Everyone has heard that fish dishes are healthy and should be consumed as often as possible. Aquatic inhabitants can fry, boil, bake. There are hundreds and thousands of fish recipes.
Cutlets - one of the most common foods. But not all types of fish are appropriate to use for their preparation. Ideal perch from the perch family.
The meat of this fish is white and non-greasy with plenty of protein. The bones are easily removed and relatively few.
The pike perch lives only in the pure reservoirs filled with oxygen. So, there are no harmful substances in it, which are full in many rivers and lakes.
If you do not regret the products and do everything according to the recipe, the food will be canceled.
Pike perch cutlets - general principles of cooking
To make the dish tasty, you need to choose a quality fish. Best buy fresh perch. But it goes on sale at the very end of summer. Therefore, pike perch frozen or chilled is also suitable for making cutlets.
Fish must be freed from the fins, tail, head and entrails. We perform this operation with a sharp knife and scissors. Then remove all the bones and remove the skin.
You can buy already prepared pike perch fillet, which will significantly speed up the process of making cutlets.
Cut the fish into pieces and grind in a meat grinder or blender. Meat can be cut very finely and do without these kitchen appliances.
In the minced fish put the egg, soaked in milk or water, bread, onions, garlic, salt and pepper. Also in the composition of the dish is appropriate greens, cabbage, potatoes and carrots.
In order for the perch cutlets not to be too dry, fresh suet or butter is added. Pike perch combines well with mushrooms and hard cheese.
Cutlets can be flat and fluffy, round and oval: it all depends on the choice of cook. They are prepared either in a griddle, or in an oven or a double boiler. After the chops fry on one side, they need to be turned over and covered with a lid. It will take about twenty minutes to cook. The most dietary are steamed patties.
Fresh or marinated vegetables, baked potatoes, spaghetti and other pasta are suitable for the dish.
Perch cutlets are the most delicious in hot form. But they remain satisfying even after they’ve been in the fridge. The dish, heated in a microwave or skillet, crisp and fragrant.
Recipe 1. Perch cutlets “Homemade dinner”
Cutlets aromatic and airy. Like everyone who loves to eat delicious.
Ingredients:
• 700 gr. pike perch;
• onion;
• 300 gr. cabbage;
• two eggs;
• slice of white bread;
• 150 gr. sala;
• on one l. Art. sour cream and mayonnaise;
• salt;
• pepper.
Cooking Method:
Free the fish from bones and skin. Pike perch cut into pieces and grind with a meat grinder.
A slice of bread soak in water.
Grind after the fish lard, cabbage and onions. Last mince bread.
In a bowl of minced meat, we drive in eggs and add sour cream and mayonnaise. Salt and pepper.
Mix the stuffing with a spoon or hands. Then sculpt the chops and fry in a heated pan in vegetable oil.
First, do not cover the lid. After the cutlets browned on one side, turn them over and cover the pan. Cutlets should be cooked on medium heat for about twenty minutes.
Recipe 2. Pike perch cutlets with steamed mushrooms
Easy to prepare and do not contain anything extra. Steamer helps to get a dietary and nutritional dish at the same time.
Ingredients:
• 400 gr. pike perch fillet;
• 100 gr. champignons;
• juice of one lemon;
• egg;
• salt and pepper;
• two leaves of lavrushka;
• tsp. seasonings for fish.
Cooking Method:
Slices of fish and mushrooms grind in a meat grinder.
In the resulting mince add egg and juice from lemon.
Salt, pepper the aromatic mixture and add seasoning for the fish.
Mix the minced meat thoroughly and leave it for about five minutes.
Turn on the double boiler. Blind the cutlets of medium size and place them at the bottom of the kitchen fixture. They should not touch each other. Between the chops we will spread the pieces of lavrushka.
Cooking the dish for about twenty-five minutes.
Recipe 3. Pikeperch cutlets with shrimps
Shrimps give the dish an original taste, and carrots make them beautiful and attractive in appearance.
Ingredients:
• 600 gr. fish;
• onion;
• 0.3 kg peeled shrimp;
• carrot;
• egg;
• 100 gr. starch;
• 125 gr. mayonnaise;
• salt;
• pepper.
Cooking Method:
We grind pieces of fish and shrimp with the meat grinder.
Onions and carrots cut into medium slices and grind with a meat grinder.
Put the minced egg. Add salt and pepper to taste. Mix the stuffing.
Pour mayonnaise into fish mixture. Re-mix.
Sift potato starch and pour it into the stuffing. Last mix the fish mixture.
We make cutlets of medium size and fry in a skillet for several minutes on both sides.
Recipe 4. Pike perch burgers baked in the oven
A dish made from fish, chopped in a blender and baked in the oven, tasty and easy for the stomach. Suitable not only for adults but also for children.
Ingredients:
• 0.4 kg perch (fillet);
• potato;
• onion;
• egg;
• slice loaf;
• Art. l mayonnaise;
• black pepper and salt - per tsp;
• flour;
• two Art. l milk
Cooking Method:
Cut the fish and onion into medium pieces.
Baton soak in milk, knead it with a fork.
We load fish, onion and loaf soaked in milk into the bowl of the blender. Turn on the blender and get a uniform stuffing.
Unload it in a bowl and add salt and pepper. Beat an egg and mix well.
