Pike cutlets: step-by-step cooking recipes, simple and tasty

There are many types of fish whose fillets are rich in healthy unsaturated fatty acids. But especially a lot of these substances, essential for human health, are found in pike. Prepared pike dishes always evoke the pride of housewives and the approval of guests. Those who know how to make minced pike are considered true virtuosos. It is from minced fish that you can prepare real culinary delights that no guest at the festive table will refuse.

Minced pike is a delicate matter

Today we will tell you a few secrets and tell you in detail how to make minced fish from pike. Let us immediately note that only very patient housewives dare to undertake such a culinary feat. Cutting pike, as well as the subsequent preparation of minced fillet, is a troublesome and time-consuming task.

Before we describe to you the process of how to make minced pike, let's take a closer look at the issue of gutting this fish. There are several important features here, without which cutting is a waste of time, money and effort. So let's get started.

Useful properties of fish

Fish meat contains a huge amount of microelements and various vitamins beneficial for humans. This product is good for vision, mucous membranes, and also promotes the normal functioning of the nervous and digestive systems.

Pike fillet contains many microelements such as:

Magnesium particles.
Calcium elements.
Phosphorus components.

Good to know! All these components have a positive effect on metabolism. Also, from fish, a person receives vitamin B, which is so necessary for normal life.

Calorie content

Fish is an essential dietary product. It is very healthy, tasty and contains much fewer calories than meat products. Nutritionists have been using this product to treat obesity for a long time.

Contraindications

Pike has practically no qualities that can harm human health. The exception is specific cases of personal intolerance and allergic reactions. You should not fish in polluted waters.

Pike cutlets are a very tasty and healthy culinary dish. There are many different recipes for their preparation, everyone can choose the best option for themselves.

Boiling water and lemon to help housewives

Experienced fishermen know that it is better to cut live fish, not frozen fish. But if you do not have the opportunity to buy live pike, then we are content, as they say, with what we have. To make it more convenient to gut the fish, it should be defrosted in natural conditions, and not using a microwave oven.

How to make minced pike (fillet) without getting hurt? A question that worries many housewives. Experienced chefs recommend using rubber gloves for cutting pike. It is recommended to wear cotton ones over them. If gloves interfere with your work, then just try not to touch the teeth and sharp fins of the pike. The calmer, neater and slower the gutting process is, the safer it will be.

Boiling water is very helpful in cutting. Before the procedure, simply pour boiling water over the fish and dry it a little with a towel. But lemon juice helps fight the river smell that often haunts pike carcasses purchased from local fishermen.

With lard

Cooking time: 60 minutes.
Number of servings: 5-7 persons.
Calorie content of the dish: 190-200 kcal per 100 g.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Juicy, flavorful pike cutlets with lard are the perfect combination of meat and fish in one dish. Thanks to lard, the fish dish will not be dry, and the seasoning will completely remove the specific taste and smell of the river predator pike. Freshly caught fish is best for cooking, as frozen fish is tougher and drier. If you don’t know any fishermen, you can buy chilled fillets.

Ingredients:

pike fillet – 500 g;
pork lard – 300 g;
garlic – 3-5 cloves;
eggs – 1-2 pcs.;
salt – ½ tbsp. spoons;
set of spices for fish - 1 package.

Cooking method:

Scroll the fillet, garlic, and lard together.
Add salt, spices (optional), eggs to the minced meat.
Form into balls, roll and dip them in flour or breading.
Fry over low heat until fully cooked.

Salt will hold the tail

If you have ever cut up a pike, you know that this fish has a very large amount of mucus on the surface of its body. It is this, and not the sharp teeth, that makes cleaning and gutting the fish difficult. Experienced housewives advise using salt. You can sprinkle it not only on the tail, but on the entire carcass. The salt cover will prevent your fingers and cutting knife from slipping.

The salted fish tail must be held while you clean the carcass. Getting rid of scales occurs in the direction from the tail. The fins are removed, the abdomen is cut exactly in the middle. We remove the insides.

Cutting method

You need to cut the pike as follows:

Gloves are put on your hands.
The fish is carefully placed on a kitchen board made of glass or wood.
You need to sharpen a knife with a medium-width blade. You can use a special fillet knife.
The scales are removed from the fish carcass. In this case, you need to move smoothly, starting from the tail (in the direction against the growth).
Neat cuts are made under the gills.
The head and fins are carefully cut off from the fish carcass. Parts of pike that are unnecessary for cutlets can be left for cooking fish soup. Before preparing the soup, remove the eyes and gills from the head or fins. Otherwise, the fish broth will acquire a bitter taste.
You need to make an incision in the belly area of the pike and remove the entrails present in the carcass. In this case, you must not touch the gallbladder, otherwise bitterness will appear. The pike will become unfit for consumption.
They make an incision near the pike ridge and pull it out.
The fish bones are carefully removed with tweezers. You need to remove the skin from it.
The pike is placed meat side up and a small cut is made near the tail.
You need to run a knife along the carcass to separate the meat from the ridge.

