Delicious pike cutlets. Secret sauce for fish cutlets
A difficult recipe for pike cutlets in homemade gravy step by step with photos. Easy to prepare at home in 10 minutes. Contains only 327 kilocalories.
- Preparation time: 10 minutes
- Cooking time: 10 min
- Calorie Amount: 327 kilocalories
- Number of servings: 8 servings
- Complexity: Not an easy recipe
- National cuisine: home kitchen
- Type of dish: Cutlets
Ingredients for eight servings
- Pike - 2 pcs. (1 kg)
- White bread – 100 g
- Onions – 1 pc.
- Milk – 0.5 cups
- Vegetable oil - 5 tbsp. spoons
- Chicken egg - 1-2 pcs.
- Ground black pepper - to taste
- Salt - to taste
- For the gravy:
- Carrots - 1 pc.
- Onions - 1 pc.
- Tomato paste - 1 tbsp. spoon
- Salt - to taste
- Pepper - to taste
- Bay leaf (optional) - 1 pc.
- Water - 0.4 l
Step-by-step preparation
- How to cook pike cutlets in gravy: Clean the pike, cut off the head, gut it, rinse well.
- Peel, wash and cut the onion into cubes.
- Heat a frying pan, pour in vegetable oil. Place onion in hot oil. Fry the onion over medium heat, stirring, for 2-3 minutes. Cool.
- Soak the loaf (without crust) in milk for 5 minutes. Then squeeze out the loaf.
- Separate the pike meat from the bones. Pass the pike fillet, squeezed loaf, stewed onion and butter through a meat grinder. Beat the egg into the minced meat. Salt and pepper. Mix the minced meat well until smooth.
- Heat the frying pan. Pour in vegetable oil. Form cutlets with wet hands and place them in hot oil. Fry the pike cutlets on both sides over medium heat until lightly golden (about 1 minute on each side).
- Then place the cutlets in the cauldron.
- Make gravy. To do this, boil the kettle. Peel and wash the onions and carrots. Grate the carrots on a coarse grater, cut the onion into small cubes.
- Heat a frying pan, pour in vegetable oil. Place prepared onions and carrots into hot oil. Simmer over medium heat, stirring, for 2-3 minutes.
- Add tomato, salt and pepper, stir. Pour boiling water over it. If desired, you can add bay leaf.
- Pour the prepared gravy over the cutlets.
- Bring the cutlets to a boil, cover with a lid. Simmer the pike cutlets on the lowest heat for 10-15 minutes.
- Pike cutlets in gravy are ready. Serve with your favorite side dish. Bon appetit!
Cutlets...
Probably everyone loves them, from young to old. And not only because they are delicious in themselves, but they also come with a side dish!
Cutlets come in meat, vegetable and fish varieties.
The latter are especially relevant today. After all, many of us monitor our health.
What could be healthier than fish?!
It is believed that fish is similar to chicken meat, because it contains high-quality protein that is easily digestible by our body. The benefits of fish are undeniable, and of all its varieties and types, many people prefer pike. Firstly, its meat is more tender and softer. Secondly, pike are large fish, therefore, fewer of them are required to prepare the dish. Thirdly, pike is a dietary fish; it has few calories, but a lot of proteins and vitamins. Pike meat is considered a good remedy for preventing flu and colds; it contains many strong antiseptics that help our body fight bacteria. It is not surprising that Russian housewives prefer to make fish cutlets from pike.
Basic principles for preparing pike fish cutlets
The set of products for preparing fish cutlets from pike is almost the same as for meat cutlets.
To make the fish cutlets even more satisfying and juicy, add a little raw grated potato to the minced meat, as well as fresh lard.
Use fried or boiled potatoes as a side dish for pike fish cutlets. Herbs and fresh vegetables also work well.
It is preferable to take fresh fish to prepare pike fish cakes, since fish is a perishable product, and its quality and freshness can affect the taste of the dish.
Large pike make cutlets juicier than small fish.
To get minced fish without bones, you need to twist the fish through a meat grinder several times.
