It is difficult to say who owns the idea of treating with canned fish cutlets. Perhaps Soviet polar explorers or geologists on long-distance expeditions. Be that as it may, the dish is quite loved by our hostesses and their grateful homework.
Certainly contributed to the prevalence of the dish and the widest range of canned goods produced in the recent past. Different types of fish and even different methods of canning strongly affect the taste of ready-made cutlets.
As a rule, preference is given to sardines, saury, pink salmon, canned in oil. Canned food, on the labels of which appear “with the addition of oil”, is often found to be quite harsh and salted. Quite different from previous canned food made from blanched fish. As a rule, they are more expensive, and for the preparation of minced meat you will have to choose the highest quality ones as well. It is good to use them by mixing two types: "Blanched sardines" and "Sardines in oil", the taste of the dish will be softer.
Canned fish cutlets - general principles of preparation
• Canned fish cutlets are most often fried in a pan using a very small amount of vegetable fat. But they can also be baked in the oven with sauce.
• For the preparation of cutlet mass, canned food is taken from any kind of fish cooked in oil or with its addition. The taste will be unusual if the canned food is blanched.
• In most cases, only fish is used, and oil is left. It can be useful only if canned fish is stewed with vegetables.
• Pieces of fish are taken out of the can, removed large spices and bones, and then knead well with a fork or pusher.
• Cereals are put in the cutlet mass from canned fish: semolina, millet or rice. Semolina is added in dry form, and millet and rice are boiled. Minced meat can also be prepared with vegetables - carrots and potatoes. Carrots are necessarily boiled, and potatoes are stewed with a fish or mashed from it without butter and milk.
• Canned fish cakes will not fall apart and will easily form if raw eggs are introduced into the cutlet mass.
• For juiciness, add raw or sautéed onions.
• Minced meat is salted and seasoned with spices according to the recipe.
• So that the minced meat from canned food does not stick to the hands, the patties are fashioned with wet hands. Before frying, they must be breaded in flour, semolina, special breadcrumbs for fish dishes. It is possible in ordinary whites.
• Fry meatballs in a pan in warmed vegetable oil.
• Prepared from high-quality canned food, such cutlets are in good harmony with any side dish.
Canned fish "Sardines", with spices
Ingredients:
• two medium potatoes;
• 200 grams of canned "Sardine" in oil;
• a small onion;
• large clove of garlic;
• quarter tsp chopped ginger;
• two boxes of cardamom;
• sugar;
• two small leaves of laurel;
• turmeric;
• breadcrumbs;
• on a small pinch of "Chile" and cinnamon;
• 30 gr. natural butter or frozen cream.
Cooking method:
1. On a small fire, warm the pan well and melt the cream or butter in it. Put in it chopped garlic and chopped onion in small pieces. Sprinkle with ginger and lightly spasser.
2. Then add small cubes of potatoes and continue cooking.
3. After another five minutes, put in the vegetables pieces of canned fish, lavrushka. Add turmeric, pour half a cup of boiling water and simmer for a quarter of an hour under the lid.
4. Remove the bay leaf and add the well-ground cardamom grains. Stir everything well and transfer to a small bowl.
5. Take the pusher and thoroughly mash the mass. Salt, add sugar, "chili" with cinnamon and mix well.
6. Form small flat patties from minced fish and sauté, as described in the general principles, after pre-baking.
Canned fish cutlets in cornmeal
Ingredients:
• round-grain polished rice - 300 grams;
• two onions;
• fresh eggs - 2 pcs.;
• one can of any canned fish in oil;
• corn flour.
Cooking method:
1. Remove all bones from pieces of canned fish and grind with a kitchen processor or knead well with a fork.
2. Fry the chopped onion in vegetable oil until tender golden color. Boil rice until cooked and discard in a colander.
3. When all the liquid comes off the rice, mix it with onion and chopped fish. Break the egg into minced meat, season with ground pepper, salt to taste and knead gently. If rice is not washed after boiling, the egg can be omitted.
4. Prying the minced fish with a spoon, form cutlets from it and roll them in cornmeal.
5. Put the breaded cutlets in a well-heated vegetable oil and brown them quickly until crusty.
Canned fish cutlets without onions, with the addition of semolina
Ingredients:
• canned saury (in oil or with its addition) - 1 can;
• two tbsp. l decoys;
• small carrot;
• two fresh eggs;
• flour;
• potato - 3 medium tubers;
Cooking method:
1. Peel the vegetables and boil in salted water until tender. Cool well and grate larger. Pour the semolina, break the eggs into the vegetable mixture. Stirring, salt, removing the sample, and pepper.
2. Add the mashed saury and, whisking a little, knead the cutlet mass. Fashion out of it any size and shape of the semi-finished product.
3. Roll them twice in flour and fry, as described in the principles of preparation.
Sardine and millet fish cakes
Ingredients:
• polished millet (groats) - 200 gr.;
• a can of sardines in oil;
• two onion heads;
• curry;
• one egg;
• ground breadcrumbs for breading.
