Pollock cutlets for a 1 year old child. Fish cutlet recipe for children and adults
Some of the most delicious cutlets are made from cod fish. For example, from hake, pollock, hake or cod itself. A very interesting option is when they are made not from raw fish, but from pre-boiled fish. You can use both chilled and frozen fish, and the latter does not need to be thawed before cooking. If you use chilled fish with head and fins, then in addition to cutlets, you will also get...
Children really like these cutlets, and they will not leave adults indifferent - tender, aromatic, with a golden brown crust. Any side dish will suit them - boiled or mashed potatoes, pasta, rice, fresh, baked or stewed vegetables, vegetable salad. Try making them for lunch and you will definitely love it!
Total cooking time – 40 minutes
Active cooking time – 20 minutes
Cost – $2.5
Calorie content per 100 g – 110 kcal
Number of servings – 4 servings
How to cook fish cutlets
Ingredients:
Fish – 1 kg.(cod species)
Potatoes – 2 pcs.
Egg – 2 pcs.
Onions – 1 pc.
Green onions – 0.5 bunch.
Dill – 0.5 bunch.
Bread – 1 slice.(white)
Vegetable oil– 3 tbsp.
Salt - to taste
Black pepper - to taste
Preparation:
Pour boiling water over the fish (the water should just cover the contents of the pan) and boil until tender, about 20 minutes. If you use chilled fish with the head, then add an onion, carrots, bay leaf and a couple of allspice peas. Then strain the broth. Cook the soup immediately or freeze the broth for future use. 
Remove all fillets from the fish, carefully removing the bones. Mash it with a fork. 
Peel the potatoes, previously boiled in their skins, and grate them on a coarse grater. Cut the onion into small cubes and fry until golden brown in vegetable oil. 
Finely chop the dill and green onions. 
Ingredients:
- 1/2 carcass of hake or pollock,
- 1 chicken egg,
- 1 tbsp. semolina,
- 2 tbsp. flour,
- 1 onion,
- 1 carrot,
- salt,
- water,
- dill.
My quick fishcake recipe is very simple. It turned out somehow by itself based on the available set of products and the child’s preferences regarding food. Everyone knows that children's tastes change quite often. Just yesterday my beloved child was happily eating a chicken leg, but today he refuses to even look at it - he demands a fish! It was during one of these “periods” that these tender fish cutlets appeared in our diet.
Pollock fish cutlets - Preparation:
Peel the fish and separate the flesh from the bones, chop into small pieces with a knife. Beat the egg and add to the minced fish.
Then add one tablespoon of semolina - it will give the cutlets fluffiness and juiciness.
Then add two tablespoons of flour - oatmeal or wheat.
By the way, the minced meat turns out to be slightly runny. You need to let it sit for a while so that the semolina swells. Pour a little vegetable oil into a heated frying pan and spoon out the cutlets. Do not fry too much - just so that the cutlets “set” and do not fall apart when you simmer them.
Fish cutlets, cooked with love, are loved by both adults and children. Fish fillet has a lot of positive properties, vitamins, macro- and microelements, which are so necessary for the harmonious development of a child.
You will learn how to prepare fish cutlets from fillets for the little ones, so that the finished dish does not lose its wonderful properties.
Why is fish healthy?
- Vitamin D regulates calcium levels in bones and teeth, which is.
- Vitamin A affects vision, health of skin, teeth and gums, strengthens hair and nails. Acts as an antioxidant: cleanses the body of free radical particles.
- Vitamin B6 needed for the baby’s nervous system, participates in the metabolism of amino acids and fats.
- Fatty acids along with vitamin B6 reduce the amount of cholesterol in the blood, prevent heart and vascular diseases, and are good for brain health.
- Vitamin B12 has a beneficial effect on immunity and hematopoiesis.
- Iodine controls the normal functioning of the thyroid gland. The only known trace element necessary for the production of thyroxine (thyroid hormone). It affects the processes of metabolism, growth and development of the baby. Regulates the emotional state, and together with zinc, intellectual activity.
Did you know? Pollock is a record holder for iodine content.
- Fish is rich in macro- and microelements: sodium, iron, selenium, phosphorus and others.
