How does the calorie content of pike cutlets change depending on the cooking method?

Pike fish is a low-calorie product. 100 g contains only 84 kcal. It contains a small amount of fat, and therefore cutlets made from it are considered to be dietary.

This meat contains a large number of natural antiseptics, which help in the fight against various infections and strengthen the human immune system. This river inhabitant is considered a means of prevention against many diseases.

In addition, fish contains a lot of potassium and phosphorus, as well as other useful minerals. Of vitamins, it is rich in group B, as well as A, E and ascorbic acid.

Below are 6 cutlet recipes based on this product. There is also a steam option that is suitable for children. In any case, everyone can find their own way of cooking.

Delicious and simple recipe for pike cutlets with lard

Pike cutlets with lard are juicy and have an amazing taste. This treat is made from simple ingredients that can be found in every grocery store.

youtu.be/v3WEdO7OLj8

Ingredients:

• fish – 1.5 kg;
• kilogram of onions;
• garlic – 4 cloves;
• egg;
• lard – ½ kg;
• loaf soaked in milk, green onions and spices - your choice;
• wheat and corn flour - for breading.

Cooking will take 1 hour 20 minutes.

Let's get started.

Step 1. Prepare the fish fillet. Remove scales, entrails and bones.

Step 2. Peel the onion and chop it coarsely.

Step 3. Cut the lard as desired.

Step 4. Pass the prepared products through a meat grinder to obtain minced meat.

Step 5. Place the soaked bread in the same bowl. Don't forget to pre-squeeze.

Step 6. Mix thoroughly until a uniform structure is obtained.

Step 7. Season with seasonings and add chopped green onions.

Step 8. Beat in one egg.

Step 9. Stir.

Step 10. In a clean bowl, mix the flour for breading.

Advice! If it is not possible to use corn, then use only wheat or buy breadcrumbs.

Step 11. Place the frying pan with sunflower oil on the fire.

Step 12. Roll the minced meat into balls, roll in flour and fry on each side until golden brown.

Place the finished cutlets on a separate plate. Serve with mashed potatoes or any other side dish. It turns out very tasty.

Video recipe for juicy cutlets:

Pike cutlets in the oven: very tasty

Chopped cutlets from this fish can be made in the oven. As a result, the treat turns out to be even healthier than frying it in oil in a frying pan. A special feature of this recipe is the presence of buckwheat. You will find out later what exactly it is needed for.

youtu.be/Ig5Qgje8Cx4

Product composition:

• fish fillet – 1.5 kg;
• boiled cereal – ½ kg;
• onion – 3 pcs.;
• eggs – 2 pcs.;
• flour – 2 tbsp. l.;
• breadcrumbs;
• a glass of milk;
• spices and salt;
• loaf soaked in milk.

Cooking will take 90 minutes.

Let's get started.

Step 1. Make the fillet. Cut off the heads, remove the entrails, cut off the fins and backbone. Remove the remaining bones. Remove the skin.

Step 2: Peel and coarsely chop the onion.

Step 3. Place the pike, onion and bread into the meat grinder.

Step 4. Salt the resulting mixture and season with seasonings to taste.

Step 5. Combine the mixture with boiled cereal.

Step 6. Beat in the eggs. Mix until a uniform structure is obtained.

Step 7. For the binder, add and stir a couple of tablespoons of flour.

Step 8. Grease a baking sheet with vegetable oil.

Step 9. Roll the resulting mass, roll it in breading and place the cutlets.

Step 10. Place the baking sheet in an oven preheated to 180°C for 30 minutes. Don't forget to cover with foil first.

Pike cutlets are ready. Serve to the table. Your family will be happy with this deliciousness.

Delicious recipes

A huge number of tasty and healthy dishes can be prepared from pike meat.

Original pike cutlets

For preparation you will need:

• 1 kg of pike meat;
• 350 g fat cottage cheese;
• 2-3 raw eggs;
• 1 medium onion;
• 2−4 cloves of garlic;
• 100 g unsalted butter;
• 3−4 tbsp. l with a hill of wheat flour;
• 3 handfuls of rolled oats flakes;
• spices, salt to taste, fresh herbs (dill, parsley) optional.

