Recipe for minced pike with lard. Pike cutlets - well, very tasty recipes

All my culinary discoveries are related to marriage, since my husband simply loves cutlets from any meat and any fish. So you have to invent on the go so that the cutlets are juicy and tasty. This time, after a successful fishing trip, our father brought us a pike. The fish lay for some time in the refrigerator, I didn’t want to take it, because the pike is famous for its bonyness and sufficient rigidity. Then I decided to read about the usefulness of pike, and here it is as it turned out: pike meat does not contain carbohydrates, one pure protein. The low calorie content of pike allows you to make a choice in its favor when compiling a menu in a healthy diet.
Decided, ready pike cutlets!

To prepare fish cakes, we need:

Ingredients:

• pike fillet - 1kg,
• pork fat - 200 grams,
• onion - 4 small heads,
• loaf or white bread - 150 grams,
• milk or water for soaking the loaf,
• 2 eggs,
• salt, pepper, spices - to taste,
• butter and sunflower oil for frying cutlets.

Cooking process:

Before cutting the pike into cutlets, we wash the fish well, clean it from scales, cut off all the fins, open the abdominal cavity and remove all the insides, as well as the white film that runs along the ridge of the fish. Under it is a small accumulation of blood mass, which also needs to be removed.

Now we cut off the head and tail of the pike, I put them aside. We wash the fish again. We cut it along the ridge so that it is convenient to remove the fillet. I did not remove the skin from the fish, you can remove it if you wish. We free the pike fillet from large bones, and small meat grinders are not a hindrance.

Now soak the loaf in warm milk. I didn’t have milk, I just soaked it in warm boiled water, it didn’t affect the taste of the cutlets.

We clean the onion, cut it large enough,

fry in sunflower oil and send to the already cut fish fillet in a bowl.

We also put our soaked loaf, chopped lard or pieces of fatty pork there. It is these two components that will make our cutlets juicy and lush. All products are ready, we scroll them through a meat grinder. For any cutlets, I scroll the minced meat twice. My family does not like onions and bacon, so they need to be made as invisible as possible. Now we add spices to the resulting mass, I have homemade greens from seasonings. Salt and pepper minced pike to taste, break 2 eggs there. We beat off our minced meat - we lift it and lightly throw it into a bowl. So 15-20 times. We leave the minced pike to “rest” for 15 minutes.

Let's start frying pike cutlets. Pour sunflower oil into a heated frying pan, add a tablespoon of butter. We form small cutlets and send them to the pan in hot oil. First, fry over high heat, not for long, so that the cutlets are slightly fried, and it is convenient to turn them over. Then we turn over the cutlets, make the fire quieter, cover the pan with a lid, fry for 3 minutes, make the fire stronger. As soon as the cutlets are fried on the other side, remove them from the pan.

That's all, our wonderful fish cakes from river fish are ready! And who said that the pike smells like mud?! As a side dish for cutlets, you can serve mashed potatoes, buckwheat, stewed with vegetables, and who loves - pasta. By the way, pickled ginger goes well with fish cutlets.

The recipe for pike cutlets was sent to our Notebook by reader Ekaterina Apatonova:

Sincerely, Anyuta.

I will consider further how to cook cutlets without pike fat according to the recipe so that it is simpler, but in more detail. Why is this option chosen for this dish? Not everyone knows that the human body absorbs the so-called fish protein very well and quickly, while its absorption period is about three hours. Pike cutlets are much more tender than meat and softer, in addition, they contain a significant amount of vitamin D, B6 and B12, as well as mineral compounds, including phosphorus.

In addition, there are cutlets made from pike meat and some important amino acids involved in metabolic processes.

cutlet recipe

What ingredients are required to prepare this healthy dish?

* Fresh pike about 500 grams;
* Chicken egg - 1 piece;
* Ground pepper to taste;
* White bread, pulp - 70 grams;
* Large onion - 1 piece;
* Vegetable oil for frying;
* Kefir milliliters one hundred;
* A teaspoon of salt.

