Caviar cutlets - how to prepare a variety of fish roe cutlets

What products are used to prepare caviar?

Caviar cutlets look like pancakes, but in order to make them fluffier and at the same time retain their shape, you can add a little white cabbage, oatmeal, wheat or corn flour, boiled rice, semolina, onions, carrots, etc. to the caviar mass. garlic, egg and seasonings and spices. As the main ingredient, you can take caviar from both sea and river fish. Caviar from cod, pike, carp, carp, silver carp, crucian carp, etc. is appropriate.

Cod caviar cutlets with added potatoes - caviar

My neighbor shops once a week at a specialty store and prepares very tasty minced meat cutlets, which we flavor with a variety of ingredients. If you look closely, you can even see raw potatoes here, well, now let’s take a closer look….

Ingredients for cod roe cutlets with added potatoes

• cod caviar (fresh frozen) – 1 kilogram;
• fresh egg – 2 pieces;
• peeled potatoes (more than medium size) – 1 tuber;
• onions – 2 heads;
• fresh or salted lard – 120 grams;
• semolina – 3 tablespoons;
• salt and ground pepper - optional.

Cooking cutlets from cod roe - ikryanka

Lightly defrost the cod roe, remove the roe from the ovaries, then cut into pieces and leave for further defrosting.

Place in a convenient bowl and crush with a wooden pestle. If you have salted lard, then you need to remove the salt, wash it in water and cut it into very small cubes. As for onions, I’ll say right away that I like to add only sauteed onions, then the cutlets will be much tastier.

Everything is prepared, mix, add semolina and set the whole mass to “rest” for 40 minutes, or even one hour. When the cereal swells, beat in the eggs, grated potatoes according to the recipe and season to taste. Using a measuring spoon, place the cutlets into a preheated frying pan (the dough is slightly runny) and fry until golden brown on both sides. When serving, it is good to serve with sour cream or sour cream sauce.

Recipe “Fish cutlets with my nuances”:

For fish cutlets, I always try to take 2 varieties. Paired combinations of fatty-lean, red-white, etc. fish make cutlets tastier. Very tasty from pollock or navaga with pink salmon. This time we also caught a few perches caught by the youngest while fishing. I also always add caviar and milk to cutlets, if the fish has them. I never make fillet cutlets - there are many wonderful recipes for fillet. I gut the fish, cut off the head, clean off the scales, if any, and cut off all the fins and tail with kitchen scissors. If the skin is too thick and strong, I remove it, like that of pollock and herring, and leave it. I don’t take out the bones; they will be removed during the process of scrolling and kneading. If the ridges are too powerful, like those of pollock and large cod, then I cut out the very top part of the spine - it is not flat, but three-legged.

I pass the fish through a meat grinder with one onion and a raw potato at the end, twice. When the cutlets are not for fasting, it is good to add fresh lard to the minced meat, or even better, with a meat layer, ten percent of the total mass.

As you can see in the photo, all large bones remain on the grill behind the knives and are easy to remove, and the minced meat turns out tender and uniform. And the remaining small bones remain in the hands during the kneading process.

I like to add fried onions and carrots to minced fish. To speed up the process, I put chopped onion and grated carrots on a plate, add a spoonful of oil and microwave for a couple of minutes. Cool and add to the minced meat.

I salt, pepper and add a spoonful of honey - it greatly enhances the taste of minced fish. And adding a spoonful of vegetable oil to the minced meat will make the cutlets softer.

Minced fish is often too runny. Therefore, I put in it dry Hercules flakes of the “Extra” brand, lightly rubbed in my palms - they will absorb excess liquid and the cutlets will keep their shape perfectly. I don’t put eggs in the cutlets; if the minced meat is still runny, I add a spoonful of starch

Now it is important to knead the minced meat well without knocking it out. Minced fish is more tender than meat, you just need to work it with your hands, knead it like dough

Refrigerate the minced meat for anywhere from half an hour to overnight.

Next, with wet hands, I form the cutlets and place them in a greased pan. I fry cutlets very rarely; I like to bake them much more.

If the cutlets are intended for guests or for the sake of showing off, you can shape them evenly using a ring or a cookie cutter. Spread the minced meat in an even layer, level with damp palms and cut out the cutlets.

Bread them in rice flour and place on parchment paper on a baking sheet.

Bake in an oven preheated to 200 degrees for 8 minutes until browned. Turn off the heat and let stand for another 5 minutes. A lot of cutlets come out. It is delicious and simply cold on a piece of bread with fresh cucumber. Or you can warm them up in a sauce to taste and serve with a side dish - it will be an excellent lunch or dinner.

Great served with lemon slices and herbs with a glass of white wine.

Fresh salad for cutlets is welcome! I have cucumbers with apple and herbs in a horseradish dressing with dry soy milk. In a glass of an immersion blender, put a spoonful of prepared horseradish, a spoonful of powdered milk replacer, and a chopped half of a peeled apple. Add salt, add a little rosehip syrup, honey or sugar, squeeze a spoonful of lemon juice. Pour 100 ml of Oleina oil on top and work well with a blender. You can slowly add another 50 ml of oil. The sauce sits in the refrigerator for a couple of days without separating.

Carp fish roe cutlets

If you returned from fishing and had a successful catch of carp with caviar, then this recipe will obviously come in handy.

Ingredients for carp fish roe cutlets

• carp fish caviar – one kilogram;
• sour cream – 2 tablespoons;
• flour – 6 tablespoons;
• carrots - 2 root vegetables;
• eggs – 3 pieces;
• soda - two pinches;
• salt and black pepper - to your taste.

Technology for preparing carp fish roe cutlets

Carp eggs are very small, so it is better to pour it in water, rinse it, and drain the water not through a colander, but a sieve. Next, use a fork to destroy the entire structure, add grated carrots, eggs, sour cream and mix everything. Then add a little baking soda, salt and flour. Add the flour very carefully, because if you add too much, the finished products will be “dragged” and not fluffy.

At the end of the stage, you need to heat a dry frying pan, pour vegetable oil into it and add minced fish one by one from a spoon to fry over high heat on both sides until a nice crispy crust. It is better to serve the finished cutlets hot; they go well with mashed potatoes, and you can use sour cream and tomato sauce as a gravy.

Recipes for dishes made from carp caviar

half a kilo of the main ingredient

100 g vegetable oil

2 tbsp. spoons of flour

ground black pepper/salt to taste

How to cook fried carp caviar:

Wash the caviar thoroughly, cut into large pieces and remove all unnecessary films from it, then salt and lightly pepper it.

Then place the prepared caviar in the refrigerator for 1 hour, where it will soak in the spices. After an hour, remove the caviar, roll all the pieces in flour and fry them in vegetable oil until crispy.

Serve the finished carp caviar with mashed potatoes.

Carrot caviar with eggs

Wash the caviar, salt and pepper it, then stir and place in a heated frying pan greased with vegetable oil.

Warm the eggs, stirring them constantly, until they become pinkish in color and crumbly. Break two eggs in a separate bowl and mix them until a homogeneous consistency is obtained, then pour the fried carp caviar into them and mix again.

Heat a small amount of fresh vegetable oil in a frying pan, add a mixture of eggs and caviar into it, tightly cover the frying pan with a lid and bake until a yellow cake forms.

Cut the finished dish into neat pieces and serve with a side dish.

Cutlets

Ingredients:

half a kilo of caviar 2 tbsp. tablespoons flour 1 egg half an onion vegetable oil for frying salt to taste

How to cook cutlets from carp caviar:

1. Wash the caviar, peel it from the films and place it in a bowl, adding chopped onion, egg and flour. Salt the resulting mass and mix thoroughly until it reaches a consistency reminiscent of batter.
2. Then spoon it into a frying pan with heated vegetable oil and fry the cutlets on both sides over low heat until golden brown.

