Pike has long been known as a valuable commercial fish. Pike protein is easily digested and equated in value to chicken meat. In addition, pike meat is recommended as dietary products, as it has a low calorie content, and pike cutlets can be called the most delicious and simple pike dish.
The pike mince turns out to be rather dry, and this is understandable, the pike fish is completely non-greasy. Therefore, it is advisable to add butter, lard, grated raw potatoes, etc. to it. In the minced meat for pike cutlets, you can add another type of fish, fatter.
Do not chase complicated, intricate recipes with lots of ingredients. As it often happens: the simpler the recipe, the tastier the dish. When cooking cutlets from pike, with spices and seasonings, you should be careful. Vivid tastes and aromas can interrupt the taste of the main ingredient.
Ingredients:
1 kg pike fillet,
100 g butter,
2-3 onions,
2-3 slices of white bread,
2 eggs,
100 ml of milk
Cooking:
Pike fillet through a meat grinder. Cut the onions into small cubes and fry in butter until golden brown. Cool, add to the minced meat, beat in the same eggs, bread soaked in milk, salt and pepper to taste. Form cutlets and place them in a pan with hot vegetable oil. Close the lid and simmer, turning, until tender. Then fry without a lid until rosy.
To make pike cutlets juicier, many experienced housewives add cream, butter, carrots or mashed potatoes instead of milk to the minced meat. Breading will also help maintain flavor and juice. After all, it is possible to fry cutlets from pike not only in the traditional way. There is also an option with breadcrumbs. So, take two small bowls. Beat an egg in one, pour bread crumbs in the other (by the way, you can cook them yourself). Dip the finished formed patties into a beaten egg, then into the breadcrumbs, and send them to the pan with heated oil. Such cutlets in breading are lush, juicy, because all the juice and aroma remain inside, under the breading.
Ingredients:
1 kg pike fillet,
100-150 g of fresh lard,
2-3 onions,
2 eggs,
2-3 slices of white bread or loaf,
100 ml of milk
salt, black pepper - to taste.
Cooking:
Clean the pike, remove the entrails, 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 again pass through a meat grinder. Salt, add pepper.
Form wet cutlets with wet hands, place in a hot frying pan with vegetable oil and fry until tender.
Pike cutlets can be steamed. This option is suitable for a children's table and diet menu.
Do not forget that minced pike is a perishable food, so do not freeze it before cooking. And thawing minced fish more than once is not recommended. Where it is better to cook a dish from it immediately. No risk, and the taste is excellent.
Ingredients:
1 kg pike fillet,
2-3 onions,
3 slices of white bread,
100 ml of vegetable oil,
1 tbsp with a slide of starch,
parsley and dill greens to taste,
salt, black pepper - to taste.
Cooking:
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 the 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 prepared cutlets depend on its quantity). Stir, 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 the finished cutlets. The main thing is not to overdo it with garlic, that's all.
Ingredients:
1 kg pike fillet,
1 onion,
1 egg
50-60 g semolina,
salt, black pepper, fresh herbs - to taste.
Cooking:
Pike fillet through a meat grinder with diced onions. Add the semolina, salt, pepper and chopped greens to the minced meat. Beat the egg. If you want the cutlets to be more dense, add only the yolk to the minced meat. Stir and let stand for 20 minutes, so that the semolina swells. Form the patties 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. Special skills are not needed for this, and a little time is spent. Baked fishcakes are less high in calories, which means they are ideal for dietetic nutrition, as well as for those who adhere to a healthy lifestyle.
Ingredients:
1 kg pike fillet,
3-4 cloves of garlic,
100-150 g breadcrumbs,
50-100 g of butter,
50-100 g of hard cheese,
salt, spices - to taste.
Cooking:
From the pike fillet, breadcrumbs and garlic, prepare the minced meat. Add spices, salt to it and form cutlets. Cheese and butter, previously lightly frozen butter, cut into small pieces. Inside each cutlet, place a slice of cheese and a slice of butter. Place the prepared pike cutlets on a baking sheet greased with vegetable oil and bake in an oven preheated to 180ºC until golden brown.
For those who like to try something unusual, the following recipe will definitely appeal to you. Cottage cheese is a product that, it would seem, does not fit into this dish at all, is able to very subtly emphasize the taste of fish and make it softer.