After all the ingredients for the cutlets are prepared, you can start cooking them. Minced meat must be prepared independently, while it is passed through a meat grinder several times, adjusting the so-called grinding thickness so that all small fish bones are ground qualitatively.

Minced fish spoils quickly enough, therefore, cutlets should be made immediately after minced meat is cooked. To make the cutlets juicy, it is not necessary to put lard, you can achieve this result by adding fried onions, and it is also good to put white bread soaked in kefir in it. All this will improve the consistency of cutlets and increase their juiciness.

So, first you should cut the pike, remove the scales, fins, head and tail, and you should also remove the skin. Then all the insides are removed, the costal bones and the ridge itself are large. The resulting fillet will still contain small bones, you can get rid of them by grinding the fish meat in a meat grinder. It is advisable to scroll the fillet two or even three times so that it is of better quality, tender and uniform without stones.

When the minced pike is ready, it is placed in a deep bowl, then bread pre-soaked in kefir is added (it is well squeezed beforehand so that there is no excess liquid), as well as fried onions and these components are mixed. Then all together again grind in a meat grinder.

Next, spices are added to the finished fish mixture, including salt. After that, they beat the chicken egg and pour it into the minced meat, mix everything with high quality with your hands, you can put on special culinary gloves. By kneading it, you can beat off the minced meat (this will give it better adhesion), so it will turn out to be softer and more tender, while the fish cakes will not fall apart in the pan.

It should be said that semolina can be used instead of eggs, while it will be required in the amount of 2 tablespoons. It is necessary to pour the grits into the minced meat and leave for a while, about fifteen minutes, so that the semolina swells well, it will give uniformity to the cutlets, it will have good adhesion, which will not allow the cutlets to fall apart in the pan.

Next, when the minced meat is prepared, it's time to form the same cutlets. To do this, moisten your hands in water, after which you can form cutlets, so they will not stick to your palms. When the meatballs are prepared, they are placed on a board, which is pre-sprinkled with flour, or you can use breadcrumbs.

The so-called meat balls must be formed into cutlets, for this it is recommended to flatten them on top with a wide knife, then they are turned over and again the so-called cutlet pucks should be sprinkled with breading. It is better, of course, to use flour, since, unlike crackers, it will burn less in a pan.

If you get a lot of cutlets, then you can freeze the extra semi-finished product, so that you can quickly cook them for future dinners and lunches. And in about twenty minutes they will be ready, they are not defrosted first, you need to put them directly frozen, not forgetting to cover the pan with a lid.

How long to fry fresh pike cutlets in a pan? Fry the so-called fish pucks necessarily in a non-stick frying pan with a thick bottom for five or seven minutes on one side. In this case, you should first pour vegetable oil into it and heat it up. It is important to cook the dish under the lid, as this will create the optimum temperature and allow the patties to cook faster.

Ready fish cakes should not be overcooked, so put the pan on medium heat. They should come out light brown. If they are overcooked, they will have a slightly bitter taste, which is not a good option. On the cut, they turn out to be light in color, of a uniform consistency. In addition, when pressing on the minced meat, appetizing and fragrant juice will stand out, it should be transparent.

So, now you know how easy it is to cook juicy pike cutlets without using lard. It is recommended to serve them with a side dish, it can be ordinary mashed potatoes, or just boiled potatoes, it is good to make a sauce for them. You can also serve fresh herbs and green onions. This dish will certainly appeal to all your household members, and many of them will not refuse supplements.

Bon Appetit!

I will tell you how easy it is to cook delicious pike fillet fish cakes with onions and lard. The pike meat itself is harsh, so just frying it in vegetable oil is not the best option. To make the pike juicy, it must either be stuffed, or cooked in batter, or twisted into cutlets. There are several secrets in cooking tender pike cutlets. One of them - be sure to add a little lard to the minced meat. Second - do not be afraid to put more onions in the minced meat. It will make the meatballs tender and juicy. You can also check out two more delicious recipes, where cooking without the use of fat.