The minced meat must be made by finely chopping the pike meat and onion with a sharp knife.
Add cottage cheese, eggs, salt and spices to the crushed products. Make small cutlets from the resulting mass; inside each one put a small piece (the size of a hazelnut) of hard butter. Important! It is better not to make large fish cutlets, because during heat treatment they will begin to crumble.
Small ones are easier to turn over in a frying pan; they cook quickly and evenly. First, in a frying pan with heated vegetable oil, to which butter has been added, fry the chopped garlic until golden brown. Remove it from the oil with a spoon or wooden spatula once fully cooked. Roll the formed cutlets in a mixture of flour and flakes, fry with garlic until light brown. The oil will imbue the cutlets with an extraordinary creamy garlic aroma, which can be enhanced by finely chopped herbs by sprinkling the finished product with it.

With fried onions

Fried onions have an interesting feature - they, in combination with butter, can make any dish aromatic. Lean, low-fat pike cutlets just lack this.

To prepare pike cutlets with onions you will need:

• 1 kg of pike meat;
• 3−4 medium onions;
• 150−170 g unsalted butter;
• 1−2 eggs;
• crumb 3-4 pieces of loaf;
• 100 ml milk;
• salt, spices;
• 2−3 tbsp. semolina.

Cut the onion into small cubes, mash with your hands so that it releases a little juice, and fry in butter. Soak the loaf torn into small pieces in milk.

Reference. When frying onions in butter, you need to remember that if they are overcooked, the oil will acquire an unpleasant smell and taste. The vegetable is ready when it becomes transparent.

Make minced meat, add cooled onion along with butter, squeezed bread, spices and salt. Roll in semolina, fry in a small amount of vegetable oil until golden brown.

With pork lard

Pork lard goes well with pike: it does not interrupt the taste, but adds juiciness and fluffiness. It is best to take fresh lard, white or pale pink, without streaks.

For the minced meat you will need:

• 1 kg of fish meat;
• 150 g lard without skin;
• Milk (150 ml);
• bread (3 slices of loaf);
• 2 eggs;
• salt, spices;
• 1 onion;
• breadcrumbs.

Meat and lard are passed through a meat grinder, bread, previously soaked in milk and squeezed out, eggs and spices are added to them. Cutlets are formed, rolled in breadcrumbs and fried over low heat or baked in the oven.

Such cutlets cannot be called dietary, but their taste is incomparable. The number of calories will decrease when cooked in the oven or steamer.

Lenten with greens

During fasting or on a strict diet, pike cutlets without eggs and milk will be an excellent dish that balances the flow of nutrients into the body. They do not have a very strong fishy smell, so they do not get boring if used frequently.

Ingredients:

• 700 g pike fillet;
• white lean bread (crumb) - 150 g;
• mineral water - 100 ml;
• dill greens - a bunch;
• spices and salt to taste;
• 1 medium onion.

Break the crustless bread into pieces and add water. Make minced meat, onions and herbs, passing through a meat grinder.

Important! It is best to finely chop the onions and herbs. The beneficial substances will not be destroyed in the meat grinder, but will be revealed during cooking.

Add spices and salt. Form small cutlets, place in a steamer container, after greasing it with vegetable oil. Steam for 20 minutes.

There are several options for lean cutlets: with grated fresh potatoes (1-2 pieces), with rye bread instead of a loaf and garlic (2-3 cloves). They cook very quickly in a slow cooker.

With semolina

To preserve the taste of pike in cutlets, you can use semolina - it does not have a pronounced taste, but it can give the product fluffiness and softness, bind it into one mass and increase its volume.

Ingredients:

• 1 kg of fish;
• 60 g semolina;
• 1 onion;
• egg;
• salt, pepper to taste.

Since semolina is small, for cutlets it is better to use minced meat prepared in a meat grinder. Add egg, salt, pepper and semolina to the ground meat and onion, mix and refrigerate for 30 minutes.

During this time, the cereal will swell and begin to bind all the components of the cutlets. Make small cutlets from the minced meat, roll in semolina and fry in a mixture of vegetable and butter.

Pike and pike perch cutlets

The taste of dry and bland pike meat will be improved by pike perch, a fattier fish. Together they will create a wonderful dish that can become a favorite at a family dinner.

