Pike cutlets step by step recipe with photos

Cooking today pike cutlets. I’ll tell you a step-by-step recipe for preparing delicious and juicy fish cutlets, as well as some tips you need to know when preparing them.

I have already told you how to cook minced meat cutlets, as well as chicken cutlets and fluffy liver cutlets, today we have fish cutlets and you can compare the similarities and differences in preparing these delicious dishes.

At the end of the article, watch the video master class on how to cut up pike and prepare cutlets from it. Since pike is very bony, they generally prefer to make minced meat from its meat.

Pike cutlets, step-by-step cooking recipe

Required Products:

Fresh pike
Milk
Raw eggs
Onion
Breadcrumbs
White bread (loaf)
Garlic
Fresh dill
Black pepper
Salt
Dry seasonings (mixture of herbs)

Preparation:

First of all, in a separate bowl, soak the bread cut into pieces in milk (the crust can be trimmed off)
We separate the fillets from the pike; to do this, you need to gut the fish - remove all the insides and rinse well
We make an incision at the head up to the spine and cut the fillet from the fish along the ridge
In the same way, cut the fillet layer on the other side.
Separate the fillet from the skin - make a cut from the tail part and cut the meat from the skin
Cut the layer lengthwise and use a knife to separate large bones
Removing the bones remaining on the peritoneum
Place two onions, peeled and cut into 4 pieces, and cooked fish meat into a food processor and chop everything
Add 2 – 3 cloves of garlic, a small bunch of dill, chop again
Squeeze out the bread, put it in a food processor, beat in one egg and add seasoning, chop everything well
Place the minced meat in a bowl, add salt and pepper, prepare breadcrumbs, and break and stir 1 egg in the bowl - we will need it if the breadcrumbs do not stick well to the cutlets, we will first brush them with the egg
Wet your hands and knead the minced meat with your hands; if the minced meat is liquid to form cutlets, then you can add breadcrumbs or a little semolina to it
We form cutlets and roll them in breadcrumbs (do not forget to wet your hands with water so that the minced meat does not stick to them)
14 Place the cutlets on the board
Heat vegetable oil in a frying pan
Lay out the cutlets for frying
Fry until golden brown on the bottom and turn over to the other side.
Place the browned cutlets in a heat-resistant bowl and place in the oven, preheated to 180 degrees for 15 minutes until fully cooked.

Fried minced pike cutlets

Cooking time : 1 hour 10 minutes

Number of servings: 10

Energy and nutritional value

calorie content – 381.9 kcal;
proteins – 11.2 g;
fats – 21.4 g;
carbohydrates – 36.3 g.

Ingredients

fresh uncut pike – 1300 g;
stale white bread – 150 g;
fresh milk – 150 g;
onion – 150 g;
chicken egg – 1 pc.;
semolina – 2 tbsp;
breadcrumbs – 100 g;
butter – 100 g;
salt - to taste;
ground allspice - to taste;
refined vegetable oil – 100 g.

Step-by-step preparation

A kilogram of minced pike can be purchased at the store, but if you make it yourself, you will need a large fish of 1300-1400 g, or even two pieces. Cut off the fins, tail and head, clean the scales and remove the thin skin from the carcass. Gut it and rinse under the tap, then separate the pulp from the bones.
Break stale white bread into pieces and pour the required amount of milk over it (if it doesn’t cover, don’t worry, it will still be absorbed).
Pass the fish fillet through a meat grinder, and it is better to do this twice to grind all the small bones that you did not notice. The cell size on the grid is not particularly important.
After the pulp, grind 2 onions and butter, and it’s best to finish with squeezed bread - it will slightly clean the loading container, the feed auger of the mechanism, the knives and the mesh.
Mix these products in one bowl, beat in an egg, add semolina, add pepper and salt. Mix the minced meat well. If you want, you can add 1-2 tablespoons of finely chopped fresh herbs, but this is an optional ingredient in the composition.
To prevent the cutlets from breaking during frying, a beating procedure is needed at this stage. Take some of the minced meat from the bowl in your palms and forcefully throw it back. Then another part, and do this several times with the entire mass.
Place a frying pan on the fire and pour in sunflower oil until it completely covers the bottom. Form into patties, roll them in breadcrumbs and place on a cutting board.
If the oil is hot, then start frying the semi-finished products - a golden crust should appear on each side (this indicates readiness).

It is better to serve these meatballs warm with any side dishes, boiled potatoes, spicy ketchups and sauces. An excellent addition would be salads made from fresh or canned vegetables, as well as a few sprigs of dill or parsley.

