Pike cutlets

Name: Pike cutlets
Total time: 50 min
Yield: 6
Ingredients: 900–800 g pike fillet; 150–200 g of cured lard; 1 medium starchy potato; 2 large onions; 50–70 g mixed herbs (cilantro, dill, parsley, green onion, thyme); vegetable oil; feel sick; sweet paprika; salt, freshly ground black or white pepper

Cookinero 8 Nov 2022

26940

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

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

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

Step 3

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

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.

Cooking time: 50 min

Servings: 6

Ingredients

900–800 g pike fillet

150–200 g of cured lard

1 medium starchy potato

2 large onions

50–70 g mixed herbs (cilantro, dill, parsley, green onion, thyme)

vegetable oil

feel sick

sweet paprika

salt, freshly ground black or white pepper

Where to Buy Ingredients

Pike cutlets - FAQ About Ingredients, Baking Time and Storage

Can I substitute pike with another type of fish for these cutlets?

Yes, you can use other firm white fish like cod, haddock, or perch. Avoid overly oily fish as it may alter the texture.

How long can I store the uncooked fish cutlet mixture in the fridge?

The mixture can be refrigerated for up to 24 hours. Keep it tightly covered to prevent drying or absorbing odors.

Can I make these cutlets gluten-free?

Yes, replace the flour with a gluten-free alternative like rice flour or almond flour for dusting before frying.

What’s the best way to reheat leftover pike cutlets?

Reheat in a preheated oven at 350°F (175°C) for 10–12 minutes or in a skillet over medium heat until warmed through.

Can I freeze these fish cutlets?

Yes, freeze cooked cutlets in an airtight container for up to 2 months. Thaw in the fridge before reheating.

What sides pair well with pike cutlets?

Serve with mashed potatoes, a fresh salad, or tangy tartar sauce for a balanced meal.

Can I bake these cutlets instead of frying them?

Yes, bake at 375°F (190°C) on a greased tray for 20–25 minutes, flipping halfway, until golden and cooked through.

How can I make these cutlets lower in fat?

Reduce or omit the added fat, use leaner fish, and bake instead of frying for a lighter version.

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Pike cutlets

How to cook Pike cutlets

Step 1

Step 2

Step 3

Step 4

Pike cutlets - FAQ About Ingredients, Baking Time and Storage

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