Pike cutlets in the oven: step-by-step recipe with photos

Delicious steamed pike fish cutlets with semolina

Pike makes excellent dietary steam cutlets. Unlike beef or chicken cutlets, steamed pike cutlets turn out unusually tender and juicy. Children eat them with pleasure, even those who hate river fish. The dish is low in calories, contains a minimum of fat and a lot of protein. Complete benefit!

Recipe ingredients:

pike2 kg.
semolina 4 tbsp. spoons
egg 1 pc.
onion 1 pc.
butter50 g.
spices for fish1 teaspoon
salt, pepper to taste

Cooking method:

Separate the fillet from the skin and bones. Chop the fillet along with the peeled onion in a food processor. Add semolina. Let the minced meat stand for 15-20 minutes. Grate the frozen butter into the minced meat. Season with spices, salt and pepper.
Form into cutlets. Cook in a steamer for 20 minutes.
Tip: The dietary dish will be more interesting if you add filling inside the cutlets. You can prepare cutlets with cheese, with cottage cheese and herbs, with chopped boiled eggs, with mushrooms, pre-fried with onions.

Serving method: Serve steamed cutlets with rice or green salad.

How to cook delicious pike fish cutlets in the oven

A quick recipe, without frying pike cutlets, will allow you to prepare a tasty and healthy dish in a matter of minutes. With a light aroma of nutmeg, an excellent culinary solution for dinner

Ingredients:

Pike fillet – 1000 g
Onions – 160 g
Roll – 200 g
Mayonnaise – 1 tbsp. l.
Table egg - 1 pc.
Pepper – ½ tsp.
Muscat – ½ tsp.
Salt – 2 tsp.
Sugar 2 tsp.

Interesting: Minced meat cutlets in the oven with the addition of raw potatoes

Preparation:

Soak the bun in milk

Fillet with garlic, minced

Chop the onion, fry, cool and add to the minced meat

Season with spices, add bread, egg, mayonnaise

Mix and form cutlets. Place on a baking sheet with paper, grease with mayonnaise

Bake at 180° for 15 minutes

Ready-made cutlets with garnish, serve to the table. Juicy fish products that look and smell delicious.

Cooking juicy pike cutlets without lard

Not everyone eats lard; you can make delicious cutlets without it.

For this you will need:

fillet – 1200 g,
butter – 150 g,
onions – 3 pcs.,
cream – 150 ml,
bread crumb – 200 g,
eggs – 3 pcs.,
potatoes – 2 pcs.,
vegetable oil – 60 ml,
semolina – 5 tbsp. l.,
salt and pepper.

1.
Cut the onion into four parts.
Cut the fillet into pieces. Soak the bread in cream.

2.
Mince onions, fillets and bread twice.
Add peeled and finely grated potatoes, eggs, salt, pepper, soft butter. Knead well. If the mixture is dry, you need to add more cream. If it does not form, then you need to pour a couple of spoons of semolina.

3.
Knead the minced meat well
and leave until the semolina swells.

4.
Form cutlets, roll in semolina
and fry in vegetable oil on both sides until golden brown. This will take five minutes on each side.

Recipe for tender pike fish cutlets with cottage cheese

Fish cutlets with cottage cheese turn out to be the most delicate in taste.

To prepare them take:

300 g boneless pike fillet
200 g medium fat cottage cheese
2 eggs
2-3 garlic cloves
100 g butter (chilled)
1-2 liters of flour with a slide
2-3 liters of oatmeal
salt, pepper or fish spice

Preparation:

In this cooking method, you do not need to chop the fish much: it needs to be cut into small cubes, which preserves the juice. Next you need to peel the onions and garlic. Finely chop the onion and press the garlic cloves through a press. In one container, mix fish pieces, onions, garlic, cottage cheese, eggs, and spices. Mix well. Form the resulting dough into flat cakes, put a small cube of butter inside (1 by 1 cm) and form into a ball. Fry until golden. Before serving, you can sprinkle with chopped green onions.

