Fish is a very valuable and easily digestible product. It contains many useful vitamins and minerals. Therefore, it is widely used in cooking. It is an excellent basis for the preparation of various soups, salads and toppings for savory pies. It is used in boiled, fried, baked and canned form. But especially tasty are cutlets of carp, the recipe and photos of which you will find in this publication.
General recommendations
To make juicy and tasty cutlets, you need to use only fresh, quality fish. If you do not sell carp fillet in stores, you can purchase a whole carcass and cut it yourself. Of course, this will take a little longer, but the result will be beyond praise.
As a rule, chicken minced eggs, bread soaked in milk, onions, salt and aromatic spices are added to minced fish. For greater juiciness, butter or a little lard is introduced into it. But you need to keep in mind that in this case, the finished dish can not be called dietary. Before heat treatment, carp cutlets are rolled in wheat flour, semolina or breadcrumbs. In this case, they will get a delicious crisp.
Filling Option
Using the technology described below, a very tasty and fragrant fish dish is obtained. It has a delicate texture and is ideal for both the older and younger generations. Serve it with almost any side dish. But especially well, carp cutlets are combined with mashed potatoes and fresh vegetables. To pamper your family with a hearty and healthy dinner, double-check in advance whether you have at hand:
- A pound of carp fillet.
- Onion.
- 3 raw chicken eggs.
- 100 grams of stiffened white bread.
- 120 milliliters of cow's milk.
- 50 grams of breadcrumbs.
- Salt, spices and refined vegetable oil.
Sequencing
The process of preparing cutlets from carp (a recipe with a photo is shown step by step below) is conventionally divided into several simpler steps.
Step 1. The first thing you should do is chicken eggs. They are washed, filled with cold water and placed on a fire. Once they are welded, they are cooled, peeled and removed to the side.
Step 2. Now it's time to tackle the fish fillet. Washed carp is cut in not too large pieces and passed through a meat grinder along with peeled onion and bread soaked in milk.
Step 3. The resulting mass is salted, seasoned with spices and thoroughly knead. The resulting minced meat is divided into three approximately equal pieces. Each of them is flattened into a cake, in the center of which they place a whole boiled egg, and give the shape of a patty.
Step 4. Semi-finished products made in this way are rolled in breadcrumbs and fried in a skillet until a brown crust appears. Almost ready cutlets of carp are transferred to a baking sheet, the bottom of which is slightly oiled with vegetable oil, and put in the oven. Bake products at standard temperature for about a quarter of an hour.
Buckwheat Flour Option
According to this recipe, an excellent low-calorie dish is obtained, which combines well with fresh vegetable salads. It has an unusual taste and a very pleasant aroma. To make diet patties from carp, stock up on all the necessary components in advance. Be sure to ensure that at the right time in your kitchen you find:
- Kilo carp.
- 3 tablespoons of buckwheat flour.
- 250 grams of onions.
- 3 milliliters of unrefined vegetable oil.
- Salt and pepper mixture.
Process description
Washed and dried fish is cut into fillet and grinded twice through a meat grinder. Do exactly the same with peeled onions. To the resulting mass add vegetable oil, salt, buckwheat flour, a mixture of peppers. All intensively knead with your hands until smooth.
Small pieces are nibbled off the prepared meat with wet hands and give them the desired shape. Fried fish patties from carp in a heated pan, greased with a minimum amount of vegetable oil. In addition, such products can be baked in the oven or grilled. They are served with boiled rice, fresh or baked vegetables.
Option with potatoes
Common carp fillet is an almost perfect ingredient for making minced fish. It has a dense structure and does not fall apart during processing. In addition, it is fatty enough to make a juicy and tender dish. This recipe for carp cutlets involves the use of a specific food set. Therefore, make sure in advance that your home contains:
- One and a half kilograms of carp fillet.
- A pair of onions.
- ½ teaspoon apple cider vinegar.
- A pair of potatoes.
- Bay leaf.
- 200 grams of butter.
- A bunch of green onions.
- Flour, salt, aromatic spices and refined vegetable oil.
Cooking algorithm
If you were unable to buy the fillet, then you can use the whole fish. But you have to cut it yourself. From the cleaned and gutted carcasses separate the head, tail and fins. After that, an incision along the ridge is made with a sharp knife and it is removed along with large costal bones. At the very end, carefully peel off the cut fish.
The resulting fillet is washed in running water, blotted dry with disposable kitchen towels and cut into not too large pieces. The prepared fish is ground through a meat grinder and combined with pre-grated potatoes and chopped onions. Salt, spices and ground bay leaf are sent there. Chopped green onions are added to the resulting mass and mixed thoroughly until smooth.
Small pieces are nibbled off the prepared meat with wet hands, give them the desired shape and breaded in wheat flour. The resulting semi-finished products are sent to a heated frying pan, greased with melted butter, and fried for several minutes on each side. First, carp cutlets are cooked in an open pot over moderate heat. As soon as they are browned, they are carefully turned over to the other side, the burner is screwed and the pan is covered with a lid.