How to cook juicy pike cutlets. Pike cutlets: recipes. Homemade pike fillet cutlets with cottage cheese and lard

We will prepare fish cutlets from pike according to classic recipe, adhering to recipe proportions and cooking technology recommendations.

For cutlets from river fish we need fresh pike fillet: the fish must be taken fresh, preferably from a clean, proven reservoir and a fairly impressive weight of 7 kg. and more
(the rich taste of pike fish cutlets will depend on this). Having cut up the pike carcass, we select excellent fillets, without skin, and remove visible bones. From the remaining parts of the fish body, head, fins

We pass fresh pike meat through a meat grinder with a fine mesh (you can scroll several times)
and at the same time add fresh onions, which we also pass through a meat grinder along with fish fillets. We get about

Also, when grinding fish in a meat grinder, you need to add fresh lard, not salted (lard can be replaced with a piece of soft butter). We calculate the amount of lard from the proportion of 10% for the juiciness of minced meat from the weight of the fish... i.e. e for 1 kg. pike 100 gr. lard passed through a meat grinder.

So, having twisted the pike, lard and onion in a meat grinder, we proceed to adding aromatic spices and soaked bread crumb.
(Pre-soak the bread pulp for 10 - 15 minutes in boiled cold milk). We use spices sparingly, without fanaticism - a pinch of ground black and allspice, a pinch of ground coriander and this can be limited, unless you use your own “special” spices. Mix all the ingredients together and it's delicious. classic minced meat pike will be ready.

I note that it is the combination of pike meat and lard (not even butter) that gives the ideal result in the taste of the finished cutlets - juicy, tender, aromatic. The crumb of white bread increases the tenderness and softness + juiciness of the cutlet (unlike semolina, which absorbs excess moisture). Naturally spicy spices are a cutlet upgrade, we make the pike mega tasty! Well, the last nuance is eggs...to lay them or not!? I prefer not to use eggs in minced fish, but leave it as natural as possible, since for my taste the eggs tighten, hold together, and make the tender pike mince tighter, and change the taste of the cutlet itself.

Without allowing the minced meat to sit for too long, we form beautiful oblong cutlets with an average weight of 100 - 120 grams and roll in breadcrumbs, or in breadcrumbs with the addition of bran, or in breadcrumbs mixed with spices, or a mixture of breadcrumbs and fine oatmeal. Fry in a hot frying pan with vegetable oil until golden color on both sides.

Fry the cutlets well, over medium heat, after turning over, cover the frying pan with the cutlets with a lid for additional steaming. Place the finished fried pike cutlets in a convenient small saucepan and top with sprigs of rosemary, basil or celery. Cook or cranberries and serve in portions with vegetables.

Bon appetit and delicious cutlets!

Ingredients:

Pike fillet 1 kg.
Onion 1 pc.
Lard 100 gr.
Bread 150 gr. + milk 150 ml.
Salt 1 tsp.
Spices + herbs to taste
Breadcrumbs

Pike cutlets are tasty, tender and aromatic. This dish is especially worth preparing for those who love fish cutlets. They are good because they can be served with almost any side dish.

Many people avoid preparing such dishes, thinking that minced pike for cutlets will be dry, and they are partly right. However, when proper preparation everyone who tries these fish balls will be delighted.

How to prepare pike

In order to properly cut a pike, you will need a wooden cutting board and a sharp chef's knife.

To clean the pike, you should first rinse it well in cool water and dry it with paper towels.

Remove the large fin, taking it along with it in the belly area small area skin.
Carefully rip open the belly from the tail and remove all the entrails.
Make a deep cut along the spine and divide the top of the fish into two halves. This will make it easier to separate it completely.
Separate one part (it should not contain large spinal and rib bones).
Place the other half on cutting board and press lightly with your palm. Using a knife, carefully remove the backbone, but be careful not to cut it away from the rib bones. Otherwise, you will have to manually delete them individually.
Separate the skin from the carcass by picking it up with a knife and carefully pulling it off.
Finally, go through the fish halves and use tweezers to remove the large and medium bones.

Perhaps not everything will go smoothly the first time, but with a little practice, everything will work out quickly and accurately.

After completion preparatory process The resulting meat should be passed through a meat grinder. And to make it soft and tender, it’s worth considering some tricks.

