Cutlets from carp: recipe with a photo

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

General recommendations

To make juicy and tasty cutlets, you need to use only fresh quality fish. If you do not sell sausage fillets in shops, you can buy a whole carcass and separate it yourself. Of course, it will take a little longer, but the result will be beyond praise.

As a rule, chicken eggs, milk soaked in bread, onion, salt and fragrant spices are added to the fish mince. For greater juiciness, butter or a little lard is added. But you need to keep in mind that in this case the ready dish can not be called dietary. Before heat treatment cutlets from carp are dumped in wheat flour, in mango or breadcrumbs. In this case, they will acquire an appetizing crunchy crust.

Variant with stuffing

According to the technology described below, a very tasty and aromatic fish dish is obtained. It has a delicate consistency and is ideal for both older and younger generations. Serve it can be almost any garnish. But especially successful cutlets from carp are combined with mashed potatoes and fresh vegetables. To pamper your family with a satisfying and useful dinner, check in advance whether you have at hand:

• Half a kilo of carp fillet.
• Onion bulb.
• 3 raw chicken eggs.
• 100 grams of hardened white bread.
• 120 milliliters of cow's milk.
• 50 grams of breadcrumbs.
• Salt, spices and refined lean oil.

Sequencing

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

Step 1. The first thing to do is chicken eggs. They are washed, poured cold water and placed on a fire. Once they are cooked, they are cooled, cleaned of the shell and cleaned to the side.

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

Step 3. The resulting mass of podsalivayut, season with spices and thoroughly mix. The resulting minced meat is divided into three approximately equal pieces. Each of them is flattened into a flat cake, the center of which is placed over a whole boiled egg, and shaped into a cutlet.

Step 4. The semifinished products made in this way are rolled in breadcrumbs and fried in a skillet until a ruddy crust appears. Practically ready cutlets from carp are transferred to a baking sheet, the bottom of which is lightly oiled with lean oil, and put into the oven. Bake the products at a standard temperature of about a quarter of an hour.

Variant with buckwheat flour

According to this recipe, a fine low-calorie dish is obtained, which is not bad combined with fresh vegetable salads. It has an unusual taste and a very pleasant aroma. To make dietary cutlets from carp, stock up in advance with all the necessary ingredients. Be sure to take care that at the right time you have in the kitchen:

• Kilo sazana.
• 3 tablespoons buckwheat flour.
• 250 grams of onions.
• 3 milliliters of unrefined lean oil.
• Salt and a mixture of peppers.

Process description

The washed and dried fish is cut into fillets and grinded twice through a meat grinder. In the same way come with a peeled onion. To the resulting mass, add lean oil, salt, buckwheat flour, a mixture of peppers. All intensively vymeshivayut hands to a homogeneous state.

From the finished stuffing with wet hands pluck small pieces and give them the desired shape. Fry the fish patties from the carp in a heated frying pan, lubricated with a minimum amount of vegetable oil. In addition, these products can be baked in the oven or cooked on the grill. Serve them with boiled rice, fresh or baked vegetables.

Option with potatoes

Fillet sazana - almost the ideal ingredient for cooking fish mince. It has a dense structure and does not fall apart during processing. In addition, it is fat enough to make a juicy and delicate dish from it. This recipe for cutlets from sazana involves the use of a certain product set. Therefore, make sure in advance that there will be:

• One and a half kilograms of carp fillet.
• A pair of onion bulbs.
• ½ teaspoon apple cider vinegar.
• A couple of potatoes.
• Laurel Leaflet.
• 200 grams of butter.
• A bunch of green onions.
• Flour, salt, aromatic spices and refined lean oil.

Algorithm of preparation

If you did not manage to buy the fillet, then you can use the whole fish. But you will have to dismantle it yourself. From the brushed and gutted carcass they separate the head, tail and fins. After that, with a sharp knife, make an incision along the ridge and remove it along with the large costal bones. At the very end with the fish cut carefully remove the skin.

The resulting fillets are washed in running water, doused with disposable kitchen towels and cut with not too large chunks. Prepared fish is ground through a meat grinder and combined with pre-ground potatoes and chopped onion. There also send salt, spices and ground laurel leaves. In the resulting mass add chopped green onions and mix well until smooth.

From the finished stuffing with wet hands pluck small pieces, give them the desired shape and breaded in wheat flour. The resulting semi-finished products are sent to a heated frying pan, smeared with melted butter, and fry for several minutes on each side. First cutlets from carp are cooked in an open vessel on a moderate fire. As soon as they are browned, they gently turn over to the other side, fasten the hob and cover the frying pan with a lid.