How to fillet pike without bones. How to cut a pike - the fastest way

Pike, like carp, is a freshwater fish. It is valued for its incredibly tasty meat. Some people refuse to prepare it due to the lack of skinning skills and do not know how to cut pike. It is especially important not to damage the entire roasting carcass. There are available and simple ways cutting freshwater fish, which does not require much time and effort.

Cleaning and cutting of pike carcass

Pike has rather dense and hard scales, which can be quite difficult to clean using the usual method. To avoid damaging the fish, it is important to know how to skin a pike. To remove scales from fish, you will need a sharp knife and a cutting area, which can be a deep sink.

After removing the scales, you need to wash the fish and dry it with paper towels. After this, you can begin to remove the insides. To begin this procedure, an incision is made starting from the bones behind the gills on the left side of the head to the spine. The incision should be made carefully so as not to damage the gallbladder. After this, an incision is made in a horizontal direction at the anus and the intestines are removed.

Only after this can the head be completely removed, especially carefully cutting it off near the gallbladder. The head is separated from the body along with the intestines. The carcass is cut along the belly, the films are removed and washed. In this state it is ready for filleting.

Method of cutting a carcass into fillets

A special sharp knife will help you fillet the carcass beautifully. It is applied to the ridge of the fish and drawn horizontally along it. The same action is carried out on the other side of the carcass. Divide the carcass into two halves. The backbone with leftover meat is usually used to make broth.

All that remains is to remove the skin from the fillet parts. In this case, inexperienced fishing enthusiasts often do not know how to remove the skin from a pike.

This can be done using the same knife. It is pressed very tightly to the skin and passed along the sirloin. There may be some meat left on the skin, which is quite natural.

Removing skin from fish using a stocking

There are several ways to remove skin from pike. You can find a lot of advice on this matter, including how to skin a pike with a stocking. For many, this method is the simplest and most convenient. This process is carried out in several stages:

In some cases, it is necessary to cut up fish directly after catching it in the wild. In this case, you can clean it in a similar way and bake it entirely over a fire. To do this, coat the carcass with clay and place it on the coals.

Pike dishes

Fish dishes often become a decoration for the holiday table. You can prepare many delicious and original dishes from pike. One such recipe is stuffed pike.

The recipe for its preparation is quite simple and you can take the most affordable products: fish (2 pieces), onions (1 piece), carrots (1 piece), white bread, chicken egg (1 piece), spices to taste. The dish is prepared in several stages:

Bake the fish in a preheated oven at 180 degrees, about 40-50 minutes. To prevent the dish from falling apart before serving, you must leave the fish on the baking sheet to cool naturally.

Cutlets made from the meat of this fish can be no less tasty. They turn out unusually tender and tasty. Available products are used for cooking: pike fillet (500 grams), lard (100 grams), white bread (2-3 slices), milk (100 grams), onion (1 head), egg (1 piece).

Breadcrumbs are needed to coat the cutlets before frying. Spices are added to the minced meat according to taste and desire. For frying you need sunflower oil. Preparation takes place in several stages:

Place the finished cutlets on a preheated frying pan. Fry them for a few minutes until golden brown. For better steaming of the cutlets, you can cover the pan with a lid for a few minutes.

Compared to other inhabitants of reservoirs, pike is one of the most delicious freshwater fish. To decorate the holiday table, you can prepare a wide variety of pike dishes.

Attention, TODAY only!

Fishermen consider it a great success if they catch a pike. She has very tasty and healthy lean meat. It contains a lot of unsaturated fatty acids, micro- and macroelements. You can prepare delicious dishes from it, and few people will refuse them. But there is a small “but” - this is cutting the fish. Most women don't know how to clean or don't know how to cut a pike. And this is easy to do if you know a few tricks and secrets. You should know in advance how fish is properly cleaned and cut. This work is painstaking and requires patience.

The predator lives in fresh water bodies, is bony, has sharp teeth, and is easy to hurt.. Although it is difficult to cut, if it is prepared correctly, the meat will be juicy, tender and unique in taste.

