Very tasty and juicy pike perch cutlets. Pike perch cutlets in the oven How to cook minced pike perch

Fish cutlets are very popular among housewives. Cutlets are fried, baked, steamed. You can take both sea and river fish. I really love a wonderful freshwater fish - pike perch. How tasty is pike perch! Low-fat, not bony, healthy - it’s good for soup and pie, you can simply fry it with onions. And what delicious pike perch cutlets! The meat is tender; you don’t need to add lard or eggs to the cutlets. We'll just grease them with sour cream for a nice crust.

So, to prepare pike perch cutlets in the oven, we will take the products according to the list. I have three zander with a total weight of 1 kg, I have already cleaned and gutted them.

Separate the fillet. Here's how to conveniently do it.

Cut the crusts off the bread and soak the crumb in milk.

Grind the pike perch pieces through a meat grinder. Cut the onion into pieces convenient for scrolling. Squeeze the bread a little from the milk and twist it too.

Salt and pepper the minced meat, mix well. The minced meat turns out viscous and dense.

With wet hands, form oblong or round cutlets.

Place the cutlets in a baking dish or on a baking sheet. If you have a non-stick coating or, like me, a Teflon mat, you don’t need to lubricate them with anything. Otherwise, grease a baking tray or baking paper with vegetable oil. Top the cutlets with sour cream.

Place the baking sheet in the oven on a medium level at 180-200°C for 20-25 minutes, until the top crust is browned. Look, everyone's oven is different. These are such wonderful cutlets we got!

Serve pike perch cutlets baked in the oven with your favorite side dish or simply with fresh vegetables and herbs.

Tender cutlets are eaten in an instant!

Pike perch meat is very tasty, rich and juicy.

Bon appetit! Prepare for your health!

Fry pike perch cutlets for 5-7 minutes on each side over medium heat with the lid open. For greater softness, you can add 1 tablespoon of water and simmer the cutlets for 2 minutes under the lid.

How to fry pike perch cutlets

Products
Pike perch - 500 grams
Garlic - 3 cloves
Onions - 170 grams
Lard - 80 grams
Egg - 1 yolk
Vegetable oil - 80 milliliters
Breadcrumbs - 75 grams
Bread - 80 grams
Salt - half a teaspoon

How to fry pike perch cutlets
1. Clean the pike perch from the entrails, cut off the head, fins, and tail.
2. Wash the cleaned pike perch, including the inside.
3. Break the bread into small pieces, add 60 milliliters of water, set aside.
4. Peeled garlic and onion, cut into large pieces.
5. Remove the bones from the pike perch and remove the skin with a sharp knife.
6. Grind the resulting pike perch fillet in a blender or meat grinder.
7. Grind onion and garlic in a meat grinder, blender or knife.
8. Place minced pike perch in a bowl, add chopped onion, garlic, salt, pepper, soaked bread, before squeezing it out of excess water.
9. Wash the egg, break it, separate the yolk and white.
10. Place the chicken yolk into the minced meat and mix.
11. With your hands moistened with water, form the minced meat into cutlets of any shape.
12. Dip the resulting cutlets in crackers poured into a deep bowl.
13. Place the frying pan over medium heat, heat for 2 minutes, then pour in and smooth the vegetable oil over the entire surface of the frying pan.
14. Fry the cutlets without a lid for 5-7 minutes on each side.

Chopped pike perch cutlets

Products
Pike perch fillet - 800 grams
Sour cream - a third of a glass
Garlic - 3 cloves
Green onions - several arrows
Parsley - a small bunch
Hard cheese - 60 grams
Corn flour - 45 grams
Wheat flour - 45 grams
Lemon - half
Salt - half a teaspoon

How to make chopped pike perch cutlets
1. Rinse the pike perch fillet in cold water, check that there are no bones.
2. Cut the fillet into cubes approximately 1.5 centimeters thick and place in a bowl.
3. Chop the peeled garlic and pass it through a press.
4. Squeeze the juice of half a lemon and chopped garlic into a bowl with fish fillet, stir, and refrigerate for 20-30 minutes.
5. Wash the greens and chop them.
6. Grate the cheese into large strips.
7. Wash the eggs, break them into a separate cup, and beat with a whisk for a couple of minutes until foam appears.
8. Add beaten eggs, cheese, herbs, sour cream, wheat and corn flour to the fish fillet, add salt and pepper, mix well with your hands until a uniform mass is formed.
9. Put the minced fish back into the refrigerator for 30 minutes.
10. Wet your hands with water, divide the minced meat into portions so that each is equal to one cutlet.
11. With wet hands, beat each portion of minced meat with your palms, tossing it from one palm to another several times to form flat cutlets - approximately 1.5 - 2 centimeters wide.
12. Place the frying pan over moderate heat, heat for several minutes, pour in oil.
13. Fry the cutlets without a lid on each side for 5-7 minutes until a crust forms.

