Pike cutlets step by step recipe with photos in a frying pan

How to cook pike cutlets

1. Clean the fish and fillet it. See below for how to properly fillet pike.

2. Cut the bread into large pieces and pour over milk. Ideally, the amount of bread is measured after it has been soaked in milk and squeezed. The weight should correspond to 30% of the weight of the fish. That is, if you have 1 kg of fish fillet, mix it with 300 grams of bread soaked in milk. Peel and chop the onion so that it is convenient to chop it in a meat grinder. Peel the garlic.

3. Twist the fish fillet in a meat grinder through a wire rack with fine holes. If necessary, you can twist it a couple of times. For the third time, we twist the pike together with bread (which has previously been squeezed out of excess milk) and onions and garlic.

4. Add 2-3 chicken eggs to the minced meat.

5. Salt and pepper. Mix the minced meat thoroughly and beat it a little. It is advisable to place the bowl of minced meat in the refrigerator for 30-60 minutes. Then its consistency will be more elastic and the cutlets will not fall apart during frying.

6. Pour flour into a plate. Roll the minced meat into a bun, flatten it into a round cake shape and place it in flour.

7. Cut the butter into small cubes. By the way, if you don’t have butter, you can simply pour a couple of tablespoons of vegetable oil into the minced fish.

8. Place a cube of butter in the center of the pike pancake.

9. Cover the top with another flatbread of minced meat. Seal the edges. Roll in flour on all sides.

10. Place in a heated frying pan with vegetable oil. Fry over medium heat until golden brown, about 7-10 minutes on each side.

Bon appetit!

The benefits and harms of pike meat

Pike meat is a dietary product. In terms of fat content, it is even healthier than chicken breast. There are less than 1% of them in pike meat. In addition, it contains a lot of useful substances, a special place among which is occupied by unsaturated acids. A large number of different microelements helps strengthen the cardiovascular system.

Pike meat is easily digestible by the human body. For this reason, it is very useful for people suffering from diseases of the gastrointestinal tract, as well as disorders of the pancreas and liver.

Pike meat strengthens the immune system, reduces the risk of diabetes, and also helps normalize the functioning of the entire nervous system.

As for contraindications, there are practically no contraindications for eating pike. The only exception is an allergy to fish.

How to cut fresh pike

It is unlikely that you can find at least one housewife who would love to clean fresh fish. Most people consider this process labor-intensive and time-consuming. But if you approach it with knowledge of the matter, it turns out that it is not so difficult. In addition, pike has one big advantage - it is very easy to remove the skin. No matter what, but still a plus.

So, you don’t need any special tools to clean pike. It’s enough to have what you have in any kitchen: a cutting board, a well-sharpened knife and the fish itself. It is advisable to also have a stiff brush, but you can get by with just a knife.

First you need to rinse the fish under running cold water to remove the mucus. After this, holding the pike by the tail, rub it with a brush or gently scrape it with a knife to remove scales from the skin. By the way, if you have to clean frozen fish, it is better to first let it sit for an hour at room temperature and only then begin the cutting procedure.

Now you need to separate all the fins and cut off the tail, then make a shallow cut from the side of the abdomen. You need to start cutting from the side of the head and move towards the tail. The same cut should be made along the back of the pike. Using the tip of a knife, pry the skin in the area of ​​the tail and pull it off first on one side and then on the other. Almost everything is ready. All that remains is to cut off the pike's head, remove the internal organs and wash the belly from the inside. The pike carcass is ready for further work.

To get the fillet you need to make a deep cut with a knife on its back all the way to the ridge. Then carefully cut the meat from the bones on both sides of the cut. You will get two pieces of meat and the backbone itself with ribs. Fillet is exactly what you should use to prepare minced meat for cutlets. The ridge can be thrown away, or you can put it on the ear along with the head, fins and tail.

Well, a few words about the number of fillets obtained after cutting a whole pike. On average, about half the weight of a whole fish goes to waste (but not necessarily discarded). So from a pike weighing 2 kg you can get approximately 0.9-1 kg of minced pike.

How long does it take to fry a pike?

Pike, like most other types of fish, fry quite quickly. There is no need to overexpose it. Meat from being in the pan too much will become dry and lose its taste.

