Carp cutlets. Appetizing fish cakes from carp meat and caviar

The most delicate fish cakes made from carp are a great option if you like fish dishes. And although we will have to spend more time and effort on such carp cutlets, the result is worth it.
Personally, since childhood, I have loved river fish and everything that can be cooked from it, since I often went fishing with my dad, and then helped my mother cook our catch. So, in fact, I learned this recipe for making carp cutlets, and so far they are my favorite. All the ingredients are so well combined here that it’s even hard to come up with a better one, and the cutlets turn out incredibly tasty and juicy - just delicious. And I want you to try them too, so I will be happy to tell you how to make carp cutlets, and you go for fresh fish, because only from such fish you will get the most delicious cutlets in the world.
Servings Per Container: 15-18
A simple recipe for Russian carp cutlets step by step with a photo. Easy to cook at home in 50 minutes. Contains only 117 kilocalories. Author's recipe of Russian cuisine.

Preparation time: 19 minutes
Cooking time: 50 min
Amount of calories: 117 kilocalories
Servings: 9 servings
Reason: For lunch

Complexity: Easy Recipe
National cuisine: Russian kitchen
Dish type: Hot dishes, Meatballs

Ingredients for nine servings
Carp - 1.5 Kilograms
Onion - 1 piece
Garlic - 3 Cloves
Salo - 150 Grams
Egg - 2 Pieces
Semolina - 1 Art. spoon
Baton - 2 Slices
Flour - to taste
Salt - to taste
ground black pepper - to taste

Step by step cooking
We thoroughly wash the fresh carp under cold water and clean it from the insides and scales, then wash it again.
Now carefully separate the fish fillet from the bones.
Grind fish, lard, onions, previously soaked in water and squeezed bread with a meat grinder.
Thoroughly mix everything until smooth.
Break eggs into minced meat, add semolina and chopped garlic, salt and pepper to taste. Once again, knead the minced meat very well and beat it a little.
We make small and neat cutlets from the cooked minced meat with wet hands.
Heat the oil in a frying pan, roll the cutlets in flour and fry in a pan on all sides until golden brown. Serve ready cutlets with any side dish of your choice. Bon appetit!

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Cutlets from carp

Tasty fish carp, but very bony. All representatives of the carp family are distinguished by the presence of unpleasant fork bones. The taste of many dishes is overshadowed by the fact that during the meal you have to choose the bones instead of enjoying the taste.

There is a great option - to cook fish cakes from carp. Even those who do not like fish in any form will like them. You don’t have to worry about an unpleasant fishy smell - it is present only when cutting fish, it is not felt at all in ready-made cutlets. But the taste will pleasantly surprise those who have never tried such yummy as carp cutlets.

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

Bone removal is done in two ways:

Grinding.

If the carp is twisted 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 is much easier to twist. Put it in the freezer for an hour before grinding. After the first twisting of the pieces of fish, the meat grinder is washed, removing the bones that have wound around the knife. Then the minced meat is scrolled 2-3 more times.

notch.

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

When processed in the second way, a clean fillet is obtained, which does not have to be ground. You can just cut into small pieces. Cutlets made from minced fish meat are tastier than those made from minced meat. However, to whom it is convenient, he cooks. You can check both options: make cutlets from ground and chopped fish using the same recipe and compare the taste.

If caviar is found in fish, it is also crushed and added to carp fish cakes. A large amount of caviar is easy to find another use - to cook independent dishes from it:

Recipe for carp cutlets with lard

For 1 kg fillet:

onion - 1 pc.
egg - 1-2 pcs.
loaf - 1/3 rolls
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 rubbed on a grater.

There is not much fat in the fish, so fresh lard is added to the cutlets for juiciness. It is twisted in a meat grinder with carp fillet.

Finely chopped onion, eggs, soaked bread, garlic are put in minced meat. Salt, sprinkle pepper and knead, slowly pouring semolina. If there is time, be sure to let it brew. Better in the cold.

After half an hour, the minced meat is taken out of the refrigerator, mixed and cutlets are made of the desired shape. To make it easier to mold them, the palms are moistened with water (an additional option is lubricated with oil).

Fry in a hot frying pan, previously rolled in flour. Usually they are fried for a couple of minutes over intense heat until a dense crust, then brought to readiness for 15 minutes, covered with a lid, over low heat.

