Fish cutlets
An easy recipe for making pike cutlets. Cooking secrets and how to choose the right ingredients. Other options for preparing cutlets and what to eat them with.
40 min
135 kcal
5/5 (1)
My husband is interested in fishing. That's why we often have fish at home. I have already tried almost all possible fish dishes. But most of all my family liked the pike cutlets. Frying or baking this fish is a thankless task. Pike often turns out a little dry. But the cutlets turn out juicy and tasty.
How to make minced pike for cutlets
- Wash the pike and dry it with a paper towel.
- We make an incision near the gills and use a sharp knife at an angle to separate the meat from the ridge.
- We do the same on the other side.
- Remove any remaining bones and entrails from the fillet.
- Then carefully separate the meat from the skin with a knife.
- Wipe the fillets with paper towels.
- We send it to the meat grinder.
We have minced pike for cutlets ready. The bones and head can be used to make fish soup. If you are going to cook the cutlets right away, then in a meat grinder we alternate the fillets with butter (at the rate of 100 grams of butter per 1 kilogram of pike fillet).
Recipe for delicious pike cutlets
Kitchen tools: meat grinder and frying pan.
List of ingredients
How to choose ingredients
- Butter should be 82.5% fat.
- You can add any seasonings to your taste.
Cooking steps
You can serve the cutlets with a variety of side dishes and vegetable salads.
Cooking video recipe
You will be able to see in detail the entire process of preparing pike cutlets. The video shows in great detail the filleting of pike.
Recipe for pike cutlets with lard
Active cooking time: 45 minutes.
Number of servings: 15.
Kitchen tools: meat grinder and frying pan.
List of ingredients
- pike fillet – 1 kilogram;
- milk – 150 ml;
- lard – 100 grams;
- white loaf – 4 pieces;
- egg - 1 piece;
- flour - for breading;
- pepper mixture, salt.
Cooking steps
Recipe for pike cutlets with rice
Active cooking time: 45 minutes.
Number of servings: 20.
Kitchen tools: meat grinder, saucepan and frying pan.
List of ingredients
- fillet – 1 kilogram;
- white loaf – 3 pieces;
- onions – 3 pieces;
- water – 200 ml;
- garlic – 3 cloves;
- rice – 100 grams;
- breadcrumbs;
- pepper mixture, salt.
Cooking steps
Pike cutlets with cottage cheese
Active cooking time: 45 minutes.
Number of servings: 15.
Kitchen tools: meat grinder and frying pan.
List of ingredients
- pike fillet – 600 grams;
- eggs – 4 pieces;
- cottage cheese – 400 grams;
- onions – 2 pieces;
- flour - 4 tablespoons;
- butter – 150 grams;
- garlic – 3 cloves;
- oat flakes – 100 grams;
- pepper mixture, salt.
Cooking steps
Pike fillet cutlets in the oven
Active cooking time: 45 minutes.
Number of servings: 15.
Kitchen tools: meat grinder and baking tray.
Pike, in itself, is a rather specific fish. Its meat is tasty, but has a number of disadvantages: it is somewhat dry, has many small bones and smells of river mud. However, knowing some secrets and nuances, you can prepare an amazing dish from it that will not leave any member of your family indifferent. So, we present to your attention pike cutlets. Recipe with photos step by step.
Pike, like any other fish, can be prepared in different ways. Fry, boil, bake or even stuff. But the most popular dish is cutlets. Since they allow you to eliminate all the disadvantages of this fish described above. Let's look at this in a little more detail:
- Excessive dryness of pike meat can be easily compensated for by adding fresh or fried onions, minced pork or lard to the minced meat. Various sauces and gravies will also solve this problem and make the taste of the dish more expressive.
- Serving pike in the form of cutlets will allow you to enjoy its taste without poking around in the dish looking for bones. After all, when cutting fish into fillets, all visible large bones are removed, and the remaining small ones are ground in a meat grinder and softened during further heat treatment.