If you take pike fillet, you don’t need to twist it, but simply chop it finely with a knife, so the pike cutlets will be more tender.
Even those who are indifferent to fish will like pike cutlets if they are prepared correctly and originally. Of all the many recipes, the ones below deserve more attention. Each of them, in addition to the standard fish cutlet set, has its own zest, which makes pike fish cutlets an unforgettable dish.
Pike fish cutlets: so delicious you'll swallow your tongue!
This recipe has probably been in the culinary repositories of many housewives for a long time. Its secret is beaten egg white.
Ingredients:
2 pcs. onions
45 gr. drain oils
110 ml. milk
110 gr. loaf
120 ml. low-fat cream
60 ml. sunflower oil
salt pepper
Cooking method:
First of all, you need to wash the pike under cold water to remove all the mucus from it.
Peel the onion, cut into small cubes, saute it in vegetable oil.
Cut the bread into small pieces and soak in milk for 10 minutes.
Grind the pike pulp, onion and bread with the remaining milk in a meat grinder twice to make the minced meat more homogeneous.
Add cream to the minced meat, salt and pepper.
In a second bowl, beat the egg white until thick and add it to the minced meat.
Form cutlets by wetting your hands with water. Fry them in oil on both sides until light golden brown. Then put it in the oven at medium temperature and keep it there for 15 minutes.
Delicious recipe for pike fish cutlets with lard: more tender and juicy
Due to the fact that one of the main ingredients in this recipe is lard, pike cutlets become more juicy, piquant and tender.
Ingredients:
A kilogram of cleaned lake pike
150 gr. fresh pork lard
a couple of slices of loaf or roll
half a glass of milk
onion head
pepper, dill, parsley
refined sunflower oil
Cooking method:
Cut the loaf pulp into pieces and pour in milk, leave to swell for 10 minutes.
Remove large bones and backbone from the pike, cut the fillet and lard into cubes and grind in a meat grinder.
Squeeze out the softened loaf and drain the milk.
Peel the onion and cut into four parts.
Grind the loaf and onion together with the pike fillet and lard three times in a meat grinder with a fine sieve.
Add an egg to the resulting mass, as well as pepper, salt and seasonings to taste.
Mix everything thoroughly until smooth.
In a preheated frying pan, fry the cutlets on both sides over medium heat until nicely golden brown.
Recipe for pike fish cutlets in the oven: less calories, more taste
Fish cutlets according to this recipe are cooked in the oven, so they are considered less high in calories, because vegetable oil and fat are not used in their preparation. But this does not make the taste worse, but on the contrary, richer.
Ingredients:
half a kilogram of pike
4-5 tbsp. spoons of semolina
100 gr. lard
1 carrot
1 onion
a few cloves of garlic
salt, spices to taste
1 teaspoon mayonnaise
Cooking method:
Cut the frozen lard into small pieces and grind together with the onion in a meat grinder.
Add pre-grated carrots to the bowl and stir.
We twist the pike fillet several times, add the resulting minced fish to the lard and carrots.
Crush the garlic in a garlic press, add it to the minced meat, and mix.
Add egg and semolina, salt, pepper, dill. Mix the minced meat.
Place foil or special parchment on a baking sheet.
We form cutlets and place them on foil. Add mayonnaise to each cutlet on top.
Place in the oven for half an hour at medium temperature.
When the cutlets have acquired a golden color, take them out.
Recipe for delicious steamed pike fish cutlets in a slow cooker: for those who care about their figure
Steamed dishes are good for your health and figure. And pike fish cakes are no exception. You can enjoy them without fear of gaining extra pounds.
Ingredients:
Kilogram of pike
onion head
2 pieces of loaf or roll
half a glass of milk
spices, salt
Cooking method:
Soak the pieces of bread in warm milk.
Grind the pike fillet along with the onion in a meat grinder, or alternatively grind it in a blender.
Beat the eggs a little and add them to the minced meat. Pepper and salt. You can add greenery.
We form cutlets - small and round, roll them in flour.
Pour 200-300 ml into the multicooker bowl. water, add bay leaf.
Place our cutlets in the steamer, not very close to each other.
