Minced fish prepared according to this recipe can be used to make cutlets, make a filling for a fish pie, and also for other dishes - casseroles, meatballs, etc.
For this you will need a carp weighing at least 1.5 kg and other ingredients:
- 1 egg;
- 3-4 slices of bread;
- 100 ml milk;
- 2 cloves of garlic;
- 1 onion;
- salt and ground black pepper to taste.
Before you start cooking the fish, soak the bread in milk – this addition will make the minced meat airy and tender.
Now clean the carp from scales, remove the entrails, rinse the fish thoroughly and cut off the head and fins.
Using a sharp knife, make a longitudinal cut along the dorsal fin and, still using the knife, cut the fillet off the ribs on both sides and cut the fish into pieces.
Peel the onion and garlic and chop finely, then put all the ingredients through a meat grinder twice using a fine attachment.
All that remains is to beat the egg, add salt and pepper to taste and mix the minced meat.
To allow the minced meat to absorb the aroma of onions and garlic, it should be left in the refrigerator for 1-2 hours.
