Mackerel cutlets. How to cook juicy mackerel cutlets

Step-by-step recipes tender and juicy mackerel cutlets

2018-04-23 Liana Raimanova

Grade
recipe

5051

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

5 gr.

14 gr.

Carbohydrates

18 gr.

196 kcal.

Option 1. Classic recipe for mackerel cutlets

Mackerel is good for cooking due to its soft, delicate structure and the absence of rough bones. In cooking, it is often salted, baked or simply fried. Cutlets made from it are very tasty, appetizing, and rich. IN classic version use exclusively simple and affordable products. Instead of eggs, they use boiled rice, which makes them soft and not very greasy.

Ingredients:

1 handful of long grain rice;
2 fresh frozen mackerel;
230 g ground crackers;
1 onion;
75 ml refined oil;
8 g salt;
40 g black pepper.

Step-by-step recipe for mackerel cutlets

Rinse the rice, add clean water and place over medium heat, cook until soft.

It is good to defrost the mackerel, cut it along the ridge into two layers, carefully remove the ridge and all the existing bones. Turn the fish slices over to the other side, remove the skin, and rinse thoroughly under running water. Cut into pieces.

Peel the onion, cut into slices.

Grind the fish pieces and onions in a meat grinder.

Rinse the boiled rice again and put it in the minced fish, at the same time add salt and pepper, and mix well.

Wet your hands in warm water, don't take it a large number of minced meat, form a slightly elongated cutlet, roll in ground breadcrumbs.

Pour oil into a frying pan and heat it, place the cutlets, fry on both sides for 10 minutes on a small flame until a light brown crust appears.

Let the cutlets rest on napkins.

Serve with some side dish, for example, mashed potatoes, boiled buckwheat.

Do not add too much salt to the minced meat, as mackerel already contains a large amount of mineral salts. For greater nutritional value and juiciness, onions can be pre-sautéed.

Option 2. Quick recipe for mackerel cutlets

These cutlets do not contain rice, but they do contain eggs and vegetables; they make the product even healthier, more satisfying, and with a distinct taste. The speed of cooking lies in the fact that the cutlets are not formed or rolled in breadcrumbs, they simply put the mixture with a tablespoon directly into the frying pan in the form of small flat cakes and fry.

Ingredients:

fresh mackerel - 5 pcs.;
265 g potatoes;
1 large carrot;
egg - 1 pc.;
120 g onion;
salt - 10 g;
seasoning for vegetables, black pepper - 30 g each;
70 ml vegetable oil;
parsley, dill - 6 branches each.

How to cook mackerel cutlets

Peel and wash potatoes, carrots and onions.

Grate all the vegetables on a grater with small holes and place in a deep cup.

Add the egg to the vegetable mixture.

Remove the mackerel from bones and skin, grind it twice in a meat grinder and combine with a mixture of vegetables and eggs.

Add salt, pepper, seasoning and mix everything well.

Heat a frying pan with oil and add a tablespoon at a time fish cakes in the form of flatbreads, cover with a lid and fry for 3 minutes.

Open the lid, turn the cutlets over to the other side, fry with the lid closed for the same time.

Let the cutlets rest on a paper towel for 15 minutes and serve, placing slices of any vegetables, pickled or fresh, next to them if desired, garnished with sprigs of herbs.

Cutlets according to this recipe - full meal, but you can optionally serve them with a side dish, for example, boiled pasta or rice.

Option 3. Mackerel cutlets with herbs

Can’t decide what delicious and original thing to please your loved ones for dinner? The next one is simple and easy recipe mackerel cutlets will help you surprise your loved ones with aromatic, delicate dish with a surprise inside. Such fish products will perfectly complement any side dish and can decorate not only an everyday table, but also a festive one.

Ingredients:

3 fresh frozen mackerel;
365 g potatoes;
120 g onion;
1 egg;
35 g of any seasoning;
65 g butter;
7 sprigs of parsley and dill;
130 g flour;
85 g sunflower oil.