Recipe Information

Cooking method: frying in a pan.

Total cooking time: 1 h 30 min.

Servings: 13 pcs.

Ingredients:

• pike fillet - 1 kg
• bread - 5 slices
• onion - 250 g
• lard - 200 g
• eggs - 2-3 pcs
• sunflower oil - 300 ml
• salt, pepper to taste.

Recipe

Note to the owner:

• Mix breadcrumbs with sesame seeds 1:1, roll the pike fish cakes in this mixture, and then fry. It will turn out tasty and original.
• Pike cutlets can also be served with your favorite sauce: tomato or cream.
• Pike is a dietary fish as it contains only 84 calories. But the content of phosphorus and potassium in it is quite large. Therefore, the constant consumption of this fish will prevent many diseases and increase immunity.

Author: Anna Bilenko

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Good afternoon blog readers! has always been considered a delicacy. But not every housewife is able to cook tender, juicy, odorless cutlets. Now I will tell you about all the subtleties and secrets of cooking cutlets from such capricious fish. Record!

Most refuse to cook anything from pike because of the unpleasant smell of mud, which gives off the flesh. But, if you make the right choice, the fish will not exude any “aroma”.

What should you pay attention to when buying?

1. On the smell
   Fresh fish smells like river water and some algae. In no case do not buy fish that smells like a swamp or missing meat.
2. On the eyes
   The eyes should be bright in color and open.
3. On the gills
   Gills should be bright red. Attention! If the fish is at least a little stale, then its gills will be brick-colored, without a characteristic sheen.
4. For pulp
   Be sure to feel the carcass before buying. High-quality pulp is dense and elastic.
5. On scales
   In fresh fish, the scales are glossy and slightly moist.
6. On the tail
   The tail of a freshly caught fish is straight, without creases and corners. Thawed or slightly frozen fish almost always “holds” the tail with an arc upwards.

The easiest way is to buy either a butchered carcass, or ask to butcher it in the market or in a store. But if you are lucky enough to get a freshly caught fish, then:

1. Put on gloves on your hands, and choose either a wooden or glass board. It is almost impossible to remove the fishy smell from a plastic board.

2. Sharpen your knife. It should be with a wide blade and a well-fixed handle.

3. Begin to clean the carcass from scales. It is necessary to move against growth, starting from the tail.

4. Make small cuts under the gills, carefully cut off the head and fins.

These parts can be frozen and used for fish soup. But before cooking, be sure to remove the eyes and gills. Remove the broth will turn cloudy and bitter.

5. Open the abdomen by making an incision in the abdomen. Remove all innards. Be careful not to damage the gallbladder. If it bursts, the fish can be thrown out.

6. Open the carcass and make an incision near the ridge and pull it out. Try to remove as little meat as possible.

7. With a knife or tweezers, try to remove all the bones. If this is difficult for you, get rid of at least the large ones.

8. Remove the skin. To do this, put the carcass with the meat up and make a small incision near the tail. Gently run the knife over the entire area of ​​the fish, trying to remove as little meat as possible. Hold the knife close to the skin.

Ready! The pike is butchered and the fillet is ready to be rolled.

Juicy pike cutlets with butter in a pan (no fat)

Despite the apparent simplicity of the dish, not everyone can cook it deliciously. And it's all about the secret Astrakhan recipe. Record!

Ingredients:

• pike pulp - 1.5 kg;
• crumb of a white loaf - 1 pc.;
• onions - 2-3 heads;
• milk - ½ cup;
• eggs - 2-3 pcs.;
• breadcrumbs - 1 pack;
• spices - to taste and desire, but salt is a must;
• vegetable oil - the amount you need for frying.