Recommended reading: How to cook carp soup

How to make minced pike for cutlets

After the fish has been gutted and washed, you need to start removing the fillets. It is from this that delicious minced fish will be prepared. An incision is made on the ridge so that the knife touches the ribs. The fillet part is cut carefully with a very sharp knife so as not to capture too much. The bones from the fillet are removed using tweezers or your own fingers. The skin is cleaned last.

Now the meat grinder starts working. Use it to chop pieces of fish fillet. Experienced housewives advise doing this twice. Firstly, small seeds that you may have missed will be crushed during double processing. Secondly, the minced meat will be more juicy and tender.

If you intend to immediately start preparing the cutlets, then for the third time you can twist the minced meat together with the onions. In general, the principle is clear - the harder the meat grinder “works”, the tastier, more tender, juicier and safer the minced fish will be.

Stuffed pepper

During the bell pepper season, delight your home with a non-standard approach to preparing stuffed peppers. The secret ingredient is juicy and tender minced fish, soaked in vegetable juice and a delicate tomato sauce.

Preparing food: half an hour.

Cooking time: 40 minutes.

Energy value:

proteins - 5.7;
fats - 3.8;
carbohydrates - 17.4;
calorie content - 122.7.

Ingredients:

minced fish - 0.5 kg;
sweet red pepper - 10 pieces;
rice - 200 grams;
large onions and carrots;
bay leaf;
sour cream - 100 grams;
tomato paste - 2 tbsp;
seasonings of your choice.

Detailed recipe:

Defrost the minced meat and squeeze out excess liquid.
Wash the pepper, remove the stem and clean out the seeds. Place in boiling water and cook for 2-3 minutes. Cool to room temperature and dry with a towel.
Cook the rice until cooked and add minced fish, spices to taste, finely chopped onion and grated carrots. Mix well.
Fill the peppers tightly with the resulting filling and place them tightly in the pan.
Prepare the filling: mix sour cream and tomato paste, salt and pepper, add 2 cups of water.
Pour the sauce into a saucepan with stuffed peppers and place on medium heat, after boiling, reduce the heat and simmer for 40 minutes. Sprinkle the finished dish with chopped herbs and serve.

Minced pike cutlets

The most popular dish is, of course, cutlets. How to make delicious minced pike for cutlets so that it is not dry and bland? The following products will be required:

Onion - 150 g.
Minced pike meat – 250-300 g.
150 ml kefir.
Two eggs.
Salt (to taste).
Ground pepper.
Loaf or white bread.
Vegetable oil (for frying), butter (for cutlets).

Tips for choosing pike for cutlets

The perfect dish can only be prepared from fish caught in the pond. But unfortunately, this option is not suitable for everyone. Not everyone knows how to catch, and this activity does not guarantee one hundred percent success. Therefore, you will have to buy pike in the store fresh or frozen.

When choosing this product, you need to pay close attention to the following points:

Smell and color of the product. The fresh product has clean, perfectly black eyes and red gills.
The scales should not have an unpleasant odor.
If there is clouding in the eyes or the carcass is very watery with a gray tint on the gills, then you should not take such products; there is no way to prepare a tasty dish from it.

Preparing to cook fish cutlets

Before starting the process, you need to prepare your workplace. To prepare pike cutlets, you should stock up on a sharp fish knife, a wide cutting board and the necessary utensils.

Product cutting

First, the pike should be washed in warm water. After this, its belly is cut open with a sharp knife, gutted and washed again in warm water. Next, you need to place it on a cutting board and cut off the head. Then, using the tip of a knife, make a cut along the back and carefully separate both halves of the carcass from the ridge.

Note! In this case, the main thing is not to cut yourself on sharp bones and fins. When both carcasses are separated, the fins must be cut off. The next step is to scrape the meat off the skin with a sharp knife. Place the meat in the prepared bowl. The fish cutting is finished.

What can you add to minced meat?

There are many technologies for preparing pike cutlets. Typically, the following products are added when preparing minced meat:

Fresh onions.
Table carrots.
Crumb of white bread.
Salt.
Egg.
Lard.
Ground black pepper.

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.

Pike roll with mushrooms

You can always figure out what to cook from minced pike. There are many recipes for this product. We offer you to make a delicious and unusual dish from the simplest ingredients.

