Minced pike for cutlets with lard - recipe with photo

Pike is a tasty freshwater fish that has captured a wide audience of hobbyists. Its pulp is saturated with a huge amount of microelements, has good taste properties and is also considered low in calories due to its low fat content. But some people still disparage this product due to the amber it exudes from aquatic plants, its capricious “behavior” when cleaning the carcass and its dryness.

How to create minced pike for cutlets with lard

If you follow all the intricacies of making the base for the dish, from gutting the predator to the specific end of cooking, you will end up with an incredible dish that will appeal to all members of the family. Minced pike for cutlets with lard, the recipe for which is given in this article, will one hundred percent change your idea of fish balls.

Number of servings: 8

Production time: 45 minutes

Energy value

calorie content – 323.9 kcal;
proteins – 18.5 g;
fats – 21 g;
carbohydrates – 15.2 g.

Ingredients

pike – 700 g;
bread (snow-white) – 250 g;
lard – 180 g;
milk – 200 ml;
onion – 1 pc.;
chicken egg – 1 pc.;
salt - to taste;
freshly ground pepper - 1 pinch.

Step-by-step production

First you need to cut the carcass. Beforehand, wash it well under running water, trying to remove any remaining mucus. Then, using a knife or a special device, remove the top layer. To facilitate the process, you can completely pour boiling water over the pike - this does not affect the properties of the meat itself, but will make the scales more flexible.
Cut off the head and cut off the fins using kitchen scissors. You need to act very carefully, otherwise you can destroy the gallbladder, and the pulp will acquire a bitter taste. If the incident does occur, then urgently rinse the fish well in plenty of running water. Clean the offal together with blood clots (the internal environment of the human and animal body) along the inside of the ridge. Carefully separate the fillet with a sharp knife. Remove small bones using tweezers as much as possible.
Cut the fillet into medium pieces and pass through a meat grinder. If you wish, you can use a blender. Follow the same method with the onion and lard. Regarding the last ingredient, it is worth saying that it is better to give preference to the one that contains a small layer of meat. Made from loin is perfect. Lard can be either fresh or salted, but it is not recommended to use it with spices. Spices will kill the entire smell of fish and spoil the taste of the dish. You can vary the proportions according to your preferences, depending on how fatty foods you prefer.
Soak the loaf in slightly warm milk. When the bread is quite soft, transfer it to a bowl with minced meat. Enter the testicle. Salt and pepper. Stir thoroughly and allow to rest slightly. Then all you have to do is make the cutlets, roll in flour or bread in breadcrumbs.

Tip: Use either a glass or plastic board to cut fish. Wood absorbs foreign odors quite intensively.

How to choose a pike

If you do not fish, but buy it in a store or market, then it is worth knowing what aspects to choose a carcass for. There are several points that you should pay attention to so as not to purchase a spoiled product:

Smell. This is the first thing that can indicate the shelf life of a fish. It must smell only of river water and quite a bit of mud. Those specimens that emit a powerful aroma of rotten meat or swamp should be left on the counter.
Pulp density. Feel the carcass - it must certainly be elastic.
Gills. The freshest fish is characterized by a bright red color with a highlight. The most black or orange tones are a sign that the product has been caught for a long time.
Eyes. Vivid and open.
Property of scales. It must be moisturized with an appropriate glossy sheen.
Tail. If it is bent, then the pike has been frozen.

Individual production of minced fish

When preparing dishes, consider several aspects:

Fish is a fairly perishable product, so make minced meat before specific cooking. It also contains a huge amount of water, which is why bread should be included in the list of ingredients. You can completely replace the bun with breadcrumbs. They are added both to the total mass and used to obtain a crispy crust.
To make the cutlets more fluffy, it is permissible to add soda or part of the already boiled product.
Place the sautéed onion. In the case of pike, with appropriate dryness of the flesh, there must be a lot of frying.
Lard, rendered beef fat, butter or minced poultry can also add juiciness.
Fish does not like a huge amount of spices. Snow-white or dark ground pepper and nutmeg will be perfect for her.
You should definitely add an egg - it will give the minced meat the required viscosity, and the semi-finished products will not fall apart during cooking.

