Recipe: Pike fish cutlets - Indistinguishable from meat cutlets! Pollock fish cutlets with oatmeal in a slow cooker Features of preparing minced pike

An easy recipe for fish cutlets with rolled oats step by step with photos.

A simple recipe for fish cutlets with rolled oats from the author's cuisine with photos and step-by-step description of preparation. Easy to prepare at home in under 1 hour. Contains only 171 kilocalories.

• National cuisine: Author's cuisine
• Type of dish: Second courses
• Recipe difficulty: An easy recipe

• Preparation time: 12 minutes
• Cooking time: up to 1 hour
• Number of servings: 7 servings
• Calorie Amount: 171 kilocalories

Ingredients for 7 servings

• Pollock fillet 500 g.
• Oat flakes Hercules 0.75 cup.
• Chicken egg 1 pc.
• Onion 1 pc.
• Mix of peppers to taste
• Thyme 5 g.
• Dried oregano oregano 0.5 teaspoon
• Sea salt to taste
• Breadcrumbs 4 tbsp. spoon
• Vegetable oil 2 tbsp. spoon

Step by step

1. Fish cutlets with rolled oats are very easy to prepare. The cutlets turn out soft and tender. Any fish fillet is suitable for cutlets. I made it from pollock fillet. It is advisable to use Hercules one that does not require long cooking. I added onions to the minced meat (I forgot to add it in the photo), an egg, sea salt, a mixture of peppers, oregano and thyme (aka thyme). You can add your favorite spices and herbs and regular table salt. I fry cutlets in odorless sunflower oil.
2. The first step is to defrost the pollock fillet and dry it from excess moisture, for example, with a paper towel. Then turn the fillet through a meat grinder. Grind the peeled onion through a meat grinder together with the fish.
3. I beat an egg into the minced fish, added rolled oats, sea salt, a mixture of peppers, oregano and thyme. And thoroughly mixed the cutlet mass. As I already said, instead of sea salt you can use plain salt, and instead of a mixture of peppers, thyme and oregano, add any spices you like.
4. Now we will form cutlets from the cutlet mass. I got seven cutlets.
5. Then each cutlet must be breaded in breadcrumbs and immediately placed in a well-heated frying pan with vegetable oil.
6. First, fry the cutlets on both sides. The fire is medium.
7. Then reduce the heat to minimum, cover the frying pan with a lid, and bring the cutlets to full readiness. About 15-20 minutes in time.
8. Ready-made fish cutlets can be served with mashed potatoes or just vegetables.

What do you need to consider when preparing pike cutlets? What is better to add to minced meat so that the finished culinary masterpieces are juicy, tasty and soft? How to cut a pike? All these questions will be covered in an article by a culinary expert.

Required materials

It is better to cut pike with rubber gloves and put cotton gloves on top so that the fish does not slip in your hands and is more firmly fixed. It is recommended to use a well-sharpened narrow knife or a special tool for cleaning fish. If the pike has a strong odor, sprinkle it with lemon juice. To speed up the process, it is better to first scald the pike with boiling water and place it in a bowl of warm water with a few drops of vinegar diluted in it.

All kitchen utensils should be removed from the cutting table and polyethylene should be laid on the stove on the kitchen table. Empty the sink of dishes, prepare a bowl and cutting board - made of glass or plastic (not wood, as it will absorb the aroma). You will also need salt to sprinkle the tail so that the fish does not slip out during work.

It should be noted that live pike is more convenient to clean than frozen pike. If you purchased frozen fish, it is better to deal with it immediately after the scales have thawed.

Procedure

1. First, wash the pike under running water to remove mucus, pour boiling water over it, clean it by holding it by the tail and removing the scales from the tail to the head (or remove it along with the skin). You should be careful not to get hurt, as pike have sharp teeth.
2. Remove the fins using a knife or scissors. The bones can be pulled out with tweezers. Cut the cartilage between the head and the stomach, cut the skin on the stomach to the tail, make a shallow puncture near the head so as not to damage the internal organs. Remove the giblets and remove the gills with a knife. If the knife hits something hard and doesn't go any further, just change the angle and continue cleaning.
3. If a yellowish or green liquid leaks onto the table, the gallbladder is apparently affected. In this case, you need to rinse the fish thoroughly, especially in those places where bile has got in, so that the meat does not acquire a bitter taste when you start cooking it.
4. Remove the skin and air bubble (white film along the ridge) and remove blood clots from under it. Place the fish meat side up, then insert a knife between the skin and the fillet and cut the skin at an angle. Wash the outside and inside of the fish, and then grind the fish in a meat grinder into a homogeneous mass.