Step by step recipe

Remove all bones, backbone and skin from thawed mackerel and cut into small pieces.

Wash the peeled potatoes, cut into slices, place in a pan with clean water and cook until soft. Drain the broth and crush the potatoes with a potato masher.

Chop the peeled onion into crumbs, place in a frying pan in oil and sauté over medium heat until light brown.

Using a fork, shred the fish pieces and place in mashed potatoes, add sautéed onions, mix well.

Break the egg into the mixture, add salt and pepper, mix again.

Place in blender container butter and chopped herbs, turn on and grind to a puree, place in the cold for 20 minutes.

Place about a tablespoon on your palm soaked in water. minced fish, flatten into a flat cake.

Place a little mixture of herbs and butter in the center of the flatbread and form a slightly elongated patty.

Fry in hot oil on both sides for 10 minutes over a low flame.

Decorate with greens.

The finished cutlets will turn out even tastier and more aromatic if you replace the parsley with fresh cilantro and the dill with basil.

Option 4. Mackerel cutlets breaded with oatmeal

Thanks to cutting the pulp with a knife, rather than grinding it in a meat grinder, the products have a more pronounced taste. When fried, oatmeal gives the cutlets a beautiful and crispy crust.

Ingredients:

3 fresh frozen mackerel;
1 onion;
3 cloves of garlic;
255 g oatmeal;
1 egg;
White bread- 3 small pieces;
125 ml milk;
salt, black pepper, any seasoning - 20 g each;
165 ml refined oil.

How to cook

Set the frozen mackerel on the table in a plate for a while until it thaws slightly.

Free the half-thawed fish from the head and fins, make a small incision along the ridge, starting from the bottom to the belly. Use your fingers to grab the skin and slowly remove it, removing all the existing bones.

Cut the mackerel fillet into small pieces.

Chop the peeled onion into crumbs with a knife at the same time as the garlic cloves, and place in the chopped fish mixture.

Soak the bread in milk and put it in the minced meat, add the egg, add salt, season with pepper and seasoning, mix well.

With wet hands, form elongated cutlets, roll in oatmeal and place in a frying pan with hot oil, fry for 7 minutes on one side and the other.

Place the fried cutlets on napkins to absorb excess oil and serve on flat plates with stewed vegetables, boiled potatoes, rice or buckwheat. It can also be served with any spicy salad.

You don’t have to add the egg; in this case, use a little semolina or milk powder instead to bind the mass.

Option 5. Mackerel cutlets in the oven

And according to the following recipe, mackerel cutlets are not only tender and soft, but also very healthy and easily digestible. Those who often diet or fast will especially like it. It's easy and quick to prepare.

Ingredients:

fresh frozen mackerel - 4 pcs.;
stale white bread - 4 pieces;
milk - 325 ml;
eggs - 5 pcs.;
medium fat cream - 200 ml;
45 g each of salt and black pepper;
vegetable oil - 35 ml.

Step by step recipe

Cut the defrosted mackerel and grind in a meat grinder.

Soak pieces of stale bread in milk and also pass through a meat grinder, combine with minced fish.

Add 2 eggs, salt, pepper, transfer to a blender container and beat well.

Wash the remaining eggs, boil until thick, cool, peel, and remove the white from the yolk. Set the yolks aside, crush the whites with a fork and add to the minced meat, mix again in a blender.

Form round cutlets from well-mixed minced fish, place in hot oil in a saucepan, and fry on all sides for 2 minutes over high heat.

Place the fried cutlets on a greased sheet, pour in cream and place in a hot oven for 10 minutes.

Serve hot, pouring over the sauce in which the cutlets were simmered

Instead of cream, it is permissible to use low-fat sour cream or milk; it will turn out no less tasty and appetizing.

Sea fish is a source of Omega-3 fatty acids. They improve performance of cardio-vascular system and brain. Thus fatty acid influence the duration of human life, increasing it. Each housewife can choose one of the options for fish dishes for her family. If desired, you can prepare pike fish soup, herring roller mops, and steamed mackerel cutlets. To create the latter, use a slow cooker or make a dish in the oven.

