Welcome to a recipe that proves simple ingredients can create something truly special! Fish cakes, or 'kotlety' as they're known in Eastern Europe, are a beloved comfort food, and this version made with pollock is a fantastic example. Pollock is a mild, flaky white fish that's both accessible and budget-friendly, making it the perfect star for this dish. This recipe will guide you through creating fish cakes that are incredibly juicy, tender, and packed with flavor—a far cry from the dry, bland patties you might have tried before. Get ready to add a new family favorite to your dinner rotation!
Pollock Fish Cakes
Ingredients for Pollock Fish Cakes
- 1 kg (2.2 lbs) pollock
- 2 eggs
- 50 ml (3.5 tbsp) heavy cream
- 110 g (1 medium) onion
- 70 g (2.5 oz) white bread
- 30 g (1/4 cup) all-purpose flour, for breading
- vegetable oil, for frying
- salt
How to Make Pollock Fish Cakes
Place the frozen pollock on the bottom shelf of the refrigerator 4-5 hours before cooking. Then, wash it, scrape off the scales, remove the innards, and cut off about 1/3 of the body from the tail end. Remove the skin from the pollock pieces and slice the fillets off the bones with a sharp knife.
Filleting the pollock
The fish tails, skin, and bones can be used to make a rich and flavorful ukha (a clear fish soup).
Dicing the onion
Dice the onion. It’s best to add raw onion to the mince, as the onion and fish flavors complement each other well.
Grinding the onion, pollock fillet, and bread pulp into a mince
Finely chop the pollock fillet, add the onion, and the pulp of white bread (crusts removed) that has been soaked in water and squeezed out. Process these ingredients in a food processor until you get a smooth mixture.
Adding chicken eggs
Add two raw chicken eggs to the bowl, after lightly beating the yolks and whites together.
Adding cream and spices
Pour in the cold cream and add fine table salt to taste. At this stage, you can also add spices like grated nutmeg, pepper, or curry powder. Mix the mince thoroughly until it becomes smooth and uniform. You can use a mixer for this, or mix by hand very quickly.
Forming the patties and coating them in flour
Sprinkle all-purpose flour onto a board (you can also use breadcrumbs or semolina). With wet hands, form oblong patties and coat them in flour on all sides.
Frying the pollock fish cakes
Pour 2-3 tablespoons of vegetable oil into a frying pan. Once the oil is hot, place the patties in the pan and fry on high heat until a golden-brown crust forms on both sides, about 2 minutes per side. Then, transfer them to a braising pan, cover with a lid, and simmer on low heat for 10 minutes. You can also simmer the fish cakes in a smetana (a type of sour cream) or tomato sauce to create a dish with a ready-made gravy.
Pollock Fish Cakes
And there you have it—perfectly golden, moist, and flavorful pollock fish cakes ready to be enjoyed! These patties are wonderfully versatile and can be served in many ways. They are traditionally fantastic with creamy mashed potatoes or a simple side of rice, allowing you to soak up every bit of flavor. For a lighter meal, pair them with a fresh green salad and a dollop of sour cream or tartar sauce. Feel free to experiment by adding fresh herbs like dill or parsley to the mixture for an extra burst of freshness. We hope you love this simple, heartwarming dish!
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