Fry pike cutlets on each side without a lid.
How to cook pike cutlets
Products
Pike fillet - 1 kilogram
Fat (lamb or pork) - 250 grams
Milk - 200 milliliters
Chicken egg - 1 piece
Onion - 2 pieces
Breadcrumbs - 50 grams
Salt - 1 teaspoon
Ground pepper - to taste
How to cook pike cutlets
Cooking minced pike
2. Clean the fresh fillet from bones and skin, rinse cold water.
3. Peel the onion, finely chop.
4. Soak the bread in milk for 10 minutes and squeeze.
5. Fat cut into small pieces.
6. Grind fish, onions, bread and fat in a meat grinder, evenly mix the minced meat ingredients together.
7. Drive an egg into the minced meat, salt and add an incomplete pinch of ground pepper.
8. Stir the minced meat until smooth.
Formation of cutlets
1. Moisten your hands with cold water, take equal portions of minced meat from a bowl and form small balls with a diameter of about 6 centimeters.
2. Press each ball with your fingers, creating non-thin cakes.
3. Roll each cake on all sides in breadcrumbs mixed with salt and pepper, taken at the tip of a knife.
Pike cutlets in a pan
1. Grease a frying pan with high sides with vegetable oil and heat it up.
2. Reduce the heat to a medium level and lay out the cutlets, leaving 0.5 cm gaps between them.
3. Fry on each side for 5 minutes without covering the pan with a lid.
Pike cutlets with smoked meats
Products
Pike fillet - 1 kilogram
Smoked sausage - 100 grams
Wheat bread or loaf - 100 grams
Cream 10% fat - 100 grams
Onion - 1 large head
Vegetable oil - 50 milliliters
Breadcrumbs - 50 grams (2 tablespoons)
Fresh dill - half a bunch
Salt - 1 teaspoon
Ground pepper - to taste
How to cook meatballs
Cooking minced pike
1. Defrost frozen fish fillets first.
2. Clean fresh fish from bones and skin, rinse with cold water and chop in a meat grinder. Place in a deep bowl.
3. Cut the smoked meats into slices, also pass through a meat grinder and add to the fish.
4. Peel the onion, chop finely and sauté in a frying pan greased with vegetable oil until translucent and golden color.
5. Soak bread at this time in cream for 5 minutes.
6. Add bread and onions to a bowl with fish and smoked meats, mix and again pass through a meat grinder all together.
7. Finely chop the dill, add to the minced meat along with salt and pepper.
Formation of cutlets
1. Take equal portions of minced meat from the bowl with your hands moistened with cold water and form small balls with a diameter of about 6 centimeters.
2. Press down with your fingers so that each ball turns into a thick cake.
3. Roll evenly on all sides in breadcrumbs.
4. Breadcrumbs to taste can be mixed with salt and pepper, and only then roll cutlets in them.
Pike cutlets in a pan
1. Grease a high frying pan with vegetable oil, heat well.
2. Reduce the fire and, with its medium power, lay out the cutlets, leaving a distance of about half a centimeter between them.
3. Fry for 5 minutes on each side, without covering the pan with a lid.
An easy recipe for pike cutlets. Cooking secrets and how to choose the right ingredients. Other cooking options for cutlets and what to eat them with.
40 min
135 kcal
5/5 (1)
My husband is fond of fishing. Therefore, we often have fish at home. I have tried almost everything possible fish dishes. But most of all my family liked pike cutlets. Frying or baking this fish is a thankless task. Pike often turns out to be rather dry. But the cutlets are juicy and tasty.
How to make minced pike for cutlets
- Wash the pike and dry it with a paper towel.
- We make an incision near the gills and sharp knife at an angle we separate the meat from the ridge.
- We do the same on the other side.
- We remove the remains of bones and entrails from the fillet.
- Then carefully separate the meat from the skin with a knife.
- Wipe the fillet with paper towels.
- We send it to the meat grinder.
Minced pike for cutlets is ready for us. The bones and head can be used to make fish soup. If you are going to cook cutlets right away, then in a meat grinder we alternate the fillet with butter (at the rate of 100 grams of butter per 1 kilogram of pike fillet).
Recipe for delicious pike cutlets
Kitchen tools: grinder and frying pan.
List of ingredients
How to choose ingredients
- Butter should be 82.5% fat.
- You can add any seasonings you like.
Cooking steps
Cutlets can be served with a variety of side dishes and vegetable salads.
Video cooking recipe
You can see in detail the entire process of making pike cutlets. The video shows in great detail the cutting of pike into fillets.
Recipe for pike cutlets with lard
Active cooking time: 45 minutes.
Servings: 15.