How and when to introduce fish cutlets into your diet
- You can give fish at 9-10 months, 3 weeks after the child has tried meat.
- For the first time, prepare fish puree. The initial portion is ¼ teaspoon.
- Feed your baby in the morning and carefully monitor his condition throughout the day. Pay attention to signs of an allergy: skin rash, changes in bowel movements, vomiting. If all is well, gradually increase the portion.
Did you know? Sometimes a child develops an allergy only to river or sea fish.
- Give preference to low-fat sea fish, it is rich in iodine. For example, pollock, cod, hake.
- Store the fillets for no more than 4 days.
- Freshly frozen fish is loud when tapped, while a spoiled carcass with dents, yellowish in color, emits an unpleasant odor.
- Remove pits before cooking.
Fish cutlets from pollock carcass
Ingredients
- half a fish of pollock;
- egg – 1 pc.;
- onion – 1 pc.;
- medium-sized carrots – 1 pc.;
- wheat flour – 2 tbsp. l.;
- semolina – 1 tbsp;
- salt - to taste.
Cooking steps
Cod fish cutlets
Ingredients
- cod meat – 0.5 kg;
- egg – 1 pc.;
- medium-sized carrots – 1 pc.;
- onion – 1 pc.;
- bread - 2 pieces;
- milk – 50 ml;
- flour – 2 tbsp. spoons;
- salt.
Cooking steps
Steamed fish cutlets from fi
le pikes
Ingredients
- pike – 1 kg;
- egg – 1 pc.;
- onion – 1 pc.;
- loaf - 1 slice;
- butter – 30 g;
- salt.
Cooking steps
Video with a recipe for cooking fish cutlets in the oven
To make healthy fish cutlets, you don't need to have a steamer. Made in the oven, they will turn out no less tasty, healthy and your baby will definitely like them. The recipe is easy to follow and the cooking time is about 30 minutes.
Fish cutlets for children
Fish dishes for children
Fish soufflé with steamed vegetables
You need: fish fillet (tilapia), potatoes, carrots, string beans
put everything in a blender, then into a mold, add salt to taste and steam for 20 minutes
Cod cutlets in the oven
Ingredients:
Cod fillet - 800 g
Egg - 1 pc.
White bread - 3-4 pieces (about 140 g squeezed)
Milk - 1/3 cup.
Large onion - 1 pc.
Carrots - 1 pc.
Hard cheese - 30 g
Vegetable oil - 2 tbsp.
Dill greens
Salt, pepper - to taste
Cooking method:
Cod cutlets with carrots
Ingredients:
Cod fillet - 250 g
Carrots - 1 pc.
Onion (medium head) - 1 pc.
Egg - 1 pc.
Corn flour - 1 tbsp. + 2-3 tbsp. l. for breading
Sour cream - 1 tbsp.
Salt - to taste
Cooking method:
Boil the carrots until half cooked. You can do this in advance. Cut the fish fillet into very small pieces (this is the secret of these cutlets). Add egg, salt, sour cream, corn flour, finely chopped onion and grated carrots. Mix the minced meat for the cutlets. Heat vegetable oil in a frying pan. Pour corn flour into a flat plate, spoon out the minced meat and lightly bread it in flour. Fry over low heat (so that the fish is well cooked) until golden brown.
Rice casserole
Ingredients:
for 1 serving:
Lean white fish fillet (cod, hake) - 80 g
Boiled rice - 100 g
Egg - 1/2 chicken or 1 quail
Sour cream - 2 tbsp.
Carrots - 30 g
Onions - 30 g
Russian cheese - 20 g
Salt - a pinch
Cooking method:
Fish soufflé
Ingredients:
for 1 serving:
fish fillet (cod, hake) - 100 g
potatoes - 1 pc.
egg - 1/2 pcs.
butter - 1 tsp.
cream - 1 tbsp.
onion - 1/2 pcs.
salt to taste
Cooking method:
- Boil potatoes and fish separately.
- Finely chop the onion and sauté in vegetable oil until golden brown. At the end, add cream, stir and remove from heat.
- Separate the whites from the yolk and beat into a strong foam.
- Mash the potatoes and fish with a fork or grind them in a blender. Add soft butter, yolk, onion mixture, salt and mix well.
- At the end, add the whipped protein into the fish mass and mix gently.