It is best to use chilled carcasses that have not been deep frozen.
Spices and other additives should be added to the minced meat last.
Do not start cooking immediately after preparing the minced meat. It needs to be allowed to settle for a bit.
In order to glue the mass together, you should add 1 or 2 chicken eggs to it.
To remove excess moisture from the mass, do not squeeze it out; it is better to add a little flour or starch to it and mix thoroughly.

Making fish cutlets from pike is not difficult, although at first glance it may seem otherwise. The main thing is not to be intimidated by large recipes with many ingredients.

You should cut the fish with a good and well-sharpened knife, this will make the process easier and faster.

Recipes

For those who do not know how to prepare such fish cutlets, there are many recipes. The main thing is to choose one of them that suits your taste the most, and prepare it for your family and friends.

Simple pike cutlets

To prepare fish cutlets from pike you will need the following set of products:

600 – 800 g pike fillet;
100 g onions;
2 chicken eggs;
80 – 100 g breadcrumbs.

For spices, you will need salt and, if necessary, you can use a small amount of ground pepper.

Peel the onion and rinse it.
Pass the fillet and onions through a meat grinder.
Mix the resulting minced meat with eggs and spices.
Let it sit for 15 minutes and form it into small patties.
Roll in breadcrumbs.

Fry in hot oil in a frying pan on both sides until crispy and golden brown.

This dish can be served with potatoes, pasta, side dishes of cereals and fresh vegetables. It will take approximately 45 - 55 minutes to prepare, and the calorie content will be only 140 - 163 kcal per 100 g of the finished dish.

If necessary, they can be rolled not only in breadcrumbs, but also in flour before frying.

Pike balls with lard

To prepare this culinary masterpiece you will need:

550 – 650 g fillet or prepared minced meat;
250 – 300 g pork lard;
4 medium sized cloves of garlic;
50 g flour or white breadcrumbs;
2 chicken eggs.

You will also need salt and a special set of spices for cooking fish.

If you have fillet, then pass it through a meat grinder with lard and garlic. If the minced meat is already prepared, then separately chop the lard and garlic and mix with the fish mass.
Mix everything with spices and eggs.
Form small and slightly flat balls, and then roll them in breading or flour.

Heat a small amount of sunflower oil in a frying pan with a thick bottom and place the semi-finished products in it. They must be fried on each side until golden brown.

It's best to do this on low heat so they will be tender and juicy

Minced pike cutlets in the oven

In order to prepare delicious pike cutlets in the oven, you will need the following:

750 – 850 g pike fillet;
5 cloves of garlic;
100 g breadcrumbs;
45 – 55 g butter;
120 g hard cheese.

IN required quantity add salt and ground black pepper.

Prepare the minced meat by grinding the meat in a meat grinder with garlic and breadcrumbs.
Cut the cheese into small cubes of approximately 1 cm.
Add seasonings and spices to the meat mixture.
Form small cutlets and place a cube of cheese and butter in the middle of each.
Grease a baking sheet with a thin layer of vegetable oil and place the prepared semi-finished product on it.

Preheat the oven to 160 degrees and place a baking sheet in it for 35 - 45 minutes. The cooking time may differ from that indicated in the recipe. This is because all ovens cook differently. In this case, you should check regularly and, as soon as they turn brown, remove them.

Photos of such recipes can suggest how best to decorate the dish.

Pike cutlets with cottage cheese

Pike balls with cottage cheese can be prepared from the following ingredients:

1 kg fillet or fish mass;
2 chicken eggs;
250 g cottage cheese;
100 g onions;
2 pieces small size white loaf;
250 ml milk of medium fat content;
2 – 3 garlic cloves;
1 bunch of fresh parsley and dill;
40 ml sunflower oil;
50 g of first grade flour.

You should also prepare salt and ground black pepper in the required quantity.

You can prepare pike meatballs using step-by-step instructions.

Pass the prepared fillet through a meat grinder 2 or 3 times. Be sure to check that there are no large bones in the mixture.
Soak the bread in milk and grind in a meat grinder.
Peel and rinse the onion, then chop it after the bread.
Using the same scenario, prepare the garlic, herbs and cottage cheese, and then chop them as well.
Combine all crushed products together and mix well. Then stir in the eggs and spices.
Make small round balls and sprinkle flour on all sides.