For the base you will need:

700 g fillet;
medium bulb;
¼ white loaf;
a couple of raw eggs;
2 tbsp. l. greenery;
salt and pepper mixture;
marjoram;
150 g ketchup.

For the filling you need to take:

200 g porcini mushrooms;
leek stalk (can be replaced with leek);
2 boiled eggs;
greenery;
spices;
vegetable oil.

Grind the fillet and loaf in a blender.
Add herbs, eggs, onions and all seasonings.
The resulting mass must not only be mixed well, but also beaten (about 24 times).
Then send it to a cold place.
Finely chop the mushrooms and the white part of the leek. Pass for 10 minutes.
After cooling, mix with boiled eggs and herbs.
Preheat the oven to 200 degrees.
Spread the parchment and coat it thoroughly with fat.
Place the minced meat and make a thin rectangle (2 cm) out of it.
Place the filling in the middle.
Using paper, carefully roll into a roll.
Seal it from all edges.
Now you need to carefully move it to a baking sheet. You can do this together with parchment.
Another option: spread a silicone baking mat on a metal sheet and place the roll on it, seam side down. Remember that under no circumstances should it come apart.
Spread the top with ketchup. Bake for 35 minutes. An excellent option for a family dinner.

There are many recipes for minced pike dishes. This is a truly versatile fish. Healthy and dietary. It will make a luxurious lunch or dinner.

From the video you will learn how to cook manti with fish:

A very tasty and aromatic dish. You will be delighted!

home
Best Recipes
Recipe categories
Potatoes with minced pike

Rolls

Knowing how to make minced pike, you can prepare delicious rolls. Minced fish mixed with egg yolk and cream should be wrapped in cabbage leaves scalded with boiling water. Add sesame seeds, finely chopped dill and spices. Wrap the rolls in foil and place on a baking sheet. Cook in the oven at 190 degrees for 25 minutes.

For a couple

Cooking time: 40-45 minutes.
Number of servings: 5-7 persons.
Calorie content of the dish: 90-110 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Another option for those on a diet is steamed pike cutlets. Due to this method of preparation, they are completely free of harmful fats that are used for frying. In addition, there is a steamer in almost every home, and due to the autonomous operation of the device, you do not need to constantly be at the stove. This way you save time, which you can spend on physical activity or other useful activities.

Thyroid puncture - analysis results. How to puncture a thyroid node
Antibiotics for bronchitis
Rapeseed oil - beneficial properties and contraindications. What is rapeseed oil made from and how is it used?

Ingredients:

fish fillet – 600 g;
onion – 1 head;
carrots – 1 pc.;
egg – 1 pc.;
salt, spices - to taste.

Cooking method:

Prepare minced fish from fillet, onions, carrots.
Add egg, spices, salt to it.
Form cutlets and place them on the steamer rack.
Cook on the fish setting for 30 minutes.

Fish bread

Pour milk over regular white bread and leave for 30 minutes. Then squeeze, add butter and minced pike fish. Salt, add egg yolk and ground pepper. The resulting mass can be added to special bread molds and simply placed in a deep baking container. Set the oven to 150-160 degrees and bake the bread for 50-60 minutes.

Fish dumplings

What do you need:

minced salmon – 0.2 kg (you can also use minced salmon from other fish, but it will be less tasty);
butter – 20 g;
heavy cream – 50 ml;
dried loaf pulp – 50 g;
boiled egg – 1 pc.;
onions – 75 g;
green onions – 20 g;
fresh parsley – 20 g;
salt, pepper - to taste;
raw egg – 7 pcs.;
wheat flour – 0.2 kg;
water – 80 ml.

How to cook:

Sift the flour.
Beat the eggs with a whisk, adding a teaspoon of salt (without a slide)
Mix eggs with flour, pour in 80 ml of ice water. Knead the dough and set it aside for 20 minutes.
Chop parsley and green onions with a knife.
Finely chop the onion.
Fry green onions and onions in butter, mix with parsley.
Peel the hard-boiled egg and chop finely.
Add chopped egg, fried onion and parsley to the minced fish. Salt it, pepper it, mix thoroughly. Add the loaf pulp soaked in cream, knead the minced meat, and cool.
Roll out the dough and cut circles out of it using a glass. Place a teaspoon of minced meat on each circle. Pinch the edges, connect the edges and glue them together, giving the blanks the shape of dumplings.
Sprinkle with a little flour and place in the freezer for half an hour, spreading out on a board.

Afterwards, it remains to boil water with pepper, salt, and bay leaf. Place the dumplings in it, wait until they float to the surface and cook for 5-7 minutes. After this, the dumplings are removed from the broth with a slotted spoon and placed on plates. It is advisable to put a piece of butter on top. If desired, it can be replaced with sour cream or mayonnaise.