If we talk about specific numbers, then a lot depends on the recipe. However, for pan cooking, this time rarely exceeds 20 minutes (10 minutes on each side). Of course, we are talking about the total time, since during the frying process the pike needs to be turned over regularly. Pike cutlets take about the same amount of time to fry. Of course, unless otherwise specified in the recipe. But you can keep the pike in the slow cooker a little longer - about half an hour.

How to cook pike cutlets

When it comes to cutlets, the pieces of minced fish that are juicy on the inside and browned on the outside immediately come to mind. However, in practice, pike cutlets often turn out a little dry.

1. The first reason for this “trouble” is prolonged frying. As has already been said many times, pike meat is already not juicy enough, and if a dish made from it is also overcooked on the fire, the quality of the finished dish will not improve at all.
2. The second reason is the dryness of the meat itself. Fortunately, it is much easier to get rid of this shortcoming. It is enough to add ingredients to the cutlet mince that retain the juice inside. Traditional additions include bread soaked in milk or cream, as well as finely grated potatoes. However, other products can make pike cutlets juicy, as well as highlight their delicate taste, for example: carrots, lard and even minced pork.
3. And the last reason is the size of the whole pike. It is believed that the larger the fish, the juicier its meat. But this does not mean at all that you need to choose the biggest fish. Pike weighing 2-2.5 kg are considered optimal for filleting and subsequent preparation of minced meat.

Juicy minced pike and pork cutlets

This recipe cannot be called completely classic. Although, judging by numerous descriptions, this is how pike cutlets have been “twirled” for many, many years. This recipe also includes minced fatty pork. This ingredient not only makes the cutlets juicier, but also somewhat softens the smell of river fish. So you need to prepare:

• pike fillet – 1 kg;
• minced pork (fat) – 150 g;
• wheat bread – 50 g;
• milk – 100 ml;
• eggs – 2 pcs.;
• onion – 1 medium head;
• dill – 2 sprigs;
• butter – 20 g;
• salt and pepper - to taste;
• breadcrumbs and vegetable oil - for frying.

Mix both types of minced meat. Soak the bread in milk. Finely chop the onion and fry lightly in butter. It is advisable to pass the prepared onions and bread through a meat grinder. But this is not critical. You can add them to the fish-pork mixture and so on. The main thing is to chop the onion as finely as possible, and don’t forget to squeeze the excess milk out of the bread. Mix all ingredients thoroughly.

Beat the eggs, add finely chopped dill, pour the mixture into the minced meat, add salt and pepper. Knead everything thoroughly again. After which you can begin to form the cutlets.

Heat vegetable oil in a frying pan, roll the cutlets in breadcrumbs and fry on both sides over medium heat until golden brown. After this, you can reduce the heat to low, cover the pan with a lid and keep the cutlets for another 10 minutes. The dish is ready.

Description of preparation:

I have loved fish cutlets since childhood, when we were given them for lunch in kindergarten.
But, of course, home-made cutlets of my own making are unrivaled and have always been associated with my grandmother; I have never tasted such delicious cutlets as hers anywhere else. But just recently I found a wonderful recipe for making fish cutlets from pike, which has one little secret: we add beaten egg white to the minced meat, thanks to which they will become incredibly tender and, one might say, airy - it would seem such a trifle, but what an effect it produces. Of course, grandma’s cutlets are still in first place for me, probably thanks to warm memories from childhood and my boundless love for my grandmother, but this interesting and at the same time simple recipe for pike fish cutlets takes an honorable second place. Purpose: For lunch / For dinner Main ingredient: Fish and seafood / Pike Dish: Hot dishes / Cutlets

Pike cutlets with lard

No less juicy and tasty cutlets are obtained if you add regular lard to the minced pike. Although this recipe is very similar to the previous one, the cutlets turn out somewhat different. But the set of products needed for their preparation is almost the same, with rare exceptions:

• pike fillet – 1 kg;
• lard – 200 g;
• wheat bread – 20-30 g;
• milk – 150 ml;
• egg – 1 pc.;
• onion – 1 medium head;
• salt and pepper - to taste;
• flour - for breading;
• vegetable oil - for frying.

Pass the lard and onion through a meat grinder or grind in a blender. Soak the bread in milk, then squeeze and add to the already prepared ingredients. Put minced pike there and knead everything thoroughly. All that remains is to add salt, pepper and mix again. Roll the formed cutlets in flour and fry in hot vegetable oil for about 10 minutes on each side, turning regularly.