Heat a small amount of oil in a frying pan and place the balls in it. They should be fried for 3 – 5 minutes on each side. If the golden crust appears earlier, they will need to be turned over without waiting until the end. Otherwise, the dish may be ruined.

Cutlets according to this recipe turn out very juicy and appetizing.

Minced pike cutlets with semolina

The recipe for pike cutlets with semolina can be prepared from the following products:

500 – 600 g fish fillet;
250 – 300 g white bread;
140 – 160 ml of milk, brought to a boil;
20 – 30 g semolina;
2 chicken eggs;
200 g of onions or red onions;
50 ml vegetable oil;
1 small bunch of fresh herbs.

You will also need salt (you can use iodized or fortified) and ground black pepper. For lovers of spicy dishes, you can use red pepper.

Cooking will be convenient and quick if you use the described step-by-step recipe.

Peel the onion and divide it into small slices.
Place the meat and onions in a blender bowl and blend until homogeneous mass.
Soak the bread in hot milk and after 8-11 minutes, remove it and then squeeze it out.
Beat the eggs in a separate deep plate and add bread, chopped herbs and seasonings to it.
Then stir some of the semolina into the resulting mass, cover the plate with a lid and let stand for 13 - 16 minutes.
Mix the fish mixture with the cooked eggs and mix everything well.
Form the balls using your hands or spoons and roll them in the remaining semolina.

You need to heat the oil in a frying pan in advance and then place the cutlets. They should be fried over medium heat on each side for about 3 to 4 minutes.

The dish can be served with boiled potatoes or vegetables.

You can prepare pike cutlets at butter, then they will be very tasty and tender

Steamed pike cutlets

Steamed pike cutlets turn out fluffy and soft, and they also retain most of the minerals, vitamins and nutrients.

To prepare them you will need:

1 kg of fish meat;
1 white loaf made from white flour;
1 chicken egg;
100 g of onions or red onions;
30 g gray breadcrumbs;
200 – 250 ml milk;
25 ml sunflower oil.

You will also need salt, pepper and spices in the required quantities.

Soak the bread in warm milk.
Grind the meat in a blender or meat grinder along with peeled onions.
Place the bread into the resulting mass (squeeze it out first), break the egg and butter. Mix everything thoroughly.
Make small balls from the minced meat and roll them in breadcrumbs.
Place a special steam attachment in the multicooker, and pour a small amount of filtered water into the bottom of the bowl.
Place the cutlets on the form and secure it at the top.
Close the multicooker lid and select the appropriate program. Usually they use “Steaming” or something similar. Set the time to 20 – 25 minutes.

This recipe for pike fish cutlets is suitable for people who observe dietary food. The dish can be served with boiled or raw vegetables, as well as rice or potatoes.

These meatballs also go well with a creamy sauce made from low-fat sour cream.

Sauces for cutlets

It's no secret that in order to make cutlets juicier, you should use sauces.

Sauce for pike fish cutlets is best made from sour cream or medium-fat cream.

To do this, place the base in a plate with deep edges, add freshly squeezed lemon juice, chopped parsley, dill or cilantro and add spices and seasonings if necessary.

The sauce is served on the table in a plate separate from the main dish.

You can make juicy, tasty and aromatic cutlets from minced pike using some culinary tricks.

Meat or carcass for cooking must be fresh; it is best to select freshly caught fish and cook it on the day of purchase.

If the cutlets need to be given a sweetish taste, then cabbage or carrots should be added to the minced meat.

If you don’t have breadcrumbs on hand, and you don’t want to use flour, then you should replace them with crushed bran.

Pike meat balls can be prepared in many ways. They are good because they are suitable both for those who like to have a hearty snack and for people on a diet. The second option is perfect for pike cutlets without lard and steamed.

Recipes for making pike cutlets leave us plenty of room for imagination. You can add any ingredients to your fish dish to suit your taste. The cutlets turn out tender, soft and juicy.

These cutlets can be served for lunch, dinner, or festive table. They are very tasty, healthy and low in calories.

You will need:

fish fillet - 0.5 kg;
two chicken eggs;
white loaf - 0.2 kg;
semolina - 25 g;
one onion;
salt and spices to taste.

