Pike cutlets, recipe with photos step by step

Of all the fish cutlets, the most appetizing are those made from pike. The main thing is to strictly follow the recipe. They can be prepared using various methods - frying them in a frying pan or baking them in the oven. In the latter version, the dish forms a beautiful golden crust.

Pike meat is dense and dry. It requires pre-treatment. However, for cutlets it is enough to make minced meat, mix it with spices, and then there should be no problems. Since pike is an active fish, there is practically no fat in it. On the one hand, this is good, since the meat turns out to be dietary. On the other hand, it is a bit dry, so it is recommended to add lard, cheese or butter to the minced meat. Spices are used to remove the specific smell of fish.

Catching pike in winter on a balance beam is a favorite pastime of many anglers. That is why there are so many different recipes for cutlets from a caught predator, the most successful of which we will describe below.

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Pike cutlets with butter without lard - classic recipe with butter

Pike is not trout, but dishes made from it are simply superb. Dedicated to all lovers of budget masterpieces: a classic method for juicy minced meat from our grandmothers!

Needed:

Minced fish (frozen or fresh) - 800 g
Onions - 2-3 medium sized heads
Egg - 2 pcs.
Butter - 30 g
Favorite spices
Salt - 1 tsp. (but better according to your taste)
Vegetable oil for frying

For stewing:

Water – 50 ml
Milk – 100 ml
Spices to taste and a pinch of salt

A step-by-step recipe with photo tips will help you prepare.

Let the frozen fillet thaw completely. For easy shaping, the minced meat should not be cold.

Grind the fish and onions through a meat grinder. You can also finely chop the onion with a knife. Melt the butter until liquid. Combine all the ingredients and carefully knead the minced meat by hand for at least 3 minutes. At the end we leave it on the table or in a bowl with a little effort. This is called beating the minced meat. This procedure will give it juiciness and cohesion.

Form plump oval cutlets and fry them on both sides.

At the end, steam the cutlets. Pour some water into a saucepan. Add a pinch of salt and spices to taste. Let's boil. Place the cutlets inside and simmer over low heat for 20 minutes. Pour milk into the hot mixture and let them simmer for another 5 minutes. Uncover until the milk has evaporated. The signature dish of the day is ready!

With cabbage

Pike cutlets with lard, the recipe for which is given later in the article, are considered one of the most budget-friendly options for such a dish. This is because cabbage is added to the minced meat. In this case, fish and vegetables are taken in equal proportions.

Ingredients

For the dish you need to take:

pike fillet – half a kilo;
white cabbage - half a kilo;
white onion – 1 head;
garlic – 3-4 cloves;
lard – 70 g;
loaf – 1/3 pcs.;
salt, pepper, butter, milk/water.

Step-by-step cooking process

The cooking process includes several stages:

The fish fillet must be cut into pieces, then passed through a meat grinder with peeled garlic, onion, and cubes of unsalted lard without skin.
You need to chop the cabbage coarsely, then add water and let it cook. Then pass the vegetable through a meat grinder with already homogeneous minced meat.
The last time the mass is processed in this way is with the addition of bread. But first you should cut off the crusts from it, soak the pulp in water or milk and squeeze lightly.
All that remains is to add salt and pepper to the mixture.
With wet hands, cutlets are formed from the minced meat and fried in hot oil until cooked. First – 4-5 minutes. on one side (without lid), then another 5-6 minutes. on the other side (already under the lid).

If in the end the cutlets are not fully cooked, you can also simmer them additionally in a frying pan with a small amount of water/broth.

Very tasty and juicy pike cutlets with lard

You can't spoil fish cutlets with lard. Let's prove this truth experimentally!

For a delicious experience you need:

Pike fillet – 800 g
Chicken eggs - 2 pcs.
Lard - 100 g
Onion - 1 head
White bread (soaked in milk) - 2 slices
Dry greens
Pepper and salt to taste

For frying:

Breadcrumbs
Vegetable oil

A very simple recipe even for novice housewives.

