How to cook carp cutlets
Ingredients:
Carp - 1.2 kg Onions - 120 g Carrots - 120 g Chicken egg - 1 pc. Loaf - 2 pcs. piece Milk - 70 g Butter - 20 g Lemon juice - 1 tsp. Dill - 1 tbsp. Salt - to taste Black pepper - to taste Vegetable oil - 2 tbsp. Preparation:
Preparing carp cutlets. First - vegetables, since we need to bring the carrots to full readiness. Peel both the onions and carrots, and then chop.
Do not cut the carrots too thick - it will take a long time to fry. The washers should be no more than half a centimeter.
Here I don’t follow any order, but simply throw both into the pan at the same time. First melt the butter + one spoon of vegetable oil. Fry over low heat until the carrots are soft.
Don't forget to stir. Well, while everything is fried, let’s take on the carp.
I always buy mirror carp. Well, first of all, cleaning it is a pleasure: just pick up a couple of flakes and you’re done. And secondly, it seems to me that the mirror one is a little softer and fattier than usual.
Perhaps, and most likely, it just seems to me. Since we need fillets, we don’t have to clean the carp. But personally, I still do this, because it’s not very convenient to trim the fins afterwards - the scales get in the way.
Select the insides, wash everything thoroughly, rinse and cut off the head. I immediately remove the gills, wash it (the head) thoroughly, put it in a bag and put it in the freezer. Whenever I think of it, I’ll take it out and cook the fish soup. We make a cut along the entire ridge and go down along the bones, separating the fillet.
Afterwards, the fillet must be removed from the skin. There are two options: either you make a cut somewhere in the middle (to the skin!) and move the knife first in one direction between the skin and the fillet, removing one half and then the other.
As they say, one or two and you're done. Or carefully cut the edge (at the tail) and, grasping it, carry out the separation procedure. The skin of carp is very thick, so feel free to grab it, press the knife tightly and move it between the skin and the fillet.
Soak the loaf (preferably stale) in milk. Grind the fish fillet, vegetables (cool slightly so as not to burn your hands) and the loaf through a meat grinder.
Then add the remaining ingredients to the bowl: chopped dill, lemon juice, salt and pepper, beat in the egg. Mix everything and put the minced meat in the refrigerator for half an hour. Want to fry right away?
Could be so. It’s just that after refrigeration the minced meat will thicken a little.
Form cutlets and fry. To shape your hands, moisten them with water. I make the cutlets round and, placing them in a frying pan, flatten them a little. By the way, first heat the frying pan and add a spoonful of oil (or a couple of spoons).
My cutlets are not thick, so they cook quickly. Fry until golden brown, then cover with a lid and, over low heat, bring to readiness. Just five to seven minutes - and you can enjoy tender and tasty carp cutlets! Bon appetit!
Posted by: OlgaK | in category: Main courses, Fish, What to cook for lunch and dinner
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The carp fish is tasty, but very bony. All representatives of the carp family are distinguished by the presence of unpleasant fork bones. The taste of many dishes is overshadowed by the fact that while eating you have to pick out bones instead of enjoying the taste.
There is a great option - making fish cutlets from carp. Even those who don’t like fish in any form will like them. There is no need to worry about the unpleasant fishy smell - it is present only when cutting the fish, and is not felt at all in the finished cutlets. But the taste will pleasantly surprise those who have never tried such a yummy as carp cutlets.
Content:
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Pink salmon cutlets
Using the recipe for pink salmon cutlets without adding bread and eggs, you can quickly prepare a healthy dish that is suitable for both adult and children's menus.
What ingredients will you need?
This recipe contains a simple list of ingredients:
- pink salmon – 0.5 kg;
- onion – 1 pc.;
- flour (for breading) – 5 tbsp. l.
Step-by-step cooking process
Prepare the cutlets in this order:
- The onion is first cut into 6-8 parts, which are then crushed in a blender.
- Then add pink salmon fillet, cut into small pieces, to the onion, and again grind the products with a blender.
- Next, the mixture needs to be salted and seasoned with spices to taste.
- Place the finished minced meat in a deep plate and mix well with a spoon.
- Then cutlets are formed from the fish mass, breaded in flour and fried on both sides in a well-heated frying pan until a light brown crust is obtained.
