Silver carp fish cutlets - recipes with photos

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:

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.

Fish cutlets with cheese

The cheese filling will improve the taste of fish cutlets and give them juiciness.

Required:

500 g silver carp fillet;
100 g grated cheese;
35 g sour cream;
30 g flour;
150 g ground crackers;
2 garlic cloves;
refined oil for frying;
herbs and seasonings to taste;
1 egg.

Cooking time: 30 minutes.

Calorie content per serving: 275 kcal.

Cooking:

Cut the silver carp pulp into oblong pieces, beat lightly with a hammer, season with spices, and place in the refrigerator to marinate for 15-20 minutes.
For the filling: chop the garlic, chop the herbs, add sour cream, stir.
Grease the fillet pieces with seasoned sour cream, place cheese shavings on top and wrap, giving the product the shape of a cutlet (you can tie the product with twine or fasten it with a wooden toothpick).
For breading you will need flour, crackers and lezon (chicken egg beaten with water). For convenience, place them on different plates.
Dip the fish cutlet in wheat flour, dip into the egg mixture, and bread in ground breadcrumbs. Repeat all manipulations twice with each cutlet, then the top will be crispy and the inside will remain juicy.
Heat the oil in a frying pan, brown the cutlets on both sides. Then simmer the cutlets under the lid for about three minutes, the heat should be low.
Place finished products on a paper towel to remove excess fat.
It is good to serve fresh vegetables and lettuce with fish cutlets.

Breaded fish cutlets in breadcrumbs only from white bread; dark varieties worsen the taste.

Silver carp cutlets

Silver carp is an inexpensive fish, easy and quick to prepare and very tasty, its meat is tender and fatty. But due to the large number of small seeds and a strong fishy smell, it is not particularly popular. All these shortcomings will not matter if you prepare silver carp cutlets, which are very tasty, tender and appetizing. The fishy smell can be easily removed - first sprinkle the silver carp fillet with lemon juice, and then add fried onions and oven-dried bread to the minced meat. Small bones in minced fish are completely invisible - they are ground into tiny particles when grinding the fish in a meat grinder or in a blender. As a sauce for silver carp cutlets, you can make frying vegetables with the addition of tomato puree or chopped tomatoes. And if you like fluffy, very tender, juicy cutlets, then after frying, transfer them to a saucepan, pour in a little fish broth (you can cook it from the bones) and simmer the cutlets for 8-10 minutes over low heat. As a side dish, you can serve rice with lemon juice or vegetable salad.

— silver carp fillet – 500 g; — onions – 2 pcs; - white loaf - 3 slices; - vegetable oil - 5-6 tbsp. spoon; — egg – 1 pc; - lemon juice - 1 tbsp. spoon; - black pepper, salt, spices - everything to your taste; - water for minced fish - a third of a glass.

To avoid buying silver carp fillets, take a small carcass and cut it at home. From the head you can cook a delicious fish soup or a rich broth for fish soup, and the meat can be used for cutlets. Cut the prepared silver carp carcass into pieces, separate the meat from the bones. Remove the skin, it is thick. It’s better to add it to broth or fish soup for more flavor. Cut the fillet into small pieces, sprinkle with lemon juice, leave for 15-20 minutes while you prepare the rest of the products.

Dry the loaf slices in the oven until golden brown (do not fry too much).

Cut two onions into small cubes (or half rings).

Heat two or three tablespoons of oil in a frying pan, add the onion and fry it, brown until golden brown.

Scroll the fish fillet pieces through a meat grinder twice or grind in a blender.

To the resulting minced fish, add fried onions along with oil, ground black pepper and spices to your taste. After grinding the pieces of fish, then pass the dried pieces of bread through a meat grinder and add the ground bread to the minced fish.

Beat in one large egg (or two small ones) and add salt to taste.

Knead the minced fish cutlets with your hands, gradually adding cold water so that it does not turn out too tight or dense. Cover and leave for 10 minutes to soak in the spices.

Minced fish turns out sticky, so when forming cutlets, your palms need to be moistened with cold water. Take a little less than a tablespoon of minced meat, place it on a damp palm and form round or oval-flattened cutlets.

