Silver carp cutlets - a very tasty recipe

Juicy and tender fish cutlets are not only tasty, but also dietary food. Therefore, when meat is not on your menu, these dishes will be the right choice.

Cutlets can be made from almost any fish. In addition, using different additives and spices, you can prepare completely different dishes from the same fish.

Silver carp is considered the main source of valuable fish oil and protein. And it is the only representative of fresh water that contains fish oil. A young carcass consists of 13 percent fat, but this figure increases with age. However, this should not scare you, since 100 grams of raw meat contains no more than 90 kcal, and fat reserves do not reach 1 gram.

To prepare delicious fish dishes, I have collected several proven recipes in this article. Therefore, choose the best one and surprise your family with a tasty and healthy dish.

Delicious silver carp cutlets - step by step recipe

Fish cutlets have long captivated my household. Of course, you can buy ready-made semi-finished products in stores, but they taste much worse than those prepared in your own kitchen. When preparing homemade delicacies, I at least have complete control over their composition. No artificial chemical additives or preservatives. Only ground fish and spices. I highly recommend you give it a try!

Product set:

• 800 grams of fish fillet;
• 4 large onions;
• crumb from half a loaf;
• 2 large fresh eggs;
• 8 tbsp. spoons of semolina;
• fine salt and ground pepper;
• vegetable oil.

Cooking principle:

1. To properly separate the fillet from the backbone, you need to take a sharp knife and make a shallow cut along the back. Then, using smooth movements, cut the meat from the bones.

To prepare delicious cutlets, it is advisable to choose fish that weighs more than three kilograms.

2. After the fillet of the fish is separated from the ridge, you need to feel it with your fingers for the presence of large bones, which are important to remove. After this, use a sharp knife to separate the meat from the skin and cut into small pieces.

3. After we have prepared the fish for further work, take half a fresh loaf, cut off the crusts from it, and soak the crumb in milk or water and set it aside.

4. Cut 2 onions into arbitrary pieces and sauté until golden brown.

5. To obtain minced meat, pass the meat through a fine mesh grinder twice, then grind the soaked and squeezed bread, alternating it with raw onion.

6. Place the fried onion once in a separate plate, and the skin removed from the meat twice. Add to the rest of the minced meat, break the eggs there, add salt and pepper, mix thoroughly until the mass becomes a homogeneous consistency.

7. The finished semi-finished product has a fairly liquid consistency, so add semolina to it, knead the mixture again and leave the mixture alone for about half an hour.

8. When the semolina swells and absorbs excess moisture, with hands dipped in cold water, we form medium-sized cutlets, which we will fry on both sides over medium flame until the delicacy is ready.

Cooking process

Freshwater silver carp - from the carp family, with the same tender sweetish meat, is recommended by nutritionists, contains a whole arsenal of useful substances and is good in taste in any form. Fish is quite easy to cut - there are practically no tricky small bones in large carcasses.

So, to prepare silver carp cutlets, we will prepare, in fact, fresh silver carp, breadcrumbs, bread, milk, onions, garlic, salt, pepper, herbs, egg, refined vegetable oil.

Dip the bread crumb (without crusts) into milk for a few minutes.

Separate the fillet, pass it through a meat grinder along with onions, garlic, bread (squeeze out the liquid), and optionally with herbs.

Mix with spices (salt, pepper) and egg.

With wet hands we form the pieces and bread them in ground breadcrumbs.

Place the silver carp cutlets in a frying pan with hot vegetable oil, fry on both sides over moderate heat (7-10 minutes on each side).

We serve homemade silver carp cutlets - very tasty, with a side dish, such as mashed potatoes.

Homemade silver carp fish cutlets

Juicy and tender cutlets made from minced fish meat simply melt in your mouth, and the smell and sight of the delicacy will certainly arouse a wild appetite.

List of required products:

• 750 grams of fish fillet;
• large onion head;
• large egg;
• take salt and pepper to taste;
• 1.5 teaspoons of fish seasoning;
• 2 tbsp. spoons of semolina;
• 130 ml fresh milk;
• breadcrumbs for breading.

