Pike fish cutlets with bacon in a frying pan

Delicious and juicy, simple. For lunch and dinner for the whole family. Fish cutlets from pike in a frying pan according to this recipe are also very lush and without a strong fish flavor. Inside, the cutlets are very tender, juicy thanks to the fat, and a crispy crust of breadcrumbs covers them on top.

Ropotushka

The author of the recipe

Pike fish cutlets with bacon in a frying pan

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Composition / ingredients

servings:

Pike (specified weight before cleaning)

900

Lard (unsalted)

250

Loaf (or white bread)

110

Water (or milk (for soaking loaf))

500

Chicken eggs (large)

Onion (large)

Garlic

Ground black pepper

Breadcrumbs (for crumbling cutlets)

150

Sunflower oil (or other odorless (for frying cutlets))

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 10 g

Fats 45 % 15 g

Carbohydrates 24 % 8 g

206 kcal

GI: 13 / 0 / 88

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to fry delicious pike cutlets with bacon in a frying pan? Prepare all the necessary ingredients for cooking cutlets. Take the egg from 0. If the fish is frozen, it must be thawed beforehand so that the fish is properly cooked and does not lose its taste qualities. 8-10 hours before cooking, put it in the refrigerator. Breadcrumbs can be made by yourself from dried bread. To soak the loaf, take either water or milk. I have in
Step 2:
Process the fat. Wash well, dry with a paper or cotton towel. With a wide knife, gently scrape off the top layer from the entire surface of the fat. Remove the skin. Cut into small pieces that are convenient to serve in a meat grinder. Peel the onion, rinse and cut into pieces in the same way as the lard. Peel and rinse the garlic. We will also grind it in a meat grinder. Twist everything in a meat grinder with medium or small holes.
Step 3:
Slice or break the loaf into slices, fill with water. Leave for 5 minutes, then drain the water and squeeze the loaf well. If there is a lot of liquid left, the minced meat will spread and you will not be able to form a cutlet. Chop the soaked loaf with your hand or fork into a homogeneous mush.
Step 4:
Clean the pike from the inside, remove the head, fins and all bones, rinse well in running water, dry with paper towels. Prepare the fish for serving in a meat grinder, cut into small pieces. Twist in a meat grinder with medium or small holes.
Step 5:
In a deep bowl, in which it is convenient to mix the ingredients, transfer the minced fish, twisted bacon with onion and garlic and chopped loaf.
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. Carefully knead the minced meat for the cutlets.
Step 7:
It turns out soft and tender, but not watery. After wetting your hands in warm water, form oblong cutlets from minced meat. Roll them in breadcrumbs.
Step 8:
Fry the cutlets in a frying pan heated over medium heat in vegetable oil for 3-4 minutes on each side.

Pike cutlets are my most favorite of fish. They are always very tasty and very tender.

They are usually served hot with mashed potatoes or any other side dish. When serving, you can decorate the cutlets with herbs and lemon, add sour cream or tomato sauce.

If you plan to use ready-made fillet or minced meat for cooking cutlets, take 800 gr. And keep in mind that frozen semi-finished products may contain excess liquid. It will need to be drained during the defrosting process.

In addition to ground black pepper, other spices can be added if desired. But I never do this, because by adding spices, you can kill the delicate taste of pike.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.