Cooking method:

1. Twist the pike together with the onion in a meat grinder.

To obtain a homogeneous mass and to avoid jamming the fillet, scroll through the ingredients one by one: first the onion, then the minced meat. And so on until the products run out.

2. Remove the crumb from the loaf, put it in a deep bowl. Top with just enough milk to almost cover the bread. Fluff the bread with a fork until smooth.

3. Mix the minced meat with the soaked bread crumb and mix well.

4. Add eggs to minced meat. Stir.

5. Season with spices and start forming cutlets.

Correct fish cakes in shape resemble an elongated, oblong oval.

6. After - roll them in breadcrumbs.

Let's get to the heat! Pour a small amount of oil into the pan, let it heat up and lay out the cutlets. Fry on each side until golden brown.

Since fish cutlets, they must be steamed without fail. This action is necessary regardless of the recipe and types of fish and will help to fully bring the dish to readiness.

How to steam properly? Transfer the fried cutlets to the pan and pour a small amount of water (so that it covers the bottom; you can mix it with tomato paste or sour cream). Cover with a lid, leaving a small gap and simmer until the water has evaporated.

Very tasty recipe with lard

Salo can make any dish richer in taste and tender and juicy in texture. Few people add lard to cutlets, being afraid to make them greasy and not tasty. But all you have to do is choose the right fat and the dish will sparkle with new colors. What fat should be chosen for cutlets?

Ideal if it is made from a loin (part of pork). This is exactly what contains the desired proportion of “meat-lard”. Choose cuts that aren't heavily spiced. Such fat will drown out the taste of the fish and prevent the cutlets from opening.

Do not put fat in cutlets, consisting only of fat. If there are no suitable products in the stores of your city, then below I will share with you a recipe for making homemade loin lard. But back to cutlets.

To prepare them you will need:

• pike fillet - 1 kg;
• white loaf - 1 pc.;
• lard - 100 gr.;
• onions - 3-4 pcs.;
• milk - 100 ml;
• eggs - 3-4 pcs.;
• oil - any for frying;
• spices - to taste.

Cooking method:

1. Remove the crumb from the loaf and soak it together with milk in a small bowl. As soon as the bread begins to absorb milk, knead - until a homogeneous gruel is obtained.

2. Peel the onion, cut into medium-sized pieces and fry in a pan.

3. Cut the fat into thin layers.

4. Scroll the pike fillet in a meat grinder along with lard and fried onions.

5. Add the crumb with milk, eggs and spices to the minced meat. Stir well until a homogeneous mixture is obtained.

Let's get to the heat! Form patties and once the pan is hot, lay them out for frying.

In this recipe, we will do without breadcrumbs. For maintaining the shape, in addition to eggs, lard is responsible here. After the cutlets on both sides acquire a golden crust, send them to steam for 20 minutes. The dish is ready!

How to cook pike cutlets in the oven

An oven in the absence of a double boiler will help make pike cutlets a dietary dish. The minimum amount of oil, low heat treatment, saving time (no need to steam after the oven) - what could be even better?

Ingredients:

• pike pulp - 1.5 kg;
• sour cream - 500 gr.;
• eggs - 4 pcs.;
• greens - any and in any quantity;
• onions - 4 heads;
• tomato paste - 500 gr.;
• lemon - 1 pc.;

Cooking method:

1. Twist the pike in a meat grinder along with onions and herbs.

2. Add eggs, spices and 200 grams of sour cream to the minced meat. Mix thoroughly.

3. Form cutlets, and then roll them in breadcrumbs.

4. Put cutlets on a baking sheet and pour liberally with lemon juice.

5. A filling of tomato paste and the remaining amount of sour cream will act as a pillow and sauce for the side dish. Just mix these two products and pour over the cutlets with the resulting mixture.

After 50 minutes, tender cutlets with sauce will be ready!

Steamed diet cutlets in a slow cooker

The advantages of cooking in a slow cooker, in addition to saving your time, include the low-calorie content of the cooked dish without the use of oil. This recipe is suitable for everyone without exception.

