What to cook from minced catfish. How to deliciously cook fish cutlets from catfish

When and what to catch sorog?

The most suitable period for fishing is May and early June. She actively takes the bait a week before spawning, as she is very hungry at this time. You should go fishing 3 hours before sunset or at dawn. She spends the winter in deep holes to escape the cold. After the ice melts, it comes out onto the floodplains and the reservoirs there.

There are many tackles for catching this fish. It even comes across on a spinning rod or donka. But the following gear is suitable for targeted fishing:

fly fishing - gear that is designed for catching fish from the surface of the water using a fly. A fly is an artificial imitation of an insect that has fallen on the surface of the water. It perfectly attracts the ever-hungry sorog. The fly is cast using a heavy floating line;
bottom tackle is a fairly thick fishing line with a sinker at the end. Often equipped with a feeder. This is what attracts the sorog. This type of tackle usually catches large specimens of sorog;
fishing rod with jig. The jig imitates the amphipod crustacean, which the sorog loves very much;
spinning rod with small baits (microlight level). Designed for catching large fish;
float rod. This gear is the most common. Equipped with a sensitive float, small weights and a thin leash. The hook is small in size and passes freely through the thin lips of the fish.

Minced catfish cutlets with lard

Compound:

catfish fillet – 1 kg;
lard – 0.2 kg;
chicken egg – 2 pcs.;
semolina – 150 g;
onions – 0.25 kg;
garlic salt - to taste;
refined vegetable oil - how much will be needed.

Cooking method:

Cut the catfish fillet, onion and lard into small pieces, then pass through a meat grinder, alternating pieces.
Break the eggs into the resulting mass, add seasoned salt. Stir.
Pour 90-100 g of semolina into the minced meat and mix. Leave for 20 minutes for the semolina to swell.
Form cutlets from the resulting minced meat, roll them in the remaining semolina, and fry in boiling oil.

Catfish is considered a fairly oily fish, so lard is not often added to its cutlets. However, there are gourmets who believe that fish cutlets cannot be spoiled with lard. They will surely like cutlets made according to this recipe.

Catfish meat is well suited for making cutlets. Knowing the intricacies of the technology for creating this dish, you will get a snack without an unpleasant muddy smell. You can cook it not only in a frying pan, but also in the oven.

Som Date: 04/13/2020.

Recipe for pike perch cutlets with mayonnaise sauce

For 600–700 g fillet you will need:

onion - 2 pcs.
egg - 1-2 pcs.
bread - 4 pieces of white loaf
garlic - 2-3 cloves
cream - 200 ml 20% fat
honey - 1 tsp.
salt - to taste
pepper - optional
bread crumbs
frying oil

For the sauce you need:

mayonnaise - 150 g
eggs - 2 pcs.
fresh dill - to taste
cucumber - 1 pc.

Preparation:

Pour cream over bread and leave to rise
Finely chop the onion.
Beat the eggs, add honey, finely chopped (grated) garlic, salt and ground pepper. You can add any other spices.
Add bread with cream, finely chopped onions, and eggs to the minced pike perch minced in a meat grinder.
Mix the mixture thoroughly, form into cutlets, roll in breadcrumbs, fry on both sides for 4-5 minutes until thick and golden brown. Place in a saucepan, pour in 50 ml of water (white wine), close the lid tightly, and simmer over low heat for 10–15 minutes.

Making sauce for fish cutlets

Boiled eggs, grated clove of garlic, finely chopped fresh or pickled cucumber, chopped dill - all this is ground in mayonnaise.

The prepared sauce is poured over the cutlets when serving.

Minced fish cutlets | how to prepare fish and make minced meat

The fish must first be prepared. We clean it of scales, you can find out a quick way here. We gut it, remove all the entrails, heads and fins. We cut the fillets from large fish; if the fish is small, then leave it with bones.

After we have prepared it, we begin to prepare the minced meat. To do this, grind the fish in a meat grinder 2 times, first through the middle wire rack, then through the fine wire rack, to grind all the small bones. And then twist the lard, garlic and onion.