Ingredients:
800 g pike fillet,
200-300 g of homemade cottage cheese (or store, normal fat content),
2 eggs,
1 onion,
2-3 cloves of garlic,
100 g butter,
50-100 g of 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. Form small cutlets from the minced meat, putting a small piece of butter inside each. In a frying pan with vegetable oil, fry finely chopped garlic until golden and remove it from the pan. Roll the patties 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 the pike is slightly dry, but the other river predator - pikeperch - is softer and more tender. So why not try to combine these two fish in the same dish? The result will not only please you, it will cause delight and admiration.
Ingredients:
400 g pike fillet,
400 g fillet of pike perch,
1 tbsp. l flour
quarter loaf
½ tbsp milk
1 onion,
1-2 eggs
½ lemon
salt, herbs, spices - to taste and desire.
Cooking:
Prepare the minced fish fillet, add the loaf soaked in milk, onions, a little butter, eggs, chopped greens, salt, spices. Mix everything thoroughly. Form small patties, roll in flour and lay on a baking sheet. Place thin slices of lemon on top and bake in a preheated oven for 20-30 minutes.
It is possible that before you calmly passed river fish dealers. If 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 pikes for a wonderful culinary experiment - pike cutlets.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Every week, a fish must be present in the human diet, as it is rich in phosphorus and a huge amount of trace elements that are so necessary for life and our body. But every time you cook fish soup or fry fish, it’s somehow trite, it’s best to cook fish cutlets. And you do not need to get your hands dirty at the table, and take out the bones!
The ideal fish for cooking fish cakes is pollock, hake, carp, pikeperch, cod or pike. Each hostess has her own “trump card” in the sleeve, and during the preparation process, she adds various ingredients to the minced fish so that the pike cutlets are juicy and fragrant. For example, such ingredients can be: cottage cheese, bread, lard, minced meat, mayonnaise, etc. But the classic ingredient is onion, which gives the patties both juiciness and a wonderful aroma, well, and if it is also fried in a small amount of vegetable oil, the patties will acquire a more saturated taste.
In our region, one of the available fish is pike, it is fleshy and therefore tasty and tender cutlets are obtained from it. Pike cutlets with fried onions You can cook in the oven, in a slow cooker, fry in a skillet or steam. There are many options and everyone can choose for themselves a recipe suitable for him.
In order to cook pike cutlets with fried onions, you need to prepare the following ingredients:
In addition to stewing pike cutlets you will need:
Proper preparation of pike cutlets with fried onions
First you need to cut the pike, separate the fillet from large bones and skin. Then pass the fillet through a meat grinder with a fine wire rack.
Pieces of white bread should be poured with a small amount of water and left to soak.
We clean onions and rinse in cold water. Then shred very finely. We heat the pan and pour one teaspoon of vegetable oil into it. Then we shift the onion into the heated oil and fry until beautiful golden color.
In the prepared pike mince, add soaked pieces of bread (from which all the liquid should be squeezed first), chicken eggs, salt and sugar. Mix everything and at the end add the onions fried in vegetable oil. Mix.
Then, from the prepared forcemeat, we form round fish cakes and fry them on both sides in a large fire of preheated vegetable oil (not until ready, but until golden brown).
Then we put the patties in a deep pan. On top we spread onions, chopped into a small cube, bay leaf and peppercorns. Pour warm water so that it almost completely covers the patties. Having covered the pan with a lid, put the cutlets on the slowest fire and simmer them for half an hour. While the cutlets are stewed, they absorb themselves most of the liquid, so that they will become even juicier.
Then put the pike cutlets on portioned plates and serve with mashed potatoes or boiled rice.
You can also add fresh vegetables to the minced fish for juiciness, in particular zucchini, which does not have a pronounced taste, but gives juiciness to the finished dish.
recipe with lard, zucchini and fried onions
In order to cook pike cutlets with zucchini and fried onions you will need:
Proper preparation of pike cutlets with zucchini and fried onions
First you need to clean the pike from bones and skin, then pass the fillet through a meat grinder with a fine grill, in the end you should get 0.5 kg of minced fish.
Pork fat as well as fish need to be passed through a meat grinder.
Peel and cut onions into small cubes. Then fry in a skillet in vegetable oil (1 tbsp.spoon).
Then we rub the fresh young zucchini together with the peel on a medium grater and, together with the onion, send it to the minced fish. Add the egg, pepper and salt. Mix everything thoroughly and give the minced meat for pike cutlets to stand for 15 to 20 minutes.
