Calorie content of pollock cutlets. Chemical composition and nutritional value. Fish cutlets

Fish is one of the healthiest foods that brings health and vitality to the body. Therefore, many who try to watch their figure and count what they consume are very fond of dishes prepared from this seafood.

One of these easy and affordable delicacies for everyone is fish cutlets, the calorie content of which pleasantly pleases everyone who is losing weight. They can be easily prepared at home, and minced fish or fish fillets are sold in any supermarket. In addition, fish cutlets are an excellent source of many vitamins, minerals and trace elements necessary for our body, so eating them is not only tasty but also very healthy. How many calories are contained in a fish cutlet directly depends on the type of fish, the cooking method and the amount of oil used for cooking. We will now tell you which cutlets are the most dietary and healthy.

Calorie content of fried fish cutlets

It's no secret that any food that can be fried in vegetable oil is much higher in calories than baked or steamed. Therefore, accordingly, the calorie content of fried fish cutlets is the highest - up to 200 kcal per 100 grams of product. However, in this matter, the type of fish from which the minced meat is obtained plays a significant role. Therefore, let's say, the calorie content of fish cutlets from cod in this case will be approximately 115 kcal per 100 grams of product, from pike - 274 kcal, from pollock - 105 kcal, from hake - 142 kcal.

How many calories are in a steamed fish cutlet?

This method of heat treatment of food is the most suitable for those who struggle with. The average calorie content of steamed fish cutlets is 75 kcal. A dish made from minced pollock contains 42 kcal per 100 grams of product, from cod – 100 kcal, from salmon – 182 kcal, and the calorie content of pink salmon cutlets is approximately 95 kcal per 100 grams.

To maintain health and a slim figure, in addition to physical activity, food, its value and calorie content are quite important. Fish cutlets are a popular dish that is loved by most adults and children. In addition to its taste properties, fish is not inferior in health to meat; it is easily absorbed by the body and is a source of valuable substances and microelements. Fish dishes are distinguished by their constant tenderness, juiciness and ease of preparation; even the calorie content of fried fish cutlets is not so high compared to poultry, beef, and even more so pork.

The meat of sea and river inhabitants allows you to create a balanced diet for people of all ages. Fish can be prepared in any way - frying, boiling, baking in the oven or grilling. And who is not familiar with steamed fish cutlets, which children enjoy gobbling up? The list of dishes is inexhaustible; this is a truly universal product, while it is quite filling and low in calories, which is also important for dietary nutrition.

Beneficial features

The benefits of fish for the human body are invaluable; it provides a whole complex of vitamins and minerals. If you want to reduce calorie content as much as possible, it is preferable to prepare fish cutlets from freshwater inhabitants, but do not forget that, although fattier, they contain iodine, fluorine, phosphorus and many other components that the body needs daily. Such food is very useful for many diseases - coronary heart disease, hypertension, atherosclerosis, impaired metabolism, etc.

To reduce calorie content, fish cutlets can be steamed, so they retain all the valuable substances and can be served even to the smallest children. This dish will be no less tasty fried, covered with a cheese crust and complemented with grilled vegetables. Steamed fish cutlets, whose caloric content is one and a half times lower and amounts to 98-112.26 Kcal, are recommended for people with gastrointestinal diseases.

What to choose?

River fish has a pronounced aroma; dishes made from it are tasty and rich. There is one drawback - its processing is a rather labor-intensive process, since it contains many small bones, but this can be forgiven for its low calorie content. Fish cutlets made from sea creatures are quick to prepare, since they have a minimum of bones, and the fillet is tender and soft. An important criterion for a deliciously prepared dish is the freshness of the products, in our case fish. As you know, its freshness can be determined by its gills and eyes.

from and properties

Cod habitats are the waters of the Pacific and Atlantic oceans.

The most popular types are:

Greenlandic;
Baltic;
Belomorskaya;
Atlantic;
Pacific.

The length of this representative of the marine world is 1.8 m, but, as a rule, cod of 40-80 cm is caught; its meat contains many vitamins: E, B6, H, C, B1, B9, B2, B12, PP, A.

Micro- and macroelements: phosphorus, sulfur, sodium, chlorine, potassium, magnesium, calcium, zinc, chromium, manganese, iron, iodine, copper.

Cod cutlets have low fat content and contain, on average, 164 kcal per 100 g of product. This dish can also be prepared in various variations - baked, steamed, fried, with the addition of spices and other auxiliary products.

Cod is a dietary type of meat, so it is quite relevant for people who are overweight. It is impossible not to note the beneficial properties which are a source of health and beauty.

This fish from the Cod family has a high value in China, while in Russia it receives less attention. Among its many beneficial properties are regulation of blood sugar, antioxidant effect on the body, normalization of the digestive and nervous systems.

Retinol, or vitamin A, contained in large quantities, has an effect on almost all systems of the body - strengthens vision, gums, protects the respiratory tract from infections, increases the strength of teeth and bones.
The 23% content of vitamin PP ensures the normalization of digestion and the functioning of the nervous system. Including pollock in food is a good prevention of stomach ulcers, duodenal ulcers, atherosclerosis, etc.
Vitamins B12 and B6 strengthen the functioning of the immune system, stimulate the synthesis of red blood cells and ensure the successful functioning of the nervous system.
Vitamin D reduces the amount of cholesterol in the blood, supporting the functioning of the cardiovascular system, and this vitamin is also necessary for the body to absorb calcium more easily.
Amino acids in pollock, such as methionine, tryptophan, lysine and taurine, are effective in preventing a number of diseases, and they also support the metabolic processes of sodium, calcium, and magnesium in the body.

