How to cook carp caviar at home, 6 recipes for making caviar

General recommendations

To make juicy and tasty cutlets, you need to use only fresh, high-quality fish. If your stores don’t sell carp fillets, you can buy a whole carcass and cut it yourself. Of course, it will take a little more time, but the result will be beyond praise.

As a rule, chicken eggs, bread soaked in milk, onions, salt and aromatic spices are added to minced fish. For greater juiciness, add butter or a little lard. But you need to keep in mind that in this case the finished dish cannot be called dietary. Before heat treatment, carp cutlets are rolled in wheat flour, semolina or breadcrumbs. In this case, they will acquire an appetizing crispy crust.

With beets

Grocery list:

• meat - 500 gr.,
• white loaf – 3 slices,
• dill – 1 bunch,
• egg – 2 pcs.,
• boiled beets – 2 pcs.,
• flour - 3 tbsp. l.,
• onion – 1 head,
• grated horseradish – 2 tbsp. l.,
• natural yogurt – 2 tbsp. l.,
• oil,
• salt.

Step-by-step recipe:

1. The bread is soaked in warm water. The onion is cut into 4 parts.
2. The fillet is divided into pieces and mixed with onions through a meat grinder or chopped in a blender.
3. Combine minced meat, bread, herbs, and eggs in a bowl. Salted.
4. The sauce is being prepared. Horseradish, yogurt and finely grated beets are placed in a bowl and everything is stirred.
5. Make cutlets, roll in flour and fry in a saucepan in a small amount of oil.

Served with herbs and delicious sauce.

Cooking algorithm

If you were unable to buy fillets, you can use a whole fish. But you will have to cut it yourself. The head, tail and fins are separated from the cleaned and gutted carcass. After this, an incision is made along the ridge with a sharp knife and it is removed along with the large rib bones

At the very end, carefully remove the skin from 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 leaves are also sent there. Add chopped green onions to the resulting mass and mix thoroughly until smooth.

With tomato paste

Compound:

• carp – 1 kg,
• onion – 4 heads,
• egg – 2 pcs.,
• tomato paste – 1 tbsp. l.,
• cilantro, parsley - 1 bunch,
• thyme – 1 tsp,
• salt.

Step-by-step cutlet recipe:

1. The fish is washed and the meat is separated from the bones.
2. They put it through a meat grinder.
3. 2 onions are cut into small cubes and added to the minced meat.
4. Beat in eggs and salt.
5. Pour in half the chopped herbs. Mix everything and leave for half an hour.
6. Form cutlets and place on a baking sheet greased with oil.
7. Place in the oven at 200 degrees for 25 minutes.
8. The remaining onions are finely chopped. Sauté in oil until golden.
9. The paste is diluted in a glass of water and poured into the frying pan. Simmer for 5 minutes.
10. Add greens to the mixture and cook for another 3 minutes.
11. The cutlets are transferred to a ceramic form, poured with sauce and baked at 180 degrees for half an hour.

The dish is served with mashed potatoes.

Such products go well with fresh bell peppers. You can pour ketchup on top.

Diet-budget cutlets

If you don’t want to spend time kneading the minced meat from the previous recipe for a long time, try making a quick and cheaper version of carp cutlets. For this we need:

• carp - 1 kilogram,
• onions - 2 pieces,
• buckwheat flour - 3 tablespoons,
• vegetable oil - 3 tablespoons,
• pepper, salt - to taste.

This recipe for carp cutlets does not require much manipulation, but you still cannot avoid cutting and filleting the fish. Grind carp fillet in a meat grinder twice. This time you can try chopping the fillet along with the skin. Add flour and vegetable oil to it. Onions can also be passed through a meat grinder. Another option is to grate or chop using a blender. After this, add salt and pepper, mix the minced meat. Prepare the cutlets and place them on a flat surface. These carp cutlets can be fried in a dry frying pan, baked in the oven, covered with foil, or cooked over an open fire in a barbecue or on a grill grate. As you can see, everything is very fast and extremely simple. And you still have enough free time to visit our page with photos from fishing trips, as well as look for new recipes in our culinary section, and learn how to deliciously cook carp in other ways. For example:

• bake in the oven as a fillet
• bait the carp
• cook shish kebab from carp

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Minced carp cutlets fried in a frying pan

Compound:

• carp fillet – 0.5 kg;
• onions – 100 g;
• milk – 100 ml;
• stale white bread (without crusts) – 100 g;
• fresh herbs (dill, parsley) – 25 g;
• salt, fish seasoning - to taste;
• breadcrumbs – 100 g;
• refined vegetable oil - how much will be needed.

