Pike cutlets

Pike cutlets are one of the most delicious fish cutlets that you can prepare at home. For juiciness, many people add butter or small pieces of lard to this dish, so the fish dish turns out incredibly tender and goes perfectly with a variety of light side dishes.

Pike fish cutlets in a frying pan

Just once, having prepared cutlets so tender on the inside and crispy on the outside, you will return to this recipe again and again. Because even children who don’t particularly like fish will like pike fillet prepared in this way.

1. 
   How to cook very tasty pike cutlets? We start cooking by twisting fish fillets and peeled onions through the finest grate of a meat grinder.
2. 
   In a bowl with high sides, soak the loaf slices in milk.
3. 
   Add the lightly squeezed loaf to the pike and beat in the eggs.
4. 
   Add minced meat, add spices and mix thoroughly.
5. 
   We form small cutlets and roll each piece in breadcrumbs. If desired, you can put a filling of a piece of lard, garlic or herbs in the middle of each cutlet.
6. 
   Heat the vegetable oil in a frying pan and lay out the breaded cutlets and fry on both sides until golden brown. Bon appetit!

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Delicious pike cutlets with lard

There is nothing simpler and tastier than tender and incredibly juicy pike cutlets with added lard. This dish is perfect for adding variety to the usual family diet or for serving at a holiday table.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Pike – 500 gr.
• Egg – 1 pc.
• Lard – 50 gr.
• Flour – 2 tbsp.
• Sunflower oil – 2 tbsp.
• Onion – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 3 tsp.
• Salt - to taste.
• Seasonings - to taste.

Cooking process:

Step 1. Gut the pike, cut off the head, tail and fins, separate the fillet from the bones.

Step 2. Place the pieces of pulp into a blender bowl, add the egg, lard and a little salt.

Step 3. Mix the ingredients thoroughly until a homogeneous consistency is obtained.

Step 4. Using hands dipped in water, form cutlets and roll each one in flour on all sides.

Step 5. Heat two tablespoons of vegetable oil in a frying pan and fry the pieces on both sides until an appetizing crust forms.

Step 6. Without wasting time, prepare the gravy: randomly peel and peel the onions and carrots, rinse with running water and chop, fry until soft.Add tomato paste and add a small amount of water. Sprinkle with spices and let simmer for a couple of minutes.

Step 7. Pour the vegetable sauce into the golden cutlets and simmer everything together for 10-12 minutes.

Step 8. Serve the juicy fish cakes, generously adding gravy. Bon appetit!

Juicy pike cutlets without fat

To prepare very tender and juicy pike fillet cutlets, it is not necessary to include fatty foods such as lard or butter in the list of ingredients. You can easily replace them with white bread soaked in milk and sautéed onions.

Cooking time – 35 min.

Cooking time - 10 min.

Portions – 4-5.

Ingredients:

• Pike – 1 pc.
• Onion – 1 pc.
• White bread - 2-3 slices.
• Milk – 50 ml.
• Green onion – 2-4 feathers.
• Vegetable oil – 3-4 tbsp.
• Ground allspice – 1 pinch.
• Salt - to taste.

Cooking process:

Step 1. We “free” the onions from the husks and finely chop them, fry until translucent in a small amount of sunflower oil.

Step 2. Soak several slices of white bread in slightly warmed milk.

Step 3. Blend the fish fillet until smooth in a blender and combine with fried onions and finely chopped green onions, milk-squeezed loaf, salt and pepper.

Step 4. Mix the minced meat thoroughly and let it brew for 10-15 minutes at room temperature.

Step 5. Place the formed small pike pieces in a well-heated frying pan with oil.

Step 6. Fry the cutlets on each side until a golden brown and appetizing crust forms. Bon appetit!

How to bake pike fish cutlets in the oven?

The delicate taste of pike fillet cutlets with a crispy crust is an incredibly tasty and aromatic dish that even those who don’t like fish will surely appreciate. And the cooking process is so simple and fast that even an inexperienced cook can handle it!

Cooking time – 45 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Pike – 1 pc.
• Sour cream – 100 gr.
• Egg – 1 pc.
• Semolina – 2 tbsp.
• Ground black pepper – 1 tsp.
• Salt - to taste.