Pike cutlets. Step by step recipe

To make pike cutlets, you don't have to use a specific size pike. Pike are small, large and very large. Therefore, a part of the carcass, such as a tail, will do just fine. By the way, there is enough pulp in the tail, but due to the large number of bones, it is quite difficult to cook dishes from this part. And the tail is perfect for minced meat. For more pike meat, increase all ingredients proportionally.
Clean the pike from scales, gut it, cut off the head and fins. Using a sharp knife, cut into all the fillets. Then cut off the skin; it will be extra for pike cutlets. From the head, fins and bones you can make fish stock for risotto or homemade fish soup. It is worth saying that the “yield” of meat from pike is very high.
Peel the onion and finely chop. Heat 1 tbsp in a saucepan. l. vegetable oil and fry the onion in it until dark golden brown. Under no circumstances should you overcook the onion, otherwise the pike cutlets will have an aftertaste.
Pass the pike fillet through a fine mesh meat grinder twice. If there are small bones in the fillet, they will not pass through the grill, but will collect in front of it. And practically no bones will get into the minced pike. The amazing feature of a meat grinder to collect whole fish bones is very useful.
Mix minced meat and fried onions. You just need to wait for the onion to cool, otherwise the hot oil will cook the fish. Add the contents of one egg to the minced meat, salt and pepper to taste, add 1-2 pinches of dry aromatic herbs typical of Mediterranean or Italian cuisine.
Mix minced pike until smooth. Add 2-3 tbsp. l. milk or cream, and mix the minced meat thoroughly again. Usually, recipes recommend adding a soaked loaf to the minced meat, but, most likely, you won’t be able to “guess” the consistency of the minced meat. Therefore, after adding milk, it is better to add dry loaf or white bread, grated on the finest grater, to the minced meat in small portions. Breadcrumbs, due to their low quality, should not be used. The so-called “French baguette” is ideal.
Add bread crumbs in small portions, while stirring the minced meat until the minced meat almost stops sticking to your hands and is very soft. Place the minced meat in the refrigerator for 30 minutes.
Bake beets and carrots in the oven or microwave until cooked. After cooling, peel the vegetables and cut them into large slices or plates, 5-6 mm thick.
Form the minced fish into cutlets, wetting your hands with water. The size of the cutlets is quite arbitrary, but it is more convenient to cook oblong ones, as long as your index finger.
Place the prepared cutlets on a damp plate. Roll in remaining grated white bread. Heat 2 tbsp in a frying pan. l. vegetable oil and fry the pike cutlets until golden brown. There is no need to fry until done.
Grease a ceramic or glass baking tray with the remaining vegetable oil. Place pike cutlets on a baking sheet and place the baking sheet in an oven preheated to 200 degrees. After 20 minutes, place chopped carrots and beets around the cutlets, sprinkle the vegetables with a small amount of vegetable oil or grease the vegetables with a brush.
Place the baking sheet with pike cutlets and vegetables in the oven for another 15 minutes. This time will be quite enough, but if in doubt, the time can be increased. In this case, it is necessary to visually check the readiness of the cutlets so that they do not burn.
After baking, place the pike cutlets on plates and use the vegetables as a side dish. Add fresh herbs and grated horseradish.
Pike cutlets with baked vegetables should be served very hot. If desired, you can drizzle with melted butter.

Pike cutlets fried and baked with vegetables - an amazing fish dish Main courses, Recipe for delicious pike cutlets, How to cook pike cutlets

Main dishes

Pike cutlets 4.94 51

How to cook “Pike cutlets in the oven”

First of all, prepare the pike by defrosting it first.

Also prepare the rest of the necessary ingredients.

Let's take care of the fish fillet: clean the pike from scales and entrails, remove the head, fins and tail. We take out the ridge and cut the resulting fillet into pieces. Next, we pass the fillet through a meat grinder with lard, herbs, peeled onions and garlic. Add soaked bread, salt and pepper. Mix everything thoroughly.

Form cutlets from the resulting minced meat. Then roll them in flour or breadcrumbs. Place the cutlets on a baking sheet, bake in the oven for 30 minutes, temperature 180 degrees.

All is ready! Bon appetit!

Recipe for cutlets in the oven

The cutlets turn out unusually juicy in the oven. At the same time, it is recommended to add a little meat or lard to the pre-twisted fillet. If we talk about proportions, then take 1 part of meat or lard for 3 parts of fish. As a result, the cutlets turn out tender and appetizing.

In addition to the presented ingredients, the following are added to the minced meat:

bread soaked in milk;
egg;
black pepper;
salt;
2 cloves of garlic;

To make the minced meat fluffy, knead it well. You need to act with your hands.

Take the minced meat, add the rest of the ingredients, and knead the mixture. By throwing and beating the minced meat, you will get excellent “material” for cutlets. It is better to make the cutlets themselves small. If you feel like it's too much, take some and put it in the freezer. Then you can always get a meat delicacy and cook it in the oven.

Roasting in the oven fully reveals the taste of the cutlets. At the same time, a hard crust does not form on them, which is so harmful to the liver and stomach. It is not recommended to pour oil onto the baking sheet; it is better to add a little water.

Cutlets prepared using this method are suitable for consumption even by children and people suffering from diseases of the gastrointestinal tract. The dish is dietary, it is rich in protein and contains very little fat.

We also suggest you cook. It will also appeal to all members of your family.

Recipes for fish cutlets in the oven

Fish cutlets in the oven with tomato sauce.

Ingredients: 1.5 kg fish fillet, 2 slices of white bread, 2 cups of tomato sauce, 1 egg, 1 sweet pepper, 2 tbsp. vegetable oil, ground black pepper, salt.

Preparation: soak the bread in warm water, squeeze, pass through a meat grinder along with the onion and fish, add the egg, salt, pepper, mix, form into balls. Cut the second onion into rings, peel the pepper from seeds and membranes, cut into squares, place the vegetables in a wide, low-sided pan, greased with oil, place fish balls on top, pour tomato sauce. Place the pan in the preheated oven and bake for 45 minutes, basting occasionally with sauce.

Fish cutlets in the oven with rice.

Ingredients: 400g fish fillet, half a glass of rice, half a glass of milk, 1 onion, 2 tbsp. butter, 3 tbsp. flour, 3 tbsp. vegetable oil, ground black pepper, salt.

