Cod is a fish of the oceans and seas, which in terms of catch size is second only to herring. It is low-calorie, has little fat, so it is well absorbed by the body. This marine fish contains amino acids, protein, calcium, phosphorus, which made it a popular ingredient in cooking. Especially good fish codlets from cod, which are a favorite dish for children and adults.
Fish is divided into several categories, each of which corresponds to specific methods of preparation. Darker, more oily fish with a stronger flavor, including zombies, mullet, tuna and tailor, are better on the grill, poacher or stew. Fried fish can be done in two ways: frying pans, also known as small roasts: and deep fried, which is the style used in fish and chips shops. Both frying methods are suitable for most fish species. However, in a frying pan, fish only require light dusting of the flour before being gently put in a hot culinary agent.
Techniques and secrets of cooking
The caloric content of cod cutlets is very low - only 150 kcal per 100 grams of the finished product. Accidentally caught small bones in minced meat are not a problem for old people and children - they are perfectly grinded in a meat grinder. There are a lot of recipes for cooking cod cakes, because the most unexpected ingredients are added to the mince: potatoes, cottage cheese, oatmeal, various sauces.
In case of deep frying, the fish should be covered with a layer of dough or breadcrumbs to benefit from oil saturation. This method of cooking, where the fish either is placed on the grill, or placed under the grill. Delicate fish with fish enjoy a small amount of filling with oil. Darker, greener types of fish grills are good without added fats, but squeezing a lemon and a little pepper will enhance the taste. When cooking on a grilled fish, you must be careful not to digest or dry the fish, and constant attention and smearing with oil or oil will help.
Whichever recipe is chosen, the main thing is to properly prepare the cod. When choosing this fish species, you should know that 4 small cutlets will require one medium-sized bird. It must be freed from the scales first, then cut off all the fins and rinsed. After that, with a thin sharp knife, you need to separate the skin from the fillets, take out all the bones, and then start cooking the forcemeat of the cod, adding the selected products.
Leaving skin, you can also protect the flesh from drying out too quickly. This is one of the easiest ways to prepare whole fish, especially a large specimen. Fish should be lubricated from the outside, put on a baking tray with a small liquid on the bottom and soak the moisture.
Dietary fish cutlets
When poaching, the cooking liquid is usually water, with the addition of onions, bay leaves and cloves. The water should just boil. Poaching is a great way to cook whole fish that can be served hot or cold.
Recipes of fish cutlets from a cod with a photo
Prepare juicy cutlets from cod in a frying pan, in an oven or on pair. Additional ingredients are added, depending on which recipe is chosen to better emphasize the fish taste. We can not forget about the seasonings, which add spice to the cutlets. Add in ground meat nutmeg, black pepper, fragrant herbs of the Mediterranean and the dish "will play" a new aftertaste. We offer step-by-step recipes with photos of the best options for making juicy cutlets.
Cutlets from cod with fresh herbs
Fish lay on the rack above the water, which must be boiled to maintain a constant temperature above 100 degrees. Bamboo steamers are ideal or a colander, sitting over a pot of water. For sealing in steam, a dense lid or sufficient aluminum foil is required. This method of cooking is quite fast, and the fillet takes only a few minutes.
Bressing is a method of cooing, which is usually done in a large pot or pan with a lid or baking tray, which is later covered with foil. The fish should be placed in a pan, on a bed of vegetables and barely covered with fish or wine, covered with a lid and slowly boils in the oven or very gently warmed on a stove or on hot coals of Open Fire. This method is best suited for fish that will improve with the addition of subtle flavors of vegetables and wine. This method was first used to preserve fish, but the aromas given by wood and smoke make the fish cook so that it can be tried.
In the multivariate
If you want to make fish cutlets from cod for children, then the best way to cook them is to use the multivariate. Prepare dishes using different modes, depending on the taste. If desired, choose the programs: "On Steam", "Baking" or "Roasting".
