Pike cutlets with butter. Correct "Pike cutlets" - how to cook them juicy and soft, observing all the nuances. Delicious pike cutlets with lard - recipe

Pike has long been known as a valuable commercial fish. Pike protein is easily digestible and equal in value to chicken meat. In addition, pike meat is recommended as a dietary product, as it has a low calorie content, and pike cutlets can be called the most delicious and simple pike dish.

Minced pike turns out to be rather dry, this is understandable, pike fish is completely lean. Therefore, it is desirable to add butter, lard, grated raw potatoes, etc. In minced meat for pike cutlets, you can add another type of fish, fatter.

Don't go for complex, intricate recipes with lots of ingredients. As is often the case, what easier recipe the tastier the dish. When preparing pike cutlets, with spices and seasonings, you should be more careful. Strong flavors and aromas can overpower the flavor of the main ingredient.

Pike cutlets with fried onions

Ingredients:
1 kg pike fillet,
100 g butter,
2-3 bulbs
2-3 slices of white bread
2 eggs,
100 ml milk

Cooking:
Pass the pike fillet through a meat grinder. Cut the onion into small cubes and fry in butter until golden brown. Cool, add to minced meat, beat in eggs, bread soaked in milk, salt and pepper to taste. Form cutlets and place them in a hot pan. vegetable oil. Close the lid and simmer, turning over, until tender. Then fry without a lid until golden brown.

To make pike cutlets juicier, many experienced housewives add cream, butter, carrots or raw potato puree to minced meat instead of milk. Breading will also help preserve the aroma and juice. After all, you can fry pike cutlets not only in the traditional way. There is also an option with breadcrumbs. So, take two small bowls. In one, beat the egg, in the other pour the breadcrumbs (by the way, you can cook them yourself). First, dip the prepared patties into the beaten egg, then into the breadcrumbs, and send them to the pan with heated oil. Such breaded cutlets are lush, juicy, because all the juice and flavor remain inside, under the breading.

Pike cutlets with lard

Ingredients:
1 kg pike fillet,
100-150 g of fresh lard,
2-3 bulbs
2 eggs,
2-3 slices of white bread or loaf,
100 ml milk
salt, black ground pepper - to taste.

Cooking:
Clean the pike, remove the insides, fins, head and large bones, pass through a meat grinder. Soak white bread in milk, cut lard and onion into cubes, combine with minced meat and pass through a meat grinder again. Salt, add pepper.

With wet hands, form round cutlets, place in a hot frying pan with vegetable oil and fry until cooked.

Pike cutlets can be steamed. This option is suitable for children's table and diet menu.

Do not forget that minced pike is a perishable product, so do not freeze it before cooking. Yes, and defrosting minced fish more than once is not recommended. Where better to cook a dish from it immediately. No risk and great taste.

Lenten pike cutlets with herbs

Ingredients:
1 kg pike fillet,
2-3 bulbs
3 slices of white bread
100 ml vegetable oil,
1 tbsp with a hill of starch,
parsley and dill - to taste,
salt, black ground pepper - to taste.

Cooking:
Pass the pike fillet through a meat grinder. Cut the onion into small cubes and fry in vegetable oil until golden brown. Finely chop the greens. Add salt, pepper, starch, white bread soaked in water and fried onions to the minced meat (by the way, the consistency of the minced meat and the taste of the finished cutlets depend on its quantity). Mix, form patties and fry in vegetable oil until golden brown or steam.
If you are a garlic lover, add 1-2 cloves to the minced meat. Do not believe those who say that garlic will spoil the taste of fish. A small amount of garlic will only emphasize the taste of ready-made cutlets. The main thing is not to overdo it with garlic, that's all.

Pike cutlets with semolina

Ingredients:
1 kg pike fillet,
1 onion
1 egg
50-60 g semolina,
salt, black ground pepper, fresh herbs- taste.

Cooking:
Pass the pike fillet through a meat grinder along with diced onions. Add semolina, salt, pepper and chopped herbs to the minced meat. Beat in an egg. If you want the cutlets to be more dense, add only the yolk to the minced meat. Stir and let stand for a little, about 20 minutes, so that the semolina swells. Form cutlets and fry them in vegetable oil until cooked. An ideal duet with ready-made cutlets will make a vegetable side dish.

Pike cutlets cooked in the oven are also good. You do not need special skills for this, and it takes a little time. Baked fish cakes are less caloric, which means they are ideal for dietary nutrition, as well as for those who follow a healthy lifestyle.

Pike cutlets baked in the oven

Ingredients:
1 kg pike fillet,
3-4 garlic cloves,
100-150 g breadcrumbs,
50-100 g butter,
50-100 g of hard cheese,
salt, spices - to taste.

Cooking:
Prepare minced meat from pike fillet, breadcrumbs and garlic. Add spices, salt to it and form cutlets. Cheese and butter, previously slightly frozen butter, cut into small pieces. Place a piece of cheese and a piece of butter inside each cutlet. Place ready-made pike cutlets on a baking sheet greased with vegetable oil and bake in an oven preheated to 180ºС until golden brown.

For those who like to taste something unusual, the following recipe is sure to please. Cottage cheese - a product that seems to be completely incompatible with this dish, is able to very subtly emphasize the taste of fish and make it softer.

Pike cutlets "Original"

Ingredients:
800 g pike fillet,
200-300 g homemade cottage cheese(or store-bought, normal fat),
2 eggs,
1 onion
2-3 garlic cloves,
100 g butter,
50-100 g wheat flour,
50-100 g of hercules flakes,
fresh herbs, salt, spices - to taste.

Ingredients:
Cut the fillet into small cubes, chop the onion and mix both ingredients. Then add cottage cheese, salt and spices (a little of both) to the resulting mass. From minced meat, form small cutlets, putting a small piece of butter inside each. Fry finely chopped garlic in a pan with vegetable oil until golden brown and remove it from the pan. Roll the cutlets in a mixture of flour and hercules and fry them in the resulting garlic oil until golden brown on both sides, put on a dish and sprinkle with finely chopped fresh herbs.

It is known that pike is slightly dry, but another river predator - pike perch - is softer and more tender. So why not try to combine these two fish in one dish? The result will not only please you, it will cause delight and admiration.

Cutlets from pike and pike perch "Vostorg"

Ingredients:
400 g pike fillet,
400 g pike perch fillet,
1 st. l. flour,
a quarter of a loaf
½ st. milk,
1 onion
1-2 eggs
½ lemon
salt, herbs, spices - to taste and desire.

Cooking:
Prepare minced fish fillet, add a long loaf soaked in milk, onions, a little butter, eggs, chopped herbs, salt, spices. Mix everything thoroughly. Form small patties, roll in flour and place on a baking sheet. Lay thin slices of lemon on top and bake in a preheated oven for 20-30 minutes.

It is quite possible that you used to calmly pass by traders of river fish. If this is so, then there is an excuse for you: you simply did not know how to cook the gifts of our rivers. And this means that now is the time to look into their bins and choose a pair of chic pike for a wonderful culinary experiment - pike cutlets.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Fish cakes ... At the mention of such a dish, many housewives perspire and tremble. And why? Probably because fish cakes are fraught with many pitfalls. Spread during frying, turning into a shapeless mass. They become hard wooden, like rubber soles. To achieve the desired ideal, the housewives tirelessly add bread soaked in milk to the minced meat. At the same time, considering that eggs are the way to achieve the goal.