Tender pike cutlets with lard

Pike is saturated with a huge number of necessary parts, vitamins and has low calorie content. People who adhere to proper nutrition and try to lead a healthy lifestyle can completely change the source of protein - river and sea inhabitants. The recipe for pike cutlets with lard may seem far from the low content of BJU, but this is far from the case. If you choose between pork and beef cutlets, pike dishes will be a worthy candidate.

With semolina in the oven

Dishes with pike cooked in the oven are healthier than those cooked in a frying pan with the addition of a huge amount of oil. Meat and vegetables simmer in their juice, which is why they turn out fragrant and do not lose their usefulness.

Vegetable oil 100 gr
Salt, pepper - to taste
Pike 1 kg
Lard 30 gr
Semolina 60 gr
Egg 1 pc.
Onion 1 pc.

With fried onions

For production you need to allocate 30 minutes. Energy value: 270 kcal per 100 g, USED 70 / 50 / 25. What ingredients are needed:

Onion - 1-2 pcs.
Salt, pepper - to taste.
Pike - 1 kg.
Egg - 1 pc.
Milk - 150 ml.
Bread (snow-white) - 2 pieces.
Lard - 30 gr.

The pike is cut, the bones and backbone are removed, and the pieces are placed in a meat grinder. Next, the bread is soaked in milk. At this time, the onion is cut into cubes and sautéed in a frying pan with melted lard.
Bread is added to the pike fillet; it is imperative to remove excess milk from the pieces. Combine everything with fried onions, add salt and pepper, and an egg. Everything is kneaded well by hand and cutlets are formed.
If you cook in the oven, it is heated to 150 degrees in advance. Next, the cutlets are placed on a baking sheet greased with oil. Prepare - 30 minutes. If in a frying pan: it is heated in advance with oil, any cutlet is fried over high heat for 30 seconds on each side. This is necessary in order to seal the juice. Then the dish is left to simmer over low heat until cooked (approximately 15-20 minutes). You can serve with fresh herbs and mashed potatoes.

With greens

A summer version of the dish, when the freshest and youngest greens can be purchased at any store. Production time: 30 minutes. Value: Used 50 / 36 / 14, not more than 160 kcal per 100 g. What is useful:

Onion - 1-2 pcs.
Salt, pepper - to taste.
Pike - 1 kg.
Egg - 1 pc.
Semolina, flour - 2-3 tbsp. spoons.
Lard - 30 gr.
Dill, parsley - small bunches.
Rice flour for coating or breadcrumbs.
Ghee butter - 50 gr.

The pike is carefully cut, the entrails and bones are removed. Then everything is placed in a meat grinder. Onions and lard are previously cut into small pieces and also chopped. The mixtures are combined, salt, pepper, eggs, chopped herbs and a few tablespoons of flour (semolina) are added.
Melt butter in a frying pan. The cutlets are formed, rolled in breadcrumbs or rice flour, and then placed for frying. The heat is medium, you need to twist the cutlets for any 30 seconds until they are ready.
Because breading residues often burn on melted butter, to avoid smoke, crumbs are carefully thrown away from the surface after the batch. You should not increase the heat, because the cutlets will turn out, although quickly, but dry. Can be served with vegetable salad.

With zander

Value: 220 kcal per 100 g, used - 60 / 40 / 20. Time - 30-40 minutes. If you follow the recipe step by step, the cutlets will turn out very tasty and juicy. What you need to prepare:

Onion - 1-2 pcs.
Salt, pepper - to taste.
Pike - 0.5 kg.
Pike perch - 0.5 kg.
Egg - 1 pc.
Lard - 30 gr.
Milk - 150 ml.
Butter bun - 1 pc.
Oil - 50 gr.