Features of preparing minced pike

Pike meat is dry, so in order to make a more high-calorie dish, you can add lard, other types of fish, vegetables, milk, eggs, bread to the minced meat, then the minced meat will become more tender in texture.

Minced pike can be used in preparing a variety of dishes: cutlets with a crispy crust, golden pies for soup, juicy dumplings with sour cream, aromatic fish roll, delicate soufflé, delicious pies and crispy puff pastries.

Pike is a low-calorie and dietary product, its fat content is approximately 1%. Its protein is digested in 2.5-3 hours. Pike cutlets without lard are juicy, they can be served at any celebration or family dinner, they go well with a variety of side dishes - from mashed potatoes to rice. When setting the table, it is good to decorate the cutlets with herbs and lemon slices, and pour sour cream or tomato sauce into a separate bowl.

With fried onions

The cooking process is simple, it will take about half an hour: add chopped onions, eggs, salt, spices to the minced fish and fry the cutlets for . You can also use raw potatoes, grated cheese, and fresh chopped herbs as healthy additives. If you want the cutlets to be fattier, add lard, zucchini and other ingredients to the minced meat for juiciness. Fried onions will add softness to the finished culinary products.

To prepare pike cutlets with fried onions you will need: 1 kg of fillet, 2 pieces of white loaf, 2 eggs, 3 onions, half a teaspoon of sugar, 100 g of milk, sunflower or olive oil for frying, salt and spices.

Grind the bread and soak in milk or filtered water. Peel and finely chop the onion and fry it until golden brown. Mix the fish fillet with 2 eggs (it’s better to beat them first) and squeezed bread. Add salt and sugar, mix everything with fried onions. Now you need to make balls from this mass and fry them in oil.

Another version of the recipe using the same ingredients: stewed cutlets. You will also need bay leaves and allspice; for greater juiciness, you can add grated young zucchini. Place minced meat balls with vegetables in a deep pan, onion, pepper, bay leaf on them. Pour enough boiling water to cover the entire contents of the pan, simmer for about half an hour under the lid.

Pike cutlets are served with mashed potatoes, buckwheat or rice, generously sprinkled with herbs.

With pork lard

To prepare cutlets with lard, you need to take half a kilogram of pike fillet, 200 grams of loaf, 1 glass of milk, about 100 grams of lard, 1 onion, 1 egg, salt, spices, flour and vegetable oil for frying.

The loaf should be crushed and soaked in milk for half an hour. Mix all the ingredients, form cutlets, roll them in flour and fry in oil. First, turn the heat up to high so that they get a crispy crust, then turn it down, cover the pan with a lid and simmer the cutlets until done. The pike cutlets, the recipe for which we have given, are ready!

You can serve them with vegetables, mashed potatoes or rice, garnish with parsley leaves or dill sprigs.

To prepare you will need 500-600 grams of pike fillet, 1 egg, 1-2 onions, 2-3 cloves of garlic, 100 grams of toasted white bread, salt. Herbs to taste: parsley, dill, cilantro, as well as ground spices: black pepper, ginger, cumin. For frying - sunflower oil.

Peel and wash the garlic and onions, it is better to dry the greens and tear off the leaves. Pass them together with the fillet through a meat grinder (or in) and grind until smooth.

Add bread soaked in water and 1 yolk to the mixture, add salt, add spices, and mix. It is better to beat the protein and add it to the minced meat, and then prepare cutlets from the mixture (about the size of a table tennis ball), frying them until golden brown for 3 minutes on each side.

A step-by-step recipe for cutlets and photos of each stage of preparation are given on our website.

With semolina

For 1 pike fillet, take 1 egg, 1 onion, 3 tablespoons of semolina, a small bunch of dill, breadcrumbs, black pepper, olives, salt, sunflower oil for frying.

