Recipes for minced burbot fish cutlets. Burbot fish cutlets: a very tasty recipe. Minced fresh fish
Fry burbot cutlets for 5 minutes on each side. In total, it takes 1.5 hours to fry cutlets from 1 kilogram of burbot fillet.
How to fry burbot cutlets
Products
Burbot fillet, boneless - 1 kilogram
Rusks - 2 medium slices
Onions - 2 heads
Lard - 250 grams
Breadcrumbs - half a cup
Milk - 100 milliliters
Salt - half a teaspoon
Pepper - to taste
How to cook burbot cutlets
1. Pour milk into a bowl, put crackers in it, press down with a plate, set aside for 10 minutes.
2. Finely chop the peeled onions.
3. Squeeze the soaked bread with your hands and combine with chopped onion.
4. Wash the burbot fillet, check that there are no large bones left in it.
5. Grind burbot fillet, lard, and a mixture of soaked bread and onions using a meat grinder.
6. Pass the resulting mass through the meat grinder again.
7. Salt and pepper the minced burbot and mix with your hands.
8. With wet hands, form cutlets several centimeters thick.
9. Dip each burbot cutlet entirely into flour.
10. Pour oil into a frying pan and heat over medium heat until bubbles form.
11. Fry burbot cutlets for 5 minutes on each side over medium heat.
Fkusnofacts
The flesh of burbot is tender, practically without small bones. It has a sweetish taste and a specific smell. To remove the smell, you should soak the fish in a mixture of water and vinegar (1 tablespoon of vinegar 9% per 1 liter of water).
How to cut burbot:
1. Make a shallow cut around the burbot's head.
2. Use your finger to pick up the skin near the ridge, pinch it with pliers and pull the skin towards the tail - it is strong, so it will not tear.
3. Cut off the head, tail, and fins of the burbot.
4. Rip open the belly without plunging the knife deep, so as not to damage the gallbladder.
5. Carefully remove the entrails with your hands; the liver can be left for separate cooking.
6. If the gallbladder is damaged, rub the area where the bile got in with salt and rinse with water.
7. Rinse the burbot well outside and inside.
8. Remove the burbot fillet from the backbone.
Burbot fish cutlets with lard are a flavorful, juicy and healthy dish that can diversify your usual diet. Burbot fish is a valuable food product that contains many vitamins and microelements that are beneficial to the human body. Burbot meat is low-boned, very soft and sweetish in taste, for this reason it is well suited for making cutlets.
Making burbot cutlets is not as difficult as it might seem at first glance, just follow the recipe. This dish is distinguished by its tenderness and bright taste; it undoubtedly meets the standards of healthy and wholesome food.
You can see how to properly cut and clean burbot in the video below.
Ingredients
Servings: – +
- burbot fillet 1000 gr
- lard 200 gr
- bulb onions 2 pcs
- chicken eggs 2 pcs
- stale wheat bread200 gr
- milk 200 ml
- breadcrumbs or flour150 gr
- salt, black pepper taste
- vegetable oil (for frying)100 gr
Calories: 207.76 kcal
Proteins: 13.6 g
Fats: 14.34 g
Carbohydrates: 6.81 g
1 hour. 10 min. Video recipe Print
The first step is to prepare the ingredients that will be needed to prepare burbot fish cutlets: cut the burbot into fillets, peel the onion and finely chop it, cut the lard into small pieces.
In order to make the cutlets fluffy and juicy, you should soak the crumb of stale wheat bread in milk. To do this, you need to prepare a deep bowl, cut the bread into slices and pour milk. Mash the bread crumb thoroughly with a fork and leave to soak for 5-6 minutes.
Dry the prepared fish fillet to remove excess moisture and pass through a meat grinder, alternating with pieces of lard, softened bread and chopped onions. There are few small bones in codfish, but they still exist, so the finished minced meat should be minced again. Thanks to this procedure, the minced meat will become more tender and the bones will not be felt.
Season the minced burbot for the cutlets with salt and ground black pepper to taste. For extra spice, you can add other spices, such as chili pepper mixture, red pepper or paprika.
