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Pike fish cutlets in a frying pan without lard

Pan-Fried Pike Fish Cakes (No Fat Added)

Very tasty, inexpensive, and appetizing, from simple ingredients. These pike fish cakes hold their shape beautifully with no added fat — they come out firm and tender and don't fall apart. Durum flour, milled from hard durum wheat, gives them their firmness. Of course, you can also make these cakes with semolina or bread.

Lyalich

Recipe author

Pike fish cutlets in a frying pan without lard

Composition / ingredients

Servings:

Pike (fillet)

500

Salt

Water

Vegetable oil

Flour (durum)

Eggs

Onion

Butter

Ground black pepper

Breadcrumbs

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 13 g

Fats 27 % 9 g

Carbohydrates 33 % 11 g

174 kcal

GI: 18 / 0 / 82

Cooking method

Step 1:

How do you pan-fry pike fish cakes with no added fat? Gather all the ingredients you'll need for pike cakes made with durum flour.
Step 2:

Carefully check the pike fillet for bones and cut it into pieces. Put the fish in a blender and blend until smooth. If your blender isn't powerful, remove the skin from the fillet, or it'll end up in chunks.
Step 3:

Crack an egg into the fish mixture.
Step 4:

Add softened butter to the fillet and egg. Yes, this bumps up the calorie count, but it makes the cakes tender and soft. Blend everything until smooth.
Step 5:

Transfer the fish mixture to a bowl, season with salt and pepper, and stir.
Step 6:

Add the durum flour to the bowl and mix thoroughly.
Step 7:

Peel the onion and grate it on a coarse grater. Add it to the bowl with the fish mixture and stir. Let it rest for 15 minutes so the flour can swell and absorb the excess moisture.
Step 8:

Work the fish mixture well to firm it up: gather it in your hand, lift it over the bowl, and throw it back down. Do this 7–10 times until the mixture becomes compact. Divide it into equal portions and drop them into the breadcrumbs.
Step 9:

Coat and shape the cakes. You can give them any shape you like. Set them on a parchment-lined baking sheet and chill for 30 minutes. Instead of breadcrumbs, you can use durum flour or semolina.
Step 10:

Pour vegetable oil into a skillet, heat it over medium, and fry the pike cakes on both sides until cooked through.
Step 11:

Enjoy!

Always wash the eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Use an oil with a high smoke point for frying! Any oil is only good up to a certain point — its smoke point, where it starts to burn and form toxic compounds, including carcinogens. Refined oils hold up better to heat and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed.
Here's an easy way to tell if the oil in the skillet is hot enough: dip the tip of a wooden spatula into it. If bubbles gather around it, you're ready to start frying.