Cooking in a slow cooker

If you strive to adhere to proper nutrition and try to exclude too fatty foods from your family’s diet as much as possible, you are probably used to cooking food in a slow cooker. Well, with the help of this device you can even make pike fillet cutlets.

Cooking time: 50 minutes.

Number of servings - 6.

Ingredients

You need to prepare the following:

• pike (fillet only) - 900 g;
• large onions - 1.5 pcs.;
• garlic - 3 cloves;
• loaf - 3 slices;
• large chicken egg - 1 pc.;
• fresh greens - 1/2 bunch;
• refined vegetable oil - 2 tbsp. l.;
• salt and seasonings - as needed.

Cooking method

How is it suggested to cook fish cutlets in a slow cooker? In fact, you definitely won’t have any problems with this, although you will have to tinker a little with cutting the pike.

1. First you need to prepare the pike by filleting the entire carcass. Of course, the fins, tail and head are cut off - they are not suitable for making cutlets or meatballs. Peel the onions. Cut into small pieces. Grind the fish and onions through a meat grinder. Add salt. Add seasonings that go well with this product.

On a note! Remember that the head, tail and fins can make excellent fish soup.

1. Peel the garlic. Chop it finely with a knife or pass it through a press. Add the resulting pulp to the minced meat. Beat a fresh large chicken egg into the mixture. Soak the loaf slices from which the crusts have previously been cut off in milk. Let the bread soak up the drink a little. Squeeze lightly and grind in a meat grinder. Place the bread mixture into the minced meat. Mix everything thoroughly until it becomes homogeneous.

1. Form pike cutlets. You can dust them a little on each side with flour. Grease the multicooker bowl with oil. Place the preparations in a container. Cook them on one side for 20 minutes, setting the “Frying” mode.

1. Turn the workpieces over with a special spatula. Fry on the other side for the same amount of time, maintaining the same program.

On a note! If you absolutely do not eat fried food, you can steam pike cutlets in a slow cooker.

Bon appetit! An ideal addition to such a dish would be vegetable salads, assorted fresh herbs or stews.

Pike fillet cutlets with semolina

Semolina cutlets, despite their simplicity, turn out tender and juicy. And the crispy crust will please even real gourmets. In addition, working with minced meat to which semolina has been added is easy and pleasant, since this ingredient adds the necessary viscosity to it.

• pike fillet – 1 kg;
• semolina – 3 tablespoons;
• egg – 1 pc.;
• onion – 1 medium head;
• dill - half a bunch;
• salt and pepper - to taste;
• breadcrumbs and vegetable oil - for frying.

Peel the onion, pass through a meat grinder and combine with minced pike. Add semolina, dill, which must first be finely chopped, salt and pepper. Mix the mixture thoroughly.

Break the egg into a separate bowl, add salt and beat with a fork. Place enough breadcrumbs in another bowl. Form cutlets from the minced meat, dip each one in an egg, then in breadcrumbs and fry in heated vegetable oil until golden brown. After this, cover the frying pan with a lid, reduce the heat under it to a minimum and bring to full readiness for another 15 minutes.

By the way, the final stage of cooking this version of cutlets can be done differently. Place the fried cutlets in a heat-resistant form, cover with a lid and place in an oven preheated to 200°C. It will turn out no worse than in a frying pan.

Delicious steamed pike fish cutlets with semolina

Pike makes excellent dietary steam cutlets. Unlike beef or chicken cutlets, steamed pike cutlets turn out unusually tender and juicy. Children eat them with pleasure, even those who hate river fish. The dish is low in calories, contains a minimum of fat and a lot of protein. Complete benefit!

Recipe ingredients:

• pike2 kg.
• semolina 4 tbsp. spoons
• egg 1 pc.
• onion 1 pc.
• butter50 g.
• spices for fish1 teaspoon
• salt, pepper to taste

Cooking method:

1. Separate the fillet from the skin and bones. Chop the fillet along with the peeled onion in a food processor. Add semolina. Let the minced meat stand for 15-20 minutes. Grate the frozen butter into the minced meat. Season with spices, salt and pepper.
2. Form into cutlets. Cook in a steamer for 20 minutes.
3. Tip : The dietary dish will be more interesting if you add filling inside the cutlets. You can prepare cutlets with cheese, with cottage cheese and herbs, with chopped boiled eggs, with mushrooms, pre-fried with onions.