Then, from the settled minced meat, we form cutlets and roll in breadcrumbs. Fry in warmed vegetable oil until golden brown on both sides of the crust.
Also, pork minced meat is added to fish cakes for their juiciness. From this cutlets become not only juicy, but also more satisfying. Our step-by-step photo recipe will be about how to cook pike cutlets with pork:
We will not use lard in this recipe, so in order to cook tasty and juicy pike cutlets, you need pork with a small amount of fat.
First you need to separate the pike fillet from large bones. To remove the skin or not is up to you.
Onions need to be peeled and cut. Then put a frying pan on the fire and pour 2 tbsp. tablespoons of odorless vegetable oil. Fry the onion until golden brown.
Onions can be cut large and then pass it through a meat grinder along with pike, pork and white soaked in milk.
Skip the fish fillet through a meat grinder. We also pass the pork through a meat grinder.
In a large cup, mix the fish and minced meat, add the egg, salt and pepper to taste. Mix the cutlet thoroughly.
Then we leave the mince to rest for 15 minutes and form pike cutlets.
In our recipe, they do not crumble either in flour or breading. If you decide to cook fried cutlets in breading, then pour the breadcrumbs onto a flat dish (you can use flour or semolina instead of crackers), roll small balls from the minced meat and gently roll in the breading.
Fry pike fishcakes in hot oil on both sides until cooked.
Optionally, you can put out the cutlets in any sauce, for example, in tomato:
When all the fish cutlets are fried, you need to transfer them to the pan in which they were fried, add tomato paste and pour a small amount of water (about 0.5 cups).
Cover the pan and simmer for 10 - 15 minutes over low heat. As a side dish, you can serve such blush pasta cutlets or mashed potatoes.
Pike cutlets - A recipe for delicious fishcakes. How to cook pike cutlets? Recipes recommend mixing the flesh of this lean fish with butter or cooking pike cutlets with lard. To make the dish even more juicy, before making pike cutlets, grated potatoes are added to the minced meat.
Those who love fish cakes should make them from pike. They turn out fragrant, piquant and tender. The home cookbook should have a recipe for such a dish. Many people avoid this fish, believing that it is rather dry for minced meat, but in vain: with the right approach, these households will be delighted with such meatballs.
For some, cutting pike into cutlets may seem like an overly complicated process, but it’s not entirely true. To properly process the fish for minced meat, you only need a convenient wooden cutting board and a good sharp knife. Before cutting, the fish must be thawed, washed under cool running water, then dried a little so that it does not slip. Then stick to the algorithm:
Not always cutting can be perfect the first time. All chefs started with mistakes: don't be discouraged by failures. You need to fill your hand, and after 2-3 fish skills will be honed to automatism. Similarly, you can cut not only pike, but also another marine or river product. True, in some species there are a lot of small bones, so it will be possible to get the fillet with effort.
After the processing of the carcass is finished, you can make fresh minced meat from pike for cutlets. To do this, cut the fillet into convenient medium-sized pieces. Pass them through a meat grinder with a nozzle for minced meat. To make it really tender, consider a few tips:
Looking for the best pike cutlet recipe? Keep in mind that even without knowing how to cook, you can always make excellent fish balls, which will quickly become a favorite dish of your household. If you don’t have all the necessary ingredients at hand, you can always replace them, because almost any vegetables, meat and even hard cheeses are suitable for such a dish.
Pike cutlets can be called a delicious dish, special in taste. And not everyone knows how to cook them correctly.
It's all about some tricks, thanks to which cutlets will be tender and juicy. One of these tricks is to cook fish pike cutlets with bacon. It is the lard that gives the meatballs juiciness and prevents them from overdrying during frying.
The most difficult part in making pike cutlets is cutting fish. The pike has slippery skin, small strong scales and meat sits tightly on the bones, so if you can buy a good non-frozen fillet, it is better to filet. If you still have a whole fresh carcass, you will have to separate the fillet yourself.
Ingredients:
Step by step recipe and photo:
It is better to remove scales from a pike with a special scraper - it is inexpensive, but it will make life much easier if you often have to deal with river fish. To prevent the pike from sliding on the board, stick a knife or fork into the tail part and hold it with your left hand.
After removing the scales, scrub the insides and make incisions along the ridge. Then, along these incisions, separate the skin and fillet from the ridge. The bones of the ribs can not be removed, they are crushed in a meat grinder and will not be felt.
