In order to constantly be in shape and have a slender figure, first of all you need to eat right. One of the most useful products, which should be fairly common in the diet of a person, is fish. After all, its qualities are not inferior to meat, moreover, it is an excellent source of vitamins and minerals. Another positive feature of the fish, which will certainly please housewives, - the ease and variety in cooking, as well as a gentle and pleasant taste. In this article we will consider in detail how to properly prepare fish whips, as well as some secrets that will help make this dish very tasty and useful.
What kind of fish to choose for cutlets
For cooking fish bitovy fit both river fish and sea. It can be pink salmon, halibut, cod, pollock, pike, pelengas, it is not important, the main thing is that the main product is not too dry, but not too fat.
Fish crochets, the recipe of which is rather simple, it is more expedient to cook it from large varieties to make it easier to remove all the bones from it. Such a fish is better cut into small pieces, than grind or twist in a meat grinder, so it will be more juicy and tasty.
In the event that a small fish is "stuck" in the refrigerator, it does not matter, twist the meat in the meat grinder several times, then the bones in the dish after cooking will not be felt. And in order for the stuffing to turn out to be homogeneous, rinse the meat mincer knives under cold water.
How to properly fish
If the fish is frozen, place it in a deep bowl with room-temperature water until completely immersed. Also, it is possible to defrost the fish quickly in a microwave oven.
Ready-to-cut product rinse under running water and slightly dry, then you can proceed to its immediate cutting. With a sharp knife, first cut the fins on the belly. After that, clean the fish from the scales, if any. Next, start cleaning up all the insides. To do this, along the line of the gills, make an incision and dislocate the abdomen, remove all the viscera and the black film.
After this, wash the fish several times under running water.
How to cut fish on a fillet
Fish cocks are best cooked from fillets, especially if small gourmets run in your house. To do this, after evisceration, place the fish so that the tail looks directly at you. With the tip of the knife, carefully cut the ridge along the center of the back, in the direction from the head to the tail. Next, slide the knife between the ribs and fillets, placing it under a slight slope. Hold the fish with your hand and make incisions, carefully separating the fillets from the ribs. After this, gently lift the separated part and continue to move to the tail. You should have one loin part. Next, proceed to the separation of the second fillet, doing the same actions.
What can be added to the stuffing
Little fish minced sticks, made from low-fat varieties, will be more juicy if you add a little margarine or butter in the mince. Some housewives in this case use lard, saying that this cutlet becomes fragrant and juicy. You can add oil and when forming bitlets, putting a small piece in the middle. If these products are not at hand, you can use the usual vegetable oil.
Bread in the dish is added to ensure stickiness, although some cooks say that eggs are suitable for this purpose. In order for the whips to turn out whole, it is necessary to take yesterday's or stale bread. Portion should be one third of the minced fish. The opinion that bread should be soaked in milk is considered erroneous, it is more appropriate to do it in water.
Onions are used as a marinade, so it should be cut as small as possible.
Semolina is used if there is no bread. One kilo of minced fish needs one tablespoon. After this, allow the cutlets to stand for several hours to make the groats swell.
Fish little bits, a recipe with photos of which will help in cooking, will be very delicate and tasty if you add vegetables - carrots, potatoes, cabbage - in minced meat.
Seasonings will also add to the crabs an unusual taste and aroma, most importantly, in this case do not overdo it so as not to shade the taste of the main product.
It is better to pan fish rods in breadcrumbs and bran, adding to them various fragrant herbs, thanks to this cutlets will be covered with an appetizing crust and will acquire an unusual taste. If such products are not available, you can pan in ordinary wheat or rice flour.
Cooks and experienced housewives recommend to cool mincemeat and all used items - a knife, a bowl, a spoon, etc. before cooking the bitlets. This will give your cutlets tenderness and homogeneity.
Before forming fish cakes, moisten your hands in water so that they do not stick to your hands.