So, our minced meat is ready. All that remains is to prepare delicious river fish cutlets. To do this, you need to add bread (loaf) soaked in milk to the minced meat, beat in the eggs, add salt and pepper, and mix everything thoroughly.

How to cook “Pike-perch fish cutlets”

Cut the fish into fillets: wash the carcasses, cut off the heads and tails (these parts of the pike perch, by the way, can be used to prepare fish soup or fish soup). Then gut the fish through a cut in the belly. It is not necessary to peel the scales, as the fillet will be cut off from the skin. Cut each carcass along the back, separate the backbone from the flesh, remove all remaining bones with special tweezers. Remove the skin from the fillet, using a knife if necessary.

Cut the finished pike perch fillet into small pieces and place in a deep bowl.

Peel the onion and cut into medium slices of any shape.

Catfish fish cutlets with semolina

Ingredients:

catfish fillet – 1 kg;
semolina – 0.1 kg;
unsalted fresh lard – 0.2 kg;
rock salt;
garlic pepper;
chicken eggs – 2 pcs.;
salad onion – 3 pcs.

Cooking time: 60 min.

Energy value per 100 g: 180 kcal.

Recipe step by step:

Grind the fish fillet using a blender or meat grinder;
In order for the catfish cutlets to be more fluffy, juicy and tender, the minced meat must contain lard. Cut fresh lard into small cubes and then chop in the same way as fish;
Peel the salad onion and finely chop it by chopping;
Combine all the prepared ingredients, add semolina and fresh chicken eggs. Season everything with salt and garlic pepper (it will give the finished products a special piquant aroma and a slight “spiciness” aftertaste). Knead the mass, trying to distribute the ingredients as evenly as possible, and then cover with cling film and leave for 25-30 minutes. Over a given period of time, the semolina will swell and the mass will significantly increase in volume;
After the allotted time has passed, form small flat patties and start frying them. These cutlets are fried over medium heat, under a closed lid, for 5-6 minutes on each side. Also focus on the formation of an appetizing crust on the surface of the cutlets.
The finished cutlets turn out incredibly juicy and tasty. Serve them to the table, garnish with mashed potatoes and fresh vegetables. You can serve Tartar sauce separately.

Read how to prepare flavorful mackerel cutlets in our article.

Try cooking pangasius fillet in batter - the rib is very tender, but at the same time very juicy and tasty.

Read how to cook rice porridge with raisins in a slow cooker - recipes in our article.

Bake in the oven

Cooking time: 50 min.

Amount of kcal per 100 g: 173.

How to cook catfish cutlets in the oven:

Prepare minced meat from the fish fillet;
Finely chop the mushrooms and fry them together with chopped onions;
Combine the fried mushrooms with minced fish, and then season everything with a mixture of spices and mix thoroughly;
Form round cutlets and quickly fry them until golden brown in hot vegetable oil;
Place the fried cutlets in a heat-resistant dish with high sides and pour in sour cream sauce (combine sour cream, flour and filtered water). Place the form with cutlets in an oven preheated to 1900C for 15 minutes.

Preparing fish for a dish

A freshly caught carcass is washed to remove dirt and dust. Frozen fish is first defrosted using a dry method.
Water is poured into a basin, the pike is lowered into it and, starting from the tail, the scales are removed.
Then the belly is cut and all the insides are removed using a knife. To remove mucus, rub it with salt, leave for 3-5 minutes and wash thoroughly in water. Taking a sharp knife, carefully remove the skin from the carcass.
Next, separate the meat from the bones.
The resulting fillet is ground in a meat grinder.
To get minced meat, chopped onion, beaten egg, and spices are mixed into it.

Depending on your preferences, you can put potatoes minced through a meat grinder, grated cheese, fresh finely chopped herbs or fried onions.

Since pike is a low-fat fish, an additive such as regular lard is suitable for minced meat.