Preparation: boil the rice until viscosity, strain the water, mince the fillet along with the onion, add rice, melted butter, salt, pepper, knead the minced meat, form into colettes, bread in flour, fry in the oven on a baking sheet greased with vegetable oil. , drain the fat from the baking sheet, mix with warm milk, pour sauce over the cutlets, simmer them in the oven until cooked.

Fish cutlets in the oven from cod.

Ingredients: 700g cod fillet, 2 onions, 150g white bread, 50g butter. 2 tbsp. vegetable oil, 2 eggs, half a glass of ground crackers, 2 tbsp. dill, half a glass of egg dressing, salt, ground black pepper.

Preparation: cut the fillet into pieces, mince the fish along with onions and bread, add eggs, salt, pepper to the minced meat, knead. Form cutlets, roll in breadcrumbs, place in a frying pan, pour in a mixture of melted butter and sunflower oil, and bake in the oven. Serve sprinkled with herbs and egg dressing.

Fish cutlets in the oven with lard.

Ingredients: 800g fish fillet, 2 carrots, 100g lard, 1 onion, 1 egg, 2 slices of white bread, sour cream, tomato sauce, ground black pepper, red pepper, dried dill, basil.

Preparation: mince fish, lard, carrots, onions, mince bread, add egg, spices, knead, form into patties, place in a mold, place in oven preheated to 180°C. After 20 minutes, pour in a sauce of sour cream and tomato sauce with dry basil, cook for another 15 minutes.

Serve the fish cutlets in the oven with sauce, a side dish of your choice, fresh or pickled vegetables, and fresh crusty bread.

General cooking principles

The classic recipe for fish cutlets includes a standard set of ingredients: minced meat, egg, onion. To diversify the taste of the dish, add vegetables, herbs, and various seasonings. The dryness of pike meat is compensated for by adding butter, lard, and various sauces.

The products are crushed, mixed and be sure to be put in the refrigerator for 1 hour. This technique makes it easier to form cutlets, making them even and smooth. If the minced meat still remains watery, add a spoonful of starch to it. Semi-finished products are breaded in breadcrumbs, flour or ground oatmeal before baking.

To mask the specific smell of pike, carrots, fresh dill, parsley, dried thyme, coriander, and nutmeg are added to the cutlet mince. For the same purpose, double and triple breading is used: the products are alternately dipped in breadcrumbs, scrambled eggs, and grated cheese. The finished cutlets are decorated with lemon slices and sprigs of herbs.

Pike cutlets - a very tasty recipe with lard

The low fat content of pike meat can be compensated for by adding lard. The cutlets are hearty and flavorful. But it is worth noting that in this case the calorie content also increases.

Ingredients:

Pike fillet – 1000 g
Onion – 200 g
Dry fried onion – 30 g
Lard – 500 g
Table egg – 2 pcs.
White bread – 150 g
Mayonnaise – 3 tbsp. l.

Preparation:

Grind fillet, onion, bread (soaked in water), lard, garlic in a meat grinder

Interesting: Beef in pots with potatoes - simple recipes for juicy and soft beef in the oven

The resulting minced meat is seasoned with salt, pepper, and egg.

Pour in fried onions. Add mayonnaise and mix

Form cutlets, fry on both sides until cooked

Place on a plate. Served as a separate dish or with a side dish. Goes great with mashed potatoes or porridge.

Juicy pike cutlets with sour cream in the oven

Cut up a fresh pike carcass, screw the fillet into a meat grinder. Add a raw egg and half a glass of fat sour cream to the minced meat, salt and pepper everything to taste. Stir the ingredients until smooth. To make the cutlets fluffy and tender, you can use a simple culinary trick: mince the pike.

To do this, place the fish mass in a large pan, take it in small portions and beat it, hitting the bottom of the dish. Make cutlets from the prepared minced meat and bread them in semolina. You only need 2-3 tablespoons of cereal.

Preheat the oven to 180°C. Place the semi-finished products on a greased baking sheet and cook on one side for 15 minutes, then turn the cutlets over and bake for another 15 minutes.

Dietary fish cutlets in the oven

One of the most convenient ways to prepare a dish on pp is baking. You can cook a ton of healthy recipes in the oven while avoiding unnecessary calories. We suggest preparing dietary fish cutlets, the calorie content of which does not exceed 90 calories!

400 grams of fish. We use lean white fish. You can use pike perch. Grind the fish in a blender or using a meat grinder.
1 small carrot. We grate it on the finest grater.
1 small onion. Shred finely.
3 tablespoons soy sauce.

This recipe for pp cutlets is low in calories due to the fact that we do not add eggs or flour. Mix all ingredients thoroughly and form small balls. Place on a baking sheet and place in the oven, preheated to 180 degrees, for 40 minutes. Serving these cutlets well with fresh salad.

Photo: instagram/my_tasty_pp

In tomato sauce

If you want to cook delicious cutlets, but at the same time spend a minimum of time, then this recipe is definitely for you. It turns out unusual, appetizing and very fast.

The following products will be required:

1 kg of pike meat;
a pair of large onions;
raw eggs (5 pcs.);
butter (100 g);
large shrimp (1 piece for each cutlet);
spices;
corn grits + flour for breading.

Ingredients for the sauce:

a pair of onions;
carrot;
canned red tomatoes in their own juice (400 g);
salt, sugar, peppercorns, bay leaves;
a little mayonnaise.

