Fish cakes are loved and appreciated all over the world. Traditional recipes are more like a canvas for housewives, a kind of roadmap. You can add a variety of ingredients. And also remove those products that did not suit your taste. For example, to make cutlets more dietary and light, it is enough to remove the lard or replace it with something less high in calories. It will turn out delicious, and the finished dish will not lose its softness and juiciness.
To prepare a delicious dish, you need to follow these tips:
- Lean pike will not make such juicy cutlets as from other types of fish. But this is easy to fix. Each cutlet can be wrapped with a piece of ice made from broth, milk or still mineral water.
- For the same purpose, grated vegetables are added. They soften dryish minced meat and increase its volume. Potatoes, pumpkin, cabbage, or zucchini will do.
- It is better to apply the breading in two layers. The first is flour. After a few minutes, roll in breadcrumbs. The crust will be denser and crisper.
- Raw cutlets can be frozen. Spread them out on a wide tray so they don't stick together. And put it to cool for a day. Then arrange in vacuum bags and send to the freezer.
With lemon zest
The citrus component adds a spicy touch to the cutlets. For those who have doubts about the appropriateness of this product, we can say that it is not felt in the dish. A spicy aftertaste just appears.
The recipe will require the following products:
- 0.5 kg pike fillet;
- small onion;
- a raw egg;
- a couple of dill sprigs;
- a little lemon zest;
- olive oil;
- seasonings.
Step by step cooking:
- Chop the onion very finely.
- Rinse the sprigs of herbs and cut well with a sharp knife.
- Grind the fish pulp with a blender until medium. Small pieces should come across in the mass.
- Lovers of chopped cutlets can use a knife.
- Fluff the egg with a whisk. You can separate the protein and only use it.
- Mix all the products with the minced meat and add the grated lemon peel.
- Mix the mass thoroughly and beat off.
- Moisten your hands with cool boiled water, and mold the patties.
- Fry on different sides until golden brown.
- Cook a little in the oven until fully cooked.
Note! Another important point is breading. Crackers often do not adhere well to an already formed product. In such cases, culinary specialists resort to flattening. There is nothing complicated about it. A layer of the so-called lieson is made from egg white, beaten with different types of starches. Further, the product is evenly rolled in crumb crumbs of coarse or fine grinding.
Spicy Thai
Another dish for lovers of delicious, hot food. According to this recipe, pike cutlets are juicy without lard. A great option for a male company.
You will need the following products:
- 900 g of fish meat;
- crushed garlic clove;
- a couple of small chili peppers without seeds;
- 2 tbsp. l. chopped coriander;
- 4 tablespoons fresh lime juice
- under Art. l. brown sugar and fish sauce;
- 3 long and thin cucumbers;
- shallots (2 pcs.).
Step by step cooking:
- Mix the minced meat with spices and garlic.
- Form round cutlets.
- If possible, remove the seeds from the cucumbers (with a teaspoon or a knife with a narrowed blade) and cut into thin slices diagonally.
- Place in a separate bowl and add lime juice, sauce, sugar and chopped onion.
- Put the vegetables to cool.
- Fry the cutlets in a frying pan until golden brown. The best side dish for them is long grain rice and cold vegetables.
The advantage of these patties is that they cook very quickly. Most of the time is spent on cutting pike. Men who like to eat deliciously, but do not want to mess around at the stove for a long time, will definitely appreciate this dish.
You will need the following products:
- 600 g of fish;
- a raw egg;
- small onion;
- 1 tbsp. l. decoys;
- 100 g creamy margarine;
- spices to taste.
Step by step cooking:
- In a deep bowl, mix the raw egg with the semolina.
- Put prepared minced meat here (with onions and margarine). Season and stir.
- To obtain a beautiful and crispy crust, roll the blanks in breadcrumbs. They can also be added to the fish mass if it seems thinner.
- Next, fry the patties in vegetable fat.
Advice! The basis of a delicious dish is its aesthetic appearance. Deformed products do not add to your appetite. Therefore, the minced meat should be quite viscous: in addition to chicken eggs, add semolina or starch.
With white beans
An interesting and slightly unusual recipe for pike cutlets without lard. Maybe someone will be skeptical about such a combination, but we want to assure you that everything turns out not so bad. A delicious nutritious dish will be soft, and if you also cook sauce for it ...
Would need:
- 1 kg fillet, deboned;
- 500 g of dry beans (always white for soups; dark beans will color the dish in a specific color);
- raw eggs (6 pcs.);
- salt (1 tsp);
- freshly ground black pepper;
- sprigs of greenery.
