Juicy carp cutlets without a meat grinder

An unusual recipe made from the simplest ingredients will delight you and your guests and add a delicious dish to your holiday table.

Carp belongs to the carp family; its meat is juicy, sweetish, and has a pleasant aroma. The cutlets turn out golden and dense. To prepare a fish dish, you need to prepare simple ingredients.

Cutlet composition:

1. Fresh or frozen carp 1 kg.
2. Onions, two or three pieces.
3. Flour one glass.
4. Breadcrumbs (you can do without them).
5. Spices - ground black pepper, salt.

• Sunflower oil for frying.

Step-by-step preparation

The fish must be cleaned of scales and entrails. We also don't need the head, tail and fins.

Carp is a non-bony fish, so separating the fillet from the bones will be quite easy. The carp fillet does not need to be twisted in a meat grinder, this is especially convenient when staying on the river; simply process the fish meat with a knife, finely chop it and combine it with chopped onion.

To thicken the minced meat, you need to add a little flour, 2-3 tablespoons. Juicy minced meat should be seasoned with spices; this fish loves black pepper very much, so you can add it generously, but of course do not overdo it. Bread the cutlets in flour and breadcrumbs.

Fish cutlets hold their shape perfectly, the main thing is that the pan in which the formed cutlets will be fried is heated and generously seasoned with sunflower oil.

Important! Buy only real sunflower oil, not vegetable oil. Vegetable oil is produced with the addition of soy; this product emits an unpleasant odor when heated.

The cutlets are fried until golden brown on both sides for 3-5 minutes; when all the cutlets are fried, you need to reduce the heat if you are camping: just remove the frying pan from the fire and place it on the coals.

Next, you need to transfer all the cutlets into the frying pan and cover with a lid or large plate. This technological technique is used for high-quality frying, or rather for steaming cutlets from any minced meat.

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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 down 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 often so that the onion does not become too caramelized, but only simmered. 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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It is better to buy large fish, it is easier to separate the fillets from the bones. The skin does not need to be separated.

Preparation:

1. Pass the fish fillets through a meat grinder at least twice.
2. Grind the onion in a blender or pass through a meat grinder along with the fish.
3. Add pepper, salt and vegetable oil. Mix well. Add flour and mix again.
4. Form small oval patties.

Fry in a pan or bake on the grill. These cutlets are equally good warm or cold.

How to cook cutlets from potatoes and carp

Potatoes make these cutlets very filling.

Ingredients:

• carp fillet – 700 g;
• potatoes – 3-4 pcs.;
• large egg – 1 pc.;
• onions – 1-2 pcs.;
• white pepper and salt;
• oil for frying.

Preparation:

1. Scroll the fish fillet through a meat grinder twice.
2. Grind the potatoes on a fine grater, squeeze out excess liquid into a separate container and add the puree to the minced meat.
3. Leave the potato juice and wait until the starch settles. Then drain the juice and add the starch to the minced fish.
4. Finely chop the onion. Sauté lightly until golden brown.
5. Combine and mix all ingredients. Place in a cool place for ½ hour.
6. Form small round patties.

Fry over medium heat until done. Serve with vegetable salads.

Carp cutlets in the oven with tomato sauce

The cutlets turn out juicy and tender, and the tomato sauce with thyme and herbs highlights the taste of the fish well. If desired, you can add other fish to the cutlets, this enriches the taste of the dish.

Ingredients:

• carp – 1 kg;
• onions – 2 pcs.;
• eggs – 1 pc.;
• tomato paste – 1 tbsp. l.;
• water – 1 tbsp.;
• green onions, parsley, cilantro - to taste;
• thyme – 0.5 tsp;
• spices - to taste.

Preparation:

1. Pass the fillet and onion through a meat grinder.
2. Chop the greens.
3. Beat the egg into the minced fish, add salt, pepper and half the herbs.
4. Cut the onion into cubes and fry until golden brown.
5. Dilute tomato paste in 200 ml of water. Pour into the onion and simmer for 5-6 minutes.
6. Add the remaining herbs and thyme to the sauce, simmer for 2-3 minutes.
7. Form into small patties and place in a greased ovenproof dish.
8. Pour in tomato sauce with onions and herbs and bake for ½ hour at 180°C.

Serve the cutlets hot with a side dish of potatoes.

Dishes from carp occupy a worthy place in the daily menu.

Carp is considered the most valuable, healthy and easily digestible fish, so it is recommended to use it in your diet. Next we will talk about cooking cutlets. Carp meat is a bit like carp. It has high fat content, dense structure and juicy contents. There are very few small seeds in carp, so it is perfect for making cutlets. The dish will be tender, without the presence of a fishy smell. Some people think they are fried poultry.

To make the cutlets truly tasty, it is important to use only high-quality, fresh fish. It is better to buy a whole carcass and cut it yourself at home. There is also a chance that it will contain caviar.

With tomato paste

• carp – 1 kg;
• onion – 4 heads;
• egg – 2 pcs.;
• tomato paste – 1 tbsp. l.;
• cilantro, parsley – 1 bunch;
• thyme – 1 tsp;
• salt.

Step-by-step cutlet recipe:

1. The fish is washed and the meat is separated from the bones.
2. They put it through a meat grinder.
3. 2 onions are cut into small cubes and added to the minced meat.
4. Beat in eggs and salt.
5. Pour in half the chopped herbs. Mix everything and leave for half an hour.
6. Form cutlets and place on a baking sheet greased with oil.
7. Place in the oven at 200 degrees for 25 minutes.
8. The remaining onions are finely chopped. Sauté in oil until golden.
9. The paste is diluted in a glass of water and poured into the frying pan. Simmer for 5 minutes.
10. Add greens to the mixture and cook for another 3 minutes.
11. The cutlets are transferred to a ceramic form, poured with sauce and baked at 180 degrees for half an hour.

The dish is served with mashed potatoes.

Such products go well with fresh bell peppers. You can pour ketchup on top.

Traditional cutlets

What you will need:

• fillet - 500 gr.;
• milk – 150 ml;
• onion - 2 heads;
• white loaf;
• crackers – 100 gr.;
• sea ​​salt - to taste;
• lemon pepper;
• greens – 1 bunch;
• oil for frying.

How to cook:

1. The onion is peeled, finely chopped and sautéed until golden.
2. Carp meat is ground in any available way.
3. The loaf is soaked in milk and kneaded.
4. Squeeze out the moisture and add to the minced meat.
5. The greens are washed, finely chopped, and placed in a common bowl.
6. Add cooled onions, salt and lemon pepper.
7. The minced meat is kneaded until it becomes homogeneous.
8. Pour oil into a frying pan with thick walls and heat it up.
9. In the meantime, cutlets are formed into any shape, rolled in breadcrumbs and placed to fry.
10. Cook on each side for 10 minutes over moderate heat.

Delicious fish cutlets turn out very juicy and tender. For a side dish, prepare mashed potatoes and fresh vegetable salad.

In Astrakhan

What you will need:

• carp fillet – 1.5 kg;
• potatoes - 2 tubers;
• apple nectar – 1 tsp;
• salad onion – 2 pcs.;
• green onions in feathers – 30 gr.;
• margarine – 200 gr.;
• chopped laurel – 1 leaf;
• flour for breading;
• salt.

Sequencing:

1. Grind the meat through a meat grinder.
2. Peel the potatoes and grate them on a fine grater. Sprinkle with lemon juice. This will prevent it from turning black.
3. Chop the salad product as finely as possible, cut the onion into rings.
4. In a bowl, combine meat, potatoes, onions, bay, herbs, and salt.
5. Mix homogeneous dense minced meat. It's better to do it by hand. You need to knead for at least 10 minutes.
6. We wet our hands with water and begin to form cutlets. Bread each one in flour.
7. Place a piece of margarine in a frying pan and melt. Then we place the products.
8. Fry on each side for 10 minutes.

This recipe came from Astrakhan.

IMPORTANT: the secret of cooking carp cutlets in Astrakhan is that they are sautéed in butter or margarine.

Serve with fresh cucumber, onion and radish.

