Crucian caviar cutlets: step-by-step recipe with photos

The benefits and harms of fish caviar

Each small egg is a microcontainer with substances useful for the human body. First of all, it is over 30% protein, which can be easily digested within just one hour. Up to 13% of the product’s weight consists of healthy fats similar to fish. Also, round fish embryos contain an abundance of polyunsaturated acids, folic acid, zinc, iron, phosphorus, potassium, and vitamins (A, B. C, D).

Taking into account all the benefits of the product, doctors often recommend eating caviar for people with low hemoglobin levels, varicose veins, diseases of the cardiovascular system, low immunity and others.

But fish eggs can also cause harm if we are not talking about regular dosed consumption, but about one-time gluttony. People with a tendency to allergic reactions, kidney and gastrointestinal diseases, and obesity should also be careful when using this product.

Recipe for carp caviar cutlets

Carp is a fairly common river fish, so it is not difficult to purchase its caviar in a fish store; caviar can also be a bonus in purchased live fish. From it and a few other available ingredients you can easily create a very tasty treat, which is also called caviar.

Step-by-step preparation:

1. Remove the films from the caviar, place it in a sieve and rinse under running water, then transfer it to a suitable container;

2. After this, add semolina, raw eggs, coarsely grated or finely chopped onion to the main ingredient. Season everything with salt and spices. You can also add finely chopped fresh herbs along with salt and spices;

3. Mix the mass well, whisking a little, and set aside to stand for 15-20 minutes so that the mixture becomes more homogeneous and fluffy;

4. The finished minced meat resembles the consistency of pancake dough, so it is placed in a frying pan with hot oil using a tablespoon. You need to fry the cutlets on both sides, taking into account that they cook much faster than meat;
5. Serve the finished dish with sour cream and herbs; you can also combine it with a vegetable side dish.

Carp cutlets: very tasty recipes step by step, how to cook with caviar, Astrakhan style

Fish is one of the most valuable, healthy and easily digestible food products. Therefore, it should be used in cooking as often as possible.

In this article we will look at preparing cutlets from freshwater fish - carp. As a rule, this fish is fried, baked or boiled. But very often they forget how wonderful, tasty and healthy cutlets can be made from it.

Carp meat is somewhat reminiscent of carp meat. It is quite fatty, dense and juicy, with an almost complete absence of small seeds - ideal for making minced cutlets. Cutlets made from carp meat are quite tender and juicy, with no characteristic fishy smell.

Therefore, those who try them for the first time may not even immediately understand that the cutlets are made from fish and not poultry. But in order for the cutlets to turn out really tasty, you need to use high-quality and always fresh fish. Therefore, the ideal option would be to purchase whole fish.

In addition, after gutting it yourself, you may find that there is also caviar inside it. But you can also make equally delicious caviar cutlets from carp caviar! How? Read below.

Traditional recipe step by step

Preparing carp cutlets:

1. Finely chop the peeled onion and then fry until softened in a small amount of vegetable oil;
2. Grind the carp fillet using a meat grinder;
3. Soak pieces of white loaf in whole milk, then mash with your hands, squeeze out excess liquid and add to minced fish;
4. Wash the bouquet of greens, shake off and chop finely. Add the cooled onion and chopped herbs to the minced meat. Season everything with a pinch of sea salt and lemon pepper (it will give the finished cutlets a special piquancy). Stir the minced meat until smooth;
5. Fill a thick-walled frying pan with oil and set to heat. In the meantime, start shaping the cutlets, giving them a round shape. Roll the formed products in white breadcrumbs and place on a hot frying pan. Fry fish cutlets until golden brown, 8-10 minutes on each side;
6. Natural fish cutlets made from carp are quite tender and juicy. They go perfectly with potato dishes and Tartar sauce.

With tomato paste

Compound:

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

Step-by-step cutlet recipe:

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

The dish is served with mashed potatoes.

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

Tips for cooking carp cutlets

To make homemade carp cutlets according to this recipe truly juicy and appetizing, you need to use only high-quality and fresh products. The larger the freshwater member of the carp family, the easier it will be to separate the meat from the bones.

Important: fish with cloudy eyes and non-red gills have clearly been lying on the counter for a long time and are not worth buying. To obtain excellent minced meat, first of all you need to fillet the carcass:

To obtain excellent minced meat, first of all you need to fillet the carcass:

1. Remove scales from the carp.
2. Gut and wash.
3. Cut off the fins, head and tail. The main condition is that if there is blood, you must wait until it all drains out. Otherwise, an unpleasant bitterness will appear.

Carp caviar cutlets

If a carp caught while fishing or purchased in a store turns out to be filled with small red eggs, then the most delicious way to prepare them will be caviar eggs. They can be prepared in the same way as from carp caviar, or you can complicate the recipe a little by stewing them in the oven with tomato sauce.

