Pike perch cutlets are quite a tasty, juicy dish. This dish is suitable for breakfast, as well as for lunch and a festive table.

Are you wondering how to cook pike perch cutlets? We will provide you with recipes below. We will look at how to make cutlets in the oven, as well as fried ones. Let's start with those that cook faster.

Fried fish products

To prepare cutlets, you will need:

• bulb - one piece;
• pike perch (preferably fillet) - one kilogram;
• salt - to taste;
• lard - 50 grams;
• white bread - 1 piece (400-500 grams);
• pepper - to taste;
• chicken egg - 1 piece.

Cooking a delicious meal

1. Wash the fish well first.
2. If you did not take a fillet, then gut it, free it from the bones and the ridge. Cutlets need a sirloin. The thinnest bones will also go, then they will grind anyway.
3. Wash the fillet.
4. Remove the skin from the fat.
5. Pass the lard and fillet through a meat grinder.
6. As a result, you will get minced meat. Pepper it and then salt it. In it, add the egg and bread soaked in water.
7. Then mix everything well. That's all, minced meat for cutlets is ready.
8. From it blind products are small in size.
9. Fry pike-perch cutlets in vegetable oil, first on one side, and then on the other. Finished products should have a golden crust. That's all, pike perch cutlets are ready.

Another dish option

To make cutlets, you will need:

• breadcrumbs (for rolling) - two tablespoons;
• pike perch fillet - 500 grams;
• onion - one piece;
• loaf - 100 grams;
• flour (required for rolling products) - 50 grams;
• egg (for rolling) - 1 piece;
• dill - a small bunch;
• butter - 50 grams.

cooking process

1. Pass the soaked white bread, dill, pike perch fillet, onion and butter through a meat grinder.
2. From the minced meat that you just made, form patties. Then put the resulting products in the refrigerator for fifteen minutes.
3. Next, roll each cutlet in flour. After that, dip all the products in a beaten egg, and then roll in breadcrumbs (breadcrumbs).
4. Fry pike perch cutlets in oil on both sides. Finished products should have a golden brown crust. That's it, the meatballs are ready. Serve them with mashed potatoes or pasta.

Pike perch cutlets in the oven

Such a dish can be safely called dietary. Therefore, even those who are on a diet will like it. As you know, zander is a fairly dry fish. Therefore, we will cook meatballs with cheese. The difficulty of preparing this dish is that we will not bread the products in breadcrumbs or flour. But pike-perch cutlets under the “cheese cover” will turn out to be more delicious. They can be served without any garnish, simply, for example, pouring sauce or combined with ketchup.

If we talk about the minced fish itself, then you can use both soaked white bread and boiled rice.

For cooking you will need:

• pike perch fillet - 800 grams;
• sunflower oil - 1 tablespoon;
• bulb - an ode piece;
• milk - half a glass;
• salt and pepper - to taste;
• white loaf - about 300 grams;
• egg - 1 piece;
• carrots (small) - 1 piece;
• hard cheese - 50 grams;
• sour cream - two tablespoons.

Cooking

A small conclusion

Now you know how to cook pike perch cutlets. We have provided the recipes for this dish. We hope you like some.

Pike perch is a frequent guest on the tables of Russian housewives. Cooks love it for its diet and ease of preparation. Also, the advantages of this fish include small bones, low price and availability - this fish can be bought at any store or market, a whole carcass or a finished fillet. And what delicious dishes are obtained from it! ..

Minced pike perch for cutlets

If you want to make delicious fish cakes, then minced meat is the basis of the basics! You need to be patient, but the result will justify itself. We present to your attention minced pike perch for cutlets.

Ingredients:

• pike perch - a whole carcass;
• onions - 1 piece;
• bread crumb (soaked in advance in milk) - 1-2 pieces;
• salt, ground black pepper, herbs - to taste.