Heat enough oil in a saucepan or frying pan. Place the cutlets, turn the heat no higher than medium, fry on all sides until beautifully golden brown. To make the cutlets juicier, after frying, you can pour tomato sauce over them or pour in a little water, broth and put in the oven for 5-6 minutes. You need to simmer the cutlets on the stove a little longer - 8-10 minutes over very low heat.

You can serve silver carp fish cutlets with any side dish - mashed potatoes, boiled or fried potatoes, vegetable stew, buckwheat, pasta and much more. If the cutlets will be served without a side dish, then take out a jar of spicy seasoning made from horseradish with beets or homemade adjika. Bon appetit!

Author Elena Litvinenko (Sangina)

What does a silver carp look like?

You can find out about silver carp, what kind of fish it is, and whether it’s tasty, only by trying to cook a variety of dishes. Another name for the fish is silver carp. This is a very large fish and looks peculiar. Individuals reach a meter in length and can weigh up to 50 kg.

A distinctive feature is a wide forehead. The lower jaw is pushed forward, and the eyes are located under the mouth.
Instead of teeth, the mouth is equipped with a filtering apparatus. These are fused gills that act as a filter when feeding on plankton.
The fish has small scales with a silvery tint and dark fins with pointed ends.
The skin of the fish is particularly dense, this is explained by its high motor activity.

Once you find out what kind of fish silver carp is, you can start cooking. Juicy meat has excellent taste and low calorie content. 100 grams contain only 86 kcal. Of them:

91% proteins are perfectly digestible and saturate the body;
9% fat;
1% carbohydrates;
vitamins A, B, PP and E, phosphorus, calcium, sodium and sulfur;
natural amino acids that play a large role in metabolic processes.

How to clean silver carp?

Large fish, often sold in markets; you can buy it in large stores at any time of the year. It is important to know how to quickly clean silver carp so that the process does not discourage you from cooking the fish again.

The fine coating is difficult to scrape off with a knife. You need to use a toothed scraper. It will not damage the skin and will effectively remove scales.
Carefully cut or tear out the gill plates in the head.
It is necessary to wash the carcass, because... its scales are small and can remain unnoticed on hands, knives and meat.
Carefully remove the entrails without damaging the bile, which is abundant in this fish.
Cut off the protruding fins at the base and start cutting into steaks or fillets.

How to cut silver carp into boneless fillets?

Having figured out what kind of fish it is - silver carp, and peeled the carcass, you can start cutting it up. Small fish usually have a lot of bones, so it is preferable to use a large fish.

Rinse thoroughly under running water.
Cutting silver carp begins with cutting out the gills. You can completely tear them out along with the gill plates. Be careful not to get hurt.
Rip open the belly. Not too deep so as not to hurt the gallbladder. Remove entrails. Cut off the fins and tail.
Make a cut on the back up to the ridge.
Separate the ridge. It can be used for soup.
Carefully cut off the rib bones.
The finished fillet is used for any dish: frying, baking, minced meat or marinating.

How to cook silver carp in a frying pan?

The easiest and fastest way to prepare is fried silver carp. You need to salt it, pepper it and add lemon juice. The recipe is very hassle-free; first you need to clean the fish, cut it into steaks, 2 cm thick. In large stores you can buy ready-made portions or ask the seller to cut the fish into pieces.

Ingredients:

silver carp steaks – 4 pcs.;
lemon juice – 50 ml;
salt;
ground black pepper;
flour for breading;
oil for frying.

Preparation

Salt the fish and sprinkle with pepper. Pour over the juice.
Leave to marinate for 20-30 minutes.
Breaded in flour.
Fry in a frying pan on both sides until golden brown.
Cover with a lid and cook for another 10 minutes.

Silver carp cutlets - recipe

The flesh of the fish has tender, sweetish meat; nutritionists recommend it due to the content of a number of useful substances. In terms of taste, the fish is good in any form, it is easy to cut - there are practically no small bones in large carcasses. Homemade silver carp cutlets are very tasty and go well with any side dish. The above list of ingredients will yield approximately 8 small cutlets.

