Pike cutlets

 First of all, thoroughly wash the fish from mucus and other dirt. It is best to use fresh fish, ideally hand-caught fish. By the way, see how the spring pike fishing goes on the site sezonoxoti.ru.

Washed pike must be cut. Cut off the head, fins and tail. In the future, you can cook the ear from scraps, only before cooking you need to get rid of the gills. We clean the fish from the insides and black film. Along the ridge, starting from the tail, cut along into 2 parts, and cut out the ridge itself and the bones on the stomach.

Use a spoon to remove the skin from the meat. The main thing is that there are no small scales left, you can even ignore small bones, they will still twist.

Chop the onion and fry it until soft golden in vegetable oil.

Cut the loaf into cubes, it is best that it be firm. Pour milk over the baht and let stand a little.

We pass pike meat, fried onions and a loaf through a meat grinder. It is better to skip the meat 2 times so that the small bones are finally crushed.

Whip the egg yolk into a foam.

Beat off a little minced meat, add cream if necessary. Season with white pepper and salt, then stir in the egg white a little at a time.

Form cutlets from the prepared minced meat. It is better to form cutlets with raw hands so that the minced meat does not stick.

 Heat a frying pan with vegetable oil and fry cutlets on it from 2 sides, until golden brown. Send the fried cutlets to the oven, heated to 180 degrees for 15 minutes, in your case it may take more or less time, it all depends on the size of the cutlets.