With oat flakes
This is another way to keep fish, but it is also a way of giving extra flavors to the flesh of what can usually be fish-tasting. You can use a liquid marinade in which the fish will soak for several hours before cooking or a dry marinade consisting of salts, sugar and spices. Dry marinade mixture is heavily sprinkled with fish, which must be turned regularly for 48 hours. The result is a fish ready for eating, which does not require cooking.
Stoke, soup, pies and pies
A good stock is made of good bones and fish with cuts, which should always be fresh. Cakes and pies can be made from fresh raw fish pieces or from cooked leftovers. Just by adding herbs and spices, eggs and flour, you can cook crumbs or cakes with cakes, everything is very hot or cold for picnics or your next fishing trip.
Ingredients:
- 400 g fish fillet;
- two onions;
- a small piece of crumb of the loaf;
- 1 tbsp. a spoonful of sour cream;
- one egg;
- for frying butter;
- salt, dry basil - if desired.
- Wash the fillet, chop, cut.
- Knead the loaf in water or milk, then squeeze.
- Chop onion, fry.
- Fille once again chop along with the crumb, add the minced meat to other products.
- In the bowl of multivarka pour in vegetable oil, turn on the "Baking" mode, lay out the formed cutlets on the bottom of the unit.
- Bake on each side for 10 minutes.
- Serve with potatoes, porridge or vegetables.
In the oven
Very tasty and delicate are obtained cutlets from cod in the oven. For their preparation, you can use eggs, bread or cook without eggs and without bread. Mistresses add minced cheese, greens, prunes to mince, and some even cook cutlets from codfish with lard. We propose to learn how to cook this dish with cottage cheese deliciously.
Cod is not just delicious, but also useful fish
The flesh of fresh fish is usually translucent, becomes opaque or whitish when cooked. At this stage, the flesh will itch along the muscle and secrete the clear juice. After cooking, fish should be served immediately. Remember that the flesh will continue to cook a little while away from the heat, so always serve the fish hard and juicy, unstable and dry.
Panoramic tailor with a winter salad
Potato Reef Fish with Avocado Salad
Beat-beaten cod with mayonnaise horseradish. Crisp shredded bass with Thai chili. Pepper mackerel with olive salsa. Fish with crispy camembert. Be a big or small fish, it can be cooked this way. Ingredients can vary according to individual tastes.
Ingredients:
- 350 g of cod fillet;
- 150 g of low-fat cottage cheese;
- a piece of white bread (better stale);
- protein egg (1 pc.);
- one onion;
- salt, oil, plant.
- In the meat grinder, twist the fish, onion and cottage cheese together.
- Bread is soaked in water, press, add into stuffing.
- Enter the crude protein, salt, oil, mix.
- Form the cutlets, roll in breadcrumbs or flour, put on a baking sheet.
- Bake for 30 minutes at t180 C.
To obtain a gentle consistency, fish dishes should be taken out of the oven 2-3 minutes before the final cooking. Under the foil or lid, they will themselves reach the ideal state.
Fish for a couple with baby vegetables
Fish steamed with Chinese vegetables
Thanks Malcolm for the recipes, and also for the fact that he gave us a sample of them - delicious! Ingredients. Salted pepper 2 tablespoons of olive oil or butter. Serve: lemon wedges, stuffed herbs, capers, etc. Fish trowel or other thin spatula, for a click. Drink the fish dry: use a paper towel to pat the fish dry on both sides. Heat the oil in a frying pan: heat olive oil or oil in a frying pan over medium heat. Put the fish in a hot pan: put the fish, seasoned with the side down, into the pan. Cook for 2 to 3 minutes: Cook the fish for 2 to 3 minutes without moving it. When you're ready to turn over, the underside should look golden and crispy. It should also be easily released from the pan using a spatula for fish. Cut the other side of the fish: while the first side of the cook, take the other side with salt and pepper. Turn the fish over and cook for 2 to 3 minutes: Turn the fish over to the other side and cook for another 2-3 minutes. When everything is ready, the fish will be opaque all the way and easily exfoliate. Immediately serve: serve fish while it is still hot from the pan, with any finishing side dishes. White fish can often be very pale after cooking; Do not worry if he does a little snapping when you serve him.- Sprinkle with salt and pepper: Sprinkle the fish generously with salt and pepper.
