A real pikeperch must not only skillfully catch a spotted inhabitant of reservoirs, but also be able to cook cutlets from it! Yes, make it so delicious that relatives and friends will ask for more. And it’s good if a pike gets caught with a trophy, then there will definitely be enough for everyone!
However, even in the absence of biting, there are places where the toothy one bites well “for a ruble”. In general, we catch or buy and rather go to the kitchen, be pike cutlets! Now let's take a closer look at the recipe. We lay out all the ingredients in front of us, cut the fish and proceed to the most important thing - cooking.
Pike cutlets - well, a very tasty recipe
As a small parting word, I would like to say right away that minced fish deteriorates extremely quickly, so try to use it as quickly as possible and not leave it on the table for a long time, especially during the summer heat. In principle, even when fishing, if it is not about winter, then it is advisable to store the fish in a cage that is submerged in water. Otherwise, your trophies simply may not “reach” home.
So the plan is:
First we need to make minced fish, in which it is desirable to add a little lard, this is what will make our cutlets juicy. Alternatively, you can use some fatty pork meat. This, of course, will affect the final taste, but not as dramatically as if you overdid it with seasonings that will kill the fish.
If you want to make the dish sweeter, then add grated carrots or potatoes to the minced meat. Don't forget to soak the bread in milk, then put that in too. For a pound of meat, 100 - 150 grams is enough.
Tasty and juicy pike cutlets: a step by step recipe
All the ingredients are quite ordinary, nothing rare and expensive is required. And now you are convinced of this. You probably already have everything in the fridge, so let's get started!
The main character of the dish is pike, let's say it weighs 500 grams. We will rely on this amount of minced meat for the subsequent components.
100 grams (ml): lard, bread, milk. Onion and egg - 1 each. Cilantro - 3 or 4 sprigs. Salt and pepper to taste. Breadcrumbs and vegetable or olive oil for frying.
Once we have everything ready, we can proceed:
- The first thing to do is bread. Remove the crust and soak in milk. While the crumb reaches the desired consistency, we have time to prepare minced meat;
- We take a meat grinder and grind the pike fillet. We cut the onion, bacon and, together with the bread crumb, add to the minced meat. The whole thing needs to be scrolled one more time;
- Salt, pepper and put chopped cilantro. Then add the egg and mix well;
- We sculpt cutlets of the desired shape and size and immediately pane. At this time, you can already turn on the stove and heat the pan with oil. Let's not waste time;
- Fry each side for 3-4 minutes. However, here the time may be slightly adjusted, depending on the power of your stove. Perhaps 2-3 minutes will be enough, or more than 4. Look at readiness, the landmark is the golden crust and the maddening smell of delicious pike cutlets.
Video: how to cook pike cutlets. Simple recipe, you will lick your fingers!
To consolidate the material and personally see the entire cooking process, we recommend watching this video. However, we want to warn you right away that it is dangerous to turn it on without a pike in the freezer, because you will want cutlets momentarily, but the fish has not yet been caught.
How do you cook pike fillet cutlets?
There is only one toothy beauty, and there are a great many variations of recipes for cutlets from her. Literally one seasoning or ingredient can dramatically change the taste of a dish and make it even tastier. Let's share our culinary fishing secrets in the comments!
Bon appetit!
