Everyone knows that there are a lot of bones in the river fish. For this many do not like it. From this article, you know how to make cutlets from carp with bones. In ready-made cutlets, bones are not felt at all. These recipes are a real find for the wives of fishermen, who often bring home not only large, but small fish. And then the hostesses think that it is a delicious one to cook. For these loaves, even the smallest fish is perfect.
Fish cutlets from carp with bones - recipe
Ingredients:
- carp - 600 g;
- manga - ½ cup;
- mayonnaise 67% fat content - 50 g;
- potato boiled - 3 pieces;
- onion - 100 g;
- eggs - 1 piece;
- carrots - 100 g;
- garlic - 3 cloves;
- oil vegetable oil;
- salt;
- greenery.
Preparation
Caracas mine, we clean and grind with the help of a meat grinder. In this case, the fish must be passed through it several times. We also grind carrots, onions and boiled potatoes. Next, pour in the mango, drive the egg, put salt, spices, garlic and chopped greens. Also add mayonnaise and mix thoroughly. From the received forcemeat we form cutlets, we place on a baking tray and bake for about a quarter of an hour.
Cutlets from small bass with bones
Ingredients:
- small carp - 1,5 kg;
- mayonnaise - 50 g;
- wheat flour - 30 g;
- eggs - 2 pieces;
- food soda - ½ tsp;
- salt;
- pepper;
- vegetable oil.
Preparation
With the help of a sharp knife we remove from the fishes head, fins, ridge and tail. In this case, small pieces can be left. We cut the fish into 2-3 parts, put it into the bowl of the blender and crush it. This can be done with the help of a meat grinder, only then you need to pass the fish through it at least 3 times. In the finished mince we put flour, soda, mayonnaise, salt and pepper. Thoroughly, this is all we mix. Spoon the portions of the dough into a frying pan and fry from both sides.
Cutlets from small carp with bones - recipe
Ingredients:
- small carp - 3 kg;
- onions - 400 g;
- lard fresh - 400 g;
- garlic - 4 cloves;
- loaf - 300 g;
- cow milk - 150 ml;
- eggs - 3 pieces;
- fresh fennel - 70 g;
- salt;
- spice.
Preparation
First remove the scales with the scales. We clean and gut the fish. In this case, small pits, which are so many in river fish, we leave. Baton soaked in milk and squeeze. We pass it along with peeled onions, garlic, lard and fish through a meat grinder. Pour in flour, crushed greenery, add spices and salt. Thoroughly mix all this. We lay out portions of minced meat with a tablespoon in the preheated oil and fry the cutlets from the carrots with bones to the color.