And for the experienced, it’s a good reason to have a family fishing day.

Grind the fish, lard, onions and bread in a meat grinder. Add eggs, herbs, pepper, and salt to the mixture. Mix thoroughly.

We remember how we made Easter cakes in childhood, and we form fish cutlets in the same way. Roll in breadcrumbs and fry until crispy on both sides.

A very tasty and tender dish! Disappears from the table at cosmic speed.

For breading, you can use any bran. More fiber on the menu!

With onions and carrots

According to this recipe, onions and carrots are added directly to the minced fish. As a result, the cutlets turn out juicier. Vegetables are pre-fried until soft and golden brown in hot oil.

Ingredients

For the dish you need to take:

pike – 900-950 g;
pork lard – 170-200 g;
onion, large egg, carrots - 1 pc.;
white bread – 2 slices;
milk – 130-150 ml;
salt, pepper, butter, flour.

Step-by-step cooking process

The cooking process includes several stages:

The pike needs to be washed and cleaned of all excess. In the end, only the fillet should remain. You need to cut off the skin from the lard and chop the rest into small pieces. Together, these ingredients are passed through a meat grinder once.
White bread without crusts should be soaked in milk and left until the liquid is absorbed into the pulp.
The onion needs to be peeled and chopped into miniature cubes. Carrots – grate coarsely (even frozen, pre-chopped ones will do). You will need to pour these vegetables together into heated oil and fry until soft and lightly browned. Then leave to cool.
At the next stage, minced fish and lard are passed through a meat grinder again - this time with fried vegetables and squeezed out bread pulp.
All that remains is to add a raw egg, salt and pepper to the mixture. Then mix everything very thoroughly again.
From the resulting mixture you need to form small cutlets and sprinkle them with flour on all sides.
The pieces will be fried in hot oil in a frying pan. One side is on medium heat without a lid, the other is on low heat and already under the lid.

Serving cutlets according to this recipe is delicious with boiled rice (white or a mixture of it and brown), potatoes, and baked vegetables.

How to cook pike cutlets in the oven - recipe with lard

The dish requires a minimum of ingredients and the toothy predator itself. The result will be very impressive.

Ingredients:

Pike fillet – 750 g
Lard - 150 g
Onion - 1–2 pcs. medium size
Salt, pepper to taste
Flour for breading

For lubrication:

We twist the minced meat through a meat grinder. Knead and beat. Add egg and chopped herbs to taste. Form the cutlets with wet hands and bake. Nothing special.

Still, it’s very interesting to see the chef’s preparation. Already from 03:06 - in the video recipe. By the way, a cheerful professional is experimenting with a manual meat grinder... And how did our grandmothers withstand all this trouble?!

With zucchini

Another option to make cutlets cheaper and healthier is to add zucchini to them.

Ingredients

For the dish you need to take:

pike fillet – 570-600 g;
white bread – 70-80 g;
cream (10%) – ½ tbsp.;
zucchini (small size) and egg - 1 pc.;
dill and green onions - 1 bunch each;
corn starch - 1 tbsp. l.;
pork lard (unsalted) – 60 g;
salt, pepper, olive oil.

Step-by-step cooking process

The cooking process includes several stages:

White bread must be soaked in cream, after cutting off the crusts. Then squeeze lightly.
The fish fillet is washed, dried with paper towels and minced through a meat grinder. Then it is again processed in the same way with bread and pieces of lard.
The greens need to be washed, dried and chopped very finely. Remove the skin from the zucchini (even young ones) and cut into miniature cubes. These ingredients, along with egg, starch, salt and pepper, are sent to the minced meat.
All that remains is to mix everything well, form small cutlets and fry them in hot olive oil.

The prepared cutlets are delicious to try both hot and cold. They can be supplemented with any sauces.

Pike cutlets with pork “You'll lick your fingers!”

Next up are pike cutlets with meat. Well, a very tasty recipe!