Cooking recipe:

First, let's take care of the pike fillet. It needs to be washed under the tap, the remaining liquid removed and cut into small squares.
Take a meat grinder; the grate should be large. Roll the fish through it, add pepper and salt to the meat mixture.
Remove the peel from the onion, finely chop and crumble into chopped pike.
Cut the loaf into small slices. We put them in a bowl with milk.
Break the eggs into another bowl, add semolina there and process with a mixer.
Combine the egg mixture with the loaf, and add everything together to the minced meat.
At the end you should get a homogeneous mass.
We make cutlets from it.
Fry in a hot frying pan, turning occasionally to the other side. The cutlets should have a golden brown crust.
For greater softness, it is advisable to put a piece of butter in the minced fish.

Recipe for cooking in tomato sauce

Products used:

pike fillet - 0.6 kg;
tomato sauce - 0.12 kg;
milk;
wheat loaf - 0.2 kg;
one bow;
vegetable oil;
herbs, salt and pepper to taste.

How to cook cutlets:

Crumble the bread pieces into a bowl with milk and set aside for a while.
Grind the fillet cut into squares and chopped onion through a meat grinder.
Chop the greens into the meat mixture, add spices and salt.
Combine milk bread with minced meat and mix.
Form cutlet balls and place on the bottom of the pan.
First fry the meat lumps a little, and after 10 minutes pour them tomato sauce and simmer for 30 minutes.
Tomato paste can be mixed with sour cream or mayonnaise.

Steamed in a slow cooker

Steaming preserves all the vitamins and minerals in the cutlets. The dish turns out softer and more fluffy.

Ingredients:

minced pike - 1 kg;
one loaf made from first grade flour;
one egg;
one onion;
milk - 0.3 l;
bread crumbs - 40 g;
vegetable oil - 20 g;
spices and salt to taste.

Step by step instructions:

Dip the loaf pieces into warm milk in a separate bowl.
If instead of minced meat you have fillet, then it needs to be processed in a meat grinder along with the peeled onion.
Put bread, salt and spices into the minced meat, break an egg, pour in oil.
Form cutlets from the resulting homogeneous mass and roll them in breadcrumbs.
Place the fish balls on the special steam attachment of the multicooker.
Pour some water into the multicooker bowl, special form secure at the top with cutlets.
Close the lid and set the “Steam” program in the multicooker menu. Timer - 20 minutes.

Juicy fish cutlets with lard

Lard is used in cutlet recipes to give the dish more juiciness, aroma and piquant taste. It is important not to overdo it with this ingredient.

Product List:

pike meat - 1 kg;
lard - 0.1 kg;
milk - 0.15 l;
wheat bread – 0.1 kg;
one egg;
salt and pepper to taste;
a handful of flour.

Cooking option:

Crumble pieces of bread into milk.
Cut the lard into small cubes.
We pass the fish fillet through a meat grinder along with lard, onions and bread.
Break the egg into the resulting minced meat, add salt and pepper. If the consistency of the cutlet base is too thin, you can add a little flour.
Stir until the minced meat is homogeneous.
We make cutlets and place them on a hot frying pan.
Fry on both sides and sides.

Tender and tasty recipe with cottage cheese

Sometimes pike cutlets turn out dry. This is the specificity of pike meat. Cottage cheese gives it softness and tenderness.

You will need:

fish fillet - 1 kg;
two eggs;
cottage cheese - 0.2 kg;
one onion;
two pieces of loaf;
milk - 0.2 ml;
garlic - 3 cloves;
vegetable oil;
a handful of flour;
salt and spices - to taste;
green.

Step by step instructions:

We process the finished pike fillet using a meat grinder twice. This way there will be no large bones left in the minced meat.
Dip the pieces of bread in milk and also put them through a meat grinder.
Peel the onion and send it after the bread.
We do the same operation with garlic, cottage cheese and herbs.
Combine all crushed products and mix.
Break the eggs into the resulting minced meat, add salt and spices to your taste and mix again.
Make round cutlets from a homogeneous mass, sprinkle them with flour.
Pour oil into the bottom of the frying pan and place the pan on gas.
After two minutes, place the cutlets and start cooking.

With added pork

The combination of pork and fish is an unusual move. This makes the cutlets more juicy and nutritious.