Cooking

1. Wash the fish well under running water.
2. Remove scales, gut.
3. Cut the fish: remove the backbone and large bones. Small bones can be left - they will not be felt in minced meat.
4. Cut the fillet into small pieces, do the same with the onion.
5. Skip all the ingredients through a meat grinder.

Our stuffing is ready! Let your imagination run wild while cooking: try making cutlets with and without breading, in a double boiler or in the oven - the result will pleasantly surprise you.

Pike perch fish cakes

Pike perch fish cakes are a culinary classic. They are tender, melt in your mouth and extremely juicy. These cutlets will appeal to everyone, from young to old. If you want to please your family members, use our recipe.

Ingredients:

• pike perch - 1 kilogram;
• onions - 1 head;
• chicken egg - 1 piece;
• lard (lard) - 40 grams;
• bread crumb - 50 grams;
• ground black pepper;
• salt - to taste.

Cooking

1. Rinse zander thoroughly.
2. Gut the carcass, butcher. We will only need a fillet.
3. Wash the fillet again.
4. Cut the skin off the fat. Scroll the fillet with and bacon in a meat grinder. Salt and pepper the resulting minced meat, add bread and an egg soaked in water or milk to it. Mix well.
5. Form into small patties.
6. Fry in a hot pan with oil until browned.

It is good to garnish the resulting dish with mashed potatoes or any other side dish that you like. Bon appetit!

Pike perch cutlets in the oven

Cooking cutlets in the oven is a favorite technique of those who adhere to the principles of proper nutrition, but do not intend to deny themselves delicious food. Plus, they're not too hard to cook. We suggest you cook pike perch cutlets in the oven.

Ingredients

• pike perch fillet - 500 grams;
• onions - 1 piece;
• milk (for soaking bread) - 100 grams;
• bun - 1 piece;
• sour cream 15% - 2 tablespoons;
• butter - for lubrication;
• salt - to taste;
• ground black pepper - to taste;

Cooking

1. Rinse the fillet, cut into medium-sized cubes, chop in a meat grinder.
2. Soak the bun in milk. Then squeeze well so that there is no excess liquid in the stuffing.
3. Peel the onion and cut into bars.
4. Grind bread and onions in a meat grinder.
5. Mix the fillet, salt, pepper, egg and bread and onion mass.
6. Grease a baking sheet or baking dish with oil. Form cutlets, put them on a baking sheet, pour sour cream.
7. Bake at 180-200 degrees for about 20 minutes.

For a side dish for such cutlets, it is better to serve stewed cabbage, brown rice, or just fresh vegetables. For a more dietary dish, try cooking cutlets without adding bread: the taste characteristics will not deteriorate from this, and you will not worry about your figure! Also, cutlets cooked in the oven are a great option for the smallest, because this dish has little fat and a lot of phosphorus, which is necessary for a growing body.

Pike-perch fish cutlet with prunes

Another recipe for your collection. Pike perch fish cutlet with prunes is truly a delicacy and delicacy! Prunes give the dish a special piquancy and magically contrast with the fish.

Ingredients:

• pike perch fillet - 0.5 kilograms;
• white bread - 50 grams;
• dried pitted prunes - 100 grams;
• chicken egg - 2 pieces;
• milk - for soaking bread;
• butter - 1 teaspoon;
• breadcrumbs or flour;
• salt, black pepper - to taste.

Cooking

1. To begin with, rinse the prunes and pour boiling water to swell. Leave for half an hour, then drain the water, squeeze.
2. Hard boil one egg.
3. Soak the bread in milk, after removing the crusts.
4. Pass the washed fillet through a meat grinder along with the squeezed bread.
5. Thoroughly mix the minced meat with the egg, salt and pepper.
6. We prepare the filling for cutlets: mix 1/2 of the boiled egg with prunes (previously chopped), add butter there.
7. We make cakes from the finished minced meat, put the filling there (1 tsp) and form medium-sized cutlets.
8. Dip in breadcrumbs or flour and fry in vegetable oil until golden brown.

