How to cook fish patties at home

Cutlet in the modern sense - a tasty and nutritious dish in the form of a scone of meat, poultry or fish mince. It is fried in a pan with the addition of vegetable or butter, cooked in a double boiler, baked in the oven. Be able to cook delicious fish cakes at home should every hostess.

Fish patties are softer in consistency, softer in taste and roast faster than meat products. Prepared from different varieties of fresh river and sea fish, as well as from canned food.

River Fish Cutlets - 6 Recipes

Photo of delicious river fish cutlets

From pike

  • Pike (fillets) - 1,5 kg.
  • Onions - 350 g
  • Pork lard - 30 g.
  • Garlic - 1 head.
  • Bread - 100 g
  • Chicken eggs - 2 pieces.
  • Breadcrumbs - to taste.
  • Salt - 1 tsp.
  • Ground black pepper - 1 small spoon.
  • Vegetable oil - 100 g
  • Milk 3.2% fat - 200 ml.
How to cook:
  1. Using a scraper, I remove scales from the fish.Carefully cut the pike belly and tidy up the insides. I cut off the tail, fins and head. Rinse several times under running water.
  2. I put on the board. I make an incision along the ridge and cut the loin section, separating it from the bones and skins.
  3. I cut the fillet into medium sized pieces and put it on a separate plate.
  4. In a deep bowl pour milk. I soak the pieces of bread, letting it soften for 10-15 minutes.
  5. I clean the vegetables. I cut onion in half rings, garlic finely shred. Homemade fat I cut into cubes.
  6. I take the electric grinder. Gradually I grind all the ingredients, including the bread that has softened in milk. Salt, put ground pepper. I mix the mass until smooth. Smash the eggs. Thoroughly knead the chop base. If desired, add fragrant spices (dried basil, curry, cumin).
  7. I sprinkle breadcrumbs on a flat plate.
  8. I wet my hands with a little water. I take a full spoonful of the mixture and form an oval cutlet. I roll on all sides in breading. Squeeze in his palms. I spread on a chopping board. Leply remaining fish cakes.
  9. I take a large frying pan, pour in vegetable oil and heat it over medium heat. Omit the fish cutlets.I cook for a ruddy crust 6-9 minutes. Gently turn on the other side. Fry as much. After 6-9 minutes of cooking on the second side, reduce the heat to minimum. The carcass is 2 minutes.
  10. To prevent pike burgers from burning, I add an extra amount of butter.
  11. I serve with boiled potatoes or rice.
TIP! If desired, replace croutons with sifted wheat flour.
Video recipe

Of carp

An example of serving carp cakes

  • Crucian - 5 pieces of medium size.
  • Onions - 1 head.
  • Bread - 1 slice.
  • Chicken egg - 1 piece.
  • Black pepper (ground), salt - to taste.
  1. I remove the scales and remove the insides from a crucian. I cut into 2 large parts. Thoroughly wash under running water.
  2. I take a deep pan. Pour water, boiling. In a boiling liquid I drop the pieces of crucian to make the bones easier to clean.
  3. I catch fish. Drain and put cool.
  4. When the fish cools down, I scroll in the meat grinder along with a slice of bread, softened in boiled water.
  5. I clean and cut a bow. I add raw egg, salt and pepper. Shake hands thoroughly.
  6. Shape cutlets. Before going to the frying pan I crumble in flour.
  7. Fry delicious carp cutlets on medium heat with enough butter. On both sides for 7-8 minutes.

