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Pike cutlets recipe with lard. Pike cutlets: recipes. How to cook fish cutlets from pike and pike perch

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Those who love fish cutlets should make them from pike. They turn out aromatic, spicy and tender. Your home cookbook should have a recipe for this dish. Many avoid this fish, believing that it is a little dry for minced meat, but in vain: when the right approach Your household will be delighted with such little balls.

How to cut pike into cutlets

For some, cutting pike into cutlets may seem like an overly complicated process, but this is not entirely true. To properly process fish for minced meat, you only need a comfortable wooden cutting board and a good sharp knife. Before cutting, the fish must be thawed, rinsed under cool running water, then dry a little so that it does not slip. Then follow the algorithm:

Cut off the pelvic fin, grabbing small area skins.
Cut the belly of the fish and remove the giblets.
Run a knife along the ridge to make it easier to divide it into two parts. One half of the carcass should come off easily without bones, the second half will only have to remove the backbone. Pike have large bones, there is nothing complicated here.
Place the carcass bones down, press down lightly with your hand, and carefully cut off the backbone with a knife. Try not to cut the spine from the side bones. It is ideal if the ridge is cut with them, otherwise you will have to remove it separately.
Separate the thin skin of the fish by lifting it with a knife. Your fish is ready to be processed and cooked.

The cutting may not always turn out perfectly the first time. All chefs started with mistakes: don't be discouraged by failures. You need to get good at it, and after 2-3 fish your skills will be perfected to the point of automaticity. In a similar way, you can cut not only pike, but also other sea or river products. True, some types have a lot of small bones, so you can get fillets with some effort.

How to make minced meat

After processing the carcass is completed, you can make fresh minced pike for cutlets. To do this, cut the fillet into convenient medium-sized pieces. Pass them through a meat grinder with a fine mince attachment. To make it really tender, consider a few tips:

The fish must be fresh: perfect option– chilled but not frozen carcass.
Add spices and vegetables to the minced meat last.
Let the minced meat brew a little.
Add 1 egg to make the mixture more sticky.
If the minced meat turns out watery, add a little flour or starch.

Pike cutlet recipe

Looking for the most best recipe pike cutlets? Keep in mind that even if you don’t know how to cook, you can always make excellent fish balls that will quickly become your household’s favorite dish. If you don’t have all the necessary ingredients on hand, you can always replace them, because almost any vegetables, meat, and even hard cheeses.

Pike cutlets - recipe with photo

Number of servings: 5-6 persons.
Calorie content of the dish: 145-160 kcal per 100 g.
Purpose: dinner, lunch.
Cuisine: Russian.

Using this step-by-step recipe, you can prepare classic minced pike cutlets, which are perfect for a festive feast or an everyday dinner. Before making the meatballs, prepare the fillet. It can be freely frozen for future use, either in the form of minced meat or whole, for subsequent frying. This will speed up the process and save time, which housewives so lack.

Ingredients:

fish fillet – 700 g;
onion - 1 head;
eggs – 1-2 pcs.;
salt – ½ tbsp. spoons;
breadcrumbs - 1 cup.

Cooking method:

Scroll together the pre-cooked fillet and onion.
Form small balls and roll them in breadcrumbs.
Fry over high heat until done.

With lard

Calorie content of the dish: 190-200 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Juicy, flavorful pike cutlets with lard are the perfect combination of meat and fish in one dish. Thanks to lard a fish dish it will not be dry, and the seasoning will completely remove the specific taste and smell of the river predator pike. Freshly caught fish is best for cooking, as frozen fish is tougher and drier. If you don’t know any fishermen, you can buy chilled fillets.

Ingredients:

pike fillet – 500 g;
pork lard – 300 g;
garlic – 3-5 cloves;
eggs – 1-2 pcs.;
salt – ½ tbsp. spoons;
set of spices for fish – 1 package.

Cooking method:

Scroll the fillet, garlic, and lard together.
Add salt, spices (optional), eggs to the minced meat.
Form into balls, roll and dip them in flour or breading.
Fry over low heat until fully cooked.

