Those who love fish cakes should make them from pike. They turn out fragrant, spicy and tender. There should be a recipe for such a dish in your home cookbook. Many avoid this fish, believing that it is a bit dry for minced meat, but in vain: with the right approach, your household will be delighted with such meatballs.
How to cut a pike into cutlets
For some, cutting pike into cutlets may seem like an overly complicated process, but this is not entirely true. To properly process fish for minced meat, you only need a handy wooden cutting board and a good sharp knife. Before butchering, the fish must be thawed, rinsed under cool running water, then dried a little so that it does not slip. Then follow the algorithm:
- Cut off the pelvic fin, taking a small section of the skin.
- Cut the belly of the fish, remove the offal.
- Run a knife along the ridge to make it more convenient to divide it into two parts. One half of the carcass should easily separate without bones, in the second it will remain to remove the backbone. The bones of the pike are large, there is nothing complicated here.
- Lay the carcass down with the bones, press lightly with your hand, carefully cut the ridge with a knife. Try not to cut off the spine from the side bones. Ideally, if the spine is cut with them, otherwise you will have to remove it separately.
- Separate the thin skin of the fish by picking it up with a knife. Your fish is ready to be processed and cooked.
Not always cutting can be perfect the first time. All chefs start with mistakes: don't be discouraged by failures. You need to fill your hand, and after 2-3 fish your skills will be perfected to automatism. Similarly, you can cut not only pike, but also other marine or river products. True, in some species there are a lot of small bones, so it will be possible to get a fillet with effort.
How to make minced pike for cutlets
After the processing of the carcass is completed, you can make fresh minced pike for cutlets. To do this, cut the fillet into comfortable medium-sized pieces. Pass them through a meat grinder with a nozzle for minced meat. To make it really tender, consider a few tips:
- The fish should be fresh: the ideal option is a chilled, but not frozen carcass.
- Add spices and vegetables to minced meat last.
- Let the mince cool down a bit.
- Add 1 egg to make the mixture more sticky.
- If the minced meat is watery, add a little flour or starch.
Pike cutlets recipe
Looking for the best pike cutlet recipe? Keep in mind that even if you don’t know how to cook, you can always make excellent fish meatballs that will quickly become your household’s favorite dish. If all the necessary ingredients were not at hand, they can always be replaced, because almost any vegetables, meat and even hard cheeses are suitable for such a dish.
Pike cutlets - recipe with photo
- Servings: 5-6 persons.
- Calorie content of the dish: 145-160 kcal per 100 g.
- Purpose: dinner, lunch.
- Cuisine: Russian.
With this step-by-step recipe, you can cook classic minced pike cutlets that are perfect for a festive feast or everyday dinner. Before you make meatballs, prepare the fillet. It can be freely frozen for future use both in the form of minced meat, and as a whole, for subsequent frying. This will speed up the process, save time, which is so lacking for hostesses.
Ingredients:
- fish fillet - 700 g;
- onion - 1 head;
- eggs - 1-2 pcs.;
- salt - ½ tbsp. spoons;
- breadcrumbs - 1 cup.
Way cooking:
- Scroll together pre-cooked fillets, onions.
- Form small meatballs, roll them in breadcrumbs.
- Fry over high heat until done.
Pike cutlets with lard
- Calorie content of the dish: 190-200 kcal per 100 g.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Juicy, fragrant pike cutlets with lard are the perfect combination of meat and fish in one dish. Thanks to the fat, the fish dish will not be dry, and the seasoning will completely remove the specific taste and smell of the pike predator. For cooking, freshly caught fish is best, because frozen is more rigid, dry. If you don't know fishermen, you can buy chilled fillets.
Ingredients:
- pike fillet - 500 g;
- pork fat - 300 g;
- garlic - 3-5 cloves;
- eggs - 1-2 pcs.;
- salt - ½ tbsp. spoons;
- a set of spices for fish - 1 package.
Way cooking:
- Scroll together the fillet, garlic, lard.
- Add salt, spices (optional), eggs to the minced meat.
- Form meatballs, roll, dip them in flour or breadcrumbs.
- Fry over low heat until fully cooked.
Pike cutlets in the oven
- Cooking time: 60 minutes
- Servings: 10 persons
- Calorie content of the dish: 180-190 kcal
- Purpose: for lunch
- Cuisine: Russian
- Difficulty of preparation: medium
To make pike cutlets in the oven, you do not need special skills. This version of the recipe is suitable for busy housewives who have little time left for cooking. In addition, a baked fish dish contains much fewer calories than a fried one. This is in the hands of those who monitor their diet and follow the regime. There are a lot of useful carbohydrates and proteins in such fish meatballs.
