Blue whiting cutlets The recipe for which I want to offer you today is one of my favorites. Many housewives underestimate blue whiting due to its small size, and prefer pollock or hake for preparing main courses, in particular cutlets. In fact, blue whiting cutlets are not inferior in taste and nutritional value to cutlets made from other types of white sea fish.
Blue whiting is not only tasty, but also a dietary fish. It contains a lot of proteins, microelements, amino acids and vitamins, but little fat. Therefore, in order blue whiting fish cakes turned out juicy, add lard, onions, zucchini, carrots, dill, wet loaf soaked in milk, cottage cheese, cheese to the minced meat.
Recipes for delicious whiting fish cutlets are varied not only in composition, but also in cooking method. Such fish cutlets can not only be fried in a frying pan, but also steamed or baked in the oven.
Now let's move on to the recipe and see how to cook classic delicious blue whiting with lard step by step with photos.
Ingredients:
- Blue whiting – 1 kg.,
- Lard - 100 gr.,
- Onions - 1 pc.,
- Loaf - 200 gr.,
- Eggs - 1 pc.,
- Breadcrumbs - 50-80 gr.,
- Salt and hblack pepper - to taste,
- Vegetable oil.
Blue whiting cutlets - recipe
In order to prepare blue whiting fish cutlets, you need to separate the fillet. This is easiest to do when the fish is frozen, but not too much. Remove whiting carcasses from the freezer. After lying in a warm place for 20 minutes, they will move away a little and you can work with them.
Cut off the heads of the fish. Make a cut on the abdomen from the head to the caudal fin. Take out the entrails. Rinse the inside of the fish under running water. Make a cut on the back of the fish. Remove the skin by pulling it from the back and down to the belly. Trim the meat from the backbone and ribs. Cut all the fish this way.
You can cook these, but in this recipe we will take a loaf. Soak the loaf in cold water or milk. Peel the onion. Cut it into four parts. To make whiting fish cutlets juicy and not dry, I suggest adding a small amount of lard to the cutlet mince. Cut the lard into small cubes for easy grinding. Pass the onion, lard and fish fillet through a meat grinder or grind in a blender.
Place in one bowl. As with other fish cutlet recipes, these blue whiting cutlets require the addition of an egg to add viscosity to the minced meat.
Crumble the loaf with your hands into a bowl with the rest of the ingredients. Add salt and ground black pepper.
Stir all minced ingredients for blue whiting cutlets.
Make fish into oval or round shapes, depending on which you like best. To prevent minced fish from sticking to your hands while modeling, wet your hands with cold water. Heat a frying pan with oil. Roll the finished blue whiting fish cutlets in breadcrumbs. Breadcrumbs not only give the cutlets a golden and appetizing appearance, but also, turning into a crust during frying, help ensure that the juices remain in the middle of the cutlet.
In addition to breadcrumbs, you can use flour, nuts (cutlets with them are simply delicious), oatmeal, semolina, and corn grits to bread fish cutlets.
Fry fish delicious blue whiting cutlets without a lid in the pan for 3 minutes on each side.
Serve the finished cutlets hot with the main side dish. I will be glad if you liked this recipe for fish cutlets and will find it useful in the future.
Blue whiting cutlets. Photo
Blue whiting is a subspecies of cod fish. It is small and tastes like hake meat, as well as navaga. The valuable quality of this fish is its high protein content and small amount of fat. The cost of blue whiting is low, and dishes prepared from it are suitable for diets.
Benefit. For those who are working to reduce their weight, nutritionists recommend eating this fish, as adding it to the menu increases the energy and health of the body. Slowing down the appearance of wrinkles, rejuvenating the skin, strengthening hair and nails, as well as improving the condition of the body’s vascular system and saturating the brain with invaluable microelements is also the merit of blue whiting.
Prepare fish cutlets It’s just as easy with bones as without them. Just don’t completely defrost the fish: this way it will be easier to pass it through a meat grinder. Before doing this, do not forget to free the fish meat from the head, tail and fins; remove the entrails. Slightly frozen fish meat gives the effect of tenderness and juiciness. You don't have to worry about the bones: they will completely dissolve during the cooking process.
