asked, she never revealed the secret. The secret was revealed by her daughter after the death of her mother - it turns out that she added LAT to the mince! In oschem, shock is in our way, in Brazilian I read similar stories on the Internet in different interpretations, but they clearly wrote about my relative.It has been since then that I have been adding lard to fish cakes
Joy
Ksyusha, super recipe Recently my fish has not been at all, I will definitely try your recipe. With other fish, but everything else is prescription. I have flaxseed flour, is it not a substitute for ground seed?
Scarlett
Quote: * Annie *
PySy .. and you can also make meatballs in your ear from such minced meat ...
And what pike dumplings are incomparable! This is me our light, which sweetka gave me an idea. Yennaya's mother-in-law makes these. We'll have to pomumukatmya, but it's worth it. And if you also boil them in the broth from the remnants of the shuka, you can eat your mind
Tanya-Fanya
Mistletok, exemplary cutlets!

It's very touching that you dedicated them to Tanya Scarlett

It’s a pity, I didn’t know before that you were “struggling” with the problem of how to feed your child with fish, in particular with fish cakes.
My grandmother added lard to the minced meat from river fish, it really gives juiciness and tenderness, and also perfectly holds the fish meat together. And no soaked bun can replace lard in such minced meat.

My child is not allowed lard, so I put regular cheese straight into the meat grinder. To add flavor and interesting color, I also add a generous bunch of dill to the meat grinder.
Tanya-Fanya
Quote: Scarlett

And what pike dumplings are incomparable! This is me our light, which sweetka gave me an idea.

Is the minced meat on dumplings the same as on cutlets?
Omela
Quote: YaTatiana
what an interesting idea to replace an egg with a linseed mash!
Tatyana, I just found out myself recently. Now the chatterbox is always in the refrigerator.)

Quote: * Annie *
did you really know about pike fat?
Not, An, dont know. I'm a first generation fisherman. Cool catch !!!!

Quote: Joy
I have flaxseed flour, is it not a substitute for ground seed?
Marina, I think it will replace. When we grind seeds and get flour. But if desired, eggs can also be used.

Quote: Joy
My fish have not been going at all lately,
As real fishermen say - it's very hot this year. Now the heat has subsided and the predator has begun to take.

Quote: Scarlett
lying under the table
Lie down, father, rest !!!
Scarlett
Tanya-Fanya, about cheese - it's cool to the point of impossibility We must try
Even so I wanted fish cakes ..... I must go to Omelka
By the way, the other day I bought minced fish at a stock - they write from sturgeon, red there and some other. He sank like an airplane, but here the share is 50%. I bought a razzyava, and there, in addition to fish, there was maltodextrin, and other byaka, and, most importantly, a FRAGRANT with the smell of STURGEON. I swore: secret: and stuffed it in the freezer about all sorts of junk
Omela
Quote: Tanya-Fania
I put ordinary cheese directly into the meat grinder.
Tanya-Fanya, I added cheese to turkey dumplings, but I didn't think of it in fish. Thanks for the idea. Now I will unload the freezer.

Quote: Scarlett
And what pike dumplings are incomparable!
Well, the beginning! How much pike to take ?? I didn't catch her with a specialist.
Omela
Quote: Scarlett
We must go to Omelka
Late. There were a lot of cutlets. Thought I'd freeze, yeah ... fuck !! We ate everything !!!
Joy
Quote: Omela
But if desired, eggs can also be used.
Now I have two more children (father-in-law with mother-in-law), and they don't need extra cholesterol. And there is already flour, why not try it?
Thank you, Ksyusha
Scarlett
Quote: Tanya-Fania

Is the minced meat on dumplings the same as on cutlets?
Aha! Tanya, I always do it "by eye" - I think Omelkin will be just right, the current without bread
Quote: Omela

Tanya-Fanya, I added cheese to turkey dumplings, but I didn't think of it in fish. Thanks for the idea. Now I will unload the freezer.
Well, the beginning! How much pike to take ?? I didn't catch her with a specialist.
I don’t know, you’re a fisherman
Quote: Omela

Late. There were a lot of cutlets. Thought I'd freeze, yeah ... fuck !! We ate everything !!!
: wall: Lana: ponaroshku: But I have a menu for tomorrow - right now I'll hit the store and wind it up
Bridge
Well, vooot ...: this: no to make squid cakes and dedicate them to me
Is that where I get your pike? I'm going to fry the cod.
Omela
Quote: Joy
why not try?
try it, Marish. the only thing is, my flax seed is white. By the way, the grains are visible on the fault, they have not been completely ground. But I think that dark flour will not really affect the color of the cutlets.

