How to fry asp. Recipes for asp dishes

Asp is found in rivers flowing into the Caspian and Black Seas. Its meat is white, and the carcass itself is covered with a thin layer of silvery scales; on the back the color changes to gray. The maximum weight of an adult specimen can reach 10 kg, but usually individuals weighing up to 2-3 kg are put up for sale. The length does not exceed 80 cm. The fish is sold in markets, in seafood departments or in large supermarkets. The price is from 100 rubles per kg. Sometimes asp is sold in bulk, during the season, so you can look at wholesale stores, then the cost will be from 80 rubles per kg.

The meat turns out very juicy because it contains a lot of healthy fats. There are few bones, so cooking asp is not difficult. It is suitable for any purpose: the carcass can be fried, baked in foil or under a cheese crust, or dried. Due to its juiciness, the meat goes well with any side dishes: rice, vegetables, potatoes. To make the asp tasty, remember a few tricks when preparing it:

Always remove the gills, they give a bitter taste when cooked. The scales are easy to clean off with a knife;
take fresh fish, it tastes better than frozen;
The maximum cooking time should not exceed half an hour. If you overcook the fat, the meat will not be as juicy;
use spices and seasonings.

On a note!

Despite the large amount of fat in the meat, asp is considered a dietary species. Calorie content per 100 g does not exceed 98 kcal.

How to fry properly

The easiest way to cook asp is to fry it in a frying pan with oil. It turns out very tasty and also quick. The recipe requires a minimum of ingredients, but you can add others.

medium asp carcass;
tsp salt;
½ lemon;
spices;
vegetable oil for frying.

How to cook:

Remove scales from the fish, gut the insides, and rinse with water. Remove the gills to prevent the meat from becoming bitter, or cut off the head altogether. Make shallow cuts crosswise on the sides with a knife, they are needed so that the meat is fried more evenly.

Blot the carcass with dry napkins to remove excess moisture, rub the outside and inside with salt and spices; cumin, rosemary, coriander, thyme, and ground black pepper work well. Squeeze lemon juice to neutralize fishy odor while cooking.

Add a little oil to the frying pan and heat it over medium heat. Once the surface is hot, carefully transfer the fish into the frying pan and fry on both sides until golden brown. The total cooking time takes 10-12 minutes. Then, as soon as the crust forms, cover the pan with a lid, turn the heat to low and continue cooking for another 5 minutes.

Blot the finished asp from the oil with napkins and serve hot with rice or a salad of fresh vegetables. Bon appetit!

Attention!

If you like to cook fish in pieces, then cut the carcass into medium slices, and before frying, roll each one in flour.

How to pickle deliciously

Salted asp is not only a tasty dish, but also very healthy. The meat retains all the necessary microelements, and it dissolves in the mouth. It takes no more than 10 minutes to prepare.

asp weighing up to 2 kg;
2 tbsp. table salt;
tbsp granulated sugar;
spices, dry herbs as desired;
bay leaf – 3-4 pcs.;
black pepper, peas – 3-4 pcs.

How to cook:

It is better to salt the fish using the “wet” method, then the meat is evenly salted. Take half a glass of boiled water, dissolve salt and sugar in it and add the rest of the ingredients.

Clean the fish from scales, cut off the head and remove the entrails. Rinse the carcass from blood clots and wipe dry with a towel. Transfer the asp to a large deep saucepan and fill with freshly prepared brine. If you want, you can salt it in pieces; to do this, cut the fish into large slices and remove the bones. The time spent on salting takes 8-12 hours.

When the time is up, drain the brine, rinse the fish under water, and place in a colander to drain off any remaining moisture. Cut into portions and place them on a plate. For beauty, drizzle with olive oil and garnish with sliced lemon slices and fresh herbs.

How to cook awesome balyk from asp

True fish connoisseurs consider asp balyk a truly delicacy. You don’t have to bother much with it, since the recipe is simple, and the result will pleasantly surprise any gourmet. The tastiest balyk comes from a carcass weighing 1.5-2 kg, no less. Small individuals may be a bit dry.

asp 1.5-2 kg;
100 g table salt;
3 tbsp. granulated sugar;
spices (ground paprika, coriander, black pepper).

How to cook:

Clean off the scales, rip open the belly of the fish, take out the insides and thoroughly rinse off any remaining blood and remove the mucus. Cut off the head or remove the gills, cut the tail down to the very base. Take sharp scissors and cut the meat from the carcass: run the blade from the bottom of the abdomen to the ribs. This meat is considered more tender, so it is better to salt it separately from the whole carcass. Make a small incision on the spine.