To clean frozen fish, prepare it. Take a bowl with cold water, pour a little salt there and dip the pike in it. The carcass should be completely covered with water. You can also defrost it in the microwave.

When the carcass is ready, rinse it and dry it. First, it should be cleared of scales; for this, use a knife or grater.. It must be removed starting from the tail towards the head. Take a sharp knife and cut off the fins on the abdomen along with a thin strip of skin. Then make a cut along the line of the gills. Open the belly and pull out internal organs. Gutted fish can be filleted.

Important! When removing the entrails from the fish, handle the gallbladder carefully. Make sure it doesn't break. If bile gets on the meat, it will taste bitter. And if this happens, rinse the carcass under running water. Before filleting the pike, read some helpful tips:

If you follow all the instructions, cutting the pike will take you only 2-3 minutes. The main thing is that it is cleaned immediately after catching or defrosting.

Before you fillet the pike, you need to carefully cut it into two parts. To do this, run a knife along the ridge of the carcass from the gills to the tail. As a result, you will have one fillet, and the second part of the fish remains with the ridge and head.

Cut off the head of the pike. Separate the meat from the ridge. Place the second part of the carcass with the spine down and cut out the flesh with a sharp knife. Remove the bones from the bottom of the fillet.

Remove the skin. Place one piece skin side down and press it from the tail side to the board with a fork. Using the knife in your other hand, pull up from the tail and separate the skin from the meat. Carry out the same procedure with the second piece. Now you know how to clean a pike.

For cutlets, you will need to grind or chop the pulp with a knife into minced meat. And the sirloin part can be baked, fried, or served with sauce. Potatoes and other fresh and baked vegetables will serve as a side dish.

The remaining head, spine and fins will make a wonderful broth. But to prevent it from being cloudy, do not forget to remove the gills and eyes. The skin does not need to be removed if you plan to fry or boil the pike.

The meat of this fish is dietary and very useful for both adults and children. There are countries where food made from it is a delicacy. It contains B vitamins, phosphorus, potassium and magnesium. It helps remove toxins from the body, normalizes blood pressure and improves mental activity. Of course, pike meat is hypoallergenic and is not considered dangerous to the human body, however, before purchasing or catching this fish, take an interest in the ecology of the reservoir.

Do not forget that fish are prone to the accumulation of toxic harmful compounds that are dangerous to human health. It follows from this that if pike is caught in a dirty pond, then when consumed, an allergic reaction, general intoxication, intestinal infection or indigestion may occur. All these diseases are accompanied by the following symptoms:

• cramping abdominal pain;
• elevated temperature;
• loss of strength;
• chills or fever;
• a sharp drop in pressure, etc.

I would also like to say that eating pike is prohibited for people who have individual intolerances or allergies. And although this is a dietary product, you should not abuse it. And to avoid extra pounds, fish should be consumed in small quantities and steamed.

In order to prepare tasty and healthy fish dishes, you need to know how to clean a pike so as not to litter the entire kitchen with small scales and not hurt your hands. Having the necessary knowledge and skills, this is not difficult to do. There are only a few features of how you can quickly free a predator from its scales and cut up the carcass for preparing a particular dish.

Preparatory work

In warm weather, if possible, it is better to clean fish outside, where there are no problems from scales flying to the sides and splashes. In the kitchen, before cleaning the pike, you need to prepare the place and the necessary supplies in advance so that you do not have to wash your hands several times during the work.

1. From the cutting table and standing nearby When using a gas stove, you must remove absolutely all utensils and accessories; it is better to cover the stove and nearby furniture with paper or polyethylene.
2. Empty the sink completely, prepare a stopper so that you can fill the sink with water (or use a larger container).
3. Prepare a cutting board of sufficient size. It is desirable that it be made of plastic or glass. A fishy smell is absorbed into the wood, which will be difficult to get rid of later.
4. To prevent the board from sliding on the tabletop while working, you can place a damp cloth or an old towel under it.
5. You will need a cutting knife, preferably with a wide blade. You can clean the pike with the same knife, but it is more convenient to use a special cleaner, which you can buy at a hardware store. It is best if it comes with a container for scales.
6. Wearing work gloves on your hands (at least on the left one) will make it more comfortable to hold the fish and reduce the likelihood of getting hurt.
7. You can prepare a couple of pinches of coarse salt. If you sprinkle it on the tail of a pike, it will not slip out of your hands while working.