In the oven

Cooking time: 60 minutes
Number of servings: 10 persons
Calorie content of the dish: 180-190 kcal
Purpose: for lunch
Cuisine: Russian
Cooking difficulty: medium

To make pike cutlets in the oven, you don’t need any special skills. This recipe option is suitable for busy housewives who have little time to cook. In addition, baked fish contains much fewer calories than fried fish. This is beneficial for those who watch their diet and follow the regime. These fish balls contain a lot of healthy carbohydrates and proteins.

Ingredients:

pike fillet – 800 g;
garlic – 4-5 cloves;
crackers – 100 g;
butter – 50 g;
cheese – 100 g;
salt, spices - to taste.

Cooking method:

Make minced meat from fillet, breadcrumbs, and garlic.
Cut the cheese into small cubes approximately 1x1 cm.
Add spices and salt to the minced meat and form into cutlets.
Place a piece of cheese and butter inside each one.
Bake in the oven until golden brown.

Recipe from Yulia Vysotskaya

Cooking time: 120 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 100-120 kcal per 100 g.
Cuisine: Russian.
Difficulty of preparation: easy.

Yulia Vysotskaya is an actress and TV presenter, known throughout the country for her culinary masterpieces. In her blog she tells how to cook the most simple dishes so that they don't get boring. Particularly popular are Pike cutlets from Yulia Vysotskaya. Thanks to a thoughtful recipe, they turn out soft, tender, juicy. This dish is suitable not only for adults, but also for children: the main thing is to thoroughly remove all large bones and thoroughly chop the minced meat. You can use a blender for this.

Ingredients:

pike fillet – 1.2 kg;
potatoes – 2 pcs.;
onion – 1 medium head;
egg – 1 pc.;
loaf or bread - 2-3 pieces;
milk – 1 glass;
semolina – 2 tbsp. l.;
salt, pepper - to taste

Cooking method:

Prepare the minced meat by mincing the pike fillet, vegetables, and milk-squeezed bread through a meat grinder.
Add spices, salt, semolina, egg to the mixture, mix the mass well.
Place the minced meat in the refrigerator or on the balcony (in winter) for 1-1.5 hours.
Form the balls into the desired shape
Fry in vegetable oil over low heat.

With semolina

Cooking time: 45-55 minutes.
Number of servings: 4-5 persons.
Calorie content of the dish: 120-155 kcal per 100 g.
Purpose: for dinner, for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Juicy, crispy, tender pike cutlets with semolina are a delicious treat for children and adults. Due to the ability of this familiar grain to swell quickly, the dish turns out to be very fluffy and appetizing. Semolina gives the minced meat a viscous consistency, which makes it much easier to form neat balls or cutlets of any size and shape. You can even bake them in muffin tins if you wish.

Ingredients:

pike – 1 medium fish;
onion – 1 pc.;
egg – 1 pc.;
dill – ½ bunch;
semolina – 60 g;
olives – 100 g;
black pepper, salt - to taste;
vegetable oil – 30 g.

Cooking method:

Cut the fish, twist it into minced meat along with the onion.
Add spices, semolina, salt, egg, chopped dill.
Form into balls, sprinkle olive slices on top, press them lightly, roll in flour and breading.
Fry over high heat until a crust appears, then cover with a lid and reduce heat. Let it steam for 5-7 minutes.

For a couple

Cooking time: 40-45 minutes.
Number of servings: 5-7 persons.
Calorie content of the dish: 90-110 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Another option for those on a diet is steamed pike cutlets. Due to this method of preparation, they are completely free of harmful fats that are used for frying. In addition, there is a steamer in almost every home, and due to the autonomous operation of the device, you do not need to constantly be at the stove. This way you save time, which you can spend on physical activity or other useful activities.

Ingredients:

fish fillet – 600 g;
onion – 1 head;
carrots – 1 pc.;
egg – 1 pc.;
salt, spices - to taste.

