Pike perch cutlets are a tasty and healthy dish. They can be cooked in a frying pan, in a slow cooker or in the oven.

Pike perch cutlets go well with a sauce made from sour cream, garlic and fresh herbs.

• Number of servings: 5
• Preparation time: 10 minutes
• Cooking time: 30 minutes

Fish cutlets from pike perch

Salted lard will give this dish juiciness and a pleasant taste.

1. Cut the fish fillet, lard and onions into small pieces, and then pass the products through a meat grinder.
2. Mix the minced meat with the egg, salt and pepper. Add chopped green onions.
3. Make 10-12 round cutlets, roll them in breadcrumbs.
4. Fry the pieces in vegetable oil on both sides until golden brown.

Serve the dish with a fresh vegetable salad, boiled rice or mashed potatoes.

Recipe for pike perch cutlets with semolina

The unusual cooking method makes this dish tender and flavorful.

Ingredients:

• pike perch fillet – 700 g;
• onions – 3 pcs.;
• white bread – 150 g;
• chicken eggs – 2 pcs.;
• water – 2 l;
• semolina – 60 g;
• sunflower oil – 60 ml;
• salt – 20 g;
• black peppercorns – 4 pcs.;
• allspice – 3 pcs.;
• bay leaf – 1 pc.;
• ground black pepper – 7 g;
• sugar – 7 g.

1. Cut 2 onions into small cubes, fry them until translucent and mix with fillet pieces. Grind the products with a blender.
2. Soak the bread in warm water for 5 minutes, then squeeze it out and combine with the minced meat. Add eggs, salt, sugar and ground pepper.
3. Add semolina, mix the ingredients and let the minced meat stand for 10 minutes.
4. Grease a frying pan with oil and spoon the minced meat onto it. Shape the cutlets into a round shape and fry them for 2 minutes on each side.
5. Place the preparations in a pan, fill them with water. Add bay leaf, chopped onion and peppercorns to the broth.
6. Simmer the dish over low heat with the lid closed for 40 minutes.

Drain the remaining broth from the pan, remove the boiled onions and transfer the cutlets to plates. Serve the treat with any side dish.

Pike perch cutlets with rice

This dish can be prepared for holidays during Lent.

Ingredients:

• fish fillet – 400 g;
• rice – 100 g;
• water – 250 ml;
• onions – 2 pcs.;
• vegetable oil – 80 ml;
• breadcrumbs – 60 g;
• salt and spices - to taste.

1. Cut the onion into pieces and fry it until golden brown.
2. Boil the rice in salted water.
3. Cut the fillet into cubes, mix it with onion and pass through a meat grinder.
4. Mix the minced meat with rice, spices and salt, then grind the products with a blender.
5. Form oval pieces, roll them in breadcrumbs and fry in a frying pan until cooked.

Serve the dish hot.

Pike perch contains a lot of protein, vitamins and microelements. Therefore, fish cutlets can be included in the menu of school and preschool children.

Fish dishes are undoubtedly healthy and tasty. Their use should be limited to at least 2 times a week. Fish is a universal product; it lends itself to all types of heat treatment, namely baking, stewing, boiling, frying, stuffing and simmering. Cutlets made from fish are no less popular. But it is worth remembering that not all types of fish are suitable for their preparation.

Today we will look at several ways to prepare pike perch cutlets. This fish belongs to the perch family, and has tender white meat, practically devoid of bones, but any that are present can be easily removed.

In general, pike perch is, one might say, an ideal fish for making cutlets. It lives in clean waters and therefore does not absorb any toxins. And besides, pike perch meat is rich in protein. Eating pike perch is especially beneficial for children.

Fish for making cutlets must be of high quality, preferably fresh. But if there is none on sale, then fresh frozen will do. To ensure that the cutlets do not turn out “dry”, the ingredients used must include fresh unsalted lard or butter.

The shape of future cutlets can vary: from flat and oval to fluffy and round. Cooking method to choose from: frying, stewing, baking. Steaming is considered the most dietary option.

Pike perch cutlets should be served hot, complemented by potato dishes and fresh vegetable salads.

Traditional recipe step by step

Preparing pike perch cutlets:

Delicious pike perch cutlets baked in the oven

Ingredients:

• fish fillet – 1 kg;
• potatoes – 2 pcs.;
• onions – 3 pcs.;
• fresh lard – 150 g;
• egg – 1 pc.;
• freshly ground black pepper;
• coarse salt;
• mixture “Khmeli-Suneli” - 5 g;
• breadcrumbs.