The beneficial properties of pollock can be listed endlessly; its meat is a dietary product; 100 g of fried fish contains only 98.5 Kcal, which allows it to be consumed by people with gastrointestinal problems and small children with a fragile digestive system.

Pollock fish cutlets: the recipe is very tasty in a frying pan, in the oven, or steamed

Cutlets are a universal dish, they go with all side dishes and cold and hot appetizers, they are satisfying and easily digestible, children and adults love them. It's not just about meat cutlets. Pollock fish cutlets are also good! The recipe for very tasty and technologically correctly prepared cutlets can turn an ordinary weekday lunch into a feast for the belly. Don't believe me? In vain!

How to prepare fish

Pollock is a relatively cheap fish, but this does not detract from its nutritional value. Pollock is caught mainly in Pacific waters.

This fish lives up to 15 years, and already at 3-4 years it begins to reproduce in huge quantities.

How many calories a fish cutlet contains on average often depends on the age of the fish - the older it is, the fattier and higher in calories it is. 100 grams of fish contain 70 kcal.

This is a very valuable fish for the body, since pollock meat contains vitamins PP, A, E, C, beneficial omega acids, phosphorus, calcium, and iodine. Pollock is low-allergenic and easily digestible, and therefore is actively included in the diet of children.

When choosing pollock in a store, it is better to give preference to chilled fish, but since it is difficult to get, frozen fish will also do. Cutlets naturally require fillet, and therefore the larger the carcass, the better.

How to prepare fish for cooking? First you need to defrost it. Things will go faster if you place the pollock under running cold water. It is more convenient to cut when the carcass is not completely limp, but a little “toned”, that is, it has not “moved away” completely.

Having placed the fish on a board, cut off the tail, head (if any) and fins with a sharp knife, and then fillet it, removing the spinal bone. If the fish is not gutted, be sure to clean out all the insides and black film.

The strong, rough skin also needs to be removed, but in pollock, it is not thick, it can be left.

Minced fish for cutlets: the recipe couldn’t be simpler

Even before making minced fish for cutlets, pollock fillet meat must be thawed if it has been in the refrigerator so that the minced meat in the end is less liquid. Then it must be passed through a meat grinder.

Additives can be “classic”, as for minced meat - bread soaked in milk, natural or dry cream, freshly broken egg, rice or buckwheat, salt and ground pepper, herbs, onions, semolina, bran... You can add raw potatoes, but not much - this will add juiciness.

Some people add 30% taste-neutral minced chicken, and it comes out soft, juicy and tender.

The optimal recipe for minced pollock cutlets:

pollock fish fillet – about a kilogram;
white bread without crust – 350 g;
fresh milk – 0.5 cups;
onion;
salt, favorite spices and pepper (dosage to taste);
raw egg – 1 pc.

Pre-soak the bread until it is completely covered with milk. Mince the onion with the fish. Squeeze the bread thoroughly - there is no need for excess liquid, the minced meat is already too runny. Add it to fish. Add salt and pepper carefully (do not overdo it with pepper), stir in the egg and knead until smooth.
Sometimes the minced fish turns out to be watery, so it’s good to put oatmeal, crushed in your palms, in it, they will absorb excess moisture and the cutlets will not lose their shape.
It is not necessary to add an egg to the minced meat; it can be replaced with a spoonful of starch.
The minced meat is thoroughly kneaded, and this is necessary, since its consistency is more tender than meat, so you need to work well with your hands, knead it, then transfer it to a cold place for an hour or more.

How to cook fish cutlets at home from pollock is simple and tasty

It’s not difficult to choose your favorite pollock fish cutlet recipe – there are quite a few of them. However, as well as heat treatment options... I offer the simplest recipes, but without compromising taste and budget.

In a frying pan

We form small cutlets from minced pollock, then roll them thoroughly in breading.

Heat the frying pan on the stove, add odorless vegetable oil and, being careful not to overcook, fry the cutlets evenly on both sides.

How long to fry fish cutlets in a frying pan depends on the thickness and size of the cutlet. A golden crust is a sure indicator that the cutlets are already fried; as a rule, the fish is fried very quickly.

In the oven

Would you like to try pollock fish cutlets like in kindergarten - tender, just melting in your mouth? Then you will need an oven, because in kindergarten everything that is prepared for children from minced meat or fish cannot be done in the oven - these are the rules!

With vegetables

These fish cutlets from pollock in the oven will be even softer and tastier if you “flavor” them with vegetables: grated boiled carrots or mashed boiled potatoes, but without exceeding the addition of more than 30% of the total amount of minced meat!

The preparation is simple: we form cutlets, roll them in breadcrumbs or flour, and place them on a baking sheet. Place the cutlets in a preheated oven and fry for 20-25 minutes at 180-185 degrees.

With cheese

Do you like fragrant fish cutlets in the oven? The recipe for very tasty cooked cutlets is made with cheese.

For 600-750 g of minced pollock we take:

grated cheese – about 100g;
a glass of sour cream.

From any minced pollock (pure, with vegetables or boiled rice), we form cutlets, roll in breading and lightly fry in a frying pan on both sides. Then put it on a baking sheet, sprinkle with grated cheese, pour in a glass of sour cream, and put it in a hot oven for a while. The cheese will tell you how long to fry the fish cutlets there: it will completely melt under a layer of sour cream.

