Appetizing fish cutlets made from meat and carp caviar

How to cook fish cutlets from carp: methods, secrets and advice from culinary experts

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 to prepare cutlets; part of it can be fried in a frying pan or used to prepare other dishes.

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

Description of preparation:

Personally, since childhood, I have loved river fish and everything that can be prepared from it, since I often went fishing with my dad, and then helped my mother prepare our catch. That’s how I, in fact, learned this recipe for making carp cutlets, and to this day they are my favorite. All the ingredients are combined so well here that it’s hard to even think of anything better, and the cutlets turn out incredibly tasty and juicy - simply delicious. And I want you to try them too, so I will be happy to tell you how to make cutlets from carp, and you go for fresh fish, since only from such fish you will get the most delicious cutlets in the world.

Purpose: For lunch / For dinner Main ingredient: Fish and seafood / Carp Dish: Hot dishes / Cutlets Geography of cuisine: Russian cuisine

Classic recipe

Fans of fish dishes will definitely appreciate the most delicate carp cutlets with a crispy crust. When properly cooked, the pulp has no muddy smell and no seeds. Required: carp fillet – 700–800 g, a couple of onions, 2 carrots, an egg, 2 slices of dried loaf, 70 ml of milk, a slice of butter – 20 g, chopped dill – 1 full tbsp. l., fine extra salt and freshly crushed black pepper - optional, clarified oil for frying - 2-3 tbsp. l.

Juicy cutlets can be made in steps:

Peel the onion and carrots, wash and cut thinly.
Simmer in a mixture of 1 tbsp. l. cream and 1 tbsp. l. vegetable oil until carrots are soft.
Soak the loaf pieces in milk and grind together with the fillet and cooled vegetables three times through a meat grinder.
Pour chopped dill into the minced meat, pour in lemon juice, salt and pepper the mixture.
To seal, beat in an egg and place the minced meat on the refrigerator shelf for an hour.
Form round cutlets, flatten a little and fry until golden brown in a hot frying pan in oil.
Cover the pan with a lid and cook the dish until cooked over low heat for 5-7 minutes.
Serve with mashed potatoes, sour cream sauce and chopped vegetables.

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.

Pollock cutlets with rice and carrots

Cutlets made from minced fish (the recipe suggests passing the boiled cereal through a meat grinder so that its taste is not felt), rice, and carrots after frying acquire an orange tint, as if they were made from red fish.

The cutlets are tasty and healthy.

What ingredients will you need?

For pollock cutlets with carrots and rice, you need to prepare the following products:

rice – 150 g;
pollock (fillet) – 0.5 kg;
egg – 1 pc.;
carrots – 150-180 g;
onion – 100-150 g.

Step-by-step cooking process

The dish is prepared in the following sequence:

Rice is washed 3-4 times in warm water, then boiled until tender.
Pollock fillet is minced in a meat grinder.
Chop the onion into cubes.
Grate carrots.
Fry the onions and carrots, and when the vegetables become soft (usually this takes 5-7 minutes), they are removed from the heat.
While the onions and carrots are cooling, beat an egg into the fish mixture, season the minced meat with salt and pepper, then mix the resulting mass well.
Combine all the ingredients in a deep bowl - add onions and carrots and boiled rice to the minced pollock.
Grind the cutlet mass in a blender until it has a homogeneous consistency, then the taste of rice will not be felt.
Form cutlets from the minced meat and fry them on both sides until golden brown.

Rules for serving the dish

Minced pollock products with rice and carrots are usually served with any side dish of boiled vegetables, and also as a separate dish, supplemented with tomato sauce.

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.

A simple recipe for steamed minced fish cutlets

This recipe is the simplest and most common. In the classic version, milk is used to prepare the dish. If cutlets are made for a Lenten table, use water instead of milk, and replace the egg with a spoonful of starch.

Components:

fish fillet – 0.5 kg;
bread – 50 g;
onion – 100 g;
egg – 1 pc. (or 20 g of starch diluted in 20 ml of water);
milk or water – 100 ml (you can also take soy or coconut milk);
salt, seasonings - to taste (if you are on a diet, do not overuse spices).

Cooking algorithm:

Chop the onion very finely.
Rinse the fillet. Dry with napkins and pass through a meat grinder.
Soak stale bread in warm milk or water.
Stir in all recipe ingredients.
Beat the minced meat on a board to make it denser. Form it into cutlets and steam for 20 minutes.

