Is it possible to make cutlets from asp?

Brief description and cooking features

Asp is found in rivers flowing into the Caspian and Black Seas.
Its meat is white, and the carcass itself is covered with a thin layer of silvery scales; on the back the color changes to gray. The maximum weight of an adult specimen can reach 10 kg, but usually individuals weighing up to 2-3 kg are put up for sale. The length does not exceed 80 cm. The fish is sold in markets, in seafood departments or in large supermarkets. The price is from 100 rubles per kg. Sometimes asp is sold in bulk, during the season, so you can look at wholesale stores, then the cost will be from 80 rubles per kg. The meat turns out very juicy because it contains a lot of healthy fats. There are few bones, so cooking asp is not difficult. It is suitable for any purpose: the carcass can be fried, baked in foil or under a cheese crust, or dried. Due to its juiciness, the meat goes well with any side dishes: rice, vegetables, potatoes. To make the asp tasty, remember a few tricks when preparing it:

• Always remove the gills, they give a bitter taste when cooked. The scales are easy to clean off with a knife;
• take fresh fish, it tastes better than frozen;
• The maximum cooking time should not exceed half an hour. If you overcook the fat, the meat will not be as juicy;
• use spices and seasonings.

On a note!

Despite the large amount of fat in the meat, asp is considered a dietary species. Calorie content per 100 g does not exceed 98 kcal.

This is interesting: Asp balyk in a rag: recipe and photo

Cooking features

Even a novice cook can make delicious asp cutlets. However, to get the best result, he needs to know and take into account several important points.

• To prepare cutlets, it is better to use fresh asp meat, as it is more juicy. Frozen fish can also be used for this purpose if it is allowed to thaw under natural conditions, without a sharp temperature change. Trying to speed up the process by using a microwave or hot water can result in the fish becoming dry and tasteless.
• Before preparing the asp cutlets, they are cut into fillets. To do this, it is first cleaned from the tail to the head, then gutted. When ripping open the fish's abdomen, care must be taken not to damage the gall bladder. If this happens, the asp meat will become bitter. After removing the entrails, the fish is washed and the head, tail and fins are removed. Then the meat is cut from the spinal bone and immersed in boiling water for a couple of minutes to make the bones easier to remove. Finally, the fillet is cleared of bones using tweezers, finely chopped with a knife or crushed using a meat grinder or blender.
• The cutlets will be more satisfying and dense if you add meat or lard to them. If you are on a diet, you can combine minced fish from asp with chicken or turkey, then steam the products.
• Cutlets from any fish turn out more rosy and juicy if they are breaded in breadcrumbs, semolina, oatmeal or flour before frying.
• Fry the cutlets by placing them in a hot frying pan with a lot of boiling oil, then they will not burn. A baking sheet when baking cutlets in the oven or a multicooker rack when steaming products should also be coated with oil.
• To remove excess oil, simply place the cutlets on a napkin. After the material has absorbed excess fat, the appetizer is transferred to a dish or placed on plates and served.

Potatoes, rice, fresh, stewed or baked vegetables are suitable as a side dish for cutlets made from asp meat.

Cod fish cutlets in the oven according to a very tasty recipe

Incredibly simple composition and rich in taste and smell cod cutlets!

The product list contains:

• cod (fillet) – ½ kg;
• egg – 1 pc.;
• kefir 2.5% - ¼ tbsp.;
• oat flakes – ¼ tbsp. without top;
• carrots – 1 pc.;
• lemon – ¼ part of the fruit;
• rosemary, thyme, saffron, paprika - a pinch;
• salt, ground pepper – 5 g.

Variation with step-by-step execution:

1. Grind the fish fillet in any way convenient for you (blender, food processor, meat grinder).
2. Pour kefir into the ground mass, break an egg, add oatmeal, add aromatic seasonings, salt and pepper.
3. Grate the carrots on a medium-mesh grater. Add to the general composition. Stir until smooth.
4. Form cutlets and place on a baking sheet lined with baking paper or greased with odorless vegetable oil.
5. Pour boiling water over the lemon, cut into quarters and place in a chaotic manner on the cutlets. Citrus perfectly absorbs the smell of fish.
6. Cook in an oven preheated to 180C for 1 hour.

