These are their cutlets canned fish I remember we fried it back in student years- at that time, not a single feast in the hostel was complete without them. Many years have passed since that time, and a couple of weeks ago my husband reminded me of them - we treated him to saury cutlets at work, my husband liked it and wanted me to make him such cutlets. That’s when I remembered my wonderful student years, I had to remember the recipe - I modified it a little, read on the Internet about boiled potatoes.
Prepared by me fish cutlets made from canned saury in oil, my husband really liked it, now he asks for these often - and I’m glad, because you don’t need any expensive ingredients to prepare them. You get cutlets like this economy class, but very tasty and juicy, while they do not fall apart, but taste very pleasant and tender. I recommend everyone to try this option and add variety to their daily diet.
When preparing fish cutlets from saury, I choose fish from the Yuzhmorrybflot brand - it has been tested several times, these canned foods are the most delicious.
I put the contents of the jar in a deep salad bowl and mash the saury thoroughly with a fork.
I boil the rice until tender in salted water; I get about a glass of boiled rice, which is exactly the amount needed for a jar of saury.
I boil the potatoes in their skins, then peel them and grate them on a fine grater - this, together with the eggs, will help the cutlets not to crawl.
I peel the onion and fry it until slightly golden.
All components that have undergone heat treatment must be allowed to cool.
Then add potatoes, rice, a chicken egg (or better yet, take a couple), finely chopped parsley, salt and ground black pepper to taste into a container with chopped saury.
We carefully mix all the ingredients - the result is a kind of minced fish.
If it is a little runny, place it in the refrigerator for 20-30 minutes.
Let’s start forming the cutlets; I don’t recommend making them huge, because during the frying process they will crack and even fall apart a little. We form cutlets of medium size; each of them must be rolled in breadcrumbs.
In principle, if there are no breadcrumbs, then you can use regular flour, but after flour the pan will start to smoke, in general, the first option is better.
Fry cutlets from canned saury on sunflower oil on one side until golden brown. Then we carefully turn them over onto another and bring them to readiness. The process of frying such cutlets is not particularly long, since all their components are already ready for use.
These are the ruddy and delicious saury cutlets I got - they are very juicy inside, and the taste is simply delicious. One canned saury yields approximately 12 cutlets; 2 cutlets did not survive to the photo shoot, which my little son devoured with gusto.
It is better to serve saury fish cutlets warm; any salad is suitable as a side dish.
Bon appetit!
Cooking time: PT00H30M 30 min.
Fish cutlets are not only tasty, but also healthy dish, which can be enjoyed even by those who are watching their weight. Indeed, unlike their meat counterparts, such products are much less caloric, but at the same time quite filling. To prepare this dish, minced meat is usually used, but there is another method, which not everyone knows about. In order to make delicious cutlets, you can also use canned fish. The main advantage of such a replacement is simplicity, accessibility and convenience. With cutlets from canned fish Even an inexperienced cook can handle it, because the cooking process is very quick and easy. The dish turns out very tender, juicy and simply melts in your mouth. Try making cutlets from canned saury and you will see for yourself. Tasty and aromatic fish dish Everyone will definitely like it, even the smallest members of your family. A step-by-step recipe will help you prepare unusual cutlets without any difficulty.
In the first recipe we cook delicious cutlets in a frying pan made from canned saury with rice.
Taste Info Fish main courses
Ingredients
- Canned fish “Saury in oil” - 1 can;
- Onion – 1 pc.;
- Rice – 120 g;
- Egg – 1 pc.;
- Garlic – 1 clove;
- Flour – 3-4 tbsp;
- Breadcrumbs – 100-150 g;
- Vegetable oil for frying.
How to cook canned saury cutlets with rice
To prepare tender fish cutlets, you first need to prepare the grain. Rinse the rice thoroughly in several waters until the liquid becomes clear. This is done in order to remove starch that forms on the surface of the grains. If the rice is not washed, then after cooking, a sticky mass will form. Place the cereal in boiling, salted water and cook until tender. Cool the finished boiled rice.
Open a can of canned saury, take out the fish pieces and place them in a separate bowl. Remove large bones and mash the fillet thoroughly with a fork. You should get a homogeneous paste.
Peel the medium onion, rinse and cut into small cubes. Garlic should also be peeled, washed and passed through a press. Add chopped vegetables to saury.
Add cooled boiled rice to the fish mixture.
Mix all ingredients thoroughly. Then beat in the egg, add flour, salt and pepper to taste.
