More often on sale it is possible to meet already gutted fresh-water fish. And even if a whole fish falls into the kitchen, most eggs are thrown out together with other entrails, since not many know that it is possible to cook a lot of interesting dishes from it. Now we will tell you the recipes for making delicious cutlets from caviar of fish. Fans of fish dishes will certainly appreciate them.
Large meat carrot cutlets
Ingredients:
- carp with crude carrots - 0,5 kg;
- eggs - 1 piece;
- carrots - 100 g;
- onion - 200 g;
- semolina - 2 tbsp. spoons;
- vegetable oil for frying;
- Salt, hops-suneli, ground ginger - to taste.
Preparation
We wash the eggs, remove the scales, if any, and the film. Onion finely chopped and spread it into prepared caviar. Carroth three on a small grater and add it to the rest of the ingredients. We add an egg, a mango, taste salt, spices and whisk everything with a blender. We gain mass of a tablespoon and put it in a frying pan with preheated vegetable oil. Fry the cutlets on both sides until cooked.
Cutlets from carp caviar
Ingredients:
- caviar sauce - 400 g;
- onion - 1 pc .;
- garlic - 3 cloves;
- soda - 0,5 tsp.
- flour - 50 g;
- salt and black ground pepper - to taste;
- vegetable oil for frying.
Preparation
Caviar thoroughly rinse under running water and clean it from the films. Grind the onion, let the garlic through the press. We add vegetables to caviar, salt, pepper, pour in flour, soda and mix well. In a frying pan, we warm up the vegetable oil, spread a dough with a spoon and fry fish patties from two sides to a golden crust.
Cutlets from carp caviar
Ingredients:
- purified carp caviar - 500 g;
- onion - 1 piece;
- eggs - 2 pieces;
- flour - 3 tbsp. spoons;
- salt, spices - to taste;
- vegetable oil.
Preparation
Caviar is poured with warm water and washed several times, draining and again picking up water until it becomes transparent. Crab sponge through a colander. Thanks to this eggs are well separated from the film. Add the flour, egg, chopped onions, salt, spices and grind it all in a blender until smooth. Spread the resulting mass of a tablespoon on a heated frying pan with butter and fry the cutlets to ruddy on a small fire.
Cutlets from crucian carp
Ingredients:
- Caviar roe - 400 g;
- semolina - 3 tbsp. spoons;
- flour - 3 tbsp. spoons;
- eggs - 1 piece;
- salt, black ground pepper - to taste;
- water 50 ml;
- vegetable oil for frying.
Preparation
We squeeze the washed caviar with a fork, add crushed onions, egg, mango, spices, salt and mix. Pour in the flour and stir again. It turns out stuffing about the same consistency, as a dough for pancakes . Spread it with a tablespoon in a frying pan with preheated oil and fry until a ruddy crust on both sides. After that, we shift the cutlets into a saucepan, pour in about 50 ml of water, add the bay leaf and pat it for 10-15 minutes.
Cutlets from cod caviar
Ingredients:
- caviar of cod - 250 g;
- flour - 150 g;
- stalks of green onions - 8 pcs .;
- basil - half-pint;
- dill - a half-pound;
- parsley - 1 bunch;
- garlic - 3 cloves;
- ground crusts - 4 tbsp. spoons;
- Ground cumin - 1 teaspoon;
- salt, black ground pepper - to taste;
- olive oil for frying.
Preparation
Place the eggs in a bowl, add flour, garlic, garlic greens, parsley, dill, basil, crushed green onions, salt, pepper and mix well. We form cutlets and fry them in olive oil from two sides to a golden color. We serve the table with fresh vegetables.