Fish cutlets with semolina. Burbot fish cutlets: a very tasty recipe How to make burbot cutlets

We are accustomed to meat cutlets, and when we hear about fish cutlets, we involuntarily wince. Many people love fish in all kinds: fried, boiled, stewed with vegetables and baked in the oven. But usually few people like fish cakes. But I’m sure absolutely everyone will like fish cutlets with semolina prepared according to our recipe. They turn out soft, juicy, tender with an appetizing golden crust.

Minced fish fillet with added vegetables is very light, but do not forget to beat it well with your hands in a bowl. The semolina must be well swelled so that its taste is not felt in the finished dish. Therefore, after pouring semolina into the minced meat, let it brew for at least 30 minutes.

Don’t forget that the cutlets are placed in a well-heated frying pan, cooked until golden brown, and then the heat should be reduced to a minimum and the cutlets should be kept for another 3 minutes so that they are well-fried.

Try to cook fish according to our recipe, and you won’t regret it – it’s really very tasty!

Taste Info Second courses of fish

Ingredients

• perch 600 g;
• white bun 1 pc.;
• chicken egg 1 pc.;
• semolina 3 tbsp. (plus 5 tbsp for breading)
• salt 0.5 tsp;
• carrots 0.5 pcs.;
• small onion 1 pc.;
• garlic 2 cloves;
• fresh herbs to taste;
• butter 50 g;
• vegetable oil 100 ml.

How to cook fish cutlets with semolina from perch fillet

To prepare fish cutlets, use any white fish. It can be either river fish or sea fish. Today my cutlets will be made from river perch. For 2-3 servings of these cutlets, you need three medium-sized perches. This fish is very difficult to clean, but I propose to bypass this point. First, cut off the heads of the fish. Next, remove all the intestines and wash the inside. Make a longitudinal cut along the spine along the skin of the fish and open it. After this, use a knife to simply cut off all the fish fillets and discard the skin.

Place fish fillets in a bowl. The good thing about perch is that it practically has no bones.

Soak a small bun or a piece of white bread in milk in advance.

Beat one egg into the fish, add a handful of grated carrots and finely chopped onion. Squeeze a few cloves of garlic.

Squeeze excess liquid out of bun and add to bowl with patty ingredients.

To make minced fish, pass everything through a meat grinder or grind with a blender until smooth.

Pour semolina (3 tbsp) into the minced fish. To make the minced meat airy, you can beat it a little by tossing it into a bowl with your hands.

Add chopped herbs to the minced meat to taste. Stir and leave for 10 minutes so that the semolina absorbs moisture and swells well.

To form fish cutlets, you will need a little more semolina to get a beautiful golden brown crust. You can also use homemade breadcrumbs.

Pour the cereal onto the board and place a small amount of cutlet mixture on top.

Teaser network

Make a cutlet with your hands, you can put a piece of butter in the center, roll in breading and set aside. Form all the cutlets in the same way.

In a well-heated frying pan in vegetable oil, fry the cutlets until golden brown.

Serve fish cakes with semolina on a plate with lettuce leaves or fresh vegetables. Choose the sauce for these cutlets according to your taste. These cutlets are especially good for those children who do not like fried or boiled fish. There is practically no fishy taste in these cutlets.

Dishes from the inhabitants of rivers and seas, in which there is not a single bone - these are the culinary delights with which devoted mothers decorated our childhood. Today we will prepare burbot cutlets, paying tribute to the caring tradition of offering household members not only tasty, but also healthy food. It is enough to remember that this is a representative of cod fish in order to start cooking with interest, anticipating the nutritional value of the dish.

Fish cutlets: burbot is an excellent choice

In the quest for easy cooking of fish, many people immediately reach for a soup pot with the desire to cook fish soup. This standard solution deprives us of diversity and does not allow us to evaluate the properties of each type of fish.

Burbot meat is low-boned, very soft and sweetish in taste, so it is perfect for second courses and minced meat dishes. And fish cutlets, the recipe for which is easy for any housewife to implement, can be given even to a child without fear of small bones missed when cutting the fillet.