To prepare you will need:

• 500 g each of pike perch and pike meat;
• crumb of half a loaf;
• 150 ml milk;
• yolks of 1-2 eggs;
• 1−2 medium onions, salt, pepper, herbs;
• breadcrumbs.

Advice. The following additives can be added to the recipe: unsalted bacon - 150-200 g (grind together with the fish), butter - 150 g (put inside the cutlet), creamy processed cheese - box 200 g (put inside).

Make minced meat in the traditional way. Add spices, squeezed bread, milk (to get a very strong creamy mass), egg yolks, chopped herbs. Place the workpiece in the cold for 3-4 hours. Then form cutlets, roll them in breadcrumbs and fry over low heat.

Oven-baked fillet cutlets

In the oven, the food turns out to be less caloric and more fluffy, without being overloaded with frying oil. Dietary lean pike meat can be perfectly prepared with the right approach and following the recipe.

For the dish you need to take:

• 1 kg fish fillet;
• 100 g loaf crumb;
• 100 ml milk;
• 100 g each of creamy and hard (Poshekhonsky or Dutch) cheese;
• 2 eggs
• salt and pepper to taste;
• 1 onion;
• for a pillow of vegetables: 2 large onions, 2-3 medium-sized carrots.

Before preparing the minced meat, soak the bread in milk. Pass the pike and onion through a meat grinder. Lightly squeeze the bread and mix with the chopped products. Add eggs, spices and salt to taste. Take a handful of thoroughly mixed minced meat, spread it on your palm in an even layer, place equal pieces of hard cheese, butter and ¼ tsp on it. cream cheese, fold the edges.

Place chopped vegetables on a baking sheet, add salt, pepper, and butter. Place the cutlets tightly next to each other on top (they do not need to be breaded). Place in the oven, heated to 180 degrees, for 30 minutes. 2-3 minutes before the dish is ready, sprinkle the dish with finely chopped herbs and hard cheese.

Reference.

If the cutlets turn out a little dry, you can add milk from under the bread to the baking sheet and cover the top with a sheet of foil.

With garlic and oatmeal in a slow cooker

For such unusual cutlets you will need:

• 0.5 kg of fish meat;
• 2 tbsp. with a heap of instant oatmeal;
• 1 egg;
• half a bunch of fresh dill, green onions (you can add the same amount of parsley to taste);
• 2−3 cloves of garlic;
• 2−3 tbsp. breadcrumbs;
• spices and salt to taste

Add 2-3 tbsp to the minced fish. water, spices and salt, cereal, breadcrumbs and mix vigorously. Finely chop the greens, garlic and onion, add to the mixture and mix again. Leave it for 30-40 minutes to swell in a cold place.

Form cutlets, roll in breadcrumbs and place in a slow cooker. Turn on the “Frying” mode and cook the cutlets for 10 minutes with the lid closed, then turn them over and leave them for another 5 minutes without covering them.

With champignons

When the usual cutlets become boring, their taste can be transformed by adding mushrooms. The best combination with pike meat will be champignons, which will not overwhelm the taste of the fish, but will add a fragrant twist.

Ingredients:

• 2 kg pike;
• 200 g mushrooms;
• 1 onion;
• 1 egg;
• spices and salt;
• 100 g loaf crumb;
• 100 ml milk.

Make 2 types of minced meat: fish with onions and mushroom.

Important! Champignons can be finely chopped. But since they are dry and even when cooked they give off some liquid, they will not be able to bind the components in the minced fish, so the cutlets may fall apart. It is best to mince the mushrooms. Moreover, you need to grind not only the caps, but also the legs, because they are more fragrant.

Mix them, adding a loaf soaked in milk, an egg and spices. Roll in semolina or breadcrumbs and fry in oil on both sides.

When the cutlets are ready, place them in a shallow pan with sour cream and herbs, sprinkle hard cheese on top and place in a preheated oven for 3-4 minutes. Serve with greens.

With pork

For cutlets you will need:

• 500 g pike;
• 500 g pork (moderately fatty);
• 1 egg;
• 2 slices of loaf;
• 100 ml milk or cream;
• 1-2 medium onions;
• 2−3 cloves of garlic;
• a bunch of greens (parsley, dill);
• 2 tbsp. mayonnaise;
• spices and salt to taste.

