How to make fish cutlets at home from carp

Classic recipe

Fans of fish dishes will definitely appreciate the most delicate carp cutlets with a crispy crust. When properly cooked, the pulp has no muddy smell and no seeds. Required: carp fillet – 700–800 g, a couple of onions, 2 carrots, an egg, 2 slices of dried loaf, 70 ml of milk, a slice of butter – 20 g, chopped dill – 1 full tbsp. l., fine extra salt and freshly crushed black pepper - optional, clarified oil for frying - 2-3 tbsp. l.

Juicy cutlets can be made in steps:

1. Peel the onion and carrots, wash and cut thinly.
2. Simmer in a mixture of 1 tbsp. l. cream and 1 tbsp. l. vegetable oil until carrots are soft.
3. Soak the loaf pieces in milk and grind together with the fillet and cooled vegetables three times through a meat grinder.
4. Pour chopped dill into the minced meat, pour in lemon juice, salt and pepper the mixture.
5. To seal, beat in an egg and place the minced meat on the refrigerator shelf for an hour.
6. Form round cutlets, flatten a little and fry until golden brown in a hot frying pan in oil.
7. Cover the pan with a lid and cook the dish until cooked over low heat for 5-7 minutes.
8. Serve with mashed potatoes, sour cream sauce and chopped vegetables.

Jewish recipe

• 1400 g carp;
• 4 quail eggs;
• 3 bows;
• 80 g flour;
• 1 piece of garlic;
• 20 g dill;
• 15 g parsley;
• 80 g crackers;
• 60 ml olive oil.

Time – 2 hours and 40 minutes.

Calories – 149.

How to cook carp fish cutlets with herbs:

1. Wash the carcass with running water, cut off the head, fins, and remove scales;
2. Carefully cut the fillet from the backbone, remove all bones with tweezers;
3. Cut into pieces and pass through a meat grinder or puree in a blender;
4. Peel the onion, rinse and chop as desired;
5. Heat a quarter of the oil in a frying pan, add the onion;
6. Simmer it, stirring, until soft;
7. After this, remove the pan from the heat and let the root vegetables cool;
8. Peel the garlic and chop it using a press;
9. Rinse the parsley along with the dill, chop them with a hatchet on a cutting board;
10. Add the cooled onion to the minced meat, along with herbs, eggs, crackers, and spices;
11. Knead the mixture until smooth and put it in the refrigerator for an hour and a half; the breadcrumbs need to swell;
12. Heat a frying pan with oil and while it is heating, wet your hands and mince them into cutlets of the same size;
13. Pour flour into a plate, roll the cutlets and place in a frying pan;
14. Fry until done, covered over low heat.

Read how to make tender bean puree - it can be used as a side dish, as a filling for pies, or to make amazing cutlets.

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Carp cutlets with lard

Juicy cutlets from fresh minced meat can be prepared from the following set of products: fillet - 1 kg, onion, 3 garlic cloves, 150 g lard, a couple of eggs, semolina - 1 tbsp. l., 2 slices of loaf, flour - 2 tbsp. l., coarsely crushed salt and ground black pepper - optional, purified butter - 2 tbsp. l. for toasting.

Cooking step by step: Fish fillet, bread soaked in water and squeezed out, peeled onion and lard, grind in a small meat grinder. For a more mousse-like consistency, pass the minced meat through a meat grinder 2-3 times.

Release the eggs, add semolina and pressed garlic. Salt the minced meat and sprinkle with pepper to taste. Mix the mixture and beat it into a bowl. Let the mixture sit until the semolina swells.

With wet hands, form small cutlets and fry in hot oil on all sides until the crust is golden brown. Serve the finished bits with green peas and boiled rice with saffron and vegetable salad.