Product List:

pike meat - 0.4 kg;
pork - 0.5 kg;
two slices of fresh loaf;
one egg;
milk - 0.15 l;
one onion;
a bunch of parsley;
vegetable oil— 50 ml;
salt, pepper, mayonnaise to taste.

Preparation:

Shred the washed pork meat into small pieces.
Remove large bones from the fish fillet and cut into cubes.
Place the loaf pieces in a separate bowl and fill them with milk.
We process both types of meat in a meat grinder along with peeled onions.
Pour salt and pepper into the minced meat, break the eggs, put the bread in milk and pour in a little mayonnaise.
Finely chop the parsley and add it to the main mass.
Mix everything and make cutlet balls. Don't forget to roll in flour.
Place them on the bottom of a hot frying pan and fry on both sides and sides.
The finished dish is usually served with tomato and garlic sauce.

From pike and zander

If you have too little pike fillet to make cutlets from it, combine pike and pike perch meat. It will turn out very tasty.

Required ingredients:

pike fillet - 0.3 kg;
pike perch meat - 0.3 kg;
two chicken eggs;
nutmeg - 3 g;
half a lemon;
vegetable oil - 50 ml;
spices and herbs to taste.

How to cook fish cutlets from pike and pike perch:

Remove bones from two types of fillets. Cut them into small pieces and put them through a meat grinder.
Pour 15 ml of vegetable oil into the resulting mass, break the eggs, salt and pepper, add herbs, nutmeg and finely chopped lemon.
Form cutlets and place them in a hot frying pan with vegetable oil poured into it.
Fry until golden brown on both sides.

Tricks for cutting fish and preparing minced meat

To prevent the dish under discussion from drying out and melting in your mouth, you need to follow a few secrets when preparing fish.

Minced pike for cutlets must be fresh.
To add softness, add butter or lard to the fish mass.
To avoid dryness, use bread soaked in milk, carrots or potatoes in the recipe. When vegetables are added, the cutlets acquire a sweetish taste.
Don't overdo it with seasonings. Large quantity spices will overwhelm the taste and aroma of cooked pike.
To give the cutlets a golden brown crust, roll them in flour or breadcrumbs.

Experiment with recipes, add your favorite ingredients and spices, carefully monitor the proportions, and your guests and family will go crazy about fish cutlets.

Pike fish cutlets are one of the most popular everyday dishes. Not all housewives know how to make them, but those who have such experience often pamper their loved ones with them. If there are family members in the house who are keen on fishing, the dish is also profitable, allowing you to feed everyone a tasty and satisfying dinner without spending money on expensive products. As a side dish for pike cutlets Fried potatoes and vegetables are suitable, which also won’t ruin you.

Cooking features

The process of preparing fish cutlets from pike differs little from the preparation of similar products from minced meat. But not all housewives undertake to make them, as they are afraid that the resulting dish will turn out dry and have a specific smell. These problems are easy to fix if you know a few subtleties.

To neutralize unpleasant odor Tina pike can be soaked in milk. They cope with this task and herbs: thyme, rosemary, parsley, dill. Adding them to the minced meat will make the cutlets flavorful.
To avoid small bones getting into the minced meat, the pike is first filleted, then turned through a meat grinder 2-3 times. The first time, some bones may remain.
Pike meat is not a fatty food. This is good for those on a diet, but bad for gourmets who prefer succulent dishes. To make the products juicier, add grated potatoes and lard minced in a meat grinder to the minced meat.
Onions also help add juiciness to the cutlets. It also allows you to fight a specific odor. It can be ground in a meat grinder or cut into small pieces. It is not advisable to reduce the amount of this ingredient relative to that specified in the recipe.
To keep the cutlets juicy, they are fried in boiling oil over medium to high heat. When they are browned, reduce the intensity of the flame and cook the cutlets for another 10 minutes in a frying pan or in another way. They can be stewed, baked, or steamed.

The technology for preparing fish cutlets may vary depending on the recipe, but general principles will still remain the same.

How to make minced pike

Compound:

pike – 1 kg;
onions – 0.2 kg;
chicken egg – 2 pcs.;
sour cream – 40 ml;
salt, spices - to taste;
breadcrumbs – 80-120 g.