Pass the washed fish and pork through a meat grinder, add onion and garlic. To stir thoroughly. Add the soaked crustless bread crumb, egg, mayonnaise, finely chopped herbs, spices and salt to the meat mixture and mix again.

Form cutlets, roll in flour, fry in a small amount of vegetable oil.

The best side dish is fresh vegetables: cucumbers, tomatoes, bell peppers.

With rice

Cutlets can be called “2 in 1” because they combine fish and side dish.

To prepare them you need to take:

• 500−600 g pike fillet;
• 250 g boiled rice;
• 1 onion;
• 1 medium carrot;
• 1 egg;
• salt and spices.

For minced meat, boil rice.

Important! For cutlets, it is best to use round rice, which boils well. It has high adhesiveness, so it can be used as a substitute for white bread.

Fry finely chopped onion and finely grated carrots. After grinding the fish in a meat grinder, combine it with rice and cooled fry. Add egg, salt and spices. Mix well, form cutlets, roll them in breadcrumbs and fry in oil.

Reference. To reduce the calorie content of cutlets with rice, you need to rinse the boiled rice.

With cottage cheese

This unusual recipe combines fish cutlets and cottage cheese pancakes. The peculiarity is in the unique ability of cottage cheese to take on the taste of another product and enrich it with milk fat.

Ingredients:

• fish meat 800 g;
• fatty cottage cheese 200−250 g (if desired, you can take low-fat cottage cheese);
• a bag of dried dill (can be replaced with a bunch of finely chopped fresh);
• 2−3 cloves of garlic;
• black peppercorns;
• 2 pieces of loaf;
• 100 ml milk;
• butter;
• salt.

Add cottage cheese, ground pepper, salt and dill to the minced fish with garlic. Roll in breadcrumbs or semolina, fry in a frying pan with the lid closed in butter over low heat for 25-30 minutes.

Advice. If cottage cheese is simmered over low heat in a sealed container, it begins to cook slowly, permeating the dish with its flavor and being saturated with the aromas of other products.

In the oven with sour cream

Ordinary fish cutlets can be turned into a culinary masterpiece with the help of sour cream.

For the dish, take minced pike (1 kg) with onion, 1 egg, soaked loaf (2 slices without crust) and spices. Having molded the cutlets and rolled them in breadcrumbs, fry them in a mixture of butter and vegetable oils. Place into a deep baking tray on a bed of onion rings (3-4 large pieces) and pour over sour cream sauce.

For the sauce you need to take 200 g of fat sour cream. The rustic one is best - fatty and thick. Mix with fish seasoning, finely chopped dill and parsley, salt and freshly ground black pepper.

Place a baking sheet covered with foil in a preheated oven for 10-15 minutes. To form a golden brown crust, remove the foil 3-4 minutes before it’s ready.

For a couple

Steamed pike cutlets are often included in dietary nutrition due to the small amount of calories they contain.

Includes:

• whole pike with head - 1.5 kg (the output after cutting is about 500 g of fillet);
• 150 g of fresh onions and carrots;
• 50 g white bread crumb;
• 100 ml milk;
• 2 eggs;
• spices and salt.

Cut the pike, separating the fillet from the bones and skin. Place the fillet into minced meat, and cook the rest with bay leaf and salt in a small amount of water.

Make minced meat from fish, bread and cooled carrots and onions, adding not whole eggs, but only the yolks. Form the dumplings, place them in a steamer pan, grease it with oil. Steam for 10-15 minutes, making sure that all the water does not evaporate. Serve in fish broth with herbs.

Delicious recipe without lard

Not only lard, but also vegetables can make fish cutlets juicy and soft.

Ingredients:

• 1 kg pike fillet;
• 500 g boiled white beans (or 2 cans of white beans in their own juice);
• 1 -2 onions;
• 3 eggs;
• salt and ground black pepper;
• a bunch of fresh dill.

For minced cutlets, prepare the beans in advance: soak overnight, rinse them first, cook until soft, drain the water, and grind into a puree. Add minced fish, onion, herbs, spices and eggs, mix thoroughly.

The mass turns out to be liquid and cannot be made into cutlets. Spoon the cutlet mixture onto a well-heated frying pan and turn it over when one side is browned.

