Chum Salmon cutlets

Healthy, lush, appetizing, for the whole family! Chum salmon cutlets cooked according to this recipe turn out to be incredibly juicy and tender. There is a secret way to achieve such a result even from fairly dry fish, now I will share it with you.

Anna Slavina

The author of the recipe

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Composition / ingredients

servings:

Keta (Chum Salmon Fillet)

700

Onion

Carrots

Loaf

200

Milk

125

Eggs (I have category c1)

Ground black pepper

to taste

Salt

to taste

For frying:

Vegetable oil

For breading:

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 14 g

Fats 22 % 7 g

Carbohydrates 34 % 11 g

165 kcal

GI: 18 / 0 / 82

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make fish cutlets from chum salmon? One of the secrets of juicy and soft cutlets is the addition of soaked bread to the minced meat. White bread is best suited for this, I knitted a loaf. Cut the bread into pieces and pour over the milk. Set it aside for 10 minutes to soak. Turn the pieces over from time to time so that the bread is soaked evenly.
Step 2:
It is better to use chilled fillets for cutlets, but if you, like me, have frozen, it must be completely thawed. Defrost the fish correctly, to do this, transfer it from the freezer to the bottom shelf of the refrigerator in advance. This way the nutrients and the correct consistency of the fillet will be preserved as much as possible. Thawed chum salmon fillet cut into small pieces and make minced meat from it. You can use a meat grinder, you can use a blender.
Step 3:
Peel the onion and carrot, rinse, cut into pieces and also chop, with a meat grinder or in a blender. This is the second secret of tender fish cutlets — carrots in the composition. It will make the cutlets not only juicier, but also give them a beautiful color.
Step 4:
Add two eggs, chopped onion and carrot to the minced fish. Chop the swollen loaf with your hands or in a blender, send it to the stuffing. Add salt, pepper, and mix. Form cutlets, roll in flour, fry in a hot frying pan with the addition of vegetable oil, on each side for two minutes, then cover with a lid, reduce the heat to medium and put out for about 10 minutes. It is better to use a frying pan with a non-stick coating. Enjoy your meal!

I cooked chum chum cutlets for the first time, I thought they would turn out dry, but thanks to proper defrosting and also added onions and carrots, they turn out tender and juicy. If you stick to proper nutrition, you can replace the loaf with a whole-grain bun, and fry the cutlets with a minimum amount of oil, in this case you will need a good frying pan with a non-stick coating. Such cutlets will go well with mashed potatoes, fresh vegetable salad, pasta, rice, bulgur, buckwheat, there are many options, choose to your taste. You can prepare a sauce for them - tomato, cream, sour cream with crushed garlic and herbs, mustard will also be delicious. The recipe is very successful, I will definitely cook such cutlets, especially since my family liked them very much.

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.