Carp cutlets: step-by-step recipe with photos

Caviar cutlets

Let's complement the given recipe for carp fish cutlets with an excellent delicate dish made from the caviar of this popular fish.

To prepare you will need:

0.5-0.7 kg of caviar. It is impossible to obtain such an amount of product from one fish. Prepare cutlets as an additional dish, proportionally reducing the volume of ingredients;
2 onions;
3 eggs;
6 tbsp. semolina or flour;
spices (salt, pepper, etc. to taste);
sour cream and herbs for presentation.

It is recommended to rinse the caviar thoroughly. Be careful - the product is quite small. The procedure should be performed using a sieve. Don't forget to remove the film.

Mix caviar, semolina (flour), egg and finely chopped onion. Add spices. Mix the ingredients until smooth. If the minced meat turns out to be too liquid (ideally it should resemble pancake dough), add more semolina (flour).

After whipping, the mixture should be left for 15-20 minutes. It will become more airy. Form portions of minced meat. If you want to speed up the procedure, use a tablespoon. It holds one serving. Fry the cutlets with carp caviar on both sides. It will take a minimum of time. While the cutlets are cooking, mix the sour cream with herbs. Treat your loved ones to a delicious sauce.

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Caviar dish

Carp caviar cutlets turn out incredibly tender with the eggs bursting pleasantly on the tongue. Necessary ingredients: 300 g of caviar, an egg, a couple of tablespoons of flour, a pinch of pepper crushed in a mortar, 3 tbsp. l. vegetable oil for frying, onion, a little salt.

You can prepare soft, moderately salted cutlets in the following steps:

Remove the films from the caviar, rinse the pulp and place on a sieve.
Stir in spices and salt.
Add onion minced and add flour.
Let the minced meat sit for 15-20 minutes and form into cutlets.
Fry in hot oil on all sides until crispy and golden brown.

With fried onions and carrots

The aroma of frying onions and carrots will make the dish even more rich and tasty. Food set for cooking: fillet from 2 medium carps, 200 g of white bread (stale), a couple of eggs, 2 carrots and onions, 3 cloves of garlic, small crackers for sprinkling, butter - 3 tbsp. l., 200 ml milk, salt with freshly ground black pepper - optional.

The culinary process looks like this:

Fry finely chopped onion in oil with grated carrots and crushed garlic.
Soak the bread slice in milk and squeeze out after 5 minutes.
Remove the skin from the fillet with a sharp knife, pressing the plate against the work surface.
Grind the cleaned fish through a meat grinder with fried vegetables and soaked bread.

Attention! If, in order to save money, you add a lot of bread to the minced meat, the cutlets will fall apart and lose their delicate taste. Season the minced meat with salt and pepper to taste, release the egg and mix the mixture

Form cutlets with wet hands, roll in flour and fry in hot oil until crispy.

Season the minced meat with salt and pepper to taste, release the egg and mix the mixture. With wet hands, form cutlets, roll in flour and fry until crispy in hot oil.

For greater juiciness and tenderness, pour a glass of broth into the frying pan with cutlets and simmer the dish for 5–7 minutes

Dietary fish cutlets: recipes with photos, step-by-step instructions

Recipes for PP fish cutlets differ from conventional ones in the minimal use of vegetable oils and animal fats. In addition, frying over high heat is not recommended. If the dish is cooked in a frying pan, the fire should be set to the quietest. Most often, when dieting, cooking is done using an oven, a slow cooker, or the dish is steamed.

Dietary fish cutlets will be tasty both hot and cold. It is not recommended to store them in the refrigerator for more than 2 days. You can serve with anything. Fish is combined with vegetables, cereals, and seaweed. You can top it with low-fat sour cream, soy sauce, Greek yogurt, and homemade ketchup.

Cod fish cutlets with cabbage in the oven

1 kg cod fillet;
200 g fresh cabbage (any);
1 turnip onion;
1 chicken egg;
2 tbsp. spoons of ground bran;
10 g of greens to taste;
salt, pepper, spices of your choice.

Calorie content 80 kcal.

These dietary cod fish cutlets are prepared in the oven on a baking sheet or in a silicone mold. You can take any cabbage: cauliflower, white cabbage, red cabbage, Beijing cabbage, even broccoli. The recipe is universal for different types. Thanks to cabbage juice, the cutlets will be soft and juicy.