From carp

  • Carp - 1.2 kg.
  • Carrots - 120 g
  • Onion - 120 g.
  • Chicken egg - 1 piece.
  • Milk - 70 g
  • Butter - 20 g.
  • Baton - 2 pieces.
  • Dill - 1 tablespoon.
  • Vegetable oil - 2 large spoons.
  • Salt, black pepper - to taste.
  1. I am cooking roasting vegetables. Clean the onion and carrot. Cut into rings and thin circles, respectively. I throw vegetables into the pan with melted butter.
  2. For an easier and faster cleaning process, I take mirror carp. I cut off the head, remove the insides and gills. Along the ridge make an incision. Gently separate the loin from the dense skin. To do this, I cut the edge at the tail, grasp it. I carry a knife between the sirloin and skin, pressing tightly.
  3. A slightly weathered loaf soaked in milk.
  4. I skip the minced fish fillet, vegetable roast and moistened bread.
  5. Pour lemon juice in a bowl with minced meat, add pepper and salt, put chopped dill. I put it in the fridge for 20-30 minutes to make the product more dense in consistency.
  6. I wet my hands, I mold round cutlets.Before laying out on the pan a little flatten.
  7. Warming up a frying pan with vegetable oil. Fry carp patties until golden brown on each side. After diminishing the fire to the minimum value. Close the lid. I bring to readiness for 4-5 minutes.

From pink salmon

Fried patties in a skillet

  • Pink salmon fillet - 1 kg.
  • Chicken egg - 2 pieces.
  • Bread - 3 slices.
  • Fresh dill, parsley, green onions - 1 each.
  • Wheat flour - 2 large spoons.
  • Sour cream - 1 tablespoon.
  • Vegetable oil - 150 g.
  • Salt, black ground pepper - to taste.
  1. I take the thawed fillet of pink salmon. My under running water. Dusted with paper towels. I cut to pieces. I grind in a meat grinder (with holes of medium size).
  2. In a bowl of water, I soak dried and weathered pieces of bread. Waiting for softening. Wring out from the water and add to the dish with the ground pink salmon.
  3. My fresh greens under running water. I put on a chopping board, finely shred. I pour to the fish and bread. I drive 2 eggs, put a spoonful of sour cream. Salt and pepper. I interfere to a homogeneous mass.
  4. Salted pink salmon is viscous. Additional crumble in breading or flour is not required.
  5. I take the pan.I add vegetable oil, I warm up. I type a tablespoon of the required amount of minced meat and carefully put it in the pan. Fry on one side for 2-3 minutes until golden brown. After turning over. I close the lid, set the temperature of the plate to the minimum value. I cook 4 minutes.
  6. Ready cutlets from a fish I shift on a flat plate. Served with boiled potatoes and fresh vegetable salad.
Video preparation

Bon Appetit!

From the perch

  • Perch fillet - 700 g.
  • Fat - 150 g.
  • Egg - 1 piece.
  • Onion - 2 pieces.
  • Semolina - 2 tablespoons.
  • Breadcrumbs - half a glass.
  • Vegetable oil - a third cup.
  • Spices for fish, salt, pepper - to taste.
  1. I cut the bacon into pieces.
  2. I clean the onions. I cut into large parts.
  3. Perch fillet, vegetable and bacon skipped through a meat grinder. In order to avoid fish bones in cutlets, additionally skip the mixture through the fine grate.
  4. I add spices to the ready stuffing (a special mixture for fish). Salt and pepper.
  5. I drive 1 egg. I add semolina for viscosity, mix. I leave for 10-15 minutes to the croup swollen.
  6. I wet my hands. I mold the workpiece. I roll in breadcrumbs.
  7. I spread the cutlets on a preheated frying pan with vegetable oil.
  8. Fry the chops should be no more than 10-15 minutes. The specific preparation time depends on the thickness of the products. Fry until golden brown. On the other side I fry at low heat and the lid is closed.
TIP! Optionally, use a mixture of vegetable and butter

Served with mashed potatoes. I decorate the top with fresh chopped greens.