Cooking secrets

Minced fresh fish

Since burbot is capricious in storage, it is best to use its meat fresh. If we cook from frozen fish, then we should be especially careful about defrosting.

When properly defrosted, burbot will retain its beneficial properties.

Minced thawed burbot

Ideal defrosting option: 4-5 hours before cooking, place the fish in a deep bowl and leave on the bottom shelf of the refrigerator.

Express option, when there is no time to wait several hours: put the fish in cold and slightly salted water and wait for complete defrosting.

Of course, defrosted fish will in any case be less elastic compared to fresh fish. But is it necessary to strive for special elasticity of the fillet when it comes to processing into minced meat?

Burbot cutlets: classic recipe

Ingredients

• - 1 kg + -
• — 400 ml + -
• - 1 PC. + -
• - 1 tsp. + -
• - 1 tsp. + -
• - 1 PC. + -
• - for frying + -
• - for breading + -
• White bread (crumb)— 200 g + -

Preparing the ingredients

• First, soak the crumb of white bread in milk: cut off the crust from the bread, cut into finger-thick slices and place on the bottom of a deep bowl. Pour milk into the container and mash the crumb with a fork.
• Peel the onion and finely chop it.
• We dry the burbot fillet from excess moisture and grind it in a meat grinder or blender. Burbot has few small bones, but they still exist, so it makes sense to twist the fish mass twice.
• Break a chicken egg and pour the contents into a glass, and then add salt and pepper to it.
  Beat the egg with spices with a fork.

Cooking minced meat

In a blender bowl, thoroughly mix the prepared ingredients for 15 seconds - burbot fillet, chopped onion, soaked bread crumb and beaten egg.

Making and frying fish cutlets

• Now you can transfer the minced meat mixture into a wide bowl to make it convenient to make cutlets of the most suitable size.
• For one cutlet, take about 1 tablespoon of minced meat and, roll it in breadcrumbs or flour, place the formed cutlet on a preheated frying pan, previously greased with vegetable oil.
• Fry each portion of cutlets on both sides, which takes no more than 8 minutes.

Options for creativity

You can also use your favorite accent in cooking, because fish cutlets are no worse than meat cutlets, adapting to the tastes of the hostess.

A common nuance among many cooks is the addition of flour or breadcrumbs (2-3 tablespoons) to the minced meat.

There are also those who prefer to use a small cube of hard cheese hidden in the middle of each cutlet.

What to serve with

If we fried the cutlets in a large amount of oil, place the finished ones on a paper napkin so that it absorbs excess fat.

You can serve fish cutlets with a substantial side dish (mashed potatoes, boiled rice or buckwheat) or with a light salad (for example, cabbage, cucumbers and herbs). Any combination will complement the taste of fish, and the classic recipe will harmoniously fit into lunch or dinner.

It is also important that the cutlets remain tasty after cooling. This means we will have a healthy and easy-to-eat protein-rich snack on hand.

Burbot cutlets with lard: more juiciness and calories

Lard in minced fish is an interesting modification of the classic recipe. To do this, at the stage of preparing the ingredients from the described recipe, we twist 1 kg of fillet with 200 grams of lard.

This solid product will add calories to the cutlets and enhance their juiciness, especially when served warm. Just 3-4 cutlets will allow us to feel full for a long time.

How to clean and cut burbot

At the end of the story about fish cutlets, let us understand the intricacies of cutting fresh burbot.

How to remove skin

• The skin is removed from the burbot using a stocking. We make a circular cut around the head of the fish, pry up the skin at the ridge with a finger and pinch it with pliers.
• Holding the burbot by the head, we pull the skin towards the tail.
• Then we cut off the head, fins and tail.

Taking out the insides

We open the belly of the fish and take out the contents. We act very carefully.

• The gallbladder is located on top of the liver, so it is easy to touch it, which will lead to the flow of bile onto the meat and give bitterness after cooking.

*Scullion's Advice
If the gall bladder ruptures and drops of bile get on the pulp, immediately rub the area with coarse salt, leave for a few minutes, and then rinse in cold water.