Cooking method:
1. Sort millet and pour into a sieve. To make bitterness come out of it, pour boiling water over the cereal and leave it to dry slightly on the sieve. Then boil millet and cool well.
2. Add chopped onion and small pieces of fish (the smaller, the better).
3. Pour in the yolk, slightly loosened with a whisk or fork. Add curry, table salt to your taste and, seasoning with pepper, mix the minced fish well.
4. To make the cutlets fluffy enough, add the whipped protein and knead well again.
5. Form medium-sized semi-finished products, sprinkle and dip them on all sides in breadcrumbs.
6. Pour three tablespoons of non-aromatic sunflower oil into a non-stick pan and fry cooked meatballs in it.
Canned fish cutlets with rice and potatoes
Ingredients:
• canned fish in oil - 250 gr. bank;
• two thirds of a glass of rice (cereals);
• one chicken egg;
• six small potatoes;
• onion;
• for breading "Rusks for fish dishes".
Cooking method:
1. Boil peeled potatoes in slightly salted water and mash it in mashed potatoes.
2. Rice cereal sort, boil and well decant the broth, no need to rinse.
3. Mix chilled mashed potatoes with rice. Add the forked fish from the jar, without butter and bones, chopped onion and egg with a knife. Thoroughly knead the minced meat with your hands and form rounded cutlets from it.
4. Pour “Crackers for fish dishes” into a shallow plate, roll the semi-finished products on all sides and fry in oil until light brown.
Canned fish cutlets with tomato sauce and cheese
Ingredients:
• Bank "Pink salmon in oil";
• six spoons of semolina;
• two small onions;
• three tablespoons of thick tomato;
• two eggs;
• flour;
• 50 gr. Kostroma cheese.
Cooking method:
1. Take the fish along with the juice on a plate. Choose spices (lavrushka, peppercorns) and mash everything with a fork.
2. Grate the onion with a coarse grater and transfer it to the fish. Add semolina, break the egg and mix until smooth.
3. Form oblong semi-finished products with wet hands in water and breaded them in flour.
4. Lightly fry the semi-finished products in preheated oil and transfer to a baking sheet.
5. In half a liter of water, dilute the tomato, salt and put your favorite spices to taste.
6. Then fill the patties with tomato filling so that they are only slightly covered by it.
7. Cover a baking sheet with a large sheet of foil and place for 10 minutes in an oven preheated to 190 degrees.
8. After that, remove the baking sheet, remove the foil and rub the cheese coarsely on each patty. Return the frypot back and let stand until the cheese is completely melted.
Canned tuna fish cakes with crab sticks
Ingredients:
• "Tuna with the addition of oil in its own juice" - 1 can;
• 200 gr. frozen crab semi-finished products;
• egg - 1 pc.;
• for breading, white ground crackers;
• a bunch of feathers of a young onion.
Cooking method:
1. Thaw the crab sticks only and grate them into coarse crumbs. You can grind them with a blender.
2. From a can of tuna, drain the liquid and mash the fish well.
3. Mix the prepared masses, add thin onion rings, salt, beat the egg and mix well.
4. From the prepared mass, mold the patties, sprinkle and roll in breadcrumbs and put in the freeze.
5. After half an hour, fry until a beautiful, mouth-watering crust.
Fish sardines with rice
This is almost a classic. Such cutlets from canned fish were treated in pioneer camps and departmental canteens. Courses in culinary colleges were written according to them and holiday tables were diversified with them.
Ingredients:
• high-quality "Sardines in oil" - standard, 250 gr. bank;
• a large head of white onion;
• medium-sized carrot;
• egg;
• A little more than half a glass of dry large rice.
Cooking method:
1. Remove the pieces of fish from the can and carefully select the spinal and all small bones.
2. In slightly salted water, boil the rice, drain all the water and, not washing, cool, discarding it in a colander.
3. Chop the onion finely with a knife, grate the carrots coarsely. Sasser the vegetables until they are completely softened in sunflower oil over medium heat and cool.
4. Grind boiled rice, pieces of fish and sauteed vegetables with a meat grinder.
5. Add the selected spices to your taste, salt, beat the egg and, whisking a little, prepare the cutlet mass.
6. Prying the minced meat with a spoon, form small oblong semi-finished products with your hands. Roll in flour, fry them in vegetable oil, until crusty, crispy and crispy.
Canned fish cutlets - cooking tips and tricks
• To prevent the cutlet mass from adding boiled cereals, they should not be washed after boiling.
• Fishcakes will turn out more magnificent if the egg is introduced in parts. First yolk and only then well-beaten protein.
• To make the cutlets juicier and more tender, it is recommended to lightly spasser on vegetable fat before adding to the minced meat.
• Cutlet mass with semolina before forming the cutlets, it is advisable to withstand twenty minutes, so that it swells a little.
• Rice can be twisted in a meat grinder before connecting to the rest of the ingredients. Cutlets will be denser.
• Do not form large fish cakes. You cannot turn them over as they will fall apart. For the same purpose, it is not recommended to fry canned fish cakes in large quantities of oil.
