Homemade pike cutlets. Classic pike cutlet recipe with photo. Features of preparing minced pike

Pike is one of the most popular river fish, and its cutlets are healthy, tasty and quick to prepare. And if pike is one of your favorite fish, then you are doubly lucky. Now you will learn how to cook pike cutlets.

Delicious pike cutlets with lard

If you use lard as an additional ingredient, it will give your dish richness and juiciness. That is, such pike fish cutlets will definitely not be dry.

Ingredients

Pike fillet - up to 1 kg;
Lard - 100-160 gr.;
White bread or loaf - 300 gr. (second day);
Eggs - 1-2 pcs.;
Milk - 100-140 ml;
Salt, black pepper or other spices - to taste;
Sunflower oil - 3-4 tbsp;
Flour - 1 tbsp;
Onion - 1 pc.;
Breadcrumbs (optional) - 3 tbsp.

Preparation of pike cutlets with lard:

The first step is to soak the loaf in milk so that it absorbs it properly. At this time, cut the pike fillet and lard into pieces.

Grind through a meat grinder: pike cubes, pieces of lard, bread (squeezed from milk) and onion. It is advisable to do this procedure several times in order to reduce the chances of bones getting into the minced meat for pike cutlets. And there are plenty of them in pike.

The third stage is to add salt and pepper to this homogeneous mass, as well as 1-2 eggs to taste. If the minced meat turns out to be runny, we eliminate this problem by adding flour. It literally takes a little bit.

The last stage is shaping the cutlets and frying them in a frying pan. First, dip them in breadcrumbs and then fry them. When a golden crust appears, your pike cutlets are ready. We serve them with a side dish, but sometimes I put the cutlet on bread and it turns out to be a sandwich.

This is not necessary, but if you like to experiment, then at your discretion you can improve the recipe for pike cutlets with lard and add some vegetable ingredients, such as potatoes or carrots to the minced meat, to give a slightly new taste.

Pike cutlets with pork

Let's prepare delicious pike fish cutlets combined with pork. They will not have a river taste; even by taste it will be difficult to determine the presence of fish. In addition, they are quite juicy and fatty. This recipe Pike cutlets are very simple and quick. And such cutlets can easily end up on any holiday table.

Ingredients:

Pike (fillet) - 800-1000 gr.;
Pork - 800-1000 g;
Onions - 2 pcs.
Lard (optional) - 60-90 gr.;
Bread or loaf - 150 gr.;
Milk - 150 ml;
Flour - 1-2 tbsp;
Salt, black pepper, spices - to taste;
Eggs - 1-2 pcs.

Preparation of pike cutlets with pork:

Pike fillets need to be prepared, cleaned and washed. Soak the bread or loaf in milk. You only need a little milk, but after this you will still need to squeeze the bread a little.

Then we pass the pike fillet through a meat grinder along with bread, pork, onions and lard. In order to avoid bones, it is recommended to pass the pike fillet through a meat grinder 2 times. Add eggs, salt and pepper to this minced meat to taste. Everything mixes very well.

Now you can make pike cutlets, dip them in flour and place them in a frying pan. Be sure to fry on vegetable oil, and don’t forget that the cutlets are fried on both sides.

If desired, to make the cutlets even juicier, add a tablespoon of mayonnaise to the minced pike cutlets.

Pike cutlets in the oven with cheese

The fish recipe pike cutlets not only with cheese, but also with tomato sauce. But its main difference will be the presence of cheese and the special composition of the sauce. To make pike cutlets the most delicious, you need to use fresh fish, for example, catch it yourself. Therefore, if you are a fisherman, and even fish for pike, this recipe for pike cutlets will be very useful for you.

Ingredients

Pike fillet - 1 kg;
Onion - 1 pc.;
Chicken egg - 2 pcs.;
White bread or loaf - 200 gr.;
Hard cheese - 50 gr.;
Salt, pepper and other spices - to taste.;
Breadcrumbs - 1 cup;
Vegetable oil - 3 tbsp. l.;
For the sauce:
Tomato paste - 2 tbsp. l.;
Onion - 1 pc.;
Carrots (small) - 1 pc.;
Sour cream - 110-130 gr.;
Water - 2-3 tbsp. l.;
Sugar - 2 pinches;
Salt - to taste.