Potato stew grated and add it to the bowl with minced meat. Put a spoon of mayonnaise and mix again.
We moisten hands in water and form patties, roll them in flour and place them on a baking sheet.
Cooking a dish in the oven (180 degrees). Twenty-five minutes later, you can enjoy fragrant pike perch cutlets.
Recipe 5. Pike perch cutlets “Grandma's Present”
Cutlets baked in the oven. They are lush and ruddy in appearance and tasty inside. Ingredients:
• kilogram of fish fillets;
• two onions;
• 0.3 kg of white bread;
• egg;
• a cup of milk;
• two bulbs;
• two Art. l mayonnaise;
• two tsp. sugar and salt;
• five cloves of garlic;
• 1/2 tsp nutmeg and black pepper;
• vegetable oil.
Cooking Method:
Bread cut into slices and fill with milk.
One onion cut into small cubes and fry in vegetable oil.
Pike perch fillet cut into pieces and skip twice through a meat grinder.
Then chop the same way raw onion, garlic and pressed bread.
Add to the minced tablespoon of mayonnaise, salt and sugar. Pepper and put walnut nutmeg pre-grated.
Pour into a bowl of minced fried onion. The oil in which it was prepared can also be poured. All mix well.
Baking pan weathe baking paper, soaked with oil from sunflower.
We grease hands with the same oil and form patties. Put them on a baking sheet, put mayonnaise on top with a brush and load them into the oven for forty-five minutes (150 degrees).
Recipe 6. Pike-perch cutlets “Fisherman's dinner”
An easy recipe for making delicious fish cutlets. Pike perch is cut into small pieces with a sharp knife.
Ingredients:
• half a kilo of pike perch (fillet);
• two l. including dried parsley;
• onion;
• two slices of bread;
• egg;
• three l. Art. milk;
• two pinches of salt and pepper;
• Art. l semolina;
• olive oil.
Cooking Method:
Cut the fish fillet into small pieces.
Cut the crust off the loaf and soak a crumb in the milk. Add the egg and mash with a fork.
Here we also pour the semolina and mix everything.
Finely chop the onion and place it in a bowl with minced meat. Add swollen bread and parsley. Salt and pepper. Then wet our hands and mix the mince thoroughly.
Form the patties and fry them in olive oil.
Cover the pan with a lid after they are browned on one side.
Cooking in a sealed container for about fifteen minutes.
Recipe 7. Pike-Perch Cutlets “It Can't Be Easier”
One of the least complicated methods of cooking crispy perch meatballs. The finished dish is suitable for lunch and dinner.
Ingredients:
• 0.7 kg of fish (fillet);
• 0.1 kg butter;
• onion;
• three leaves of spinach;
• egg;
• five art. l with a pile of flour;
• salt;
• a mixture of peppers.
Cooking Method:
Solid foods, such as fish fillet and onion, are passed through a meat grinder.
Oil is pre-laid out of the refrigerator so that it is at room temperature.
Spinach chop into very small pieces.
Minced fish placed in a large bowl. Add two tablespoons of flour, butter, salt, spinach and a mixture of peppers. We mix to make the mass absolutely homogeneous.
Pour the remaining flour, salt and mix it. In it we will roll blanks of pike perch.
We shift a small amount of minced meat to flour, roll it down and form a chop. We do the same with the rest of the fish mass.
Fry the chops for about five minutes on each side.
Put the finished dish on a plate with a paper napkin so that it absorbs the remaining fat.
Recipe 8. Pike-perch cutlets with cheese and vegetables
The finished patties are very tender and soft. They are suitable even for very young children, because the food consists only of natural and healthy products.
Ingredients:
• 500 gr. chilled pikeperch fillet;
• two carrots;
• 100 gr. cheese;
• two onions;
• sea salt;
• olive oil;
• a mixture of peppers.
Cooking Method:
In a small saucepan, pour a little olive oil.
Chop onions finely. Grind carrots with a grater.
In the hot oil, throw the onion and pass it for a few minutes.
Add the carrot to the pan. Stew it with onions until soft.
In another stewpan, heat two glasses of water and add fish pieces. Leave them to cook for ten minutes.
In a saucepan with vegetables pour four spoons of fish broth and continue the process of stewing. Hard cheese grind grated.
The finished fish must be removed from the skillet with a skimmer and spread out on a wide platter to cool.
Steamed vegetables shift in a bowl and after they have cooled, add to the bowl with cheese.
Chill the fish thoroughly with a fork, pepper and salt. Pour it to the cheese and vegetables. All mix.
Form the burgers and place them on the baking sheet.
Send it to the oven preheated to 200 degrees. Fifteen minutes will be enough for the dish to cook.
Pike perch cutlets - tricks and useful tips
- To avoid the unpleasant smell of Tina in cutlets, you should choose a young fish. In addition, the smaller the pike perch, the juicier it is.
- A good indicator of fish quality is that the smell of a fresh carcass is almost not felt.
- To get tender stuffing, pieces of zander are passed through a meat grinder twice.
- It is convenient to hold a bowl of water on the working surface. It will come in handy to form patties seamlessly.
- In order for a dish to be more tasty, the amount of bread soaked in milk and then pressed should be 30%.
- It doesn’t hurt to check the fillets for bones. You need to feel the carcass with your hands, and if the bones are found, they are removed with tweezers.