For a couple

Steamed pollock cutlets made from minced fish (recipe with photo attached) are a minimum of calories and maximum preservation of benefits. To cook them, you will need a steamer or slow cooker with a mesh insert over the bowl. A multicooker, by the way, is good because in the lower bowl you can simultaneously cook a side dish while the cutlets (vegetables, rice) are being cooked on top.

How to cook fish cutlets from pollock? Everything is simpler than it seems. Any version of minced meat, but preferably thicker, should be enhanced with spices. A steam kitchen preserves the taste and smell of the original product, so spices will be required if the fishy smell is not very attractive.

Having formed the cutlets and rolled them in breading from all the barrels (the latter is not necessary, but this will preserve the shape), we move them into a container for steaming, pour water into the lower bowl and cook in the “Steam” mode for about half an hour.

Lenten

Lenten fish cutlets from pollock, the recipe with photos of which does not violate the restrictions imposed on the “fish” days of Lent, are very quickly and very simply prepared. However, the minced meat is made with a minimum of additives: we soak the bread in water, we take greens, garlic and onions into the pollock mince, and knead well.

Then we form cutlets, bread them and lightly fry them in a minimal amount of vegetable oil in a deep frying pan.

Next, add 5 tablespoons of water to the pan, cover with a lid and simmer for 5 minutes.

With lard

Minced pollock is a little dry, but there is a way to cook fish cutlets that are juicier. You will need lard. By the way, in small reasonable quantities, lard is good for the liver!

Product set:

minced pollock—800 g;
butter, preferably soft butter – 100 g;
raw unsalted lard - 200 g;
egg – 1 piece;
milk - 80 ml;
onion - one head;
according to taste preferences, salt, pepper;
vegetable oil - about 100 ml;
oatmeal flakes - 1 cup.

We make minced meat like this: put the fish, sliced lard and onion through a blender or meat grinder.
Beat in the egg, stir in the butter, carefully add salt, pour in the milk and knead everything.
We grind the flakes in a blender - this is for breading.
We make cutlets, bread them and fry them in a frying pan.
To be completely sure of readiness, the cutlets can be kept in a hot oven for a couple of minutes after frying.

No fat, but juicy

There is no lard, but you want your fish cutlets to be juicy? There are recipes for making these without lard!

Take raw potatoes, three, squeeze out the starch. Then we put the potatoes in the “basic” minced meat. Knead. We form the cutlets higher and simmer them in water - they turn out fluffy, juicy and low in calories.

With semolina

Fish cutlets with semolina prepared in literally half an hour is a recipe for a very tasty dish. Such juicy, tender and soft pollock cutlets just melt in your mouth!

Ingredients:

pollock fillet - 700g;
raw egg - 1 piece;
raw semolina - 120 g;
medium fat cream - 100 g;
onions (a fairly medium head);
salt and ground black pepper to taste.

Grind the fillet and onion in a blender or meat grinder, beat in a fresh egg, add cream and sprinkle semolina into the mixture.

Season with salt and pepper and stir until smooth.

Then put the minced meat in the refrigerator for half an hour to thicken (optional!).

We form cutlets, bread them in any breading and cook in absolutely any way until tender.

With cottage cheese

Pollock and cottage cheese are a great duo if you are looking for how to make fish cutlets at home tastier and healthier. Pollock-curd cutlets are rich in calcium and taste simply divine!

What do you need to easily prepare fish cutlets from pollock with cottage cheese? The recipe for delicious cutlets comes out very well if you take the following proportions of products:

raw pollock fillet - 0.5 kg;
egg - 1 raw;
cottage cheese – 250 g;
semolina – 100g;
onion head;
bread – 150 g;
milk - about 0.5 cups;
salt and spices to taste.

First, prepare the bread: add milk and soak.
We pass the onions and fish in a meat grinder; you can also chop the greens in the same way if necessary.
Mix the fish mass with cottage cheese, egg, season with spices, squeeze out the bread and add the crumb to the future minced meat.
We form cutlets and cook using any heat treatment method.

Dietary fish cutlets

There is consolation for diet fans: pollock fish cutlet already has a low calorie content, but according to this recipe, 100 g of the dish contains no more than 70 kcal! Moreover, these dietary fish cutlets are supposed to be cooked in the oven - no carcinogens or extra fats!

Take defrosted pollock fillet, add fresh onion to the minced meat (half a kilo - a small head), salt and pepper as desired to taste. For viscosity, beat in the yolk, add a handful of bran and knead the minced meat.

We form cutlets, put them in the oven, cook at 180 degrees for a quarter of an hour. You can sprinkle the finished cutlets with any fresh herbs.

It’s even easier to steam these fish cutlets - they will still be dietary, but they will retain more nutrients. Just take a double boiler and cook in it in the same way. And then we eat, enjoy the taste and lose weight!

Sauce for fish cutlets

If, for example, it’s easy to choose a side dish for fish cutlets, because mashed potatoes, rice, pearl barley, buckwheat, various stewed vegetables, and all kinds of salads from fresh and boiled vegetables are combined with them, then with sauces it’s a little more difficult. Meanwhile, the sauce significantly improves the taste of the cutlets!

White simple sauce

We take:

half a liter of fish broth or prepare broth from a “cube”;
butter – 60-70g;
wheat flour - 4 tablespoons;
raw egg yolk – 1 piece;
salt;
juice from half a ripe lemon.

Fry the flour in butter (half of it) in a frying pan, pour in cold fish broth, and stir to eliminate lumps.
Salt and beat in the yolk.
Bring to a boil over medium heat, but do not let it boil - remove from the stove.
Add the remaining oil to the slightly cooled sauce, add lemon juice and stir.