These preparatory work It is advisable to carry out when cutting any fish that has not been scaled.

How to properly clean a pike

Pike does not have such sharp spines on its fins as perch, ruffe or pike perch. But this predatory fish. In her mouth there are several rows of needle-sharp teeth curved inward, which can seriously injure you. You must be careful when removing the gills, as they also have sharp spines.

With certain skills, you can quickly clean a pike:

• First, you need to rinse the fish well to remove any adhering dirt and mucus from it.
• To avoid making a mess in the kitchen, it is better to clean the pike under water. To do this, fill the sink or a suitable wide dish halfway, immerse the fish in it and clean it under water.
• Holding the fish by the tail, using a knife with a wide blade, using prying movements against the scales, clean the pike from all sides. In this case, the knife should move at an acute angle to the body of the fish. In this case, the scales practically do not fly apart, but lie on the knife blade. Even better is to use a special cleaner.
• Next you should remove the fins. This can be done with a knife, cutting them in the direction from the tail to the head, or with kitchen scissors.
• Cut the cartilage between the head and the belly, after which the belly should be carefully opened. To do this, holding the pike with its head towards you, use the sharp tip of a knife to pierce the skin near the head (a deep puncture should not be made, as this can damage the gallbladder) and, holding the blade at a slight angle, cut the belly to the anus, trying to go as little as possible inside. If everything is done correctly, the contents of the entrails will not stain the abdominal cavity. In addition, if there is caviar inside the fish, it will also not be damaged and can be used to prepare delicious delicacies.
• Remove the giblets from the anus to the head. Having reached the head, you must try to separate the gills, cutting them with the tip of a knife near the head and lateral cartilages. After which the giblets are freely removed from the carcass along with the gills.
• U large pike we need to examine the liver. If the gallbladder is not damaged, then the liver can be separated and used for food.
• On last stage The air bubble (the white film along the ridge) and the blood clots underneath should be removed.
• All that remains is to rinse the belly and rinse the outside of the pike itself.

As can be seen from the description, there is nothing difficult about cleaning pike.

It should be taken into account that fresh pike is cleaned better than one that has been left in the air for some time. Frozen fish should be cleaned as soon as the scales and skin are thawed, without waiting for the pike to completely thaw.

Separate the fillet

Pike meat makes excellent minced fish. In addition, pieces of this fish can be baked in batter. In both cases you will need a clean fillet. It should be noted that cutting up a pike and separating the bones is not difficult. If you have the skills, you can do this very quickly - in a couple of minutes. Moreover, other types of fish are cut similarly. The operating procedure is as follows:

1. The head can be separated from the body to make it more convenient to work, although this is not necessary.
2. The carcass should be placed on its side with its back facing you and, holding the carcass, use a sharp knife to make an incision along the spine, going around the dorsal fin from above (then the spinal bones will be below the knife blade).
3. With a few light movements, the knife blade should be buried in the upper half of the carcass until the ribs are felt underneath. You should work carefully so as not to cut them.
4. Positioning the plane of the knife parallel to the ribs, remove the pulp from them.
5. After separating the fillet in the upper half, lift it with your hand and, placing the blade parallel to the plane of the table and perpendicular to the ridge, cut off the flesh from the tail.
6. Turn the carcass over and remove the fillet from the second half in the same way.

There is no need to throw away your head and spine. They are useful for preparing fish soup, fish soup or broth.

There are quite a lot of small bones in pike, but they can be easily gotten rid of. When preparing minced meat, grind the meat twice in a meat grinder, then mix with onion, add salt and let stand for a few minutes. There will be no bones in the cooked cutlets.

If you plan to cook the fillet in pieces, then a few minutes before cooking they should be sprinkled with lemon juice and salt. Salt and juice will dissolve small seeds.

