Cooking pike cutlets: the best recipes and cooking details

What should be considered when cooking pike cutlets? What is better to add to the stuffing, so that the finished culinary masterpieces are juicy, tasty and soft? How to cut a pike? All these questions will be revealed in the article of the culinary expert.

How to cut a pike?

How to cut a pike?

Necessary materials

It is better to cut the pike in rubber gloves, put cotton on top, so that the fish in their hands would not slip and be firmly fixed. It is recommended to use a well-sharpened narrow knife or a special tool for cleaning fish. If the pike has a strong smell, sprinkle it with lemon juice. To speed up the process, it is better for the pike to be scalded with boiling water, put in a bowl with warm water and a few drops of vinegar diluted in it.

Remove all kitchen utensils from the butchering table, lay polyethylene on the kitchen table.Sink free from dishes, prepare a bowl and a cutting board - made of glass or plastic (not made of wood, because it will absorb the aroma). You will also need salt for tailing powder so that the fish do not slip out during the work.

It should be noted that live pike is easier to clean than frozen. If you purchased frozen fish, it is better to do it immediately after thawing the scales.

Procedure

  1. First, wash the pike under running water to remove mucus, pour boiling water over it, clean it by holding the tail and removing the scales from the tail to the head (or remove it with the skin). You should be careful not to get hurt, because the pike has sharp teeth.
  2. Remove fins with a knife or scissors. Bones can be pulled with tweezers. Chop the cartilage between your head and abdomen, cut the skin on the abdomen to the tail, make a shallow puncture near the head, so as not to damage the internal organs. Remove the giblets and remove the gills with a knife. If the knife has rested against something solid and does not go further, simply change the angle of inclination and continue cleaning.
  3. If a yellowish or green liquid has spilled onto the table, the gallbladder is apparently affected. In this case, you need to thoroughly wash the fish, especially in those places where the bile has got, so that the meat does not acquire a bitter taste when you begin to prepare it.
  4. Remove the skin and air bubble (white film along the ridge) and remove blood clots from under it. Put the fish meat up, then insert the knife between the skin and the filet and cut the skin at an angle. Wash the outside and inside of the fish, and then grind the fish in a meat grinder into a homogeneous mass.

Features cooking pike mince

Pike meat differs in dryness, because in order to make a more high-calorie dish, you can add lard, other varieties of fish, vegetables, milk, eggs, bread to the mincemeat, then the mince will become more tender in texture.

Pike minced meat can be used in the preparation of various dishes: cutlets with crispy crust, rosy pies to the soup, juicy ravioli with sour cream, fragrant fish roll, tender souffle, tasty pies and crispy envelopes-puffs.

The best recipes for pike cutlets

The best recipes for pike cutlets

Pike is a low-calorie and dietary product, its fat content is about 1%. Its protein is digested in 2.5-3 hours. Pike cutlets without fat are juicy, they can be served for any celebration or family dinner, they go well with a variety of side dishes - from mashed potatoes to rice.When setting the table, it is good to decorate the chops with greens and lemon slices, and pour sour cream or tomato sauce into a separate bowl.

With fried onions

The cooking process is simple, it will take about half an hour: add chopped onion, eggs, salt, spices and fry cakes in a frying pan. You can also use raw potatoes, grated cheese, fresh chopped greens as useful additives. If you want to make the meatballs fatter, add lard, zucchini and other ingredients for juiciness to the minced meat. Fried onions will give softness to ready-made culinary products.

To make pike cutlets with fried onions, you will need: 1 kg of fillet, 2 slices of white loaf, 2 eggs, 3 onions, half a spoonful of sugar, 100 g of milk, sunflower or olive oil for frying, salt and spices.

Bread crush and soak in milk or filtered water. Peel and finely chop the onion and fry it until golden. Mix fish fillets with 2 eggs (pre-beat them better), pressed bread. Add salt and sugar, mix everything with fried onions. Now you need to make balls of this mass and fry them in oil.

Another version of the recipe from the same ingredients: stew cutlets. You will also need bay leaves and allspice, for more juiciness you can add grated young zucchini. Mince balls with vegetables, put in a deep pan, on them - onion, pepper, bay leaf. Pour in so much boiling water so that it covers the entire contents of the pan, simmer for about half an hour under the lid.

Pike cutlets served with mashed potatoes, buckwheat or rice, generously sprinkled with herbs.

With pork lard

To cook the lamb chops, you need to take a pound of pike fillet, 200 grams of loaf, 1 cup of milk, about 100 grams of fat, 1 onion, 1 egg, salt, spices, flour and vegetable oil for frying.

Baton should be crushed and soaked for half an hour in milk. Mix all the ingredients, form the patties, roll them in flour and fry in butter. First, make a strong fire, so that they acquire a crisp, then turn it down, cover the pan with a lid and stew the meatballs until ready. Pike cutlets, the recipe of which we led, are ready!

You can serve them with vegetables, mashed potatoes or rice, decorate with parsley leaves or dill sprigs.

