Ingredients for cooking squid fishcakes
- Fresh-frozen squids 350 grams
- Fresh pollock fillet 600 grams
- Onion 200 grams
- 2 eggs
- White stale bread 80-100 grams
- Milk (or water) 150 grams
- Breadcrumbs (or flour) 50 grams
- Salt 1-2 pinches
- Ground black pepper 1-2 pinches
- Vegetable oil optional
- Main ingredientsCalmar, Pollock
- Serving 4 servings
- World Cuisine
Baking dish, blender or meat grinder, deep plate, cutting board, flat dish, tablespoon, bowl, kitchen pot holders, saucepan, lid for saucepan, slotted spoon.
Cooking squid fish patties:
Step 1: prepare the squid.
First of all, clean the squid carcasses from the film - the skin. And also do not forget to remove the transparent chitin plate from the inside. Rinse the cleaned carcasses with cold water.
Between cases, boil a small amount of water in a saucepan or stewpan and salt it. Dip squid carcasses in boiling water, cover and remove from heat. Boil seafood like this for 7-10 minutes. Attention: The fire should be off all this time.
Step 2: prepare the pollock.
Defrost the pollock fillet. To do this, just leave it at room temperature in a plate or in the sink for a while. It is very important that the defrosting process should not be accelerated in any case.
Step 3: prepare the bread.
Slices of stale bread need to be soaked. To do this, leave them on 5-10 minutes in water or milk. And to make the stuffing really tender, you can cut thick crusts.
Squeeze out the soaked bread and drain the excess liquid from it.
Step 4: prepare the onion.
Peel the onions and cut into small pieces so that it fits easily in a blender or meat grinder, depending on what you will use.
Step 5: prepare the minced meat.
Put the pollock fillet, peeled and boiled squid carcasses in a blender and chop. If you are using a meat grinder, then skip the seafood and fish through it twice. Then add onions to them, grind again, and then soaked bread crumb, and spices with salt, and eggs. Knead the minced meat well, for convenience you can shift it to a deep plate.
Step 6: we form squid fish cakes.
From the prepared minced fish, fashion several small cutlets. I must say that the mass is quite soft and sometimes it’s difficult to sculpt something from it. And in order for the cutlets to better keep their shape during cooking and become golden brown, roll each product in breadcrumbs.
Step 7: prepare squid fish cakes.
There are several options for cooking squid fish patties. The first and easiest, in my opinion, is to put them in a greased, heat-resistant form and send them in preheated to 180 degrees oven on 30-40 minutes. Or until a light crust forms on their tops. And if you like a golden crust stronger, then first fry each cutlet in a pan, adding a small amount of vegetable oil.
You can also fry fish cakes. To do this, put them in a frying pan heated with oil and cook on each side over medium heat. 3-5 minutes or, again, until a golden crust is formed. Then cover everything, reduce the heat even more and continue to fry until fully cooked, that is, approximately 7-9 minutes.
Step 8: serve the squid fish patties.
Serve fish patties with a neutral and healthy side dish. For example, from boiled rice, with mashed potatoes or, simply, with vegetables, fresh or steamed. As a sauce, low-fat sour cream or regular tomato is perfect. Enjoy the taste of light and fragrant cutlets with pleasure.
Enjoy your meal!
- Some housewives also recommend adding grated potatoes to such patties.
- In order to make fish cakes juicier and more aromatic, add a little butter to them.
- In the summer, you can add a little fresh greens to the mincemeat for fish cutlets, for example, dill, parsley, spinach or a couple of onion feathers.