Rinse the fish fillets under running water.
Pass fish, cabbage, and onions through a meat grinder.
Drain off excess liquid.
Finely chop the greens.
Add the egg, spices, herbs, and salt to the minced meat.
Wet your hands in cold water.
Make cutlets, roll them in bran breading and place them on a baking sheet greased with vegetable oil.
Bake cod fish cutlets in an oven heated to 180 degrees for 25-30 minutes.

Pike-perch fish cutlets with vegetable broth

1 carcass of large pike perch or 2 medium ones;
4 tbsp. l. semolina;
1 onion;
1 large carrot;
1 medium beet;
10 g fresh dill;
allspice, salt.

Calorie content: 85 kcal.

These fish cutlets are prepared without eggs, the recipe is simple and original. This healthy pike perch dish is unusual and belongs to both the first and second courses. The content of proteins, fats and carbohydrates is balanced. Pike perch – proteins and healthy fats, vegetables – carbohydrates.

Read: Recipes with photos on how to cook dietary vegetable stew

This is an ideal dish for healthy nutrition for the whole family. It has a low calorie content and provides many useful substances to the body. Delicious dietary fish cutlets according to this recipe should be served hot, along with broth. If desired, you can add gelatin to the broth so that the yushka hardens. It will turn out like aspic.

Gut the fish. Remove the head, tail, fins, skin, and bones.
Scroll the fillet along with the onion through a meat grinder.
Salt and pepper.
Add semolina, stirring.
Take a saucepan with a thick bottom.
Place the washed heads and tails on the bottom.
Peel the carrots and beets and cut into circles.
Place a layer of vegetable slices on your heads.
Form the cutlets with your hands, moistening them in water.
Place on top of the vegetables in the pan. In total, you get 3 layers in the pan: heads, vegetables, cutlets.
Fill everything with warm water from the side, carefully to cover the contents.
Cover with a lid and bring to a boil.
Turn up the heat and cook for another 30 minutes.
Pour into plates and garnish with herbs.

Dietary fish cutlets from ready-made minced meat without eggs

450 g of prepared minced fish;
70 g rice;
1 onion;
10 g fresh dill;
1 tsp. seasonings for fish;
½ tsp. sweet ground paprika;
2 tbsp. l. vegetable oil;
a pinch of salt;
breading or flour for coating.

Calorie content: 97-115 kcal.

To prepare dietary fish cutlets without eggs, take rice. Its adhesive structure will help maintain its shape. You can buy ready-made minced fish in a store or make it yourself in a fillet meat grinder. Any type of fish will work for this recipe. Cod cutlets are especially tasty with rice.

Cook the rice until fully cooked.
Grind it in a meat grinder, food processor, chopper or blender until the consistency of gruel. If you prepare the minced meat yourself, you can grind it right along with the fish.
Chop the onion and herbs.
Combine minced meat, onion, herbs, rice in a bowl.
Add seasoning and salt.
Mix well and lightly beat the minced meat.
Form cutlets and roll them in breading.
Pour oil into the frying pan.
Place the cutlets and fry for 5 minutes on each side.

Fish cutlets from pike PP in the oven

1 kg pike fillet;
2 onions;
5 tbsp. l. rolled oats that require cooking;
100 g Greek yogurt;
5 cloves of garlic;
100 g milk;
1 chicken egg;
a handful of nutmeg;
salt, ground pepper to taste.

Calorie content: 114 kcal.

Original pike fish cutlets will please the whole family. They are cooked in the oven. To make the dish dry, use milk and unsweetened yogurt. Any vegetables, rice, or legumes are perfect as a side dish. The sauce can be creamy, milky, or vegetable. The cutlets acquire their original taste with mustard.

These pike fish cutlets are dietary. They are useful to eat for children, the elderly, those who have problems with the gastrointestinal tract, are on a diet, or simply adhere to the rules of a healthy lifestyle and monitor their diet.

Heat the milk, but do not bring it to a boil.
Pour warm milk over oatmeal, cover and leave for 20-25 minutes.
Wash and gut the fish, separate the meat from the bones.
Scroll the fillet through a meat grinder with onions and garlic.
Add swollen flakes, egg, yogurt to the minced meat. If the dough turns out to be liquid, pour in a little less yogurt.
Add salt and spices to taste.
Grind the nutmeg in a coffee grinder or mortar.
Place the mixture into flat cakes on a greased baking sheet.
Sprinkle nuts on top.
Bake for 40-50 minutes at 150 degrees.

Pink salmon fish cutlets in a slow cooker

400 g pink salmon fillet;
2 turnip onions;
1 chicken egg;
5 tbsp. l. without a slide of semolina;
pepper, salt.

Calorie content: 142 kcal.

Dietary fish cutlets, the recipe for which with photos and step-by-step instructions you can see in this collection, are prepared in a slow cooker. If you don't have one, don't worry. You can use a sieve or colander over a saucepan. This valuable fish is very healthy, but it cannot be called a low-calorie product.

Dietary pollock fish cutlets chopped

1 kg pollock fillet;
1 cup oatmeal;
1 glass of water;
2 pieces of onion;
30 g carrots;
2 raw eggs;
salt, seasonings to taste.

Read: Dietary vegetable cutlets for health, beauty and an excellent figure

Calorie content: 78 kcal.

These oven-baked pollock fish cutlets are low in calories and are easy and simple to prepare. You can buy ready-made fillets to save time and effort. The originality of the recipe comes from chopping the fish with a knife, rather than grinding it in a meat grinder, as usual. Pollock is a rather soft fish, so the consistency of the product at the end is not chopped pieces, but not a homogeneous mass either. In general, we recommend trying the chopped method.

Steamed pollock fish cutlets in a double boiler

600 g pollock fillet;
150 g onions;
30 g millet or corn flakes;
1 egg;
50 ml cream 20% fat;
100 g breadcrumbs;
2 tsp. dry or fresh dill;
ground black pepper, salt.

Calorie content: 105 kcal.

Diet pollock fish cutlets according to this recipe are very tender. The bread that is often included in regular cutlets is replaced here with wheat-rice or corn flakes. This gives the dish an original taste and, of course, additional health benefits. It is prepared in a double boiler. The most dietary cutlets will be steamed. It takes about 30 minutes to cook.

Rinse the fillet and chop in a food processor or chopper.
Add cream to the mixture and break the egg.
There is no need to pre-soak the flakes, just add them to the total mass.
Salt, pepper, add dill. If using fresh, chop it finely before doing this.
Mix the ingredients thoroughly until the mass becomes homogeneous and thick.
Make small cutlets.
Roll in breading.
Place on a wire rack greased with vegetable oil.
Pour water into the steamer.
If you place the grill on the lower level, cook for 15 minutes, on the upper level - 20 minutes.

Delicious fish cutlets PP from hake in a frying pan

200 g hake fillet without skin;
½ onion;
1 small carrot;
1 egg;
2 tbsp. l. vegetable oil;
salt, pepper, spices to taste.

Calorie content: 89 kcal.

To cook dietary fish cutlets in a frying pan, it is not necessary to take a lot of oil. If you use this fish cutlet recipe, you can cook it covered over very low heat. Then the dish will resemble meatballs cooked in the oven. Carrots will give the cutlets a beautiful shade. If you want to make them brighter, add a little turmeric to the minced meat.

Scroll the carcass meat through a meat grinder or in a blender.
Grate the onion or chop it very finely with a knife.
Grate the carrots on a fine grater.
Combine the ingredients.
Beat in a raw egg.
Salt, pepper, stir.
Grease a non-stick frying pan with oil.
Place the cutlets on the frying pan like pancakes.
Fry each side a little, covering the pan with a lid.

How to cook carp cutlets with a step-by-step photo recipe

Carp meat has a good taste and is healthy. It contains vitamins E, C, PP, A, B, as well as a record amount of iodine. Perhaps the only disadvantage of carp, like any river fish, is bonyness. This somewhat overshadows the pleasure of dishes made from it.

The meat of this fish contains many small, brittle bones, which are not so easy to get. But don't deny yourself the pleasure. Prepare carp cutlets, so you won’t get any bones.

Homemade carp cutlets: recipe with photos

The recipe describes the preparation of fish cutlets. If you already have a cleaned carcass at your disposal, simply skip the irrelevant steps.

Cooking time: 50 minutes

Number of servings: 15

Ingredients

carp – 3 kg;
onions – 2 pcs.;
carrots – 2 pcs.;
egg – 3 pcs.;
loaf – 200 g;
milk – 200 ml;
garlic – 3 cloves;
ground black pepper - to taste;
salt - to taste;
breadcrumbs – 200 g;
sunflower oil for frying – 100 ml.

Step-by-step preparation

Cover your work area with paper (you can use old newspapers). Rinse the fish in cold water to remove debris. Cut off the fins. Pour boiling water over the carcass. Run your fingers against the growth of the scales. This way the plates will separate easily. Start removing the scales with a special tool from the tail side.
Rinse the carcass again after cleaning to remove any stuck-on scales. Separate the head. Rip open the belly with a knife. Remove the entrails. Rinse the resulting cavity.
Cut large fish into palm-thick pieces. Medium-sized individuals can be immediately cut in half. Helping yourself with a knife, separate the skin from the meat. Remove the large bones first and then the small ones. Pass the fillet through a meat grinder. You can also use a blender.
Soak the bread in milk.
Peel the vegetables. Rinse under cold running water. Shake it off. Finely chop the onion. Coarsely grate the carrots. Crush or chop the garlic as well.
Heat a frying pan with vegetable oil. Send the onion to fry until golden brown. This will take 2-3 minutes. Add carrots to it. Sauté for a few more minutes. Then grind the breading in a meat grinder. This will make the cutlet mass more uniform. Squeeze out the soaked bread and pass it through a meat grinder. Combine it with minced fish and garlic.
Beat the eggs into the mixture. Salt and pepper to taste. Mix well. Minced fish usually produces a lot of liquid, which causes the cutlets to subsequently fall apart. Therefore, spend enough time kneading. Continue until the mixture becomes denser. It is advisable to let it brew in the refrigerator for 30-60 minutes.
Pour the crackers into a convenient container. Heat a frying pan with vegetable oil. Form the minced meat into medium-sized patties. Dip them in breading and place them in a frying pan. The meatball should cook on each side for 4-5 minutes. To form a crust, you can first fry it for 1-3 minutes over high heat, and then reduce the power and bring it to the desired condition.

The dietary version of the dish will be prepared in the oven. Place the products on a baking sheet, having previously covered it with baking parchment. If you sprinkle them with lemon juice before baking, the taste will be more refined.

The oven should be preheated to at least 150 °C. Under such conditions, the cutlets will be ready in 45 minutes. For higher temperatures, reduce the time. For example, at 180 °C 25-30 minutes are enough. It is not advisable to overheat the oven - the products will dry out.

How to make delicious fish cutlets

At home, housewives often add vegetables to add juiciness to the minced meat, because fish meat can be a bit dry. Potatoes, zucchini, raw carrots or cabbage are used for this.

You can also add 2-3 tablespoons of cream or mayonnaise. 100 g of pork lard, twisted in a meat grinder, added to the minced meat will help make the dish more juicy. Please note that this will increase calorie content.

Stew the cutlets after frying. Add fish or meat broth, tomato sauce or just water to the pan and simmer under the lid until the liquid has evaporated.

Innings

Homemade minced carp cutlets are combined with stewed, fresh or pickled vegetables. They are also delicious with mashed potatoes. A good side dish would be pasta or rice.

To highlight the taste of the dish, complement it with sauce. Gravy based on mayonnaise, sour cream, and tomato paste are best suited. To make the cutlets a real delicacy, add lemon juice or dry white wine to the sauce. You can decorate the dish with lettuce leaves or chopped herbs.

This recipe for delicious carp fish cutlets will teach you how to make this dish in the easiest way. Clear step-by-step instructions will help you feed the whole family without any hassle.

Carp dish

PREPARATION: First, prepare the minced meat. Minced meat can be purchased at the store or prepared at home by purchasing carp from the store. As I wrote earlier, I was lucky and was treated to live fish.

We clean the fish from scales, cut it, remove the entrails, cut off the head and tail, and wash it well. I usually don’t throw away the head, tail and skin; I cut out the gills from the head, wash all parts well and use them to prepare fish soup , and if I don’t use it right away, I put it in the freezer and use it as needed.

We separate the fillet from the bones, to do this we make an incision along the entire ridge, then remove the skin. The skin of the carp is thick, insert a knife between the skin and the fillet and boldly cut it off. We remove all large and small bones. Cut the fillet into pieces and grind in a meat grinder with a large attachment.

If you use ready-made frozen minced meat, you need to defrost it and be sure to squeeze it out well, otherwise the minced cutlet will turn out liquid.

Soak loaf or oatmeal in milk or water. Do not pour too much liquid. Then lightly squeeze the loaf.

It can be passed through a meat grinder. If you are using oatmeal and the minced fish is liquid, then the flakes can be added directly to the minced meat, so the flakes will absorb excess liquid and swell.

Peel the carrots and onions, wash them, cut them thinly and finely. Carrots and onions can also be minced, but today we will fry them. Try this too, the cutlets become much tastier.

Fry the onions and carrots in butter until the carrots are soft. Many housewives also put overcooked vegetables through a meat grinder, but I usually don’t do this.

To the minced fish add a loaf or oatmeal, eggs, fried vegetables, sprinkle with lemon juice, add fish spices and (or) ground black pepper, salt to taste, mix everything very well. The cutlet mass is ready, leave it for half an hour, as my mother said, “to thicken.”

Heat a frying pan, add vegetable oil, form cutlets of any shape to your taste. The formed cutlets can be rolled in breadcrumbs. Fry the cutlets on both sides until golden brown. Then you can reduce the temperature, close the lid and steam for a couple of minutes. If you like cutlets with a crispy crust, serve them immediately.

A delicious carp dish is ready. Serve it with any side dish, light vegetable salad or vegetables.

This recipe can be used to make cutlets from any fish. Cook with love and any dish will be very tasty.

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How to cook carp cutlets

Ingredients:

Carp – 1.2 kg
Onions – 120 g
Carrots – 120 g
Chicken egg – 1 pc.
Loaf – 2 pcs. piece
Milk – 70 g
Butter – 20 g
Lemon juice – 1 tsp.
Dill – 1 tbsp.
Salt - to taste
Black pepper - to taste
Vegetable oil – 2 tbsp.

Preparation:

Preparing carp cutlets. First - vegetables, since we need to bring the carrots to full readiness.

Peel both the onions and carrots, and then chop. Do not cut the carrots too thick - it will take a long time to fry. The washers should be no more than half a centimeter.

Here I don’t follow any order, but simply throw both into the pan at the same time. First melt the butter + one spoon of vegetable oil.

Fry over low heat until the carrots are soft. Don't forget to stir. Well, while everything is fried, let’s take on the carp.

I always buy mirror carp. Well, first of all, cleaning it is a pleasure: just pick up a couple of flakes and you’re done. And secondly, it seems to me that the mirror one is a little softer and fattier than usual. Perhaps, and most likely, it just seems to me.

Since we need fillets, we don’t have to clean the carp. But personally, I still do this, because it’s not very convenient to trim the fins afterwards - the scales get in the way.

Select the insides, wash everything thoroughly, rinse and cut off the head. I immediately remove the gills, wash it (the head) thoroughly, put it in a bag and put it in the freezer. Whenever I think of it, I’ll take it out and cook the fish soup.

We make a cut along the entire ridge and go down along the bones, separating the fillet.

Afterwards, the fillet must be removed from the skin. There are two options: either you make a cut somewhere in the middle (to the skin!) and move the knife first in one direction between the skin and the fillet, removing one half and then the other. As they say, one or two and you're done.

Or carefully cut the edge (at the tail) and, grasping it, carry out the separation procedure. The skin of carp is very thick, so feel free to grab it, press the knife tightly and move it between the skin and the fillet.

Soak the loaf (preferably stale) in milk. Grind the fish fillet, vegetables (cool slightly so as not to burn your hands) and the loaf through a meat grinder.

Then add the remaining ingredients to the bowl: chopped dill, lemon juice, salt and pepper, beat in the egg. Mix everything and put the minced meat in the refrigerator for half an hour. Want to fry right away? Could be so. It’s just that after refrigeration the minced meat will thicken a little.

Form cutlets and fry. To shape your hands, moisten them with water. I make the cutlets round and, placing them in a frying pan, flatten them a little. By the way, first heat the frying pan and add a spoonful of oil (or a couple of spoons).

My cutlets are not thick, so they cook quickly. Fry until golden brown, then cover with a lid and, over low heat, bring to readiness. Just five to seven minutes - and you can enjoy tender and tasty carp cutlets! Bon appetit!

Posted by: OlgaK | in category: Main courses, Fish, What to cook for lunch and dinner 10/18/2015

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To prepare you will need:

0.5-0.7 kg of caviar. It is impossible to obtain such an amount of product from one fish. Prepare cutlets as an additional dish, proportionally reducing the volume of ingredients;
2 onions;
3 eggs;
6 tbsp. semolina or flour;
spices (salt, pepper, etc. to taste);
sour cream and herbs for presentation.

It is recommended to rinse the caviar thoroughly. Be careful - the product is quite small. The procedure should be performed using a sieve.

Don't forget to remove the film. Mix caviar, semolina (flour), egg and finely chopped onion. Add spices.

Mix the ingredients until smooth. If the minced meat turns out to be too liquid (ideally it should resemble pancake dough), add more semolina (flour).

After whipping, the mixture should be left for 15-20 minutes. It will become more airy. Form portions of minced meat.

If you want to speed up the procedure, use a tablespoon. It holds one serving. Fry the cutlets with carp caviar on both sides.

It will take a minimum of time. While the cutlets are cooking, mix the sour cream with herbs. Treat your loved ones to a delicious sauce.

Bon appetit!

Dear readers!

Today I was treated to carp, but not ready-made, but given several pieces of fresh fish. I cooked some of the fish with vegetables, some with potatoes , and I decided to use the rest of the fish to prepare minced fish, and then prepare fish cutlets from carp.

INGREDIENTS:

500 g fish fillet
200 g loaf or 100 g oatmeal
1-2 eggs
100 ml milk or water
1 carrot
2 onions
20 g butter
1 teaspoon lemon juice
spices for fish
ground black pepper
breadcrumbs
vegetable oil
salt

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Carp cutlets

Having bought live carp in a store or market, most often there is a desire to simply stuff it or bake it. However, it also makes carp cutlets no less tasty. Some people think that you can use less expensive fish to prepare this dish. Of course, you can cook delicious food even from pollock, but dishes from this fish have a distinctive taste and cannot be compared with those prepared from cheaper ones.

Caviar cutlets deserve special attention

When preparing them, it is important to season the caviar well with spices.

This article will cover some tips for preparing this dish. It will also contain various recipes, including cooking with lard, a recipe for baking in the oven, and a recipe for caviar. All these dishes can be prepared at home without much difficulty.

Pink salmon cutlets

Using the recipe for pink salmon cutlets without adding bread and eggs, you can quickly prepare a healthy dish that is suitable for both adult and children's menus.

What ingredients will you need?

This recipe contains a simple list of ingredients:

pink salmon – 0.5 kg;
onion – 1 pc.;
flour (for breading) – 5 tbsp. l.

Step-by-step cooking process

Prepare the cutlets in this order:

The onion is first cut into 6-8 parts, which are then crushed in a blender.
Then add pink salmon fillet, cut into small pieces, to the onion, and again grind the products with a blender.
Next, the mixture needs to be salted and seasoned with spices to taste.
Place the finished minced meat in a deep plate and mix well with a spoon.
Then cutlets are formed from the fish mass, breaded in flour and fried on both sides in a well-heated frying pan until a light brown crust is obtained.
The fried cutlets are transferred to a baking dish and sent to an oven preheated to 200 degrees.
The dish will be ready to eat in 15 minutes.

Rules for serving the dish

Pink salmon cutlets can be served with rice or buckwheat porridge; fish dishes go well with stewed and fresh vegetables. You can also whip up light sandwiches from chilled cutlets and black bread, garnishing them with herbs.

With honey and lemon

To bake fish cutlets very tasty without excess fat with juicy flesh, you need to use lemon juice in cooking. You will need the following set of products: carp pulp - 600-700 g, 3 pieces of dried bread, lemon, a medium bunch of parsley and dill, 4 tbsp. l. clarified butter, 30 ml of liquid honey, a mixture of herbs for fish with rosemary, pepper and lemongrass.

Step by step cooking process:

Pass the fish through a fine mesh meat grinder 2-3 times, pour in vegetable oil and fish spices with finely chopped herbs.
Soak the bread, squeeze it out and mix it into the base.
Squeeze the juice from half a lemon into the mixture, add honey and stir.
Oil the parchment on a baking sheet and place the cutlets on it.
Bake at 180 degrees for 50 minutes.

Spoon onto a plate and sprinkle with chopped scallions. Soy sauce and sour cream sauce will help highlight the taste.

Recipe for pike cutlets with lard

To make pike cutlets softer and juicier, lard is added to the minced meat.

What ingredients will you need?

For pike cutlets with lard you need to take the following products:

pike – 1200 g;
lard – 120-150 g;
egg – 1 pc.;
onion – 1 pc.;
milk – 120-150 ml;
loaf – 370-400 g.

Step-by-step cooking process

Prepare the dish in this order:

Pieces of pike fillet are ground in a blender until smooth.
Then you need to grind the onion and lard in a meat grinder.
In a suitable bowl, combine minced fish and a mixture of onions and lard.
The resulting mass is again passed through a meat grinder.
Place 2 slices of loaf, pre-soaked in milk, into the minced meat.
Now you can break the egg into the minced meat and then mix the contents of the bowl well.
Lastly, salt and seasonings are added to the minced meat.
Cutlets are made and breaded.
Fry pike cutlets in a frying pan with vegetable oil. In order for the product to be completely fried, you need to keep each side of it on the fire for 8-10 minutes.
Before serving, the cutlets can be placed on a plate previously lined with a napkin to remove excess fat.