Creamy sauce for pollock cutlets

You will need:

fish broth - a glass;
medium fat cream - a glass;
raw yolks – 2 pcs.;
butter – 110 g;
any hard cheese – 100g;
fresh dill greens – 5-7 sprigs;
ground nutmeg - a pinch.

In a water bath in a convenient saucepan, melt the butter completely and add grated cheese, broth and spices to it, pour in the cream. Stir, bring to a boil, let cool slightly. Next, slowly add the yolks, constantly stirring the sauce and not allowing it to boil. Add dill to the thickened sauce and stir. That's it, an excellent addition to pollock cutlets is ready.

Useful tricks for preparing pollock cutlets

There are several “tricks” on how to make fish cutlets from pollock faster and easier:

Fish cutlets made from minced pollock will be even tastier if you add pink salmon to the minced meat, as well as the existing milt and caviar.
The colder the better: knives, boards, bowls and minced meat - all this, if cooled, makes it possible to obtain lighter, more tender and manageable minced meat.
Wet hands: Wetting your palms in cool water will make shaping the pollock cutlets easier.
“Fish Mix”: if you mix some of the mince of some other fish into the minced pollock, your pollock cutlets will be tastier and more aromatic. It is better to take more than one type of fish, combining fatty with lean, red with white meat, this makes the cutlets very tasty.
It is good to add fresh lard with layers of meat if the pollock cutlets are not prepared lean. Lard should be no more than 100 grams per kilogram of minced meat.
The bones do not need to be removed; they will disappear when grinding and mixing the minced meat. Moreover, large bones, as a rule, are retained by the grate and are simply removed from the meat grinder. Fish cutlets made from minced pollock will still be tender.
It is good to include fried carrots and onions in minced fish. And in order to deal with this matter quickly, I place chopped onions and grated carrots on a saucer, sprinkle with a little oil, and place in the microwave. I cool, add mince, salt, pepper, and add a spoonful of honey. This gives the minced fish a very amazing taste, the cutlets become soft.
Good mood: if you prepare minced pollock yourself, and make cutlets yourself, smiling and humming something funny - cook more, because everyone at the table will unanimously agree that they have never eaten tastier and more tender than these cutlets from magnificent pollock!

Bon appetit!

Source: https://lmoroshkina.ru/ryibnyie-kotletyi-iz-mintaya-retsept.html

A spoon of tar…

Like any other product, fish also has its drawbacks. Its harm lies in the probable content of helminths, but do not be upset, this only applies to eating meat in unprocessed, that is, raw form. Freshwater fish are considered the most dangerous in this sense; by thoroughly frying or boiling, the risk of infection is minimized.

Smoked fish is useless and somewhat harmful; it contains carcinogenic substances that can stimulate the development of cancer, so consuming such a product is extremely undesirable.

Pollock cutlets

rich in vitamins and minerals such as: vitamin A - 88.9%, vitamin B12 - 26.7%, vitamin E - 18.7%, vitamin H - 11.4%, vitamin PP - 17.7%, potassium - 15.7%, phosphorus - 19%, iodine - 42.7%, cobalt - 158%, copper - 12.8%, chromium - 56.4%

Vitamin A
is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Vitamin B12
plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin E
has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin H
is involved in the synthesis of fats, glycogen, and amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
Vitamin PP
is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium
is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
Phosphorus
takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Iodine
is involved in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
Cobalt
is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper
is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Chromium
is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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POLLACK CUTLETS

rich in vitamins and minerals such as: vitamin A - 21.1%, beta-carotene - 22.8%, vitamin K - 24.9%, vitamin PP - 15.3%, potassium - 11.7%, phosphorus - 21%, iodine - 44.7%, cobalt - 73.8%, copper - 36.7%, selenium - 13.9%, chromium - 49.6%

Vitamin A
is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
B-carotene
is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
Vitamin K
regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
Vitamin PP
is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium
is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
Phosphorus
takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Iodine
is involved in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
Cobalt
is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper
is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Selenium
is an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, and is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
Chromium
is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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Pollock is famous not only for its high protein content and lack of carbohydrates. In this article you will find comprehensive information about the calorie content of pollock, and also learn:

what “medicinal product” contained in pollock will 100% satisfy your daily need for a microelement that promotes weight loss, and why it is beneficial to get it from this particular fish;
how pollock caviar produces alcohol in the body and why this promotes weight loss;
why pollock dishes need not be salted, etc.

Delicious pollock fish cutlets - step-by-step recipes

In my opinion, very tasty pollock fish cutlets are an indicator of the culinary skill of the hostess.

Like cod, pollock is a very revered fish in our country, and therefore there should be at least a couple of recipes for minced meat balls in the stash. Moreover, there are actually an innumerable number of options.

I can boast: in my collection there are many dishes made from pollock , and among them there are 10 cutlets.

How to cook pollock cutlets

I didn’t get too excited when I talked about the many recipes for making cutlets. They are cooked in a frying pan, in the oven, in a cauldron, in a slow cooker and in a double boiler.

Experienced housewives know recipes with semolina, rice, oatmeal, potatoes, lard, cottage cheese, without bread and eggs or with the addition of them. The basis of the cutlets varies; they are made from minced meat or chopped. You can make lean dietary fish cutlets from pollock, suitable for feeding one-year-old children, as they do in kindergarten. They have one thing in common - they are very, very tasty.

A simple classic recipe for pollock cutlets with bread

This is the simplest basic recipe for cutlets, from which you can prepare a variety of options. According to this recipe, you can cook the same very tasty cutlets by steaming and in the oven.

