Carp caviar fried with egg and milk. Carp caviar - new recipes, how to cook caviar, how to pickle, how to cook cutlets

If you caught (bought) caviar fish, you are faced with a choice of what to do with caviar, how to cook it: pickle, fry or boil?

If this is fresh pike caviar, not to mention sturgeon caviar, then of course it is better to salt it. The caviar of partial fish is also good in salted form, but it is inferior in taste to those mentioned above.

If your catch includes rudd, roach, medium-sized bream, from which you decided to cook the fish soup, and you got a little caviar, it is best to put it in the broth - the fish soup will turn out to be more saturated. Moreover, if suddenly your fish broth “boiled” a lot, it doesn’t matter. Fresh washed caviar (even just a tablespoon), added to the ear five minutes before it is ready, will make your broth transparent.

If you have at your disposal medium-sized or large crucians, carp, carp, from which, as a rule, fish soup is rarely prepared, then it is better to fry caviar.

Let's say you decide to cook hot-smoked fish - smoke large bream, carp, crucian carp, asp, silver carp, grass carp, etc. in the smokehouse, I recommend gutting them first so that the bile does not give the fish bitterness, and cook the caviar separately, thereby getting one more dish - fried caviar.

Fried caviar

I can safely say that there are few people in our country who have never tasted fried caviar in their lives. After all, the caviar of many fish can be fried, there are many dishes:

Fried carp caviar;
Pike caviar fried;
Fried pikeperch caviar;

Recently, crucians, we are talking about silver carp, take up more and more space on store shelves, and in the catches of professional fishermen. The advantages of this fish include the fact that it is caught almost the entire season.

With all the fastidiousness of some fish cuisine lovers to silver carp, one should pay tribute to the taste of its fried caviar. Moreover, silver carp is a fish with a high content of caviar. Thus, fried crucian caviar can be a winning dish on your table.

The recipe for fried caviar is simple and versatile - fried crucian caviar is prepared as simply as fried pike caviar. First, the caviar is carefully removed from the belly of the fish with your hands. You don't need to rinse unless you're going to put it in your ear. Fried caviar is prepared, as a rule, from unwashed caviar.

Vegetable oil is poured into a flat frying pan and heated. Pieces of caviar are laid out in a pan, salted (only once). The frying pan is covered with a lid for three to four minutes (firstly, so that the caviar is slightly steamed; secondly, so as not to splatter the stove with oil). When the bottom layer of caviar turns yellow and thickens, the caviar is carefully turned over with a wooden spatula or fork. The main thing is that the caviar is fried.

And now you have a delicious fried caviar ready. It is best to put it in a shallow plate and let it cool. Fried caviar can be served with boiled potatoes, fresh vegetable salad or simply chopped vegetables with fresh dill, parsley, green onions and young garlic feathers.

Caviar has always been considered the most valuable and delicious fish product. From it excellent dishes are obtained, which become the decoration of any table. For cooking, caviar of freshwater fish, such as crucian carp, is perfect. It is no less tasty than salmon, abounds in Omega-3 fatty acids, various vitamins and minerals.

In addition, it contains a huge content of protein compounds. And the cost of this product is affordable for many segments of the population. Carp caviar goes well with various side dishes and vegetables. The recipe presented in the material is worthy of your attention, and the dish itself will amaze even a true gourmet.

Diet mini cutlets

Juicy, tender and low-calorie dish will fit perfectly into your diet. It is done without unnecessary difficulties and costs. Differs in high nutritional value and low fat content of crucian caviar. The recipe includes the following ingredients:

Two hundred grams of caviar.
Chicken egg.
decoys.
Spices: garlic salt, black pepper.
Greens: dill, cilantro.

Step-by-step instruction

Finely chop all the greens, mix with eggs. We also drive an egg into the container, pour semolina, season with spices. The output will be a thick stuffing. With the help of a spoon, put it in a frying pan with oil and fry caviar cutlets on both sides, which are subject to any hostess. Boiled potatoes with dill and fresh vegetables are suitable for such a wonderful dish. Combine the food at your own discretion.