Cooking pike cutlets in the oven:

First you need to soak the bread in milk so that it has time to absorb it. To do this, you can cut off the crust and divide the pulp into pieces. We use white bread, or maybe a loaf.

Next, you need to chop the onions and carrots into cubes and grate the cheese. Moreover, half onions will do for preparing the sauce, half for minced meat. The pike, or rather the fillet, needs to be washed, cooked and minced. After this, add half the diced onion, cheese, eggs and salt and pepper to taste. Mix everything well and get good minced pike for delicious cutlets.

Now we form cutlets from the minced meat, dip them in breadcrumbs or, if possible, in flour. And then fry in a frying pan with vegetable oil on both sides until a small crust appears.

At the same time, you can saute the sauce. It is made from the second half of an onion and carrots, which are fried in a frying pan for about 4-6 minutes.

Then mix the sauce ingredients: tomato paste, sour cream and add water. To this composition we add our sauteing and sprinkle with salt and sugar to taste. Mix well and the tomato sauce is ready.

The last stage is placing the pre-fried cutlets in a baking dish and pouring sauce over it. You can lay out pike cutlets in layers, but be sure to pour tomato sauce over each layer. Place in the oven for 20-25 minutes at a temperature of about 200 degrees. The temperature can be a little lower, but not lower than 170 degrees. Delicious pike cutlets are ready!

Steamed pike cutlets

If you want to make a very healthy and absolutely harmless dish, then steam cutlets pike will be a very good solution. Firstly, fish cutlets themselves are healthy; they are steamed, which means they can be eaten even by children. I also recommend this as a dietary dish.

Ingredients

Pike – 2 pcs.
Onion - 1 pc.
Egg - 1 pc.
Parsley or dill - 1 bunch

Preparing steamed pike cutlets:

Peel the onion and cut into pieces. Wash the greens and dry with a paper towel.

Gut the fish carcass, wash well and dry with a paper towel. Cut the fillet, remove the skin. Then grind the fillet in a meat grinder along with the onion and herbs.

Beat 1 egg into the resulting minced meat and add salt and pepper to taste, and also add other spices to your taste.

Then you need to form the cutlets and put them in a double boiler. Attention! They do not need to be coated in anything, neither flour nor breadcrumbs. They steam for up to 30 minutes, maybe a little less.

Serve the finished cutlets to the table. These steamed pike cutlets go very well with buckwheat or rice porridge, as well as potatoes.

Pike caviar cutlets

How to cook cutlets from pike caviar? Everything is very accessible and simple. No preparation required large quantity ingredients or a lot of time. Everyone can handle this, and the taste of the dish will pleasantly surprise you. If you get more or less pike caviar than indicated in the recipe, it’s not a big deal. You just need to follow the approximate proportion of other ingredients.

Ingredients

Pike caviar - 500 gr.;
Onion (medium) - 2 pcs.;
Egg - 2-3 pcs.;
Semolina - 3 tbsp. l.;
Flour - 3 tbsp. l.;
Salt, pepper or spices - to taste.

Preparing cutlets from pike caviar:

Pike caviar should be thoroughly washed, the film removed and stirred with a fork.

Next, add flour and mix everything well again. That's it, the minced pike caviar is ready, you can move on to the last stage - frying the cutlets or pancakes, since the composition of the minced meat is almost identical. And in this case it is the same thing.

Preheat a frying pan with vegetable oil, place the cutlets and fry on both sides. Then we put them in a saucepan, pour a little water and simmer a little. You can also simmer in a frying pan, but then you need to drain the fat in which the cutlets were fried and add water. Instead of water, you can simmer in white wine. Then submit it to ready cutlets in the form of a sauce. But this is at your discretion.

Pike is a freshwater predator with a long flattened head, a large mouth and an elongated body. It contains a whole treasure trove of vitamins and minerals. In addition, it contains such useful components for the human body as protein and folic acid.

With frequent consumption of pike, the functioning of the cardiovascular system is normalized, nerves are strengthened, blood sugar levels are reduced and the body as a whole is strengthened.

