Pike cutlets with bacon - 5 well, very tasty and juicy recipes

It is not surprising, but the main secret of pike cutlets is lard! It is thanks to him that they turn out to be very juicy and tender. Such cutlets are usually served with potatoes, rice or vegetable salad.

Delicious recipe for pike cutlets with lard in a pan

Pike cutlets are an excellent dish, both for an everyday lunch and for receiving guests. And cooked in a pan in breadcrumbs, they will delight you with their tenderness on the inside and crispy crust on the outside.

Cooking time: 50 min.

Cooking time: 30 min.

Servings: 5.

• 
  We wash the pike well, clean it of scales, rip open the belly and remove all the insides. Remove all fins, head and tail.
• 
  Then we carefully cut our fish along the ridge. We remove large bones (small ones will be ground in a meat grinder) and remove the skin.
• 
  When the pike fillet is prepared, soak the loaf in milk and leave for 5-10 minutes. During this time, the loaf must absorb the milk.
• 
  At this time, peel the onion, chop it finely and fry in a pan until golden brown. We also cut the bacon into small pieces. Pike fillet, fried onion and bacon are passed through a meat grinder (preferably 2 times).
• 
  Put the softened loaf, minced meat twisted in a meat grinder into a bowl, salt, pepper and drive in an egg. Knead all ingredients well.
• 
  From the minced meat obtained, we form small cutlets (it is easier to do this with gloves or with hands dipped in water) and roll them in bread crumbs.
• 
  Fry the cutlets in a preheated pan with vegetable oil until golden brown, making sure that the cutlets do not burn. When the cutlets are browned on both sides, reduce the heat, cover the pan with a lid and leave them to simmer for 10 minutes. This will make our cutlets more tender.
• 
  Remove the finished cutlets from the pan and serve. They are especially tasty when hot.

Bon Appetit!

Juicy pike fish cakes with bacon in the oven

Oven-baked cutlets are considered more dietary, since they are not fried in vegetable oil. And besides getting acquainted with the recipe for making cutlets, you will learn how to easily carve pike yourself!

Cooking time: 1 h 20 min.

Cooking time: 40 min.

Servings: 7.

Ingredients:

• Pike (minced meat) - 1.5 kg.
• Baton - 300 gr.
• Pork fat - 300 gr.
• Milk - 250 ml.
• Bulb onions - 1 pc.
• Egg - 1 pc.
• Bread crumbs - 150 gr.
• Vegetable oil - 20 gr.
• Salt to taste
• Paprika - optional
• Dried greens - optional

Cooking process:

1. The first skill for fish cakes is butchering the fish itself. Fear not, there is nothing difficult about it. The main thing is to know some secrets. Before cutting, the fish should be thoroughly rinsed and scales removed from it. After that, we do not cut off the head, tail and fins, but make a neat cut in the area behind the gills (see photo).
2. And smoothly we begin to move on, while feeling the emphasis on the ridge (for cutting fish in this way, you need a good, sharp knife).
3. Thus, reaching the tail, we get a neat piece of pike fillet on the skin.
4. We remove the insides from the belly. Turning the fish over, we repeat the manipulation from the incision above the gills to obtain the second piece of fillet.
5. From the resulting fillets, remove the blood clots that are located under the ridge and check that there are no large bones left in the fillet.
6. Gently separate the fillets from the skin. In order for the skin to separate more easily, it is advised to hold a piece of fillet under running hot water. After this simple process, the fish's skin becomes more pliable.
7. Soak pieces of loaf in milk. Many housewives prefer to use a stale loaf and even dry it on purpose.
8. Pike fillet, lard and onions are passed through a meat grinder with a fine nozzle, so the minced meat will turn out to be more homogeneous.
9. We send the loaf into the resulting minced meat, having previously kneaded it. We drive in the egg. Salt to taste, and if desired, add paprika and dried herbs.
10. Mix the minced meat thoroughly and let it stand for 5-10 minutes. At this time, preheat the oven to 180 ° C.
11. Now we sculpt cutlets from minced meat, roll each in bread crumbs and put in a dish greased with vegetable oil. We send the cutlets laid in the form to the middle level of the oven and bake for about 40 minutes. If you want the cutlets to brown well after about 30 minutes, you can turn them over and send them back to the oven for another 10 minutes.
12. You will get such beautiful and mouth-watering pike cutlets with bacon. Bon Appetit!

Step-by-step recipe for making pike cutlets with bacon and semolina

Semolina perfectly improves fish cakes. It makes them uniform, which is usually not possible with bread or a loaf soaked in milk, and also absorbs all excess moisture, helping the cutlets to maintain their ideal shape.

Cooking time: 60 min.

Cooking time: 35min.

Servings: 5.