Step-by-step preparation:

Make simple minced fillet with onions.
Beat one egg and add spices. Mix.
Make flat cakes from the resulting mass.
Place a shrimp and a piece of butter in the middle of each. Make a cutlet.
Dip each piece in beaten eggs (they must be prepared first), roll in flour, then again in the mixture and in corn grits.
Fry until golden brown.
Place on a baking sheet.
Combine all the ingredients for the sauce and pour the mixture over the cutlets.
Bake in the oven until done.

Steamed pike cutlets - a simple recipe at home

For those who are sensitive to their health and small children, the dietary method of steaming is suitable. Semi-finished pike can be frozen and cooked if necessary

Ingredients:

Pike – 1000 g
Onion – 200 g
Carrots – 100 g

Preparation:

Fillet the pike

Separate from skin and bones

Grind through the meat grinder twice to remove the remaining small bones. We drive onions and carrots into the resulting minced meat

Add salt, pepper, mix. Shape into balls, bread in flour

Cook in a double boiler or multicooker on steam mode for 15 minutes

Place the remaining cutlets in the freezer. Once frozen, we put it in a bag and take it out when the need arises.

With broccoli sauce

It's hard to imagine a menu without cutlets. And you can diversify the usual taste by cooking in the oven and delicious sauce. These dietary cutlets made from pike meat in the oven are soft, aromatic and rich in taste.

The following products will be required:

400 g minced pike;
medium bulb;
50 g each of flour and cream;
piece of loaf;
100 g broccoli;
seasonings

Step-by-step preparation:

Place fried onions, bread and seasonings into the minced meat.
Form cutlets, roll in flour and fry for a couple of minutes on each side.
Next, bake in the oven (about 10 minutes).
For the sauce, boil the broccoli and puree in a blender bowl with the addition of cream.
Pour into a frying pan and heat for a couple of minutes to evaporate excess liquid. You can serve it to the table!

The oven is the best assistant for creating a wide variety of dishes. It makes it easy to cook not only according to classic recipes, but also to try culinary novelties. You can bake fish whole, in the form of meatballs, cutlets and even dumplings. The dishes will not be so fatty and heavy on the stomach. After all, every housewife knows that food should not only be tasty, but also healthy.

In the video you will find a recipe for fish cutlets in the oven:

How to cook pike cutlets - a dietary recipe in the oven

Number of servings: 7

Cooking time: 35 minutes

Energy value

calorie content – 135.9 kcal;
proteins 21.9 g;
fats – 2.6 g;
carbohydrates – 6.3 g.

Ingredients

pike (fillet/minced meat) – 750 g;
medium carrots – 1 pc.;
onion – 1 pc.;
chicken egg – 1 pc.;
oatmeal – 60 g;
milk – 30 ml;
dill greens – 1 small bunch;
spices - to taste;
salt - to taste.

Step-by-step preparation

First of all, soak the oatmeal in a small amount of lukewarm milk and leave it for a while to swell. If you don’t find one, then you can easily take oatmeal, which should first be crushed in a blender.
If you are not using ready-made minced meat, but a whole fish carcass or fillet, grind it through a meat grinder. Do the same with carrots and onions.
Combine the crushed ingredients in a bowl, beat in the egg and add the swollen oatmeal with dill. Mix the ingredients thoroughly, form pike cutlets of the same size and place them on a baking sheet. The surface should be covered with either parchment or a special silicone mat.
Bake for about 20 minutes in a preheated oven at 180 degrees.

Tip: using the same algorithm, you can make cutlets from boiled pike, which will ensure even simpler preparation of the dish. It is more convenient to remove the bones from boiled fish, of which there are quite a lot.

Original pike cutlets

For preparation you will need:

1 kg of pike meat;
350 g fat cottage cheese;
2-3 raw eggs;
1 medium onion;
2−4 cloves of garlic;
100 g unsalted butter;
3−4 tbsp. l with a hill of wheat flour;
3 handfuls of rolled oats flakes;
spices, salt to taste, fresh herbs (dill, parsley) optional.

The minced meat must be made by finely chopping the pike meat and onion with a sharp knife. Add cottage cheese, eggs, salt and spices to the crushed products. Make small cutlets from the resulting mass; inside each one put a small piece (the size of a hazelnut) of hard butter.

First, in a frying pan with heated vegetable oil, to which butter has been added, fry the chopped garlic until golden brown. Remove it from the oil with a spoon or wooden spatula once fully cooked.

Roll the formed cutlets in a mixture of flour and flakes, fry with garlic until light brown. The oil will imbue the cutlets with an extraordinary creamy garlic aroma, which can be enhanced by finely chopped herbs by sprinkling the finished product with it.

Pike cutlets in the oven

The main secret of this recipe is that pike cutlets are baked under a top of tomato and cheese. This gives them juiciness, softness and originality. With the help of a detailed description and step-by-step photos, you can prepare a very tasty and presentable dish that will rightfully take its place not only on the everyday, but also on the festive table.

Ingredients

pike fillet – 0.5 kg;
onion – 1 pc.;
egg – 1 pc.;
tomatoes – 3 pcs.
cheese – 100 gr.;
salt and spices.