But is it really so? Let's figure it out.

fish cake recipe

Cooking time - 60 minutes

Before I start, let me tell you how I came up with this recipe.

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

I won't pull anymore. Let's start cooking delicious pike fish cutlets.

Ingredients for 2 servings

pike - 1 kg;

butter - 100 g;

onion - 150 g;

garlic - 3 cloves;

boiled potatoes - 100 g;

salt - to taste;

spices - to taste;

vegetable oil - for frying.

Step-by-step recipe for pike cutlets with a photo

The mass of the pike is indicated taking into account the head and the bone residue.

I had this beauty. Before cleaning, I washed it well with warm water, using salt. This combination well removes that river mucus that envelops the pike. After washing the fish, without removing the insides, we begin to remove the scales, gills. We remove them without fail, since I do not recommend throwing out the head of the fish - you can cook an excellent broth on it. Then we remove the insides, rinse.

If you do not have pike, but you want fish cakes, do not despair. Dry varieties of fish are perfect for cutlets. That's right - dry. These include cod, pollock, hake. Why? Not only do they hold their shape better, but they also lend themselves better to blending with other ingredients.

After cleaning the fish, cut off the head. We make an incision from head to tail along the spine. We make similar incisions in the region of the anus towards the tail. Holding on to the tail and using a sharp knife, we begin to carefully cut the fillet from the ridge and ribs.

We get these three parts: the bone residue and the head.

Now we again take the side of the fillet, where until recently there was a tail, and with the help of the same sharp knife, remove the fillet from the skin.

Repeatedly scroll the fillet into the meat grinder. I usually twist 3-4 times to accurately twist all possible bones in the fillet.

Onions and garlic are also scrolled into a meat grinder or rubbed into a grater to get maximum juiciness. In addition, the same grinding of all ingredients allows you not to use eggs - cutlets will be well molded without this due to the uniformity of the minced meat.

Pre-boil the potatoes in their skins, cool and peel. Scroll into a meat grinder or rub into a fine grater.

Here a logical question arises: why are there potatoes in cutlets?

According to my observations, boiled potatoes added to minced meat not only play a binding role, but also make cutlets softer and more tender without interrupting their taste.

What about bread? It can and should be used, but only in dry form. So he will play his role, and not just add mass. The main task of bread is to retain juice in cutlets and bind minced meat. Dry bread, and even better stale (but fresh, not stale), should be rubbed into a grater. You can just use breadcrumbs.

And here it is, the main luminary (of course, after the fish) of our dish - butter. It will give minced fish juiciness, a little fat content. It will do what it is usually suggested to add lard for. But unlike it, butter does not harm the original taste. For ease of kneading, the butter should be soft. To do this, we take out the oil from the refrigerator 30 minutes before the start of cooking cutlets.

Mince mix. Salt and pepper to taste. We form cutlets with wet hands, which, if desired, can be rolled in breadcrumbs. We put the finished semi-finished products in boiling oil so that the cutlets immediately grab and the juice is sealed inside. Fry until golden brown.

Turn over and fry again on an aggressive fire until a blush appears. Having achieved a uniform shade, we reduce the heat of the stove and, already at moderate temperatures, bring the cutlets to readiness

Fish, in our case, pike cutlets cooked in this way are very tender, rich and juicy.

Such cutlets will be appreciated by those who prefer the bright natural taste of products.

During the cooking process, we do not have a “leak”, which is inherent in cutlets, to which soaked bread is added. Cutlets are soft and tender, as they do not contain egg white, which binds, but at the same time makes cutlets less airy.

Three secrets of delicious pike cutlets

So the first thing to do is free the pike from the skin And separate the bones, i.e. cook .

How to cook fillets

(first secret)

Bring the fish into the house and leave it to thaw. But not for long! Do not miss the moment when the pike is already “warmed up”, but not completely defrosted. The skin should thaw slightly.

Many housewives do not want to mess with fish because it becomes slimy when thawed. So it tends to slip out of your hands. And my hands are terribly cold. And after cutting the fish - a lot of cleaning. But this can be avoided!

We will need a sharp knife, pliers, knitted gloves and newspapers. We will lay the table with newspapers, and then just roll them up and throw them away. This way we will get rid of the tedious cleaning after cutting the fish. Gloves are needed to protect your hands from the cold.

Cut off the fins with a sharp knife. We make an incision around the head, along the back and belly of the fish.

If the pike is large, then we make an incision along the side.

Now we take the pliers and, hooking the skin, pull it from head to tail, skinning the pike.

With a sharp knife, cut the fillet, separating it from the bones.

Preparing the ingredients for minced meat

(second secret)

This is very important point! The whole secret of taste, splendor, juiciness cutlet lies in WHAT exactly you take for minced besides fish. We will need:

potato;

bulb onions;

green onion;

a lot of parsley, a lot of dill;

1 egg or two;

a little white bread soaked in milk;

salt, black pepper.

I can't say exactly how many. The husband does everything "by eye" and to his taste. But here s there should be a lot of deer. It is most important! Correct ground meat almost green!

Some people do not put garlic in minced meat. They say that, they say, it will spoil the taste of fish. Nothing like this! It will only emphasize the taste of the fish and make you ask for more!

Fry cutlets

(third secret)

Of course, you can do it in the most traditional way: form cutlets, roll them in flour and fry in a pan. That will be delicious too. But I do it differently. In a separate bowl, beat the egg. In another bowl, pour the ground crackers.

Breading I cook myself, scrolling crackers in a dry meat grinder. By the way, one more trick which I am happy to share with you. Attach a bag to the meat grinder, secure it with a “money” rubber band. When you grind crackers, the crumbs will not scatter around your kitchen, but will remain in the bag!

I have prepared Rate it Print

Pike is rightfully considered one of the most delicious fish, but do you know how to make pike fish cakes from it incredibly juicy and tender? If not, then I will gladly reveal this secret to you.

I love fish cakes since childhood, when they were given to us for lunch in kindergarten. But, of course, home-made cutlets of my own preparation are unrivaled and have always been associated with my grandmother, I have never tried such delicious cutlets like hers anywhere else.

But just recently, I found a wonderful recipe for making pike fish cakes, in which there is one little secret: we will 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 effect it produces.

Of course, granny cutlets are still in my first place, 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 / Meatballs

Ingredients:

Pike - 2 Kilograms
Onion - 2 Pieces
Butter - 40 Grams
Milk - 100 milliliters
Egg white - 1 piece
Wheat loaf - 100 Grams
Cream 20-22% - 100 ml
Vegetable oil - 70 milliliters
Salt - 2 teaspoons
Ground white pepper - 1 teaspoon

Servings: 8

First we need to thoroughly rinse the fish under cold water to get rid of the mucus.

Now we make two cuts along the ridge and on the abdomen, clean out the insides, cut off the head, fins and tail. Carefully separate the fillet from the ridge.