Kitchen tools: grinder and frying pan.
List of ingredients
- pike fillet - 1 kilogram;
- milk - 150 ml;
- fat - 100 grams;
- white loaf - 4 pieces;
- egg - 1 piece;
- flour - for breading;
- pepper mixture, salt.
Cooking steps
Recipe for pike cutlets with rice
Active cooking time: 45 minutes.
Servings: 20.
Kitchen tools: meat grinder, saucepan and frying pan.
List of ingredients
- fillet - 1 kilogram;
- white loaf - 3 pieces;
- onions - 3 pieces;
- water - 200 ml;
- garlic - 3 cloves;
- rice - 100 grams;
- breadcrumbs for breading;
- pepper mixture, salt.
Cooking steps
Pike cutlets with cottage cheese
Active cooking time: 45 minutes.
Servings: 15.
Kitchen tools: grinder and frying pan.
List of ingredients
- pike fillet - 600 grams;
- eggs - 4 pieces;
- cottage cheese - 400 grams;
- onions - 2 pieces;
- flour - 4 tablespoons;
- butter - 150 grams;
- garlic - 3 cloves;
- oat flakes - 100 grams;
- pepper mixture, salt.
Cooking steps
Pike fillet cutlets in the oven
Active cooking time: 45 minutes.
Servings: 15.
Kitchen tools: meat grinder and baking sheet.
One of the most popular fish on our menu is pike. Her meat is fat-free, a little dry, so that the dish becomes juicy, some nuances are required when preparing it. It can be used in diet food 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 butcher it?
But not many have the opportunity to cook delicious food from a fish that has just been caught, and therefore you need to know how to choose it correctly in a store or in the market. It is worth doing this carefully.
You need to pay attention to have dark shiny eyes, gills color pink, dense scales. An elastic carcass should not have a sharp musty smell, but it always smells slightly of mud. A fish with cloudy eyes, soft, not elastic flesh, with gray gills and a dry hooked tail is not suitable for cooking.
When the fish is in your kitchen, you must first wash it well, to remove mucus and scales. This is easy to do if you know how to clean a pike for making cutlets. It is more convenient to clean off small scales if you first blot the carcass with a paper towel or napkins.
Dip the tail in coarse salt - it will be easier to hold on to it. Holding his tail in his left hand, right hand, holding the knife at an angle, scrape the scales from the tail to the head. It is more convenient to do this in the sink so that the scales do not scatter around the kitchen. After finishing one barrel, turn the fish over and also clean the other side, then remove the scales from the abdomen and back. After that, you need to rinse the fish thoroughly again. For further cutting you will need a very sharp knife.
Open the belly of the fish from the caudal fin to the head and remove the contents. Rinse the fish. Cut off the fins with scissors. Cut the meat at the head and cut it in the direction from the head to the tail along the ridge. Do the same with the second half, turning the pike upside down to the table. Next, with a very sharp knife, you need to cut the ribs from the fillet. Larger fish will need to have their skin removed.
In small pike, weighing up to one and a half kilograms, the skin can be left and grind together with the meat. Pike spine, head and fins put on fish broth for soup. Experienced fishermen separate the fillets from the spine without cutting the belly, only cutting off the ventral fins.
In this case, there is always a danger of opening the intestines, so it is better to gut the fish first. Rinse the finished pieces again under the tap.
You should not put garlic or aromatic spices in pike cutlets, as they will kill the fishy taste, and the dish is valued for this. 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 finished fillet, you need:
- 150 g fat,
- 2 pcs. onion,
- 200 g white bread without crust
- 200 ml milk
- 2 eggs,
- 50 ml vegetable oil,
- 4 tbsp. l. bread crumbs,
- 0.5 tsp salt,
- pepper.
1. Put bread in milk. Cut salo and fish fillet. Peel and quarter the onion. Squeeze the bread a little, take the chopped ingredients and pass twice through a meat grinder.
2. Add eggs to the ground mass season with salt and pepper, knead until the mass becomes viscous. If the stuffing is dry, then you can add a little milk.
3. Wetting palms in oil, form cutlets and pan. Heat a frying pan with vegetable oil and place the cutlets on it. Fry on one side until the crust is golden brown, flip to the other side and fry for another five minutes.
Cooking juicy pike cutlets without fat
Not everyone eats lard, you can cook delicious cutlets without it.
For this you will need:
- 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. Onion cut into four parts. Cut the fillet into pieces. Soak bread in cream.
2. Pass onion, fillet, bread through a meat grinder twice. Add peeled and finely grated potatoes, eggs, salt, pepper, soft butter. Mix well. With a dry mass, you need to add more cream. If it does not form, then you need to pour a couple of tablespoons of semolina.
