How to make pollock cutlets. Pollock cutlets

Fish dishes should be on the menu of any person who cares about their health. Without them, the diet can hardly be called balanced. Fish contains substances necessary for the body that can be obtained from few other products. Many of its varieties are affordable. Pollock is affordable for every family, it is no less useful than other inhabitants of the sea, and with some skill you can make snacks from it that are not inferior in taste to dishes from expensive varieties of fish. Pollock cutlets come in handy when you need to feed your family a hearty meal without spending a lot of money.

Cooking features

Not every housewife will undertake the preparation of pollock cutlets. There is an opinion that this fish is so dry that it is impossible to make a tasty dish from it. This opinion has a basis: pollock is a low-fat product. However, make it juicy and tender cutlets can be done without much difficulty. The main thing is to know a few secrets.

Thaw fish correctly. If you let it thaw without a sudden change in temperature (first in the refrigerator, then at room temperature), it will retain its structure. Using a microwave or warm water to defrost fish results in the fish becoming loose, dry, and tasteless.
It is not necessary to look for minced meat or pollock fillet for cutlets. Cutlets made from homemade minced meat will cost less. Buy pollock carcasses without heads - cutting them up will not be difficult even for an inexperienced housewife. The pollock fillet is scrolled through a meat grinder, installing a grid with large holes. Then the minced meat comes out juicy. To ensure that you get rid of the bones, turn the pollock meat through a meat grinder twice.
To make the minced meat more dense and viscous, eggs, starch, flour, semolina, and bread soaked in milk are added to it. Vegetables and lard give it juiciness.
Most often, pollock cutlets are fried in a frying pan. To prevent them from sticking to the bottom, heat the frying pan and spare no oil. You need to fry over medium heat until an appetizing crust appears, then reduce the heat and steam the cutlets under the lid over low heat for 5 minutes.
It will be easier to form the cutlets if your hands are wet.
Pollock cutlets can be baked in the oven or steamed. They are cooked in the oven for 15–20 minutes at a temperature of 180–200 degrees. Steam for 25–30 minutes.

The technology for preparing pollock cutlets may depend on the chosen recipe. By following the instructions that accompany it, you will not make mistakes.

Pollock cutlets with onions and potatoes

pollock – 0.7 kg;
onion– 100 g;
potatoes – 150 g;
white bread – 150 g;
milk – 100 ml;
chicken egg – 1 pc.;
flour - as much as needed;
vegetable oil - as much as needed;
salt, spices - to taste.

Cooking method:

Thaw the fish, cut into fillets. Wash the fillet and dry with paper towels. Cut into large pieces and run them through a meat grinder twice.
Remove the peel from the onion and chop it in the same way as the fish.
Peel the potatoes and grate them on a coarse grater.
Dry the bread (crumbs without crusts) in the oven, then soak in warm milk. Squeeze and turn through a meat grinder.
Combine minced fish with bread, potatoes, onions, mix.
Break an egg into a bowl with minced meat, add salt and spices, mix again.
Knead the minced meat with your hands and beat it on a bowl to remove excess moisture. If it still seems too runny, thicken it by adding a little flour.
Heat oil in a frying pan.
Dip your hands in cold water, form cutlets, and bread them in flour.
Place the fish cutlets in a frying pan with hot oil at a short distance from each other.
Fry over medium heat until golden brown on the bottom.
Turn the cutlets over with a spatula and brown them on the other side.
Add a little water or broth to the pan, cover it with a lid, and reduce the intensity of the flame.
Steam the cutlets for 5 minutes.

Fish cutlets They are delicious on their own, but more often they are served with a side dish. Almost any side dish will work. The best option is rice or mashed potatoes.

Pollock cutlets with steamed semolina

pollock – 1.5 kg;
carrots – 0.3 kg;
onions – 100 g;
potatoes – 150 g;
semolina – 40 g;
chicken egg – 1 pc.;
breadcrumbs - as needed;
salt, spices - to taste.