The recipe is universal. You can cook carp fish cakes in the oven or steam. In the oven they are tormented for 30 minutes at 200 ° temperature. Diet steam cutlets can be made in a pressure cooker or in an ordinary wide saucepan in a water bath.

* Those people who do not eat animal products can, purely symbolically, add 100 g of fat - 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

Loaf slices are soaked in milk.

Onions are cut into small pieces, fried until transparent in a mixture of oils - butter and vegetable.

Carrots are rubbed on a grater or on a vegetable cutter with small nozzles. Fry, adding to the onion or separately.

An egg, fried vegetables, fresh chopped herbs, soaked loaf, salt, pepper, and any other seasonings are added to the chopped carp fillet. Squeezing juice from a lemon. Minced meat is well mixed and cleaned in the refrigerator for 40-60 minutes.

Cutlets are formed, fried until tender.

Recipe variations:

If there is no time for frying, onions and carrots are added 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 to the minced meat, without squeezing, along with the cream. The meatballs will taste better. If there is neither milk nor cream, the loaf is soaked in water. On the forums, there is an opinion of connoisseurs that bread soaked in water is better combined with fish than in milk.

How do you cook carp cutlets? Please share in the comments.

Interesting dishes.

Hello dear readers. As I wrote earlier, we have started the season of fishing and dishes from the caught fish. Today we have carp fish cakes. The recipe will be as usual with photos and a video. We decided that we would shoot a video of how we cook. Today I will be the author of the recipe, I have more experience in this matter. With us, who knows how to cook a dish better, he cooks. Almost all recipes after fishing will be described by me. It gives me pleasure not only to catch fish, but also to cook it deliciously.

If you want to make fish cutlets and are interested in this recipe, then most likely you already have carp, and there may even be more than one. Today I will talk about the example of a carp weighing 1.7 kg. With such a fish, 800 grams of minced meat was obtained. This is enough to make cutlets. Or you can add more. After all, it also happens that we bring a lot of fish, and we need to cook it deliciously.

Carp cutlets recipe

Minced carp - 800 gr.
Carrots - 1 pc. (150 gr.)
Onion - 1 pc. (50 gr.)
Chicken egg - 1 pc.
White bread - 60 gr.
Milk - 80 gr.
Salt - 2/3 tsp
ground pepper to taste (we use white)
Vegetable oil for frying

Step by step cooking fish cakes

1. First of all, we clean and separate the carp fillet from the bones and skins. We choose only large bones, small ones will then be twisted in a meat grinder. And if any bone nevertheless slipped through the meat grinder, then it will then melt in cutlets.

2. We prepare the rest of the ingredients. And this is peeling onions and carrots, soaking white bread in milk. It is bread that gives the cutlets softness and tenderness, and in our case also juiciness. Trim the edges of the bread. As our mother said, these edges do not dissolve, and then they are found in cutlets like raisins in buns.

3. Now we need to twist all the ingredients into a meat grinder, except for the egg, of course.

4. Add the egg, salt and ground pepper to the minced meat. This time we added white pepper, but in general you can replace it with ground black pepper. Add pepper to taste, salt - about 2/3 teaspoon. Mix the minced meat well, and you can fry in vegetable oil. We fried without crackers, you choose for yourself whether you need them or not.

5. Fry the cutlets over medium heat for a few minutes on each side, it will depend on your fire.

6. We spread the cutlets in a cauldron or a saucepan with a thick bottom. Put thinly sliced onions or potatoes on the bottom. This way your meatballs won't burn. Pour 150 grams of water and simmer over low heat for 20 minutes from the moment of boiling.

This is what our cutlets look like after stewing.

If you are afraid that the cutlets will be too soft, and the minced meat will turn out sticky, then you can add breadcrumbs, or even just scroll the cracker into a meat grinder. We like soft patties, so we don't, in this case.

According to this recipe, cutlets are soft, tender and juicy.

Or you can add a little lard along with the breadcrumbs. So the cutlets will be more satisfying.

You can use semolina instead of crackers. We do this when we are whole. Holds stuffing together very well.

The softness of our cutlets is given not only by bread soaked in milk, but also by added vegetables.

Optionally, you can add greens: onion, dill, parsley. It's just that our children are not very good at such additives, and not so much in taste, but in appearance. It turns out very tasty with greens.