3. Mix the mince well and leave until the semolina swells.
4. Cutlets form, 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 to cook cutlets in another way: first they need to be fried in a pan, and then baked in the oven.
Cut the fillet and grind in a meat grinder. Soak bread in milk. Minced fish again through a meat grinder to turn together with bread, onions and carrots. Beat eggs into it, put soft butter, season with spices and mix well. Shape into meatballs and coat in cornmeal.
3. Here you need to know how much to fry pike cutlets in a pan, How much longer to simmer in the oven? First, heat a frying pan with vegetable oil well, fry cutlets in it for three minutes on each side over high heat. This is done so that a crust forms, and juiciness is preserved inside. Place the fried cutlets in a saucepan with oil, put sour cream on top of them and put in the oven heated to 200 degrees for ten minutes.
As a side dish, mashed potatoes, boiled rice, poached vegetables are suitable for pike cutlets.
Cutlets video recipe:
Pike fish cakes are among the most popular dishes on 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. As a side dish, fried potatoes and vegetables are suitable for pike cutlets, which also will not ruin you.
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.
- For neutralization bad smell mud pike can be soaked in milk. Deal with this challenge and spices: 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, 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 patties 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. With absence 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- how much is required;
- 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.
- Connect with soaked in warm water loaf.
- 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;
- oat flakes fast food- 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 it is worth taking note of those who monitor their health, but they need to cook cutlets on 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 dish pairs with just about any side dish, but it's delicious on its own.
We offer you a recipe for juicy pike fish cakes without fat, with rice. The dish turns out to be soft, tender, fragrant and will perfectly cope with the task of diversifying the daily menu. It is not difficult to make cutlets, but it will take time to cut the pike and cook minced fish. However, the effort spent will pay off with a vengeance when your family will gobble up an unusual dinner with appetite.
Traditionally, lard is added to fish cutlets, this is necessary in order for the products to keep their shape. However, such a product also increases the fat content of the dish, and sometimes this is not desirable at all. In this recipe, you will see that lard can be successfully replaced with rice. Cutlets will remain nutritious, but will not be so fatty, and their taste will appeal to even non-special admirers of fish dishes.
Taste Info Second fish dishes
Ingredients
- Boiled rice - 1.5 tbsp.;
- Fresh pike - 800 g;
- Chicken eggs- 1 large or 2 small;
- Breadcrumbs - 100-150 g;
- Salt, ground black pepper - to taste;
- Vegetable oil for frying.
How to cook pike fish cakes without bacon with rice
First of all, you need to prepare the fish. Wash carcasses under running water and with the help sharp knife peel them off. Now it's time to butcher the fish: cut off the head, tail and fins. It remains to gut the carcasses. With a knife, make a puncture near the head and lead the tip to the very tail. Don't push the blade in too deep or you could inadvertently damage the gallbladder and make the fish bitter. Free the pike from the ridge, large bones and entrails.
Cut the cleaned carcass into medium-sized pieces. Grind the fish fillet with a meat grinder. It is recommended to twist the pike twice, in order to grind small, unnoticed bones well.
Transfer the minced fish to a deep bowl and add cold boiled rice.
Beat in chicken eggs.
Season the mass with salt and pepper. Other spices here will be superfluous and will kill the delicate taste of pike.
Mix thoroughly. Send the finished minced meat to the refrigerator for 15-20 minutes, during which time it will infuse well.
Spread the breadcrumbs on a flat plate. Form cutlets from the prepared minced meat, this is easy to do with wet hands - the mass will not stick. The size and shape of the products depends on your desire.
Pour vegetable oil into a frying pan and send to warm up. When it becomes hot enough, this can be understood by the characteristic crackling, you can start frying the blanks. Lay the products on the pan.
Fry the cutlets over moderate heat until a beautiful golden color, on both sides.
Delicious pike fish cakes with rice can be served at the table. The dish goes well with any side dish: potatoes, pasta, cereals, vegetable salads. Fish cakes have great taste both hot and cold. Bon appetit!
Cooking Tips:
- Fry fish cakes in a moderate amount of oil, so they will be less caloric.
- You should not cook cutlets from previously frozen fish - the dish will turn out dry. If you still really want to cook this particular dish, but there is no fresh fish, add some bread soaked in milk.
- Out of breadcrumbs? No problem. Take flour and semolina in equal parts, add some salt and ground black pepper, and then mix it all well. The breadcrumb mix is ready.
- You can add fresh herbs to minced fish - so the dish will turn out to be more colorful and original. Finely chopped parsley or green onion, but be careful with dill - its bright taste will overshadow the aroma of pike.
