→ Steamed blue whiting cutlets. Recipe: Blue whiting fish cutlets - Very tender and tasty. Blue whiting dishes

Steamed blue whiting cutlets. Recipe: Blue whiting fish cutlets - Very tender and tasty. Blue whiting dishes

Blue whiting is a fish from the cod family. It is very light, tender and tasty. It is very popular both on and in restaurants. Many people prefer it because it has a number of useful properties.

Useful properties of blue whiting

Blue whiting is very useful. Firstly, it is low-calorie, which is very important if you have high cholesterol or excess body weight. And secondly, it is rich in microelements such as phosphorus and calcium. They are especially useful for children whose bodies are just growing. Calcium will help the proper formation of bones, and phosphorus has a beneficial effect on the nervous system and brain processes.

It is also rich in vitamins A and D. Vitamin A improves vision and promotes rapid healing of wounds and burns. For women, it contains beneficial fatty acids, omega-3 and omega-6, which improve health, prevent premature aging, and also restore hair and nail growth. Fats are especially beneficial for children; they promote their mental development, improve memory and brain function. Vitamin D prevents the appearance of rickets and helps the body absorb calcium and phosphorus.

Blue whiting dishes

There are many delicious whiting fish dishes. It can be prepared in completely different ways. Bake in foil, stew with vegetables or smoke, any recipe will be received with a bang by guests and household members. But the most unusual dish is cutlets. Yes, this fish is quite bony, but during cooking they will boil, it will become very tender and you won’t feel the bones at all. There are a lot of recipes for this fish, for example, blue whiting cutlets with bones and skin. If the hostess decides to serve such a dish, she definitely won’t go wrong.

This is a very tasty dish, the recipe is simple and does not require any special culinary talents.

To prepare blue whiting cutlets with bones and skin, you will need:

  • Frozen whiting - two medium fish.
  • White bread - one slice.
  • Breading sugars.
  • Seasoning for fish - optional.
  • Onions - one medium onion.
  • Vegetable oil.
  • Mayonnaise - two spoons.

How to cook blue whiting cutlets with bones and skin, recipe:

  1. Soak the bread in water or milk.
  2. Grind fish and onions through a meat grinder.
  3. Knead the minced meat, add seasoning, mayonnaise and softened bread.
  4. Mix thoroughly and leave for 30 minutes.
  5. Then make cutlets and roll them in breadcrumbs.
  6. Place in a hot frying pan and fry on both sides until fully cooked.

Chopped blue whiting cutlets

Here is another interesting option for preparing this fish. Chopped blue whiting cutlets are especially tasty if you use knives with large holes when grinding the fish in a meat grinder. When decorating the dish, you can use fruits, such as lemons and tangerines. The latter add a refined piquancy that would seem completely out of character for such a simple dish.

To prepare blue whiting cutlets you will need:

  • Blue whiting are two small fish.
  • Vegetable oil.
  • Jelly on broth - one glass.
  • Garlic - one clove.
  • Onion - one piece.
  • Greens and lemon to taste.
  • A pinch of salt.
  • Black pepper on the tip of a knife.

Blue whiting fish cutlets, recipe:

  1. Grind the fish, garlic and onion in a meat grinder.
  2. Form small cutlets.
  3. Place the cutlets in a greased deep frying pan.
  4. Pour in some water or fish stock.
  5. Simmer for 15 minutes.
  6. Afterwards, place the cutlets on the pan and garnish with lemon and herbs.
  7. Pour over a small amount of jelly and leave to cool.
  8. When the blue whiting cutlets have cooled, pour the remaining jelly over them and put them in the refrigerator.
  9. To serve, place lettuce leaves on a plate, top with cutlets and pour over

Blue whiting with lard

This fish is lean, so after cooking it may become dry. It is for this purpose that lard can be added to blue whiting fish cutlets; it will add juiciness and tenderness to the dish.

Ingredients:

  • Fish - one and a half to two kilograms.
  • Lard - 200 grams.
  • Chicken egg - one piece.
  • White bread - three slices.
  • Breadcrumbs - half a glass.
  • Salt and pepper to taste.