Cooking method:

• Cut the carp fillet into small pieces and grind through a meat grinder.
• Soak the white bread crumb in warm milk, squeeze, and pass through a meat grinder.
• After freeing the onion from the husk, chop it coarsely, then turn it into puree using a meat grinder.
• Combine the fish mass with onions and bread, mix.
• Wash the greens, pat them dry with a towel, chop them finely, and add them to the resulting minced meat. Salt it and season it according to your own taste.
• Pass the finished minced meat through a meat grinder so that it has a more delicate and uniform consistency.
• Wetting your hands with water, form the minced fish into cutlets and roll them in breadcrumbs.
• Heat the oil in a frying pan and place the cutlets in it. Cook them over medium heat, uncovered, until they are browned on one side.
• Turn the cutlets over and brown the other side.
• Turn the cutlets over again. Pour a couple of tablespoons of water or milk into the pan. You can use the milk in which the bread was soaked.
• Reduce heat, cover the pan with a lid, simmer the cutlets for 5 minutes and remove from the pan.

Traditional cutlets

What you will need:

• fillet - 500 gr.;
• milk – 150 ml;
• onion – 2 heads;
• white loaf;
• crackers – 100 gr.;
• sea ​​salt - to taste;
• lemon pepper;
• greens – 1 bunch;
• oil for frying.

How to cook:

1. The onion is peeled, finely chopped and sautéed until golden.
2. Carp meat is ground in any available way.
3. The loaf is soaked in milk and kneaded.
4. Squeeze out the moisture and add to the minced meat.
5. The greens are washed, finely chopped, and placed in a common bowl.
6. Add cooled onions, salt and lemon pepper.
7. The minced meat is kneaded until it becomes homogeneous.
8. Pour oil into a frying pan with thick walls and heat it up.
9. In the meantime, cutlets are formed into any shape, rolled in breadcrumbs and placed to fry.
10. Cook on each side for 10 minutes over moderate heat.

Delicious fish cutlets turn out very juicy and tender. For a side dish, prepare mashed potatoes and fresh vegetable salad.

Recipe for fish cutlets with filling

Ingredients for cooking:

• minced carp fish – 500 g;
• chicken eggs – 3 pcs.;
• salad onion – 2 pcs.;
• stale white bread – 4 pieces;
• whole cow's milk – 125 ml;
• salt;
• a mixture of aromatic ground peppers;
• corn flour.

Cooking time: 40 min.

Nutritional value per 100 g: 146 kcal.

Preparation:

1. First of all, you need to cook the chicken eggs. They are hard-boiled, then peeled and put aside for a while;
2. Pour cow's milk over stale bread pieces and leave until softened. Then you need to knead them (by hand) and squeeze out the excess milk;
3. Finely chop the onions;
4. Combine chilled minced fish with chopped onion and soaked bread. Season it with salt and a mixture of aromatic peppers;
5. Divide the prepared minced meat into 3 equal parts. Flatten each of them, giving it the shape of a flat cake. Place a boiled egg in the center and pinch the edges to form a cutlet;
6. The formed cutlets are breaded in corn flour and then fried in a frying pan until golden brown. Additionally, they can be baked in the oven, placed on a baking sheet, but this is not a prerequisite;
7. Ready-made carp cutlets with filling turn out to be quite large, and therefore, before serving, they must be cut into 2 halves.

How to cook carp caviar: recipes with photos

12.09.2019

We will tell you how to prepare carp caviar in our article. Carp caviar is not only a tasty dish, but also extremely healthy:

• contains vitamins and lecithin;
• it is rich in phosphorus, iron, calcium, zinc, sulfur, magnesium, iodine;
• Unlike meat protein, the human body absorbs carp caviar much easier;
• The caviar of this fish is recommended for people with great physical activity and stress;
• this product is useful for hypertensive patients and people with low hemoglobin;
• it is used for cosmetic purposes. Apply (in raw form) to dull skin as a regenerating mask.

And in general, dishes made from carp caviar are very tasty and are a delicacy. Let's look at a few recipes with photos

Ingredients:

• caviar – 0.5 kg;
• oil – 3 tbsp. spoons;
• salt, pepper to taste.

Cooking method

1. Excess film is removed from the caviar and washed with cold water. Cut into 3 cm pieces. They are salted, sprinkled with pepper and placed in the refrigerator for 2 hours.
2. After removing the caviar from the refrigerator, the caviar pieces are rolled in flour.
3. In a well-heated frying pan, fry on both sides until crispy.
4. Garnish the dish with herbs and serve with a side dish (mashed potatoes are best).

Recipe for Aladya from carp caviar with photo

Ingredients:

• carp caviar – about 5 kg;
• 1 egg;
• sour cream – 2 tbsp. spoons;
• flour - 3 tbsp. spoons;
• soda – 0.5 tsp;
• vegetable oil;
• salt, pepper and spices to taste.