Cooking method:

Peel the vegetables, cut into large pieces, and grind using a blender or meat grinder. If desired, carrots and potatoes can be grated, onions can be finely chopped with a knife.
Cut the fish into fillets. Turn the prepared fillet through a meat grinder twice or chop very finely with a heavy knife.
Mix minced fish with vegetables, beat an egg into it.
Season with salt, pepper, add semolina and let stand for a while so that the cereal swells.
Form cutlets and bread them in breadcrumbs.
Pour water into the multicooker bowl and add spices to taste. Allspice and bay leaves work well.
Place a portion of cutlets on the multicooker grill intended for steaming products.
Turn on the unit, selecting the steam cooking mode, for half an hour.
Remove the first batch of cutlets, load the next batch. This time, cooking for 25 minutes is enough, since it does not require time to heat the water.

Steam the remaining cutlets in a similar way. The recipe will appeal to those who monitor their health and avoid eating fried foods.

Pollock cutlets made according to any of the above recipes can be baked in the oven. Before placing on a baking sheet, they can be lightly browned in a frying pan. If you sprinkle the cutlets with grated cheese, they will turn out even more tasty and appetizing. Adding fresh herbs to the minced meat will not spoil the taste of the dish either.

Pollock cutlets are a tasty, satisfying, healthy and affordable dish. Knowing the peculiarities of its preparation, even inexperienced housewife. Just choose the recipe you like.

Pollock is an accessible and inexpensive fish that can be purchased at any store or supermarket.

In addition, pollock meat is rich in iodine and protein, which are so necessary for our health.

Fish cutlets from pollock - basic principles of preparation

You can use ready-made minced meat for cutlets, but it is better to prepare it yourself from pollock carcasses. The result is a natural product that can be used even for children.

Pollock carcasses are cleaned of scales, tails and heads are removed, fins are trimmed and trimmed inner part from black film. Then an incision is made along the back and the ridge is removed. The resulting fillet is ground into minced meat using a blender or meat grinder.

To prepare regular cutlets, add chopped onion, garlic, eggs, soaked bread, fresh herbs and spices to the minced meat. Then it is salted and kneaded well.

Fish cutlets from pollock are also prepared with the addition of vegetables. It could be potatoes, zucchini, bell pepper etc. These cutlets turn out juicy and tasty.

The minced meat is used to form oval or round cutlets. You can cook cutlets different ways. They are fried until golden brown, baked in the oven or steamed. You can cook cutlets with gravy. To do this, place the fried cutlets in a cauldron, pour in the gravy and tomato for about ten minutes over low heat.

Recipe 1. Fish cutlets from pollock with herbs

Ingredients

minced pollock – kilogram;

breadcrumbs – 100 g;

vegetable oil – 80 ml;

white bread - two slices;

dill and parsley;

eggs – 2 pcs.;

black pepper.

Cooking method

1. Thaw pollock carcasses completely, clean them of scales, cut off the heads and tails. Clean off the inner black membrane, cut off the fins and separate the fillet from the backbone. Use tweezers to remove all small seeds. Wash the fillet well and cut into pieces. Grind the fish in a blender or meat grinder into minced meat.

2. Then add the bread pulp to the minced meat and chop again. Rinse the greens, shake off excess moisture and finely chop them. Add the herbs to the minced fish, beat in the egg, add salt and stir until smooth.

3. Wet your hands in water, take a little minced meat and form it into a cutlet. Make cutlets in this manner until you run out of minced meat. Bread each one in flour or breadcrumbs and fry in hot oil until deliciously crispy on both sides.

Recipe 2. Pollock fish cutlets

Ingredients

400 g peeled pollock fillet;

breadcrumbs;

bulb;

fresh greens;

black pepper;

a quarter glass of milk;

spices for fish;

three eggs;

50 g white bread;

40 g butter.