The liver of burbot (or maxa, as fishermen call it) is very large and tasty. It belongs to the rank of delicacies, like any liver from fish of the cod family.

• Carefully cut out the gall sac and set the liver aside. You can make an exquisite pate from it or marinate it in pieces.
• We wash the skinned burbot well, paying special attention to the area near the tail where there is a large accumulation of blood.

The meat of burbot is dense, adhered to the spine, and removing it is not the easiest task. However, it is worth the effort! After all, burbot cutlets can become a memorable event in our meal, like all dishes made from this fish.

Carefully, so as not to catch the bile, we rip open the belly. The gallbladder is located almost on the liver. Therefore, when separating the liver, you should be especially careful. But if you do touch it, and a couple of drops get on the meat, then immediately rub it with coarse salt and rinse well under running water. Then the cooked meat will not taste bitter. The liver, or “maxa” as it is also called, can be put aside.

For the burbot fish cutlets, the recipe for which we will use, we will not need fish giblets, although they are considered a special delicacy among gourmets.

Having washed the liver, we proceed to burbot, the recipe for which requires a good rinsing of the meat, especially near the tail, where blood usually accumulates. The meat of the burbot is so strong that it seems as if it is stuffed with something. In addition, it also holds tightly to the ridge, which makes it difficult to remove the sirloin, which is so necessary for the recipe for burbot cutlets. But the good news is that we won’t find small seeds here.

What ingredients to take

The main ingredient for our dish is ready. Let's start preparing burbot cutlets. The recipe is, in principle, very simple and is designed for one kilogram. For this we will need the following products:

• 250 g lard;
• 2 slices of dry bread, or even better, a loaf;
• 2 medium sized onions;
• breadcrumbs;
• some milk;
• spices, pepper and salt to taste.

Preparing burbot cutlets

The recipe for burbot cutlets is almost identical to the preparation of meat cutlets. Pour milk into a bowl or plate and add bread crumb. In order for it to soak well and soften, you can press it down well with a fork several times.

1. We clean the onions and chop them as finely as possible. It’s even better to grate it on a fine grater. Mix with the soaked crumb and squeeze well.
2. Grind the lard, fillet and squeezed onion mixture in a meat grinder. All ingredients can even be minced twice.
3. Sprinkle the resulting minced meat with spices, pepper, salt and other spices. Each housewife has her own taste for burbot cutlets. The recipe is the same for everyone, but the taste cannot be compared with anything!
4. Pour breading or flour onto a separate plate and roll in the already prepared flatbreads, which immediately come with well-heated, almost boiling oil.
5. Fry for approximately 4-5 minutes on each side, that is, until a golden crust appears. It is advisable to place it on napkins to absorb excess fat.

Now you know how to cook burbot cutlets. Catch, fry and enjoy!

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Dishes from the inhabitants of rivers and seas, in which there is not a single bone - these are the culinary delights with which devoted mothers decorated our childhood. Today we will prepare burbot cutlets, paying tribute to the caring tradition of offering household members not only tasty, but also healthy food. It is enough to remember that this is a representative of cod fish in order to start cooking with interest, anticipating the nutritional value of the dish.

In the quest for easy cooking of fish, many people immediately reach for a soup pot with the desire to cook fish soup. This standard solution deprives us of diversity and does not allow us to evaluate the properties of each type of fish.

Burbot meat is low-boned, very soft and sweetish in taste, so it is perfect for second courses and minced meat dishes. And fish cutlets, the recipe for which is easy for any housewife to implement, can be given even to a child without fear of small bones missed when cutting the fillet.

Since burbot is capricious in storage, it is best to use its meat fresh. If we cook from frozen fish, then we should be especially careful about defrosting.

When properly defrosted, burbot will retain its beneficial properties.

Ideal defrosting option: 4-5 hours before cooking, place the fish in a deep bowl and leave on the bottom shelf of the refrigerator.

Express option, when there is no time to wait several hours: put the fish in cold and slightly salted water and wait for complete defrosting.

Of course, defrosted fish will in any case be less elastic compared to fresh fish. But is it necessary to strive for special elasticity of the fillet when it comes to processing into minced meat?