Quote: Scarlett
I don’t know, you’re a fisherman
Lan, I persuaded, now I will take pike as a specialist for you ALWAYS !!!

Quote: Bridge
Is that where I get your pike?
Natasha, and cho, does not it swim to you ?? I saw something in Auchan, but buying a pike is blasphemy for me !!!

Quote: Bridge
make squid cocklets
By the way, I never did it.
Masinen
Omela, Ksyushaaa! And we remembered you here! Where are you gone !!
And yet! I was looking for a recipe for delicious fish cakes, well, I found it !!
I will do it! Full freezer to fish for its turn))
I already have files))
Scarlett
Tadadadmmmmmmm! We fry the whole forum Omelkin cutlets I have, unlike some Masinen there are no fileefs in the freezer, so I actively swallow saliva and go to the store
Omela
Quote: Masinen
And we remembered you here!
Mash, that you sho ?? And I thought the detachment did not notice the loss of a soldier. (from)

Quote: Masinen
I already have files))
You can't forbid living beautifully. The most dreary and disgusting thing of course is the separation of meat from bones. As soon as I remember, I will shudder so. especially since you are constantly afraid that you will miss the bone. But for the sake of such a result, I am now ready and patient. Moreover, all the small bones are really grinded through a meat grinder.

Quote: Scarlett

We fry all the forum Omelkin cutlets
Hey, you will raise the dead .. I already wanted to wash it off.

Quote: Scarlett

going to the store

And I'm in the garage. I have a freezer there.
Scarlett
Quote: Omela
And I'm in the garage. I have a freezer there.
Well nicose! Can you tell me the address?
Tanya-Fanya
Quote: Omela

I added cheese to turkey dumplings
ABOUT! and this is a great idea for me! Thank you

Once in a local restaurant (supposedly of Italian cuisine) I tried ravioli stuffed with salmon + chicken breast. At home I tried to repeat it. I took scraps from the tummy, from the tail, from the head and fins of the trout, added chicken breast, egg, dill and, of course, the remains of cheese. I made dumplings for steam.
The child is full and happy - mom is happy

And yet, if we are talking about all sorts of "bells and whistles" to fish cakes ... Children quickly get bored with everything, my little one can sometimes give out such a phrase: "I have small complaints about your restaurant! I've already eaten such cutlets. - Anything new? " (zarrrrraza, that he was healthy! as if I work in this restaurant of his, I just live in the kitchen ...)

Fish cakes are very tasty baked:
one.if there is no cheese in the minced meat, then it perfectly covers the cutlet and melts when baking. If you like mayonnaise, then fish (also chicken) cutlets can be laid out on a baking sheet, and on top, like the Soviet recipe "meat in French", a drop of mayonnaise + a round of onion + a slide of grated cheese;
2. any fish "marries" with tomatoes. I grease the cutlets on a baking sheet (covered with foil) with home-made tomato sauce Matbukha, or I spread tomato paste with spices and a little water.
3. If you are tired of cutlets, then I cut the same minced meat, but without cheese, into balls-meatballs. I fry in a pan (without boning in flour) so that they don't fall apart later. Preparing the sauce in a half-liter container: 2 tbsp. l. with a slide of tomato paste (or something of your own tomato) + 2-3 tbsp. l. vodka (not water, but vodka!) + favorite spices and add water, bringing the volume to 500 ml. Stir well. I'm pouring meatballs. There should be enough sauce to cover the meatballs. All this is stewed for about 20 minutes. The meatballs are soaked in the sauce. Very tasty hot. But if it is infused at night in the refrigerator, then it is even tastier. Vodka of course evaporates, but without it it is not so tasty
Omela
Yeah, and the keys to the garage on a platter with a blue border. There are already so many people who want it
.. I've been on the defensive for four years.
Bear meat in tomato sauce (Omela)



Omela
Tanya-FanyaThank you very much for so many ideas. To be honest, I have already given up this idea - to feed it with fish, I don't cook it at all. Because really

Quote: Tanya-Fania
i just live in the kitchen


Now I will take it with renewed vigor.
Masinen
Quote: Omela
You can't forbid living beautifully.