We put the fillet with the skin down and clean the meat with a knife or spoon, put it in a deep bowl.

note

We clean the onion and cut into small cubes, fry in a pan with the addition of oil until golden brown.

Now cut the loaf (stale) into small cubes and soak in milk for 10-15 minutes.

We pass pike meat, a loaf with milk and onions through a meat grinder.

We mix all the ingredients, and then once again pass the minced meat through a meat grinder so that it is more uniform.

We beat the minced meat a little, adding cream, salt and season with white ground pepper.

In a separate bowl, beat the egg white into a thick foam, and then pour it into the minced meat, gently fold it in.

Wet hands in warm water and begin to sculpt cutlets. Heat the vegetable oil in a frying pan and fry the cutlets on it on both sides until golden brown. Then we put in the oven preheated to 170 degrees and cook for another 15-20 minutes. Serve ready cutlets with any side dish.

Pike fish cutlets

Not only meat can be an excellent basis for cooking delicious and healthy dinner. Pike cutlets are incredibly appetizing, but on condition that you have previously thoroughly cleaned the fish and milled it. There are several nuances in the process of creating minced meat. But here everything is simple.

It is important not to make it too dry, otherwise all your efforts will go to waste. For juiciness, lard, fatty pork or a piece of ordinary butter are added to the cutlets. You can also put grated raw potatoes or carrots.

For softness, they also use bread soaked in milk or cream, but strictly white varieties.

Tender pike cutlets - a simple recipe

If you do not like complex recipes that require a long fuss in the kitchen, then use the proposed instructions with step by step photos. These fish cakes will definitely not leave you indifferent!

The number of servings is 12.

Ingredients

To prepare very tasty and juicy cutlets, we need to take the following:

pike - 900 g;
pasteurized milk - 1/2 tbsp.;
onion - 1 large head;
salt - 1 tbsp. l.;
butter - 30 g;
cream at least 20% - 1/2 tbsp.;
white loaf - 100 g;
egg (only protein) - 1 pc.;
ground white pepper - 1/4 tsp;
vegetable oil - for frying.

On a note! The number of fish is indicated in a purified form (fillet).

Cooking method

Cooking pike cutlets according to this recipe is easy. The main thing is to follow the instructions in order to avoid mistakes and get a very tasty dish at the end!

So let's get started! Thoroughly rinse the carcass from mucus. Cut along the belly. Thoroughly clean all the insides. Cut in half along the back of the tail. Remove long bones. Fillet is ready.

Spread the fillet on a board and carefully scrape off all the flesh with a spoon.

On a note! Bones can be ignored. It is more important to avoid falling into this mass of scales.

Prepare minced meat by adding chopped onion, which was previously sautéed in butter. Cut the banana into pieces. Dry a little in the oven. Pour the milk over the bread and let it absorb the liquid. Scroll everything together through a meat grinder twice. Lightly beat off the finished mass, adding cream.

Note! You can immediately use white crackers. Then they need to be taken in a volume of 40 g.

Beat the egg white into a dense foam. Pour ground white pepper and salt into the cutlet mixture. Mix thoroughly and add whipped protein.

Form pike cutlets by moistening the palms with warm water. Fry the blanks on both sides in a pan in heated refined sunflower oil. Bring the dish to readiness in an oven preheated to 170 degrees for a quarter of an hour.

Bon appetit! This fish dish is ideally suited for a special sauce prepared independently on the basis of cream, lemon or lime juice and spices. It's amazingly delicious and nutritious!

How to cook pike cutlets with cheese filling?

The proposed recipe for pike cutlets is special. A unique gastronomic chic is given to them not only by the cheese hidden in the minced meat, but also by the multi-layer breading of flour and crackers.

Cooking time - 1 hour 10 minutes.

The number of servings is 8.

Ingredients

What should we prepare in order to make such a fish dish that is suitable for every day and for feasts? It's simple:

pike fillet - 1 kg;
fresh chicken egg - 3 pcs.;
cheese - 70 g;
onions - 2 heads;
milk - 1 tbsp.;
breadcrumbs - 100 g;
lard - 250 g;
bread - 5 slices without crust;
ground pepper - 1 pinch;
garlic - 6 cloves;
butter - 50 g;
flour - 80 g;
greens - 1 bunch;
spices - 1/4 tsp;
salt - 1 tsp;
vegetable oil - for frying.

Cooking method

The peculiarity of this recipe for making pike cutlets is not only that there is filling and breading. The real secret lies in adding bacon to the minced meat, so that as a result the dish turns out to be truly juicy and tender.

First you need to make minced meat. To do this, the fish should be milled and scrolled in a meat grinder. Pour milk over bread. Peel the garlic and onion. Cut fat.

Scroll everything together in a meat grinder. Salt. Whisk the eggs into the mixture. Add ground pepper and other spices suitable for fish. Mix thoroughly.

Cut cheese and butter into cubes. Form fish cakes with wet hands. Put a piece of cheese and butter in the center of each meatball, pressing down a little.

Close the stuffing with minced meat. Bread the blanks in flour and breadcrumbs.

Heat up vegetable oil in a frying pan. Fry our cutlets on it until golden brown, maintaining medium heat.

All! Serving this tasty and nutritious dish is recommended with mashed potatoes, a mix of fresh vegetables and sauce.

Cooking in a multicooker

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

Cooking time - 50 minutes.

The number of servings is 6.

Ingredients

You need to prepare the following:

pike (only fillet) - 900 g;
large onion - 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 proposed to cook fish cakes 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.

First you need to prepare the pike by milling the entire carcass. Of course, the fins, tail and head are cut off - they are not suitable for making cutlets or meatballs. Clear onion. Cut into small pieces. Scroll the fish along with the onion through a meat grinder. Pour in the salt. Add seasonings that go well with such a product.

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

Peel the garlic. Finely chop it with a knife or pass through a press. Send the resulting slurry to minced meat. Crack a fresh large chicken egg into the mixture. Soak slices of loaf in milk, from which the crusts were previously cut. Give the bread a little drink. Lightly squeeze and scroll in a meat grinder. Pour the bread mixture into the minced meat. Mix everything properly until you get a homogeneous state.

Form cutlets from pike. You can dust them a little on each side with flour. Lubricate the multicooker bowl with oil. Put into the container of the workpiece. Cook them on one side for 20 minutes, setting the "Frying" mode.

Turn the blanks 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 categorically do not eat fried food, you can cook pike cutlets in a slow cooker for a couple.

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

Making with boiled potatoes

Many hostesses refuse to cook pike fillet cutlets for the reason that such a fish is considered too dry. There is some truth in this statement. But everything can be fixed! To do this, just add a little pork or other fatty meat to the minced meat. Also, boiled potatoes will help save the situation!

Cooking time - 1 hour.

The number of servings is 20.

Ingredients

What do we need to prepare? Everything is quite simple and very affordable, including in terms of cost:

pike fillet - 2.5 kg;
boiled potatoes - 3 pcs.;
garlic - 1 head;
lard - 400 g;
fresh chicken egg - 2 pcs.;
onion turnip - 4 pcs.;
flour - 1 tbsp.;
seasonings and salt - to taste;
sunflower oil purified.

