How to cook fish cutlets from carp

Astrakhan-style carp cutlets - very tasty!

Ingredients:

• filleted carp – 1.5 kg;
• potato tubers – 2 pcs.;
• natural apple cider vinegar – 0.5 tsp;
• salad onion – 2 pcs.;
• green onion feathers – 25 g;
• ground bay leaf;
• spread – 200 g;
• sea ​​salt;
• garlic pepper;
• wheat flour - for breading.

Cooking time: 50 min.

Energy value per 100 g: 142 kcal.

Step by step description:

1. Pass the fish fillet through a meat grinder;
2. Grate the peeled potato tubers on a fine grater and immediately sprinkle with apple cider vinegar. This will prevent oxidation and, accordingly, darkening of the potatoes;
3. Chop the salad onion as finely as possible. And cut the green onion feathers into rings;
4. Combine minced fish, potatoes, onions, herbs, bay, salt and garlic pepper in a deep bowl. Knead the minced meat into a homogeneous, dense consistency. The best way to knead is by hand. Do this with intense movements for at least 10 minutes, saturating the ingredients with oxygen. Cutlets made from thoroughly kneaded minced meat are more airy and tender;
5. Wet your hands in cold water and begin to form small oblong cutlets. Bread each one in flour and set aside;
6. The secret of preparing Astrakhan fish cutlets is that they are fried not in vegetable oil, but in butter (or spread). Place the frying pan on the stove and throw about 40-50 g of spread into it. When it melts, lay out the formed products. The bottom side of the cutlets is fried over medium heat, with the lid open. Then the cutlets are carefully turned over to the other side, the heat is reduced somewhat, and the frying pan is covered with a lid. Bring the cutlets to readiness under a closed lid for 8-10 minutes.

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How to cook cutlets from carp caviar

Components:

• fresh carp caviar – 500 g;
• chicken eggs – 2 pcs.;
• Bulgarian onion – 3 pcs.;
• tomato puree – 5 tbsp;
• dry rosemary - on the tip of a knife;
• sea ​​salt crystals;
• ground lemon pepper;
• breadcrumbs - 3.5 tbsp;
• dill sprigs – 3 pcs.;
• sunflower oil.

Cooking time: 50 min.

Amount of kcal per 100 g: 197.

Step-by-step description of preparation:

1. Beat fresh chicken eggs with a fork. Then add breadcrumbs to them and mix;
2. Add fish roe, a pinch of rosemary and chopped dill sprigs to the beaten eggs. Season everything with salt crystals and ground lemon pepper. Mix the minced meat thoroughly, ensuring an even distribution of all its ingredients;
3. Caviar cutlets are fried similarly to meat cutlets. Scoop the prepared minced meat using a tablespoon and place it in a frying pan with boiling sunflower oil. Fry the caviar on both sides until an appetizing golden brown crust appears, but do not overdo it too much - otherwise they may turn out dry;
4. Prepare tomato sauce. Finely chop the onions and sauté until soft. Then add tomato puree and 125 ml of warm water. Stir and season to taste with salt, herbs and pepper. Boil for 6-8 minutes and then remove from heat;
5. Place the already fried cutlets on a baking tray, trying to pack them as tightly as possible. Pour hot tomato sauce over the caviar and place in an oven preheated to 1800C for 10-12 minutes;
6. Before serving, the finished carp caviar cutlets should be decorated with sprigs of fresh rosemary. Bon appetit!

Recipe with photos of simple and delicious carp cutlets

There are only a small number of ingredients, but they reveal the amazing aroma of the dish and create a unique, complex taste. Cutlets made from minced carp are so juicy that they seem to be very fatty. In fact, this is a low-calorie dish that can be eaten while dieting.

Cooking time: 60 minutes

Number of servings: 10

Energy and nutritional value

• calorie content – ​​192.7 kcal;
• proteins – 22.2 g;
• fats – 6.5 g;
• carbohydrates – 12.2 g.

Ingredients

• carp (fillet) – 1 kg;
• onion – 250 g;
• buckwheat flour – 3 tbsp;
• unrefined sunflower oil – 3 ml;
• pepper mixture (ground) – 2 pinches;
• salt - to taste.

Recipe for fish cutlets with filling

Ingredients for cooking:

• minced carp fish – 500 g;
• chicken eggs – 3 pcs.;
• salad onion – 2 pcs.;
• stale white bread – 4 pieces;
• whole cow's milk – 125 ml;
• salt;
• a mixture of aromatic ground peppers;
• corn flour.

Cooking time: 40 min.

Nutritional value per 100 g: 146 kcal.

Preparation:

1. First of all, you need to cook the chicken eggs. They are hard-boiled, then peeled and put aside for a while;
2. Pour cow's milk over stale bread pieces and leave until softened. Then you need to knead them (by hand) and squeeze out the excess milk;
3. Finely chop the onions;
4. Combine chilled minced fish with chopped onion and soaked bread. Season it with salt and a mixture of aromatic peppers;
5. Divide the prepared minced meat into 3 equal parts. Flatten each of them, giving it the shape of a flat cake. Place a boiled egg in the center and pinch the edges to form a cutlet;
6. The formed cutlets are breaded in corn flour and then fried in a frying pan until golden brown. Additionally, they can be baked in the oven, placed on a baking sheet, but this is not a prerequisite;
7. Ready-made carp cutlets with filling turn out to be quite large, and therefore, before serving, they must be cut into 2 halves.

Cooking algorithm

If you were unable to buy fillets, you can use a whole fish. But you will have to cut it yourself. The head, tail and fins are separated from the cleaned and gutted carcass. After this, an incision is made along the ridge with a sharp knife and it is removed along with the large rib bones

At the very end, carefully remove the skin from the cut fish.