From pike perch in the oven

Baked chops in the oven with vegetables

  • Pike perch fillet - 300 g.
  • Egg - 1 piece.
  • Breadcrumbs - 2 large spoons.
  • Onions - 1 piece.
  • Leek - 10 g.
  • Sour cream - 1 big spoon.
  • Bulgarian pepper - 2 things.
  • Cheese - 50 g.
  • Butter - 20 g.
  • Vegetable oil - 50 ml.
  • Petrushka - 20 g.
  • Salt, pepper - 2 g.
  1. The fillet of the pike perch is cut into pieces. I shift to a large plate.
  2. I chop the onion, chop the parsley. I pour it to the fish.
  3. Part of the pepper cut into large rings. The rest is finely chopped and shifted to fish with onions and herbs.
  4. Add to the total weight of crackers. Salt and pepper, I drive an egg. Thoroughly mix all the ingredients.
  5. Leek, cut into pieces of medium size, fry on a mixture of vegetable and butter. I shift in a plate.
  6. I take the form for roasting. Spread rings of pepper. Inside I make stuffing from minced meat.On top I add a layer of leeks. I make a beautiful "cap" of grated cheese.
  7. I heat up the oven. I set the temperature to 180 degrees. I bake cutlets from pike perch for 30 minutes.
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How to cook sea fish cutlets - 7 recipes

Assortment of sea fish in the store

Of pollock

  • Fish - 700 g
  • Potatoes - 1 piece.
  • Onions - 1 piece.
  • White bread - 3 pieces.
  • Cream - 100 ml.
  • Egg - 1 piece.
  • Flour - 3 tablespoons.
  • Pepper, salt - to taste.
  1. Clean the pollack. I delete all unnecessary, carefully washed. I pass through a meat grinder.
  2. Pour cream into the dishes, soak the bread. Stretch and turn into a homogeneous mush.
  3. Peel potatoes and onions. I mix with the fish mixture. Salt, pepper, form cutlets, for convenience, almost dipped my hands. Finished blanks in flour.
  4. I heat a frying pan with vegetable oil. I fry the cutlets on both sides.
TIP! For a more delicate and piquant taste, use hard cheese (100-150 g). Grate and add to the mince.
Video recipe

From cod

Photo of cod fish cakes

  • Cod fillet - 500 g
  • Chicken egg - 1 piece.
  • Cream of 22 percent fat content - 60 ml.
  • Onions - 1 piece.
  • Semolina - 80
  • White ground pepper - a quarter of a teaspoon.
  • Salt - 5 years
  1. To speed up the process of cooking classic cutlets from cod I use a blender. Sliced ​​fillets in a bowl. Grind to a homogeneous slurry. I shift in a plate.
  2. Separately, I grind onions. If desired, crush the onion by hand.
  3. I combine two ingredients. Add salt and pepper, stir.
  4. I drive in an egg and pour in semolina. At the end pour cream. Stir well. I clean the refrigerator for 20-30 minutes.
  5. On a flat plate, pour the semolina. I form hands cutlets. I roll in the croup.
  6. I send to prepare on a skillet with vegetable oil (must be preheated). The temperature of the burner is medium.

Scandinavian Salmon

Salmon cutlets are cooked in chopped way, without using blenders and meat grinders. The presence of large pieces of fish gives a special piquancy and rich taste.

  • Salmon fillet - 1 kg.
  • Onions - 4 pieces.
  • Chicken egg - 3 pieces.
  • Vegetable oil - 4 large spoons.
  • Flour - 6 large spoons.
  • Baking soda - 1 tsp.
  • Salt - 2 small spoons.
  • Parsley - 1 bunch.
  1. Slicing salmon into small pieces.
  2. I clean and grind onions. I combine the ingredients.Pour vegetable oil and stir. To marinate the fish, cover with a lid and put the dishes in the fridge for 2 hours.
  3. Get out of the fridge. Add an egg, pour salt. I put soda and finely chopped greens. I interfere with the mixture. I achieve a homogeneous, not too dense mass.
  4. I heat the pan with vegetable oil. I scoop the cutlet base with a spoon and put it on the dish. I fry the cutlets from two sides on medium heat.
  5. Served with boiled potatoes, mashed potatoes, rice or another favorite side dish.
TIP! To dilute the minced fish, add an additional 1-2 eggs or pour water.