For this you will need:

• pike fillet - 1 kg;
• carrots - 1 pc.;
• broccoli - 100 gr.;
• onions - 3 pcs.;
• eggs - 3 pcs.;
• spices - to taste;
• lemon - 1 pc.

Cooking method:

1. Pike with peeled onions, broccoli - grind in a meat grinder.

2. Carrots, previously peeled, grate and add to the resulting minced meat.

3. To fasten the consistency of cutlets, add eggs to the minced meat and mix well.

4. To improve the taste, add spices and pour plenty of lemon juice.

Lemon juice will help eliminate the unpleasant fishy smell and make the cutlets more juicy and soft.

Form cutlets and arrange on a grid in a slow cooker. Pour a couple of glasses of water into the bottom of the bowl.

Close the lid and install the Steam or Steam program.

In 20 minutes, diet pike cutlets will be on your table.

Delicious pike cutlets with cheese

Cheese in fish cutlets will surprise your loved ones and leave no one indifferent.

Ingredients:

• pike meat - 1 kg;
• egg - 2 pcs.;
• white loaf - 1 pc.;
• milk - 100 gr.;
• cheese - 500 gr.;
• spices - to taste;
• onions - 2 heads;
• breadcrumbs - 1 pack.

Cooking method:

1. Pike pulp, onion - grind in a meat grinder.

2. Add spices and eggs to the resulting minced meat.

3. Soak the crumb of a white loaf with milk, knead thoroughly with a fork and add to the minced meat. Stir.

4. Grate the cheese.

We proceed to the formation of cutlets. For it, blind a cutlet of the usual shape (oblong oval). Then make a small indentation and put some grated cheese inside. Dip in breadcrumbs and place in a frying pan. Fry until golden brown on both sides.

If desired, steam or send in the oven for 20 minutes, pre-filling with tomato or sour cream sauces.

Recipe for meatballs in cream sauce (in cream)

This recipe has 2 serving options. The first is everyday. It involves stewing cutlets of the usual form in a saucepan or frying pan. The second is festive. Let's consider it.

For cooking we need:

• minced fish - 1 kg .;
• cream 30% - 1 pack;
• classic cheese - 20 gr.;
• onion - 1 head;
• breadcrumbs - 300 gr.;
• spices.

Cooking method:

1. Prepare minced pike and onion fillets by grinding them in a meat grinder.

2. Flavor the consistency with spices, add eggs.

3. Form cutlets by putting cheese inside each.

Cheese can be put both grated and sliced.

4. Dip in breading.

Next, you will need cocottes. Usually they are used to make julienne, but in our case they will act as gravy boats. Pour cream into each cocotte bowl, salt and pepper. Place 1-2 patties in the center.

Attention! For this recipe, it is better to roll minced meat into small balls - meatballs. They will look more aesthetically pleasing in a cocotte maker and it will be more convenient to eat them.

You can add a little grated cheese on top and bake in the oven for 50 minutes.

How to cook cutlets with potatoes

Cutlets with potatoes - an option for a large family. Potatoes will not spoil the taste of fish, but it will help increase the number of cutlets, it is only important to cook it correctly.

Ingredients:

• pike - 1 pc.;
• eggs - 3 pcs.;
• white loaf - 1 pc.;
• milk - 20 gr.;
• spices - to taste;
• potatoes - 7-8 pcs.;
• breading - any;
• garlic - 2 cloves;
• lemon or a little tomato paste.

Cooking method:

1. Peel the potatoes and cut into small pieces.

2. Pass the fish fillet, onion, garlic and potatoes through a meat grinder.

3. Pour the crumb of a loaf with milk and crush with a fork.

4. Mix everything together, adding eggs and spices.

5. Form cutlets into your usual shape and sprinkle each with lemon juice.

If lemon juice was not at hand, then after frying to a crust, steam the cutlets along with tomato paste. The enticing aroma of fresh fish cakes will please the whole family!