Cooking method:

Prepare minced fish from fillet, onions, carrots.
Add egg, spices, salt to it.
Form cutlets and place them on the steamer rack.
Cook on the fish setting for 30 minutes.

With pork

Cooking time: 60 minutes.
Number of servings: 3 persons.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

To make the dish juicy and tender, you can prepare pike cutlets with pork. This meat can add fat and give aromatic juice, so the meatballs can be served with a side dish without special gravy. It will slightly dull the taste of the fish, which means that this recipe for pike fish cutlets is suitable even for those who do not like river species in their diet and avoid them.

Ingredients:

fish fillet – 400 g;
fatty pork – 500 g;
egg – 1 pc.;
bread without crust - 2 slices;
milk – 150 ml;
parsley, salt, pepper - to taste;
onion – 1 pc.

Cooking method:

Prepare minced fish, pork, onions and herbs.
Soak the bread in milk, squeeze, add to the mixture.
Place the egg, spices and salt into the minced meat.
Form round cutlets, fry over high heat or bake in the oven.

With cottage cheese

Cooking time: 40 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 140-150 kcal per 100 g.
Purpose: for dinner.
Cuisine: Russian.

Pike cutlets with cottage cheese are considered an original dish. However, this combination of products may seem unusual only at first glance. In fact, cottage cheese will only emphasize the delicate taste of the fish and give it softness. If you wish, you can add cheese or processed cheese to the minced meat, this will make your cutlets even juicier and more flavorful. The main thing is that the cottage cheese is not low-fat, large (grainy).

Ingredients:

pike fillet – 300-400 g;
homemade cottage cheese – 200 g;
eggs – 2 pcs.;
onion – 1 pc.;
garlic – 3 cloves
butter – 100 g;
wheat flour – 50 g;
rolled oats – 50 g.

Cooking method:

Chop the pike fillet into small cubes, finely chop the onion, mix them.
Add cottage cheese and spices to taste.
Form the resulting minced meat into balls and press a small piece of butter into the center.
Roll in a mixture of flour and rolled oats.
Fry finely grated garlic cloves in vegetable oil, this will make the dish more flavorful. Then fry in this oil until crispy golden brown and sprinkle with herbs.

From pike and zander

Cooking time: 60 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 120-160 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

For those who have often been unimpressed with the taste or smell of predatory fish, the following recipe is perfect. Cutlets from pike perch and pike do not have the specific taste that is characteristic of minced meat from pure pond fish. In addition, pike perch is softer and more tender, and in combination these two types make it possible to prepare very tasty and nutritious cutlets, meatballs or pies. The best option– baking in the oven, this way there will be less harmful oil in the dish.

Ingredients:

pike fillet – 300 g;
pike perch fillet – 400 g;
flour – 1 tbsp. l.;
bread – ¼ loaf;
milk or cream - ½ cup;
onions – 100-150 g;
eggs – 1-2 pcs.;
lemon – ½ fruit;
salt, pepper, herbs to taste.

Cooking method:

Twist the fish pulp, soaked bread and onion, add a little butter (optional).
Add salt, spices, chopped herbs, eggs to the minced meat. Beat everything thoroughly with a blender or whisk.
Form small cutlets, roll them in flour, place on a baking sheet. Place thin slices of lemon on top.
Bake in the oven for 20-30 minutes.

Dietary

Cooking time: 40-50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 80-100 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

For those watching their figure, it is important that the dishes are not only tasty, but also low in calories. Diet pike cutlets are easy to prepare at home. This is an ideal option for a hearty lunch or late dinner. How to make any cutlets less calorie? Add zucchini and carrots to the minced meat, serve with vegetable sauce and light side dishes. This way you will get not only a healthy, but also a satisfying lunch.

Ingredients:

fish fillet – 700 g;
oat flour – 50 g;
zucchini – 100 g;
milk – 20 g;
egg – 1-2 pcs.;
carrots – 1 pc.;
onion – 1 head;
salt, spices - to taste.