Advice : how long you need to fry pike cutlets in a frying pan will not tell you the clock, but the color of the product - wait for a golden brown crust to appear. The cooking speed depends on the intensity of the fire and the material of the cookware used. On average, it will take from 4 to 6 minutes to fry a semi-finished product on both sides.

Lenten pike cutlets in the oven

During the period of non-strict fasting, it is allowed to eat fish. Lenten pike cutlets do not contain any animal products, so they will enrich the table with the most delicate taste. Moreover, the cutlets are not fried, but baked in the oven, so they contain a minimum of fat and calories. They can be safely recommended for the dietary table and for children from infancy.

Recipe ingredients:

pike 2-2.5 kg.
onion 2 pcs.
potatoes 1 pc.
stale wheat loaf 400 g.
dried dill 1 teaspoon
pepper1/2 teaspoon
salt to taste
vegetable oil 1 tbsp. spoon
breadcrumbs 1/2 tbsp. spoons

Cooking method:

Remove scales from the fish and wash. Separate the fillet from the bones. Scroll the fillet (with skin possible) through a meat grinder with a large wire rack.
Cut the crust off the loaf and soak in water. Peel the onions and potatoes. Once again, pass the minced meat through a meat grinder with a fine grid along with the onion and the soaked and squeezed loaf. Grate the potatoes into minced meat on a fine grater. The starch will hold the cutlets together and prevent them from falling apart. Salt the minced meat, season with pepper and dried dill.
Preheat the oven to 180° C. Grease a baking sheet with butter and sprinkle with breadcrumbs. Form the cutlets and place them on a baking sheet at a short distance from each other. Bake for 25-30 minutes until lightly browned.
Tip : Use fish that has not been frozen for cutlets. Choose a pike weighing 2-3 kilograms. Small pike have little flesh, and larger fish have a dry fillet.
Add soaked stale loaf to the minced meat. Fresh bread will make the cutlets sticky. For every 500 grams of minced meat you will need 80-100 grams of bread crumb.

Serving method : Serve pike cutlets slightly chilled or cooled. When cold, the cutlets acquire a pronounced fishy taste, tender and subtle. A light vegetable salad or mashed potatoes are suitable as a side dish.

Pike cutlets with fatty pork and mayonnaise

According to reviews from housewives, men really like this dish. It is simple and at the same time useful.

You will need:

1 kilogram – pike
1 kilogram – pork
100 grams – lard (optional)
3 heads – onions
200 grams – loaf
250 milliliters – milk
200 grams – breadcrumbs
2-3 eggs
1 tablespoon – mayonnaise
Pepper and salt - to taste
100 milliliters – sunflower oil

How to cook:

1. The fish must be cleaned, cut, and filleted. The meat is passed through a meat grinder twice. Next you need to take pork, lard, and grind it through a meat grinder.

2. Grate the onion on a fine grater. Eggs and loaf pulp are added to the minced meat. It is better to soak it in milk in advance and squeeze it well.

3. If you add a spoonful of mayonnaise to the minced meat, the cutlets will turn out juicier. Form blanks and roll in breadcrumbs. Fry the cutlets over low heat. Serve with your favorite sauce or side dish.

Calorie content per 100 g. – 224 kcal

Bon appetit!

Classic juicy pike cutlets with lard

Pike cutlets can be as juicy and nutritious as meat cutlets. Excessively dietary, lean pike fillet can be made fatty and juicy by adding lard to the minced meat. The cutlets, fried in a crispy breading, are soft and simply melt in your mouth.

Recipe ingredients:

pike fillet 1 kg.
loaf 200 g.
milk 1/2 cup
pork lard 150 g.
onion 1 pc.
eggs 2 pcs.
parsley a bunch
salt, pepper to taste
breadcrumbs 2-3 tbsp. spoons
vegetable oil 100 ml.

Cooking method:

Soak the loaf in milk, after cutting off the crusts. Pass the fish fillet and lard through a meat grinder with large holes. Next, grind the onion and squeezed loaf in a meat grinder. Change the grill to a fine one. Scroll the minced meat again.
Add eggs, salt, pepper and finely chopped parsley. Heat 1-2 tablespoons of vegetable oil in a frying pan. Form cutlets, roll them in breadcrumbs and fry over medium heat for 2-3 minutes on each side.
If you are preparing cutlets for future use, place them in a saucepan with a thick bottom, add ½ cup of water and simmer with the lid closed for 7-10 minutes.
Tip : Instead of parsley, you can add dill or cilantro to the minced meat, both fresh and dried. Alternatively, 1 teaspoon of dried herbs or prepared fish seasoning can be mixed with breadcrumbs.