Cooking method:

Wash the pike and remove its scales. Gut, remove head and fins, rinse and dry again kitchen towel. Using a knife and spoon or your hands, separate the meat from the skin and bones. Cut the loin into small pieces that can easily fit into the bell of the meat grinder.
Remove the skins from the onions and cut them into medium-sized pieces.
Pass the pike meat and onion through a meat grinder, alternating pieces. Pass the resulting mass through the meat grinder again, using a nozzle with small holes.
Add eggs, sour cream, salt and spices to the minced meat. Stir.
Add 80 g of crackers and mix. After 10 minutes, evaluate the density of the minced meat. If it is runny, add a little more breadcrumbs and wait 10 minutes for them to swell. The consistency of the finished minced meat should allow it to be formed into cutlets.

Video recipe for the occasion:

If you use minced meat not for cutlets, but for dumplings, exclude sour cream and crackers from its composition, and reduce the number of eggs by half.

Classic recipe for pike cutlets

Compound:

pike – 1 kg;
onions – 0.2 kg;
chicken egg – 1 pc.;
butter – 20 g;
salt, spices - to taste;
wheat flour - as much as needed;

Cooking method:

Clean the pike, cut it, grind it using a meat grinder.
Add finely chopped or minced onion to the minced fish.
Break an egg into a bowl with minced meat. Knead the minced meat and beat it to make it denser.
Add melted butter, salt and spices. Mix thoroughly.
Place the minced meat in the refrigerator for half an hour.
Form the minced fish by dipping your hands in cold water, medium-sized cutlets. Bread them in flour. Place in boiling oil.
Fry over medium heat, uncovered, until the cutlets are well browned on the bottom.
Turn over, cover with a lid, reduce heat and cook for 10 minutes.

If you want the cutlets to be more tender, after turning them over on the other side, fry for a minute without turning down the heat, then pour in a mixture of milk and water (50 ml of milk and 100 ml of water), cover and simmer, reducing the intensity of the flame, for 7–8 minutes .

Cutlets with lard

pike fillet – 0.5-0.6 kg;
pork lard – 80-100 g;
chicken egg – 1 pc.;
stale white bread without crusts – 100 g;
milk – 100 ml;
onions – 100 g;
butter – 20 g;
fresh dill, salt, pepper - to taste;
refined vegetable oil - how much will be needed.

Cooking method:

Cut the pike fillet into small pieces. Also cut the lard. Pass them through a meat grinder, alternating pieces.
Peel the onion, cut into small cubes and fry in butter until golden brown, mix with minced meat. Add finely chopped dill to it.
Soak the bread in warm milk. Squeeze, scroll through a meat grinder, combine with minced meat.
Scroll the finished minced meat through a meat grinder and mix with egg, salt, spices, and knead with your hands.
Heat vegetable oil in a frying pan. Dipping your hands into the water. Form cutlets from minced pike and fry them in a hot frying pan until cooked.

This version of pike cutlets is considered one of the classic ones; they turn out fluffy and juicy, and have a pleasant smell.

Pike cutlets in the oven

pike – 1 kg;
white bread – 60 g;
milk – 60 ml;
onions – 150 g;
garlic – 3 cloves;
dill – 30 g;
mayonnaise – 20 ml;
salt, ground black pepper - to taste;
refined vegetable oil, breadcrumbs - how much will be needed.

Cooking method:

Clean the pike, gut it, and fillet it. Cut it into pieces and pass through a meat grinder.
Pour warm milk over the bread, squeeze out after 10 minutes, pass through a meat grinder and mix with the fish mixture.
In the same way as the bread and fish, chop the peeled onion and garlic. Mix with other ingredients.
Finely chop the dill with a knife or chop it using a meat grinder or blender. Mix with the total mass.
Add salt, pepper, mayonnaise to the minced meat, mix.
Form the minced meat into cutlets and roll them in breadcrumbs.
Place the cutlets on a greased baking sheet and place in the oven.

In the oven, pike cutlets are cooked at 180-200 degrees for 25-35 minutes.

Cutlets with semolina

minced pike – 0.5 kg;
loaf – 0.3 kg;
milk – 150 ml;
semolina – 100 g;
chicken egg – 2 pcs.;
onions – 0.2 kg;
fresh parsley – 50 g;
vegetable oil - as much as needed;
salt, pepper - to taste.