Cooking time: 50 min.

Energy value per 100 g: 120 kcal.

Step by step description:

1. Cut the cooled pike perch fillet and peeled onions into small pieces and grind with a blender;
2. Pass the lard through a meat grinder with a fine grid;
3. Grate the peeled potatoes;
4. Combine all the ingredients, add a fresh chicken egg, season with salt, aromatic black pepper and the Khmeli-Suneli spice mixture. Stir the mixture until smooth;
5. Form small round cutlets from the prepared minced fish, roll them all in breadcrumbs and place in one row on an oiled baking sheet;
6. Bake the products for 25 minutes at 180 0 C;
7. Delicious and light pike perch cutlets baked in the oven are ready to serve. You can serve boiled pasta, Tartar sauce and fresh tomatoes as a side dish.

Steamed minced fish cutlets

Components:

• minced fish (from pike perch) – 1 kg;
• fresh oyster mushrooms – 0.5 kg;
• butter – 200 g;
• rock salt;
• pepper mixture;
• chicken egg – 1 pc.;
• ground bay leaf – 2 g;
• lemon juice – 50 ml.

Cooking time: 40 min.

Amount of kcal per 100 g: 122.

Step-by-step description of preparation:

1. Wash the mushrooms, place in a colander - let all excess liquid drain. Then place them in a blender bowl and grind. After this, add chilled minced fish, butter and, this time, chop everything together;
2. Place the minced meat in a bowl, add a fresh egg, lemon juice, a pinch of ground bay, a mixture of peppers and salt. Knead, beat lightly and leave for 5-7 minutes;
3. Turn on the steamer as directed in the instructions. Form small cutlets from the minced meat and place them on the bottom of the steamer. Please note that the products should not touch each other;
4. Steam the fish cakes in the steamer for 25 minutes, then carefully transfer them to a plate and load the second batch;
5. Delicious, dietary cutlets made from minced pike perch are quite easy to prepare and do not contain anything unnecessary. Bon appetit!

Cutlets with cheese and vegetables

Ingredients for preparation:

• minced pike perch – 500 g;
• Dutch cheese - 100 g;
• carrots – 1 pc.;
• Bulgarian onion – 1 pc.;
• mixture of peppers, salt;
• egg – 1 pc.;
• olive oil.

Cooking time: 40 min.

Nutritional value per 100 g: 126 kcal.

Step by step description:

1. Finely chop the onion and grate the carrots. Fry the vegetables in a little oil until soft;
2. Grind the cheese using a fine-tooth grater;
3. Combine minced pike perch with fried vegetables and shredded cheese. Add a mixture of peppers, salt, chicken egg and mix thoroughly;
4. Form small oval cutlets from the prepared minced meat and fry in a hot frying pan for 2-3 minutes on each side. If desired, the cutlets can be breaded before frying;
5. Juicy, aromatic pike perch cutlets with cheese and vegetables are ready. Serve hot.

To prevent the smell of mud from being present in the cutlets, use young fish to prepare the minced meat. Young pike perch are small in size. And the fillet of this type is juicier.

If you prepare minced fish yourself, remember that the one that is passed through a meat grinder twice turns out more tender and fluffy.

To make the cutlets juicier, roll the cutlets in white breadcrumbs before frying.

You can serve juicy and tasty pike perch cutlets with any side dish for lunch or dinner for both adults and children. Thanks to double heat treatment, even the smallest bones do not remain in the cutlets. The fish is boiled for about 30 minutes and is completely disinfected, so these cutlets are recommended for children's menus. Of course, their preparation requires a lot of effort, but you will delight your whole family with a delicious dish. By the way, the fish delicacy can be frozen in the freezer, placed in a container or bag, and defrosted as needed in the microwave when you do not have free time to prepare more complex dishes.

Ingredients

• 0.5 kg pike perch
• 1 chicken egg
• 1 carrot
• 1 onion
• 100 g breadcrumbs
• 50 ml vegetable oil
• salt and ground black pepper to taste
• 5–6 black peppercorns
• 2 bay leaves
• parsley

Preparation

1. First of all, wash the fish. Thoroughly clean it of scales, remove the fins, tail, head, entrails and rinse again. Carefully examine the inside of the abdomen, especially under the ribs. Place the fish in a saucepan, add peeled carrots, cut into slices, half a peeled onion, cut into quarters, black peppercorns, bay leaf and fresh herbs. Fill everything with hot water, place the container on the stove and boil the fish for about 30 minutes after boiling on low heat.