Ingredients:

silver carp – 700 g;
egg – 1 pc.;
onion – 1 pc.;
white bread – 2 pieces;
garlic – 2 cloves;
milk – 50 ml;
crackers - 4-5 tbsp. l.;
vegetable oil, salt, pepper, herbs.

Preparation

Pour milk without crusts over the bread for a few minutes.
Separate the fillet, toss with onion, garlic, bread, and herbs.
Stir in spices and egg.
With wet hands, form the pieces and bread them.
Fry on both sides.

How to cook silver carp in the oven?

You can get a very tasty baked silver carp in the oven if you seal the carcass in foil. The pulp is saturated with fat, so it does not dry out and remains soft and juicy. Be sure to use lemon juice, it improves the taste, eliminates the unpleasant odor, and adds the missing piquancy. There is no need to get carried away with spices and herbs; pepper, dill, bay leaves and salt are enough to give the fish an appetizing aroma. You can use any ready-made fish seasoning mixture.

Ingredients:

silver carp – 1 kg;
lemon – 1 pc.;
spices for fish – 5 g;
sour cream 20% - 50 g;
salt;
dill - 2 sprigs.

Preparation

Rub the fish with seasoning. Sprinkle with juice.
Place on a baking sheet covered with foil.
Place two lemon slices inside the fish. Put dill there too.
Mix sour cream with a pinch of salt and grease the carcass.
Seal the package and bake the silver carp in the oven in foil for 40 minutes.

Silver carp in the oven with potatoes

When baking silver carp in the oven, they often complement the dish with potatoes, which easily absorb fat and turn out very tasty. This fish goes well with onions, carrots and tomatoes. Before baking, you don’t have to lubricate with sauces or limit yourself to low-fat yogurt. Thanks to the fat, an appetizing crust will appear. There is no need to use garlic seasonings either; this flavor does not go well with silver carp meat.

Ingredients:

silver carp – 1 piece;
potatoes – 400 g;
onions – 2 pcs.;
carrots – 1 pc.;
pepper, salt;
bay leaf – 1 pc.;
lemon – 0.5 pcs.;
yogurt – 100 g;
dill – 20 g;
vegetable oil – 10 ml.

Preparation

Rub the fish with salt and pepper and sprinkle with juice.
Cut the onion into half rings, carrots into strips.
Boil the potatoes until half cooked. Cool and cut as desired.
Place the fish on a baking sheet. Place some onions and carrots inside, as well as 3 slices of lemon.
Place the potatoes, cover with the remaining onions and carrots.
Mix sour cream with salt and dill and pour over fish.
Preparing the silver carp dish will take 50 minutes.

How to marinate silver carp?

Marinated silver carp will be an ideal appetizer for any table. Vinegar and onions are most often used for marinade. It is better to cook only fresh fish. You need to cut it into small pieces of 4-5 cm. Too small pieces will become a porridge-like consistency. After the required time, the fillet will turn white, this indicates that the appetizer is ready. Must be stored in the refrigerator.

Ingredients:

fillet – 1 kg;
onion – 1 pc.;
garlic – 3 cloves;
olive oil – 4 tbsp. l.;
vinegar - 4 tbsp. l.;
salt – 4 tbsp. l.;
sugar – 1.5 tbsp. l.;
bay leaf – 3 pcs.;
black peppercorns – 8 pcs.

Preparation

Cut the fish into thin pieces. Fold in one layer.
Mix salt and sugar and sprinkle on fish.
Cover with a plate and press down with a weight.
Leave for 2 hours.
Mix vinegar, oil and spices in a saucepan. Add onion half rings.
Drain the liquid from the fish, rinse a little in water and add marinade.
Marinate for 2 hours.

Silver carp balyk at home - recipe

Silver carp balyk is a dish that consists of the salted and dried backbone of a large fish. The appetizer turns out incredibly tender, not too greasy and very appetizing. Treats in stores are expensive, so it’s better to prepare them at home. You need to take the freshest and largest fish possible; the carcass should not smell like mud.

Ingredients:

silver carp – 3 kg;
sugar – 100 g;
salt – 700 g;
bay leaf – 3 leaves;
allspice – 10 peas;
black pepper – 15 peas;
turmeric – 3 tbsp. l.;
coriander – 1 tbsp. l.