Select the Steaming program from the Menu and set the timer for 25 minutes.
After the end of the program, we take out the finished pike fish cutlets.
A quick recipe for making fish cutlets from pike: please your loved ones!
This recipe differs from the others in that we do not use potatoes or milk in it. It is strict in content, but bright in taste.
Ingredients:
Kilogram of pike
Onion head
salt, pepper to taste
Cooking method:
Clean the pike and fillet it. We twist it in a meat grinder twice.
It is better not to grind the onion, but to chop it into cubes.
Mix the onion, eggs with the resulting fish mass, pepper and salt to taste.
We make oblong cutlets and, having rolled them in flour, fry them in oil until golden brown.
Unusual pike fish cutlets with tomato sauce: worthy of a restaurant
The sauce plays a big role in this recipe. It is this that gives a touch of originality and sophistication to fish cutlets.
Ingredients:
Kilogram of pike
3 cloves of garlic
¾ glass of milk
slice of bread
salt, pepper to taste
refined sunflower oil
4 tomatoes
Onion head
2 tablespoons water
Cooking method:
Place the crustless bread in a bowl, add milk, and leave for 10 minutes.
We clean the pike, fillet it, and cut it not too finely.
Peel the onion and garlic and cut into large pieces.
Grind all ingredients using a blender, add spices and seasonings.
We make cutlets in flour breading. Fry in oil until crispy.
Making the sauce: Fry finely chopped onion, add grated tomatoes. Pour in water and leave to simmer for a few minutes, adding salt and pepper at the end.
Place the fish cutlets along with the side dish and pour over the tomato sauce.
Recipe for tender pike fish cutlets with cottage cheese: looks delicious and melts in your mouth
The unusual combination of cottage cheese and pike has led to the creation of a very tasty and spicy dish that will not soon be forgotten by your family and guests. These fish cutlets can be served both on weekdays and on a holiday table.
Ingredients:
350 gr. pike fillet
150 gr. cottage cheese
4 cloves garlic
Two tablespoons butter
60 gr. flour
60 gr. rolled oats
refined sunflower oil
salt pepper
Cooking method:
Cut the pike fillet into small cubes, add peeled and chopped onions to it.
Grind the cottage cheese well with a spoon, first without anything, then break the eggs into it.
Continuing to grind the products together, pepper and salt to taste.
Place the curd-egg mixture into the fish bowl and mix well.
We form cakes from this minced meat. Laying out the flatbread on your palm or board, place a cube of butter in the middle of each. Carefully close and roll out between your palms.
Fry the crushed garlic in a garlic press with a spoon of sunflower oil. We remove it from the pan; we no longer need it.
Cook the cutlets in oil, first rolling them in a mixture of flour and oatmeal. The color of the finished products should be dark golden.
Twist the fish flesh through a large wire rack, and the vegetables and onions through a small wire rack, then the taste of the cutlets will be more intense.
Kitchen tools for working with minced meat must be cooled so that the minced meat does not stick to them and is more uniform.
Sometimes, to make the cutlets more fluffy, mashed potatoes are added to the minced meat, but you need to be careful and not overdo it.
You can add apples, cheese, and boiled eggs to the filling for pike fish cutlets, this will make the taste of the cutlets more expressive.
It is best to knead the minced fish with your hands so that not a single lump remains in it.
After the minced meat is ready, you need to leave it in the refrigerator for a while to make it easier to form cutlets later.
For juiciness, you can put a piece of butter or ice in the center of each cutlet.
Housewives should know that the higher the onion content in minced fish, the more incomparable the cutlets.