- The pan is ready when a lump of water appears on contact with the pot.
Cutlets from cod fillets in a frying pan
Many housewives prefer to fry the cutlets because this is the fastest way to prepare them. Made on the plate chopped fish cutlets with the addition of greenery and mayonnaise, will pleasantly surprise even the gourmet.
Ingredients:
- 400 g of fish fillets;
- one egg is chicken;
- one onion;
- 3 tbsp. l. flour;
- 3 seconds. l. mayonnaise (preferably home);
- greens of dill, salt, pepper.
- Onion peel, cut finely.
- Finely chop the fillet and combine it with onion and egg.
- In the fish mince enter all the remaining products (dill chop).
- Homogenous mass of spoon and put on a heated frying pan.
- Cutlets Cut fried on both sides until golden brown.
Council of mistresses! To get the most juicy dish when frying, apply a little trick: fry the cutlets on the first side a little longer than the second.
Teriyaki is now also known outside Japan as sushi or ramen, and this is one of my favorite cooking methods. The key ingredients, as for many Japanese dishes, are soy, sake and mirin, and they combine here to make a sauce that also comes with meat and vegetables, like fish.
Cooking stuffed with cod - make cutlets
Double or even triple the amount of sauce and store what you do not use in the fridge, preparing for the next time that Teriyaki's thirst strikes you. Place everything in a saucepan and gently heat, stirring until the sugar dissolves. Turn off the heat, leave to cool, then pour into a clean sterilized glass bottle. It will be stored in the refrigerator for about a month.
Dietary cutlets from cod to steamed
Lentage cod codlets for a couple will be appreciated by diabetics and those who are on a low-calorie diet for weight loss. For their preparation use a double boiler, multivark or a usual colander with a pan. Steam cutlets do not need to be crumbled in breadcrumbs or flour, since mincemeat does not stick to the edges of the steamer.
The stated quantities per person, so just multiply them, depending on how much you feed. Finely chop onion tops, wash and drain. Mix with the end and cool. Heat the non-stick frying pan over medium heat, add a teaspoon of oil and put the cod skin down. Do not even think about touching it for the first two minutes, so the skin gets a chance to score. After two minutes, gently lift the fish to make sure that the skin does not burn, then continue to cook until you notice that it gets a golden brown color.
Ingredients:
- half a kilo of fish fillet;
- carrots, onions (1 pc.);
- one egg;
- salt, marjoram dry fennel;
- 2 tbsp. l. flour.
- Cut the fillets into slices, pass through the meat grinder along with the onion.
- Strain excess liquid through the colander.
- Add the grated carrots, mix, then enter the remaining products.
- Roll the balls formed from the stuffing.
- Put them in a steamer, cook for 20 minutes.
Classic recipe with a manga
A real culinary masterpiece is cutlets made from minced cod with a manga. Just do not add too much semolina to the mince so that the dish preserves the fish base as much as possible.
Dietary cutlets from cod to steamed
Leaving the skin fillets down, pour the sake of the fish and cover the frying pan. After another two minutes, when the sake is almost evaporated, pour in the teriyaki sauce, cover again and leave for three minutes. Transfer the side of the fish skin to the serving plate. On medium heat, reduce the sauce in a saucepan until it thickens and begins to bubble, then pour on the fish, top a pile of garnish and serve.
Favorite home-style dish
Miso is another central ingredient in Japanese cooking. This is done by fermenting soybeans with salt and skin, as well as various other ingredients that differ from one region of Japan to another. Enzymes and bacteria in miso act like brilliant dealers in meat or fish. Please do not cut the meat from the bones of the lamb - it all crunches during cooking, and this is the best bit.
Ingredients:
- 300 fillets of fish;
- 2 tbsp. l. manki;
- one egg;
- one onion;
- breadcrumbs;
- salt pepper.