The fish is cut, the entrails are removed, and minced meat is made. Next, the bun is soaked in milk (for 5-7 minutes), excess liquid is removed, and placed with the minced meat. Onions and lard also pass through a meat grinder, after which they are mixed in the base.
To keep the cutlets together, add them step by step: eggs, pepper and salt or other seasonings. You need to mix the mixture well with your hands or pass it through the blender again.
Cutlets are formed, after which the frying pan with oil is heated. The products are braided in breadcrumbs and placed in a frying pan. To seal the juice, fry them on each side for 30 seconds. Then let it simmer under the lid for 10 minutes over low heat.

With potato

A step-by-step recipe for fish cutlets with potatoes with lard will literally please a large family; no matter what kind of housewife can cook it. The dish comes out filling and very tasty. Time - 45 min. Value per 100 g: USED 60 / 45 / 25, 200 kcal. Ingredients:

Onion - 1-2 pcs.
Salt, pepper - to taste.
Pike - 0.9 kg.
Egg - 1 pc.
Lard - 30 gr.
Potatoes - 200 g.
Oil - 50 gr.
Breadcrumbs.

The first thing you need to make pike cutlets with lard is to make potatoes, you need to boil them until tender, then turn them into puree. Next, the pike fillet is prepared and then sent to a meat grinder for chopping. Onions and lard are crushed separately, after which they are added to the overall consistency.
After all the main ingredients have been prepared and combined according to the step-by-step recipe, an egg is driven into a common bowl and spices are added to taste (you can purchase special “For pike” or “Fish dishes”).
The frying pan is heated in advance with oil. If you want to create golden and fragrant cutlets, then it is better to use butter. Next, cutlets are formed and carefully laid out on a hot surface. To prevent the breading from burning, fry over medium heat, turning constantly. After 15 minutes the dish can be served.

Pike cutlets with lard. Step-by-step recipe with photos

Of all the contrast of recipes for pike fish cutlets, pike cutlets with lard turn out to be the most delicious and juicy. Pike, as is clear, is a fish very rich in various useful substances, but at the same time, unlike catfish or silver carp, it is very poor in fats. Nutritionists recommend using dietary pike meat during a diet (Diet is a set of rules for human consumption of food) and for diseases of the gastrointestinal tract. Therefore, it is not mind-blowing that pike cutlets may not turn out as juicy as we would like. In order to make pike cutlets tasty and juicy, housewives resort to almost all tricks and experiment with various ingredients.

With the help of vegetables and lard, you can achieve juiciness not only in meat, but also in fish cutlets, but also in preparing juicy pike cutlets. Pike cutlets with lard turn out much juicier than without it. In addition to onions, I often add raw potatoes to minced cutlets as a vegetable. The juicy potato pulp, which contains starch, perfectly lifts the cutlets during frying, not counting the fact that they turn out fluffy, and also do not fall apart, which often happens.

Pike cutlets with lard, a step-by-step recipe with photos of which is located, below I cook with the addition of loaf (bread). But instead, you can add semolina to the minced cutlets. Their pike cutlets with lard and semolina also turn out delicious. For the amount of ingredients given below, 3 tbsp is useful. spoons of semolina.

Pike - 1 pc.,
Lard - 200 gr.,
Loaf or snow-white bread - 4-5 slices,
Onions - 1 pc.,
Potatoes - 1 pc.,
Milk - 150 ml.,
Testicles - 2 pcs.,
Salt - to taste
Ground dark pepper - a pinch
Sunflower vegetable oil

Pike cutlets with lard - recipe

Making cutlets begins with obtaining fish fillets from a pike carcass. To do this, the fish carcass must be cleaned of scales and washed under running water. After this, cut off the head. Remove entrails. Again, thoroughly rinse outside and inside. Next, use a sharp knife to cut it lengthwise into two parts. The ridge remains on one part of the carcass. It should be cut off. Place the fish halves, skin side down, on a cutting board. Cut off the fillet. Remove large bones.

