Best recipes meatballs from carp: how to cook a delicious meal? Useful tips

Many of the ponds are inhabited by the usual river fish – carp, and that means that avid fishermen often bring the hosts of the catch from which they can prepare varied meals.

Consider the article how to make a tasty treat – excellent juicy, flavorful fish cakes from carp.

The contents

  • The General principles of cooking meatballs from carp
  • Classic meatballs from carp
  • Patties of carp with the addition of bacon
  • Diet fish cakes
  • Patties of carp with cheese
  • Patties of carp — tips and tricks
  • Useful video

The General principles of cooking meatballs from carp

Choice of fish:

The product must be fresh. If the fish move, it is the best option. Will help advice the seller, he can specify the time of the catch.

Prepare fish:

  • The carcass should be thoroughly washed in running water, cleaning of river mud, grass, mucous lumps.
  • To scrape with a knife the scales . Have fresh fish, they are well removed. When you have finished cleaning, the carcass is again preferably rinsed in cold water and clean the remaining areas with scales.
  • Put the fish on a cutting Board. Cut the peritoneum of each Karasik and get inside. This operation should be done very carefully, because the gallbladder is quite delicate, and if it bursts, then cooked the dish can then taste bitter.
  • Eggs to pull out and defer separately.
  • To cut off the head and cut off the tail with kitchen scissors.
  • Again thoroughly wash the carp already both inside and outside. If there is a black thin film to remove it.
  • Important. Ruptured gallbladder may make the meat bitter.

    Preparation of the stuffing:

  • For proper cooking meat that it comes out uniform and delicious, you must first separate the bones from the fish fillets.
  • Cleansed, the carcass should be dipped in boiling water for two minutes. Fire install.
  • Then you need to very carefully remove the backbone. The carp, which weigh more than 160 g, it is necessary to cut off the fin on the back and a large fin.
  • The obtained fillets, double-scroll in a meat grinder.
  • Help. Two minutes of cooking fish will contribute to better waste bones from the flesh, as during this time the protein starts to fold. And the fish will not have time cook.

    Giving flavour to the product:

  • Put in minced onion, it gives a delicious taste and aroma of the finished product. At the rate of two or three onions in two kg. of meat.
  • On request added a few cloves of garlic.
  • Also the taste to add some spice and aromas of added seasonings, spices and herbs.
  • Attention. Spices and seasonings will help to remove the smell of river slime.

    Patties:

  • If the stuffing to introduce sour cream or cream, then the chicken to be more juicy.
  • For the airiness of the product ready mix beat well with a blender or fork.
  • For breading, you can use flour, breadcrumbs, semolina, corn grits.
  • What to submit:

  • Well submit the finished patties of carp with vegetable salads, with mashed potatoes or buckwheat.
  • As a variant – to decorate a fish dish with greens and serve with canned, salted or pickled vegetables.
  • Classic meatballs from carp

    For the preparation of classic cutlets you will need the following ingredients:

    • 2 kg of small carp;
    • onion at least 2 heads;
    • 2 carrots;
    • 2 chicken eggs;
    • 3-4 spoons of semolina;
    • 2-3 tbsp. spoons of potato starch;
    • salt to taste;
    • a pinch of black pepper;
    • 1 tbsp. flour;
    • vegetable oil for frying.

    Method of preparation:

  • Clean the carp from the inside. For two or three minutes to drop the fish in boiling water. From the cooled fish it is necessary to remove all the large bones, including the backbone, cut off the fins and cut off the tail. Together with the remaining small bones fillets can be folded into the prepared bowl.
  • Then the finished fillet should be twice pass through a meat grinder.
  • Onion head must be cleaned from the husk. Cut into several parts. They can also scroll through a meat grinder or grate.
  • Carrots rinse well in running water, cleaned of sand, dirt, damage and then grate.
  • Mix the rolled fillet with finely grated onions and carrots.
  • To enter semolina, potato starch. Mix well.
  • To enter condiments, spices and salt.
  • Carefully put raw eggs.
  • Carefully knead the mixture until a homogeneous mass.
  • You preheat the pan. Pour in vegetable oil. To shape the burgers with wet hands better.. Put on the bottom of the pan raw patties formed in the form of a ball or oval shape and obmolochennie in flour.
  • Frying is to hold each side on medium heat until browned. At the end of cooking cover it is not necessary that the burgers did not spread.
  • The finished product is stacked on a platter.
  • Attention. Chicken classic recipe you need to cook from the very small carp. Of fish removed only the head, backbone and tail. The remaining bones are ground into mincemeat.
    Patties of carp with the addition of bacon

    If patties of carp to add pork fat, the product will come out very juicy, tasty and tender. They are good in warm and hot.

