ᐉ Silver carp cutlets - fish recipes

Our family really loves various fish dishes, in particular fish cutlets made from silver carp . Almost always, when I see fresh silver carp on sale, I buy 2-3 carcasses at once, knowing that they will not go to waste. From one carcass I make minced meat, the second is marinated, and the third, if I buy it, is cut into steak pieces and frozen in the freezer. You can prepare a lot of minced fish if you wish and freeze it too. In this case, at any time you can prepare casseroles, rolls, zrazy, cutlets, soufflé and other delicious dishes from it.

Today I want to tell you how to prepare delicious fish cutlets from silver carp at home. Classic silver carp fish cutlets are prepared with the addition of a loaf, but in addition to this recipe, there are other cutlet recipes that use other components in addition to minced fish, loaf, onions and eggs. For example, fish cutlets made from silver carp with rice, semolina, oatmeal, buckwheat, millet, bulgur, all these components in cutlets replace the loaf.

Many housewives know that to obtain juicy cutlets, the minced meat must be somewhat fatty. For this purpose, lard is added to fish cutlets. Unlike pike, silver carp is an oily fish, so minced meat is not added to silver carp cutlets. To make these cutlets juicy, add potatoes, a lot of onions, cold water, zucchini, and fresh herbs.

Potatoes have proven themselves to be excellent in fish cutlets. The taste of potatoes is not felt at all, but silver carp cutlets become more juicy, and therefore tasty.

Silver carp fish cutlets, a step-by-step recipe with photos of which we will look at, will be prepared from a whole fish carcass. In this recipe I will tell you how to cut up a fish carcass and prepare minced meat from it.

Ingredients:

Silver carp carcass weighing 1.5-2 kg.,
Loaf - 3-4 slices,
Milk – 100-150 ml.,
Onion – 1 pc.,
Salt and spices - to taste,
Potatoes – 1 pc. medium size,
Eggs – 1 pc.,
Sunflower oil

Cooking silver carp cutlets

Silver carp is an exceptionally tasty and healthy fish, which also has a number of advantages, making its cutlets tasty and juicy. This fish has juicy, fatty meat with virtually no bones; Moreover, it does not have a specific fishy smell. However, even experienced chefs do not succeed in making silver carp cutlets the first time.

Silver carp cutlets - recipes with photos for housewives

From fish you can prepare many tasty and healthy dishes for every day and for a festive feast. Some recipes are simple, others will require you not only to select a certain set of ingredients, but also the ability to combine and cook them correctly.

In this material we will talk about what recipes there are for silver carp cutlets, what can be added to the dish to make it tastier, what methods of heat treatment of food will allow you to prepare a healthy dish.

Silver carp is a fairly large freshwater inhabitant of the carp family. Dishes made from this fish can be found on our tables very often.

The constant companions of minced fish are onions, raw chicken eggs, and bread crumbs. In many recipes, the cutlets contain chopped raw potatoes, other vegetables, starch, and semolina.

The benefits of silver carp

Silver carp is a very nutritious fish that contains a large amount of animal protein, easily digestible by the human body due to its balanced amino acid structure.

Eating this fish allows the body to recover after a serious illness, with prolonged physical and mental stress.

Silver carp meat contains many nutritious micro- and macroelements that activate the functioning of the digestive system - which is why nutritionists recommend consuming at least one kilogram of such fish per week to all people suffering from gastrointestinal pathologies.

Silver carp fillet contains a large amount of antioxidants, which prevent the manifestation of age-related changes and slow down the aging process. In addition, the product is rich in substances that regulate blood sugar levels, so silver carp is recommended for all diabetics.

B vitamins have a beneficial effect on brain activity; regular inclusion of this product in the menu can successfully combat neuroses, asthenic conditions, depression and insomnia. The presence of calcium, phosphorus, and fluorine significantly strengthens bone tissue and prevents the occurrence of caries and rickets.

The vitamins and fats in the product have a general strengthening effect, stimulate the immune system and increase the human body’s resistance to viral and bacterial infections.

Cooking features

Fish cutlets made from fillet and caviar are very popular among children and adults. They combine a delicate texture, no bones and a rich taste.