Preparation

Add chopped onion, egg, salt and spices to the minced meat prepared in exactly the same way as in the recipe above.
If desired, you can add lard minced in a meat grinder and a roll soaked in milk. This will make the cutlets juicier and remove the fishy smell. Only the bread must be stale, otherwise it will produce too much gluten and the cutlets will become very dense.
Now, having mixed everything thoroughly, we form cutlet balls with a small indentation. Outwardly, it looks a little like a bird's nest.
Place our nests on a baking sheet and finely chop the tomatoes.
Fill the nests with tomatoes, sprinkle with grated cheese and bake in the oven for 25-35 minutes. at a temperature of 180°C.

You can serve them as an independent dish, garnished with herbs. Or with a side dish of fresh and baked vegetables. Mashed potatoes or rice are also great as a side dish. Pike cutlets have proven themselves well not only as a hot, but also as a cold appetizer.

By the way, you can prepare such a dish from any non-fatty fish, for example, hake or pike perch.

Tasty, juicy, beautiful - pike cutlets are sure to become the decoration of your table and will not leave any guest indifferent. Become a culinary guru. Cook according to our recipes with detailed step-by-step descriptions and colorful photos. Delight your loved ones with delicious and interesting dishes.

No fresh fish? Prepare delicious cutlets from canned fish.

Bon appetit!

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Pike cutlets with lard

To make the dish more juicy and tender inside, you can add a little fresh or salted lard to the minced meat during cooking. The main thing is to twist it through a meat grinder together with the pike fillet.

Products needed for cooking:

1 kilogram of pike fillet;
100 grams of lard;
half a glass of milk; a slice of loaf;
3-4 onions;
3 eggs;
spices;
salt.

How to cook:

Remove the pulp from the loaf and soak it in milk for 5-10 minutes. As soon as the milk is completely absorbed into the crumb, knead it with a fork until smooth.
Peel the onions, chop and fry them in a frying pan until soft.
We cut the lard into thin slices. Twist the pike fillet, onion and lard through a meat grinder or chop with a food processor. We put eggs, soaked bread, spices into it and add a little salt. Mix the minced meat and start making cutlets. It is recommended to do this with wet hands so that the minced meat does not stick to them.
We form oblong cutlets and place them on a heated frying pan. Fry them with lard on both sides until light golden brown. If it seems to you that they are not baked enough inside, especially if the meatballs are thick, you can finish cooking the dish in the oven.

Well, a very tasty recipe for pike fish cutlets with lard

Healthy food can be prepared every day; both adults and children love it. This type of river fish contains only 84 kcal, so even a dietary dish can be made with a piece of juicy lard. It will only add taste, make it juicier, and will not be felt later.

Ingredients:

pike (fillet) – 1 kg;
egg – 1 pc.;
pork lard – 200 gr.;
bread - 2 pieces;
milk – 100 gr.;
salt pepper.

Cooking steps:

1. First, I cut up the pike and cut off pieces of fillet. I washed them, removing the bones and remaining offal. I peeled the onion and soaked the bread in milk in advance.

2. I passed the fillet, pieces of lard, onions and soaked bread through a meat grinder. The result was juicy minced meat. To grind the seeds, I repeated the procedure.

3. Break the egg, add salt, mix thoroughly with your hands. It is advisable to beat the minced meat on the bottom of the bowl, this will make the cutlets more fluffy.

4. I poured oil into a preheated frying pan and, after wetting my hands, began to make cutlets. The results will be oblong and medium in size. I immediately place the finished ones in a hot frying pan. There is no need to roll them in anything. I fry the cutlets for 10-15 minutes, turning them periodically with a spatula.

The dish is ready, as you can see, there are very few ingredients in it, which allows you to preserve all the flavor of the fish. Such cutlets do not burden the stomach; they go well with any side dish. The recipe is perfect, and the best for our family! Try to cook them too to enjoy their unforgettable taste.

How to choose a pike and cut it?

But not many people have the opportunity to prepare delicious dishes from fish that they have just caught, and therefore you need to know how to choose the right fish in a store or market. This should be done carefully.

You need to pay attention that there are dark shiny eyes, pink gills, and dense scales. An elastic carcass should not have a sharp musty smell, but it always smells slightly like mud

Fish with cloudy eyes, soft, inelastic flesh, gray gills and a dry, curved tail are not suitable for cooking.

When the fish is in your kitchen, you must first wash it well,

to remove mucus and scales. This is not difficult to do if you know how to clean pike for making cutlets. It is easier to clean small scales if you first blot the carcass with a paper towel or napkins.

Dip the tail in coarse salt - this will make it easier to hold on to.

Holding the tail in your left hand, with your right hand, holding the knife at an angle, scrape the scales from the tail to the head. It’s more convenient to do this in the sink so that the scales don’t fly around the kitchen. Having finished one side, turn the fish over and also clean the other side, then remove the scales from the belly and back. After this, you need to rinse the fish thoroughly again. For further cutting you will need a very sharp knife.

Rip open the belly of the fish from the caudal fin to the head and remove the contents. Rinse the fish. Use scissors to cut off the fins. Cut the meat at the head and cut it from the head to the tail along the ridge. Do the same with the second half, turning the pike over with its ridge facing the table. Next, use a very sharp knife to cut the ribs from the fillet. A large fish will need to have its skin removed.

