Pike perch cutlets

Pike perch cutlets are a tender treat with a sweet aftertaste. Pike perch is not a bony fish at all, so it is a pleasure to work with it. Anyone can prepare delicious cutlets, and if you don’t need to pre-cut the fish, then the whole process is as simple as shelling pears. Cutlets made from low-fat pike perch go well with vegetable side dishes and are widely used among those who take care of their figure.

Juicy minced pike perch cutlets in a frying pan

Everyone can enjoy juicy minced pike perch cutlets in a frying pan. Pike perch meat is fresh and lean, so it is flavored with lard or butter to make it juicy. Cutlets are prepared as easily and simply as possible. Pike perch contains many useful microelements, so the dish is recommended to be included in children's diets.

1. 
   Defrost the pike perch first. Get rid of scales and rinse.
2. 
   Remove the skin and separate the flesh from the bones.
3. 
   Chop the cold butter into cubes.
4. 
   Grind the fillet and butter in a meat grinder or beat until smooth in a chopper.
5. 
   Chop the peeled onion randomly.
6. 
   Pour milk over white bread and let soak.
7. 
   Grind the softened loaf and onion in the same way as fish and butter. Salt and add spices.
8. 
   Grind the crushed ingredients again with a blender.
9. 
   If the mince seems thick, add a little water. Stir until smooth.
10. 
    Heat the frying pan, pour a little oil. Spoon out the minced meat, forming neat cutlets. Fry until golden brown.
11. 
    When the cutlets are fried, turn them fried side up and cook until done.
12. 
    Treat your friends and family to these fragrant cutlets. Enjoy!

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Pike perch cutlets with lard

Pike perch cutlets with lard are a delicious, juicy dish that can be eaten separately or served as a side dish. The cutlets come out excellent, their appetizing appearance seems to beckon, saying “eat me.” It is impossible to refuse this gastronomic masterpiece.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Pike perch – 400 gr.
• Lard – 100 gr.
• Onions – 1 pc.
• Shallots – 3 pcs.
• Carrots – 1 pc.
• Butter – 50 gr.
• Whole grain bread – 2 slices.
• Milk – 50 ml.
• Cream 20% – 250 ml.
• Ground black pepper – 1 tsp.
• Salt - to taste.
• Bay leaf – 1 pc.
• Whole grain flour – 2 tbsp.
• Oat bran – 2 tbsp.
• Vegetable oil - for greasing the mold.
• Greens - for serving.

Cooking process:

Step 1. First take the fish out to thaw. Get rid of scales and rinse. Remove the skin and separate the flesh from the bones.

Step 2. Pour milk over the bread and let it soak.

Step 3. Finely chop the peeled onion. Heat the frying pan, add a little butter, dissolve and brown the onion.

Step 4.Grind the fillet with lard and softened bread in a meat grinder or beat until smooth in a chopper. Salt, pepper and season with sautéed onions. Combine the crushed ingredients.

Step 5. Divide the minced meat into portions, form identical pieces and bread them in a mixture of whole grain flour and oat bran.

Step 6. Grease the container in which you will bake the dish with oil. Preheat the oven by setting 180 degrees. Fill the form with cutlets. Remove from baking for 20 minutes.

Step 7. Chop the peeled carrots and shallots. Sauté in butter, pour in the cream, season with pepper and bay leaves. Bring to a gentle boil. Pour the creamy sauce over the cutlets and bake for another 15 minutes.

Step 8. Treat your family and friends to juicy fish cutlets. Decorate with herbs if desired. For a hearty option, add a side dish to the dish. Fresh or roasted vegetables are ideal. Bon appetit!

Juicy pike perch cutlets in the oven

Juicy pike perch cutlets in the oven, ideal for those who do not eat fried foods. The dish is indeed considered dietary and contains a minimum of fat. For juiciness, use bread soaked in milk. Thanks to this, the texture comes out incredibly delicate and soft.

Cooking time – 40 min.

Cooking time - 20 minutes.

Portions – 3

Ingredients:

• Pike perch fillet – 400 gr.
• Onions – 1 pc.
• Sour cream – 2 tbsp.
• Bread – 1 slice.
• Milk – 100 ml.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1: Prepare your ingredients. Make sure the fish is defrosted and ready for cutting.

Step 2: Discard heads, tails, guts and scales and rinse. Remove the skin and separate the flesh from the bones.

Step 3. Pour milk over the bread and let it soak.

Step 4.Chop the peeled onion randomly. Grind the fillet with onions and softened bread in a meat grinder or beat until smooth in a chopper. Salt and pepper.

Step 5. Combine the crushed ingredients.

Step 6. Divide the minced meat into portions and form identical pieces.

Step 7. Line a baking sheet with foil, paper or a Teflon mat. Preheat the oven by setting 180 degrees. Fill the form with cutlets. Brush the top with sour cream.

Step 8. Remove from baking for 20-25 minutes. Don't dry it out. Keep an eye on the cooking, everyone has a different oven.

Step 9. Treat your friends and family to this magical fish dish. Decorate with herbs if desired.

Step 10: Fresh vegetables are ideal.

Step 11. Bon appetit!

Lenten pike perch cutlets

Lenten pike perch cutlets are a fully balanced meal. Potatoes in the composition add juiciness. The dish is as simple as possible to make. Lenten cutlets are ideal for those who fast and watch their diet. Fish cutlets are healthy and are recommended for consumption, regardless of age.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Pike perch fillet – 500 gr.
• Onions – 1 pc.
• Greens – 1 bunch.
• Potatoes – 150 gr.
• Breadcrumbs – 80 gr.
• Vegetable oil – 2 tbsp.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1: Prepare your ingredients. Make sure the fish is defrosted and ready for cutting.