Ingredients:

Pike fillet – 400 g
Lean pork - 0.5 kg
Onion - 1 head
Egg - 1 pc.
White bread - 2 pieces (without crust)
Milk – 150 ml
Mayonnaise, salt, pepper to taste
A bunch of parsley or dried herbs
Vegetable oil for frying

Cooking with step-by-step description: everyone can do it!

Grind the solid ingredients in a meat grinder. We send them eggs, mayonnaise, salt and pepper.

Finely chop the parsley and throw it in there.

Mix everything. With wet hands, take a little minced meat and make cutlets. Fry them on both sides in oil

At the end, add a little water to the pan, cover with a lid and simmer for another 10 minutes.

All! Garnish with potatoes or stewed vegetables. Delicious!

In a slow cooker

Pike cutlets with lard can be quickly and easily prepared in a slow cooker. A detailed recipe for the discussed treat for this kitchen assistant is published below.

Ingredients

For the dish you need to take:

pike – 750-800 g;
white onion – 1 head;
egg – 1 pc.;
lard – 60 g;
loaf slices and garlic cloves - 2 pcs.;
oil, salt, spices.

Sequencing

The cooking process includes several stages:

To begin with, the fish fillet must be freed from bones (even the smallest ones), and then passed through a meat grinder.
Read also: I often make Danish braids with cream cheese for my children’s breakfast: I myself can’t refuse a piece either.
Onions, garlic and slices of bread soaked in water, milk, and pieces of lard without skin are processed in the same way.
After passing through a meat grinder, the masses are mixed.
Next, you need to add a raw egg, salt, spices to the ingredients and mix everything well. Neat, medium-sized cutlets are molded from the resulting mass.
All that remains is to heat a small amount of oil in the multicooker bowl, place the pieces on it and fry first on one side (20 minutes), then on the other (for the same amount of time).

The finished treat is served to the table with any side dish. For example, you can complement it with delicate creamy puree. Chopped greens are used to decorate fish cutlets.

How to bake cutlets in sour cream sauce like in a restaurant

The most delicate taste is ideal for the festive table. The recipe does not include lard or oil. Easy oven preparation and secret ingredients.

We take:

Pike (pulp) – 1.5 kg
Sour cream (from 20%) – 200 + 300 g
Eggs - 4 pcs.
Onion - 4 pcs.
Tomato paste - 500 g
Lemon (juice) - 1 pc.
Breadcrumbs - 1 package
Greens - more

How we prepare delicious pike cutlets.

Combine the pike, onion and herbs and grind them in a meat grinder. Beat eggs, sour cream (200 g), and spices into the prepared minced meat. Mix, form cutlets, roll in breadcrumbs and place on a baking sheet with parchment. Sprinkle with lemon juice.

Combine the tomato paste and the rest of the sour cream and pour into the cutlets. 40-50 minutes in the oven at 180ºC - we get a very tasty dish!

Supplements!

Carrots, cauliflower and broccoli will fit into fish cakes. Yes, yes, no doubt about it! A surprisingly harmonious solution, considering the proportion. Put no more than 20% of new vegetables into the minced meat. This means: for 1 kg of fish - the usual amount of onions and up to 200 grams of cabbage and carrots.

Useful tips and tricks

To make the fish cutlets under discussion tasty according to any recipe, you need:

use fresh, not frozen pike, otherwise the dish will turn out dry;
use breading - crackers, flour, a mixture of the latter with semolina in equal proportions (then the treat will turn out with an appetizing crust);
add fresh herbs to the minced meat - parsley, cilantro, green onions (dill can overpower the taste of pike, so it should be taken in minimal portions).

Delicious pike cutlets with lard are not suitable for freezing. Regardless of the recipe you choose, they should be prepared just before lunch from fresh, chilled ingredients.

Lush pike cutlets - a very tasty recipe with oatmeal

Do you want volume and texture? Add oatmeal. Children love this recipe. Om-yum-yum!

