Ingredients for cooking fish pollock cutlets
- Frozen pollock fillet 2 kilograms
- Onions medium size 3 pieces
- Medium size potato 2 pieces
- Garlic medium sized 6-7 cloves
- Chicken egg 2 pieces
- Long loaf 1/3 part
- Milk 50-70 milliliters
- Fresh pork fat 100-150 grams
- Refined vegetable oil for frying
- Salt to taste
- Ground black pepper to taste
- Main Ingredients: Mintai, Potato, Onion
- Serving 10 Servings
Cutting board, kitchen knife, medium bowl, frying pan, cooker, serving dish, saucer, tablespoon, wooden spatula, Turk, deep bowl, plate - 3 pieces, meat grinder, large bowl, kitchen paper towels, kitchen tweezers, vegetable cutter, garlic squeezer
Cooking fish pollock cutlets:
Step 1: prepare the pollock fillet.
Pollock fillet is usually sold frozen, so be sure to get it out of the freezer in advance and put it in a medium bowl. We give the fish to reach room temperature on their own. Attention: in no case accelerate this process with a microwave or a stream of hot water. This can not only ruin the structure of the meat, but also the dish itself.
Next, lay out the component on a cutting board and cut into small pieces. Attention: usually in such a fish there are practically no bones, but just in case, we revise everything once again and, if necessary, remove it using kitchen tweezers. Shred the pollock fillet back into the bowl and leave it aside for a while.
Step 2: prepare the milk.
Pour milk into a Turk and put on medium heat. It should heat up well. After 2-3 minutes turn off the burner and, without hesitation, go to the preparation of bread.
Step 3: prepare the loaf.
We lay the baton on a cutting board, cut off the crust with a knife, and put the crumb into a deep bowl.
Pour it with hot milk and leave it aside for a while. The bread should completely absorb the liquid and soften.
Step 4: prepare the onions.
Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Now put it on a cutting board and finely chop it into cubes. Attention: many housewives grind the onion together with other ingredients in a meat grinder, but I like to chop it myself so that its aroma and taste are felt in the dish. Especially considering that we have fish cakes. At the end, pour the onions into a clean plate and proceed to the preparation of the potatoes.
Step 5: prepare the potatoes.
Using a vegetable cutter, peel the potatoes from their skin. Then, thoroughly wash the tubers under running warm water to wash off the rest of the earth, and put it on a cutting board. With a knife, chop the components in small pieces and transfer to a clean plate.
Step 6: prepare the garlic.
We spread the garlic on a cutting board and lightly press down with the tip of a knife. Then with clean hands we remove the husk and rinse the cloves under running water.
Using a garlic squeezer, grind the ingredients directly over a clean saucer.
Step 7: prepare fresh lard.
We spread the fat on a cutting board and chop it into pieces with a knife. Finely chopped component is transferred to a free plate.
Step 8: prepare the minced meat for fish cakes.
Using a meat grinder, grind pieces of fish, potatoes, lard and soaked bread directly into a large bowl. Attention: to make the stuffing homogeneous, use a device with a fine grill and skip the components at least twice.
Now add chopped garlic, onion, and also salt and black pepper to taste. Important: so that the minced meat turns out to be dense and the patties do not crawl into the pan during frying, be sure to slightly squeeze the pieces of pollock so that all the excess liquid that usually remains after defrosting comes out. In the end, with a knife, break the egg shell, and pour the yolks with proteins into a common bowl. Using a tablespoon, mix everything thoroughly until a uniform dense mass is formed. Everything is ready, let's go further!
Step 9: prepare fish pollock cutlets.
We put the pan on medium heat and let it heat well. Attention: we are not in a hurry to pour the oil, since we need the tank to warm up to the right temperature, otherwise our cutlets may stick to the bottom. But we do not want this? All in minutes 3-4 can. Pour a small amount of oil and wait again when it warms up. We collect minced fish with wet hands (approximately 1-1.5 full tablespoons) and form an oval ball from it.
We spread the first patty in the pan and start frying. Important: it is better to form meat balls in advance so that they are cooked evenly from all sides. So, we fry the patties from one side to a golden crust, and then with a wooden spatula we turn it over to the other. The first batch takes about 10-15 minutes depending on the stove and pan. In the end, we move the patties to kitchen paper towels so that they take away the excess fat, and proceed to the preparation of the following fish balls.
We do this until the stuffing is over. At the end, turn off the burner and start serving the dining table.
Step 10: serve the fish pollock patties.
Pollock fish cakes are so delicious that several of them do not survive until dinner. So, we serve the dish to the table with such a side dish as mashed potatoes, boiled rice, other types of cereals, as well as a salad of fresh vegetables.
- for the preparation of cutlets, you can take whole carcasses of pollock instead of fillet. In this case, be sure to clean them from the insides, cut off the fins, remove the skin and separate the meat from the ridge. This is a longer process, but, oddly enough, cutlets are obtained a little tastier and juicier;
- In addition to the spices indicated in the recipe, you can also use special ones for fish. They are usually sold in supermarkets and grocery markets. The composition of such seasonings immediately includes several. They go very expressive in smell, but I usually add them on rare occasions when the dish does not taste;
- instead of fresh lard, with rare exceptions, you can use salted. But we add this component in the necessary order, since it is he who gives the patties juiciness and fat content.