What can be prepared from minced cod. What can you cook with minced pike? Preparing minced pike

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If you don’t know what to make simple and tasty from minced fish, I suggest you try a few very simple recipes.

Pike cutlets

How can you cook pike? If the fish is fresh and not too large, then it is best to simply fry it in flour. But if the pike swam in the water not today or even the day before yesterday, then the ideal option would be to make delicious and juicy cutlets.

We prepare products:

Pike weighing about 1 kg;

150 grams of fresh lard;

Two onions;

Two pieces of loaf;

Egg;

Salt;

Pepper;

Flour;

Vegetable oil.

What to cook from minced fish, making pike cutlets.

We completely clean the pike to make a fillet.

Using a food processor or meat grinder, we make minced fish by twisting the fish with lard, onions and a loaf soaked in water or milk. Add egg, salt, pepper to the resulting minced meat, stir, make any cutlet shape, roll in flour and fry on both sides.

Then we put all the cutlets together in a frying pan, add a little water and simmer under the lid for about 5 minutes.

Fish roll in the oven

Fish roll in the oven is very easy and quick to prepare and your whole family will love it. You can use any fish for the roll, but preferably not too fatty.

We prepare products:

Five hundred grams of fish fillet;

Two tablespoons of breadcrumbs;

One hundred ml of milk;

Three eggs;

Vegetable oil;

Bulb;

Five tablespoons of melted butter;

Greenery;

Black pepper;

Salt.

What to cook from minced fish, cooking fish roll in the oven.

We prepare: we twist the fish fillet and onion in a meat grinder or food processor. Add milk, salt, one tablespoon of crackers, pepper, egg and mix.

Make the filling: hard boil two eggs. Chop them with herbs, salt, add one tablespoon of butter and mix.

Place the minced meat on a plate, place the filling in the middle of the minced meat and connect the edges (the roll can be given any shape).

Sprinkle the greased pan with breadcrumbs and place the roll, sprinkling with the remaining butter.

We will cook in the oven (200 degrees) for 40 minutes.

Fish dumplings

And the last dish in this article, which is also suitable for children's cuisine.

We prepare products:

300 grams of fish fillet;

50 grams of white bread;

salt;

4 tablespoons of milk;

two tablespoons of butter;

two tablespoons of whipped egg whites;

4 tablespoons of cream.

What to cook from minced fish, preparing fish quenelles.

Cut the fish fillet into pieces. Soak the bread in milk. We twist the prepared products through a meat grinder several times. While stirring the resulting mass, gradually add salt, whipped egg whites and cream. Mix and make quenelles from the finished minced meat (you can use balls or a slightly oblong shape).

Fill a saucepan greased with butter with water, add a little salt and place the quenelles in the hot water.

Cook for about 15 minutes.

You can serve this dish with mashed potatoes, boiled potatoes, vegetables or just butter.

Here's what you can cook from minced fish for your whole family.

Pike has long been a favorite and affordable fish of Russian people. This freshwater predator grows up to one and a half meters in length and weighs from 1 to 30 kg. What can you cook from pike? The list is truly huge. It is used to prepare aspic, fish soup, rolls, and pates. Pike is stuffed, added to salads, etc. Pike pies are a national Russian meal. Fish pie can decorate any celebration.

You can make an excellent cold appetizer from pickled pike. There are many recipes for cooking this fish: in a frying pan or in the oven, steamed or stewed, in a slow cooker or over an open fire. Of all the fish dishes, the most delicious and piquant is pike fish cutlet.

Pike is a low-fat fish, so its meat is dietary. But on the other hand, it is dense and dry. Therefore, pork fat, cheese or butter and, of course, spices are added to ground pike mince - an excellent base for cutlets. The last ingredients on the list eliminate the specific smell of fish. You should also know that cutlets made from young fish weighing about 2 kg will be the most juicy and tender.

IMPORTANT! Pike dishes are very tasty, but its processing is difficult.

What you need to know when cutting pike

Live fish are best for cleaning. It is first washed well under running water. If the carcass is frozen, you need to wait until the scales thaw and then start working.
For cutting you will need 2 pairs of gloves. Rubber ones are put on first, and cotton ones on top. This will prevent you from hurting your hands or dropping the slippery carcass.
You will need a sharp knife.
If an unpleasant fishy smell bothers you, you can sprinkle with lemon juice.
To get the job done faster, you need to pour boiling water over the pike or put it in a bowl of warm water and add a little vinegar.

Care must be taken to clean and gut live fish so as not to injure yourself on its teeth or gills.

