How to cook fish cutlets at home from river fish 8 recipes

Preparing Ingredients

The selected carcass must be gutted and cleaned of the tail, fins and head. First, the fish is washed with a brush to remove any mucus that collects on the surface. Next, the scales are cut off with an ordinary knife, and the movement should go from the tail zone to the head

Using kitchen scissors, be sure to cut off any excess fins with great care. The head is cut off right along with the gills, after which the abdomen is cut

When cleaning the insides, it is important not to damage the gallbladder, which can spoil the entire product. . The fillet necessary for preparing the minced meat itself is separated at the last stage

It is more convenient to do this by placing the fish on a board and cutting the flesh to the ridge, and then removing it from the ribs on both sides. The fillet must be minced twice and, unless otherwise indicated in the recipe, removed from the bones. If this device is not available, a blender is also suitable for processing. As a rule, onions go through the meat grinder immediately along with river fish.

The fillet, necessary for preparing the minced meat itself, is separated at the last stage. It is more convenient to do this by placing the fish on a board and cutting the flesh to the ridge, and then removing it from the ribs on both sides. The fillet must be minced twice and, unless otherwise indicated in the recipe, removed from the bones. If this device is not available, a blender is also suitable for processing. As a rule, onions go through the meat grinder immediately along with river fish.

An exception may be recipes that require the use of a sautéed product. At the end, you will have to add eggs to the minced meat, and, if desired, also starch, flour, semolina, cottage cheese or pieces of bread soaked in liquid.

To prepare juicy fish cutlets from freshwater crucian carp, we will need:

• crucian carp fillet - 500-700 g;
• boiled potatoes – 2-3 pcs.;
• semolina – ½ tbsp.;
• cream or mayonnaise;
• egg;
• medium carrot,
• bulbous head;
• garlic cloves;
• vegetable oil;
• greens, salt, pepper;
• seasonings for fish.

Fish meat cutlets with small bones are easy to prepare. We remove all visible bones from the gutted crucian carp and grind the fillet in a meat grinder up to three times. To the minced crucian carp add carrots, a medium onion and several boiled potatoes.

Next, add semolina, chicken egg and fish seasonings to the twisted mass. In the appetizer we use not only allspice and salt, but also chopped fresh herbs. According to the recipe, to make crucian carp cutlets with bones juicier, add classic (homemade) mayonnaise or cream.

Fry the fish cutlets in vegetable oil and place on a baking sheet. Sprinkle with garlic crumbs and bake in the oven for 15 minutes. Subscribe to menu updates.

Fish cutlets

Tired of removing bones from river fish? There is a wonderful alternative - crucian carp cutlets! Prepare them according to a simple step-by-step recipe with photos and videos.

50 min

110.7 kcal

4.91/5 (11)

Cutlets and any other dishes made from freshly caught fish have long been popular and are an excellent alternative to meat cutlets. We will look at a very tasty recipe for making fish cutlets from crucian carp with bones at home.

It's no secret that crucian carp has a large number of small bones; it has very tender, lean, sweet meat, but eating it in its pure form is very problematic because of the small bones. By the time you've eaten everything - especially the small crucian carp - you'll even start to want to eat! If you agree that bones in fish make cooking very tedious, then this recipe is for you. Here I will also offer you an interesting set of seasonings, although you can change and select them yourself based on your gastronomic preferences. Let's figure out how to make crucian carp cutlets without wasting precious time sorting the meat from the bones!

Kitchen appliances and utensils:

• cutting board;
• pan;
• pot;

• meat grinder or blender;
• wooden spatula.

• If you still decide to separate the bones from the meat, then there are a couple of tricks
  that will definitely help you. You need to put the fish in boiling water, after which you need to bring it to a boil again and cook for about three minutes. The crucian carp will not have time to cook during this time, but the bones will come away from the fillet much easier.
• The secret to the juiciness of any cutlet
  is egg yolk and bread soaked in water or milk.
• The minced meat should be scrolled several times
  . The first time you should roll only the fish fillet, the second time the fillet with onions and vegetables, and the third time with a softened loaf of bread or potatoes.
• When forming cutlets, wet your hands with water, otherwise the minced meat may stick.
• Severed fins, tails and heads should not be thrown away
  . We won't need them anymore in this recipe, but they will make a wonderful fish stock for your other dishes.
• It happens that the fish emits a strong smell of mud and algae
  . To get rid of this smell, it is best to dip the crucian carp in salt water for an hour or freeze it. If there is no time for this, then you can kill the unpleasant odor by adding spices and herbs.

