Pike fish cutlets in a frying pan without lard

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to fry pike cutlets in a frying pan without lard? Prepare all the necessary ingredients to prepare pike cutlets with durum flour.

2. STEP 2

   

   Carefully check the pike fillet for bones and cut into pieces. Place the fish in a blender bowl and puree until smooth. If your blender is weak, remove the skin from the fillets, otherwise they will become scraps.

3. STEP 3

   

   Break an egg into the bowl with the minced meat.

4. STEP 4

   

   Add soft butter to the fillet and egg. Of course, this will increase the calorie content, but will make the cutlets tender and soft. Beat everything until smooth.

5. STEP 5

   

   Place the minced fish in a bowl, add salt and pepper and stir.

6. STEP 6

   

   Pour durum flour into a bowl and mix thoroughly.

7. STEP 7

   

   Peel the onion and grate it on a coarse grater. Place it in a bowl with the minced fish and stir. Leave to stand for 15 minutes so that the flour swells and absorbs excess moisture.

8. STEP 8

   

   Beat the minced fish thoroughly. To do this, collect it in your hand, lift it above the bowl and throw it back. Do this 7-10 times, the minced meat should thicken. Divide it into equal parts and place in breadcrumbs.

9. STEP 9

   

   Bread and form cutlets. You can give them any shape you like. Place them on a baking tray lined with baking paper and refrigerate for 30 minutes. Instead of breadcrumbs, you can use durum flour or semolina.

10. STEP 10

    

    Pour vegetable oil into a frying pan, heat over medium heat and fry the pike cutlets on both sides until cooked.

11. STEP 11

    

    Bon appetit.

Comments on the recipe

Natalia M

13.12.2023

4.9

My pike was frozen, or rather already filleted. I defrosted it in the refrigerator and then twisted it in a meat grinder. I scroll two or three times to make sure there are no bones in the minced meat. Pike meat is white and lean, so you can easily add something fatty to it. The butter came in handy; it complemented the lean fish perfectly. The taste of the finished cutlets became creamy and tender. Additionally, I added a piece of loaf soaked in milk. I didn’t roll the cutlets in breadcrumbs; the photo shows that the pieces came out smooth and neat. They fried beautifully without the use of breading. I stewed the finished cutlets a little with water, then drained the resulting broth so that the cutlets would not become soggy from moisture. Served with mashed potatoes and vegetable salad. The cutlets turned out very tasty.