Fish cakes can be made from pike perch, salmon, cod, pike or catfish - there are many options. Some housewives refuse pike, because they believe that cutlets from it will be dry, but this is a delusion. You just need to follow some rules to make the cutlets tasty and very juicy.
Minced fish spoils very quickly, so you need to cook cutlets from it very quickly, putting the minced meat in the refrigerator when it is not needed. You cannot leave the minced meat in the fresh air for a long time - this applies to cases when you cook cutlets in the country or in nature.
Pike fish cakes will turn out juicy on one condition - you must definitely add lard to them. In some cases, a small amount of fatty pork is used as an additive - the taste of the dish in this case changes slightly, but not for the worse. If you don't have lard or fatty pork on hand, you can use good quality butter.
Pike fishcake recipes often include carrots, milk, potatoes, or bread as ingredients to make the minced meat juicier. Carrots or potatoes are finely grated before adding to the minced meat, but you need to remember that these vegetables can make the cutlets slightly sweet in taste, so they are used exclusively at the request of the culinary specialist. Bread is added to cutlets in proportions of 500 g of meat and 100-150 g of bread, and milk or water in an amount sufficient to soak the bread. Bread is often replaced with bread crumbs or semolina.
Pike cutlets can be seasoned with chopped herbs, peppers or dried herbs, but the amount of seasonings and spices should be minimal, otherwise you can interrupt the taste of the fish.
To prevent the cutlets from losing juice when frying, it is recommended to bread them. For this, you can use crackers or bran.
