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Jewish Fish Patties Recipe.
Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking - it can infuse the meat with a strong, musky flavor. It is low in fat, firm in texture, and mild-though it can be muddy in flavor. The skin is edible but not particularly tasty. Common carp have dark and rich flesh, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh with free-floating bones, slightly translucent. It is white and mild-tasting when cooked. Female carp flesh stays light; it is softer and more delicate than male, and is usually preferred.
Carp, cooked, dry heat fillet (6oz. / 170g.) provide Calories: 275, Protein: 38.9g, Carbohydrate: 0.0g, Total Fat: 12.2g, Fiber: 0.0g, Potassium: 726mg, Selenium: 27.5mcg, Vitamin B12: 2.5mcg, Vitamin E: 15.3 IU, and Magnesium: 64.6mg. 100 grams of cooked (dry heat) carp provides 0.797 grams of Omega-3 fatty acids derived from Eicosapentaenoic Acid (0.305g), Docosahexaenoic Acid (0.146g), and Alpha Lipoic Acid (0.346g).
Baked Carp Recipe - Jewish recipe how to bake fish patties with carp (or any white fish) fillets, onion, carrots, oil, eggs, matzoh meal, celery, ketchup, and brown sugar.
Ingredients:
- 2 pounds Carp (or any white fish) fillets
- 1 large onion, sliced
- 2 carrots, sliced
- 1/4 cup oil, divided
- 3 eggs
- 3/4 cup water
- 2 teaspoons salt or to taste
- 3/4 teaspoon pepper
- 5 tablespoons matzoh meal
Sauce Ingredients:
- 2 ribs celery, thinly sliced
- 2 carrots, finely diced
- 1 onion, finely chopped
- 3 tablespoons oil
- 1 cup stewed tomatoes
- 1/2 cup ketchup
- 1 tablespoon brown sugar or to taste
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Serves/Makes: 6 - 8
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How to cook Jewish Fish Patties:
- Use 9 x 13-inch baking dish.
- Saute onion and carrots in 2 tablespoons oil. Add, with the carp fillets, to food processor and process briefly. Add remaining ingredients and process just until combined.
- Form mixture into patties and fry in remaining oil, drain.
- Place patties in baking dish and set aside.
- Preheat oven to 350°F (180°C).
- Saute celery, carrots and onion in oil. Combine with remaining sauce ingredients.
- Pour sauce over patties and bake, covered, 45 minutes.
- Chill until ready to serve.
- Serve the Jewish Fish Patties with a sprig of parsley and horseradish.
Notes:
This Jewish Fish Patties is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Jewish Fish Patties serves/makes: 6 - 8
Main Ingredient: Carp
Preparation Method: Baked
Cuisine: Jewish
How to fillet a carp:
To fillet, use a sharp, thin knife. With the carp lying on its side, insert the knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet.
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