A step-by-step recipe for cutlets from river fish caviar: necessary products and rules for preparing a delicious snack. Video recipes.
River fish caviar cutlets are delicious, hearty and very healthy dish in the form of flat cakes. Most often, the actual fried or stewed fish appears on the table. And when there is caviar in the carcass, very often the housewives fry it whole, only slightly adding salt. Of course, this saves a lot of time. However, with a little effort, you can make very nutritious meatballs with a rich taste and aroma. They are more delicate in structure. Both adults and children will surely like this version of the performance and will be able to take a central place even on a festive table.
For the recipe, you can take caviar of any river fish, for example, crucian carp, silver carp, catfish, cod, flounder, etc. Although pike and carp are most valued for their excellent taste.
Most often we get this product with the catch or find it inside a purchased carcass. Less often we have the opportunity to find it on the market shelves by weight. In any case, it is important to use high-quality caviar for cooking cutlets. Chilled or defrosted - it doesn't really matter. But there should be no mucus or foreign odors in it.
As binders in this recipe for cutlets from river fish caviar, we will use eggs and semolina, which, in addition, is a filler and allows you to give the finished dish an interesting loose structure.
Onions, a small amount of salt and black pepper will help improve the taste. This is quite enough to get an appetizing fish treat. However, if desired, you can add coriander, rosemary, savory, marjoram, thyme, sage, and even mint. In stores, you can find spices marked "For fish" or take a mixture of Provencal herbs.
Next, we present to your attention a recipe with a photo of cutlets from river fish caviar. Read it and see how simple it is.
- Caloric content per 100 g - 195 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- River fish caviar - 400 g
- Egg - 1 pc.
- Large onions - 1 pc.
- Semolina - 70 g
- Salt to taste
- Pepper to taste
- Vegetable oil - for frying
Step-by-step preparation of cutlets from river fish caviar
1. Before preparing cutlets from river fish caviar, you need to clean the eggs from the films. This is easy to do with a sieve: we simply grind the product and remove unnecessary elements. You can also try to do this with a fork - when whipping and stirring, the films separate well.
2. Next, clean the onion and chop it. To make the cutlets as tender as possible and have a homogeneous structure, the onion must be chopped as small as possible. Combine it with semolina, spices and caviar in a deep plate.
3. Drive in an egg and leave for 15 minutes. This time is enough for the semolina to absorb a little liquid and swell. This technique helps to thicken the consistency and bind all the ingredients into a single mass.
4. Heat the vegetable oil in a frying pan and start frying. Spread the minced caviar in small portions using a spoon or small ladle. We install a medium power fire. Gradually the color of the caviar becomes lighter, the mass grasps. When one side has become golden, turn over and bring to readiness.
5. Delicious river fish caviar cutlets are ready! This dish can be served as an appetizer with a sauce, garnished with chopped herbs, or combined with a side dish of rice or potatoes.
See also video recipes:
1. Cutlets from river fish caviar
2. Cutlets from crucian carp caviar