Recipes for your table

Pike cutlets

Option 1 – with cottage cheese: for this amount of fillet – 300 g. cottage cheese, 3 eggs, garlic, 150 gr. butter, flour and oatmeal - 70 g each. Preparation of minced meat: chop the fillet finely. Chop the onion, mix with the rest of the ingredients and knead. Form into flat cakes, roll in flour, sprinkle with oatmeal. Throw finely chopped garlic into hot sunflower oil, fry lightly, then remove it and fry the cutlets in garlic-flavored oil. Sprinkle chopped green onions on top.

Option 2 – recipe with lard: pike fillet, onion, egg, bread in the same proportions as in the previous recipe, salt, pepper and lard in the amount of 100 g. Preparation. Soak a piece of bread in milk. Grind the fillet, lard and onion in a blender or meat grinder. Break the egg, mix everything thoroughly, add spices. Form cutlets, roll in flour, fry until cooked.

Option 3 - with tomato sauce: 500 g fillet, 2 onions, 3 cloves of garlic, 50 ml milk, 1 egg, a slice of wheat bread, salt and pepper to taste. Sauce: 1 onion, 4–6 tomatoes, salt, 1 spoon of flour, sunflower oil for frying.

Preparation. The bread pulp is filled with milk. Then the fillet, onion and garlic are mixed in a blender. Add egg, bread pulp, spices to the minced meat, mix well. Fry the cutlets in sunflower oil. Make the sauce separately: fry the chopped onion, add grated tomatoes, simmer for 4 minutes. Pour when serving.

Pike cutlets can be cooked with lard, tomato sauce or cottage cheese

Pike pie

Housewives use different doughs for this dish: puff pastry, shortbread or yeast. An incredibly tasty and juicy pie is made using yeast dough in the oven.

500 g fillet;
Onion – 2 pcs.;
Rice – 100 g;
Egg – 1 pc.;
Sunflower oil;
Salt, spices to taste.

Dry yeast – 5g;
Sugar –10 g;
Salt – 4 g;
Warm water – 1 glass;
80 g sunflower oil;
Flour - how much it will take.

Cooking step by step. First we prepare the dough. Mix everything and leave to rest for 2 hours. Peel and chop the onion. Steam the rice. Season the fillet with salt and pepper. When the dough has risen, knead again and form into two balls. Roll out the first one and place it on a greased baking sheet. Place the filling on top: fillet, onion, rice. Roll out the second ball and cover the filling with it. Pinch the edges. Brush with beaten egg and pierce several times. Bake for 40 minutes. When baked, brush with butter and leave for 10 minutes.

Pike dumplings

For dumplings you will need:
Dough:

Water – 0.250 ml;
Flour – 3 cups;
Egg – 1 piece;
Salt – 0.5 teaspoon.
Ground meat:
Fillet – 250 g;
lard – 50 g;
Salt and pepper - to taste;
Onion – 1 pc.;
Garlic – 2 cloves.

First we prepare the dough. Place the desired ingredients into the sifted flour, knead gently and leave to rest for half an hour. While the dough is resting, prepare the minced meat. Minced fish is prepared in the same way as pork or chicken. Grind the fish, lard, onion, and garlic in a meat grinder. Put the spices there, mix everything well, put it in the refrigerator.

Roll out the dough thinly and place on a dumpling pan sprinkled with flour. Spoon the minced dumplings all over the pan. Roll out another thin layer and place on top. Roll the surface well with a rolling pin and remove excess pieces of dough. Turn the pan over and shake out the dumplings onto a cutting table sprinkled with flour. If you are not going to the table right away, the semi-finished products should be placed on a suitable surface sprinkled with flour and placed in the freezer.

Fish dumplings are cooked in the same way as meat dumplings, in salted water with the addition of bay leaves and peeled onions. Sprinkle the finished dumplings with ground pepper and add butter, mayonnaise or tomato ketchup.

Everyone knows the excellent taste of dietary, even medicinal, pike meat. It contains only 1% fat, the rest of the pike meat is easily digestible proteins, fatty acids and microelements. Therefore, it is indispensable in weight loss diets. Pike dishes have a positive effect on the cardiovascular and digestive systems of the human body, increase immunity and protect against infections. Therefore they are ideal for the whole family.

But still, we respect it not for this, but for the variety of dishes that can be made from this fish. A huge number of recipes with photos, simple and healthy, can be found on the Internet. Bon appetit!

Fish him for dinner?

