How to cook pike fish cutlets

How to cook pike cutlets with lard

This dish is perfect for a hearty dinner. The cutlets are distinguished by their most tender meat and crispy crust.

You will need:

800-900 grams – pike
250 grams – lard
2-3 slices – loaf
500 milliliters - water
1 chicken egg
1-2 heads – onions
4 cloves – garlic
150 grams – breadcrumbs
1 teaspoon – ground black pepper
100 milliliters – sunflower oil

How to cook:

1. If frozen fish is used, it must first be thawed. You can make your own breadcrumbs if you wish.

Pike cutlets with fatty pork and mayonnaise

According to reviews from housewives, men really like this dish. It is simple and at the same time useful.

You will need:

1 kilogram – pike
1 kilogram – pork
100 grams – lard (optional)
3 heads – onions
200 grams – loaf
250 milliliters – milk
200 grams – breadcrumbs
2-3 eggs
1 tablespoon – mayonnaise
Pepper and salt - to taste
100 milliliters – sunflower oil

How to cook:

1. The fish must be cleaned, cut, and filleted. The meat is passed through a meat grinder twice. Next you need to take pork, lard, and grind it through a meat grinder.

2. Grate the onion on a fine grater. Eggs and loaf pulp are added to the minced meat. It is better to soak it in milk in advance and squeeze it well.

3. If you add a spoonful of mayonnaise to the minced meat, the cutlets will turn out juicier. Form blanks and roll in breadcrumbs. Fry the cutlets over low heat. Serve with your favorite sauce or side dish.

Calorie content per 100 g. – 224 kcal

Bon appetit!

Pike cutlets with semolina

Usually these cutlets are not eaten cold. The fact is that they disappear from the table very quickly, as soon as they appear on the plate, they simply do not have time to cool down.

You will need:

1 kilogram – pike,
30 grams – lard
140 grams – onions
Salt, pepper - to taste
1 chicken egg
60 grams – semolina
100 milliliters – sunflower oil

How to cook:

1. First you need to cut the pike. Remove the head, fins and tail. Remove the insides. Wash the fish thoroughly under running water.

2. The fillet is separated from the skin, the backbone and all the bones are removed. The fillet is ground in a meat grinder. Lard and onions are also ground in a meat grinder and added to the minced meat for juiciness.

3. Break an egg into this mixture. Pour in semolina, salt and pepper. Mix all ingredients well and let stand for 5 minutes. During this time, the semolina will swell.

4. Heat a frying pan, pour in sunflower oil. The cutlets are formed and fried on both sides. The cutlets are ready.

Calorie content per 100 g. – 136 kcal

Bon appetit!

Fish cutlet recipe

Cooking time – 60 minutes

Before I start, I’ll tell you how I came up with this recipe.

I cooked fish cutlets with both pork and lard - in this case, the valuable taste of the fish was lost. The result is a rejection of pork and lard and a switch to butter, which gives the minced meat juiciness, helping to preserve its pleasant native taste.

I won't delay any longer. Let's start preparing delicious fish cutlets from pike.

Steamed pike cutlets in a slow cooker

You can treat your household with this dish. It is nutritious and dietary. Steamed cutlets are easy to prepare.

You will need:

1.5 kilograms – pike
300 grams – loaf
1 chicken egg
140 grams – onions
1 teaspoon – Italian herbs
10 grams – greens
0.5 teaspoon – sugar
50 grams – semolina
Salt, spices - to taste

How to cook:

1. The fish needs to be cut and filleted. It is scrolled through a meat grinder. You can also grind it with a blender.

2. Grind the loaf after soaking it. Finely chopped onions, herbs, eggs, sugar, salt are added to the minced meat, and enriched with spices. Form cutlets. They are steamed.

3. If the minced meat turns out to be very liquid, you can add 2 tablespoons of semolina or flour. The cooking time depends on what the dish will be cooked in, for example, a slow cooker, a double boiler, or just a saucepan. The process takes approximately 20-30 minutes. It is better to eat the dish hot.