Cooking method

Cooking pike fish cakes with boiled potatoes and lard according to the recipe with a photo is not so difficult. Your task is to follow the instructions step by step, and everything will definitely work out.

First rinse the fish fillet thoroughly. Lightly wet the pike paper napkins or towels. Cut into small pieces.

Cut the fat into chunks.

Alternately adding either pike or lard, scroll the products through a meat grinder using a fine sieve. The stuffing should be very tender and uniform. To do this, it is optimal to scroll it twice.

Grate boiled potatoes on a fine grater. Peel the garlic. Pass the cloves through a cooking press. Remove skin from onion. Chop finely with a knife, but it is best to grate with small cells. Send all blanks to minced fish. Whisk eggs into the mixture one at a time. Salt. Add spices according to your own taste preferences. Mix ingredients thoroughly.

Taking a small amount of minced meat, make cutlets. Dip them in the sifted flour on all sides.

Heat a small amount of refined sunflower oil in a frying pan. Fry until an appetizing crust appears.

Bon appetit!

Video recipes

Beginning cooks in the preparation of fish cakes, which are based on pike fillet, will be helped by detailed video recipes with useful tips and explanations:

Cooking pike cutlets

Pike is an amazingly tasty fish, the mere mention of which invariably arouses the appetite of connoisseurs of fish dishes. Its meat contains few bones and has a delicate spicy flavor without the admixture of the smell of mud.

To make pike cutlets really tasty, the hostess will have to devote enough time to cooking.

This delicacy does not tolerate haste and inaccuracy, since the fillet should be separated from the bones with great care.

The pike predator is a very active fish, so its meat is almost devoid of fat. Lean and dense fillet, separated from the bones, needs some effort on the part of the cook.

It must be well ground, adding spices and some additional ingredients that give juiciness.

Ready minced meat is not necessarily waiting for only a frying pan. Modern cooks use an oven, double boiler or slow cooker. The cooking time depends on the method chosen.

Pike cutlets are especially tasty in a duet with various sauces and gravy - onion, garlic, creamy. Sometimes, when serving, the finished dish is lightly sprinkled with lemon juice.

A well-known chef, host of culinary shows on the Food TV channel, offers a recipe that allows you to achieve a perfectly balanced taste of a dish.

Ingredients:

0.5 kg pike fillet without skin;
150 gr. white bread;
100 ml of milk;
egg;
a tablespoon of vegetable oil;
bulb;
clove of garlic;
spices to taste.

Cooking process:

Pour the fillet with milk, cut off the crusts of the bread and add to the fish (150 g must be measured after the pulp has been wetted and squeezed out. This important rule, since for ideal cutlets you need no more than 30% of the bread in the composition).

We send everything to the meat grinder, put the chopped onion and garlic there. It is correct to pass cheap products through a meat grinder after expensive ones - this is one of the principles of saving from Lazerson.

To make the minced meat tasty and not loose due to the leanness of the fish, it is better to add an egg. The mass will become elastic and sticky.

We add spices. It is best not to experiment, but to get by with the usual salt and pepper.

To add fat to the mass, pour in a tablespoon of vegetable oil. You can also use lard, adding it at the stage of grinding with a meat grinder. Stir everything thoroughly with a wooden spoon, lightly repulsing the mass.

Next, the minced meat should be placed in the refrigerator for a couple of hours, covering it with parchment paper.

Form cutlets with your hands, lightly roll in flour and send to a preheated pan. Fry no more than 2-3 minutes on each side.

Serve with fried potatoes with onions and herbs.

The chef of Channel 5 believes that ordinary cabbage with bacon will help to give the dish a unique flavor. His recipe is somewhat different from the usual ways of cooking minced meat.

Ingredients:

fillet of two pike;
100 grams of white cabbage;
1 large head of onion;
100 grams of bacon or pork fat;
0.5 cups of medium-fat cream;
clove of garlic;
salt and pepper to taste;
vegetable oil.

How to cook:

We separate the fillet from the skin, cut out the middle, where a large number of ribs have accumulated, and do not use it in the future.

Cut meat and bacon into small pieces.

Finely chop the cabbage and onion, send to a frying pan for light frying until golden brown.

We put everything in a blender bowl, pour the cream, add salt and pepper.

Grind the mass to the state of minced meat.

We spread the minced meat on a heated pan with a spoon. Frying time - 1.5 minutes on each side.

Some housewives mistakenly believe that even the most delicious pike cutlets can be slightly dry. A dish may indeed have a similar drawback, but there is only one reason for this - the inexperience of the cook.

To give the cutlets tenderness and juiciness, one of the “secret” ingredients should be added to the minced meat:

lard,
butter,
semolina,
grated potato,
milk with bread
carrots or other vegetables to taste,
smoked meats.

Most often, professional chefs add lard. It gives tenderness to lean meat and does not give extraneous flavors.

A few more secrets:

Use only fresh fillet or minced meat. A weathered product not only gives an unpleasant odor and taste, but also risks causing serious poisoning;

Do not be too zealous with seasonings, because pike meat itself has a bright and piquant taste;

Pane! The main goal is to make the dish even tastier, because because of the golden crust, the pike will not lose its juiciness and tenderness;

Observe temperature regime. Any fish does not tolerate long languishing in a pan. In order not to overdry the cutlets, it is enough to fry them for a couple of minutes on each side.

Pike cutlets: recipes step by step with photos

It has long been recognized that fish healthier than meat especially for the female body.

Dishes from it are easier to digest, saturate the body with omega acids and trace elements.

Fish is suitable for dieting, for example, the calorie content of 100 g of pike is 84 kcal.

Pike meat contains antiseptics that help to cope with the invasion of bacteria and strengthen the immune system.

With regular use of dishes from it, you can lose weight, since it contains only 3% fat.

Its meat is useful for people suffering from gastrointestinal diseases.

Consider the stages of carcass processing, as well as recipes for making pike fish cakes.

This will be a kind of variety in the diet for adults and children, and they also do not have bones.

With different additions and side dishes, fish cakes are a new dish.

Preparing the fish for the dish

Freshly caught carcass is washed from dirt and dust. Frozen fish is pre-thawed in a dry way.

Water is poured into the basin, the pike is lowered there and, starting from the tail, the scales are removed.

Then the belly is cut and all the insides are removed with a knife. To remove mucus, it is rubbed with salt, left for 3-5 minutes and washed thoroughly in water.

Taking a sharp knife, carefully remove the skin from the carcass.

Next, the meat is separated from the bones.

The resulting fillet is ground in a meat grinder.

To get minced meat, chopped onion, beaten egg, spices are mixed into it.

Depending on your preferences, you can put potatoes, grated cheese, fresh finely chopped greens or fried onions in it, rolled through a meat grinder.

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 more juicy.

Pike fish cutlets without additives

Ingredients Quantity of eggs - 2 pcs. onions - 1 pc. flour - for breading vegetable oil - for frying spices and salt - to taste fish fillet - 1 kg Cooking time: 30 minutes Calories per 100 grams: 100 kcal

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

Such pike balls and baked in the oven are useful.

For this recipe, take:

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

Mix all the ingredients, form cakes.

