Cooking instructions

30 minutes Print

1. File the whole carp carp and cut the fillet in half. Chop one part small cube... Postpone the second part. Chef's knife tool A chef's knife is a versatile and, in general, an indispensable tool that can cope with any cutting work - from cutting a huge piece of meat to a much finer chopping of parsley. A favorite of many professional chefs, Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing that is afraid is improper sharpening, which is better to entrust to professionals.

2. Cut the celery stalk into random cubes. Cut the leek into 1 cm rings.
Cut the fennel into random cubes. Cook vegetables with a little vegetable oil until soft.
Crib How to prepare celery stalks

3. Soak crackers in milk, squeeze out.

4. Sequentially turn the remaining carp fillet, cooked vegetables and bread through a meat grinder. Combine all the components of the minced meat, mix the mixture thoroughly and beat until completely homogeneous. Tool Electric meat grinder Good meat grinder- powerful, stable and not too noisy. Other handy apps include a “reverse” function that allows you to rewind stuck pieces, different attachments, and overheating protection. According to the test results published in the 12th issue of Afisha-Food magazine, good option turned out to be a Kenwood MG 510 meat grinder.

5. Grease the sweet potato with butter, bake at 180 ° C for 30 minutes until soft, stirring regularly. Mash the prepared sweet potato with a fork into a coarse puree and smoke. Form cubes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and exactly - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

6. Combine soy sauce, water, white wine, garlic, zest of one lemon and sugar in a saucepan, bring to a boil, cool, strain.
Crib How to prepare the zest

7. Cut the onion into thin rings on a mandolin or slicer. Prepare flour and soda mixture, sprinkle onion rings, shake off excess flour and deep-fry until golden brown. Place on a paper towel and cool. Tool Paper towels Paper towels are an indispensable assistant for a modern housewife. Paper towels are durable and absorb moisture well. With their help, you can easily wipe up spilled liquid, polish glass or dishes to a shine, and clean the surface.

8. Blanched edamame beans, skinned. Dip rice paper in the marinade and let it soak. Place the paper on the silticon sheet, form a square cutlet in the center, wrap it in paper. Fry the cutlet on a frying surface or frying pan on all sides until caramelized and the minced meat is ready. Internal temperature should be 63-65ºC. Tool Aluminum frying pan Spanish Castey frying pans are great for making risotto and generally frying. They are made of die-cast aluminum and are easily oven-portable. Prices - from 60 euros.

9. Place cutlet on a plate, top with cubes of smoked sweet potato puree, edamame, a slice of lotus root, 2-3 nasturtium leaves and rings of fries.

You will be pleasantly surprised by tasting carp cutlets. They are very tasty, tender, juicy; every gourmet will appreciate them.

INGREDIENTS

Carp fillet - 500 g
Bulb onions - 1 pc.
Milk - 120 ml
White loaf - 3 pieces
Bread crumbs - 50 g
Vegetable oil - 3-4 tablespoons
Salt to taste
Lemon pepper - to taste
Greens - optional

COOKING PROCESS

Ideal for cooking fish cakes is carp meat. The meat of this freshwater fish has a dense and juicy structure, is rather fatty, which is important for cooking minced fish... Its small tender bones are well ground in a meat grinder, and the ridge is easily separated from the fillet - a tender, juicy minced meat is obtained.

To cook juicy and delicious cutlets from carp, you need to use only fresh and high-quality fish, and then the result will be above all praise. If the fish has red gills, clear, not cloudy eyes, then the choice was made correctly.

Let's start by preparing all the necessary foods.

Peel the carp, gut the entrails, rinse, cut off the head and tail and mill, with a sharp knife separate the carp meat from the ridge. Leave the head, tail and ridge, from which it will be possible to cook an ear.

Soak in milk, preferably stale pieces of white loaf.

Peel and chop the onion. Heat some vegetable oil in a frying pan and fry the onion lightly.

Pass the carp fillet through a meat grinder. To be sure that no fish bones are caught in the cutlets, skip the minced meat twice.