Take:

Ready minced meat – 1 kg.
Eggs – a couple of pieces.
Bread – 2 pieces.
Milk - a couple of spoons.
Vegetable oil – 3 large spoons.
Salt, herbs, ground pepper, breadcrumbs.

How to cook fish cutlets:

Soak the bread in milk, crumble and add to the minced meat.
Beat the eggs, add salt, add finely chopped parsley, dill and pepper.
Mix well and beat the resulting minced meat a little.
Wet your hands in water and form cutlets. Roll in breading and fry on both sides until crusty.

Cutlets with potatoes

Classic pollock fish cutlets come out a little dry. If you want to enjoy juicy meatballs, add vegetables to the ingredients. Potatoes work best. Good idea: make it with rice instead of potatoes. It is clear that you don’t need to grind it in a meat grinder, but you must boil it in advance.

Required:

Minced pollock – 2 kg.
Potatoes – 2 tubers.
Onion – 2-3 pcs.
Eggs – 2 pcs.
Loaf - a couple of pieces.
Milk - a little.
Garlic - a couple of cloves.
Pepper, salt.

Step-by-step preparation:

Grind the pollock fillet and potatoes into a meat grinder, cutting them into several pieces. Add the onion, garlic cloves and use the meat grinder or blender again.
Soak the loaf in milk. Crumble and add to the minced meat.
Add the spices there and mix thoroughly. Lift the mass and plop it back into the bowl several times, beating the minced meat a little for airiness.
All that remains is to form the cutlets and fry them.

An amazing recipe for making pollock cutlets. Once I was cooking in front of guests, when the aroma began to fill the whole apartment, they quickly moved to the kitchen. And they flatly refused to stay in other areas of the apartment.

The recipe is so good that I made similar meatballs with semolina from pike, silver carp, and carp. And I was extremely pleased with all the cutlets - very tasty! If you decide to take not minced meat, but fresh whole fish, then take a live weight of at least 2.5 kg.

As the story progresses, I will explain how to act in this case.

You will need:

Minced pollock – 1200 gr.
Onion – 1 kg. (you may have to take a little more).
White bread - a small piece.
Eggs – 4 pcs.
Semolina – 2 handfuls.
Vegetable oil for frying, salt, pepper.

Step-by-step recipe with photos of pollock fish cutlets:

Set one onion aside; we’ll deal with it later. Chop the rest into cubes and place in a frying pan with a small amount of oil. The onion, rather, is not fried, but stewed in its own juice, but until golden brown. Transfer to a plate and let cool.

Defrost the minced meat in advance, squeeze out excess liquid. If you have accomplished the feat and purchased a whole fresh fish, cut it into fillets. Set aside the head, a piece of tail with pollock meat and the ridge, we will use them later. It is better to divide the head into pieces of 5-6 cm.

Grind the cooled onion and pollock fillet in a meat grinder. But set aside one spoon of onion for further steps.

According to the cooking technology, the sirloin part can be chopped with a knife, but these will already turn out to be chopped cutlets, as you understand. How to use a meat grinder: throw in a couple of pieces of fish, add half a spoonful of stewed onion, chop and throw in the next portion. And so on until the end.

With the last grinding, add a piece of bread (no need to soak it). Then the last portion of minced meat will be easily pushed through. As soon as the bread has turned, stop turning. Do not remove the leftovers from the meat grinder, there may be bones there.

Add semolina to the fish and onions, beat in the eggs, salt, sprinkle pepper and mix the mixture. Whisk a little.

Form cutlets and place on a wide plate sprinkled with cold water to prevent them from sticking.

Heat the oil in a frying pan, add the cutlets and quickly fry. Fry just a little bit so that the shape of the meatballs “sets”. It will take a couple of minutes, the color of the products will not be too fried.

A small digression. Remember when we set aside the whole onion and a spoonful of fried onions? Before you start frying the cutlets, take a cauldron or thick-walled pan. Cut the onion into thick rings and place on the bottom. Scatter the stewed onions on top, as in the photo.

If you are preparing cutlets not from minced meat, but from pollock fillets and cut up the fish, leaving the tail, head and ridge, then initially make a pillow at the bottom from these parts, then lay out the onions. Or vice versa, it doesn’t matter here. Fish parts will give the broth strength. And extra taste for the cutlets.

Place the fried meatballs from the frying pan in rows into the pan. Try to pack tightly, but don't remember.

Fill the meatballs with water, covering them. If you have a fish stock cube, dilute it in this water.

Pepper and add a little salt (taste to see if there is enough).

Place the container on the fire and after boiling, reduce the heat to low.

Cook for 1 hour or more. After boiling, you can rearrange it in the oven and simmer in it, or leave it in the pan.

Let the pan sit for a quarter of an hour and carefully, so as not to fall apart, transfer the cutlets to a plate. The photo is in front of you - admire and lick your lips.

What to do with the remaining broth? Do not pour it under any circumstances. This is an extraordinary delicacy! The next day it will harden and become like jellied meat. Eat it with bread.

Or heat it up, add potatoes and cook for about 20 minutes. It will turn out like a rich fish soup.

Recipe for pollock fish cutlets with cheese in the oven

Cheese adds piquancy and an interesting flavor note. Very tasty cutlets are cooked in the oven, they turn out aromatic and juicy, just like in kindergarten.

Take:

Pollock – 700 gr.
Cheese – 100 gr.
Sour cream - a glass.
Breading.

Preparation:

Make minced pollock fillet by adding spices. If you find a handful of boiled rice, put it in, it won’t spoil it.
Form into balls, roll and fry a little in a frying pan.
Place in a mold, sprinkle with coarse shavings of cheese and pour in sour cream. Add some salt.
Place in the oven and keep until the cheese crumbles are melted.

