Pollock cutlets in a frying pan

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   How to fry pollock cutlets in a frying pan? Prepare all the necessary ingredients. To prepare the cutlets, I chose skinless pollock fillet. Thaw the fish, wash under running water and pat with paper towels so that excess moisture does not get into the minced meat, otherwise the cutlets will fall apart when frying.

2. STEP 2

   

   Pass the pollock through a meat grinder, through a grill with the smallest holes. It is advisable to do this twice to make sure there are no seeds in the minced meat. If desired, you can use a blender to grind.

3. STEP 3

   

   Wash the potatoes under running water, thoroughly scrubbing the skins with a brush. Peel the potatoes using a vegetable peeler or small sharp knife. Cut the tuber into pieces and also pass through a meat grinder.

4. STEP 4

   

   Wash the chicken egg under running water and beat into the minced meat. Add salt and dried herbs to taste. They can be replaced with finely chopped fresh parsley or dill. This will add even more taste and aroma to the cutlets. You can choose any spices to suit your taste.

5. STEP 5

   

   Using a spoon, stir the minced meat until smooth. Fish from all manufacturers is of different quality, so the minced meat may turn out watery. It shouldn't be this way. To fix this, simply add a couple of tablespoons of any type of wheat flour to the minced meat.

6. STEP 6

   

   Form small cutlets from minced pollock and fry them in sunflower oil in a non-stick frying pan. Fry over medium heat for about five to seven minutes until golden brown. Frying time will depend on the individual characteristics of the hob and the pan used.

7. STEP 7

   

   And then use a spatula to turn the pollock fillet cutlets over to the other side. And fry again until golden brown. Check periodically to make sure the cutlets are not burning. Place the finished juicy pollock fish cutlets on a plate and serve. Bon appetit!

Comments on the recipe

Natalia M

09.11.2023

4.7

I usually make cutlets from river fish, but here I bought pollock fillets, after all, it’s a healthy sea fish. I just didn’t know what to cook with this fish. I decided to start with cutlets. For some reason, when defrosting, the fillet simply sank in the water, probably this is necessary according to the technology) Before putting it in the meat grinder, I literally squeezed the fillet with my hands. I added potatoes according to the recipe and a small piece of onion of my own, so as not to add liquid to the minced meat. From the spices I took black pepper, a little red pepper and vegetable seasoning. I took a small egg. It seemed to me that the minced meat was still a little liquid, so I added a tablespoon of breadcrumbs and left the finished minced meat to stand for 15 minutes, then beat it to compact it. After all the manipulations, I fried the cutlets in a hot frying pan. It's a little difficult to turn over, but it's quite doable with a wide spatula. The cutlets are very tender! The taste of pollock is pronounced, it’s unusual for me, but I liked it. Potatoes complement fish well; you can even serve it without a side dish. But I served it with stewed cabbage, very tasty, a wonderful combination.

Eleno4ka

09.11.2023

5

I cooked pollock cutlets in a frying pan. Grind the fish fillet and raw potatoes using a blender. I added an egg, fish seasonings, salt and pepper to the minced meat. Instead of flour, I added a little semolina to absorb excess liquid. I heated vegetable oil in a frying pan and started frying the cutlets. I decided to “play it safe” and rolled some of the cutlets in flour in the first frying pan; I fried the rest without breading. Having made sure that the cutlets held their shape perfectly even without breading, I subsequently skipped this step. The pollock cutlets turned out soft and juicy. I served them with mayonnaise sauce. Delicious! Thanks to the author for the recipe!

White_Pegas

09.11.2023

5

I remember in the 80s, pollock was the most affordable seafood product on the shelves of Soviet stores, and my mother often made fish cutlets from pollock. We can say that “Fish cutlets from pollock” are a taste from childhood. I am happy to use your recipe.

nokturn

09.11.2023

5

Dropped by to say thanks for the recipe. The other day I made fish cutlets (made from pollock) - really tasty and juicy. The family really liked it. I love any kind of fish, and my picky son also killed it on both cheeks. Thank you

Oriole

09.11.2023

4.7

I really wanted fish cutlets, but here is a good recipe.

Natalia

09.11.2023

4.7

I love fish cutlets! I’ve always made them from pink salmon, but instead of bread I added a little lard: pink salmon is a dry fish. I’ll try to make it from pollock. Good recipe!

-Ksenia-

09.11.2023

4.7

Thanks for the recipe. I will try.