Add the loaf squeezed from milk, chilled onion to the minced meat. Salt the minced meat, season with lemon pepper, it goes well with fish products, knead well and slightly beat off, as is done with ordinary minced meat.

I do not add an egg to the minced meat, since this minced meat keeps its shape well and the cutlets are juicy. You can add a bunch of any greens to the minced meat, having previously washed and chopped it.

Form cutlets from the finished minced meat, roll them in bread crumbs... Instead of breadcrumbs, you can use flour, semolina - it's your choice.

It is imperative to fry carp cutlets in well-heated vegetable oil on both sides, until golden brown.

Bon Appetit!

Mashed potatoes and boiled rice are perfect for garnish.

Delicious and tender, tender cutlets!

Frying minced fish cutlets is best in grated bread or semolina paneer. It is recommended to fry the cutlets in two stages: first, on high fire fry, and then stew it slowly under the lid.

Astrakhan fish cakes recipe

Astrakhan-style carp cutlets are easy to cook. In addition to carp, pike meat is also used here. Ingredients:

• fillet of pike and carp in equal proportions (1-1.5 kg);
• starchy potatoes - 2 pcs.;
• onions - 2 pcs.;
• green onion feathers - 6 pcs.;
• apple cider vinegar - 5 ml;
• salt;
• freshly ground allspice;
• bay leaf - 1 pc .;
• flour and ghee for frying.

We pass the fillets of both fish without bones and skins through a coarse mesh of a meat grinder. In a separate container, turn the potatoes in the same way and sprinkle them with vinegar. We also chop the onion. We combine fish and vegetable mince.

Finely chop the green onion feathers and mix with the minced meat. The laurel leaf needs to be crushed almost into dust, added to the minced meat. Now it's up to salt and pepper. It is recommended to knead the mixture with your hands for 5-10 minutes.

Then we sculpt plump cutlets from the mass with our hands moistened with water. Fry carp cutlets in ghee, after dipping them in flour. First, brown over high heat, then on slow, under the lid, bring to readiness.

Other recipes for minced fish dishes

Consider carp cutlets made from ingredients. In addition to fish fillets, onions, spices, flour, instead of ghee, we use vegetable oil, instead of green onions, chopped dill. You will also need 2 eggs, 3 slices of a white loaf.

Soak the loaf in milk or water. Pass the fish fillets and onions through a meat grinder (you can use a blender). We send eggs, herbs, bread, spices there to taste, mix everything thoroughly. We leave for a while.

Now it remains to form the cutlets, after which we roll each in flour and fry in a pan until full readiness... There is also one more original cutlets from carp recipe. We cook minced fish, as in the previous recipe. Boil 3 hard-boiled eggs, cool and clean. Three eggs - three servings.

We make three cakes from minced meat, in the center of each we lay an egg and form a cutlet. Then we roll what happened in a paneer of crushed breadcrumbs.

This dish has two stages of heat treatment. First, fry the patties in a pan in vegetable oil until golden brown. The second - (15-20 min.) In a baking dish or on a baking sheet, greased with vegetable oil.

Not only fish fillets are used

If you bought a large carp, and there is a lot of caviar in it, then you can fry carp caviar cutlets - recipe. The dish is prepared very quickly, so to speak, in a hurry:

• carp caviar, finely chopped onion, egg, flour, spices to taste;
• the consistency of the mixture is like a pancake;
• fry in vegetable oil, browning on both sides;
• We form cutlets with a spoon on a brazier.

Here is such a carp caviar cutlet recipe. Bon Appetit!

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Fish is a very valuable and easily digestible product. It contains many useful vitamins and minerals. Therefore, it is widely used in cooking. It is an excellent base for preparing various soups, salads and fillings for savory pies... It is used boiled, fried, baked and canned. But carp cutlets are especially tasty, the recipe and photos of which you will find in this publication.