Place the formed burbot cutlets into a frying pan with well-heated sunflower oil. Fry them until golden brown, about 3-4 minutes on both sides. Place the fried cutlets on a dry napkin to drain excess fat.
The readiness of the dish is confirmed by the clear juice that is released when pressing on the cutlets with a spoon.
Ready-made burbot fish cutlets should be served with a side dish of mashed potatoes, rice, buckwheat, and sauerkraut. In combination with a vegetable side dish, the dietary properties of this dish increase several times.
If desired, you can make burbot cutlets in the oven. A baking tray is covered with parchment paper, greased with a small amount of vegetable oil and laid out. Bake in the oven at 180°C for 30-40 minutes.
The dish will appeal to both children and adults. Culinary products made from burbot are considered dietary, since fish protein is absorbed by the human body twice as fast as meat protein. This helps increase metabolic rate and reduce appetite.
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Heat the oil in a frying pan and while it is heating, form the cutlets with wet hands. We roll them in breading: wheat flour will give a delicate thin crust, and lovers of crispy cutlets can try breading them in corn flour or ground breadcrumbs. Fry the cutlets until cooked on both sides for 5 minutes.
Burbot cutlets with rice in the oven
More dietary burbot recipes with photos usually suggest baking the fish in the oven. It turns out less greasy. We will also use this method, but we will not just cook whole burbot, but cutlets from this fish. By the way, when choosing how best to cook burbot, remember that in the oven without the proper amount of liquid it will turn out overdried. So for the cutlets we will use sour cream sauce as an addition. We need the following ingredients:
- burbot - 800 grams,
- rice - 200 grams,
- onion - 1 piece,
- milk - 150 grams,
- sour cream - 200 grams,
- parsley and dill - ½ bunch of each type,
- fish broth - ½ cup,
- salt, pepper to taste,
- vegetable oil - 2 tablespoons.
We cut up and clean the burbot, remove the skin, and pass the meat through a meat grinder or grind it in a blender along with the onion. Boil rice (it is better to take round starchy varieties) in water until tender and add to the minced meat. Pour in the milk, salt and pepper to taste and mix the minced meat thoroughly. At the same time, you can cook broth from the remains of the burbot (head, spine, fins), strain and set aside half a glass for the sauce. Heat the oil in a frying pan. We form cutlets from minced meat and fry until lightly crusted. At the same time, preheat the oven to 180 degrees. Place the finished burbot cutlets in a fireproof dish greased with oil. Grind the greens in a blender, add broth and sour cream, a little salt and mix. Pour this sauce over the cutlets and place in the oven for 15-20 minutes. After this, serve as a separate dish or with a side dish.
And if you want to make your menu even more varied, the section contains other burbot recipes with photos, as well as a wide variety of fish dishes -, or.
They will allow you to purchase any
Dishes from the inhabitants of rivers and seas, in which there is not a single bone - these are the culinary delights with which devoted mothers decorated our childhood. Today we will prepare burbot cutlets, paying tribute to the caring tradition of offering household members not only tasty, but also healthy food. It is enough to remember that this is a representative of cod fish in order to start cooking with interest, anticipating the nutritional value of the dish.
Fish cutlets: burbot is an excellent choice
In the quest for easy cooking of fish, many people immediately reach for a soup pot with the desire to cook fish soup. This standard solution deprives us of diversity and does not allow us to evaluate the properties of each type of fish.
Burbot meat is low-boned, very soft and sweetish in taste, so it is perfect for second courses and minced meat dishes. And fish cutlets, the recipe for which is easy for any housewife to implement, can be given even to a child without fear of small bones missed when cutting the fillet.
Cooking secrets
Minced fresh fish
Since burbot is capricious in storage, it is best to use its meat fresh. If we cook from frozen fish, then we should be especially careful about defrosting.
When properly defrosted, burbot will retain its beneficial properties.
Minced thawed burbot
Ideal defrosting option: 4-5 hours before cooking, place the fish in a deep bowl and leave on the bottom shelf of the refrigerator.
Express option when you don’t have time to wait several hours: put the fish in cold and slightly salted water and wait for it to completely defrost.
