Pike cutlets

Name: Pike cutlets
Total time: 40 min
Yield: 6
Cuisine: Russian
Ingredients: Pike - 300 g; Borodinsky bread - 30 g; Garlic - 5 g; Cream 33% fat - 30 g; Chicken egg - 60 g; Onions - 70 g; Vegetable oil - 20 g

Cookinero 15 Mar 2025

7370

The main ingredient of this recipe can often be seen in photographs of fishermen. Pike cutlets are not the most common dish in the urban environment. But this is their advantage: such a hot dish can confidently be classified as a non-standard dish. How to make these delicious cutlets - in our step-by-step recipe.

How to cook Pike cutlets

Step 1

Mince the fish with onion and garlic twice.

Step 2

Add the egg and bread soaked in cream to the minced meat. Salt, pepper and mix well.

Step 3

Form cutlets and fry them in heated vegetable oil until crisp.

Step 4

Simmer the fried cutlets under a lid over low heat until fully cooked (10-12 minutes).

Pike cutlets - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of fish instead of pike for these cutlets?

Yes, you can substitute pike with other firm-fleshed fish like cod, haddock, or even salmon. Just ensure the fish is fresh and deboned for the best texture.

What can I use instead of bread and cream for a gluten-free or low-carb version?

For a gluten-free option, use gluten-free bread or almond flour. For low-carb, replace bread with crushed pork rinds or coconut flour, and use heavy cream or a dairy-free alternative.

How long can I store cooked pike cutlets in the fridge?

Cooked pike cutlets can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or oven to maintain crispness.

Can I freeze these fish cutlets for later use?

Yes, you can freeze them either before or after cooking. Layer uncooked cutlets between parchment paper or freeze cooked ones in a sealed container for up to 3 months. Thaw in the fridge before reheating.

What are some good side dishes to serve with pike cutlets?

Pair them with mashed potatoes, steamed vegetables, or a fresh salad. A tangy tartar sauce or lemon-dill yogurt sauce also complements the cutlets well.

How can I make these cutlets crispier?

For extra crispiness, coat the formed cutlets lightly in breadcrumbs or panko before frying. Ensure the oil is hot enough (around 350°F/175°C) to prevent sogginess.

Is there a way to make this recipe egg-free?

Yes, you can omit the egg and use a flaxseed or chia seed gel (1 tbsp ground seeds + 3 tbsp water) as a binder, or simply rely on the bread and cream mixture for cohesion.

Can I bake these cutlets instead of frying them?

Absolutely! Bake at 375°F (190°C) on a greased or parchment-lined tray for 20-25 minutes, flipping halfway, until golden and cooked through. Lightly brush with oil for crispness.

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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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