Fish Cutlets – Cooking Fast
Some of the fishes we catch in the ocean have a certain sour taste. For example, tuna meat, Sierra bonito, mackerel, mackerel, and others. So, my recipe is simple and very tasty on the way out, I think many seafood lovers will like it.
To make delicious cutlets and fresh fish, it is desirable to choose such species that have few bones and many fillets. In my case, it will be Atlantic Sierra bonito. It comes close to shore in the wintertime at dark and can easily be caught on live fish. Read my article – How Do You Catch Fish with Live Bait?
Ingredients: orange, 2 eggs, 1 pack of crackers, mustard, green onions or onions, mayonnaise, parsley, pepper, salt, and seasoning for seafood.
Easy fish cutlet recipe. The process of preparing the cutlets:
Important. How to make our dish even more delicious?
The first point. Catch a fish and make an incision in the area of the gills to drain all the blood at once. Blood always spoils the taste of the food.
Second point. It is necessary to properly cut the fish. To do this, we separate the fillets of fish from the bones and skin. The process is simple. Cut off the head with a sharp knife at an acute angle from the side fin toward the head. Then cut the fillet from the tail along the backbone. Cut off the bones on the belly of the fish. Separate the skin.
Remove all the dark red pieces along the fillet (where the meat was in contact with the backbone of the fish). Then cut the fish fillet with a sharp knife into 0.5 by 0.5 cm small pieces.
In a deep bowl dice the onion, add two eggs, a tablespoon of mayonnaise, a teaspoon of mustard, cayenne pepper, and 50 grams of orange juice.
Add a little salt, spices, and parsley, and mix all the products.
Add the fish pieces and cracker crumbs (1 packet) to this mixture. Stir it.
Place stuffing in the fridge for 1 hour.
Pile in breadcrumbs and fry for 4 minutes on each side.
It always turns out delicious and very easy to prepare. It takes little time and no special equipment or tools are needed. Surprise yourself and your guests with healthy food.
I live in Tenerife (Canary Islands) for the last 10+ years and share my daily fishing experiences on my website. Many years of personal experience as a fisherman and the vast experience of my friends allow me to write professionally on any fishing topics (from choosing a flashlight and equipment to deep-sea fishing).
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The article “Homemade Fish Cutlets: Easy and Delicious Recipe” from FishReeler.com is a great resource for anyone who loves seafood and wants to try making fish cutlets at home.
The article provides a detailed and easy-to-follow recipe for making fish cutlets using canned tuna, but also offers suggestions for using fresh fish or other canned seafood options. The recipe is accompanied by clear step-by-step instructions and helpful photos, making it accessible even for novice cooks.
One of the best things about this recipe is its versatility. It can be served as a main dish, sandwich filling, or even as a snack. The author also offers suggestions for different types of seasonings and sauces to customize the recipe to your taste.
Overall, this is a well written and informative article that provides a great recipe for making delicious fish cutlets at home. Whether you’re a seasoned chef or a beginner cook, this recipe is definitely worth trying out!
This is a great resource for those who love fish and want to try something new in the kitchen. The recipe is easy to follow and uses freshly caught fish, making it an affordable and accessible option for home cooks.
Step-by-step instructions and accompanying photos make the recipe easy even for beginners. The article also suggests alternative ingredients, such as fresh fish or other types of canned seafood, which increases the versatility of the recipe.
What’s more, the article suggests serving options for fish cutlets, from using them as sandwich toppings to combining them with various sauces or garnishes. The author even gives tips on how to store and reheat the cutlets, making this recipe practical for cooking.
I want to add to you and send you my recipe. These keto mini fish patties are absolutely delicious! As someone who loves fish and is always on the lookout for new recipes, I was thrilled to come across this one. With just a few simple ingredients, it’s incredibly easy to make and perfect for anyone following a low-carb or ketogenic diet.
I followed the recipe exactly as written, using steamed cauliflower rice, an egg, and two cans of sardines in oil. The addition of stock powder and Old Bay Seasoning is optional, but I highly recommend it for an extra burst of flavor.
After thoroughly mixing all the ingredients together, I shaped the mixture into small patties and pan-fried them on medium heat until lightly browned and crispy. It’s important not to use too high a temperature, or the patties will burn before the egg has a chance to bind everything together.
The result was a batch of mini fish patties that were absolutely delicious! They can also be made in the oven on broiler mode for an even easier cooking process. Plus, they keep well in the fridge for 3-5 days or in the freezer for even longer.
As someone who has tried a lot of different fish breading recipes, I have to say that sometimes simple is best. My go-to method for making crispy, flavorful fried fish is to use cornmeal and spices.
To start, I take some cornmeal and add in my preferred spices – I like to use cayenne pepper and paprika for some heat and smokiness. Then I simply dredge the fish in the seasoned cornmeal and fry it up.
