Pike is hard to call a popular fish, the more popular base for cooking cutlets. There are two reasons for this: Firstly, the pike is hard to find in any supermarket, and secondly, it must be able to cook, since it is not a fatty fish, which is easy to dry. Guided by our advice, you can make the most delicious fish cutlets from pike.
Fish cutlets from pike with bacon - recipe
To make cutlets more juicy and fatter will help, in fact, the fat itself, or rather a small amount of fat added to fish minced meat.
Ingredients:
- fillets of pike - 1.1 kg;
- pork lard - 270 g;
- onions - 95 g;
- manga - 35 g;
- egg - 1 piece;
- bread breading.
Preparation
Before preparing fish patties from pike, fish fillets should be checked for bones. Since the pike is a bony fish, it is imperative to check it to avoid injury during a meal.
Having twisted the pike fillet, send a slice of fat next to it. Bow is best cut manually, because in a twisted form it gives too much juice. Mix the fillets with bacon and onions, then sprinkle semolina and beat the egg. Leave the resulting mass for about 15 minutes to absorb the liquid, and then form the cutlets from it and roll each in breadcrumbs, then brown it.
As a sauce for fish cutlets from pike can be a familiar tartar , tomato sauce or beshamel.
How to make fish cutlets from pike with cheese?
Ingredients:
onions - 95 g;- fillets of pike - 830 g;
- egg - 1 piece;
- a pinch of nutmeg;
- hard cheese - 90 g;
- semolina - 45 g.
Preparation
Torserate the fish fillet and mix it with chopped onion, egg and nutmeg. Add the salt. Scrub the cheese. From the fish mince form the cutlets and put a portion of cheese in the center of each. Edge the edges together and roll the cutlets in semolina. Fry their browning from all sides.
The recipe for delicious fish cutlets from pike
Another way to make burgers is more juicy and softer tested for decades: add to the stuffing soaked in milk bread crumb, which will not only change the texture of the prepared dish, but also add volume.
Ingredients:
- fish fillet - 980 g;
- slices of a loaf - 3 pieces;
- milk - 115 ml;
- breadcrumbs.
Preparation
Cut the crust from the crumb and fill it with milk. Cut the pike fillets from the bones and twist them. Squeeze out excess moisture from the bread crumb, then mix it with fish minced meat. Season the mixture and form the cutlets from it. Sprinkle with each breading and fry until tender.