Fresh frozen mackerel cutlets with rice

Ingredients

Mackerel 2 pieces) Round rice 50 grams Bulb onions 1 head Filtered water 120 milliliters breadcrumbs 4 tbsp.

Number of servings: 4
Cooking time: 30 minutes

Ingredients for fresh frozen mackerel cutlets

It is necessary to include fish in your diet from time to time, which also contains a lot of calcium, which strengthens our bones. Dishes made from it are popular among guests who are fasting or on a diet. Mackerel cutlets, recipe from photos which every housewife should learn, they have a delicate taste.

You will need:

2 fresh frozen mackerel
50-70 g steamed round rice
head of onion or red onion
120-150 ml distilled water
4-5 tbsp. l. breadcrumbs
60 ml vegetable oil
salt and ground black pepper to taste

Boil the potatoes in advance, which will serve as a side dish for fish cutlets. Puree it using a blender or masher.

How to cook mackerel cutlets in the oven?

Rinse the rice with cold water.

Then put it to cook over medium heat until done (this will take 15-20 minutes).
Thaw the mackerel carcasses.
Clean them, separating the pulp from the bones and black film.
Rinse the finished fillet with tap water and then dry it using paper towels.

Now start the minced meat:

To do this, finely chop the onion.
Mix it with the fish fillets and process until smooth in a food processor.
If you don’t have such equipment at home, use a meat grinder.
Once it has cooled, add the boiled rice to the minced meat.
Salt everything and mix.

Wet your hands and form mackerel cutlets with rice.

Usually their number varies from 6 to 10 pieces.
Roll each cutlet in breadcrumbs.
Then find a baking sheet, grease it with oil and place the tortillas there.
Place the cutlets in the oven for 25-30 minutes at 180 degrees.

Wait allotted time. Remove the dish from the oven.

If desired, first place the frozen mackerel cutlets on a paper towel. It will absorb excess fat.

Now serve the dish on the table, garnishing it with green lettuce leaves and a side dish of potatoes or rice.

Prepare this recipe with step by step photos fresh frozen mackerel cutlets with carrots and tomato sauce, and you will be pleasantly surprised. Simple preparation from simple ingredients have a delicious dinner. In addition, the dish is great for dieters and proper nutrition.

Ingredients

Mackerel – 1 pc.
Chicken egg – 1 pc.
Rice flour – 4 tbsp.
Onion – 2 pcs.
Carrots – 2 pcs.
Tomatoes – 2 pcs.
Apple – 1 pc.
Spices - optional
Salt - to taste

Recipe for making cutlets in step-by-step photos

1. Cut the fish and remove the bones. Mackerel or herring are more suitable for these fish cakes.

2. Combine pieces of fish fillet with an egg and one onion. Salt and add spices to taste.

3. Make minced meat by chopping the ingredients. You can use a blender.

4.Add rice flour. Mix well.

5. Cutlet mass put in the refrigerator for 10-15 minutes.

6. For the sauce you will need tomatoes, an apple and an onion.

7. They need to be punched with a blender and also add salt. If desired, you can pass the sauce through a sieve, but this is not necessary.

8. Grate the carrots.

9. Place carrots and half the sauce on the bottom of the pan. With wet hands, form fish cutlets and place on a vegetable “pillow”. Pour in the remaining sauce. These should be baked

Fish dishes have long occupied an honorable place in the cuisine of many peoples of the world. Since fish is one of the most healthy products, which contain great amount nutrients and substances beneficial to the body.

In this section we will talk about fish such as mackerel. Mackerel has quite tender fillet and has pleasant taste. It can be prepared in many ways. These include: pickling, smoking, salting, frying, baking, stewing. You can also prepare first courses and additions to second courses from this type of fish.