These meatballs are perfect for a festive table. We recommend serving them with hot mashed potatoes or oven-baked golden potatoes, but buckwheat or rice are also suitable as a side dish.

Pike perch cutlets

If you bought a whole pike perch, and it ended up with caviar, then you can be congratulated! Many do not know what to do with it, and send caviar to the trash. And, by the way, caviar can be fried or salted, but it would be much better to cook tender cutlets from it for lunch or dinner. We will show you how to make cutlets from pikeperch caviar.

Ingredients:

• pike perch caviar - 1 kilogram;
• egg - 1 piece;
• garlic - 1 clove;
• semolina - a couple of tablespoons;
• onion - one head;
• flour - 2-3 tablespoons;
• soda - a pinch;
• pepper and salt.

Cooking

1. Pre-prepare the caviar, for this, scald the caviar with boiling water, remove the films and rinse. Lightly mash with a fork.
2. Finely chop the onion and garlic.
3. Thoroughly mix the caviar with the egg, onion, garlic, flour and semolina, avoiding the formation of lumps.
4. Let the mince stand for 20-30 minutes.
5. Spread the minced meat in a frying pan with a tablespoon, fry first over high heat, then over low heat.

The main thing in this recipe is not to overdo it with flour, otherwise the cutlets will be dry and tough. Do not be afraid of the thin consistency of minced meat: it should be a little thicker than the dough for pancakes. "Very tasty" wishes you p good appetite! And be sure to try and.

Everyone has heard that fish dishes are healthy and should be consumed as often as possible. Aquatic inhabitants can be fried, boiled, baked. There are hundreds and thousands of recipes for fish dishes.

Meatballs are one of the most common foods. But not all types of fish are appropriate to use for their preparation. The pikeperch from the perch family is ideal.

The meat of this fish is white and lean with a lot of protein. Bones are removed easily and there are relatively few of them.

Pike perch lives only in clean waters filled with oxygen. This means that it does not contain harmful substances, which are full in many rivers and lakes.

If you do not spare food and do everything according to the recipe, the food will be excellent.

Pike perch cutlets - general cooking principles

To make the dish tasty, you need to choose high-quality fish. It is best to buy fresh pike perch. But it goes on sale at the very end of summer. Therefore, frozen or chilled pike perch is also suitable for cooking cutlets.

The fish must be freed from fins, tail, head and entrails. We perform this operation with a sharp knife and scissors. Then we remove all the bones and remove the skin.

You can buy ready-made pike perch fillets, which will significantly speed up the process of preparing cutlets.

Cut the fish into pieces and grind in a meat grinder or blender. The meat can be cut very finely and do without these kitchen appliances.

In minced fish we put an egg, bread soaked in milk or water, onion, garlic, salt and pepper. Also in the composition of the dish, greens, cabbage, potatoes and carrots are appropriate.

In order for the zander cutlets not to be too dry, fresh lard or butter is added. Pike perch goes well with mushrooms and hard cheese.

Cutlets can be flat and fluffy, round and oval: it all depends on the choice of the chef. They are prepared either in a skillet, or in the oven or double boiler. After the cutlets are fried on one side, they need to be turned over and covered with a lid. It will take twenty minutes to cook.

The most dietary are steamed cutlets.

Fresh or pickled vegetables, baked potatoes, spaghetti and other pasta are suitable for the dish.

Pike perch cutlets are the most delicious hot. But they remain satisfying even after they have been in the refrigerator. A dish heated in a microwave oven or in a frying pan, fried and fragrant.

Recipe 1. Pike perch cutlets "Homemade dinner"

Cutlets are fragrant and airy. Everyone who likes to eat tasty will like it.

Ingredients:

700 gr. zander;

Lukovichka;

300 gr. cabbage;

Two eggs;

A slice of white bread;

150 gr. fat;

One l. Art. sour cream and mayonnaise;

Cooking method:

We free the fish from bones and skin. Cut the pieces of pike perch and grind with a meat grinder.

