Carp cutlets
Description
Our whole family loves fish patties, especially when they're made from freshly caught fish. Actually, crucian carp has very sweet, lean, and incredibly tasty meat, but it's not that easy to cook. That's why this recipe for crucian carp patties is actually the optimal choice—here, the fish flavor remains intact, and the bones aren't noticeable since they're boiled and then ground through a meat grinder. I'm sharing my standard set of seasonings for fish patties, but of course, you can adjust, remove, or add ingredients as you like. Now, for true lovers of fish patties, let me tell you...
Instructions
- 1
Step 1
First, we remove the scales from the fish. It's best to do this under running water so the scales don't scatter everywhere.
- 2
Step 2
To make the meat separate more easily from the bones, we immerse the fish in boiling water for 40–60 seconds.
- 3
Step 3
Now remove the meat from the bones into a separate container. I ended up with 2.5 kilograms of meat from 6 kilograms of fresh crucian carp.
- 4
Step 4
We peel the onion and garlic, and soak the loaf in milk. Then we pass the crucian carp meat, lard, bread, onion, and garlic through a meat grinder.
- 5
Step 5
Add flour, egg, chopped herbs, salt, and spices. Mix everything thoroughly.
- 6
Step 6
Heat the oil in a frying pan. The batter should be quite runny, so spoon it onto the pan.
- 7
Step 7
Fry the patties on all sides until golden brown and serve with any side dish. Especially delicious with mashed potatoes—it's the true taste of childhood.