Methods for preparing pike cutlets were invented not so long ago, but they have already gained popularity and now compete even with everyone’s favorite meat cutlets. In this article we will tell you how to properly cut up pike and prepare delicious, juicy and satisfying cutlets from it.

How to cut pike for cutlets

To cut fish you will need a board and a knife with a sharp blade. The ice cream will have to be defrosted first.

Wash thoroughly under running water, dry with paper towels. Next, you need to remove the ventral fins with a thin skin film, then make an incision along the lines of the gills.
Open the belly, very carefully remove the insides, and then cut in half. As a result, you should get two fillet pieces, one of which remains the head and ridge.
In order to separate the fillet from the bones, you need to lay the fish with the ridge down and cut it off in one deft movement. Use special fish tweezers to remove small bones.
Now all that remains is to remove the skin from the carcasses. Place the fillet side down on a cutting board, holding a fork in one hand, pressing where the tail was. Second, take a knife and very quickly run it up the product along the skin. All is ready.

Let's watch a great video on how to cut a pike.

Pike cutlets - step by step photo recipe

The well-known pike fish is one of the most popular dietary products. 100 g of boiled pike contains 21.3 g of protein, with only 1.3 g of fat. It is rich in essential microelements and vitamins, in particular A and group B.

Low calorie content (98 kcal per 100 g) allows this fish to be consumed by people who control their 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, step by step photo the recipe for which is given below.

Your mark:

Cooking time: 1 hour 30 minutes

Quantity: 8 servings

Ingredients

The minced meat is fresh, you can also use frozen: 800 g
Onion: 100 g
Egg: 2 pcs.
Salt: 1 tsp. with a slide
Butter: 30 g
Vegetable oil:0.5 tbsp. for frying
Milk and water for stewing: 100 ml and 50 ml
Spices ( Bay leaf, you can use black or allspice):

Cooking instructions

“A secret” to the young housewife:

Beat the minced meat - this means that the fish lump 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 your hands generously each time. cold water from the tap. This way the minced meat will not stick to your hands, and the crust will be more golden.

Recipe for pike cutlets with lard

Ordinary lard will make pike fish cutlets tender, satisfying and quite juicy.

Ingredients:

Fillet – 500 gr.;
Lard – 140 gr.;
Loaf – 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 lard, onion and garlic.
Break the white loaf with your hands, put it in a deep plate, add milk and mix. Hold it like this for 5 minutes.
Now combine it with minced fish, seasonings and egg.
Mix well to obtain a homogeneous mass. Form cutlets.
Heat a frying pan with vegetable oil, carefully place the semi-finished product into it and fry on both sides until the final state. The entire frying process takes only 15-20 minutes.
Serve hot pike cutlets with a side dish.

Very tasty, juicy fish cutlets - step by step recipe

Not everyone undertakes to prepare cutlets from fish such 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.;
Loaf – 150 gr.;
Cabbage – 80 gr;
Boiled milk – 100 ml;
Onion – 1 pc.;
Egg – 1 pc.;
Seasonings – 2 pinches;
Breadcrumbs – 150 gr.;
Vegetable oil - for frying;
Cilantro – 5 branches;
Salt - to taste.

Cooking method pike cutlets:

Cut the crust off the bread, cut the crumb into squares and pour warm milk over it. Let it sit, but in the meantime you need to prepare the minced fish
Grind the fish using a meat grinder with a large grid. Next, add pre-finely chopped onion, cabbage and lard. Then bread. Grind the resulting mass one more time
Add any seasonings to taste, chopped cilantro, pre-beaten egg and a little salt. Mix thoroughly with cutlery.
Form cutlets from minced fish and roll in breading.
After this, carefully place in a hot frying pan with vegetable oil and fry for 5 minutes on each side.
When serving, garnish with cilantro sprigs.

How to cook pike cutlets - video recipe.

Healthy, juicy dish in the oven

Have you ever cooked pike cutlets in the oven? So, you have a wonderful opportunity. Believe me, such products turn out very tasty.