Additives such as zucchini and other vegetables make the fish mass juicier.

Mix all these ingredients with pike meat, make cutlets and fry in oil on both sides.

These pike balls are also useful when baked in the oven.

For this recipe use:

1 kg pike fillet;
two onions;
white bread 200 gr.
one egg;
two tbsp. spoons of mayonnaise;
two tbsp. spoons of vegetable oil;
two tsp. Sahara;
4-5 cloves of garlic;
half a glass of milk;
nutmeg; salt, ground black pepper.

Mix all the ingredients and form into flat cakes.

Line a baking tray with paper and grease with oil.

Place the cutlets, grease them with mayonnaise if desired, and bake for 45 minutes at 150 degrees.

Baked or pickled vegetables are suitable as a side dish.

They require:

pike fillet 1.2 kg;
30 g butter;
one egg;
one onion;
one loaf;
salt, pepper, spices for fish.

Using a meat grinder, grind the fish fillet, oil and a loaf previously soaked in water.

Add chopped onion, egg, spices, salt, mix thoroughly.

The formed cakes are cooked in a slow cooker or steamer for 15-20 minutes.

As you have already seen, there are a lot of methods and methods for preparing this dish.

Everyone chooses the best option for themselves and sticks to it.

Therefore, we will present to your attention two videos: one now, and the other at the end of the article.

Preparation procedure

We peel the carcass, remove the bones (there are very few of them in the predator) and wash the fish. We twist the resulting fillet in a meat grinder, grate the vegetables. Mix the prepared products in a saucepan, adding salt and pepper. At this point the minced meat is ready. Next, break two chicken eggs using a suitable container, for example, a deep bowl or plate. Place a frying pan on the fire, add oil, bringing it to a boil. The rest is very simple - roll the cutlets, dip them in eggs, roll them in flour along with breadcrumbs, and place them in a frying pan. Fry for about 7-10 minutes. You will spend no more than an hour on the catfish cutlets, the recipe for which is presented. Breadcrumbs form a golden crispy crust and give the cutlets a piquant taste. In addition, they help preserve all the beneficial microelements in the meat and make it juicier.

You can use carrot salad as a side dish. To do this, take five carrots and a few cloves of garlic. We rub them on a grater and mix them in a deep plate. Season the salad with mayonnaise to taste. Just 10 minutes and the salad is ready!

Despite the apparent simplicity of the dish, there are many options for how to prepare catfish cutlets, however, this applies to any fish. For example, such a factor significantly affects the taste - whether you use raw onions or lightly fried ones. You can spend a little more time and simmer the finished cutlets in a sauce made from the same carrots and onions in tomato paste.

Minced fish through a meat grinder

41.5–2 hours

Steps 2 ingredients

Video recipe

cleaned crucian carcasses as much as we have in stock
spices for fish to taste

Nutritional value per 100 g:

Calorie content 112 kcal

Proteins 18 g

Fat 4.45 g

Carbohydrates 0.0 g

Divide the cleaned crucian carp into portioned pieces (their size should be such that the piece fits into the neck of the electrical equipment without any problems).
Pass the fish through a meat grinder, first placing the grate with the large holes, then with the medium ones, and finally with the smallest ones. After this, the bones will practically not be felt. You can only feel something like fine sand.
Add spices to taste, you can use a special mixture for fish.

Video recipe

Minced fish through a meat grinderVideo recipe: Minced fish through a meat grinder

Important! When you prepare such minced meat, you will not have to remove even the largest bones from the fish meat, for example, the ridge, and thereby throw away something that will supply your body with useful substances. Recipe No. 2

Recipe No. 2

easily

Classic cutlet recipe

15 60 minutes

Steps 13 ingredients

minced crucian carp 600 g
onion 1 pc.
carrots 1 pc.
chicken egg 1 pc.
semolina 50 g
mayonnaise 50 ml (recommended fat content - 67%)
garlic 2 cloves
breadcrumbs 100 g
vegetable oil for frying 100–150 ml
salt 10–15 g
pepper pinch
spices and herbs to taste
boiled potatoes 2 pcs.