- Cut the fillet, chop along with the onion.
- Add the remaining products to the stuffing, mix.
- So that the semolina is swollen, leave the mixture for 20 minutes.
- After moistened hands, form the balls, roll in breadcrumbs and fry them from two sides in a frying pan.
- After add a little water and simmer them on low heat for another 10 minutes, so that they become more tender in consistency.
- Decorate the finished cutlets with a slice of lemon and a fragrant sprig of dill.
Video recipe from Julia Vysotskaya
The benefits of steaming fish are spoken by nutritionists around the world. The advantages of this preparation are obvious: the fish retains its natural color, taste, form, smell, most of the trace elements and vitamins. To process the steam does not need a broth or oil, so the dish goes dietary. Look at another recipe for fish cutlets from cod from Yulia Vysotskaya:
If you can venture out into the cold, cook a barbecue for your lamb on the charcoal: there's something glorious about decadence in that you need to set a light on the barbecue in winter, although you can get strange looks from neighbors. For lamb lamb 1 tbsp. chili miso sauce.
Heat the myrin and sugar in a small saucepan until the sugar dissolves, removes heat and mixes with miso and chilli paste. Rub 80 g marinade into a lamb and refrigerate overnight. Now make the sauce: gently heat sake in a small saucepan until the alcohol evaporates, leaving only the liquid behind, then shake the remainder of the marinade and let cool.
Cod meat contains a large amount of phosphorus, amino acids, magnesium, protein and calcium.
Due to the low content of fat in it, the product is considered a low-calorie.
Put the patties on the counter so that the hot air in the oven can circulate around them, and fry for eight minutes for medium-rare with well-charred edges. Serve with a large spoonful of miso-sauce and a mound of the next pickle. We Japanese love our salted cucumbers, and it's very simple - a delightful introduction to how we create them. Does enough to fill a small jar of jam and it will be stored for up to a month.
Gently mix the vinegar, salt and sugar in a small saucepan until the salt and sugar dissolve, then turn off the heat and leave to cool. Set the mandolin to the finest setting and cut it into long, thin strips. From haddock and trout to cod and sea bream, this handy guide will help you no matter what fish you want to teach to cook.
Dishes from this fish are easy to digest.
Therefore, cutlets from cod - it's not only delicious, but also very useful.
Tasty cutlets from cod - general principles of preparation
Delicious cutlets from cod are steamed, fried or baked in the oven. Of course, it's easier to fry fish, but believe me, soft, juicy and tasty cutlets from cod will taste to all. Again, not all children love fish, and even they will not refuse from the cutlets.
A member of the family of flat fish, diamonds are medium, sandy-brown fish with a creamy-white underside. Brill often occurs on a sandy seabed, where it eats small fish, squid and crustaceans. They can weigh up to 3 kg, but usually less; The whole diamond weighing 5 kg will serve more and more popular in restaurants, it is a fine fish meal, similar to the turbo in terms of taste and texture, but not so expensive. In recipes, turbines can be used instead of diamonds. Usage: Fish, weighing up to 2 kg, is best cooked as a whole, either on cooked, fried, or grilled.
Mincemeat for meatballs is easy to prepare by yourself. Cod is a fairly large fish, and it will not be difficult to separate it into fillets. Carcase the fish wash, cut fins and tail and remove the skin. Remove the backbone and remove small bones from the fillets obtained.
The fillet is ground to the ground with a meat grinder or blender.
Onions are ground in a similar way and added to fish minced meat. Then send the bread, soaked in milk or water, beforehand, slightly pressing bread.
In the received weight drive in an egg, add the crushed greens of a basil and parsley. All season with salt or black pepper and carefully mix everything.
Mince of cod is left for a while and drain the formed liquid.
Cutlets are formed from the resulting mass. Then they are fried or baked in the oven, pre-bottled in flour or breadcrumbs.
If you cook chops for a couple, you do not need to pan them.
For a change in minced meat, you can add cottage cheese, vegetables or oat flakes.
