Well, what could be tastier than meat? Of course, the fish! Especially fish cakes. Cooking perch fillet cutlets, quick in preparation and assimilation.
Content:
- Benefit
- Ingredients
- Step by step cooking
Such cutlets can be prepared, in principle, from any kind of fish. For example, sea bass, catfish, pike perch, salmon, haddock, silver carp, blue whiting or pike. However, in order to cook cutlets from some types of fish, you will have to do a lot of work: cut off the head, tail and fins, gut the insides, separate the ridge, leaving only the fillet from which to remove the skin. To avoid this long process, you can cook cutlets from finished fish fillets, for example, perch.
The benefits of fish
Whichever variety of fish is chosen for cooking, all its types are very useful for the human body.
Almost all fish carcasses contain a considerable amount of fish oil, which contains polyunsaturated fatty acids like Omega-3. Such acids regulate metabolism, reduce harmful cholesterol, and are a prophylactic agent for cardiovascular diseases and diseases of the nervous system.
In addition, fish contains all vital vitamins (A, group B, C, D, E, PP) and almost all micro- and macroelements. And most importantly, fish contains phosphorus, which improves vision. All this makes fish an important dish for every person, especially children, the elderly and pregnant women.
- Calorie content per 100 g - 162 kcal.
- Servings Per Container - 15
- Cooking time - 30 minutes
Ingredients:
- Perch fillet - 500-700 g
- Potatoes - 1 pc.
- Onions - 2-3 pcs. (depending on size)
- Egg - 2 pcs.
- Garlic - 2-3 cloves
- Seasoning for fish - 1 tsp
- Mayonnaise - 1 tablespoon
- Salt to taste
- Ground black pepper - to taste
- Refined vegetable oil - for frying
Cooking perch fillet cutlets
1. Peel potatoes and onions and wash them under cool tap water. Then cut the vegetables into pieces of the appropriate size, i.e., so that they fit into the neck of the meat grinder.
2. Install the meat grinder with the middle grid. And twist the perch fillets, potatoes, onion and garlic cloves.
Peel the garlic, and wash and dry the fish fillets with a paper towel.
3. Add spices (seasoning for fish, black pepper, salt) to the minced meat and beat in an egg. You can additionally add any of your favorite spices to your liking.
4. Stir the minced meat and pour in mayonnaise, then mix everything again.
5. Pour refined vegetable oil into a frying pan and heat well. I draw your attention to the fact that the cutlets are fried exclusively on a well-heated surface.
Set the heat on the stove to medium heat and spoon the minced fish into the pan with a tablespoon, forming it into an oval or round shape. Fry the perch patties on one side for about 5 minutes until golden brown, then turn them over and fry for the same amount of time.
Serve ready cutlets immediately. For a side dish, you can boil mashed potatoes, rice, porridge or spaghetti.
Video recipe for how to cook fake fish cakes:
