Asp cutlets: step-by-step recipe with photos

Asp - how to cook balyk at home

If you have caught a large asp (from 800 grams or more), then as one of the options you can prepare a delicious balychok. Smaller specimens are unlikely to be suitable for this dish, as they are difficult and time-consuming to gut.

So, let's look at one of the options for preparing balyk step by step:

As always, any fish should be thoroughly washed before cooking. Preferably under running water. The most difficult stage of cutting fish

You need to gut the asp for balyk carefully so as not to damage the insides. We will need a sharp knife or scissors

We need to make a cut, but not on the abdomen, but on the back along the ridge. Thus, you need to divide the fish carcass into two parts, remove the backbone, small bones, gills and carefully separate the insides, preventing them from being damaged. We wash the fish again, “soak” it from blood in water. To do this, leave it in the pan for 20-30 minutes, periodically changing the water. Salting fish. To better salt the asp, we make several shallow longitudinal cuts on the inside. Then we begin to rub the asp with coarse salt. It is necessary that the salt is in all hard-to-reach places - especially in the folds of the head. Turn the fish over to the other side and rub the scales. We leave it to lie in this position for about an hour. After this time, we take a vessel into which the carcass can easily fit, and sprinkle the bottom with salt. We place the straightened asp on it. You also need to sprinkle so much salt on it so that it is not visible. We put oppression on top and send it to a cool place. If you are preparing this dish in the fall, you can place it on the balcony. In the summer heat there is nothing better than a refrigerator. It takes about 24 hours to salt the fish (depending on the size of the asp). We take out the carcass, wash it of salt, and rinse it under cold water so that the excess salt solution “comes out” of the meat. To be sure, place it again in a pan of cool water for a couple of hours. We wipe the asp carcass with a clean, dry cloth and hang it to dry. At the same time, you need to protect it from flies. To do this, cover the fish with gauze or a rag. It is important to cover the fish completely, without leaving even the smallest holes - otherwise the flies will take advantage of them. The carcass needs to be “straightened” with a pencil or stick so that it wilts better. You need to “dry” the asp in a cool place for several days (from 3 to 5) so that it can dry out properly. Then we remove the almost dried meat and place it in the sun - wait for the fat to start flowing. If there is no sun, then any warm room will do. A little more and our balyk will be ready! We put our fish in the refrigerator for a day. You can wrap it in paper and put a little pressure on top.

24 hours have passed and the balyk is ready!

Cooking fish cutlets from asp

Each housewife has her own ways of preparing fish cutlets that will appeal to all guests. To make a tasty and aromatic dish, you need to follow step-by-step instructions. If you use frozen fish, you must first defrost it at room temperature. Try to avoid sudden temperature changes.

Recipe No. 1

easily

Classic recipe in a frying pan

1200 g 40–50 min.

Steps8 ingredients

fish meat1.5 kg
chicken egg
2 pcs.
loaf or bread
100 g
skim milk
150 ml
wheat flour
100 g
spices
to taste
onions
1 pc.
vegetable oil (refined)
5 tbsp. l.

Nutritional value per 100 g: Calories 220.2 kcal

Proteins 12.4 g

Fat 7.7 g

Carbohydrates 2.8 g

Fill the loaf or bread with milk, which must first be heated to a temperature of +30°C. Leave for 15 minutes to soak.
Once the time is up, the bread needs to be squeezed out.
Add the loaf and onion to the minced fish, which you pass through a meat grinder in advance.
Add spices and eggs to the total mixture. Mix thoroughly.
Form the minced meat into patties, wetting your hands in water to prevent the mixture from sticking.
Roll them in flour.
Heat a frying pan and pour some vegetable oil onto it.
When hot, place the formed cutlets on the surface.
Fry for 5 minutes on each side to form a golden crust.
Serve with sour cream to make the dish more delicious.

id:165064

Important! To remove excess fat, before serving, place the cutlets on a paper towel and leave for 2 minutes. Recipe No. 2

Recipe No. 2

With lard and semolina in the oven

500 g 50–55 min.

Steps8 ingredients

fish fillet 350 g
potatoes
100 g
pig fat
60 g
semolina
100 g
spices (salt and black pepper)
to taste
chicken egg
1 pc.
onions
1 pc.
vegetable oil
5 tbsp. l.

Nutritional value per 100 g: Calories 276.2 kcal

Proteins 13.4 g

Fat 9.7 g

Carbohydrates 8.8 g

Chop the onion into small cubes.
Cut the asp fillet into small pieces.
Peel and rinse the potatoes, and then grate them on a fine grater.
Chop the lard into small pieces.
Place all ingredients in a blender and blend until smooth.
Add salt and pepper. Mix thoroughly.
Add semolina and stir. Leave the mixture for 30 minutes so that the semolina swells.
Form the cutlets and place them on a baking sheet, pre-greased with vegetable oil.
Preheat the oven to +180°C.
Bake the cutlets for 20 minutes.
Before serving, drizzle the fishcakes with tartar sauce for a richer flavor.

With steamed meat

700 g 50–55 min.

Steps9 ingredients

asp600 g
minced chicken
300 g
white bread
100 g
milk
150 ml
chicken eggs
2 pcs.
refined oil
5 tbsp. l.
onions
2 pcs.
breadcrumbs
0.5 packs
salt and pepper
to taste

Nutritional value per 100 g: Calories 235.2 kcal

Proteins 10.4 g

Fat 8.7 g

Carbohydrates 6.8 g

Pass the asp fillet through a meat grinder and combine with minced chicken.
Pour milk over the peeled bread, wait until it gets wet, and then grind with a blender until smooth.
Peel the onion, cut it into several pieces and grind it using a meat grinder.
Add onion mixture and bread to remaining ingredients.
Beat the eggs into the mixture, add salt and pepper.
Form cutlets and roll them in breadcrumbs.
Pour 1 liter of water into the multicooker container.
Place a wire rack on top and grease it with vegetable oil.
Place the cutlets on a greased surface.
Set the appliance to “Steaming” mode.
Cook fish cakes for 35 minutes.
Serve the dish with a side dish (rice or potatoes).

id:165072

Asp fish cutlets: simple and very tasty

This dish is suitable for diabetics and people watching their weight. It can be steamed, baked in the oven or fried in a frying pan. The given recipe is simplified so much that it will not cause problems with the components. The ingredients are easily accessible and can be found in any kitchen.

This is interesting: asp differs from most fish in that, although fatty, it is considered a dietary product. Its subcutaneous reserves have a small amount of calories. Therefore, there is no need to add ingredients to the recipe that make the cutlets more juicy.

Cooking time: 30 minutes

Number of servings: 6

Energy and nutritional value

calorie content – 211 kcal;
proteins – 17.8 g;
fats – 10.9 g;
carbohydrates – 10.5 g.

Ingredients

asp fillet – 700 g (4 fish);
white bread – 150 g;
chicken eggs – 2 pcs.;
milk – 300 ml;
onion – 1 pc.;
salt – 1/3 tsp;
ground white or black pepper – a pinch;
Sunflower oil – 60 ml.

Step-by-step preparation

Pass the fish fillet through a meat grinder twice.
Tear the bread into small pieces and soak in warm milk for 20 minutes. After this, squeeze out the excess liquid and add the crumb to the fish.
Peel the onion and finely chop. Pour into the total mass.
To stir thoroughly. Salt, pepper and beat in the eggs.
Knead the minced meat.
With wet hands, form into cutlets. They can be rolled in breadcrumbs or flour if they are too liquid. But this will make the structure of the final product less delicate.
Heat sunflower oil in a frying pan. Cook over low heat until a crust appears. Turn over and wait for the same effect.

Tip: when you have doubts about the readiness of the cutlets, you can cut them with a knife. But it should be remembered that fish balls have a more delicate structure inside than meat balls.

Serve with sauce and a side dish of porridge, pasta or mashed potatoes. If desired, decorate with fresh herbs or lettuce leaves. In the absence of a special gravy, sour cream or mustard will do.

List and photos of recipes for cooking asp

Methods for cooking delicious fish soup. Options for clarifying broth with fish caviar. Correct infusion so that the guy lies on the bottom, and the ear is light and transparent, beautiful to look at. Cooking recipes:

Golden ear made from heads and pieces of pulp with butter.
Ear soup made from heads alone with onions, carrots, potatoes, and herbs.

How to cook asp dishes - ingredients and preparation:

Asp fried in egg-milk mixture and breadcrumbs
Pre-marinated fish covered with garlic.
Roasted in foil, buried in the burnt coals of the fire.
Fried asp marinated in white wine without spices.

Ingredients for cooking asp in the oven: 2 fish, regular butter, onions or leeks, fresh tomatoes, herbs (preferably dill), vinegar, sour cream or sugar-free yogurt - 4-5 medium-sized pieces. Suitable spices include: paprika, hot and black pepper (you can add white pepper), laurel, marjoram, and salt.

Asp - recipes for preparing fish baked in foil, in the form of pieces or whole carcasses, marinated and stuffed:

Baking in the form of individual pieces laid out on foil.
Fish stuffed with chilled lemon butter and dill and soaked rice, which swells in water for 15 minutes.

How to cook delicious fish cutlets. What additives are usually used to prepare river fish cutlets? Recipes:

With fresh lard, which is added to the minced meat for fat content.
With pre-soaked bread, onions and spices.
With the addition of minced meat in a 1:1 ratio to fish.

Asp dishes are shish kebab, traditionally cooked on skewers over charcoal. The main stages of preparing shish kebab. Pre-marination of fish, suitable products, sauces and spices for marinade. Options for preparing different marinades. Recipe for a dish with a delicate white wine marinade.

Proper balyking of fish and preparing carcasses for balyking - cutting asps to prepare tender balyk. Layering is the process of carefully removing meat in one layer. Salting in different ways - dry, in brine. Optimal conditions for drying and drying. Proper packaging of fish is the best conditions for storing balyks.

Asp dishes, which are both appetizers and salads. General tips for preparing asp heh and recipes:

With a long process of salting and marinating separately.
Heh with Korean carrots and pouring boiling oil
With soy sauce, bell pepper, garlic and onion.

Description and photos of recipes for preparing asp using cold smoking while maintaining optimal smoke temperature. Tips on choosing firewood, wood chips, shavings, sawdust and placing fish in the smoking apparatus. Description of the preparation of smoked asp with pre-salting using dry, wet and mixed methods

Asp - recipes for making dried fish. Preliminary preparation of carcasses for the drying process: cutting, salting, washing, soaking. Salting in two ways: dry and wet, with and without spices. Duration of salting and soaking. The most favorable conditions for drying. Checking the readiness and storing dried fish.

What can you cook from caviar at home - the most popular recipes:

Caviar fried in oil at speed without anything or with vegetables.
Ikryaniki (caviar pancakes) or pancakes made from caviar dough.
Pickled or salted caviar for long-term storage. Preparing caviar and containers for salting. Storing canned caviar.

This page describes the asp. Recipes for preparing dishes from this and many other fish are in the “Fisherman’s Kitchen” section.

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Would you like to cook asp cutlets?

Regardless of the cooking method, any cutlet recipe begins with the preparation of minced meat. The fish is cleaned, gutted, and all bony parts are cut off: heads, fins, tails. Pedants remove all the bones. If you immerse the fish in boiling water for 1-2 minutes, removing the bones is much easier.

You can do it simpler: grind the carcasses together with the ridge and bones in a meat grinder with a fine grid. It's better to do this twice. After the first scroll, the meat grinder is washed, removing any bones that have wound around the knife. Then the minced meat is twisted again. With this treatment, the bones are crushed and are not felt at all when eaten.

The minced meat is salted, peppered, and formed into flat round or oval patties. To prevent the minced meat from sticking to your fingers and palms when shaping the cutlets, your hands are moistened with water or lubricated with vegetable oil.

How to cook asp cutlets with additives?

Something is often added to regular meat cutlets to prevent the meat from being dense and tough.

Any additives are appropriate for fish cutlets:

Bread, crackers, soaked cereals: semolina, corn grits, rice, pearl barley.
Fresh, boiled, stewed vegetables: potatoes, cabbage, zucchini, onions, carrots, spicy roots.
Dry and fresh herbs, seasonings: parsley, coriander, celery, cumin, basil, cloves.

The cutlets are served with any side dish, salads, gravy, sour cream, and ketchup.

Recipe for asp cutlets with lard

It is unspoken that fish is incompatible with animal fat. It is always prepared with vegetable oils. This is wrong. Fish dishes become tastier with the addition of butter, fat tail fat, and lard. For example, asp shish kebab is fried mixed with pieces of lard. It's much nicer this way. Lard and other fats, in addition to taste, give dishes juiciness and softness, and muffle the fishy smell.

For 350 grams of minced fish:

onion - 1 pc.
egg - 1 pc.
potatoes - 1 pc.
lard (fresh, unsalted) - 50-60 g
semolina - 2 tbsp. l.
ground pepper - 1/3 tsp.
salt to taste
frying oil
flour or breadcrumbs for breading

Grind asp, onion, potatoes and lard in a meat grinder. Beat in the egg, pepper, add salt, add semolina, mix thoroughly. (If salted lard is used, then less salt is added to the minced meat). Cover the bowl with the minced meat and let it sit in the refrigerator for half an hour.

Make cutlets, bread them, fry in a pan until cooked. First, both sides are fried over intense heat, then the heat is reduced and simmered for another 10 minutes to cook the middle.

Asp cutlets with bread

For 600–700 g fish fillet:

onion - 1 pc.
egg - 2 pcs.
white bread - 1/2 loaf
milk - 2 cups
salt - to taste
spices - optional

Crumble the loaf, pour in milk, let it brew for 20 minutes.

Grind the asp together with the onion, soaked and lightly squeezed bread in a meat grinder. You can simply finely chop the onion and add it to the resulting minced meat, and add the softened bread separately, without twisting.

The mixture is peppered, salted, sprinkled with your favorite spices, eggs are beaten in, and mixed. You can add a little vegetable oil. Fry with or without breading.

Recipe for asp cutlets with meat

Fish cutlets can be “homogeneous”, consisting only of minced fish. Or mixed with minced meat, which suppresses the fishy taste, which is unpleasant for those people who do not particularly like fish.

For 300 g minced fish:

minced meat - 300 g
bread - 150 g
egg - 2 pcs.
onion - 1 pc.
oil - 2 tbsp. l.
salt pepper

All ingredients are mixed, the formed cutlets are placed on a baking sheet and baked in the oven for half an hour at 180°. To add softness, add a few tablespoons of broth or boiled water to the leaf with the cutlets.

How else to cook asp cutlets? We ask readers to recommend their recipes.

And we share other ways to prepare wonderful fish:

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits – we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

Almost classic cutlets

As you know, fish cutlets are a healthy food for both adults and children. Moreover, in this form they can be given even to those who do not eat fish for fear of choking on the bones. But the minced fish itself is not very homogeneous, so it has to be “ennobled” with additional products. Cutlets made from ide can be called a classic of the cutlet genre.

They need:

ide fillet - 600 grams,
potatoes - 1 large tuber,
milk or liquid cream - 100 grams,
white bread (preferably yesterday's bread or already dried) - 2 slices,
onion - 1 piece,
butter - 50 grams,
garlic - 1 clove,
chicken egg - 1 piece,
salt, ground black pepper to taste,
vegetable oil and a little water.

The ide needs to be filleted - that is, the meat must be removed from the backbone. This can be done without pinpoint precision; even small pieces will still be ground. When the fillet is ready, let it stand in the cold for a while - the fish is sensitive to high temperatures, and when cooking, it is better to keep the ide in the cold or on ice. Peel and grate the potatoes, cut off the crust from the bread and soak it in milk or cream. Peel the onion and chop finely. Then heat the butter in a frying pan. Peel the garlic and chop it finely. Lightly sauté the onion in oil until it becomes transparent. Salt and pepper it, add the garlic at the end, stir and immediately remove from the heat: the garlic will cook until cooked in hot oil. In a meat grinder or blender we grind ide, onions with garlic and butter, soaked bread, and potatoes. Mix everything together with the egg, salt to taste. Pour oil into the frying pan and put it on medium heat, with wet hands we form cutlets, fry on both sides until golden brown, and then reduce the heat to minimum, pour a little water into the frying pan and cover the ide cutlets with a lid: they will simmer for 10 minutes until tender.

Rudd cutlets in broth

To prepare this recipe for rudd cutlets you will need the bare minimum amount of ingredients. But you will have to stand at the stove a little longer - the fish broth, which also has to be cooked, gives these cutlets a special softness and flavor. We take:

rudd - approximately 1 kg,
onions - 2 pieces (1 for minced meat, 1 for broth),
parsley root - 1 piece,
parsley or dill - ½ bunch,
lard - 100 grams,
yesterday's white bread - 2 slices,
milk - ½ cup,
egg - 1 piece,
salt, black pepper, spices - to taste,
flour - 4 tablespoons,
vegetable oil - 4 tablespoons.

First of all, we need to clean the fish: it is most convenient to skin the rudd, gut it, cut off the head and fins with the tail, and then make an incision along the back along the ridge and remove the fillet with skin from the bones. Place the heads, fins and tails with ridges in a separate pan and fill with water (you only need a little, ½ liter is enough). We put the pan on the fire, add one peeled onion and parsley root, which should also be peeled first. Salt, you can add pepper in a pot. Maintain medium heat and cook until foam forms, remove it and let it simmer a little more until we start frying our rudd cutlets.

Let's return to the fish fillet. You need to make minced meat from it, which means we pass it through a meat grinder and set it aside. Pour milk over the bread slices and let stand for 10 minutes, while at this time we peel and cut the onion into cubes. Cut the lard into pieces. After this, we put the minced meat into the meat grinder again, but with onions, lard, soaked bread and twist it again - this way the bones will become softer and will not be felt.

Add the egg, chopped herbs, spices and salt to the minced meat, mix and scoop it with wet hands to form cutlets. They will need to be rolled in flour. When the cutlet preparations are made, the broth is boiling on the stove, take a time out for 5 minutes and look at the “Fishing Everyone!” website, and then, with fresh energy, start frying the cutlets. Heat the oil in a frying pan, set the heat not too high - the cutlets should form a crust, but not burn in a matter of minutes. When the oil is hot, place the cutlets in the frying pan and fry until golden brown. Then we turn it over. At this point, the fire under the fish broth must be turned off, and the broth itself must be passed through a sieve, cheesecloth or colander to filter out the bones and heads. Carefully, so as not to burn yourself, pour the hot broth into the frying pan. It should cover the cutlets by about two-thirds. Now cover the pan with a lid, reduce the heat to low and simmer for about 10 minutes. Then the finished rudd cutlets can be safely served, and if you thicken the remaining broth in the pan with a couple of tablespoons of flour and sour cream, you will get an excellent sauce.

Asp cutlets: delicious recipes with photos

Many people refuse dishes made from river fish because of the unpleasant odor inherent in it. Of course, you can get rid of it, but this procedure is lengthy and very troublesome. Asp is ideal in this regard, since it does not smell at all. The balls from it turn out tender, juicy and incredibly tasty.

Preparing the fish

If you are not lucky enough to find fillets, and only carcasses are available, they need to be properly prepared.

Filleting small-boned fish is a labor-intensive process, during which you often feel the urge to give up everything. But the realization that it is definitely worth it will arise as soon as the first cutlet is eaten. Therefore, it is better to be patient.

Instructions for cutting asp:

Remove scales. Gut it.
Cut off the head, side fins and tail.
Using a fillet knife, make a cut along the back along the entire bone so that you get two halves of the carcass.
Rinse thoroughly under cold water.
Heat water in a saucepan. Place the fish halves in boiling water for 2 minutes. Remove and let cool.
It's easy to separate the meat from the bones and pick out the small leftovers.

After this, you can prepare minced meat from high-quality fillets made by yourself.

So that even a novice housewife can easily prepare asp cutlets, recipes with photos and step-by-step instructions are provided in the most detailed manner.

Asp fish cutlets: simple and very tasty

This is interesting: asp differs from most fish in that, although fatty, it is considered a dietary product. Its subcutaneous reserves have a small amount of calories. Therefore, there is no need to add ingredients to the recipe that make the cutlets more juicy.

Cooking time: 30 minutes

Number of servings: 6

Energy and nutritional value

calorie content – 211 kcal;
proteins – 17.8 g;
fats – 10.9 g;
carbohydrates – 10.5 g.

Ingredients

asp fillet – 700 g (4 fish);
white bread – 150 g;
chicken eggs – 2 pcs.;
milk – 300 ml;
onion – 1 pc.;
salt – 1/3 tsp;
ground white or black pepper – a pinch;
Sunflower oil – 60 ml.

Step-by-step preparation

Pass the fish fillet through a meat grinder twice.
Tear the bread into small pieces and soak in warm milk for 20 minutes. After this, squeeze out the excess liquid and add the crumb to the fish.
Peel the onion and finely chop. Pour into the total mass.
To stir thoroughly. Salt, pepper and beat in the eggs.
Knead the minced meat.
With wet hands, form into cutlets. They can be rolled in breadcrumbs or flour if they are too liquid. But this will make the structure of the final product less delicate.
Heat sunflower oil in a frying pan. Cook over low heat until a crust appears. Turn over and wait for the same effect.

Tip: when you have doubts about the readiness of the cutlets, you can cut them with a knife. But it should be remembered that fish balls have a more delicate structure inside than meat balls.

Serve with sauce and a side dish of porridge, pasta or mashed potatoes. If desired, decorate with fresh herbs or lettuce leaves. In the absence of a special gravy, sour cream or mustard will do.

Homemade asp fish cutlets: recipe with lard and semolina

A higher calorie option. When cooking using this method, you can use silver carp, pike or any other river fish instead of the main ingredient. This will not affect the taste of the cutlets. The result will be lush and incredibly appetizing balls.

Cooking time: 60 minutes

Number of servings: 4

Energy and nutritional value

calorie content – 341.7 kcal;
proteins – 16.7 g;
fats – 23.4 g;
carbohydrates – 16.1 g.

Ingredients

fish fillet – 350 g;
onion – 1 pc.;
lard – 50 g;
potatoes - 1 tuber;
chicken eggs – 1 pc.;
semolina – 2 tbsp;
salt – 1/3 tsp;
ground black pepper - a pinch;
Sunflower oil – 60 ml.

How to cook awesome balyk from asp

True fish connoisseurs consider asp balyk a truly delicacy. You don’t have to bother much with it, since the recipe is simple, and the result will pleasantly surprise any gourmet. The tastiest balyk comes from a carcass weighing 1.5-2 kg, no less. Small individuals may be a bit dry.

Compound:

asp 1.5-2 kg;
100 g table salt;
3 tbsp. granulated sugar;
spices (ground paprika, coriander, black pepper).

How to cook:

Clean off the scales, rip open the belly of the fish, take out the insides and thoroughly rinse off any remaining blood and remove the mucus. Cut off the head or remove the gills, cut the tail down to the very base. Take sharp scissors and cut the meat from the carcass: run the blade from the bottom of the abdomen to the ribs. This meat is considered more tender, so it is better to salt it separately from the whole carcass. Make a small incision on the spine.

In a separate bowl, mix spices with salt and sugar, sprinkle the mixture inside and outside the asp. Wrap it in gauze, you can take canvas or fabric. Tie the fish tightly with a strong thread, place it on a tray and put it in a cool place for 10 days. As salting proceeds, juice will accumulate in the pan; drain it periodically.

When all the time has passed, unwrap the fish, rinse with cold water and wipe dry. Before serving, brush with a little oil to give it a glossy, appetizing shine. You can store balyk for a very long time in the refrigerator, just put it in a container with a tight-fitting lid, otherwise all other products in the neighborhood will become saturated with the fishy smell.

Attention! For salting, use regular salt; iodized and sea salt are not suitable, the meat will taste bitter and will not last long.

If you happen to get your hands on an asp carcass, don’t miss the opportunity and be sure to use one of the suggested recipes, you definitely won’t regret it. This type of fish will certainly become one of your favorites, since cooking it is a pleasure, you won’t have to spend a lot of time fiddling around in the kitchen, and the dish will always be tasty and also very healthy.

We will also recommend you an amazing recipe for trout fish soup, tasty and appetizing!

Asp cutlets: recipe

Asp has dietary meat and is almost completely devoid of a specific fishy smell, so people with a wide variety of gastronomic preferences eat dishes made from it with pleasure. Asp cutlets are tasty, tender and filling and can be fried in a frying pan, baked in the oven, or steamed. There are so many recipes for these products that there is a suitable option for every occasion.

Preparing the fish

If you are not lucky enough to find fillets, and only carcasses are available, they need to be properly prepared.

Instructions for cutting asp:

Remove scales. Gut it.
Cut off the head, side fins and tail.
Using a fillet knife, make a cut along the back along the entire bone so that you get two halves of the carcass.
Rinse thoroughly under cold water.
Heat water in a saucepan. Place the fish halves in boiling water for 2 minutes. Remove and let cool.
It's easy to separate the meat from the bones and pick out the small leftovers.

After this, you can prepare minced meat from high-quality fillets made by yourself.

So that even a novice housewife can easily prepare asp cutlets, recipes with photos and step-by-step instructions are provided in the most detailed manner.

Ingredients

Asp cutlets, the recipe for which we will look at today, will turn out juicy, tasty, melting in your mouth. We will need the following ingredients:

700 grams of fish fillet.
half of white bread (loaf).
0.5 liters of milk.
2 eggs.
1 onion.
salt, pepper, spices.
oil for frying.

Preparation

Having prepared the necessary products, you can begin the process of preparing the dish. For this:

We pass the fish fillet through a meat grinder twice. It is better to use the smallest nozzle. If a whole carcass is used instead of fillet, then it must be carefully filleted (the ridge and head can be used to prepare fish soup).
Soak the white bread crumb in milk for 15–20 minutes, squeeze it out, and add it to the minced fish.
Add finely chopped onion and eggs to the minced meat. Mix everything well, adjust to taste, adding salt, pepper, favorite spices, and a little vegetable oil.
Form small cutlets and fry in vegetable oil on both sides.

This recipe contains no flour. This makes them airy and tender. The fish dish is served hot and accompanied by a side dish. This could be mashed potatoes, cereals, pasta, vegetables. Before serving, you can garnish it with lettuce, dill, parsley or any other herbs. If you have a rich catch, it is enough to know how to prepare cutlets from asps that you can pamper your taste buds with.

Asp fish cutlets: simple and very tasty

This is interesting: asp differs from most fish in that, although fatty, it is considered a dietary product. Its subcutaneous reserves have a small amount of calories. Therefore, there is no need to add ingredients to the recipe that make the cutlets more juicy.

Cooking time: 30 minutes

Number of servings: 6

Energy and nutritional value

calorie content – 211 kcal;
proteins – 17.8 g;
fats – 10.9 g;
carbohydrates – 10.5 g.

Ingredients

asp fillet – 700 g (4 fish);
white bread – 150 g;
chicken eggs – 2 pcs.;
milk – 300 ml;
onion – 1 pc.;
salt – 1/3 tsp;
ground white or black pepper – a pinch;
Sunflower oil – 60 ml.

Step-by-step preparation

Pass the fish fillet through a meat grinder twice.
Tear the bread into small pieces and soak in warm milk for 20 minutes. After this, squeeze out the excess liquid and add the crumb to the fish.
Peel the onion and finely chop. Pour into the total mass.
To stir thoroughly. Salt, pepper and beat in the eggs.
Knead the minced meat.
With wet hands, form into cutlets. They can be rolled in breadcrumbs or flour if they are too liquid. But this will make the structure of the final product less delicate.
Heat sunflower oil in a frying pan. Cook over low heat until a crust appears. Turn over and wait for the same effect.

Tip: when you have doubts about the readiness of the cutlets, you can cut them with a knife. But it should be remembered that fish balls have a more delicate structure inside than meat balls.

Serve with sauce and a side dish of porridge, pasta or mashed potatoes. If desired, decorate with fresh herbs or lettuce leaves. In the absence of a special gravy, sour cream or mustard will do.

Minced asp

asp – 1.8-2 kg;
onions – 100 g;
salt, pepper - to taste.

Wash, clean, gut, and fillet the fish.
Place fillet pieces in boiling water for 1-2 minutes. Remove from boiling water and remove thin bones from the fillet using tweezers.
Cut the fillet layers into several pieces.
Remove the skin from the onion. Cut the head into several pieces.
Grind the fish and onions, alternating pieces.
Salt, pepper, mix thoroughly.

From the amount of ingredients specified in the recipe you will get about 1 kg of minced fish, which can be used not only for cutlets, but also for other dishes by adding eggs, loaf, cereal or other components specified in a specific recipe.

Classic recipe for asp cutlets in a frying pan

asp – 1.5 kg;
chicken egg – 2 pcs.;
loaf (stale, without crusts) – 150 g;
milk – 0.2 l;
wheat flour – 100 g;
salt, pepper - to taste;
onions – 100 g;
refined vegetable oil - how much will be needed.

Clean the asp and gut it. Fillet the fish.
Pour warm milk over the loaf and leave for a quarter of an hour. After the specified time, squeeze out the bread.
Remove the skins from the onion and cut it into small pieces.
Grind the fish fillet, bread and onion, alternating pieces. Then pass the resulting mass through the meat grinder again.
Add eggs, pepper and salt to the minced meat, mix.
Sift the flour. Dipping your hands in water to prevent the minced meat from sticking to them, form cutlets. Roll them in flour.
Heat vegetable oil in a frying pan and place the cutlets on it.
Fry them for 5-7 minutes on one side, then flip them over and cook for 4-6 minutes on the other side.

Place the finished products on a napkin to absorb excess fat, then serve with or without a side dish.

Asp cutlets with lard and semolina in the oven

asp fillet – 0.35 kg;
potatoes – 100 g;
pork lard – 50 g;
semolina – 100 g;
salt, pepper - to taste;
chicken egg – 1 pc.;
onions – 80 g;
refined vegetable oil – 20 ml.

Peel the onion and cut into pieces.
Cut the prepared asp fillet into several pieces.
Grind the potatoes, after washing and peeling them.
Cut the lard into small slices.
Place lard, fish fillet and onion in a blender bowl and turn into a homogeneous mass.
Mix the resulting mass with grated potatoes and raw eggs, salt and pepper.
Add 2-3 tablespoons of semolina. Stir. Leave for a quarter of an hour for the semolina to swell.
Grease a baking sheet with oil.
Form the minced meat into cutlets, roll them in the remaining semolina, and place on a baking sheet.
Place the baking sheet in an oven preheated to 180-200 degrees and leave in it for half an hour. 20 minutes after the start of cooking, you can turn the products over so that they brown evenly.

Tender fish cutlets from silver carp in cream

Properly prepared fish cutlets are a very tasty dish with a specific, delicate taste. This is a healthy and dietary product at the same time, so pediatricians advise introducing fish into the diet of children. But not all children are happy to eat fish products. Luckily, there is a wonderful recipe that both adults and kids will love.

For 3 servings you will need:

400 grams of sirloin;
onion head;
a glass of cream;
20 grams of semolina;
fresh egg;
20 grams of sweet cream butter;
a stack of vegetable oil;
spices and salt are taken to taste.

Cooking method:

1. Pour 20 grams of vegetable oil into a well-heated saucepan, throw in a piece of butter and an onion cut into large cubes. Fry the vegetable until golden brown.

2. While the onions are sautéing, we disassemble the fish into fillets and backbone with ribs. It’s better to start from the head part, smoothly moving the knife along the entire ridge, and then move to the ribs, carefully peeling the meat off them.

3. Then we cut off the skin from the meat, resulting in an absolutely clean product.

4. To obtain the cutlet mass, twist the fillet and onions through a small cell of the meat grinder.

5. Next, salt and pepper the semi-finished product, and add fish spices if desired. Pour semolina, break the egg and thoroughly mix the ingredients until smooth.

6. Heat the frying pan slightly over low heat, pour in the remaining oil and place the cutlets formed in wet hands. Fry them on both sides for four minutes.

7. Then fill the dish with cream, add a little salt and simmer for 4 minutes. After this, turning the cutlets over, time it for another four minutes and turn off the gas.

8. Place the finished delicacy on portioned plates, pour over the creamy sauce and serve with your favorite side dish.

Asp fish cutlets recipe

Asp cutlets are an incredibly tasty, healthy and simple dish. It contains many vitamins necessary for the human body - A, B1, C, PP. Dishes made from this fish are also rich in macronutrients. Their regular use helps enrich the body with phosphorus, calcium, iron, sodium, chromium and much more.

The asp is a predator whose meat is quite fatty, but very tasty and tender. Its only drawback can be considered a large number of small bones in the carcass, which can cause problems when preparing dishes from it.

One of the popular dishes is asp fish cutlets. Their preparation does not require much time or culinary skills. Most recipes involve using meat to prepare a fish dish. But you can do without it, and thereby not interrupt the taste.

Asp in foil

Required ingredients:

Fish, size and weight does not matter, everything is at your discretion
Half a lemon
Mayonnaise
Salt
Spices
Foil

Place the fish on foil; if it is thin, do it in two layers.

Salt the fish outside and inside, pepper and pour mayonnaise over it.
Spread the mayonnaise all over the fish so that it mixes with the spices. Therefore, it is better to take fish that is not fatty, so that mayonnaise does not make it even fattier.
Then pour lemon juice over the fish and place lemon slices inside the fish.
Wrap the fish in foil and place on a baking sheet. Bake for forty minutes in the oven. The first thirty are on high heat, about 200 degrees, the remaining ten are at 180 degrees.
After 35-40 minutes, remove the fish from the oven, place it on a dish and unwrap the foil.

Cut the fish and serve in pieces, along with a salad or side dish of vegetables.

Asp caviar marinated

The recipe is simple - caviar (about 1 kg) 2 times through a meat grinder, a little onion (cut finely or also twisted), a tablespoon of vinegar, a couple of pinches of salt, mix and let stand for 1-2 hours, it turns out very tasty.

Salting:

Salt in salted brine at a temperature of 50-60 degrees (so that your hand can tolerate it calmly) for 10-15 minutes, to taste. The caviar will turn out larger and more beautiful, grainy. This is delicious to eat without onions, garlic and peppers, just boutiques with bread and butter
After salting, you need to drain the caviar through cheesecloth, then tie the gauze with the caviar and hang it up; as soon as it stops dripping, you immediately serve it to the table for an appetizer.

Boiled fish with white sauce

The most delicate dish of hearty fish is prepared from the following ingredients: asp fillet – 600 g, a pinch of crushed black pepper, leek – 100 g, celery root – 1 tbsp. l., lemon juice – 1 tsp, dry white wine – 50 ml, fish broth – 50 ml, bechamel sauce – 100 ml, butter – 50 g.

Recipe: cut off the white part of the leek and divide the celery into strips. Place vegetables in a saucepan. Divide the fillet into medium-sized pieces and add to the vegetables. Pour the broth with wine over the preparation and cook until the fillet is ready. Remove the fish, strain the broth and reduce by half. Pour in bechamel, add oil and lemon juice.

Pour the prepared sauce over the asp and serve.

Lemon juice will help add juiciness and special sourness to boiled fish.

Spicy appetizer made from asp

Korean-style hye from fatty asp turns out to be as juicy as possible. Necessary:

fresh asp carcass – 1 kg;
3 large onions;
carrot root vegetables – 2 pcs.;
vinegar 9% – 50 ml;
coriander seeds ground in a mortar - a pinch;
purified oil – 150 ml;
salt – 1 tsp;
crushed black pepper - optional.

Method for preparing spicy heh:

Pour vinegar over the asp, cut into thin strips, stir and leave for 20 minutes to marinate. To speed up the marinating process, you can mash the fish with vinegar by hand.
Chop the onion into rings and divide the carrots into thin strips.
Drain the remaining vinegar from the asp, squeeze the juice out of the pulp with your hands and add salt.
Place onions and carrots in the preparation, add coriander and spices, add black pepper and, if desired, red chili.
Heat the oil until lightly smoking. Pour oil over the fish, stirring the appetizer thoroughly.
Leave to stand in the cold for 5-6 hours and serve, stirring first.

Where is it found?

Most often, asp can be seen in rivers with a slow current. It is very rare in places with standing water. The most favorable places for it are the surface layers of water or the mouths of the smallest rivers.

At an early age, it feeds on invertebrates and various insects. Having reached a size of 30-40 centimeters, the asp begins to change its lifestyle. It eats fry and smaller fish. The style of eating of this representative of the fish world is quite interesting: initially it stuns the victim with a blow from the tail, and then swallows it whole.

How to cook fish cutlets at home?

Cutlets can be prepared from almost any fish, especially when you have dry or small fish that are not suitable for frying or stewing, as well as those that have hundreds of bones. This is really a solution for those who don’t like to eat just whole fried fish. In addition, with the help of different additives and spices, you can prepare completely different cutlets from the same fish.

How to make fish cutlets from bleak at home?

bleak (peeled) – 1 kg;
butter – 80 g;
onions – 2 pcs.;
white loaf – 8 pieces;
egg – 2 pcs.;
garlic – 4 cloves;
milk – 0.2 l;
potatoes – 1 pc.;
flour – 60 g;
vegetable oil - 35 g;
rosemary;
pepper;
salt.

Before you make these homemade fish cutlets, you will face the difficult task of processing that very bleak. The fish must be washed well, cleaned, cut off the heads, since it is unlikely that it will be possible to remove the gills of this small fish, after all this, rip open the belly, remove all the entrails and wash thoroughly again. Let's be honest, the actual preparation of these fish cutlets at home is much easier than preparing the fish.

Pour the bread crumbs with milk, if you have crackers for this purpose, then pour the crackers, but you should not specifically dry the crackers for cutlets. At the end you should have 0.3 kg of squeezed bread or crackers. Peel and finely chop the vegetables, just for convenience when processing into minced meat. And using kitchen equipment, grind into minced meat along with fish and bread. Then you need to beat in the eggs and mix thoroughly, and then add butter to increase the fat content of your cutlets. And only then the spices and salt, after which again thoroughly knead the minced meat for at least 10 minutes, lightly, as if patting it against the walls of the dish in which you are stirring. Now the minced meat is ready to rest and it will take 2 to 3 hours in the refrigerator. Then you need to form the cutlets, it is better to do this right away, then you can make them the same. All that remains is to roll them in flour, thus breading them, and fry them in a heated frying pan with butter. River fish cutlets need to be cooked well, but not too dry.