From caviar

Components:

• fresh caviar – 500 gr.;
• onion – 3 heads;
• egg – 2 pcs.;
• tomato puree – 4 tbsp. l.;
• dry rosemary - a pinch;
• sea ​​salt;
• bread crumbs - 4 tbsp. l.;
• oil for frying;
• lemon pepper.

How to cook step by step:

1. Beat eggs with a fork or mixer. Add crackers and stir.
2. Then add caviar, add rosemary and chopped dill.
3. Salt and pepper. Knead the mixture thoroughly until it becomes homogeneous.
4. The products are fried in the same way as regular cutlets.
5. The minced meat is scooped out using a tablespoon and placed in a heated frying pan.
6. Cook until golden brown.
7. Meanwhile, they are making sauce. Chop the onion and sauté until transparent.
8. Add tomato puree and pour in 150 ml of water.
9. Stir, salt and cook for 10 minutes.
10. Fried cutlets are placed on a baking sheet as close to each other as possible.
11. Pour in the sauce and place in an oven preheated to 200 degrees for 8 minutes.

Before serving, carp caviar cutlets are decorated with rosemary branches and lemon slices. It turns out very tasty and aromatic.

Photo

We present to your attention some photographs of cutlets and their beautiful presentation. Photos of products:

Diet cutlets

Components:

• minced meat – 1 kg;
• buckwheat flour – 100 gr.;
• red onion – 1 pc.;
• salt;
• olive oil – 80 ml.

Step-by-step recipe with photos:

1. Cut the onion into small cubes.
2. In a bowl, combine minced meat, onion, flour, salt, and butter. Mix thoroughly. If there is no flour and there is nowhere to grind the cereal, then add regular boiled buckwheat.
3. Line a baking sheet with foil and form round cutlets.
4. We put them in one row. Place in the oven, heated to 190 degrees, for 35 minutes.

Serve cutlets with Korean carrot salad. Very tasty and interesting combination

Cooking secrets

First, fry them until half cooked, then stew or bake them in sauce. You can take mayonnaise, sour cream, tomato paste. Then the products will acquire a richer, more interesting taste and become juicier.

Prepare tomato sauce from ripe or grated tomatoes. Don't forget to add some herbs - thyme, rosemary, marjoram. They will add a touch of piquancy to the finished dish.

Combine minced carp with pike perch meat. The cutlets will acquire a more refined taste. Add semolina or starch to the minced meat.

With buckwheat flour

The recipe makes excellent low-calorie products. In combination with fresh vegetable salads, a wonderful duet is formed. What you will need: a kilogram of carp, 3 tbsp. l. flour, 250 grams of onion, 3 ml unrefined oil, salt, seasonings. How to cook: wash the carcass and cut it into fillets. Pass it through a meat grinder. Peel the onion and grind it. Pour in the oil, add flour, salt and spices. Mix everything thoroughly with your hands until smooth.

Pinch off a piece from the minced meat and shape it. Coat the frying pan with oil and lay out the products. Fry for 8 minutes on each side.

IMPORTANT: these cutlets can be baked in the oven or grilled. Serve with boiled rice and baked vegetables.

With beets

Grocery list:

• meat - 500 gr.;
• white loaf – 3 slices;
• dill – 1 bunch;
• egg – 2 pcs.;
• boiled beets – 2 pcs.;
• flour - 3 tbsp. l.;
• onion - 1 head;
• grated horseradish – 2 tbsp. l.;
• natural yogurt – 2 tbsp. l.;
• oil;
• salt.

Step-by-step recipe:

1. The bread is soaked in warm water. The onion is cut into 4 parts.
2. The fillet is divided into pieces and mixed with onions through a meat grinder or chopped in a blender.
3. Combine minced meat, bread, herbs, and eggs in a bowl. Salted.
4. The sauce is being prepared. Horseradish, yogurt and finely grated beets are placed in a bowl and everything is stirred.
5. Make cutlets, roll in flour and fry in a saucepan in a small amount of oil.

Served with herbs and delicious sauce.

Summarizing

There are many recipes for fish cutlets. Each housewife can choose a dish for her family. Buckwheat, flour, starch, rice flakes, and cottage cheese are added to the minced meat. Carp cutlets are a truly tasty and healthy dish.