For cutlets and sauce you will need:

• 600 g carp caviar;
• 2 chicken eggs;
• 100 g crumb of day-old white bread (can be replaced with breadcrumbs);
• 150 g onion;
• salt, lemon juice and pepper to taste;
• 50 g tomato paste;
• 30 g dill;
• 10 g flour;
• 15 g sugar;
• 200 ml broth or water;
• vegetable oil in proportion to the size of the frying pan.

It will take approximately 1 hour and 20 minutes to prepare juicy caviar in tomato sauce.

The calorie content of the finished dish is 158.0 kcal per 100 g.

Progress:

1. Free the caviar from the films and wash it, then add raw eggs, bread crumbs or crackers, chopped fresh herbs, a little lemon juice for juiciness, salt and spices;
2. After thorough kneading and 10-15 minutes of rest, the caviar dough will be ready. Its thickness should be the same as that of sour cream;
3. Spread a tablespoon of the mixture into a frying pan and fry the pancake cutlets in vegetable oil, browning each side;
4. For the sauce, fry the onion in vegetable oil until a beautiful caramel color, then add flour and stir, then pour in tomato paste diluted with broth or water, add sugar and pepper to taste. Let it simmer a little and the sauce is ready;
5. Place the fried cutlets on a baking sheet, not close to each other, and pour tomato sauce over them. Place the baking sheet in the oven at 200 degrees for a quarter of an hour. Can be served without a side dish, simply sprinkled with herbs.

With tomato paste

Compound:

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

Step-by-step cutlet recipe:

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

The dish is served with mashed potatoes.

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

Pollock caviar cutlets with mashed potatoes

Mashed potatoes remain the undisputed favorite among side dishes for fish caviar cutlets, but this product can also act as one of the ingredients of caviar pancakes. For this version of the dish, you can choose caviar from any fish or take, as in this case, pollock.

Products that will be needed:

• 500 g pollock caviar;
• 500 g medium potato tubers;
• 200 ml milk;
• 50 g butter;
• 30 g of greens (parsley, dill);
• 125 g breadcrumbs;
• 1 chicken egg;
• salt to taste;
• 100 ml vegetable oil.

The total time spent on cooking is 1.5 hours.

The energy and nutritional value of 100 grams of caviar cutlets with mashed potatoes will be 167.2 kilocalories.

Cooking method:

1. Boil the potato tubers until tender and mash them into a puree with butter and milk;
2. Mix the prepared pollock roe with potato mixture and chopped herbs, adjust the taste with salt and spices;
3. Form cutlets from the resulting mass, first dip each one in a beaten egg, and then roll in breadcrumbs;
4. Send the preparations to the refrigerator for 30 minutes, then fry on each side in a sufficient amount of oil until a golden, beautiful and appetite-stimulating crust.

Read how to prepare delicious mushroom caviar - an unusual dish that will diversify the Lenten menu.

For a snack, you can make delicious pies with cheese - a wonderful appetizer or addition to salads and soups.

For a quick snack, you can prepare a flavorful pizza in a minute. Recipe here.

Lightly salted soufflé

Lightly salted, tender caviar is used as an independent delicacy or as a decoration ingredient. To properly salt the caviar mass, you will need: caviar – 500 g, fine Extra salt – 2 tbsp. l., 2 onions, clarified olive oil - 50 ml, 9% vinegar - 2 tbsp. l.

Step-by-step recipe for salting carp caviar in the form of a soufflé: Clear the mass of films, rinse and place in a container. Sprinkle the caviar with fine salt and refrigerate for 7 hours. Place the caviar on a plate and pour over the clarified oil and vinegar. Cut the onion into small cubes and add to the caviar. For a pleasant consistency, the mass can be whipped with a blender. Salted caviar mass is served with white baguette croutons with butter and herbs.

How to cook delicious carp

River fish caviar cutlets

To make caviar cutlets juicy, they add greens and onions, but there is another product that copes well with this task and can add new flavor notes to the finished cutlets. This ingredient is sauerkraut.

For river fish caviar cutlets with sauerkraut, you need to take:

• 500 g of river fish caviar (carp, crucian carp, perch or other);
• 2 chicken eggs;
• 50 g turnip onion;
• 50 g sauerkraut;
• 100 g green onions;
• 100 g wheat flour;
• 100 ml vegetable oil;
• salt to taste.

The time required to prepare the dish will be from 60 to 85 minutes.

The nutritional content of 100 grams of ready-made caviar cutlets is 196 kilocalories.

Preparation:

1. Rub the washed caviar through a sieve to remove films;
2. Place onions and sauerkraut in a blender bowl and grind until smooth;
3. Mix together caviar, cabbage-onion paste, eggs, very finely chopped green onions and wheat flour to make a dough, as for pancakes;
4. In heated vegetable oil, fry the cutlets formed with a spoon on both sides until they have a beautiful caramel crust.