Preparation

Wash the fish, clean it and cut it into 2 fillets.
Mix all the ingredients and sprinkle the bottom of the dish in which the salting will take place. Place the fillet on top and cover with the mixture.
Set the pressure and leave it in a cool place for 5 days.
Wash the fish and soak in cold water for 6 hours.
Dry and hang to dry in a ventilated area.

Silver carp ear

Silver carp soup is very simple to prepare and will definitely delight the whole family with its excellent taste. The soup is prepared from the head, but other parts can be added if desired: backbone, tail, pulp. First the fish is boiled and then the fish soup itself is cooked in this broth. To make the dish thicker, add cereals, in this version – millet.

Ingredients:

silver carp head, tail and fins;
onion – 1 pc.;
carrots – 1 pc.
potatoes – 4 pcs.;
water – 2 l.;
parsley and dill;
millet - 1/3 cup;
bay leaf – 2 pcs.;
salt;
black peppercorns - 6 pcs.

Preparation

Pour water over the fish. Add salt and put on fire. Once it boils, reduce heat and simmer for 15 minutes.
Cut the carrots into thin circles and the potatoes into strips.
Remove the fish from the broth and strain through a sieve.
Place clean broth on the fire and bring to a boil. Throw the millet. Cook for 2-3 minutes.
Add carrots and potatoes, onion half rings. Cook for 10 minutes.
5 minutes before readiness, add pepper and bay.

Silver carp heh - recipe

Silver carp heh should not be served immediately after cooking; it is better to leave the dish to soak for at least 6 hours, and preferably overnight. The appetizer will be incredibly tasty, juicy, rich, with spicy, sweet and sour and pronounced garlic notes. The fillet must be carefully checked to ensure there are no bones. The finished heh is served in herring bowls, garnished with herbs.

Ingredients:

silver carp (fillet) – 350 g;
carrots – 1 pc.;
onion – 1 pc.;
vinegar 9% – 3 tbsp. l.;
oil – 50 ml;
salt – 0.5 tsp;
pepper – 2-3 pinches;
coriander seeds – 3 pinches;
garlic – 1 clove;
allspice – 3-4 peas;
bay leaf – 2 pcs.;
greenery.

Preparation

Cut the fillet thinly.
Add onion half rings.
Pour in vinegar, salt and pepper. Stir and leave for 1 hour.
Grate the carrots, fry with coriander seeds, add crushed garlic. Fry for 1 minute.
Pour the frying mixture (with oil) over the fish. Add bay leaf, allspice peas and stir.
Place in the refrigerator overnight.

Silver carp shish kebab - how to marinate and cook?

Fried silver carp on the grill is an excellent option for a picnic. Every guest will enjoy the amazing taste with the aroma of smoke. For the recipe you need to choose a large carcass. Even novice cooks will not have any problems with cooking, because there is no need to marinate for a long time, the tender flesh will quickly become saturated with the aroma of spices and sauces.

Ingredients:

silver carp – 800 g;
lemon – 1/2 pcs.;
oil – 2 tbsp. l.;
dried thyme and rosemary – 1/2 tsp each;
ground pepper and salt.

Preparation

Mix oil, juice, herbs, pepper and salt.
Place the fish pieces in a bowl, pour in the marinade and mix thoroughly.
Place the pieces on the grill.
Cook, turning occasionally. Make sure there is no flame.
Readiness can be determined by its appearance - the fish will begin to blush, and the flesh inside will turn white.

Some useful information about fish cutlets

Minced fish cutlets can consist of a different set of components. In addition to the actual fish meat of one type, you can make an assortment. It is better to mix the crushed pulp with spices and other components of the minced meat by hand.

The mixture must sit for some time before heat treatment.

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.

Most often, cutlets are prepared in two stages: first, they are browned on all sides, and then brought to readiness in a frying pan under a lid or in the oven so that the fish is completely cooked. The calorie content of minced fish cutlets is on average 140 kcal per 100 g of product.

Depending on the type of fish, this indicator may vary.