Adults and especially children will be delighted with the fish “dishes”, it is so tasty, with an aromatic smell and bright, thanks to the grated carrots!

Fish dishes are not only nutritious and satisfying, but also very healthy, due to the content in its composition of a whole complex of vitamins and minerals that the human body requires. Fish cutlets in the oven always turn out with a light golden blush, delicate taste, and are distinguished by their unique aroma and juiciness!

Preparing such a delicious dish is not difficult; the process does not take more than half an hour. Among the huge list of recipes it is very difficult to choose one, you want to try them all, do not deny yourself this pleasure!

The dish can be considered independent, although there will also be no problems with preparing a side dish; you can mash potatoes, boil rice, buckwheat or pasta, or serve fish cutlets with vegetable salad, it turns out no less tasty and satisfying!

Asp and meat cutlets

In general, it was like this.
So my friends and I rushed over the weekend to the Zhideli River, near Balkhash, to go fishing and close the spring asp fishing. Closed. 700 km in both directions, heat, beauty of the river, desert sand, ticks in incredible quantities and, accordingly, fish...

The simple fry is already boring, and the asp is bony, like a besieged horse, so it’s either good or bad. Since the asp is a little dry, the cutlets also do not shine with fat, which means. we need to add something hearty there. Potatoes are not our option. Our option is meat!

Let's get started. We turn a couple of fish into fillets.

And the fillet is stuffed into minced meat. And for the minced meat - white bread, half a bun, softened with milk, a couple of eggs, a larger onion, seasonings, a full teaspoon of salt and - minced beef meat, 1 to 1 to fish.

Vegetable oil, so that it doesn’t stick to your hands, but it’s richer, a third of a glass and fish sauce, a hundred grams, for the smell - after all, the cutlets are “fish”

With a light hand we turn the minced meat into balls and scoop. oh, not on, but in. oven for half an hour.

And what - fast and convenient! A bunch of cutlets at a time and without the risk of burning!

And of course, mashed potatoes on the side. and instead of sauce - sour cream

I love it so much!

How to cook delicious balyk from asp

Properly prepared and served to the table, asp balyk will not only delight all guests with its delicate taste, but will also remind you of all the delights of autumn fishing.

The asp fish in nature eats the fry of other fish and large insects, which means it gains fat only towards the end of summer.

In winter and spring, asp is too dietary for making balyk; it is better to fry or smoke it. And only in early autumn is it suitable for a delicious dish - dried balyk. How to properly prepare this delicacy?

First, you need to decide on the amount of production. The asp is not a small fish, it can grow to gigantic sizes, but most often the catches are not the largest specimens.

Fish weighing up to a kilogram are already suitable for preparing balyk, and if the catch is larger, then you definitely need to make balyk from it.

Now about the most important thing - cutting. Proper cutting of fish for balyk. This is the most important thing in its preparation. All you need is a sharp, well-sharpened knife and a lot of patience.

It's time to get started:

• Rinse the fish from mucus, clean off the scales and place it comfortably, holding it by the tail, carefully make a cut along the back, starting from the tail and ending near the head.
• Slowly separate all the meat from the backbone from one barrel of the asp; under no circumstances should you pierce the belly.
• Spread the fish, as if opening it and pulling out the insides, spine and bones.
• Carefully remove the gills from the head.
• Rinse thoroughly under running water and allow the water to drain.
• The semi-finished product for balyk is completely ready; there should be no bones or blood left in it.

IT'S TIME TO GO TO SALTED BALYK

Each fisherman has his own secret on how to salt fish correctly, but most often they use two methods: dry salting or salting in a salt solution, the so-called brine. It’s worth trying both methods and choosing the one you like best.