Mix the resulting minced fish thoroughly. If it seems that the mass is not juicy enough, add a little oil left over from the canned food.
Place breadcrumbs in a convenient bowl. Wet your hands with water, take a small handful of minced meat and form a round patty. Roll the workpiece on all sides in breadcrumbs. Do this with all the minced meat.
Pour vegetable oil, preferably odorless, into a frying pan and heat it well. Place the pieces there and fry over medium heat on both sides until golden brown.
Place the finished cutlets on a paper towel to remove excess oil.
Fried cutlets from canned saury with rice are completely ready. Serve hot or warm, place on a plate and garnish with herbs. Fresh vegetables, mashed potatoes, pasta, and mayonnaise-based sauces go perfectly with fish cutlets. Bon appetit!
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Canned saury cutlets with semolina
Semolina, present in the minced meat, gives the finished cutlets fluffiness and additional juiciness. It's all about the ability of semolina to absorb moisture inside the cutlets and retain it. This way, not a single drop of juice will remain in the pan. Cutlets with semolina from canned saury turn out tender, juicy and incredibly appetizing! Try preparing this dish using a simple step by step recipe, and treat your loved ones. No one will remain indifferent!
Ingredients:
- Canned fish “Saury in oil” - 2 cans;
- Semolina – 2 tbsp;
- Mayonnaise – 4 tbsp;
- Eggs – 4 pcs.;
- Onion – 2 pcs.;
- Salt, ground black pepper - to taste;
- Breadcrumbs – 150-200 g;
- Vegetable oil for frying.
Preparation
- Open the can of saury and drain the liquid. Fish fillet Place in a deep bowl, remove large seeds and mash with a fork. Add 2 tbsp to the resulting gruel. semolina and mix well.
- Onion, medium size, peel, rinse and finely chop. Beat the eggs into the fish mass and mix. Add chopped onion, mayonnaise, pepper and salt there, depending on your taste. If desired, add garlic, passed through a press or chopped, fresh dill or parsley. If there is no mayonnaise, replace it with sour cream or any white sauce. Mix the mixture thoroughly, cover with a towel and leave for half an hour for the semolina to swell.
- Place breadcrumbs on a plate. You can use flour instead pure form or mixed with semolina, 1:1. Pour vegetable oil into a frying pan and heat it well. Wet your hands with water, take some minced fish and form a small patty. Bread the product in breadcrumbs or flour and place in a frying pan. Do this with all the minced meat. Fry the cutlets over low heat on both sides until golden brown.
- Place finished products on a paper napkin to remove excess fat.
- Serve delicious, hot saury cutlets with semolina, garnished with fresh vegetables and herbs. Bon appetit!
Note to the owner:
- Cutlets can be prepared from any canned fish: saury, sardines, tuna, pink salmon, etc.
- After frying, the cutlets can be stewed a little. Then they will turn out more tender and soft. Transfer the finished products into a saucepan, add 50 g of water, cover with a lid and simmer over low heat for 5-10 minutes.
- Fish cutlets can also be cooked in the oven. Grease a baking tray with a small amount of vegetable oil and place the pieces on it. Place in an oven preheated to 200° for 20-30 minutes. Shortly before readiness, you can sprinkle the products with grated cheese.
Canned fish cutlets are very tasty and easy to prepare. At the same time, one cannot but rejoice at the low cost of the dish. It is not surprising that recipes for such fish cutlets are very popular.
There are several cooking options. But all recipes include only affordable products from an inexpensive price category. Our article will describe in detail the process of preparing this dish.
Delicious dish on the daily menu
This dish belongs to everyday cuisine. Delicious canned fish cutlets will be a great addition to breakfast, lunch or dinner. They go well with pasta, vegetable and cereal side dishes.
This dish usually receives many flattering reviews. can become a real lifesaver for a student, because they help solve two problems at once important tasks: save and get enough. Experienced housewives praise the recipe for the fact that it does not require significant labor and time, while at the same time allowing you to diversify the family menu. Even those who don’t really like other fish dishes like these cutlets, because they have neither hard bones nor unpleasant odor mud, which freshwater fish sometimes possess.
Cutlets made from canned fish cannot be called dietary dish. But its calorie content is still relatively low - on average 150 kcal per 100 grams of the finished product.
You should not store this food for a long time. If there is such a need, the cutlets should be placed in a container with a lid and placed on the middle shelf of the refrigerator. The dish is served both hot and cold. Judging by the reviews, both options have fans.