I often cook fish. Our family loves both river and sea food. We choose the most delicious, in our opinion, and healthy method of preparation (it is also the simplest) - baking in the oven. Moreover, the husband insists on a minimum amount of spices, believing that the fish should smell like fish and nothing else! :) Pike is the only fish for which he agrees to make an exception, and there is a reason for that. When baked without any sauce, it is a bit dry and boring! :) Pike cutlets are a completely different matter! Properly cooked cutlets - with the addition of lard, simmered in creamy sauce, the most delicate dish in the world! They disappear from the plate so quickly that you don't wait for daylight to take a good photo; you shoot in the dark, quickly, worrying only that in a couple of minutes there will be no objects left to shoot! 🙂
PIKE CUTLETS IN CREAM SAUCE
Pike cutlets in cream sauce
Ingredients:
fresh pike (fillet) – 1200 g
fresh pike caviar – 150 g
salted pork lard - 130 g
loaf - 6 pieces (2-2.5 cm thick)
cream 20% fat - 200 ml
medium-sized onion - 2 pcs.
chicken egg - 1 pc.
salt, ground black pepper - to taste
vegetable oil for frying - 2-3 tbsp. (for one pass)
breadcrumbs - 1 cup
For the sauce:
sour cream - 1/2 cup
cream 20-30% fat - 200 ml
butter - 30-40 g
Provençal herbs - to taste
salt - to taste
nutmeg - a pinch
Process:
Soak the loaf (along with the crust) in cream. They should be completely absorbed.
Cut the peeled onion into slices (into 8 parts).
Cut the lard (slightly frozen) into small cubes.
Remove the skin from fresh fish (slightly frostbitten), remove the backbone and large bones. Small bones do not need to be pulled out; they grind well in a meat grinder. Cut the pike into small pieces.
In a meat grinder, grind the fish along with lard and onion.
Then scroll the minced meat a second time, adding the loaf.
Beat the egg into the prepared minced meat, add spices to taste, stir the minced meat well, and place in the refrigerator for a couple of hours.
Form cutlets from the chilled minced meat with wet hands and roll in breadcrumbs.
It is good to heat the frying pan with vegetable oil. Place the cutlets and fry over high heat (mode 6-7) until golden brown on both sides.
Remove the cutlets and wipe the pan with a paper towel.
Put sour cream in a frying pan, dilute with cream until smooth, season with spices, salt, bring to a boil, but do not boil, add a piece of butter, dilute in sauce until smooth.
Place the cutlets in the sauce and simmer over low heat for 5 minutes on each side. Remove the pan from the stove, leave the cutlets in it for another 5 minutes, then serve. As a side dish: mashed potatoes, boiled jasmine rice. Or a vegetable salad.
Pike cutlets are good with white aged chardonnay, for example. Well, a purely male option to accompany it is a glass of vodka or chacha.
Pike, in itself, is a rather specific fish. Its meat is tasty, but has a number of disadvantages: it is somewhat dry, has many small bones and smells of river mud. However, knowing some secrets and nuances, you can prepare an amazing dish from it that will not leave any member of your family indifferent. So, we present to your attention pike cutlets. Recipe with photos step by step.
Pike, like any other fish, can be prepared in different ways. Fry, boil, bake or even stuff. But the most popular dish is cutlets. Since they allow you to eliminate all the disadvantages of this fish described above. Let's look at this in a little more detail:
- Excessive dryness of pike meat can be easily compensated for by adding fresh or fried onions, minced pork or lard to the minced meat. Various sauces and gravies will also solve this problem and make the taste of the dish more expressive.
- Serving pike in the form of cutlets will allow you to enjoy its taste without poking around in the dish looking for bones. After all, when cutting fish into fillets, all visible large bones are removed, and the remaining small ones are ground in a meat grinder and softened during further heat treatment.
- The specific fishy smell is significantly reduced by adding lard, onions, carrots, spices, fresh herbs (dill, parsley) to the minced meat, as well as by frying cutlets breaded with breadcrumbs, eggs and cheese.
But in order to ensure that your efforts are not wasted, you need to pay special attention to one point, on which the result will directly depend. This is the freshness of the fish. If you just caught it yourself, then, of course, there are no questions. But if you decide to buy pike in a store or market, and they don’t have live pike in their assortment, then to choose the right carcass you should know some nuances:
- Fresh pike's eyes are transparent and bulging. When the fish lies for a long time, they become sunken and cloudy.
- Gray or blackened gills are a clear sign of stale fish. On fresh, ungutted pike they are red. Gutted ones are a little lighter, to pale pink.