Recipe 1. Delicious cutlets from cod
Ingredients
600 g of cod fillets;
breadcrumbs;
a can of cod liver;
30 g of parsley;
black pepper;
vegetable oil;
salt kitchen.
Cooking method
1. Fillet of my cod under running water. We dissolve it with napkins and check for small pits. If any, remove them with tweezers. Cut the fillets into pieces and crush it in a blender until smooth.
2. We open the jar with the liver of cod and drain the oil. Put the contents on a plate and knead it with a fork. Add the liver of cod to fish minced meat.
3. Green parsley rinses, dried and finely chopped. Put greens in stuffing. All pepper and salt. We constantly try salt, as the cod liver itself is quite salty.
4. We drive into the stuffing egg and mix it well. Form wet hands round cutlets and bread each in breadcrumbs. Fry the billets in hot oil until they are delicious. We serve cutlets with rice or vegetable garnish.
Recipe 2. Delicious cutlets from cod with sauce
Ingredients
Cutlets
half a kilo of cod fillet;
vegetable oil;
100 g of fat;
black pepper;
bulb;
petioles of celery;
100 g breadcrumbs.
Sauce
50 g of sour cream;
clove of garlic;
half a lemon;
Cooking method
1. Cod fillets wash, dry with napkins and remove small bones, if any. Cut the fillets with chunks and chop into minced meat in a blender or with a meat grinder. In the same way chop the lard, peeled onions and celery.
2. Add egg and bread crumbs to the fish mince. Pepper, salt and knead well. Blind large enough cutlets from the received forcemeat.
3. Put them in a frying pan with well-heated oil and fry until a ruddy crust, then turn over, lower the heat, cover and cook the patties for another ten minutes.
4. Chop the garlic and avocado into the blender until it is porridge. Pour into the resulting mixture of juice from half a lemon and add the sour cream. Stir the sauce thoroughly. Serve cutlets with a garnish of rice, watering them with sauce.
Recipe 3. Delicious cutlets from cod with cottage cheese
Ingredients
fillets of cod - half a kilogram;
cottage cheese - 250 g;
flour for breading;
bulb;
spices for fish;
allspice;
greens of parsley, basil and celery;
vegetable oil - glass;
white loaf - three slices.
Cooking method
1. Wash the fillet of cod under the tap, dry it and remove the small bones and skin. Cut the fish into pieces, put them into a deep bowl and sprinkle with freshly squeezed juice from one lemon. Leave it for a while to get rid of the smell of fish. Then chop the cod fillets into stuffing.
2. Cut the crust from the loaf. Pellet shred and place in a separate bowl. Fill the bread with milk and leave it to soften. Then squeeze it and add to the fish mince.
3. Peel the onion and finely chop. Pass the onion in a well-heated sunflower oil until red.
4. Onion fry slightly cool and put into minced fish. Rinse greens, dry and finely chop.
5. Wipe the cottage cheese through a sieve and add it to a bowl with minced meat. Thoroughly knead mince until smooth. Form out of it oval cutlets. Each zaponirovat in flour.
6. Put the cutlets in a frying pan with preheated oil, fry until a ruddy crust, then turn over, pour a little water, cover and simmer on low heat for seven minutes. Served with fresh vegetables and greens.
Recipe 4. Delicious cutlets from cod in coconut breading
Ingredients
half a kilogram of potatoes;
0.5 kg of cod fillets;
olive oil;
50 g of butter;
100 g of coconut chips;
75 ml of soy sauce;
100 gr of breadcrumbs;
2 cloves of garlic;
50 ml of milk;
half a pod of chilli pepper;
5 feathers of green onion;
a small bunch of green cilantro.
Cooking method
1. Peel the boiled potatoes until soft, drain the broth, and rastolkite the vegetable to mash and cool.
2. Wash fish fillets, dry and let it through the meat grinder. Mix the minced fish soup with the mashed potatoes, add cream butter and finely chopped green onions. Pour in soy sauce and squeeze out the peeled garlic. Season all with coriander and salt. Carefully knead the stuffing.