Calorie content per 100 g. – 100 kcal

Bon appetit!

Lenten pike cutlets

This recipe will be needed for those who are watching their figure or fasting. The cutlets turn out healthy and satisfying. They are steamed.

You will need:

600 gr. – pike
100 gr. - white bread
5 gr. – salt
10 gr. – ground black pepper
50 gr. – breadcrumbs
5 milliliters – sunflower oil
15 gr. – dill

How to cook:

1. Pike fillets are ground through a meat grinder. White bread is soaked in water for a few minutes. The bread is squeezed out and added to the minced fish. Salt, pepper, mix thoroughly, it is advisable to beat it several times to make the mass denser!

2. Form blanks and roll in breadcrumbs. The surface of the steamer is greased with sunflower oil. Place the cutlets and cook for 20 minutes. Serve the dish hot, sprinkled with herbs.

Calorie content per 100 g. – 128 kcal

Bon appetit!

From pike and zander

Preparing fish for a dish

A freshly caught carcass is washed to remove dirt and dust. Frozen fish is first defrosted using a dry method.
Water is poured into a basin, the pike is lowered into it and, starting from the tail, the scales are removed.
Then the belly is cut and all the insides are removed using a knife. To remove mucus, rub it with salt, leave for 3-5 minutes and wash thoroughly in water. Taking a sharp knife, carefully remove the skin from the carcass.
Next, separate the meat from the bones.
The resulting fillet is ground in a meat grinder.
To get minced meat, chopped onion, beaten egg, and spices are mixed into it.

Depending on your preferences, you can put potatoes minced through a meat grinder, grated cheese, fresh finely chopped herbs or fried onions.

Since pike is a low-fat fish, an additive such as regular lard is suitable for minced meat.

Additives such as zucchini and other vegetables make the fish mass juicier.

Ingredients	Quantity
eggs –	2 pcs.
onion -	1 PC.
flour -	for breading
vegetable oil -	for frying
spices and salt -	taste
fish fillet -	1 kg
Cooking time: 30 minutes	Calorie content per 100 grams: 100 Kcal

Mix all these ingredients with pike meat, make cutlets and fry in oil on both sides.

These pike balls are also useful when baked in the oven.

For this recipe use:

1 kg pike fillet;
two onions;
white bread 200 gr.
one egg;
two tbsp. spoons of mayonnaise;
two tbsp. spoons of vegetable oil;
two tsp. Sahara;
4-5 cloves of garlic;
half a glass of milk;
nutmeg; salt, ground black pepper.

Mix all the ingredients and form into flat cakes.

Line a baking tray with paper and grease with oil.

Place the cutlets, grease them with mayonnaise if desired, and bake for 45 minutes at 150 degrees.

Baked or pickled vegetables are suitable as a side dish.

They require:

pike fillet 1.2 kg;
30 g butter;
one egg;
one onion;
one loaf;
salt, pepper, spices for fish.

Using a meat grinder, grind the fish fillet, oil and a loaf previously soaked in water.

Add chopped onion, egg, spices, salt, mix thoroughly.

As you have already seen, there are a lot of methods and methods for preparing this dish.

Everyone chooses the best option for themselves and sticks to it.

Therefore, we will present to your attention two videos: one now, and the other at the end of the article.

Fish cutlets from pike and pike perch with cheese

Adults and children love these cutlets. True, for a children's menu it is worth excluding pepper from the recipe.

The dish has an unusual taste and brings great benefits to the body. For cooking (per 1 serving).

You will need:

300 gr. – pike
300 gr. – pike perch
30 gr. – lard (pork bacon)
50 gr. – flour or breadcrumbs
1 PC. - chicken egg
20-40 gr. – grated cheese
Salt, black pepper - to taste
30 milliliters – sunflower oil

How to cook:

1. Fish fillet with bacon should be coarsely chopped. Then pass through a meat grinder. If you have a blender, you can use it. Add salt, pepper, cheese, egg, mix everything thoroughly.

