Composition / ingredients
Step-by-step cooking
Step 1:
If there is a whole carp carcass in front of you, clean it of scales and gut it.
Step 2:
Then it is necessary to cut off the head, tail, spine and fins with scissors or a sharp knife. The carcass is well washed in water. After separating the fillets, select small bones and cut the carp into pieces that will be convenient to grind.
Step 3:
To make the cutlets juicy and tender, you need to add a white loaf or bun to the minced meat, before soaking it in water for a while (so that it covers the top).
Step 4:
Onions can be ground with carp meat. But, if finely chopped, then the texture of the cutlets will be more interesting, and the minced meat is not so liquid.
Step 5:
The fish is pierced in a convenient way. As a rule, a meat grinder is used. Well-pressed bread, chopped onions and any greens are added to the minced meat (you can take dried and fresh, and a mixture of them). The second part of the minced meat can be made without greens. Then everything is rubbed with his hands.
Step 6:
Knead the minced meat until smooth, add salt to taste, season with spices. After mixing it again, we make balls.
Step 7:
Pour oil into a hot frying pan, dip the blanks in breadcrumbs (or flour) before frying.
Step 8:
One part of the cutlets can be fried in a large amount of heated oil, turning them over until they are fried. If you want them to become juicier, steam them for a few minutes under the lid. And the second part of the minced meat can be steamed (in a slow cooker, steamer, etc.) - useful and no less delicious!
And more tips
Hearty juicy cutlets from carp – good for any occasion
Fat and dense carp meat is ideal for cutlets, because it does not have an unpleasant smell.
The main thing is to buy a fresh specimen and, preferably, a whole carcass, not sliced fillets.
Evisceration, cleaning, washing and removal of bones must be of high quality.
You can add any vegetables to the minced meat, including potatoes, zucchini, Bulgarian pepper, as well as sour cream, cheese, etc.
Spices can be put any and even without measure – carp meat is sweet.
Before rolling balls of minced meat, it is necessary to dip your hands in water.
Cutlets are fried in oil over high heat, and then extinguished, covered with a lid. Or steamed, in the oven, etc
.
Do you want the cutlets to be even tastier? Chop the garlic finely and add it to the minced meat.
Are you not holding a fast? Add an egg to the minced meat, but then the loaf does not need to be soaked too much, because the minced meat will turn out liquid, and this is undesirable.
If you don't like the pungent smell of onions, fry them in oil.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Vegetable oil - 873 kcal/100g
- Carp of Azov - 121 kcal/100g
- Caspian carp - 97 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Loaf - 273 kcal/100g