Cooking process:

Step 1. We begin cooking by cutting the carcass: we separate the fillet from the bones, rinse thoroughly and dry with paper towels. Afterwards, grind using a meat grinder or blender.

Step 2. Add one egg, sour cream, pepper and salt to taste to the resulting minced meat, mix thoroughly and beat lightly.Step 3. With wet hands, form medium-sized cutlets and roll in semolina on all sides.

Step 4. Place the blanks on a baking sheet previously lined with a sheet of parchment paper. Bake for 10 minutes at 180 degrees.

Step 5. After the time has passed, turn the fish cutlets over and bake for about 15 minutes at the same temperature.

Step 6. Serve the hot dish with cold sour cream and your favorite herbs. Bon appetit!

A simple and tasty recipe for pike cutlets with semolina

When fish cutlets are rolled in semolina, the dish turns out incredibly tender on the inside and crispy on the outside. Thanks to the breading, all the natural juice seems to be sealed in each cutlet, thanks to which the dish has an incredible taste and aroma.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 3-5.

Ingredients:

• Pike – 1 pc.
• Egg – 1 pc.
• Sunflower oil – 50 ml.
• Onion (large) – 1 pc.
• Semolina – 2 tbsp.
• Mayonnaise – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. We clean the pike carcass from the entrails, cut off the tail and head, and remove the spine and rib bones from the tender fillet. Finely chop the resulting pulp, chop the peeled onion into cubes.

Step 2. In a deep plate, combine the minced fish, onion and beat in one egg.

Step 3. Also add semolina, salt and black pepper to the cutlet base, add mayonnaise.

Step 4. Mix the ingredients thoroughly and leave to infuse for about 30 minutes.

Step 5. Heat vegetable oil in a frying pan and add minced meat with a tablespoon, forming cutlets.

Step 6. Fry on one side until golden brown, then turn over and cook under the lid. Bon appetit!

Dietary steamed pike cutlets

What could be better when the dish is not only incredibly tasty, but also very rich in phosphorus, vitamins, useful micro- and macroelements? All this perfectly describes the fish fillet dish - steamed pike cutlets.

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 4-5.

Ingredients:

• Minced pike – 500 gr.
• Onions – 1 pc.
• Egg – 1 pc.
• Semolina – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Add a little semolina, salt and pepper to the minced fish, beat in the egg.

Step 2. “Free” the onion from the husk and cut into small cubes.Step 3. Pour the onion pieces into the minced meat and stir thoroughly, put aside for 10 minutes so that the cereal swells.

Step 4. After the time has passed, make cutlets and transfer them to the multicooker rack for steaming.

Step 5. Pour water into the bowl and turn on the “Steam” mode, cook for 40 minutes.

Step 6.After the beep, bake the cutlets in the oven for 10-15 minutes at 180 degrees, so that the food is browned. Serve with vegetables prepared in the same way. Bon appetit!

Tender pike cutlets with onions and carrots

Tender fish fillet, twisted with the addition of spicy onions and carrots - all this is about incredibly tasty pike cutlets that anyone can easily prepare in their own kitchen.

Cooking time – 35 min.

Cooking time - 10 min.

Portions – 7.

Ingredients:

• Pike – 1 kg.
• Lard – 200 gr.
• Egg – 1 pc.
• Onions – 1 pc.
• Carrots – 1 pc.
• Loaf – 2 slices.
• Milk – 150 ml.
• Flour – 70 gr.
• Vegetable oil – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. We cut the pike, separating the fillet from the carcass.

Step 2. Soak two slices of white bread in 150 milliliters of milk.

Step 3. Peel the onion and cut it into cubes.

Step 4. Grate the peeled carrots (you can use frozen ones).Step 5. Sauté vegetables in vegetable oil until soft, remove from heat and leave to cool on a plate.

Step 6. Remove the bones from the pike fillet and cut into small pieces.

Step 7. Roughly chop the lard.

Step 8. Grind the fish along with fried vegetables and lard through a meat grinder. Beat the egg into the resulting mass, add lightly squeezed bread, season with salt and ground black pepper - mix thoroughly.

Step 9. With wet hands, form cutlets and roll in flour on all sides.

Step 10. Fry the cutlets in oil on one side over moderate heat until a crust forms, then turn them over and cook under the lid over low heat until cooked.