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.

Pies with minced pollock

Minced fish with rice is considered a traditional filling for pies.

The recipe is provided below.

Composition of ingredients

Required Products:

pollock fillet – 500 g;
flour – 1 tbsp. l.;
salt - to taste;
parsley - half a bunch;
yeast dough – 800 g;
rice – 3 tbsp. l.;
vegetable oil 50 – 60 ml;
ground pepper - a pinch;
onion - 1 head.

Step-by-step cooking process

How to cook:

The first step is to cook the rice porridge. The cereals are washed. It is filled with 120 ml of cold water.
When the liquid boils, close the pan with a lid. Cook the rice for about 20 minutes. over low heat.
Next, the fillet is separated from the skin and the bones are removed.
Then the carcass is placed in a saucepan. It is watered with vegetable oil. Add 40 - 50 ml of water to this.
Then the container is covered with a lid. It is placed on low heat. The fish is poached in oil for about 15 minutes.
Then the pulled out fillet is finely chopped.
Next, a sauce is prepared from the fish broth.
First, the onion is peeled and finely chopped.
Then the chopped onion is sauteed for 2 - 3 minutes.
Then flour is added to it. It is fried. Fish broth is also poured here.
Next, the mixture is salted, peppered, and mixed well. It is brought to a boil, then cooled.
Then the rice is mixed with the fish. Shredded greens, as well as salt and pepper are added to the minced meat. It is seasoned with sauce.
Then pies are formed from the yeast dough, stuffed with filling.

How to serve a dish

Baked goods are eaten with tea, coffee, milk. It is also served with various soups.

With cottage cheese

Cooking time: 40 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 140-150 kcal per 100 g.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Pike cutlets with cottage cheese are considered an original dish. However, this combination of products may seem unusual only at first glance. In fact, cottage cheese will only emphasize the delicate taste of the fish and give it softness. If you wish, you can add cheese or processed cheese to the minced meat, this will make your cutlets even juicier and more flavorful. The main thing is that the cottage cheese is not low-fat, large (grainy).

Ingredients:

pike fillet – 300-400 g;
homemade cottage cheese – 200 g;
eggs – 2 pcs.;
onion – 1 pc.;
garlic – 3 cloves
butter – 100 g;
wheat flour – 50 g;
rolled oats – 50 g.

Cooking method:

Chop the pike fillet into small cubes, finely chop the onion, mix them.
Add cottage cheese and spices to taste.
Form the resulting minced meat into balls and press a small piece of butter into the center.
Roll in a mixture of flour and rolled oats.
Fry finely grated garlic cloves in vegetable oil, this will make the dish more flavorful. Then fry in this oil until crispy golden brown and sprinkle with herbs.

Pike cutlets - a simple classic recipe (step by step)

Here is the simplest option for preparing delicious and juicy cutlets, to which I arbitrarily added one secret ingredient - butter. If you remove it, then the recipe can be considered a classic.

We take:

Pike carcass.
Onion – 2 heads.
Garlic cloves – 4 cloves.
Egg.
Butter – 100 gr.
White bread - 2 pieces.
Milk – 100 ml.
Pepper, fish seasonings, salt, breadcrumbs.

Step-by-step preparation:

Gut the fish by running a knife along the ridge and divide into two fillets. If you see bones, remove them. Cut off the abdominal part - the tesha. Carefully remove the skin (cut it from the tail part, if it cannot be removed by hand, cut it off).

At the same time, soak the bread slices for about five minutes. When softened, crumble. The crust can be left, after scrolling it will become invisible.

Using a blender or meat grinder, turn the fish into minced meat.

Next, chop the bread, coarsely chopped onions, and cloves of garlic.

Beat an egg into a bowl, add salt, add all the seasonings and pepper. Melt the butter, pour into a bowl. It is not necessary to add oil; this is not in the original recipe. But this addition will make the cutlets very juicy.

Mix the mixture thoroughly with a spoon (sometimes I knead directly with my hands). You can fry the cutlets right away, but it is better to put it in the refrigerator for 10-15 minutes so that the minced meat “sets.”

Pour some oil into the frying pan. Warm it up thoroughly.

Wet your palms with water, take a piece of minced meat, and form a cutlet. Cover with breading.

Place the preparations on the frying pan. Fry over high heat for the first couple of minutes. Then reduce the power, wait until the bottom stops sticking to the bottom and turns brown.

Turn the cutlets over and fry until done.

If desired, after quickly frying the pieces on both sides, you can transfer the cutlets to a saucepan and splash a little water on the bottom. And bring to readiness over low heat.