With greens

Pike Cutlets

 

For cooking you will need 500-600 grams of pike fillet, 1 egg, 1-2 onions, 2-3 cloves of garlic, 100 grams of white dried bread, and salt. Greens to taste: parsley, dill, cilantro, and ground spices: black pepper, ginger, zira. For frying - sunflower oil.

Peel and wash the garlic and onions, it is better to dry the greens and tear off the leaves. Pass them along with the fillet through a meat grinder (or in a food processor) and grind to a smooth state.

Add the bread soaked in water and 1 yolk to the mixture, salt it, add spices, mix. It is better to whip the protein in a blender and add to the mince, and then prepare a patty from a mixture (about the size of a table tennis ball), fry them until golden brown for 3 minutes on each side.

Step-by-step recipe for meatballs and photos of each stage of cooking are shown on our website.

With decoy

For 1 pike fillet, take 1 egg, 1 onion, 3 tablespoons of semolina, a small bunch of dill, breadcrumbs, black pepper, olives, salt, sunflower oil for frying.

Twisting the fillet in a meat grinder, add onion, semolina, finely chopped dill. Pepper, salt the mixture and mix well. Beat the egg and lightly salt it. Pour the crackers on a plate. Dampen your hands and form balls of minced meat, inside each can put an olive without a stone and filling, flatten them with a palm, dip in an egg, then in breadcrumbs.

The resulting patties fry in a skillet until golden brown on both sides for about 15 minutes.

They can be served with any side dish.

Oven baked

Add the minced loaf, garlic and onion, minced in a meat grinder, beat 2 eggs, mayonnaise, spices and salt to taste, mix well. We form cakes, dip each in grated breadcrumbs and put on a baking sheet, greased with butter.

First, bake the patties for about 20 minutes at 180 ° C, pour the water on the baking sheet, grease the patties with butter and send to the oven for another quarter of an hour.

With garlic and oatmeal in a slow cooker

Pike Cutlets

 

400 g of minced pike, 1 egg, 2 tablespoons of oatmeal, half a bunch of green garlic and green onions, 2 cloves of garlic, 3 tablespoons of crackers, 2 tablespoons of sunflower oil, salt.

We break the egg in a bowl with minced meat, add a little water, salt, instant oatmeal, breadcrumbs, mix until smooth. Add chopped green garlic and onion, garlic cloves, leave to swell the mixture for a quarter of an hour.We form cutlets, roll them in breadcrumbs.

We lay out in the form, activate the mode "Frying", close the lid, after 10 minutes. turn the meat balls on the other side. Cooking burgers for another 5 minutes with the lid open. Thanks to oatmeal, pike burgers, the recipe of which is shown here, become juicy and stay soft longer.

With rice

400 grams of pike fillet, 250 grams of boiled rice, 1 onion, 1 medium-sized carrot, 1 egg, pepper, salt, a piece of white loaf, breadcrumbs.

Grate carrots on a grater, chop onions, mix them, fry this mixture in a frying pan for 5 minutes. Skip the fish in a meat grinder, add fried beef and minced bread crumb to the minced meat.

Add rice, 1 egg, salt, pepper and spices to taste, mix, form cutlets, dip them in breadcrumbs. Over high heat they fry from both sides to golden brown, reduce the heat to low, fry under the lid until ready.

With cottage cheese

For stuffing you will need: 800 g of chilled pike fillet, 250 grams of cottage cheese, a slice of dried white bread, breadcrumbs, dried dill, salt, black pepper, 1 tablespoon of butter.

For cooking, add the dried dill, cottage cheese, pepper to the minced meat, salt, mix gently and form the cutlets. Then roll them in crackers, fry in butter for about 10 minutes, first with the lid open and then with the lid closed. Cutlets are ready. After cooling, you can serve them with mashed potatoes and greens.

Secrets and subtleties of cooking pike cutlets

  1. Fish - a perishable product, because the stuffing does not need to keep a long time on the air, especially in the summer. Try to cook the stuffing as quickly as possible, putting it in the fridge for storage.
  2. To make the burgers soft, it is recommended to add a little fat, pork or butter to the pike mince. This will improve their taste and make them more appetizing.
  3. To pike cutlets acquired a sweetish flavor, you can add grated carrots or potatoes to the mince.
  4. Do not overdo it with spices! Many beginners from trying too much or lacking experience try to add a lot of various spices to mincemeat, thereby drowning out the taste of pike. In this case, the proverb is appropriate: "Simplicity is the best leverage".
  5. In large fish, you can cut out the liver and fry it separately with onions, so you can treat your loved ones to a very appetizing dish.

Conclusion

The simplicity of the recipe - the key to excellent taste. Do not strive to add a maximum of ingredients to cutlets in order not to “beat” the taste of fish.

Enjoy the process of cooking and absorbing cutlets! Good appetite!

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Cooking pike cutlets: the best recipes and cooking details

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