The resulting fillet is washed in running water, blotted dry with disposable kitchen towels and cut into not too large pieces. The prepared fish is ground through a meat grinder and combined with pre-grated potatoes and chopped onions. Salt, spices and ground bay leaves are also sent there. Add chopped green onions to the resulting mass and mix thoroughly until smooth.

Diet recipe

Ingredients for cooking:

• minced fish (carp) – 1 kg;
• buckwheat flour – 75 g;
• red onion – 1 pc.;
• sea ​​salt;
• pepper;
• olive oil – 75 ml.

Cooking time: 30 min.

Nutritional value per 100 g: 132 kcal.

Preparation:

1. Finely chop the onion;
2. In a deep bowl, combine: minced fish, chopped onion, buckwheat flour, salt and pepper. Season everything with olive oil and mix thoroughly;
3. Cover a baking tray with foil and, forming small round cutlets, place them on it in one row. There is no need to grease the foil with oil, because we have already added olive oil directly to the minced meat;
4. Place the baking sheet with cutlets in an oven preheated to 1900C. Bake the products for 20 minutes, and then, transferring to a dish, serve.

Recipes

Making cutlets from carp is quite simple. It is only important to make the minced meat correctly, according to the chosen recipe, and follow simple cooking recommendations.

Classical

The classic recipe for making carp cutlets does not involve the use of hard-to-find or expensive ingredients. The set of ingredients resembles the composition of traditional meat cutlets, as well as the cooking method itself. For one kilogram of carp fillet you need to take the following products:

• two heads of onions;
• one glass of cow's milk;
• six slices of wheat bread;
• one bunch each of dill, parsley and onion;
• wheat breadcrumbs;
• salt and freshly ground black pepper to taste;
• oil for frying.

The bread must be peeled and the pulp poured with milk to soak for a few minutes. Minced fish is minced through a meat grinder and combined with chopped sautéed onions. The fish mass is mixed with soaked bread, chopped herbs and seasoned with salt and pepper.

You need to pour oil into the frying pan and heat it well. Small cutlets are formed from the minced meat and rolled in breadcrumbs, after which they are placed in a frying pan. Semi-finished products are fried over low heat for about eight minutes on each side.

In Astrakhan

A special feature of preparing Astrakhan-style cutlets is that, in addition to pheasant, pike is used to prepare minced fish. For this dish you will need the following components:

• 500 grams each of pike and carp, boned;
• two medium-sized potatoes;
• two heads of onions;
• a small spoon of wine or apple cider vinegar;
• two bay leaves;
• a bunch of fresh onions;
• freshly ground black pepper and salt to taste.

To fry the cutlets you will need wheat flour and oil. It is best to use ghee, but you can replace it with vegetable oil if desired. Potatoes must be peeled, minced, poured with vinegar and mixed with finely chopped onion.

Minced fish needs to be rolled separately and combined with chopped potatoes. Add chopped onions, salt and ground black pepper to the resulting mass. Bay leaves must be crushed in a mortar and also added to the minced meat.

From the resulting mass you need to form cutlets. It is recommended to wet your hands with cold water, otherwise the minced meat will stick to them. Before frying, cutlets must be rolled in wheat flour and only then placed in a hot frying pan with well-heated oil.

Semi-finished products are fried on both sides over low heat for about two minutes until a crust forms. You can bring the dish to readiness in the oven or in a frying pan under a lid over low heat.

With filling

Carp cutlets can be prepared in a rather original way by adding filling. This option for preparing semi-finished products is reminiscent of the English dish “Scotch eggs”, since chicken eggs will be used as the filling in this case. To prepare these cutlets you will need the following components:

• kilogram of carp pulp;
• two heads of onions or red onions;
• two hundred grams of wheat bread;
• a glass of cow's milk;
• wheat breadcrumbs;
• six chicken eggs;
• salt and ground black pepper to taste;
• sunflower oil for frying.

First of all, you need to boil the chicken eggs hard. Cooking time will depend on the size of the eggs, as well as the temperature of the water in the pan, and can range from ten to fifteen minutes. After boiling, they must be cooled and shelled.

The fish fillet is passed through a meat grinder into minced meat. The bread is soaked in milk and combined with fish. Chopped onion, as well as salt and pepper are added to the cutlet mass. The finished minced meat must be divided into six equal parts, each of which is crushed into a thin cake.

Place eggs on the cutlet mixture and carefully wrap them. The resulting semi-finished products are breaded and fried in sunflower oil in a well-heated frying pan. Fry the cutlets until golden brown, after which it is recommended to place them in the oven, preheated to 180 degrees, for 15 minutes.

Useful tips

If fried fish cutlets from carp are then stewed or baked in tomato sauce, they will turn out with an even brighter and more pronounced taste, and will also become much juicier. Tomato sauce can be prepared either from fresh, grated tomatoes or from ready-made tomato puree. Herbs such as thyme, rosemary or marjoram will give it a special piquancy.

Minced carp can be diluted in a 2:1 ratio with minced pike perch. Then the cutlets turn out even more delicious.

In addition to breadcrumbs and onions, you can also add semolina, starch or flour to minced carp cutlets.

Cooking recommendations

The basis of any fish cutlets is minced meat. Therefore, before preparing this dish, the fish must be thoroughly washed, scaled, and the head, entrails and bones removed. If a small-sized carp is twisted into cutlets in a meat grinder, then it can be skipped along with small bones.

When preparing minced meat, you can use several types of fish at once. For example, carp meat can be combined with pike or pike perch. To “bundle” the cutlet mass, wheat flour, eggs or bread are usually added to it.

Cutlets can be cooked either in a frying pan or in the oven (or even steamed). For frying cutlets, it is recommended to use a breading of wheat crackers or flour. This will allow you to maintain the desired shape and get a crispy crust.