Juicy pike cutlets without lard - recipe with photos

How to cook pike cutlets

1. Clean the fish and fillet it. See below for how to properly fillet pike.

2. Cut the bread into large pieces and pour over milk. Ideally, the amount of bread is measured after it has been soaked in milk and squeezed. The weight should correspond to 30% of the weight of the fish. That is, if you have 1 kg of fish fillet, mix it with 300 grams of bread soaked in milk. Peel and chop the onion so that it is convenient to chop it in a meat grinder. Peel the garlic.

3. Twist the fish fillet in a meat grinder through a wire rack with fine holes. If necessary, you can twist it a couple of times. For the third time, we twist the pike together with bread (which has previously been squeezed out of excess milk) and onions and garlic.

4. Add 2-3 chicken eggs to the minced meat.

5. Salt and pepper. Mix the minced meat thoroughly and beat it a little. It is advisable to place the bowl of minced meat in the refrigerator for 30-60 minutes. Then its consistency will be more elastic and the cutlets will not fall apart during frying.

6. Pour flour into a plate. Roll the minced meat into a bun, flatten it into a round cake shape and place it in flour.

7. Cut the butter into small cubes. By the way, if you don’t have butter, you can simply pour a couple of tablespoons of vegetable oil into the minced fish.

8. Place a cube of butter in the center of the pike pancake.

9. Cover the top with another flatbread of minced meat. Seal the edges. Roll in flour on all sides.

10. Place in a heated frying pan with vegetable oil. Fry over medium heat until golden brown, about 7-10 minutes on each side.

Bon appetit!

The benefits and harms of pike meat

Pike meat is a dietary product. In terms of fat content, it is even healthier than chicken breast. There are less than 1% of them in pike meat. In addition, it contains a lot of useful substances, a special place among which is occupied by unsaturated acids. A large number of different microelements helps strengthen the cardiovascular system.

Pike meat is easily digestible by the human body. For this reason, it is very useful for people suffering from diseases of the gastrointestinal tract, as well as disorders of the pancreas and liver.

Pike meat strengthens the immune system, reduces the risk of diabetes, and also helps normalize the functioning of the entire nervous system.

As for contraindications, there are practically no contraindications for eating pike. The only exception is an allergy to fish.

How to cut fresh pike

It is unlikely that you can find at least one housewife who would love to clean fresh fish. Most people consider this process labor-intensive and time-consuming. But if you approach it with knowledge of the matter, it turns out that it is not so difficult. In addition, pike has one big advantage - it is very easy to remove the skin. No matter what, but still a plus.

So, you don’t need any special tools to clean pike. It’s enough to have what you have in any kitchen: a cutting board, a well-sharpened knife and the fish itself. It is advisable to also have a stiff brush, but you can get by with just a knife.

First you need to rinse the fish under running cold water to remove the mucus. After this, holding the pike by the tail, rub it with a brush or gently scrape it with a knife to remove scales from the skin. By the way, if you have to clean frozen fish, it is better to first let it sit for an hour at room temperature and only then begin the cutting procedure.

Now you need to separate all the fins and cut off the tail, then make a shallow cut from the side of the abdomen. You need to start cutting from the side of the head and move towards the tail. The same cut should be made along the back of the pike. Using the tip of a knife, pry the skin in the area of ​​the tail and pull it off first on one side and then on the other. Almost everything is ready. All that remains is to cut off the pike's head, remove the internal organs and wash the belly from the inside. The pike carcass is ready for further work.

To get the fillet you need to make a deep cut with a knife on its back all the way to the ridge. Then carefully cut the meat from the bones on both sides of the cut. You will get two pieces of meat and the backbone itself with ribs. Fillet is exactly what you should use to prepare minced meat for cutlets. The ridge can be thrown away, or you can put it on the ear along with the head, fins and tail.

Well, a few words about the number of fillets obtained after cutting a whole pike. On average, about half the weight of a whole fish goes to waste (but not necessarily discarded). So from a pike weighing 2 kg you can get approximately 0.9-1 kg of minced pike.

How long does it take to fry a pike?

Pike, like most other types of fish, fry quite quickly. There is no need to overexpose it. Meat from being in the pan too much will become dry and lose its taste.

If we talk about specific numbers, then a lot depends on the recipe. However, for pan cooking, this time rarely exceeds 20 minutes (10 minutes on each side). Of course, we are talking about the total time, since during the frying process the pike needs to be turned over regularly. Pike cutlets take about the same amount of time to fry. Of course, unless otherwise specified in the recipe. But you can keep the pike in the slow cooker a little longer - about half an hour.