Tender cutlets with semolina

Semolina is a lifeline if you don’t have eggs on hand. It gives the cutlets a viscous structure and helps to fasten the minced meat together without the use of breadcrumbs.

To prepare these meatballs, we need:

• minced pike - 1 kg;
• onions - 3 heads;
• garlic - to taste;
• spices - optional, but salt and pepper are required;
• semolina - 4 tbsp. spoons;
• egg;
• oil - the amount needed for frying.

Cooking method:

1. Peel and cut the onion into small pieces.

2. Pass minced pike through a meat grinder along with onions.

3. Add semolina, spices to it and mix well.

Before you start forming cutlets, let the mixture brew for about 20 minutes. The semolina will swell and it will be easier for you to make servings. Fry cutlets until crusty, and then do not forget to steam in a saucepan.

Unusual recipe with cottage cheese

This recipe came from the northern regions of Russia and the Far East. There, pike with cottage cheese is the most common dish.

To prepare it, take:

• onion - 1 head;
• pike meat - 1 kg;
• cottage cheese - 400 gr.;
• butter - 150 gr.;
• eggs - 3 pcs.;
• flour - for breading.

Cooking method:

1. Scroll the fillet, onion and cottage cheese in a meat grinder.

2. Add eggs, spices and a little butter to the minced meat.

3. Stir the resulting mixture and form cutlets.

Dip each in flour and put in a pan, frying until cooked.

As you can see, everyone can cook pike cutlets. All recipes are not only easy to perform, but also incredibly tasty.

As promised, I will tell you the recipe for homemade lard. It will not only improve the taste of cutlets, but can also completely replace breakfast sausage. Fat is more useful for the heart muscle, and in winter it is indispensable for both men and women.

You will need:

• pork breast or loin - as much as you need;
• garlic - 2 heads;
• salt and pepper - to taste.

How to salt?

1. Cut the loin into pieces of 10 centimeters without reaching the skin.

2. Pour boiling water over the skin.

3. Rub the piece generously with salt, pepper, and make cuts in the meat and put the garlic in there. Also spread the garlic on top of the piece, over its entire area.
Don't be afraid to overdo it with salt. The meat will take only the amount it is supposed to.

5. After the expiration date, transfer to the freezer and freeze the pieces for several days and the fat is ready!

Don't be afraid to experiment with meatballs. This way of connecting products expanse for your imagination. Surprise and delight yourself and your loved ones!

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The pike is a freshwater predator with a long, flattened head, a large mouth, and an elongated body. It contains a whole trove of vitamins and minerals. In addition, it contains such useful components for the human body as protein and folic acid.

With the frequent use of pike, the work of the cardiovascular system is normalized, the nerves are strengthened, the level of sugar in the blood decreases and the body as a whole is strengthened.

Methods for making pike cutlets were invented not so long ago, but they have already gained popularity and now compete even with all your favorite meat chops. In this article we will tell you how to properly cut a pike and cook delicious, juicy and satisfying cutlets from it.

How to cut a pike for cutlets

To cut fish, you need a board and a knife with a sharp blade. Ice cream will need to be thawed first. Rinse thoroughly under running water, dry with paper towels. Next, you need to remove the ventral fins with a thin skin film, then make an incision along the lines of the gills.

Open the abdomen, very carefully remove the insides, then cut in half. As a result, you should get two loin pieces, on one of which the head and backbone remain.

In order to separate the fillet from the bones, it is necessary to lay the fish with the ridge down and cut it off in one deft movement. Pull out small bones with special fish tweezers.

Now it remains to remove the skin from the carcasses. Lay the fillets down on the cutting board, holding a fork in one hand, press where the tail was. In the second, take a knife and very quickly walk it up the product along the skin. Everything is ready.