- Pay attention to the scales. If it is shiny and smooth, it means that the fish has not yet had time to weather.
- The abdomen should under no circumstances be swollen.
- The meat of fresh fish is elastic and quickly regains its shape when pressed.
Pike, of course, has its own specific smell, but it is the smell of river mud and nothing else! A sharp, unpleasant odor should definitely alert you.
Cutlets with cucumber sauce
Pike cutlets prepared according to this recipe with photos and step-by-step descriptions turn out airy, juicy, and tender. And the original pickled cucumber sauce gives the dish a brighter and more expressive taste.
Ingredients
- medium-sized pike – 1 pc.;
- onions – 2 pcs.;
- egg – 1 pc.;
- flour and breadcrumbs - 50 g each;
- sour cream – 50 gr.;
- pickled cucumber – 2-3 pcs.;
- water – ½ cup;
- salt and spices;
- fresh herbs (dill, parsley);
- oil for frying.
How to cook pike cutlets
- First of all, the pike must be scaled, gutted and washed thoroughly. Cut off the head and fins.
- Then use a sharp knife to cut the carcass lengthwise, remove the backbone and visible large bones. You don’t have to remove the skin, as you prefer.
- Now we pass the fillet through a meat grinder. If the fish is large, then it is better to turn the meat twice, since its internal bones are thicker than those of a young small specimen.
- Add onion (1 head). You can also grind it through a meat grinder, or you can simply chop it finely. Some housewives recommend pre-frying the onions. This will reduce the fishy smell of the cutlets and give them an interesting flavor.
- Drive an egg into the resulting minced meat, add salt and pepper, add your favorite spices and fresh herbs if desired.
- Bread the formed cutlets in flour or breadcrumbs and fry on both sides in a well-heated frying pan until cooked.
- To prevent the oil from foaming during frying, you need to add a little salt to it. Just don’t overdo it, remember that we have already salted the minced cutlets.
- Transfer the finished cutlets to another bowl.
- Cut the onion into half rings and the cucumbers finely.
- In the same frying pan where the pike cutlets were fried, without changing the oil, first fry the onion.
- And then also finely chopped pickles.
- We empty the frying pan, return the cutlets to it, and top them with cucumbers and onions.
- In a separate bowl, mix sour cream, water, spices and herbs.
- Pour this mixture over our cutlets. Cover with a lid and simmer at low temperature for half an hour.
- To prevent sour cream from curdling during stewing, experienced housewives recommend mixing it with a small amount of milk.
It is better to serve pike cutlets hot with gravy, garnished with fresh vegetables and herbs. Rice or potatoes are great as a side dish.
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
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 ones.
Dear fellow fishermen! With this material we begin publishing recipes from our good friend, fisherman and cook, Oksana Zagorodko, who shares on the pages of our website her excellent recipes for preparing pike in urban and camping conditions, as well as options for preparing pike meat and caviar for future use.
Today we are publishing several recipes that have one thing in common - these are cutlets from, which can be prepared in various versions and in various ways.
If someone says that they don’t like pike, it means they don’t know how to cook it. Only a person who has never tried stuffed pike or pike fish cutlets can say that this fish is not tasty.
Once you try a pike dish, you will probably want to add it to your family’s menu. Most housewives can say with confidence that pike cutlets are one of the most delicious. There are many recipes for preparing this delicious dish, but the hostess decides which one to choose.
You can add semolina, minced pork or lard, and eggs to pike cutlets. Pike cutlets are fried, steamed or baked.
Let's add to our recipe book several ways to prepare pike cutlets, which will surely become your family's favorite dish.
Ingredients:
- fresh, just fresh – 700 g,
- carrot,
- 2 teeth garlic,
- salt pepper,
- 1 tbsp. sour cream,
- White bread,
- black crackers,
- flour,
- breadcrumbs,
- 2 eggs,
- 1 tbsp. starch,
- sesame,
- greenery,
- vegetable oil.