Nutritional value per 100 g:

Calorie content 111 kcal

Proteins 15.4 g

Fat 4.4 g

Carbohydrates 2.3 g

To the pre-cooked minced fish, add finely diced onion, garlic, minced potatoes or chopped carrots in a blender, salt, pepper, herbs, spices, mayonnaise, chicken egg, semolina. Mix everything thoroughly. Minced fish for cutlets must be made so that its consistency is uniform.
Form patties by hand and coat them in breadcrumbs.
Fry the cutlets in a pre-heated frying pan with heated vegetable oil. A tasty and satisfying dish is ready.

Did you know? Crucian carp can be called a toxic fish: it is very partial to smells that have nothing to do with its diet, for example, valerian, Corvalol, garlic, sunflower oil, kerosene. Knowing about these features, fishermen often use such flavorings in the process of making bait.

Recipe No. 3

easily

Steamed minced fish cutlets

Components:

minced fish (from pike perch) – 1 kg;
fresh oyster mushrooms – 0.5 kg;
butter – 200 g;
rock salt;
pepper mixture;
chicken egg – 1 pc.;
ground bay leaf – 2 g;
lemon juice – 50 ml.

Cooking time: 40 min.

Amount of kcal per 100 g: 122.

Step-by-step description of preparation:

Wash the mushrooms, place in a colander - let all excess liquid drain. Then place them in a blender bowl and grind. After this, add chilled minced fish, butter and, this time, chop everything together;
Place the minced meat in a bowl, add a fresh egg, lemon juice, a pinch of ground bay, a mixture of peppers and salt. Knead, beat lightly and leave for 5-7 minutes;
Turn on the steamer as directed in the instructions. Form small cutlets from the minced meat and place them on the bottom of the steamer. Please note that the products should not touch each other;
Steam the fish cakes in the steamer for 25 minutes, then carefully transfer them to a plate and load the second batch;
Delicious, dietary cutlets made from minced pike perch are quite easy to prepare and do not contain anything unnecessary. Bon appetit!

Traditional catfish cutlets

Compound:

catfish fillet – 1 kg;
chicken egg – 1 pc.;
onions – 150 g;
wheat bread without crusts – 150 g;
milk – 150 ml;
butter – 50 g;
salt, pepper mixture - to taste;
wheat flour – 80 g;
refined vegetable oil - how much will be needed.

Cooking method:

Prepare the catfish fillet by first soaking it in water acidified with lemon. Rinse and dry.
Cut the fish fillet into small pieces that fit freely into the socket of the meat grinder.
Crumble the bread into a bowl and pour in slightly warmed milk. After 10 minutes, remove the bread from the milk and squeeze it out.
Remove the butter from the refrigerator in advance so that it has time to soften.
Remove the skin from the onion and cut it into medium-sized pieces.
Grind fish, bread and onions, alternating pieces.
Break an egg into a bowl with minced meat, add salt and a mixture of peppers. Stir.
Add butter. Knead the minced meat until it becomes dense enough.
Dipping your hands in water to prevent the minced meat from sticking to them, form cutlets. Roll them in sifted flour.
Heat the oil in a frying pan and place the cutlets in it. Fry them for 4-5 minutes over medium heat until they are browned on one side.
Turn the cutlets over and fry for about the same time on the other side.

Place the cutlets on a napkin to absorb excess oil. After this, the products can be transferred to plates and served.

Classic pike perch cutlets in the oven

Compound:

pike perch fillet – 0.5 kg;
onions – 100 g;
stale white bread – 100 g;
milk – 100 g;
sour cream – 50 g;
butter or vegetable oil - how much will be needed;
salt, ground black pepper - to taste.