Also, the method of heat treatment can affect the calorie content of the dish. For example, steam cutlets from any fish will amount to about 75 kcal, but a dish from pike reaches almost 300 kcal. In this article you will learn how to cook silver carp cutlets with photos - for those who have never done this.

Steamed fish cutlets

So, you started to cook fish cutlets - a recipe for steamed silver carp can be considered a dietary dish. Firstly, fish is good for our body; experts advise that you definitely include fish products in your diet at least a couple of times a week.

Secondly, steamed food does not contain harmful components. Again, the set of useful substances is preserved as much as possible. If you don’t have a special appliance in your kitchen (a steamer, a multicooker with a steam function), then you can design such a container yourself.

To do this, you need a saucepan and a colander with a diameter slightly wider than the saucepan. When preparing silver carp cutlets, different recipes are used (this concerns the composition of the minced meat), but before putting the pieces into a double boiler, they must be rolled in paneer (flour, breadcrumbs, semolina) .

Here, in fact, is the recipe for delicious cutlets. We need:

half a kilo of fillet without skin (remove small bones first),
one carrot, finely grated,
one onion,
egg,
salt and other spices,
dry chopped greens,
marjoram,
flour.

Pass the fish and onions through a meat grinder, remove excess liquid, add carrots. Mix, add the egg, a little flour and spices with herbs. Knead well, form portions, roll in flour and place in a double boiler for 20 minutes. Bon appetit.

Fried silver carp cutlets with filling

This site presents traditional and original ways to prepare silver carp cutlets with photos. For example, if you want to try fish cutlets, you can take a recipe made from silver carp with filling.

Minced meat: silver carp fillet, onion, white loaf soaked in milk (water), egg, salt, spices, chopped bay leaf. Filling: grated coarsely hard cheese, chopped herbs, chopped garlic, chopped boiled eggs.

We prepare minced fish traditionally.

Please note that silver carp is a fatty and juicy fish, so if excess liquid is released, it must be drained. The consistency of the minced meat should be pate-like.

To obtain this condition, minced fish is passed through a meat grinder several times.

By the way, if you are not sure about the viscosity of the egg, you can add a tablespoon of potato starch to the minced meat.

We form a cake from minced fish, place the filling in the center, and connect the edges. You can use grated crackers as a breading, as other silver carp cutlet recipes suggest. You can add some roasted sesame seeds to the crackers or use fresh loaf bread crumbs instead of crackers.

Silver carp fish cutlets recipe

Once all the ingredients are prepared, you can start preparing the cutlets. Clean the silver carp from scales.

Cut off the head. Don’t rush to throw it away, because you can make delicious fish soup from it. Using a sharp knife, cut the fish from the tail to the head. Take out the entrails. Rinse the fish inside. Now we need to divide the fish into two parts. To do this, make an incision along the back of the silver carp from head to tail. Go through the rib area with a knife. The knife should run parallel to the work surface.

As a result of this procedure, you should end up with two parts of fish - one with a ridge, the other without. Place the part of the carcass with the ridge on the table, ridge down. Cut the backbone from the fillet, working from the head to the tail. Inspect the resulting fish fillet halves for the presence of large bones. Cut off the fins. Place skin side down on the table. Cut the skin off the fillet. Pass the resulting fish fillet through a meat grinder or chop with a blender.

Pour milk over the loaf and let it stand for a couple of minutes.

Cut the onion into cubes.

Place minced fish in a bowl. Add chopped onion to it. Wash the potatoes and remove the skins from them. Grate on a fine grater.

Place the mashed potatoes into the bowl with the minced meat.

Squeeze the loaf pieces from the milk. Crumble it into a bowl with the rest of the silver carp cutlet ingredients.

Mix the minced meat with your hands.

Beat in the egg.

Salt the cutlet mince and sprinkle with spices.

Stir it again.

To obtain a more uniform structure, blend it with a blender. Cutlets made from this minced meat will be more tender.

Place the frying pan with oil on the stove. Using hands moistened with water, form minced fish into cutlets. The shape of silver carp cutlets can be not only round, you can make them oval or oblong, like sticks.

Place the cutlets in the pan. To prevent them from burning inside, fry them over low heat. Fry them on each side until golden brown.