Ingredients:

Pike (fillet) – 800 g
Oatmeal - 0.5 cups
Onion - 1 pc.
Egg - 1 pc.
Yogurt without sugar - 2 tbsp. spoons
Flour - 2-3 tbsp. spoons
Dill, salt, black pepper - to taste

How to cook.

Grind the flakes in a blender - into pieces, not into dust.

We make minced meat. Cut the onion into half rings and throw it into a blender (separate from the flakes). Scroll for 15 seconds, add the egg and beat the resulting mixture well. Add pike meat. Grind. Here it is - lush and beautiful minced meat. Transfer it to a deep bowl and combine with the ground flakes. Place in the refrigerator for 1 hour.

We supplement the present preparation with salt, pepper, dill and yogurt. Mix. Does the foundation seem runny? Fix it with flour - 2-3 tablespoons.

We make cutlets. Fry in a heated frying pan. Place on a napkin, removing excess fat. Consolidation!

How to fry cutlets with semolina - the most delicious recipe

The dish will appeal to those who do not like to clean their catch and deal with bones. Fast and very tasty!

Needed:

Pike – 1 kg
Lard - 30 g
Onion - 1 pc.
Egg - 1 pc.
Semolina - 3 tbsp. spoons
Vegetable oil - 100 ml
Salt, black pepper (ground) - to taste

Lard in any recipe can be replaced with grated potatoes or bread soaked in milk.

Cooking delicious food.

We wash the pike and place it on the board. We cut off the head and rip open the belly. Slowly remove the insides and wash the fish from the inside. Cut off the tail. We cut the carcass along the ridge. We scrape the meat from the skin, along with the bones. If done correctly, there will be almost no meat left on the skin. We take out the large bones.

Grind the pike twice in a meat grinder with a fine strainer. After the first grinding, we wash all the parts from snagged bones. The second grinding - and the minced meat becomes tender.

We pass lard and onions through a meat grinder. Beat the egg into the minced meat, add the cereal, salt and pepper. Stir and let the semolina swell for 10 minutes. Form cutlets and place in hot oil in a frying pan. Fry until golden brown on both sides. 5 minutes per side. Well, very tasty and simply genius!

With tomato sauce

In this version of the fish treat, tomato paste is not added to the minced meat. It becomes the basis of a sweetish original sauce. Ready-made cutlets simmer in it and turn out especially soft, tender, and juicy.

Ingredients

For the dish you need to take:

pike fillet – 650 g;
egg – 1 pc.;
white onion – 2 heads;
tomato paste – 3-3.5 tbsp. l.;
semolina – 2 tbsp. l.;
bay leaf – 3 pcs.;
beet sugar – ½ tbsp. l.;
white bread – 3 pieces;
lard – 60 g;
crumb crumbs - 4-5 tbsp. l.;
salt, spices, water.

Step-by-step cooking process

The cooking process includes several stages:

Pike fillet should be washed with running water, dried and chopped into small slices.
White bread without crusts must be soaked in water. Then squeeze it out.
Onion (1 head) should be peeled and coarsely chopped. Lard – chop into small cubes.
At the next stage, all prepared components are processed with a meat grinder until maximum homogeneity. It is advisable to pass the mixture through it at least 2 times to ensure that no fish bones remain in the minced meat.
Semolina, raw egg, salt and spices are also added to the mass.
After thoroughly mixing all the ingredients, small cutlets are formed. The resulting pieces should be rolled in breadcrumbs and fried in hot oil in a frying pan until crispy and golden brown.
The remaining onion is then finely chopped, fried in a small cauldron until golden, after which it is poured with tomato paste diluted in a small amount of water. The mass also needs to be salted, sugar and bay leaf added.
Already fried cutlets will simmer in the resulting sauce in a cauldron for about a quarter of an hour until fully cooked.

The treat should be served along with the filling. Any dry side dish will go with it. So, it’s delicious to put mashed potatoes on a plate first, and cutlets and tomato sauce on top. The main thing is to first remove the bay leaf from it.