From blue whiting with lard, recipe:

  1. Take the fish and carefully separate the fillets from the bones.
  2. Soak the bread in water.
  3. Cut the lard into cubes.
  4. Grind lard and fish through a meat grinder.
  5. Add egg, bread, salt and pepper to the resulting minced meat, mix.
  6. Form cutlets and roll in breadcrumbs (you can add fish spices to add piquancy).
  7. Fry on both sides in vegetable oil.

Harm from blue whiting

Blue whiting is a very healthy fish, but sometimes it can harm the body. For example, excess amount of iodine in the body. Excessive consumption of this fish can lead to problems in the endocrine system, as it contains a lot of iodine. Doctors recommend eating fish no more than twice a week.

In rare cases, fish can cause an allergic reaction in the body. Its provocateur is fish protein. Therefore, when giving, you need to be very careful and carefully monitor their health.

In the end, we can conclude that blue whiting is a very healthy fish, rich in vitamins and microelements. You can prepare many delicious dishes from it, for example, the cutlets from which were presented in this article. But, like everything tasty and healthy, you should not get carried away with fish, otherwise it can play a cruel joke on your health.

Blue whiting is a subspecies of cod fish. It is small and tastes like hake meat, as well as navaga. The valuable quality of this fish is its high protein content and small amount of fat. The cost of blue whiting is low, and dishes prepared from it are suitable for diets.

Benefit. For those who are working to reduce their weight, nutritionists recommend eating this fish, as adding it to the menu increases the energy and health of the body. Slowing down the appearance of wrinkles, rejuvenating the skin, strengthening hair and nails, as well as improving the condition of the body’s vascular system and saturating the brain with invaluable microelements is also the merit of blue whiting.

Prepare fish cutlets It’s just as easy with bones as without them. Just don’t completely defrost the fish: this way it will be easier to pass it through a meat grinder. Before doing this, do not forget to free the fish meat from the head, tail and fins; remove the entrails. Slightly frozen fish meat gives the effect of tenderness and juiciness. You don't have to worry about the bones: they will completely dissolve during the cooking process.

Ingredients for cutlets:

  • Frozen whiting - 700 g;
  • Onions – 1;
  • Crumb of white bread – 30 g;
  • Breadcrumbs or flour - 1.5 tbsp. spoons;
  • Fragrant dry fish mixture - to taste;
  • Sunflower oil - to taste;
  • Low-fat mayonnaise 1.5 tablespoons.

How to cook?

The crumb of white bread must be soaked in cream; Hardened bread left over from yesterday's lunch will do. Cut the fish, already prepared and not completely defrosted, into pieces so that they fit in the blender. Gradually add the onion and herbs into it. Add salt and spices to taste, an egg to the resulting mass and mix the minced meat thoroughly. At the very end, add the softened and squeezed crumb and mix everything again until smooth. Now you need to let the minced meat “infuse”, but not for long - about 30 minutes.

While the minced meat is cooking, prepare the dishes for baking. Lubricate it with oil. Dip the formed meatballs (cutlets) into flour one by one so that the cutlets do not stick to the baking sheet. Each cutlet must be greased with mayonnaise before putting the pan into the oven. As a rule, cutlets are baked for no more than forty minutes, it all depends on the power of your oven.

Ready whiting cutlets can be served with any side dish, but it is better to use vegetables.

Blue whiting fish cutlets recipe is very tasty

Previously, we offered you a recipe for blue whiting with bones. The the recipe consists of blue whiting fish, but the meat must be freed in advance not only from the head, tail, fins, but also from the skin and bones. Thus, the result was a fish fillet.

Product composition:

  • Fish fillet – about 600 – 700 g;
  • Carrots (medium) – 1 pc.;
  • Parsley and dill (chopped) – 2 tbsp. spoons;
  • Onion – 1 pc.;
  • White bread – 30 g;
  • Spices and salt - to taste;
  • Chicken egg – 1;
  • Vegetable oil – 1 table. Spoon;
  • Low-fat sour cream 1.5 tablespoons.

Step-by-step preparation:

1). Place the prepared fish fillet, onions, carrots, and herbs into a meat grinder and chop.