Twisting the fillet in a meat grinder, add the onion, semolina, and finely chopped dill. Pepper, salt the mixture and mix well. Beat the egg and add a little salt. Place the crackers on a plate. Wet your hands and form balls of minced meat, inside each you can put an olive without a pit and filling, flatten them with your palm, dip them in the egg, then in breadcrumbs.

Fry the resulting cutlets in a frying pan until golden brown on both sides, about 15 minutes.

They can be served with any side dish.

Baked in the oven

Add the minced loaf, garlic and onion to the minced meat, beat in 2 eggs, mayonnaise, spices and salt to taste, mix well. We form flat cakes, dip each one in grated breadcrumbs and place on a greased baking sheet.

First, bake the cutlets for about 20 minutes at 180 °C, pour water onto a baking sheet, grease the cutlets with butter and put them in the oven for another quarter of an hour.

400 g minced pike, 1 egg, 2 tablespoons of oatmeal, half a bunch of garlic and green onions, 2 cloves of garlic, 3 tablespoons of crackers, 2 tablespoons of sunflower oil, salt.

Break the egg into a bowl with minced meat, add a little water, salt, instant oatmeal, breadcrumbs, mix until smooth. Add chopped garlic and onion, garlic cloves, leave the mixture to swell for a quarter of an hour. Form cutlets and roll them in breadcrumbs.

Place in the pan, activate the “Frying” mode, close the lid, after 10 minutes. turn the meat balls over to the other side. Cook the cutlets for another 5 minutes with the lid open. Thanks to oatmeal, pike cutlets, the recipe for which is given here, become juicy and remain soft longer.

With rice

400 grams of pike fillet, 250 grams of boiled rice, 1 onion, 1 medium-sized carrot, 1 egg, pepper, salt, a piece of white loaf, breadcrumbs.

Grate carrots, chop onions, mix them, fry this mixture in a frying pan for 5 minutes. They pass the fish through a meat grinder, add fried onions and carrots to the minced meat, and bread crumbs previously soaked in water or milk.

Add rice, 1 egg, salt, add pepper and spices to taste, mix, form cutlets, dip them in breadcrumbs. Fry over high heat on both sides until golden brown, reduce heat to low, and fry under the lid until fully cooked.

With cottage cheese

For minced meat you will need: 800 g chilled pike fillet, 250 grams of cottage cheese, a piece of dried white bread, breadcrumbs, dried dill, salt, black pepper, 1 tablespoon of butter.

To prepare, add dried dill, cottage cheese, pepper, salt to the minced meat, mix gently and form cutlets. Then roll them in breadcrumbs, fry in butter for about 10 minutes, first with the lid open, and then with the lid closed. The cutlets are ready. After cooling, you can serve them with mashed potatoes and herbs.

Secrets and subtleties of cooking pike cutlets

1. Fish is a perishable product, so minced meat does not need to be kept in the air for a long time, especially in the summer. Try to cook the minced meat as quickly as possible, putting it in the refrigerator for storage.
2. To make the cutlets soft, it is recommended to add a little lard, pork or butter to the minced pike. This will improve their taste and make them more appetizing.
3. To give pike cutlets a sweetish flavor, you can add grated carrots or potatoes to the minced meat.
4. Don't overdo it with spices! Many beginners, due to excess feelings or lack of experience, try to add a wide variety of spices to the minced meat, thereby drowning out the taste of pike. In this case, the saying is appropriate: “Simplicity is the best beauty.”
5. In large fish, you can cut out the liver and fry it separately with onions, so you can treat your loved ones to a very appetizing dish.

Conclusion

The simplicity of the recipe is the key to excellent taste. Do not try to add as many ingredients as possible to the cutlets, so as not to “clog” the taste of the fish with them.

Enjoy the process of cooking and eating the cutlets! Bon appetit!

Pike fish cutlets are one of the most popular everyday dishes. Not all housewives know how to make them, but those who have such experience often pamper their loved ones with them. If there are family members in the house who are keen on fishing, the dish is also profitable, allowing you to feed everyone a tasty and satisfying dinner without spending money on expensive products. As a side dish, fried potatoes and vegetables are suitable for pike cutlets, which also will not ruin you.