In a separate bowl, mix spices with salt and sugar, sprinkle the mixture inside and outside the asp. Wrap it in gauze, you can take canvas or fabric. Tie the fish tightly with a strong thread, place it on a tray and put it in a cool place for 10 days. As salting proceeds, juice will accumulate in the pan; drain it periodically.

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Fried asp

This is a predatory fish of the carp family, which is passionately hunted by all anglers. The asp is a gambling and tasty prey. But in culinary terms this is not as desirable a trophy as in sports. The culprit is the unpleasant small, sharp, long bones, which are an obstacle and depress the taste and enjoyment of the fish.

Therefore, balyk is often made from asp, dried and smoked. And they don’t really like to fry, for fear of choking on small bones. Asp fried in a frying pan is quite tasty. And how to get rid of his bonyness, read on, not forgetting to look at other pages of the site:

Content:

Asp fried in a frying pan

Before frying, the scales are removed from the fish, gutted, and the fins are cut off. The heads and tails can be left in if you like the tails crispy and the meat from the heads. Small carcasses are fried whole, larger ones are cut into pieces.

The spine and ribs are removed from a fish weighing more than 1 kg. A large asp has dangerous intermuscular bones that are thick, it is impossible to choke on them, and it is much easier to remove them.

It is much more difficult to remove the bones from small fish. They are left, but deep cuts are made every centimeter across the body, reaching the spine and cutting through the bones.

All that remains is to rub the carcasses with salt and spices and let them sit for 20 minutes so that the spices are absorbed. Then sprinkle generously with flour, rubbing the breading well into each cut. When frying fish, the crushed bones are perfectly fried and are not felt at all, they only crunch appetizingly when eaten.

The asp is fried, like any river fish, in vegetable oil, frying each side for 5-7 minutes. Large pieces are fried a little longer - up to 10 minutes. If desired, add a little lard or butter to the vegetable oil.

It would be nice to sprinkle the finished fried fish with fresh dill. It will give an unusual aroma and a surprisingly pleasant taste. Fried fish sprinkled with a small pinch of dry or fresh basil is delicious. This herb goes well with fish, giving it a fragrant aroma and a pleasant, delicate taste. In the absence of dill and basil, any other herbs, fresh or dried, will do. Fresh chopped herbs will need a few tablespoons, dried much less - 2-3 pinches depending on the amount of fried fish.

Recipe for asp fried in breadcrumbs

For 1 kg of fish:

egg - 1 pc.
milk - 1/3 cup
lemon - 1 pc.
breadcrumbs - 1 cup
flour - 3 tbsp. l.
vegetable oil - 120 g
parsley (celery or other herbs) - to taste
salt - 1 tbsp. l.
ground black pepper - 1/2 tsp.

Remove the cut fish from bones and cut into equal pieces of the desired size. Add salt and pepper and set aside for 15 minutes to allow the salt and spices to be absorbed.

Rub each piece with flour, dip in a mixture of eggs beaten with milk, and roll in breadcrumbs.

Fry the breaded asp pieces in vegetable oil until tender: 2 minutes on each side over high heat. Then reduce the heat and fry over moderate heat, covering the pan with a lid, for 5-6 minutes on both sides.

Sprinkle the fried fish pieces generously with fresh herbs. Serve with vegetable salads and a side dish of potatoes, cabbage, rice, pasta.

Recipe for roasted asp in coals

For 1 kg of fish:

onion - 2 pcs.
bell pepper - 2-3 pcs.
any greens - 1 bunch
laurel - 2 leaves
salt - 1 tbsp. l.

In camping conditions, the result is an amazingly tasty asp, fried in the burnt coals of a fire. The cleaned fish is stuffed with onion rings, sweet peppers, chopped herbs, and chopped laurel leaves. The outside is rubbed with salt, wrapped in oiled foil, and buried in coals. In 30 minutes you get an amazing dish that is pleasant to eat hot or cold. The homemade version in the oven will also work.

Recipe for fried asp with garlic

For 1.5 kg of fish:

garlic - 3-4 cloves
lemon - 1/2 part
butter - 80 g
vegetable oil - 200 ml
flour (preferably corn) - 120 g
ground pepper - 1 tsp.
salt - 1 tbsp. l.