Cooking method:

Twist the fish, zucchini, carrots and onions (it will taste better if you fry it without oil).
Clean the meat grinder by passing bread soaked in milk through it.
Add spices, egg and oatmeal.
Place the finished minced meat on a baking sheet in small flat cakes and bake in the oven for 15-20 minutes.

To make truly delicious pike cutlets, you need to know some of the subtleties and features of this type of fish:

Pike contains almost no fat, which is why many housewives consider minced meat from it to be rather dry. To make the cutlets juicier and fattier, you can add lard, lard or another type of fattier fish to the minced meat.
Special mixtures of seasonings, which are presented in a large assortment on store shelves, will help get rid of the specific smell of pike.
Minced pike is a perishable product, so you should not freeze it before cooking. It is not recommended to defrost minced meat more than once.
How simpler recipe, the tastier the dish turns out, so don’t chase complex options with a lot of ingredients.
Be careful with spices and seasonings with strong flavors. They should not interrupt the taste of the main product.
To make the cutlets juicier, you can add full-fat milk or cream, carrots, and butter to the minced meat.
Breading will help preserve the flavorful juice.
One of Lazerson’s principles says that up to 30% of bread soaked in milk is acceptable in minced meat. Large quantity will make the cutlets too dry and anything less will be tough.
To make your dish denser, add only the yolk to the minced meat.
The consistency of the minced meat and the taste of the finished meatballs depend on the amount of onion.
Mashed raw potatoes will help make minced fish juicier, and it is suitable not only for pike, but also for any other fish.
The dish is best served with vegetable side dishes and sweet and sour sauce.

Video

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There are many recipes for fish cutlets, in particular for pike, but I didn’t like any of them as much as this one. And it is precisely because of the presence of lard in the minced meat, because pike is essentially not a fatty fish at all, so the lard in minced fish cutlets is so welcome, it is what makes the cutlets very juicy. If you want to try incredibly tasty pike cutlets with a golden-brown cracker crust, then you've come to the right place :)

To prepare pike cutlets with lard, take fresh pike, onions, salted lard, egg, potatoes, salt, ground black pepper, vegetable oil, breadcrumbs. Clean and gut the pike. Remove the fillet from the backbone.

Separate the fillet from the skin.

Pass the pike fillet through a meat grinder twice. Transfer the resulting minced meat into a bowl. Also add skinless lard, onions, potatoes (peel and chop the vegetables before this for convenience), beat in an egg, add salt and ground black pepper.

Mix the minced meat. Make cutlets and bread them in small breadcrumbs.

Fry pike cutlets with lard in vegetable oil on both sides over low heat. If desired, the fried cutlets can be stewed.

One of the popular fish on our menu is pike. The meat is fat-free and a little dry; in order for the dish to become juicy, certain nuances must be observed when preparing it. It can be used in dietary nutrition for those who watch their weight. A wide variety of dishes are prepared from pike: cutlets, fish soup, aspic, zrazy, rolls; it is very popular stuffed, but first you need to choose the right fish.

How to choose a pike and cut it?

But not many people have the opportunity to cook delicious dishes from fish that has just been caught, and therefore you need to know how to choose it correctly in a store or market. This should be done carefully.

You need to pay attention that there are dark shiny eyes, gills Pink colour, dense scales. An elastic carcass should not have a sharp musty smell, but it always smells slightly like mud. Fish with cloudy eyes, soft, inelastic flesh, gray gills and a dry, curved tail are not suitable for cooking.

When the fish is in your kitchen, you must first wash it well to remove mucus and scales. This is not difficult to do if you know how to clean pike for making cutlets. It is easier to clean small scales if you first blot the carcass with a paper towel or napkins.

Dip the tail in coarse salt - this will make it easier to hold on to. Holding the tail in your left hand, with your right hand, holding the knife at an angle, scrape the scales from the tail to the head. It’s more convenient to do this in the sink so that the scales don’t fly around the kitchen. Having finished one side, turn the fish over and also clean the other side, then remove the scales from the belly and back. After this, you need to rinse the fish thoroughly again. For further cutting you will need a very sharp knife.