Line a baking sheet with paper, grease with oil.

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

As a side dish, baked or pickled vegetables are suitable for them.

in a nursery or diet food delicious steamed pike fish cakes are popular.

They require:

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

With the help of a meat grinder, fish fillet, oil and a long loaf pre-soaked in water are ground.

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

Formed cakes are cooked in a slow cooker or double boiler for 15-20 minutes.

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

Everyone chooses for himself best option and sticks to it.

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

Recipe for pike fish cakes with lard

To prepare such a dish, you need to purchase the following products:

half a kilogram of pike fillet;
200 gr. loaf pulp;
a glass of milk;
100 gr. pork fat;
one bulb;
one egg;
flour;
sunflower oil;
salt, spices.

Soak the chopped loaf in milk for 20-30 minutes in advance.

Then we mix the ingredients, make cutlets, roll in flour and fry in oil.

With fried onions

Since pike meat has a dryish taste, in order for the dish to acquire a juicy, mild taste and pleasant aroma, fried onions are placed in minced meat.

For this recipe, we take the following set of products:

1 kg of 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. Bread can be soaked in plain water.

Peel the onion, wash in cold water, finely chop.

Fry it in hot oil until golden brown.

We knead the pike meat with soaked squeezed bread, eggs, salt and sugar. Mix with fried onions.

From this stuffing we make round cakes, fry in vegetable oil.

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

For this you need:

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

We put the formed balls in a pan, deep enough.

On top of them - chopped onion, peppercorns, bay leaf.

Add water to cover the entire contents of the pot.

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

Simmer for about 30 minutes.

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

The perfect side dish for them: mashed potatoes or rice.

For greater juiciness, zucchini is often added to them.

It is better to choose a young zucchini, which is crushed along with the skin on a medium grater and kneaded into the fish mixture.

Fish cutlets with minced pork

Choose pork with a thin layer of fat.

For 1 kg of fish fillet you will need:

700 gr. pork fillet;
two large onions;
two slices of white bread;
one egg;
breadcrumbs for breading;
vegetable oil;
half a glass of milk;
salt, spices.

We clean, chop the onion, fry it until golden brown.

You can cut into large pieces, then after frying, pass through a meat grinder.

Pork fillet and soaked pieces of bread are also chopped in a meat grinder and mixed with minced fish.

Let him stand for 15 minutes.

Then we make cutlets and fry until cooked.

You can not bread in anything or use: crushed crackers, semolina, oatmeal or flour.

Calories and some tricks

Average calories per 100 gr. pike fish cakes - 274 kcal.

The least important are steam - only 74 kcal.

When preparing diet balls from pike, you should choose stewing or cooking in a double boiler, slow cooker.

They will have a slightly sweet aftertaste if grated carrots or an apple are added to minced fish.

In order not to use store-bought ketchup with a high content of starch and various chemicals as a sauce, stew cutlets in natural tomato sauce.

Advanced experimenters in cooking can cook a pike dish with the addition of cottage cheese.

It will be rich in protein, calcium, B vitamins and important trace elements.

In this case it is necessary:

200 g of cottage cheese;
300 g of pike meat; three cloves of garlic;
two eggs;
100 g butter;
flour for breading.

Mix all the ingredients, make cakes.

Put the butter in the middle of each cutlet, close, roll in flour and oatmeal.

A special taste is given to them not only by the cottage cheese in the composition, but also by the oil in which the garlic is pre-fried.

Instead of breading, you can use a batter made from eggs, milk and flour.

But then the calorie content of the finished dish is higher, but the taste is more delicate and airy.

Since various microorganisms can live in fish, it is important to fry the cakes well, check their full readiness before serving.

And now, as promised above, we are sharing the second video with you:

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Pike fish cutlets - a juicy delicacy

Fishcakes are an incredibly rare sight in almost any kitchen. More often it happens only in the kitchen of a fisherman or an experimental cook.

Today we will discuss exactly fish cutlets. To be more precise, from pike meat. This is a river fish that is sold at any time of the year. Fresh in some seasons, frozen in other seasons. And, of course, if fish is grown artificially, then you can buy it all year round.

We will have five recipes, each of which is incredibly simple, and it is safe to say that even a beginner will cope with the task. This is a classic, cutlets during a diet, minced minced meat, with bacon and cabbage.

In addition to minced meat, we will add various products to the cutlets that will make the meat juicy, tender, fragrant and at the same time incredibly tasty. Cutlets can be eaten as an independent dish, supplemented with a slice of bread or a slice of pita bread. Serve with salad, fresh vegetables, or your favorite side dish. Also a good addition would be berry sauce or barbecue sauce.

They are also good because they are tasty in any form. More precisely, they can be eaten hot, warm and even cold. The temperature will not affect the excellent taste that they possess.

Knowing recipes is not enough, you also need to know how to choose good, high-quality products. This is why our section on how to choose the main component was created.

When choosing fresh fish, you should smell it. It should smell like a river and algae;

The eyes should be bright and prominent, by no means flat;

The color of the gills is bright red. If closer to a carrot color or burgundy, the fish has been lying for more than a day;

If you press on the carcass, you feel that it is dense and elastic, does not bend under your fingers;

Red-brown spots on the surface of the carcass indicate that the fish has already begun to decompose;

It is better not to buy fish marinated in spices, since in this way the smell of “spoilage” of the product is usually removed.

Pike fish cutlets

Ingredients Quantity butter - 30 g onion - 1 head dill - 6 branches pike carcass - 920 g bread - 3 slices of cream - 100 ml eggs - 1 pc crackers - 1 tbsp

We offer the most common recipe for cooking cutlets. It will take a small list of ingredients to prepare a delicious meat dish.

How to cook:

Wash the fish, cut off its head and tail, and then cut the carcass into two parts along the ridge;

Next, it is important to pull out a large bone and all the small ones (which will be possible to pull out) using special tweezers;

Next, carefully cut the fillet from the skin;

Cut the meat into equal slices so that the blender grinds them evenly. Or you can use a meat grinder;

Bread cut into small cubes and pour cream;

When the bread absorbs the cream, squeeze it out and chop it as much as possible so that bread is not felt in the cutlets, but it certainly gives volume;

Remove the onion from the husk, cut off the root and finely chop the head;

Throw the butter into a hot frying pan and when it melts, add the onion and fry it until tender;

Combine the minced meat with bread and onions, grind everything together again in a meat grinder or in a blender;

Beat the eggs, rinse the dill and chop it finely;

Combine the fish mass with eggs and herbs, mix well with your hands;

Next, form with wet hands about ten identical cutlets;

Roll each cutlet in breadcrumbs, and then fry until golden brown in a frying pan heated with oil (about ten minutes from the side).

Tip: if there is no cream in the refrigerator, you can use plain water or milk.

Diet fish cakes from pike in a slow cooker

Pike cutlets can be eaten even on a diet! Especially since they are steamed. And this means - a minimum of oil, and, accordingly, a minimum of calories.

INGREDIENTS QUANTITY milk 340 ml minced pike 1100 g breadcrumbs 40 g bun 1 pc butter plum. 20 g onion 1 pc eggs 1 pc

How long is 35 minutes.