You can serve mashed potatoes as a side dish for steamed cutlets. Just remember that during Lent it must be cooked in water, without adding milk, cream or butter. For those on a diet, such mashed potatoes will be even healthier.

Cutlets in the oven

Oven cutlets turn out less fatty and much more juicy than fried ones in a frying pan. Food set for cooking:

fillet – 1 kg;
head of garlic;
a pair of onions;
2 tsp. extra salt;
3 tbsp. l. mayonnaise sauce;
2 tbsp. l. refined oil;
a pinch of nutmeg;
1/3 loaf of white bread;
egg;
freshly ground black pepper - a pinch;
2 tsp. granulated sugar.

Step-by-step algorithm of actions:

Soak the bread in milk for 15 minutes, squeeze out.
Chop the onion and fry in oil.
Grind the bread with fish, onion and garlic in a meat grinder.
Add the egg, mayonnaise sauce and all the spices specified in the recipe.

Form the mixed and beaten minced meat into balls and place on oiled parchment paper placed on a baking sheet. For the crust, coat the surface with a thin layer of mayonnaise. Bake the cutlets for 45 minutes at 150 degrees. The surface of the cutlets will be baked and golden brown, and underneath it lies a juicy and pleasant flesh.

For dietary nutrition, steam the cutlets in a double boiler without a drop of oil

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.

Alternative dish without frying

There are quite a lot of recipes about carp cutlets. If you don't eat fried foods, you can skip the breading. Use the remaining tail, bones, fins and head. Place the ingredients in the bottom of the pan, add the onion and carrot rings, and then add the cutlets.

Alternate layers (boneless and headless) until all cutlets are used. Add the bay leaf and fill the contents of the pan with water just above the top cutlets. It will take 1.5-2 hours to prepare. The reward for waiting will be excellent cutlets in the broth.

Place the cooled pan in the refrigerator. In the morning you will receive an original jellied meat with excellent taste characteristics.

