Pike fishcakes are among the most popular daily specials. Far from all housewives are able to make them, but those who have such experience indulge their loved ones with them often. If there are family members in the house who are keen on fishing, the dish is also profitable, it allows you to feed everyone with a delicious and satisfying dinner, without spending money on purchasing expensive products. As a side dish for pike chops fit fried potatoes, vegetables, which also will not ruin you.
Cooking Features
The process of cooking fish cutlets from pike differs little from cooking similar products from minced meat. But not all housewives are taken to do them, as they fear that as a result the dish will turn out dry, will have a specific smell. These problems are easy to fix if you know a few subtleties.
- To neutralize the unpleasant smell of tina, pike can be soaked in milk. Cope with this task and spicy herbs: thyme, rosemary, parsley, dill. Adding them to the stuffing will make the patties fragrant.
- To avoid small bones getting into the mincemeat, pike is first cut into fillets, then rotated through a meat grinder 2-3 times. From the first time, some bones may remain.
- Pike meat is not a fatty food. This is good for those who diets, but bad for gourmets who prefer juicy dishes. To make products juiciness, grated potatoes are added to minced meat, minced lard in a meat grinder.
- Juicy cutlets help to give onions. He also allows you to fight with a specific smell. It can be crushed in a meat grinder or cut into small pieces. Reducing the amount of this ingredient relative to that specified in the recipe is undesirable.
- To make the cutlets juicy, they are fried in boiling oil over medium or high heat. When they are reddened, the intensity of the flame diminishes and cooks the meatballs for another 10 minutes in a frying pan or in another way. They can be stewed, baked, boiled for a couple.
The technology of cooking fish cutlets may vary depending on the recipe, but the general principles will still remain the same.
Classic recipe for pike cutlets
Composition:
- pike - 1 kg;
- onions - 0, 2 kg;
- chicken egg - 1 pc .;
- butter - 20 g;
- salt, spices - to taste;
- wheat flour - as required;
- vegetable oil - as needed.
Method of preparation:
- Clean the pike, chop it, chop it with a meat grinder.
- In the minced fish, add the onion, finely chopped or minced.
- In a bowl with minced meat, break an egg. Knead minced meat and repel so that it is denser.
- Add melted butter, salt and spices. Mix thoroughly.
- Remove the stuffing for half an hour in the fridge.
- Heat oil in a pan.
- Form small fish cutlets from fish mince, dipping your hands in cold water. Sand them in flour. Put in boiling oil.
- Fry over medium heat without a lid until the cutlets are well roasted from below.
- Turn it over, cover, reduce heat, and cook for 10 minutes.
If you want the burgers to be more tender, after turning them to the other side, fry for a minute without diminishing the fire, then pour in the milk-water mixture (50 ml of milk and 100 ml of water), cover and simmer, reducing the flame intensity, 7 -8 minutes.
Pike cutlets with semolina
Composition:
- minced pike - 0.5 kg;
- long loaf - 0, 3 kg;
- milk - 150 ml;
- semolina - 100 g;
- chicken egg - 2 pcs .;
- onions - 0, 2 kg;
- fresh parsley - 50 g;
- vegetable oil - as needed;
- salt, pepper - to taste.
Method of preparation:
- Dry the loaf, chop with a blender, cover with warm milk. After 10 minutes, squeeze, put in a bowl. Add the raw egg, mix thoroughly.
- Peel onions, cut into several pieces, chop with a meat grinder or blender. In the absence of kitchen appliances onions can be grated.
- Mix ground beef with onion, long loaf, egg.
- Add parsley, finely chopped with a knife.
- Add salt, spices, half of the semolina specified in the recipe. Beat with a mixer, then knead with your hands.
- Heat oil in a pan.
- Blind the small cutlets, breaded them in the remaining semolina, put them in the pan.
- Fry on both sides for 5-6 minutes.
- Cover with a lid and let it reach readiness at a low temperature. For this 5-7 minutes is enough.
Cutlets with semolina turn out tender and fluffy. They are happy to eat, not only adults but also children.
Pike cutlets with bacon and cabbage
Composition:
- pike meat - 0, 6 kg;
- onions - 100 g;
- pork lard - 100 g;
- white cabbage - 100 g;
- long loaf - 150 g;
- milk - 100 ml;
- chicken egg - 1 pc .;
- salt, seasonings - to taste;
- breadcrumbs - as required;
- vegetable oil - as needed.
Method of preparation:
- Turn pike fillets through the meat grinder.
- Peel the onions, cut into large pieces.
- Chop the cabbage leaf.
- Turn the onions and cabbage through the meat grinder, add to the mince, mix.
- Add the egg, seasonings, salt, stir again.
- Connect with loaf soaked in warm water.
- Knead minced meat.
- Brown the patties on both sides of the pan, put them on a baking sheet.
- Put in an oven heated to 180 degrees, bake for 15 minutes.
Juicy pike fishcakes made according to this recipe are unlikely to be left indifferent to anyone.
Pike cutlets with cottage cheese
Composition:
- pike fillets - 0, 35 kg;
- cottage cheese - 150 g;
- chicken egg - 1 pc .;
- garlic - 3 cloves;
- butter - 40 g;
- instant oatmeal - 60 g;
- flour - 50 g;
- salt, pepper - to taste;
- vegetable oil - as needed.
Method of preparation:
- Pike fillet carefully inspect, remove the bones with tweezers. Chop the fillet with a knife into small pieces.
- Curd the mash with a fork, combine with minced fish.
- Add egg, salt, spices. Knead minced meat, beat it, cool.
- Cut the garlic into plates, fry in oil, then remove from it.
- Mix flour with oat-flakes.
- Form a cutlet, spread it out, place a small piece of butter in the center, lift the edges up and pack the butter.
- Breast the patty in a mixture of flour and oatmeal, put it in a pan with boiling vegetable oil.
- In the same way, mold, tan, and put the remaining burgers in boiling oil.
- Fry them from both sides for 6-7 minutes.
The finished burgers are dark golden in color, look appetizing, and are very juicy. This unusual recipe is worth taking note of those who monitor their health, but they do not need to cook cutlets on the pan, but in the oven or steamed.
Fish pike cutlets are classics of cooking, it makes sense to every hostess to learn how to cook them. This hearty meal is combined with almost any side dish, but it is tasty in and of itself.