Cooking method

1. Cut the crusts from the slices of bread, break the pulp and pour warm milk. Check the pollock fillet for small bones; if there are any, remove them using tweezers. Wash and dry the pollock fillet. Grind the fish in a meat grinder or finely chop with a knife.

2. Peel the onion, wash it and chop it finely. Add onion to minced meat.

3. Squeeze out the bread soaked in milk. Peel the potatoes and finely grate them. Add bread and grated potatoes to minced fish. Season it with spices and add butter. Gently knead the minced meat, add the egg and finely chopped herbs to it. Season with salt and pepper. Beat the minced meat.

4. Beat the remaining eggs into a deep plate, add salt and lightly beat with a fork. Place breadcrumbs and flour in a wide plate.

5. Take a tablespoon of minced meat and form cutlets with wet hands. Dip them in flour, then bread them in breadcrumbs and place on a board.

6. Heat the oil in a frying pan and place the cutlets in it. Fry them over medium heat until golden brown, then turn the cutlets over, cover and continue frying for another five minutes.

Recipe 3. Pollock fish cutlets with cottage cheese

Ingredients

600 g pollock fillet;

kitchen salt;

130 g cottage cheese;

black pepper and seasonings;

130 g white bread or loaf;

bulb;

Cooking method

1. Peel the onion, wash and chop into small pieces. Sauté in hot vegetable oil until the onion turns yellow.

2. Defrost the fish fillet, wash and dry with a napkin. Cut the fillet into pieces and grind in a meat grinder.

3. Grind the cottage cheese through a sieve. Soak white bread in warm milk for five minutes.

4. Combine minced pollock with cottage cheese, fried onion, squeezed bread and egg. Pepper, salt and season with spices. Knead the minced meat thoroughly.

5. With wet hands, take a little minced meat and form cutlets from it. Roll each one in flour and place in heated sunflower oil. Fry the cutlets on both sides over medium heat.

Recipe 4. Fish cutlets from pollock in the oven

Ingredients

kg of cleaned pollock fillet;

sugar - a pinch;

crumb of white bread;

allspice;

100 ml milk;

sea salt;

two onions.

Cooking method

1. Completely defrost the pollock fillet and carefully inspect it for small bones. If there are any, remove them with tweezers. Wash the fish fillet, dry it with a napkin and cut into pieces. Pass the pollock fillet through a meat grinder.

2. Peel and finely chop two onions. Fry the onion in heated sunflower oil until transparent. Cool and add the fry to the minced fish. Cut the crusts off the bread. Break the crumb into pieces and pour warm milk over it. Leave it for five minutes, then squeeze it out and add the bread to the minced pollock. Season everything with a pinch of sugar, salt and allspice. Now knead everything.

3. Wet your hands in water and take a little minced meat. Form it into oval or round cutlets. Place them on a board and refrigerate for an hour. Then transfer the cutlets to a greased baking sheet and bake at 180 C until golden brown and delicious. You can serve the cutlets with tomato or sour cream and garlic sauce.

Recipe 5. Pollock fish cutlets with filling

Ingredients

half a kilogram of pollock fillet;

150 g dill and parsley;

five onions;

300 g mushrooms;

two eggs;

three pinches of salt;

50 g lard;

on the tip of a knife, black pepper;

100 g white bread;

half a glass of milk;

Cooking method

1. Peel three onions, chop them finely and fry in sunflower oil until golden brown.

2. Wash, peel and lightly cook the mushrooms, drain in a colander and cool. Then cut the mushrooms into slices and add to the onions. Stir and fry over low heat for three minutes.

3. Boil the egg, peel it and chop it. Rinse the greens, lightly dry and finely powder. Combine mushrooms with egg and herbs. Pepper and salt. Stir.

4. Grind the pollock fillet, lard, peeled onion and bread soaked in milk in a meat grinder. Season the resulting minced meat with salt and pepper and add an egg. Knead the minced fish thoroughly.

