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Pollock is considered a dietary fish. There are many recipes for its preparation: fried fillet, fish soup and, of course, cutlets. Calcium and phosphorus contained in fish strengthen the growing body. If there is no fresh fish, you can take frozen. Pollock meat on the cut should be white, without red spots.

Step 1

Make fish mince. Put the pollock fillet through a meat grinder. Check that there are no bones in the mince. Cut the potatoes into wedges and put them through a meat grinder. If the potatoes have released a lot of liquid, squeeze them out. Add the egg, salt and fish seasoning. Mix until smooth. If the mince is too runny, add 1-2 tbsp. of flour.

Step 2

Make cutlets. Form cutlets from the minced meat. Heat the frying pan and pour in vegetable oil. Fry the cutlets for 6-7 minutes on each side over medium heat until golden brown. Place the finished cutlets on a plate.