For small pike, weighing up to one and a half kilograms, the skin can be left

and grind together with the meat. Place the pike spine, head and fins in fish broth for soup. Experienced fishermen separate the fillet from the backbone without cutting the belly, only cutting off the ventral fins.

In this case, there is always a danger of tearing the intestines, so it is better to gut the fish first. The finished pieces need to be rinsed under the tap again.

You should not put garlic or aromatic spices in pike cutlets, as they will overwhelm the fishy taste, and this is what the dish is valued for. You can add a few sprigs of herbs, such as parsley, dill or a little nutmeg.

With the addition of fried onions

Since pike meat has a dry taste, in order for the dish to acquire a juicy, soft taste and pleasant aroma, fried onions are added to the minced meat.

For this recipe we take the following set of products:

1 kg fish fillet;
2-3 slices of white bread;
2 eggs;
2 large onions;
half a teaspoon of sugar;
half a glass of milk;
vegetable oil;
spices and salt.

Cut white bread into pieces and place in milk. It is permissible to soak the bread in plain water.

We clean the onion, wash it in cold water, and chop it finely.

Fry it in hot oil until golden brown.

Mash the pike meat with soaked squeezed bread, eggs, salt and sugar. Mix with fried onions.

From this minced meat we make round cakes and fry them in vegetable oil.

Cutlets with fried onions can be made not fried, but stewed

To do this you need:

water;
one onion;
5 peas of allspice;
1 bay leaf.

Let's start cooking:

Place the formed balls in a fairly deep pan.
On top of them are chopped onions, peppercorns, and bay leaves.
Add water so that it covers the entire contents of the pan.
Cover with a lid and place on the stove, reducing the temperature.
Simmer for about 30 minutes.

During this time, the cutlets will absorb some of the water and become more juicy and tasty.

The ideal side dish for them is mashed potatoes or rice. For added juiciness, zucchini is often added to them.

Dietary pike fish cutlets in a slow cooker

Ingredients:

• 4 large pikes;

• butter – 50 g;

• 1 chicken egg;

• onions – 1 pc.;

• 1 loaf;

• black pepper powder, salt, any seasoning – half a teaspoon each.

Cooking method:

1. Cut the pike, rinse, and grind the fillet through a meat grinder at the same time as a piece of butter and a soaked loaf.

2. Chop the onion into small pieces and add to the minced meat.

3. Add a raw egg, add salt and pepper, and stir everything well.

4. Make small cakes, place them in a multicooker container, set to “cook” and cook for a little less than half an hour.

5. Serve two pieces on a plate along with boiled rice or buckwheat, you can pour milk sauce over them.

How to cut pike for cutlets

To cut fish you will need a board and a knife with a sharp blade. The ice cream will have to be defrosted first.

Wash thoroughly under running water, dry with paper towels

Next, you need to remove the ventral fins with a thin skin film, then make an incision along the lines of the gills. Open the belly, very carefully remove the insides, and then cut in half. As a result, you should get two fillet pieces, one of which remains the head and ridge. In order to separate the fillet from the bones, you need to lay the fish with the ridge down and cut it off in one deft movement

Use special fish tweezers to remove small bones. Now all that remains is to remove the skin from the carcasses. Place the fillet side down on a cutting board, holding a fork in one hand, pressing where the tail was. Second, take a knife and very quickly run it up the product along the skin. All is ready.

Let's watch a great video on how to cut a pike.

Pike cutlets, step-by-step cooking recipe

Required Products:

Fresh pike
Milk
Raw eggs
Onion
Breadcrumbs
White bread (loaf)
Garlic
Fresh dill
Black pepper
Salt
Dry seasonings (mixture of herbs)

Preparation:

First of all, in a separate bowl, soak the bread cut into pieces in milk (the crust can be trimmed off)
We separate the fillets from the pike; to do this, you need to gut the fish - remove all the insides and rinse well
We make an incision at the head up to the spine and cut the fillet from the fish along the ridge
In the same way, cut the fillet layer on the other side.
Separate the fillet from the skin - make a cut from the tail part and cut the meat from the skin
Cut the layer lengthwise and use a knife to separate large bones
Removing the bones remaining on the peritoneum
Place two onions, peeled and cut into 4 pieces, and cooked fish meat into a food processor and chop everything
Add 2 – 3 cloves of garlic, a small bunch of dill, chop again
Squeeze out the bread, put it in a food processor, beat in one egg and add seasoning, chop everything well
Place the minced meat in a bowl, add salt and pepper, prepare breadcrumbs, and break and stir 1 egg in the bowl - we will need it if the breadcrumbs do not stick well to the cutlets, we will first brush them with the egg
Wet your hands and knead the minced meat with your hands; if the minced meat is liquid to form cutlets, then you can add breadcrumbs or a little semolina to it
We form cutlets and roll them in breadcrumbs (do not forget to wet your hands with water so that the minced meat does not stick to them)
14 Place the cutlets on the board
Heat vegetable oil in a frying pan
Lay out the cutlets for frying
Fry until golden brown on the bottom and turn over to the other side.
Place the browned cutlets in a heat-resistant bowl and place in the oven, preheated to 180 degrees for 15 minutes until fully cooked.