I’ve found that there’s no need to soak the fish in milk or egg before breading it – the cornmeal sticks just fine on its own. And if you want a little extra binding power, you can mix some flour in with the cornmeal, although I’ve never found it necessary.
The result is a perfectly crispy and delicious coating that really lets the flavor of the fish shine through. Plus, this method is so quick and easy – perfect for a weeknight dinner or a weekend fish fry.
So if you’re looking for a no-fuss way to make delicious fried fish, give this simple cornmeal breading a try. You won’t be disappointed!
As someone who loves to experiment in the kitchen, I have to say that some of my best recipes have come out of moments of desperation. One of my favorite discoveries was when I found myself with some fresh fish fillets but no flour or breading on hand. That’s when I spotted a box of Cheez-It crackers in my cupboard and had an idea.
I ground up the crackers finely and used an egg wash to hold the cracker meal on my fillets before frying them up. The result was surprisingly delicious! The cheesy, crunchy coating was the perfect complement to the delicate flavor of the fish.
Since then, I’ve continued to experiment with other types of crackers and chips for coating fish, shrimp, and even chicken. I’ve found that hot and spicy Cheez-Its are a particularly good choice, although there are so many great varieties available now that the possibilities are endless.
I love how this method allows me to use up ingredients I already have on hand and create a unique, flavorful dish that’s sure to impress. So if you find yourself without traditional breading ingredients, don’t be afraid to get creative and try out some crackers or chips – you might just be pleasantly surprised!
One thing that immediately jumped out at me was the amount of breadcrumbs – I definitely think you should use more. When I make fish cakes, I usually use a cup of panko for every pound of fish. Assuming you’re using around 1/3-1/2 pounds of fish for this recipe, I would recommend using around 1/3-1/2 cup of panko as well. This will give the cakes a better texture and help them hold together better.
Another ingredient that could use a boost is mayo. If the mixture is feeling too dry, don’t be afraid to add a little more mayo to help everything come together.
One final tip is to chill the patties in the fridge for about 30 minutes before cooking. This will help them firm up and congeal together a bit, which will make them much easier to handle in the pan.
With these simple tweaks, I’m confident that these tuna cakes will be even more delicious and satisfying. So go ahead and give them a try – I think you’ll be pleasantly surprised by the results!
I have found that the right binder is essential for any dish that requires it. When it comes to using egg as a binder, I have found that it benefits from being combined with a fine starch that it can blend with to form a sort of gloopy binder matrix.
In the case of these tuna cakes, I would suggest adding a half tablespoon of flour or potato starch to the mix. This will improve the binding power and help the mixture hold together better. While panko crumbs are delicious and add great texture, they are fairly large, dry, and crispy, and may not provide as much binding power as a finer breadcrumb or starch would.
That being said, I wouldn’t suggest replacing the panko entirely, as it adds a great crunch and flavor to the dish. Instead, adding a bit of flour or another fine starch to the mixture will help the panko do its job more effectively.
Overall, I think this simple addition will make a big difference in the texture and overall success of your tuna cakes. Give it a try and see if you notice a difference – I think you’ll be pleasantly surprised!
To improve the taste you can also add grated zucchini or potatoes to the fish mince, as a binder you can use semolina. A lot of finely grated onion can give the cutlets extra softness and tenderness of taste.
As someone who loves making seafood patties, I have found that this recipe is similar to what I use for salmon patties, and I don’t typically have too many problems with them falling apart. However, one key tip is to make sure you don’t flip them too early – give them time to develop a good crust on one side before flipping.
That being said, it’s important to accept that fish and crab cakes do tend to fall apart a bit, especially if they are loaded with chunks of seafood. It’s just the nature of the dish, and part of what makes it so delicious and unique.
So my advice would be to enjoy the process of making and eating these delicious patties and don’t stress too much if they don’t come out looking perfectly round and uniform. Sometimes the best-tasting dishes are the messiest ones!
The fish cutlets recipe shared here is so tempting and the step-by-step pictures make it very easy to follow. I’m a big fan of cutlets, especially the veggie ones, which I make quite often at home. However, after reading this recipe, I’m excited to give the fish cutlets a try.
I have a friend who often brings over her homemade cutlets made with fish and mutton, and although I’m not a huge fan of fish cutlets, her mutton cutlets are simply delicious. I’ve been meaning to share both of her recipes on my blog because I know there are so many fish and mutton lovers out there who would appreciate it.
The recipe for these fish cutlets is quite simple, with just a few basic ingredients. The fish, veggies, and spices are mixed together, coated in the flour mix and breadcrumbs, and deep-fried to perfection. Last week, I had some leftover fish from when I made fish biryani, and I decided to give this recipe a try. It turned out so good that I will definitely be making these fish cutlets again!