We watch a chic video on how to butcher a pike

Pike cutlets - step by step photo recipe

The well-known pike fish is one of the most popular dietary products. 100 g of boiled pike contains 21.3 g of protein, while only 1.3 g of fat. It is rich in essential trace elements and vitamins, in particular A and group B. Low calorie content (98 kcal per 100 g) allows people to consume this fish controlling your weight. It is also given to young children - low-fat pike dishes are tasty and healthy.

There are many ways to use pike. But the most famous of them, perhaps, can be called cutlets, a step-by-step photo recipe for making which is given below.

Ingredients:

• Minced meat is fresh, you can also take frozen - 800 g;
• 2 medium onions or one large - 1 pc.;
• Egg - 1 pc.;
• Coarse salt - 1 tsp. with a slide;
• Butter - 20 - 25 g;
• Vegetable oil for frying - 0.5 cups;
• Milk and water for stewing - 100 ml and 50 ml;
• Spices (bay leaf, you can black or allspice) - for an amateur.

Minced meat preparation. There are not so many ingredients in pike cutlets in this recipe, which allows you to save all the flavor of the fish. The main taste of the dish comes from butter and onions. The butter must be completely melted. Onions can be twisted in a meat grinder immediately when preparing minced fillet. If the minced meat is frozen, chop the onion on a fine grater, chop the remaining pieces finely. Minced meat should not be cold so that it can be mixed well.

Mix all ingredients by hand. It is better to knead the minced meat for 5 minutes and then beat it off, then the cutlets will be juicier.

Blind large and plump oval-shaped cutlets. They are made smaller and flatter if they are not then stewed.

Fry on both sides. Put the cutlets only when the oil is very hot. Fry for a short time, until a crust forms. No breadcrumbs or flour are needed for breading. The crust will become quite crispy if you fry longer.

Pour water into a saucepan. A pinch of salt is needed so that the salt from the minced meat does not boil out, and the taste does not become insipid. For flavor, add a small bay leaf broken into pieces. Black pepper is added by lovers of spicy dishes. Fold the fried cutlets neatly into a boiling kind of marinade. After boiling, the pan with cutlets should be on low heat for at least 35 minutes. Pour in the milk and cook for about 5 more minutes.

Switch off and let it brew. Pike cutlets are delicious with hot potatoes, mashed potatoes from any vegetables. Pairs well with steamed vegetables. You can use boiled rice.

"In secret" to the young mistress:

• To beat off the minced meat - this means that the fish lump must be thrown several times in a big way into a deep bowl from a height.
• Minced pike cannot be spoiled with onions. The more onions, the tastier.
• When forming cutlets, moisten your hands with plenty of cold water from the tap each time. So the minced meat does not stick to your hands, and the crust will be more golden.

Recipe for pike cutlets with lard

Ordinary lard will make pike fish cakes tender, satisfying and quite juicy.

Ingredients:

• Fillet - 500 gr.;
• Salo - 140 gr.;
• Baton - 250 gr.;
• Chicken egg - 1 pc.;
• Onion - 1 pc.;
• Seasonings - 2-3 pinches;
• Pasteurized milk - 60 ml;
• Refined oil - for frying;
• Garlic - 2 cloves;
• Salt - to taste.

Cooking method:

1. Prepare all products for the culinary process.
2. Pass the main ingredient through a meat grinder with bacon, onion and garlic.
3. Break the white loaf with your hands, put it in a deep plate, pour milk and mix. Hold like this for 5 minutes.
4. Now combine it with minced fish, seasonings and an egg.
5. Mix well to get a homogeneous mass. Form cutlets.
6. Heat a frying pan with vegetable oil, carefully put the semi-finished product into it and fry on both sides until the final state. The whole frying process takes only 15-20 minutes.
7. Serve hot pike cutlets with garnish.

Delicious, juicy pike fish cakes - step by step recipe

Not everyone undertakes to cook cutlets from fish such as pike, because it is a bit dry. But if you strictly follow the recipe below, you will get a juicy product.