1. In the first case, simply rub the asp with coarse salt, rubbing it thoroughly so that the salt gets into every fold, and place it under pressure for about night. Then remove the fish and clean it of excess salt. Then rinse and soak in water, based on weight. The smaller the asp, the longer the soaking time: fish up to a kilogram soak for about three hours, and large specimens - no more than an hour.
2. In the second case, you need to take a large saucepan, boil water and pour salt into it; to check, you should put a potato in the water; if it floats, the salt is just right. You need to keep the fish in this solution in the refrigerator overnight, then remove it and rinse it under running water. It is necessary to soak the fish as described above. Some fishermen add different spices to the brine, but this is a matter of personal taste.

NOW DRYING

1. Each balyk needs to be straightened, the water should be allowed to drain, the bellies should be straightened by inserting the sticks apart and wrapped in gauze so that not a single insect spoils the delicacy.
2. Hang in a well-ventilated, cool place; it is better to put it in the refrigerator at night. So the balychok is dried for several days.
3. In order for the balyk to acquire a golden color, you should subsequently put it in the sun, just for an hour. The leaking fat will give the balyk a refined taste and unparalleled appearance.

Now the delicious balyk is ready. It is best to store it in the refrigerator, wrapped in thick paper. Such fish can be stored for a long time, but it very rarely goes stale.

Asp balyk is a wonderful appetizer with cold beer or a hearty addition to boiled potatoes. So, it is unlikely that it will be able to stay in the refrigerator for a long time.

Delicious recipes with asp

If you have a whole asp fish carcass, you can prepare several tasty and very healthy dishes.

To prepare fish cutlets, it is necessary to carry out several preliminary procedures that will allow you to remove bones from the fillet. After cutting off the fins and gutting the carcass on both sides, place the fish in a deep bowl with cold water. In the meantime, it is advisable to place a suitable size pan on the stove and wait for the water to boil. By dipping the fish fillet into boiling water for just one or two minutes, you can remove the bones from it quite easily. After removing the fish from boiling water, you need to set it aside to cool for a while.

Meanwhile, there is time to prepare the remaining components. It is necessary to peel and wash the potatoes and several small onions. After which the components are cut and passed through a meat grinder. Boiled fish fillet is torn into pieces and pitted. If the asp is large, more than two or three kilograms, getting rid of the bones will not be difficult. After which the fish fillet is also passed through a meat grinder. A small amount of semolina and chicken eggs are added to the resulting mass. The volume of ingredients taken varies depending on the size of the fish carcass being prepared. The mass is thoroughly mixed and placed in the refrigerator compartment for twenty to thirty minutes so that the fillet is saturated with the taste and aroma of all the ingredients. After the time has passed, the cutlets formed from the fish mass are fried in a preheated frying pan. Frying cutlets usually takes no more than ten minutes.

Dried asp balyk is a dish that few people can resist. To prepare it you will need to take:

• 2.5 kilograms of fish;
• 150 grams of granulated sugar;
• 250 grams of salt (it is advisable to give preference to a product with large granules).

Pre-prepare the fish for drying: you can leave it whole or cut it into medium-sized pieces. For convenience, it is recommended to cut it into strips. Then the asp is thoroughly rubbed with salt and granulated sugar on both sides.

Particular attention should be paid to hard-to-reach places, in folds. The salted fish is placed in a bowl - preferably made of glass - and additionally sprinkled with a sugar-salt mixture

After which the asp is pressed against the press. The workpiece is stored in the refrigerator compartment for the next five to seven days. After the time has passed, the almost finished dried asp is thoroughly washed in cold water and left in it for five hours. The final stage is drying the fish fillet in gauze, after which the fish can be served.

To learn how to prepare balyk of their asp, see the following video.

Asp cutlets with steamed meat

• asp – 0.6-0.7 kg;
• minced meat or chicken – 0.3 kg;
• white bread without crusts – 150 g;
• milk – 0.2 l;
• chicken egg – 2 pcs.;
• onions – 100 g;
• refined vegetable oil – 20 ml;
• salt, pepper - to taste;
• breadcrumbs - how much will be needed.