Cooking method:

Peel the onion and chop it into small pieces.
Soak the bread in milk and squeeze it out.
Cut the fish fillet.
Pass the fish, bread and onions through a meat grinder, alternating pieces.
Add sour cream, salt, pepper. Knead the minced meat. Form it into cutlets.
Grease a baking sheet with vegetable or butter and place the cutlets on it.
Place the baking sheet in an oven preheated to 180-200 degrees for 20-25 minutes.

If you put a small slice of butter on each cutlet before putting it in the oven, the dish will come out even more juicy and tasty.

Features of preparing catfish cutlets so that they are odorless

The process of preparing cutlets from minced catfish cannot be called complicated, but it has several features. If they are not known and taken into account, the resulting cutlets will have a muddy smell, which is why few people will eat them with pleasure. A housewife who has started making catfish cutlets needs to learn how to make them without a specific smell, and apply this knowledge in practice.

In order to reduce the specific odor emanating from the catfish, it must be thoroughly cleaned, gutted and washed. To remove mucus, the skin of the fish is rubbed with coarse salt, then washed with running water. When gutting, they try not to damage the gallbladder, otherwise the bile, staining the catfish meat, will make it bitter and tasteless. The head with gills and fins must also be removed. After cleaning and gutting, the carcass is thoroughly washed and dried with a towel. Only after this can you start cutting the catfish into fillets and preparing minced cutlets from it.
Soaking catfish in water acidified with lemon juice or vinegar helps neutralize the muddy odor. For a liter of water, take juice from one citrus or 1-2 tablespoons of vinegar (6 percent or 9 percent, but no stronger). It is enough to keep the fish fillet in this solution for half an hour; it is advisable to leave the whole cleaned carcass in the acidic solution for an hour. Some housewives prefer to soak catfish not in acidified water, but in milk. This method is less effective, but still effective, and milk makes catfish meat even more tender and juicy, without giving it a sour taste.
Butter, mushrooms, chicken meat, onions, carrots, garlic, aromatic herbs (fresh or dried), zest and juice of any citrus fruits, allspice and some other spices help mask the smell of mud. At least some of the listed products must be added to minced catfish, then the cutlets from it will not have an unpleasant muddy smell.
Additionally, you can mask the smell, if it still remains, when serving the food to the table. To do this, it is sprinkled with chopped herbs, decorated with lemon slices, complemented with pickled onions, and accompanied with tartar sauce or another.

Minced catfish cutlets can be served separately or with a side dish. Suitable dishes include cereals (buckwheat, rice), stewed vegetables, and mashed potatoes. You can also serve this appetizer with a salad of fresh vegetables instead of a side dish.

Pike perch cutlets, recipe with photo

Cooking time: 40 minutes
Number of servings: 8

calorie content – 260 kcal;
proteins – 17.9 g;
fats – 8.7 g;
carbohydrates – 27.7 g.

Ingredients

pike perch fillet – 500 g;
chicken eggs – 2 pcs.;
butter – 50 g;
onion – 1 pc.;
garlic – 1 clove;
milk – 100 ml;
white bread – 200 g;
breadcrumbs – 150 g;
vegetable oil – 60 ml;
fresh herbs - a bunch;
salt – 0.5 tsp;
ground black pepper - a pinch.

Filet the fish and pass through a meat grinder.
Peel the onion and cut into 4 parts.
Soak the bread in warm milk for 10 minutes.
Wash and finely chop the greens.
Remove the peel from the garlic and pass it through a press. Together with butter, bread, onions and herbs, also grind in a meat grinder.
Beat the egg into the minced meat, add salt and pepper and knead it thoroughly.
Form cutlets. To give them the ideal shape and the same weight, you can use additional tools - molds or attachments on a food processor. But the result will be good when sculpting by hand.
Dip the semi-finished products in beaten egg and roll in breading. Fry on both sides in olive or sunflower oil until a crust appears.

For serving, it is advisable to use tartar sauce - it goes perfectly with fish dishes.