What is the calorie content - 97 calories.

How to cook:

Heat the milk so that it is warm, not hot;

Grind the bun and pour it with milk until it swells;

Pull out the oil in advance so that it becomes soft;

Remove the onion from the husk, cut off the root, wash the head and then cut it into a small cube;

Beat the egg in a separate bowl;

Put the minced meat in a bowl, add butter, onion, squeezed bun and egg to it;

Sprinkle the mass with spices such as salt and black pepper, bring to uniformity by hand;

Form the same cutlets from the mass and roll them in breadcrumbs;

Turn on the multicooker, pour water into it;

Place a basket on top and put cutlets on it;

Cook fish cakes for a couple of twenty minutes.

Tip: so that the onion does not taste bitter, you can chop it and pour boiling water for ten minutes. Then drain the water and use the root crop for its intended purpose.

Pike cutlets with lard

In the recipes for such cutlets, milk is replaced with lard, as it provides fat, which makes the cutlets incredibly juicy. In ordinary cutlets, this is done by bread with milk.

INGREDIENTS QUANTITY potatoes 2 pcs onion 1 pc eggs 1 pc crackers 90 g pike 1550 g salted lard 180 g

How long is 40 minutes.

What is the calorie content - 198 calories.

How to cook:

Pike cut off the head and tail, clean it from scales and gut;

Pull out the ridge, clean the fillet from the bones with the help of tweezers for fish;

Cut the fillet from the skin with a sharp knife;

Cut the fillet into equal slices and pass them through a meat grinder twice, or beat them well with a blender until minced meat;

Remove the skin from the fat, chop it finely;

Peel the onion, cut into pieces in size with bacon and cut the peeled potatoes in the same way;

Pass lard, onions and potatoes through a meat grinder or use a blender;

Combine fish, lard, onions and potatoes in a bowl;

Add egg, spices and mix everything by hand;

Form cutlets from the mass and roll them in breadcrumbs;

Heat a frying pan, add oil and fry the cutlets until cooked on both sides over low heat.

Tip: so that the stuffing does not stick to your hands, it is better to do it by wetting your hands with water.

Juicy fish cakes from pike with cabbage

Cabbage will not be felt in ready-made cutlets, but it will definitely give them tenderness and juiciness. Well, of course, it will remove the possible smell that sometimes occurs in river fish.

INGREDIENTS QUANTITY bread 60 g onion 2 egg heads 1 pike fillet 950 g salt 10 g milk 100 ml white cabbage 110 g crackers 60 g butter 90 g

How long is 50 minutes.

What is the calorie content - 128 calories.

How to cook:

Rinse the fillet, inspect for bones, rinse again and cut into pieces;

Grind the pieces in a blender or pass through a meat grinder several times;

Pour milk over the bread and set aside for a few minutes so that the bread swells;

Wash the cabbage, peel the onion;

Cut both products into large and equal pieces so that the blender or meat grinder grinds them well;

Combine minced meat, onion and cabbage;

Squeeze out the bread, grind by hand and add to the minced meat;

Remove the oil a few hours before cooking so that it becomes soft;

Cut the butter into cubes and add to the rest of the ingredients;

Add the egg, spices there and mix the ingredients well with your hands;

Form cutlets from minced meat, roll in breadcrumbs and fry in a preheated pan until cooked.

Tip: if you didn’t manage to get the oil earlier and it’s still hard, you can use a grater.

Chopped pike fish cakes in haste

Sometimes, chopping meat with a knife is much faster than chopping it with a blender and meat grinder. It is for such cases that the following recipe was created.

INGREDIENTS QUANTITY parsley 30 g eggs 3 pcs hard cheese 80 g garlic 3 cloves cornmeal 50 g pike fillet 820 g sour cream 50 ml green onion 70 g flour 50 g lemon ½ piece

How much time - 1 hour and 40 minutes.

What is the calorie content - 121 calories.

How to cook:

Check the fillets for bones and if they are present, pull them out with fish tweezers;

Next, rinse the fillet and, if there is a peel, carefully cut it off;

Cut the fish into small pieces and then chop them with a very sharp knife with quick movements into a homogeneous minced meat. This will take no more than fifteen minutes;

Peel and chop the garlic, mix with citrus juice and add to the minced meat;

Mix well and send the mass to the refrigerator;

Grind the cheese with a grater, and break the eggs and beat with a whisk;

Wash parsley and onion, chop finely;

After thirty minutes, take out the fish and add cheese, eggs, greens, both types of flour, sour cream and spices to it;

Mix with your hands and put back in the refrigerator for thirty minutes;

After the time has elapsed, take out the minced meat, form cutlets and fry them in hot oil until golden brown.

Tip: the knife can be replaced with a kitchen hatchet, if you have one in your kitchen.

So that the minced meat is better formed and does not stick to the hands, they must be moistened in water. Then the hands will be covered with moisture and will repel the fish mass.

In order to chop the onion without tears, you need to rinse the cleaned head. Remember, when the dry tip of an onion is cut off, the juice is released on the cut. It is he who pinches his eyes when crushed. Therefore, washing the onion will be more than reasonable.

If cutlets are made for children, then for more vitamins in minced meat, you can grate fresh vegetables or root vegetables. It can be beets, carrots, zucchini, pumpkin and so on. In addition, such products will give meat products a bright and pleasant color that children love so much.

The most delicious meatballs come from chilled fish, not frozen. In the second case, she has already lost her elasticity, which may not the best way affect the finished meatballs.

note

If, when kneading the minced meat already with all the ingredients, add a spoonful of vegetable oil or a little ice water to it, the cutlets will turn out much juicier.

To reduce the calorie content in minced meat, you can give grated zucchini or whipped proteins instead of bread.

Having prepared delicious and juicy pike cutlets, it remains only to figure out how and with what to serve them. This is a matter of a few minutes, so we immediately wish you bon appetit!

Pike fish cakes recipe with step by step photos

Good day!

Today we will cook pike fish cutlets or, as they are also called, pike cutlets.

For this dish you will need pike fillet. In most cases, such fillets are easiest to get yourself from fresh fish. The most important thing in this process is to remove all the bones from the fish, as the bones of the pike are very sharp.

Once you have a fillet, the cooking process is quite simple and banal.

We prepare minced meat, add the rest of the ingredients, form cutlets and fry them.

In order for the pike cutlets to be juicy, you need to add a little lard (approximately 100 g) or softened butter to the minced meat.

After you have fried the cutlets until golden brown, you can hold them in the oven for a while. To do this, we shift the cutlets into a suitable container, cover with a lid or foil and send to a preheated oven. At the bottom of the mold, you can add a little water, or chopped onion rings, it will give the cutlets its flavor.

Pike fillet - 600 g
Onion - 1 pc.
Milk - 100 ml
Bread crumb - 125 g
Vegetable oil - 3 tbsp. l.
Egg - 1 pc.
Greens - 20 g
Wheat flour - 4 tbsp. l.
Butter - 20 g
Black ground pepper - 3 pinches
Salt - 0.5 tsp

Pour the crumb of white bread with milk and knead lightly. Let the bread soak up the milk and soften.

