Cooking pike cutlets in a frying pan, recipe, step-by-step photos

Somehow it happened that family life began in the Far East. Primorsky Krai. The breath of the Pacific Ocean is felt all year round, wet winters with snow and low clouds. Short sunny days just bring joy and a desire to walk around the city of Vladivostok.

This city is unlike any other I have ever visited. It is located in the Golden Horn Bay and the streets rise to the hills. On one of them we lived in an apartment, right under the TV tower. Of course, the view of the city is simply amazing! Naturally, this is a port city.

At that time it was also a closed city. It was simply impossible to come there to live. But I had a good reason - I was married to a long-distance navigator who was assigned to work assignments in the city of Vladivostok.

Vladivostok

One cannot help but write at least a couple of lines about Vladivostok. In addition to warships and submarines, merchant and fishing vessels moored there. The first tour of the city was, naturally, around the retail outlets.

First, for comparison with our southern regions, where I lived and studied. The city seemed very beautiful, clean, and there was such an abundance of everything in the shops: it was simply eye-opening.

I looked at everything with wide open eyes. I saw many vegetables and fruits there for the first time, but the sellers understood (probably it was written on my face that “fell from the moon”). Of course, I eagerly looked for fish stores. And we went to a large department store (supermarket in the modern sense). It was a shock for me! How I got to the museum with a display of a collection of sea fish.

The main department for us was the semi-finished products department. At first I was simply confused: what to choose? Out of habit, it’s quick to cook, we decided to take dumplings with fish filling. Maybe because I’m from the steppes, it was surprising to me that there are also dumplings with fish filling.

They took a little to try, in case they didn’t like it. Well, and of course, lightly salted, already sliced ​​chinook salmon. For me, this is my first acquaintance with Red Book fish (at that time it was still on sale).

We climbed home to the hill on foot, and at one section we used the funicular. I also saw this vehicle for the first time here. It was so scary to look down, but the view was simply mesmerizing.

We got home far from lunchtime, but in anticipation of a delicious dish, we didn’t feel tired. The dumplings were cooked quickly, the hostess suggested that dill would be best suited for the flavor of fish dumplings and handed us a bouquet of herbs.

I tried my first soup with fish dumplings in the Far East. After my husband’s work ended, due to the damp weather all year round (this was undesirable for our son), we decided to move closer to our parents, to the south. I felt comfortable with allergies, the humidity cleared the air of flowering pollen, and I could breathe easily. But my son's health was a priority.

Astrakhan

We reached Astrakhan. Here are the Caspian and Volga. The building in which we received an apartment (cooperative), we got housing on the 9th floor, and a family had already moved in on the 8th, like us and two children. The children were the same age, although they were from the Astrakhan region, and we were from the Stavropol steppes. What a coincidence. We became friends immediately.

Astrakhan is also considered a port city, because it stands in the riverbed of the Volga, which flows into the Caspian Sea. Often my neighbor and I went to the village to visit her parents.

They lived on the banks of one of the branches of the Volga, to be precise, on an island among the branches there is their village of Labor Front. You can only get to them by ferry. At that time it was a small floating platform. I found a real photograph from that time in the archive.

I wouldn’t have dared to cross like that, but this was the only way to maintain contact with the “mainland.”

Of course, my neighbor and I went more than once to visit our elderly parents, when they were still alive. Her mother prepared something delicious for our arrival.

Mostly people were crossing, but if they were on transport, not all of them, but 1-2 cars were also allowed to cross. And if you’re visiting: the car is on one bank, and we’re on the other - on foot to our parents’ house. And this is a modern crossing.

All about fish cutlets

I first tried fish cutlets there, in Astrakhan. I began to ask what she adds to the minced meat that makes the smell so pleasant and not repulsive.

You will not believe!

A piece of lard is added to minced pike fish. In the summer it was salted (to keep it longer), or it could be raw. I now cook fish cutlets from any fish with the addition of lard.

Pike cutlet recipe

An Astrakhan recipe that my neighbor’s mother told me.

What is included in the minced meat:

1. pike – fillet – 3.5 kg
2. onion - 200 g
3. pork lard - 200 g
4. egg - 1 pc.
5. salt - at least 10 g
6. ground black pepper - 5 g
7. breadcrumbs - for deboning
8. vegetable oil - for frying

Pike

It is advisable to purchase freshly caught. Her season begins in the fall, when she prepares for winter and fattens (in Astrakhan). I chose it at the market when she was still swimming in the bathtub, quite a decent size, 6 kg.