Today we will look at preparing a dish such as mackerel cutlets. They can be prepared from both fresh-frozen and oil-canned fish. They are prepared quite quickly and simply. Fish cutlets from mackerel are distinguished by their tenderness, juiciness and extraordinary spicy taste. They are recommended to be served with vegetable salads and fresh herbs, as a complement to potato dishes.

Recipe for fresh frozen mackerel cutlets

Ingredients	Quantity
fresh frozen mackerel -	3-4 pcs.
potato -	2 pcs.
white onion -	3 pcs.
white loaf -	3 pieces
whole milk -	100 ml
sea salt -	taste
ground white pepper -	pinch
garlic cloves -	2 pcs.
chicken eggs -	2 pcs.
white breadcrumbs -	150 g
wheat flour -	25 g
Cooking time: 30 minutes	Calorie content per 100 grams: 154 Kcal

Preparation:

Carcasses of fresh frozen fish must first be thawed. Then wash and cut: cut off the head and tail, make a neat cut along the ridge and separate it from the fillet - no need to remove the skin. Pass the mackerel fillet through a meat grinder;
Soak the loaf slices in whole milk, then squeeze them out of excess liquid and put them in a meat grinder, following the fish;
Grate the peeled potatoes using a fine-tooth grater. Pass the garlic through a special press or grate it in the same way. Finely chop the onions and fry lightly (only until soft - not golden) on small quantity vegetable oil;
Combine all ingredients, add eggs, 1 tbsp. flour, as well as a pinch sea salt and white pepper. Knead the minced meat until smooth and beat;
Wet your hands in cold water and start forming small round cutlets. Afterwards they should be thoroughly breaded in white breadcrumbs and fried for 3-4 minutes on each side in boiling vegetable oil;
Place the fried cutlets on paper towels - this is necessary in order to remove excess oil;
Cutlets prepared from fresh mackerel are very juicy and tasty. Serve them to the table with boiled potatoes and vegetable salad.

Canned mackerel cutlets

Ingredients:

polished short grain rice – 100 g;
mackerel, canned in oil – 1 jar;
white onion- 2 pcs.;
eggs – 2 pcs.;
corn flour or finely ground grits;
salt, pepper mixture.

Cooking time: 35 min.

Energy value per 100 g: 140 kcal.

Step by step description:

Fish cutlets with cheese in the oven - very tasty and aromatic

Components:

chilled mackerel – 1.5 kg;
potatoes – 3 pcs.;
hard cheese “Poshekhonsky” - 200 g;
salad onion – 2 pcs.;
garlic – 2 cloves;
sea salt;
lemon pepper;
mixture "Provencal herbs";
chicken eggs – 2 pcs.;
breadcrumbs.

Cooking time: 50 min.

Amount of kcal per 100 g: 157.

Step-by-step description of preparation:

Prepare the fish. Cut off the heads, fins and tails. Afterwards it is necessary to rip open the bellies and remove the entrails. Make cuts along the ridge and separate the fillet from the bones. You don’t have to remove the skin - it’s soft;
Pass the prepared food through a meat grinder with a fine grid fish fillet, onions, garlic cloves and potatoes;
Grate the cheese. Then add it along with the eggs into the minced meat. Season the ingredients with salt, lemon pepper and a pinch of the mixture provencal herbs. Knead the minced meat until smooth;
Form flat cutlets from the prepared minced meat, roll them in breadcrumbs and place them in one row on a baking sheet lined with oiled parchment. Bake the products for 20-25 minutes at 180 0 C.

Cooking in a slow cooker

Ingredients for cooking:

fresh mackerel – 2-3 pcs.;
onion – 1 pc.;
white bread – 2 slices;
cream – 75 ml;
chicken egg – 1 pc.;
salt;
garlic pepper;
wheat flour – 1.5 tbsp.

Cooking time: 40 min.

Nutritional value per 100 g: 147 kcal.