- The fried cutlets are transferred to a baking dish and sent to an oven preheated to 200 degrees.
- The dish will be ready to eat in 15 minutes.
Rules for serving the dish
Pink salmon cutlets can be served with rice or buckwheat porridge; fish dishes go well with stewed and fresh vegetables. You can also whip up light sandwiches from chilled cutlets and black bread, garnishing them with herbs.
How to cook carp fish cutlets
First, there is a not particularly pleasant process of cleaning the fish: removing scales, cutting off all the hard external parts, including heads, gills, fins, tails. Along the way, they obtain excellent material for fish jellied fish: After removing the entrails and washing the fish, the bones along with the ridge must be removed.
Bones are removed in two ways:
If you twist the carp several times in a meat grinder, the bones will be crushed. With further heat treatment they will soften and will not be felt at all. Chilled fish twists much easier.
Before grinding, place it in the freezer for an hour. After the first twisting of the fish pieces, the meat grinder is washed, removing any bones that have wound around the knife. Then the minced meat is rolled 2-3 more times.
They cut the back of the carcass and pull out the backbone along with the bones. This is not so easy to do with raw fish. You can keep it in boiling water for a couple of minutes.
Then the protein will coagulate, and it will be much easier to separate the bones from the meat. You can’t cook it for a long time; the taste of boiled fish cutlets is much worse. 1.5–2 minutes in boiling water is enough.
When processed using the second method, you get a clean fillet that does not need to be ground. You can simply cut it into small pieces. Cutlets made from minced fish meat are tastier than those ground in a meat grinder.
However, whoever is comfortable cooks it that way. You can test both options: use one recipe to make cutlets from ground and chopped fish and compare the taste.
If caviar is found in the fish, it is also crushed and added to carp fish cutlets. It is easy to find another use for a large amount of caviar - to prepare independent dishes from it:
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Dietary steamed fish cutlets
If you are looking for the perfect pp cutlets, then you will like this recipe:
- 500 grams of fish fillet. Wash and dry. Pass it through a meat grinder.
- 200 grams of cottage cheese. In this recipe we will use low-fat cottage cheese; its calorie content is only about 70 calories per 100 grams. The cottage cheese should not be too wet. It is best to use briquettes with cottage cheese; this consistency is ideal for pp fish cutlets.
- 1 medium onion. It should be put into a meat grinder along with the fish.
- Salt and any spices to your taste.
After you have put the fish and onions in the meat grinder, add cottage cheese, egg and spices. Mix everything thoroughly. Here is the perfect pp mince with a high protein content. We form fish cutlets and place them in a steamer for 30 minutes!
Recipe for carp cutlets with lard
For 1 kg fillet:
- onion - 1 pc.
- egg - 1-2 pcs.
- loaf - 1/3 bun
- lard – 150–300* g
- semolina - 1 tbsp. l.
- garlic - 3 cloves
- salt - 1 tsp.
- ground black pepper - 1/3 tsp.
- flour for breading
The loaf is cut into thin slices and poured with boiled water. Garlic is grated.
Fish contains little of its own fat, so fresh lard is added to the cutlets for juiciness. It is twisted in a meat grinder with carp fillets. Finely chopped onion, eggs, soaked bread, and garlic are added to the minced meat.
Salt, sprinkle pepper and knead, slowly adding semolina. If you have time, be sure to let it brew. Better in the cold.
After half an hour, remove the minced meat from the refrigerator, mix and make cutlets of the desired shape. To make it easier to shape them, the palms are moistened with water (an additional option is to lubricate them with oil). Fry in a heated frying pan, first rolling in flour. Usually fry for a couple of minutes over intense heat until a thick crust is formed, then cook for 15 minutes, covered with a lid, over low heat.
The recipe is universal. You can cook carp fish cutlets in the oven or steamed. They are simmered in the oven for 30 minutes at 200° temperature.
Diet steamed cutlets can be made in a pressure cooker or in a regular wide saucepan in a water bath. * Those people who do not eat animal products can purely symbolically add 100 g of lard - this is only a tenth of the weight of the fish. Or replace lard and eggs with a few tablespoons of vegetable oil.
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