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 principles of cooking

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.

Pike perch, belonging to the perch family, lives only in clean water bodies. It has light and tender meat with few bones. Cooks love to cook dishes from this fish: there is little trouble with it, but the result is wonderful. Pike perch fish cakes can be made for a family dinner or for a festive table, it all depends on the recipe chosen. The methods of preparing these products can also be different: frying in a pan, steaming, baking in the oven. Among the many options for dishes, it is difficult not to find one that will be to your liking.

Cooking features

The hostess, who does not have much experience in cooking fish dishes, does not hurt to know a few points that will help her make pike perch cutlets appetizing, juicy and fragrant.

• Products from fresh fish are juicier than from frozen ones, but fresh pike perch is not always available. A frozen product can also be used, but so that it does not become dry and hard, it must be allowed to thaw without a sharp temperature drop, in the refrigerator or at room temperature.
• For the preparation of fish cakes from pike perch, only fillets are used. You can cut the fish yourself. If you do not have such skills, you can buy a ready-made fillet.
• You can grind pike perch fillets in a meat grinder or using a blender. If you do not have kitchen appliances, you can simply chop it finely with a knife. It will take a little more time, the minced meat will turn out to be less tender, but more juicy.
• To increase the juiciness, vegetables, lard, butter are added to the minced meat. Eggs, flour, starch, semolina make viscous minced meat.

Pike perch cutlets can not only be fried in a pan, but also baked in the oven, steamed. These cooking methods allow you to make the dish more useful.

Pike perch cutlets with semolina and lard

• pike perch fillet - 0.6 kg;
• lard - 100 g;
• semolina - 20 g;
• onions - 100 g;
• wheat bread - 50 g;
• milk - 100 ml;
• parsley (optional) - to taste;
• chicken egg - 1 pc.;
• salt, pepper, coriander - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Wash the zander fillet, pat dry with a towel. Finely chop with a knife or chop with a meat grinder, after cutting into large pieces.
• Finely chop the onion, freeing it from the husk, mix with minced fish.
• Cut the fat into small pieces, turn through a meat grinder or chop with a blender. Mix with the rest of the ingredients.
• Pour the loaf with warm milk. Add mango. Beat in an egg. Leave the mixture for 15 minutes for the semolina to swell.
• Combine the resulting mixture with minced fish. Salt it, add spices.
• Mix everything with a blender or mixer, then knead the minced meat with your hands and beat it against a bowl.
• If desired, add chopped parsley with a knife, mix again.
• Heat oil in a frying pan.
• Having dipped your hands in cold water so that the minced meat does not stick to your hands, form cutlets out of it, put it in boiling oil.
• Cover the pan with a lid and fry the patties over medium heat until browned on both sides. This usually takes no more than 10 minutes in total.
• Turn off the heat, leave the cutlets covered for another 5-10 minutes.

Pike perch cutlets are served hot with a side dish. They are best combined with potatoes, rice, fresh vegetables.

Pike perch cutlets with steamed potatoes

• pike perch fillet - 0.5 kg;
• potatoes - 150 g;
• onions - 100 g;
• lard - 50 g;
• chicken egg - 1 pc.;
• vegetable oil - 5 ml;
• suneli hops, salt - to taste;
• breadcrumbs - how much will go.

Cooking method:

• Grate raw potatoes, salt, leave for 10 minutes, put in a colander and place it over a bowl.
• Carefully drain the liquid from the bowl, saving the starch that has settled to the bottom, return it to the potatoes.
• Add the egg and mix the ingredients by placing them in a bowl.
• Minced fish turn through a meat grinder.
• Grind the fat in the same way, mix it with minced fish and potato mass.
• Finely chop the onion and mix it with the rest of the ingredients.
• Add salt, spices, knead the minced meat and beat it on a cutting board so that it becomes denser and better shaped.
• Grease the multicooker rack with oil.
• Form cutlets with wet pieces. Roll them in breadcrumbs.
• Put them on the grid.
• Pour half a liter of water into the main container. Above it, install a grill with cutlets.
• Turn on the unit by selecting the "Steam" mode. Set the timer for 20-25 minutes depending on the size of the patties.

Cutlets according to this recipe will turn out to be less high-calorie and more healthy than fried in a pan. The recipe will appeal to those who monitor their health. Fat can be excluded from it or replaced with butter.

Pike perch cutlets with mushrooms in the oven

• minced pike perch - 1 kg;
• oyster mushrooms - 0.5 kg;
• cheese - 100 g;
• butter - 180 g;
• chicken egg - 1 pc.;
• lemon juice - 40 ml;
• a mixture of peppers, salt - to taste;
• flour, bran or breadcrumbs - how much will go.

