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Pollock fillet cutlets with mashed potatoes

Author
Cookinero 28 Feb 2025
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Pollock fillet cutlets with mashed potatoes

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.

How to cook Pollock fillet cutlets with mashed potatoes

Step 1

Pollock fillet cutlets with mashed potatoes

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

Pollock fillet cutlets with mashed potatoes

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.

Pollock fillet cutlets with mashed potatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pollock with other white fish like cod, haddock, or tilapia. Just ensure the fillets are boneless and adjust cooking time if the fish differs in thickness.
Replace the flour with a gluten-free alternative like almond flour or gluten-free breadcrumbs to bind the mince if it's too runny.
Absolutely! Bake at 375°F (190°C) for 20-25 minutes, flipping halfway, until golden brown. Lightly grease the baking sheet for crispiness.
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain texture.
Yes, freeze uncooked or cooked cutlets in a single layer on a tray, then transfer to a freezer bag. They’ll keep for 2-3 months. Thaw in the fridge before reheating or cooking.
Try a fresh salad, steamed veggies, or a lemon-dill sauce for a lighter option. Roasted carrots or quinoa also work well.
Skip the potatoes in the mince and use grated zucchini (squeezed dry) or cauliflower rice instead. Serve with a low-carb side like greens.
Reheat in a covered skillet with a splash of water or broth on low heat, or wrap in foil and warm in the oven at 300°F (150°C) until heated through.
Yes! Prepare the mince or shape the cutlets 1-2 days in advance and store covered in the fridge. Cook just before serving for the best texture.

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