- Place the mixture in a greased mold and bake in an oven preheated to 190 degrees for 20-25 minutes.
Ingredients:
for 2 servings:
fish fillet (cod, hake) - 150 g
zucchini - 100 g
egg - 1 pc.
flour - 2 tsp.
fresh or frozen herbs - parsley, dill
salt - to taste
Cooking method:
- Wash the fish fillet, dry it and cut it into slices.
- Wash the zucchini and grate it on a fine grater. Then lightly squeeze the zucchini mass to remove excess liquid.
- Finely chop the greens and combine with the zucchini. Next, add beaten raw egg, flour and salt to this mixture. Mix everything thoroughly.
- Dip pieces of fish fillet in zucchini batter and fry on both sides in vegetable oil. If it turns out that the batter drips a little, then put the pieces on the frying pan and add a little batter on top. Heat the oil well in a frying pan and fry over low heat so that the fish is well cooked.
This dish can be served with any side dish - rice, vegetables, mashed potatoes.
Place mashed potatoes on top of the sauce
and sprinkle with grated cheese.
- Preheat the oven to 180 degrees and bake for 30-40 minutes until golden brown.
R fish cutlets with corn
Ingredients:
medium potatoes - 2 pcs.
cod fillet (or other fish) - 200 g
canned corn - 3 tbsp.
butter - 1 tsp.
egg - 1/2 pcs.
flour - 1 tbsp.
salt - to tasteCooking method:
Fish cutlets
Ingredients:
fish (fresh or frozen) - 1 kg
butter - 100 g
egg - 2 pcs.
semolina - 2 tbsp.
large onion - 1 pc.
salt
pepper
breadcrumbs.
Cooking method:
- Combine eggs and semolina, mix and let stand for 5 minutes.
- We clean the fish from bones and skin. I want to warn you right away that if you took frozen fish, after washing it, let the water drain and blot it with paper towels. We don't need excess liquid in the minced meat. Pass the fish fillet, softened butter and onion through a meat grinder.
- Then combine the mixture with eggs and semolina, add salt and pepper and mix well. Form cutlets, roll in breadcrumbs and fry in vegetable oil.
Cod meatballs
Ingredients:
for 1 serving:
cod fillet - 70 g
onions - 1/4 pcs.
wheat bread - 10 g
egg yolk - (quail - 1/2 pcs. or chicken - 1/4 pcs.)
vegetable oil - 1/2 tsp.
salt as desired
Cooking method:
- We clean the cod from bones and skin, pass it through a meat grinder along with wheat bread and onions soaked in cold water.
- Add the egg yolk and vegetable oil, then mix the minced meat thoroughly, you can beat it in a blender. To salt or not to salt is up to you.
- We form small balls from the resulting minced meat and place them in a double boiler. Getting ready cod meatballs quickly - 15 - 18 minutes. You can cook them on the stove, just put them in a saucepan and fill them halfway with water and put them on very low heat for 20 -30 minutes.
Ingredients:
trout fillet (hake, cod) - 100 g
onions - 1/2 pcs.
carrots - 1/2 pcs.
sour cream - 2 tbsp.
hard cheese - 2 tbsp.
butter - 1 tsp.
dill greens
Cooking method:
Fish in a pot can be served as a separate dish or in combination with a side dish.
Steamed fish cutlets
For 2 servings (4 cutlets):
-100 g white fish
-1 quail egg
- 1 tsp. decoys
- 50 ml water
I broke the fish in a blender, added water, semolina, an egg, and beat everything well. Place a tablespoon into the steamer tray and cook for 25-30 minutes. They turned out very soft, tender and juicy.
Puree for them: potatoes, zucchini in small pieces, grated carrots, several cauliflower florets. Fill halfway with water and simmer until done. I smashed the vegetables with a masher and added olive oil.
Vegetable stew with fish
For 2 servings (yield about 450-500 g):
100-150 g fish fillet (telapia)
1 small pepper
1 medium potato
1 medium carrot
2-3 tablespoons of frozen green peas.
broccoli (10 small florets)
4 tbsp. cream
Place everything in a saucepan (I did it in a slow cooker and simmer for 1 hour), let it cook a little. oil, a little water and simmer. When the vegetables become softer, add cream and cook until done.