Cutlets with lard and oatmeal

Lard in fish cutlets is almost always an appropriate product. It gives juiciness and fluffiness to the meatballs.

We take:

Minced meat – 800 gr.
Unsalted lard – 200 gr.
Egg.
Oatmeal - a glass.
Milk – 80 ml.
Butter – 100 gr.
Onion.
Oil, spices.

Fry:

Grind the lard and fish together with the onion in a meat grinder.
Season with spices, beat in an egg, add butter and pour in milk. Knead the minced meat.
For breading, grind oatmeal in a blender.
Form cutlets, bread and fry.

To the cutlet piggy bank:

From cod.

Recipes from different fish.

Fish cutlets with pollock semolina

The recipe for cutlets with semolina is gaining popularity, as the soft, juicy cutlets literally melt in your mouth.

We take:

Fish fillet – 700 gr.
Semolina – 120 gr.
Egg.
Cream – 100 ml.
Bulb.
Spices to taste.

How to cook step by step:

Make minced meat, add cream and semolina. Knead and make cutlets.
Cook in the oven, steam, fry - any method will do. Delicious pollock fish cutlets will delight you with their juiciness.

Fish cutlets from pollock with cottage cheese

Cottage cheese and healthy fish are a wonderful duet; both adults and children will enjoy the delicate taste.

You will need:

Pollock – 500 gr.
Egg.
Semolina – 100 gr.
Cottage cheese – 250 gr.
Bulb.
Bun – 150 gr.
Milk – ½ cup.
Spices.

How to fry:

The preparation differs little from previous recipes.
Soak bread in milk. Make minced fish and onions.
Add the remaining ingredients to the mixture and knead thoroughly and beat the minced meat.
All that's left is to try and enjoy the taste.

Steamed cutlets in a slow cooker

According to all the recipes proposed above, you can cook fish balls in a slow cooker. Choose any one and get acquainted with the cooking technology in the kitchen assistant.

Pour water into the container, install the steaming device and lay out the workpieces. Set the “Steam” function for 20 minutes.

Calorie content of pollock cutlets is 131.8 kcal. per 100 gr.

Diet cutlets

The calorie content of cutlets is already small, but you can reduce it and make 70 kcal. per 100 gr., in addition, we will not fry them, but bake them in the oven.

Preparing lean cutlets is very simple: add a handful of bran, fresh onion, pepper and salt to the minced pollock.
For viscosity, beat in the yolk. Make the balls and put them in the oven. My daughter sometimes adds finely grated carrots. Oven temperature 180 o C.

Calorie content, consumption rate and methods of preparing pollock

The calorie content of pollock is 72 kcal per 100 grams.

Consumption rate

depends greatly on various circumstances, but on average the recommended frequency of eating this healthy seafood product is
2 times a week.
Cooking methods

– traditional for most dishes: boiling, frying, baking, drying, canning, steaming. Depending on the chosen method of heat treatment, the ingredients used and parts of the pollock - caviar, liver or fillet - the calorie content of the resulting dishes will vary.

The calorie content of boiled and steamed pollock is approximately the same.

However, fish that has been boiled in a double boiler does not disintegrate until it is ready, which often happens when the product is boiled in a pan.

Calorie table for pollock of different types and cooking methods

How many calories are in pollock?	Calorie content per 100 grams, kcal
Raw pollock fish (pollock fillet)	72
Steamed pollock	75
Pollock baked in the oven	77
Boiled pollock	79
Stewed pollock	94
Fried pollock	111
Pollock caviar	132
Dried pollock	221
Pollock in batter	281
Pollock liver	474

How many calories are in a fried fish cutlet?

There is hardly a person who can resist the aroma of a fish cutlet fried until golden brown.
To assess the nutritional value of this dish, it is necessary to take into account a number of factors - what product was used to prepare the minced meat, what components were added, what type of cooking was chosen. Generally speaking, the calorie content of fish cutlets can vary from 70 to 400 kilocalories per 100 g of product. Intrigued? Let's look at this issue in more detail.

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You can make cutlets from different types of fish. Some people prefer to make them from hake or pollock, while others like delicacy options, for example, from pink salmon or trout. And some are simply crazy about cutlets made from pike fillet. How many calories are in a pike fish cake? These cutlets are considered one of the most delicious and high-calorie. A 100-gram serving will contain approximately 240 kilocalories.

How many calories are in a pink salmon fish cutlet? This dish will please everyone who is on a diet, because its nutritional value barely reaches 90 kilocalories. Another popular option is pollock. The fish is inexpensive, accessible and healthy for everyone. The nutritional value of pollock cutlets can vary from 40 to 104 kilocalories. In this case, much depends on the chosen method of heat treatment.

It has already been said that the calorie content of cutlets made from fish fillets depends directly on the method of heat treatment. The dish has maximum nutritional value when fried. How many calories are in a fish cutlet in the oven? A 100-gram serving will contain about 67 kilocalories. This figure may be lower or higher depending on what type of fish was chosen.

Steamed cutlets are considered the healthiest, enriched with vitamins and other components. Do you know how many calories are in a steamed fish cutlet? About 83 kilocalories.

We suggest you find out how much a patty weighs in a McDonald's hamburger

Almost all people probably know that fish and other seafood contain large amounts of phosphorus, iodine and fatty acids. Accordingly, the use of such products brings great benefits to the human body. First of all, the functioning of the thyroid gland is normalized, iodine deficiency is replenished, which is extremely necessary for maintaining cognitive functions, hormonal levels and proper functioning of the brain. But this is not all the beneficial properties that fish and fish cutlets have.