The process of preparing fish cutlets from pike differs little from the preparation of similar products from minced meat. But not all housewives undertake to make them, as they are afraid that the resulting dish will turn out dry and have a specific smell. These problems are easy to fix if you know a few subtleties.

Step-by-step video recipe

• To neutralize the unpleasant odor of mud, pike can be soaked in milk. Spicy herbs also cope with this task: thyme, rosemary, parsley, dill. Adding them to the minced meat will make the cutlets flavorful.
• To avoid small bones getting into the minced meat, the pike is first filleted, then turned through a meat grinder 2-3 times. The first time, some bones may remain.
• Pike meat is not a fatty food. This is good for those on a diet, but bad for gourmets who prefer succulent dishes. To make the products juicier, add grated potatoes and lard minced in a meat grinder to the minced meat.
• Onions also help add juiciness to the cutlets. It also allows you to fight a specific odor. It can be ground in a meat grinder or cut into small pieces. It is not advisable to reduce the amount of this ingredient relative to that specified in the recipe.
• To keep the cutlets juicy, they are fried in boiling oil over medium to high heat. When they are browned, reduce the intensity of the flame and cook the cutlets for another 10 minutes in a frying pan or in another way. They can be stewed, baked, or steamed.

The technology for preparing fish cutlets may vary depending on the recipe, but the general principles will still remain the same.

Classic recipe for pike cutlets

• pike – 1 kg;
• onions – 0.2 kg;
• chicken egg – 1 pc.;
• butter – 20 g;
• salt, spices - to taste;
• wheat flour - as much as needed;

• Clean the pike, cut it, grind it using a meat grinder.
• Add finely chopped or minced onion to the minced fish.
• Break an egg into a bowl with minced meat. Knead the minced meat and beat it to make it denser.
• Add melted butter, salt and spices. Mix thoroughly.
• Place the minced meat in the refrigerator for half an hour.
• Form the minced fish into small cutlets by dipping your hands in cold water. Bread them in flour. Place in boiling oil.
• Fry over medium heat, uncovered, until the cutlets are well browned on the bottom.
• Turn over, cover with a lid, reduce heat and cook for 10 minutes.

If you want the cutlets to be more tender, after turning them over on the other side, fry for a minute without turning down the heat, then pour in a mixture of milk and water (50 ml of milk and 100 ml of water), cover and simmer, reducing the intensity of the flame, for 7–8 minutes .

Pike cutlets with semolina

• minced pike – 0.5 kg;
• 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 much as needed;
• salt, pepper - to taste.

• Dry the loaf, grind it with a blender, pour warm milk. After 10 minutes, squeeze out and place in a bowl. Add a raw egg, mix thoroughly.
• Peel the onion, cut into several parts, and chop using a meat grinder or blender. If you don't have kitchen equipment, you can grate the onion.
• Mix minced pike with onion, 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 frying pan.
• Make small cutlets, bread them in the remaining semolina, and place in a frying pan.
• Fry on both sides for 5-6 minutes.
• Cover with a lid and let cook until done at low temperature. 5–7 minutes are enough for this.

Semolina cutlets turn out tender and fluffy. Not only adults, but also children eat them with pleasure.

Pike cutlets with lard and cabbage

• pike meat – 0.6 kg;
• onions – 100 g;
• lard – 100 g;
• white cabbage – 100 g;
• loaf – 150 g;
• milk – 100 ml;
• chicken egg – 1 pc.;
• salt, seasonings - to taste;
• breadcrumbs - as needed;
• vegetable oil - as much as needed.

• Grind the pike fillet through a meat grinder.
• Peel the onion and chop coarsely.
• Shred the cabbage leaf.
• Grind the onion and cabbage through a meat grinder, add to the minced meat, and stir.
• Add egg, seasonings, salt, stir again.
• Combine with a loaf soaked in warm water.
• Knead the minced meat with your hands.
• Brown the cutlets on both sides in a frying pan and place on a baking sheet.
• Place in the oven, preheated to 180 degrees, bake for 15 minutes.

Juicy pike fish cutlets made according to this recipe are unlikely to leave anyone indifferent.