• Burbot fillet, frozen or chilled - 1 kg + –
• Milk or cream (individually acceptable fat content) - 400 ml + –
• Medium size onion - 1 pc. + –
• Salt - 1 tsp. + –
• Ground black pepper - 1 tsp. + –
• Chicken egg - 1 pc. + –
• Vegetable oil - for frying + –
• Wheat flour or breading flour - for breading + –
• White bread (crumb) - 200 g + –

• First, soak the crumb of white bread in milk: cut off the crust from the bread, cut into finger-thick slices and place on the bottom of a deep bowl. Pour milk into the container and mash the crumb with a fork.
• Peel the onion and finely chop it.
• We dry the burbot fillet from excess moisture and grind it in a meat grinder or blender. Burbot has few small bones, but they still exist, so it makes sense to twist the fish mass twice.
• Break a chicken egg and pour the contents into a glass, and then add salt and pepper to it.
  Beat the egg with spices with a fork.

In a blender bowl, thoroughly mix the prepared ingredients for 15 seconds - burbot fillet, chopped onion, soaked bread crumb and beaten egg.

• Now you can transfer the minced meat mixture into a wide bowl to make it convenient to make cutlets of the most suitable size.
• For one cutlet, take about 1 tablespoon of minced meat and, roll it in breadcrumbs or flour, place the formed cutlet on a preheated frying pan, previously greased with vegetable oil.
• Fry each portion of cutlets on both sides, which takes no more than 8 minutes.

You can also use your favorite accent in cooking, because fish cutlets are no worse than meat cutlets, adapting to the tastes of the hostess.

A common nuance among many cooks is the addition of flour or breadcrumbs (2-3 tablespoons) to the minced meat.

There are also those who prefer to use a small cube of hard cheese hidden in the middle of each cutlet.

If we fried the cutlets in a large amount of oil, place the finished ones on a paper napkin so that it absorbs excess fat.

You can serve fish cutlets with a substantial side dish (mashed potatoes, boiled rice or buckwheat) or with a light salad (for example, cabbage, cucumbers and herbs). Any combination will complement the taste of fish, and the classic recipe will harmoniously fit into lunch or dinner.

It is also important that the cutlets remain tasty after cooling. This means we will have a healthy and easy-to-eat protein-rich snack on hand.

Burbot cutlets with lard: more juiciness and calories

Lard in minced fish is an interesting modification of the classic recipe. To do this, at the stage of preparing the ingredients from the described recipe, we twist 1 kg of fillet with 200 grams of lard.

This solid product will add calories to the cutlets and enhance their juiciness, especially when served warm. Just 3-4 cutlets will allow us to feel full for a long time.

At the end of the story about fish cutlets, let us understand the intricacies of cutting fresh burbot.

How to remove skin

• The skin is removed from the burbot using a stocking. We make a circular cut around the head of the fish, pry up the skin at the ridge with a finger and pinch it with pliers.
• Holding the burbot by the head, we pull the skin towards the tail.
• Then we cut off the head, fins and tail.

We open the belly of the fish and take out the contents. We act very carefully.

• The gallbladder is located on top of the liver, so it is easy to touch it, which will lead to the flow of bile onto the meat and give bitterness after cooking.

*Scullion's Advice
If the gall bladder ruptures and drops of bile get on the pulp, immediately rub the area with coarse salt, leave for a few minutes, and then rinse in cold water.

The liver of burbot (or maksa, as fishermen call it) is very large and tasty. It belongs to the rank of delicacies, like any liver from fish of the cod family.

• Carefully cut out the gall sac and set the liver aside. You can make an exquisite pate from it or marinate it in pieces.
• We wash the skinned burbot well, paying special attention to the area near the tail where there is a large accumulation of blood.

The meat of burbot is dense, attached to the spine, and removing it is not the easiest task. However, it is worth the effort! After all, burbot cutlets can become a memorable event in our meal, like all dishes made from this fish.

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COLLAPSE

Burbot cutlets are a flavorful dish, sometimes familiar from childhood. But how many people cook it? Probably not, because it seems that cooking fish is quite a troublesome, tedious, and not very pleasant task. This is why people deny themselves this delicious dish. However, if you know how to cook burbot cutlets correctly, then all the effort spent will more than pay off.