Beneficial features:

improving the condition of the skin and hair;
prevention of the development of atherosclerosis;
strengthening vascular walls;
prevention of the development of inflammatory processes.

Nutritionists and gastroenterologists do not recommend eating cutlets fried at all. Give preference to baked dishes or steamed cutlets. By the way, in the latter version, all nutrients, vitamin components, micro- and macroelements are preserved in the fish to the maximum.

When calculating nutritional values, don't forget to consider what other ingredients you're adding. As a rule, minced fish is supplemented with chicken eggs, semolina, vegetables, and herbs.

Pollock in dietetics and weight loss

Many diets and nutrition systems include this product and dishes containing it in their menu. Here are just a few of them:

Protein diet.
Fish diet, including fasting day.
Low-carb and no-carb diets.
Separate meals. Pollock is compatible with green vegetables - both starchy and non-starchy.
Mono-diet on seafood products. Boiled pollock is recommended as a dinner along with low-fat kefir.
Weekly diet for weight loss.

In order not to harm your health, enter and exit diets correctly, and also do not abuse the frequency of their use. For example, a “weekly diet” can be done once every six months, and a “seafood mono-diet” should not last longer than 2-4 days.

Calorie content and recipes for popular dishes with pollock

Fried pollock

Ingredients (for 2 servings):

Pollock carcasses – 200 grams;
Sunflower oil – 17 grams.

Preparation:

We clean and cut the pollock; Place it on a pre-oiled and heated frying pan and fry the fish on each side until cooked.

Calorie content: 111 kcal per 100 grams.

If fried pollock is cooked with flour, its calorie content will increase to 137 kcal.

Pollock fried in sunflower oil does not contain carbohydrates, which allows this easy-to-prepare dish to be used not only in low-calorie, but also in no-calorie diets.

Pollock in sour cream, baked in the oven (with vegetables and cheese)

Ingredients (for 8 servings):

Pollock carcasses – 1 kilogram;
Sour cream and water - 200 milliliters each;
Onions, cheese, carrots - 100 grams each.

Preparation:

Place the chopped parts of the fish in a greased form; add vegetables; add sour cream and water; sprinkle with cheese; wrap everything in foil and place in an oven preheated to 180 degrees; bake for 20-30 minutes.

Calorie content: 86 kcal per 100 grams

baked dish.

Pollock cutlets

Ingredients (for 6 servings):

Pollock carcasses – 500 grams;
Milk – 50 milliliters;
Sunflower oil – 1-2 teaspoons;
Onion, loaf - 100 grams each;
Pepper, salt – 5 grams each;
Breadcrumbs – 20 grams.

Preparation:

grind chopped pieces of pollock into minced meat; finely chop the onion; soak the loaf in milk and squeeze it out; mix everything, adding spices and salt; form, bread and place the cutlets in a heated and oiled frying pan; fry each piece on both sides.

Calorie content

pollock cutlets:
132 kcal per 100 grams
of finished dish.

Meat, caviar (especially canned) and pollock liver already contain salt. This fish does not need to be salted during cooking.

Steamed pollock

Ingredients (for 6 servings):

Pollock carcasses – 1 kilogram;
Pepper, salt (to taste) – 2 grams each;
Greens (for decorating the prepared dish) – 20 grams.

Preparation:

cut the fish into large pieces; rub with salt and pepper; steam for 20 minutes; remove the pollock from the steamer and let the liquid drain; serve, garnished with greens.

Calorie content: 75 kcal per 100 grams.

Pollock stewed with onions and carrots

Ingredients (for 13 servings):

Pollock carcasses – 1.5 kilograms;
Cream and tomato – 50 grams each;
Sunflower oil – 15 grams;
Onion – 250 grams;
Carrots – 100 grams;
Salt – 1 gram;
Pepper, spices - to taste.

Preparation:

cut the pollock into small portions and, rubbed with spices, marinate for 20 minutes; finely chop vegetables; mix tomato and cream; first fry the onion, then the carrots and divide the resulting mass into two parts (leave one in the frying pan and the second in a separate plate); place marinated pieces of fish on a vegetable bed and cover with previously fried vegetables; fill everything with a mixture of cream and tomato; simmer for 20-30 minutes.

Calorie content

Stewed pollock with onions and carrots:
per 100 grams – 100 kcal.

Pollock cutlets - 6 delicious recipes

material:

1 Delicious pollock fish cutlets
2 Fluffy cutlets with semolina
3 Step-by-step recipe for pollock fillet
4 Festive option in the oven
5 Stuffed with fried mushrooms
6 Juicy cutlets with butter and cheese

Pollock is a healthy and tasty fish that is affordable. It has delicate dietary pulp. Pollock cutlets turn out very tender. They can be prepared with filling or gravy and served at a family feast or holiday.

Delicious pollock fish cutlets

The taste of pollock is excellent. There is no smell of mud, no bitterness. You can cook using different products and seasonings, using different cooking methods.

Recipe ingredients:

pollock (fillet) 700 gr;
one egg;
breadcrumbs;
potatoes two medium tubers;
white bread, soaked in milk 1 - 2 pieces;
post oil;
onion 1 - 2 units;
pepper, salt.

You need to grind fish, onions, raw potatoes through a meat grinder (alternatively, you can use a food processor or blender), add bread, egg, pepper and salt.

Cutlets are molded and rolled in breadcrumbs.