Rules for serving the dish

Lemon juice gives pike cutlets with lard a piquant taste. You can serve the dish with a sauce of mayonnaise, garlic and herbs.

Pike meat goes well with a side dish of rice or mashed potatoes.

How to make fish cutlets from carp roe

120 g sour cream;
580 g caviar;
2 onions;
40 g parsley;
25 ml oil;
2 eggs;
60 g flour.

Time – 1 hour.

Calories – 139.

Cooking principle:

Before preparing caviar, rinse thoroughly in warm running water;
You need to rinse it in the same way as rice - until the water becomes completely clear;
Carefully remove the film from clean caviar and place in a bowl;
Add eggs and spices to it, mix until smooth;
Peel the onion, rinse and grate it;
Wash the parsley and chop it finely;
Add both products to the caviar, mix;
Next, add flour and bring the mixture until smooth;
Let the minced meat sit for twenty minutes;
After this, heat a frying pan with oil;
Place cutlets with a tablespoon;
Fry them until they are golden brown.

How to make delicious fish cutlets

At home, housewives often add vegetables to add juiciness to the minced meat, because fish meat can be a bit dry. Potatoes, zucchini, raw carrots or cabbage are used for this.

Stew the cutlets after frying. Add fish or meat broth, tomato sauce or just water to the pan and simmer under the lid until the liquid has evaporated.

Homemade minced carp cutlets are combined with stewed, fresh or pickled vegetables. They are also delicious with mashed potatoes. A good side dish would be pasta or rice.

This recipe for delicious carp fish cutlets will teach you how to make this dish in the easiest way. Clear step-by-step instructions will help you feed the whole family without any hassle.

Classic recipe for fish cutlets in the oven

To prepare cutlets in the oven according to the classic recipe, you can take any fish, both sea and river.

What ingredients will you need?

To prepare classic fish cutlets, you need to take the following products:

fish fillet – 600 g;
eggs – 2 pcs.;
loaf pulp – 200 g;
onion – 80 g;
milk – 75 ml;
mixture of flour and breadcrumbs - 110 g.

Step-by-step cooking process

The classic recipe for preparing fish cutlets requires following the following sequence of actions:

The loaf is soaked in milk for 3-5 minutes.
The fillet is cut into small pieces.
The onion is peeled and divided into 6 parts.
Place the fish and onions in a suitable container and grind them with a blender or pass the products through a meat grinder.
The pulp of the loaf is squeezed out well and crumbled into a fish and onion mass. Then the products are thoroughly mixed.
Eggs are added to the minced meat.
Lastly, the minced fish is salted and seasoned with spices to taste.
Mix the cutlet mass well again.
Form cutlets from the prepared minced meat and roll them in breading.
Place the finished cutlets on a greased baking sheet (you can line the baking sheet with baking parchment) and bake in the oven for 40 minutes. at a temperature of 160-180 degrees.
In order for the cutlets to be well saturated with their juice, they need to be baked for a long time. After 40 min. The oven is turned off, but the dish is removed only after 15 minutes. This is necessary so that the juice released during the cooking process is reabsorbed into the cutlets.

What can I add?

Minced fish cutlets (the classic recipe allows for minor changes) can be cooked with butter, then the dish will be more airy and juicy. For 1 kg of fish pulp you will need 180-200 g of oil.

Rules for serving the dish

Culinary fish products can be served with a side dish of buckwheat or rice and stewed vegetables. The dish also goes well with boiled potatoes, which can be served mashed or sliced.

How to cook carp fish cutlets

First, there is a not particularly pleasant process of cleaning the fish: removing scales, cutting off all the hard external parts, including heads, gills, fins, tails. Along the way, they get excellent material for jellied fish:

Carp aspic

After removing the entrails and washing the fish, the bones along with the ridge must be removed.

Bones are removed in two ways:

By grinding.

If you twist the carp several times in a meat grinder, the bones will be crushed. With further heat treatment they will soften and will not be felt at all. Chilled fish twists much easier. Before grinding, place it in the freezer for an hour. After the first twisting of the fish pieces, the meat grinder is washed, removing any bones that have wound around the knife. Then the minced meat is rolled 2-3 more times.