To minimize the risk of bones getting into the finished dish, you should choose large carcasses

Dietary pike cutlets

Do you love pike, but stuffed fish doesn't fit into your diet? Then prepare pp cutlets:

• 300 grams of pike fillet. Wash the fillet and cut into very small pieces.
• 300 grams of cauliflower. Wash, separate into inflorescences and boil until fully cooked. Drain the water and grind into small pieces.
• 2 tablespoons of any whole grain flour. If you don’t have one, then you can simply grind the oatmeal in a coffee grinder.
• 1 medium onion. Finely chop.
• 2 tablespoons yogurt. We use only natural yogurt without added sugar or other harmful additives.
• Any greens. Be sure to add herbs, so the fish cutlets will be tastier and more aromatic.
• Salt and spices to your taste.

Now in a container, mix the fish with cauliflower and onions, stir. Add yogurt, whole grain flour, herbs and spices. Our minced meat is ready. Cover the baking sheet with parchment and spoon out our dietary fish cutlets. Bake in the oven for about 15 minutes.

Photo: instagram/buturlakinaya

Homely

Soft and tasty cutlets with a pleasant fishy aroma should be prepared from the following products: fish fillet - 1 kg, a couple of large onions, a slice of white dried loaf, an egg, extra salt and a pinch of black pepper, clarified butter - 3-4 tbsp. l. for frying, 3 tbsp. l. fine breadcrumbs for breading.

Homemade cooking process: Pass the onion and fillet three times through a fine mesh meat grinder. Add spices to the mixture and release the egg. Mix the minced meat and beat it on the bottom of the bowl. Bread the formed cutlets and fry in hot oil until cooked. Serve on a salad bed, sprinkled with chopped herbs.

Innings

Homemade minced carp cutlets are combined with stewed, fresh or pickled vegetables. They are also delicious with mashed potatoes. A good side dish would be pasta or rice.

To highlight the taste of the dish, complement it with sauce. Gravy based on mayonnaise, sour cream, and tomato paste are best suited. To make the cutlets a real delicacy, add lemon juice or dry white wine to the sauce. You can decorate the dish with lettuce leaves or chopped herbs.

This recipe for delicious carp fish cutlets will teach you how to make this dish in the easiest way. Clear step-by-step instructions will help you feed the whole family without any hassle.

Having bought live carp in a store or market, most often there is a desire to simply stuff it or bake it. However, it also makes carp cutlets no less tasty. Some people think that you can use less expensive fish to prepare this dish. Of course, you can cook delicious food even from pollock, but dishes from this fish have a distinctive taste and cannot be compared with those prepared from cheaper ones.

Caviar cutlets deserve special attention. When preparing them, it is important to season the caviar well with spices.

This article will cover some tips for preparing this dish. It will also contain various recipes, including cooking with lard, a recipe for baking in the oven, and a recipe for caviar. All these dishes can be prepared at home without much difficulty.

Tender cutlets made from bony meat

Stuffed carp in the oven

This recipe for carp cutlets will allow you to “dissolve” even small fillet bones. List of ingredients: a slice of stale white baguette, fillet - 1–1.5 kg, egg, 100 g of salted lard, a couple of onions, extra salt and black pepper ground in a mortar - 1 tsp each, 3 tbsp. l. refined vegetable oil for frying.

To avoid the presence of bones in the finished dish, you need to remove obvious large bones from the cut fillet and boil the fillet in a small amount of water. Cool the fish and twist through a fine mesh meat grinder along with onions, lard and bread at least 2 times.

Beat in the egg, sprinkle the mixture with spices and form into cutlets with wet hands. Bread them in breadcrumbs and fry them in a small amount of oil until tender. Complete the presentation with a slice of lemon, baby vegetables and aioli sauce.

Pollock caviar cutlets with mashed potatoes

Mashed potatoes remain the undisputed favorite among side dishes for fish caviar cutlets, but this product can also act as one of the ingredients of caviar pancakes. For this version of the dish, you can choose caviar from any fish or take, as in this case, pollock.