5. Make cakes from minced pollock and place on the board. The flatbread should be as thick as half a cutlet. Place a teaspoon of mushroom filling on the tortilla and cover everything with the second tortilla. Seal the edges, form into a patty, dip in beaten egg and roll in breadcrumbs.

6. Fry pollock cutlets in heated vegetable oil until an appetizing crust on both sides. Place the finished cutlets on a plate and garnish with sprigs of herbs. Serve as an addition to a potato or rice side dish.

Recipe 6. Fish cutlets from pollock in a slow cooker

Ingredients

half a kilogram of pollock fillet;

sea salt;

a slice of white bread;

black pepper;

two thirds of a glass of milk;

Cooking method

1. Remove small bones and skin from the pollock fillet. Rinse the fish under the tap and dry it with napkins. Place the fillet in a deep plate and pour half a glass of warm milk over it. Salt and leave the fish for half an hour.

2. Cut the crusts from the bread, break the pulp and pour milk over it. When the bread softens, squeeze it out and transfer it to a bowl where you will knead the minced pollock.

3. Dry the pollock fillet with napkins to remove excess moisture. Grind the squeezed white bread and pollock fillet in a meat grinder. Add the egg to the minced meat and mix. If the minced meat turns out watery, add semolina to it.

4. With wet hands, form cutlets and place in a steaming container. Pour water into the container, place the basket with cutlets on top and close the lid of the unit. Turn on the “Steam” mode and cook the cutlets for 20 minutes. Serve the cutlets with a side dish of potatoes or vegetable salad.

Heat the frying pan thoroughly and only then pour in the vegetable oil.

To ensure that the cutlets have a crispy crust when frying, dip them only in well-heated oil.

If the minced meat turns out watery, add semolina or breadcrumbs.

Add a little lard to the minced fish to make the cutlets juicy.

To prevent the cutlets from becoming dry and burnt, fry them over medium heat.

Almost any medium-sized fish without many bones is suitable for making fish cutlets. Most often they are prepared from halibut, pelengas, salmon, pink salmon, hake, cod, and catfish. But they take first place in popularity.

To prepare them, it is best to use fish carcasses rather than fillets. The thing is that fish fillets are covered with a large layer of water, so after defrosting you may be left with more water than meat. In addition, the price of fish fillet is much more expensive. Pollock fish cutlets, step by step recipe which, I want to offer you today, is quite simple and similar to making pork cutlets.

The recipe will use standard ingredients for cutlets - eggs, loaf and onions. The main difference between the recipe is the presence of starch in it. With its help, the cutlets will not only keep their shape well and not fall apart during frying, but will also be juicy, since the starch will retain water inside the cutlets themselves. That is why with starch they are always more fluffy. Now let's look at how to cook fish cutlets from pollock.

Ingredients:

Pollock – 2 carcasses,
Onions – 1 pc.,
Starch (potato) – 1 tbsp,
Loaf - 3-4 pieces,
Eggs – 2 pcs.,
Vegetable oil,
Salt and spices.

Pollock fish cutlets - recipe

Thaw the pollock slightly. This will make it easier to separate the fillets. Cut off the fins with scissors or a knife. After this, make an incision on the abdomen. Remove the entrails. Remove the skin. The skin of the fish is still dense and can be easily removed. All that remains is to cut the meat from the backbone and ribs with a knife. Now remove the large bones from the resulting fish fillet.

Pass it through a meat grinder. Twist the onion and add to the minced fish.

Beat in the eggs.

Stir.

Soak the loaf in water or milk. Pass it through a meat grinder too.

Mix the minced meat mixture again.

Add salt, spices and starch.

Stir again. After adding starch, you can immediately visually see that the minced meat has become much thicker.

Using hands moistened with water, form small patties. Flatten them slightly. Like any other cutlets, before frying they can be breaded in flour or breadcrumbs. Ready-made cutlets should only be placed in a hot frying pan with vegetable oil- this will provide them with a crispy crust.

