The Best Pollack Fish Cakes Step by Step Recipe

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  • 4Servings
  • 15 mPrep Time
  • 25 mCook Time
  • 40 mReady In
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Fish should be present in the diet of adults and children, it contains many useful substances necessary for the growth, development and proper functioning of the body. But not everyone likes fish because of the presence of bones in it. There is a great way out of this situation – these are pollock fish cakes.

Fish cakes are the perfect hot appetizer that can be served even on weekdays, even on holidays. You can cook them from any fish, but cutlets from pollock always turn out juicy, tender and relatively inexpensive. It is simply impossible to break away from them, and it does not take much time to cook. The main thing is that during the heat treatment process they do not stick to the surface of the pan or baking dish, therefore, in the end, they retain their original shape.


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Step by step method

  • Step 1

    We take all the necessary products. The fish is first completely defrosted naturally at room temperature.

  • Step 2

    We break a piece of a loaf or any unsweetened bun directly with our hands into small pieces. We put it in a suitable container and fill it with milk.

  • Step 3

    We separate the meat from the bone, cut it into small pieces and send it to the blender bowl, grind it to a state of minced meat. If you don't have a blender, you can use a meat grinder.

  • Step 4

    Add an egg, a bun soaked in milk to the minced fish. Mix well until smooth.

  • Step 5

    Sprinkle some flour and spices. We interfere again. If desired, the cutlet mass can be beaten off slightly, then the products will turn out to be stronger.

  • Step 6

    We form cutlets oval or round, as you like. Roll them well in flour and fry on both sides until golden brown.

  • Step 7

    We put the fried cutlets in a saucepan, add a little oil, water and bay leaf. Simmer over low heat for 15 minutes.

  • Step 8

    Thanks to additional heat treatment (stewing), pollock cutlets will be cooked inside for sure. In addition, they will turn out softer and juicier. They can be served hot or cold.

Tips & variations

  • Do not use ready-made minced fish, as a result, it may not be as high quality as expected.

  • For cooking, it is better to take a clean fillet or larger fish, it has more meat and is more juicy.

  • To make the cutlets more satisfying, you can add a few tablespoons of semolina to the minced meat.

  • To highlight the taste of pollock, in addition to salt and pepper, coriander, white mustard and other spices can be put in minced meat.

  • In order for the products to retain their shape, it is recommended to dip them in the egg mixture before breading.

  • Breadcrumbs are the perfect breading. You can take both store-bought and homemade.

  • As a breading, you can use not only wheat, but also other flour (corn, wheat, rice, etc.).

  • Products without breading must be placed only in well-heated oil, otherwise they will stick to the bottom of the pan.

  • After the cutlets are fried on both sides, they can be stewed directly in a pan or in a saucepan, adding a little water and covering with a lid. Fire must be minimal.

  • You can cook pollock cutlets not only in a pan, in the oven or in a slow cooker. A steamed dish is especially dietary.

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