Cooking technology:

1. In a separate bowl, mix dry semolina and crackers, pour in hot milk, stir vigorously so that there are no lumps, and set aside.

2. Cut the peeled onion into very small cubes, fry half of the slices in vegetable oil until light golden brown, and leave the other half raw.

3. Cut the silver carp fillet into cubes measuring no more than 1 cm by 1 cm.

4. In a deep bowl, mix all the ingredients included in the recipe.

5. Spoon the resulting cutlet mass into a well-heated frying pan with vegetable oil, fry for a couple of minutes over high heat until the crust sets. Then lower the flame to medium and fry for another 5 minutes.

6. When one side of the product is completely cooked, carefully turn the cutlets over to the other side, close the pan with a lid and fry until golden brown.

How to cook juicy fish cutlets in the oven on a baking sheet

Often the fish turns out dry, and housewives come up with juicy types of side dishes for it; this recipe will solve this problem!

Ingredients:

• salmon – 0.7 kg;
• oatmeal – 2 tbsp. with top;
• egg – 1 pc.;
• green onions - 6 “feathers”;
• freshly squeezed lemon juice – 5 g;
• dried dill – 5 g;
• ground black pepper, salt to taste.

Variation with a step-by-step description of actions:

1. Blend the fish fillet with a blender.

2. Finely chop the onion into cubes and add to the salmon.

3. Break an egg there, add flakes, rings, chopped green onions, pour in freshly squeezed lemon juice, sprinkle the mixture with seasonings, dried herbs and salt. Stir the composition until smooth. Let the minced meat soak for a quarter of an hour.

4. Preheat the oven to 190 C.
5. Form cutlets, place on a greased baking sheet, bake for 25-30 minutes.

Insanely tasty and juicy salmon cutlets will become household favorites!

How to cook cutlets from silver carp caviar

Amazingly delicious caviar cutlets-pancakes are very healthy and can be eaten at any time of the day. For me this is a real delicacy!

Ingredients:

• 800 grams of fresh silver carp caviar;
• 2 large chicken eggs;
• 300 grams of whole grain flour;
• 1 teaspoon of soda;
• 1 tbsp. spoon 6% vinegar;
• 1 teaspoon each of spices for fish and sea salt;
• oil for frying.

Cooking process:

1. Remove the film from the caviar using scissors or a sharp knife.

2. In a separate bowl, mix the eggs with spices and salt at low mixer speed. In the same way, we break up the lump of caviar, obtaining a fairly liquid mass with whole eggs.

3. Pour the salted egg mixture into the caviar, mix well and add flour in small portions, kneading the mixture until smooth.

4. To get fluffy pancake cutlets, you need to quench the soda with vinegar in a small bowl and pour the mixture into the caviar mass. Then mix everything well.

5. Using a spoon, place the mixture in small portions in a well-heated frying pan with vegetable oil, as is done when frying pancakes, and cover with a lid.

6. Fry the products on both sides over a low flame until beautifully golden brown.

Fish cutlets recipe. Pike fish cutlets photo ingredients

• We prepare delicious fish cutlets from minced pike and silver carp - 500 - 750 grams.
• Fresh lard - 50 grams.
• Raw egg - 1 piece.
• White bread - 150 - 200 gr.
• Medium size potatoes - 1 piece.
• Breadcrumbs - 50 - 100 tablespoons.
• Vegetable oil - 100 - 200 grams.
• Fresh dill, green onions, green salad - 50 - 100 grams.
• Salt and freshly ground black pepper, to taste.
• Onion - 1 medium size piece.
• Milk - 1/2 cup.

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.

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:

1. 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.
2. For the filling: chop the garlic, chop the herbs, add sour cream, stir.
3. 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).
4. For breading you will need flour, crackers and lezon (chicken egg beaten with water). For convenience, place them on different plates.
5. 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.
6. 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.
7. Place finished products on a paper towel to remove excess fat.
8. 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.

Delicious and juicy silver carp cutlets with lard

Tasty and juicy fish cutlets made from silver carp are no less nutritious than meat products, but are much better digestible. They are crispy on the outside and soft and juicy on the inside!