Cooking mackerel cutlets in a slow cooker:

Cut the mackerel carcasses into fillets;
Soak the bread in cream;
Cut the onion into quarters;
Pass all ingredients through a meat grinder with a fine grid;
Add egg, flour, salt and garlic pepper to them. Stir;
Form small oval patties and place them in a single row on the bottom of the multicooker bowl (greased with oil);
Close the multicooker with a lid, turn on the “Fry” mode and fry for 10 minutes on each side.

If you use rice when preparing minced fish, it (already boiled) can be passed through a meat grinder. This action will make the structure of the minced cutlet more dense.

Do not form large patties. They will break when turned over.

Mackerel cutlets with oatmeal

A simple recipe for fish cutlets.

Original boiled mackerel cutlets.

You can use raw mackerel.

Delicious fish cutlets with oatmeal.

My mother called such fish cutlets children's cutlets, because her grandchildren perceived fish only in this form. However, the whole family ate them well. Because it's delicious.

Used in cutlets boiled fish, freed from bones and crushed into puree. Nowadays, using a blender, fish puree is prepared very quickly.

It is noteworthy that the cutlets are baked from liquid minced meat like pancakes.

Please note that there are different types of fish, you may have to adjust the recipe so that the minced meat does not turn out too liquid. That's why I always add one egg and a minimum of milk to my oatmeal first. And then, if necessary, I add an egg or a little milk, or all together.

It should have the consistency of thick pancake batter.

You can also knead very thick minced meat to bake cutlets in the usual way: sculpt with your hands and bread in breadcrumbs or flour. Everything will work out and it will also be delicious.

You can take more fish or more oatmeal, and it will also be good.

By the way, you can thicken the minced meat ground breadcrumbs. The main thing is not to overdo it with the amount of crackers, so as not to lose the fishy taste.

I usually bake such cutlets from, but any other fish is quite suitable.

My mother often made it from silver carp or large crucian carp.

Boiled mackerel cutlets with oatmeal

Ingredients:

1. Frozen mackerel – 380g

2. Oatmeal – half a glass – 50g

3.Milk – 50-100ml

4. Onions – 0.5 pcs.

5.Eggs – 1-2 pieces

6.Salt – 0.5 teaspoon

7. Ground pepper - to taste

8. Vegetable oil for frying – 50g

Calorie content of fish cutlets per 100g: 297 kcal

Calorie calculation below the recipe.

Preparation:

1. Defrost the mackerel, cut off the head, tail, and remove the entrails. Boil in salted water. Salt at the rate of 2 teaspoons per 1 liter of water. For fish of this size, 20 minutes from boiling is enough.

2.While the fish is cooking, pour cereals milk. There is no need to pour out all the milk at once, otherwise the minced meat may turn out too liquid. Just coat the cereal with milk and stir until moistened.

3. Cool the mackerel, remove the seeds, break it big pieces. Grind with a blender. You can use a meat grinder.

4.Finely chop the onion.

5.Combine mackerel puree with oatmeal. Add one egg. Salt and pepper.

6. Add chopped onion. And optionally a second egg. Taste the minced meat for salt and add more salt if necessary.

7.Bake like pancakes in a frying pan c vegetable oil on both sides. Spoon into heaped tablespoons, smoothing the top slightly. This doesn't work out very well because the minced meat is sticky, so you have to help with a second spoon.

8.Serve with any side dish. Can be used for sandwiches.

Calculation of calorie content of a dish

“Mackerel cutlets with oatmeal”

№	*Products*	*Quantity*	*Weight, g*	*Calorie content per 100g, kcal*	*Total calories, kcal*
	*For minced fish:*
	Boiled mackerel fillet
	Cereals	0.5 cups
	Milk 2.5%
	Bulb onions
	Eggs
	Salt
	Pepper to taste
	Total in minced meat:
	*For frying:*
	Vegetable oil
	Total in cutlets:

So, the weight of the finished fish cutlets on the scales: 438g

In 100g ready-made cutlets from mackerel: 1303:438∗ 100=297 Tofeces

Made 14 cutlets, average cutlet weight 31g

On average, one cutlet contains about: 92 kcal