Carp cutlets

Very tasty and healthy from freshly caught fish! Many people like dishes from river and lake fish. But many of its species differ from sea fish by a huge number of small bones, which create big problems when cooking dishes from it and, in principle, difficulties when eating a ready-made dish from such fish. But carp cutlets allow you to enjoy the amazing taste of this fish without the danger of bumping into a small bone. The cooking process is simple, and if you follow some tricks, you get very tasty and healthy cutlets.

Snezhana

The author of the recipe

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Composition / ingredients

servings:

Crucian

Onion

Chicken eggs

Bread

150

Milk

Wheat flour

Vegetable oil

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 14 g

Fats 16 % 4 g

Carbohydrates 28 % 7 g

121 kcal

GI: 14 / 0 / 86

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the ingredients for the cutlets. If the crucian is fresh, just caught, then in order to remove the specific river or swamp smell of algae and mud from the fish, it is better to freeze it or soak it in salted water for a couple of hours. The fish is washed, cleaned, gutted, removed scales, fins, head, tail and spine. The pulp is twisted in a meat grinder or crushed with a blender.
Step 2:
To minimize the chances of getting whole bones in the finished dish, you need to twist the fish meat twice. If you want, you can try to remove all the bones, for this you need to hold the fish in boiling water for about 5 minutes. The fish will not cook during this time, and the bones will easily separate from the meat.
Step 3:
To make carp cutlets juicy and tender to taste, you need to soak a few pieces of white or black (to taste) bread in milk.
Step 4:
Add the soaked bread together with the remains of milk to the blender bowl to the carp puree. Onions are cleaned from the husk, finely chopped with a knife and sent to the bowl of a blender. Once again, we twist the fish with bread and onions with a blender.
Step 5:
Drive in a chicken egg (it will make the cutlets more delicious and will not let them fall apart during heat treatment). Add salt and ground black pepper to taste. You can use some other seasoning. Once again, we scroll through the ingredients with a blender until a homogeneous mass is obtained.
Step 6:
With our hands soaked in water, we make small cutlets, roll them in wheat flour. If desired and to taste, carp cutlets can be fried in a frying pan or baked in the oven. In the second case, the dish turns out to be more useful, the fish will retain a maximum of vitamins and trace elements. We put the cutlets in a greased form and bake in the oven for about 30 minutes at a temperature of 180 degrees.
Step 7:
The cutlets are ready. We serve them to the table with a side dish, for example, mashed potatoes. Bon appetit!