You can serve juicy and tasty pike perch cutlets with any side dish for lunch or dinner for both adults and children. Thanks to double heat treatment, even the smallest bones do not remain in the cutlets. The fish is boiled for about 30 minutes and is completely disinfected, so these cutlets are recommended for children's menus. Of course, their preparation requires a lot of effort, but you will delight your whole family with a delicious dish. By the way, the fish delicacy can be frozen in the freezer, placed in a container or bag, and defrosted as needed in the microwave when you do not have free time to prepare more complex dishes.

Ingredients

• 0.5 kg pike perch
• 1 chicken egg
• 1 carrot
• 1 onion
• 100 g breadcrumbs
• 50 ml vegetable oil
• salt and ground black pepper to taste
• 5–6 black peppercorns
• 2 bay leaves
• parsley

Preparation

1. First of all, wash the fish. Thoroughly clean it of scales, remove the fins, tail, head, entrails and rinse again. Carefully examine the inside of the abdomen, especially under the ribs. Place the fish in a saucepan, add peeled carrots, cut into slices, half a peeled onion, cut into quarters, black peppercorns, bay leaf and fresh herbs. Fill everything with hot water, place the container on the stove and boil the fish for about 30 minutes after boiling on low heat.

2. Cool the finished fish slightly in the broth.

3. Remove it from the broth and use your hands to separate the pulp into one container along with the boiled carrots, remove the seeds.

4. Pass the minced fish through a meat grinder, using a fine-mesh attachment to grind any remaining bones. Also chop the remaining onion in a meat grinder, add half the breadcrumbs and mix everything thoroughly.

5. Break an egg into a container, add salt and ground black pepper, mix everything again.

6. Pour the rest of the breadcrumbs onto a saucer and form cutlets from the minced meat with wet hands. Roll them in breadcrumbs on both sides.

Everyone knows that fish dishes are healthy and it is advisable to eat them as often as possible. The inhabitants of the aquatic depths can be baked, boiled or fried. Fish cutlets are a very common and beloved dish by many. Pike perch is well suited for their preparation. It has few bones, which can be easily removed, and the meat is rich in protein.

• 2 eggs
• 500 gr. pike perch fillet
• Onion head
• Garlic clove
• Milk
• 50 gr. butter
• Parsley dill
• Breadcrumbs
• Sunflower oil for frying
• White bread
• Salt and pepper - based on your individual preferences

Cooking process:

Take bread crumb and soak in milk.

Pass the fish fillet, oil, onion, herbs and garlic through a meat grinder into a deep bowl. After squeezing a little, pass the bread crumb in there.

Thanks to the bread pulp, the dish will turn out tender and juicy.

Add a raw egg to the resulting minced meat. Don't forget to add salt and pepper.

The finished minced meat must be thoroughly mixed and beaten on the edges of the bowl.

Form cutlets, the shape can be any, and place in the freezer for 30 minutes. Any flat surface, such as a cutting board, will do for this. This way they will hold their shape better when fried.

Dip each cutlet in beaten egg and roll in breading. After this, you can fry until golden brown.

You can serve.

Dish baked in the oven

To prepare you will need:

• 500 gr. fish fillet
• 100 gr. milk
• Onion head
• Slice of white bread
• 2 tablespoons sour cream
• Salt, pepper - based on your personal preferences

Cooking process:

The pike perch fillet must be thoroughly washed, then passed through a meat grinder into a deep bowl. Soak the bread pulp in milk. Cut the onion into four parts.

Pass the onion through a meat grinder, then the bread pulp, after squeezing it a little. Add everything to the fish and beat in the egg. Mix thoroughly. Don't forget to add salt and pepper.