3. Form small round cutlets from fish minced meat and roll each in flour. Place the workpieces on a board and put them on the refrigerator for a quarter of an hour.
4. In the dish, mix the breadcrumbs and coconut chips. In a separate plate, whip the egg and milk. Each cutlet is soaked in a beaten egg, then roll in coconut breading. Fry the cutlets in hot olive oil until you eat a tasty crust.
Recipe 5. Delicious cutlets from cod in a multi-pair store
Ingredients
600 g of cod fillets;
30 g of corn starch;
a bunch of dill;
clove of garlic;
60 ml of vegetable oil;
Cooking method
1. Wash the fillet of cod under the tap, cut it into slices and wring it from excess moisture. Put into the container of the blender and grind until smooth. Dill and peeled garlic finely chopped.
2. In the fish mince, add the egg, dill, garlic and starch. Knead thoroughly forcemeat. Blind the cutlets from it. Each oil for sleepiness with oil and put in a container for cooking on steam.
3. Pour half a liter of water into the bowl of the multivark. At the top, install the container with cutlets, close the lid and activate the "Steaming by steaming" program. Cutlets prepare a quarter of an hour. Serve cutlets with sour cream or garlic sauce.
Recipe 6. Tasty cutlets from cod with oat flakes
Ingredients
fillets of cod - 700 g;
greenery of basil and parsley;
bulb;
two eggs;
oat flakes - a glass;
vegetable oil;
butter - 100 g;
black pepper;
half a lemon.
Cooking method
1. Defrost the cod and thaw thoroughly. Check for small bones. If they are present, remove them with tweezers. Cut the cod fillets into slices. Peel the onions and cod fillets in a homogeneous mass in a blender.
2. Stuff the stuffing in a suitable dish, and put half a glass of oatmeal flakes. Salt, pepper, squeeze the juice from half a lemon and knead the stuffing until smooth.
3. Boil eggs, cool and clean. Chop them into small pieces and add the ground eggs into the ground meat. Once again, knead.
4. Take a bit of minced meat, make a cake from it, put a piece of creamy butter in the center and form a cutlet so that the butter is inside the cutlet.
5. Grind the remaining flakes in the blender to the state of flour. Pour on a plate and zapadniruet in them every cutlet. Fry the cutlets from the cod to the ruddy crust on both sides. Then each cutlet wrapped in parchment, put on a baking sheet and send for 15 minutes in the oven. Serve cutlets with rice garnish and a salad of fresh vegetables.
Recipe 7. Delicious dietary cutlets from cod
Ingredients
cod (fillets) - 300 g;
five leaves of lettuce;
olive oil - 100 ml;
sour cream - 50 g;
flour - 60 g;
potato;
white bread - two slices;
bulb;
carrot;
spinach - five leaves.
Cooking method
1. Rinse the cod fillets well, lightly dry with napkins and select small bones. Cut into small pieces and pass the fillet through a meat grinder.
2. Wet white bread in water or milk. Vegetables clean, wash and cut into slices. Press the bread and twist it through the meat grinder along with the vegetables. Combine the mixture of vegetables and bread with fish minced meat.
3. Wash the spinach leaves, finely chop and select the shoots. Shredded leaves add to ground, season with spices, salt and knead it with hands until uniform.
4. Form the cutlets, roll them in flour and fry in hot olive oil until ruddy on a small fire. Plate the plate with lettuce leaves and lay out ready-made cutlets from cod. To cutlets you can serve sauce based on sour cream with herbs and garlic.
To make the cutlets juicy, add sour cream, pork lard or a couple of stalks of celery to the minced fish, chopping everything in the meat grinder.
If it seems to you that the fish mince turned liquid, add more bread to it.
Mincemeat for cutlets from cod can be prepared from several types of fish. It is better to combine cod with oily fish.
Add mayonnaise to the stuffing. Cutlets will turn out more tender and taste more pleasant.
Cutlets from cod are served with vegetable or rice garnish.