From the amount of ingredients indicated in our article, on average, 15 cutlets are obtained. If necessary, increase the volume of components proportionally.
Fish selection
Which canned fish cutlets should I choose? Sardine, sardinella, mackerel, saury, pink salmon or tuna work best. Give preference to fish in oil or with added oil. Options with tomato are not suitable for this dish, as are canned sprat.
Product proportions
The most widely used recipe is canned fish cutlets with rice. It is he who is considered the original. For this dish you will need:
- canned fish - 1 can;
- rice - 1 glass;
- onion - 1 pc. (medium size);
- breadcrumbs or flour - a handful;
- spices and salt as desired;
- oil for frying.
If you want to make cutlets from canned fish and potatoes, replace a glass of cereal with three tubers.
Additional components for a variety of tastes
The usual recipe for canned fish cutlets with rice can easily be supplemented with a variety of products. Don't be afraid to improvise and add different ingredients to the recipe that go well with fish. It can be young greens, grated boiled carrots, cheese. You can greatly diversify the recipe if you have a couple left over from preparing the salad. crab sticks: Chop them into smaller pieces and also add to the minced fish. And to add usefulness, you can finely chop a bunch of young spinach, which will not only enrich the composition with vitamins, but also give the finished dish a completely unusual greenish tint.
A popular recipe for canned fish cutlets with semolina. For it, instead of rice, you will need a glass of semolina. Since semolina absorbs moisture well, the minced meat may turn out too thick. To avoid this, housewives add mayonnaise or sour cream (1-2 tablespoons each), obtaining a consistency more convenient for forming cutlets.
By the way, instead of rice, you can add other cereals: wheat, millet. This trick can come in handy if you are determined to cook this dish, buy a jar of canned food, but don’t have any rice or semolina at home. You will need the same amount of cereal - exactly a glass.
Preparation of minced meat
Boil the rice in lightly salted water until tender. Try to evaporate all the liquid. If this does not work, it is better to first transfer the rice to a sieve so that excess water glass You should not add rice water to the minced meat, otherwise it will turn out too liquid.
While the rice is cooling, open the can, drain the liquid and transfer the fish to a bowl or flat plate. Mash the pulp thoroughly with a fork, trying to remove all large bones and hard fins. The oil in which the fish was stored in the jar should not be added to the minced meat for future cutlets; there will be enough moisture as is. But there is no need to throw it away; we may still need it for making sauce.
Chop the onion as finely as possible or grate it. Add to the minced meat.
After combining fish, onion and rice, taste the minced meat, adjust the salt, and add a pinch of allspice if desired.
If you are preparing fish cutlets from canned food with potatoes, you can use both raw and pre-boiled tubers in their uniforms. Before adding the minced meat, the potatoes must be grated on a fine grater.
Semolina does not need to be pre-processed. Just pour a glass of raw semolina into the minced meat, stir and let sit for a while so that the semolina swells. By the way, although it will take the same amount of time to swell as it does to boil rice, it can be classified as passive cooking, because your presence is not necessary. After making minced meat with semolina, you can devote time to other things (but you need to strictly monitor the boiling of rice so that it does not burn). Therefore, the complexity of the semolina version of the recipe can be called reduced.
Forming cutlets
The minced meat should not be too liquid (that is why we drained all the aromatic sauce from the can and did not add the egg). While kneading, check whether it holds its shape well. To do this, try forming a cutlet with a tablespoon. It should not spread out or lose shape.
But a lot depends on other ingredients. After all, in different times year, onions have varying degrees of juiciness, and fish can be dry or quite oily.
If the minced meat is too liquid, you can correct the situation with flour. Add it very little at a time, literally a teaspoon at a time, thoroughly mixing the mixture each time and assessing the result.
If you end up with a too dry mass that does not stick together, but crumbles into pieces, you can correct this with the help of a raw egg yolk, a spoonful of sour cream or mayonnaise.
There are different ways, with the help of which you can form neat and non-falling cutlets. But some of them receive the most flattering reviews from outside experienced housewives. Let's look at them:
- To form products you will need raw egg. Break it into a shallow bowl and mix thoroughly with a fork. Scoop up a lump of minced meat with a tablespoon and moisten both hands well with the egg. Make a patty, spreading the egg evenly over the surface. Immediately place in hot oil and proceed to sculpting the next one.