Step by step recipe:
- The beans must be soaked in water in advance.
- First, rinse, then steam with boiling water for a couple of minutes and place in cold water. So she must stand all night. You need to soak so that the beans cook faster.
- For cutlets, it is boiled in clean water until soft. Then it is pureed.
- Make minced meat from the fillet, mix it with the bean mixture, herbs, eggs and spices.
- All ingredients should combine well with each other.
- The finished mass will acquire a yellowish tint interspersed with greenery.
- Heat oil in a skillet.
- Pour boiled water into a cup. The spoon will be wetted in it.
- You do not need to sculpt cutlets with your hands. It is better to put them in fat, like pancakes, with a regular spoon. Minced meat layer approximately 1.5 cm.
- The beans will absorb the aroma and taste of all the ingredients and make the finished cutlets soft and fluffy. Quite a lot of cutlet mass will turn out from this set of products.
We would like to warn you a frequently asked question. No, they won't be sweet. Honey just harmonizes the taste. It is no longer reflected in the recipe.
You will need the following products:
- 600 g of pike meat;
- a pair of onions;
- 1/3 white loaf;
- a raw egg;
- incomplete glass of heavy cream;
- honey (1 tsp);
- garlic (1 clove);
- olive oil;
- spices.
Step by step cooking:
- Cut the crusts from pieces of loaf and moisten them in the cream.
- Prepare minced meat from pulp and onion.
- Combine it with the rest of the ingredients.
- Mix well.
- Dip each cutlet in breadcrumbs and fry.
- Next, put them in a saucepan and simmer for another 15 minutes.
Advice! This dish goes well with a sauce based on pickles and mayonnaise. Chop one vegetable with two hard-boiled eggs, garlic and herbs. Add half a glass of sauce and stir. Everything is ready!
Boiled pike cutlets
If you have small fish, it will be very useful for this dish. Such food can be given to children. Moreover, if raw pike, to make soft minced meat, should be passed through a meat grinder twice, then boiled pike should be simply kneaded with your hands.
You will need the following products:
- 700 g of fish;
- potatoes and onions (3 pcs. medium);
- crackers (5 pcs.);
- vegetable oil (3 tbsp. l.);
- seasonings.
Step by step cooking:
- Clean and gut the fish.
- Cut into portions.
- Remove the gills from the heads.
- Put everything in boiling water and cook until the meat is tender.
- Remove all pieces with a slotted spoon, let the broth drain.
- Take apart from the bones.
- Grind the pulp together with vegetables and softened croutons.
- Pour vegetable fat into the minced meat.
- Season and mix thoroughly.
- Blind regular cutlets and fry. Serve hot with natural tomato juice.
Advice! Seasoning from a mixture of herbs and spices will give the dish a special aroma. To prepare it, you need a coffee grinder. In it, you need to grind dried basil leaves, coriander and dill seeds. Also black and allspice peas with lavrushka. All spices are in equal proportions. Place the resulting powder in a small bowl. Each patty can be sprinkled with this flavorful mixture.
Steam crispbread
This dietary meal contains all the trace elements the body needs. At the same time, a small amount of calories will delight those who care about the slimness of their figure.
You will need the following products:
- 1 kg pike fillet;
- butter (1 tbsp. l.);
- a couple of eggs;
- a few slices of a white bun;
- a glass of milk;
- greenery;
- spices.
Step by step cooking:
- Grind the pike meat with a blender along with onions and garlic.
- Crumble the soaked bread.
- Add chopped herbs and spices. Mix.
- Melt the butter and add it to the minced meat along with the yolks.
- The mass can be additionally whipped in a blender.
- Using a mixer, fluff the egg whites and, stirring carefully, pour them into the minced meat.
- Form small cutlets (in the form of loaves) from the resulting mass.
- They will have to be cooked in several passes.
- Grease the double boiler basket and lay out the items.
- Cook until fish is cooked.
- Then each "loaf" should be carefully cut into pieces and served with rice and potatoes.
- Top with ghee or sauce (tomato or sour cream).
Pike cutlets are much healthier than meat cutlets. They have less cholesterol. Fish oil is very useful and is absorbed much faster than pork or beef oil. Each housewife has her own recipe and favorite cooking techniques. The main thing is that the dish does not become boring. An additional plus will be the combination with a variety of side dishes and sauces. Skillfully cooked patties never have a specific flavor. and high-quality breading will make them golden with the perfect shape, as in the picture from the restaurant menu.
