Everyone knows about the benefits of fish. This is a valuable, healthy and low-calorie product that is suitable for the daily diet and diet. Here you will find B vitamins, vitamins D and A, phosphorus and calcium, iron and iodine. However, not all children love fish and eat fish dishes. Unusual recipes for fish cutlets will come to mom’s aid.
Due to certain components, for example, cottage cheese, you can make the taste of fish unnoticeable. Semolina will make the cutlets tender and airy. Flour or breadcrumbs will give it a crispy crust that kids love. Minced fish can be molded into unusual shapes, which will definitely attract the attention of a child. In this article we will learn how to prepare fish cutlets for children.
Useful properties of fish
- Positively affects the growth and development of the child;
- Easy to digest;
- Increases immunity and supports defenses;
- Saturates the body with essential proteins and carbohydrates, beneficial amino acids, vitamins and minerals;
- Restores the body after severe physical exertion, illness and surgery;
- Improves vision;
- Has a beneficial effect on the functioning of nerve cells and the brain;
- Increases intelligence, develops memory and attentiveness;
- Strengthens the heart and blood vessels, reduces the risk of cardiovascular diseases;
- Reduces cholesterol levels, improves blood circulation and hematopoiesis;
- Improves the condition of skin and hair;
- Stimulates material metabolism and normalizes the functioning of the thyroid gland;
- Calms and relieves stress;
- Replenishes energy costs, gives vigor and improves mood;
- Strengthens bones and teeth
- Participates in the formation of the bone skeleton, in the creation of new cells and in the structure of tissues;
- Improves intestinal motility, normalizes digestion and weight of the child.
Recommendations
Before you start cooking, you need to familiarize yourself with the basic tips, without which you won’t be able to make delicious cutlets for your baby:
- Products must be fresh. It is worth paying attention to the absence of mucus, smell and color of the product.
- Purchased fillets should be thoroughly rinsed under water several times, and then the entrails, head and bones should be removed.
- It is recommended to grind the fish several times to completely crush the remaining bones.
On a note! Children's fish cutlets improve and strengthen teeth and bones, affect vision, the process of hematopoiesis, and also favor the functioning of the thyroid gland and nervous system. Despite all the benefits of the dish, many children do not like it because they think chicken cutlets are tastier. Most often this is due to improper preparation. In order for a child to fall in love with them and begin to enjoy the fish delicacy, it is worth using the best recipes that will not leave the little gourmet indifferent. You can easily prepare the delicacy at home, the main thing is to follow the sequence of steps.
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When and what kind of fish to give to children
Despite its benefits, fish is an allergenic product. Therefore, experts do not recommend introducing such foods to a child in the first months of complementary feeding. Pediatricians consider ten months to be the appropriate age. Fish is included after the main types of cereals, fruits and vegetables, meat and poultry.
The first dish for the baby should be fish puree. Introduce each type of fish gradually. Start with white fish and lean varieties with minimal bones. These are pollock and hake, river perch, pike perch and haddock. The optimal dish for first feeding would be pollock or hake puree.
Give your child a taste of half a teaspoon of cooked and crushed fish puree and watch the baby’s reaction. If the baby feels well, you can gradually increase the portions and introduce different dishes. We introduce fatty and red varieties of fish only after two to three years. Read more about introducing fish into complementary feeding for infants here.
A one-year-old baby can make soups, but only with vegetable broth. Soups with fish broth and canned food are not recommended for children under three years of age. The daily intake of clean fish for a 1-year-old child should be 50 grams. The general amount of the dish is 150 grams.
How to cook fish cutlets for a child
Fish cutlets begin to be prepared for children over one and a half years old. When cooking, use a minimum of vegetable oil, salt and pepper. Do not add other spices, mayonnaise or sauce. A suitable solution would be steamed cutlets and dishes cooked in the oven.
For children under three years of age, canned food, several types of fish in one recipe, and fried foods are not recommended. Fried cutlets are difficult and take a long time to digest and can cause severe heaviness in the stomach, digestive disorders and even poisoning. Choose your frying oil carefully.
Cutlets go well with rice and potatoes, vegetable salads and buckwheat, and some other cereals. For cooking, take only fresh and high-quality fish from a trusted manufacturer and seller. The finished cutlets do not have to be fried immediately; some can be frozen.
Fish cutlet recipes for children
For a couple
- Fish fillet (pollock, hake or cod) – 200 grams;
- Carrots – 50 grams;
- Oatmeal – 1 table. spoon;
- Onions – ½ pcs.
We clean and cut the onion. We cut the prepared fillet and pass it through a meat grinder twice together with the onion. Wash, peel and finely grate the carrots, add to the minced fish. Then add oatmeal and mix thoroughly. If the mince is too dense, you can dilute it with a small amount of water. From the resulting mass we form cutlets and steam for twenty minutes.
Steam cutlets with lemon juice
- Fish fillet – 300 gr;
- Egg – 1 pc.;
- Oat bran – 2 tables. spoons;
- Onion – 1 pc.;
- Parsley – 1 bunch.
- Lemon juice – 1 teaspoon. spoon.
Grind the prepared fillet and peeled onion through a meat grinder. Add bran and washed chopped dill to the mixture, break the egg and mix. Pour in lemon juice, pepper and salt to taste, mix again. Leave for 15 minutes for the bran to swell. Then we form the cutlets and cook for a couple of minutes for twenty. Instead of parsley, you can add chopped dill or celery to the recipe.
In the oven
- Fish fillet – 500 grams;
- Egg – 1 pc.;
- Milk – 100 ml;
- Wheat bread – 100 grams.