Before you start preparing this dish, you should familiarize yourself with the culinary subtleties that make the cutlets more tasty and juicy.

To prepare cutlets, you should use only fresh fish.
You shouldn’t grind meat with bones through a meat grinder; it’s best to make fillets; and to make it easier for you to get rid of small bones, give preference to large carcasses, all the bones in them are clearly visible and you can remove them at the stage of preparing the fish.
The silver carp pulp should be passed through a meat grinder several times, in this case all the small bones that were accidentally left in the fillet during cutting are ground and the cutlets become safe for children and adults.

An appetizing second course of this river fish can be prepared in a variety of ways: boiled in a double boiler, fried in a frying pan or baked (on the grill or in the oven).

Some chefs recommend adding a little breadcrumbs or starch to the fish mass to increase the viscosity and density of the semi-finished product.

This dish is steamed for about 20 minutes, in the oven for 23–25 minutes, and fried in a frying pan for about 15 minutes.

Experienced housewives know that to obtain juicy cutlets, minced meat must be fatty - this is why lard is often added to cutlets. In the case of silver carp, this does not need to be done, because it is much fatter than pike and other types of river fish. For greater juiciness, it would be correct to add finely chopped onions, chopped herbs or zucchini to such minced meat.

Potatoes have proven themselves very well; their taste is not felt at all in the finished dish, but the cutlets turn out to be more tender and appetizing.

Cooking recipes

Classic recipe

To create silver carp cutlets, you should prepare the following products:

fish pulp – 500 g;
white bread – 100 g;
garlic – 3–4 cloves;
egg – 2 pcs.;
breading;
frying oil;
salt;
pepper.

Prepare cutlets according to the following recipe.

Cut the fish into boneless fillets, rinse thoroughly and mince two or three times.
Cut the onion into pieces and chop finely too.
Pass the garlic through a press.
Dry the bread a little in the oven, then grind it in a blender, add it to the minced meat and mix everything well. If bread is not on hand, you can replace it with breadcrumbs or flour.
Make small cutlets from the resulting minced meat, bread them and fry in heated sunflower oil for 5-6 minutes on both sides.

Some housewives advise adding chopped dill and parsley to the minced meat, in which case the finished dish will be more aromatic and piquant.

silver carp – 700 g;
lard – 200 g;
onion – 1 head;
chicken egg – 1 pc.;
semolina cereal – 2 tbsp. l;
flour;
salt, seasonings;
oil for frying.

Silver carp caviar cutlets

We will need:

500 grams of silver carp caviar;
3 small onions;
1 medium sized carrot;
salt, spices;
2 tbsp. l. semolina;
1 egg.

Time spent: 35 minutes.

Energy value: 250 kcal.

Preparation:

Clean the caviar and separate it from the film.
Peel the onions and carrots. Grate the carrots, finely chop the onion.
Mix caviar, vegetables, egg and spices thoroughly. You can use a blender.
Spread the minced meat into the pan with a spoon. Fry on both sides.

Silver carp cutlets

Fish cutlets are no less tasty and healthy than meat cutlets. This is a versatile dish that can be served with a variety of side dishes. You can use any type of fish as a basis, including affordable ones. Silver carp cutlets are relatively inexpensive and both adults and children will enjoy the taste. From several popular recipes, the housewife will be able to choose the one she likes best.

Useful tips

Silver carp cutlets will be of high quality:

If two egg whites, whipped into a thick foam, are mixed with the fish mixture, wrapped in cling film, kept in the refrigerator for several hours (this will help rid the minced meat of the characteristic smell of freshwater fish).
With strict adherence to the ratio of ingredients: for 1 kg of fish fillet, take about 250 g of bread, 250-300 g of milk (cream or water), 15-20 grams of salt and 1 gram of freshly ground pepper.
When milk or cream is taken in the amount that will absorb a stale piece of bread when it is soaked.
If you make breadcrumbs yourself, grind dry white bread in a blender (store-bought breadcrumbs are often musty and tasteless).