Ingredients:

Fish – 600 gr.;
Onion – 2 pcs.;
Egg – 1 pc.;
White loaf – 170 gr.;
Cream 30% - 120 ml;
Pork lard – 140 gr.;
Breadcrumbs – 5 tbsp. l.;
Garlic – 2 cloves;
Dill - a small bunch;
Ground allspice - at your discretion;
Salt – 1 tsp.

Cooking method:

Grind the bread with your hands, pour in cream or warm milk.
Peel the lard and cut into 2x2 cubes.
Remove the skin from the onion and cut into 4 pieces. Peel the garlic cloves and halve.
Pass everything together with pike fillet and herbs through a meat grinder 2 times. Add pepper and 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 and roll them in breadcrumbs. Place 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.

Option with semolina

An excellent option for quick pike cutlets with semolina. Delicious.

Ingredients:

Fish fillet – 0.5 kg;
Bread – 0.3 kg;
Boiled milk – 150 ml;
Semolina – 3-4 tbsp. l.;
Egg – 2 pcs.;
Onion – 2 pcs.;
Greens - a small bunch;
Vegetable oil – 70 ml;
Salt is at your discretion.

Cooking method:

Peel two onions and cut into 4 parts.
Place the fish and onions in a blender bowl and turn into a homogeneous mass.
Mix the crushed loaf with milk, hold for 10 minutes, then squeeze thoroughly with your hands.
Then add the loaf, a pre-beaten egg, finely chopped dill, a little salt and beat again.
Add 2 tbsp. l. semolina, mix, cover with a plate and leave for 15 minutes.
Using a tablespoon, form cutlets from the fish mixture.
It's good to roll in semolina.
Heat a frying pan with vegetable oil, carefully place the semi-finished product and fry until cooked on both sides.

Fillet for cutlets should only be fresh. If you are cutting up pike, then it should be used on the same day.
Be sure to add 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 overwhelm the taste and smell of the pike.
If you don’t have crackers at home, you can use bran with various additives for rolling.

We wish your family bon appetit!

We look forward to your comments and ratings - this is very important to us!

What do you need to consider when preparing pike cutlets? What is better to add to minced meat so that the finished culinary masterpieces are juicy, tasty and soft? How to cut a pike? All these questions will be covered in an article by a culinary expert.

Necessary materials

It is better to cut pike with rubber gloves and put cotton gloves on top so that the fish does not slip in your hands and is more firmly fixed. It is recommended to use a well-sharpened narrow knife or a special tool for cleaning fish. If the pike has a strong odor, sprinkle it with lemon juice. To speed up the process, it is better to first scald the pike with boiling water and place it in a bowl of warm water with a few drops of vinegar diluted in it.

All kitchen utensils should be removed from the cutting table and polyethylene should be laid on the stove on the kitchen table. Empty the sink of dishes, prepare a bowl and cutting board - made of glass or plastic (not wood, as it will absorb the aroma). You will also need salt to sprinkle the tail so that the fish does not slip out during work.

It should be noted that live pike is more convenient to clean than frozen pike. If you purchased frozen fish, it is better to deal with it immediately after the scales have thawed.

Procedure

First, wash the pike under running water to remove mucus, pour boiling water over it, clean it by holding it by the tail and removing the scales from the tail to the head (or remove it along with the skin). You should be careful not to get hurt, as pike have sharp teeth.
Remove the fins using a knife or scissors. The bones can be pulled out with tweezers. Cut the cartilage between the head and the stomach, cut the skin on the stomach to the tail, make a shallow puncture near the head so as not to damage internal organs. Remove the giblets and remove the gills with a knife. If the knife hits something hard and doesn't go any further, just change the angle and continue cleaning.
If a yellowish or Green colour, apparently hurt gallbladder. In this case, you need to rinse the fish thoroughly, especially in those places where bile has got in, so that the meat does not acquire a bitter taste when you start cooking it.
Remove the skin and air bubble (film white along the ridge) and remove blood clots from under it. Place the fish meat side up, then insert a knife between the skin and the fillet and cut the skin at an angle. Wash the outside and insides of the fish, and then grind the fish in a meat grinder into a homogeneous mass.

Features of preparing minced pike

Pike meat is dry, so in order to make a more high-calorie dish, you can add lard, other types of fish, vegetables, milk, eggs, bread to the minced meat, then the minced meat will become more tender in texture.

