Fish cutlets from walleye

Fast, simple, delicious, for dinner for the whole family! Fish cutlets from pike perch turn out incredibly lush and tender, all thanks to the cream in the composition. Ruddy, crispy, incredibly delicious! A bonus to the cutlets is a recipe for a spicy sauce that will perfectly complement their taste.

mom of sweet tooth

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

For cutlets:

Pike perch (only the fillet weight is indicated, the unpeeled fish weighed 950 g)

700

Onion (medium)

Eggs

Loaf (peeled)

300

Cream (20% or sour cream)

200

Garlic

Sugar (can be replaced with honey)

Ground black pepper

to taste

Salt

to taste

For frying:

Breadcrumbs

100

Vegetable oil

For sauce:

Eggs

Garlic

Mayonnaise

150

Pickled cucumbers (or salted)

Green onion (a few feathers or dill)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 10 g

Fats 34 % 12 g

Carbohydrates 37 % 13 g

207 kcal

GI: 15 / 0 / 85

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make fish cutlets from walleye? Prepare the products. If the fish has been frozen, pre-defrost. Read about how to do it right at the end of the recipe. Instead of cream, you can take sour cream, 20% fat content will be enough in any case. White bread for cutlets is better suited stale, cut off the crusts from it.
Step 2:
In a bowl with cream or sour cream, crumble the pieces of the loaf without crusts. Leave to soak for a while while you cook the minced meat. Mix the mass a couple of times so that the bread is soaked evenly.
Step 3:
Peel the pike perch carcass from the insides and scales, wash, dry with paper napkins. Remove the black film, as it is bitter and will spoil the taste. Cut the fillet. How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Fillet will be used for stuffing. Everything else is on the ear.
Step 4:
Peel the onion and garlic. Cut the pike perch fillet and onion into pieces. Chop them with a blender (or put them through a meat grinder). And you can not grind the onion, but chop it very finely and add it to the minced fish.
Step 5:
Bread soaked in cream or sour cream, egg, salt, sugar (or honey), pepper add to the minced meat and mix thoroughly.
Step 6:
Pour water into a separate bowl. Beat the minced meat well against the walls of the bowl. Form round or oval cutlets with wet hands. Every time dip your hands in water before the next cutlet, so that the minced meat does not stick to your hands.
Step 7:
Then roll the cutlets in breadcrumbs and put them on a dry work surface or a flat dish.
Step 8:
Heat a frying pan over medium heat, pour vegetable oil on it. Lay out the cutlets. Fry them until golden brown on both sides over low heat. Overcook the whole minced meat in this way. I got two pans of cutlets.
Step 9:
Put the fried cutlets in the same pan or other suitable dish, add a little hot water and leave to simmer for 10-15 minutes.
Step 10:
While the cutlets are stewing, prepare the sauce. How to make sauce? Prepare the products. Boil hard-boiled eggs, peel them. Rinse the onion or herbs well, dry them. Green onions can be replaced with any greens you like. This sauce with dill is very tasty.
Step 11:
Chop onion, garlic, eggs and cucumbers into cubes.
Step 12:
Put all the ingredients for the sauce in a bowl, add mayonnaise and mix thoroughly until smooth. Serve the sauce to the pike perch cutlets. Enjoy your meal!

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.