Almost clean, small scales are easy to clean. We gut it and carefully take out the insides. Good luck if you get caught with caviar.

This is a local delicacy: quickly pour in brine (for no more than 30 minutes), strain through cheesecloth, add finely chopped onion and top it with black bread! Amazing!

Calorie content of pike cutlets. Pike cutlets: cooking recipes

Pike cutlets, which, like other fish dishes, are quite low in calories, can be prepared in different ways.
The most delicious pike cutlets, the recipes for which are very simple, are obtained by frying them in vegetable oil in a frying pan. For women who are losing weight and people with stomach problems, the recipe for steamed pike fish cutlets is ideal. Steamed pike cutlets have a much lower calorie content than fried ones, although they are somewhat inferior in taste to the latter. To prepare steamed pike cutlets according to the recipe for preparing fish fillets, twist them with onions and soaked white bread crumbs, then mix the minced meat with egg and spices, form cutlets from it and steam them for 20 minutes.

The classic recipe for pike fish cutlets involves the use of the following ingredients:

• Pike fillet – 0.5 kg
• Dry white bread – 50 g
• Onion – 1 pc.
• Salt and ground black pepper - to taste
• Frying oil – for frying
• Flour or crushed crackers - for breading.

Recipe for breaded pike fish cutlets

1) Soak dry bread in water.

2) Clean the onions for pike cutlets according to the recipe and chop them with a knife or blender.

Clean and chop the onion

3) Squeeze the bread according to the recipe for pike fish cutlets and pass it together with the fillet through a meat grinder.

Pass the minced meat and bread through a meat grinder

4) Add salt, pepper and onion to the minced meat, knead it thoroughly.

5) We form pike fish cutlets from the minced meat according to the recipe and roll them in a breading of breadcrumbs or flour.

Making cutlets from minced meat

6) Heat the frying pan and add vegetable oil to it.

7) Fry the pike cutlets according to the cooking recipe on both sides until a crust forms.

Simmer the pike fish cutlets according to the recipe under the lid over low heat for 10 minutes. We serve them hot - with mashed potatoes or pasta.

Pike caviar is very healthy

Both doctors and gourmets put it in 3rd place after black and red. It contains a minimal amount of fat, but is rich in proteins, microelements and vitamins. What you need for dietary nutrition.

Those who eat pike caviar more often note that their blood pressure stabilizes and the reduced hemoglobin increases to normal levels. The body's immune strength is increased due to the content of amino acids, and vitamins A and E prevent premature aging.

Omega-3 content improves brain function and reduces the risk of developing atherosclerosis. High iodine content has a positive effect on the functioning of the thyroid gland.

Caviar helps people recover after serious illness and surgery. You learned a little more about this product.

In the courtyard under a canopy, on the river bank, on the table is a samovar and a pot of tea! Miracle!

A wonderful tea party. But that will come later, when we prepare the cutlets.

Minced pike cutlets

When we pulled out the caviar (at least 500 g), cleaned it of scales, removed the entrails and bones (backbone and ribs, fins, head), there would be about 3.5 kg of clean fillet left.

Onion

We take according to taste and desire. To make them juicy inside, I take a large one and cut it finely. But if you wish, you can, of course, use a meat grinder or food processor. I am writing as my neighbor’s mother told me. I would like to note that in the village they rarely used a meat grinder.

No matter how many cooked fish dishes I tried, I always smelled finely chopped onions. By the way, fish is not ground in a meat grinder at all. The fish meat is sorted by hand and torn into small pieces. This type of minced meat is most often used to fill fish dumplings, but it is also better to prepare it for cutlets.

Salo

For 5 kg you need about 200 grams, quite a bit, but this is enough to give the cutlets a special flavor. It is not possible to finely chop the lard, so it is ground together with the fish for convenience and to speed up the process.

Egg

add if you get a waterlogged consistency of the minced meat. If you notice that a lot of juice is released, it is better to add 2 eggs so that the cutlets do not lose their shape in the pan; the egg white will hold the minced meat.

Salt

add to taste, and everyone has different tastes. I don’t add salt at all; I always have some greens and fresh vegetables as a side dish. And sometimes in winter there are more of your own preparations for a side dish: pickles, tomatoes, sauerkraut with green onions.

Ground black pepper

, I think it should also be added only for flavor, otherwise overdoing it will ruin the taste of the fish cakes.