Soak a slice of bread in water.

Grind lard, cabbage and onions after the fish. The last thing we pass through the meat grinder is bread.

We beat the eggs into a bowl with minced meat and add sour cream and mayonnaise. Let's salt and pepper.

Mix the minced meat with a spoon or hands. Then we sculpt cutlets and fry in a heated frying pan in vegetable oil.

At first, do not cover with a lid. After the cutlets are browned on one side, turn them over and cover the pan. Cutlets should be cooked over medium heat for about twenty minutes.

Recipe 2. Pike perch cutlets with steamed mushrooms

Easy to prepare and do not contain anything superfluous. A double boiler helps to get a dietary and nutritious dish at the same time.

Ingredients:

400 gr. pikeperch fillet;

100 gr. champignons;

Juice of one lemon;

Salt and pepper;

Two leaves of lavrushka;

Ch. l. seasonings for fish.

Cooking method:

Grind the pieces of fish and mushrooms in a meat grinder.

Add the egg and lemon juice to the minced meat.

Salt, pepper the fragrant mixture and add seasoning for fish.

Thoroughly knead the minced meat and leave it for five minutes.

Let's turn on the steamer. Make medium-sized patties and place them on the bottom of the kitchen appliance. They shouldn't touch each other.

Between the cutlets we spread the pieces of lavrushka.

We cook the dish for twenty-five minutes.

Recipe 3. Pike perch cutlets with shrimps

Shrimps give the dish an original taste, and carrots make them beautiful and attractive in appearance.

Ingredients:

600 gr. fish;

Lukovichka;

0.3 kg of peeled shrimp;

Carrot;

100 gr. starch;

Cooking method:

Grind the pieces of fish and shrimp with a meat grinder.

Cut the onion and carrot into medium slices and grind with a meat grinder.

I put the egg in the bowl. Add salt and pepper to taste. We mix minced meat.

Pour the mayonnaise into the fish mixture. Mix again.

Sift the potato starch and pour it into the minced meat. Stir the fish mixture for the last time.

We make medium-sized cutlets and fry in a pan for several minutes on both sides.

Recipe 4. Pike perch cutlets baked in the oven

A dish made from fish chopped in a blender and baked in the oven, tasty and easy on the stomach. Suitable not only for adults, but also for children.

Ingredients:

0.4 kg pike perch (fillet);

Potato;

Lukovichka;

A slice of a loaf;

Art. l. mayonnaise;

Black pepper and salt - tsp each;

Two st. l. milk.

Cooking method:

Cut the fish and onion into medium pieces.

Soak the loaf in milk, knead it with a fork.

We load fish, onion and a loaf soaked in milk into the blender bowl. Turn on the blender and get a homogeneous stuffing.

Dump it into a bowl and add salt and pepper. Break in the egg and mix well.

Grind the potato on a grater and add it to the bowl with minced meat. Put a spoonful of mayonnaise and mix again.

Wet our hands in water and form cutlets, roll them in flour and place on a baking sheet.

We cook the dish in the oven (180 degrees). After twenty-five minutes, you can enjoy fragrant pike perch cutlets.

Recipe 5. Pike perch cutlets "Grandma's gift"

Cutlets are baked in the oven. They are fluffy and ruddy in appearance and delicious inside.

Ingredients:

A kilogram of fish fillet;

Two bulbs;

0.3 kg of white bread;

a cup of milk;

Two bulbs;

Two st. l. mayonnaise;

Two tsp. sugar and salt;

Five cloves of garlic;

½ tsp. nutmeg and black pepper;

Vegetable oil.

Cooking method:

Cut the bread into slices and fill with milk.

We cut one onion into small cubes and fry in vegetable oil.

Cut the pike perch fillet into pieces and pass it twice through a meat grinder.

Then chop the raw onion, garlic and squeezed bread in the same way.

Add a tablespoon of mayonnaise, salt and sugar to the minced meat. Pepper and put grated nutmeg in advance.