Secrets of stirring fish minced meat
Ironically, many housewives, despite the availability of various convenient devices on our market, are advised to use their hands. Yes, yes, only with their help mincemeat will get the necessary elasticity and suppleness.
So, we have already examined all the secrets and methods of cooking fish cakes, now we can go directly to the very recipes of delicious and aromatic cutlets.
Fish little bits in the oven with sauce
We need: 1 kg of minced fish, 1 chicken egg, 2 onions, 2 slices of yesterday's or stale bread, 1.5 cups of tomato sauce or juice, 1 red bell pepper, butter, salt, pepper.
The cooking process: put the bread in the water and thoroughly soak it, fish or fillets together with one onion, pass through a meat grinder or grind in a blender. To the stuffing, add the egg, soaked bread, salt, pepper and with wet hands, form flat balls, in the middle of which place on a piece of butter.
Preheat the oven and place a baking tray with bits. Bake for 10-15 minutes until a beautiful crust is formed. And while the little bits are baked, cook the sauce. To do this, grind the second bulb in a blender, add to it the peeled pepper and tomato paste. Pour the cutlets with sauce and put them in the oven for a few more minutes.
Fish balls with rice, cooked in the oven
We need: 1 kg of any fish fillet, 1 cup of ordinary rice, 1 glass of cream, 2 large onions, 4 tablespoons butter, 7 tablespoons. Flour, salt, pepper.
Preparation: Boil the rice so that it becomes viscous, chop the fillets and onions in a blender or scroll through a meat grinder. To the resulting stuffing, add rice, butter, which must first be melt, pepper and salt, form small bits and place them on a baking sheet, pre-lubricated with vegetable oil. Put the cutlets in a preheated oven for 10 minutes before fat is formed. After this, drain the fat, cool it and add cream there. Stir and pour the beans with the resulting sauce. Simmer for another 5-10 minutes.
How to cook fish balls with vegetables
We will need: 1 kg of fish fillets, 2 onions, 2 small potatoes, 1-2 medium carrots, 100 gr. Cabbage, 1 egg, butter, vegetable oil, breadcrumbs or bran, herbs, salt, pepper.
The cooking process: the fillets and onions pass through a meat grinder or chop in a blender, add the egg. Potatoes and carrots boil and rub on a small grater, place a small portion of cabbage into boiling water for a few minutes, then chop or chop it in a blender. Add all the vegetables to the stuffing. Salt, pepper, sprinkle abundantly with breadcrumbs. Shake hands and make small cutlets, in the middle of which place on a piece of butter. After that, heat the frying pan and fry the beans well on both sides. If there is a desire, you can sprinkle fine cheese on top.
Beans with beans, mushrooms and sauce in a multi-pair store
Fish little bits, the recipe of which is quite simple, you can cook with beans. This dish is sure to appeal to lovers of truly delicious and healthy dishes.
We need: 1 kg fish fillets, green beans 600 g., Mushrooms (champignons) 600 g., Yesterday's white bread, a glass of milk, egg, 350 ml of dry white wine, 2 large onions, salt, pepper.
For sauce: 2 tbsp. Flour, 2 medium carrots, 2 small onions, fish broth.
The cooking process: scroll the fillet with onions through a meat grinder, add the bread loaf in water, egg, pepper, salt. Stir well and form the cobbles. Lay them on the bottom of the multivark, pre-lubricated with vegetable oil. Between them, place chopped mushrooms and string beans. Pour wine and water into the multivark, they have to cover the quarters for three quarters. Close the lid and set the "Steaming for a couple" for 5 minutes. After this, drain the broth and cook the sauce. To do this, mix the flour, broth, finely chopped onion and carrots. Pour the little bits and steam for a few more minutes.
For sure, many like cutlets, fish bits, because they are not only tasty and useful, but also contain a minimum of calories. Moreover, fish dishes are well absorbed, in contrast to pork and other types of meat, so they are good for preparing for children.