Fry on both sides for about 3-4 minutes.

Pollock fish cutlets. Photo

Pollock is the most popular fish in cooking. It's not expensive, but taste qualities And the nutritional value allow you to make very tasty dietary dishes from carcasses, including for children! The choice of semolina, vegetables, fresh herbs, lard, cottage cheese or bread soaked in milk is added to pollock cutlets. This dish is prepared in a frying pan or in the oven, steamed or in a slow cooker. Let's get acquainted with the basic recipes for making fish cutlets.

Taste Info Second courses of fish

Ingredients

pollock fillet - 350 g;
white loaf - 2 pieces;
chicken egg - 1 pc.;
onion - 1 pc.;
garlic - 1 clove;
dill or parsley - to taste;
salt - to taste;
spices - to taste;
vegetable oil for frying - 70 ml.

How to cook pollock cutlets with bread

To prepare fish cutlets, you will need several pieces of white loaf. Trim the edges of the loaf so that the white flesh remains. Now soak this pulp in a glass of milk. These cutlets will taste tender.

Thaw the pollock fillet first. If you have a whole piece of fish, then first separate the fillet from the bones and skin. Instead of pollock for cutlets, you can use hake or pike perch.

Prepare minced fish. To do this, use a meat grinder or immersion blender. The consistency of the minced meat after grinding with a blender will be more homogeneous and without pieces. Place the pollock fillets in a bowl. Add the loaf pulp, previously squeezed out of the milk, to the fish.

Grind the minced pollock and beat in one chicken egg.

Add a pinch of salt and spices to the minced fish to taste. Chop a small onion, a clove of garlic and parsley (dill) with a knife and add to the minced meat. Alternatively, you can add finely chopped lard (50 g) or frozen butter (50 g), grated on a coarse grater, to the minced meat for juiciness.

Mix the minced meat with a spoon; if the consistency is a little runny, you can add a spoonful of dry semolina to it. Beat the minced meat well in a bowl so that it holds its shape when frying. Take the mass in your hand and carefully throw it back, do this 2-3 times.

Heat the vegetable oil well in a non-stick frying pan. Soaked in cold water Use your hands to form cutlets and place in the pan. Fry the cutlets well on one side, only then turn them over to the other side. Do not fry the products over high heat, otherwise they will remain raw inside.

Place the finished pollock fish cutlets on a plate to serve.

Good for cutlets sour cream sauce or tartar sauce. As a side dish, you can offer mashed potatoes or boiled rice.

Teaser network

How to cut pollock into clean fillets for cutlets:

start by washing and drying the fish carcass - this way it will not slip when cutting;

place the fish on a cutting board;
hold the carcass with one hand, with the other working hand move a sharp table knife from the tail side under the ridge;
move the knife along the entire length of the fish spine to the end;
Remove the skin from this fillet and cut off the rib bones;
Next, place the fish on the ridge and cut off the lower fillet in the same way.

Adviсe

The minced fish turns out to be very loose and it can be difficult to assemble cutlets from it. To prevent the cutlets from falling apart in your hands and then in the frying pan, in addition to the egg and semolina, add a little wheat flour to the minced meat (1 kg of minced meat, 2-3 tbsp.). Its adhesive qualities are useful when molding products. Another tip - try to make the minced meat thick, not liquid. Drain off excess water.

To fill semi-finished minced fish products, it is permissible to take not only wheat bread, but also other products:

raw mashed potatoes or celery;
dry or boiled semolina semolina porridge;
boiled cereals – rice, buckwheat, pearl barley;
not sweet cottage cheese.

How and how long to fry pollock cutlets?