Dry the fish prepared for frying with napkins and cut into pieces. Rub the pieces with salt, pepper, and other spices as desired. Sprinkle with lemon juice and let sit for about 20 minutes.

Breaded with flour, fry on both sides in a mixture of vegetable oil and butter. Sprinkle the finished pieces with chopped garlic.

Recipe for fried asp marinated in wine

For 300 g fish:

dry white wine – 300 ml
salt - a pinch
flour for breading
vegetable oil for frying - 2-3 tbsp. l.

Pour wine over the asp fillet and marinate in the refrigerator for an hour. Then blot with napkins, rub with salt and flour. Fry until golden brown.

Place the fried pieces on a baking sheet and place in the oven, heated to 180°. Bake for 20 minutes. For variety, you can bake the asp in the wine in which it was marinated, in cream, or in any sauce.

Asp fried in a frying pan in sour cream and onions

Almost everyone has tried crucian carp fried in sour cream - the dish is legendary. You can simmer fried asp in sour cream - it turns out very tasty.

For 1 kg of fish:

onion - 1-2 pcs.
fat sour cream - 150 g
salt, pepper, spices - to taste
flour for breading
lean oil for frying.

If you are too lazy to remove the bones first, be sure to make cuts on the carcass, cutting through the bones so that they are well fried and become edible.

Pieces of fish are salted, rubbed with spices, and allowed to sit for at least 15 minutes. Breaded with flour, fry for about 7 minutes on both sides. Then add the pre-fried onion, pour sour cream over the fish and simmer for another 10 minutes over low heat, preventing the liquid from boiling violently. Asp fried in sour cream turns out unusually aromatic and tasty.

Asp in the oven is an incredibly tasty and healthy dish. Due to the fact that the fish is baked in foil, it is possible to preserve all the beneficial properties and make the meat juicy. The advantage of this culinary masterpiece lies in its simplicity, both in terms of the cooking process and in terms of the required products.

What products are needed to prepare asp

For an asp dish in the oven you will need the following products:

fish;
half a lemon;
sour cream (mayonnaise);
salt, pepper, favorite spices.

The above list of products once again confirms that asp in the oven in foil is a delicious budget dish that can be prepared from a fresh catch and pleasantly surprise your family. Friends who suddenly come to visit will also appreciate the skill of the cook who fed them a tasty, healthy dish. In addition, the recipe for its preparation is simple and clear.

Stages of cooking asp in the oven

The main ingredient of the dish is fish. It needs to be cleaned well, get rid of fins and entrails, wash and dry with a paper towel (excess water is not needed).
The prepared carcass is sprinkled with salt, pepper, and a mixture of your favorite seasonings. Spices are evenly distributed over the surface of the carcass. The same is done with its interior. At this stage, it is important not to over-salt the asp.
Seasoned fish is sprinkled with lemon juice and greased with sour cream (mayonnaise). If desired, you can stuff the asp's belly with lemon slices.
The fish carcass is wrapped in foil and placed in an oven preheated to 200 degrees.

Asp in the oven, the recipe for which is extremely simple, is baked at 200 degrees for 30 minutes. At the end of cooking, it is recommended to open the foil and reduce the temperature to 180 degrees. Bake the fish for another 10 minutes. This will contribute to the formation of a golden crust on it.

The asp is served hot. For beauty, sprinkle with herbs and decorate with vegetables (tomatoes, peppers). The ideal side dish to complement it would be boiled or baked potatoes and grilled vegetables.

Fans of fish delicacies will certainly appreciate the taste of this simple culinary masterpiece. Moreover, it has every chance of becoming one of the favorites for the whole family and immediate circle. Knowing how to bake asps in the oven, you can make the dish your own by adding an interesting sauce or ingredients not used in the original recipe. Bon appetit!

Asp is a freshwater fish from the carp family. It has reddish fins and is familiar to any sports fishing enthusiast. Despite its amazing taste and large amount of useful vitamins in its composition, asp is not so often used in cooking compared to other representatives of freshwater (such as pike and sturgeon). This is due to the fact that it contains a fairly large number of bones. However, asp still deserves attention, because by following the rules of its preparation, you can get an incredibly healthy and tasty dish.

At home, you can prepare asp with mushrooms and potatoes, aspic, heh, or dry it in a special dryer. “Herring” made from this fish or pickled asp will also be delicious. The main thing is to cut the fillet correctly.