Cooking method:

Dry the loaf, grind it with a blender, pour warm milk. After 10 minutes, squeeze out and place in a bowl. Add raw egg, mix thoroughly.
Peel the onion, cut into several parts, and chop using a meat grinder or blender. In the absence kitchen appliances You can grate the onion.
Mix minced pike with onion, loaf, egg.
Add parsley finely chopped with a knife.
Add salt, spices, half of the semolina indicated in the recipe. Beat with a mixer, then knead with your hands.
Heat oil in a frying pan.
Make small cutlets, bread them in the remaining semolina, and place in a frying pan.
Fry on both sides for 5-6 minutes.
Cover with a lid and let cook until done at low temperature. 5–7 minutes are enough for this.

Semolina cutlets turn out tender and fluffy. Not only adults, but also children eat them with pleasure.

Cutlets with lard and cabbage

pike meat – 0.6 kg;
onions – 100 g;
lard – 100 g;
white cabbage – 100 g;
loaf – 150 g;
milk – 100 ml;
chicken egg – 1 pc.;
salt, seasonings - to taste;
breadcrumbs - as needed;
vegetable oil - as much as needed.

Cooking method:

Grind the pike fillet through a meat grinder.
Peel the onion and chop coarsely.
Shred the cabbage leaf.
Grind the onion and cabbage through a meat grinder, add to the minced meat, and stir.
Add egg, seasonings, salt, stir again.
Combine with soaked in warm water loaf.
Knead the minced meat with your hands.
Brown the cutlets on both sides in a frying pan and place on a baking sheet.
Place in the oven, preheated to 180 degrees, bake for 15 minutes.

Juicy pike fish cutlets made according to this recipe are unlikely to leave anyone indifferent.

Pike cutlets with cottage cheese

pike fillet – 0.35 kg;
cottage cheese – 150 g;
chicken egg – 1 pc.;
garlic – 3 cloves;
butter – 40 g;
oatmeal instant cooking– 60 g;
flour – 50 g;
salt, pepper - to taste;
vegetable oil - as much as needed.

Cooking method:

Inspect the pike fillet carefully and remove the bones with tweezers. Chop the fillet into small pieces with a knife.
Mash the cottage cheese with a fork and combine with chopped fish.
Add egg, salt, spices. Knead the minced meat, beat it, cool.
Cut the garlic into slices, fry in oil, then remove from it.
Mix flour with rolled oats.
Form a patty, flatten it, place a small piece of butter in the center, lift the edges up and seal the butter.
Bread the cutlet in a mixture of flour and oatmeal, place in a frying pan with boiling vegetable oil.
In the same way, form, bread and place the remaining cutlets in boiling oil.
Fry them on both sides for 6–7 minutes.

The finished cutlets have a dark golden color, look appetizing, and are very juicy. This unusual recipe is worth taking note of for those who care about their health, but they need to cook cutlets according to it not in a frying pan, but in the oven or steamed.

Pike fish cutlets are a culinary classic; learning how to cook them makes sense for every housewife. This hearty dish goes well with almost any side dish, but it’s delicious on its own.

Pike, in itself, is a rather specific fish. Its meat is tasty, but has a number of disadvantages: it is somewhat dry, has many small bones and smells of river mud. However, knowing some secrets and nuances, you can prepare an amazing dish from it that will not leave any member of your family indifferent. So, we present to your attention pike cutlets. Recipe with photos step by step.

Pike, like any other fish, can be cooked in different ways. Fry, boil, bake or even stuff. But the most popular dish is cutlets. Since they allow you to eliminate all the disadvantages of this fish described above. Let's look at this in a little more detail:

Excessive dryness of pike meat can be easily compensated for by adding fresh or fried onions, minced pork or lard to the minced meat. Various sauces and gravies will also solve this problem and make the taste of the dish more expressive.
Serving pike in the form of cutlets will allow you to enjoy its taste without poking around in the dish looking for bones. After all, when cutting fish into fillets, all visible large bones are removed, and the remaining small ones are ground in a meat grinder and softened during further heat treatment.
The specific fishy smell is significantly reduced by adding lard, onions, carrots, spices, fresh herbs (dill, parsley) to the minced meat, as well as by frying cutlets breaded with breadcrumbs, eggs and cheese.