The video shows a traditional recipe for making silver carp cutlets:

Cooking features

Silver carp has a number of advantages, thanks to which its cutlets turn out tender and tasty. It is fatty enough to remain soft and juicy when cooked properly. It does not have too many small bones, which makes it easier to fillet it and allows you to get a smooth minced consistency. Silver carp does not have a distinct smell of river fish; a fragrant dish from it can be prepared without the use of spicy seasonings. However, not all cooks make cutlets from it either. To make you happy with the result, you need to know and take into account several points.

Fresh fish should be used for cutlets.
You should not grind silver carp into minced meat along with the bones. At the first stage of preparation, it needs to be cleaned and filleted.
Choose large specimens: they have fewer small seeds that are difficult to detect and remove.

Silver carp cutlets can be fried in a frying pan, baked in the oven or steamed. Classic options involve the use of a frying pan. To prepare products by steaming or in the oven, it doesn’t hurt to add a little starch and breadcrumbs to the minced meat - this will increase their density and viscosity. Steamed silver carp cutlets are boiled for 15–20 minutes; they should be baked in the oven for 20–25 minutes at a temperature of 180 degrees.

How to make minced silver carp

Compound:

silver carp – 1.5 kg;
chicken egg – 2 pcs.;
loaf without crust – 100 g;
milk – 100 ml;
onions – 100 g;
salt, spices - to taste.

Clean the fish, gut it, remove the head, tail and fins. Rinse and dry with a napkin. Separate the meat from the spinal bone and ribs. Cut the fillet into small pieces.
Remove the peel from the onion and cut it into several pieces.
Dry the loaf in the oven, first cutting off the crusts from it, then soak the dried bread in milk and squeeze.
Pass the silver carp fillet through a meat grinder, alternating pieces of fish with onions and loaves.
Mince the minced fish twice using a fine-mesh rack.
Salt and pepper the resulting mass, add eggs, stir.

Classic recipe for silver carp cutlets

Compound:

silver carp fillet – 0.5 kg;
stale white bread – 150 g;
onions – 100 g;
garlic – 4 cloves;
chicken egg – 2 pcs.;
breadcrumbs - as needed;
vegetable oil - as much as needed;
salt, pepper mixture - to taste.

Cut the silver carp into fillets. Rinse the fillet, cut into several pieces, and grind through a meat grinder 2-3 times.
Peel the onion, cut into several parts and chop in the same way as the silver carp.
Pass the garlic through a press.
Mix the crushed ingredients, add the eggs. Whisk until smooth. Add some salt and pepper.
Dry the bread in the oven, grind with a blender. Pour into the minced meat, stir. Instead of bread, you can use breadcrumbs and flour.
Form small balls from the minced meat, bread them in breadcrumbs and fry in boiling vegetable oil, spending 4-5 minutes on each side.

Silver carp cutlets according to this recipe are tender and soft. To give them a pleasant aroma, you can add a little dill or parsley to the minced meat. Greens are suitable both fresh and dried.

Silver carp cutlets in the oven

silver carp fillet – 0.5 kg;
onions – 100 g;
white bread – 100 g;
milk – 100 ml;
chicken egg – 1 pc.;
mayonnaise – 20 ml;
salt – 10 g;
sugar – 5 g;
lemon juice – 5 ml;
garlic – 2 cloves;
nutmeg - a pinch;
breadcrumbs, refined vegetable oil - as much as it will take.

Peel the onion and chop coarsely.
Soak the loaf in warm milk and squeeze.
Cut the silver carp fillet into small pieces.
Turn the prepared products through a meat grinder, alternating pieces of bread, onion and fish. Then pass the resulting mass through a meat grinder.
Pass the garlic through a press and add to the minced meat.
Break the egg into the minced meat, add mayonnaise, mix thoroughly.
Add salt, sugar, lemon juice and nutmeg to the minced meat.
Form the minced meat into cutlets, roll them in breadcrumbs and place on a baking sheet greased with vegetable oil.
Place the baking sheet with the cutlets in an oven preheated to 180 degrees. Cook the cutlets for half an hour.

Cutlets prepared according to this recipe have a harmonious and refined taste, a pleasant smell, and almost everyone likes them.

How to cook silver carp cutlets in tomato sauce

Cooking time : 1 hour 20 minutes

Number of servings: 12

Energy and nutritional value

calorie content – 133.5 kcal;
proteins – 14.4 g;
fats – 4.4 g;
carbohydrates – 9.3 g.