We clean the fresh pike, leaving the head and tail for fish soup. Carefully separate the fish fillets from the bones and use a meat grinder to make minced fish from onion, garlic and black breadcrumbs. On a fine grater, grate the carrots separately, chop the greens and add it all to the minced meat along with two eggs, a spoonful of starch and a spoonful of sour cream.
First soak a piece of white bread in milk and add it to the minced meat. Now you can add salt and pepper.
To make minced pike more fluffy, blitz it in a blender or pound the carcass of a freshly caught predator on the table.
Mix flour, sesame seeds and breadcrumbs and roll the formed cutlets from the mixture. Fry in a frying pan in vegetable oil. First, fry the first side of the cutlets under the lid, and the second without the lid.
Serve cutlets with any side dish, for example, mashed potatoes.
This recipe is perfect for your children or for the diet of adult fishermen and fisherwomen.
Ingredients:
- pike – 1.2 kg,
- loaf – 1 piece,
- butter – 30 g,
- egg – 1 piece,
- onion – 1 piece,
- salt, pepper to taste,
- spices for fish to taste.
Soak the loaf in water. Chop the onion and peel it, separating it from the bones. In a meat grinder, grind the squeezed loaf, pike fillet and butter. Add the egg, onion, spices to the minced meat and mix everything thoroughly. Form cutlets and steam them for 20 minutes.
This recipe is suitable during fasting or as a dietary dish.
Ingredients:
- pike – 2 kg,
- onions – 2 pcs.
- stale white bread – 100 g,
- fresh dill,
- salt, pepper to taste,
- flour or breadcrumbs,
- vegetable oil.
Peel and grind the fillet in a meat grinder on the finest rack. Cut the bread crumb into cubes, add water and leave for 10 minutes to swell. Squeeze out the bread and add to the minced meat along with chopped dill. Finely chop the onion, fry it in vegetable oil and add to the minced meat.
Pepper, salt and mix everything thoroughly with your hands. With hands dipped in water, form cutlets, roll in breadcrumbs or flour if desired, and fry in a hot frying pan on both sides.
When the cutlets are golden brown on both sides, pour 2 tablespoons of hot water into the frying pan and simmer with the lid on for five minutes. If the water has evaporated, add vegetable oil and fry again on both sides until golden brown.
Pike fish cutlets in the oven
Such cutlets turn out juicy and tender and can be a dish for distinguished guests at a wedding or big anniversary.
Ingredients:
- 1.5 kg pike,
- 250 g pork lard,
- 250 g pork meat,
- 1 egg
- 2 cloves of garlic,
- pepper, salt to taste,
- white loaf soaked in milk,
- onion – 1 pc.
We clean it from scales, or make a fillet, and grind the fillet together with lard and meat, onion and garlic in a meat grinder. Add the rest of the ingredients and mix the minced meat thoroughly until it is fluffy.
We form small cutlets and cook them in any way: fry, steam or bake. Pike cutlets in the oven are especially tasty. To prevent the cutlets from burning, add a little water to the baking sheet.
Pike cutlets stewed in tomato sauce
Ingredients:
- pike fillet – 400 g,
- white bread – 1 piece,
- onion – 1 piece,
- tomato sauce – 100 g,
- half a glass of milk,
- vegetable oil,
- parsley,
- pepper, salt.
Soak white bread in warm milk. We pass the fillet and onion through a meat grinder. Add salt, pepper, chopped parsley to the minced meat. Form cutlet-balls, place them on a hot frying pan and fry for 7 minutes on all sides. Pour tomato sauce over the fried cutlets and simmer for 20 minutes under the lid.
You can add sour cream or mayonnaise to tomato sauce. We serve the cutlets, sprinkled with sauce, along with a side dish (potatoes, rice or mashed peas).
Some useful tips for preparing fish cutlets:
- Cooked fish cutlets in the oven or steamed (in a double boiler, pressure cooker or multicooker) are not only very tasty, but also healthy;
- You can also add fish roe to minced fish;
- To make fish cutlets juicier, add fatty pork or lard to the minced meat;
- The taste of cutlets with cottage cheese or cheese turns out to be interesting.
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Today we have pike cutlets with lard on the menu. On the one hand, this is a very simple dish. On the other hand...