How to cook pike cutlets

When it comes to cutlets, the pieces of minced fish that are juicy on the inside and browned on the outside immediately come to mind. However, in practice, pike cutlets often turn out a little dry.

1. The first reason for this “trouble” is prolonged frying. As has already been said many times, pike meat is already not juicy enough, and if a dish made from it is also overcooked on the fire, the quality of the finished dish will not improve at all.
2. The second reason is the dryness of the meat itself. Fortunately, it is much easier to get rid of this shortcoming. It is enough to add ingredients to the cutlet mince that retain the juice inside. Traditional additions include bread soaked in milk or cream, as well as finely grated potatoes. However, other products can make pike cutlets juicy, as well as highlight their delicate taste, for example: carrots, lard and even minced pork.
3. And the last reason is the size of the whole pike. It is believed that the larger the fish, the juicier its meat. But this does not mean at all that you need to choose the biggest fish. Pike weighing 2-2.5 kg are considered optimal for filleting and subsequent preparation of minced meat.

Cutting method

You need to cut the pike as follows:

1. Gloves are put on your hands.
2. The fish is carefully placed on a kitchen board made of glass or wood.
3. You need to sharpen a knife with a medium-width blade. You can use a special fillet knife.
4. 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).
5. Neat cuts are made under the gills.
6. 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.
7. 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.
8. They make an incision near the pike ridge and pull it out.
9. The fish bones are carefully removed with tweezers. You need to remove the skin from it.
10. The pike is placed meat side up and a small cut is made near the tail.
11. You need to run a knife along the carcass to separate the meat from the ridge.

We recommend reading: How to cook pink salmon on the grill

Juicy minced pike and pork cutlets

This recipe cannot be called completely classic. Although, judging by numerous descriptions, this is how pike cutlets have been “twirled” for many, many years. This recipe also includes minced fatty pork. This ingredient not only makes the cutlets juicier, but also somewhat softens the smell of river fish. So you need to prepare:

• pike fillet – 1 kg;
• minced pork (fat) – 150 g;
• wheat bread – 50 g;
• milk – 100 ml;
• eggs – 2 pcs.;
• onion – 1 medium head;
• dill – 2 sprigs;
• butter – 20 g;
• salt and pepper - to taste;
• breadcrumbs and vegetable oil - for frying.

Mix both types of minced meat. Soak the bread in milk. Finely chop the onion and fry lightly in butter. It is advisable to pass the prepared onions and bread through a meat grinder. But this is not critical. You can add them to the fish-pork mixture and so on. The main thing is to chop the onion as finely as possible, and don’t forget to squeeze the excess milk out of the bread. Mix all ingredients thoroughly.

Beat the eggs, add finely chopped dill, pour the mixture into the minced meat, add salt and pepper. Knead everything thoroughly again. After which you can begin to form the cutlets.

Heat vegetable oil in a frying pan, roll the cutlets in breadcrumbs and fry on both sides over medium heat until golden brown. After this, you can reduce the heat to low, cover the pan with a lid and keep the cutlets for another 10 minutes. The dish is ready.

Chopped with onions and carrots

Fish cutlets are even more tender if you chop the pike meat several times with a knife.

To prepare one serving at home, you will need the following ingredients:

• pike fillet - 400 grams;
• onion - 1 pc.;
• fresh carrots - 1 pc.;
• dill greens - a bunch;
• breadcrumbs;
• salt pepper.

Before cooking, you can put bread soaked in milk or cream in the fillet and mix thoroughly.
Cooking time: 1 hour

1. Finely chop the fillet with a sharp knife;
2. Add grated or pureed carrots, finely chopped fresh herbs;
3. Salt, pepper, stir everything well;
4. Make several oblong-shaped meat balls;
5. Roll in breading;
6. Fry in a well-heated frying pan on both sides until a crust forms - 20 minutes;
7. Serve with side dish.

Calorie content: 1263 Kcal;

Quantity (g): proteins 79; fats 100; carbohydrates 12.

Per 100 g: 194 Kcal;

Quantity (g): proteins 12; fats 15; carbohydrates 2.

Photo 4. Cutlets chopped from pike with carrots

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.

With cottage cheese in creamy sauce

To give the pike balls a more delicate consistency and taste, you should knead the prepared minced meat with 300 grams of lean cottage cheese. This recipe is known to us from Jewish cuisine.

To properly make one serving of fried cutlets, you will need:

• minced pike with cottage cheese - 400 grams;
• vegetable oil for frying;
• cream - 500 ml;
• cheese - 300 grams;
• breadcrumbs.