Properly prepared pike perch cutlets, when tasting, resemble store-bought ones, but are still much tastier and healthier. They are definitely made from natural ingredients and have no artificial additives. The culinary process itself does not take much time, is simple, and even novice housewives will enjoy it. Bon appetit!

For dietary nutrition of children and adults, cutlets can be cooked in the oven. As a result, the dish will be evenly baked, very tender and tasty.

You will need:

pike perch fillet – 500 g;
egg – 1 medium;
milk – 100 ml;
sour cream – 50 ml;
pepper;
onion – 130 g;
salt;
white bread - 1 slice.

Step by step process:

Place the washed fillet into a meat grinder. Grind.
Pour milk over a slice of bread. Leave for 5 minutes. Squeeze and mix with minced meat.
Cut the onion into large pieces and grind in a meat grinder. Transfer to fish. Salt and sprinkle with pepper. Pour in the egg. Mix well. The finished minced pike perch should be homogeneous.
Grease a baking sheet with oil. Lay out the formed blanks.
Drizzle with sour cream. Place in the oven, which by this point has warmed up to 200°C.
Cook for 20 minutes.

Ingredients:

fish fillet – 1 kg;
potatoes – 2 pcs.;
onions – 3 pcs.;
fresh lard – 150 g;
egg – 1 pc.;
freshly ground black pepper;
coarse salt;
mixture “Khmeli-Suneli” - 5 g;
breadcrumbs.

Cooking time: 50 min.

Energy value per 100 g: 120 kcal.

Step by step description:

Cut the cooled pike perch fillet and peeled onions into small pieces and grind with a blender;
Pass the lard through a meat grinder with a fine grid;
Grate the peeled potatoes;
Combine all the ingredients, add a fresh chicken egg, season with salt, aromatic black pepper and the Khmeli-Suneli spice mixture. Stir the mixture until smooth;
Form small round cutlets from the prepared minced fish, roll them all in breadcrumbs and place in one row on an oiled baking sheet;
Bake the products for 25 minutes at 1800C;
Delicious and light pike perch cutlets baked in the oven are ready to serve. You can serve boiled pasta, Tartar sauce and fresh tomatoes as a side dish.

Compound:

minced pike perch – 1 kg;
oyster mushrooms – 0.5 kg;
cheese – 100 g;
butter – 180 g;
chicken egg – 1 pc.;
lemon juice – 40 ml;
a mixture of peppers, salt - to taste;
flour, bran or breadcrumbs - how much will be needed.

Cooking method:

Wash the oyster mushrooms and drain in a colander. Let the water drain.
Grind the mushrooms using a blender or meat grinder.
Finely grate the cheese and divide into two approximately equal parts.
Mix the mushroom mixture with minced fish.
Break an egg into a bowl with the resulting mixture. Stir.
Add softened butter to the rest of the ingredients, leaving a small piece to grease the baking sheet.
Add one of the pieces of cheese. Mix everything thoroughly.
Add lemon juice, salt, spices. Knead the minced meat by hand. Beat it on a board and cool it in the refrigerator for half an hour.
Grease the baking sheet.
Bread the cutlets in breadcrumbs or flour. Another option is ground bran.
Place the products on a baking sheet, sprinkle with cheese.
Place the baking sheet in the oven preheated to 180 degrees.
Bake the cutlets for 25-35 minutes depending on their size.

The cutlets turn out so appetizing that you are not ashamed to offer them to guests. Their taste will be even more interesting if you add some finely chopped shrimp with a knife to the minced meat.

Compound:

pike perch fillet – 0.5 kg;
onions – 100 g;
stale white bread – 100 g;
milk – 100 g;
sour cream – 50 g;
butter or vegetable oil - how much will be needed;
salt, ground black pepper - to taste.

Peel the onion and chop it into small pieces.
Soak the bread in milk and squeeze it out.
Cut the fish fillet.
Pass the fish, bread and onions through a meat grinder, alternating pieces.
Add sour cream, salt, pepper. Knead the minced meat. Form it into cutlets.
Grease a baking sheet with vegetable or butter and place the cutlets on it.
Place the baking sheet in an oven preheated to 180-200 degrees for 20-25 minutes.