Products that will be needed:

• 500 g pollock caviar;
• 500 g medium potato tubers;
• 200 ml milk;
• 50 g butter;
• 30 g of greens (parsley, dill);
• 125 g breadcrumbs;
• 1 chicken egg;
• salt to taste;
• 100 ml vegetable oil.

The total time spent on cooking is 1.5 hours.

The energy and nutritional value of 100 grams of caviar cutlets with mashed potatoes will be 167.2 kilocalories.

Cooking method:

1. Boil the potato tubers until tender and mash them into a puree with butter and milk;
2. Mix the prepared pollock roe with potato mixture and chopped herbs, adjust the taste with salt and spices;
3. Form cutlets from the resulting mass, first dip each one in a beaten egg, and then roll in breadcrumbs;
4. Send the preparations to the refrigerator for 30 minutes, then fry on each side in a sufficient amount of oil until a golden, beautiful and appetite-stimulating crust.

Read how to prepare delicious mushroom caviar - an unusual dish that will diversify the Lenten menu.

For a snack, you can make delicious pies with cheese - a wonderful appetizer or addition to salads and soups.

For a quick snack, you can prepare a flavorful pizza in a minute. Recipe here.

With fried onions and carrots

The aroma of frying onions and carrots will make the dish even more rich and tasty. Food set for cooking: fillet from 2 medium carps, 200 g of white bread (stale), a couple of eggs, 2 carrots and onions, 3 cloves of garlic, small crackers for sprinkling, butter - 3 tbsp. l., 200 ml milk, salt with freshly ground black pepper - optional.

The culinary process looks like this:

1. Fry finely chopped onion in oil with grated carrots and crushed garlic.
2. Soak the bread slice in milk and squeeze out after 5 minutes.
3. Remove the skin from the fillet with a sharp knife, pressing the plate against the work surface.
4. Grind the cleaned fish through a meat grinder with fried vegetables and soaked bread.

Attention! If, in order to save money, you add a lot of bread to the minced meat, the cutlets will fall apart and lose their delicate taste.

Season the minced meat with salt and pepper to taste, release the egg and mix the mixture. With wet hands, form cutlets, roll in flour and fry until crispy in hot oil.

For greater juiciness and tenderness, pour a glass of broth into the frying pan with cutlets and simmer the dish for 5–7 minutes

Step-by-step preparation

1. We thoroughly wash fresh carp under cold water and clean it of entrails and scales, then wash it again.
2. Now carefully separate the fish fillet from the bones.
3. Grind the fish, lard, onions, previously soaked in water and squeezed out bread, using a meat grinder.
4. Mix everything thoroughly until smooth.
5. Break the eggs into the minced meat, add semolina and chopped garlic, salt and pepper to taste. Once again, knead the minced meat very well and beat it a little.
6. Using wet hands, form the prepared minced meat into small, neat cutlets.
7. Heat the oil in a frying pan, roll the cutlets in flour and fry in the pan on all sides until golden brown. Serve the finished cutlets with any side dish of your choice. Bon appetit!

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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.

After removing the entrails and washing the fish, the bones along with the ridge must be removed.

Bones are removed in two ways:

1. By grinding.

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.

1. Notch.

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:

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.

Recipe for carp cutlets with fried vegetables and herbs

For 500-600 g fillet:

• onion - 1 pc.
• carrots - 1 pc.
• egg - 1 pc.
• butter - 25 g
• loaf - 2-3 slices
• milk - 30 g
• lemon juice
• dill - 2-3 tbsp. l.
• spices to taste
• vegetable oil for frying
• salt - 1/2 tsp.

Slices of loaf are soaked in milk.

The onion is cut into small pieces and fried until transparent in a mixture of oils - butter and vegetable.

Grate the carrots using a grater or a vegetable cutter with small attachments. Fry, adding to onions or separately.

To the chopped carp fillet add an egg, fried vegetables, fresh chopped herbs, a soaked loaf, salt, pepper, and any other seasonings as desired. Squeeze the juice from the lemon. The minced meat is mixed well and put in the refrigerator for 40-60 minutes.

