Pike cutlets with lard

Pike cutlets with lard are a very tasty dish that is suitable for both everyday lunch and for entertaining guests. It’s not surprising, but the main secret of pike cutlets is lard! It is thanks to him that they turn out juicy and tender. These cutlets are usually served with potatoes, rice or vegetable salad.

A very tasty recipe for pike cutlets with lard in a frying pan

Pike cutlets with lard, cooked in a frying pan in breadcrumbs, will delight you with their tenderness on the inside and crispy crust on the outside.

1. 
   How to cook juicy and very tasty pike cutlets with lard? We wash the fish well, clean it of scales, rip open the belly and remove all the entrails. Remove all fins, head and tail.
2. 
   Then we carefully cut our fish along the ridge. Remove large bones (small ones will be ground in a meat grinder) and remove the skin.
3. 
   When the pike fillet is prepared, soak the loaf in milk and leave for 5-10 minutes. During this time, the loaf should absorb the milk.
4. 
   At this time, peel the onion, chop it finely and fry in a frying pan until golden brown. We also cut the lard into small pieces. Pass the pike fillet, fried onions and lard through a meat grinder (preferably 2 times).
5. 
   In a bowl, put the softened loaf, the minced meat twisted in a meat grinder, add salt, pepper and beat in the egg. Mix all ingredients well.
6. 
   From the resulting minced meat we form small cutlets (this is easier to do with gloves or hands dipped in water) and roll them in breadcrumbs.
7. 
   Fry the cutlets in a preheated frying pan with vegetable oil until golden brown, making sure that the cutlets do not burn. When the cutlets are browned on both sides, reduce the heat, cover the pan with a lid and leave them to simmer for 10 minutes. This will make our cutlets more tender.
8. 
   Remove the finished cutlets from the pan and serve. They are especially delicious hot.

Bon appetit!

Juicy pike fish cutlets with lard in the oven

Cutlets cooked in the oven are considered more dietary, since they are not fried in vegetable oil. And in addition to getting acquainted with the recipe for making cutlets, you will learn how to easily cut pike yourself!

Cooking time: 1 hour 20 minutes.

Cooking time: 40 min.

Servings: 7.

Ingredients:

• Pike (minced) – 1.5 kg.
• Loaf – 300 gr.
• Pork lard – 300 gr.
• Milk – 250 ml.
• Onions – 1 pc.
• Egg – 1 pc.
• Breadcrumbs – 150 gr.
• Vegetable oil – 20 gr.
• Salt - to taste
• Paprika - optional
• Dried greens - optional

Cooking process:

1. The first skill for fish cutlets is cutting the fish itself.Don't be afraid, there is nothing complicated about it. The main thing is to know some secrets. Before cutting, the fish should be washed well and the scales removed. After this, we do not cut off the head, tail and fins, but make a neat cut in the area behind the gills (see photo).

2. And we gradually begin to move on, while feeling the emphasis on the ridge (to cut fish in this way, you need a good, sharp knife).

3. Thus, having reached the tail, we will get a neat piece of pike fillet on the skin.

4. Remove the entrails from the belly. Having turned the fish over, we repeat the manipulation from the cut above the gills to obtain the second piece of fillet.

5. From the resulting fillets, remove blood clots that are located under the ridge and check that there are no large bones left in the fillet.

6. Carefully separate the fillet from the skin. To make the skin separate more easily, it is recommended to hold a piece of fillet under running hot water. After this simple process, the skin of the fish becomes more pliable.

7. Soak the loaf pieces in milk. Many housewives prefer to use a stale loaf and even dry it on purpose.

8. Pass the pike fillet, lard and onions through a meat grinder with a fine nozzle, this will make the minced meat more homogeneous.

9. Place the loaf into the resulting minced meat, having previously kneaded it. Beat in the egg. Salt to taste, and if desired, add paprika and dried herbs.

10. Mix the minced meat thoroughly and let it stand for 5-10 minutes. At this time, preheat the oven to 180°C.

11. Now we make cutlets from the minced meat, roll each one in breadcrumbs and put it in a form greased with vegetable oil. Place the cutlets in the pan on the middle rack of the oven and bake for about 40 minutes.If you want the cutlets to brown well after about 30 minutes, you can turn them over and put them back in the oven for another 10 minutes.

12. These are the beautiful and delicious pike cutlets with lard you will get. Bon appetit!

Step-by-step recipe for making pike cutlets with lard and semolina

Semolina perfectly improves fish cutlets. It makes them homogeneous, which bread or loaf soaked in milk usually cannot cope with, and also absorbs all excess moisture, helping the cutlets maintain their ideal shape.

Cooking time: 60 min.

Cooking time: 35 min.

Servings: 5.