Rip open the belly of the fish from the caudal fin to the head and remove the contents. Rinse the fish. Use scissors to cut off the fins. Cut the meat at the head and cut it from the head to the tail along the ridge. Do the same with the other half, turning the pike over with its ridge facing the table. Next, use a very sharp knife to cut the ribs from the fillet. A large fish will need to have its skin removed.

For small pike, weighing up to one and a half kilograms, the skin can be left and ground together with the meat. Place the pike spine, head and fins in fish broth for soup. Experienced fishermen separate the fillet from the backbone without cutting the belly, only cutting off the ventral fins.

In this case, there is always a danger of tearing the intestines, so it is better to gut the fish first. The finished pieces need to be rinsed under the tap again.

You should not put garlic or aromatic spices in pike cutlets, as they will overwhelm the fishy taste, and this is what the dish is valued for. You can add a few sprigs of herbs, such as parsley, dill or a little nutmeg.

Delicious pike cutlets with lard - recipe

To give this dish juiciness, lard is added to the minced meat.

To prepare cutlets from 1 kg of prepared fillet you need:

150 g lard,
2 pcs. onions,
200 g white bread without crust,
200 ml milk,
2 eggs,
50 ml vegetable oil,
4 tbsp. l. breadcrumbs,
0.5 tsp salt,
pepper.

1. Put bread in milk. Cut the lard and fish fillet. Peel and quarter the onion. Squeeze the bread a little, take the chopped ingredients and pass through a meat grinder twice. 2. Add eggs to the ground mass, season with salt and pepper, knead until the mass becomes viscous. If the minced meat is dry, you can add a little milk. 3. Wet your palms in oil, form cutlets and bread them. Heat a frying pan with vegetable oil and place the cutlets on it. Fry on one side until the crust is golden brown, turn over to the other side and fry for another five minutes.

Cooking juicy pike cutlets without lard

Not everyone eats lard; you can make delicious cutlets without it.

Ingredients:

fillet – 1200 g,
butter – 150 g,
onions – 3 pcs.,
cream – 150 ml,
bread crumb – 200 g,
eggs – 3 pcs.,
potatoes – 2 pcs.,
vegetable oil – 60 ml,
semolina – 5 tbsp. l.,
salt and pepper.

1. Cut the onion into four parts. Cut the fillet into pieces. Soak the bread in cream. 2. Pass the onion, fillet and bread through a meat grinder twice. Add peeled and finely grated potatoes, eggs, salt, pepper, soft butter. Knead well. If the mixture is dry, you need to add more cream. If it does not form, then you need to pour a couple of spoons of semolina. 3. Knead the minced meat well and leave until the semolina swells. 4. Form cutlets, roll in semolina and fry in vegetable oil on both sides until golden brown. This will take five minutes on each side.

How to make pike cutlets in the oven with sour cream?

You can try cooking cutlets in another way: first fry them in a frying pan and then bake them in the oven.

Ingredients:

1000 g fillet,
200 g bread without crust,
200 g milk,
100 g butter,
100 ml vegetable oil
1 carrot,
2 onions,
2 eggs,
4 tbsp. l. sour cream,
5 tbsp. l. corn flour,
salt pepper.

1. In this recipe, peeled and chopped onions need to be fried in vegetable oil. Chop the washed carrots on a coarse grater and add to the onion in the frying pan. Simmer for four minutes. 2. Cut the fillet and grind in a meat grinder. Soak the bread in milk. Mince the minced fish again through a meat grinder along with bread, onions and carrots. Beat eggs into it, add soft butter, season with spices and mix well. Form the minced meat into cutlets and bread them in corn flour. 3. Here you need to know how long to fry pike cutlets in a frying pan, and how long to simmer in the oven. First, heat a frying pan with vegetable oil well and fry the cutlets in it for three minutes on each side over high heat. This is done so that a crust is formed and the juiciness inside is preserved. Place the fried cutlets in a saucepan with butter, put sour cream on top of them and put in the oven for ten minutes, heated to 200 degrees.