Ingredients for cutlets:
- Frozen whiting - 700 g;
- Onions – 1;
- Crumb of white bread – 30 g;
- Breadcrumbs or flour - 1.5 tbsp. spoons;
- Fragrant dry fish mixture - to taste;
- Sunflower oil - to taste;
- Low-fat mayonnaise 1.5 tablespoons.
How to cook?
The crumb of white bread must be soaked in cream; Hardened bread left over from yesterday's lunch will do. Cut the fish, already prepared and not completely defrosted, into pieces so that they fit in the blender. Gradually add the onion and herbs into it. Add salt and spices to taste, an egg to the resulting mass and mix the minced meat thoroughly. At the very end, add the softened and squeezed crumb and mix everything again until smooth. Now you need to let the minced meat “infuse”, but not for long - about 30 minutes.
While the minced meat is cooking, prepare the dishes for baking. Lubricate it with oil. Dip the formed meatballs (cutlets) into flour one by one so that the cutlets do not stick to the baking sheet. Each cutlet must be greased with mayonnaise before putting the pan into the oven. As a rule, cutlets are baked for no more than forty minutes, it all depends on the power of your oven.
Ready whiting cutlets can be served with any side dish, but it is better to use vegetables.
Blue whiting fish cutlets recipe is very tasty
Previously, we offered you a recipe for blue whiting with bones. The the recipe consists of blue whiting fish, but the meat must be freed in advance not only from the head, tail, fins, but also from the skin and bones. Thus, the result was a fish fillet.
Product composition:
- Fish fillet – about 600 – 700 g;
- Carrots (medium) – 1 pc.;
- Parsley and dill (chopped) – 2 tbsp. spoons;
- Onion – 1 pc.;
- White bread – 30 g;
- Spices and salt - to taste;
- Chicken egg – 1;
- Vegetable oil – 1 table. Spoon;
- Low-fat sour cream 1.5 tablespoons.
Step-by-step preparation:
1). Place the prepared fish fillet, onions, carrots, and herbs into a meat grinder and chop.
2). Add white bread soaked in milk, egg, spices to the resulting minced meat and mix everything thoroughly.
3). On a pre-prepared baking sheet, which has already been greased with vegetable oil, place the formed small cutlets.
4). Then future cutlets need to be greased with sour cream and placed in a preheated oven.
5). The cutlets will be ready in 20 - 30 minutes.
Bon appetit.
Harm. In addition to the benefits, you can harm your body if you abuse blue whiting. Overeating this fish can lead to heaviness and bloating, nausea and vomiting. Therefore, you can eat no more than 180 grams of fish at a time.
Blue whiting fish cutlet recipe
We suggest trying blue whiting cutlets, not baked, but fried in a frying pan. This, of course, is a rather high-calorie recipe, but if you treat yourself to fried fish cutlets once a week, there will be no harm.
This recipe is different in that, in addition to the usual ingredients for fish cutlets, we will add hard cheese. And for an appetizing and aromatic crust, we will prepare lezon - a mixture of flour, eggs, salt and spices.
Ingredients:
- Fish fillet – 600 g;
- Onions, medium – 1 pc.;
- Crumb of white bread – 50 g;
- Egg – 2 pcs.;
- Dill greens (chopped) – 1 tbsp. spoon;
- Hard cheese – 40 g;
- Salt and spices - to taste;
- Vegetable oil – 50 g
- Flour – 2 tbsp. spoons;
- Milk – 100 g.
Cooking sequence.
Mince fish fillet, onion and herbs. Then add white bread soaked in milk or water, egg, salt and spices to the resulting mass. Grate the cheese on a fine grater and combine with the minced meat. Prepare the lezon: 1 egg, 50 g of milk, mix the flour well to obtain a homogeneous mass without lumps.
The consistency of the lezon should resemble liquid sour cream. Dip the formed cutlets into the leison and place in a heated frying pan with vegetable oil. Don't forget to wet your palms with water so that the minced meat doesn't stick to them! Fry the cutlets on both sides until golden brown.
