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Second course
Fish roe cutlets

Fish Roe Fritters

Tender, soft, and fragrant little fritters flecked with herbs! Any fish lover will enjoy this recipe. Serve them with any side and a simple salad — they're just as good hot or cold.

♚Larisynshik

Recipe author

Composition / ingredients

Servings:

Carp roe (or the roe of any other freshwater fish)

500

Eggs

Onion

Green onion

100

Flour

100

Sauerkraut

Vegetable oil (for frying)

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 42 % 13 g

Carbohydrates 26 % 8 g

185 kcal

GI: 25 / 0 / 75

Cooking method

Step 1:

Fish roe is nutritious on its own, and it also makes a wonderful dish — roe fritters. Here's how to fry them up. Gently rinse the roe under a soft stream of cold water so it doesn't break apart, then remove the membranes by pressing the roe through a sieve.
Step 2:

Transfer the roe to a large, deep bowl.
Step 3:

Peel the onion, cut it into large chunks, and drop it into a blender along with the sauerkraut. Blend to a smooth pulp.
Step 4:

Add the sauerkraut-and-onion mixture to the bowl with the roe.
Step 5:

Crack in the eggs and add the finely chopped green onion.
Step 6:

Season with salt and pepper and stir.
Step 7:

Add the sifted flour and stir again.
Step 8:

The batter should have the consistency of pancake batter.
Step 9:

Set a skillet over medium heat, add the vegetable oil, and let it get good and hot. Spoon on small mounds of batter, shaping round fritters. Fry on one side until golden and crisp.
Step 10:

Flip the fritters and fry the other side to the same golden color.
Step 11:

Transfer the fried fritters from the skillet to a saucepan, add 50 ml (about 3 tablespoons) of water, cover, and simmer for 10–15 minutes.
Step 12:

And our dish is ready!

The couple of spoonfuls of sauerkraut aren't just for flavor. Roe tends to firm up and toughen as it fries, and the sauerkraut softens the batter, keeping the fritters tender. You won't actually taste the sauerkraut — the dish only benefits from it. I loved these fritters, both the flavor and the texture. Briefly simmering them at the end makes them extra soft. I served them with mashed potatoes and a salad of tomatoes, cucumbers, and sweet bell peppers, tossed with fresh dill and a little mayonnaise. It made a delicious family lunch. Highly recommend!
Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. For more on choosing the right frying temperature and the best oils to use (and which to avoid altogether), read here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.
Since everyone's sense of salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! If you're using a spice for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).