Tender pike cutlets - a very delicious recipe

Kitchen appliances and utensils: a stove or a hob, a refrigerator, a meat grinder, a cutting knife, a cutting board, a frying pan, a spatula, a dinner plate, a deep container for minced meat, a deep bowl, a tablespoon, a cling film.

Ingredients:

Step cooking

Fish cutting

First, separate the fillet from the bones, for this we will do the following:

1. We put the fish on a cutting board and with a sharp knife we ​​make an incision right near the branchial arch until the knife touches the bone of the ridge.
   
2. Then we put the knife at an angle of about 30 ° and move along the ridge to the tail, cutting off the meat with the skin and trying to get around the fins.
   
3. We postpone a piece of the future fillet, after which we turn the pike to the other side, again make an incision to the ridge near the gills and cut the meat with a knife, holding the pike carcass with your hand.
   
4. Gently cut the remaining parts of the ridge or entrails on the surface of the fillet with a knife, tilting it almost horizontally. If there is a fin on the pieces of meat, we also cut it off by simply cutting a small piece of the abdomen.
   
5. We start to cut the fillet from the side of the tail and for this we make an incision at the very end to reach the inside of the skin. Hold a piece of the skin with your finger and cut the meat with a knife, tilting it horizontally in order to get as much meat as possible. We do the same with the second piece of fish.
   

Cooking cutlets

Now go directly to the cutlets and do it as follows:

1. In milk for 3-4 minutes. soak 2 slices of bread.
   
2. Cut the fillet into 3 pieces, also divide in half 100 g of butter. We send meat and butter to the meat grinder one by one, but we start and end the process of chopping fish fillets.
   
3. Peel the onion from the husk and cut into medium pieces, also free the garlic cloves from the husk. We grind onion, garlic and bread soaked in milk in a meat grinder without squeezing it.
   
4. In the resulting mass, add 1 egg, 0.5 tsp. salt, a pinch of pepper, 2 tsp. mix “Italian herbs” and mix thoroughly with a tablespoon until smooth.
   
5. We cover the container with the minced meat with cling film and place in the refrigerator for 15-20 minutes. Heat in a pan 1-1.5 tbsp. l sunflower oil, pour on a dinner plate 2-3 tbsp. l breadcrumbs and take out a container with minced meat from the refrigerator.
   
6. Pour 2-3 large pinches of crackers on the palm, spread a portion of minced meat on them with a spoon, sprinkle with crackers on top and form a ball. Bone a fish ball in a plate with breadcrumbs, give it the shape of a future patty and send it to fry in a skillet.
   
7. In the same way we form the remaining cutlets, trying to make them the same size.
   
8. Crackers gradually add to the plate when their number decreases. Fry the fish cakes on a small fire until a golden brown crust is formed, then turn them over with a spatula and fry them again to a beautiful brownish tint.
   

If you want to reduce the calorie content of this dish, then fry the meatballs on both sides on a high fire until golden. After that, put them in a saucepan or pan, pour them to the bottom approximately 100-150 ml of water, cover and steam for 20 minutes.

Also, to reduce the number of calories, you can use the oven by placing the fried meatballs on a baking sheet covered with parchment. Then we send them to the preheated oven for about 20 minutes, after which we take them out and serve.

Video recipe

If you have doubts about whether you are cutting fish correctly or forming cutlets, you can watch a video recipe. It will help give confidence in your abilities and move on, conquering the heights of cooking.

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