Have a good lunch!

Of halibut

Fish cutlets with a side dish of vegetables

  • Halibut (fillet portion) - 750 g.
  • Eggs - 2 things.
  • Garlic - 2 cloves.
  • Onion - 2 pieces of medium size.
  • Milk - 60 g.
  • Bread - 3 slices.
  • Breadcrumbs - for rolling around.
  • Butter - for frying.
  • Salt, pepper, greens - to taste.
  1. The bread is broken into pieces of medium size. Soak in milk. I put the plate aside.
  2. I clean onions and garlic. Cut into several large pieces.
  3. Through the meat grinder I skip the filet of halibut, garlic and onion. I add eggs to the mixture. Salt and pepper.I put finely crumbled greens and swollen pieces of bread. Carefully interfere.
  4. I make blanks for frying. Before sending the products to the pan I roll in the breadcrumbs from the crackers. From 700-800 g of halibut, you get 11-13 tasty cutlets, depending on the size.
  5. I warmed the pan. Melt the butter. Fry the patties on both sides. On the first side I fry until golden brown on medium heat. On the second I use a different tactic. I set the fire to the minimum, cover with a lid, cook for 8-10 minutes with the steaming method.
  6. To get rid of excess fat, I soak fish cutlets with napkins. Served with any side dish. A harmonious and tasty addition to halibut-cutlet products - mashed potatoes.

From blue whiting

  • Fillet of blue whiting - 500 g.
  • Onions - 1 head medium size.
  • Egg - 1 piece.
  • Milk - 2-3 tablespoons.
  • Bread - 1 slice.
  • Mayonnaise - 1 big spoon.
  • Hard cheese - 100 g
  • Breadcrumbs - half a cup.
  • To taste - salt and black pepper.
  1. Thawed fillets of whiting. Sending to a meat grinder with a medium size grill.
  2. Cut off the crust from the bread parts. Soak the crumb in milk.
  3. I add finely chopped onion and softened bread to the ground mixture. Additionally (optional) put a large grated cheese.
  4. I mix the basis for future cutlets. To make the mixture more dense, add white croutons. Salt and pepper to taste.
  5. Turn on the oven. Set the temperature to 200 degrees. Waiting until it warms up.
  6. I wet my hands so that the cutlet base does not stick to my hands when sculpting. I grease a baking sheet with oil. Every patty is rolled in breadcrumbs from crackers and put on a baking sheet. I give soak on one side, turn over to the other.
  7. I clean the chops in the oven. Cooking time - 30 minutes.

From chum

Fish Cutlets with Potatoes

  • Minced keta - 500 g
  • Onions - 150 g
  • Bread - 100 g
  • Water - 100 ml.
  • Crackers - 50 g
  • Salt, pepper - to taste.
  1. I separate the crumb from the crusts. Soak in water for 5-10 minutes.
  2. Onion finely shredding. Fry in a skillet until golden brown. I mix it in time. I do not tolerate burning.
  3. I mix ready minced keta with other ingredients. I add salt and favorite spices (I prefer ground black pepper). Do not forget to squeeze the crumb before putting it in the ground meat. Thoroughly mix until smooth.
  4. Perform the standard procedure for heating pans with oil. I fry from both sides. From one I cook until golden brown 6-7 minutes on medium heat, on the other I steamed on a slow, closed lid.