Step-by-step preparation

Wash the fillet (750 g) and let the water drain. Cut into arbitrary pieces. Lightly scrape salted lard (about 150 g) on all sides, cut off the skin and cut into pieces. We peel two onions, wash them, and cut them into quarters. We assemble the meat grinder. This can be either a regular manual (mechanical) meat grinder or an electric one. Through the mesh, small bones that may be caught in the fillet are ground. We place a bowl under the outlet of the meat grinder and begin to twist the minced meat, alternating the ingredients: fish, lard, onion, etc.
Mix the minced meat. Then salt it a little (to taste). It is important to remember that lard is already salted, so try not to over-salt the minced meat. Add ground black pepper to the minced meat to taste. It is advisable to use a grinder to pepper with freshly ground pepper. Add paprika to taste. And mix well.
Place a frying pan on the stove over high heat and pour 2 tbsp into it. l. sunflower oil. When the frying pan with oil is hot, reduce the heat. Since the minced meat is very sticky, we form the cutlets in the form of balls with our hands dipped in water. Then the minced meat does not stick to your hands.
Pour 0.5 cups of sifted flour into a separate bowl. Roll the formed cutlets in flour, press on top, making them flatter, and place in a frying pan.
Fry the cutlets until golden brown on both sides. It is advisable not to overcook them.
Cover the baking sheet with parchment paper. Preheat the oven to 180 degrees. Using a spatula, transfer the fried cutlets onto parchment paper and place in the oven for 6 minutes (no more).
The dish is ready. The cutlets turned out very juicy.

Methods of decoration and serving

Pike cutlets can be served very beautifully and originally with regular mashed potatoes. To do this you will need a large flat round dish.

Place mashed potatoes in a heap in the center of the dish.
We trim the resulting slide on all sides with a spatula, making it level on top in the form of a platform.
Arrange the parsley sprigs around the potatoes to the outer circle of the dish.
Then place the cutlets on top of the potatoes in a circle (leaving the top of the potatoes free).
Place cherry tomatoes on top of the greens on a plate at the base of the cutlets.
Along the edges of the remaining potato area on top, we place the chips at a certain angle and overlap each other so that the result is a “flower”.
Add canned green peas and the dish is ready to serve.

How to cook pike cutlets, step-by-step recipe with photos

The minced meat is made in advance, it must rest in the refrigerator for a couple of hours, so prepare it in advance! The secret to the softness of the cutlets is that the minced meat is prepared without eggs, milk is added for juiciness, and the bright color comes from the addition of carrots. I had frozen pike, from which I made fillets. Nowadays it’s not a problem to buy ready-made fillets. Since fried foods are present to a minimum in our diet, I fried these cutlets just a little, and finished them off by stewing them until done. It turned out to be 20 pieces of medium size.

Pass the fillet through a meat grinder twice. Small bones will be crushed, but large bones are usually wound around the meat grinder shaft and do not end up in the minced meat.

Saute grated carrots and finely chopped onions in vegetable oil until golden brown over low heat, 7-10 minutes.

Add prepared vegetables, fish seasoning, salt, pepper to the minced meat - mix. If desired, at this stage, you can also add a little chopped dill to the minced meat - the cutlets will be even brighter!

Knead the minced meat well until smooth – it will stick to your hands. Be sure to put the finished minced meat in the refrigerator for 2 hours, covering it with film or a lid. After cooling it will become smooth and pliable.

Next, take a handful of minced meat and make oblong-shaped cutlets. If necessary, you can wet your hands with cold water.

Place the cutlets on a heated frying pan. I fry in a non-stick frying pan with 1-2 tablespoons of vegetable oil. Frying for 1.5 minutes over medium heat is enough to get a golden crust.

Turn the cutlets over and fry for another 1.5 minutes on the other side. I remove the remaining oil with a paper napkin, and for the next batch of cutlets I pour a fresh portion of oil.

Place the finished cutlets in a stewing dish, preferably in one layer. A large diameter saucepan or saucepan will do. I placed the cutlets in one layer, stacking them on the side. Add a glass of boiling water, cover with a lid and simmer over medium heat for 10 minutes.

The cutlets are ready! You can serve it to the table! For my side dish - Vegetable stew!

Pike cutlets with cottage cheese

Ingredients:

Pike – 1 piece (700-800 grams);
Cottage cheese - 150 grams;
Egg - 1 piece;
Onion - 1 piece;
Flour - 3-4 tbsp. spoon;
Vegetable oil - 30 Milliliters;
Greens - To taste;
Butter - To taste;
Salt - To taste;
Ground black pepper - To taste.

How to cook “Pike cutlets with cottage cheese”

Prepare all ingredients. Clean the pike, remove the entrails, cut off the head, tail and cut off the fins. Rinse and remove the spine with adjacent large bones, we only need the fillet. Pass the finished fillet through a meat grinder twice to completely chop all the small bones. I don’t remove the skin; I grind the minced meat along with it. Next, chop one onion. Transfer the minced meat into a deep bowl. Add egg, cottage cheese, dill or any other herbs, salt and pepper to taste. Mix the minced meat thoroughly until smooth. Wet your hands in water and form the minced fish into cakes, placing a piece of butter in the center of each. Connect the edges on all sides, form cutlets and roll them in flour. Fry the cutlets over medium heat on both sides until golden brown. Fry one side first, then turn over, cover the pan with a lid and finish cooking the other side. Pike cutlets with cottage cheese are ready. Bon appetit!