From the video you will learn how to cook pike cutlets:
There are many recipes for fish chops, in particular from pike, but I did not like any of them as much as this one. And it is precisely because of the presence of fat in the minced meat, because pike, in fact, is not a fatty fish at all, so the bacon in the minced fish cutlet oh, as you ask, it is it that makes the cutlets very juicy. If you want to taste incredibly tasty pike cutlets with a golden brown crust, then you are at the right place :)
To prepare pike cutlets with lard, take fresh pike, onions, salted bacon, chicken egg, potatoes, salt, black pepper, vegetable oil, bread crumbs. Clean and gut the pike. Remove the fillets from the ridge.
Separate the fillet from the skin.
Grind the pike fillet twice. Transfer the resulting minced meat to a bowl. Also, twist the lard without skin, onion, potatoes here (peel and chop vegetables before that for convenience), beat in an egg, add salt and black pepper.
Mix the minced meat. Blind the patties and bread in fine croutons.
Fry the pike cutlets with bacon in vegetable oil on both sides over low heat. If desired, the fried patties can be stewed.
The pike is a freshwater predator with a long, flattened head, a large mouth, and an elongated body. It contains a treasure trove of vitamins and minerals. In addition, it contains such useful components for the human body as protein and folic acid.
With frequent use of pike, the work of the cardiovascular system is normalized, nerves are strengthened, blood sugar levels are reduced and the body as a whole is strengthened.
Methods for making pike cutlets were invented not so long ago, but they have already gained popularity and now compete even with all your favorite meat balls. In this article, we will tell you how to properly cut a pike and make delicious, juicy and hearty cutlets from it.
How to cut a pike for cutlets
To cut fish, you need a board and a knife with a sharp blade. The ice cream will have to be defrosted first. Wash thoroughly under running water, pat dry with paper towels. Next, you need to remove the pelvic fins with a thin skin film, then make an incision along the lines of the gills.
Slit the abdomen, very carefully remove the insides, then cut in half. As a result, you should get two loin pieces, one of which remains the head and the ridge.
In order to separate the fillets from the bones, it is necessary to lay the fish with the ridge down and cut off in one dexterous motion. Pull out small bones with special fish tweezers.
Now it remains to remove the skin from the carcasses. Lay the fillets down on a cutting board, holding a fork in one hand, press where the tail was. In the second, take a knife and very quickly walk it up the product along the skin. Everything is ready.
Watching a gorgeous video how to cut a pike
Pike cutlets - step by step photo recipe
The well-known pike fish is one of the most demanded dietary products. 100 g of boiled pike contains 21.3 g of protein, while the fat is only 1.3 g. It is rich in basic trace elements and vitamins, in particular A and group B. Low calorie content (per 100 g - 98 kcal) allows people to use this fish controlling your weight. It is also given to small children - low-fat pike dishes are tasty and healthy.
There are many ways to use pike. But the most famous of them, perhaps, can be called cutlets, a step-by-step photo recipe for making which is given below.
Ingredients:
- Fresh minced meat, you can take frozen - 800 g;
- 2 medium onions or one large - 1 pc .;
- Egg - 1 pc.;
- Coarse salt - 1 tsp with a slide;
- Butter - 20 - 25 g;
- Vegetable oil for frying - 0.5 cups;
- Milk and water for stewing - 100 ml and 50 ml;
- Spices (bay leaf, black or allspice can be used) - for an amateur.
Preparation of minced meat. There are not so many ingredients in pike cutlets in this recipe, which allows you to preserve all the aroma of the fish. The main flavor of the dish is given by butter and onions. The butter must be completely melted. The onion can be twisted in a meat grinder immediately when preparing minced meat from fillets. If the minced meat is frozen, chop the onion on a fine grater, chop the remaining pieces finely. Minced meat should not be cold so that it can be mixed well.
Mix all components by hand. It is better to knead the minced meat for 5 minutes and then beat off, then the cutlets will be juicier.
Blind large and plump oval cutlets. They are made smaller and flatter if they are not then stewed.
Fry on both sides. Put the cutlets only when the oil is very hot. Fry briefly, until a crust forms. Neither crackers nor flour are needed for breading. The crust will become quite crispy anyway if you fry it longer.
Pour water into a saucepan. A pinch of salt is needed so that the salt from the minced meat does not boil down and the taste does not become bland. For flavor, add a small bay leaf broken into pieces. Black pepper is added by lovers of spicy dishes. Fold the fried cutlets neatly into a kind of boiling marinade. After boiling, the pot with cutlets should be over low heat for at least 35 minutes. Pour in milk and detect for about 5 minutes more.
