Carp cutlets

Ingredients

Carp 1200 g

Onion 120 g

Carrot 120 g

Egg 1

Bread 2 slices

Milk 70 g

Butter 20 g

Lemon juice 1 tsp

Dill 1 tbsp

Salt to taste

Ground black pepper to taste

Vegetable oil 2 tbsp

Peel and chop the onion and carrot. Don't cut the carrots too thickly, as they will take a long time to fry. The slices should be no more than half a centimeter thick.

Add both to the frying pan at the same time. Melt the butter and one tablespoon of vegetable oil first. Fry over low heat until the carrots are soft. Don't forget to stir.

Since we're going for fillets, you don't need to scale the carp. Remove the entrails, wash everything thoroughly, rinse, and cut off the head. Make a cut along the entire spine and then move down along the bones, separating the fillet.

After that, remove the skin from the fillet. There are two options: either make a cut somewhere in the middle (down to the skin!) and slide the knife first in one direction between the skin and the fillet, removing one half, and then in the other. As they say, one-two and you're done.

Or carefully cut the edge (you can do this near the tail) and, grasping it, perform the separation procedure. Carp skin is very thick, so feel free to grasp it, press the knife firmly, and slide it between the skin and the fillet.

Soak a loaf of bread (preferably stale) in milk. Grind the fish fillet, vegetables (cool slightly to avoid burning your hands), and the loaf through a meat grinder.

 Next, add the remaining ingredients to the bowl: chopped dill, lemon juice, salt and pepper, and beat in the egg. Mix everything together and refrigerate the mince for half an hour. Want to fry it right away? That's fine. The mince will just firm up a bit after refrigerating.

Form the patties and fry. To shape them, wet your hands with water. First, heat the frying pan and add a spoonful of oil (or a couple of spoons).

Fry until golden brown, then cover and cook over low heat until done. Just five to seven minutes, and you can enjoy tender and delicious carp patties!

Bon appétit!