Serving method : Serve steamed cutlets with rice or green salad.

Pike cutlets in the oven

The previous version of minced cutlets is perfect for this method of preparation. But it is better to use a recipe that uses the following products:

• pike fillet – 1 kg;
• semolina – 1-2 tablespoons;
• egg – 1 pc.;
• onion – 2 large heads;
• garlic – 1 clove;
• cilantro, parsley - half a bunch each;
• salt and ground red pepper - to taste;
• breadcrumbs - for deboning;
• vegetable oil.

Grate the onion and garlic or pass through a meat grinder. Finely chop the greens. Break the egg, add semolina to it and beat well. Combine the resulting mixture with minced pike. Put onions, garlic, herbs and salt there. Knead everything properly.

Add ground red pepper to the breadcrumbs and mix well. Form the minced meat into cutlets, roll in peppered breadcrumbs and place on a baking sheet lined with foil. It is advisable to grease the foil with oil so that the cutlets do not stick. Place the cutlets in an oven already preheated to 200°C and bake for about 40 minutes.

Cutlets in a slow cooker

But for preparing juicy cutlets from pike meat in a slow cooker, minced meat containing lard is best suited. This is what it is advisable to use. The main nuance here is not in the recipe, but in the method of preparation.

You need to pour vegetable oil into the multicooker so that it covers its entire bottom. Program the device for 40 minutes - for frying cutlets. Bread the cutlets in flour, place in a slow cooker and close with a lid. After about 20 minutes, turn the cutlets over and continue frying until done.

Recipes for fish cutlets in the oven

Fish cutlets in the oven with tomato sauce.

Ingredients: 1.5 kg fish fillet, 2 slices of white bread, 2 cups of tomato sauce, 1 egg, 1 sweet pepper, 2 tbsp. vegetable oil, ground black pepper, salt.

Preparation: soak the bread in warm water, squeeze, pass through a meat grinder along with the onion and fish, add the egg, salt, pepper, mix, form into balls. Cut the second onion into rings, peel the pepper from seeds and membranes, cut into squares, place the vegetables in a wide, low-sided pan, greased with oil, place fish balls on top, pour tomato sauce. Place the pan in the preheated oven and bake for 45 minutes, basting occasionally with sauce.

Fish cutlets in the oven with rice.

Ingredients: 400g fish fillet, half a glass of rice, half a glass of milk, 1 onion, 2 tbsp. butter, 3 tbsp. flour, 3 tbsp. vegetable oil, ground black pepper, salt.

Preparation: boil the rice until viscosity, strain the water, mince the fillet along with the onion, add rice, melted butter, salt, pepper, knead the minced meat, form into colettes, bread in flour, fry in the oven on a baking sheet greased with vegetable oil. , drain the fat from the baking sheet, mix with warm milk, pour sauce over the cutlets, simmer them in the oven until cooked.

Fish cutlets in the oven from cod.

Ingredients: 700g cod fillet, 2 onions, 150g white bread, 50g butter. 2 tbsp. vegetable oil, 2 eggs, half a glass of ground crackers, 2 tbsp. dill, half a glass of egg dressing, salt, ground black pepper.

Preparation: cut the fillet into pieces, mince the fish along with onions and bread, add eggs, salt, pepper to the minced meat, knead. Form cutlets, roll in breadcrumbs, place in a frying pan, pour in a mixture of melted butter and sunflower oil, and bake in the oven. Serve sprinkled with herbs and egg dressing.

Fish cutlets in the oven with lard.

Ingredients: 800g fish fillet, 2 carrots, 100g lard, 1 onion, 1 egg, 2 slices of white bread, sour cream, tomato sauce, ground black pepper, red pepper, dried dill, basil.

Preparation: mince fish, lard, carrots, onions, mince bread, add egg, spices, knead, form into patties, place in a mold, place in oven preheated to 180°C. After 20 minutes, pour in a sauce of sour cream and tomato sauce with dry basil, cook for another 15 minutes.

Serve the fish cutlets in the oven with sauce, a side dish of your choice, fresh or pickled vegetables, and fresh crusty bread.