If you have other fish besides carp, then you can mix the minced meat, as we did with caviar. For example, we recently brought carp and crucian caviar, and I cooked cutlets from carp and crucian caviar, the recipe can be found in.

Bon appetit and our video recipe for carp cutlets.

Having bought a live carp in a store or on the market, most often there is a desire to simply stuff or bake it. However, carp cutlets are also obtained from it no less tasty. Some believe that less expensive fish can be used to prepare this dish. Of course, even pollock can be tasty, but dishes from this fish have a distinctive taste and cannot be compared with those made from cheaper ones.

Caviar cutlets deserve special attention. When preparing them, it is important to flavor the caviar well with spices.

This article will describe 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 easily prepared at home.

How to cook carp fish cakes: methods, secrets and cooking tips

To prepare this dish, it is important to choose the right fish. It must be fresh, it is advisable to buy it alive. A medium-sized fish of this species can weigh from one and a half to 4 kg.

It is not necessary to use all the fish for cooking cutlets, part of it can be fried in a pan or used to prepare other dishes.

When buying fish that is no longer live, you should definitely pay attention to the condition of the gills and eyes. They should be of a natural color, the eyes should not be cloudy. If, for the preparation of cutlets, the fillet is passed through a meat grinder along with the skin, the scales should be cleaned from it very carefully. Even passed through a meat grinder, it is not crushed, and will be very strongly felt in finished products.

Carp cutlets: recipes

Below are several recipes for making cutlets from fish such as carp. When preparing them, you need to use less bread than for those prepared from minced meat. As for meat, for fish, bread should also be taken yesterday or already stale.

Homemade carp cutlets

The recipe is extremely simple. It is detailed below.

List of products needed to prepare this dish:

spices: ground pepper and salt - a pinch each;
egg - 1 piece of medium size;
white, old and stale bread - 1 slice;
fish - 1 piece up to 2 kg;
onions - 2 large pieces;
oil;
breadcrumbs for breading.

How to cook this recipe with the above ingredients:

Clean the fish, leaving only a clean fillet from it.
Peel the onion, pass it together with the fillet and bread twice through a meat grinder.
Add spices and egg to the minced meat, mix and beat out the mass.
Form products, bread them and fry them.

You can bread if you wish not in breadcrumbs, but in flour.

Cutlets from carp with bones

When cooking with bones, small rib bones can be ground in a meat grinder with fillets. Large bones cannot be ground, and minced meat should be passed through a meat grinder 2 or 3 times.

What ingredients are needed to prepare this dish:

egg - 1 piece of medium size;
yesterday's bread - 1 piece;
unsalted pork - 200 g, if salted - 100 g;
salt and ground pepper;
breadcrumbs or flour;
oil for frying;
fish - 1.8-2.0 kg;
onions - 2 pieces.

How to cook from the above ingredients:

Pass the fillet together with the skin and small bones through a meat grinder 2 times, also grind bread, lard and onions.
Add eggs and spices to the resulting mass, mix and form products, then they need to be breaded in breadcrumbs and fried.

You need to fry in a small amount of oil, since the minced meat contains lard.

Ask the chef!

Failed to cook a meal? Feel free to ask me personally.

Carp cutlets with fried onions and carrots

Onions and carrots should be cut very finely so that they are properly fried.

What products are needed:

one fish (large);
white bread 200 g;
breadcrumbs;
egg - 4 pcs.;
carrots - 2 pcs.;
milk - 200 g;
garlic 3 cloves;
salt, ground black pepper;
vegetable oil;
onion - 4 heads.

How to cook:

Finely chop the onion and garlic, fry separately from each other, grate the carrots, also fry, soak the bread in milk in advance.
Clean the fish. The result should be a fillet, peeled of remnants of skin and bones.
Take the bread out of the milk, squeeze it out a little, pass the fillet, fried vegetables and bread through a meat grinder, add eggs, salt and pepper to this mass and beat it thoroughly.
Form products from the resulting mass, bread them in flour or breadcrumbs and fry in vegetable oil.

This recipe can be slightly diversified if the products formed from minced meat are wrapped in neatly chopped carp skins. To carry out this procedure, you should very carefully cut the carcass. In this case, it is advisable to cut it into portioned pieces, remove the skin from them, and only then separate the meat from the bones. Thus, you can arrange part of the products. Raw minced meat is wrapped in a skin and fried. The skins of one carcass are not enough for all the minced meat prepared from its fillet, so only part of the finished dish can be decorated in this way.

