Main Page
Children's recipes
Fish cutlets with onions on a pollock loaf

Pollock Fish Cutlets with Onion

These incredibly tender cutlets will delight anyone who loves light, healthy food! Back when I was in school, I of course ate lunch in the school cafeteria. I can't say I loved the cafeteria food, but there were some pleasant exceptions. I especially loved the pollock fish cutlets with mashed potatoes. That's why I sometimes treat myself and my family to this dish — delicious, at least to my taste. Now let me walk you through this simple fish recipe.

ninaola

Recipe author

Fish cutlets with onions on a pollock loaf

Composition / ingredients

Servings:

Pollock fillet

700

Onion

White bread loaf (stale)

150

Dill

Eggs

Flour

Ground black pepper

Salt

Potato starch

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 23 % 7 g

Carbohydrates 37 % 11 g

160 kcal

GI: 17 / 0 / 83

Cooking method

Cooking time: 40 min

Step 1:

Start by thawing the pollock fillet (if it's frozen). Then take a slightly stale loaf of white bread and soak it in warm water or milk. Or, if you have fresh pumpkin or zucchini on hand, swap the bread for those. Next, rinse the dill, trim off the stems, and finely chop it.
Step 2:

Once the fillet has thawed, run it through a meat grinder twice, or grind it in a blender.
Step 3:

Finely chop the onion — that's how I do it, but you can also run the onion through the meat grinder. Then add the dill and the squeezed-out pieces of bread to the ground pollock. Grind everything together and transfer the mixture to a large bowl. Now wash the eggs, crack them into the mixture, add salt and pepper to taste, and knead the fish mixture for the cutlets.
Step 4:

Once the mixture is an even consistency, pinch off small portions and shape them into round fish cutlets of equal size. Dredge the cutlets in flour mixed half-and-half with the starch.
Step 5:

Now set a skillet with oil over medium heat and, once it's hot, add the pollock cutlets. Fry them for 5–10 minutes per side.
Step 6:

One more thing: you don't have to use pollock — you can use the fillet of almost any other fish, such as salmon, cod, tuna, trout, pike, or halibut. Just keep in mind that some fish are fatty and some are lean. So either blend the two, or add a little oil to the lean varieties.