Pike cutlets with lard

No less juicy and tasty cutlets are obtained if you add regular lard to the minced pike. Although this recipe is very similar to the previous one, the cutlets turn out somewhat different. But the set of products needed for their preparation is almost the same, with rare exceptions:

pike fillet – 1 kg;
lard – 200 g;
wheat bread – 20-30 g;
milk – 150 ml;
egg – 1 pc.;
onion – 1 medium head;
salt and pepper - to taste;
flour - for breading;
vegetable oil - for frying.

Pass the lard and onion through a meat grinder or grind in a blender. Soak the bread in milk, then squeeze and add to the already prepared ingredients. Put minced pike there and knead everything thoroughly. All that remains is to add salt, pepper and mix again. Roll the formed cutlets in flour and fry in hot vegetable oil for about 10 minutes on each side, turning regularly.

Delicious steamed pike fish cutlets with semolina

Pike makes excellent dietary steam cutlets. Unlike beef or chicken cutlets, steamed pike cutlets turn out unusually tender and juicy. Children eat them with pleasure, even those who hate river fish. The dish is low in calories, contains a minimum of fat and a lot of protein. Complete benefit!

Recipe ingredients:

pike2 kg.
semolina 4 tbsp. spoons
egg 1 pc.
onion 1 pc.
butter50 g.
spices for fish1 teaspoon
salt, pepper to taste

Cooking method:

Separate the fillet from the skin and bones. Chop the fillet along with the peeled onion in a food processor. Add semolina. Let the minced meat stand for 15-20 minutes. Grate the frozen butter into the minced meat. Season with spices, salt and pepper.
Form into cutlets. Cook in a steamer for 20 minutes.
Tip : The dietary dish will be more interesting if you add filling inside the cutlets. You can prepare cutlets with cheese, with cottage cheese and herbs, with chopped boiled eggs, with mushrooms, pre-fried with onions.

Serving method : Serve steamed cutlets with rice or green salad.

Original pike cutlets in a slow cooker with vegetables

We offer another interesting option for preparing pike cutlets - stewed in vegetable broth. These cutlets resemble stuffed pike in taste, differing only in appearance and a less labor-intensive cooking process. If stuffed pike is a ceremonial dish, but requires skill, then even a novice housewife can master the cutlets. The shape will not affect the taste.

Recipe ingredients:

pike 2-2.5 kg.
onion 2 pcs.
stale loaf 1/2 pcs.
eggs 1 pc.
carrots 1 pc.
beets150 g.
celery root 100 g.
parsley root 1 pc.
sunflower oil 2 tbsp. spoons
bay leaf 2-3 pcs.
allspice 3-5 peas
black pepper10 peas
salt to taste
dry herbs (dill, parsley, oregano) 1 teaspoon

Cooking method:

Cut off the crusts from the loaf and soak it in water or milk. Separate the pike fillets from the bones. Pass the fillet through a meat grinder twice along with the squeezed loaf.
Peel the onion and chop finely. Don't throw away the husks. Fry the onion in vegetable oil until soft. This will take 3-5 minutes. You can fry the onions in a multicooker bowl, but it’s more convenient in a frying pan. Let the onion cool.
Add onion, egg, salt and dried herbs to the minced meat. Mix well.
Peel the carrots, beets, parsley root and celery. Cut into small random pieces, as in the photo. Place the vegetables in the bottom of the multicooker bowl, add clean onion skins, bay leaves and peppercorns. Using wet hands, form the minced meat into cutlets and place them close to each other directly on the vegetables. Pour boiling water so that the water completely covers the cutlets. Set the “Extinguishing” mode, time – 30 minutes.

Serving method : Remove the cutlets from the broth. Serve the vegetables with which the cutlets were stewed as a side dish. The best sauce for cutlets is grated white horseradish.

Cutlets with buckwheat

In conclusion, we will share another popular recipe and tell you how to make minced pike with buckwheat. Such cutlets will not only be healthy, but also surprisingly tasty, satisfying and aromatic. Using buckwheat together with minced meat, you will get a complete dish that does not even require an additional side dish.

To prepare, take 600 grams of minced fish from pike, a couple of eggs, a small slice of cheese (100 g), salt, paprika, ground pepper, buckwheat porridge (already cooked, but not salted) - 5 tablespoons.

Mix the listed ingredients, form cutlets and fry them in vegetable oil. It is recommended to serve this dish with aromatic garlic sauce. You can make it from a couple of cloves of garlic, a drop of olive oil and thick sour cream.