Breadcrumbs

I prefer more often than flour. Because it is in breadcrumbs that a crispy crust is obtained.

Vegetable oil

For frying, I choose refined oil so that there is no additional smell from the oil.

They put everything in a deep bowl and mixed it. We make balls on the palm of our hand, roll them in breadcrumbs and flatten them into a fish shape - oval. In heated oil in a frying pan, quickly fry on one side until yellow crust, carefully turn over to the other side, fry also until yellow crust, that is, fix the shape.

With each subsequent turning, fry until golden brown and the cutlets will calmly hold their shape. Fish cooks much faster than meat.

While I’m describing the frying process, it’s time to remove the cutlets from the pan. But they cook evenly on all sides and remain juicy inside.

My mouth is already watering! I really wanted cutlets! Let's cook!

A person gets used to everything. I will never forget the fish day in the canteens. The simplest fish, mostly boiled, rarely fried, and boiled rice as a side dish. Now, of course, we serve it with potatoes in any form: mashed, fried, boiled.

I want to say (checked many times) that the small bones completely soften, so it’s not scary to give such cutlets to children. You can serve it in such a way that the child will not even guess that it is made from fish.

Pike cutlets with lard recipe

Pike cutlets with lard are a tasty, healthy, easy-to-prepare dish that will add variety to your daily menu. Thanks to the excellent combination of fish with almost all products, this dish is truly unique: you can add any other ingredients to the minced meat, in addition to the standard set for cutlets, thereby giving the dish new, interesting flavors.

The recipe we offer for pike cutlets with lard is simple and straightforward. And, if you often cook regular meat cutlets, then dealing with pike cutlets will not be difficult for you. But even if you are new to cooking, a detailed step-by-step cooking method will allow you to prepare pike cutlets so tasty and appetizing, as if you knew some special secret of experienced chefs.

INGREDIENTS NEEDED

• 800 g pike;
• 180 g lard;
• 120 ml milk;
• 250 g white loaf;
• 1 egg;
• breadcrumbs;
• bulb;
• 30 g sweet butter;
• vegetable oil;
• salt, black pepper, spices.

STEP-BY-STEP PREPARATION

1. First of all, thoroughly clean the pike for its further use: wash the fish, gut it, trim the tail, fins and head. Rinse the gutted carcass, cut along the ridge, dividing the pike into two parts. If possible, remove all the seeds. Carefully separate the skin from the fillet.
2. Cut the fillet into several pieces of arbitrary shape. To make minced pike for cutlets with lard especially soft and airy, and you can’t feel the bones, twist the fish 2-3 times through a fine grinder.
3. Cut the lard into cubes.

1. Crumble the loaf into a bowl and pour warm milk over it for 10 minutes.
2. Chop the onion and fry in butter until an appetizing golden color.
3. Add lard, squeezed loaf and fried onion to the minced fish.
4. Beat the egg with pepper and salt, pour the resulting mixture into the prepared minced meat. Knead the mixture thoroughly.
5. Make fish cutlets that are not too large, giving them any shape: round or oval. To prevent the mixture from sticking to your hands, dip your palms in cold water from time to time.
6. Roll each product in the breading poured into a plate.
7. Fry pike fish cutlets with lard on both sides. To do this, heat the vegetable oil thoroughly, place the cutlets, fry for 2-4 minutes over medium heat on one side, turn the product over, reduce the heat, cover the pan with a lid, fry for another 5-7 minutes.

Almost any side dish will be an excellent addition to aromatic, tasty, ruddy cutlets: boiled or baked potatoes, pasta, rice or buckwheat, vegetable salads. You can also serve all kinds of sauces with the dish, which will add a special piquancy and unforgettable taste: mustard, sour cream, wine and any other at your discretion. Now, knowing how to cook pike cutlets with lard, you can pamper your family and friends with a delicious, satisfying, healthy dish.

Let's combine business with pleasure

I wrote briefly about the fishing towns where I lived, a little more in my article, click here. Since then, my diet has included much more cooked fish dishes.

Of course, there is nowhere to fish on your own: in the Stavropol steppes there is only a canal as a water resource. But there are small ponds where carps and carp are bred. Even from this fish you can make fish cutlets.

You just have to pass the minced fish through a meat grinder twice, so that the small bones are then steamed and do not cause concern. Also tested on myself, I guarantee it.

