Fishcakes mackerel - how to cook fish cakes from mackerel, step by step recipe photos

Homemade fish cakes - it will not "diflope croutons on" or "stew consomme with fresh truffles!" Very tasty fish cakes - democratic dish, tasty, satisfying and inexpensive, easy to make and extremely useful, even if to cook it from most common mackerel.

How to cook fish cakes of mackerel in the home

How to separate fish fillets from the bones

An inexperienced cook can be a problem with cutting fish fillets to the net. It's not scary, come with experience and skill. Tip: start clean the fish while it is still not completely thawed. With a sharp knife cut off the head, tail, fins clean out the insides, makes an incision along the back and bottom of the abdomen to the tail, and then chat with your fingers to grasp the skin at the nape and two ribbons remove it with fish.

Then, armed with a blunt (dining room) with a knife with a rounded end and begin to separate the meat from the bones. From the ridge ribs and fillet waste light, but it is necessary in the area of ​​the middle line to be more attentive, and, in case of difficulties with small lateral bones, use a pair of tweezers.

Besides mackerel fillet, we need the most traditional cutlet set: onion, garlic, salt, pepper, white bread soaked in milk.

So ​​two more secret ingredient: oat bran for breading and something to bind the stuffing, but that in due time.

How to make fish mince

And no mincing or, God forbid, blenders! Only a sharp knife, finely chop which fillet, onion and garlic - the main secret of any juicy meat, whether it is for cutlets, dumplings or filling for pies.

All the components of the stuffing chopped put in a bowl, add a little wrung out from a roll of milk, salt, pepper and a puzzling question: what do we associate the stuffing?

If portions are large, 3-4 fishes, then no problem - trying to drive a raw egg in the stuffing. But if we prepare of a single small fish, after the addition of whole egg patties instead get an omelet!

What do you say, the problem - fry a little more, that will - tomorrow, get there! And here and there! Nutritionists strongly opposed! Hot dishes from fish, especially oily, you have to eat right, leaving "for later", because the most valuable thing in them - unsaturated fatty acids, all of these omega-3 and omega-6 - after heating in just a couple of hours break down completely not useful fragments. So, remember the principle: hot fish dishes should be cooked on one reception and eat immediately, before it gets cold!

And how then tie stuffing three cutlets from a single fish? There are several options. You can pour a teaspoon of dry semolina, you can add a tablespoon of grated raw potatoes or boiled rice viscous, or, as in this case, put a little egg powder. Yes, they say more to soften the sharp smell of the fish, you need to add a little minced dried milk. Personally, I smell svezherazmorozhennoy not stale, benign mackerel harsh or unpleasant does not appear, but the milk powder spoon still-another add - purely for taste and tenderness.

How to make fish cakes

Minced thoroughly knead by hand until it pulled protein filaments, about 10 minutes give it to mature and begin to forming patties.

It is austere blind meatballs hands, and you can use the so-called "boss-ring", then we will get a cool, smooth, perfectly round meatballs.

A plate, a ring, a piston and a spoon moistened with water, spread portion minced in a ring crush spoon and finally flatten piston. Remove the ring, ready to hook wide bitochek wet knife, and send into the tray with the breading - oat bran.

Why is oat bran?

Ordinary bread crumbs of white bread and of themselves is quite high-calorie, so even when frying absorb a lot of fat. In addition, the purchase of any antislezhevatelnyh breaded bunch, antioxidant, and other additives, and not the fact that they are good for health.

The homemade bread crumbs of home, of course, no extra chemistry there, but they very quickly lose freshness and become rancid, and cook each time new crackers for serving burgers somehow lazy. So the choice in favor of the bran is quite obvious. But why oatmeal? They adhere well to the meat, it is firmly held, when frying do not absorb fat and very appetizing crunch.

How to fry the fishcakes mackerel

Cutlets in general, and fish - in particular, much more useful if they do not fry them in a huge amount of fat, and cook on the grill or steamed. It is in this case especially for the fans of a healthy diet invented such a wonderful gadget as aerogrill!

to warm up the grill, silicone brush smeared on the pallet just a few drops of vegetable oil, spread our fishcakes, top each also slightly oily spotting brush. Fry for 5-7 minutes on each side at the maximum temperature and ventilation. No aerogrill - bake cakes in the oven, but if you want, you can pan and fry.

In the meantime, Let us garnish. Delicious fishcakes mackerel are perfectly combined with boiled or steamed vegetables: potatoes, carrots, peas, cauliflower, green beans, etc...

But today I decided to make a "dinner in Chinese": garnishing our crispy cutlet Funchoza mackerel with soy sauce, for sharpness and oriental flavor add pickled ginger and fresh herbs will complete the picture.

Is not it a beauty and vkusnota the photo, while inexpensive, affordable, fast and very useful!