Reference. Dry beans can be easily replaced with canned ones. To make minced meat, place the beans from the jar in a colander, let the liquid drain and mash into a puree.

With cabbage

The basis and quantity of products are traditional, but lard and onions are cut into very small cubes, and cabbage (100 g per 1 kg of fish) is cut into thin and short strips. Balls are formed, which must be rolled in breadcrumbs and fried in oil until cooked.

Important! If the stickiness of the ingredients is low, the ball can be first dipped in the egg mixture and then in the breadcrumbs.

With potato

For the cutlets you will need boiled potatoes, which are grated on a fine grater and added to the prepared seasoned minced fish. Then the cutlets are dredged in flour and fried in garlic butter and vegetable oil.

The ingredients are the same as in classic fish cutlets, only 3 boiled potatoes and garlic are added for oil.

With zucchini

To the recipe for minced meat with pork lard, add finely grated young zucchini, squeezed out of excess juice. Beat the mixture thoroughly and leave for 15 minutes to swell and infuse. Roll in breadcrumbs and place in a frying pan. A soft and delicate taste is ensured if you add garlic to the oil.

For 1 kg of fish fillet you will need ½ cup of grated and squeezed zucchini.

Simple steamed pike cutlets

Pike is a fairly healthy product, but frying it in oil in a frying pan or baking it in the oven kills most of the healthy foods. In this case, you can preserve the substances necessary for the human body and prepare a delicious treat using a double boiler or similar equipment.

youtu.be/nGRz6Y1V1EI

Product composition:

• kilogram of fish;
• carrots – 2 medium pieces;
• onion – 3 medium pieces;
• seasonings - to taste;
• flour - for breading.

Cooking will take less than an hour.

Start cooking by preparing the fillet - removing bones, backbone, head and other debris. Then start creating minced meat.

Step 1. Peel and coarsely chop the onion and carrots.

Step 2. Cut the fillet into large pieces.

Step 3. Pass the ingredients through a meat grinder.

Step 4. Season with seasonings and add salt to taste.

Step 5. Stir well until a uniform structure is obtained.

Step 6. Form cutlets from the resulting material. At the same time, roll each one in flour.

Reference! Here I cooked using a multicooker with a special attachment for steaming dishes.

Step 7. Place the blanks on a special form and send them to the machine.

Step 8. Activate the required mode. Wait for the job to complete.

These pike cutlets can be given to children. Many people don’t like fish, but they certainly won’t refuse such a treat.

STEP-BY-STEP PREPARATION

1. First of all, thoroughly clean the pike for its further use: wash the fish, gut it, trim the tail, fins and head. Rinse the gutted carcass, cut along the ridge, dividing the pike into two parts. If possible, remove all the seeds. Carefully separate the skin from the fillet.
2. Cut the fillet into several pieces of arbitrary shape. To make minced pike for cutlets with lard especially soft and airy, and you can’t feel the bones, twist the fish 2-3 times through a fine grinder.
3. Cut the lard into cubes.

1. Crumble the loaf into a bowl and pour warm milk over it for 10 minutes.
2. Chop the onion and fry in butter until an appetizing golden color.
3. Add lard, squeezed loaf and fried onion to the minced fish.
4. Beat the egg with pepper and salt, pour the resulting mixture into the prepared minced meat. Knead the mixture thoroughly.
5. Make fish cutlets that are not too large, giving them any shape: round or oval. To prevent the mixture from sticking to your hands, dip your palms in cold water from time to time.
6. Roll each product in the breading poured into a plate.
7. Fry pike fish cutlets with lard on both sides. To do this, heat the vegetable oil thoroughly, place the cutlets, fry for 2-4 minutes over medium heat on one side, turn the product over, reduce the heat, cover the pan with a lid, fry for another 5-7 minutes.

Almost any side dish will be an excellent addition to aromatic, tasty, ruddy cutlets: boiled or baked potatoes, pasta, rice or buckwheat, vegetable salads. You can also serve all kinds of sauces with the dish, which will add a special piquancy and unforgettable taste: mustard, sour cream, wine and any other at your discretion. Now, knowing how to cook pike cutlets with lard, you can pamper your family and friends with a delicious, satisfying, healthy dish.