Ingredients:

• Fillet - 450 gr.;
• Salo - 100 gr.;
• Baton - 150 gr.;
• Cabbage - 80 gr;
• Boiled milk - 100 ml;
• Bulb - 1 pc.;
• Egg - 1 pc.;
• Seasonings - 2 pinches;
• Breadcrumbs - 150 gr.;
• Vegetable oil - for frying;
• cilantro - 5 branches;
• Salt - to taste.

How to cook pike cutlets:

1. Cut the crust from the bread, cut the crumb into squares and pour warm milk over it. Let it infuse, but for now you need to cook minced fish
2. Grind the fish with a meat grinder with a large grate. Then add pre-finely chopped onion, cabbage and lard. Then bread. Grind the resulting mass one more time.
3. Add any seasonings to taste, chopped cilantro, pre-beaten egg and a little salt. Mix thoroughly with a cutlery.
4. Form cutlets from minced fish, roll in breading.
5. After that, carefully place in a hot pan with vegetable oil and fry for 5 minutes on each side.
6. When serving, garnish with cilantro sprigs.

How to cook pike cutlets - video recipe.

Pike cutlets in the oven - cooking recipe

Have you ever cooked pike cutlets in the oven? So you have a wonderful opportunity. Believe me, these products are very tasty.

Ingredients:

• Fish - 600 gr.;
• Bulb - 2 pcs.;
• Egg - 1 pc.;
• White loaf - 170 gr.;
• Cream 30% - 120 ml;
• Pork fat - 140 gr.;
• Breadcrumbs - 5 tbsp. l.;
• Garlic - 2 cloves;
• Dill - a small bunch;
• Ground allspice - at the discretion;
• Salt - 1 tsp

Cooking method:

1. Grind the bread with your hands, pour cream or warm milk.
2. Peel the lard from the crust, cut into cubes 2x2 in size.
3. Remove the skin from the onion, cut into 4 pieces. Peel the garlic cloves and cut in half.
4. Pass everything together with pike fillet and greens through a meat grinder 2 times. Add pepper and indicated amount of salt. Mix the prepared mass well.
5. Turn on the oven, set the temperature to 180C and, while it heats up, prepare the cutlets. Form them, roll in breadcrumbs. Arrange on a baking sheet greased with refined oil, place in a kitchen unit and bake for exactly half an hour.
6. Serve with a sauce of sour cream and chopped herbs.

Pike cutlets with semolina.

An excellent option for quick pike cutlets with semolina. Delicious.

Ingredients:

• Fish fillet - 0.5 kg;
• Bread - 0.3 kg;
• Boiled milk - 150 ml;
• Semolina - 3-4 tbsp. l.;
• Egg - 2 pcs.;
• Onions - 2 pcs.;
• Greens - a small bunch;
• Vegetable oil - 70 ml;
• Salt is optional.

Cooking method:

1. Peel two onions and cut into 4 pieces.
2. Put the fish together with the onion in a blender bowl and turn into a homogeneous mass.
3. Mix the crushed loaf with milk, hold for 10 minutes, then squeeze it well with your hands.
4. Then add a long loaf, a pre-beaten egg, finely chopped dill, a little salt and beat again.
5. Add 2 tbsp. l. semolina, mix, cover with a plate and leave for 15 minutes.
6. Form cutlets from the fish mass using a tablespoon.
7. Roll well in semolina.
8. Heat a frying pan with vegetable oil, carefully lay out the semi-finished product and fry until cooked on both sides.

• Fillet for cutlets should be only fresh. If you cut a pike, then it must be used on the same day.
• Be sure to put cabbage, carrots or potatoes. This will add sweetness to the finished cutlets.
• You can use any spices, the main thing is not to overdo it, otherwise they will kill the taste and smell of pike.
• If there are no crackers at home, then you can take bran with various additives for rolling.

We wish your family bon appetit!