Fish patties from bighead carp
Description
The dish is prepared without unnecessary complications. If you want to make carp cutlets, you'll need just a few ingredients: a carp fish, a pike fish (optional), onion, egg, milk, bread roll, and spices. The most important and challenging step is filleting and cleaning the fish. Fry the cutlets in breadcrumbs using vegetable oil. Serve the finished dish at the table.
Instructions
- 1
Step 1
1. The most difficult part of the entire process is separating the fillets from the bones. To make the patties flavorful and delicious, I always combine two types of fish. Pike meat is slightly sweet and has a distinctive taste, which is why I always add pike to my fish patties (no matter what other fish I use). First, clean the fish of scales, remove the skin, then separate the fillets. Cut the fillets into pieces.
- 2
Step 2
2. Grind the meat through a meat grinder several times. You can even process it in a blender to achieve a smooth, uniform consistency. Finely chop the onion and soak the bread roll in milk separately. Once the bread has swollen, squeeze out the excess liquid and add it to the meat mixture. Add salt and spices to taste. Now mix everything together with the egg until well combined and uniform in texture.
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Step 3
3. Beat the egg and leave it in a plate, placing a small bowl of breadcrumbs next to it. Then dip the patty into the egg and coat it with breadcrumbs before transferring it to the frying pan. The patties hold their shape very well.
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Step 4
4. Fry on both sides in vegetable oil. It is very important that the oil be very hot.
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Step 5
5. When the patties turn golden brown - they're ready! The thickhead fish patties turn out not only delicious but also very attractive!