Pike cutlets

Cookinero 8 November 2022

The specific smell of pike in this version of cutlets is beaten off by fried onions and ... lard!

How to cook Pike cutlets

Step 1

Pike cutlets

Peel and cut the onion into quarter rings. Finely chop about a quarter of the fat and melt in a pan. Add onion, salt and fry until golden brown. Cool down. Cut the pike fillet from the skin, if any. Run your fingers through the flesh, checking for pits. If there is, remove with tweezers. Cut the pulp into medium pieces.

Step 2

Pike cutlets

Cut the rest of the fat into small pieces as well. Turn pike, bacon and onions through a meat grinder.

Step 3

Pike cutlets

Peel potatoes and grate on a fine grater. Chop the greens very finely, removing the tough stems. Add potatoes and greens to minced fish, salt, pepper and refrigerate for 15–20 minutes.

Step 4

Pike cutlets

Then form small fish cakes with wet hands, dust them with flour. Fry cutlets in a small amount of vegetable oil until golden brown on both sides. Bring to the oven, if desired.

Pike cutlets - FAQ About Ingredients, Baking Time and Storage

Yes, you can use other firm white fish like cod, haddock, or perch. Avoid overly oily fish as it may alter the texture.
The mixture can be refrigerated for up to 24 hours. Keep it tightly covered to prevent drying or absorbing odors.
Yes, replace the flour with a gluten-free alternative like rice flour or almond flour for dusting before frying.
Reheat in a preheated oven at 350°F (175°C) for 10–12 minutes or in a skillet over medium heat until warmed through.
Yes, freeze cooked cutlets in an airtight container for up to 2 months. Thaw in the fridge before reheating.
Serve with mashed potatoes, a fresh salad, or tangy tartar sauce for a balanced meal.
Yes, bake at 375°F (190°C) on a greased tray for 20–25 minutes, flipping halfway, until golden and cooked through.
Reduce or omit the added fat, use leaner fish, and bake instead of frying for a lighter version.

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