- The specific fishy smell is significantly reduced by adding lard, onions, carrots, spices, fresh herbs (dill, parsley) to the minced meat, as well as by frying cutlets breaded with breadcrumbs, eggs and cheese.
But in order to ensure that your efforts are not wasted, you need to pay special attention to one point, on which the result will directly depend. This is the freshness of the fish. If you just caught it yourself, then, of course, there are no questions. But if you decide to buy pike in a store or market, and they don’t have live pike in their assortment, then to choose the right carcass you should know some nuances:
- Fresh pike's eyes are transparent and bulging. When the fish lies for a long time, they become sunken and cloudy.
- Gray or blackened gills are a clear sign of stale fish. On fresh, ungutted pike they are red. Gutted ones are a little lighter, to pale pink.
- Pay attention to the scales. If it is shiny and smooth, it means that the fish has not yet had time to weather.
- The abdomen should under no circumstances be swollen.
- The meat of fresh fish is elastic and quickly regains its shape when pressed.
Pike, of course, has its own specific smell, but it is the smell of river mud and nothing else! A sharp, unpleasant odor should definitely alert you.
Cutlets with cucumber sauce
Pike cutlets prepared according to this recipe with photos and step-by-step descriptions turn out airy, juicy, and tender. And the original pickled cucumber sauce gives the dish a brighter and more expressive taste.
Ingredients
- medium-sized pike – 1 pc.;
- onions – 2 pcs.;
- egg – 1 pc.;
- flour and breadcrumbs - 50 g each;
- sour cream – 50 gr.;
- pickled cucumber – 2-3 pcs.;
- water – ½ cup;
- salt and spices;
- fresh herbs (dill, parsley);
- oil for frying.
How to cook pike cutlets
- First of all, the pike must be scaled, gutted and washed thoroughly. Cut off the head and fins.
- Then use a sharp knife to cut the carcass lengthwise, remove the backbone and visible large bones. You don’t have to remove the skin, as you prefer.
- Now we pass the fillet through a meat grinder. If the fish is large, then it is better to turn the meat twice, since its internal bones are thicker than those of a young small fish.
- Add onion (1 head). You can also grind it through a meat grinder, or you can simply chop it finely. Some housewives recommend pre-frying the onions. This will reduce the fishy smell of the cutlets and give them an interesting flavor.
- Drive an egg into the resulting minced meat, add salt and pepper, add your favorite spices and fresh herbs if desired.
- Bread the formed cutlets in flour or breadcrumbs and fry on both sides in a well-heated frying pan until cooked.
- To prevent the oil from foaming during frying, you need to add a little salt to it. Just don’t overdo it, remember that we have already salted the minced cutlets.
- Transfer the finished cutlets to another bowl.
- Cut the onion into half rings and the cucumbers finely.
- In the same frying pan where the pike cutlets were fried, without changing the oil, first fry the onion.
- And then also finely chopped pickles.
- We empty the frying pan, return the cutlets to it, and top them with cucumbers and onions.
- In a separate bowl, mix sour cream, water, spices and herbs.
- Pour this mixture over our cutlets. Cover with a lid and simmer at low temperature for half an hour.
- To prevent sour cream from curdling during stewing, experienced housewives recommend mixing it with a small amount of milk.
It is better to serve pike cutlets hot with gravy, garnished with fresh vegetables and herbs. Rice or potatoes are great as a side dish.
Pike cutlets in the oven
The main secret of this recipe is that pike cutlets are baked under a top of tomato and cheese. This gives them juiciness, softness and originality. With the help of a detailed description and step-by-step photos, you can prepare a very tasty and presentable dish that will rightfully take its place not only on the everyday, but also on the holiday table.
Ingredients
- pike fillet – 0.5 kg;
- onion – 1 pc.;
- egg – 1 pc.;
- tomatoes – 3 pcs.
- cheese – 100 gr.;
- salt and spices.
Preparation
You can serve them as an independent dish, garnished with herbs. Or with a side dish of fresh and baked vegetables. Mashed potatoes or rice are also great as a side dish. Pike cutlets have proven themselves well not only as a hot, but also as a cold appetizer. 