It depends on the size of your cutlets. But the general algorithm of actions is as follows:

Be sure to place semi-finished products in a frying pan in hot oil, otherwise the products will stick to the bottom and lose their attractive shape;
fry first over high heat until the underside of the cutlets is crispy, then turn them over and reduce the heat to moderate;
Close the pan with a lid and fry the cutlets until cooked, you can turn them over 1-2 more times to be sure that they are cooked inside.

Fried cutlets in a frying pan will have a pleasant spicy taste and aroma if you add a couple of sprigs of thyme to the oil when cooking them.

Pollock fish cutlets with semolina

Semolina porridge can be added to minced fish cutlets. Cooked in milk without sugar, semolina will make the products softer and more tender.

Ingredients:

pollock fillet – 400 g;
green onion feathers - 1-2 pcs.;
egg yolk – 1 pc.;
salt – 3-4 g;
spices - a pinch;
dry semolina – 50 g;
milk – 60 ml;
Sunflower oil – 100 ml.

Preparation

Cook semolina porridge - pour the cereal into cold milk, put it on the fire and stir with a whisk. When the mixture boils, turn it off and cool slightly.
Rinse the pollock fillet and wipe with a napkin. Grind the fillet in a meat grinder along with green onions.
Add the cooled porridge to the minced meat. Add egg yolk, salt and spices to taste. Stir the minced meat and beat it in a bowl a couple of times.
With wet hands, divide the mass into fragments of 60-70 g, give the semi-finished products an oval-flattened shape. Immediately fry in hot oil in a frying pan or saucepan.

Even without bread, the products are filling and very tasty.

Pollock cutlets with lard in the oven

The juiciness and fluffiness of the cutlets comes from the addition of raw pork fat. Pollock fish cutlets with lard take a little longer to cook in the oven than in a frying pan. The consistency of the minced meat should be thicker. The fat inside will melt, making the meat more tender. And a golden brown crust gradually forms on the outside.

Ingredients:

pollock carcass – 1-2 pcs.;
chicken egg – 1 pc.;
raw lard – 50 g;
onions – 1 pc.;
wheat flour – 100 g;
salt and spices - to taste.

Preparation

First, turn on the oven to preheat to 180-200°C.
Cut the fish carcass into clean fillets.
In a meat grinder, alternately grind the fillet, lard and onions. You can take not only raw lard, but also salted or smoked lard.
Mix the egg, salt and spices into the minced meat.
Make semi-finished products and bread them in flour. You can take not only wheat flour, but also cereal flour.
Cover the baking sheet with food foil (you can do without it) and place the molded products at a distance from each other.
Send to bake for 35-40 minutes. Due to the content of lard in the minced meat, the finished products will easily come away from the foil or baking sheet and will not burn.

Pollock cutlets with steamed cottage cheese

You can add not only bread or semolina to minced cutlets, but also cottage cheese. It is acceptable to use any store-bought or home-made cottage cheese.

Ingredients:

pollock fillet – 300 g;
cottage cheese – 50 g;
egg yolk – 1 pc.;
parsley - a bunch;
salt - to taste.

Preparation

Grind the fish fillet into puree in any way convenient for you - in a meat grinder, blender or food processor.
Wash the parsley, dry and finely chop. Can be chopped together with fish.
Rub the cottage cheese through an iron sieve.
In a bowl, thoroughly mix the fillet, cottage cheese, yolk, herbs and salt. Divide the minced meat into small pieces - cutlet blanks.
Prepare the steamer and turn it on. Place the cutlets in the bowl so that there is a passage between them for hot steam. Close the lid and cook for half an hour. For a double boiler, you can use an electric pan or a simple pan with a perforated insert inside, which is placed on the stove burner.
Pollock cutlets with steamed cottage cheese will turn out healthy and original. These can be prepared for children for lunch or afternoon snack.

Lenten cutlets pollock with greens

Fish cutlets with herbs and vegetables are suitable for those who are fasting or watching their figure. Choose any vegetables according to your taste. Even grated pumpkin, zucchini or carrots are allowed.