Pike fillet, if necessary, remove the bones and chop in a meat grinder. Peel the onion and cut into small cubes.

If desired, onions can be chopped together with fish in a meat grinder.

Finely chop the greens and add to the minced meat.

Fry the onion in vegetable oil until translucent or golden brown.

Combine all ingredients in a suitable container, add salt and spices to taste.

Butter should be at room temperature.

Pour flour for breading into a separate container (you can use breadcrumbs).

We put a portion of minced meat in a container with flour.

We spread the cutlets in a frying pan with heated vegetable oil and fry until golden brown over medium heat.

Flip the cutlets and fry on the other side until golden brown.

If desired, you can transfer the cutlets to a suitable container, cover with foil or a lid and send to the oven preheated to 190 * -200 * C for 10-15 minutes. At the bottom of the mold, you can pour a little water or put onion rings.

Ready cutlets are served on the table with any side dish or vegetables.

Bon appetit!

Video recipe Pike cutlets

Pike cutlets

A simple recipe for pike cutlets. A few tips for cooking meatballs. How to deal with pike handling.

Pike is good for everything except bones! No parent will dare to give a child a piece of fried or boiled fish without first carefully removing large and small bones. And still, it can be risky: what if you overlook some “fork” ?! Another thing is fish cakes. Cooking them is not the fastest task, but the result is worth it.

In a family of avid fishermen, fish processing is a common thing. Smart wives taught their husbands to bring already cleaned and gutted catch from fishing. Because cleaning a pike, especially in a small apartment, is a difficult task: the scales scatter all over the kitchen.

How to clean a pike?

Let's not be afraid! So, you have your first pike in your hands. We begin to remove the scales from the tail, either with a special scraper, or with a sharp knife. To do this, we put a newspaper in the sink in order to immediately wrap the scales and entrails in it and throw it away.

By the way, remember one more secret: to make it easier to clean a pike, roach, and even a perch or a ruff (how easy and safe it is to clean a perch), you need to hold the tail with one hand and pull the head of the carcass with the other.

A weak characteristic crunch will be heard, and it will be much easier and faster to deal with the scales, and it will not fly out of the shell.

Then we cut off the pike head and tail, remove all the fins - this will go to the ear. We wash the carcass, the sink and everything around. Do not forget that the dishes after fresh fish are washed with cold water. Knives are rubbed with lemon.

We are going to make cutlets, so we remove the skin from the pike. So that, like Chekhov’s Vanka Zhukov, no one would poke us with “her snout in the mug”, we start shooting from the head. The skin and spinal bone will also go into the broth.

Hooray! The dirtiest work is done.

Cooking pike cutlets

We proceed to the direct preparation of cutlets. For them you will need:

Fish fillet - 700 grams,

Fresh fat - 150 grams,

Onions - four pieces,

The pulp of half a loaf,

One hundred grams of milk

Pepper, salt,

flour for breading,

Vegetable oil.

I’ll make a reservation right away that pikes come in different sizes and weights, so decide for yourself how much to add to minced meat.

We twist the fish, onions and lard two or three times in a meat grinder. Bread soaked in milk. We combine all the ingredients and mix thoroughly, adding the egg, pepper and salt.

We heat up the pan. We make cutlets with wet hands, roll them in flour and fry over medium heat.

Sauteed vegetables - onions, peppers and tomatoes - are perfect for them as a side dish.

Well, don't be too scared, try it ?!

Used to make fish cakes different varieties meaty and fatty fish, such as salmon, pike perch, catfish. Some housewives undeservedly avoid recipes where pike is present, citing its excessive dryness. To radically eradicate such a stereotype, we suggest using the following tips. Then your cutlets will turn out tender, fragrant and juicy.

The main rules for cooking pike cutlets

Use only freshly prepared minced meat. Minced fish in contact with air and high temperature air spoils in a matter of minutes, so cut the fish and cook the minced meat immediately before frying the cutlets.
Add additional sources of fat. Pork fat or sunflower oil will help to give minced meat softness, fat content and elasticity. You can replace these products with soft creamy or hard cheese.
Introduce vegetables, milk and bread into the minced meat. Grated carrots give the cutlets a subtle sweet aftertaste, and potatoes provide a good minced meat structure. But the addition of vegetables is not a mandatory item and is optional. Bread crumb soaked in milk/water makes minced meat soft and porous. Bread should be taken at the rate of 100 g per pound of minced meat.
Moderate addition of spices. Fish harmonizes well with simple seasonings in small quantities. For example, you can use greens, black pepper, turmeric, dry herbs. But here the main thing is not to overdo it, otherwise you will completely drown out the taste of fish.
Successful panning. Breading pike cutlets is necessary in any case. This will help to give an appetizing look and keep the juiciness of the dish. As a breading fit crushed crackers or bran. You can add a pinch of dried Provencal herbs to them. You can also use a special breading for fish dishes, which you can easily buy at the supermarket.

Pike cutlets - step by step recipe

Now that all the secrets of this dish have been revealed, it's time to start cooking it.

Required products:

Pike fillet - 750 g.
White bread - 150 g.
Onion - 2 pcs.
Pork fat - 150 g.
Milk / water - 150 g.
Chicken egg - 2 pcs.
Cilantro - 1/3 bunch.
Salt, pepper - to taste.
Breadcrumbs for breading - 50 g.
Vegetable oil - 100 g.

How to cook:

Separate the bread crumb from the crust, soak in milk for 10 minutes and start cooking minced meat.
Twist the pike fillet through a meat grinder with a large knife.
Finely chop the onion and lard, squeeze the bread from the milk and send all these ingredients to the minced meat. Turn it over a second time.
After that, salt the minced fish, pepper, pour chopped cilantro and eggs into it. Stir until smooth.
From minced meat, form cutlets of any shape and size convenient for you. Roll them in breadcrumbs.
Fry the cutlets in a preheated pan for 3 minutes on each side.
Juicy pike cutlets are ready. Bon appetit!

Pike cutlets cooked according to the right recipe, will surely delight you with its juiciness and softness.

Pike cutlets

Pike fish cakes are among the most popular dishes for every day. Far from all housewives know how to make them, but those who have such experience often indulge their loved ones with them.

If there are family members in the house who are fond of fishing, the dish is also profitable, it allows you to feed everyone a delicious and satisfying dinner without spending money on expensive products.

Suitable as a side dish for pike cutlets fried potatoes, vegetables that won't ruin you either.

Cooking features

The process of preparing fish cakes 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 as a result the dish will turn out dry and will have a specific smell. These problems are easy to fix if you know a few subtleties.

To neutralize the unpleasant smell of mud, pike can be soaked in milk. Cope with this task and spicy herbs: thyme, rosemary, parsley, dill. Adding them to minced meat will make the cutlets fragrant.
To avoid small bones getting into the minced meat, the pike is first cut into fillets, then rotated through a meat grinder 2-3 times. From the first time, some bones may remain.
Pike meat is not among the fatty foods. This is good for those who are on a diet, but bad for gourmets who prefer succulent dishes. To give the products juiciness, grated potatoes, minced lard in a meat grinder are added to the minced meat.
The juiciness of the cutlets helps to give onions. It also allows you to deal with a specific smell. It can be ground in a meat grinder or cut into small pieces. It is undesirable to reduce the amount of this ingredient relative to that indicated in the recipe.
To make the cutlets juicy, they are fried in boiling oil over medium or high heat. When they are browned, the intensity of the flame is reduced and the cutlets are cooked for another 10 minutes in a pan or in another way. They can be stewed, baked, steamed.