Fried crucian caviar: recipe in sour cream sauce

The second dish is no less refined and at the same time simple. It will definitely not go unnoticed and will be eaten in a matter of minutes. So, you will need:

Carp caviar (the recipe is designed for 500 grams of the product).
Onion head.
Flour - two large spoons.
100 g of sour cream.
Spices in the form of black pepper and salt.
Two cloves of garlic.

Technological process

Cut the onion into cubes, sauté until light brown in butter. Put the fish product - fry well, adding a little water. Put chopped garlic, it will add piquancy, salt and ground pepper. Add the indicated amount of sour cream, add flour in a thin stream. Cover with a lid for ten minutes. Be sure to decorate with chopped herbs, and serve a salad of vegetables.

Delicious crucian caviar: salting recipe

There are also many interesting ways of salting. The main thing is to be careful in cooking, because an incorrectly or poorly salted product can harm you. We offer you to try the option tested on yourself - believe me, you will not be disappointed! What is needed for work:

A kilogram of crucian caviar.
Two liters of filtered water.
15 tablespoons of salt with a slide.
Bay leaf - 2 pcs.
Peppercorns.

In addition, you will need a regular colander, a deep container and gauze. We place the eggs in a saucepan, pour boiling water to the top. After processing, the color of the product should be bright orange. If it is light yellow, then the procedure should be repeated. Transfer the disinfected eggs to gauze, let the excess liquid drain.

We prepare the brine for salting: combine warm with salt, stir thoroughly, add lavrushka with pepper. We lower the bag with caviar into the resulting liquid, hold for 40 minutes. Pour the delicacy into a colander, then transfer it to a glass container and send it to the refrigerator for two days.

Salted crucian caviar, the recipe of which you now know, is stored in the refrigerator for no more than three days. Can be packed in containers and placed in the freezer, where the temperature is not higher than -5 gr. Drizzle with vegetable oil when serving. A healthy delicacy will not only bring true pleasure, but also provide the body with amino acids, improve skin condition and make blood vessels strong.

Carp caviar, like any other, is very useful and also tastes good. It can not only be fried or salted, it can become the basis for many different dishes.

In order not to spoil the taste of the product, must be cleaned before cooking.. If you clean the fish yourself, try to remove the caviar very carefully so as not to damage the gallbladder. If bile spills the product will acquire a bitter taste, which will be impossible to get rid of.

Extracted caviar should be washed and cleaned of films and capillaries with a knife. Then it is rubbed through a sieve to remove film residues. To make grinding easier and faster, you need to moisten the sieve with water from time to time.

How to fry crucian caviar in a pan

If you got a lot of caviar, it can be fried in a pan. For frying, it should not be rubbed through a sieve, enough to remove the film.

Purified lightly salt the caviar, sprinkle with lemon juice and roll in flour and then gently lay out on a hot skillet. She fries for a short time about 5 minutes each side, readiness is determined by color - it will change to bright orange.

How to salt

For salting, you will need 0.5 kg of caviar and a strong saline solution.

Salt solution preparation: 2 glasses of water bring to a boil and pour 5 tablespoons of salt with a slide. Stir until the salt is completely dissolved, then leave the solution to cool down to 70-80 C.

So that impurities from salt do not get into the finished dish, the solution must be allowed to settle. After the formation of sediment at the bottom of the dish, drain the solution into another container, trying not to shake it so that the sediment remains at the bottom of the first container.

cooked Pour the caviar peeled and grated through a sieve with saline solution. Stir continuously for 3 minutes. This time is enough for it to absorb the required amount of salt. Then express the salt solution through gauze and rinse the product with cold running water, then put it in a storage dish and refrigerate for 6 hours. Serve the dish with vegetable oil.

Important! Before salting, it is advisable to keep crucian caviar in the freezer for 3 days to kill bacteria.