Place the finished juicy and tasty silver carp cutlets Serve hot. Enjoy your meal. I will be glad if you liked this recipe for silver carp cutlets and find it useful. I also recommend preparing it.

Very tasty recipe with filling

Cooking time : 60-70 minutes

Number of servings: 10

Energy and nutritional value

calorie content – 194.6 kcal;
proteins – 18.1 g;
fats – 7.8 g;
carbohydrates – 13.0 g.

Ingredients

part of silver carp – 900-1000 g;
onions (large heads) – 3 pcs.;
stale wheat bread – 150 g;
milk – 50 ml;
chicken eggs – 3 pcs.;
green onion – 100 g;
garlic – 3-4 cloves;
hard cheese (any type) – 100 g;
breadcrumbs - 3-4 tbsp;
refined vegetable oil – 100 ml;
ground black and/or allspice pepper - to taste;
salt - to taste.

Step-by-step preparation

Cut up the silver carp, removing the scales, skin and separating the flesh from the bones. Rinse and dry the fillets with napkins. Cut it into pieces.
Remove the crust from the bread, crumble the crumb and pour in milk. Boil two eggs (need hard-boiled).
Grate the cheese on a coarse grater and finely chop the green onions (feather and white part). Peel the garlic and press it through a hand press.
If the eggs are already boiled, rinse them with cold water to save time, peel them and finely cut into cubes. Add grated cheese, crushed garlic and chopped green onions. Add some salt and stir. The filling for the cutlets is ready.
Peel the onions. Cut the heads into 4 parts and pass through a meat grinder together with the fillets. After them, grind the soaked bread, but do not squeeze it out, but simply drain off the milk that is not absorbed.
Beat in the remaining egg, pepper, salt and mix thoroughly until smooth.
Make 10 round or oblong flat cakes from the minced meat and distribute the filling evenly over them. Seal the edges like pies and carefully roll in breading.
Heat a frying pan with oil and place the cutlets on it. Fry over moderate heat for 4-5 minutes on each side.

The dish is served most often with mayonnaise or sour cream, fresh vegetables or salads.

Tip : if desired, you can fry the cutlets for 2-3 minutes on each side, and then transfer them to a baking sheet greased with vegetable oil and place in the oven for 15 minutes, preheated to 180°C.

This is interesting: Pike perch cutlets

How to cook fish cutlets from silver carp

If you are using ready-made fillets, then you can skip the first step. If you have a whole carcass, like mine, then remove the scales, cut off the head (if you cook broth, remove the gills) and fins, remove the entrails, and rinse the carcass well under running water.

To separate the fillet, make a cut near the ridge and pry the meat with your fingers.

Now, pulling the fillet by hand, we make small cuts, sliding a sharp knife along the ridge and ribs. After separating the fillet on both sides, you can go back over the backbone with the ribs and cut off the remaining pieces of meat.

This is what the carcass looks like after removing the fillet and the fillet itself.

Then carefully remove the skin from each fillet (it can also be used for broth).

Cut the finished fillet into large pieces and grind into minced meat.

I used a blender chopper.

To make the cutlets tender, you must add soaked bread or a loaf. Bread is introduced into minced meat in various ways. For example, the slices are well dried in the oven, ground into breadcrumbs and put into minced meat. I went the more traditional route and put stale bread into the minced cutlet, previously soaked in water (or milk).

Peel the onion heads and cut into small cubes. If you don’t really like the onion smell, then before adding the onion to the minced meat, fry it in vegetable oil until lightly browned. I added raw onions to the minced meat. Mix everything thoroughly.

To make the binder, beat fresh chicken eggs into the minced meat. Depending on the size of the eggs, you may need 2 or 3 pieces.

Now salt the minced meat, pepper to taste, and add other favorite spices. I also added sweet ground paprika. Stir everything again. If the minced meat turns out to be too dense, you can add a little water, milk or sour cream.

Having collected a small portion of minced meat, we form small oval-shaped cutlets.

For a golden brown crust and integrity, bread the fish cutlets in dry semolina or breadcrumbs.