By the way, you can prepare such a dish from any non-fatty fish, for example, hake or pike perch.
Tasty, juicy, beautiful - pike cutlets are sure to become the decoration of your table and will not leave any guest indifferent. Become a culinary guru. Cook according to our recipes with detailed step-by-step descriptions and colorful photos. Delight your loved ones with delicious and interesting dishes.
No fresh fish? Prepare delicious ones.
I’ll look further at how to cook cutlets without lard from pike according to a recipe that’s simpler, but in more detail. Why was this option chosen for this dish? Not everyone knows that the human body absorbs so-called fish protein very well and quickly, and the period of its absorption is about three hours. Pike cutlets are much more tender and softer than meat cutlets; in addition, they contain significant amounts of vitamin D, B6 and B12, as well as mineral compounds, including phosphorus.
In addition, cutlets made from pike meat also contain some important amino acids involved in metabolic processes.
Cutlet recipe
What ingredients are needed to prepare this healthy dish?
* Fresh pike about 500 grams;
* Chicken egg – 1 piece;
* Ground pepper to taste;
* White bread, pulp – 70 grams;
* Large onions – 1 piece;
* Vegetable oil for frying;
* Kefir one hundred milliliters;
* A teaspoon of salt.
After all the ingredients for the cutlets are prepared, you can start cooking them. The minced meat must be prepared independently, and it is passed through a meat grinder several times, adjusting the so-called grinding thickness so that all the small fish bones are thoroughly ground.
Minced fish spoils quite quickly, therefore, cutlets should be made immediately after preparing the minced meat. To make the cutlets juicy, it is not necessary to add lard; you can achieve this result by adding fried onions, and also add white bread soaked in kefir. All this will improve the consistency of the cutlets and increase their juiciness.
So, first you should cut the pike, remove the scales, fins, head and tail, and also remove the skin. Next, all the insides, large rib bones and the ridge itself are removed. The resulting fillet will still contain small bones; you can get rid of them by grinding the fish meat in a meat grinder. It is advisable to roll the fillet two or even three times so that it is of better quality, tender and uniform without bones.
When the minced pike is ready, place it in a deep bowl, then add bread pre-soaked in kefir (squeeze it out well first so that there is no excess liquid), as well as fried onions and mix these components. Then everything is ground again in a meat grinder.
Next, spices are added to the finished fish mixture, including salt. After that, beat the chicken egg and pour it into the minced meat, mix everything thoroughly with your hands, you can put on special culinary gloves. By kneading it, you can beat the minced meat (this will give it better adhesion), so it will turn out softer and more tender, while the fish cutlets will not fall apart in the frying pan.
It should be said that instead of eggs, you can use semolina, and you will need it in the amount of 2 tablespoons. It is necessary to pour the cereal into the minced meat and leave for a while, about fifteen minutes, so that the semolina swells well, it will give uniformity to the cutlets and have good adhesion, which will not allow the cutlets to fall apart in the frying pan.
Next, when the minced meat is prepared, it’s time to form identical cutlets. To do this, wet your hands in water, after which you can form cutlets, so they will not stick to your palms. When the meat balls are prepared, they are placed on a board, which is first sprinkled with flour or you can use breadcrumbs.
The so-called meat balls must be formed into cutlets, for this it is recommended to flatten them on top with a wide knife, so to speak, then they are turned over and the so-called cutlet pucks should again be sprinkled with breading. It is better, of course, to use flour, since unlike breadcrumbs, it will burn less in the pan.
If you get a lot of cutlets, you can freeze the extra semi-finished product so that you can quickly cook them for future dinners and lunches. And in about twenty minutes they will be ready, they are not defrosted first, you need to put them directly frozen, not forgetting to cover the pan with a lid.
How long to fry fresh pike cutlets in a frying pan? Be sure to fry the so-called fish pucks in a non-stick frying pan with a thick bottom for about five or seven minutes on one side. In this case, you should first pour vegetable oil into it and heat it. It is important to cook the dish covered, as this will create the optimal temperature and allow the cutlets to cook faster.