Ingredients

part of silver carp – 1100-1200 g;
onions (medium heads) – 2 pcs.;
stale wheat bread – 150 g;
garlic – 3-4 cloves;
large carrots – 1 pc.;
chicken egg – 1 pc.;
pasteurized milk – 100 ml;
refined vegetable oil – 4-5 tbsp;
tomato juice – 250 ml;
ground black pepper – 1 tsp;
ground paprika – ½ tsp;
seasoning for fish – ½ tsp;
ground ginger – 1 pinch;
salt - to taste.

Step-by-step preparation

First of all, for homemade silver carp cutlets, you need to cut up part of the carcass to get a kilogram of boneless fillet. After this, rinse the pulp with running water, dry with a paper towel and cut into small pieces.
Pour milk over the bread to plump it up. If the crust is too hard or overcooked, it must be removed.
Peel the onion and cut one head into pieces. Also remove the peel from the garlic, and pass all this together with the pieces of fish through a meat grinder (it is advisable that the mesh has a mesh of medium diameter). Squeeze out the bread and grind it too.
Beat the egg into the combined ingredients, add all the spices listed in the “Ingredients” section (only half the pepper) and salt. Mix the minced meat thoroughly (it’s better to do this with your hands than with a spoon). Set the bowl aside for 15 minutes.
In the meantime, you can prepare the sauce. To do this, chop the second onion into small cubes. Peel the carrots and grate on a coarse grater.
Heat a frying pan with refined vegetable oil and fry the onions and carrots over moderate heat. But as soon as a golden hue begins to appear, fill them with tomato juice.
Pepper and salt the sauce, and after boiling, simmer it for another 5 minutes under the lid over low heat.
Preheat the oven to 190°C. Wet your hands, form the patties and place them on a high-sided baking sheet. It is advisable to lightly grease its bottom with vegetable oil.
When the oven has warmed up to the desired temperature, pour the sauce over the cutlets and bake them for half an hour.

It should be served hot. As a side dish, crumbly boiled rice, fried potatoes or mashed potatoes are most delicious. A few sprigs of herbs to decorate the dish will not hurt.

Tip : if you forgot to buy tomato juice, you can replace it with three tablespoons of paste diluted with a glass of raw water.

Whatever recipe you choose, silver carp cutlets will be very tasty, and even those who are indifferent to fish dishes will like them. They are very easy to prepare at home. So show off your culinary talents by delighting your loved ones or guests with a hearty and healthy dinner.

Steamed silver carp cutlets in a slow cooker

silver carp fillet – 0.4 kg;
oatmeal – 30-40 g;
fresh dill – 10 g;
onions – 80 g;
refined vegetable oil – 5 ml;
water – 1 l;
bay leaf – 2 pcs.;
salt, ground black pepper - to taste.

Scroll the fish fillet through a meat grinder twice, placing a grid with small holes on it.
Remove the peel from the onion, grate or chop with a meat grinder, and combine with the fish mixture.
Add salt, pepper, instant oat flakes. Mix well.
Leave the minced meat for 10-15 minutes so that the flakes have time to swell.
Pour water into the main bowl of the multicooker and place laurel leaves in it. Place a steaming rack on top and grease it with oil.
Form cutlets and place them on the grill.
Start the multicooker in steaming mode. Set the timer for 30 minutes.

Cutlets according to this recipe are dietary, they will appeal to those who are watching their figure.

Cooking option with tartar sauce

If you can’t buy a sauce for fish cutlets whose taste you are one hundred percent satisfied with, you can make it yourself using our recipe.

Required:

1 kg silver carp fillet;
250 g white bread without crust;
300 g cream;
150 g onions;
40 g of “Peasant” butter;
salt and black pepper to taste;
200 g mashed potatoes.

For the tartar sauce:

50 g natural yogurt;
20 g olive mayonnaise;
25 g fresh cucumbers;
10 g onions;
1 sprig of dill.

Cooking time: 35 min.

Calorie content of 1 serving: 276 kcal.