Peel the onion, cut off the skin with pieces of fat. Soak the dry loaf in milk.
Pass onion, fish fillet and lard together through a meat grinder or grind it into minced meat using a combine harvester.
Squeeze the loaf a little from the milk and mash. Mix it with the rest of the minced meat, pepper and salt.
Form small cutlets, squeeze them a little so that they are not thick, and roll in breadcrumbs.
Fry pike cutlets according to the recipe over moderate heat in a preheated oil pan. Cover the frying pan while frying the cutlets.
Also fry the patties well on the other side.
Pike cutlets are very tasty, ready to eat. It is best to serve them mashed potatoes. Bon Appetit!
According to this step-by-step recipe, you can cook very delicious classic pike minced meatballs that are perfect for a festive feast or 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, save time, which is so lacking for housewives.
Juicy, well, very fragrant pike cutlets with bacon - this is the perfect combination of meat and fish in one dish. Thanks to lard, the fish dish will not be dry, and seasoning will completely remove the specific taste and smell of the river pike predator. For cooking, freshly caught fish is best, because frozen more rigid, dry. If you don’t have any fishermen you can buy chilled fillet.
To make simple and tasty pike cutlets in the oven, you do not need special skills. This recipe option is suitable for busy housewives who have little time to cook. In addition, a baked fish dish contains far fewer calories than a fried one. This is in the hands of those who monitor their diet and adhere to the regime. There are a lot of healthy carbohydrates and proteins in such fish cakes.
Julia Vysotskaya is an actress and TV presenter, known for her culinary masterpieces throughout the country. On a blog, she talks about how to cook the simplest dishes so they don’t become boring. Especially popular are pike cutlets from Yulia Vysotskaya. Thanks to a well-thought-out recipe, they turn out soft, delicate, juicy. Such a dish is suitable not only for adults, but also for babies: the main thing is to remove all large bones well and chop minced meat thoroughly. You can use a blender for this.
Juicy, crunchy, tender pike cutlets with semolina - this is a delicious treat for children and adults. Due to the properties of this familiar cereal, swelling a dish quickly turns out to be very lush and mouth-watering. Semolina gives the forcemeat a viscous consistency, which greatly facilitates the formation of accurate meatballs or cutlets of any size and shape. If you wish, you can bake them even in cupcake tins.
Another option for dieters is a very tasty recipe for pike steaks. Due to this cooking method, they are completely free of harmful fats that are used for frying. In addition, there is a double boiler in almost every house, and due to the autonomous operation of the device, it is not necessary to constantly be at the stove. So you save time that you can spend on physical activity or other useful things.
To make the dish juicy and tender, you can cook pike cutlets with pork. This meat is able to add fat and give aromatic juice, so that the meatballs can be served with a side dish without special gravy. The taste of fish is slightly muffled, which means that such a recipe for fish cutlets from pike is suitable even for those who do not favor river species in the diet and avoid them.
The original dish is pike cutlets with cottage cheese. 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 desired, you can add cheese or processed cheese to the minced meat, this will make your meatballs even juicier and more flavorful. The main thing is that the cottage cheese is not fat-free, large (grainy).
For those who are often not happy with the taste or smell of predatory fish, the following recipe is perfect. Pike perch and pike cutlets do not have a specific taste, which is characteristic of minced fish from pure pond fish. In addition, pike perch is softer and more tender, and in combination these two types allow you to cook very tasty and nutritious meatballs, meatballs or pies. The best option is baking in the oven, so there will be less harmful oil in the dish.
For those who follow the figure, it is important that the dishes are not only tasty, but also low-calorie. Diet pike cutlets at home are easy to prepare. This is ideal for a hearty lunch, a late dinner. How to make any cutlets less nutritious? Add zucchini, carrots to the minced meat, serve with vegetable sauce and light side dishes. So you get not only healthy, but also hearty dinner.
To get truly delicious pike cutlets, you need to know some of the subtleties and features of this type of fish:
A pike is a freshwater predator with a long flattened head, a large mouth and an elongated body. It contains a whole treasure of vitamins and minerals. In addition, it has 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.
We came up with ways to make pike cutlets not so long ago, but they have already gained popularity and are now competing even with all your favorite meatballs. In this article, we will tell you how to properly carve a pike and cook appetizing, juicy and satisfying cutlets from it.