Cutlets from carp caviar: recipe

Sometimes in the purchased fish comes across caviar. You can also make delicious meatballs from it. Below is how to do it.

What products are needed for this:

caviar - 0.3 kg;
egg - 1 piece;
flour - 2 tablespoons;
pepper - ½ teaspoon;
oil for frying;
small onion - 1 piece;
salt - ½ teaspoon.

How to cook from caviar:

Remove the skin from the caviar, add spices, mix.
Grate onion or scroll through a meat grinder.
4. Mix flour, onion and caviar, let the minced meat stand for 15 minutes, and then fry cutlets with neem.

In addition to salt and pepper, it is undesirable to add other spices, since the taste of caviar is self-sufficient in itself.

Cutlets from carp in the oven

Oven-baked products are less fatty and juicier than those cooked in a pan.

What products are needed for this:

fillet - 1000 g;
garlic - 1 head;
onions - 2 pcs.;
salt - 2 teaspoons;
mayonnaise - 3 tablespoons;
oil - 2 tablespoons;
nutmeg - half a teaspoon;
bread - 1/3 loaf;

egg - 1 piece;

ground pepper - ½ teaspoon;

sugar - 2 teaspoons.

How to cook such a dish:

Soak bread in milk.
One onion finely chopped and fried.
Clean the fish.
Skip one onion, fillet, garlic and bread squeezed from milk through a meat grinder.
In this stuffing, you need to add an egg, mayonnaise, and all the spices indicated in the recipe, you also need to add a fried onion.
Stir the minced meat, beat it out a little. Build products out of it.
Cover a baking sheet with special paper, grease with oil and put finished products on it.
Using a brush for lubricating buns or other confectionery products, the surface of the products must be smeared with mayonnaise. Its layer must be very thin.
Before placing the baking sheet in the oven, it should be heated to a temperature of 150 degrees. Bake for 45 minutes.

If cutlets from carp browned before the specified time, you will have to remove them from the oven earlier.

Using the methods described above, you can cook various dishes from fish such as carp. Although it is quite expensive, nevertheless, very tasty dishes are obtained from it. The main thing is that both the fish and all other ingredients used are fresh and of high quality, and then the finished dish will be truly delicious.

Carp cutlets are a wonderful fish dish that you can easily cook in your own kitchen. You can get river carp by fishing or in the market, in the supermarket. Choose larger specimens - there are practically no small bones in them. Be sure to scroll the pieces of peeled fish pulp two or three times through a meat grinder, inserting a grate with small cells into it, so the bones will be crushed, and even children can eat cutlets. Do not forget to add onion and garlic to the minced meat, and if you do not favor them, replace them with lemon juice - this is necessary in order to discourage the smell of mud from the minced meat.

Ingredients

1 carp weighing from 1.5 kg
3-4 slices of bread
100 ml milk
1 chicken egg
100 g breadcrumbs
1 bulb
2 garlic cloves
100 ml vegetable oil
salt and pepper to taste

Cooking

1. Soak slices of bread in milk - this additive makes minced meat airy and tender.

2. Carefully clean the carp from scales, open the abdomen and remove the insides. Rinse milk or caviar and leave. Rinse the fish inside and out several times. Cut off the head and fins. With a sharp knife, make a slit along the dorsal fin down to the tail. Then trim the flesh down the ribs until the entire fillet is completely cut off.

3. Do the same with the other part of the fish carcass, remove the skeleton or boil it in the ear along with the head and fins.

4. Cut the fish pulp into portions so that they fit into the meat grinder socket. Chop the onion and garlic.

5. Pass pieces of fish pulp, soaked bread, milk, onion and garlic through a meat grinder. Scroll the minced meat a few more times so that even small bones do not remain in it. Beat an egg into a bowl with minced meat, add salt and sugar.

6. Gently mix everything and let it brew for about 2 hours in the cold.

7. Pour breadcrumbs on a saucer and separate part of the minced meat with wet hands, roll it in breadcrumbs, turning it into a cutlet.

8. Minced meat will be very light, but the blanks will keep their shape perfectly.

Carp cutlets. Appetizing fish cakes from carp meat and caviar

Ingredients for nine servings

Step by step cooking