Step 2: Discard heads, tails, guts and scales and rinse. Remove the skin and separate the flesh from the bones.

Step 3. Beat the fillet until smooth in a chopper or food processor. A meat grinder will also cope with this function.

Step 4.Rinse and chop the greens, add to the minced meat.

Step 5. Roughly chop the peeled onion in the same way as the fillet.

Step 6. Grate the peeled potatoes and squeeze out excess liquid. Add to the rest of the ingredients, add salt and pepper.

Step 7. Mix the contents, combining the ingredients well.

Step 8. Divide the minced meat into portions and form identical pieces. Roll in breadcrumbs.

Step 9. Heat the frying pan, pour a little oil. Place the blanks. Fry until golden brown. When the cutlets are fried, turn them fried side up and cook under the lid.

Step 10. Present the fragrant cutlets and invite your household to taste the Lenten delicacy. Bon appetit!

Chopped pike perch cutlets

Chopped pike perch cutlets are no more difficult to prepare than minced meat products. Many people prefer chopped treats for the texture of the final product. I also like to feel the pieces while eating. Anyone can prepare minced minced fish from cut fish. And if the fish needs to be cut, then I don’t see any problems, it just takes a little longer.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 3

Ingredients:

• Pike perch – 400 gr.
• Onions – 40 gr.
• Mayonnaise – 30 gr.
• Wheat flour – 30 gr.
• Chicken eggs – 1 pc.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil – 55 ml.
• Parsley – 5 gr.

Cooking process:

Step 1: Prepare your ingredients. Make sure the fish is defrosted and ready for cutting. Discard heads, tails, guts and scales and rinse. Remove the skin and separate the flesh from the bones.

Step 2. Chop the fillet into squares.

Step 3. Beat in the egg.

Step 4. For juiciness, add mayonnaise.

Step 5.Chop the peeled onion and sauté.

Step 6. Unload the sautéed onions into the contents.

Step 7. Rinse and plan the greens, unload them into the ingredients.

Step 8. Add flour.

Step 9: Season with salt and pepper. Mix the contents, combining the ingredients well.

Step 10. Heat the frying pan, pour a little oil. Spoon the mixture into neat pieces. Fry until golden brown.

Step 11. When the fish products are fried, turn them fried side up and cook until done.

Step 12. Present a mouth-watering dish and invite your household to taste the delicious delicacy. Bon appetit!

Steamed pike perch cutlets

Steamed pike perch cutlets are suitable for dietary nutrition and for those who do not eat fried foods. Nutritionists recommend steamed cutlets for children's menus and for those who have digestive problems. The dish is prepared simply, since the fish does not contain small bones.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Pike perch – 500 gr.
• Onions – 1 pc.
• Milk – 100 ml.
• Bun – 50 gr.
• Chicken eggs – 1 pc.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1: Prepare your ingredients. Make sure the fish is defrosted and ready for cutting. Pour milk over the bun and let it soak.

Step 2. Discard the head, tail, intestines and scales and rinse. Remove the skin and separate the flesh from the bones.

Step 3. Beat the fillet until smooth in a chopper or food processor. A meat grinder will also cope with this function.

Step 4. Chop the peeled onion in the same way as the fillet.

Step 5. Grind the softened loaf in the same way as fish and onions.Add to the rest of the ingredients, add salt and pepper.

Step 6. Beat in the egg. Mix the contents, combining the ingredients well.

Step 7. Divide the minced meat into portions and form identical pieces. Place on the rack of a multicooker or steamer.

Step 8. Set the appliance to “Steam” mode, set the timer for 20 minutes and cook until the end of the program.

Step 9. Present the fragrant cutlets and invite your household to taste the healthy delicacy. Bon appetit!

Cutlets from pike perch and pike

Preparing cutlets from pike perch and pike is as simple as possible. Don't be intimidated by cleaning the fish; it's easy to do. If you don't have time, take already cut fish. Whenever possible, I buy fish fillets, which saves a lot of time and effort. A fantastic treat that will amaze you with its wonderful taste!

Cooking time – 1 hour 00 minutes

Cooking time - 30 min.

Portions – 4

Ingredients:

• Pike perch – 300 gr.
• Pike – 300 gr.
• Onions – 1 pc.
• Breadcrumbs - 3 tbsp.
• Semolina - to taste.
• Chicken eggs – 1 pc.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1: Prepare your ingredients. Make sure the carcasses are frozen and ready for cutting. If you have already processed pulp, the process will be faster and easier.

Step 2. Cut off the heads and tails, reserve for fish soup or aromatic broth. Get rid of guts and scales and rinse. Remove the skin and separate the flesh from the bones. Beat the fillet until smooth in a chopper or food processor. A meat grinder will also cope with this function.

Step 3. Salt and pepper the mixture, beat in the egg.

Step 4. Roughly chop the peeled onion and add it to the fish mixture.

Step 5: Sprinkle in breadcrumbs.They will work as “building material”.

Step 6. Mix the contents, combining the ingredients well.

Step 7. Divide the minced meat into portions and form identical pieces. Roll in semolina. The breading will give the dish a delicious crispy crust.

Step 8. Heat the frying pan, pour a little oil. Place the blanks. Fry until golden brown. When the cutlets are fried, turn them fried side up and cook under the lid.

Step 9. Present delicious cutlets and invite your household to taste the luxurious treat. Add garnish if necessary. The fish dish goes perfectly with potato side dishes, fresh or baked vegetables. Eat the way you like. Bon appetit!