For cutting fish you need a board and a knife with a sharp blade. Ice cream will first have to be thawed. Wash thoroughly under running water, dry with paper towels. Next, remove the abdominal fins with a thin skin film, then make an incision along the gill lines.
To open the abdomen, very carefully remove the insides, and then cut in half. As a result, you should get two sirloin pieces, on one of which there is a head and a ridge.
In order to separate the fillet from the bones, it is necessary to lay the fish with the ridge down and cut off in one deft motion. With special fish tweezers, pull out small bones.
Now it remains to remove the skin from the carcasses. Arrange the fillet on a cutting board, holding the fork in one hand, and press where the tail was. In the second, take a knife and very quickly walk them up the product along the skin. All is ready.
The well-known pike fish is one of the most popular diet foods. 100 g of boiled pike contains 21.3 g of protein, while fat is only 1.3 g. It is rich in basic trace elements and vitamins, in particular A and group B. Low calorie content (100 g - 98 kcal) allows people to eat this fish controlling your weight. It is also given to young 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 the manufacture of which is given below.
Ingredients:
Forcemeat preparation. There are not so many ingredients in pike cutlets in this recipe, which allows you to preserve the whole flavor of the fish. The main taste is given to the dish by butter and onions. Oil must be melted completely. Onions can be twisted in a meat grinder immediately when cooking minced meat from fillet. If the minced meat is frozen, chop the onion on a fine grater, chop the remaining pieces finely. Stuffing should not be cold so that it can be mixed well.
Mix all components by hand. Knead the minced meat for about 5 minutes and then beat off, then the meatballs will be juicier.
Blind large and plump oval cutlets. They are made smaller and flatter if they are not then extinguished.
Fry on both sides. Putting cutlets only when the oil is very hot. Fry for a short time, until the crust forms. Neither crackers nor flour are needed for breading. The crust will already become quite fry if you fry it a little longer.
Pour water into a saucepan. A pinch of salt is needed so that the salt from the minced meat is not boiled away, and the taste does not become fresh. For aroma, add a small bay leaf broken into pieces. Black pepper is added by lovers of dishes sharper. Put neatly in a boiling kind of marinade fried cutlets. After boiling, the pan with cutlets should be on low heat for at least 35 minutes. Pour in milk and detect for about 5 minutes.
Turn off and let it brew. Pike cutlets are delicious with hot potatoes, mashed any vegetables. It is combined with steamed vegetables. You can use boiled rice.
"Secret" to the young mistress:
Ordinary pork fat will make fish pike cutlets tender, satisfying and quite juicy.
Ingredients:
Cooking method:
Not everyone undertakes to cook cutlets from fish such as pike, because it is a bit dry. But if you strictly follow the recipe below, you will get a juicy product.
Ingredients:
The method of preparation of pike cutlets:
How to cook pike cutlets - video recipe.
Never cooked pike cutlets in the oven? So you have a wonderful opportunity. Believe me, such products are very tasty.
Ingredients:
Cooking method:
A great option for fast pike cutlets with semolina. Very tasty.
Ingredients:
Cooking method:
Enjoy your meal with your family!
Pike has been known since ancient times. She was a festive, feast meal, and she has not lost her popularity even now. From pike you can cook fried, boiled dishes. The stuffed baked pike looks very impressive. From minced meat you can stick fish dumplings or make cutlets. They will be equally tasty steamed and served with white sauce or fried in a pan.
Pike meat is a dietary product, since the fat content in it is only 1%, and the remaining 99% is water, protein, easily digestible by the body, vitamins and minerals. Therefore, pike is readily eaten by people who are responsible for their diet, count calories and monitor their weight.
If the pike is small, then it can be easily cleaned and butchered. And if the pike is large, weighing 5-6 kg? In the summer, in nature with cutting, there will also be no problems. But what about urban residents? Such a pike will not fit in the sink. And if you can do it, then the entire kitchen desktop will be in scales and mucus. Not a very nice picture. But there is a way!
To cook minced fish from pike, you must first freeze the fish. Then with a hatchet, for example, on a balcony, chop a whole pike into pieces, 10 centimeters long. Let the pike melt a little. And from pike heads you can cook a delicious ear.
Be sure to wear clean cotton gloves. Firstly, the hands will not freeze, and secondly, the fish will not slip in the hands.
Take a piece of pike.
With a knife, scrape off the blood and remove the insides, the bubble.