Cooking time: 1 hour 30 minutes.

1. Make cutlets from the minced meat with a hole in which to put grated cheese;
2. Roll in breading;
3. Fry on both sides in a frying pan;
4. Place foil on a baking sheet, place the prepared meatballs on it, pour cream over it, sprinkle with grated cheese;
5. Place in the oven;
6. Cook until baking at 160 degrees - 40 minutes;
7. Serve with side dish.

Calorie content: 2957 Kcal;

Quantity (g): proteins 209; fats 225; carbohydrates 22.

Per 100 g: 211 Kcal;

Quantity (g): proteins 15; fats 16; carbohydrates 2.

Pike fillet cutlets with semolina

Semolina cutlets, despite their simplicity, turn out tender and juicy. And the crispy crust will please even real gourmets. In addition, working with minced meat to which semolina has been added is easy and pleasant, since this ingredient adds the necessary viscosity to it.

• pike fillet – 1 kg;
• semolina – 3 tablespoons;
• egg – 1 pc.;
• onion – 1 medium head;
• dill - half a bunch;
• salt and pepper - to taste;
• breadcrumbs and vegetable oil - for frying.

Peel the onion, pass through a meat grinder and combine with minced pike. Add semolina, dill, which must first be finely chopped, salt and pepper. Mix the mixture thoroughly.

Break the egg into a separate bowl, add salt and beat with a fork. Place enough breadcrumbs in another bowl. Form cutlets from the minced meat, dip each one in an egg, then in breadcrumbs and fry in heated vegetable oil until golden brown. After this, cover the frying pan with a lid, reduce the heat under it to a minimum and bring to full readiness for another 15 minutes.

By the way, the final stage of cooking this version of cutlets can be done differently. Place the fried cutlets in a heat-resistant form, cover with a lid and place in an oven preheated to 200°C. It will turn out no worse than in a frying pan.

Pike cutlets in the oven

The previous version of minced cutlets is perfect for this method of preparation. But it is better to use a recipe that uses the following products:

• pike fillet – 1 kg;
• semolina – 1-2 tablespoons;
• egg – 1 pc.;
• onion – 2 large heads;
• garlic – 1 clove;
• cilantro, parsley - half a bunch each;
• salt and ground red pepper - to taste;
• breadcrumbs - for deboning;
• vegetable oil.

Grate the onion and garlic or pass through a meat grinder. Finely chop the greens. Break the egg, add semolina to it and beat well. Combine the resulting mixture with minced pike. Put onions, garlic, herbs and salt there. Knead everything properly.

Add ground red pepper to the breadcrumbs and mix well. Form the minced meat into cutlets, roll in peppered breadcrumbs and place on a baking sheet lined with foil. It is advisable to grease the foil with oil so that the cutlets do not stick. Place the cutlets in an oven already preheated to 200°C and bake for about 40 minutes.

Cutlets in a slow cooker

But for preparing juicy cutlets from pike meat in a slow cooker, minced meat containing lard is best suited. This is what it is advisable to use. The main nuance here is not in the recipe, but in the method of preparation.

You need to pour vegetable oil into the multicooker so that it covers its entire bottom. Program the device for 40 minutes - for frying cutlets. Bread the cutlets in flour, place in a slow cooker and close with a lid. After about 20 minutes, turn the cutlets over and continue frying until done.

Steamed in a slow cooker

Dishes prepared in a slow cooker are simple, but always very healthy. The following step-by-step recipe for cutlets is for those who suffer from stomach pain or want to maintain a slim figure. This dish is lean and low in calories. But it is very tasty and melts in your mouth.

Ingredients for one serving:

• minced pike - 400 grams;
• fresh carrots - 1 pc.;
• broccoli - 100 g;
• lemon - 1 pc.

Total cooking time: 1 hour.

1. Add grated carrots and broccoli to the minced meat, pour plenty of lemon juice, mix;
2. Pour 2-3 glasses of water into the multicooker;
3. Form the cutlets and place them on the bottom of the multicooker in several layers;
4. Set the “Steam” mode and cook for 20 minutes;
5. Serve with side dish.

Calorie content: 338 Kcal;

Quantity (g): proteins 77; fats 0; carbohydrates 7.

Per 100 g: 169 Kcal;

Quantity (g): proteins 38; fats 0; carbohydrates 3.

Interesting!!!

It is better to scroll the fish meat twice - through a large and a fine grid, and vegetables only through a fine one.