Notch.

They cut the back of the carcass and pull out the backbone along with the bones. This is not so easy to do with raw fish. You can keep it in boiling water for a couple of minutes. Then the protein will coagulate, and it will be much easier to separate the bones from the meat. You can’t cook it for a long time; the taste of boiled fish cutlets is much worse. 1.5–2 minutes in boiling water is enough.

When processed using the second method, you get a clean fillet that does not need to be ground. You can simply cut it into small pieces. Cutlets made from minced fish meat are tastier than those ground in a meat grinder. However, whoever is comfortable cooks it that way. You can test both options: use one recipe to make cutlets from ground and chopped fish and compare the taste.

If caviar is found in the fish, it is also crushed and added to carp fish cutlets. It is easy to find another use for a large amount of caviar - to prepare independent dishes from it:

Carp caviar dishes

Recipe for carp cutlets with lard

For 1 kg fillet:

onion - 1 pc.
egg - 1-2 pcs.
loaf - 1/3 bun
lard – 150–300* g
semolina - 1 tbsp. l.
garlic - 3 cloves
salt - 1 tsp.
ground black pepper - 1/3 tsp.
flour for breading

The loaf is cut into thin slices and poured with boiled water.

Garlic is grated.

Fish contains little of its own fat, so fresh lard is added to the cutlets for juiciness. It is twisted in a meat grinder with carp fillets.

Finely chopped onion, eggs, soaked bread, and garlic are added to the minced meat. Salt, sprinkle pepper and knead, slowly adding semolina. If you have time, be sure to let it brew. Better in the cold.

After half an hour, remove the minced meat from the refrigerator, mix and make cutlets of the desired shape. To make it easier to shape them, the palms are moistened with water (an additional option is to lubricate them with oil).

Fry in a heated frying pan, first rolling in flour. Usually fry for a couple of minutes over intense heat until a thick crust is formed, then cook for 15 minutes, covered with a lid, over low heat.

The recipe is universal. You can cook carp fish cutlets in the oven or steamed. They are simmered in the oven for 30 minutes at 200° temperature. Diet steamed cutlets can be made in a pressure cooker or in a regular wide saucepan in a water bath.

* Those people who do not eat animal products can purely symbolically add 100 g of lard - this is only a tenth of the weight of the fish. Or replace lard and eggs with a few tablespoons of vegetable oil.

Recipe for carp cutlets with fried vegetables and herbs

For 500–600 g fillet:

onion - 1 pc.
carrots - 1 pc.
egg - 1 pc.
butter - 25 g
loaf - 2-3 slices
milk - 30 g
lemon juice
dill - 2-3 tbsp. l.
spices to taste
vegetable oil for frying
salt - 1/2 tsp.

Slices of loaf are soaked in milk. The onion is cut into small pieces and fried until transparent in a mixture of oils - butter and vegetable.

Grate the carrots using a grater or a vegetable cutter with small attachments. Fry, adding to onions or separately. To the chopped carp fillet add an egg, fried vegetables, fresh chopped herbs, a soaked loaf, salt, pepper, and any other seasonings as desired.

Squeeze the juice from the lemon. The minced meat is mixed well and put in the refrigerator for 40–60 minutes.

Form cutlets and fry until done. Recipe variations:

If there is no time for frying, add onions and carrots raw. They are also ground in a meat grinder along with pieces of fish.

Instead of milk, it is good to soak the bread in a small amount of cream and add it to the minced meat, without squeezing, along with the cream. The cutlets will turn out tastier. If there is no milk or cream, the loaf is soaked in water. On the forums there is an opinion among experts that bread soaked in water goes better with fish than in milk.

How do you prepare carp cutlets? Please share in the comments. Interesting dishes:

– through them we publish a lot of interesting information, photos and videos.

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Carp is a common river fish. Its meat has an excellent taste and visually resembles beef. Surprise your loved ones - prepare traditional dishes and incredibly tasty carp fish cutlets. They will certainly appeal to those who do not like fish because of the abundance of bones.

The dish retains its excellent taste several days after preparation. Thanks to this, the cutlets can be fried for future use. Preparing the dish does not require significant time investment. For 10-12 servings of cutlets it will take no more than 90 minutes.

Often you come across carp with caviar on the market. It is not very large, but if prepared correctly it can be an excellent snack. We will tell you how to prepare airy and tender cutlets from carp caviar.

Their preparation will take even less time.

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