Don't you know that fish cakes with the addition of semolina are much tastier, airier and more tender? Then I propose a wonderful recipe - mackerel cutlets with semolina. Step-by-step recipe with a photo. Video recipe.
In fish, unlike meat, there is practically no fat, so cutlets cooked from it can be dryish. To fix this, it is recommended to add lard to the minced meat. But not everyone uses it for certain reasons. Then semolina works well. For example, mackerel fish cakes with semolina are very juicy, airy and delicate in taste. Although, if desired, they can be prepared from any other sea fish, for example, from hake or pollock. Semolina to minced fish will add elasticity and splendor to cutlets. In addition, they are easier to form with semolina, they turn out beautiful, and when frying they keep their shape and slightly increase.
If you want to cook such cutlets in fasting, then remove the eggs from the composition. Due to the presence of semolina, the cutlets will not fall apart during frying, because it binds the whole mass. It is better to make fish cakes small in size so that they can be easily turned over. You can fry mackerel cutlets in a pan or in a slow cooker. You can also make them steam in a multicooker or using a "steaming grate". They are also harvested for future use and frozen in the freezer. Fish cakes are usually consumed in the daily menu, as a second dish with a side dish: mashed potatoes, boiled buckwheat or rice. They can also be put on a bun and used as a sandwich with sauce.
See also how to make sardine patties in oil with oatmeal.
- Caloric content per 100 g - 201 kcal.
- Servings - 15
- Cooking time - 40 minutes
Ingredients:
- Mackerel - 1 pc.
- Vegetable oil - for frying
- Seasoning for fish - 0.5 tsp
- Semolina - 2 tablespoons
- Ground black pepper - 0.5 tsp or to taste
- Onions - for frying
- Lemon juice - 1 tsp
- Salt - 0.5 tsp or to taste
- Eggs - 1 pc.
Step-by-step preparation of mackerel cutlets with semolina, recipe with photo:
1. Wash the mackerel and pat dry with a paper towel. Cut off the head, rip open the belly and remove the entrails. Wash it again, removing the inner black film from the belly, and pat dry with a paper towel. Cut the carcass into pieces for easy pitting.
2. Remove the skin from the carcass, remove the backbone and all bones.
3. Peel, wash and cut onions into 4 pieces.
4. Place the cutter attachment in the food processor, add the fish meat with the onion and chop until smooth.
5. Add semolina to the food processor.
6. Next, beat in a raw egg and pour in freshly squeezed lemon juice.
7. Season food with salt, black pepper and fish seasoning.
8. Mix the minced meat well until smooth. Put it in a bowl and let it sit for 15 minutes to swell the semolina.
9. Pour vegetable oil into a frying pan and heat well. Moderate temperature. Moisten your hands with cold water so that the minced meat does not stick and form small round patties. Place them in a hot skillet at a short distance from each other. during the frying process, they can increase in volume.
10. Fry the mackerel cutlets with semolina on both sides until golden brown, about 3-5 minutes on each side. If you want the patties to be softer, pour some drinking water into the pan, close the lid and simmer them over low heat for 10 minutes.
See also a video recipe on how to cook fish cakes with semolina.