Today, few people know that certain types of fish are ideal for each recipe:

The Cyprinidae family includes carp, bream and carp. They are quite fatty and contain a lot of bones. They are best suited for frying or grilling.
Sturgeons are beluga, sturgeon, stellate sturgeon and sterlet. This rather expensive fish is usually used to make soups, main courses, cold appetizers and fillings for pies.
Salmon - nelma, trout, salmon and taimen are distinguished by their tender meat, which has practically no bones.
The Cod family includes haddock, cod and navaga. Minced fish dishes of this type of fish are low in calories and contain a minimal amount of fat.
Perch are perch and pike perch. Minced fillet from this family is perfect for making cutlets and meatballs. It makes a wonderful filling for pies and a base for jellied dishes.

Mackerel pate

What to cook from minced fish for the holiday table? A fragrant and satisfying snack that will not leave any guest indifferent. For this pate we will need:

Large smoked mackerel.
100 grams of processed cheese.
One lemon.
Greens to taste.
Ready tartlets.

We carefully clean the fish from fins, skin and bones. Cut the fillet into small pieces and grind them using a blender or food processor. Add lemon juice and cheese to the minced meat and beat until smooth. Place the pate into tartlets and decorate with sprigs of parsley and dill.

with spices

Not everyone knows how to cook minced fish dishes well. Many, remembering the fish days at the nearest canteen, refuse them in advance in favor of meat or baked goods. However, you can learn how to make healthy and very tasty cutlets using aromatic herbs and spicy spices. So let's take:

600 grams of hake fillet.
Two chicken eggs.
Two onions.
100 grams of breadcrumbs.
A clove of garlic.
Spice mixture for fish.
Olive oil.
100 grams of mayonnaise.
Zest of one lemon.
One spoon of lemon juice.
Half a teaspoon of paprika.
Salt.

If you don’t like to cut fish yourself, then buy boneless, skinless fillets at the store. Cut the hake into small pieces and place them in a food processor. Peel the onion and garlic, chop and add to the fish. We also put mayonnaise, crackers, eggs, salt and spices in the bowl. Turn on the food processor for a couple of minutes and mix all the ingredients until you get a homogeneous mass. If you don’t have the miracle of modern technology at hand, then you can use a meat grinder or blender. Preheat the oven, line a baking sheet with parchment and grease it with olive oil. We form cutlets from the minced meat and place them on paper. While our dish is preparing, you can prepare a delicious sauce from mayonnaise, lemon juice, zest and paprika. Serve hot cutlets with salad or mashed potatoes. Bon appetit!

Meatball soup

Dishes made from minced pike fish are pleasant to the taste, perfectly satiating, but at the same time leave a feeling of lightness. For meatballs we need to take:

200 grams of minced pike fish.
300 grams of lard.
Half a head of onion.
One slice of dry white bread or loaf.
A small bunch of dill.
Cream or milk.

We pass the fish fillet and lard through a meat grinder or grind it in a food processor. Soak the bread in milk, crumble it and add it to the minced meat. Finely chop the onion and dill, and then mix all the products well and make small meatballs. Make broth from fish bones and fins, strain it and bring to a boil. Place grated carrots and meatballs in a saucepan and cook over medium heat. At this time, chop the cabbage and cut the leek into thin rings. After ten minutes, add vegetables, bay leaf and a little paprika to the broth. Bring the soup to a boil again, reduce heat and simmer for five minutes. Pike lung is ready!

Fish fritters

What to prepare from minced fish for children who flatly refuse not very tasty but healthy dietary dishes? We invite you to try treating your loved ones with pancakes made from To prepare them you need to take:

One whole medium-sized fish.
Two chicken eggs.
Salt, spices to taste.
Two cloves of garlic.

Boil the fish in water until tender, cool, and separate the fillets from the bones. Place all the indicated ingredients in a separate bowl and mix them using a blender. Let's fry our pancakes without adding oil.

Red fish cutlets

Dishes made from minced salmon fish are considered a delicacy and are distinguished by their excellent taste. First of all, we advise you not to use selected fillet for cutlets, as it is better to bake it in the oven with lemon and herbs. And for our dish, the leftovers and trimmings left over from the festive dinner will do. prepared from the following ingredients:

500 grams of minced salmon.
Two chicken eggs.
Two slices of dried white bread or loaf.
Two heads of onions.
Spices (to taste).

Soak the bread in water and mix with the rest of the ingredients. We form cutlets with our hands, roll them in flour and fry them in a frying pan with the addition of a small amount of vegetable oil. Serve this dish with fresh or steamed vegetables and your favorite sauce.