Pancakes

1 can of fresh carp caviar

2 tbsp. spoons of sour cream

3 tbsp. spoons of flour

salt, pepper and dry garlic to taste.

How to prepare pancakes from carp caviar:

After washing the caviar and removing excess films, add egg, sour cream, flour and soda to it, salt and pepper the mass, then beat it in a blender at medium speed until a homogeneous consistency is obtained.

Heat a small amount of vegetable oil in a frying pan, spoon the dough into it and fry the pancakes over medium heat for four minutes on each side.

At the same time, the eggs will change their gray-brown color to a beautiful orange hue. Place the finished caviar pancakes in a frying pan, cover it tightly with a lid and place on low heat for ten minutes so that they cook and become juicy.

After this, remove them from the heat, cool them slightly and serve with sweet black tea.

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Cod roe cutlets with garlic

Yesterday we bought cod caviar in a specialized store. In appearance it is pink, it is clear that it is fresh and looks very appetizing. At first there was a desire to salt it, but then a friend suggested that she often prepares fish cutlets-caviar from this semi-finished product, which turn out very tasty and at the same time healthy and are not so expensive. In the seafood market it occupies an average price niche.

Composition of raw materials for cod roe cutlets with garlic

• caviar – 800 grams;
• garlic – 4 cloves;
• dill – 1 bunch;
• sour cream – 60 grams;
• egg – one piece + flour 5 tablespoons;
• salt and pepper - at your discretion.

Procedure for making cod roe cutlets with garlic

Lightly defrost the caviar, remove the film, rinse and mash. Add chopped garlic, dill, salt, pepper, egg and flour. Knead the dough to resemble the consistency of thick sour cream. Heat a frying pan, spoon out the dough and fry until golden brown on both sides. Then cover tightly with a lid and steam with the addition of butter and water.

How to dry salt fish roe

Salting caviar using the so-called dry method, that is, without brine, is a very risky undertaking. However, gourmets and lovers of crumbly caviar still salt the product in this way.

• Fresh fish caviar – 1 kg
• Salt – 60 g
• Granulated sugar – 20 g

Wash the caviar. This method can be used for salting caviar, both in jars and without them. If you clean caviar from films, do it using any of the methods described above. If you want to try salting the caviar directly in the eggs, then wash them, dry them and place them in a container.

Can be salted dry

• Sprinkle the caviar with salt and sugar. If we add salt in jars, then rub them thoroughly with the mixture; if without them, we mix the caviar with the mixture with a fork.
• Transfer the product to a sterilized container and salt for 5-12 hours.
• If desired, you can then flavor the yummy with sunflower oil. The caviar, which is salted in eggs, is freed from them after salting by cutting them with a knife and separating the caviar with a spoon.

Cod roe cutlets

The simplest and cheapest ingredients were selected here, and the cutlets turned out fantastically tasty and aromatic.

Ingredients for cod roe cutlets

• cod caviar – 500 grams;
• onion - three heads;
• carrots - 1 root vegetable;
• semolina – 3 tablespoons;
• egg - one;
• seasoning for fish - 2 pinches;
• vegetable oil - as needed;
• salt and pepper - to taste.

Sequence of cooking cod roe cutlets

We wash the caviar, remove the films and various compounds. Grind until smooth. Chop the onions, leave half raw, and sauté half in vegetable oil. Three carrots on a grater. We combine all the products, add semolina, egg, mix everything effectively, add salt and pepper and fry in a preheated frying pan on both sides until golden brown.

Fried crucian caviar

Fried caviar is a simple dish, but very tasty. The secrets of taste begin with a list of necessary products:

1. Caviar – 300 g Onions – 1-2 pcs. (cf.).
2. Vegetable oil 100 g.
3. Butter – 50 g.
4. Salt.
5. Ground black pepper.
6. heretz chili (for spicy lovers).
7. Spices and herbs - to taste.

Turn off the heat when the caviar becomes dark in color. Add butter to the resulting mass and mix. If necessary, add more salt and add spices – the ones you like. That's it, the dish is ready. Decorate with herbs and you are ready to serve!