To make juicy and delicious cutlets, you need to use only fresh quality fish. If your stores do not sell carp fillets, then you can purchase a whole carcass and cut it yourself. Of course, it will take a little longer, but the result will be beyond praise.

As a rule, minced fish is added chicken eggs, bread soaked in milk, onions, salt and aromatic spices. For greater juiciness, butter or a little lard... But it must be borne in mind that in this case ready meal cannot be called dietary. Front heat treatment carp cutlets are rolled into wheat flour, in semolina or bread crumbs. In this case, they will acquire a delicious crispy crust.

Filled option

Using the technology described below, a very tasty and aromatic a fish dish... It has a delicate texture and is ideal for both older and younger generations. It can be served with almost any side dish. But carp cutlets are especially successfully combined with mashed potatoes and fresh vegetables... To pamper your family with a hearty and healthy dinner, double-check in advance if you have on hand:

• A pound of carp fillet.
• Bulb.
• 3 raw chicken eggs.
• 100 grams of stale white bread.
• 120 milliliters of cow's milk.
• 50 grams of bread crumbs.
• Salt, spices and refined vegetable oil.

Sequencing

The process of cooking carp cutlets (the recipe with the photo is presented step by step below) is conventionally divided into several simpler stages.

Step 1. The first step is to tackle chicken eggs. They are washed, poured cold water and put on fire. As soon as they are cooked, they are cooled, peeled from the shell and put aside.

Step 2. Now it's time to get busy fish fillets... The washed carp is not cut too much in large pieces and passed through a meat grinder along with peeled onions and bread soaked in milk.

Step 3. The resulting mass is salted, seasoned with spices and mixed well. The resulting minced meat is divided into three approximately equal pieces. Each of them is flattened into a cake, in the center of which a whole boiled egg is placed, and shaped into a cutlet.

Step 4. The semi-finished products made in this way are rolled in bread crumbs and fried in a pan until golden brown. Practically ready-made cutlets from the carp are transferred to a baking sheet, the bottom of which is lightly greased with vegetable oil, and put into the oven. The products are baked at a standard temperature for about a quarter of an hour.

Buckwheat flour option

This recipe makes a wonderful low-calorie dish, which goes well with fresh vegetable salads... It is different unusual taste and a very pleasant aroma. To make carp out of carp, stock up on all the necessary components in advance. Be sure to make sure that at the right time you have in your kitchen:

• Kilo carp.
• 3 tablespoons of buckwheat flour.
• 250 grams of onions.
• 3 milliliters of unrefined vegetable oil.
• Salt and pepper mixture.

Process description

The washed and dried fish is cut into fillets and ground twice through a meat grinder. Do the same with peeled onions. Vegetable oil, salt are added to the resulting mass, buckwheat flour, a mixture of peppers. Everything is intensively kneaded with your hands until smooth.

Pinch off small pieces from the finished minced meat with wet hands and give them the desired shape. Carp fish cakes are fried in a preheated frying pan, greased minimum amount vegetable oil. In addition, such products can be baked in the oven or grilled. They are served with boiled rice, fresh or baked vegetables.

Option with potatoes

Carp fillet is almost an ideal ingredient for making minced fish. It has a dense structure and does not fall apart during processing. In addition, it is fatty enough to make it juicy and tender dish... This recipe for carp cutlets involves the use of a certain food set. Therefore, make sure in advance that your house has:

• One and a half kilograms of carp fillet.
• A couple of onions.
• ½ teaspoon apple cider vinegar.
• A couple of potatoes.
• Bay leaf.
• 200 grams of butter.
• A bunch of green onions.
• Flour, salt, aromatic spices and refined vegetable oil.

Cooking algorithm

If you have not been able to buy a fillet, then you can use the whole fish. But you will have to cut it yourself. The head, tail and fins are separated from the cleaned and gutted carcass. After that, an incision is made with a sharp knife along the ridge and removed along with the large costal bones. At the very end, the skin is carefully removed 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. 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 to the resulting mass green onions and mix well until smooth.