Cut the loaf or snow-white bread (preferably slightly stale) into small pieces. Fill with milk (or water). Let it sit for about 10 minutes.

In the meantime, pass the pike fillet through a meat grinder 2 times or grind it in a blender bowl until smooth. Peel the onions and potatoes. Cut the skin off the lard and cut it into pieces that are easy to grind.

In this recipe for pike fish cutlets, I used a piece of brisket. Cut the potatoes and onions into slices too.

Pass pieces of loaf or bread together with potatoes, onions and lard through a meat grinder.

Add to bowl with minced fish. Stir all the ingredients for the pike fish cutlets.

Beat in the eggs, which will make the cutlets fluffy and airy.

For taste and smell, add salt and dark pepper to the minced fish cutlet. If you have fresh herbs, you can add that too. Fish cutlets made from pike with fresh dill are especially tasty.

Pike cutlets with lard

The simplicity of the recipe is the key to good taste. Pike cutlets are a very healthy dish. According to this recipe, they also turn out to be very tasty, without a strong fishy smell. The inside of the cutlets is very tender, juicy thanks to lard, and on top they are covered with a crispy crust of breadcrumbs.

Main
Recipe groups
Pike cutlets with lard

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	206 kcal
Belkov:	10 g
Zhirov:	15 g
Carbohydrates:	8 g
Used:	30 / 46 / 24
N 13 / C 0 / B 87

Production time: 1 hour 30 minutes

Step-by-step production

Step 1:

Prepare all the necessary ingredients for making cutlets. Take the egg C0. If the fish is frozen, it must be defrosted beforehand so that the fish is properly cooked and does not lose its taste. 8-10 hours before cooking, transfer it to the refrigerator. You can create your own breadcrumbs from dried bread. To soak the loaf, use either water or milk. I have water because I don't like the taste of milk in cutlets.

Step 2:

Process the lard. Wash thoroughly, dry with cardboard or cotton towels. Using a wide knife, carefully scrape the top layer from the entire surface of the lard. Remove the skin. Cut into small pieces that can be conveniently fed into a meat grinder. Peel the onion, wash it and cut it into pieces in the same way as lard. Peel and wash the garlic. We will also grind it in a meat grinder. Grind everything in a meat grinder with medium or small holes.

Step 3:

Cut or break the loaf into slices, cover with water. Leave for 5 minutes, then drain the water and squeeze the loaf well. If there is a lot of water left, the minced meat will spill and you will not be able to form a cutlet. Grind the soggy loaf with your hand or a fork into a homogeneous paste.

Step 4:

Clean the pike from the insides, remove the head, fins and all bones, wash well in running water, dry with cardboard towels. Prepare the fish for serving in a meat grinder by cutting into small pieces. Grind in a meat grinder with medium or small holes.

Step 5:

Place the minced fish, twisted lard with onions and garlic and the crushed loaf into a deep bowl in which it is comfortable to stir the ingredients.

Step 6:

Wash the egg with soap, dry it with a towel or napkin and break it into a bowl. Add salt and dark pepper. Carefully knead the minced meat for the cutlets.

Step 7:

It comes out soft and affectionate, but not liquid. After wetting your hands in warm water, form the minced meat into oblong cutlets. Roll them in breadcrumbs.

Step 8:

Fry the cutlets in a frying pan preheated over medium heat in vegetable oil for 3-4 minutes on each side.

Pike cutlets are my favorite fish cutlet. They are always very tasty and very tender.

They are usually served hot with mashed potatoes or any other side dish. When serving, you can decorate the cutlets with herbs and lemon, add sour cream or tomato sauce.

If you plan to use ready-made fillet or minced meat to make cutlets, take 800 grams. And keep in mind that frozen semi-finished products may contain excess liquid. It will need to be drained during the defrosting process.

In addition to dark ground pepper, you can add other spices if desired. But I never do this, because adding spices can kill the narrow taste of pike.