2. Cool the finished fish slightly in the broth.

3. Remove it from the broth and use your hands to separate the pulp into one container along with the boiled carrots, remove the seeds.

4. Pass the minced fish through a meat grinder, using a fine-mesh attachment to grind any remaining bones. Also chop the remaining onion in a meat grinder, add half the breadcrumbs and mix everything thoroughly.

5. Break an egg into a container, add salt and ground black pepper, mix everything again.

Pike perch itself is quite dry. But not in cutlets! This fish contains virtually no bones, so it is ideal for minced meat. If everything is done correctly, the dish will delight you with juiciness and taste. The recipe is universal, suitable for preparing cutlets from other fish. You can use flour instead of breadcrumbs, but it won't be as tasty.

Ingredients

• 400 fish (fillet);
• 1 egg;
• 2 slices of bread;
• 1 onion;
• 1 tbsp. milk;
• spices, breadcrumbs.

Preparation

1. Immediately soak the pieces of bread in milk. It's better if they are a little stale. Set aside for ten minutes.

1. Grind all the minced meat ingredients through a meat grinder, including pieces of bread. They need to be squeezed out slightly so that the mass does not turn out to be too liquid. Add egg and spices. Separately, pour breadcrumbs into a plate.

1. Stir the minced meat and form round cutlets. Periodically wet your hands with water to prevent the mixture from sticking. At this stage there is no need to give the correct shape, just cover the balls with breadcrumbs and place them on a cutting board.

1. Let's start frying. Heat the oil in a frying pan, pour a layer of about half a centimeter. With clean and dry hands, flatten the fish balls into a puck, giving them the shape of meatballs. Transfer to a frying pan. Fry on one side, turn over and only then cover. Bring to readiness under the lid so that the minced meat is fried inside.

Secrets of cooking fish cutlets

• If you put a piece of butter in the center of the fish cutlet, the dish will be even juicier and tastier.
• You can add a little sesame seeds to the breadcrumbs. It will give the products an interesting look and additional aroma.
• To peel the fish quickly, you need to pour boiling water over the carcass on both sides, then scrape it with a knife.
• For juiciness and fat content, you can twist a piece of lard into the minced meat.
• In addition to cutlets, pike perch can be used to make very juicy and economical or incredibly beautiful.

Pike perch is a frequent guest on the tables of Russian housewives. Culinary experts love it for its nutritional value and ease of preparation. Also, the advantages of this fish include low bones, low price and availability - this fish can be bought in any store or market, an ungutted carcass or a ready-made fillet. And what delicious dishes it makes!..

Minced pike perch for cutlets

If you want to make delicious fish cutlets, then minced meat is the basis! You need to be patient, but the result will be worth it. We present to your attention minced pike perch for cutlets.

Ingredients:

• pike perch - whole carcass;
• onions - 1 piece;
• bread crumb (pre-soaked in milk) - 1-2 pieces;
• salt, ground black pepper, herbs - to taste.

Preparation

1. Wash the fish well under running water.
2. Remove scales and gut.
3. Cut the fish: remove the backbone and large bones. Small bones can be left - they will not be felt in the minced meat.
4. Cut the fillet into small pieces, do the same with the onion.
5. Pass all ingredients through a meat grinder.

Our minced meat is ready! Give free rein to your imagination while cooking: try making cutlets with or without breading, in a double boiler or in the oven - the result will pleasantly surprise you.

Fish cutlets from pike perch

Pike-perch fish cutlets are a culinary classic. They turn out tender, melt in your mouth and extremely juicy. These cutlets will please everyone, from young to old. If you want to please your family members, use our recipe.

Ingredients:

• pike perch - 1 kilogram;
• onion - 1 head;
• chicken egg - 1 piece;
• lard (lard) - 40 grams;
• bread crumb - 50 grams;
• ground black pepper;
• salt - to taste.

Preparation

1. Rinse the pike perch thoroughly.
2. Gut the carcass and cut it up. We will only need fillet.
3. Wash the fillet again.
4. Cut the skin off the lard. Grind the fillet with lard in a meat grinder. Season the resulting minced meat with salt and pepper, add bread and an egg soaked in water or milk. Mix well.
5. Form small cutlets.
6. Fry in a hot frying pan with oil until browned.

