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Chopped pollock fish cutlets

Chopped Pollock Fish Cakes

Delicious, incredibly juicy, and budget-friendly—perfect for the whole family! These chopped pollock fish cakes come out wonderfully tender. Because the fillet is hand-chopped with a knife, it keeps all its flavor instead of getting lost among the other ingredients. The fish stays soft and juicy rather than drying out.

Maria

Recipe author

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Composition / ingredients

Servings:

Pollock (about 600–700 g / 1½ lb, roughly 2 large fish)

700

Onion

Eggs

All-purpose flour

Mayonnaise

Vegetable oil (2–3 tbsp)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 13 g

Fats 36 % 9 g

Carbohydrates 12 % 3 g

140 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

How do you make chopped pollock fish cakes? It's quick and easy! Start by gathering the ingredients on the list. Besides pollock, you can use any white or salmon-type fish. Fresh or frozen both work—if using frozen, thaw it first on the bottom shelf of the refrigerator.
Step 2:

How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the backbone down to the spine, then peel off the skin. With a sharp knife, slice the meat away from the backbone. Flip the fish and cut the fillet from the other side. Check the fillets for any remaining bones.
Step 3:

Cut the fish fillet into small pieces. Two fish weighing 650 g total gave me just over 300 g of fillet. You can also start with ready-made fillets, fresh or frozen.
Step 4:

Cut the onion into small cubes. If you or your kids don't care for onion, you can leave it out—the fish cakes will still be juicy.
Step 5:

In a bowl, combine the chopped fish, onion, and eggs. Season with salt and pepper and mix.
Step 6:

Add the mayonnaise and mix thoroughly again.
Step 7:

Add the flour and stir again. Adjust the amount of flour based on the consistency of the mixture—it should be viscous and hold its shape without being too stiff or too runny.
Step 8:

Refrigerate the fish mixture for 30 minutes; it will firm up a little more during this time.
Step 9:

Heat the vegetable oil in a skillet over medium heat. Drop the fish mixture into the hot oil by the tablespoon, shaping small cakes. I got 8. Fry for about 3–5 minutes per side, until golden. The exact time depends on your heat and the thickness of the cakes.
Step 10:

Transfer the finished fish cakes to a plate and serve right away. They go with any side dish and any sauce. Enjoy!

Since everyone's preference for salt, sweetness, bitterness, heat, and tang is different, always add spices and seasonings to your own taste. When trying a new seasoning, remember that some are especially easy to overdo (chili pepper, for instance).
Every oil is only good up to a certain temperature—its smoke point—beyond which it starts to burn and form harmful compounds. Choose a neutral oil with a high smoke point for frying.
The right pan matters, too: a poorly chosen skillet can spoil even the best recipe.