Silver Carp Cutlets

Treat yourself and your family to tender, delicious silver carp cutlets!

Recipe author

Servings:

Silver carp (fillet)

700

Onion

Eggs

Breadcrumbs

0.5

Parsley (finely chopped)

Ground black pepper

0.5

Salt

Vegetable oil (for frying)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 12 g

Fats 21 % 5 g

Carbohydrates 29 % 7 g

120 kcal

GI: 50 / 0 / 50

Bone and skin the fish fillet first. Cut it into pieces, rinse them under water, and pat them dry with a paper towel. Dice the onion small. You can sauté it in a little oil for tastier cutlets, or fold it into the mixture raw. Grind the fish through a meat grinder, then mix in the breadcrumbs, chopped fresh herbs, salt, pepper, and spices. Add the eggs and stir to combine. If the mixture is too stiff, loosen it with a splash of milk, sour cream, or water. Wet your hands and shape the cutlets. Fry them in vegetable oil in a covered skillet, then flip and cook covered on the other side. Cooked this way, the carp cutlets come out tender inside with a crisp crust outside. In the last minute or two, take the lid off to firm up the crust.

Caloric content of the products possible in the composition of the dish

Toasted bread pies

Coho on a grill pan

Pork tenderloin baked in the oven

Roast lamb

Pancakes with melted milk

Czech meat

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