Minced pike can be used in preparing a variety of dishes: cutlets with a crispy crust, golden pies for soup, juicy dumplings with sour cream, aromatic fish roll, delicate soufflé, delicious pies and crispy puff pastries.

Pike - low calorie and dietary product, its fat content is approximately 1%. Its protein is digested in 2.5-3 hours. Pike cutlets without lard are juicy, they can be served at any celebration or family dinner, they go well with a variety of side dishes - from mashed potatoes to rice. When setting the table, it is good to decorate the cutlets with herbs and lemon slices, and pour sour cream or tomato sauce into a separate bowl.

With fried onions

The cooking process is simple, it will take about half an hour: add chopped onions, eggs, salt, spices to the minced fish and fry the cutlets for . You can also use raw potatoes, grated cheese, and fresh chopped herbs as healthy additives. If you want the cutlets to be fattier, add lard, zucchini and other ingredients to the minced meat for juiciness. Fried onions will add softness to the finished culinary products.

To prepare pike cutlets with fried onions you will need: 1 kg of fillet, 2 pieces of white loaf, 2 eggs, 3 onions, half a teaspoon of sugar, 100 g of milk, sunflower or olive oil for frying, salt and spices.

Grind the bread and soak in milk or filtered water. Peel and finely chop the onion and fry it until golden brown. Mix the fish fillet with 2 eggs (it’s better to beat them first) and squeezed bread. Add salt and sugar, mix everything with fried onions. Now you need to make balls from this mass and fry them in oil.

Another version of the recipe using the same ingredients: stewed cutlets. You will also need bay leaves and allspice; for greater juiciness, you can add grated young zucchini. Place minced meat balls with vegetables in a deep pan, onion, pepper, bay leaf on them. Pour enough boiling water to cover the entire contents of the pan, simmer for about half an hour under the lid.

Pike cutlets are served with mashed potatoes, buckwheat or rice, generously sprinkled with herbs.

With pork lard

To prepare cutlets with lard, you need to take half a kilogram of pike fillet, 200 grams of loaf, 1 glass of milk, about 100 grams of lard, 1 onion, 1 egg, salt, spices, flour and vegetable oil for frying.

The loaf should be crushed and soaked in milk for half an hour. Mix all the ingredients, form cutlets, roll them in flour and fry in oil. First, turn the heat up to high so that they get a crispy crust, then turn it down, cover the pan with a lid and simmer the cutlets until done. The pike cutlets, the recipe for which we have given, are ready!

You can serve them with vegetables, mashed potatoes or rice, garnish with parsley leaves or dill sprigs.

For cooking you will need 500-600 grams of pike fillet, 1 egg, 1-2 onions, 2-3 cloves of garlic, 100 grams of toasted white bread, salt. Herbs to taste: parsley, dill, cilantro, as well as ground spices: black pepper, ginger, cumin. For frying - sunflower oil.

Peel and wash the garlic and onions, it is better to dry the greens and tear off the leaves. Pass them together with the fillet through a meat grinder (or in) and grind until smooth.

Add bread soaked in water and 1 yolk to the mixture, add salt, add spices, and mix. It is better to beat the protein and add it to the minced meat, and then prepare cutlets from the mixture (about the size of a ball for table tennis), frying them until golden brown for 3 minutes on each side.

A step-by-step recipe for cutlets and photos of each stage of preparation are given on our website.

With semolina

For 1 pike fillet, take 1 egg, 1 onion, 3 tablespoons of semolina, a small bunch of dill, breadcrumbs, black pepper, olives, salt, sunflower oil for frying.

Twisting the fillet in a meat grinder, add the onion, semolina, and finely chopped dill. Pepper, salt the mixture and mix well. Beat the egg and add a little salt. Place the crackers on a plate. Wet your hands and form balls of minced meat, inside each you can put an olive without a pit and filling, flatten them with your palm, dip them in the egg, then in breadcrumbs.

Fry the resulting cutlets in a frying pan until golden brown on both sides, about 15 minutes.

They can be served with any side dish.