Fried caviar is delicious both on its own and in the form of cutlets. Let's see how to make cutlets from crucian carp caviar.

Fragrant, tender, delicious cutlets are made from crucian carp caviar. Write a recipe. For 300 g of caviar you will need:

• Onion - 1-2 pcs.
• Semolina (cereals) – three tbsp. spoons.
• Egg – 2 pcs.
• Wheat flour – 4 tbsp.
• Ground black pepper.
• Salt.

Unlike other recipes, here we chop the caviar - with a fork. Add egg, finely chopped onion, semolina. Mix everything. Form the minced meat into the required shape and bread it with flour. Fry in a heated frying pan.

To get more tender cutlets, you can finish cooking by stewing in a water bath - adding water and spices to the pan.

Serve the finished crucian caviar cutlets along with a side dish and herbs. You can choose the drinks to go with this delicious dish yourself. Look at the recipes for how crucian caviar is prepared. Cook with pleasure

River fish cutlets with cabbage

For this pleasure, you can take silver carp caviar, and sauerkraut and green onions will add a special taste and piquancy.

What you need to take for river fish cutlets with cabbage added

• caviar of silver carp or other river fish - 600 grams;
• egg - 2 pieces;
• onions – 2 heads;
• green onions – 10 feathers;
• sauerkraut – 2.5 tablespoons;
• baking soda - two pinches;
• wheat flour – 110 grams;
• vegetable oil for frying - optional;
• salt and pepper - to your taste.

The procedure for preparing river fish cutlets with the addition of cabbage

Carefully wash the silver carp caviar so that it does not spread, and free it from films and scales (they are found). Chop the onions and green onions. Grate the carrots. Mix everything, add a fresh egg, baking soda, and pre-simmered sauerkraut. Beat the whole mass in a blender, and then carefully add the flour. Bring to taste. Knead the dough. Place the air mass using a tablespoon into a heated frying pan with vegetable oil and fry the cutlets on both sides until cooked.

With buckwheat flour

The recipe makes excellent low-calorie products. In combination with fresh vegetable salads, a wonderful duet is formed. What you will need: a kilogram of carp, 3 tbsp. l. flour, 250 grams of onion, 3 ml unrefined oil, salt, seasonings. How to cook: wash the carcass and cut it into fillets. Pass it through a meat grinder. Peel the onion and grind it. Pour in the oil, add flour, salt and spices. Mix everything thoroughly with your hands until smooth.

Pinch off a piece from the minced meat and shape it. Coat the frying pan with oil and lay out the products. Fry for 8 minutes on each side.

IMPORTANT: these cutlets can be baked in the oven or grilled. Serve with boiled rice and baked vegetables.

Fish cutlets made from caviar with green peas

Fish cutlets made from caviar, and even with green peas - it sounds peculiar, but it turns out very tasty. Green peas, as you know, are a good “ally” of many products - and here they are in the best combination. The cutlets turn out juicy with a vegetable accent - worth a try.

Composition of raw materials for fish cutlets made from caviar with the addition of green peas

• cod caviar – 400 grams;
• garlic – 3 cloves;
• parsley – 1 bunch;
• wheat flour – 150 grams;
• green peas (can be fresh or canned);
• crackers – 100 grams + milk – 150 milliliters);
• vegetable oil or butter – as needed;
• salt - to taste.

Description of preparing fish cutlets from caviar with the addition of green peas

To prepare this type of cutlet, it is better to take cod caviar. Carry out initial processing of caviar, soak white crackers in milk, chop parsley and garlic. Mix all. At the end, beat in the egg, add flour and salt. Stir and fry in a mixture of vegetable and butter until sunny. Serve the cutlets with boiled vegetables, and use pickled or fresh cucumber as an additional side dish.

Diversify your diet, I think the recipes here are interesting and without overeating. Bon Appetit everyone! Write, I will answer all questions with great pleasure.