- You can use a more familiar remedy - breadcrumbs, flour or semolina. Spread a thin layer of breading onto a flat plate and roll each cutlet in it. Try to press the flour or semolina well with your hands, as if driving it in, so that the cutlets do not crumble during frying.
- If you have received dense minced meat that molds well, you can form cutlets with grease vegetable oil hands. But only a frying pan with a non-stick coating is suitable for this method; they can burn on a regular one.
Roasting
Before you start frying the rice cutlets, heat the oil well. But it is advisable to carry out the process itself over medium heat, so that too high a temperature does not cause the cutlets to burn and lose their shape when turned over.
Don't rush to turn over. Allow one side to cook well until golden brown. If you start turning the cutlets too early, they may fall apart and it will be very difficult to correct the situation. Use a flat spatula; it is most convenient to gently lift the cutlet and place it in the pan with the back side.
To remove excess fat, place the finished product on a paper towel folded in half.
Option with sauce
Canned fish cutlets with a crispy golden brown crust are appetizing and tasty. But not everyone likes this option.
You can stew them before serving in sauce, which will also become great addition for any side dish.
Prepare the carrots and onions: peel, wash, finely chop. Heat the oil and sauté the vegetables over low heat.
For the sauce, dissolve 2 tablespoons tomato paste in a glass of broth or water. If you want a thicker consistency, add a tablespoon of flour to the sauce. Pour the liquid into the pan with the vegetables fried until golden brown, reduce the heat and wait until it boils, remembering to stir.
Carefully place the pre-fried cutlets in a saucepan or small saucepan, pour in the sauce and simmer over low heat. Don't forget your favorite seasonings! Dried dill, allspice, cumin, asafoetida, marjoram, and paprika are suitable for this dish. By the way, the oil drained from the fish before cooking the cutlets can also be added to the sauce. It will make the aroma even more intense.
It goes well with these cutlets and a sauce made from cream or sour cream. The milk product is diluted with water to the desired consistency and is also used for stewing cutlets.
There is no need to simmer the cutlets for too long, because they are already completely ready to eat. Excessive heat treatment can damage them. Just lightly steam them to make them more tender.
Serving
Canned fish cutlets go very well with mashed potatoes, pasta side dishes, porridges and grilled vegetables. You can serve them as an independent dish with seasonal vegetable salads, pickles, homemade sauerkraut, pickled mushrooms. Don't forget to serve young greens and delicious bread to the table.
Few people know that cutlets made from canned fish are no worse than those made using regular minced meat. Moreover, such a dish is much more aromatic and juicy, and also does not require a long stay near the stove.
General information about canned fish dishes
Canned fish cutlets are made in literally 40-50 minutes. This dish can be served with various side dishes and sauces. It should also be noted that the choice of fish type for future cutlets has absolutely no significance. The main thing is that the jar contains pulpy pieces without various fins, heads and other inedible elements, as well as large quantity oils
Canned fish cutlets: step-by-step recipe
To make such a dish yourself, you do not need to buy a lot of expensive and varied ingredients. For the cutlets we need:
- canned fish (preferably pink salmon) - 2 standard jars;
- long grain rice - 1/3 small glass;
- potato tubers - 2 medium pcs. (you can not use it if you wish);
Product processing
Canned pink salmon cutlets are very juicy and flavorful. But before you start sculpting such products, you should prepare the minced fish in advance. To do this, you need to sort out the long grain rice, rinse it thoroughly, and then boil it until completely soft in salted water.
After the cereal has been processed, you can begin preparing the potatoes. It must be cleaned and then grated (large). Regarding onions, then you should simply chop it into small cubes.
Preparation of minced meat
Preparing cutlets from canned fish does not take much time. After all, to create such a dish there is no need to separately process the river product. To do this, you just need to mash the canned pink salmon with a fork, and then add boiled rice, grated potatoes, chopped onions and a raw country egg to it. The ingredients also need to be seasoned with spices, but taking into account the fact that the fish is already too salty and spicy.
When you mix all the ingredients with a large spoon, you will get a fairly thick minced meat that holds its shape well.
The process of forming products and frying them on a stove
Canned fish cutlets, the recipe for which we are considering, are formed quite easily. To do this, you should take 1.5 large spoons of minced meat in your hands, and then mold it into round products and flatten it a little. Next, all the formed cutlets must be rolled in wheat flour (or breadcrumbs) and placed in a heated frying pan with oil. Fry a dish of canned pink salmon until both sides are browned. After this, the cutlets need to be placed on plates and served along with any side dish.
