Name: Fish cutlets in carrot batter
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Minced fish - 300 gram; Carrot - 250 gram; Garlic - 2 clove; Flour - 1.5 tbsp; Bulb onions - 1 PC.; Butter - 30 gram; Chicken egg - 3 PC.; Mixture of peppers - 1 pinch; Salt - 1 pinch; Ginger root - 1 pinch; Paprika - 1 pinch; Sesame - 1 Tsp; Mixture of peppers - 1 pinch; Fat - 50 gram; Vegetable oil - 0.5 Art.

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Fish cutlets in carrot batter

1. Minced fish - 300 gram

2. Carrot - 250 gram

3. Garlic - 2 clove

4. Flour - 1.5 tbsp

5. Bulb onions - 1 PC.

6. Butter - 30 gram

7. Chicken egg - 3 PC.

8. Mixture of peppers - 1 pinch

9. Salt - 1 pinch

10. Ginger root - 1 pinch

11. Paprika - 1 pinch

12. Sesame - 1 Tsp

13. Mixture of peppers - 1 pinch

14. Fat - 50 gram

15. Vegetable oil - 0.5 Art.

How to cook deliciously - Fish cutlets in carrot batter

1. Stage

Wash and peel carrots, grate them on a coarse grater. If a lot of juice, then squeeze. Add the garlic, pierced through a press.

2. Stage

Add salt, flour, 2 eggs, paprika, sesame, Provençal spice mix, ginger.

3. Stage

Stir thoroughly - the batter is ready.

4. Stage

Let's move on to the stuffing. I had a homemade stuffing made with a mixed assortment of freshwater fish. But you can use any stuffing you like. I'm sure every hostess has her own secrets for making mincemeat - I'll tell you how I do it. We mix grated onion (you can chop it finely), grated butter (I always take 10g of butter per 100g of stuffing), finely chopped lard, egg, salt, pepper mix (I do not add other spices to the stuffing). Butter and bacon will make the stuffing softer and juicier.

1. Stage. Fish cutlets in carrot batter: Let's move on to the stuffing. I had a homemade stuffing made with a mixed assortment of freshwater fish. But you can use any stuffing you like. I'm sure every hostess has her own secrets for making mincemeat - I'll tell you how I do it. We mix grated onion (you can chop it finely), grated butter (I always take 10g of butter per 100g of stuffing), finely chopped lard, egg, salt, pepper mix (I do not add other spices to the stuffing). Butter and bacon will make the stuffing softer and juicier.

5. Stage

Combine the minced meat with the mixture obtained above - it's ready - you can move on to the formation of cutlets.

1. Stage. Fish cutlets in carrot batter: Combine the minced meat with the mixture obtained above - it's ready - you can move on to the formation of cutlets.

6. Stage

Shape cutlets from the minced meat and then cover them with carrot batter. I usually do by the principle of dumplings. First I spread the batter on my palm, then I put a cutlet in the middle and, shifting from hand to hand, let the batter cover the cutlet. The size and shape of the cutlets is up to taste.

1. Stage. Fish cutlets in carrot batter: Shape cutlets from the minced meat and then cover them with carrot batter. I usually do by the principle of dumplings. First I spread the batter on my palm, then I put a cutlet in the middle and, shifting from hand to hand, let the batter cover the cutlet. The size and shape of the cutlets is up to taste.

7. Stage

Fry in a frying pan heated with vegetable oil. Fry on one side with a lid on the frying pan, on the other side without a lid until golden brown. Remove and let the excess oil drain off.