Turn off and let it brew. Pike cutlets are delicious with hot potatoes, mashed potatoes from any vegetables. It also goes well with steamed vegetables. You can use boiled rice.
"In secret" to the young mistress:
- Beat off the minced meat - this means that the fish ball needs to be thrown into a deep bowl from a height several times.
- Minced pike cannot be spoiled with onions. The more onions, the tastier.
- When forming cutlets, moisten hands with plenty of cold tap water each time. So the minced meat does not stick to your hands, and the crust will be more golden.
Recipe for pike cutlets with bacon
Ordinary lard will make the pike fish cakes tender, satisfying and quite juicy.
Ingredients:
- Fillet - 500 gr.;
- Lard - 140 gr.;
- Baton - 250 gr.;
- Chicken egg - 1 pc .;
- Onions - 1 pc.;
- Seasonings - 2-3 pinches;
- Pasteurized milk - 60 ml;
- Refined oil - for frying;
- Garlic - 2 cloves;
- Salt to taste.
Cooking method:
- Prepare all products for the culinary process.
- Pass the main ingredient through a meat grinder with bacon, onion and garlic.
- Break the white loaf with your hands, put it in a deep plate, pour over the milk and mix. Hold it for 5 minutes.
- Now combine it with minced fish, seasoning and egg.
- Stir well to get a homogeneous mass. Form cutlets.
- Heat a frying pan with vegetable oil, carefully put the semi-finished product in it and fry on both sides until the final state. The whole frying process takes only 15-20 minutes.
- Serve hot pike cutlets with garnish.
Delicious, juicy pike fish cakes - a step by step recipe
Not everyone undertakes to cook cutlets from such fish as pike, because it is a little dry. But if you strictly follow the recipe below, you will get a juicy product.
Ingredients:
- Fillet - 450 gr.;
- Lard - 100 gr.;
- Baton - 150 gr.;
- Cabbage - 80 gr;
- Boiled milk - 100 ml;
- Onion - 1 pc.;
- Egg - 1 pc.;
- Seasonings - 2 pinches;
- Bread crumbs - 150 gr.;
- Vegetable oil - for frying;
- Cilantro - 5 branches;
- Salt to taste.
Method for preparing pike cutlets:
- Cut off the crust from the bread, cut the crumb into squares and pour over warm milk. Let it infuse, but for now it is necessary to cook the minced fish
- Grind the fish using a meat grinder with a large grid. Then add finely chopped onion, cabbage and lard. Then bread. Grind the resulting mass one more time.
- Add any seasoning to taste, chopped cilantro, pre-beaten egg and a little salt. Stir well with a cutlery.
- Form cutlets from minced fish, roll in breading.
- After that, carefully place in a hot skillet with vegetable oil and fry for 5 minutes on each side.
- When serving, garnish with cilantro sprigs.
How to cook pike cutlets - video recipe.
Pike cutlets in the oven - recipe
Never cooked pike cutlets in the oven? So you have a wonderful opportunity. Believe me, such products are very tasty.
Ingredients:
- Fish - 600 gr.;
- Onion - 2 pcs.;
- Egg - 1 pc.;
- White loaf - 170 gr.;
- Cream 30% - 120 ml;
- Pork fat - 140 gr.;
- Bread crumbs - 5 tbsp. l .;
- Garlic - 2 cloves;
- Dill - a small bunch;
- Ground allspice - at the discretion;
- Salt - 1 tsp
Cooking method:
- Grind the bread with your hands, pour cream or warm milk.
- Peel the bacon, cut into 2x2 cubes.
- Remove the husk from the onion, cut into 4 pieces. Peel the garlic cloves and cut them in half.
- Pass everything together with pike fillet and herbs through a meat grinder 2 times. Add pepper and the specified amount of salt. Mix the prepared mass well.
- Turn on the oven, set the temperature to 180C and, while it heats up, prepare the cutlets. Form them, roll in bread crumbs. Arrange on a baking sheet greased with refined oil, place in a kitchen unit and bake for exactly half an hour.
- Serve with sour cream and chopped herbs sauce.
Pike cutlets with semolina.
A great option for quick pike cutlets with semolina. Very tasty.
Ingredients:
- Fish fillet - 0.5 kg;
- Bread - 0.3 kg;
- Boiled milk - 150 ml;
- Semolina - 3-4 tbsp. l .;
- Egg - 2 pcs.;
- Onions - 2 pcs.;
- Greens - a small bunch;
- Vegetable oil - 70 ml;
- Salt is optional.
Cooking method:
- Peel two onions and cut into 4 pieces.