Did you know?

Crucian carp meat has a huge amount of useful substances. Amino acids, vitamins, minerals, calcium, phosphorus - all this is just a fraction of those substances that make the human body strong and healthy. Eating crucian carp meat improves the functioning of the digestive tract and cardiovascular system. Also, this fish contains almost 20% protein and virtually no fat, and the calorie content of fresh crucian carp is less than 80 kcal.

Perch fish cutlets

• semolina - 40-50 gr.
• egg - 1 pc.
• perch (loin) - 0.7 kg.
• breadcrumbs - 80 gr.
• onion - 2 pcs.
• lard - 140 gr.
• spices for fish - to your taste

1. Before preparing fish cutlets from perch, you need to chop the bacon into pieces. At home, you can keep it in the freezer for 7 minutes, then grind it. Then the river fish dish will be twice as tasty.

2. Next, cut the onion, mix it with perch fillets and prepared bacon. We pass these components through a meat grinder several times. It is advisable to use small knives so as not to feel the seeds.

3. Season the resulting minced meat with fish spices, salt and pepper to taste. Make a well in the mixture, break an egg into it and knead the minced meat. Add semolina and mix everything again.

4. Leave the mixture for a third of an hour until the semolina swells. Next, wet your palms in water and form balls, flatten them slightly to get cutlets. Sprinkle with breadcrumbs and fry in hot oil until crusty.

5. The cooking time depends on how thick the cutlet is. Usually 10-15 minutes are enough.

6. After the first side is covered with crust, turn the products over to the second and cover with a lid. Cook on low. Serve with mashed potatoes.

Recipe for boneless river fish cutlets with cheese and dill

Delicious and healthy fish cutlets with dill and cheese will please the whole family. Bones are completely removed from crucian carp, so children can safely eat them. For 5 servings (10 cutlets) you will need:

• 2 kg of large crucian carp;
• 180 g cream;
• 300 g of bread (preferably a wheat loaf or city roll);
• 2 eggs (you will need yolks);
• 2 medium onions;
• 100 g wheat flour;
• 5 g ground ginger;
• 250 g cheese;
• 150 g dill;
• 20 g salt.

The cutlets take about an hour to cook, the calorie content of the dish is 143 kcal.

Wash large crucian carp thoroughly, clean the scales, cut off the heads, and gut all the fish. Wash again. Pour 2 liters of water into a three-liter saucepan, cover with a lid and put on fire. While the water is boiling, cut off the crusts from the bread, slice it and pour cream on it. Wash, dry with a paper towel, chop the dill. Simply chop the cheese on a coarse grater.

Place the prepared fish into boiling water until it is completely covered with water. Boil for 2 minutes, then turn off, drain the fish in a colander, and leave for 5 minutes to cool slightly.

Boiled crucian carp are very quickly cleaned of bones by hand. You need to remove the dorsal fin from each fish, then easily separate the meat from the bones. There is significantly less waste with this method of processing river fish.

Scroll the deboned fish through a meat grinder twice. Add cheese, yolks, squeezed bread, pepper, green dill, salt.

Finely chop the peeled onion and sauté in vegetable oil. Without fanaticism, the onion should become transparent, slightly golden. Twist the fried onion and add it to the minced fish. We twist the second onion raw. Knead thoroughly; Place the finished minced meat in the refrigerator for 5 minutes.

To bread crucian carp cutlets with cheese and dill, we use flour with the addition of ground ginger. Ginger will add a pleasant spiciness and piquancy to the dish and make the crust golden brown.

Fry the cutlets in a hot frying pan with oil: 10 minutes on one side, 5 minutes on the other. Then close the pan with a lid and reduce the gas. Simmer the cutlets under the lid for another 7 minutes to thoroughly melt the cheese.

