How to cook hake fish cakes in a pan at home. Technology and secrets. Step by step recipe with photo and video recipe.
The older generation probably remembers that Thursday was a fishing day in the country. After all, fish is an indispensable component that should regularly be included in the diet of every person. It is a source of protein, trace elements and vitamins. To diversify the fish menu, I suggest preparing delicious fish cakes. This is a dietary and very tasty dish. Fillet of any fish is suitable for such cutlets. And I want to make delicious, tender and juicy fish cakes from hake in a pan. They turn out to be tender, light, with a crispy crust and no bones, which is important for a children's table.
This is an incredibly simple and quick recipe that is great for a family lunch or dinner. I am sure that each housewife has her own secrets of cooking this dish. Today I am sharing my recipe for making tender and low-calorie fish cakes. Mashed potatoes, boiled rice, vegetable salad are suitable as a side dish.
- Caloric content per 100 g - 157 kcal.
- Servings - 10-12 pcs.
- Cooking time - 50 minutes
Ingredients:
- Hake - 1 carcass (you can replace it with pollock, pike perch, pike, tench)
- Onions - 1 pc.
- Potatoes - 1 pc. (can be replaced with a piece of loaf)
- Vegetable oil - for frying
- Ground black pepper - pinch or to taste
- Salt - 1 tsp or to taste
- Seasoning for fish - 1 tsp
- Raw egg - 1 pc.
Step by step cooking hake fish cakes in a pan:
1. I have bought frozen hake. Therefore, it must first be defrosted. To do this, remove the fish from the freezer in advance and put it in the refrigerator overnight. So it will slowly melt and retain all the useful qualities.
Then remove the skin from the carcass and separate the large rib bones with the ridge so that only clean fillets remain. To do this, make a longitudinal cut along the back of the hake and remove the pulp with a knife along the ridge. Turn the fillets skin side down to remove the skin. Using a knife blade from the side of the tail, moving to the head, cut the flesh from the skin along the carcass. Scrape off the remnants of the fish from the ridge and skin with a teaspoon with a sharp nose. Wash the finished fillets with running water and dry with a paper towel.
Minced meat from any fish spoils very quickly, so cook it exclusively before cooking cutlets. Do not throw away fish giblets that remain after disassembling the hake, but use them to prepare fish broth.
2. After disassembling the thawed fish, the fillet is often not beautiful, but the mass is similar to minced meat. Therefore, I did not take out the meat grinder, but used a food processor.
Peel the onions and peel the potatoes. Wash the vegetables, cut into pieces, and place in the bowl of a food processor. Turn on the appliance and grind them to a homogeneous consistency or finely ground state. This is how you like it.
If you have free time, you can sauté onions in vegetable oil. And if you use a loaf, then soak it in milk (cream or water), squeeze out excess moisture with your hands and send it to the food processor. You can also add various ingredients to your taste for minced fish cutlets: cabbage, carrots, spices, cereals.
3. Then put the fish fillets into the food processor.
4. Continue chopping the food until the minced meat is uniform.
5. Add salt, black pepper, fish seasoning to the minced meat and beat in a raw egg.
6. Switch on the appliance again and stir the food until smooth. To make the cutlets more juicy and tender, add butter to the minced meat at the rate of 80 g per 1 kg of minced meat.
If you used a meat grinder to grind food, then the minced meat will turn out to be quite liquid and may not bond well with the rest of the components. Therefore, if you see that the minced meat is watery, then drain the resulting water, and knead it with a spoon or hands so that it turns out to be soft and homogeneous.
You can also make chopped burgers. To do this, finely chop all the products with a knife. For chopped cutlets, you will need 2 raw eggs so that the mass is well bonded to each other. Because eggs are the binder that holds all the ingredients together. You can also add semolina or oatmeal to hold the components together. Such minced meat should be infused so that the cereals swell.
7. Place the pan on the stove. Pour in vegetable oil and heat well. Do not add too much oil, otherwise the cutlets will quickly absorb all the fat and turn out to be not very healthy.
With wet hands, so that the minced meat does not stick, take a portion of it for 1 cutlet (80-100 g is enough) and form round or oval meatballs. Do not make very large cutlets, it will be difficult to turn them over when frying.
Put the formed cutlets in a hot frying pan. Heat medium-high and cook for 5 minutes, uncovered, until golden brown. If you wish, you can pre-bread the cutlets, roll them in breadcrumbs or flour, and then fry them.
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8. Turn patties upside down, reduce heat and cook until golden brown, 7 minutes. Then let them stand, covered with a lid, on low heat for 5 minutes. You can add a little broth to the pan and simmer to make them more juicy and tender.
It is better to serve hake fish cakes cooked in a frying pan fresh and hot, and to give them a special pungency and taste, diversify the serving with some kind of sauce. For example, the simplest sauce is made with mayonnaise and lemon juice.