It is good to garnish the resulting dish with mashed potatoes or any other side dish that you like. Bon appetit!

Pike perch cutlets in the oven

Cooking cutlets in the oven is a favorite technique for those who adhere to the principles of proper nutrition, but do not intend to deny themselves delicious food. In addition, preparing them is not too troublesome. We suggest you cook pike perch cutlets in the oven.

Ingredients

• pike perch fillet - 500 grams;
• onions - 1 piece;
• milk (for soaking bread) - 100 grams;
• bun - 1 piece;
• sour cream 15% - 2 tablespoons;
• butter - for greasing;
• salt - to taste;
• ground black pepper - to taste;

Preparation

1. Wash the fillet, cut into medium-sized cubes, and grind in a meat grinder.
2. Soak the loaf in milk. Then squeeze well so that there is no excess liquid in the minced meat.
3. Peel the onion and cut into bars.
4. Grind the bread and onion in a meat grinder.
5. Mix fillet, salt, pepper, egg and bread and onion mixture.
6. Grease a baking sheet or baking dish with oil. Form cutlets, place them on a baking sheet, pour sour cream on them.
7. Bake at 180-200 degrees for about 20 minutes.

As a side dish for these cutlets, it is better to serve stewed cabbage, brown rice, or just fresh vegetables. For a more nutritious dish, try preparing cutlets without adding bread: the taste characteristics will not deteriorate, and you will not worry about your figure! Also, cutlets cooked in the oven are an excellent option for little ones, because the dish contains little fat and a lot of phosphorus, which is necessary for a growing body.

Fish cutlet from pike perch with prunes

Another recipe for your piggy bank. A pike perch fish cutlet with prunes is truly a delicacy and a delicacy! Prunes add a special piquancy to the dish and contrast magically with the fish.

Ingredients:

• pike perch fillet - 0.5 kilograms;
• white bread - 50 grams;
• dried prunes without pits - 100 grams;
• chicken egg - 2 pieces;
• milk - for soaking bread;
• butter - 1 teaspoon;
• breadcrumbs or flour;
• salt, black pepper - to taste.

Preparation

1. First, rinse the prunes and pour boiling water over them to swell. Leave for half an hour, then drain the water and squeeze.
2. Hard boil one egg.
3. Soak the bread in milk, after removing the crusts.
4. Pass the washed fillet through a meat grinder along with the squeezed bread.
5. Mix the minced meat thoroughly with the egg, salt and pepper.
6. Prepare the filling for the cutlets: mix 1/2 of a boiled egg with prunes (pre-chopped), add butter.
7. We make flat cakes from the finished minced meat, put the filling there (1 tsp) and form medium-sized cutlets.
8. Bread in breadcrumbs or flour and fry in vegetable oil until golden brown.

These cutlets will fit perfectly on the holiday table. We recommend serving them with hot mashed potatoes or oven-baked golden potatoes, but buckwheat or rice are also suitable as a side dish.

Pike-perch caviar cutlets

If you bought a whole pike perch, and it turned out to have caviar, then congratulations! Many people don’t know what to do with it and throw the caviar in the trash. And, by the way, caviar can be fried or salted, but it would be much better to prepare tender cutlets from it for lunch or dinner. We will tell you how to make cutlets from pike perch caviar.

Ingredients:

• pike perch caviar - 1 kilogram;
• egg - 1 piece;
• garlic - 1 clove;
• semolina - a couple of tablespoons;
• onion - one head;
• flour - 2-3 tablespoons;
• soda - a pinch;
• pepper and salt.

Preparation

1. Pre-prepare the caviar by scalding the caviar with boiling water, removing films and rinsing. Mash slightly with a fork.
2. Finely chop the onion and garlic.
3. Thoroughly mix the caviar with the egg, onion, garlic, flour and semolina, avoiding the formation of lumps.
4. Let the minced meat stand for 20-30 minutes.
5. Place the minced meat in a frying pan with a tablespoon, fry first over high heat, then over low heat.

The main thing in this recipe is not to overdo it with flour, otherwise the cutlets will be dry and tough. Don't be alarmed by the thin consistency of the minced meat: it should be slightly thicker than pancake batter. “Very tasty” wishes you Bon appetit! And be sure to try it too.