Ingredients:

• Pike – 1 kg.
• Lard – 30 gr.
• Semolina – 3 tbsp.
• Lard – 30 gr.
• Egg – 1 pc.
• Vegetable oil - for frying
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. Separate the pike fillet. To do this, thoroughly wash the fish carcass. We cut off the head, tail and remove all the insides, as well as the transparent film that is located at the ridge of the fish. Remove the skin and remove all the bones. If only small bones remain, then don’t worry, after the fillet is passed through the meat grinder, not a trace will remain of them.

2. Peel the onion, wash it and cut it into large pieces.

3. Initially we pass exclusively pike fillets through the meat grinder. In this case, we use a nozzle with small holes. After the fillet has been passed through the meat grinder for the first time, I advise you to disassemble it and rinse it. After this, mince the minced fish again, but with the addition of onions and lard.

4. Add egg and semolina to the resulting minced meat, and also add salt and pepper to taste. Stir until smooth and leave for 15 minutes.During this time, the semolina will swell and absorb excess moisture, which will allow you to form ideal cutlets.

5. Place the formed cutlets in a well-heated frying pan with vegetable oil and fry them on both sides until beautifully golden brown. The cutlets hold their shape perfectly and do not stick to the pan.

6. After removing the cutlets from the frying pan, they can be served immediately. They go perfectly with fresh vegetables and fish sauces.

Bon appetit!

How to cook tender pike cutlets with lard and carrots?

The minced fish itself is dry and the cutlets made from it also turn out dry. But with the addition of lard, they will become tender, and thanks to the carrots, they will become breathtakingly juicy.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 7.

Ingredients:

• Pike – 2 kg.
• Loaf – 3-4 pieces
• Onions – 1 pc.
• Carrots – 1 pc.
• Lard (lard) – 100 gr.
• Milk – 200 ml.
• Egg – 1 pc.
• Sunflower oil - for frying
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. Prepare the pike fillet by removing all the fins, head and tail. When removing the insides of the fish, be very careful not to damage the gall bladder, as its contents will irreversibly spoil the taste of the dish.

2. Soak the loaf crumb in milk. Without a crust, it will allow the cutlets to be even more tender.

3. Pass the pike fillet and lard through a meat grinder. We perform this manipulation twice. This will allow us to completely get rid of the small bones that remained after filleting the fish.

4. Peel the onions and carrots. Rinse under running water. Finely chop the onion and grate the carrots. Sauté vegetables over medium heat until golden brown. Don't forget to stir constantly.

5. For this recipe, separate the white from the yolk.The yolk, along with fried onions and carrots, are sent into minced fish fillet with lard. Add salt and pepper. Mix.

6. In a separate bowl, beat the egg whites. Just beat until foamy. We also add the whipped egg white to the minced meat. Thanks to him, the cutlets will be more fluffy.

7. Form small cutlets from the finished minced meat with hands dipped in water.

8. Fry them on both sides in a preheated frying pan using vegetable oil.

9. These ruddy, tender, juicy and fluffy fish cutlets are obtained thanks to lard, carrots and whipped egg whites.

Bon appetit!

A simple and tasty recipe for homemade pike cutlets with lard and potatoes

Potatoes are one of the best side dishes for fish. But in this recipe it is one of the main ingredients. It makes the cutlets juicy and airy, and potato starch helps to hold the cutlets together better.

Cooking time: 1 hour 20 minutes.

Cooking time: 35 min.

Servings: 5.

Ingredients:

• Pike – 800-900 gr.
• Potatoes – 200 gr.
• Lard – 30 gr.
• Onions – 1 pc.
• Egg – 1 pc.
• Vegetable oil - for frying
• Butter - for frying
• Breadcrumbs – 100 gr.
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. To prepare the cutlets, you first need to deal with the potatoes. We clean it and rinse it thoroughly. If the tubers are large, then cut them into pieces to speed up the cooking process. You can reduce the starch content of potatoes by simply soaking them for 20-30 minutes in cold water. This will not affect the shape of the cutlets, since we use an egg to hold them together. Cook the potatoes in salted water until tender.

2. Mash the finished potatoes until pureed.At the same time, we do not add any additional ingredients to it (for example, milk, butter), since it will be used for preparing minced meat, and not as a full-fledged side dish.

3. Wash the fish thoroughly. We cut it up, carefully separating the fillet layers from the backbone. Select large bones and separate the skin from the fillet. We pass the pike fillet through a meat grinder twice. And we send it to mashed potatoes.

4. Peel and rinse the onion. Cut it into small pieces. Separately chop the lard. We also do this in small quantities, since we will add raw onions and lard to the minced meat.

5. After the mashed potatoes, minced pike fillet, onion and lard are prepared and combined, beat in the egg, add salt and ground black pepper to taste. Mix thoroughly.

6. Fry the cutlets formed and rolled in breadcrumbs in a preheated frying pan. For frying, we use a mixture of sunflower oil and butter, so the cutlets turn out more flavorful. To prevent the cutlets from burning, fry them over medium heat until golden brown. In 12-15 minutes the cutlets will be ready. Serve them with fresh vegetables or a vegetable salad.

Bon appetit!