Pike has virtually no fat, but at the same time it is rich in protein. The meat of this fish is not only very healthy, but also very tasty. Pike has a specific smell, quite pungent, especially if the predator is caught in the lake. For this reason, many people do not cook it. But the smell of mud is easy to get rid of. It is enough to sprinkle the cut carcass with lemon juice and in a few minutes it will disappear.

If everything is done correctly and carefully, then delicious dishes prepared from pike can surprise and delight family members and guests.

How to cut a pike? - This is a frequently asked question of interest to fish lovers. After all, the predator that lives in fresh water bodies is quite bony, has sharp teeth, and therefore it is quite easy to get injured by it. And information on how to properly cut a pike will allow you to do the not-so-pleasant job safely, efficiently, and with minimal time.

Despite the difficulties that can be encountered when working with this fish, it is very popular in preparing culinary masterpieces. And the question of how to fillet pike without skin is being asked more and more often by beginners and experienced cooks.

Predator meat is healthy (contains microelements necessary for the human body) and tasty. By preparing it correctly, the dish can be given juiciness, tenderness, and a unique taste.

Preparation

Before moving on to discussing how to clean and cut up pike, you need to prepare the appropriate equipment. Thanks to which the process will go faster and more efficiently. Don’t forget that cleaning fish means you can get dirty and get injured, so you need to have on hand:

• Apron.
• Gloves.
• Grater.
• Culinary (cosmetic) tongs

Fish cutting process

Knowing how to fillet a pike without bones, you can feed your family or friends with a variety of fish delicacies. They are suitable for everyday menus and will decorate a holiday table. In what order should you disassemble freshly caught fish?

1. Before cutting the pike into fillets, we clean it of scales. We use a knife and grater. We move from the tail to the head.
2. We cut off the fins and head.
3. Let's gut the fish. We make an incision in the abdomen, remove the insides, and wash it well.
4. Getting rid of the ridge. We open the belly of the carcass, make an incision along the spine, cut off the ridge along with the cartilage. We carry out the process carefully, do not rush, so as not to damage the meat.
5. Using tweezers, remove large and, if possible, small bones from two parts of the carcass.
6. The fillet is ready. If necessary, remove the skin. Place the loin skin side down, use a knife to pry it up in the tail area, lightly press it with your hand, and cut through to the end. We try to make the cut as close to the skin as possible.

Knowing how to quickly fillet a pike, for short time will be able to cook delicious dish. The sirloin can be baked, fried, served with sauce, or chopped into cutlets. Potatoes and fresh baked vegetables are suitable as a side dish. And in order to clearly see how to properly fillet a pike, the video posted below will be very useful.

Those who love fish cutlets should make them from pike. They turn out aromatic, spicy and tender. Your home cookbook should have a recipe for this dish. Many avoid this fish, believing that it is a little dry for minced meat, but in vain: when the right approach Your household will be delighted with such little balls.

How to cut pike into cutlets

For some, cutting pike into cutlets may seem like an overly complicated process, but this is not entirely true. To properly process minced fish, all you need is a handy wooden cutting board and a good, sharp knife. Before cutting, the fish must be defrosted, rinsed under cool running water, then dried a little so that it does not slip. Then follow the algorithm:

1. Cut off the pelvic fin, taking a small section of the skin.
2. Cut the belly of the fish and remove the giblets.
3. Run a knife along the ridge to make it easier to divide it into two parts. One half of the carcass should come off easily without bones, the second half will only have to remove the backbone. Pike have large bones, there is nothing complicated here.
4. Place the carcass bones down, press down lightly with your hand, and carefully cut off the backbone with a knife. Try not to cut the spine from the side bones. It is ideal if the ridge is cut with them, otherwise you will have to remove it separately.
5. Separate the thin skin of the fish by lifting it with a knife. Your fish is ready to be processed and cooked.

The cutting may not always turn out perfectly the first time. All chefs started with mistakes: don't be discouraged by failures. You need to get good at it, and after 2-3 fish your skills will be honed to automaticity. In a similar way, you can cut not only pike, but also other sea or river products. True, some types have a lot of small bones, so you can get fillets with some effort.