Crucian carp cutlets - useful tips and tricks

• To easily get rid of bones, we will use the following secret: put the fish in boiling water, then bring it to a boil again and boil for three minutes. During this time, the crucian carp will not have time to cook, but the bones themselves will freely move away from the fillet.

• The yolk and slices of bread soaked in water or milk make the cutlets tasty and juicy.

• If crucian carp have the smell of algae, silt or mud, you need to dip them in salt water or freeze them before cooking. You can also soak crucian carp in milk and salt for half an hour, this will help get rid of the characteristic smell of fish. If you don’t have time for this, you can remove the unpleasant smell with spices and herbs.

• Scroll the minced meat several times: the first time with one fish fillet, the second time with the addition of onions and vegetables, the third time with a softened bun or potatoes.

• Remember to wet your hands with water to prevent the cutlets from sticking.

• To make the cutlets crispy and golden brown, fry them in olive oil for 2-3 minutes on each side without a lid. Then simmer for 15-20 minutes over low heat.

• Do not rush to throw out the fins, tail and head of the fish. You can make a simple fish soup from them.

• Serve the cutlets warm as a side dish. They will definitely surprise you with their appetizing appearance, aroma and extraordinary taste.

If you are lucky enough to catch a fresh fish, do not waste time and quickly start preparing delicious crucian carp cutlets. The delightful smell and sweetish taste will not leave guests indifferent. Bon appetit! Cook with pleasure!

Recipes for crucian carp cutlets at home

There are a large number of ways to prepare this dish at home, which differ primarily in the type of breading used: it can be crackers with egg or regular flour. Also, in some recipes, lard is added to the minced fish, which helps make the cutlets softer and more tender.

Recipe No. 2

With egg in breadcrumbs

Recipe No. 3

With added lard

In flour

450 minutes

Video recipe

Nutritional value per 100 g:

• First of all, you need to thoroughly gut and clean the fish. After this, the heads and tails of the crucian carp must be cut off, since these parts will not be useful when preparing minced meat.
• Place a pot of water on the stove and bring it to a boil. Now, without removing the container from the heat, lower the fish into it. It is necessary to blanch small crucian carp using this method one at a time for about 2–3 minutes.
• The boiled fish must be removed from the water and transferred to a colander to drain all excess liquid.
• When all the crucian carp are blanched, all that remains is to clean them, carefully separating the meat from the bones. There are a lot of them in this fish, so be prepared for a long stripping process.
• Pour warm water over the black bread to soak it. Leave for 2-3 minutes.
• To do this, the fillet must be passed through a meat grinder twice to achieve a more uniform consistency. During the second filling of the minced meat, add bread squeezed out of water, garlic, as well as diced lard and onions.
• Add egg and spices to taste to the finished mixture, mix thoroughly.
• Form the minced meat into classic cutlets, bread them in flour and fry in a frying pan with the addition of vegetable oil. They need to be cooked covered until golden brown.

Did you know? Fishermen often jokingly call crucian carp a real drug addict because of its love for unusual smells: Corvalol, drops of valerian and even kerosene are used as bait.

Video recipe

In flourVideo recipe: In flour

With egg in breadcrumbs

6 45 minutes

Video recipe

• breadcrumbs

  200 g

  Read also:  The whole truth about fish boilies in cold water

Nutritional value per 100 g:

• Prepare crucian carp: remove scales, remove entrails, wash, cut off heads, fins and tails.
• Place the finished fish fillets together with chopped onions into a meat grinder directly with the bones. To prevent them from being felt in the cutlets, you need to use a 2 mm mesh.
• Add an egg to the minced meat, season with spices to taste, knead until smooth.
• Form small cutlets and roll them in breadcrumbs. For better sculpting, your hands can be moistened with cold water.
• Fry the cutlets on both sides in vegetable oil until crust appears.

Video recipe

With egg in breadcrumbsVideo recipe: With egg in breadcrumbs

Did you know? It was the red crucian carp that the Japanese used to breed the aquarium goldfish, which is so popular today.