Baked in the oven

Add the minced loaf, garlic and onion to the minced meat, beat in 2 eggs, mayonnaise, spices and salt to taste, mix well. We form flatbreads, dip each one in grated breadcrumbs and place on a greased baking sheet.

First, bake the cutlets for about 20 minutes at 180 °C, pour water onto a baking sheet, grease the cutlets with butter and put them in the oven for another quarter of an hour.

400 g minced pike, 1 egg, 2 tablespoons of oatmeal, half a bunch of garlic and green onions, 2 cloves of garlic, 3 tablespoons of crackers, 2 tablespoons of sunflower oil, salt.

Break the egg into a bowl with minced meat, add a little water, salt, oatmeal instant cooking, breadcrumbs, mix until smooth. Add chopped garlic and onion, garlic cloves, leave the mixture to swell for a quarter of an hour. Form cutlets and roll them in breadcrumbs.

Place in the pan, activate the “Frying” mode, close the lid, after 10 minutes. turn the meat balls over to the other side. Cook the cutlets for another 5 minutes with the lid open. Thanks to oatmeal, pike cutlets, the recipe for which is given here, become juicy and remain soft longer.

With rice

400 grams of pike fillet, 250 grams of boiled rice, 1 onion, 1 medium-sized carrot, 1 egg, pepper, salt, a piece of white loaf, breadcrumbs.

Grate carrots, chop onions, mix them, fry this mixture in a frying pan for 5 minutes. They pass the fish through a meat grinder, add fried onions and carrots to the minced meat, and bread crumbs previously soaked in water or milk.

Add rice, 1 egg, salt, add pepper and spices to taste, mix, form cutlets, dip them in breadcrumbs. Fry over high heat on both sides until golden brown, reduce heat to low, and fry under the lid until fully cooked.

With cottage cheese

For minced meat you will need: 800 g of chilled pike fillet, 250 grams of cottage cheese, a piece of dried white bread, breadcrumbs, dried dill, salt, black pepper, 1 tablespoon butter.

To prepare, add dried dill, cottage cheese, pepper, salt to the minced meat, mix gently and form cutlets. Then roll them in breadcrumbs, fry in butter for about 10 minutes, first with the lid open, and then with the lid closed. The cutlets are ready. After cooling, you can serve them with mashed potatoes and herbs.

Secrets and subtleties of cooking pike cutlets

Fish is a perishable product, so minced meat does not need to be kept for a long time outdoors, especially in summer. Try to cook the minced meat as quickly as possible, putting it in the refrigerator for storage.
To make the cutlets soft, it is recommended to add a little lard, pork or butter to the minced pike. This will improve their taste and make them more appetizing.
To give pike cutlets a sweetish flavor, you can add grated carrots or potatoes to the minced meat.
Don't overdo it with spices! Many beginners, due to excess feelings or lack of experience, try to add a wide variety of spices to the minced meat, thereby drowning out the taste of pike. In this case, the saying is appropriate: “Simplicity is the best beauty.”
In large fish, you can cut out the liver and fry it separately with onions, so you can treat your loved ones to a very appetizing dish.

Conclusion

The simplicity of the recipe is the key to excellent taste. Do not try to add as many ingredients as possible to the cutlets, so as not to “clog” the taste of the fish with them.

Enjoy the process of cooking and eating the cutlets! Enjoy your meal!

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: with the right approach, your household will be delighted with such meatballs.

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 minced fish, all you need is a handy wooden cutting board and a good, sharp knife. Before cutting, the fish must be thawed, rinsed under cool running water, then dried a little so that it does not slip. Then follow the algorithm:

Cut off the pelvic fin, taking a small section of the skin.
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, keep in mind a few tips:

The fish must be fresh: the ideal option is a chilled, but not frozen carcass.
Add spices and vegetables to the minced meat last.
Let the minced meat sit for a bit.
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 are suitable for such a dish.

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.

That's why 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, the fish dish 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 exercise or other useful things.

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 this recipe fish cutlets pike 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 pieces;
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 unhappy with the taste or smell predatory fish, will fit perfectly next recipe. 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 is baking in the oven, so 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;
onion– 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;
oatmeal – 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.