Step 1: prepare the fish.
Today we will prepare very tasty baby cutlets that are suitable for toothy babies from one year of age and older, who have been breastfed or who combine it with other, more adult dishes. In general, if your child is a lover of tasty and healthy food, then you can start. First, we wash fresh fillets of hake, pollock, hake or other healthy sea fish under streams of cold running water and dry them with paper kitchen towels. No matter how the fish is processed at the manufacturer’s factory, it still requires additional cleaning! That is, we put the fillet on a cutting board, divide it into small pieces and, using tweezers or a small sharp knife, remove any small bones from them.Step 2: prepare vegetables and other ingredients.
Next, using a clean knife, peel the vegetables indicated in the recipe. We wash them, dry them, move them to a new board and chop them. We chop the carrots on a very fine grater or chop them into small pieces using a stationary blender or food processor, and cut the onion into 4–8 not very large pieces. Then we lay out the rest of the necessary ingredients on the countertop and proceed to the next step.
Step 3: prepare the minced meat.
We pass the prepared fish along with onions through an electric or stationary meat grinder with a fine mesh, it is better to do this twice. If there is a lot of liquid in the mixture, squeeze it over the sink and return it to the bowl.
After that, add carrots for a beautiful color, a chicken egg and a tablespoon of sifted wheat flour for viscosity, as well as salt and dried dill for a pleasant taste and aroma. Mix everything until smooth – the minced meat is ready!
Step 4: prepare the steamer.
Now carefully read the instructions for the steamer; it will say how much water should be poured into the lower compartment of the kitchen appliance. After solving this issue, plug the machine plug into the socket. Then we grease the bottom of the removable bowl with a teaspoon of vegetable oil so that the cutlets do not stick to it during cooking, and return to the minced meat.
Step 5: form fish cutlets for children.
Pour the remaining sifted wheat flour into a small plate, roll a tablespoon of the fish mixture in it, and form it into an oval or round cutlet thick before 2.5 centimeters, move it into the prepared steamer basket and mold the rest in the same way until the minced meat is finished.
Step 6: prepare fish cutlets for children.
Then cover the still raw fish miracle with a lid and turn on the steamer timer to 20–25 minutes. After the required time, the kitchen appliance will turn off itself, notifying you of this with a ringing, buzzing or more often beeping sound. We are not in a hurry to remove the lid, we wait until scalding steam comes out from under it and only after 5–7 minutes delete. Next, using a tablespoon, we distribute the finished cutlets in portions onto plates, give them the opportunity to cool, because children cannot eat hot food, and only after that we offer a new tasty dish to the baby.
Step 7: Serve fish cutlets for children.
Fish cutlets for children are served warm as a second course. Basically, for children they are served in portions not exceeding 100 grams, because children from one year and older are just beginning to learn about new delicious food, which can sometimes be quite difficult for their body. If desired, these delicious fish products can be supplemented with an unobtrusive side dish; the ideal option is puree, caviar from non-fermentable vegetables, light buckwheat porridge, oatmeal, steamed rice, or whatever your little one likes best. Well, if the child is already over a year old and likes more varied foods, then you can pour sour cream and sauce on the cutlets and garnish with fresh finely chopped herbs. Enjoy and be healthy!
Bon appetit!
Carrots themselves, of course, are healthy, but a little harsh. Therefore, you can easily replace it with pumpkin, zucchini or peeled eggplant, it will also turn out very tasty;
As you can see, the spice recipe contains only salt and dried dill, which can be replaced with fresh or parsley. It is better not to add other spices, they can cause allergies;
Semolina can be an excellent alternative to flour; during heat treatment with steam, it swells well and helps fish products keep their shape;
Some mothers grease the steamer basket not with vegetable oil, but with butter, this makes the dish more tender and acquires its own unique, very pleasant aroma;
Don't have a steamer? No problem! Boil the cutlets in lightly salted water after boiling for 15 minutes or until they float. Or we bake them in an oven preheated to 180 degrees Celsius for 30 to 35 minutes, but if you choose the latter option, then after that steam the fish products in a small amount of sour cream or water in a frying pan to remove the rather dense chicken leg, which is very difficult for kids chew.