Step 11Serve the rosy cutlets with young boiled potatoes and fresh vegetables. Bon appetit!

Step-by-step recipe for making pike cutlets with cottage cheese

Did you know that if you add a little cottage cheese of any fat content to minced fish, the cutlets will turn out several times juicier and more tender? Adding a dairy product to pike cutlets gives the dish an amazing taste and aroma.

Cooking time – 35 min.

Cooking time - 15 minutes.

Portions – 5.

Ingredients:

• Pike – 700 gr.
• Cottage cheese – 150 gr.
• Egg – 1 pc.
• Breadcrumbs – 2-3 tbsp.
• Sunflower oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the fish thoroughly under running water, gut it and separate the fillets from the bones.Step 2. Transfer the pike pulp into the bowl of a stationary blender.

Step 3. Add cottage cheese, beat in one egg and season with salt and ground black pepper to your taste.

Step 4. Mix the ingredients until smooth.

Step 5. Make cutlets of the same size and bread them in breadcrumbs.Step 6. Fry the pieces in hot oil for 7-10 minutes on each side.

Step 7. Serve the ruddy flakes hot and start the meal. Bon appetit!

Delicious pike cutlets with butter

Let's prepare tender steamed dietary cutlets from healthy minced pike, rich in phosphorus and vitamins. This dish can be given even to the youngest children and those who adhere to proper nutrition and watch their figure.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Pike fillet – 1 kg.
• Onions – 100 gr.
• White bun – 1 pc.
• Milk – 100-150 ml.
• Butter – 25-50 gr.
• Breadcrumbs – 3-4 tbsp.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse the fish fillet thoroughly with water, dry it with paper towels and pass through a meat grinder twice to ensure that the smallest bones are crushed. Add finely chopped onions, herbs, salt and pepper to the resulting minced meat to your taste.

Step 2. Soak the white bun in milk for 10 minutes, then squeeze it lightly and transfer it to the minced meat - mix all the ingredients thoroughly to distribute the spices evenly and make cutlets.Step 3. Roll the pieces on all sides in a small amount of breadcrumbs (can be replaced with flour or semolina).

Step 4. Place the cutlets on the steamer rack and cook for 15 minutes.

Step 5. After time, place the cutlets on portion plates and put small slices of butter on top for a richer aroma and taste, sprinkle with herbs. Bon appetit!

How to cook pike cutlets with cheese?

The most delicious fish cutlets, of course, are made from pike, and in order to somehow dilute the rich fish taste, it is proposed to fill each portioned cutlet with a piece of butter with herbs and roll in breading with cheese. Real jam!

Cooking time – 60 min.

Cooking time – 25 min.

Portions - 10 pieces.

Ingredients:

• Pike fillet – 550-600 gr.
• Breadcrumbs - 1.5 tbsp.
• Dill – 1 bunch.
• Onions – 80-90 gr.
• Eggs – 3 pcs.
• Butter – 100 gr.
• Hard cheese – 100 gr.
• Oat flakes – 50-60 gr.
• Salt - to taste.
• Seasonings - to taste.

Cooking process:

Step 1.Mix a piece of softened butter with half a bunch of finely chopped herbs and, using cling film, form a thin roll. Place the workpiece in the freezer for 15-20 minutes to cool.

Step 2. Pass the pike fillet through a meat grinder with the addition of onions and oatmeal. Beat one egg into the resulting mass, season with salt and seasonings that you like - knead the minced meat intensively for 2-3 minutes.

Step 3. With wet hands, form small round cutlets, place on parchment and put in the refrigerator to cool.

Step 4. Without wasting time, prepare the deboning: in a deep bowl, mix the remaining chopped dill, grated cheese and crackers - stir. In another bowl, beat two eggs.

Step 5. Lightly press the cooled fish preparations to the surface, forming flat cakes, and place a piece of “green” butter in the center.

Step 6. Pinch the edges of the cutlet tightly so that the “filling” is securely “hidden”.

Step 7. Roll the workpiece in dry breading with herbs and cheese.

Step 8. Next, dip the cutlet into the egg mixture and return it to the dry breading.

Step 9. In a frying pan with a thick bottom, heat the butter for a few minutes and lay out the semi-finished products. Fry for about 3-4 minutes on one side and then turn over. Bon appetit!