How to make minced meat

After processing the carcass is completed, you can make fresh minced pike for cutlets. To do this, cut the fillet into convenient medium-sized pieces. Pass them through a meat grinder with a fine mince attachment. To make it really tender, keep in mind a few tips:

1. The fish must be fresh: the ideal option is a chilled, but not frozen carcass.
2. Add spices and vegetables to the minced meat last.
3. Let the minced meat brew a little.
4. Add 1 egg to make the mixture more sticky.
5. If the minced meat turns out watery, add a little flour or starch.

Pike cutlet recipe

Looking for the most best recipe pike cutlets? Keep in mind that even without knowing how to cook, you can always make excellent fish balls that will quickly become your household’s favorite dish. If you don’t have all the necessary ingredients on hand, you can always replace them, because almost any vegetables, meat and even hard cheeses are suitable for such a dish.

Pike cutlets - recipe with photo

• Number of servings: 5-6 persons.
• Calorie content of the dish: 145-160 kcal per 100 g.
• Purpose: dinner, lunch.
• Cuisine: Russian.

Using this step-by-step recipe, you can prepare classic minced pike cutlets, which are perfect for a festive feast or an everyday dinner. Before making the meatballs, prepare the fillet. It can be freely frozen for future use, either in the form of minced meat or whole, for subsequent frying. This will speed up the process and save time, which housewives so lack.

Ingredients:

• fish fillet – 700 g;
• onion - 1 head;
• eggs – 1-2 pcs.;
• salt – ½ tbsp. spoons;
• breadcrumbs - 1 cup.

Cooking method:

1. Scroll together the pre-cooked fillet and onion.
2. Form small balls and roll them in breadcrumbs.
3. Fry over high heat until done.

With lard

• Calorie content of the dish: 190-200 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Juicy, flavorful pike cutlets with lard are the perfect combination of meat and fish in one dish. Thanks to lard fish dish it will not be dry, and the seasoning will completely remove the specific taste and smell of the river predator pike. Freshly caught fish is best suited for cooking, as frozen fish is tougher and drier. If you don’t know any fishermen, you can buy chilled fillets.

Ingredients:

• pike fillet – 500 g;
• pork lard – 300 g;
• garlic – 3-5 cloves;
• eggs – 1-2 pcs.;
• salt – ½ tbsp. spoons;
• set of spices for fish – 1 package.

Cooking method:

1. Scroll the fillet, garlic, and lard together.
2. Add salt, spices (optional), eggs to the minced meat.
3. Form into balls, roll and dip them in flour or breading.
4. Fry over low heat until fully cooked.

In the oven

• Cooking time: 60 minutes
• Number of servings: 10 persons
• Calorie content of the dish: 180-190 kcal
• Purpose: for lunch
• Cuisine: Russian
• Cooking difficulty: medium

To make pike cutlets in the oven, you don’t need any special skills. This recipe option is suitable for busy housewives who have little time to cook. In addition, baked fish contains much fewer calories than fried fish. This is beneficial for those who watch their diet and follow the regime. These fish balls contain a lot of healthy carbohydrates and proteins.

Ingredients:

• pike fillet – 800 g;
• garlic – 4-5 cloves;
• crackers – 100 g;
• butter– 50 g;
• cheese – 100 g;
• salt, spices - to taste.

Cooking method:

1. Make minced meat from fillet, breadcrumbs, and garlic.
2. Cut the cheese into small cubes approximately 1x1 cm.
3. Add spices and salt to the minced meat and form into cutlets.
4. Place a piece of cheese and butter inside each one.
5. Bake in the oven until golden brown.

Recipe from Yulia Vysotskaya

• Cooking time: 120 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 100-120 kcal per 100 g.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Yulia Vysotskaya is an actress and TV presenter, known throughout the country for her culinary masterpieces. In her blog, she talks about how to prepare the simplest dishes without them becoming boring. Particularly popular are Pike cutlets from Yulia Vysotskaya. Thanks to a thoughtful recipe, they turn out soft, tender, juicy. This dish is suitable not only for adults, but also for children: the main thing is to thoroughly remove all large bones and thoroughly chop the minced meat. You can use a blender for this.