As a side dish for pike cutlets, mashed potatoes, boiled rice, and steamed vegetables are suitable.

Video recipe for cutlets:

Cutlets...

Probably everyone loves them, from young to old. And not only because they are delicious in themselves, but they also come with a side dish!

Cutlets come in meat, vegetable and fish varieties.

The latter are especially relevant today. After all, many of us monitor our health.

What could it be healthier than fish?!

It is believed that fish is similar to chicken meat, because it contains high-quality protein that is easily digestible by our body. The benefits of fish are undeniable, and of all its varieties and types, many people prefer pike. Firstly, its meat is more tender and softer. Secondly, pike are large fish, therefore, fewer of them are required to prepare the dish. Thirdly, pike is a dietary fish; it has few calories, but a lot of proteins and vitamins. Pike meat is considered good remedy for the prevention of flu and colds, it contains many strong antiseptics that help our body fight bacteria. It is not surprising that Russian housewives prefer to make fish cutlets from pike.

Basic principles for preparing pike fish cutlets

The set of products for preparing fish cutlets from pike is almost the same as for meat cutlets.

To make the fish cutlets even more satisfying and juicy, add a little raw grated potato to the minced meat, as well as fresh lard.

Use fried or boiled potatoes as a side dish for pike fish cutlets. Herbs and fresh vegetables also work well.

It is preferable to take fresh fish to prepare pike fish cakes, since fish is a perishable product, and its quality and freshness can affect the taste of the dish.

Large pike make cutlets juicier than small fish.

To get minced fish without bones, you need to twist the fish through a meat grinder several times.

If you take pike fillet, you don’t need to twist it, but simply chop it finely with a knife, so the pike cutlets will be more tender.

Even those who are indifferent to fish will like pike cutlets if they are prepared correctly and originally. Of all the many recipes, the ones below deserve more attention. Each of them, in addition to the standard fish cutlet set, has its own zest, which makes pike fish cutlets an unforgettable dish.

Pike fish cutlets: so delicious you'll swallow your tongue!

This recipe has probably been in the culinary repositories of many housewives for a long time. Its secret is beaten egg white.

Ingredients:

2 pcs. onions

45 gr. drain oils

110 ml. milk

110 gr. loaf

120 ml. low-fat cream

60 ml. sunflower oil

salt pepper

Cooking method:

First of all, you need to wash the pike under cold water to remove all the mucus from it.

We clean the onion, cut it into small cubes, and sauté it in vegetable oil.

Cut the bread into small pieces and soak in milk for 10 minutes.

Grind the pike pulp, onion and bread with the remaining milk in a meat grinder twice to make the minced meat more homogeneous.

Add cream to the minced meat, salt and pepper.

In a second bowl, beat the egg white until thick and add it to the minced meat.

Form cutlets by wetting your hands with water. Fry them in oil on both sides until light golden brown. Then put it in the oven at medium temperature and keep it there for 15 minutes.

Delicious recipe for pike fish cutlets with lard: more tender and juicy

Due to the fact that one of the main ingredients in this recipe is lard, pike cutlets become more juicy, piquant and tender.

Ingredients:

A kilogram of cleaned lake pike

150 gr. fresh lard

a couple of slices of loaf or roll

half a glass of milk

onion head

pepper, dill, parsley

refined sunflower oil

Cooking method:

Cut the loaf pulp into pieces and pour in milk, leave to swell for 10 minutes.

Remove large bones and backbone from the pike, cut the fillet and lard into cubes and grind in a meat grinder.

Squeeze out the softened loaf and drain the milk.

Peel the onion and cut into four parts.

Grind the loaf and onion together with the pike fillet and lard three times in a meat grinder with a fine sieve.

Add an egg to the resulting mass, as well as pepper, salt and seasonings to taste.

Mix everything thoroughly until smooth.

