Carp cutlets are an exquisite dish for a festive table and a family dinner. Juicy and tasty carp cutlets: recipes, subtleties and secrets of cooking

Carp cutlets are an exquisite dish for a festive table and a family dinner. Juicy and tasty carp cutlets: recipes, subtleties and secrets of cooking

How appetizing carp meat!

True, freeing it from the bones process is long and not the most pleasant, which often repels from cooking.

A great option in this case is carp cutlets - a dish that is cooked with small bones and does not cause any extra trouble to the hostess.

In addition, crucian cutlets are a great alternative to meat cutlets.

The carp meat provides tremendous help to the body, because it is a storehouse of amino acids, vitamins, minerals and beneficial trace elements, including calcium and phosphorus - the building materials of a living organism. Consumption of carp helps to improve the work of the digestive tract and has a beneficial effect on the cardiovascular system. It is also an invaluable source of protein, its almost 20 percent in this fish!

The recipes for making carp cakes are surprisingly simple and practical. Excellent cutlets will surely delight even the most capricious and fastidious kids in their food. Suitable cutlets and those who calculates calories. The calorie content of fresh carp is less than 85 kcal, and there is almost no fat in it.

General principles of cooking crucian carrots

• Be sure to choose fresh fish. If possible, it should be a fish that still moves a little. If you are unable to determine the freshness of the fish yourself, consult the seller and check when the catch was made.

• The most time-consuming part of making cutlets is separating the bones from the fillets, but the effort spent will surely pay off when you see the final result. Separating the head and tail, scroll through the meat grinder twice, and the bones will not be felt at all.

• To make it juicier, you can add cream, mayonnaise, sour cream to the cutlets. And to make them airy, beat the mixture with a blender or fork. It can be breaded in flour, semolina, cornmeal or bread crumbs. • Spices for fish perfectly complement the dish, garlic and spices will give aroma and piquancy.

• Vegetable salad, mashed potatoes or buckwheat porridge will be an ideal addition to meatballs. You can simply put fresh or pickled vegetables and decorate with greens.

Classic carp burgers


• 4 crucian;

• carrot;

• bow;

• 2 eggs;

• 3 tbsp. spoons of semolina;

• 2 tbsp. spoons of starch;

• salt pepper;

• a glass of flour.

How to cook:

1. Clean the fish from the entrails. In boiling water we lower crucians for several minutes. This will greatly simplify the analysis of fish from the bones.

2. We take out the fish, let it cool and begin to separate the bones from the meat. Boiled carp meat well shuffle.

3. Rub onions and carrots. Add them to the minced fish and mix to obtain a homogeneous mass.

4. Add eggs, semolina, starch and continue to knead. Salt and pepper will not be superfluous to add a spicy dish.

5. On a pre-heated pan lay out spherical patties, enveloped in flour. Fry until golden brown for 3 minutes on each side.

Homemade carp burgers with seasonings


• crucian - 1500 g;

• bulbs - 3 pieces;

• potatoes - 3-4 pieces;

• egg;

• salt;

• ground red pepper;

• ground black pepper;

• seasonings for barbecue;

• lemon juice - 1 tbsp. spoon;

• garlic - 3 cloves;

• olive oil.

How to cook:

1. Clean the fish and rotate through the meat grinder three times. The more times we crank, the fewer bones will remain. So, it will be safe to give them to eat children.

2. Clean the potatoes and ship to boiling milk for 15 minutes. Then make mashed potatoes.

3. Add minced onion, crushed potatoes and egg to the mince.

4. Mix all the ingredients and add the spices: ground red pepper, ground black pepper and barbecue seasonings. To taste sprinkle with lemon juice. 5. We form cutlets in the form of cakes, having covered with flour. Heat the pan in olive oil and fry for 3 minutes on each side, without closing the lid.

Crucian cutlets with lard added


• small crucians - 600 g;

• fat - 200 g;

• potatoes - 3-4 pieces;

• egg;

• bow;

• salt pepper.

How to cook:

1. Cut off the head and fins of crucians. We clean the scales and sort out the fish from the bones. With giblets, separating the bones from the meat.

2. Skip minced meat, lard, potatoes and onions through a meat grinder. Twist the mass several times to get rid of small bones.

3. Add the egg (yolk), salt and pepper. We do not regret strength for constant mixing. Mince it is desirable to leave for 20-30 minutes in the refrigerator.

4. Form the patties, envelop in flour and spread on the pan. Fry over moderate heat with a small amount of sunflower oil until golden brown.

Delicate carp cakes


• crucian - 500 g;

• 2 pieces of bread;

• a glass of milk;

• salt pepper;

• spices for fish.

How to cook:

1. Clean the carp from the skin, cut the fillets and remove the bones. Small bones can not touch, because having passed through a meat grinder twice, they will not be felt.

2. Leave the bun soaked in warm milk for 15-20 minutes.

3. Scroll through the meat grinder fish fillet, onion and squeezed loaf. Pepper, salt, add spices to taste.

4. Knead the resulting mass in a deep dish. It is best to lay out on a hard surface and stretch your hands so that the meat is tender.

5. In breadcrumbs form cutlets with a knife, as carefully as possible, so as not to disrupt the structure.

6. Fry the patties on a preheated pan with the lid closed. After 2-3 minutes, turn over, put on a moderate fire and bring to readiness.

Dietary Fish Cakes

Ingredients: • crucian - 1 kg;

• onion - 2 pieces;

• carrot;

• potatoes - 3 pieces;

• salt pepper;

• greenery;

• seasonings;

• nutmeg - 1 tsp

• mayonnaise - 3 tbsp. spoons;

• butter.

How to cook:

1. It is necessary to separate the sirloin from the seed. Peeled fish is passed through a meat grinder. There we send onion, carrot and boiled potatoes.

2. In this mass, add salt, pepper, chopped herbs (parsley, cilantro), seasonings and nutmeg.

3. Add a few tablespoons of mayonnaise as desired so that the cutlets become juicier. To make the cutlets pomp and airiness should be well knead the stuffing.

4. We form cutlets from minced meat and place them on a baking sheet, pre-greased with butter and covered with special baking paper. Optionally, you can crush garlic patties. Brush grease each patty with mayonnaise.

5. Leave to bake for half an hour at a temperature of 200 degrees. Be sure to place a plate of water under the pan so that they do not dry.

Crucian cutlets with cheese


• 1 kg crucian;

• hard cheese (Parmesan, Russian) - 100 g;

• dill;

• 2 eggs;

• breadcrumbs - 200 g;

• salt pepper.

How to cook:

1. Clean the fish from the bones and leave in a solution slightly acidified with vinegar.

2. Finely chop the dill, rub hard cheese.

3. In the stuffing add eggs, salt, pepper. We do not spare the forces for kneading.

4. Put a piece of butter, greens and cheese in the center of the oval-shaped patty. Carefully wrap the edges.

5. Received cutlets must be rolled in breadcrumbs and fry on both sides until cooked.

Crucian cutlets with bell peppers


medium crucian carp - 6-7 pieces;

carrots - 2 pieces;

onions - 2 pieces;

Bulgarian pepper - 2 pieces;


garlic - 3 slices;

fresh greens;

canned peas;

salt pepper.

How to cook: 1. Vypotroshim carp, scald crucian carp with boiling water so that the scales are easier to clean off. Separate the bones from the fillet neatly, as it is very gentle.

2. We twist the fish fillet in the meat grinder.

3. Clean the carrot and rub. Onion must be finely chopped so that it is not strongly felt. Break the egg in a bowl.

4. Clean the Bulgarian pepper, finely chop and add to the resulting slurry mass.

5. Thoroughly mix, fill with sour cream and grated garlic.

6. Salt, pepper, leave to brew for 15-20 minutes so that the stuffing is soaked with garlic and spices.

7. Then roll the patties in semolina or flour and spread on a preheated pan.

8. To the cooked dish, we can lay out canned peas and decorate with parsley leaves.

Carp caramel cutlets “Fish pancakes”


crucian - 1 kg;

2 eggs;

flour - 2 tbsp. spoons;

mayonnaise - 2 tbsp. spoons;

soda - 1 tsp;

salt pepper.

How to cook:

1. Use a sharp knife to cut the tail, the head of the fish and the fins. Cut into several small parts and send to the blender. This can be done in a meat grinder, but in a blender, as a rule, it turns out faster, and all the stones are ground. The consistency of minced meat will be similar to mashed potatoes.

2. Add mayonnaise, flour, eggs and soda to it and mix. We salt, we pepper.

3. The mass should be similar to the dough from which make pancakes. If you feel that it is still watery, add flour.

4. We choose the shape of the cutlets to your taste, it is best to form an oval and stretch your arms around the edges to make a flat cake. Fry the patties in a pan on both sides. Served with rice and vegetable salad.

Crucian cutlets - useful tips and tricks

• To easily get rid of the bones, use the following secret: put the fish in boiling water, then bring to the boil again and boil for three minutes. During this time, crucians will not have time to cook, but the bones themselves will freely move away from the fillet. • Delicious and juicy cutlets make yolk and slices of bread soaked in water or milk.

• If the crucian carp has the smell of algae, silt or tina, it is necessary to dip them in salted water or freeze them before cooking. You can also soak carp in milk with salt for half an hour, it will contribute to getting rid of the characteristic smell of fish. If this is not the time, you can remove the unpleasant smell of spices and herbs.

• Mince scroll several times: the first time one fish fillet, the second time with the addition of onions and vegetables, the third time with a softened roll or potato.

• Do not forget to moisten hands with water so that the patties do not stick.

• To make the cutlets crispy and golden crust, fry them in olive oil for 2-3 minutes on each side without a lid. After that, simmer for 15-20 minutes on low heat.

• Do not rush to throw out the fins, tail and head of the fish. From them you can make a simple fish soup.

• Serve warm patties as a side dish. They will surely surprise with their appetizing appearance, aroma and extraordinary taste.

If you are blessed with a catch of fresh fish, do not waste time and soon start cooking delicious carp cakes. Delightful smell and sweet taste will not leave guests indifferent. Enjoy your meal! Cook with pleasure!

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