Ingredients:

• Pike - 1 kg.
• Lard - 30 gr.
• Semolina - 3 tablespoons
• Lard - 30 gr.
• Egg - 1 pc.
• Vegetable oil - for frying
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. Separate the pike fillet. To do this, thoroughly rinse the fish carcass. We cut off the head, tail and remove all the insides, as well as the transparent film, which is located at the ridge of the fish. Remove the skin, remove all the bones. If only small bones remain, then do not worry, after the fillet is passed through a meat grinder, there will be no trace of them.
2. Peel the onion, rinse it and cut into large pieces.
3. Initially, we pass exclusively pike fillets through a meat grinder. In this case, we use a nozzle with small holes. After the fillet has been minced for the first time, I advise you to disassemble and rinse it. After that, once again skip the minced fish through the meat grinder, but with the addition of onion and bacon.
4. Add an egg, semolina to the resulting minced meat, salt and pepper to taste. Stir until smooth and leave for 15 minutes. During this time, the semolina will swell and absorb excess moisture, which will allow you to form ideal cutlets.
5. We send the formed cutlets to a well-heated frying pan with vegetable oil and fry them on both sides until a beautiful golden brown crust. Cutlets keep their shape perfectly and do not stick to the pan.
6. Having removed the cutlets from the pan, you can immediately serve them to the table. They go perfectly with fresh vegetables and fish sauces.

Bon Appetit!

How to cook tender pike cutlets with lard and carrots?

By itself, minced fish is dry and cutlets from it are also dry. But with the addition of lard, they will become tender, and thanks to the carrots, they will be breathtakingly juicy.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 7.

Ingredients:

• Pike - 2 kg.
• Baton - 3-4 pieces
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Lard (fat) - 100 gr.
• Milk - 200 ml.
• Egg - 1 pc.
• Sunflower oil - for frying
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. Prepare the pike fillet by removing all the fins, head and tail. Be very careful when removing the entrails of the fish, it is important not to damage the gallbladder, as its contents will irreversibly spoil the taste of the dish.
2. Soak the loaf crumb in milk. Without the crust, it will allow the cutlets to be even more tender.
3. We pass the pike fillet and bacon through a meat grinder. We perform this manipulation twice. This will allow us to completely get rid of the small bones that remained after filleting the fish.
4. We clean onions and carrots. We rinse under running water. Finely chop the onion, grate the carrots. Saute vegetables over medium heat until golden brown. Remember to stir constantly.
5. For this recipe, separate the white from the yolk. The yolk, together with the frying of onions and carrots, are sent to the minced fish fillet with lard. Add salt and pepper. We mix.
6. Beat the protein in a separate bowl. It is enough to beat until foamy. We also send the whipped protein into minced meat. Thanks to him, the cutlets will be more magnificent.
7. We form small cutlets from the finished minced meat with our hands soaked in water.
8. Fry them on both sides in a preheated pan using vegetable oil.
9. Such ruddy, tender, juicy and fluffy fish cakes are obtained thanks to bacon, carrots and whipped proteins.

Bon Appetit!

A simple and delicious recipe for homemade pike cutlets with bacon and potatoes

Potatoes are one of the best side dishes for fish. But in this recipe, it is one of the main ingredients. It makes the cutlets juicy and fluffy, and the potato starch helps to hold the cutlets together better.

Cooking time: 1 h. 20 min.

Cooking time: 35 min.

Servings: 5.

Ingredients:

• Pike - 800-900 gr.
• Potatoes - 200 gr.
• Lard - 30 gr.
• Bulb onions - 1 pc.
• Egg - 1 pc.
• Vegetable oil - for frying
• Butter - for frying
• Bread crumbs - 100 gr.
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. To cook cutlets, you first need to do potatoes. We clean it, rinse it thoroughly. If the tubers are large, then we cut them into pieces to speed up the cooking process. You can reduce the starch content of potatoes by simply soaking them in cold water for 20-30 minutes. This will not affect the shape of the cutlets, since we use an egg for fastening. Cook the potatoes in salted water until tender.
2. Knead the finished potatoes until mashed. At the same time, we do not add any additional ingredients to it (for example, milk, butter), since it will be used for preparing minced meat, and not as a full-fledged side dish.
3. We wash the fish thoroughly. We cut it, carefully separating the fillet layers from the ridge. We select large bones, separate the skin from the fillet. Scroll the pike fillet through a meat grinder twice. And we send it to mashed potatoes.
4. We clean and rinse the onion. We cut it into small pieces. Cut the bacon separately. We also do it small, since we will add raw meat to the minced meat and onions and lard.
5. After the mashed potatoes, minced pike fillet, onion and lard are prepared and combined, drive in an egg, add salt and black pepper to taste. Mix thoroughly.
6. Fry the cutlets formed and boned in breadcrumbs in a preheated pan. For frying, we use a mixture of sunflower and butter, so the cutlets are more aromatic. To prevent cutlets from burning, fry them over medium heat until golden brown. The patties will be ready in 12-15 minutes. Serve with fresh vegetables or a salad.

Bon Appetit!