2. Large pieces are made from minced fish. They should not be very thick or thin.

3. Heat the frying pan and pour in the vegetable oil. Cutlets are dredged in flour and fried until golden brown. Cover the frying pan with a lid and keep on low heat for another 5 minutes.

Calorie content per 100 g. – 147 kcal

Bon appetit!

With the addition of fried onions

Since pike meat has a dry taste, in order for the dish to acquire a juicy, soft taste and pleasant aroma, fried onions are added to the minced meat.

For this recipe we take the following set of products:

1 kg fish fillet;
2-3 slices of white bread;
2 eggs;
2 large onions;
half a teaspoon of sugar;
half a glass of milk;
vegetable oil;
spices and salt.

Cut white bread into pieces and place in milk. It is permissible to soak the bread in plain water.
We clean the onion, wash it in cold water, and chop it finely.
Fry it in hot oil until golden brown.
Mash the pike meat with soaked squeezed bread, eggs, salt and sugar. Mix with fried onions.
From this minced meat we make round cakes and fry them in vegetable oil.

Cutlets with fried onions can be made not fried, but stewed.

To do this you need:

water;
one onion;
5 peas of allspice;
1 bay leaf.

Place the formed balls in a fairly deep pan.

On top of them are chopped onions, peppercorns, and bay leaves.

Add water so that it covers the entire contents of the pan.

Cover with a lid and place on the stove, reducing the temperature.

Simmer for about 30 minutes.

During this time, the cutlets will absorb some of the water and become more juicy and tasty.

The ideal side dish for them is mashed potatoes or rice.

For added juiciness, zucchini is often added to them.

It is better to choose young zucchini, which is chopped together with the skin on a medium grater and mixed into the fish mixture.

Pike cutlets with cream and a piece of butter

Housewives call this dish ideal. The cutlets really turn out tasty, tender and appetizing. They can easily surprise even the most fastidious guests.

You will need:

900 gr. – pike fillet
3 eggs
150 gr. - crumb of bread
1 onion
150 milliliters - cream
50-70 gr. – butter
Flour or breadcrumbs - for breading
Salt, spices - to taste

How to cook:

1. The bread crumb is poured with cream and allowed to swell well. The pike fillet is passed through a meat grinder once. Add onion and bread crumb to the resulting minced meat and roll it a second time.

2. Next, add salt, pepper, eggs to the minced meat and mix thoroughly. Form cutlets. Place a piece of butter in the middle. The workpieces are breaded in flour.

3. Fry them in a frying pan until golden brown. Serve with vegetables or mashed potatoes. It is advisable to eat the cutlets hot.

On a note! Softened

New butter can be pre-grinded with dill, formed into small pieces and frozen. This makes it even tastier!

Calorie content per 100 g. – 152 kcal

Bon appetit!

With beef or veal

The meat of an adult animal has fairly dense fibers, while the meat of a young animal is much softer. The fresh product has virtually no odor; light milky notes are felt. To make the beef tender, it must be soaked in wine and left to cool for an hour. For cutlets, take trimmings from the back, as well as flank and shank.

Required ingredients:

for 200 g of pike – 600 g of meat;
egg;
milk – 100 ml (or a little less);
butter – 4.5 tbsp. l.;
garlic cloves;
starch – 5 tbsp. l.;
spices;
breadcrumbs for breading.

Step-by-step preparation:

Grind the fish pulp and meat in a food processor.
Add all ingredients except breadcrumbs.
The resulting minced meat can be beaten on a cutting board. This will make it airy and light.
The shape of pike meat cutlets can be different: flattened, oval or in the form of thin sausages.
To begin with, they should be deep-fried and then baked in the oven at 200 degrees (20 - 25 minutes), periodically checking their readiness.