• Cut the asp into fillets, turn it through a meat grinder, mix with minced meat.
• Soak the bread in warm milk, squeeze, and pass through a meat grinder.
• After peeling and cutting the onion, puree it in the same way as other products.
• Place the onion puree and bread crumb in a bowl with the minced meat. Break the eggs there. Stir.
• Salt and pepper the minced meat, form it into cutlets, roll them in breadcrumbs.
• Pour a liter of water into the main container of the multicooker. Place a wire rack on top for steaming food. Lubricate it with oil. Place the first batch of cutlets on the grill.
• Cook the products for 35-40 minutes in the “Steam” mode. Swap cutlets for the next batch. Cook them in the same mode, but for 25-30 minutes, since it does not take time to heat the water in the main bowl.

At the same time, you can cook rice or potatoes as a side dish in the lower bowl of the multicooker.

Asp produces tender and juicy cutlets with a relatively low calorie content. You can prepare them according to several recipes, each of which is good in its own way.

Recipe for ide cutlets under the snow. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “ide cutlets under the snow.”

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

The energy value of ide cutlets under the snow is 171.7 kcal.

** 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.

Pickled asp – finger-licking recipe

Ingredients. What products will we need?

• Fish – 2 pieces, approximately 2 kg each.
• Vinegar 9% - 250 grams.
• Water – 100 grams.
• Ground black pepper – 50 grams.
• Seasoning “Mixed peppers” with peas – ¼ teaspoon.
• Red pepper, hot – ½ teaspoon.
• Dried dill – 1 teaspoon.
• Dried parsley – 1 teaspoon.
• Soy sauce – 1 teaspoon.
• Sunflower oil (preferably refined) – 1 tablespoon.
• Onion variety “Greatful Red F 1” – 1 medium head.
• Onion variety “Strigunovsky local” - 1 medium head.
• A pinch of finely ground salt.

Let's cook. The cooking process is simple:

1. Set aside 1 level teaspoon of black pepper.
2. Mix vinegar and water in a glass jar of sufficient capacity.
3. Add parsley, dill, soy sauce, red pepper, remaining ground black pepper, mixed pepper seasoning, and salt. Mix everything well and move it aside to let it brew.
4. We take the fish, wash it, clean it of scales and entrails. Separate the head and fins.
5. Cut into slices approximately 1 cm thick across the fish carcass. We rinse again to remove any remaining scales and blood.
6. Take a cup of such a diameter that the resulting slices lie in two rows. Gently shake the contents of the jar and pour about a third of it into a cup.
7. Place the pieces in a circle in two rows.
8. Shake again and pour the rest onto the fish rows.
9. Sprinkle with reserved pepper.
10. Peel and cut the entire onion into thin – up to 1 mm – half rings. We place the red and white varieties mixed on top of the entire resulting composition.
11. Press down a little with your hands to wet it in vinegar.
12. Let it brew for 10 – 15 minutes.

For gourmets, we suggest preparing bream balyk at home. The recipe is also simple, but requires some time.

Ingredients. To prepare we need:

• Fresh bream – 2 fish, about 2 kg each.
• Sugar – regular granulated sugar – 20 grams.
• Coarse table salt – 250 – 300 grams.
• Spices:
• ground black pepper – 30 grams;
• bay leaf – 10 leaves;
• finely ground red hot pepper – 10 grams.
• ¼ lemon.
• Finely crushed ice – 400 grams.

Let's cook. The procedure itself will require attention and patience:

We clean the bream from scales and wash it. Separate the head with gills, tail and fins. Carefully cut along the ridge deep to the spine. Then we cut the rib bones on one side and flatten the fish. No less carefully remove the insides

We pay special attention to removing the gallbladder: it cannot be damaged in fish. We thoroughly rinse to remove blood and remaining entrails and remove the film. We cut through the meat all the way to the skin, but it is advisable not to damage the skin itself.