Cutlets in a steamer

All people who carefully watch their figure know how healthy minced fish is. What can you cook for dinner in a steamer for someone who is on a diet? We offer you an original recipe for a light dinner:

800 grams of minced fish.
One lemon.
100 grams of crushed crackers.
Salt, pepper, spices to taste.

For this dish we will take two types of fish. For example, you can buy pollock and salmon fillets at the store, defrost them and grind them in a food processor. Add the remaining ingredients, form cutlets with raw hands and place them in a double boiler. Place one thin slice of lemon on each fish ball and cook for 15-20 minutes.

Fish zrazy

Recipes for minced fish dishes are often not very different from recipes for similar meat dishes. To make the result more interesting, we will take quail eggs instead of chicken eggs. So, prepare minced meat from any fish you like, mix it with a chicken egg, chopped onions, bread soaked in water, dried basil, salt and pepper. Make a pancake from the resulting dough, place one boiled quail egg in its center and glue the edges together with your hands. Preheat the oven, place baking paper on a baking sheet and place the zrazy on it. Bake the dish for about 20 minutes and serve it with salad or vegetable stew.

We hope that our recipes are useful to you. And you will often treat your loved ones to delicious and original fish dishes.

Pike cannot be called a rare guest on tables. Many amateur fishermen catch it on their own and bring it home to the delight of their owners. And buying this fish in a store is not a problem. Delicious cutlets can be prepared from pike according to this recipe, tender, juicy and aromatic.

Ingredients:

Pike fillet- 1 kg

Butter- 100g

Bread- 1/3 of a loaf (approximately)

Milk- 0.5 cups

Eggs— 2-3 pieces

Bulb onions– 1 – 2 heads

Garlic- 1 clove

Flour- for deboning

Vegetable oil- for frying

1. Clean the fish and cut into fillets. 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 . Grind the fish fillets through a fine-mesh rack in a meat grinder. 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 the 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 with another flatbread of minced meat on top. 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.

Delicious minced pike cutlets are ready

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 hard 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 indicated 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.

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.
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.
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.

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;

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.

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.

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 also 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.

Video recipe from chef Ilya Lazerson

Recipes for making pike cutlets leave us plenty of room for imagination. You can add any ingredients to your fish dish to suit your taste. The cutlets turn out tender, soft and juicy.

These cutlets can be served for lunch, dinner, or on a holiday table. They are very tasty, healthy and low in calories.

You will need:

fish fillet - 0.5 kg;
two chicken eggs;
white loaf - 0.2 kg;
semolina - 25 g;
one onion;
salt and spices to taste.

Recipe:

First, let's take care of the pike fillet. It needs to be washed under the tap, the remaining liquid removed and cut into small squares.
Take a meat grinder; the grate should be large. Roll the fish through it, add pepper and salt to the meat mixture.
Remove the peel from the onion, finely chop and crumble into chopped pike.
Cut the loaf into small slices. We put them in a bowl with milk.
Break the eggs into another bowl, add semolina there and process with a mixer.
Combine the egg mixture with the loaf, and add everything together to the minced meat.
At the end you should get a homogeneous mass.
We make cutlets from it.
Fry in a hot frying pan, turning occasionally to the other side. The cutlets should have a golden brown crust.
For greater softness, it is advisable to put a piece of butter in the minced fish.

Recipe for cooking in tomato sauce

Products used:

pike fillet - 0.6 kg;
tomato sauce - 0.12 kg;
milk;
wheat loaf - 0.2 kg;
one bow;
vegetable oil;
herbs, salt and pepper to taste.

How to cook cutlets:

Crumble the bread pieces into a bowl with milk and set aside for a while.
Grind the fillet cut into squares and chopped onion through a meat grinder.
Chop the greens into the meat mixture, add spices and salt.
Combine milk bread with minced meat and mix.
Form cutlet balls and place on the bottom of the pan.
First fry the meat lumps a little, and after 10 minutes pour tomato sauce over them and simmer for 30 minutes.
Tomato paste can be mixed with sour cream or mayonnaise.

Steamed in a slow cooker

Steaming preserves all the vitamins and minerals in the cutlets. The dish turns out softer and more fluffy.

Ingredients:

minced pike - 1 kg;
one loaf made from first grade flour;
one egg;
one onion;
milk - 0.3 l;
breadcrumbs - 40 g;
vegetable oil - 20 g;
spices and salt to taste.