Ingredients:
- pike fillet - 800 g;
- garlic - 4-5 cloves;
- crackers - 100 g;
- butter - 50 g;
- cheese - 100 g;
- salt, spices - to taste.
Way cooking:
- Make minced meat from fillet, breadcrumbs, garlic.
- Cut the cheese into small cubes about 1x1 cm.
- Add spices, salt to the minced meat, form cutlets.
- Inside each put a piece of cheese, butter.
- Bake in the oven until golden brown.
Pike cutlets recipe from Yulia Vysotskaya
- Cooking time: 120 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 100-120 kcal per 100 g.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Yulia Vysotskaya is an actress and TV presenter, known throughout the country for her culinary masterpieces. In the blog, she tells how to cook the simplest dishes so that they do not become boring. Particularly popular are pike cutlets from Yulia Vysotskaya. Thanks to a well-thought-out recipe, they are soft, tender, juicy. This dish is suitable not only for adults, but also for kids: the main thing is to remove all large bones well, grind the minced meat thoroughly. To do this, you can use a blender.
Ingredients:
- pike fillet - 1.2 kg;
- potatoes - 2 pcs.;
- onion - 1 medium head;
- egg - 1 pc.;
- loaf or bread - 2-3 pieces;
- milk - 1 glass;
- semolina - 2 tbsp. l.;
- salt, pepper - to taste
Way cooking:
- Prepare the minced meat, for this, pass the pike fillet, vegetables, bread squeezed from milk through a meat grinder.
- Add spices, salt, semolina, egg to the mixture, mix well.
- Remove the minced meat in the refrigerator or on the balcony (in winter) for 1-1.5 hours.
- Shape the balls into the desired shape
- Fry in vegetable oil, over low heat.
Pike cutlets with semolina - recipe
- Cooking time: 45-55 minutes.
- Number of servings: 4-5 persons.
- Calorie content of the dish: 120-155 kcal per 100 g.
- Purpose: for dinner, for lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Juicy, crispy, tender pike cutlets with semolina are a delicious treat for children and adults. Due to the property of this familiar cereal to quickly swell, the dish turns out to be very lush and appetizing. Semolina gives minced meat a viscous consistency, which greatly facilitates the formation of neat meatballs or cutlets of any size and shape. You can even bake them in muffin tins if you wish.
Ingredients:
- pike - 1 medium fish;
- onion - 1 pc.;
- egg - 1 pc.;
- dill - ½ bunch;
- semolina - 60 g;
- olives - 100 g;
- black pepper, salt - to taste;
- vegetable oil - 30 g.
Way cooking:
- Cut the fish, twist it into minced meat along with onions.
- Add spices, semolina, salt, egg, chopped dill.
- Form meatballs, sprinkle olive slices on top, press them slightly, roll in flour, breading.
- Fry over high heat until a crust appears, then cover with a lid, lower the heat. Let it steam for 5-7 minutes.
Steamed pike cutlets
- Cooking time: 40-45 minutes.
- 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 dieters is steamed pike cutlets. Due to this cooking method, they are completely free of harmful fats that are used for frying. In addition, there is a double boiler in almost every home, and due to the autonomous operation of the device, you do not need to constantly be at the stove. So you save time that you can spend on physical activity or other useful things.
Ingredients:
- fish fillet - 600 g;
- onion - 1 head;
- carrots - 1 pc.;
- egg - 1 pc.;
- salt, spices - to taste.
Way cooking:
- Prepare minced fish from fillets, onions, carrots.
- Add egg, spices, salt to it.
- Form cutlets, put them on the steamer grate.
- Cook on the fish setting for 30 minutes.
Pike cutlets with pork - recipe
- Cooking time: 60 minutes.
- Servings: 3 persons.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
To make the dish juicy and tender, you can cook pike cutlets with pork. This meat is able to add fat and give fragrant juice, so that the meatballs can be served with a side dish without special sauces. It will slightly muffle the taste of fish, which means that such a recipe for pike fish cakes is suitable even for those who do not like river species in the diet and avoid them.
Ingredients:
- fish fillet - 400 g;
- fatty pork - 500 g;
- egg - 1 pc.;
- bread without crust - 2 slices;
- milk - 150 ml;
- parsley, salt, pepper - to taste;
- onion - 1 pc.