The width of the slices is from 3.5 cm to 4 cm. Place the fish prepared in this way on a clean rag. (We do the same with the second copy). In a bowl, mix salt, sugar and all the spices. Mix everything well. Take a prepared container for pickling and pour the mixture into the bottom in a layer of 1 mm. Sprinkle just a little lemon juice for flavor. We put in the first fish. We fill it with a high-quality salt-sugar mixture. Distribute half of the bay leaves evenly, and then apply one layer of finely crushed ice. Squeeze a few drops of lemon juice to give it a harmonious taste. We place the second bream on top. We repeat the process and press down with a not very heavy - about half a kilogram - oppression. We put it in a fairly cold room (you can also put it in the refrigerator if it fits) with a temperature of about 0 degrees. After 5 days, remove the fish from the container and wash it in water to remove any remaining mixture. Then we put it under running water to soak and keep it like that for 3 – 4 hours. The degree of salinity can be checked by sample. As soon as the readiness seems satisfactory, the fish should be removed, blotted dry with a clean cloth, and proceed to the final stage. Take 2 pieces of capron rope, 15 cm each. At one end, the fish is grabbed by the tail with a loop, and at the other end, it is tied to the main rope and hung out. The second one is arranged in the same way.

Fish cutlets. Asp cutlets

I am glad to welcome everyone who looked at my homemade recipes.

Fish cutlets are a great alternative to meat! Or don't you think so?!

This page is dedicated to lovers of fish dishes. But I think this recipe will be useful for those who have not yet fully appreciated all the advantages of the fish world. I urge you! If you want to be smart, beautiful and healthy, eat more fish, different and in any form!

Today I decided to make fish cutlets, delicious fish cutlets made from asp. This recipe is also suitable for other fish, it is simple and quick to prepare, but there is a small secret.

Looking through recipes for fish cutlets on the Internet, I noticed that they all have one thing in common: almost all of them suggest grinding fish (fillets with bones) into minced meat along with the bones in it. Some people suggest doing this once, some twice, but I absolutely disagree with this approach to preparing minced fish. No matter how much you grind, you will still notice the remains of the bones in the finished dish!

I have my own simple method for solving this problem. And so I decided to share my recipe for homemade fish cutlets, in which there will be no mention of bones.

As I already said, this time my fish cutlets will be made from asp, but in the same way you can prepare them from silver carp, pike or any other river fish.

From the components listed below, I got 8 pieces of full-fledged delicious fish cutlets.

Ingredients

• Asp fillet (or other fish) – 350 grams
• Onion – 1 head
• Pork lard (fresh) - 50-60 grams
• Potatoes – 1 tuber (optional)
• Chicken egg (small) – 1 piece
• Semolina – 2 tablespoons
• Salt and pepper - to taste
• Vegetable oil - for frying

Kitchen utensils you will need are a meat grinder and a frying pan.

HOW TO COOK FISH CUTLES

In order to make everything very clear and visual, I offer my recipe for fish cutlets with photos.

If you bought a whole fish (preferably not small ones), then the first thing, of course, you need to clean it, gut it and then separate the fillets. To do this, we first cut off the fins and then make cuts along the back (along the ridge) along the entire carcass on both sides and thus separate the fillet we need. Next, wash it thoroughly under cold water.

It is advisable to put a saucepan of water on the fire while we are fiddling with the fish, we need it to boil

And now attention: the moment has come to reveal to you my method of removing bones from fish fillets.

Everything is very simple! Place the prepared piece of fish in boiling water for literally 1-2 minutes. Then take it out and put it on a plate, let it cool.

While the fish is cooling, prepare the remaining ingredients. We will peel and wash the potatoes and onions and then cut everything (including lard) into pieces that are convenient to put into a meat grinder.

Next, let's return to the now cooled fish. We easily take it apart into pieces, easily removing all the bones. For large fish, they are large and you can choose very quickly; if the fish is smaller (1-2 kg), then be more careful so as not to miss anything.

That's the whole secret - there are no bones, and you can prepare minced meat for fish cutlets.

We pass all the prepared ingredients through a meat grinder. As a result, we get fish mass, to which we add semolina, chicken egg, salt and pepper.

Mix everything thoroughly with a fork and get the starting material for our homemade fish cutlets. But for it to reach its proper consistency, we give it time to stand for about 20-30 minutes in the refrigerator, covering the bowl with cling film.

The time has come to fry the cutlets. We form them to a height of approximately 1 cm. Bread them in breadcrumbs mixed with flour. Place in a frying pan heated with vegetable oil.

Fry at once over high heat on both sides (as if sealing), then turn off the heat and bring to readiness (about 10 minutes).

And now our delicious fish cutlets are ready. They go well with vegetables (salads) or mashed potatoes.

You can also make a wonderful fish roll.

Choose what you like best!

With love for you Lyudmila.

I would appreciate your comment!

Asp cutlets with lard and semolina in the oven

• asp fillet – 0.35 kg;
• potatoes – 100 g;
• pork lard – 50 g;
• semolina – 100 g;
• salt, pepper - to taste;
• chicken egg – 1 pc.;
• onions – 80 g;
• refined vegetable oil – 20 ml.

• Peel the onion and cut into pieces.
• Cut the prepared asp fillet into several pieces.
• Grind the potatoes, after washing and peeling them.
• Cut the lard into small slices.
• Place lard, fish fillet and onion in a blender bowl and turn into a homogeneous mass.
• Mix the resulting mass with grated potatoes and raw eggs, salt and pepper.
• Add 2-3 tablespoons of semolina. Stir. Leave for a quarter of an hour for the semolina to swell.
• Grease a baking sheet with oil.
• Form the minced meat into cutlets, roll them in the remaining semolina, and place on a baking sheet.
• Place the baking sheet in an oven preheated to 180-200 degrees and leave in it for half an hour. 20 minutes after the start of cooking, you can turn the products over so that they brown evenly.

When serving, the cutlets can be supplemented with tartar sauce or a vegetable side dish.

Would you like to cook asp cutlets?

Regardless of the cooking method, any cutlet recipe begins with the preparation of minced meat. The fish is cleaned, gutted, and all bony parts are cut off: heads, fins, tails. Pedants remove all the bones. If you immerse the fish in boiling water for 1-2 minutes, removing the bones is much easier.

You can do it simpler: grind the carcasses together with the ridge and bones in a meat grinder with a fine grid. It's better to do this twice. After the first scroll, the meat grinder is washed, removing any bones that have wound around the knife. Then the minced meat is twisted again. With this treatment, the bones are crushed and are not felt at all when eaten.

The minced meat is salted, peppered, and formed into flat round or oval patties. To prevent the minced meat from sticking to your fingers and palms when shaping the cutlets, your hands are moistened with water or lubricated with vegetable oil.

How to cook asp cutlets with additives?

Something is often added to regular meat cutlets to prevent the meat from being dense and tough.

Any additives are appropriate for fish cutlets:

• Bread, crackers, soaked cereals: semolina, corn grits, rice, pearl barley.
• Fresh, boiled, stewed vegetables: potatoes, cabbage, zucchini, onions, carrots, spicy roots.
• Dry and fresh herbs, seasonings: parsley, coriander, celery, cumin, basil, cloves.

The cutlets are served with any side dish, salads, gravy, sour cream, and ketchup.

Recipe for asp cutlets with lard

It is unspoken that fish is incompatible with animal fat. It is always prepared with vegetable oils. This is wrong. Fish dishes become tastier with the addition of butter, fat tail fat, and lard. For example, asp shish kebab is fried mixed with pieces of lard. It's much nicer this way. Lard and other fats, in addition to taste, give dishes juiciness and softness, and muffle the fishy smell.

