Fish ribs – a recipe in a frying pan for housewives – UNIAN

Learn how to cook fish cakes in the oven or in a frying pan – UNIAN.

There are many recipes for this dish: every housewife makes meatballs as she likes or as her mother taught her. UNIAN has compiled the best recipes for a dish known since childhood and will tell you how to cook fish cakes.

Earlier we talked about how to choose canned fish and how to cook fish meatballs.

Canned fish cakes

  • Canned fish, 1 jar in oil
  • Oatmeal (oatmeal) – 1 cup
  • Eggs – 3 pieces.
  • Green onions – 2 pieces.
  • Vegetable oil – 1 tbsp. l. + to fry
  • Salt – 0.5 teaspoons.

Pour the flakes into a bowl, beat the raw eggs, salt and mix well. Add 2 tablespoons of canned liquid and leave for 10 minutes. Finely chop the onion, remove the fish from the jars, remove the large bones and grind the fish with a fork to a puree.

Combine cereal, eggs, onions and fish, add 1 tablespoon vegetable oil. Heat the oil in a frying pan, form ribs with wet hands, place. Fry on each side for 10 minutes, uncovered.

Fish ribs with potatoes

Fish Cakes: How to Cook /

  • Potatoes – 500 g
  • Hake or hake fillet – 500 g
  • Medium onion – 2 pieces.
  • Vegetable oil – 4 tbsp. l
  • Breadcrumbs – 7-8 tablespoons. l
  • Chopped dill vegetables – 2 tbsp. l
  • sal
  • Ground black pepper

Read on tooHow to cook lasagna at home: 4 recipes for Italian dishesBoil the potatoes in a uniform, ready to peel until cool. If you purchased a hake channel instead of a fillet, turn the channel into a fillet. Finely chop the onion (1 piece) and fry in a pan.

Pass the potatoes, fish and onions (whole) through a meat grinder or chop them in a food processor. Then add the fried onion, salt, pepper and chopped dill. Mix well, form ribs, roll in breadcrumbs, fry in oil until cooked through.

Fish ribs with rice

  • Cod (fillet) – 250 g
  • Rice – 25 g
  • Onions – 60 g
  • Egg – 0.5 pieces.
  • White bread (no sugar) – 30 g
  • Grated bread – 60 g
  • Fresh herbs (dill and parsley) – to taste
  • Milk – 50 ml
  • Vegetable oil – 3 tbsp. l

Read on tooAmazing cabbage petal for winter: how to cook a bright snackBoil the rice in 200 ml of water, cool. Remove the crust from the bread, soak the crumbs in milk for 5 minutes. Pass the cod through a meat grinder, combine with the rice. Add chopped vegetables. Peel an onion, finely chop it and pour it into a bowl with minced meat.

In a separate bowl, beat the egg, add half to the filling. Squeeze the milk bread crumbs, add to the bowl as well. Ready minced meat, salt, pepper and mix. Form ribs with wet hands, roll them in breadcrumbs. Heat the vegetable oil in a frying pan, place the ribs and fry under the lid for 7-10 minutes.

Fish ribs with tomato sauce

Recipe of fish chops in the pan / foto

Recipe of fish chops in the pan / foto

  • Hake fillet – 500 g
  • Pangasius fillet – 500 g
  • Belly (pork belly) – 300 g
  • Onions – 1-2 pieces.
  • Vegetable oil – 30-40 g
  • Chicken egg – 1 unit.
  • White bowl – 100 g semolina – 4 tbsp. l
  • Grated tomatoes – 0.5 liters
  • Flour
  • Salt – to taste
  • Pepper – to taste
  • Bay leaf – 1 unit.
  • Sugar – 1-2 tbsp. l

If the fish fillet is frozen, thaw it, then remove the excess liquid and cut it into pieces. Also cut the pork, soak the bread in milk for 5 minutes and then press it.

Dice the onions, fry them in a pan until golden. Wash the tomatoes, boil them in boiling water, rinse with cold water. Peel a squash, grate it and squeeze the juice. Pass through a meat grinder the pork, fish, rolls and onions, add vegetable oil. Add egg, salt and pepper.

If you used semolina instead of rolls, put the filling in the fridge for 1 hour.

Wet your hands to form ribs, roll in flour. Place in a preheated pan greased with oil, fry uncovered over medium heat for about 2 minutes on each side.

Once all the ribs are ready, pour the grated tomatoes into the pan with the remaining butter. Bring to a boil, salt and pepper, add sugar and bay leaf. Pour the sauce over the ribs, put it on the fire and simmer under the lid for 15 minutes.

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