Cooking:

Fry chopped onion in butter.
Dry the bread in the oven, then put it in cream (soak).
Make minced meat from silver carp fillet, adding bread, onions, and spices. It is recommended to pass the minced meat through a meat grinder three times.
Form cutlets and fry until golden brown, then place the products in a preheated oven for 7 minutes.
Combine mashed potatoes with chopped herbs.
For the sauce, mix yogurt with mayonnaise, add finely chopped onion, dill, cucumber, stir.
Place the fish cutlets on the prepared sauce and place the mashed potatoes next to them.

Instead of soaking the bread, you can roll the pulp together with the breadcrumbs; they will absorb excess moisture and make the cutlets stronger.

Silver carp cutlets with lard

small silver carp – 0.7 kg;
lard – 150 g;
onions – 100 g;
chicken egg – 1 pc.;
semolina – 50 g;
salt, spices - to taste;
flour (for breading) – as much as needed;
vegetable oil - as much as needed.

Clean the fish by removing the head and fins. Cut into small pieces.
Turn through a meat grinder three times.
Cut the lard into large pieces. Scroll it through, combining it with minced fish.
Remove the skin from the onion. Cut it into several pieces and grind it with a meat grinder.
Mix onion with minced meat.
Add semolina, stir. Let stand for 10 minutes so that the cereal swells a little.
Add the egg and turn the minced meat into a homogeneous mass.
Heat oil in a frying pan.
After forming cutlets from minced fish and rolling them in flour, place them in a frying pan.
Fry on both sides until golden brown over medium heat, then cover the pan with a lid, reduce heat and simmer for another 5 minutes.

Silver carp cutlets with semolina and lard turn out fluffy and juicy. Despite the fact that the fish was chopped together with bones, the consistency of the cutlets will not be rough. If you want something more tender, take a larger fish and fillet it before turning it through a meat grinder.

Amazing dish with filling

Pay attention to the egg filling with fried onions, cream, spices, boiled minced fish - this is what gives the cutlets a new taste.

Required:

1 kg of silver carp fish pulp;
70 g butter;
ground crackers;
for filling 3 eggs;
for minced meat 1 yolk + 3 whites;
1 large onion;
30 ml heavy cream;
fresh dill to taste.

Silver carp soup is very tasty.
Here you will find a recipe for a hearty fish pie with saury and rice.
Surely your loved ones will love the fish soup with cream prepared according to this recipe.

Cooking time: 45 min.

Calorie content per serving: 289 kcal.

Cooking:

Leave 100 g of pulp for the filling. Place the rest of the fish in a blender bowl and grind on medium mode. The minced meat should be crumbly with pieces of fish. It is important not to turn the fish fillet into mousse!
Add egg yolk to the minced meat (it will combine all the ingredients), chopped herbs, salt and black pepper to taste.
Using a mixer, beat 3 egg whites into a stiff foam. Add this mixture to the minced fish and mix.
In order for the minced meat to be saturated with oxygen, it must be beaten off. Raise it above the work surface and “throw” it onto it several times.
For the filling, boil some of the silver carp pulp, cool, and grind in a blender. Fry a finely chopped onion, boil the eggs and chop finely. Mix the prepared ingredients, season to taste, add chopped dill, cream and mix well again.
Make flat cakes from the minced meat, put the filling in the middle of each, and form a cutlet.
Bread the products in ground breadcrumbs, fry until golden brown in well-heated oil. Then place the cutlets in the oven for 10 minutes.

Note to the hostess: to prevent the cutlets from sticking, you need to lightly moisten your hands with cold water.

Silver carp cutlets with filling

silver carp – 0.8 kg;
onions – 0.3 kg;
wheat bread – 150 g;
milk – 50 ml;
chicken egg – 3 pcs.;
green onions – 100 g;
hard cheese – 100 g;
garlic – 3 cloves;
salt, pepper - to taste;
breadcrumbs - as needed;
vegetable oil - as much as needed.

Soak the loaf in milk.
Finely grate the cheese.
Chop the green onions.
Hard boil two of the three eggs. Peel and grate.
Crush the garlic with a hand press.
Mix cheese with onion, garlic, eggs.
Cut the silver carp into fillets. Turn into minced meat using a meat grinder.
Squeeze out the bread and add to the minced meat.
Break the remaining egg into a bowl with minced meat.
Add salt, pepper, mix thoroughly.
Form an oblong layer of minced meat in the palm of your hand.
Place a spoonful of filling on it.
Raise the edges up and fasten them together.
Breaded in breadcrumbs.
Fry in boiling oil. You need to fry for 4-5 minutes on each side. If desired, you can fry until a crust forms, then finish in the oven.