Ingredients:

• pike fillet – 1.2 kg;
• potatoes – 2 pcs.;
• onion – 1 medium head;
• egg – 1 pc.;
• loaf or bread – 2-3 pieces;
• milk – 1 glass;
• semolina – 2 tbsp. l.;
• salt, pepper - to taste

Cooking method:

1. Prepare the minced meat by mincing the pike fillet, vegetables, and milk-squeezed bread through a meat grinder.
2. Add spices, salt, semolina, egg to the mixture, mix the mass well.
3. Place the minced meat in the refrigerator or on the balcony (in winter) for 1-1.5 hours.
4. Form the balls into the desired shape
5. Fry in vegetable oil over low heat.

With semolina

• Cooking time: 45-55 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 120-155 kcal per 100 g.
• Purpose: for dinner, for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Juicy, crispy, tender pike cutlets with semolina are a delicious treat for children and adults. Due to the ability of this familiar grain to swell quickly, the dish turns out to be very fluffy and appetizing. Semolina gives the minced meat a viscous consistency, which makes it much easier to form neat balls or cutlets of any size and shape. You can even bake them in muffin tins if you wish.

Ingredients:

• pike – 1 medium fish;
• onion – 1 pc.;
• egg – 1 pc.;
• dill – ½ bunch;
• semolina – 60 g;
• olives – 100 g;
• black pepper, salt - to taste;
• vegetable oil – 30 g.

Cooking method:

1. Cut the fish, twist it into minced meat along with the onion.
2. Add spices, semolina, salt, egg, chopped dill.
3. Form into balls, sprinkle olive slices on top, press them lightly, roll in flour and breading.
4. Fry over high heat until a crust appears, then cover with a lid and reduce heat. Let it steam for 5-7 minutes.

For a couple

• Cooking time: 40-45 minutes.
• Number of servings: 5-7 persons.
• Calorie content of the dish: 90-110 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another option for those on a diet is steamed pike cutlets. Due to this method of preparation, they are completely free of harmful fats that are used for frying. In addition, there is a steamer in almost every home, and due to the autonomous operation of the device, you do not need to constantly be at the stove. This way you save time, which you can spend on physical activity or other useful things.

Ingredients:

• fish fillet – 600 g;
• onion – 1 head;
• carrots – 1 pc.;
• egg – 1 pc.;
• salt, spices - to taste.

Cooking method:

1. Prepare minced fish from fillet, onions, carrots.
2. Add egg, spices, salt to it.
3. Form cutlets and place them on the steamer rack.
4. Cook on the fish setting for 30 minutes.

With pork

• Cooking time: 60 minutes.
• Number of servings: 3 persons.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

To make the dish juicy and tender, you can prepare pike cutlets with pork. This meat can add fat and give aromatic juice, so the meatballs can be served with a side dish without special gravy. It will slightly muffle the taste of the fish, which means this recipe for pike fish cutlets is suitable even for those who don’t like river species in the diet and avoids them.

Ingredients:

• fish fillet – 400 g;
• fatty pork – 500 g;
• egg – 1 pc.;
• bread without crust - 2 slices;
• milk – 150 ml;
• parsley, salt, pepper - to taste;
• onion – 1 pc.

Cooking method:

1. Prepare minced fish, pork, onions and herbs.
2. Soak the bread in milk, squeeze, add to the mixture.
3. Place the egg, spices and salt into the minced meat.
4. Form round cutlets, fry over high heat or bake in the oven.

With cottage cheese

• Cooking time: 40 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 140-150 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.

Pike cutlets with cottage cheese are considered an original dish. However, this combination of products may seem unusual only at first glance. In fact, cottage cheese will only emphasize the delicate taste of the fish and give it softness. If you wish, you can add cheese or processed cheese to the minced meat, this will make your cutlets even juicier and more flavorful. The main thing is that the cottage cheese is not low-fat, large (grainy).