Fish cutlets are made better from burbot, since this fish has very few small bones, and minced meat can be prepared even without special equipment (meat grinder or blender). Anyone can learn how to cook burbot cutlets.

The main difference in preparing cutlets from fish fillets of large carp or pike species is the fact that it has to be passed through a food processor or blender twice. This is not required to prepare burbot cutlets; they can be made even in the field.

Recipe for burbot cutlets. Main Products

• Fresh chilled burbot fillet - 1 kg;
• white bread crumb -200 g;
• onions - 1 piece;
• milk or cream - 400 ml;
• salt and pepper to taste;
• vegetable oil for frying;
• breadcrumbs or wheat flour for breading cutlets;
• chicken egg - 1 piece.

Necessary equipment you will need to prepare burbot cutlets

• sharp knife,
• cutting board,
• deep dishes and bowls,
• pan.

Cooking cutlets, step-by-step instructions

Stage one

The process of preparing burbot cutlets should begin by gutting the fish and rinsing it thoroughly with cold water. Next, an incision is made along the back and the procedure for removing the spine along with the ribs is performed. The meat should be scraped with a very sharp knife, separating small pieces from the skin. You need to be very careful around the bases of the fins when cutting fish, as there are small bones there that can ruin the dish.

Here is a video about how to cut burbot, I advise you to watch without sound - the Finn talks very boringly)))

Cut off the crust from a loaf of white bread, and soak the crumb in milk or cream, as when preparing meat cutlets. To do this, you need to take a deep plate, put the crumb there and pour milk (cream). To ensure that the crumb absorbs the milk well, you need to mash it with a fork.

Grind the fish fillet. Burbot fillets must be washed and dried with paper towels. Next, it should be passed through a food processor or blender.

Many people add an egg to the recipe for burbot cutlets. It should be washed with soapy water to remove any bacteria present on the shell. Break it up and pour it into a bowl or glass. Then you need to add salt and black pepper to taste. Beat the mixture with a fork. The ingredient preparation stage is complete.

Stage two

In the bowl of a blender or food processor, mix burbot fillet, chopped onion, egg mixture, and bread soaked in milk or cream. This entire mass should be thoroughly crushed and then mixed thoroughly. Transfer the resulting minced meat into a bowl or dish, add a few tablespoons of flour and mix again.

Stage three

Pour breadcrumbs onto the board and start preparing delicious ones. We take a small amount of minced meat, make a cutlet and roll it in breading. Place the prepared cutlet in a frying pan with hot oil and fry it on both sides until golden brown. On average, it will take about 6 or 8 minutes to fry one serving of cutlets. When the fragrant cutlets are fried, use a spatula to place them on a plate with a paper towel. This is necessary in order to remove excess fat.

Stage four

Serving burbot cutlets. Ready-made cutlets can be eaten warm, hot, or cold. Hot burbot cutlets are best served with a wide variety of side dishes: buckwheat, pasta, mashed potatoes, salad, rice. But cold, they are simply wonderfully tasty with any fish sauce, ketchup, mayonnaise, or as a sandwich with a piece of your favorite bread.

Burbot cutlets are a nutritious, tasty, excellent dish that is suitable for both a regular snack and as a full lunch or dinner. This is especially the best option for those who are on the road, at work, at college, at school, or just in nature, for example, fishing, hunting, or going for mushrooms and berries. When you don’t have time to prepare a full hot lunch, but you need to replenish your energy.

The recipe for burbot cutlets can be varied. Add rice, sauces, salt, different types of peppers or your favorite finely chopped herbs to the minced meat. Just don’t be too overzealous with seasonings, so as not to overwhelm the wonderful aroma of the fish.

You can decorate the cutlets with a sprig of dill or parsley. Instead of milk and bread, you can use a raw egg and a small amount of flour so that when forming the cutlet the mass does not stick to your hands.

This dish has a wonderful excellent taste in any form. Now you know how to cook burbot cutlets.

Bon appetit!