Silver carp cutlets - 8 recipes for delicious fish cutlets

Juicy and tender fish cutlets are not only tasty, but also dietary food. Therefore, when meat is not on your menu, these dishes will be the right choice.

Cutlets can be made from almost any fish. In addition, using different additives and spices, you can prepare completely different dishes from the same fish.

Silver carp is considered the main source of valuable fish oil and protein. And it is the only representative of fresh water that contains fish oil. A young carcass consists of 13 percent fat, but this figure increases with age. However, this should not scare you, since 100 grams of raw meat contains no more than 90 kcal, and fat reserves do not reach 1 gram.

To prepare delicious fish dishes, I have collected several proven recipes in this article. Therefore, choose the best one and surprise your family with a tasty and healthy dish.

Juicy and tender fish cutlets are not only tasty, but also dietary food. Therefore, when meat is not on your menu, these dishes will be the right choice.

Silver carp cutlets with filling

silver carp – 0.8 kg;
onions – 0.3 kg;
wheat bread – 150 g;
milk – 50 ml;
chicken egg – 3 pcs.;
green onions – 100 g;
hard cheese – 100 g;
garlic – 3 cloves;
salt, pepper - to taste;
breadcrumbs - as needed;
vegetable oil - as much as needed.

Soak the loaf in milk.
Finely grate the cheese.
Chop the green onions.
Hard boil two of the three eggs. Peel and grate.
Crush the garlic with a hand press.
Mix cheese with onion, garlic, eggs.
Cut the silver carp into fillets. Turn into minced meat using a meat grinder.
Squeeze out the bread and add to the minced meat.
Break the remaining egg into a bowl with minced meat.
Add salt, pepper, mix thoroughly.
Form an oblong layer of minced meat in the palm of your hand.
Place a spoonful of filling on it.
Raise the edges up and fasten them together.
Breaded in breadcrumbs.
Fry in boiling oil. You need to fry for 4-5 minutes on each side. If desired, you can fry until a crust forms, then finish in the oven.

Stuffed silver carp cutlets are so tasty that they can even decorate a holiday table.

Making silver carp cutlets does not require much culinary experience. By adhering to the recipe, a novice housewife will cope with the task. The dish will be tasty, appetizing, and inexpensive.

Silver carp fish cutlets. Step-by-step recipe with photos

Preparation
5 minutes

Cooking time

50 minutes

Portions

Potatoes have proven themselves to be excellent in fish cutlets. The taste of potatoes is not felt at all, but silver carp cutlets become more juicy, and therefore tasty.

Silver carp carcass weighing 1.5-2 kg.,
Loaf - 3-4 slices,
Milk – 100-150 ml.,
Onion – 1 pc.,
Salt and spices - to taste,
Potatoes – 1 pc. medium size,
Eggs – 1 pc.,
Sunflower oil

How to cook “Fish cutlets from silver carp”

1. The most difficult part of the whole process is separating the fillets and bones. To make the cutlets aromatic and tasty, I always combine two fish. Pike meat is sweetish and has a special taste, so I like to add pike to fish cutlets (no matter what kind of fish I use). The fish needs to be cleaned of scales, it is better to remove the skin, and then separate the fillet. Cut it into pieces.

2. Grind the meat in a meat grinder several times. You can even put it in a blender so that the consistency of the minced meat is homogeneous. Finely chop the onion and soak the bun separately in milk. When the bun swells, squeeze it out and add it to the minced meat. Add salt and spices to taste. Now you need to mix everything together with the egg until smooth.

3. Beat the egg and leave it in a plate, and place a bowl of breadcrumbs next to it. Then dip the cutlet in the egg and breadcrumbs and place in the frying pan. The cutlets form very well.

4. Fry on both sides in vegetable oil. It is very important that the oil is hot.

5. When the cutlets turn golden brown, they are ready! Silver carp fish cutlets are not only tasty, but also very beautiful!