Ingredients:

• pike fillet – 300-400 g;
• homemade cottage cheese – 200 g;
• eggs – 2 pcs.;
• onion – 1 pc.;
• garlic – 3 cloves
• butter – 100 g;
• wheat flour – 50 g;
• rolled oats – 50 g.

Cooking method:

1. Chop the pike fillet into small cubes, finely chop the onion, mix them.
2. Add cottage cheese and spices to taste.
3. Form the resulting minced meat into balls and press a small piece of butter into the center.
4. Roll in a mixture of flour and rolled oats.
5. Fry finely grated garlic cloves in vegetable oil, this will make the dish more flavorful. Then fry in this oil until crispy golden brown and sprinkle with herbs.

From pike and zander

• Cooking time: 60 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 120-160 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

For those who have often been unimpressed with the taste or smell of predatory fish, the following recipe is perfect. Cutlets from pike perch and pike do not have the specific taste that is characteristic of minced meat from pure pond fish. In addition, pike perch is softer and more tender, and in combination these two types make it possible to prepare very tasty and nutritious cutlets, meatballs or pies. The best option is baking in the oven, so there will be less harmful oil in the dish.

Ingredients:

• pike fillet – 300 g;
• pike perch fillet – 400 g;
• flour – 1 tbsp. l.;
• bread – ¼ loaf;
• milk or cream - ½ cup;
• onions– 100-150 g;
• eggs – 1-2 pcs.;
• lemon – ½ fruit;
• salt, pepper, herbs to taste.

Cooking method:

1. Twist the fish pulp, soaked bread and onion, add a little butter (optional).
2. Add salt, spices, chopped herbs, eggs to the minced meat. Beat everything thoroughly with a blender or whisk.
3. Form small cutlets, roll them in flour, place on a baking sheet. Place thin slices of lemon on top.
4. Bake in the oven for 20-30 minutes.

Dietary

• Cooking time: 40-50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 80-100 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For those watching their figure, it is important that the dishes are not only tasty, but also low in calories. Diet pike cutlets are easy to prepare at home. This is an ideal option for a hearty lunch or late dinner. How to make any cutlets less calorie? Add zucchini and carrots to the minced meat, serve with vegetable sauce and light side dishes. This way you will get not only a healthy, but also a satisfying lunch.

Ingredients:

• fish fillet – 700 g;
• oat flour – 50 g;
• zucchini – 100 g;
• milk – 20 g;
• egg – 1-2 pcs.;
• carrots – 1 pc.;
• onion – 1 head;
• salt, spices - to taste.

Cooking method:

1. Twist the fish, zucchini, carrots and onions (it will taste better if you fry it without oil).
2. Clean the meat grinder by passing bread soaked in milk through it.
3. Add spices, egg and oatmeal.
4. Place the finished minced meat on a baking sheet into small flat cakes and bake in the oven for 15-20 minutes.

To get truly delicious pike cutlets, you need to know some of the subtleties and features of this type of fish:

1. Pike contains almost no fat, which is why many housewives consider the minced meat made from it to be rather dry. To make the cutlets juicier and fattier, you can add lard, lard or another type of fattier fish to the minced meat.
2. Special mixtures of seasonings, which are presented in a large assortment on store shelves, will help get rid of the specific smell of pike.
3. Minced pike is a perishable product, so you should not freeze it before cooking. It is not recommended to defrost minced meat more than once.
4. How simpler recipe, the tastier the dish turns out, so don’t chase complex options with a lot of ingredients.
5. Be careful with spices and seasonings with strong flavors. They should not interrupt the taste of the main product.
6. To make the cutlets juicier, you can add full-fat milk or cream, carrots, and butter to the minced meat.
7. Breading will help preserve the flavorful juice.
8. One of Lazerson’s principles says that up to 30% of bread soaked in milk is acceptable in minced meat. More will make the cutlets too dry and anything less will be tough.
9. To make your dish denser, add only the yolk to the minced meat.
10. The consistency of the minced meat and the taste of the finished meatballs depend on the amount of onion.
11. Mashed raw potatoes will help make minced fish juicier, and it is suitable not only for pike, but also for any other fish.
12. The dish is best served with vegetable side dishes and sweet and sour sauce.

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