We invite you to familiarize yourself with: Bait for catching rams on a feeder: 5 recipes for feeder fishing
Ingredients:

pike perch – 2 kg;
onions – 0.2 kg;
chicken egg – 2 pcs.;
lard (optional) – 60-80 g;
loaf – 100 g;
milk – 100 ml;
salt, ground black pepper - to taste;
wheat flour, refined vegetable oil - as much as it will take.

Cut the pike perch into fillets and pass through a meat grinder twice.
Soak the stale crumb of white bread in milk, squeeze, and grind through a meat grinder.
After peeling the onion, chop it into small pieces and puree it in the same way as other products.
Mix the fish mixture with onion puree and bread, adding raw eggs, salt and pepper.
If necessary, thicken the minced meat by adding a little sifted flour. It also doesn’t hurt to add a little lard minced through a meat grinder.
Form the minced meat into cutlets and bread them in flour.
Heat the oil in a frying pan, place the cutlets on it and fry them on both sides until cooked. This will take 10-15 minutes, depending on the size of the products.

The classic recipe for pike perch cutlets involves adding lard to the minced meat to make the finished product more juicy, but this component is not necessary.

Cooking time: 35 minutes

Number of servings: 10

The unusual cooking method makes this dish tender and flavorful.

Ingredients:

pike perch fillet – 700 g;
onions – 3 pcs.;
white bread – 150 g;
chicken eggs – 2 pcs.;
water – 2 l;
semolina – 60 g;
sunflower oil – 60 ml;
salt – 20 g;
black peppercorns – 4 pcs.;
allspice – 3 pcs.;
bay leaf – 1 pc.;
ground black pepper – 7 g;
sugar – 7 g.

Recipe:

Cut 2 onions into small cubes, fry them until translucent and mix with fillet pieces. Grind the products with a blender.
Soak the bread in warm water for 5 minutes, then squeeze it out and combine with the minced meat. Add eggs, salt, sugar and ground pepper.
Add semolina, mix the ingredients and let the minced meat stand for 10 minutes.
Grease a frying pan with oil and spoon the minced meat onto it. Shape the cutlets into a round shape and fry them for 2 minutes on each side.
Place the preparations in a pan, fill them with water. Add bay leaf, chopped onion and peppercorns to the broth.
Simmer the dish over low heat with the lid closed for 40 minutes.

Drain the remaining broth from the pan, remove the boiled onions and transfer the cutlets to plates. Serve the treat with any side dish.

For dietary nutrition of children and adults, cutlets can be cooked in the oven. As a result, the dish will be evenly baked, very tender and tasty.

Fried sorog fish

If you don’t know what to cook from fish, then make the simplest decision - fry it until golden brown.

Take four medium-sized fish, clean them of scales and entrails, remove the head and fins. Make several cross cuts on each carcass to cut through the cross bones.
Rub the sorog with salt, pepper and lemon juice.
Dip the fish in flour and fry in vegetable oil until crispy.

This simple recipe will not cause any difficulties even for novice cooks. In addition, you will definitely like fried sorog fish. The calorie content of fresh fish is 88 kcal, and when fried it increases accordingly.

Preparations for a country party can be kept to a minimum if you use this recipe. Fish baked in coals has a unique taste and smoky aroma. Let's look at what you need to prepare a delicious dish.

Take the required amount of fish, clean it, remove the entrails, gills and fins. If the fish is very large, then cut it into portions.
Make cuts on each carcass, rub each with salt and pepper.
Place each soroga in foil, add a piece of butter on top and wrap tightly.

Now you can begin heat treatment. To do this, remove or move burning wood and coals from the fire. Make a hole in the ash, put the fish in it, cover it, and sprinkle coals on top. A medium-sized sorog fish will be ready in half an hour. Serve it with baked potatoes, fresh vegetables and herbs.