Way cooking:
- Prepare minced fish, pork, onions and greens.
- Soak the bread in milk, squeeze out, add to the mixture.
- Put the egg, spices and salt into the minced meat.
- Blind round cutlets, fry over high heat or bake in the oven.
Pike cutlets with cottage cheese - recipe
- Cooking time: 40 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 140-150 kcal per 100 g.
- Purpose: for dinner.
- Cuisine: Russian.
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 desired, you can add cheese or processed cheese to the minced meat, this will make your cutlets even juicier and more aromatic. The main thing is that the cottage cheese is not fat-free, large (granular).
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;
- hercules - 50 g.
Way cooking:
- Chop the pike fillet into small cubes, finely chop the onion, mix them.
- Add cottage cheese to the mass, spices to taste.
- From the resulting minced meat, form meatballs, tamp a small piece of butter into the center.
- Roll in flour and oatmeal mixture.
- Fry finely grated garlic cloves in vegetable oil, this will make the dish more aromatic. Then fry in this oil until a crispy golden crust forms and sprinkle them with herbs.
Pike and zander cutlets
- Cooking time: 60 minutes.
- Servings: 10 persons.
- Calorie content of the dish: 120-160 kcal per 100 g.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: medium.
For those who have often been displeased with the taste or smell of a predatory fish, the following recipe is perfect. Cutlets from pike perch and pike do not have a specific taste, which is characteristic of minced meat from pure pond fish. In addition, pike perch is softer and more tender, and in combination, these two types make it possible to cook very tasty and nutritious cutlets, meatballs or pies. The best option is baking in the oven, so there will be less harmful oil in the dish.
Ingredients:
- pike fillet - 300 g;
- pike perch fillet - 400 g;
- flour - 1 tbsp. l.;
- bread - ¼ rolls;
- milk or cream - ½ cup;
- onions - 100-150 g;
- eggs - 1-2 pcs.;
- lemon - ½ fruit;
- salt, pepper, herbs to taste.
Way cooking:
- Twist the fish pulp, soaked bread and onion, add a little butter (optional).
- Add salt, spices, chopped herbs, eggs to the minced meat. Beat everything thoroughly with a blender or whisk.
- Form small cutlets, roll them in flour, put on a baking sheet. Place thin slices of lemon on top.
- Bake in the oven for 20-30 minutes.
Diet cutlets from pike
- Cooking time: 40-50 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 80-100 kcal per 100 g.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
For those who follow the figure, it is important that the dishes are not only tasty, but also low in calories. Diet pike cutlets at home are easy to prepare. This is an ideal option for a hearty lunch, late dinner. How to make any cutlets less high-calorie? Add zucchini, carrots to minced meat, serve with vegetable sauce and light side dishes. So you get not only a healthy, but also a hearty lunch.
Ingredients:
- fish fillet - 700 g;
- oatmeal - 50 g;
- zucchini - 100 g;
- milk - 20 g;
- egg - 1-2 pcs.;
- carrots - 1 pc.;
- onion - 1 head;
- salt, spices - to taste.
Way cooking:
- Twist the fish, zucchini, carrots and onions (it will be tastier if it is fried without oil).
- Clean the meat grinder by passing the bread soaked in milk through it.
- Add spices, egg and oatmeal.
- Put the minced meat on a baking sheet in small cakes, bake in the oven for 15-20 minutes.
To get really tasty pike cutlets, you need to know some of the subtleties and features of this type of fish:
- Pike contains almost no fat, which is why many housewives consider minced meat from it to be dryish. To make cutlets juicier and fatter, you can add lard, bacon or another variety of fatty fish to minced meat.
- Special mixtures of spices, which are presented in a large assortment on store shelves, will help get rid of the specific smell of pike.
- Pike minced meat is a perishable product, so you should not freeze it before cooking. It is not recommended to defrost minced meat more than once.
- The simpler the recipe, the tastier the dish, so don't go for complicated options with a lot of ingredients.
- Be careful with spices and seasonings with a strong aroma. They should not interrupt the taste of the main product.
- To make cutlets juicier, you can add fat milk or cream, carrots, butter to minced meat.
- Breading will help preserve fragrant juice.
- One of the principles of Lazerson says that up to 30% of bread soaked in milk is acceptable in minced meat. More will make the patties too dry, and less will make them tough.