To find out whether the cutlets are ready or not, pierce one of them with a fork and press lightly. If cloudy juice flows out, the cutlets are not ready yet; if it is clear, you can remove them from the pan. Garnish – whatever you like. Ketchup will also work.
What are the contraindications? If you are allergic to fish and seafood, you should avoid eating blue whiting, as well as other types of fish. This fish has no other contraindications.
We want cutlets even if we are on a proper or dietary diet, but we are forced to deny ourselves them. But why? You can always cook cutlets, and their taste will seem incredible, if only because they are a conditionally forbidden fruit.
But fish cutlets are even more than allowed. The main thing is to choose the right fish and cook it as needed.
Blue whiting cutlets prepared according to this recipe turn out very tasty, tender and even appetizing. They are also suitable for the “6 petals” diet, because their calorie content is very low.
This type of fish is not very popular, although almost every housewife is familiar with it. But if you prepare blue whiting correctly, then dishes made from it will be no worse than the most popular and favorite types.
Blue whiting fish cutlet recipe
Ingredients:
- Blue whiting - 200 grams;
- Garlic - 1 clove.
Preparation:
Total cooking time is 45 minutes.
Total number of servings: 1 serving.
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Cut the crusts off white bread, break into small pieces and soak in milk. Leave for a couple of minutes, then squeeze and drain the remaining milk.
Thaw the blue whiting, separate the meat from the skin and bones. Place the fish in a bowl, add onions cut into medium pieces and squeezed out bread.
Salt the products, lightly pepper and beat in a chicken egg, which will hold the minced fish together.
Grind into minced meat using a blender, or if you don’t have a blender, use a regular meat grinder: grind the fish, onions and bread in it, and then add the egg to the minced meat. Add finely chopped dill to the resulting minced fish, which will give the cutlets a pleasant aroma.
Form into round cutlets and roll in flour.
Pour oil into a frying pan and heat over medium heat. Add fish cutlets and start frying.
After 3-4 minutes, turn over and cook on the other side. You can cover with a lid so that the cutlets are slightly steamed.
Serve delicious whiting cutlets to the table; they turned out soft and juicy. Fish cutlets are a complete dish for lunch or dinner. Bon Appetite!
Fragrant, tender blue whiting fish cutlets are an excellent alternative to meat dishes and a wonderful dietary food. The dish contains a large amount of protein, minerals and invaluable trace elements that help improve immunity and strengthen hair and nails. Blue whiting fish cutlets are recommended for use by young children, the elderly and those suffering from excess weight. My detailed recipe will help you prepare this dish very tasty and quickly. I also invite you to try the delicious stuff.
Cooking tricks:
To give fish cutlets a fluffy, juicy and integral structure, we always use semolina.
You don't have to remove the skin from the fish.
To remove excess fat, place the finished cutlets on napkins after frying.
The finished cutlets will not fall apart if the minced fish is placed in the refrigerator for 10 minutes.
We wrap the board on which we cut the fish with cling film - in this case, it will not become saturated with the smell of fish.
If we use frozen fish, never defrost it in the microwave - this method will significantly worsen the taste of the finished product. 
- blue whiting – 500 gr.,
- onions – 1-2 heads,
- semolina – 2 tbsp.,
- breadcrumbs – 5 tbsp.,
- salt, pepper, spices - as desired and to taste,
- vegetable oil.
How to cook with photos step by step
We defrost the fish and cut the carcass - cut off the head, tail, and stretch out the spine. 
We pass the resulting fillet together with the onion head through a meat grinder or grind it in a blender.
Add two tablespoons of semolina, salt, pepper, and favorite spices. 
Mix.
Leave the minced meat for 10 -15 minutes - the semolina should swell. 
Pour oil into a frying pan and put on fire.
Wet our hands with water and form cutlets, roll in breading 
and fry 
on both sides until light golden brown over moderate heat. 
We check the readiness of the dish with a fork - pierce the cutlet and make sure that no cloudy juice is released. Be sure to watch how to cook
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