Pike cutlets with carrots, baked in tomato sauce

The recipe is suitable for avid fishermen if they need to quickly process a rich catch at home. You will need 6-7 pike weighing about 400 grams. The carcasses need to be skinned, separated from the bones and the pulp processed in a blender. Hard-boil 3 eggs, cool and peel. Boil a glass of broth from the fish heads and strain.

Peel and finely chop a couple of onions, peel and finely grate 2 large carrots. Heat a small amount of refined vegetable oil in a cast iron saucepan and fry the chopped vegetables in it until soft. Divide into 2 equal portions.

Grate the eggs on a fine grater and combine with minced pike. Add 1 portion of fried carrots and onions, salt and pepper to taste. Remove the stems from a bunch of parsley and dill, chop and mix with the fish and vegetable mixture. Make cutlets from the minced meat, roll in flour and fry in vegetable oil on both sides over high heat.

When the semi-finished products are covered with a golden brown crust, place them in a baking dish. Prepare the gravy in a saucepan separately. To do this, mix the second portion of the carrot-onion mixture with two glasses of tomato sauce, preferably homemade.

Finely chop the pickled sweet pepper, combine with the gravy, and pour in the fish broth. Salt and pepper to taste, add a tablespoon of granulated sugar. Pour tomato sauce over the cutlets and bake in the oven for 20 minutes at 180°C.

Secrets and subtleties of cooking pike cutlets

You need to start the process of cooking cutlets by choosing fish.

How to choose the right fish

Pike can be 1.5 m in length and weigh up to 50 kg. Its meat usually smells strongly of mud (this is explained by age), it is tough and dry. A specimen up to 3 kg is best suited for a fish dish.

River pike of this weight is usually 80 cm long, and lake pike is thicker and shorter - 60-70 cm. Its meat is tasty and tender.

For cutlets, it is better to purchase ready-made fillets or fresh (live) fish.

If the fish is frozen or not alive, you need to pay attention to signs of freshness:

eyes should be transparent, not dull;
scales are light, shiny;
gills clean, pink;
fishy, faint smell;
a mark that immediately disappears after pressing on the fish’s body;
the meat cannot be easily separated from the bones.

If all these signs are present, you can safely purchase the fish.

How to cut a pike

Many people don't like to cook pike because it is difficult to cut. And preparing fillets for minced meat is the most difficult task in the kitchen. But that's not true. You need to freeze fresh fish a little so that it just sets, then the skin will come off easily.

Cover the table with newspapers so that the slippery body does not roll on the surface, cut off the fins with a sharp knife, make a circular cut around the head and along the ridge and belly. After this, pick up the skin with pliers and pull it from the head to the tail.

Cut the fillet from the bones. Patience is required here because pike has a lot of bones.

Particular attention should be paid to small ones. The meat is ready for grinding

Features of preparing minced meat

There are many subtleties of preparing minced meat. But you need to know that it is better to grind pike meat for cutlets twice. When grinding for the first time, take a meat grinder with medium holes, and do the second grinding through a fine one.

Secrets of minced meat for delicious cutlets:

Minced river fish turns out lean and dry. Salvation can be lard, which is ground in a meat grinder twice and added to minced fish. If you don't have lard at home, you can add fatty pork. By giving away water and fat, these products will make the cutlets very juicy and tasty.
Soak the crumb of white bread (sliced loaf is best) in milk for 10 minutes, then squeeze lightly and mix with minced meat. For 500 g of pike, 100 g of bread is enough.
Fish does not really like bright spices, which can overpower the bright specific taste. Pepper and salt go best with it.
Minced vegetables can improve the taste. River fish is combined with fresh onions in cooking. It can be passed through a meat grinder or finely chopped. In the first case, the onion will release its juice immediately, making the minced meat more liquid. In the second, it will give off during frying, so the cutlets will be juicier.

You can add finely grated carrots or potatoes to the minced meat. Carrots give the cutlets a sweetish taste and orange color, and potatoes give them fluffiness.

Pike cutlets with lard - a very tasty recipe

As we have already found out, pike meat is somewhat dry. Pork scarlet is literally designed to help cope with the problem. As a result, very tasty, juicy pike bits will appear on your table.

We take:

Fish fillet – 500 gr.
Lard – 100 gr.
Egg.
White bread – 200 gr.
Milk - a glass.
Onion - head.
Sunflower oil, salt, breading, pepper.

How to do:

First soak the bread in milk, then drain and squeeze out the milk.
Turn the fish fillet into minced meat using a blender or meat grinder. Roll through the lard cut into pieces and the onion quartered.
The bun can be immediately added to the minced meat, or you can also punch it in a blender along with the onion.
Add egg, pepper and salt to the bowl. If you like a lot of seasonings, use ready-made ones for fish.
Mix the mixture and form oval-shaped semi-finished products.
Fry the underside over high heat. Then turn the power to medium and finish cooking on the other side. If you want a crispy crust, do not cover the pan with a lid.

To your collection of recipes:

Cod cutlets.

Pangasius cutlets.

Pike caviar.