Pike cutlets are an incredibly tasty and delicate dish that will please both adults and children. To make the food juicy and appetizing, use only fresh fish in the recipe that has not been frozen.
You will need:
- pike weighing about a kilogram;
- one onion;
- two raw egg whites;
- two slices of white bread;
- a tablespoon of butter;
- 100 ml of cream;
- 50 ml of milk;
- salt and pepper to taste;
- vegetable oil.
Peel the onion, chop it and lightly fry in a hot skillet (use butter for frying). The frying time of this product is five to seven minutes, be sure to make sure that the onions do not burn, otherwise the cutlets will turn out to be tasteless.
Next, take the pike, rinse it in cold water, remove the tail, fins and head, gut the fish itself, remove the entrails and rinse it again. Cut the pike in half along the ridge, then remove the bones and skin from the fillets. Pass the fillet through a meat grinder, transfer the minced fish into a deep bowl and add the previously fried onions to it, mix.
In a separate bowl, heat the milk and put the white bread in it for about five minutes. Mash the soaked bread with a fork and transfer the resulting homogeneous gruel to the minced meat. Beat the egg whites into a dense foam and mix them with the previously prepared mass. Add cream to this mixture (the fat content of this product should be at least 20%), salt, pepper and mix well.
Pour vegetable oil into a frying pan and put on fire. Soak your hands in warm water, take a small piece of minced meat, form an oval flat cutlet out of it and place it in the pan. In this way, make the rest of the cutlets and fry them on both sides until golden brown (frying time on one side is three to five minutes). Serve hot cutlets with a side dish. Mashed potatoes, rice, or stewed vegetables are great as a side dish.