Cooking cutlets in the oven

A large number of housewives prefer to cook fish cutlets directly in the oven. When preparing cutlets this way, you do not need to use any extra fat. Despite this dish, it turns out very tasty and pleasant to look at.

Ingredients:

kilogram of minced pike fish;
several onions;
a small clove of garlic;
egg;
three tablespoons of breadcrumbs;
spices.

Recipe:

Before you start preparing minced cutlets, you need to turn on the oven at 200 degrees.
After that, take the onion and chop it finely. If you wish, you can grate it using a fine grater or pass it through a press.
All the greens you choose for the cutlets must be chopped very finely.
Next, take the semolina and mix it with the egg. Add the resulting mixture to the minced fish and mix well.
After this, you can add spices, herbs and garlic to the semi-finished minced meat.
Mix everything well.
Now you can start laying out the finished mixture on a baking sheet. It is worth paying attention to the fact that it will need to be covered with food foil in advance. But the foil needs to be greased with oil. This is necessary so that the finished cutlets do not stick to the foil.
Place the formed cutlets on a baking sheet and place in a hot oven. As a rule, cutlets are cooked for forty minutes at medium heat. You can find a recipe for pike cutlets in the oven in a large number of culinary magazines.

Currently, a large number of people are fasting. During this period, eating fish is allowed. And due to the fact that fish such as pike does not contain fat, its meat is perfect for making lean cutlets. Fish cutlets can enrich the table with their wonderful delicate taste.

Cooking minced fish from pike

Pike, like any other fish, has many bones; it is not possible to select them all, but if you grind the fillet twice, a significant part of the bones will be ground. Don't worry about the remaining seeds; double grinding and subsequent frying will completely remove them from the minced meat.

First of all, you need to cut the lard, because minced pike for cutlets without lard will be very dry.

For greater convenience, you should cut it into small cubes so that it fits comfortably in a meat grinder. Before you start grinding the meat, soak the white bread in milk so you don't waste time waiting for the bread to soak.

After you have ground the meat, squeeze out the bread and do the same with it. If you want to make cutlets without lard, then soak the bread in heavy cream and grind it without squeezing. But, in this case, the minced pike fish will be too liquid, and you will need to add a little flour to keep the shape of the cutlets.

Minced pike for cutlets can be made more pliable for modeling in this way: the almost finished semi-finished product should be beaten with a meat hammer. But do not overdo it, otherwise it, as in the case of heavy cream, will not be too elastic and liquid.

Finely chop the onions and fry over low heat until they turn golden brown. Now roll together the pike fillet, lard and squeezed bread along with the fried onions. To achieve better quality, so that minced pike for cutlets turns out to be “five”, you can do this twice.

Break two eggs into the prepared plate and beat them thoroughly with a whisk. Then wash the dill, dry it and chop it finely. Add the dill to the eggs, mix together and, if desired, add the required amount of pepper, salt and various seasonings. Fish seasonings are best suited for this. They will highlight the taste of the fish and make it brighter.

In order for minced pike dishes to have a slight sweet taste, carrots should be added to it. This ingredient is optional, but it can change the taste of the semi-finished product and the subsequent dish that will be prepared from it.

To add even more spiciness and flavor, you can add a couple of heads of garlic. First, peel them, wash them under running water and throw them into a meat grinder. You should not add too much garlic, as the minced pike may end up being too spicy.

Do not forget that minced pike for cutlets spoils very quickly, and you should not hesitate to use it. Because after a long time it will not only lose all its taste, but can also become simply harmful. If you plan to use the semi-finished product later, it is best to place it in the refrigerator.

You can also prepare minced pike for dumplings. You need to make it in the same way as making minced pike for cutlets - the recipe is the same with some nuances. See reviews and recipes on our website - you will find all the answers to your questions there.

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Step-by-step recipes with photos of preparing pike cutlets

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

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.

Cod fish cutlet recipe. Delicious!

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 festive table.

Ingredients

pike fillet – 0.5 kg;
onion – 1 pc.;
egg – 1 pc.;
tomatoes – 3 pcs.
cheese – 100 gr.;
salt and spices.

Preparation

Add chopped onion, egg, salt and spices to the minced meat prepared in exactly the same way as in the recipe above.
If desired, you can add lard minced in a meat grinder and a roll soaked in milk. This will make the cutlets juicier and remove the fishy smell. Only the bread must be stale, otherwise it will produce too much gluten and the cutlets will become very dense.
Now, having mixed everything thoroughly, we form cutlet balls with a small indentation. Outwardly, it looks a little like a bird's nest.
Place our nests on a baking sheet and finely chop the tomatoes.
Fill the nests with tomatoes, sprinkle with grated cheese and bake in the oven for 25-35 minutes. at a temperature of 180°C.