Pike cutlets with cheese in the oven “Awesome”

Tenderness itself! Having tasted these pike cutlets, anyone will praise “You will lick your fingers!” Of course, they have a wonderful filling - cheese and butter. A dish worthy of a restaurant!

Ingredients:

Pike – 500-600 g (net weight!)
Bread (white) - 4 thick slices
Milk – 40 ml
Hard cheese – 70 g
Butter (butter) - 30 g
Chicken egg - 1 pc.
Greens (dill or parsley) - 1 bunch
Rusks (breadcrumbs) - 100 g
Salt - 2/3 teaspoon
Pepper (ground black) - 1 pinch
Seasoning for fish - 1 teaspoon
Deep frying oil

How to cook delicious pike cutlets.

Pass the fish fillet through a meat grinder. Soak the bread in milk and also send it to the meat grinder. Add spices, salt and pepper to the mixture. Mix the minced meat.

Heat the butter (on the stove or in the microwave). Finely grate onto the frozen cheese. Chop the greens with a knife. Combine the ingredients and mix into a plastic mixture.

We make fish balls and cubes from the filling. Beat a chicken egg into a bowl and shake. Flatten the fish base, put the filling on it, and fold the edges of the minced meat up. The result was a miniature cutlet pie. Roll it in breadcrumbs, dip it in egg and dip it in breadcrumbs again.

We carry out heat treatment in 2 stages. First: in a frying pan. Pour a generous portion of oil, let it boil, immerse the cutlet in the oil, fry until each side is covered with a golden crust. Place the fried cutlets on a paper napkin. It will absorb excess oil.

Second stage: preheat the oven to 170°C. Bake the cutlets for 10 minutes. Well, a very tasty recipe: an exquisite culinary miracle at home!

With rice

Pike cutlets with lard (the recipe can be changed to suit your taste), you can diversify with cereals. They are added directly to the minced meat. For example, you can select rice. Then all that remains to add to the finished cutlets is a light vegetable salad without a hearty side dish.

Ingredients

For the dish you need to take:

rice (pre-cooked) – 1.5 tbsp;
fresh pike – 800-850 g;
chicken eggs – 2 pcs. (small size);
crumbled bread – 100-120 g;
unsalted lard – 70 g;
salt, spices, oil.

Step-by-step cooking process

The cooking process includes several stages:

The first thing you need to do is take care of the pike. The fish is washed and scaled. Next, you should cut off the head, fins, and tail. Afterwards, gut the carcass. To do this, the easiest way is to make a puncture near the pike’s head and draw the tip all the way to the tail. It is important not to insert the blade too far to avoid damaging the gallbladder. Otherwise, the fish fillet will begin to taste bitter.
All that remains is to free the pike from the ridge and large bones. The rest is cut into pieces and passed through a meat grinder along with pieces of lard without skin. Small bones can be left in the pike, but in this case the fish will need to be twisted twice.
Next, the minced meat is transferred to a deep plate and mixed with already cooled boiled rice, raw eggs, salt and spices.
After thorough mixing, it is advisable to leave the mixture in a cool place for at least a quarter of an hour. During this time, the minced meat will infuse well and acquire a bright taste. Then you can make small cutlets from it. Their size and shape will depend on the preferences of the cook himself.
Breadcrumbs need to be scattered on a flat plate. And at the next stage - roll the resulting fish preparations in them.
You need to heat the vegetable oil in a frying pan. When it begins to crackle characteristically, you can add the cutlets to the fat and begin frying the cutlets.
Cook the treat over low heat on both sides until it has an appetizing golden brown color.

The resulting cutlets are delicious served hot. They will go great with any side dish. For example, with a variety of cereals, potatoes (fried, boiled, baked), pasta.

Unusual recipe with cottage cheese and butter “Northern”

Nourishing and again nourishing. The version with cottage cheese, popular in the North and Far East, promises maximum nutritional value. The harsh climate dictates its own laws. The stronger half of the family will definitely like the dish.