Step-by-step recipe for canned Saira cutlets
To prepare such aromatic products, you need:
- canned fish (it is advisable to take saury) - 2 standard jars;
- bitter onion not too large - 1 pc.;
- large country egg - 1 pc.;
- oatmeal- ½ small glass;
- light flour or breadcrumbs - use as desired;
- deodorized sunflower oil - used for frying;
- Any spices, including salt - use to taste and personal discretion.
Cooking minced meat
Canned saury cutlets turn out to be especially tender if you add an additional component such as oatmeal to the minced meat. To do this, place the fish product in a large bowl and mash with a fork until it becomes a homogeneous paste (along with the broth). Next, you need to add finely chopped onion, a large country egg, oatmeal and any spices, including salt, to the saury. As a result, you should get quite thick and aromatic minced meat.
Forming and frying products
Canned fish cutlets should be formed exactly the same way as if you were using regular minced meat. To do this, you need to take it in your hands in the amount of one and a half large spoons, and then make a ball or oval and lightly crush it.
Next, all the formed cutlets from canned fish need to be placed in a heated frying pan with oil and fried on both sides until an appetizing crust appears. After this, the dish must be placed on plates along with the side dish and gravy, and then served hot.
Making fish cutlets with cheese filling
Canned cutlets in oil (for example, “Sprats”) turn out to be too aromatic and fatty. In this regard, we do not recommend using this product for preparing minced meat. For such a dish, it is best to purchase fish in a flavorful broth. The most suitable canned product is sardine.
So, to make delicious fried cutlets, we will need:
- canned fish “Sardine” - 2 standard jars;
- bitter onion not too large - 1 pc.;
- large country egg - 1 pc.;
- long grain rice - ½ small glass;
- hard cheese - approximately 140 g;
- light flour or breadcrumbs - use as desired;
- deodorized sunflower oil - used for frying;
- Any spices, including salt - use to taste and personal discretion.
Component Processing
Fish cutlets from canned sardines and hard cheese They are prepared just as easily and simply as the previous dish options. To do this, you need to boil long-grain rice in salted water in advance, and also finely chop the bitter onions. As for the solid dairy product, it should only be cut into pieces of 2 by 2 centimeters.
Making flavorful minced meat
Before making the products and filling them with cheese, you should mix chopped canned sardines along with chopped onions, a country egg, boiled long-grain rice and aromatic spices in one bowl. As a result, you should get a fairly thick paste.
Forming cutlets and frying them
After preparing the minced meat, you need to take it in your hands in the amount of one and a half spoons, and then flatten it into a flat cake, place a piece of cheese in the center and form a cutlet so that it is hard. dairy product stayed inside.
After all fish products are formed in a similar way, they should be rolled in wheat flour (if desired, you can also use breadcrumbs), and then placed in a heated frying pan with oil.
Frying the fish cutlets takes about 5-8 minutes on each side. In this case, the products should be covered with a golden brown crust and become as appetizing as possible, and the filling should completely melt, but remain inside the products.
After preparing cutlets from canned fish, they should be carefully removed from the frying pan and distributed on plates along with any side dish. Additionally, this dish can be doused with aromatic tomato or creamy sauce. Also for lunch, it is advisable to present pieces of dark or light bread, a salad of fresh vegetables and herbs. Bon appetit!
Delicious and satisfying cutlets made from canned sardines with rice will not leave you indifferent. This is an excellent complete lunch or dinner for the whole family. They are quite quick and easy to prepare. The products are quite accessible to each of us. If you need to feed your family quickly and satisfyingly, then you will like our recipe.
To prepare cutlets from canned sardines with rice and potatoes, take the following products.
Rinse the rice and boil until done. Cool.
Boil jacket potatoes in salted water. Cool, peel, grate on a medium grater. Add to cooked rice.
Drain the liquid from the canned food, mash the fish with a fork, and remove large bones. Add to plate chicken eggs, crushed canned food. Mix thoroughly. Season with salt and ground pepper. You can use fish seasoning.
Heat oil in a frying pan. Form the mixture into cutlets of the desired shape. Place on a hot frying pan. Fry on both sides until golden brown over low heat. Place the finished cutlets on a paper towel to remove any remaining oil.
Serve canned sardine cutlets with rice and potatoes at the table with fresh vegetables and herbs.
Bon appetit!