Pike cutlets with cottage cheese

• pike fillet – 0.35 kg;
• cottage cheese – 150 g;
• chicken egg – 1 pc.;
• garlic – 3 cloves;
• butter – 40 g;
• instant oat flakes – 60 g;
• flour – 50 g;
• salt, pepper - to taste;
• vegetable oil - as much as needed.

• Inspect the pike fillet carefully and remove the bones with tweezers. Chop the fillet into small pieces with a knife.
• Mash the cottage cheese with a fork and combine with chopped fish.
• Add egg, salt, spices. Knead the minced meat, beat it, cool.
• Cut the garlic into slices, fry in oil, then remove from it.
• Mix flour with rolled oats.
• Form a patty, flatten it, place a small piece of butter in the center, lift the edges up and seal the butter.
• Bread the cutlet in a mixture of flour and oatmeal, place in a frying pan with boiling vegetable oil.
• In the same way, form, bread and place the remaining cutlets in boiling oil.
• Fry them on both sides for 6–7 minutes.

The finished cutlets have a dark golden color, look appetizing, and are very juicy. This unusual recipe is worth taking note of for those who care about their health, but they need to cook cutlets according to it not in a frying pan, but in the oven or steamed.

Prepare the necessary ingredients. Frozen fish must first be removed from the refrigerator for 5-6 hours so that it thaws. If you don’t have time, but need to cook right now, you can defrost the fish in the microwave in 10-20 minutes, depending on the power of the oven and the size of the fish, in the “Defrosting” mode. Wash the defrosted fish, remove the entrails and black film from the belly, remove skin. Separate meat from bones.

Pass the meat through a meat grinder with a fine strainer or grind it in a blender.

Peel the onion and garlic, grind and add to the minced meat.

Add a chicken egg to the minced meat.

Mix the mass thoroughly. If you think that the mass is dense and dry, add another egg or just the yolk. Leave the minced meat for 10-15 minutes, covering it with film.

Fry the cutlets over medium heat until golden brown (about 3-4 minutes) on each side.

Place the finished fish cutlets, cooked with the addition of oatmeal, on a napkin to remove excess oil.

If you want a more dietary dish, bake the cutlets in the oven. To do this, place the formed cutlets in a baking dish on parchment paper and bake in a preheated oven for 20 minutes at 180 degrees.

Both fried and baked fish cutlets cooked with oatmeal turn out tender, juicy, aromatic and very, very tasty. My whole family adores them, and even, oddly enough, my children.

Bon appetit! Cook with love!

How to cook tender, juicy and healthy fish cutlets with oatmeal in the oven - a very tasty step-by-step recipe with photos. Fish cutlets with rolled oats - recipe in a slow cooker. Recipe for delicious tomato sauce for fish cutlets with oatmeal.

Healthy and appetizing cutlets can be made from almost any fish. Both fatty and drier varieties are suitable. By supplementing minced meat with various products, unique results can be achieved. Vegetables and cereals are often used as additives, which make the meatballs tender and melting in your mouth.

Try making fish cutlets with oatmeal - the recipe combines these two ingredients very tasty, and rolled oats soaked in milk gives the dish juiciness. It turns out quite satisfying, but at the same time light. And when baked, such a dish will become your most desired dietary masterpiece.

Advice: It is better to use lean fish with few bones. In this version, we will consider hake. Pollock, cod, pike and pike perch are also great options.

Fish cutlets with oatmeal, baked in the oven

Cooking time: 45 minutes

Number of servings: 9

• calorie content – ​​198.3 kcal;
• proteins – 17.8 g;
• fats – 8.8 g;
• carbohydrates – 12.1 g.

Ingredients

• fillet or minced meat of any fish – 800 g;
• chicken egg – 2 pcs.;
• onions – 1 pc.;
• oat flakes – 4 tbsp;
• milk 3.2% fat – 150 ml;
• sour cream 20% - 2 tbsp;
• vegetable oil – 1 tbsp;
• dill greens - several sprigs;
• lemon zest – 1 tsp;
• garlic, cloves – 2 pcs.;
• salt - to taste;
• mixture of peppers - to taste;
• thyme and rosemary - to taste.