Keep ready caviar preferably in glass, ceramic or plastic dishes in the refrigerator, no longer than 3 days. Long-term storage is possible in the freezer, but after defrosting, the product loses some of its taste. If you plan to store the product for 2-3 months, this is possible subject to certain conditions:

necessary sterilize all utensils which is used in the salting process;
need caviar pour three times fresh brine;
when the last portion of the solution drains, the product should be decomposed into glass jars, from above into each jar add 2 tablespoons of vegetable oil and immediately close them with lids;
keep banks need at temperatures around zero.

Whipped crucian caviar

Salted crucian caviar can be beat with vegetable oil, it will enhance its taste.

Ingredients:

300 g of caviar;
100 ml of vegetable oil;
1 tbsp vinegar;
50 g green onions.

Cooking:

Beat salted caviar for 10-15 minutes carp with a mixer at the highest speed.
When it turns white and increases in volume, start little by little pour in oil continuing to beat.
At the end of whipping pour in the vinegar and add crushed green onion.
Taste the resulting mass, if necessary, add a little salt.
For 2 hours put the dish into the refrigerator.

Light caviar snack

Ingredients:

0.5 kg of crucian caviar;
2 onions;
2 tbsp vinegar;
sunflower oil;
salt;
spices.

Cooking:

Purified pour boiling water over the caviar and leave to stand for 10 minutes.
Clean and finely chop the onion.
Drain the water and add chopped onion, sunflower oil, vinegar, salt and spices to the bowl with caviar. Mix thoroughly.
Put the dish in the refrigerator for a couple of hours.
Serve an appetizer in a bowl, sprinkled with chopped herbs.

If the house has a multicooker, you have a great opportunity try a delicate fragrant casserole.

Ingredients:

0.5 kg of crucian caviar;
3 eggs;
3 tbsp sour cream 15% fat;
butter;
salt.

Cooking:

Whisk the eggs until a thick foam appears, salt them.
Add caviar and sour cream for eggs, mix well.
Lubricate the multicooker bowl butter.
Pour the caviar mixture into the bowl.
Close the multicooker and cook the casserole in the Bake mode for 40 minutes.
Serve the casserole possible as on its own or as a side dish.

caviar cutlets

Ingredients:

0.5 kg of crucian caviar;
1 egg;
3 tbsp flour;
3 tbsp semolina;
1 onion;
salt;
ground black pepper;
vegetable oil.

Cooking:

chop the onion.
In peeled and rubbed through a sieve caviar add egg, onion, semolina and spices. Stir until a homogeneous mixture is obtained.
Add into the flour mixture and stir again.
Pour vegetable oil into a hot pan and spread the caviar mixture in a tablespoon th.
cutlets fry until done on both sides.

Attention! Semolina can be replaced with breadcrumbs in the same amount or not used at all, then the cutlets will turn out more tender. If desired, fried cutlets can be stewed in a saucepan with a little water for 15 minutes, so they become softer and more palatable.

Also crucian caviar can be used to prepare rich soup. She will make the broth transparent and give it an unforgettable aroma. Salted caviar can be mixed with butter for an appetizing spread for sandwiches. From small and unsightly-looking crucian caviar, you can cook a lot of delicious dishes if you approach cooking competently and are not afraid to experiment.

Useful video

Fish caviar can be deliciously stewed, the recipe is in the video.

We offer to expand the range and add crucian caviar to your diet - tasty and inexpensive. Its calorie content is not more than 125 kilocalories per hundred grams of product, but the protein it consists of is almost eighty percent easily digestible. In addition, it is rich in vitamins PP, B1, B2, A and C, and contains a large amount of magnesium and calcium, which will help maintain healthy hair and nails, strengthen bones.

Most often, crucian caviar is found in recipes with these five products:

Food using crucian caviar, doctors recommend eating cancer patients and people on diets. As a main or additional ingredient, this delicacy can be found in the national cuisines of the peoples of the Khanty, Mansi and Yakuts. Recipes for dishes with crucian caviar are striking in their diversity: they are lightly salted and fried, added to soups and stews that warm well in the cold season, put in dumplings and pies, and delicate pancakes, cutlets, stuffing for pancakes, eggs are obtained from small eggs and the so-called "hut" for bread.