Pour vegetable oil into a frying pan and fry the silver carp cutlets over medium heat under the lid. This way they will cook faster on the inside, and on the outside they will be covered with an appetizing crust.

When a blush forms on the bottom, carefully turn the cutlets over and cook until done. .

At this point the preparation can be considered complete.

But if you want cutlets with sauce, then put them in a fireproof form, add a mixture of water, tomato and sour cream in any proportions, and place in the oven for 10 minutes. After the specified time, juicy fish cutlets with a very tasty tomato sauce will appear on your table.

Fish cutlets made from silver carp fillet are perfect with any side dish - potatoes, boiled rice, porridge or pasta.

Bon appetit everyone!

Sincerely, Elena.

BE YOUR OWN CHEF

Delicious silver carp cutlets: photo recipe, 5.0 out of 5 based on 1 rating

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Silver carp cutlets with semolina in the oven

Oven fish cutlets are another one of my favorite dishes. They are so easy to make if you have an electric meat grinder. If not, you can still easily prepare this delicacy using a hand grinder or blender. There is something special about their smooth and soft texture.

Product list:

700 grams of fish fillet;
300 grams of pork lard;
1 teaspoon sugar;
4 tbsp. spoons of semolina;
0.5 teaspoons of salt;
2 tbsp. spoons of sour cream 18%;
large chicken egg;
small onion head;
2-3 garlic cloves;
a pinch of ground paprika and a mixture of peppers;
breadcrumbs for breading.

Cooking method:

1. Cut the lard into small pieces and grind in an electric meat grinder together with the silver carp fillet separated from the bones.

2. Break an egg into the minced meat, add salt, sugar, spices, sour cream and semolina. Mix the products very well, trying to get as uniform a consistency as possible.

3. Grind the onion and garlic on a grater or food processor and add to the minced cutlets. At the same time, turn on the oven to heat up to 190 degrees.

4. With wet hands, form cutlets, lightly roll them in breadcrumbs and place them on a baking sheet greased with vegetable oil. Bake the products until fully cooked.

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:

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How to store at home?

At home, silver carp can be stored both in the refrigerator and in the freezer. The second option is better suited for fish. Before freezing, it is advisable to clean, gut, wash and divide the carcass into portions. You can also freeze the fish whole. Before sending to the freezer compartment, the carcass pieces need to be distributed into portioned bags.

The shelf life of frozen silver carp is approximately 2 months.

The product must be defrosted in the refrigerator. Fish should not be re-frozen.

In the refrigerator, silver carp should be stored away from other foods so that they do not absorb the smell of fish. In this case, the carcass must be gutted and washed. In the refrigerator, the product should be stored in a bag or airtight container.

The shelf life of silver carp in the refrigerator compartment is no more than two days.

Silver carp cutlets

| Author: kmarina84

Greetings dear readers of RybaMenu.ru! The technology for preparing river silver carp cutlets is not anything special. A video recipe with step-by-step recommendations will help cooks more accurately follow some techniques for properly cutting silver carp into fillets for cutlets and fish steaks.

I prefer to make minced silver carp white meat with my own hands rather than buy semi-finished fish in a store. I take a large fish, as it has fewer sharp bones. A recipe for fried cutlets from slightly fatty silver carp will add to the collection of fish menus on the website.

Freshwater silver carp cutlets

How to cook fried cutlets from silver carp white fish? Just clean the belly and cut the silver carp into fillet halves and make delicious minced meat.

To do this, mix bread crumbs soaked in milk with twisted silver carp meat. Add spices, herbs and raw egg. Mix and make minced fish according to the recipe. We form cutlets from silver carp. Since silver carp meat is high in fat, roll the cutlets in breadcrumbs. We will fry the cutlets on the stove in a frying pan. The cutlets inside are juicy with a crispy crust and will appeal to everyone who loves fish and cannot live without it.

The recipe for steamed freshwater silver carp cutlets can be considered a dietary dish. Find out how to make homemade balyk from river silver carp or bake fish in the oven with various vegetables. Subscribe to menu updates.

A simple step-by-step fish recipe with photos: Silver carp balyk

How to clean silver carp so as not to stain the kitchen with scales and prepare homemade cutlets, watch the video tips.