Cooking method:

• Wash the oyster mushrooms, put them in a colander. Let the water drain.
• Grind the mushrooms with a blender or meat grinder.
• Finely grate the cheese, divide into two approximately equal parts.
• Mix mushroom mass with minced fish.
• Break the egg into the bowl with the mixture. Stir.
• Add the softened butter to the rest of the ingredients, reserving a small chunk for greasing the baking sheet.
• Add one of the pieces of cheese. Mix everything thoroughly.
• Add lemon juice, salt, spices. Knead the minced meat by hand. Beat it on the board and cool in the refrigerator for half an hour.
• Grease the baking sheet.
• Bread cutlets in breadcrumbs or flour. Another option is ground bran.
• Put the products on a baking sheet, sprinkle with cheese.
• Put the baking sheet in the oven, preheated to 180 degrees.
• Bake the patties for 25-35 minutes depending on their size.

Cutlets are so appetizing that they are not ashamed to offer guests. Their taste will be even more interesting if you add a little finely chopped shrimp to the minced meat.

Pike perch cutlets are juicy and tender even for inexperienced chefs. The dish is so tasty and looks so beautiful that it can be put on the festive table.

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 completely disinfected, so these cutlets are recommended for the children's menu. 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, put in a container or bag, and thawed 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 bulb
• 100 g breadcrumbs
• 50 ml vegetable oil
• salt and ground black pepper to taste
• 5-6 black peppercorns
• 2 bay leaves
• parsley

Cooking

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

2. Cool the finished fish slightly in the broth.

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

4. Pass the minced fish through a meat grinder, installing a nozzle with small cells in order to grind any bones that are left over. 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.

Fish dishes are undoubtedly healthy and tasty. Their use should be reduced to at least 2 times a week. Fish is a universal product, it lends itself to all types of heat treatment, namely baking, stewing, boiling, frying, stuffing and languishing. No less popular are cutlets made from fish. But it is worth remembering that not all types of fish are suitable for their preparation.

Today we will look at several ways to cook pike perch cutlets. This fish belongs to the perch family, and has tender white meat, almost pitted, but still available, can be easily removed.

In general, pike perch is, one might say, an ideal fish for making cutlets. It lives in clean waters and therefore does not absorb any toxins. And besides, pike perch meat is rich in protein content. The use of pike perch is especially useful for children.

Fish for cooking cutlets must be of high quality, fresh is recommended. But if there is none on sale, then fresh-frozen will do. In order for the cutlets not to turn out “dry”, it is imperative to include fresh unsalted lard or butter in the composition of the ingredients used.

The shape of future cutlets can be varied: from flat and oval, to lush and round. Cooking method to choose from: frying, stewing, baking. The most dietary option is steam cooking.

Pike perch cutlets must be served hot, complementing them with potato dishes and fresh vegetable salads.

Traditional recipe step by step

Ingredients	Quantity
zander fillet -	0.6 kg
semolina -	1 tbsp
unsalted fat -	100 g
table salt -	taste
fragrant black pepper -	taste
bulb -	1 PC.
white bun -	2 pieces
whole milk -	100 ml
chicken egg -	1 PC.
ground coriander -	pinch
vegetable oil -	for frying
Time for preparing: 60 minutes	Calories per 100 grams: 127 kcal

Cooking cutlets from pike perch:

Delicious zander cutlets baked in the oven

Ingredients:

• fish fillet - 1 kg;
• potatoes - 2 pcs.;
• onions - 3 pcs.;
• fresh fat - 150 g;
• egg - 1 pc.;
• black freshly ground pepper;
• coarse salt;
• a mixture of "Hmeli-suneli" - 5 g;
• breadcrumbs.

Cooking time: 50 min.

Energy value per 100 g: 120 kcal.

Step by step description:

1. Chilled pike perch fillet and peeled onion cut into small pieces and chop with a blender;
2. Pass the fat through a meat grinder with a fine grate;
3. Grate peeled potatoes;
4. Combine all the ingredients, add a fresh chicken egg to them, season with salt, fragrant black pepper and a mixture of Khmeli-suneli spices. Stir the mass until smooth;
5. From the cooked minced fish, form small round cutlets, roll them all in breadcrumbs and put them in one row on an oiled baking sheet;
6. Bake products for 25 minutes at 180 0 С;
7. Tasty and light zander cutlets baked in the oven are ready to serve. Boiled pasta, Tartar sauce and fresh tomatoes can be served as a side dish.

Steamed fish cutlets

Components:

• minced fish (from pike perch) - 1 kg;
• fresh oyster mushrooms - 0.5 kg;
• butter - 200 g;
• rock salt;
• a mixture of peppers;
• chicken egg - 1 pc.;
• ground bay leaf - 2 g;
• lemon juice - 50 ml.

Cooking time: 40 min.

Number of kcal per 100 g: 122.

Step-by-step description of preparation:

1. Wash the mushrooms, put them in a colander - let all the excess liquid drain. Then place them in a blender bowl and grind. After that, add chilled minced fish, butter to them and, this time, grind everything together;
2. Transfer the minced meat to a bowl, add a fresh egg, lemon juice, a pinch of ground laurel, a mixture of peppers and salt to it. Knead, lightly beat off and leave for 5-7 minutes;
3. Turn on the steamer as instructed. Shape the minced meat into small patties and place them on the bottom of the steamer. Please note that the products should not be in contact with each other;
4. Cook the fish cakes in a double boiler for 25 minutes, and then carefully transfer them to a dish and load the second batch;
5. Delicious, diet cutlets made from minced pike perch are prepared quite easily and do not contain anything superfluous in their composition. Bon appetit!