Form cutlets and fry until done.

Recipe variations:

If there is no time for frying, add onions and carrots raw. They are also ground in a meat grinder along with pieces of fish.

Instead of milk, it is good to soak the bread in a small amount of cream and add it to the minced meat, without squeezing, along with the cream. The cutlets will turn out tastier. If there is no milk or cream, the loaf is soaked in water. On the forums there is an opinion among experts that bread soaked in water goes better with fish than in milk.

How do you prepare carp cutlets? Please share in the comments.

Interesting dishes.

Tender fish cutlets made from carp are a great option if you love fish dishes. And although we have to spend more time and effort on such carp cutlets, the result is worth it.

Personally, since childhood, I have loved river fish and everything that can be prepared from it, since I often went fishing with my dad, and then helped my mother prepare our catch. That’s how I, in fact, learned this recipe for making carp cutlets, and to this day they are my favorite. All the ingredients are combined so well here that it’s hard to even think of anything better, and the cutlets turn out incredibly tasty and juicy - simply delicious. And I want you to try them too, so I will be happy to tell you how to make cutlets from carp, and you go for fresh fish, since only from such fish you will get the most delicious cutlets in the world.

Number of servings: 15-18

A simple recipe for carp cutlets from Russian cuisine step by step with photos. Easy to prepare at home in 50 minutes. Contains only 315 kilocalories.

• Preparation time: 17 minutes
• Cooking time: 50 min
• Calorie count: 315 kilocalories
• Servings: 6 servings
• Occasion: For lunch

• Difficulty: Easy recipe
• National cuisine: Russian cuisine
• Type of dish: Hot dishes, Cutlets

Caviar dish

Carp caviar cutlets turn out incredibly tender with the eggs bursting pleasantly on the tongue. Necessary ingredients: 300 g of caviar, an egg, a couple of tablespoons of flour, a pinch of pepper crushed in a mortar, 3 tbsp. l. vegetable oil for frying, onion, a little salt.

You can prepare soft, moderately salted cutlets in the following steps:

1. Remove the films from the caviar, rinse the pulp and place on a sieve.
2. Stir in spices and salt.
3. Add onion minced and add flour.
4. Let the minced meat sit for 15-20 minutes and form into cutlets.
5. Fry in hot oil on all sides until crispy and golden brown.

Recipe for cod roe cutlets

If in previous recipes the cutlets were more like pancakes, then this recipe is more reminiscent of fluffy and very tasty donuts. Another feature of the recipe is that it uses canned caviar.

For this dish you will need the following products:

• 120 g canned cod caviar;
• 100 g boiled potatoes in their jackets;
• 50 g hard cheese;
• 80 g semolina;
• 1 chicken egg;
• 30 g flour;
• 30 g dill;
• 30 g sour cream;
• 5 g soda;
• salt to taste;
• vegetable oil for frying.

Cooking time – 60 minutes.

The calorie content per 100 g will be 266.4 kcal.

Sequencing:

1. Mash the caviar, add egg and semolina to it. Beat everything with a fork and let the mixture stand for a while so that the jar can swell well (from 15 minutes);
2. After the specified time has passed, add coarsely grated potatoes, hard cheese, chopped dill, flour, sour cream, soda and salt into the mixture. Stir everything thoroughly, the resulting mass will be slightly thicker in consistency than for pancakes;
3. Use your hands to form balls from the caviar dough and fry them in a sufficient amount of vegetable oil;
4. The finished cutlets can be served with a sauce for which you mix mayonnaise, adjika, grated pickled cucumber and a few drops of lemon juice to taste.

Cutlets in the oven

Oven cutlets turn out less fatty and much more juicy than fried ones in a frying pan. Food set for cooking:

• fillet – 1 kg;
• head of garlic;
• a pair of onions;
• 2 tsp. extra salt;
• 3 tbsp. l. mayonnaise sauce;
• 2 tbsp. l. refined oil;
• a pinch of nutmeg;
• 1/3 loaf of white bread;
• egg;
• freshly ground black pepper - a pinch;
• 2 tsp. granulated sugar.