But in order for your efforts not to be wasted, you need to pay special attention one point on which the result will directly depend. This is the freshness of the fish. If you just caught it yourself, then, of course, there are no questions. But if you decide to buy pike in a store or market, and they don’t have live pike in their assortment, then for the right choice carcasses you should know some nuances:

Fresh pike's eyes are transparent and bulging. When the fish lies for a long time, they become sunken and cloudy.
Gray or blackened gills are a clear sign of stale fish. On fresh, ungutted pike they are red. Gutted ones are a little lighter, to pale pink.
Pay attention to the scales. If it is shiny and smooth, it means that the fish has not yet had time to weather.
The abdomen should under no circumstances be swollen.
The meat of fresh fish is elastic and quickly regains its shape when pressed.

Pike, of course, has its own specific smell, but it is the smell of river mud and nothing else! Spicy bad smell should definitely alert you.

Cutlets with cucumber sauce

Pike cutlets prepared according to this recipe with photos and step by step description, turn out airy, juicy, tender. And the original pickled cucumber sauce gives the dish a brighter and more expressive taste.

Ingredients

medium-sized pike – 1 pc.;
onions – 2 pcs.;
egg – 1 pc.;
flour and breadcrumbs - 50 g each;
sour cream – 50 gr.;
pickled cucumber – 2-3 pcs.;
water – ½ cup;
salt and spices;
fresh herbs (dill, parsley);
oil for frying.

How to cook pike cutlets

First of all, the pike must be scaled, gutted and washed thoroughly. Cut off the head and fins.
After sharp knife cut the carcass lengthwise, remove the backbone and visible large bones. You don’t have to remove the skin, as you prefer.
Now we pass the fillet through a meat grinder. If the fish is large, then it is better to turn the meat twice, since its internal bones are thicker than those of a young small fish.
Add onion (1 head). You can also grind it through a meat grinder, or you can simply chop it finely. Some housewives recommend pre-frying the onions. This will reduce the fishy smell of the cutlets and give them an interesting flavor.
Drive an egg into the resulting minced meat, add salt and pepper, add your favorite spices and fresh herbs if desired.
Bread the formed cutlets in flour or breadcrumbs and fry on both sides in a well-heated frying pan until cooked.
To prevent the oil from foaming during frying, you need to add a little salt to it. Just don’t overdo it, remember that we have already salted the minced cutlets.
Transfer the finished cutlets to another bowl.
Cut the onion into half rings and the cucumbers finely.
In the same frying pan where the pike cutlets were fried, without changing the oil, first fry the onion.
And then also finely chopped pickles.
We empty the frying pan, return the cutlets to it, and top them with cucumbers and onions.
In a separate bowl, mix sour cream, water, spices and herbs.
Pour this mixture over our cutlets. Cover with a lid and simmer at low temperature for half an hour.
To prevent sour cream from curdling during stewing, experienced housewives recommend mixing it with a small amount of milk.

It is better to serve pike cutlets hot with gravy, garnished with fresh vegetables and herbs. Rice or potatoes are great as a side dish.

Pike cutlets in the oven

The main secret of this recipe is that pike cutlets are baked under a top of tomato and cheese. This gives them juiciness, softness and originality. By using detailed description And step by step photos you can prepare a very tasty and presentable dish that will rightfully take its place not only on the everyday, but also on the festive table.

Ingredients

pike fillet – 0.5 kg;
onion – 1 pc.;
egg – 1 pc.;
tomatoes – 3 pcs.
cheese – 100 gr.;
salt and spices.

Preparation

You can serve them as an independent dish, garnished with herbs. Or with a side dish of fresh and baked vegetables. Mashed potatoes or rice are also great as a side dish. Pike cutlets have proven themselves well not only as a hot, but also as a cold appetizer.

By the way, you can prepare such a dish from any non-fatty fish, for example, hake or pike perch.

Tasty, juicy, beautiful - pike cutlets are sure to become the decoration of your table and will not leave any guest indifferent. Become a culinary guru. Cook according to our recipes with detailed step-by-step descriptions and colorful photos. Delight your loved ones with delicious and interesting dishes.

No fresh fish? Prepare delicious ones.