Step-by-step preparation

1. Pour oatmeal flakes with lukewarm milk. Leave them to swell for 10 minutes.
2. If you purchased fish fillet and not ready-made minced meat, then start cutting it. Remove the skin and check for bones. If necessary, remove them using tweezers. Grind the fish with a knife or grind in a meat grinder.
   
3. Grate the peeled onion. Chop the dill greens. Squeeze the garlic through a press. Combine all these ingredients with minced fish and soaked oatmeal. Mix thoroughly.
   
4. Remove the lemon zest with a special knife or grate it on a fine grater. Add to the resulting cutlet mass along with eggs and sour cream. Salt and pepper everything. Add thyme and rosemary.
5. Mix well and beat out the cooked minced meat. This is necessary so that during the baking process the meatballs do not fall apart and have a neat shape.
6. Place the mixture prepared for the cutlets in the refrigerator for 10 minutes. Meanwhile, preheat the oven to 180°C. Grease a baking sheet with vegetable oil.
7. Make cutlets from the minced meat. Carefully place the semi-finished products on a sheet and place in the oven. Cook for 20 minutes.
   

Advice: You can use not whole rolled oats flakes, but ground ones. In this case, to make the dish juicier, place a piece of butter on each cutlet before baking.

Cutlets with oatmeal in a slow cooker

The most dietary dish is considered to be steamed. For this, a slow cooker or double boiler is used. This version of the recipe uses pike perch.

Cooking time: 50 minutes

Number of servings: 12

Energy and nutritional value

• calorie content – ​​200.6 kcal;
• proteins – 20 g;
• fats – 9 g;
• carbohydrates – 9.9 g.

Ingredients

• any lean fish – 1000 g;
• onion – 100 g;
• carrots – 150 g;
• low-fat cottage cheese – 100 g;
• oat flakes – 120 g;
• butter – 20 g;
• chicken egg – 2 pcs.;
• milk 2.5% fat – 150 ml;
• vegetable oil – 2 tbsp;
• garlic, cloves – 2 pcs.;
• salt - to taste;
• ground black pepper - to taste;
• dried thyme - a pinch.

Step-by-step preparation

1. Use minced fish or make it yourself in the same way as in the recipe above.
2. Pour warm milk over oatmeal and leave for about 5-10 minutes. It is better to take instant rolled oats.
   
3. Peel the carrots and onions and grate them.
4. Heat a frying pan on the stove with vegetable oil poured into it and place the vegetables there. Simmer for 7-10 minutes over low heat and cool slightly.
   
5. Combine with minced fish, add cottage cheese and melted butter. Mix everything thoroughly.
   
6. Add eggs and chopped garlic.
7. Salt and pepper the mixture. Add spicy spices. Mix the minced meat thoroughly and beat it.
8. Make identical cutlets and place them in a multicooker container designed for cooking with steam (or on a special grill). Pour water into the lower bowl and set the “Steam” mode. The required processing time is 20 minutes.
   

Advice: To make the cutlets even healthier, you can add grated zucchini, potatoes or cabbage to them.

Delicious gravy recipe

The sauce will make the fish dish even more juicy and tender. To give it a piquant touch, you can use basil and herbs.

Cooking time: 30 minutes

Number of servings: 12

Energy and nutritional value

• calorie content – ​​89.3 kcal;
• proteins – 0.7 g;
• fats – 7.5 g;
• carbohydrates – 4.7 g.

Ingredients

• carrots – 2 pcs.;
• onions – 2 pcs.;
• sunflower oil – 4 tbsp;
• tomato paste – 3 tbsp;
• bay leaf – 3 pcs.;
• water – 500 ml;
• salt - to taste;
• sugar – 1 tsp;
• ground black pepper - to taste.

Step-by-step preparation

Advice: Instead of pasta, you can use juice or fresh tomatoes. Then adding water to the gravy will not be necessary.

The dish is ideal for a diet dinner. By preparing a potato, rice, buckwheat or pea side dish, you will get a complete meal for lunch. Tomato sauce is ideally complemented by sweet peppers, spicy herbs and lemon. Cutlets go well with a vegetable salad of cucumber, tomato and bell pepper, dressed with olive oil. Prepare for your health!