So I brought my husband from Astrakhan in the spring))
I cooked Tanyushkin's recipe with fish, and now I want to make some cages!
Shyrshunchik
Mistletochka, thanks for the subtleties of the recipe, I also add lard to the fish cakes, but for the first time I read the flax egg substitute and that the minced fish should be kept for six hours. Thanks a lot for the tips. I will definitely use it on occasion. And of course the recipe in the bookmark
Scarlett
Quote: Omela
Yeah, and the keys to the garage on a platter with a blue border. There are already so many people willing to join him .. I have been holding the defense for four years.
I read it, neighing - it means I'm not the only one so cunning. Lana, I already came from the store. Pike dumb, bought two stacks of large catfish. At the same time, and red fish for salt, leeks grabbed fresh, well, all sorts of stuff there. When I come with a full bag, I immediately start to get better
Quote: Masinen
So I brought my husband from Astrakhan in the spring))
There is only one raznitsa Here recently some tovarischi sturgeon with caviar were wrapped in spoons and were fast, you lose with your Astrakhan I, though never a fish man, but I really want something tasty - I have no strength
VeraNiK
Girls, another secret about fish cakes, also Astrakhan. No lard - add vegetable oil and some dry mustard can be used. Then make cutlets from at least one pike, there will be no smell!
gala10
Oh-oh-oh ... how many new and interesting things I just learned about fish cakes ...
True, I haven't done them for a long time ... Oh, I want-want-want !!!
Oh, I'll go to the fish catch tomorrow ...
Mistletoe, you are my golden fish, thank you for the recipe and a reminder of such deliciousness!
OlgaGera
Quote: Omela
And this is actually my "Sweet couple".)
Wow, two such handsome men. I haven't caught an asp for a long time.
I read the recipe and drooling. Vkusnoooooo written.
I'll try to add lard to minced fish. I do it a little differently.
You need to fry these. Here are just a suitable fish, and in its cutlets
Thank you,Omela
Omela
Quote: Masinen
I brought my husband from Astrakhan
Feels sorry for you, drags fillet !!

VeraNiK, welcome to the forum! Thank you for your clarifications. It's great that so many subtleties are collected in one place.

Quote: gala10
I haven't done them for a long time
Galya, similarly !!! Good luck with your loot.

Quote: OlgaGera
I do it a little differently.
Lelka., but tell me how you are doing, very interesting !!!

Quote: OlgaGera
I haven't caught an asp for a long time.
This is the first time I'm so big.In the spring they shone, they were so smaller, and this handsome man was for trolling.
OlgaGera
Quote: Omela
but tell me how you are doing
Omela, I don't add fat. But I graze the onion, up to a little golden, but it's still intact.
It adds juiciness and adds fat
Instead of bread - semolina. The minced meat will stand, the semolina will swell, then we will make the cutlets.
I brew only in rye flour, like fish for frying
Something like that

p. from. about me better on "you". Can?
Omela
Quote: OlgaGera
I’m better on "you".
similarly. Does pike smell in cutlets ?? Although I understand. that everything is individual. And how many decoys?
OlgaGera
Quote: Omela
Does pike smell in cutlets ??
No, I didn't. I'm still the sniffer.
But if the lake pike, it smells, and then, only if it is big, for 5 kg. And bee-eats do not smell, and river pike does not smell here.
Can it depend on the feed?
Omela
It is clear that from the feed. But any kind of ooze smells to me. I added a question about semolina above.
OlgaGera
Quote: Omela
And how many decoys?
Hmm, here it depends on the amount of minced meat.
It is necessary that she rarely met when you knead the minced meat with your hands. You feel it, but you don't see it in the minced meat. And when the minced meat stands, then it draws in excess moisture into itself and the minced meat is done as it should, not liquid. I would start with a tablespoon for 1 kg of minced meat