In a preheated frying pan, fry the cutlets on both sides over medium heat until nicely golden brown.

Recipe for pike fish cutlets in the oven: less calories, more taste

Fish cutlets according to this recipe are cooked in the oven, so they are considered less high in calories, because vegetable oil and fat are not used in their preparation. But this does not make the taste worse, but on the contrary, richer.

Ingredients:

half a kilogram of pike

4-5 tbsp. spoons of semolina

100 gr. lard

1 carrot

1 onion

a few cloves of garlic

salt, spices to taste

1 teaspoon mayonnaise

Cooking method:

Cut the frozen lard into small pieces and grind together with the onion in a meat grinder.

Add pre-grated carrots to the bowl and stir.

We twist the pike fillet several times, add the resulting minced fish to the lard and carrots.

Press the garlic in a garlic press, add it to the minced meat, and mix.

Add egg and semolina, salt, pepper, dill. Mix the minced meat.

Place foil or special parchment on a baking sheet.

We form cutlets and place them on foil. Add mayonnaise to each cutlet on top.

Place in the oven for half an hour at medium temperature.

When the cutlets have acquired a golden color, take them out.

Recipe for delicious steamed pike fish cutlets in a slow cooker: for those who care about their figure

Steamed dishes are good for your health and figure. And pike fish cakes are no exception. You can enjoy them without fear of gaining extra pounds.

Ingredients:

Kilogram of pike

onion head

2 pieces of loaf or roll

half a glass of milk

spices, salt

Cooking method:

Soak the pieces of bread in warm milk.

Grind the pike fillet along with the onion in a meat grinder; you can also grind it in a blender.

Beat the eggs a little and add them to the minced meat. Pepper and salt. You can add greenery.

We form cutlets - small and round, roll them in flour.

Pour 200-300 ml into the multicooker bowl. water, add bay leaf.

Place our cutlets in the steamer, not very close to each other.

Select the Steaming program from the Menu and set the timer for 25 minutes.

After the end of the program, we take out the finished pike fish cutlets.

A quick recipe for making fish cutlets from pike: please your loved ones!

This recipe differs from the others in that we do not use potatoes or milk in it. It is strict in content, but bright in taste.

Ingredients:

Kilogram of pike

Onion head

salt, pepper to taste

Cooking method:

Clean the pike and fillet it. We twist it in a meat grinder twice.

It is better not to grind the onion, but to chop it into cubes.

Mix the onion, eggs with the resulting fish mass, pepper and salt to taste.

We make oblong cutlets and, having rolled them in flour, fry them in oil until golden brown.

Unusual pike fish cutlets with tomato sauce: worthy of a restaurant

The sauce plays a big role in this recipe. It is this that gives a touch of originality and sophistication to fish cutlets.

Ingredients:

Kilogram of pike

3 cloves of garlic

¾ glass of milk

slice of bread

salt, pepper to taste

refined sunflower oil

4 tomatoes

Onion head

2 tablespoons water

Cooking method:

Place the crustless bread in a bowl, add milk, and leave for 10 minutes.

We clean the pike, fillet it, and cut it not too finely.

Peel the onion and garlic and cut into large pieces.

Grind all ingredients using a blender, add spices and seasonings.

We make cutlets in flour breading. Fry in oil until crispy.

Making the sauce: Fry finely chopped onion, add grated tomatoes. Pour in water and leave to simmer for a few minutes, adding salt and pepper at the end.

Place the fish cutlets along with the side dish and pour over tomato sauce.

Recipe for tender pike fish cutlets with cottage cheese: looks delicious and melts in your mouth

The unusual combination of cottage cheese and pike led to the creation of a very tasty and spicy dish that will not soon be forgotten by your family and guests. Such fish cutlets can be served both on weekdays and on special occasions. festive table.

Ingredients:

350 gr. pike fillet

150 gr. cottage cheese

4 cloves garlic

Two tablespoons butter

60 gr. flour

60 gr. rolled oats

refined sunflower oil

salt pepper

Cooking method:

Cut the pike fillet into small cubes, add peeled and chopped onions to it.