Ingredients:

Pike (meat) – 1 kg
Cottage cheese - 400 g
Onion - 1 head
Butter - 150 g
Eggs - 3 pcs.
Flour - a couple of pinches (for breading)
Salt, black pepper (ground) - to taste

How we prepare an interesting recipe.

Grind the cottage cheese, fish and onions in a meat grinder, beat the eggs into the minced meat, season the mixture with butter, salt and pepper to taste. Mix. We make oval or round cutlets. Dip them in flour and fry in a frying pan until nicely browned. How simple!

Recipe for pike cutlets with potatoes “Grandma’s Secret”

What else could you do to diversify the taste of cutlets? Of course, everyone's favorite is potatoes. The result will be tender, very tasty and fluffy.

Ingredients:

Pike fillet – 1 kg
Onion - 200 g
Potatoes - 250 g
Bread (white) - 3 slices
Salt - 1 teaspoon (add or subtract to taste)
Pepper (ground black) - ½ teaspoon
Garlic (dried) - ½ teaspoon (varie to taste)
Garlic (fresh) - 3 cloves (adjust to taste)
Flour (or other breading) - 5 tbsp. spoons
Vegetable oil (for frying) - 6-8 tbsp. spoons

Preparing the recipe will not tire you.

Soak the bread slices in water or milk. Hold for a minute and a half and squeeze out. We pass the wet crumb through a meat grinder along with fish, onions, potatoes, and fresh garlic. Salt, pepper, sprinkle with dried garlic. Mix and lightly beat the minced meat. Form the cutlets with wet hands.

Press down the finished rounds with a wide knife: the low ones will definitely be cooked well. Roll in flour. Place in a hot frying pan, generously sprinkled with vegetable oil. Fry covered over medium heat - up to 7 minutes for each side.

With added lard

Pike cutlets with lard, the recipe for which comes in different variations, are obtained with a bright, interesting taste if you add more garlic to them. It is best to take fresh rather than dry - it is more aromatic.

Ingredients

For the dish you need to take:

pike fillet (cleaned of all excess) – half a kilo;
lard – 130-150 g;
white bread – 270-300 g;
egg and white onion - 1 pc.;
milk - for soaking bread;
garlic – 4-6 cloves;
crumbled bread – 130-150 g;
oil, salt, spices.

Sequencing

The cooking process includes several stages:

The pike fillet must be disassembled into small pieces by hand, feeling them for the presence of bones in the process. Even the smallest ones need to be removed in the process.
The resulting fish pieces are passed through a meat grinder along with pieces of peeled garlic and onion, and fresh unsalted lard.
You need to cut off the crusts from the bread, then soak it in milk, leave for a quarter of an hour and squeeze lightly. Then transfer to the minced meat along with a raw egg, salt, and spices.
From the thoroughly mixed mass you need to form cutlets and send them to fry in hot fat until cooked. This process will take approximately 12-15 minutes.

Ready cutlets are served hot with your favorite sauces. For example, you can supplement them with sweet ketchup and assorted fresh vegetables.

Steamed lean pike cutlets in a slow cooker

Some fasting days (for example, Palm Sunday) allow for relaxation: you can eat fish on them. For such cases, pike cutlets are very suitable. Let's make them together!

We need:

Pike fillet – 1.5 kg
Onion - 2 heads (up to 200 g)
Salt - 1/2 teaspoon
Pepper (black, ground) - 2 pinches
Dill (young) - small bunch
Vegetable oil - 2 tbsp. spoons
Bread crumb - 200-400 g

Dietary and very tasty recipe? Yes it is possible!

We disassemble the carcass and run it through a meat grinder. For small bones, do this 2-3 times through a fine sieve.
Soak the bread crumb in water for a minute. Squeeze and add to the minced meat.
Chop the onion into cubes and lightly simmer in a frying pan with a spoonful of oil. Let cool and add to the minced meat.
Sprinkle the mixture with dill crumbs, salt and pepper and form cutlets.
Steam - in a slow cooker: 25 minutes. Or bake in the oven - from 40 minutes at 180°C.