Composition and benefits of asp

The fish fillet has a fairly tender and quite oily texture. And as mentioned earlier, fish contains a fairly large number of bones. By subjecting the asp to smoking or drying, you can cope with this deficiency of fish. The effect of salt on the bone skeleton of the asp makes it extremely soft, which allows you to eat the fish without noticing it at all. Salted fish fillets are characterized by excellent taste, and balyk prepared from asp is almost similar to a dish prepared from a more noble fish - salmon.

Asp fish fillet has a large amount of useful substances. These include B vitamins, phosphorus, magnesium, sodium, potassium, calcium, fluoride, nickel, chromium and iron. One hundred grams of fish fillet contains about one hundred kilocalories. One of the most beneficial properties of this fish is the presence of a large amount of antioxidants, which are quite a powerful and natural shield for the body.

It is worth noting their important role in the synthesis of hormones necessary for the normal functioning of the human body.

Thanks to vitamin C (or ascorbic acid), a person who regularly consumes asp dishes improves the permeability of thin blood vessels and the process of hematopoiesis. This fish is especially useful and recommended for inclusion in your daily diet for people suffering from allergic reactions and with weak immunity. It is no secret that ascorbic acid helps to absorb such important and useful microelements as calcium and iron. And products containing toxic substances, which in one way or another enter the human body, are eliminated from it quite quickly.

The presence of retinol in fish, better known as vitamin A, can improve a person’s visual perception, the condition of the skin and the regulation of metabolism. A deficiency of this vitamin manifests itself in the occurrence of night blindness (that is, a painful weakening or complete loss of vision in dark lighting) and an increase in the mucous membrane on the epithelial surface of the eye.

The only contraindication to the use of this representative of cyprinids is individual intolerance or a documented allergic reaction.

This aquatic creature has been used in cooking for a long time. It can be served either as an independent dish or as one of the ingredients. There are countless recipes that use asp. Fish is suitable not only for preparing cold, but also hot dishes. Most often, asp is used to prepare the first dish - fish soup. And for a gourmet, asp baked with red wine will definitely appeal to your taste.

This fish is one of the few representatives of carp fish that can be subjected to almost all cooking processes: boiling, frying, baking, smoking, stewing, and so on. Fish goes well with any vegetable. However, quite often it is served with celery.

To get tasty and juicy fish, you need to follow several recommendations. Due to the fact that asp has a very tender and quite fatty fillet, it is necessary to first get rid of small bones. To make their removal more effective, it is advisable to first dry or smoke the fish carcass. A simpler method of removing bones from fish is to rinse it with boiling water for a minute.

Due to the fact that the asp eats a large number of smaller fish, he manages to gain significant weight. The caught asp in each specific season has its own distinctive characteristics. For example, fish caught in winter is considered a more dietary product. Therefore, it is advisable to fry or smoke winter asp. While fish caught in the fall is suitable for drying. Balyk made from it is especially tasty.

The cleaning process is not as complicated as it might initially seem. First of all, the fish is washed and cleared of bile. Then the scales, head and tail are removed. For more comfortable removal of the last parts of the fish, it is recommended to make a small cut along the back of the asp.

An optional recommendation is to remove the gills, which, according to experienced cooks, can impart a specific note of bitterness to the finished dish. The final condition for cleaning an asp fish carcass is rinsing in cold water.

How to cook asp?

The easiest way to prepare asp, like any other freshwater fish, is frying. The cooking process begins with cleaning the fish. It involves removing scales, entrails and gills. Then the carcass is washed under running cold water. In order to save yourself from the unpleasant pleasure of peeling fish from bones, it is recommended to use the following trick. After the asp has been cleaned, it is advisable to make several small cuts that visually resemble crosses. Thanks to them, during the processing of fish at high temperatures, the bones will become softer and will not be felt at all when consumed. Small bones completely dissolve when fried.

It is advisable to fry the asp in a thick frying pan with a small amount of vegetable or olive oil. This is due to the fact that asp itself is a rather oily fish, and a large amount of oil used will only harm the usefulness of the dish. The fish fillet is pre-salted and rolled in wheat flour. Then it is placed in a heated frying pan with vegetable oil and fried until ready. For the first few minutes, you need to fry the fish over high heat, periodically turning it over to the other side. This will allow a delicious crispy crust to form. After which you can reduce the heat and leave the fish to fry over low heat.

To make the dish more flavorful, you can add finely chopped onions.

Delicious recipes with asp

If you have a whole asp fish carcass, you can prepare several tasty and very healthy dishes.