Pour the fried onion into a bowl with minced meat. The oil in which it was prepared can also be poured in. We mix everything well.

We cover the baking sheet with baking paper soaked in sunflower oil.

We grease our hands with the same oil and form cutlets. We lay them out on a baking sheet, apply 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"

A simple recipe for making delicious fish cutlets. Pike perch is cut into small pieces with a sharp knife.

Ingredients:

Half a kilogram of pike perch (fillet);

Two l. hours of dried parsley;

Lukovichka;

Two slices of bread;

Three l. Art. milk;

Two pinches of salt and pepper;

Art. l. decoys;

Olive oil.

Cooking method:

Cut the fish fillet into small pieces.

Cut off the crust from the roll and soak the crumb in milk. Add the egg and mash with a fork.

Pour semolina here and mix everything.

Finely chop the onion and transfer it to a bowl with minced meat. Add the swollen bread and parsley. Let's salt and pepper. Then we wet our hands and carefully knead the minced meat.

We form cutlets and fry them in olive oil.

Cover the pan with a lid after they are browned on one side.

Cook in a sealed container for about fifteen minutes.

Recipe 7. Pike perch cutlets “It doesn’t get easier”

One of the least difficult ways to cook fried zander patties. The finished dish is suitable for both lunch and dinner.

Ingredients:

0.7 kg of fish (fillet);

0.1 kg of butter;

Lukovka;

Three leaves of spinach;

Five Art. l. with a hill of flour;

A mixture of peppers.

Cooking method:

Solid foods, such as fish fillets and onions, are passed through a meat grinder.

Take the butter out of the fridge ahead of time so that it is at room temperature.

Chop the spinach into very small pieces.

Place the minced fish in a large bowl. Add two tablespoons of flour, oil, salt, spinach and a mixture of peppers. Stir until the mass becomes completely homogeneous.

Pepper the remaining flour, add salt and mix. In it we will roll billets of pike perch cutlets.

We shift a small amount of minced meat to flour, roll and form a cutlet. We do the same with the rest of the fish mass.

Fry the cutlets for five minutes on each side.

We put the finished dish on a plate with a paper towel so that it absorbs the remaining fat.

Recipe 8. Pike perch cutlets with cheese and vegetables

Ready cutlets 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 zander fillet;

Two carrots;

100 gr. cheese;

Two bulbs;

sea ​​salt;

Olive oil;

A mixture of peppers.

Cooking method:

Pour some olive oil into a small saucepan.

Finely chop the onion. Grind carrots with a grater.

Throw the onion into the hot oil and sauté it for a few minutes.

Add carrots to the pot. Saute it with onions until soft.

In another saucepan, heat two cups of water and add fish pieces. Let them cook for ten minutes.

Pour four tablespoons of fish broth into a saucepan with vegetables and continue the stewing process.

Grind hard cheese on a grater.

The finished fish must be removed from the stewpan with a slotted spoon and laid out on a wide plate to cool.

We shift the stewed vegetables into a bowl and after they have cooled, add to the bowl with cheese.

Thoroughly knead the cooled fish with a fork, pepper and salt. Pour over cheese and vegetables. We mix everything.

Form cutlets and place them on a baking sheet.

We will send it to the oven preheated to 200 degrees. Fifteen minutes will be enough for the dish to cook.

• So that there is no unpleasant smell of mud in the cutlets, you need to choose a young fish. In addition, the smaller the pike perch, the juicier it is.
• A good indicator of the quality of the fish is that the fresh carcass has almost no smell.
• To obtain tender minced meat, pieces of pike perch are passed through a meat grinder twice.
• It is convenient to keep a bowl of water on the work surface. It will come in handy to seamlessly form cutlets.
• In order for the dish to be tastier, the amount of bread soaked in milk and then squeezed out should be 30%.
• It does not hurt to check the fillet for bones. You need to feel the carcass with your hands, and if the bones are found, they are removed with tweezers.