Product set:

• 1 kg silver carp fillet;
• 2 large onions;
• 4 tbsp. spoons of semolina;
• 1 large egg;
• 150 grams of lard;
• incomplete art. spoon of salt;
• ground pepper;
• vegetable oil for frying.

Cooking process:

1. A piece of silver carp, cleaned of scales and entrails, weighing just over a kilogram, must be washed with cold water, dried with a paper towel and using a sharp knife, cut the fillet from the bones.

If you bought clean fish fillets, you can skip this step and move on to the next one.

2. Cut the cut sirloin into pieces and pass through an electric meat grinder, on which a fine-mesh grid is placed, twice.

3. Pour semolina into the resulting mass and mix the ingredients well. This must be done so that while we are working on other products, the cereal will begin to absorb moisture and swell. Then the finished dish will be the most tender and airy.

4. Twist the onion heads and lard into the cutlet mass, break the egg, add pepper and salt. Mix everything thoroughly and set aside for five minutes.

5. With hands moistened in cold water, we form balls from the infused cutlet mass, which we will later roll in flour, give them the desired shape and fry.

6. Heat a deep, thick-bottomed frying pan well over medium heat, pour oil into it, in which we will fry the cutlets.

7. When the bottom of the cutlets is well browned, you need to carefully turn them over, cover with a lid and fry until cooked (about 3-5 minutes, depending on the thickness of the product).

8. After preparing the first portion, be sure to taste the dish, thereby assessing whether the cutlets have enough salt and pepper, as well as how fried they are. Then you will avoid troubles after serving the dish.

Cooking option with tartar sauce

If you can’t buy a sauce for fish cutlets whose taste you are one hundred percent satisfied with, you can make it yourself using our recipe.

Required:

• 1 kg silver carp fillet;
• 250 g white bread without crust;
• 300 g cream;
• 150 g onions;
• 40 g of “Peasant” butter;
• salt and black pepper to taste;
• 200 g mashed potatoes.

For the tartar sauce:

• 50 g natural yogurt;
• 20 g olive mayonnaise;
• 25 g fresh cucumbers;
• 10 g onions;
• 1 sprig of dill.

Cooking time: 35 min.

Calorie content of 1 serving: 276 kcal.

Cooking:

1. Fry chopped onion in butter.
2. Dry the bread in the oven, then put it in cream (soak).
3. Make minced meat from silver carp fillet, adding bread, onions, and spices. It is recommended to pass the minced meat through a meat grinder three times.
4. Form cutlets and fry until golden brown, then place the products in a preheated oven for 7 minutes.
5. Combine mashed potatoes with chopped herbs.
6. For the sauce, mix yogurt with mayonnaise, add finely chopped onion, dill, cucumber, stir.
7. Place the fish cutlets on the prepared sauce and place the mashed potatoes next to them.

Instead of soaking the bread, you can roll the pulp together with the breadcrumbs; they will absorb excess moisture and make the cutlets stronger.

Recipe for silver carp fish cutlets with potatoes

Insanely tender and surprisingly appetizing cutlets in a crispy breading will appeal to all family members.

Ingredients:

• 1 kg of boiled silver carp meat;
• 1 kg of boiled potatoes;
• 2 fresh eggs;
• 3 large onions;
• salt and black pepper;
• breadcrumbs.

Cooking principle:

1. Pass potatoes, onions and boiled fillet through a food processor or meat grinder.

2. Beat eggs into the resulting mass, add salt and pepper, mix the mixture thoroughly, taste and, if necessary, adjust the taste to perfection.

3. Roll the cutlets formed by hand in breadcrumbs and place them in a well-heated frying pan with vegetable oil.

4. Fry the delicacy on both sides until you get a crispy golden crust.

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:

• 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:

1. 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!
2. Add egg yolk to the minced meat (it will combine all the ingredients), chopped herbs, salt and black pepper to taste.
3. Using a mixer, beat 3 egg whites into a stiff foam. Add this mixture to the minced fish and mix.
4. 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.
5. 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.
6. Make flat cakes from the minced meat, put the filling in the middle of each, and form a cutlet.
7. 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.