Recipe for carp caviar fried in a frying pan

The simplest and most unpretentious cooking option. For it you only need flour, salt and butter - products that every housewife can find. Despite its simplicity, the dish turns out very tasty. I like to serve it with steamed rice, vegetables or fried potatoes.

Required Products:

• 300 g carp caviar;
• 3-4 tbsp. flour;
• vegetable oil for frying;
• salt to taste;
• parsley or other greens as desired.

Cooking method:

1. Prepare the caviar - remove the films and any excess, rinse and dry slightly. You can simply leave it in a colander for half an hour so that the excess liquid drains well.

2. Cut the product into medium-sized pieces so that it is thoroughly fried inside.

3. Mix flour with salt - 0.5 tsp. or a little more, depending on taste.

If you like your dishes salty, add a little more salt. You can add a little black pepper or fish seasoning.

4. Heat a frying pan with vegetable oil and reduce heat to medium. Dredge the pieces well in flour and fry until golden brown on one side (about 1.5-2 minutes).

ARTICLES ON THE TOPIC:

5. Turn over to the other side, cover and cook for about 2 minutes more.

If desired, the finished dish can be sprinkled with chopped herbs. Serve with sour cream, it will be much tastier.

Recipe for cod roe cutlets

If in previous recipes the cutlets were more like pancakes, then this recipe is more reminiscent of fluffy and very tasty donuts. Another feature of the recipe is that it uses canned caviar.

For this dish you will need the following products:

• 120 g canned cod caviar;
• 100 g boiled potatoes in their jackets;
• 50 g hard cheese;
• 80 g semolina;
• 1 chicken egg;
• 30 g flour;
• 30 g dill;
• 30 g sour cream;
• 5 g soda;
• salt to taste;
• vegetable oil for frying.

Cooking time – 60 minutes.

The calorie content per 100 g will be 266.4 kcal.

Sequencing:

1. Mash the caviar, add egg and semolina to it. Beat everything with a fork and let the mixture stand for a while so that the jar can swell well (from 15 minutes);
2. After the specified time has passed, add coarsely grated potatoes, hard cheese, chopped dill, flour, sour cream, soda and salt into the mixture. Stir everything thoroughly, the resulting mass will be slightly thicker in consistency than for pancakes;
3. Use your hands to form balls from the caviar dough and fry them in a sufficient amount of vegetable oil;
4. The finished cutlets can be served with a sauce for which you mix mayonnaise, adjika, grated pickled cucumber and a few drops of lemon juice to taste.

How to prepare carp caviar at home? 6 recipes for making caviar

Hello, dear friends! Despite my tender love for fish, for a long time I did not know about such an inhabitant of reservoirs as carp. I met him at the market when I was looking for carp or crucian carp for dinner. It turned out that this is an excellent fish with juicy meat, and it often contains a lot of caviar. If you get your hands on such a product, be sure to save it. Today I want to tell you how to cook carp caviar, and it will take its rightful place in your menu.

Fresh carp caviar is a valuable, nutritious and very tasty product. Its calorie content is only 205 kcal, the bulk of which comes from fats and proteins. Unlike animal fats and proteins, they are perfectly digestible and do not contribute to excess weight gain. It also contains Omega-3 fatty acids, which are essential for health and beauty.

Another advantage is that the product is prepared in a variety of ways. It can be salted, baked in the oven or fried in a pan with various additives. When salted, it is an excellent snack, especially in combination with boiled or baked potatoes. You can fry it in its natural form, or make pancakes or cutlets called ikryaniki. In general, choose what you like the most, and I will share my proven and most delicious recipes

Tricks of experienced cooks

To get rid of a possible infection hidden in fish caviar, it is better to freeze it at a temperature of -17 degrees for three days, and only after that start preparing the caviar.

To make the caviar dough thicker, semolina is added to it, but with it the finished product often turns out to be quite tough. To prevent this from happening, you can soak the semolina in hot water for a while.

If you don’t have semolina at home, wheat flour or starch can be an excellent substitute. With them, caviar cutlets will turn out even much more tender.

Breakout carp caviar - salting recipe without boiling water

In search of something else that can be prepared from a valuable ingredient, I suggest trying this method. It is a little simpler than the previous one, because choosing the right water temperature is quite difficult. In addition, the product is not exposed to temperature, so the taste is more pronounced.

List of ingredients:

• 1 kg carp caviar;
• 1 tbsp. salt;
• a little vegetable oil.

How to do:

1. Thoroughly clean the product, rinse and pass through a meat grinder. It is better to use a nozzle with large holes to preserve the grain structure.

2. Add salt to the mixture and mix thoroughly. The salt should be distributed evenly and disperse well.

3. Cover the container with a lid and refrigerate for 24 hours.

After the dish has stood in the cold for a day, it can be consumed. If desired, drizzle vegetable oil on top and sprinkle with chopped green onions.