Recipe for carp cutlets. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Carp cutlets”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	116.1 kcal	1684 kcal	6.9%	5.9%	1450 g
Squirrels	11.9 g	76 g	15.7%	13.5%	639 g
Fats	4.8 g	56 g	8.6%	7.4%	1167 g
Carbohydrates	6.1 g	219 g	2.8%	2.4%	3590 g
Organic acids	0.1 g	~
Alimentary fiber	1.1 g	20 g	5.5%	4.7%	1818
Water	72.5 g	2273 g	3.2%	2.8%	3135 g
Ash	1.527 g	~
Vitamins
Vitamin A, RE	332.7 mcg	900 mcg	37%	31.9%	271 g
Retinol	0.026 mg	~
beta carotene	1.816 mg	5 mg	36.3%	31.3%	275 g
beta Cryptoxanthin	0.059 mcg	~
Lycopene	0.007 mcg	~
Lutein + Zeaxanthin	0.253 mcg	~
Vitamin B1, thiamine	0.098 mg	1.5 mg	6.5%	5.6%	1531 g
Vitamin B2, riboflavin	0.073 mg	1.8 mg	4.1%	3.5%	2466 g
Vitamin B4, choline	60.08 mg	500 mg	12%	10.3%	832 g
Vitamin B5, pantothenic	0.28 mg	5 mg	5.6%	4.8%	1786
Vitamin B6, pyridoxine	0.164 mg	2 mg	8.2%	7.1%	1220 g
Vitamin B9, folates	9.779 mcg	400 mcg	2.4%	2.1%	4090 g
Vitamin B12, cobalamin	1.035 mcg	3 mcg	34.5%	29.7%	290 g
Vitamin C, ascorbic acid	2.31 mg	90 mg	2.6%	2.2%	3896 g
Vitamin D, calciferol	16.613 mcg	10 mcg	166.1%	143.1%	60 g
Vitamin E, alpha tocopherol, TE	1.055 mg	15 mg	7%	6%	1422 g
gamma tocopherol	0.006 mg	~
Vitamin H, biotin	1.584 mcg	50 mcg	3.2%	2.8%	3157 g
Vitamin K, phylloquinone	2.5 mcg	120 mcg	2.1%	1.8%	4800 g
Vitamin RR, NE	4.302 mg	20 mg	21.5%	18.5%	465 g
Niacin	1.654 mg	~
Betaine	0.011 mg	~
Macronutrients
Potassium, K	189.62 mg	2500 mg	7.6%	6.5%	1318 g
Calcium, Ca	34.41 mg	1000 mg	3.4%	2.9%	2906 g
Magnesium, Mg	22.72 mg	400 mg	5.7%	4.9%	1761
Sodium, Na	262.73 mg	1300 mg	20.2%	17.4%	495 g
Sera, S	142.78 mg	1000 mg	14.3%	12.3%	700 g
Phosphorus, Ph	130.6 mg	800 mg	16.3%	14%	613 g
Chlorine, Cl	345.87 mg	2300 mg	15%	12.9%	665 g
Microelements
Aluminium, Al	114.8 mcg	~
Bor, B	30.9 mcg	~
Iron, Fe	0.998 mg	18 mg	5.5%	4.7%	1804
Yod, I	5.13 mcg	150 mcg	3.4%	2.9%	2924 g
Cobalt, Co	24.846 mcg	10 mcg	248.5%	214%	40 g
Lithium, Li	0.985 mcg	~
Manganese, Mn	0.1568 mg	2 mg	7.8%	6.7%	1276 g
Copper, Cu	110.16 mcg	1000 mcg	11%	9.5%	908 g
Molybdenum, Mo	3.61 mcg	70 mcg	5.2%	4.5%	1939
Nickel, Ni	5.13 mcg	~
Rubidium, Rb	73.5 mcg	~
Selenium, Se	10.534 mcg	55 mcg	19.2%	16.5%	522 g
Fluorine, F	38.25 mcg	4000 mcg	1%	0.9%	10458 g
Chromium, Cr	37.24 mcg	50 mcg	74.5%	64.2%	134 g
Zinc, Zn	1.6044 mg	12 mg	13.4%	11.5%	748 g
Digestible carbohydrates
Starch and dextrins	3.879 g	~
Mono- and disaccharides (sugars)	2.4 g	max 100 g
Glucose (dextrose)	0.611 g	~
Sucrose	1.578 g	~
Fructose	0.349 g	~
Essential amino acids	0.095 g	~
Arginine*	0.684 g	~
Valin	0.796 g	~
Histidine*	0.227 g	~
Isoleucine	0.585 g	~
Leucine	1.287 g	~
Lysine	1.342 g	~
Methionine	0.364 g	~
Methionine + Cysteine	0.488 g	~
Threonine	0.652 g	~
Tryptophan	0.138 g	~
Phenylalanine	0.588 g	~
Phenylalanine+Tyrosine	0.961 g	~
Nonessential amino acids	0.2 g	~
Alanin	0.731 g	~
Aspartic acid	1.248 g	~
Glycine	0.439 g	~
Glutamic acid	1.991 g	~
Proline	0.37 g	~
Serin	0.605 g	~
Tyrosine	0.373 g	~
Cysteine	0.123 g	~
Sterols (sterols)
Cholesterol	74.67 mg	max 300 mg
Phytosterols	0.114 mg	~
beta sitosterol	1.975 mg	~
Saturated fatty acids
Saturated fatty acids	1.2 g	max 18.7 g
14:0 Miristinovaya	0.029 g	~
15:0 Pentadecane	0.001 g	~
16:0 Palmitinaya	0.719 g	~
17:0 Margarine	0.009 g	~
18:0 Stearic	0.312 g	~
20:0 Arakhinovaya	0.005 g	~
22:0 Begenovaya	0.014 g	~
Monounsaturated fatty acids	2.281 g	min 16.8 g	13.6%	11.7%
16:1 Palmitoleic	0.279 g	~
17:1 Heptadecene	0.001 g	~
18:1 Oleic (omega-9)	1.895 g	~
20:1 Gadoleic (omega-9)	0.069 g	~
22:1 Erucic (omega-9)	0.007 g	~
Polyunsaturated fatty acids	0.916 g	from 11.2 to 20.6 g	8.2%	7.1%
18:2 Linolevaya	0.845 g	~
18:3 Linolenic	0.024 g	~
18:4 Steoride Omega-3	0.007 g	~
20:4 Arachidonic	0.02 g	~
22:5 Docosapentaenoic acid (DPA), Omega-3	0.007 g	~
22:6 Docosahexaenoic acid (DHA), Omega-3	0.013 g	~
Omega-6 fatty acids	0.3 g	from 4.7 to 16.8 g	6.4%	5.5%

The energy value of carp cutlets is 116.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.