Soak the bread in milk and grind it together with the fish in a blender or pass through a meat grinder. Break the egg into the resulting mass, add salt to taste and mix. Form and bake the cutlets in the oven for half an hour at medium temperature.
With semolina
- White fish fillet – 0.7 kg;
- Semolina – 60 grams;
- Onion – 3 pcs.;
- Eggs – 2 pcs.;
- Butter – 50 grams;
- Chopped dill - 1 table. spoon.
If you want fluffy, airy and tender cutlets, add semolina to the recipe. To prepare, peel the onion, cut the fish into pieces and grind the ingredients through a meat grinder. Break the egg into the resulting mass, add the cereal and add dill, pepper and salt to taste. Mix the minced meat thoroughly.
Grate a piece of butter and add to the minced meat, leave for an hour so that the semolina swells. Then we form cutlets and fry over low heat with vegetable oil under the lid. Turn over the workpieces only when one side is completely cooked and compacted. Otherwise they will fall apart.
With rice
- Perch fillet – 400 grams;
- Saury fillet – 400 grams;
- Rice – 1 cup;
- Egg – 1 pc.;
- Onion – 2 pcs.;
- Breadcrumbs – 100 grams;
- Flour for breading.
Cook the rice separately until half cooked. Peel the onion and cut the fish fillet, grind together through a meat grinder. Add breadcrumbs to the minced fish, salt and pepper, break the egg and mix thoroughly. Add the slightly cooled rice and stir again. Make cutlets from this mixture, roll in flour and fry in vegetable oil.
Salmon in sour cream
- Salmon – 250 grams;
- Semolina – 3 tables. spoons;
- Sour cream – 100 grams;
- Egg – 1 piece;
- Onion – 1 piece;
- Dill – 1 bunch;
- Breading flour or breadcrumbs.
Grind the salmon in a meat grinder, break the egg and add the peeled chopped onion. Add semolina, salt and pepper, mix and leave to brew for ten minutes. Form cutlets and roll in flour or breadcrumbs. Lightly fry the pieces on both sides and pour in sour cream. Add a little water and chopped dill, simmer for 15 minutes after boiling.
Pour the finished cutlets with the sour cream sauce that remains after cooking. Be careful, as red and fatty fish are strong allergens. These varieties include salmon, pink salmon, trout and salmon, saury and so on. These types are included in the children's diet last and are given to a child at least three years old.
With cottage cheese
- Fish fillet – 300 grams;
- Cottage cheese – 300 grams;
- Egg – 1 pc.
- Onion – 1 pc.;
- Flour for breading.
Peel the onion and grind together with the fillet in a meat grinder. Add cottage cheese to the mixture and break the egg, salt and pepper to taste. Knead the minced meat until smooth, form into cutlets and roll in flour. Fry in oil and serve with mashed potatoes. The dish can be decorated with fresh herbs.
In sesame breading
- Pollock – 500 gr;
- Milk – 0.5 cup;
- Loaf – 3 pieces;
- Sour cream – 1.5 tables. spoons;
- Onion – 1 pc.
- Garlic – 1 clove;
- Sesame seeds for breading.
Wash pollock, peel and cut into pieces. Peel the onion and garlic, chop finely and combine with the fish. Soak the loaf in milk, squeeze and mash, add to the future minced meat. Add sour cream, break the egg and mix thoroughly. Add salt and pepper if desired. From the resulting mixture we form pollock cutlets and roll in sesame seeds until each side is covered. Fry the pieces in vegetable oil for about twenty minutes, carefully turning them over.
Cod fish sausages
- Cod – 300 grams;
- Onion – 1 pc.;
- Egg – 1 pc.;
- Ground (breadcrumbs) - 3 tables. spoons.
We turn the cod together with the peeled onions in a meat grinder. Break the egg and add breadcrumbs, add salt and pepper to taste. Mix the minced meat thoroughly and form sausages. Dip the pieces in breading and fry in vegetable oil. The result is unusual cod fish cutlets in the form of sausages or sausages. Serve with boiled rice, mashed potatoes or vegetable salad.
From canned fish
- Sardine in oil – 1 can;
- Rice – 300 grams;
- Onion – 2 pcs.;
- Eggs – 2 pcs.;
- Dill – 1 bunch.
Cook the rice separately. Remove the ridges from the canned food and mash the sardines with a fork, mix with rice. Peel and chop the onion, rinse the dill and chop finely. Add to the minced meat, break the egg, pepper and salt, mix thoroughly. Form cutlets and fry in vegetable oil.
Please note that children and nursing mothers should eat canned fish with caution.
This product contains preservatives, large amounts of oil and spices, and various dangerous additives. This can cause severe allergies or poisoning, stomach upset and stool disorders, and negatively affect the functioning of internal organs. For more information about the benefits and harms of canned fish, read the link. Subscribe to our VKontakte group
In a slow cooker
If you don’t have a steamer at home, a multicooker will do. They often have a steam cooking mode and come with special grates. The above recipes are suitable for her as well.
Below is another recipe. Ingredients:
- fillet (cod, pink salmon or other) - 300 grams;
- potato;
- carrot;
- salt;
- olive oil.
Cutlets for children cannot be fried, so they must be steamed READ ALSO: delicious and varied soups for children over 2 years old Mix the minced meat with carrots and potatoes grated on a medium-sized grater. If you have normal tolerance to onions, you can also include it. Add salt. The cutlets should be formed with your hands, previously soaked in olive oil, and placed on a wire rack. Pour the required amount of water into the multi-cooker container, in accordance with the type of device, place a wire rack on top, close the multi-cooker, and turn on the steamer mode. Cooking time: 20 minutes.
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