Step-by-step instruction:

Dip the loaf pieces into warm milk in a separate bowl.
If instead of minced meat you have fillet, then it needs to be processed in a meat grinder along with the peeled onion.
Put bread, salt and spices into the minced meat, break an egg, pour in oil.
Form cutlets from the resulting homogeneous mass and roll them in breadcrumbs.
Place the fish balls on the special steam attachment of the multicooker.
Pour some water into the multicooker bowl and secure the special shape with the cutlets on top.
Close the lid and set the “Steam” program in the multicooker menu. Timer - 20 minutes.

Juicy fish cutlets with lard

Lard is used in cutlet recipes to give the dish more juiciness, aroma and piquant taste. It is important not to overdo it with this ingredient.

Grocery list:

pike meat - 1 kg;
lard - 0.1 kg;
milk - 0.15 l;
wheat bread – 0.1 kg;
one egg;
salt and pepper to taste;
a handful of flour.

Cooking option:

Crumble pieces of bread into milk.
Cut the lard into small cubes.
We pass the fish fillet through a meat grinder along with lard, onions and bread.
Break the egg into the resulting minced meat, add salt and pepper. If the consistency of the cutlet base is too thin, you can add a little flour.
Stir until the minced meat is homogeneous.
We make cutlets and place them on a hot frying pan.
Fry on both sides and sides.

Tender and tasty recipe with cottage cheese

Sometimes pike cutlets turn out dry. This is the specificity of pike meat. Cottage cheese gives it softness and tenderness.

You will need:

fish fillet - 1 kg;
two eggs;
cottage cheese - 0.2 kg;
one onion;
two pieces of loaf;
milk - 0.2 ml;
garlic - 3 cloves;
vegetable oil;
a handful of flour;
salt and spices - to taste;
greenery.

Step-by-step instruction:

We process the finished pike fillet using a meat grinder twice. This way there will be no large bones left in the minced meat.
Dip the pieces of bread in milk and also put them through a meat grinder.
Peel the onion and send it after the bread.
We do the same operation with garlic, cottage cheese and herbs.
Combine all crushed products and mix.
Break the eggs into the resulting minced meat, add salt and spices to your taste and mix again.
Make round cutlets from a homogeneous mass, sprinkle them with flour.
Pour oil into the bottom of the frying pan and place the pan on gas.
After two minutes, add the cutlets and start cooking.

With added pork

The combination of pork and fish is an unusual move. This makes the cutlets more juicy and nutritious.

Grocery list:

pike meat - 0.4 kg;
pork - 0.5 kg;
two slices of fresh loaf;
one egg;
milk - 0.15 l;
one onion;
a bunch of parsley;
vegetable oil - 50 ml;
salt, pepper, mayonnaise to taste.

Preparation:

Shred the washed pork meat into small pieces.
Remove large bones from the fish fillet and cut into cubes.
Place the loaf pieces in a separate bowl and fill them with milk.
We process both types of meat in a meat grinder along with peeled onions.
Pour salt and pepper into the minced meat, break the eggs, put the bread in milk and pour in a little mayonnaise.
Finely chop the parsley and add it to the main mass.
Mix everything and make cutlet balls. Don't forget to roll in flour.
Place them on the bottom of a hot frying pan and fry on both sides and sides.
The finished dish is usually served with tomato and garlic sauce.

From pike and zander

If you have too little pike fillet to make cutlets from it, combine pike and pike perch meat. It will turn out very tasty.

Required ingredients:

pike fillet - 0.3 kg;
pike perch meat - 0.3 kg;
two chicken eggs;
nutmeg - 3 g;
half a lemon;
vegetable oil - 50 ml;
spices and herbs to taste.

How to cook fish cutlets from pike and pike perch:

Remove bones from two types of fillets. Cut them into small pieces and put them through a meat grinder.
Pour 15 ml of vegetable oil into the resulting mass, break the eggs, salt and pepper, add herbs, nutmeg and finely chopped lemon.
Form cutlets and place them in a hot frying pan with vegetable oil poured into it.
Fry until golden brown on both sides.

Tricks for cutting fish and preparing minced meat

To prevent the dish under discussion from drying out and melting in your mouth, you need to follow a few secrets when preparing fish.

Minced pike for cutlets must be fresh.
To add softness, add butter or lard to the fish mass.
To avoid dryness, use bread soaked in milk, carrots or potatoes in the recipe. When vegetables are added, the cutlets acquire a sweetish taste.
Don't overdo it with seasonings. A large amount of spices will overwhelm the taste and aroma of cooked pike.
To give the cutlets a golden brown crust, roll them in flour or breadcrumbs.

Experiment with recipes, add your favorite ingredients and spices, carefully monitor the proportions, and your guests and family will go crazy about fish cutlets.

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