    To prepare this recipe you will need the following ingredients:

    • 1.5 kg small carp;
    • 150 g of fresh pork fat (not salted);
    • 3 potatoes;
    • 1 egg yolk;
    • 2 bulbs;
    • salt to taste;
    • pinch – ground black pepper;
    • 80 g flour;
    • breadcrumbs;
    • sunflower oil for frying.

    Method of preparation:

  • To prepare carp is similar to the classic recipe.
  • Fat is needed to cut the skin. It should twist with the fillet. Lay the ingredients at the same time. If fat was a lot, then the situation can be corrected by adding a little minced white bread.
  • Peel the potatoes and onions. Vegetables you can grate or mince simultaneously with fillet and pork fat.
  • Add the remaining ingredients: egg yolks, salt and pepper.
  • All stir well.
  • Ready stuffing can be put in the fridge for half an hour to cool and steep. But you can start sculpting cakes.
  • Formed to envelop the cutlets in flour or breadcrumbs and put on a heated pan with a small amount of vegetable oil. The fire for the frying medium. Roasting time: 12-15 minutes on one side and 6 minutes on the reverse.
  • The finished product is put on pre-prepared paper to drip off excess fat.
  • Diet fish cakes

    For the preparation of dietetic cutlets you will need the following ingredients:

    • 1.5 kg small carp;
    • 150 g onion;
    • 2 carrots;
    • 3 potatoes;
    • salt to taste;
    • a pinch of black pepper;
    • greens;
    • seasoning to taste;
    • 1 tsp mestnogo nut;
    • 3 tablespoons of mayonnaise;
    • butter for frying.

    Method of preparation:

  • First, you need to prepare the stuffing as described above, separating the fillet from the bones. Then, the resulting sirloin grind twice in a meat grinder.
  • Chop the onion, carrots and boiled potatoes. All the ingredients add in the minced fillets.
  • In the mixture enter the salt, pepper, chopped herbs (parsley or coriander), seasoning to taste and grated nutmeg.
  • Mayonnaise can be added if desired, the patties will be more succulent. Beat well the mixture. On this depends the future splendor of the cutlets.
  • To form cutlets and to lay out on a baking sheet. First it is necessary to grease with butter and cover with special paper for baking.
  • On top of the burgers to mayonnaise and grated garlic.
  • Bake for 30 minutes. The temperature of the heat – 2000.
  • At the bottom under the pan, it is desirable to put a container of waterthat the chicken is not dry.

    Patties of carp with cheese

    Fish cakes with the addition of cheese is juicy, very tender and tasty.

    To prepare this recipe you will need the following ingredients:

    • 1 kg big carp;
    • 130 g of hard cheese;
    • 2 egg yolks;
    • a few sprigs of fresh dill;
    • 150 g of breadcrumbs;
    • salt to taste;
    • fragrant pepper;
    • 100 g of butter;
    • vegetable oil for frying.

    Method of preparation:

  • To gut the fish, remove the bones and soak in slightly acidified solution of acetic acid.
  • Finely chop the dill sprigs, grate cheese.
  • To prepare the stuffing. Add the egg yolks. Season with salt and pepper.
  • All knead well.
  • To form oval or round patties. In the center of each Patty making deeper and fill the oil, dill and grated cheese. You need to wrap carefully so the filling remains inside.
  • All burgers sprinkle with breadcrumbs and place on the hot pan with sunflower oil. Fry on both sides.
  • Patties of carp — tips and tricks

    Some useful advice for cooking tasty meatballs meat carp:

    • When choosing fish, you need to take very dense, with shiny skin, gills should be red, and the eyes are not cloudy.
    • When cutting the fish is not desirable to damage the gall bladder.
    • Onion, added to ground beef will save the dish from the smell of river slime.
    • To remove odors you can, if carp two hours of soaking in a weak solution of acetic or saline.
    • The finer the mesh in the grinder, the more carefully will be milled bone in filet.
    • Large bones and spine are better separated if the fish is dipped in boiling water for a few minutes.
    • The stuffing is better to add is not fully a whole egg but only the yolk. Meatballs will turn out juicier.
    • Don’t forget about the spices – they will bring in the finished dish extra flavor.
    • When modeling the stuffing will not stick to hands if they are periodically moisten with water.
    • Cover the meatballs don’t need to cover up, otherwise they may fall apart.
    • The remaining fish tails and heads can go on the soup.

    Thus, it is possible to see that the recipes delicious treats – meatballs from carp – a surprisingly simple, practical and available to any owner. An excellent dish will delight family members and guests. And the benefits of eating meat carp is enormous. After all, this river fish is a storehouse of nutrients.

    Cook with joy and pleasure!

    Useful video

    How to cook juicy meatballs from carp, with the addition of lard in the video below:

    Amanda K. Benson

    Author: Amanda K. Benson

    Hi, my name is Amanda K. Benson. Since you, dear reader, have appeared on the page of my blog, it means that you are interested in something. Then you need to know who is writing these articles for you. We will meet and I will tell you a little about myself.

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