Homemade hake fish cutlets

hake fillet – 1 kg;
semolina – 50 g;
butter – 90 g;
onions – 1 ½ pcs.;
white bread – 8 pieces;
egg – 2 pcs.;
garlic – 4 cloves;
dill – 3 sprigs;
milk – 150 ml;
parsley – 4 sprigs;
green onions – 2 pcs.;
breadcrumbs;
vegetable oil - 40 g;
lemon juice – 15 g;
pepper;
salt.

This recipe with greens is not fundamentally different from others. Still soak the crumb of bread in milk, the squeezed bread should be exactly 30% of the weight of the fish, which means about three hundred grams. Then process the fish, bread and onions into minced meat, then add chopped herbs and the rest of the ingredients except breadcrumbs and vegetable oil. The minced meat needs to be mixed thoroughly and intensively for about 10 minutes. Place it in the refrigerator for 2 hours. Then form the cutlets, roll them in breadcrumbs and fry in oil.

Classic recipe for asp cutlets in a frying pan

asp – 1.5 kg;
chicken egg – 2 pcs.;
loaf (stale, without crusts) – 150 g;
milk – 0.2 l;
wheat flour – 100 g;
salt, pepper - to taste;
onions – 100 g;
refined vegetable oil - how much will be needed.

Clean the asp and gut it. Fillet the fish.
Pour warm milk over the loaf and leave for a quarter of an hour. After the specified time, squeeze out the bread.
Remove the skins from the onion and cut it into small pieces.
Grind the fish fillet, bread and onion, alternating pieces. Then pass the resulting mass through the meat grinder again.
Add eggs, pepper and salt to the minced meat, mix.
Sift the flour. Dipping your hands in water to prevent the minced meat from sticking to them, form cutlets. Roll them in flour.
Heat vegetable oil in a frying pan and place the cutlets on it.
Fry them for 5-7 minutes on one side, then flip them over and cook for 4-6 minutes on the other side.

Place the finished products on a napkin to absorb excess fat, then serve with or without a side dish.

How to cook sturgeon fish cutlets

The fish must be fresh or well defrosted. Cutlets turn out much tastier from fresh ingredients.

Any fish dish begins with cleaning the fish. To prepare cutlets, you need clean fillet. Therefore, the sturgeon is cut up, the gills are cut out and thrown away. Take out all valuable parts.

The pulled viziga is used for filling pies. Sturgeon caviar is generally beyond competition - it is a particularly valuable black caviar. The head, tail, skinned and removed ridge are set aside for aspic or fish soup.

Sturgeon aspic

The remaining clean fillet is finely chopped (if you are not too lazy) or twisted through a meat grinder.

Another option is possible:

Small carcasses are used whole, with the fins and gills cut off and the belly cleaned. The carcasses are boiled briefly to soften the bones. Then they twist and cook the cutlets. It's best to swirl twice to crush all the bones. The dish turns out to be quite edible, but such cutlets are less juicy and aromatic than those made from fresh pulp.

Third option:

Cutlets with bones are prepared by simply cutting the carcasses into small pieces.

The cutlets are fried in a frying pan, in a small amount of oil, or in a saucepan, in a large amount of deep fat. Additionally, for juiciness, they are stewed, poured with wine or sauce. Or baked in the oven.

Asp cutlets

Fish cutlets. Asp cutlets

I am glad to welcome everyone who looked at my homemade recipes.

Fish cutlets are a great alternative to meat! Or don't you think so?!

This page is dedicated to lovers of fish dishes. But I think this recipe will be useful for those who have not yet fully appreciated all the advantages of the fish world. I urge you! If you want to be smart, beautiful and healthy, eat more fish, different and in any form!

Today I decided to make fish cutlets, delicious fish cutlets made from asp. This recipe is also suitable for other fish, it is simple and quick to prepare, but there is a small secret.

Looking through recipes for fish cutlets on the Internet, I noticed that they all have one thing in common: almost all of them suggest grinding fish (fillets with bones) into minced meat along with the bones in it. Some people suggest doing this once, some twice, but I absolutely disagree with this approach to preparing minced fish. No matter how much you grind, you will still notice the remains of the bones in the finished dish!

I have my own simple method for solving this problem. And so I decided to share my recipe for homemade fish cutlets, in which there will be no mention of bones.

As I already said, this time my fish cutlets will be made from asp, but in the same way you can prepare them from silver carp, pike or any other river fish.

From the components listed below, I got 8 pieces of full-fledged delicious fish cutlets.

Ingredients

Asp fillet (or other fish) – 350 grams
Onion – 1 head
Pork lard (fresh) - 50-60 grams
Potatoes – 1 tuber (optional)
Chicken egg (small) – 1 piece
Semolina – 2 tablespoons
Salt and pepper - to taste
Vegetable oil - for frying

Kitchen utensils you will need are a meat grinder and a frying pan.

HOW TO COOK FISH CUTLES

In order to make everything very clear and visual, I offer my recipe for fish cutlets with photos.

If you bought a whole fish (preferably not small ones), then the first thing, of course, you need to clean it, gut it and then separate the fillets. To do this, we first cut off the fins and then make cuts along the back (along the ridge) along the entire carcass on both sides and thus separate the fillet we need. Next, wash it thoroughly under cold water.

It is advisable to put a saucepan of water on the fire while we are fiddling with the fish, we need it to boil

And now attention: the moment has come to reveal to you my method of removing bones from fish fillets.

Everything is very simple! Place the prepared piece of fish in boiling water for literally 1-2 minutes. Then take it out and put it on a plate, let it cool.

While the fish is cooling, prepare the remaining ingredients. We will peel and wash the potatoes and onions and then cut everything (including lard) into pieces that are convenient to put into a meat grinder.

Next, let's return to the now cooled fish. We easily take it apart into pieces, easily removing all the bones. For large fish, they are large and you can choose very quickly; if the fish is smaller (1-2 kg), then be more careful so as not to miss anything.

That's the whole secret - there are no bones, and you can prepare minced meat for fish cutlets.

We pass all the prepared ingredients through a meat grinder. As a result, we get fish mass, to which we add semolina, chicken egg, salt and pepper.

Mix everything thoroughly with a fork and get the starting material for our homemade fish cutlets. But for it to reach its proper consistency, we give it time to stand for about 20-30 minutes in the refrigerator, covering the bowl with cling film.

The time has come to fry the cutlets. We form them to a height of approximately 1 cm. Bread them in breadcrumbs mixed with flour. Place in a frying pan heated with vegetable oil.

Fry at once over high heat on both sides (as if sealing), then turn off the heat and bring to readiness (about 10 minutes).