Pinch off small pieces from the minced meat with wet hands, give them the required shape and breaded in wheat flour. The resulting semi-finished products are sent to a preheated frying pan greased with melted butter, and fry for a few minutes on each side. First, carp cutlets are cooked in an open bowl over moderate heat. As soon as they are browned, they are carefully turned over to the other side, the burner is screwed on and the lid is placed over the pan.

The carp is not only tasty, but also very healthy fish... Its meat is rich in various vitamins and contains few calories, therefore it can be used in dietary nutrition... Carp is widely used in cooking for the preparation of the most various dishes... This article will discuss how to properly cook carp cutlets.

How to choose a fish?

The carp belongs to the Karpov family and is widespread in Russia. Industrial-raised fish can weigh up to twenty kilograms. However, individuals weighing no more than three kilograms are used for sale. It is best to purchase small fish (weighing up to one and a half kilograms).

When buying a carp, you need to evaluate its appearance. It is best if the fish is chilled rather than frozen. There should be no blood or stains on its surface. A sure way to check how fresh fish is on the counter is to assess the condition and color of their gills.

The gills should have a deep red hue without inclusions of another color. In addition, they should not emit an unpleasant odor. Another of the main signs of fresh mascara is non-tanned and transparent eyes. The fish scales must be clean and free of any defects.

A small amount of mucus is allowed on the surface of the carp, provided that it is transparent and odorless. If you are buying chilled, not frozen fish, then if possible, you should touch it. The fresh specimen will be firm.

The basis of any fish cakes is minced meat. Therefore, before preparing this dish, the fish must be thoroughly washed, cleaned of scales, and also the head, entrails and bones must be removed. If a small carp turns 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. For the "bunch" of cutlet mass, wheat flour, eggs or bread are usually added to it.

Cutlets can be cooked both in a pan and in the oven (or even steamed). For frying cutlets, it is recommended to use a breading of wheat bread or flour. This will keep it in shape and give it a crispy crust.

Recipes

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

Classical

Classic recipe making carp cutlets does not involve the use of hard-to-find or expensive ingredients. The component set 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 of dill, parsley and onion;
• salt and freshly ground black pepper to taste;
• frying oil.

The bread must be peeled from the crust and the pulp is filled with milk to soak for a few minutes. Minced meat is scrolled from fish 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.

Pour oil into the pan and heat it well. Minced meat is formed into small cutlets and rolled in bread crumbs, and then 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 the Astrakhan-style cutlets is that, in addition to pheasant, pike is used for the preparation of minced fish. This dish will require the following components:

• 500 grams of pike and carp, cleared of bones;
• two medium-sized potatoes;
• two heads of onions;
• a small spoonful 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 need wheat flour and butter. It is best to use ghee, but can be substituted with vegetable oil if desired. The potatoes must be peeled, minced, sprinkled with vinegar and mixed with finely chopped onions.

Minced fish must be scrolled separately and combined with chopped potatoes. Chopped green onions, salt and black pepper are added to the resulting mass. Bay leaves it is necessary to grind in a mortar and also add to the minced meat.

From the resulting mass, it is necessary to form cutlets. At the same time, it is recommended to moisten 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 on hot skillet 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 skillet with a lid over low heat.

Stuffed

Carp cutlets can be prepared in a rather original way by adding filling to them. This version of the preparation of semi-finished products resembles the English dish "Scottish eggs", since in this case chicken eggs will be used as the filling. To prepare such cutlets, you will need the following components:

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

First of all, you need to boil hard-boiled chicken eggs. The boil time will depend on the size of the eggs and the temperature of the water in the pot, and can range from ten to fifteen minutes. After boiling, they must be cooled and peeled.

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

On cutlet mass lay the eggs and wrap them neatly. The resulting semi-finished products are rolled in breading and fried on sunflower oil in a well-heated skillet. The cutlets are fried until a golden crust forms, after which it is recommended to place them in an oven preheated to 180 degrees for 15 minutes.