Cutlets from pikeperch

We bring to your attention several recipes for preparing juicy and tasty fish cutlets from pike perch.

Cutlets from pike-perch in the oven

Ingredients:

Preparation

The bulb is cleaned, finely shredded and lightly wessed in a skillet with oil. Then the resulting roast, fish and milk soaked in milk is twisted twice through a meat grinder. Then add the minced egg, salt and pepper to taste. Throw a piece of butter and mix well.

After that, we put on the cutlets with our hands, we pile them in flour and put them in a special baking sheet, oiled with oil. Sprinkle on top of finely chopped fresh herbs, and overlay with lemon slices. Be sure to cover the baking tray with a lid and send it for 15 minutes to a hot oven. Finished fish cutlets are perfectly combined with pounded boiled potatoes .

Chopped cutlets from pikeperch

Ingredients:

Preparation

Let's take a closer look at how to make cutlets from pike perch. So, fish fillet cut into small cubes and add to it to taste lemon juice and squeezed through the garlic press. Mix the stuffing well and put it in the refrigerator for 30 minutes.

This time shinkuem small green onions and parsley. Cheese rub on a large griddle, and whip eggs whisk. Now we take out the chilled fish fillet and add to it all the prepared ingredients: cheese, beaten eggs, flour, sour cream and fresh herbs.

Sprinkle the mince with salt, pepper to taste, carefully mix and again put it for another 30 minutes in the refrigerator. Then we moisten the hands with water and form small cutlets. We spread them on a frying pan with oil and fry on not so strong fire up to beautiful golden color. Ready cutlets are served hot on the table with any side dish at your discretion.

Cutlets from pikeperch caviar

Ingredients:

Preparation

We put the caviar caviar in a saucepan, salt, pepper to taste, add the egg, squeeze out a cleaned clove of garlic and pour starch, mango and flour. Ready ground meat thoroughly mixed until homogeneous.

Now put the pan on the stove, light the fire, pour the oil and leave it to warm up. Then spread the cutlets with a spoon dipped in cold water, and fry them from two sides until the appearance of a ruddy golden crust. That's all, we have got delicious and very soft fish cutlets, which is not a shame to treat even the most fastidious guests.

The recipe for cutlets from zander

Ingredients:

Preparation

We first thoroughly rinse the fish, gut, release the ridge and remove all the bones. For cooking cutlets, we will need only a loin. So, the fillet is washed again and spread on a towel. Pork lard is peeled off and together with fish we twist several times through a meat grinder. The resulting stuffing is added to the taste, add the white bread soaked in water and break the chicken egg.

All carefully mix and remove the prepared mince for 30 minutes in the refrigerator. Then we moisten the spoon in the water and lay the fish mass on the heated frying pan. Fry fish cutlets on vegetable oil on a small fire, until the mouth is an appetizing ruddy crust. We serve a dish with your favorite side dish and fresh vegetables.