Step-by-step algorithm of actions:

1. Soak the bread in milk for 15 minutes, squeeze out.
2. Chop the onion and fry in oil.
3. Grind the bread with fish, onion and garlic in a meat grinder.
4. Add the egg, mayonnaise sauce and all the spices specified in the recipe.

Form the mixed and beaten minced meat into balls and place on oiled parchment paper placed on a baking sheet. For the crust, coat the surface with a thin layer of mayonnaise. Bake the cutlets for 45 minutes at 150 degrees. The surface of the cutlets will be baked and golden brown, and underneath it lies a juicy and pleasant flesh.

For dietary nutrition, steam the cutlets in a double boiler without a drop of oil

With honey and lemon

To bake fish cutlets very tasty without excess fat with juicy flesh, you need to use lemon juice in cooking. You will need the following set of products: carp pulp - 600-700 g, 3 pieces of dried bread, lemon, a medium bunch of parsley and dill, 4 tbsp. l. clarified butter, 30 ml of liquid honey, a mixture of herbs for fish with rosemary, pepper and lemongrass.

Step by step cooking process:

1. Pass the fish through a fine mesh meat grinder 2-3 times, pour in vegetable oil and fish spices with finely chopped herbs.
2. Soak the bread, squeeze it out and mix it into the base.
3. Squeeze the juice from half a lemon into the mixture, add honey and stir.
4. Oil the parchment on a baking sheet and place the cutlets on it.
5. Bake at 180 degrees for 50 minutes.

Spoon onto a plate and sprinkle with chopped scallions. Soy sauce and sour cream sauce will help highlight the taste.

Tips on how to cook diet fish cutlets

Almost everyone knows how to cook ordinary dishes. But if you decide to switch to a healthy diet or go on a diet, you need to learn how to cook dietary fish cutlets in a steamer, frying pan, or slow cooker. PP recipes differ from regular ones not only in the absence of fatty, high-calorie foods, but also in the method of preparation. Let's look at some features of cooking using different methods.

Steamed diet fish cutlets

It is not necessary to have a multicooker or steamer at home to cook steamed cutlets. You can make do with improvised means. A colander or sieve will do. They need to be placed in a pan of boiling water. Then the minced meat will reach readiness with the help of steam that will rise. In this case, the structure must be closed with a lid.

Steamed dietary fish cutlets turn out light, without a beautiful yellow-brown crust. To make them more attractive, you can add natural coloring to the minced meat when cooking. For example, spices will give a beautiful color: curry, turmeric, paprika. They will also improve the taste of the dish and help activate metabolism.

The steam cooking method makes the minced meat tender and not dry, so there is no need to add cream, milk or sour cream to it.

Fish cutlets PP in a frying pan

Cooking in a frying pan produces small amounts of carcinogens, acrylamide, free radicals, heterocyclic amines. All this is harmful to the body.

To prevent dietary fish cutlets from turning into poison in a frying pan, keep the heat low and do not choose oil with a low smoking point. Not suitable for frying oil:

• sesame;
• unrefined sunflower;
• canola, unrefined;
• unrefined corn;
• creamy.

To make do with a small amount of oil, spread it over the pan with a pastry brush. If the crust starts to burn, you can add a little water and cover with a lid.

Dietary fish cutlets in the oven

Before use, the oven must be preheated to 150-180 degrees. It is not recommended to bake fish products at temperatures above 180 degrees.

To prevent the fish from turning out dry, you can sprinkle it with lemon juice diluted with water. Dilute it in the proportion of 1 teaspoon of juice to 2 equal tablespoons of water.

Dietary fish cutlets in the oven will acquire a richer taste if the minced meat is left for 20-25 minutes before baking.

During this time, the components will have time to soak in each other’s juices and a more homogeneous mass will be obtained.