Pike fish cutlets with lard in a frying pan

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to fry delicious pike cutlets with lard in a frying pan? Prepare all the necessary ingredients for making cutlets. Take the egg C0. If the fish is frozen, it must first be thawed so that the fish is properly cooked and does not lose its taste. 8-10 hours before cooking, transfer it to the refrigerator. You can make your own breadcrumbs from dried bread. To soak the loaf, use either water or milk. I have in

2. STEP 2

   

   Process the lard. Wash well, dry with paper or cotton towels. Using a wide knife, carefully scrape the top layer from the entire surface of the lard. Remove the skin. Cut into small pieces that are convenient to put into a meat grinder. Peel the onion, rinse and cut into pieces in the same way as lard. Peel and rinse the garlic. We will also grind it in a meat grinder. Grind everything in a meat grinder with medium or small holes.

3. STEP 3

   

   Cut or break the loaf into slices, cover with water. Leave for 5 minutes, then drain the water and squeeze the loaf thoroughly. If there is a lot of liquid left, the minced meat will spread and you will not be able to form a cutlet. Grind the soggy loaf with your hand or a fork into a homogeneous paste.

4. STEP 4

   

   Clean the pike from the insides, remove the head, fins and all bones, rinse well in running water, and dry with paper towels. Prepare the fish for serving in a meat grinder by cutting into small pieces. Grind in a meat grinder with medium or small holes.

5. STEP 5

   

   Place the minced fish, twisted lard with onions and garlic, and the chopped loaf into a deep bowl in which it is convenient to mix the ingredients.

6. STEP 6

   

   Wash the egg with soap, dry it with a towel or napkin and break it into a bowl. Add salt and black pepper. Knead the minced meat for the cutlets thoroughly.

7. STEP 7

   

   It turns out soft and tender, but not watery. After wetting your hands in warm water, form the minced meat into oblong cutlets. Roll them in breadcrumbs.

8. STEP 8

   

   Fry the cutlets in a frying pan preheated over medium heat in vegetable oil for 3-4 minutes on each side.

Comments on the recipe

Maria

01.09.2023

4.9

Watch the video for the river fish cutlet recipe for clarity.

Natalia M

01.09.2023

4.6

We wanted fish cutlets. I had carp and pike fillets in the freezer, so I chose the second option. Moreover, I found on the website a wonderful recipe for pike fish cutlets with lard in a frying pan. After defrosting, I weighed the fillet, it turned out that it was 900 g, I did not change the proportions, I took everything according to the proposed recipe. I patted the fillet well with a towel to get rid of excess moisture. I didn’t have any lard, but I found pork fat. I put everything through a meat grinder. I also added onions, garlic and squeezed bread. From the spices I added a mixture of peppers, in my opinion this is enough. But you can diversify the taste and aroma with other favorite spices. Beat the minced meat well until white threads appear. The cutlets form well with wet hands. They also fry perfectly even in a regular frying pan, so I didn’t use any breading. I heated the finished cutlets for 15 minutes in an oven preheated to 200°. I admit that I have never tried such juicy fish cutlets, the juice literally flows when you bite them! They are fluffy, rosy, delicious, just perfect! Now I will always keep a piece of lard in the freezer). I recommend it!

Julia

01.09.2023

4.9

Excellent cutlets! My family is delighted. It’s very difficult to surprise my son, but he ate these cutlets with pleasure! Thanks for the recipe!

Ira

01.09.2023

4.8

This was the first time I cooked fish cutlets from pike with lard in a frying pan, before I only added a loaf of bread. I liked the idea with lard. The cutlets turned out so juicy and tender with a crispy crust on top. Great recipe, thanks!