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Pike cutlets: recipes

Fish cutlets... At the mention of such a dish, many housewives become covered in perspiration and go through a slight shiver. And why? Probably because fish cutlets are fraught with many pitfalls. They spread during frying, turning into a shapeless mass. They become hard and wooden, like rubber soles. To achieve the desired ideal, housewives tirelessly add bread soaked in milk to the minced meat. At the same time, considering that eggs are the way to achieve the goal.

But is this really so? Let's figure it out.

Fish cutlet recipe

Cooking time – 60 minutes

Before I start, I’ll tell you how I came up with this recipe.

I cooked fish cutlets with both pork and lard - in this case, the valuable taste of the fish was lost. The result is a rejection of pork and lard and a switch to butter, which gives the minced meat juiciness, helping to preserve its pleasant native taste.

I won't delay any longer. Let's start preparing delicious fish cutlets from pike.

Ingredients for 2 servings

pike – 1 kg;

butter – 100 g;

onion – 150 g;

garlic – 3 cloves;

boiled potatoes – 100 g;

salt - to taste;

spices - to taste;

vegetable oil - for frying.

Step-by-step recipe for pike cutlets with photos

The weight of the pike is indicated taking into account the head and bone remains.

I had this beauty. Before cleaning, I washed it well with warm water and salt. This combination works well to remove the river mucus that envelops the pike. After washing the fish without removing the insides yet, we begin to remove the scales and gills. We definitely remove them, since I don’t recommend throwing away the head of the fish - you can cook an excellent broth on it. Then we remove the insides and wash them.

If you don’t have pike, but want fish cakes, don’t despair. Dry varieties of fish are perfect for cutlets. That's right - dry. These include cod, pollock, and hake. Why? Not only do they retain their shape better, but they are also easier to combine with other ingredients.

After cleaning the fish, cut off the head. We make an incision from head to tail along the spine. We make similar cuts in the area of the anus towards the tail. Holding the tail and using a sharp knife, we begin to carefully cut the fillet from the backbone and ribs.

We get these three parts: the bone residue and the head.

Now we again take the side of the fillet where the tail was recently and, using the same sharp knife, remove the fillet from the skin.

Repeatedly scroll the fillet into the meat grinder. I usually rotate 3-4 times to ensure that all possible bones in the fillet are properly twisted.

We also grind the onions and garlic into a meat grinder or grate them to obtain maximum juiciness. In addition, grinding all the ingredients equally allows you not to use eggs - the cutlets will stick well without it due to the uniformity of the minced meat.

Pre-boil the potatoes in their skins, cool and peel. Scroll through a meat grinder or rub into a fine grater.

A logical question arises here: why are there potatoes in cutlets?

According to my observations, boiled potatoes added to the minced meat not only play a binding role, but also make the cutlets softer and more tender without interrupting their taste.

What about bread? It can and should be used, but only in dry form. This way he will play his role, and not just add mass. The main task of bread is to retain the juice in the cutlets and bind the minced meat. Dry bread, or even better stale bread (but fresh, not stale), should be grated. You can simply use breadcrumbs.

And here it is, the main star (of course, after the fish) of our dish - butter. It will give the minced fish juiciness and a slight fat content. It will do what they usually suggest adding lard for. But unlike butter, it does not harm the original taste. For ease of kneading, the butter should be soft. To do this, remove the oil from the refrigerator 30 minutes before starting to cook the cutlets.

Mix the minced meat. Salt and pepper to taste. With wet hands we form cutlets, which can be rolled in breadcrumbs if desired. Place the finished semi-finished products into boiling oil so that the cutlets immediately set and the juice is sealed inside. Fry until golden on the side.

Turn over and fry again over aggressive heat until golden brown. Having achieved a uniform shade, reduce the heat of the stove and, at moderate temperatures, bring the cutlets to readiness

Fish, in our case, pike cutlets, prepared in this way turn out to be very tender, rich and juicy.

Such cutlets will be appreciated by those who prefer the bright natural taste of products.

During the cooking process, we do not have any “leakage”, which is inherent in cutlets to which soaked bread is added. The cutlets turn out soft and tender, since they do not contain egg white, which binds, but at the same time makes the cutlets less airy.

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