Oil is poured into a hot frying pan and heated. The cutlets are placed there and fried on both sides. Long frying is not required; the fish cooks quite quickly.

Air cutlets with semolina

pollock fillet 500 gr;
1 average bulb;
semolina tablespoon;
pepper;
loaf 200 gr;
egg;
salt.

The fillet is cut into small cubes, pepper, salt, onion (finely chopped) are added there, everything is mixed. The loaf should be soaked in milk. The eggs are mixed with semolina, and the loaf is placed there.

Now this mass should stand for 15 minutes. Then everything is mixed, cutlets are molded, and fried on both sides.

On a note! Pollock fillet cutlets do not have to be fried; they can be steamed. It will be no less tasty. If desired, instead of bread, you can add carrots, zucchini, and pumpkin.

Step-by-step recipe for pollock fillet

400 – 500 g pollock (fillet);
2 table. spoons of oil drain. or fat sour cream;
refined post oil 80 ml;
1 egg;
wheat flour 4 table. spoons;
½ glass of milk;
onion;
salt pepper;
1 potato tuber;
greenery.

The step-by-step process for preparing cutlets is as follows:

Defrost the fish. While this process is happening, you need to soak the bread crumb in milk.
Peel the onion. Cut into several pieces.
Wash and peel the potatoes. Cut into pieces.
Pass the fillet through a meat grinder.
Potatoes are crushed in a blender or meat grinder.
Chop the onion.
Mix potatoes, onions and fish.
Add bread, pepper, salt, chopped herbs, egg, sour cream or butter (softened) to the minced meat. Place very carefully.
With wet hands or a spoon, form into cutlets.
Roll in flour (you can use breadcrumbs).
Lightly fry 2 sides alternately.
Close the lid. Place in the oven for 25 minutes.

Pasta, cabbage, potatoes, and rice are great for side dishes.

Festive option in the oven

white bread - 200 gr;
fillet - 1 kg;
hard cheese - 50 g;
1 onion;
milk -500 gr;
2 eggs;
salt;
post oil - 3 tablespoons;
pepper;
a glass of grated white bread.

Ingredients for the sauce:

2-3 tablespoons (tablespoons) of water;
tomato paste 2 - 3 tablespoons;
sour cream 100 gr;
1 onion;
salt;
1 medium carrot;
a pinch of sugar.

The crust of the bread must be cut off. The crumb should be soaked in milk, then squeezed out. While the bread is soaking, the fillet needs to be washed, dried, and chopped.

Vegetables should be peeled and washed thoroughly. The onion must be cut into cubes and the carrots grated. Divide the onion in half. One half is for sauce, the other will be used for minced meat. Grate hard cheese on a coarse grater.

Add onion, bread, pepper, egg, salt to the chopped pollock fillet. Mix all ingredients well. Make cutlets from lumps of minced meat. Then you need to roll them in flour (you can use breadcrumbs) and fry both sides in a frying pan with hot oil. And turn it off.

Now we need the sauce. The tomato is mixed together with sour cream, fried carrots and onions, water, a little sugar and salt are added.

The cutlets should be placed in a roasting pan or cauldron in layers. Having made the first layer, pour the sauce over it. After this, the next layer is laid out, and gravy is also applied to it. You will get several layers, each of them should be covered with sauce. Now you need to put the cauldron in the oven and simmer for 20 minutes.

On a note! You can fill the cutlets not with thick gravy, but with vegetable, mushroom or chicken broth, seasoned with spices, with sautéed vegetables. Mayonnaise can also be used in the gravy instead of tomato.

The ingredients of this recipe are as follows:

500 g fish fillet;
a pair of onions;
pepper, salt;
½ cup rice;
2 cloves garlic;
200 grams of fresh champignons;
vegetable oil;
dill;
breadcrumbs.

To prepare the gravy:

3 large spoons of tomato paste;
onion;
hops-suneli (to taste);
2 carrots;
salt.

The sorted, well-washed rice should be boiled, drained, and cooled. Chop the washed greens. Peel the onion, cut into cubes, fry a little in oil and cool.

Make minced fish, combine with rice, herbs, onions, pepper, and salt. Let it sit in the refrigerator. Washed and dried mushrooms should be chopped into pieces. The champignons must be fried and cooled.

Separate a quarter of them for gravy. Make a flat cake from a piece of minced meat and place the mushroom filling on it. Place another flatbread on top. Seal the edges and form a cutlet with your palms.

Roll in breading and fry.

Now you need to prepare a delicious gravy. Divide the onion into four slices, thinly slice them crosswise (you will get quarters of onion rings). The carrots need to be finely grated. Sauté vegetables. Add mushrooms, suneli hops, warm water, and salt. Keep on fire until boiling, turn off.

Place the semi-finished products in one layer on a baking sheet, pour the gravy on top, and leave the cutlets in the oven for 20 minutes until cooked.

Necessary products for juicy and tender pollock cutlets:

minced fish 500 gr;
40 grams of white loaf;
milk for soaking bread;
1 onion (red).
a bunch of parsley and dill.
30 grams each of butter and cheese.
crackers.
spices.
lean oil 3-4 table. spoons.

Greens are placed in minced fish. And the cheese and butter are mixed and packed inside the cutlet.

All that remains is to fry the products until golden brown and crispy and serve with mashed potatoes.

Source: https://dieta-dlja-pohudenija.ru/kotlety-iz-mintaia-6-ochen-vkysnyh-receptov/

Nutritional value and chemical composition of pollock

For the calculations, we took the average daily requirement for substances that are necessary for adult men and women engaged primarily in mental work.