On the back, with a knife, make an incision and remove the skin with scales with one jerk.
Fish skin is easy to remove. If a little meat remains on the skin that has been removed, then simply cut it off with a knife.
Then carefully cut the pike meat from the spine and ribs. It turns out good slices of fillet.
Cut the fillet into convenient pieces.
Let the chopped pieces of fish melt a little so that they can be used for a meat grinder.
Using a meat grinder, cook pike minced meat.
Pack the stuffing in bags for freezing, let the air out of the bag and tie it tightly.
Dear colleagues - fishermen! With this material, we begin publishing recipes from our good friend, a fisherman and a cook, Oksana Zagorodko, who shares on our pages her excellent recipes for cooking pike in urban and camping conditions, as well as options for harvesting pike meat and caviar for the future.
Today we publish several recipes that combine one thing - these are cutlets from, which can be prepared in various ways and in various ways.
If someone says that he does not like pike, then he does not know how to cook it. Only the person who did not have to try stuffed pike or fish pike cutlets can say that this fish is tasteless.
Having tried once a dish of pike, you probably want to add it to your family’s menu. Most housewives can confidently say that pike cutlets are one of the most delicious. There are many recipes for preparing this delicious dish, and the hostess herself decides which one to choose.
In pike cutlets, you can add semolina, minced pork or lard, eggs. Pike cutlets are fried, steamed or baked.
Let's add to our recipe book several ways to make pike cutlets, which will surely become your family’s favorite dish.
Ingredients:
We clean the fresh pike, leave the head and tail for fish soup. We carefully separate the fish fillet from the seeds and with the help of a meat grinder we make minced fish from onions, garlic and black crackers. On a fine grater, separate three carrots, chop the greens and add all this to the minced meat along with two eggs, a spoonful of starch and a spoonful of sour cream.
Pre-soak a slice of white bread in milk and add to the minced meat. Now you can salt and pepper.
To make the pike stuffing airier, knock it in a blender or beat the carcass of a freshly caught predator on the table.
Mix flour, sesame and breadcrumbs and roll the formed patties with the mixture. Fry in a skillet in vegetable oil. First, fry the first side of the patties under the lid, and the second - without the lid.
Serve cutlets with any side dish, for example, mashed potatoes.
This recipe is perfect for your children or for the diet of adult fishermen and fish.
Ingredients:
Soak the loaf in water. Grind onion and clean, separating it from the bones. In a meat grinder, scroll a squeezed long loaf, pike fillet and butter. Add the egg, onion, spices to the minced meat and mix everything thoroughly. We form cutlets and cook them for a couple of 20 minutes.
This recipe is suitable during fasting or as a dietary dish.
Ingredients:
Peel and roll the fillet in a meat grinder on the smallest grate. Cut the crumb of bread into cubes, add water and leave for 10 minutes to swell. Squeeze the bread and add to the minced meat with chopped dill. Finely chop the onion, fry it in vegetable oil and add to the minced meat.
Pepper, salt and mix everything thoroughly with your hands. We form patties with our hands wetted with water, pump them in breadcrumbs or flour if desired and fry them in a hot frying pan on both sides.
When the cutlets on both sides got a golden brown crust, pour 2 tablespoons of hot water into the pan and cook for five minutes with the lid covered. If the water has evaporated, add vegetable oil and fry again on both sides until golden brown.
Such cutlets are juicy and tender and can be a dish for distinguished guests at a wedding or a big anniversary.
Ingredients:
We clean it from scales, or we make fillet, and the fillet together with pork fat and meat, onion and garlic are scrolled in a meat grinder. Add the remaining ingredients and thoroughly knead the minced meat to make it airy.
We form small cutlets and cook them in any way: fry, steam or bake. Especially delicious are pike cutlets in the oven. So that the cutlets do not burn, add a little water to the baking sheet.
Ingredients:
Soak white bread in warm milk. Through the meat grinder we pass the fillet and onion. Add salt, pepper, chopped parsley to the minced meat. We form balls-balls, lay them on a hot pan and fry for 7 minutes on all sides. Pour the fried cutlets with tomato sauce and simmer for 20 minutes under the lid.
You can add sour cream or mayonnaise to the tomato sauce. Serve cutlets to the table, sprinkled with sauce, along with a side dish (potatoes, rice or pea puree).
Some useful tips for cooking fish cakes:
