Carp is not only tasty, but also a very healthy fish. Its meat is rich in various vitamins and contains few calories, so it can be used in dietary nutrition. Carp is widely used in cooking for preparing a wide variety of dishes. This article will discuss how to properly prepare carp cutlets.

How to choose fish?

Carp belongs to the Karpov family and is widely distributed throughout Russia. Fish grown in industrial conditions can reach a weight of twenty kilograms. However, individuals weighing no more than three kilograms are used for sale. It is best to purchase small-sized fish (weighing up to one and a half kilograms).

When buying a carp, you need to evaluate its appearance. It is best if the fish is chilled and not frozen. There should be no blood or any stains on its surface. A sure way to check how fresh the fish is on the counter is to evaluate the condition and color of its gills.

The gills should have a rich red tint without inclusions of another color. In addition, they should not emit an unpleasant odor. Another main sign of fresh mascara is non-sunken and transparent eyes. The fish scales must be clean and free of any defects.

A small amount of mucus on the surface of the carp is allowed, provided that it is transparent and odorless. If you purchase chilled and not frozen fish, then if possible you should touch it. A fresh specimen will be dense.

The basis of any fish cutlets is minced meat. Therefore, before preparing this dish, the fish must be thoroughly washed, scaled, and the head, entrails and bones removed. If a small-sized carp is twisted into cutlets in a meat grinder, then it can be skipped along with small bones.

When preparing minced meat, you can use several types of fish at once. For example, carp meat can be combined with pike or pike perch. To “bundle” the cutlet mass, wheat flour, eggs or bread are usually added to it.

Cutlets can be cooked either in a frying pan or in the oven (or even steamed). For frying cutlets, it is recommended to use a breading of wheat crackers or flour. This will allow you to maintain the desired shape and get a crispy crust.

Recipes

Making cutlets from carp is quite simple. It is only important to make the minced meat correctly, according to the chosen recipe, and follow simple cooking recommendations.

Classical

The classic recipe for making carp cutlets does not involve the use of hard-to-find or expensive ingredients. The set of ingredients resembles the composition of traditional meat cutlets, as well as the cooking method itself. For one kilogram of carp fillet you need to take the following products:

• two heads of onions;
• one glass of cow's milk;
• six slices of wheat bread;
• one bunch each of dill, parsley and onion;
• salt and freshly ground black pepper to taste;
• oil for frying.

The bread must be peeled and the pulp poured with milk to soak for a few minutes. Minced fish is minced through a meat grinder and combined with chopped sautéed onions. The fish mass is mixed with soaked bread, chopped herbs and seasoned with salt and pepper.

You need to pour oil into the frying pan and heat it well. Small cutlets are formed from the minced meat and rolled in breadcrumbs, after which they are placed in a frying pan. Semi-finished products are fried over low heat for about eight minutes on each side.

In Astrakhan

A special feature of preparing Astrakhan-style cutlets is that, in addition to pheasant, pike is used to prepare minced fish. For this dish you will need the following components:

• 500 grams each of pike and carp, boned;
• two medium-sized potatoes;
• two heads of onions;
• a small spoon of wine or apple cider vinegar;
• two bay leaves;
• a bunch of fresh onions;
• freshly ground black pepper and salt to taste.

To fry the cutlets you will need wheat flour and oil. It is best to use ghee, but you can replace it with vegetable oil if desired. Potatoes must be peeled, minced, poured with vinegar and mixed with finely chopped onion.

Minced fish needs to be rolled separately and combined with chopped potatoes. Add chopped onions, salt and ground black pepper to the resulting mass. Bay leaves must be crushed in a mortar and also added to the minced meat.

From the resulting mass you need to form cutlets. It is recommended to wet your hands with cold water, otherwise the minced meat will stick to them. Before frying, cutlets must be rolled in wheat flour and only then placed in a hot frying pan with well-heated oil.

Semi-finished products are fried on both sides over low heat for about two minutes until a crust forms. You can bring the dish to readiness in the oven or in a frying pan under a lid over low heat.

With filling

Carp cutlets can be prepared in a rather original way by adding filling. This option for preparing semi-finished products is reminiscent of the English dish “Scotch eggs”, since chicken eggs will be used as the filling in this case. To prepare these cutlets you will need the following components:

• kilogram of carp pulp;
• two heads of onions or red onions;
• two hundred grams of wheat bread;
• a glass of cow's milk;
• wheat breadcrumbs;
• six chicken eggs;
• salt and ground black pepper to taste;
• sunflower oil for frying.

First of all, you need to boil the chicken eggs hard. Cooking time will depend on the size of the eggs, as well as the temperature of the water in the pan, and can range from ten to fifteen minutes. After boiling, they must be cooled and shelled.

The fish fillet is passed through a meat grinder into minced meat. The bread is soaked in milk and combined with fish. Chopped onion, as well as salt and pepper are added to the cutlet mass. The finished minced meat must be divided into six equal parts, each of which is crushed into a thin cake.

Place eggs on the cutlet mixture and carefully wrap them. The resulting semi-finished products are breaded and fried in sunflower oil in a well-heated frying pan. Fry the cutlets until golden brown, after which it is recommended to place them in the oven, preheated to 180 degrees, for 15 minutes.

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Carp cutlets

Carp meat for cutlets is actually an ideal ingredient. It is dense, does not fall apart, is fatty and does not require too much additional fat in the minced meat, unlike pike or pike perch. In the end, small carp can simply be ground into minced meat with thin small bones, but in large fish the bones are very easy to remove. In general, minced fish from carp allows you to prepare ideal cutlets.

Astrakhan carp cutlet recipe

As you know, Astrakhan is a fishing city, and local residents have known for a long time how to cook delicious carp. Cutlets made from this fish according to an old recipe from Astrakhan will be fluffy, juicy and very filling. Let's start cooking! Let's take:

• carp fillet - 1.5 kilograms,
• potatoes - 2 tubers,
• onions - 2 pieces,
• green onion - a bunch,
• apple cider vinegar - ½ teaspoon,
• bay leaf - 1 piece,
• butter - 200 grams,
• flour for breading,
• salt and black pepper - to taste.

The carp needs to be filleted - remove the fillet from it. This can be done with a sharp knife. First we clean the fish from scales and entrails. We put the head, tail and fins on the ear. We run the knife along the ridge, layering the fish. We remove the spine and large rib bones. Carefully lift and remove the fillet from the skin - you won’t need it either. The fillet needs to be ground in a meat grinder or chopped into small pieces with a hatchet. In the first case, the cutlets will be more uniform, in the second you will feel the texture of the meat - as you like. Separately, grate three peeled potatoes and sprinkle them with vinegar to prevent them from darkening. It’s better to take a starchy variety - it will bind the minced meat better. Combine fish and potatoes, add finely diced onions. Finely chop the green onions and chop the bay leaf (you can simply grind it in a mortar). Add them to the minced meat, add salt and pepper. At this point, the minced meat for carp cutlets is not yet ready - it needs to be kneaded. It's better to do this by hand. 10 minutes is enough for the minced meat to be saturated with air, completely mixed and become homogeneous.

The secret of the recipe for Astrakhan-style carp cutlets is that they are fried in melted butter. Therefore, we heat the frying pan and add 50 grams of oil into it. While the oil is heating up, with wet hands we form our cutlets and roll them in flour. Place the cutlets in a frying pan, fry on one side without a lid over medium heat, then turn over and cover with a lid - cook for 5-10 minutes until cooked over low heat. It would be a shame not to pour a glass of ice-cold vodka with these cutlets!

Diet-budget cutlets

If you don’t want to spend time kneading the minced meat from the previous recipe for a long time, try making a quick and cheaper version of carp cutlets. For this we need:

• carp - 1 kilogram,
• onions - 2 pieces,
• buckwheat flour - 3 tablespoons,
• vegetable oil - 3 tablespoons,
• pepper, salt - to taste.

This recipe for carp cutlets does not require much manipulation, but you still cannot avoid cutting and filleting the fish. Grind carp fillet in a meat grinder twice. This time you can try chopping the fillet along with the skin. Add flour and vegetable oil to it. Onions can also be passed through a meat grinder. Another option is to grate or chop using a blender. After this, add salt and pepper, mix the minced meat. Prepare the cutlets and place them on a flat surface. These carp cutlets can be fried in a dry frying pan, baked in the oven, covered with foil, or cooked over an open fire in a barbecue or on a grill grate. As you can see, everything is very fast and extremely simple. And you still have enough free time to visit our page, as well as look for new recipes in ours, and learn how to deliciously cook carp in other ways. For example.

Ingredients:
carp fillet - 500g;
onions - 2 pcs;
butter - 50g;
milk - 0.5 cups;
wheat bread - 2-3 pieces;
breadcrumbs- 100g;
greens - a bunch;
salt - to taste;
ground black pepper- taste;
vegetable oil- 2-3 tbsp

This recipe is quite suitable for preparing juicy fish cutlets from any river fish. In my case it is carp.

So, we need the following set of ingredients:

Our first step is to fry the onions in butter. To do this, melt the butter in a frying pan:

While the oil is heating, chop the onion:

Fry it until translucent and set aside to cool.

At this time, let's prepare the minced fish. Cut the carp fillet into pieces and pass through a meat grinder. If the fish has a lot of bones, then it’s better to do it twice.

If the fish is too “fragrant”, such as pike or silver carp, then it is better to pre-soak the fillet for 20 minutes in salted milk - this will help remove the specific smell of mud.

To make the cutlets juicy, add bread crumbs to the minced meat.
Dry the bread over low heat

which is subsequently soaked in milk until soft:

Squeeze out excess milk from the bread and add it to the minced fish. Add the cooled sauteed onion, finely chopped herbs, salt and pepper. I don’t put raw eggs in minced fish - it turns out more tender and juicy.

Stir

While the frying pan with vegetable oil is heating up,

We begin to form cutlets, rolling them in breading flour.

Place the cutlets on a heated frying pan.

fry on each side for 7-10 minutes over medium heat, do not cover.

Place the finished cutlets out of the frying pan and let the excess fat drip off. Ready to serve!

Bon appetit!

Cooking time: PT01H00M 1 h.

Fish is one of the most valuable, healthy and easily digestible food products. Therefore, it should be used in cooking as often as possible.

In this article we will look at preparing cutlets from freshwater fish - carp. As a rule, this fish is fried, baked or boiled. But very often they forget how wonderful, tasty and healthy cutlets can be made from it.

Carp meat is somewhat reminiscent of carp meat. It is quite fatty, dense and juicy, with an almost complete absence of small seeds - ideal for making minced cutlets. Cutlets made from carp meat are quite tender and juicy, with no characteristic fishy smell.

Therefore, those who try them for the first time may not even immediately understand that the cutlets are made from fish and not poultry. But in order for the cutlets to turn out really tasty, you need to use high-quality and always fresh fish. Therefore, the ideal option would be to purchase whole fish.

In addition, after gutting it yourself, you may find that there is also caviar inside it. But you can also make equally delicious caviar cutlets from carp caviar! How? Read below.

Traditional recipe step by step

Preparing carp cutlets:

Astrakhan-style carp cutlets - very tasty!

Ingredients:

• filleted carp – 1.5 kg;
• potato tubers – 2 pcs.;
• natural apple cider vinegar – 0.5 tsp;
• salad onion – 2 pcs.;
• green onion feathers – 25 g;
• ground bay leaf;
• spread – 200 g;
• sea ​​salt;
• garlic pepper;
• wheat flour - for breading.

Energy value per 100 g: 142 kcal.

Step by step description:

1. Pass the fish fillet through a meat grinder;
2. Grate the peeled potato tubers on a fine grater and immediately sprinkle with apple cider vinegar. This will prevent oxidation and, accordingly, darkening of the potatoes;
3. Chop the salad onion as finely as possible. And cut the green onion feathers into rings;
4. Combine minced fish, potatoes, onions, herbs, bay, salt and garlic pepper in a deep bowl. Knead the minced meat into a homogeneous, dense consistency. The best way to knead is by hand. Do this with intense movements for at least 10 minutes, saturating the ingredients with oxygen. Cutlets made from thoroughly kneaded minced meat are more airy and tender;
5. Wet your hands in cold water and begin to form small oblong cutlets. Bread each one in flour and set aside;
6. The secret of preparing Astrakhan fish cutlets is that they are fried not in vegetable oil, but in butter (or spread). Place the frying pan on the stove and throw about 40-50 g of spread into it. When it melts, lay out the formed products. The bottom side of the cutlets is fried over medium heat, with the lid open. Then the cutlets are carefully turned over to the other side, the heat is reduced somewhat, and the frying pan is covered with a lid. Bring the cutlets to readiness under a closed lid for 8-10 minutes.

How to cook cutlets from carp caviar

Components:

• fresh carp caviar – 500 g;
• chicken eggs – 2 pcs.;
• Bulgarian onion – 3 pcs.;
• tomato puree – 5 tbsp;
• dry rosemary - on the tip of a knife;
• sea ​​salt crystals;
• ground lemon pepper;
• breadcrumbs - 3.5 tbsp;
• dill sprigs – 3 pcs.;
• sunflower oil.

Cooking time: 50 min.

Amount of kcal per 100 g: 197.

Step-by-step description of preparation:

1. Beat fresh chicken eggs with a fork. Then add breadcrumbs to them and mix;
2. Add fish roe, a pinch of rosemary and chopped dill sprigs to the beaten eggs. Season everything with salt crystals and ground lemon pepper. Mix the minced meat thoroughly, ensuring an even distribution of all its ingredients;
3. Caviar cutlets are fried similarly to meat cutlets. Scoop the prepared minced meat using a tablespoon and place it in a frying pan with boiling sunflower oil. Fry the caviar on both sides until an appetizing golden brown crust appears, but do not overdo it too much - otherwise they may turn out dry;
4. Prepare tomato sauce. Finely chop the onions and sauté until soft. Then add tomato puree and 125 ml of warm water. Stir and season to taste with salt, herbs and pepper. Boil for 6-8 minutes and then remove from heat;
5. Place the already fried cutlets on a baking tray, trying to pack them as tightly as possible. Pour hot tomato sauce over the caviar and place in an oven preheated to 180 0 C for 10-12 minutes;
6. Before serving, the finished carp caviar cutlets should be decorated with sprigs of fresh rosemary. Bon appetit!

Recipe for fish cutlets with filling

• minced carp fish – 500 g;
• chicken eggs – 3 pcs.;
• salad onion – 2 pcs.;
• stale white bread – 4 pieces;
• whole cow's milk – 125 ml;
• salt;
• a mixture of aromatic ground peppers;
• corn flour.

Cooking time: 40 min.

Nutritional value per 100 g: 146 kcal.

Preparation:

1. First of all, you need to cook the chicken eggs. They are hard-boiled, then peeled and put aside for a while;
2. Pour cow's milk over stale bread pieces and leave until softened. Then you need to knead them (by hand) and squeeze out the excess milk;
3. Finely chop the onions;
4. Combine chilled minced fish with chopped onion and soaked bread. Season it with salt and a mixture of aromatic peppers;
5. Divide the prepared minced meat into 3 equal parts. Flatten each of them, giving it the shape of a flat cake. Place a boiled egg in the center and pinch the edges to form a cutlet;
6. The formed cutlets are breaded in corn flour and then fried in a frying pan until golden brown. Additionally, they can be baked in the oven, placed on a baking sheet, but this is not a prerequisite;
7. Ready-made carp cutlets with filling turn out to be quite large, and therefore, before serving, they must be cut into 2 halves.

Diet recipe

Ingredients for cooking:

• minced fish (carp) – 1 kg;
• buckwheat flour – 75 g;
• red onion – 1 pc.;
• sea ​​salt;
• pepper;
• olive oil – 75 ml.

Cooking time: 30 min.

Nutritional value per 100 g: 132 kcal.

Preparation:

1. Finely chop the onion;
2. In a deep bowl, combine: minced fish, chopped onion, buckwheat flour, salt and pepper. Season everything with olive oil and mix thoroughly;
3. Cover a baking tray with foil and, forming small round cutlets, place them on it in one row. There is no need to grease the foil with oil, because we have already added olive oil directly to the minced meat;
4. Place the baking sheet with cutlets in an oven preheated to 190 0 C. Bake the products for 20 minutes, and then, transferring to a dish, serve.

If fried fish cutlets from carp are then stewed or baked in tomato sauce, they will turn out with an even brighter and more pronounced taste, and will also become much juicier. Tomato sauce can be prepared either from fresh, grated tomatoes or from ready-made tomato puree. Herbs such as thyme, rosemary or marjoram will give it a special piquancy.

Minced carp can be diluted in a 2:1 ratio with minced pike perch. Then the cutlets turn out even more delicious.

In addition to breadcrumbs and onions, you can also add semolina, starch or flour to minced carp cutlets.

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So - carp cutlets with pike perch in tomato sauce - how to achieve juiciness The cooking process is quite labor-intensive, but not complicated. The result will be simply magnificent because there will be no unpleasant smell of freshwater fish, which is sometimes felt, the cutlets will be very juicy, the herbs and onions will make up a very rich bouquet, and the acidity of the tomato will perfectly combine with the sweetness of the fish. The idea for tomato sauce came to me when I tried pike-perch hedgehog with red sauce in a Chinese restaurant. In the photo - pike perch cutlet with carp, mashed potatoes with spinach, green onions. The cutlet is topped with tomato sauce, in which the fish was cooked.

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In order for the cutlets to look good on the outside and not burn when frying, I bake them in the oven at 210 degrees for 20 minutes. At the same time, they should not touch each other so that they are well baked on all sides. After that, putting ceramic dishes in the appropriate size, I pour the sauce and set at 180 degrees for 30 minutes. Due to ceramics, the cutlets heat up quite slowly, which allows them to cook, but at the same time they remain very juicy.

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But, in order. Take carp fillet, remove all rib bones. The easiest way to do this is to cut the meat of the fish along each bone on both sides. Small bones in the body of the carp do not need to be removed, because... they grind well in a meat grinder and you won’t even feel them. Then, placing the fillet on the skin, use a long thin knife to run along the skin, making sawing movements, and remove the fillet from the skin. Carp meat is tougher than salmon, so this will be somewhat more difficult to do. Do the same with carp fillet. Cut the fillet into pieces 3-4 centimeters thick.

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Grind the fillet in a meat grinder through a medium-sized mesh (I have holes 3 mm in diameter). Rinse the grass, grind half in the same meat grinder. Take half an onion, peel and chop it so that you can put it in a meat grinder. Grind the onions. Due to the fact that a small part of the onion remains in the meat grinder, everything else will be ground and there is no need to add something like bread. Place salt, freshly ground black pepper, and dried thyme in a bowl with meat. Break two eggs there. Remember that you need to salt well, otherwise the taste of the dish will not develop (oddly enough, none of my friends said that I over-salted my dishes). It took me about a tablespoon of salt. Mix the minced meat thoroughly for three minutes. The minced meat should look like in the photo. Red inclusions are carp meat. The finished dish looks very interesting.

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Place the minced meat in the refrigerator for half an hour or an hour, covering the bowl with film or a lid to make the minced meat denser. Take a large baking sheet and grease it with a little vegetable oil. Take out the minced meat and make cutlets out of it. To do this, take a portion of minced meat (I use a handful... but I have big hands). To prevent the minced meat from sticking, I wash my hands with water before forming each cutlet. Fold your hands into a boat and forcefully throw a portion of minced meat from hand to hand. This will make the minced meat denser and smoother on the outside. Roll the minced meat into a ball, place it on a baking sheet and press lightly to form a disk. I make fairly thick cutlets, so I press lightly. Such cutlets turn out more juicy. Do the same with all the minced meat. Remember that there should be gaps between the cutlets on the baking sheet so that the cutlets are well baked on all sides.

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Preheat the oven to 210 degrees. Cook for 20 minutes. At this time, cut the remaining onion into cubes as small as possible.

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In a preheated frying pan, fry the onion over low heat for 10 minutes, stirring frequently so that the onion does not caramelize too much, but only simmers. The onion should become soft. Pour the diluted tomato paste into the onion, add another glass of boiling water and simmer for about 5 minutes. Don’t forget to add salt and pepper, after tasting it.

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