Ingredients:

minced pollock – 300 g;
egg – 1 pc.;
garlic – 1-2 cloves;
onion – 1 pc.;
celery root – 100 g;
parsley – 2-3 sprigs;
wheat flour – 100 g;
salt, spices - to taste;
sunflower oil – 50-70 ml.

Preparation

Prepare all the vegetables and herbs for the recipe - wash and peel. Next, grate them. Finely chop the parsley.
Mix vegetables and herbs with minced meat. Add the egg, salt and spices, as well as 1 tbsp. l. wheat flour. Knead the mass and beat it a little.
Form into cutlets and bread them in the remaining flour.
Fry in a frying pan with oil until done. Serve lean pollock cutlets with fresh herbs and vegetables.

Chopped pollock cutlets with rice in a slow cooker

The use of new electrical appliances for the kitchen saves the housewife time and simplifies the cooking process itself. We will tell you how to cook pollock cutlets with rice in a slow cooker step by step.

Ingredients:

pollock fillet – 200 g;
dill greens – 10-20 g;
fresh basil – 4-5 leaves;
round rice – 50 g;
salt and seasonings - to taste;
sunflower oil – 40 ml.

Preparation

Separately, boil the rice until cooked. Drain the broth. Do not rinse the grains - their stickiness will help the semi-finished products not to fall apart.
Rinse the pollock fillet in cold water and dry with a paper towel. Chop into small pieces with a knife. You can use a special attachment for chopping meat; it is included with the meat grinder.
Rinse the greens and cut with a knife.
In a bowl, mix rice, fish, and all the greens. Season with salt and seasonings. Stir and divide into portions of 50-60 g.
In a multicooker bowl, heat the oil in the “Fry” mode. Lay out the semi-finished products. When the bottom surface is golden brown, flip them over.
After a couple of minutes, pour 40-50 ml into the bowl hot water, and change the mode to “Quenching”. In 10 minutes the juicy cutlets are ready!

Boiled pollock cutlets

It's easy to make cutlets from boiled pollock. Our recipe is at your service!

Ingredients:

pollock carcass – 2 pcs.;
egg – 1 pc.;
onions – 1 pc.;
wheat bread – 50 g;
cream – 30 ml;
breadcrumbs – 100 g;
salt - to taste;
sunflower oil – 30 ml;
butter – 10 g.

Preparation

Wash the pollock carcasses and place them in a saucepan. Fill with water so that the fish is completely covered. Boil until done. Cool slightly and use your hands to separate the pulp from the bones, skin and fins.
Pour cream over the bread in a bowl.
Boiled pollock together with onions pass through a meat grinder. Also grind the bread and cream. There is no need to squeeze out the cream.
Beat the egg into the minced meat, add salt. Stir.
Form cutlets and bread them in breadcrumbs.
Heat a mixture of butter and sunflower oil in a frying pan. Place semi-finished products and fry until done.

Fish dishes should be on every person's menu. Most people prefer dishes made from expensive fish, but you can cook a lot delicious dishes and from inexpensive fish, such as pollock.

Pollock is one of the most budget-friendly products that is sold in any grocery store. This fish is fried, stewed, boiled, steamed and battered. I propose to prepare a democratic dish - pollock cutlets in the oven.

Let's prepare the ingredients for making minced pollock cutlets in the oven.

We defrost the pollock carcasses, remove the fins and tail, and remove the skin. Separate the fillet from the bones.

Soak white bread or loaf in milk and set aside.

Cut the onion into small cubes and fry until soft.

Using a meat grinder, grind the pollock fillet, pieces of bread squeezed out of the milk, and lard. Add the egg, fried onion, salt, ground black pepper and mix well with your hands.

With hands moistened in water, we form medium-sized cutlets from minced pollock. Place them in a pan lightly greased with vegetable oil and bake for 40-50 minutes in an oven preheated to 180 degrees until browned.