Fish cutlets from pike - quick and easy recipe

Fish cutlets from pike are popular not only for adults but also for children. After all, this dish has a delicate taste and a special flavor. In addition, for the preparation of this fish, there is no need to stand for a long time at the stove, as it is fully fried for half an hour.

Fish pike cutlets: the necessary ingredients

• Fillets of pike - a pound;
• Onions - one big head;
• Carrots - one small thing;
• Cheese (Russian) - 100 grams;
• An egg - two pieces;
• Softened butter - two large spoons;
• Wheat flour - two large spoons;
• Bread crumbs - five tablespoons;
• Sunflower oil - for frying cutlets;
• Salt and black pepper - to taste;
• Greens - for decoration and addition in cutlets.

Fish cutlets from pike: the process of cooking stuffing

In order to get delicious and juicy cutlets, you need to thoroughly wash the pike, cut off all the fins, tail and head, and also remove the insides and peel. In addition, to prepare this dish, it is very important to remove all the bones. After all, those who have ever used this fish know that its fillets are quite bony.

Thus, having prepared the basis for cutlets, you can safely tackle the processing of other ingredients. To do this, it is necessary to peel the vegetables from the peel, and then finely chop them (preferably grate carrots on a large grater). Next, grind the pike fillets in a blender and place it in a separate container. If after that you notice that the stuffing is too liquid, then it is recommended to squeeze the fish mass through several layers of gauze. This is necessary so that your cutlets do not fall apart during roasting.

Next to the fish mince should be added finely chopped onions, mashed carrots, softened butter, beaten eggs in the blender, flour, salt, greens (optional) and pepper. The resulting mass must be thoroughly mixed with hands.

Having prepared the minced meat for cutlets, you can immediately proceed with their formation.

Fish cutlets from pike: the process of molding

As is known, pike fillets do not have a high fat content, so after frying it never decreases in size. This fact should be taken into account when forming cutlets.

Thus, it is necessary to take a handful of minced meat and make a ball out of it with a diameter of five centimeters. Further it needs to be flattened a little, having received a circle in the thickness in two centimeters. In order for fish cutlets from pike to acquire an unusual taste, a small piece of hard cheese should be put into their core. During the frying, the filling melts and the dish turns out to be more gentle and original.

Fish cutlets from pike fillet: roasting process

Before frying fish minced in a frying pan, the dishes with sunflower oil should be slightly heated. After this, each cutlet should be dipped on two sides into a plate with breadcrumbs, and then sent to the roast.

Helpful Tips

Prepare such a dish on a slow fire for at least half an hour. In order to make the cutlets fried and crispy, it is not recommended to cover them with a lid during cooking.