It’s interesting to calculate how much the cost of pike cutlets will be. Let's do the math:

It turned out from all the products: 3965 g - for cutlets - it turned out 30 pieces for the amount of 648 rubles 80 kopecks, one cutlet weighing 132 g costs 21 rubles 63 kopecks. In my opinion, it is very acceptable. And if you take into account that the vegetables grew on your own plot, then you get cutlets for nothing.

All that remains after the cut out fillet, which is almost 2.5 kg: pike head, fins, tail, spine - we cook real fish soup in Astrakhan style. I will share the recipe in the next post. Follow the news.

The benefits of fish cutlets

In fact, fish products are considered easier to digest than meat. Hence the attractive recipes for preparing traditional meat dishes from fish: dumplings, cutlets, steaks, jellied meat, pies.

The main advantage: these dishes cook faster. Fish meat is more tender. The content of microelements is not inferior to meat. Also contain B vitamins and others.

Freshwater pike is rich in protein, which is much easier to digest than meat. The list of components useful for humans includes magnesium, iodine, calcium, fluorine, zinc, copper, and iron. All this is contained in pike meat.

Calorie content of pike cutlets

Fish fillet, including pike, is a dietary product simply because pike meat contains no carbohydrates and only 2-3% fat. But 100 g of this fish contains up to half the daily requirement of phosphorus, 30% selenium and a lot of manganese.

A burning topic today: how many calories will there be in such cutlets? Encouraging information: only 82 kcal per 100 g of finished product. This is very little, which means that the cutlets are safe in terms of weight gain.

Low calorie content. But it depends on the cooking method. The most gentle method, suitable for children and the elderly, as well as those who strive for a healthy lifestyle, is steaming.

Boiled pike has a little - up to 98 kcal per 100 g of finished product, because there is no vegetable oil. We are accustomed to fried cutlets, and this is 127 kcal per 100 g. And in general, smoked pike fillet calorie content reaches 162 kcal per 100 g of the finished product.

Harm of pike cutlets

Despite all the beneficial properties, pike cannot be unconditionally useful and safe. It all depends on where the fish was caught, how and how long it was stored.

Even if you are not sure of its good quality (you just don’t know when it was caught), you can protect yourself while preparing the dish: boil it for more time, fry it in a frying pan over higher heat (at a higher temperature).

But there is also such a disease as ALLERGY. You can read about it here. Therefore, you need to be careful: either not eat these cutlets at all, or try just a little, very carefully.

Recipe for pike cutlets. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pike cutlets”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pike cutlets is 152.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Main conclusions

Every product we eat is healthy in its own way. Therefore, millions of recipes and a variety of combinations provide food for imagination. Sometimes you are amazed: how you can serve both meat and fish in one dish. It turns out there are such recipes.

I shared with you my recipe for pike cutlets. Tested by many years of practice. Share with your friends. Cook it yourself. If you have any questions, write in the comments, I will answer everyone.

BON APPETIT!

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Dietary pike cutlets in the oven

Cooking time : 35-40 minutes

Number of servings: 4

Energy value

• calorie content – ​​378.9 kcal;
• proteins – 11.6 g;
• fats – 4.7 g;
• carbohydrates – 72.5 g.

Ingredients

• minced pike pulp – 400 g;
• oatmeal flour – 50 g;
• fresh milk – 20 g;
• chicken egg – 1 pc.;
• medium carrots – 1 pc.;
• onion – 1 pc.;
• salt - to taste;
• ground allspice - to taste.

Step-by-step preparation

1. For pike cutlets, dietary recipes usually call for wheat or corn flour, but in this case we use rolled oats, blending the flakes with a blender. Soak oatmeal in milk to soften it.
2. During this time, cut the pike, removing scales, fins and bones, then grind the pulp in a meat grinder.

3. Peel the onions and carrots, rinse them under the tap and process them in a blender to a pulp.
4. In the meantime, add carrot and onion puree to the swollen oatmeal, beat in the egg, salt, pepper and mix thoroughly with the minced fish.
5. While you are preparing the starting material for the cutlets, set the oven thermostat to 180 °C and turn it on to warm up.
6. Cover the baking sheet with parchment so that the minced meat does not stick, since in this case there is no need to grease the surface with oil. Form the cutlets and arrange them so that they do not touch each other.

7. Place the contents in the oven for 20-25 minutes at 180°C.
8. These pike cutlets are dietary and are best served with fresh vegetable salads, boiled rice or mashed potatoes.

Advice : if you are faced with a choice of what to buy - a carcass or ready-made minced meat, then it is better to opt for a whole fish and cut it yourself. Such a product will be of higher quality.