You can put carrots, broccoli, and small canned whole beans in dietary cutlets. Juicy, tasty and aromatic!

Pike balls baked in the oven

For this recipe use:

1 kg pike fillet;
two onions;
white bread 200 gr.
1 egg;
2 tbsp. spoons of mayonnaise;
2 tbsp. spoons of vegetable oil;
2 tsp. Sahara;
4-5 cloves of garlic;
05 glasses of milk;
nutmeg; salt, ground black pepper.

Preparation:

Mix all the ingredients and form into flat cakes.
Line a baking tray with paper and grease with oil.
Place the cutlets, grease them with mayonnaise if desired, and bake for 45 minutes at 150 degrees.
Baked or pickled vegetables are suitable as a side dish.

Pike cutlets with turkey - a very tasty recipe without bread

Bread and lard are prosaic components. Let's use cornmeal and turkey meat. And inside - cheese filling. We will bake a masterpiece in the oven. Culinary adventure!

Ingredients:

Turkey meat - 500 g
Pike meat - 500 g
Onion - 2 pcs.
Corn flour - 2 tbsp. spoons
Egg - 1 pc.
Salt - 1 teaspoon
Basil (dried), black pepper - a pinch
Oil - for greasing the pan
Hard cheese (for filling) - from 100 g

How we prepare a very tasty recipe.

We pass both meats through a meat grinder. Combine minced meat, egg, salt, basil, pepper. Mix. Add 2 onions crushed in a blender and corn flour. We work vigorously with a spoon. The more homogeneous the mixture is, the better.

Three cheese. It will be easier if you keep the piece in the freezer for 10 minutes.

Grease a baking sheet with oil. We make a bun from the minced meat, make a recess and place the cheese filling in it. Seal and roll the patty again into a round or oblong shape. Place on a baking sheet for 30-40 minutes at 180°C. Well, a very unusual presentation and a delicious recipe!

A simple version of cue balls

Cooking time : 60 minutes

Number of servings: 10

Energy and nutritional value

calorie content – 172.6 kcal;
proteins – 16.4 g;
fats – 2.0 g;
carbohydrates – 22.3 g.

Ingredients

pike fillet – 1000 g;
stale white loaf – 500 g;
milk – 0.3 l;
breadcrumbs - 1 tbsp;
ground allspice – 1 tsp;
salt - to taste;
Refined sunflower oil – 100 g.

Step-by-step preparation

First you will have to either buy or prepare fish pulp yourself. This is not difficult - you need to cut off the head, tail and fins, remove the scales and skin, and remove the bones. For a kilogram of minced meat you will need one medium or two small fish with a total weight of 1200-1300 g.
In any case, small bones will remain in parts of the carcass, therefore, it must be passed through a meat grinder twice. In this case, it is advisable to use a fine mesh.
Break stale white bread into pieces and pour milk over it. The half-kilogram weight indicated in the “Ingredients” section refers to fresh baked goods - shrinking will make them lighter. A loaf that has been sitting for several days kneads better when stirred and there are no lumps left.
Peel the onion and chop into small cubes. It can also be ground together with the pulp.
If you used a stale loaf, then it is not necessary to squeeze it out of the milk. Although to be sure, drain off the part that is not absorbed into the bread pieces.
Add the loaf to the minced meat, add a teaspoon of pepper and salt to your taste. Mix all ingredients thoroughly until smooth.
Place the frying pan on the stove and add vegetable oil to cover the bottom. Let it warm up.
Take a large shallow plate and wet it, prepare cutlets of the size that suits you and place them on the wet bottom (they won’t stick). Place the breading on another (dry) plate.
Place the semi-finished products on a hot frying pan, having first rolled them in breadcrumbs. Fry until golden brown. Add sunflower oil as needed.

You can serve the meatballs with various side dishes, vegetable salads and hot seasonings in the form of sauces and ketchups.

Tip : if you want the cutlets to be more tender, add 50 g of butter and 2-3 tablespoons (heaped) of finely chopped herbs to the minced meat.