To prepare fish cutlets, it is necessary to carry out several preliminary procedures that will allow you to remove bones from the fillet. After cutting off the fins and gutting the carcass on both sides, place the fish in a deep bowl with cold water. In the meantime, it is advisable to place a suitable size pan on the stove and wait for the water to boil. By dipping the fish fillet into boiling water for just one or two minutes, you can remove the bones from it quite easily. After removing the fish from boiling water, you need to set it aside to cool for a while.

Meanwhile, there is time to prepare the remaining ingredients. It is necessary to peel and wash the potatoes and several small onions. After which the components are cut and passed through a meat grinder. Boiled fish fillet is torn into pieces and pitted. If the asp is large, more than two or three kilograms, getting rid of the bones will not be difficult. After which the fish fillet is also passed through a meat grinder. A small amount of semolina and chicken eggs are added to the resulting mass. The volume of ingredients taken varies depending on the size of the fish carcass being prepared. The mass is thoroughly mixed and placed in the refrigerator compartment for twenty to thirty minutes so that the fillet is saturated with the taste and aroma of all the ingredients. After the time has passed, the cutlets formed from the fish mass are fried in a preheated frying pan. Frying cutlets usually takes no more than ten minutes.

Dried asp balyk is a dish that few people can resist. To prepare it you will need to take:

2.5 kilograms of fish;
150 grams of granulated sugar;
250 grams of salt (it is advisable to give preference to a product with large granules).

Pre-prepare the fish for drying: you can leave it whole or cut it into medium-sized pieces. For convenience, it is recommended to cut it into strips. Then the asp is thoroughly rubbed with salt and granulated sugar on both sides. Particular attention should be paid to hard-to-reach places, in folds. The salted fish is placed in a bowl - preferably made of glass - and additionally sprinkled with a sugar-salt mixture. After which the asp is pressed against the press. The workpiece is stored in the refrigerator compartment for the next five to seven days. After the time has passed, the almost finished dried asp is thoroughly washed in cold water and left in it for five hours. The final stage is drying the fish fillet in gauze, after which the fish can be served.

To learn how to prepare balyk of their asp, see the following video.

Fish dishes are not only very tasty food, but also healthy. It is rich in protein and other healthy components. It must be included in every person's diet. One of the most famous fish that lives in fresh waters is the asp fish, the photo of which is presented in the article, a fairly commonly used product in cooking.

From such fish you can prepare many delicious dishes that will appeal to both adults and children. Asp can be perfectly combined with vegetables and fruits. Fish is baked, fried, boiled and smoked.

Description

Not all people know what an asp looks like and what it is? The asp fish is a carp fish. As a rule, it grows to medium size. Its length ranges from 1 to 1.2 meters. The weight of the fish ranges from 2 to 12 kilograms. The average size of fish of this variety is 80 centimeters.

The characteristic feature of the asp is its bluish color on the dorsal part. The abdomen and sides have a whitish tint. The tail part is gray in color; dark spots can be seen at their ends. The lower part of the fins has a reddish tint. The head of the fish is slightly elongated, the lower part of the jaw is slightly pushed forward. The oral cavity has no teeth. The life span of an asp is about 15 years.

Where is it found?

Most often, asp can be seen in rivers with a slow current. It is very rare in places with standing water. The most favorable places for it are the surface layers of water or the mouths of the smallest rivers.

At an early age, it feeds on invertebrates and various insects. Having reached a size of 30-40 centimeters, the asp begins to change its lifestyle. It eats fry and smaller fish. The style of eating of this representative of the fish world is quite interesting: initially it stuns the victim with a blow from the tail, and then swallows it whole.

Beneficial features

The meat of cold-blooded representatives is very pleasant to the taste and fatty. She cannot gain great popularity due to excessive bonyness. You can quickly get rid of excess bones thanks to two methods of preparing fish: smoking and drying. Under the influence of salt, the asp's bones become soft and insensitive to eating.

All asp dishes have interesting taste qualities. Often this product is prepared like salmon and has a similar taste. One of the most famous dishes made from this product is balyk.

Nutritional value, vitamins and minerals

The meat of the presented fish is enriched with a variety of useful substances and elements. It is rich in vitamins A, B1, C, PP, as well as the substances fluorine, magnesium, sodium, calcium, fluorine, nickel, and iron. One hundred grams of product contains 99 calories.