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.

Author: Kirillova Julia

No fresh fish? Prepare delicious cutlets from canned fish.

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How to cook pike cutlets, step-by-step recipe with photos

The minced meat is made in advance, it must rest in the refrigerator for a couple of hours, so prepare it in advance! The secret to the softness of the cutlets is that the minced meat is prepared without eggs, milk is added for juiciness, and the bright color comes from the addition of carrots. I had frozen pike, from which I made fillets. Nowadays it’s not a problem to buy ready-made fillets. Since fried foods are present to a minimum in our diet, I fried these cutlets just a little, and finished them off by stewing them until done. It turned out to be 20 pieces of medium size.

Pass the fillet through a meat grinder twice. Small bones will be crushed, but large bones are usually wound around the meat grinder shaft and do not end up in the minced meat.

Saute grated carrots and finely chopped onions in vegetable oil until golden brown over low heat, 7-10 minutes.

Add prepared vegetables, fish seasoning, salt, pepper to the minced meat - mix. If desired, at this stage, you can also add a little chopped dill to the minced meat - the cutlets will be even brighter!

Knead the minced meat well until smooth – it will stick to your hands. Be sure to put the finished minced meat in the refrigerator for 2 hours, covering it with film or a lid. After cooling it will become smooth and pliable.

Next, take a handful of minced meat and make oblong-shaped cutlets. If necessary, you can wet your hands with cold water.

Place the cutlets on a heated frying pan. I fry in a non-stick frying pan with 1-2 tablespoons of vegetable oil. Frying for 1.5 minutes over medium heat is enough to get a golden crust.

Turn the cutlets over and fry for another 1.5 minutes on the other side. I remove the remaining oil with a paper napkin, and for the next batch of cutlets I pour a fresh portion of oil.

Place the finished cutlets in a stewing dish, preferably in one layer. A large diameter saucepan or saucepan will do. I placed the cutlets in one layer, stacking them on the side. Add a glass of boiling water, cover with a lid and simmer over medium heat for 10 minutes.

The cutlets are ready! You can serve it to the table! For my side dish - Vegetable stew!

Pike cutlets with lard. Step-by-step recipe with photos

Preparation
5 minutes

Cooking time
50 minutes

Portions
8

Of all the variety of recipes for pike fish cutlets, pike cutlets with lard turn out to be the most delicious and juicy. Pike, as you know, is a fish very rich in various useful substances, but at the same time, unlike catfish or silver carp, it is completely low in fat. Nutritionists recommend consuming dietary pike meat during a diet and for diseases of the gastrointestinal tract. Therefore, it is not surprising that pike cutlets may not turn out as juicy as we would like. To make pike cutlets tasty and juicy, housewives resort to many tricks and experiment with different ingredients.

With the help of vegetables and lard, you can achieve the juiciness of not only meat, but also fish cutlets, in particular, and prepare juicy pike cutlets. Pike cutlets with lard turn out much juicier than without it. As for vegetables, in addition to onions, I very often add raw potatoes to minced cutlets. The juicy potato pulp, which contains starch, lifts the cutlets well during frying; in addition, they turn out fluffy and do not fall apart, which often happens.

Pike cutlets with lard, a step-by-step recipe with photos of which is posted, below I cook with the addition of loaf (bread). But instead, you can add semolina to the minced cutlets. Their pike cutlets with lard and semolina also turn out delicious. For the amount of ingredients given below you will need 3 tbsp. spoons of semolina.

Pike - 1 pc.,
Lard - 200 gr.,
Loaf or white bread - 4-5 slices,
Onions - 1 pc.,
Potatoes - 1 pc.,
Milk - 150 ml.,
Eggs - 2 pcs.,
Salt - to taste
Ground black pepper - a pinch
Sunflower vegetable oil

Preparation

In general, the process of preparing fish cutlets from pike is practically no different from the meat version. All the above ingredients are mixed together. But pike cutlets have one problem - they often turn out a little dry. Many housewives who dare to cook dishes from such minced meat complain about this. How to fix this moment? A piece of butter will come to the rescue, which must be placed in the center of the cutlet during its formation.

You can roll fish cutlets in either breadcrumbs or flour. Fry over medium heat for five minutes on each side. Fish cooks faster than meat, so in order not to dry out the cutlets, you shouldn’t keep them in the pan for a long time.