Carp are fried by many. Especially often this dish is on the table in families in which there are people who are fond of fishing. After gutting river fish, not only unnecessary waste remains, but also caviar. This is a valuable product that in no case should be thrown away, because many truly delicious dishes can be made from it. Fried crucian caviar has an appetizing orange color, goes well with vegetables, but is also good on its own. It can be served as a hot and cold appetizer, including as a main course.

Cooking features

Even an inexperienced hostess can deliciously fry crucian caviar. But in order for the taste of the finished dish not to disappoint anyone, you need to know and take into account several important points.

If, while cleaning and gutting the fish, the culinary specialist showed negligence and damaged the gallbladder, caviar from this fish should not be used for cooking. It will be very bitter and thereby spoil the organoleptic qualities of the finished dish.
Before cooking, crucian caviar should be carefully washed and cleaned from a dark film and blood clots. This is usually done with the tip of a knife, helping with the hand. If the caviar will be fried whole, nothing else needs to be done with it. If it becomes part of cutlets, fritters, scrambled eggs or other dishes, it is additionally ground through a sieve. This allows you to clean it from the film even better.
Caviar of river fish is fried in a hot frying pan covered with vegetable oil until cooked. Readiness of food is determined by color. Raw caviar is faded, gray-brown, moist. Ready caviar is dry, loose, orange.
Caviar can be fried whole or chopped. When frying a whole caviar, it is rolled in flour, spread in boiling oil and fried on both sides for 4-5 minutes. When frying caviar, divided into pieces and eggs, it is periodically stirred so that it is fried evenly.
To give river fish caviar a more pleasant taste and aroma, it can be sprinkled with lemon juice, pepper, seasoned with other spices and herbs intended for cooking fish dishes.
If you serve fried caviar with a side dish, you can use potatoes cooked in any way, fried or baked vegetables as it. Also crucian caviar goes well with rice.

Carp caviar can be fried alone or with vegetables, eggs, in the form of pancakes or cutlets. There are several options for this dish, so the chef has a choice.

Classic recipe for fried crucian caviar

crucian caviar - 0.3 kg;
lemon (optional) - 0.5 pcs.;
salt, ground pepper - to taste;
wheat flour - 30-50 g;

Cooking method:

Prepare the caviar by cleaning it from the films.
Squeeze juice from half a lemon, sprinkle caviar on it, leave for 10-15 minutes to marinate a little.
Sift flour, mix it with salt and pepper. You can also add some dried dill to the flour.
Roll the caviar in flour.
Heat the oil in a frying pan, put the caviar on it. Fry it over low heat for 5 minutes, then turn over and cook for another 4-5 minutes.

Classically fried caviar can be served both hot and cold. It is good on its own, but it can be supplemented with a vegetable side dish. It can also be served as a beer snack.

Fried crucian caviar in sour cream sauce

crucian caviar - 0.5 kg;
wheat flour - 50 g;
sour cream - 100 ml;
garlic - 2 cloves;
onions - 100 g;
butter - 40 g;
salt, black ground pepper - to taste.

Cooking method:

Peel the carp caviar from the film, beat with a whisk or wipe through a sieve. Add salt, pepper to it, mix.
Free the onion from the husk, cut into small cubes.
Melt the butter in a frying pan, put the onion in it. Fry it until it becomes transparent.
Put crucian caviar to the onion. Fry them together for 5 minutes, stirring with a spatula.
Put the sour cream in a bowl, add flour to it, beat them with a whisk.
Pass garlic through a press, mix with sour cream.
Put the sour cream sauce on the crucian caviar.
Cover the pan with a lid and simmer the caviar for 10 minutes.

Carp caviar prepared according to this recipe is tender and fragrant. It is eaten with pleasure even by those who do not like the smell of river fish.