And now our delicious fish cutlets are ready. They go well with vegetables (salads) or mashed potatoes.

You can also make a wonderful fish roll.

Choose what you like best!

With love for you Lyudmila.

I would appreciate your comment!

Asp cutlets with lard and semolina in the oven

asp fillet – 0.35 kg;
potatoes – 100 g;
pork lard – 50 g;
semolina – 100 g;
salt, pepper - to taste;
chicken egg – 1 pc.;
onions – 80 g;
refined vegetable oil – 20 ml.

Peel the onion and cut into pieces.
Cut the prepared asp fillet into several pieces.
Grind the potatoes, after washing and peeling them.
Cut the lard into small slices.
Place lard, fish fillet and onion in a blender bowl and turn into a homogeneous mass.
Mix the resulting mass with grated potatoes and raw eggs, salt and pepper.
Add 2-3 tablespoons of semolina. Stir. Leave for a quarter of an hour for the semolina to swell.
Grease a baking sheet with oil.
Form the minced meat into cutlets, roll them in the remaining semolina, and place on a baking sheet.
Place the baking sheet in an oven preheated to 180-200 degrees and leave in it for half an hour. 20 minutes after the start of cooking, you can turn the products over so that they brown evenly.

When serving, the cutlets can be supplemented with tartar sauce or a vegetable side dish.

What dishes can be prepared from asp?

It is precisely because of the abundance of small asp seeds that people prefer to salt, dry, poach, and smoke. Prolonged exposure to salt and heat treatment softens the bones, making them less hard and less noticeable. Salted asp meat is close in nutritional value to chum salmon meat. Balyk is not inferior in taste to salmon fish.

Fish is very tasty when piping hot, so the presence of bones does not interfere with preparing a lot of delicious dishes from it:

soups, fish soup, steamed fish,
jellied, snacks,
fried dishes on the stove, fire, coals, grill,
baking in foil,
stuffed fish.

It’s not at all difficult to stew asp with ketchup or cream sauce. Fry with vegetables or cook shish kebab. Twist into minced meat and make delicious meatballs or cutlets.

Fish goes well with cereals, vegetables, and legumes. The use of different spices will allow you to add variety to similar dishes, if they are often prepared from asp. Thanks to various additives, the food does not become boring or boring. Festive dishes can be made with wine, seafood, and exquisite sauces that ennoble this bony fish.

Asp caviar has high nutritional value. It has a rich amber color, is beautiful to look at, nutritious and healthy. It is often consumed freshly salted and prepared in various ways.

Very tasty recipe with filling

Cooking time: 60-70 minutes

Number of servings: 10

Ingredients

part of silver carp – 900-1000 g;
onions (large heads) – 3 pcs.;
stale wheat bread – 150 g;
milk – 50 ml;
chicken eggs – 3 pcs.;
green onion – 100 g;
garlic – 3-4 cloves;
hard cheese (any type) – 100 g;
breadcrumbs - 3-4 tbsp;
refined vegetable oil – 100 ml;
ground black and/or allspice pepper - to taste;
salt - to taste.

Step-by-step preparation

Cut up the silver carp, removing the scales, skin and separating the flesh from the bones. Rinse and dry the fillets with napkins. Cut it into pieces.
Remove the crust from the bread, crumble the crumb and pour in milk. Boil two eggs (need hard-boiled).
Grate the cheese on a coarse grater and finely chop the green onions (feather and white part). Peel the garlic and press it through a hand press.
If the eggs are already boiled, rinse them with cold water to save time, peel them and finely cut into cubes. Add grated cheese, crushed garlic and chopped green onions. Add some salt and stir. The filling for the cutlets is ready.
Peel the onions. Cut the heads into 4 parts and pass through a meat grinder together with the fillets. After them, grind the soaked bread, but do not squeeze it out, but simply drain off the milk that is not absorbed.
Beat in the remaining egg, pepper, salt and mix thoroughly until smooth.
Make 10 round or oblong flat cakes from the minced meat and distribute the filling evenly over them. Seal the edges like pies and carefully roll in breading.
Heat a frying pan with oil and place the cutlets on it. Fry over moderate heat for 4-5 minutes on each side.

The dish is served most often with mayonnaise or sour cream, fresh vegetables or salads.

Tip: if desired, you can fry the cutlets for 2-3 minutes on each side, and then transfer them to a baking sheet greased with vegetable oil and place in the oven for 15 minutes, preheated to 180°C.

Delicious recipes with asp

If you have a whole asp fish carcass, you can prepare several tasty and very healthy dishes.

To prepare fish cutlets, it is necessary to carry out several preliminary procedures that will allow you to remove bones from the fillet. After cutting off the fins and gutting the carcass on both sides, place the fish in a deep bowl with cold water. In the meantime, it is advisable to place a suitable size pan on the stove and wait for the water to boil. By dipping the fish fillet into boiling water for just one or two minutes, you can remove the bones from it quite easily. After removing the fish from boiling water, you need to set it aside to cool for a while.

Meanwhile, there is time to prepare the remaining components. It is necessary to peel and wash the potatoes and several small onions. After which the components are cut and passed through a meat grinder. Boiled fish fillet is torn into pieces and pitted. If the asp is large, more than two or three kilograms, getting rid of the bones will not be difficult. After which the fish fillet is also passed through a meat grinder. A small amount of semolina and chicken eggs are added to the resulting mass. The volume of ingredients taken varies depending on the size of the fish carcass being prepared. The mass is thoroughly mixed and placed in the refrigerator compartment for twenty to thirty minutes so that the fillet is saturated with the taste and aroma of all the ingredients. After the time has passed, the cutlets formed from the fish mass are fried in a preheated frying pan. Frying cutlets usually takes no more than ten minutes.

Dried asp balyk is a dish that few people can resist. To prepare it you will need to take:

2.5 kilograms of fish;
150 grams of granulated sugar;
250 grams of salt (it is advisable to give preference to a product with large granules).

Pre-prepare the fish for drying: you can leave it whole or cut it into medium-sized pieces. For convenience, it is recommended to cut it into strips. Then the asp is thoroughly rubbed with salt and granulated sugar on both sides.

Particular attention should be paid to hard-to-reach places, in folds. The salted fish is placed in a bowl - preferably made of glass - and additionally sprinkled with a sugar-salt mixture

After which the asp is pressed against the press. The workpiece is stored in the refrigerator compartment for the next five to seven days. After the time has passed, the almost finished dried asp is thoroughly washed in cold water and left in it for five hours. The final stage is drying the fish fillet in gauze, after which the fish can be served.

To learn how to prepare balyk of their asp, see the following video.