Hake cutlets with semolina and butter

We prepare very tasty, tender and juicy fish cutlets for dinner for the whole family. Thanks to semolina, minced fish turns out elastic and fluffy. Therefore, the cutlets are easy to form, turn out beautiful and hold their shape well when frying. Sauteed onions give the products a unique taste and aroma, and butter makes the cutlets incredibly juicy.

In addition to hake, you can use any white sea fish for the recipe, such as pollock, halibut, tilapia or cod. Freshwater fish include bream, burbot, pike perch or pike. An excellent side dish for fish cutlets would be mashed potatoes or cauliflower, fluffy rice or bulgur, baked or steamed vegetables.

If desired, hake cutlets with semolina can be baked in the oven. This way they will be more healthy and less caloric.

Ingredients for making hake cutlets with semolina and butter:


  • Fresh frozen hake – 700 g.

  • Butter – 50 g.

  • Chicken egg – 1 pc.

  • Onions – 1 pc.

  • Semolina – 50 g.

  • Vegetable oil – 50 ml.

  • Salt – 0.5 tsp.

  • Seasoning for fish – 1 tsp.

  • Fresh dill – 20 g.

Recipe for hake cutlets with semolina and butter

Step-by-step instruction:

1. Defrost the hake carcass at room temperature, wash it, cut off the fins and remove the entrails. Remove the skin from the fish and remove the backbone and bones. We disassemble the hake carcass into fillets. Pass the fish through a meat grinder with a fine mesh.

2. Peel the onions and cut them into medium-sized cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring, saute the onions over medium heat until golden brown.

3. Pass the vegetables through a meat grinder and add to the minced fish.

4. Beat 1 chicken egg into the resulting mixture and add semolina.

5. Add finely chopped dill, fish spices and salt to taste to the minced meat.

6. Mix the minced meat for fish cutlets thoroughly. Leave it for 20 minutes so that the semolina swells.

7. Divide the finished minced meat into 8 parts. From each part of the minced meat we form a flat cake, in the center of which we place a small piece of butter.

8. Form round cutlets so that the butter is inside the products. Place the cutlets in a frying pan with heated vegetable oil.

9. Fry the products over low heat until golden brown. Then we turn them over to the other side. Cover the pan with a lid and cook the fish cutlets until cooked.

10. Serve soft, juicy and aromatic hake cutlets with semolina hot with your favorite side dish, fresh or pickled vegetables.

Bon appetit!

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