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Pollock cutlets in a frying pan

Pan-Fried Pollock Cakes

The best I've ever made! These are my family's favorite fish cakes made with cod-family fish. They come together fast from everyday ingredients, don't stick to the pan, and disappear in minutes!

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Pollock fillet

500

Potato

Egg

Salt

Herb blend (dried)

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 12 g

Fats 20 % 4 g

Carbohydrates 20 % 4 g

101 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

I used skinless pollock fillet for these cakes. Thaw it, rinse it under running water, and blot it dry with paper towels so no extra moisture gets into the mixture — otherwise the cakes will fall apart as they fry.
Step 2:

Grind the pollock through the finest plate of a meat grinder. It's a good idea to do this twice to make sure there are no bones left in the mixture.
Step 3:

Wash the potato under running water, scrubbing the skin well with a brush. Peel it with a vegetable peeler or a small sharp knife. Cut it into pieces and run it through the meat grinder.
Step 4:

Wash the egg under running water and add it to the fish mixture. Add salt and dried herbs to taste. You can swap in finely chopped fresh parsley or dill, which adds even more flavor and aroma to the cakes.
Step 5:

Stir the mixture with a spoon until smooth. Fish quality varies from brand to brand, so the mixture may come out watery. It shouldn't be. To fix it, just stir in a couple of tablespoons of any kind of wheat flour.
Step 6:

Shape small cakes and fry them in sunflower oil in a nonstick skillet. Cook over medium heat for about five to seven minutes, until golden brown. The exact time depends on your stovetop and skillet.
Step 7:

Then flip the cakes to the other side with a spatula and fry them again until golden. Check on them now and then so they don't burn.

Here's how to thaw the fish: move it from the freezer to the refrigerator overnight, so it's thawed by morning. This is the best way to defrost it and preserves the texture of the flesh as much as possible. Fish cakes are easier to shape if you wear disposable gloves — that way your hands won't smell like fish afterward. This is exactly how I make fish cakes from cod-family fish, with no bread in the mix at all. The cakes come out juicy and incredibly tasty, and they're easy to flip as long as the mixture is made right. Enjoy!