Pink salmon cutlets in breadcrumbs recipe with photos step by step

Котлеты из горбуши в панировочных сухарях рецепт с фото пошагово


Pink salmon — 1 kg
Egg — 1 piece
Salt, pepper — to taste
Onion — 1 piece
Butter — 50 gr
Sunflower oil — for frying
Flour or semolina — 2 tbsp . l .
Breadcrumbs — 100 g

Cutlets can be made small. They turn out pink, rosy and uniquely delicious.

  • 1 piece Egg
  • to taste Salt, pepper
  • 1 piece onion
  • 50 g Butter
  • for frying Sunflower oil
  • 2 tbsp Flour or semolina
  • 100 g breadcrumbs
  • How to cook pink salmon Cutlets in breadcrumbs

    Today we will cook wonderful, delicious and fragrant fish cutlets. Fish must be eaten, it contains omega-acids, phosphorus, calcium and a lot of other useful things. And if you eat a lot of fish, you will even glow in the dark! (A joke for small children to persuade them to taste the fish). It is better to cook cutlets from a whole fish carcass. Yes, you will have to spend more time and effort, but it will be much tastier. And then, it is absolutely unknown who and how cooked this fillet, and here with their own pens. We take the red fish…. We choose an even carcass, with clear eyes, smooth and whole skin, pink gills. What kind of fish to choose will tell you a thick or thin wallet. Salmon, salmon, trout and chinook are more expensive, not everyone will pull. But pink salmon is suitable for cutlets and for budget savings. Moreover, pink salmon, in terms of useful properties, practically does not differ from other red fish.

    Step-by-step recipe


    Butter urgently in the freezer! Frozen fish is thawed very carefully. First, we keep it in a regular refrigerator for several hours, then at room temperature. We also begin to clean the slightly frozen fish. We remove the head, scales, tail, fins and insides (if it’s all there). You can just buy an already gutted fish carcass. By the way, don’t take a particularly large one. A weight of 1-1.5 kg will be enough.


    We remove the central bone from the fish carcass, and all sorts of small bones are also out. If you haven’t done this at all before, it doesn’t matter. You can cut off the remaining small pieces of meat from the ridge with a sharp knife, we will still chop everything.


    I do not recommend chopping with a blender, it will turn out very finely, preferably in a meat grinder. Peeled onion and salmon fillet are crushed. How to deal with butter decide for yourself, depending on what kind of meat grinder you have. You can rub it on a grater. Garlic is passed through the press. And do not forget to add an egg. Salt, pepper.


    If the minced meat turned out to be too liquid, then you can just add semolina or flour. Then you will have to let him rest for 15 minutes (in the refrigerator).

    • Котлеты из горбуши в панировочных сухарях рецепт с фото пошагово

    Pour breadcrumbs into the dishes, pour oil into the pan. We take out the minced meat, we sculpt small round cutlets. Roll in breadcrumbs and immediately into a frying pan. Fry for about five minutes on each side. Do not overcook, pink salmon is already quite a dry fish!

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