Place the formed cutlets on a greased baking sheet. The form can be any. Top each cutlet with sour cream and you can put it in the oven, preheating it to 200 degrees. Time until ready is 20 minutes.

Bon appetit!

Steamed minced fish cutlets

To prepare you will need:

• 150 gr. potatoes
• 500 gr. pike perch fillet
• 100 gr. onions
• 50 gr. lard
• Vegetable oil to grease the steamer pan
• Salt, hops-suneli - based on your personal preferences
• Breadcrumbs

Cooking process:

Potatoes must be peeled and grated on a coarse grater. Then put it in a colander, add salt, and place over the pan. Let it sit like this for 10 minutes. After the time has passed, carefully drain the liquid that has formed in the pan, leaving the starch at the bottom. Add it to grated potatoes.

Take a deep bowl and mince the pike perch fillet and lard into it. Add grated potatoes, finely chopped onion to the same bowl, season with salt and spices, and beat in the egg. Mix everything thoroughly. Beat the resulting minced meat.

With wet hands, shape the cutlets, roll in breading, place on a greased steamer rack and cook for about 30 minutes.

Cooking time depends on the size of the cutlets.

Recipe with cheese and vegetables

To prepare you will need:

• 500 gr. pike perch fillet
• 50 ml. olive oil
• 100 gr. cheese
• 2 onions
• 2 carrots
• Salt – based on your personal preference

Cooking process:

The pike perch fillet must be cut, separated from the bones and cut into pieces.

Fill a saucepan with water and place it on the fire.

Finely chop the onion. Peel the carrots and grate them on a coarse grater.

Take a cauldron and put it on fire. Fry the onion first with olive oil, then, reducing the heat, add the carrots.

Place the fish fillet into boiling water and cover with a lid.

Grate the cheese on a coarse grater.

Add a little fish broth to the fried onions and carrots and simmer over low heat with the lid closed.

Remove the fish and let it cool. Then mash it with a fork, add cheese and stewed vegetables to it. Mix everything well. Don't forget to add salt.

Using a spoon, form cutlets and place on a baking sheet lined with parchment and place in a preheated oven at 200 degrees.

Baking time is 5-10 minutes.

Bon appetit!

Cutlets from pike perch and pike

To prepare you will need:

• 1 kg. pike fillet
• 1 kg. pike perch fillet
• 200 gr. bacon
• Onion head
• 2-3 glasses of milk
• 2 slices of white bread
• Salt, ground black pepper - based on personal preference
• Vegetable oil for frying
• Breadcrumbs

Cooking process:

The fillet must be removed from the bones and cut into pieces. Small bones may remain; they will be ground in a meat grinder.

Crumble pieces of bread into a deep plate and pour milk. Add coarsely chopped onion there. You can wrinkle it a little with your hand.

First pass the bread and onions through a meat grinder. This substance can be poured directly into a meat grinder. Then comes the turn of bacon, then pieces of fish fillet. Afterwards, you can skip a small bread crust so that the remaining fish comes out.

Don't forget to add salt and ground black pepper.

Beat the egg yolk into the resulting minced meat.

Start thoroughly mixing the resulting minced meat by adding a little milk. The minced meat should be soft, but not creamy. Cutlets should be made from it.

Place a frying pan with oil on the stove to heat up. Make cutlets and sprinkle with breadcrumbs. Fry on both sides until golden brown. Then place on a baking sheet and place in an oven preheated to 180 degrees for 10 minutes.

The dish is ready!

With semolina and lard

To prepare you will need:

• 600 gr. pike perch fillet
• 100 gr. lard
• 20 gr. semolina
• Onion head
• Two slices of white bread
• Half a glass of milk
• Parsley
• Salt, pepper, coriander - based on personal preference
• Sunflower oil - for frying

Cooking process:

The fillet must be washed and dried with a paper towel. The fish meat can be minced or simply chopped with a knife. Add finely chopped onion.

Pass the lard through a meat grinder or use a blender and add to the previous ingredients.

Pour warm milk over the bread pieces. Add semolina and raw egg. Leave to sit for 15 minutes to allow the cereal to swell. Add the resulting mixture to the fish. Season with salt and spices.

Mix all ingredients thoroughly. You can use a blender or mixer. Beat the minced meat. You can add finely chopped parsley and mix again.