Grind the cottage cheese well with a spoon, first without anything, then break the eggs into it.

Continuing to grind the products together, pepper and salt to taste.

Place the curd-egg mixture into the fish bowl and mix well.

We form cakes from this minced meat. Laying out the flatbread on your palm or board, place a cube of butter in the middle of each. Carefully close and roll out between your palms.

Fry the crushed garlic in a garlic press with a spoon of sunflower oil. We remove it from the pan; we no longer need it.

Cook the cutlets in oil, first rolling them in a mixture of flour and oatmeal. The color of the finished products should be dark golden.

Twist the fish flesh through a large wire rack, and the vegetables and onions through a small wire rack, then the taste of the cutlets will be more intense.

Kitchen tools for working with minced meat should be cooled so that the minced meat does not stick to them and is more uniform.

Sometimes, to make the cutlets more fluffy, mashed potatoes are added to the minced meat, but you need to be careful and not overdo it.

You can add apples, cheese, and boiled eggs to the filling for pike fish cutlets, this will make the taste of the cutlets more expressive.

It is best to knead the minced fish with your hands so that not a single lump remains in it.

After the minced meat is ready, you need to leave it in the refrigerator for a while to make it easier to form cutlets later.

For juiciness, you can put a piece of butter or ice in the center of each cutlet.

Housewives should know that the higher the onion content in minced fish, the more incomparable the cutlets.

The most delicious fish cutlets are, of course, made from pike. With the addition of lard they taste simply luxurious. It is not difficult to prepare them if you follow all the rules. We have prepared an excellent step by step recipe with a photo of pike cutlets with lard and offer it to you!

To prepare pike cutlets with lard, use:

pike approximately 2 kg. Because We buy a whole pike for cutlets, it is impossible to buy the exact quantity;
loaf 4 small pieces;
onion 1 medium size;
1 medium sized carrot;
lard 100-120g.This amount is enough to give the dish juiciness and make the taste richer;
medium fat milk 200 ml;
egg 1 pc;
sunflower oil for frying;
Add ground black pepper and salt according to your taste preferences.

How to cook pike cutlets with lard?

We'll talk about this in the recipe. Follow our advice strictly and you will succeed!

1. Prepare the fish. It is important to remove the insides of the pike carefully so as not to damage gallbladder. Otherwise, the bitter and unpleasant taste will completely ruin the dish! Only after this we separate the pike fillets from the skin and remove the bones.

2. We will use only the pulp from the loaf pieces; we will simply cut off the crust. Fill the loaf with milk.

3. Peel the onions and carrots. Chop the onion into small pieces, grate the carrots on a coarse grater.

4. Heat in a frying pan a small amount of oils Fry the vegetables over moderate heat until tender, remembering to stir them constantly. This stage contains one of the main secrets of preparing delicious fish cutlets. Frying eliminates the obsessive fishy smell, as well as the pungent aroma of algae.

5. Pass the pike fillet with lard through a meat grinder twice, using a medium nozzle.This way we get rid of some of the bones; they will simply remain in the meat grinder.

6. We also pass the loaf through a meat grinder; by this time it has already softened enough.

7. Separate the egg yolk from the white. We put the yolk into the minced meat, along with the vegetables and bread. Add required quantity salt and spices and mix the minced meat.Most the best option- mix the minced meat by hand until the required consistency is achieved.

8. Another cooking secret.In a separate container, beat the egg whites until foamy and add to the minced meat, stirring.Thanks to this, the cutlets will be tender and fluffy.

9. Wet our hands a little with water and form cutlets of the desired size. Fry them on both sides over moderate heat, preheating the oil. Each side of the cutlet should be golden brown. This happens quite quickly, because... fish takes less time to cook than meat dishes.

It will be great if you serve pike cutlets with lard with potatoes and fresh vegetables; a wonderful side dish will complement and highlight their taste. Be sure to try this dish and you will be satisfied. We wish you bon appetit!

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