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

Classic recipe for pike cutlets

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

Cooking method:

Peel the pike, butcher, chop with a meat grinder.
Add finely chopped or minced onion to minced fish.
Crack the egg into the bowl with the minced meat. Knead the minced meat and beat it so that it is denser.
Add melted butter, salt and spices. Mix thoroughly.
Remove the minced meat for half an hour in the refrigerator.
Form the minced fish by dipping your hands in cold water into medium-sized cutlets. Dip them in flour. Pour into boiling oil.
Fry over medium heat without a lid until the bottom of the patties is well browned.
Turn over, cover, reduce heat and cook for 10 minutes.

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

Pike 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 needed;
salt, pepper - to taste.

Cooking method:

Dry the loaf, chop with a blender, pour warm milk. After 10 minutes, squeeze, put in a bowl. Add raw egg, mix thoroughly.
Peel the onion, cut into several pieces, chop with a meat grinder or blender. In the absence of kitchen appliances, onions can be grated.
Mix pike minced meat with onion, loaf, egg.
Add finely chopped parsley 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.
Blind medium-sized cutlets, bread them in the remaining semolina, put them in a pan.
Fry on both sides for 5-6 minutes.
Cover with a lid and let it reach readiness at a low temperature. It takes 5-7 minutes to do this.

Cutlets with semolina are tender and fluffy. They are eaten with pleasure not only by adults, but also by children.

Pike 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 needed.

Cooking method:

Turn the pike fillet through a meat grinder.
Peel the onion, chop coarsely.
Chop a cabbage leaf.
Turn the onion and cabbage through a meat grinder, add to the minced meat, mix.
Add egg, spices, salt, stir again.
Combine with a loaf soaked in warm water.
Knead the mince with your hands.
Brown the cutlets on both sides in a pan, transfer to a baking sheet.
Put in the oven, preheated to 180 degrees, bake for 15 minutes.

Juicy pike fish cakes 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;
instant oatmeal - 60 g;
flour - 50 g;
salt, pepper - to taste;
vegetable oil - as needed.

Cooking method:

Carefully inspect the pike fillet, remove the bones with tweezers. Chop the fillet with a knife into small pieces.
Mash the cottage cheese with a fork, combine with chopped fish.
Add egg, salt, spices. Knead the minced meat, beat it off, refrigerate.
Cut the garlic into slices, fry in oil, then remove from it.
Mix flour with hercules.
Form a cutlet, 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, put in a pan with boiling vegetable oil.
In the same way, blind, bread and put the rest of the cutlets in boiling oil.
Fry them on both sides for 6-7 minutes.

Ready-made cutlets have a dark golden color, look appetizing, and are very juicy. This unusual recipe should be noted by those who monitor their health, but they need to cook cutlets according to it not in a pan, but in the oven or steamed.

Pike fish cakes are a culinary classic, it makes sense for every housewife to learn how to cook them. This hearty meal pairs well with almost any side dish, but it's delicious on its own.

How to cook delicious and juicy pike cutlets with pork: a step-by-step recipe with photos and videos. Secrets and subtleties of cooking pike fish cakes with pork from the chef.

Pike meatballs are a familiar and favorite delicacy for many. However, have you ever tried to combine minced fish with meat? For most, this sounds like a challenge. In fact chemical compositions of these products are very similar and, complementing each other, the ingredients give unexpected results with a pleasant and delicate taste.

See for yourself and cook original pike cutlets with pork according to a detailed recipe with step by step recommendations. And for greater clarity, the instructions will be accompanied by pictures and videos.

How to choose the right pike and pork for cutlets

When choosing a fish, you should definitely pay attention to some of its external signs and parameters. Fresh pike should smell only of river water, have unclouded bulging eyes and gills of bright red color. The scales must be smooth, moist and shiny without brown spots, and the meat should be elastic to the touch. The whole carcass of fresh fish will always be covered with a thin layer of mucus, and the tail will be straight without twists up.

All of the above parameters apply to pike chilled on ice. Her fillet should remain just as dense and should not form pits when pressed.

As for the choice of pork, it is necessary to focus on the following indicators. The meat should have a uniform pink color without iridescent overflows, a dry surface and not exude any foreign odors.

Too dark color of the carcass indicates an elderly age of the animal, if, on the contrary, then the abuse of hormonal drugs during cultivation. When choosing pork for cutlets, give preference to the shoulder, neck and shoulder - they make the most tender and juicy minced meat.

Delicious pike cutlets with pork - a simple recipe

Cooking time: 1 hour 10 minutes

Servings: 25

Energy value

proteins - 13.7 g;
fats - 13 g;
carbohydrates - 3.5 g;
calorie content - 186.1 kcal.

Ingredients

pike fillet - 0.8 kg;
minced pork - 1 kg;
onion - 150 g;
chicken eggs - 2 pcs.;
loaf - 100 g;
milk - 300 ml;
parsley - 40 g;
homemade mayonnaise - 50 g;
refined olive oil for frying - 2-3 tbsp.

Step by step cooking

First of all, cut off the crust from the loaf slices and soak the pulp in milk.
While the bread is soaking, peel the onions, rinse them thoroughly under a running stream along with the pike fillet and, after drying the products a little with paper napkins, pass them through the fine nozzle of a meat grinder or smash them in a blender bowl.
In a suitable bowl, combine the ingredients chopped in the previous step along with minced pork, squeezed breadcrumb, a few large chicken eggs, mayonnaise and spices. Mix thoroughly.
Rinse parsley sprigs under a tap with cool water from dust and small litter, shake them well from excess moisture, chop with a sharp knife and put into a common container. Once again carefully knead the mass.
From the resulting homogeneous minced meat with wet hands, mold approximately the same small pike and pork cutlets of the shape you need. Fry them in a hot frying pan with hot olive oil until golden brown on both sides.
When the meatballs are browned, pour boiling water over them and simmer under the lid for about 5-7 more minutes.

Advice: to make the cakes more convenient to form, you can pre-cool the minced meat for 20-30 minutes in the refrigerator, wrapping the bowl with cling film.

Creamy garlic sauce for fish meatballs

Cooking time: 20 minutes

Servings: 25

Energy value

proteins - 1.5 g;
fats - 9.8 g;
carbohydrates - 2.7 g;
calorie content - 105.1 kcal.

Ingredients

cream 20% - 1 l;
garlic - 70 g;
dill - 70 g;
edible salt - to taste;
ground black pepper - to taste;
refined olive oil - 35 ml.

Step by step cooking

Before serving the finished dish on the table, pour it on top with a creamy garlic sauce and garnish with sprigs of herbs. As a side dish, crumbly rice or any other cereal, or just a light salad of fresh seasonal vegetables, is best for such cutlets. Try it and enjoy the result - Bon Appetite!