For 350 grams of minced fish:

• onion - 1 pc.
• egg - 1 pc.
• potatoes - 1 pc.
• lard (fresh, unsalted) - 50-60 g
• semolina - 2 tbsp. l.
• ground pepper - 1/3 tsp.
• salt to taste
• frying oil
• flour or breadcrumbs for breading

Grind asp, onion, potatoes and lard in a meat grinder. Beat in the egg, pepper, add salt, add semolina, mix thoroughly. (If salted lard is used, then less salt is added to the minced meat). Cover the bowl with the minced meat and let it sit in the refrigerator for half an hour.

Make cutlets, bread them, fry in a pan until cooked. First, both sides are fried over intense heat, then the heat is reduced and simmered for another 10 minutes to cook the middle.

Asp cutlets with bread

For 600–700 g fish fillet:

• onion - 1 pc.
• egg - 2 pcs.
• white bread - 1/2 loaf
• milk - 2 cups
• salt - to taste
• spices - optional

Crumble the loaf, pour in milk, let it brew for 20 minutes.

Grind the asp together with the onion, soaked and lightly squeezed bread in a meat grinder. You can simply finely chop the onion and add it to the resulting minced meat, and add the softened bread separately, without twisting.

The mixture is peppered, salted, sprinkled with your favorite spices, eggs are beaten in, and mixed. You can add a little vegetable oil. Fry with or without breading.

Recipe for asp cutlets with meat

Fish cutlets can be “homogeneous”, consisting only of minced fish. Or mixed with minced meat, which suppresses the fishy taste, which is unpleasant for those people who do not particularly like fish.

For 300 g minced fish:

• minced meat - 300 g
• bread - 150 g
• egg - 2 pcs.
• onion - 1 pc.
• oil - 2 tbsp. l.
• salt pepper

All ingredients are mixed, the formed cutlets are placed on a baking sheet and baked in the oven for half an hour at 180°. To add softness, add a few tablespoons of broth or boiled water to the leaf with the cutlets.

How else to cook asp cutlets? We ask readers to recommend their recipes.

And we share other ways to prepare wonderful fish:

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits – we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

How to make the sauce

Universal tomato sauce is suitable for any fish cutlets, and it is very easy to make. It is an excellent addition to the main dish, enriching the taste of freshwater white meat.

Cooking time: 10 minutes

Number of servings: 10

Energy and nutritional value

• calorie content – ​​347.4 kcal;
• proteins – 4.6 g;
• fats – 23.4 g;
• carbohydrates – 31.8 g.

Ingredients

• sour cream 20% - 3 tbsp;
• tomato paste – 2 tbsp;
• ketchup – 2 tbsp;
• wheat flour – 2 tbsp;
• salt – 1/3 tsp;
• ground black pepper - a pinch;
• spices for fish – 0.5 tsp;
• fresh herbs - a bunch;
• fish broth (water) – 400 ml;
• butter – 2 tbsp.

Step-by-step preparation

1. Pour flour into a dry frying pan and fry it over medium heat, stirring frequently. It should take on a creamy tint.

2. Add the butter and quickly mix the melted parts with the flour until everything becomes a homogeneous mass. There should be no lumps. You may need to add a little more cream to achieve the desired consistency.
3. Add sour cream, pasta and ketchup. Mix everything. Pour in hot broth. The latter can be replaced with water. Throw in spices and finely chopped herbs.

4. Mix everything and let the mixture thicken.

The sauce is served separately or ready-made cutlets are stewed in it.

Fish balls are easy to make and can perfectly diversify and enrich your daily diet. They go well with any side dish, and are equally tasty both cold and hot. Bon appetit!

Recipe for “ide cutlets”:

The ides were caught, scaled, and frozen overnight. In the morning we took out the fish and put it to thaw. And went to work. They froze to make it easier to separate the meat from the bones.

We came home from work and started preparing dinner for ourselves and the dogs. Laikas will share their fish with us today. I usually cook this bony fish for dogs, but sometimes I stuff it or make cutlets for myself. So, let's get started - separate the head, remove the entrails, wash the fish. You can also remove the skin if you suffer from allergies, I left the skin on. Use a fork and knife to separate the skeleton from the meat.

This is what we got.