Scarlett
Quote: Omela
It is clear that from the feed. But any ooze smells to me
Likewise! River fsya smells to me, especially raw: oops1: But red - no
OlgaGera
Quote: Omela
But any ooze smells to me
I pulled a pike by 8 kg last year.
Everyone advised me to throw it away, because it supposedly smells and is fibrous.
Son, that fishy smell cannot stand on the spirit. So this pike was so nice and without a specific smell.
The pike smells of ooze when it lives in stagnant lakes, and it is green in color.
River white-silver

No fish smells in cutlets, maybe
Omela
Quote: OlgaGera
I would start with a tablespoon for 1 kg of minced meat
So we will write it down. Do you still need eggs?

Quote: Scarlett

But red - no
When I crumbled asp, all saliva went out .. how noble it smells, I would eat raw. The husband said that next time such a big one is only for balyk.

Quote: OlgaGera

I pulled a pike by 8 kg last year.
aaaaaaa and where are such specimens to be found ?? How did you just get her out? 7 I am a carp at 2.5 with difficulty, with bruises on my legs.
OlgaGera
Quote: Omela
Do you still need eggs?
so where can we go without them? Of course you do. Or replace them as you can
Quote: Omela
and where are such specimens to be found ??
in the Oka

Quote: Omela
How did you get her out?
Oh, this is a separate story ...
They shook each other for about an hour, probably. Or so it seemed to me. I cut my hands with a braid in blood. The cartoon was already sitting on the bank and slowly slipped into the net.
I thought I caught a snag
The most difficult thing was to calm her down. Very strong. I'm not talking about bruises, the whole jacket was in the fish, because I covered it with myself while still in the water.
Omela
Quote: OlgaGera
They shook each other for about an hour, probably.
Well, you are a hero !!!

Quote: OlgaGera
in the Oka
I was on the Oka River at the confluence of the Prony, at the very beginning of my fishing "career". We went out into the big water and went back .. it seemed very scary to me then.
Scarlett
Quote: Omela
When I crumbled asp, all saliva went out .. how noble it smells, I would eat raw. The husband said that next time such a big one is only for balyk.
I'm first in line! Everyone else should take my lead
Omela
Oh, how fast! You can sit down for now, have to stand for a long time. In the freezer only small specimens.
OlgaGera
And I don't like fishing in the water. Trolling - I don't understand, I'm bored. I love from the shore. Donkey, spinning.
Yes, Oka she is so fast.
Scarlett
Quote: Omela
Oh, how fast! You can sit down for now, have to stand for a long time. In the freezer only small specimens.
Nothing, nothing, let's wait! Otherwise, our smart people will fly in - and I won't have time to lick. They were looking for some sturgeon recipe here, and I
Omela
Quote: OlgaGera
Trolling - I don't understand, I'm bored.
And to me .. but this is not from a good life, there was a wave, they fished on erik, and trolled on the way home.

Quote: OlgaGera
I love from the shore.
Of course, it's more convenient from the shore, but you need to know the place.) We are more and more from the boat.

Quote: Scarlett

Nothing, nothing, let's wait!
Well. lan .. have to hurry then.
Scarlett
Well de? : girl_in_dreams: De MY balyk? Mistletoe, why didn't you go fishing? Hurry up there, otherwise you want to lick hard
Omela
Hello ..at only next year. I say, sit down, you know how to stand.)
Scarlett
Yoprst! And I'm already packing my suitcases Well, let's wait, sir ... in any case, I'll be the first
Jacket
there is a fourth trick - add a spoonful of honey to the minced meat and add the onion fried to the minced meat .. then just one pike does not smell like mud.
PS My child preferred fish cakes with pasta to all food in the world .. I made them for 10 years, at least once a week, usually pike + pollock or cod
Omela
Jacket, thanks for the advice. I have never heard of honey. In the absence of allergies, of course, you can try.
shl. I here fried pike according to a new recipe, yesterday I tried it and like this I have never eaten fish tastier. If I am able today, I will write a recipe (although there is no recipe as such).

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