Tender fish cutlets from silver carp in cream

Properly prepared fish cutlets are a very tasty dish with a specific, delicate taste. This is a healthy and dietary product at the same time, so pediatricians advise introducing fish into the diet of children. But not all children are happy to eat fish products. Luckily, there is a wonderful recipe that both adults and kids will love.

For 3 servings you will need:

• 400 grams of sirloin;
• onion head;
• a glass of cream;
• 20 grams of semolina;
• fresh egg;
• 20 grams of sweet cream butter;
• a stack of vegetable oil;
• spices and salt are taken to taste.

Cooking method:

1. Pour 20 grams of vegetable oil into a well-heated saucepan, throw in a piece of butter and an onion cut into large cubes. Fry the vegetable until golden brown.

2. While the onions are sautéing, we disassemble the fish into fillets and backbone with ribs. It’s better to start from the head part, smoothly moving the knife along the entire ridge, and then move to the ribs, carefully peeling the meat off them.

3. Then we cut off the skin from the meat, resulting in an absolutely clean product.

4. To obtain the cutlet mass, twist the fillet and onions through a small cell of the meat grinder.

5. Next, salt and pepper the semi-finished product, and add fish spices if desired. Pour semolina, break the egg and thoroughly mix the ingredients until smooth.

6. Heat the frying pan slightly over low heat, pour in the remaining oil and place the cutlets formed in wet hands. Fry them on both sides for four minutes.

7. Then fill the dish with cream, add a little salt and simmer for 4 minutes. After this, turning the cutlets over, time it for another four minutes and turn off the gas.

8. Place the finished delicacy on portioned plates, pour over the creamy sauce and serve with your favorite side dish.

Fragrant pollock cutlets

I suggest starting with pollock, which is like a storehouse of useful vitamins, especially necessary in the off-season and for recuperating.

Ingredients:

• pollock (fillet) - 500 gr.;
• white bread or city bun - 120 gr.;
• fresh milk - 100 ml;
• onion - 150 gr.;
• carrots - 70 gr.;
• butter - 60 gr.;
• dill (fresh / frozen) - 1 tbsp. l.;
• starch - 1 tbsp. l.;
• turmeric (for a beautiful color of cutlets) - 0.5 tsp;
• salt - 1 tsp;
• ground white or black pepper - a pinch;
• nutmeg - about 5 tsp;
• coriander - a pinch;
• lemon juice - 1 tbsp. l.;
• egg - 1 pc.;
• breadcrumbs - 70 gr.;
• vegetable oil.

Preparation:

Take pollock fillet and cut into small pieces.

Then we cut off all the crusts of white bread or a city bun, depending on what you like, and fill everything with milk.

While the bread is soaking, you can prepare minced fish by twisting the fillet cubes on a large wire rack. Next, grind the bread, combine with minced meat and set aside.

Let's move on to vegetables. Finely chop the onion and grate the carrots. Pour vegetable oil into a hot frying pan and saute the onions and carrots until soft and delicate golden brown.

Add the cooled vegetables to the minced meat, which do not forget to sprinkle with lemon to remove the fishy smell. Season everything with spices, add potato starch and mix vigorously. You can knock out the finished minced meat, but this is not important.

Getting ready for the frying process, i.e. beat the egg well and cut the butter into small cubes. We form cutlets, approximately 70 grams each. each, adding a piece of butter in the middle.

Dip first in egg, then in breadcrumbs.

Fry for about 4-5 minutes on each side over medium heat.

You can serve it beautifully with lemon, and offer mashed potatoes or vegetables as a side dish. Minced pollock cutlets turn out tender and tasty, so try it!

Option with semolina

The dish prepared according to this recipe turns out very tasty and healthy. It is also important that this recipe involves the use of simple and easily accessible products, most of which are almost always available in any kitchen. In order for you to get delicious fish cutlets from silver carp, you need to check in advance whether you have everything you need at your disposal. In this case you will need:

• 600-800 grams of fresh silver carp.
• A couple of onions.
• 100 grams of unsalted lard.
• Raw chicken egg.
• 3 tablespoons of semolina.

In addition, you should make sure that you have salt and ground pepper on hand at the right time.