Next, we set the dogs to cook fish heads and skeletons, add perches, a little salt, water, when it boils, add any cereal, stir well with a wooden spatula and leave to simmer over low heat.

The dogs are waiting together for their porridge.

Now you can grind fish, onions, garlic in a meat grinder, add egg, milk, 2-3 tbsp to the minced meat. l. semolina, pepper, salt, chop green onions here, mix very well. The minced meat mixes easily at first and then becomes viscous. Let the minced meat rest a little, about 10 minutes.

Pour the remaining semolina onto the table, separate the minced meat with a tablespoon, place it on the semolina and roll it first into a “sausage”, and then flatten it and make a cutlet.

Now it's time to heat a frying pan with vegetable oil to fry the cutlets.

Let's make a lot of cutlets so that we can take enough to take to work, treat mommy, and feed the old Pekingese dog (she's on my avatar) to feed Chara, she no longer has teeth.

It's time to let the dogs' porridge cool! The oil in the frying pan is hot, start frying the cutlets.

On one side, 5-7 minutes,

And then they turned it over for another 5 minutes.

They fried it, put it side by side in a frying pan that had not yet cooled down, and covered it with a lid to steam and soften.

And the dogs are already barking - it’s time to go for a run! Well, one more shot - the cut that everyone loves so much!

Well, here's another shot. And the smell - you can’t imagine it! Yummy! But I won’t eat anymore! Flint! In the evening after 6 no, no.

We eat in the morning, and now go to the forest path and run 5 km to protect ourselves from old age, illness and extra pounds. I’ll also take retired hunter Rex with me, let him stretch his paws, he’s getting old, 13 years old. But he will also need to be fed after a run; he won’t sleep when he’s hungry and will demand it. Rex doesn't understand the word DIET. His porridge and fish got cold while we were running.

So the day has passed, and our cutlets were a success - juicy, aromatic. Chara really wants it, she needs to treat her! Well, if you wanted to too, come and visit! There's enough for everyone! And I’ll have some left over for the morning, I hope.

Classic recipe for asp cutlets in a frying pan

• asp – 1.5 kg;
• chicken egg – 2 pcs.;
• loaf (stale, without crusts) – 150 g;
• milk – 0.2 l;
• wheat flour – 100 g;
• salt, pepper - to taste;
• onions – 100 g;
• refined vegetable oil - how much will be needed.

• Clean the asp and gut it. Fillet the fish.
• Pour warm milk over the loaf and leave for a quarter of an hour. After the specified time, squeeze out the bread.
• Remove the skins from the onion and cut it into small pieces.
• Grind the fish fillet, bread and onion, alternating pieces. Then pass the resulting mass through the meat grinder again.
• Add eggs, pepper and salt to the minced meat, mix.
• Sift the flour. Dipping your hands in water to prevent the minced meat from sticking to them, form cutlets. Roll them in flour.
• Heat vegetable oil in a frying pan and place the cutlets on it.
• Fry them for 5-7 minutes on one side, then flip them over and cook for 4-6 minutes on the other side.

Place the finished products on a napkin to absorb excess fat, then serve with or without a side dish.

Eventually

There are many cooking recipes for juicy and fatty asp pulp. This type of fish is suitable for both frying and smoking. It is easy to get rid of small bones using vinegar or heat, but large ones should be removed at the stage of preparing the fish. In dishes, the meat turns out tasty, slightly sweet, with a pleasant division into fibers.

Asp is a very tasty and healthy fish that will definitely please the housewife and household members. It can be prepared using the oven in a variety of ways, including baking in foil, stewing with vegetables, or simply frying on a baking sheet.

Asp cutlets: delicious recipes with photos

Many people refuse dishes made from river fish because of the unpleasant odor inherent in it. Of course, you can get rid of it, but this procedure is lengthy and very troublesome. Asp is ideal in this regard, since it does not smell at all. The balls from it turn out tender, juicy and incredibly tasty.

Preparing the fish

If you are not lucky enough to find fillets, and only carcasses are available, they need to be properly prepared.