  • Stuffing (fish) - 400 g
  • Baton - 2 small pieces.
  • Chicken egg - 1 piece.
  • Semolina - 2 large spoons.
  • Green onions - 1 tablespoon.
  • Parsley - 1 big spoon.
  • Onions - 80 g
  • Cream - 70 g.
  • Vegetable oil - 3 large spoons.
  • Butter - 10 g.
  • Lemon juice - 1 large spoon.
  • Breadcrumbs - for roasting.
  • Salt, black pepper - to taste.
  1. I take the ready forcemeat from the hake. If you wish, you can make a cutlet base of frozen fish yourself.
  2. Starchy bread crust put in a plate and pour the cream with 13 percent fat.
  3. Finely crumbled onions. I fry in butter. The fire I establish is minimal. Cooking onion to light blush.
  4. Shiny fresh greens. I prefer the combination of parsley and green onions.
  5. To the stuffing I shift the limp pieces of bread. Smash the egg. I pour out chopped greens, semolina and golden onions. Pour lemon juice, salt and pepper.Stir well.
  6. I'm waiting for the semolina to swell. I remove the prepared base for half an hour in the refrigerator.
  7. I make neat cutlets. I roll in breadcrumbs.
  8. I'm frying on both sides. Carefully turn over so as not to fall apart.

Served with garnish and homemade sauce.

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Canned meatballs - 3 step by step recipes

Photo of canned fish cutlets

Sardine Rice

  • Sardines in oil - 240 g.
  • Onions - 1 piece.
  • Long grain boiled rice - 100 g.
  • Chicken eggs - 2 pieces.
  • Breadcrumbs - 8 large spoons.
  • Sunflower oil - 100 ml.
  • Salt, ground pepper, fresh dill - to taste.
  1. I take out canned sardines. I grind a knife or fork.
  2. I clean the bow. I put it in a frying pan with vegetable oil. Fry until done (golden color).
  3. Combine canned with onions and boiled rice. I break eggs, add spices and finely chopped dill for a special flavor. I mix.
  4. I make cutlets, roll in breadcrumbs.
  5. I put the pan on the stove. I pour in vegetable oil, I warm up. I spread the cutlets and fry until ready on both sides.

From saury with oatmeal

Quick and tasty saury burgers

  • Saira - 1 bank.
  • Oatmeal - 7 large spoons.
  • Onions - 1 piece.
  • Chicken egg - 1 piece.
  • Fresh parsley - 1 bunch.
  • Sunflower oil - 2 large spoons.
  • Salt, pepper - to taste.
  1. I get canned saury from the jar. Part of the liquid is drained, the remaining poured into a plate. I grind with a fork.
  2. I break the egg in a separate plate, beat.
  3. Onions cut into small cubes. Chopped parsley. In the dishes I mix the main ingredients: saury, beaten egg, chopped parsley and onion pieces.
  4. In the end I put cereal. I use instant oatmeal.
  5. Stir the cutlet mix. I leave for 15-20 minutes to swell the oatmeal.
  6. I make cutlets and fry in vegetable oil from 2 sides. I preheat a griddle, and only then I spread the products.
  7. Using paper towels wipe patties. Remove excess fat. I serve on a table with a side dish (mashed potatoes, fried potatoes, etc.).


  • Mackerel (canned in oil) - 240 g.
  • Rice - 150 g.
  • Hard cheese - 100 g
  • Wheat flour - 50 g
  • Egg - 1 piece.
  • Vegetable oil - 50 ml.
  • Black pepper (ground), salt - to taste.
  1. Boil rice in salted water.To make it easier and faster, I cook in special bags.
  2. Canned food from the banks. I spread on a plate without liquid. Fork grind to a homogeneous slurry. I take out the bones. I break one egg, put rice.
  3. I rub cheese on a large grater, I shift to the main components. Salt and pepper to taste. Stir well.
  4. For breading using flour. Spread on a plate. I roll blanks from all sides.
  5. I fry in vegetable oil from two sides.
  6. Serving homemade mackerel patties with boiled potatoes.
TIP! Remember, the stuffing will turn out loose and tender, so it’s best to sculpt small meatballs.

Eat for health!

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Calorie cutlets from different types of fish

AverageThe calorie content of fish cutlets is 100-150 kilocalories per 100 grams. The final value of the energy value depends not only on the type of fish, but also on the method of preparation.

The most dietary dish - steamed patties (70-80 kcal / 100 g). In second place are products cooked in the oven (20 kilocalories more). The most nutritious - burgers, fried in vegetable oil.

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