Ready-made fish cutlets should not be overcooked, so place the frying pan over medium heat. They should come out light brown in color. If you overcook them, they will taste slightly bitter, which is not a good option. When cut, they are light in color and have a uniform consistency. In addition, when pressing on the minced meat, an appetizing and aromatic juice will be released; it should be transparent.
So, now you know how easy it is to prepare juicy pike cutlets without using lard. It is recommended to serve them with a side dish, it can be regular mashed potatoes, or just boiled potatoes; it’s good to make a sauce for them. In addition, you can serve fresh herbs and green onions. This dish will certainly please everyone in your household, and many of them will not refuse the addition.
Bon appetit!
One of the popular fish on our menu is pike. The meat is fat-free and a little dry; in order for the dish to become juicy, certain nuances must be observed when preparing it. It can be used in dietary nutrition for those who are watching their weight. A wide variety of dishes are prepared from pike: cutlets, fish soup, aspic, zrazy, rolls; it is very popular stuffed, but first you need to choose the right fish.
How to choose a pike and cut it?
But not many people have the opportunity to prepare delicious dishes from fish that they have just caught, and therefore you need to know how to choose the right fish in a store or market. This should be done carefully.
You need to pay attention to have dark shiny eyes, pink gills, dense scales. An elastic carcass should not have a sharp musty smell, but it always smells slightly like mud. Fish with cloudy eyes, soft, inelastic flesh, gray gills and a dry, curved tail are not suitable for cooking.
When the fish is in your kitchen, you must first wash it well, to remove mucus and scales. This is not difficult to do if you know how to clean pike for making cutlets. It is easier to clean small scales if you first blot the carcass with a paper towel or napkins.
Dip the tail in coarse salt - this will make it easier to hold on to. Holding the tail in your left hand, with your right hand, holding the knife at an angle, scrape the scales from the tail to the head. It’s more convenient to do this in the sink so that the scales don’t fly around the kitchen. Having finished one side, turn the fish over and also clean the other side, then remove the scales from the belly and back. After this, you need to rinse the fish thoroughly again. For further cutting you will need a very sharp knife.
Rip open the belly of the fish from the caudal fin to the head and remove the contents. Rinse the fish. Use scissors to cut off the fins. Cut the meat at the head and cut it from the head to the tail along the ridge. Do the same with the second half, turning the pike over with its ridge facing the table. Next, use a very sharp knife to cut the ribs from the fillet. A large fish will need to have its skin removed.
For small pike, weighing up to one and a half kilograms, the skin can be left and grind together with the meat. Place the pike spine, head and fins in fish broth for soup. Experienced fishermen separate the fillet from the backbone without cutting the belly, only cutting off the ventral fins.
In this case, there is always a danger of tearing the intestines, so it is better to gut the fish first. The finished pieces need to be rinsed under the tap again.
You should not put garlic or aromatic spices in pike cutlets, as they will overwhelm the fishy taste, and this is what the dish is valued for. You can add a few sprigs of herbs, such as parsley, dill or a little nutmeg.
Delicious pike cutlets with lard - recipe
To give this dish juiciness, lard is added to the minced meat.
To prepare cutlets from 1 kg of prepared fillet you need:
- 150 g lard,
- 2 pcs. onions,
- 200 g white bread without crust,
- 200 ml milk,
- 2 eggs,
- 50 ml vegetable oil,
- 4 tbsp. l. breadcrumbs,
- 0.5 tsp salt,
- pepper.
1. Put bread in milk. Cut the lard and fish fillet. Peel and quarter the onion. Squeeze the bread a little, take the chopped ingredients and pass through a meat grinder twice.
2. Add eggs to the ground mixture, season with salt and pepper, knead until the mixture becomes sticky. If the minced meat is dry, you can add a little milk.
