Juicy Pollock Fish Cutlets

Delicious, incredibly juicy and affordable. For the whole family! Chopped fish cutlets from pollock are very tender. The fish fillet is cut with a knife, which allows it to retain all its taste, which is not lost against the background of other ingredients. The dish is not dry and remains very soft.
cook time: 1h 10 min
Liam Carson
Juicy Pollock Fish Cutlets

Nutrition Facts (per serving)

144
Calories
9g
Fat
3g
Carbs
13g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Wheat flour 2 tbsp
Eggs 2 pc
Vegetable oil (2-3 tbsp. l.) 2 tbsp
Mayonnaise 2 tbsp
Pollock (600-700 g (2 large fish) 700 g

Recipe instructions

Step 1

Step 1
How to make chopped fish cutlets from pollock? Very simple and fast! To begin, prepare the necessary ingredients according to the list. In addition to pollock, you can prepare such cutlets from any white or red fish. You can cook from fresh or frozen fish. Frozen fish must first be defrosted on the bottom shelf of the refrigerator.

Step 2

Step 2
How to properly fillet a whole fish? Remove the tail, head and fins. Cut along the ridge of the carcass to the spine. Remove the skin from the fish. Using a sharp knife, cut the meat from the spinal bone. Turn the carcass over and cut off the fillet on the other side. Check the resulting fillets for bones.

Step 3

Step 3
Cut the fish fillet into small pieces. As a result, from two fish with a total weight of 650 g, we got a little more than 300 g of fish fillet. You can make cutlets from ready-made fish fillets, fresh or frozen.

Step 4

Step 4
Cut the onion into small cubes. If you or your children donʼt like onions, you can omit them altogether. The cutlets will turn out juicy without it.

Step 5

Step 5
In a bowl, combine the fish, onion, and eggs cut into pieces. Season the mixture with salt, pepper and stir.

Step 6

Step 6
Add mayonnaise and mix the mixture thoroughly again.

Step 7

Step 7
Add flour and mix again. Adjust the amount of flour depending on the density of the mass. It should not be very dense, but at the same time viscous and not spreading.

Step 8

Step 8
Place the fish mixture in the refrigerator for 30 minutes. During this time, the mass will thicken a little more.

Step 9

Step 9
Heat vegetable oil in a frying pan over medium heat. Place a tablespoon of fish mixture into hot oil and form small cutlets. I got 8 cutlets. Fry the fish cutlets for about 3-5 minutes on each side until golden brown. The exact frying time depends on the degree of heating and the thickness of the cutlets.

Step 10

Step 10
Transfer the finished cutlets to a plate and serve immediately. You can serve the cutlets with any side dish and any sauce. Bon appetit!

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