Pike perch cutlets

Pike perch cutlets

Pike perch belonging to the perch family, lives only in clear waters. He has light and tender meat with a small amount of bones. Cooks love to cook dishes from this fish: there is little trouble with it, and the result is excellent. Pike perch fish cakes can be made for a family dinner or for a festive table, it all depends on the recipe you choose. Methods of cooking these products can also be different: frying in a pan, steaming, roasting in the oven. Among the many options for dishes it is difficult not to find one that will be to your liking.

Cooking Features

The hostess, who does not have much experience in cooking fish dishes, does not hurt to know a few things that will help her make the perch meatballs appetizing, juicy and fragrant.

  • From fresh fish products are more succulent than frozen, but fresh perch can not always be purchased. Frozen product can also be used, but to prevent it from becoming dry and hard, it needs to be thawed out without a sharp temperature difference, in a refrigerator or at room temperature.
  • For the preparation of fish patties from perch use only fillets. You can fish yourself. If you do not possess such skills, you can buy a ready-made fillet.
  • You can grind pikeperch fillets in a meat grinder or using a blender. If you do not have kitchen equipment, you can simply chop it with a knife. It will take a little more time, mince will turn out less tender, but more juicy.
  • To increase the juiciness, vegetables, lard and butter are added to the mince. Viscous minced make eggs, flour, starch, semolina.

Perch cutlets can be not only fried in a pan, but baked in the oven, boiled for a couple. These cooking methods make the dish more useful.

Pike perch cutlets with semolina and lard


  • perch fillet - 0, 6 kg;
  • pork lard - 100 g;
  • semolina - 20 g;
  • onions - 100 g;
  • wheat bread - 50 g;
  • milk - 100 ml;
  • parsley (optional) - to taste;
  • chicken egg - 1 pc .;
  • salt, pepper, coriander - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash and dry pikeperch fillets with a towel. Finely chop with a knife or chop up with a meat grinder, pre-cut into large pieces.
  • Finely chop the onion, freeing it from the husk, mix with the minced fish.
  • Cut the fat into small pieces, roll through a meat grinder, or chop with a blender. Mix with the rest of the ingredients.
  • Baton pour warm milk. Add semolina. Beat in the egg. Leave the mixture for 15 minutes to make the semolina swollen.
  • Combine the resulting mixture with minced fish. Salt it, add spices.
  • Mix everything with a blender or blender, then knead the mince with your hands and beat on a bowl.
  • If desired, add the chopped parsley with the knife, stir again.
  • Heat oil in a pan.
  • Dip your hands in cold water so that the stuffing does not stick to your hands, make cutlets out of it, put it into boiling oil.
  • Cover the pan and fry the cutlets over medium heat until they are browned on both sides. It usually takes a total of no more than 10 minutes.
  • Turn off the heat, leave the cutlets under the lid for another 5-10 minutes.

Perch cutlets are served hot with a side dish. In the best way they are combined with potatoes, rice, fresh vegetables.

Pike perch cutlets with steamed potatoes


  • perch fillet - 0, 5 kg;
  • potatoes - 150 g;
  • onions - 100 g;
  • lard - 50 g;
  • chicken egg - 1 pc .;
  • vegetable oil - 5 ml;
  • hops-suneli, salt - to taste;
  • breadcrumbs - how much will go.

Method of preparation:

  • Grate raw potatoes on a large grater, add salt and leave for 10 minutes, put them in a colander and place it over a bowl.
  • Carefully drain the liquid from the bowl, retaining the starch deposited on the bottom, return it to the potatoes.
  • Add the egg and mix the ingredients by placing them in a bowl.
  • Minced fish turn through the meat grinder.
  • Chop the lard in the same way, mix it with minced fish and potato mass.
  • Finely chop the onion and mix it with the rest of the ingredients.
  • Add salt, spices, knead the mince and beat it on a cutting board so that it becomes more dense and better shaped.
  • Grease the grill with oil.
  • Wet patties in wet pieces. Roll them in breadcrumbs.
  • Put them on the grill.
  • Pour half a liter of water into the main container. Above her set the grid with chops.
  • Turn on the unit by selecting “Steaming” mode. Set the timer for 20-25 minutes depending on the size of the patties.

Cutlets for this recipe will be less high-calorie and more useful than fried in a pan. The recipe will appeal to those who monitor their health. Fat from it can be removed or replaced with butter.

Perch cutlets with mushrooms in the oven


  • minced pikeperch - 1 kg;
  • oyster mushrooms - 0, 5 kg;
  • cheese - 100 g;
  • butter - 180 g;
  • chicken egg - 1 pc .;
  • lemon juice - 40 ml;
  • a mixture of peppers, salt - to taste;
  • Flour, bran or breadcrumbs - how much will go.

Method of preparation:

  • Wash the oyster mushrooms, fold it in a colander. Let the water flow out.
  • Grind the mushrooms with a blender or meat grinder.
  • Finely rub the cheese, divide into two approximately equal parts.
  • Mix the mushroom mass with minced fish.
  • Break the egg into the bowl with the mixture. Stir.
  • Add the softened butter to the other ingredients, leaving a small piece in order to grease the baking sheet.
  • Pour one piece of cheese. Mix everything thoroughly.
  • Add lemon juice, salt, spices. Knead the stuffing by hand. Fight it off the board and cool it down in the fridge for half an hour.
  • Grease a baking sheet.
  • Cut patties in breadcrumbs or flour. Another option is ground bran.
  • Put the food on a baking sheet, sprinkle with cheese.
  • Put the baking tray in the oven, preheated to 180 degrees.
  • Bake patties for 25-35 minutes, depending on their size.

Cutlets are so appetizing that they are not ashamed to offer guests. Their taste will be even more interesting if you add a little shrimp, finely cut with a knife, into the mincemeat.

Perch cutlets are juicy and tender, even for inexperienced chefs. The dish is so tasty and looks so beautiful that you can put it on the festive table.

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