3. Wet your palms in oil and form cutlets. and breaded. Heat a frying pan with vegetable oil and place the cutlets on it. Fry on one side until the crust is golden brown, turn over to the other side and fry for another five minutes.
Cooking juicy pike cutlets without lard
Not everyone eats lard; you can make delicious cutlets without it.
For this you will need:
- fillet – 1200 g,
- butter – 150 g,
- onions – 3 pcs.,
- cream – 150 ml,
- bread crumb – 200 g,
- eggs – 3 pcs.,
- potatoes – 2 pcs.,
- vegetable oil – 60 ml,
- semolina – 5 tbsp. l.,
- salt and pepper.
1. Cut the onion into four parts. Cut the fillet into pieces. Soak the bread in cream.
2. Pass the onion, fillet and bread through a meat grinder twice. Add peeled and finely grated potatoes, eggs, salt, pepper, soft butter. Knead well. If the mixture is dry, you need to add more cream. If it does not form, then you need to pour a couple of spoons of semolina.
3. Knead the minced meat well and leave until the semolina swells.
4. Form cutlets, roll in semolina and fry in vegetable oil on both sides until golden brown. This will take five minutes on each side.
How to make pike cutlets in the oven with sour cream?
You can try cooking cutlets in another way: first fry them in a frying pan and then bake them in the oven.
Cut the fillet and grind in a meat grinder. Soak the bread in milk. Mince the minced fish again through a meat grinder along with bread, onions and carrots. Beat eggs into it, add soft butter, season with spices and mix well. Form the minced meat into cutlets and bread them in corn flour.
3. Here you need to know how long to fry pike cutlets in a frying pan, and how long to simmer in the oven. First, heat a frying pan with vegetable oil well and fry the cutlets in it for three minutes on each side over high heat. This is done so that a crust is formed and the juiciness inside is preserved. Place the fried cutlets in a saucepan with butter, put sour cream on top of them and put in the oven for ten minutes, heated to 200 degrees.
As a side dish for pike cutlets, mashed potatoes, boiled rice, and steamed vegetables are suitable.
Video recipe for cutlets:
Pike has been known since the times of Ancient Rus'. It was a festive, table dish, and has not lost its popularity even now. You can prepare fried and boiled dishes from pike. Stuffed baked pike looks very impressive. You can use minced meat to make fish dumplings or cutlets. They are equally delicious steamed and served with white sauce or fried in a pan.
Pike meat is a dietary product, since its fat content is only 1%, and the remaining 99% consists of water, protein, easily digestible by the body, vitamins and minerals. Therefore, pike is readily consumed by people who are responsible for their nutrition, count calories and monitor their weight.
If the pike is small, then it can be cleaned and cut without much difficulty. What if the pike is large, weighing 5-6 kg? In the summer, in nature, there will be no problems with cutting either. What about city residents? Such a pike definitely won’t fit in the sink. And if you manage to do this, then the entire kitchen worktop will be covered in scales and mucus. Not a very pleasant picture. But there is a way out!
You will need:
- 2 pikes - 6 kg.
- meat grinder
How to cook minced pike fish at home
To prepare minced fish from large pike, the fish must first be frozen. Then, using a hatchet, for example, on the balcony, chop the whole pike into pieces, 10 centimeters long. Let the pike melt a little. And from pike heads you can cook a delicious fish soup.
Be sure to wear clean cotton gloves. Firstly, your hands will not freeze, and secondly, the fish will not slip in your hands.
Take a piece of pike.
Use a knife to scrape off the blood and remove the insides and bubble.
Make an incision on the back with a knife and remove the skin and scales with one jerk.
The fish skin comes off easily. If there is some meat remaining on the removed skin, simply cut it off with a knife.
Then carefully cut the pike meat from the spine and ribs. You get good pieces of fillet.
Cut the fillet into manageable pieces.
Allow the chopped pieces of fish to thaw a little so that they can be used for the meat grinder.
Using a meat grinder, prepare minced pike.
Pack the minced meat into freezer bags, release the air from the bag and tie tightly.
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