- Put the fish together with the onions in a blender bowl and turn into a homogeneous mass.
- Mix the chopped loaf with milk, hold for 10 minutes, then squeeze it out with your hands.
- Then add the loaf, pre-beaten egg, finely chopped dill, a little salt and beat again.
- Add 2 tbsp. l. semolina, stir, cover with a plate and leave for 15 minutes.
- Form cutlets from the fish mass using a tablespoon.
- Roll well in semolina.
- Heat a frying pan with vegetable oil, carefully lay out the semi-finished product and fry until tender on both sides.
- Fillet for cutlets should only be fresh. If you are carving a pike, then it must be used on the same day.
- Be sure to include cabbage, carrots or potatoes. This will add sweetness to the finished cutlets.
- You can use any spices, the main thing is not to overdo it, otherwise they will kill the taste and smell of pike.
- If there are no croutons at home, then you can take bran with various additives for rolling.
We wish your family a bon appetite!
One of the most popular fish dishes is fish cakes. Many housewives prefer to take cod or pike perch for cutlets. And almost most people avoid taking pike, mistakenly thinking that such fish cakes will turn out to be dry. Today we will tell you how to make pike cutlets correctly, which will become your favorite and "signature" dish!
To make the pike cutlets tasty, juicy and tender, you need to add lard to the fresh minced fish.
Ingredients:
- Pike fillet 1 kg
- Pork fat 200 grams
- White bread (or loaf) 150 grams
- Milk (water is also suitable) 100 milliliters
- Onion 1 onion
- Chicken eggs 2 pcs.
- Salt pepper
- Fish spices to taste
- Breadcrumbs
- Olive (or sunflower) oil
Cooking process
To cook pike cutlets with bacon, you need to properly and well cut the fish fillet. To do this, thoroughly rinse the pike, clean it from the scales. We remove the fins, tail, head, separate the meat from the bones. Rinse under water again. Dry with paper towels.
The next step in preparing fish cakes is to soak white bread in milk, while it is advisable to remove the bread crust. If milk is not available, it can be replaced with boiled water.
When the fish fillet is completely ready for further processing, we take out the meat grinder and pass the pike through a large wire rack. Cut lard into small cubes, onion in half rings or also in small cubes, squeeze the bread from the milk. We pass the bacon, onion and bread through the grill of the meat grinder, in the wake of the meat. If there are little finicky people in the family who do not like onions, then you can scroll the entire contents of the plate along with the fish through the meat grinder again.
After we have prepared the minced meat, add salt, pepper, spices to taste, chicken eggs to it and mix thoroughly. Then we leave the minced meat for 10 minutes "to rest", those who do not have time to wait can immediately start frying the cutlets, but with "rest", in my opinion, the cutlets become softer.
We put the frying pan on the fire, and at this time we form small cutlets from the prepared minced meat, roll in breadcrumbs. Add olive or sunflower oil to the pan and send our cutlets there. Fry each side for about 2-3 minutes.
Delicious and juicy cutlets are ready to eat!
Serve with a side dish: mashed potatoes, rice or buckwheat. Mustard or garlic sauce is perfect for cutlets.
Bon Appetit!
1. Cut off the crust from the loaf slices, cut the pulp into small pieces, pour over the milk and leave to swell. 
2. Prepare the pike fillet: cut the ridge with a knife and cut off the largest bones, all the rest can be left, they will be ground without residue in a meat grinder. 
3. Cut fillet and bacon into pieces suitable for processing in a meat grinder. 
4. Squeeze the loaf with your hands and drain off the unabsorbed milk. 
5. Peel the onion and cut into four parts. 
6. Process the pike fillet, bacon, loaf and onion three times in a meat grinder with a grid with fine holes. 
7. Drive an egg into the resulting mass, add salt, pepper and herbs to taste. Knead everything thoroughly with a spoon until smooth. The minced fish is ready. 
8. Heat enough vegetable oil in a skillet. Sculpt small cutlets with wet hands, fry them in hot oil over medium heat on both sides until golden brown. 
Pike cutlets with bacon are ready! 
Serve pike fish cakes to the table with mashed potatoes and fresh herbs.
You can make the taste of cutlets more interesting by adding a little red fish fillet (both fresh and slightly salted) to the minced meat. And you can cook the cutlets themselves not only in a pan, but also bake in the oven, then the dish will turn out to be even more tender and less high in calories.
Cooked minced fish can be easily stored in the freezer for 3-4 weeks without deterioration in taste. 
Photo recipe for pike cutlets prepared by Anastasia Dvornikova (Honeybuny).