Cutlets with cheese and vegetables

Cooking Ingredients:

• minced pike perch - 500 g;
• Dutch cheese - 100 g;
• carrots - 1 pc.;
• Bulgarian onion - 1 pc.;
• a mixture of peppers, salt;
• egg - 1 pc.;
• olive oil.

Cooking time: 40 min.

Nutritional value per 100 g: 126 kcal.

Step by step description:

1. Finely chop the onion, grate the carrots. Fry the vegetables until soft in a small amount of oil;
2. Grind the cheese on a fine-toothed grater;
3. Combine minced pike perch with fried vegetables and chopped cheese. Add a mixture of peppers, salt, chicken egg and mix thoroughly;
4. From the cooked minced meat, form small oval cutlets and fry in a hot frying pan for 2-3 minutes on each side. If desired, cutlets can be breaded before frying;
5. Juicy fragrant zander cutlets with cheese and vegetables are ready. Serve hot.

In order to avoid the smell of mud in the cutlets, use young fish for minced meat. The young zander is small in size. Yes, and the fillet of such is juicier.

If you cook minced fish yourself, remember that the one that is passed through a meat grinder twice is more tender and airy.

In order for the cutlets to turn out juicier, roll the products in white breadcrumbs before frying.

We bring to your attention several recipes for cooking juicy and tasty pike perch.

Pike perch cutlets in the oven

Ingredients:

• pike perch fillet - 600 g;
• spices;
• white bread - 150 g;
• milk - for soaking;
• onion - 1 pc.;
• lemon - 0.5 pcs.;
• egg - 1 pc.;
• flour - 1 tbsp. the spoon;
• parsley.

Cooking

We clean the onion, finely chop and lightly sauté in a frying pan with butter. Then we twist the resulting roast, fish and bread soaked in milk twice through a meat grinder. Then add the egg to the minced meat, salt and pepper to taste. Throw in a piece of butter and mix well.

After that, we sculpt cutlets with our hands, roll them in flour and put them in a special baking sheet, smeared with oil. Sprinkle with finely chopped fresh herbs on top, and cover with lemon slices. Be sure to cover the baking sheet with a lid and send it to the hot oven for 15 minutes. Ready-made fish cakes go well with crushed.

Chopped pike-perch cutlets

Ingredients:

• pike perch fillet - 800 g;
• egg - 3 pcs.;
• green onions - 1 bunch;
• parsley;
• sour cream - 3 tbsp. spoons;
• garlic - 3 cloves;
• cheese - 50 g;
• flour - 1.5 tbsp. spoons;
• lemon juice;
• spices.

Cooking

Let's take a closer look at how to cook pike perch cutlets. So, we cut the fish fillet into small cubes and add lemon juice and garlic squeezed through a press to it to taste. Mix well and put in the refrigerator for 30 minutes.

At this time, chop until finely green onions and parsley. We rub the cheese on a large grater, and beat the eggs with a whisk. Now we take out the chilled fish fillet and add all the prepared ingredients to it: cheese, beaten eggs, flour, sour cream and fresh herbs.

Sprinkle the minced meat with salt, pepper to taste, knead thoroughly and put it again in the refrigerator for another 30 minutes. Then we wet our hands with water and form small cutlets. Put them in a frying pan with butter and fry on a not very high heat until a beautiful golden color. We serve ready cutlets on the table hot with any side dish of your choice.

Pike perch cutlets

Ingredients:

• pike perch caviar - 1 kg;
• chicken egg - 1 pc.;
• garlic - 2 cloves;
• semolina - 1 tbsp. the spoon;
• flour - 1 tbsp. the spoon;
• spices;
• starch - 1 tbsp. the spoon;
• vegetable oil.

Cooking

Put pikeperch caviar in a saucepan, salt, pepper to taste, add an egg, squeeze out a peeled clove of garlic and add starch, semolina and flour. Mix the minced meat well until smooth.

Now we put a frying pan on the stove, light the fire, pour in the oil and leave it to warm up. Then we spread the cutlets with a spoon dipped in cold water, and fry them on both sides until a golden brown crust appears. That's all, we got delicious and very soft fish cakes, which are not ashamed to treat even the most fastidious guests.

Recipe for pike perch cutlets

Ingredients:

Cooking

First, we thoroughly wash the fish, gut it, free it from the ridge and remove all the bones. To prepare cutlets, you and I only need a sirloin part. So, we wash the fillet again and put it on a towel. We clean the pork fat from the skin and twist it together with the fish several times through a meat grinder. Salt the resulting minced meat to taste, add white bread soaked in water to it and break the chicken egg.

Mix everything thoroughly and remove the finished minced meat for 30 minutes in the refrigerator. Then we moisten a spoon in water and put the fish mass on a preheated pan. Fry fish cutlets in vegetable oil over low heat until a delicious golden brown crust is formed. Serve with your favorite side dish and fresh vegetables.