With wet hands, form the cutlets and place in a frying pan with preheated oil.

Fry the cutlets with the lid closed; they should be browned on both sides. This will take about ten minutes.

After the cutlets are cooked, leave them covered for another 5-10 minutes.

You can serve it on the table!

With added mushrooms

To prepare you will need:

• 1 kg. minced pike perch
• 0.5 kg. oyster mushroom
• 100 gr. cheese
• 180 gr. butter
• 40 ml. lemon juice
• Mixture of peppers, salt - based on your personal preferences
• Breadcrumbs

Cooking process:

Rinse the mushrooms and leave in a colander to drain. Then grind them. You can use a meat grinder or blender.

Grate the cheese on a fine grater and divide into two equal parts.

Combine the mushrooms with the minced meat and beat in the egg. Then add one part of cheese and softened butter. Mix everything thoroughly.

You need to leave a little oil to grease the baking sheet.

Season the resulting mixture with salt, spices, and lemon juice. Knead well and beat. Place in the refrigerator to harden slightly.

After 30 minutes, grease a baking sheet and place the formed cutlets, pre-breaded with breadcrumbs, on it. Sprinkle with cheese.

The dish can be placed in an oven preheated to 180 degrees.

The cutlets will be ready within 25-35 minutes. Baking time depends on size.

Chopped pike perch cutlets

To prepare you will need:

• 800 gr. fish fillet
• 3 eggs
• Bunch of green onions
• Bunch of parsley
• 3 tablespoons sour cream
• 3 cloves garlic
• 50 gr. cheese
• 1.5 tablespoons flour
• Lemon juice, salt, pepper - based on your personal preference
• Sunflower oil for frying

Cooking process:

Cut the fillet into small cubes, sprinkle with lemon juice and add the garlic passed through a press.

Mix thoroughly and put in the refrigerator for half an hour.

While the fillet is cooling, finely chop the green onions and parsley. Grate the cheese on a fine grater. Beat the eggs.

Add cheese, eggs, flour, sour cream and chopped herbs to the chilled fish fillet.

Season the resulting minced meat with salt and pepper and mix thoroughly. Then put it in the refrigerator for another 30 minutes.

Place the formed cutlets in a hot frying pan with sunflower oil and fry on both sides over medium heat until golden brown. It is better to form the cutlets with wet hands so that the minced meat does not stick.

Bon appetit!

Pike perch itself is quite dry. But not in cutlets! This fish contains virtually no bones, so it is ideal for minced meat. If everything is done correctly, the dish will delight you with juiciness and taste. The recipe is universal, suitable for preparing cutlets from other fish. You can use flour instead of breadcrumbs, but it won't be as tasty.

Ingredients

• 400 fish (fillet);
• 1 egg;
• 2 slices of bread;
• 1 onion;
• 1 tbsp. milk;
• spices, breadcrumbs.

Preparation

1. Immediately soak the pieces of bread in milk. It's better if they are a little stale. Set aside for ten minutes.

1. Grind all the minced meat ingredients through a meat grinder, including pieces of bread. They need to be squeezed out slightly so that the mass does not turn out to be too liquid. Add egg and spices. Separately, pour breadcrumbs into a plate.

1. Stir the minced meat and form round cutlets. Periodically wet your hands with water to prevent the mixture from sticking. At this stage there is no need to give the correct shape, just cover the balls with breadcrumbs and place them on a cutting board.

1. Let's start frying. Heat the oil in a frying pan, pour a layer of about half a centimeter. With clean and dry hands, flatten the fish balls into a puck, giving them the shape of meatballs. Transfer to a frying pan. Fry on one side, turn over and only then cover. Bring to readiness under the lid so that the minced meat is fried inside.

Secrets of cooking fish cutlets

• If you put a piece of butter in the center of the fish cutlet, the dish will be even juicier and tastier.
• You can add a little sesame seeds to the breadcrumbs. It will give the products an interesting look and additional aroma.
• To peel the fish quickly, you need to pour boiling water over the carcass on both sides, then scrape it with a knife.
• For juiciness and fat content, you can twist a piece of lard into the minced meat.
• In addition to cutlets, pike perch can be used to make very juicy and economical or incredibly beautiful.