2). Add white bread soaked in milk, egg, spices to the resulting minced meat and mix everything thoroughly.

3). On a pre-prepared baking sheet, which has already been greased with vegetable oil, place the formed small cutlets.

4). Then future cutlets need to be greased with sour cream and sent to a preheated oven.

5). The cutlets will be ready in 20 - 30 minutes.

Bon appetit.

Harm. In addition to the benefits, you can harm your body if you abuse blue whiting. Overeating this fish can lead to heaviness and bloating, nausea and vomiting. Therefore, you can eat no more than 180 grams of fish at a time.

Blue whiting fish cutlet recipe

We suggest trying blue whiting cutlets, not baked, but fried in a frying pan. This, of course, is a rather high-calorie recipe, but if you treat yourself to fried fish cutlets once a week, there will be no harm.

This recipe is different in that, in addition to the usual ingredients for fish cutlets, we will add hard cheese. And for an appetizing and aromatic crust, we will prepare lezon - a mixture of flour, eggs, salt and spices.

Ingredients:

  • Fish fillet – 600 g;
  • Onions, medium – 1 pc.;
  • Crumb of white bread – 50 g;
  • Egg – 2 pcs.;
  • Dill greens (chopped) – 1 tbsp. spoon;
  • Hard cheese – 40 g;
  • Salt and spices - to taste;
  • Vegetable oil – 50 g
  • Flour – 2 tbsp. spoons;
  • Milk – 100 g.

Cooking sequence.

Mince fish fillet, onion and herbs. Then add white bread soaked in milk or water, egg, salt and spices to the resulting mass. Grate the cheese on a fine grater and combine with the minced meat. Prepare the lezon: 1 egg, 50 g of milk, mix the flour well to obtain a homogeneous mass without lumps.

The consistency of the lezon should resemble liquid sour cream. Dip the formed cutlets into the leison and place in a heated frying pan with vegetable oil. Don't forget to wet your palms with water so that the minced meat doesn't stick to them! Fry the cutlets on both sides until golden brown.

To find out whether the cutlets are ready or not, pierce one of them with a fork and press lightly. If cloudy juice flows out, the cutlets are not ready yet; if it is clear, you can remove them from the pan. Garnish – whatever you like. Ketchup will also work.

What are the contraindications? If you are allergic to fish and seafood, you should avoid eating blue whiting, as well as other types of fish. This fish has no other contraindications.

Fragrant, tender blue whiting fish cutlets are an excellent alternative to meat dishes and a wonderful dietary food. The dish contains a large amount of protein, minerals and invaluable trace elements that help improve immunity and strengthen hair and nails. Blue whiting fish cutlets are recommended for use by young children, the elderly and those suffering from excess weight. My detailed recipe will help you prepare this dish very tasty and quickly. I also invite you to try the delicious stuff.

Cooking tricks:

To give fish cutlets a fluffy, juicy and integral structure, we always use semolina.
You don't have to remove the skin from the fish.
To remove excess fat, place the finished cutlets on napkins after frying.
The finished cutlets will not fall apart if the minced fish is placed in the refrigerator for 10 minutes.
We wrap the board on which we cut the fish with cling film - in this case, it will not become saturated with the smell of fish.
If we use frozen fish, never defrost it in the microwave - this method will significantly worsen the taste of the finished product.




- blue whiting – 500 gr.,
- onions – 1-2 heads,
- semolina – 2 tbsp.,
- breadcrumbs – 5 tbsp.,
- salt, pepper, spices - as desired and to taste,
- vegetable oil.

How to cook with photos step by step





We defrost the fish and cut the carcass - cut off the head, tail, and stretch out the spine.




We pass the resulting fillet together with the onion head through a meat grinder or grind it in a blender.
Add two tablespoons of semolina, salt, pepper, and favorite spices.




Mix.
Leave the minced meat for 10 -15 minutes - the semolina should swell.






Pour oil into a frying pan and put on fire.
Wet our hands with water and form cutlets, roll in breading




and fry




on both sides until light golden brown over moderate heat.






We check the readiness of the dish with a fork - pierce the cutlet and make sure that no cloudy juice is released. Be sure to watch how to cook

 

 
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