Delicious pike cutlets: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cutlets - a dish that no one who is not a vegetarian or a black monk will refuse. And the recipe for pike cutlets will definitely come in handy for fasting people on those days when meat is banned and fish is allowed. However, citizens who are not fasting will also not refuse such cutlets: they turn out to be tender, juicy, dietary - you can eat them for children, ladies on a diet, and gastroenterological patients.

Preparatory stage

The only doubt that the recipe for pike cutlets can cause is the cutting of fish. It’s one thing to cut into slices and fry, another thing is to get fillet for minced meat from a carcass. However, as you know, the eyes are afraid, but the hands cope with the task. Moreover, cutting is not at all such a difficult task as it seems.

First of all, the fish should be washed well and dried with a towel, we do not need excess water in minced meat. Now we cut the carcass near the gills and, holding the knife at an angle, carefully separate it fromridge pulp. We do the same procedure on the second side. We cut the skin along the spine and divide the fish into two halves. We remove the insides and large bones from the fillet. We clean it from the skin - and the pike is ready to go to the meat grinder.

Minority opinion

Some culinary experts believe that removing the skin from the fish is not mandatory: if the individual is young, her skin is thin and lends itself perfectly to the knives of the grinder. Whom to listen to is the master's business; in any case, minced meat must be passed through a meat grinder twice. This approach will allow you to grind the remaining bones. It is unlikely that it will be possible to remove everything - this type of fish is characterized by increased bony.

And now let's cook pike cutlets: a recipe with a photo will greatly facilitate our work. The results look very appetizing!

Butter variant

Let's set ourselves the goal of cooking juicy pike cutlets. A simple recipe involves a traditional set of products: meat, egg, loaf. The idea has the right to exist, but, to be honest, this fish is somewhat dry. Therefore, we offer an alternative list of ingredients:

• Pike pulp - a kilogram and a half.
• An egg is one.
• Two onions and three garlic cloves.
• Three slices of bread soaked in half a glass of milk for 3-4 minutes.
• Butter 82.5 percent fat, pre-softened - 100 grams.

Miss fillet, onion, squeezed bread, garlic and butter through a meat grinder. After flavoring with pepper and s alt, knead thoroughlyThus, cover the bowl with a towel or film and put it in the refrigerator for 20-30 minutes, to the very bottom. We form cutlets in the usual way, roll in ground breadcrumbs and fry in the same way as pork or beef.

Delicious pike cutlets: recipe with lard

When using oil, the minced meat sometimes turns out to be loose, and the final product falls apart in the pan. There is a way out - to replace the oil with uns alted fat at the rate of 100 grams per kilogram of fish fillet. Before taking up the meat grinder, we cut this ingredient smaller so that the minced meat is more uniform. We remove garlic and onions from the list of products - they are not very appropriate in this recipe. The rest of the manipulations are standard: grind the pike, bread and bacon, drive in the egg, season with pepper and s alt.

Attention: you do not need to keep such minced meat in the refrigerator. And flour is more suitable for rolling.

Pike + semolina

This recipe for pike cutlets allows you to treat the family to a surprisingly tender dish - if, of course, you know some tricks. Grind the fillet twice in one container, a large peeled onion in another. We combine and mix both masses, pour finely chopped dill and three tablespoons of semolina. S alt, pepper, stir again. Separately, beat the egg, but do not introduce it into the minced meat. We form cutlets, into each of which we press an olive without a stone. Then we dip each one in an egg, then in breadcrumbs and fry quickly, over high heat, until a crust forms. Next, turn on the firecover the pan with a lid and bring to readiness.

With rice

The recipe is somewhat similar to the version with semolina, but the cutlets are denser and with a different, albeit no less spicy, taste. Pre-cook half a cup of round-grain, more sticky rice. Soak a little white loaf in milk and squeeze. We put a kilogram of fish fillet into minced meat, three onions, prepared slices of a loaf, three cloves of garlic and boiled rice. Eggs are not required, porridge will successfully cope with their function. For breading, we again turn our attention to crackers. Roasting is carried out in the usual way.

Delicious pike curd patties: recipe with photo

Here the components will need more. Put into the meat grinder:

• Fish fillet, 600-700 grams.
• Medium-fat cottage cheese, a little less than half a kilo.
• Two onions.

Next, add four eggs, pepper and s alt to the mass and mix. We make cutlets, put a piece of butter inside each. It is better to pre-hold it in the freezer, cut into proportionate pieces, so that the product is easier to handle. Then roll the cutlet first in flour, then in oatmeal. And fry over medium heat until browned all over.

Pike with chicken

If you add poultry breast to the fish, the cutlets will become more airy and juicy. But this recipe for pike cutlets allows you to replace the breast with other chicken "spare parts" if you don't approve of poultry fillet.

Starting with fish - it needs to be groundseparately. Then onion - finely chop two heads and sauté in sunflower oil until golden. In parallel, soak a few slices of bread in milk. Now we pass onion, loaf, parsley and chicken breast through a meat grinder. We combine both minced meat and season with spices and s alt. Add a couple of eggs and finally mix. We form cutlets, bread them and fry them as usual.

Good advice

In principle, all pike cutlets are simple. Recipes (with or without photos - it makes no difference) will not let you lie. However, in order for them to turn out to be especially successful and not disappoint you, it is worth considering some nuances. So, many housewives add grated cabbage or carrots to the minced meat to increase the juiciness of the dish. They achieve their goal, but the taste of cutlets changes noticeably. For example, carrots make them sweetish. A little less effect on the taste of mashed potatoes. But when using it, there is a danger of overdoing it, so after adding each spoonful, the minced meat must be carefully mixed.

Breading when cooking pike cutlets is highly recommended: without it, the fish balls will lose their juice and become dry.

If you managed to get already cut pike fillet, do not use a meat grinder, but chop it finely - as a result, the dish will become more tender.

Opponents of frying can cook pike cutlets in the oven or slow cooker. In the first case, the baking sheet is lined with foil or culinary parchment. The cutlets laid out on the “litter” are lightly smeared with mayonnaise on top. Or hide behind a tomatocircle, or sprinkled with grated processed cheese. They will bake for about 10-20 minutes, it depends on the size and the chosen recipe.

Pike cutlets can also be cooked in a slow cooker. If you want to use the help of this device, pour a glass of water into the bowl, throw in a bay leaf, and place the cutlets in a “colander” from the double boiler, away from each other. The steam cooking mode is set for 25 minutes, after which you can enjoy delicious, fragrant and maximally dietary products.

The best side dish for pike cutlets is potatoes - boiled, baked or fried. Vegetables are in perfect harmony with them - both fresh and s alted. But, I think, both porridge and pasta will not spoil the impressions of pike cutlets.