Positive properties of vitamins contained in fish:

vitamin C. Has a beneficial effect on the process of hormone synthesis. Promotes better blood clotting. Relieves severe inflammation and fights bacteria. Reduces the likelihood of allergic disease and increases the body's resistance to various diseases;
vitamin PP group. Has a positive effect on the nervous system of the human body. Participates in redox processes. Improves blood circulation. Removes toxic substances from the body;
vitamin A. Has a positive effect on the optic nerve, maintains healthy skin, and participates in metabolism. Lack of vitamin leads to night blindness and conjunctivitis;
vitamin B1. Eliminates the consequences of strong emotional shocks, fights tachycardia, shortness of breath, poor appetite, and atonic constipation. Promotes rapid healing of wounds and burns;
Calcium and phosphorus. Play an important role in the formation of the skeleton;
Potassium. Maintains the normal state of the vascular system;
Sodium. Has a beneficial effect on the cardiovascular system.

Harm and contraindications

Asp is a very healthy food, but even it has its contraindications for use. One of the main ones is the individual intolerance of the product by the body. This meat can cause an allergic reaction in humans. Before consuming the product, it is recommended to test your body for allergies. You should eat fish very carefully, after first making sure that there is no individual intolerance to the body.

Asp: recipes

In cooking, asp is considered a very valuable and expensive product. He gains weight very quickly and during this time does not have time to absorb many harmful substances. The fish meat has a fairly pleasant taste.

Asp dishes are prepared simply and are true culinary masterpieces. It withstands cooking, stewing, frying, salting and smoking. This ingredient is used in the preparation of hot and cold dishes. It is often used in baked goods and salads.

Balyk from asp

Many people are interested in the question of how to make a balyk from asp? Delicious balyk from this component can be prepared at home.

Balyk recipe:

clean the fish and rinse it under running water;
It is very difficult to clean an asp; all manipulations must be carried out very carefully so as not to damage its insides. It is recommended to make the incision on the back of the fish, along the ridge;
wash the fish and soak it. The time for which you need to leave the fish in the water is 30 minutes;
salting fish. It is recommended to salt the product by making several shallow cuts;
remove the meat from the salt and wash it;
hang to dry;
Place the meat in the refrigerator overnight.

Dried asp

It is recommended to dry fish of not the largest and not the smallest sizes. A proportion of this will need to be prepared 200 grams of salt per 1 kilogram of fish. When salting the asp, it is necessary to rinse it from mucus. The fish should be laid in layers. It is salted for 2 to 5 days. Afterwards it is washed with water, soaked in water and moistened with vinegar. Next we move on to the drying stage. The fish is dried for 1-2 weeks.

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How to cook asp in the oven

To cook fish in the oven, the cook will need:

asp;
egg;
100 milliliters of milk;
20 grams of cheese;
flour;
sunflower oil and salt.

Preparation should begin with washing and cleaning the product. Next, we take it apart into separate parts and cut it. Small pieces are dipped in flour and fried on both sides. After this, the prepared parts are placed in a baking dish. The dish takes 15 minutes to prepare.

How to salt asp at home

At home, asp can be salted in two ways: dry and wet salting. The following additives can be added to fish: dill, fennel seeds, black peas.

Method of dry salting of fish:

asp - 10 pieces;
2 packs of salt.

The fish is salted for 10 days. Before salting, the fish is dried. Then it is covered with a layer of salt 2 centimeters thick. The meat is thoroughly rubbed with salt and then covered with it. The fish is kept in a cool place for 10 days.

Wet salting method

asp - 5-6 pieces;

600 grams of salt;

2 liters of water.

The wet salting period is 2 days. Wet salting begins with preparing the brine: dissolving the salt in boiling water. For 1 liter of water you need to take 250 grams of salt. The carcass is rubbed with salt and then filled with brine. The meat will reach full readiness in 2 days.

Asp cutlets recipes

Ingredients necessary for preparing asp cutlets:

asp – 350 grams;
onions – 3 pieces;
crackers - 0.5 cups;
milk – 0.5 cups;
salt, pepper, soda;
flour;
sunflower oil – 3 tablespoons.

Cutlet making process:

We clean the asp from scales and gut it;
cut off the head and fins;
cut into 2 parts, turning the product into fillet;
scroll through a meat grinder;
peel the onion and add to the meat;
add milk to the crackers;
mix the contents;
we form cutlets from the resulting composition;
roll each cutlet in flour;
fry in a frying pan.

Asp fish, photo The dishes of which are presented above are not only very tasty, but also healthy. Eating this product will have a beneficial effect on humans.

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