Of course, defrosted fish will in any case be less elastic compared to fresh fish. But is it necessary to strive for special elasticity of the fillet when it comes to processing into minced meat?
Burbot cutlets: classic recipe
Ingredients
- - 1 kg + -
- — 400 ml + -
- - 1 PC. + -
- - 1 tsp. + -
- - 1 tsp. + -
- - 1 PC. + -
- - for frying + -
- - for breading + -
- White bread (crumb)— 200 g + -
Preparing the ingredients
- First, soak the crumb of white bread in milk: cut off the crust from the bread, cut into finger-thick slices and place on the bottom of a deep bowl. Pour milk into the container and mash the crumb with a fork.
- Peel the onion and finely chop it.
- We dry the burbot fillet from excess moisture and grind it in a meat grinder or blender. Burbot has few small bones, but they still exist, so it makes sense to twist the fish mass twice.
- Break a chicken egg and pour the contents into a glass, and then add salt and pepper to it.
Beat the egg with spices with a fork.
Cooking minced meat
In a blender bowl, thoroughly mix the prepared ingredients for 15 seconds - burbot fillet, chopped onion, soaked bread crumb and beaten egg.
Making and frying fish cutlets
- Now the minced meat mass can be transferred to a wide bowl so that it is convenient to sculpt cutlets of the most suitable size.
- For one cutlet, take about 1 tablespoon of minced meat and, roll it in breadcrumbs or flour, place the formed cutlet on a preheated frying pan, previously greased with vegetable oil.
- Fry each portion of cutlets on both sides, which takes no more than 8 minutes.
Options for creativity
You can also use your favorite accent in cooking, because fish cutlets are no worse than meat cutlets, adapting to the tastes of the hostess.
A common nuance among many cooks is the addition of flour or breadcrumbs (2-3 tablespoons) to the minced meat.
There are also those who prefer to use a small cube of hard cheese hidden in the middle of each cutlet.
What to serve with
If we fried the cutlets in a large amount of oil, place the finished ones on a paper napkin so that it absorbs excess fat.
You can serve fish cutlets with a substantial side dish (mashed potatoes, boiled rice or buckwheat) or with a light salad (for example, cabbage, cucumbers and herbs). Any combination will complement the taste of fish, and the classic recipe will harmoniously fit into lunch or dinner.
It is also important that the cutlets remain tasty after cooling. This means we will have a healthy and easy-to-eat protein-rich snack on hand.
Burbot cutlets with lard: more juiciness and calories
Lard in minced fish is an interesting modification of the classic recipe. To do this, at the stage of preparing the ingredients from the described recipe, we twist 1 kg of fillet with 200 grams of lard.
This solid product will add calories to the cutlets and enhance their juiciness, especially when served warm. Just 3-4 cutlets will allow us to feel full for a long time.
How to clean and cut burbot
At the end of the story about fish cutlets, let us understand the intricacies of cutting fresh burbot.
How to remove skin
- The skin is removed from the burbot using a stocking. We make a circular cut around the head of the fish, pry up the skin at the ridge with a finger and pinch it with pliers.
- Holding the burbot by the head, we pull the skin towards the tail.
- Then we cut off the head, fins and tail.
Taking out the insides
We open the belly of the fish and take out the contents. We act very carefully.
- The gallbladder is located on top of the liver, so it is easy to touch it, which will lead to the flow of bile onto the meat and give bitterness after cooking.
*Scullion's Advice
If the gall bladder ruptures and drops of bile get on the pulp, immediately rub the area with coarse salt, leave for a few minutes, and then rinse in cold water.
The liver of burbot (or maksa, as fishermen call it) is very large and tasty. It belongs to the rank of delicacies, like any liver from fish of the cod family.
- Carefully cut out the bile sac and set the liver aside. You can make an exquisite pate from it or marinate it in pieces.
- We wash the skinned burbot well, paying special attention to the area near the tail where there is a large accumulation of blood.
The meat of burbot is dense, adhered to the spine, and removing it is not the easiest task. However, it is worth the effort! After all, burbot cutlets can become a memorable event in our meal, like all dishes made from this fish.