Preparation

1. The caviar is washed and the film is removed from it.
2. Salt, soda, and seasonings are beaten with the egg and added to the caviar along with the flour. Beat everything thoroughly again with a broom (you can use a blender).
3. Pour small aladushki into a well-heated frying pan with oil and fry them on both sides (5 minutes on each side).
4. After frying the entire batch of aladyas, put them all in a frying pan, reduce the heat and leave to simmer (10 minutes).
5. After this period, the dish is ready and can be served.

Carp caviar casserole

The recipe is quite simple. The only thing you need is a sufficient amount of carp caviar.

https://www.youtube.com/watch?v=Q_HecrwGCDM

Ready-made carp caviar casserole

Ingredients:

• carp caviar – 1 kg;
• egg – 2 pcs;
• milk – 0.5 l;
• salt and spices to taste.

Recipe

1. Beat eggs and milk, add salt.
2. Pour the mixture into the caviar and add spices.
3. Grease a deep, thick-bottomed frying pan (or mold) with oil.
4. Place in the oven at 1800C and bake for 40 minutes.
5. A delicious non-standard dish is ready. It goes well with salads.

Preparation of salted carp caviar

Carp caviar is also good when salted. It is convenient to store and use for sandwiches.

The recipe for making carp caviar does not exist in just one version. Here are several ways to salt the caviar of this fish.

Recipe No. 1

Salted carp caviar on sandwiches

Ingredients:

• caviar – 0.5 kg;
• water – 1 l;
• salt – 0.75 g (coarse);
• butter (preferably melted) – 75 g.

Cooking process

1. Dissolve the salt in water and place the saucepan with the solution on the fire. Boil.
2. Caviar, cleared of films, is placed in a colander and immersed in boiling brine for 3-5 minutes.
3. Place carp caviar in jars that have been cleanly washed and scalded with boiling water, and put a piece of melted butter on top.
4. Close the jars and put them in the refrigerator for a day.
5. All! You can eat caviar! Bon appetit.

Recipe No. 2

Ingredients:

• caviar – 0.5 kg;
• water – 1.5 l;
• salt – 110 g;
• vegetable oil (preferably sunflower);
• bay leaf - 1 piece;
• pepper – 3 peas.

Cooking sequence

1. Dissolve salt (15 g) in water (250 ml).
2. Pour brine over the caviar (without removing the film).
3. Grind the caviar from the film in a colander, separating it from the film.
4. From the remaining salt and water, prepare another solution with the addition of pepper and bay leaves.
5. Bring the brine to a boil and cool.
6. Pour the cooled solution over the caviar.
7. Place the caviar in jars and refrigerate for 1 day.
8. After a day, wash off the brine and pour sunflower oil into the caviar.

Caviar is ready to eat.

In Astrakhan

What you will need:

• carp fillet – 1.5 kg;
• potatoes - 2 tubers;
• apple nectar – 1 tsp;
• salad onion – 2 pcs.;
• green onions in feathers – 30 gr.;
• margarine – 200 gr.;
• chopped laurel – 1 leaf;
• flour for breading;
• salt.

Sequencing:

1. Grind the meat through a meat grinder.
2. Peel the potatoes and grate them on a fine grater. Sprinkle with lemon juice. This will prevent it from turning black.
3. Chop the salad product as finely as possible, cut the onion into rings.
4. In a bowl, combine meat, potatoes, onions, bay, herbs, and salt.
5. Mix homogeneous dense minced meat. It's better to do it by hand. You need to knead for at least 10 minutes.
6. We wet our hands with water and begin to form cutlets. Bread each one in flour.
7. Place a piece of margarine in a frying pan and melt. Then we place the products.
8. Fry on each side for 10 minutes.

River fish cutlets

This recipe came from Astrakhan.

IMPORTANT: the secret of cooking carp cutlets in Astrakhan is that they are sautéed in butter or margarine.

Serve with fresh cucumber, onion and radish.

Fish cutlets: culinary secrets

In principle, absolutely any size fish product can be ground into minced fish. If you have small freshwater fish, then you can process it almost entirely, even with small bones.

Large fish carcasses are used only as fillets.

Depending on the cutlet recipe, minced fish can be obtained by passing the fish through a meat grinder, or by chopping it into small pieces. Traditionally, low-fat fish is chosen for cutlets.

The container where the minced meat is mixed, as well as all the devices, are needed in a cold state (you can even resort to an “ice bath”), then the batch will be homogeneous and the cutlets will be tender.

Mashed potatoes or chilled cream will add fluffiness to the cutlets. A raw egg in the knead will allow the cutlets to retain their shape when frying. The required ingredient is onion. Some chefs get an interesting taste of cutlets by adding grated apple, cheese and their own set of spices. You need to knead the minced meat and make cutlets with your hands.

Before use, it is recommended to keep the product in the refrigerator.

It is best to fry minced fish cutlets in paneer made from grated breadcrumbs or semolina. It is recommended to fry the cutlets in two stages: first fry over high heat, and then simmer over low heat under a lid.