With added lard

1150 minutes

Nutritional value per 100 g:

• Clean the fish from scales, remove the head, tail, fins and the largest bones along the ridge.
• Cut the crucian meat and lard into small pieces.
• Peel the onion and cut into quarters.
• Soak the loaf crumb in milk for 10 minutes, squeeze out.
• Pass the listed ingredients through a meat grinder twice until a homogeneous consistency is obtained.
• Beat into the resulting mass, add spices and stir.
• Form cutlets, roll them in flour.
• Fry the preparations in a frying pan with the addition of vegetable oil. It is better to simmer the cutlets covered over low heat.

Important! Unused heads, fins and tails of river fish should not be thrown away. They can be used to prepare rich fish soup or broth.

By following these simple recipes, you can please your family with a new culinary delicacy. You can experiment with recipes (for example, add squid, shrimp and other seafood) and choose the one that your guests and family will like the most and will definitely add to your collection of the best delicious dishes for all occasions.

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Recipe for steamed crucian carp cutlets in a slow cooker

• Cooking time: 55 minutes (your participation is about twenty minutes).
• Number of cutlets: from 7 to 13.

Kitchenware

• First of all, you will need a blender.
• Of course, nothing will work without a multicooker.
• A table knife and board will be needed to chop the ingredients.
• It is also necessary to prepare several containers for laying out the chopped components.
• It is better to prepare plates for serving the finished product on the table in advance.

Required Ingredients

Cooking sequence

Let's prepare the ingredients

1. First, grind the flakes in a blender.
2. Next, cut the crucian carp fillet into medium-sized pieces.
3. After this, peel the onion, rinse and divide it into small pieces.

Let's prepare minced fish

1. Place the pieces of fish and onion in a blender and grind the ingredients.
2. Then transfer the minced meat into a bowl, salt and pepper it according to your own taste.
3. Mix everything well and add the crushed flakes to the minced meat.
4. Mix the minced meat until a homogeneous consistency is obtained.
5. Now you need to beat the finished minced meat: take the mass in your hands and throw it back into the bowl, repeat the action approximately 10-15 times.

Let's steam the cutlets

1. Wash the buckwheat thoroughly under cold water.
2. Then place the cereal in a dry and clean multicooker bowl.
3. After this, add salt to the buckwheat and pour in water.
4. Next, install the steamer basket.
5. With wet hands, form the cutlets and place them in a basket at a short distance from each other.
6. Now close the lid of the device and select the “Rice/cereals” program.
7. We go about our business for 35 minutes.

Final stage

1. Place the finished cutlets and buckwheat porridge on portioned plates.
2. Serve the dish hot.

Bon appetit!

Video recipe for steaming cutlets in a slow cooker

The step-by-step sequence of preparing steamed crucian carp cutlets in a slow cooker according to the recipe described above is presented below.

https://youtube.com/watch?v=4nHa_ef24UY%3Ffeature%3Doembed

Description of preparation:

Our whole family loves fish cutlets, especially if they are made from freshly caught fish.
In fact, crucian carp meat is very sweet, lean and incredibly tasty, but it is not that easy to cook, so this recipe for making crucian carp cutlets is actually the best option - here the taste of the fish is not lost and the bones are not felt since they are boiled and twisted through meat grinder Here I offer my standard set of seasonings for fish cutlets, but you, of course, can change, remove or add something. And now, for true lovers of fish cutlets, I will tell you how to cook crucian carp cutlets. Purpose: For lunch / For dinner / Inexpensive Main ingredient: Fish and seafood / Crucian carp Dish: Hot dishes / Cutlets Geography of cuisine: Russian cuisine

Classic crucian cutlets

• 4 crucian carp;
• 1 carrot;
• 1 onion;
• 2 eggs;
• 3 tbsp. spoons of semolina;
• 2 tbsp. spoons of starch;
• salt pepper;
• a glass of flour.

1. Clean the fish from the entrails. Place the crucian carp into boiling water for a few minutes. This will make it much easier to separate the fish from the bones.

2. Take out the fish, let it cool and begin to separate the bones from the meat. Knead the boiled crucian meat well with your hands.

3. Grate the onions and carrots. Add them to the minced fish and mix to obtain a homogeneous mass.

4. Add eggs, semolina, starch and continue kneading. Salt and pepper will not be superfluous to add piquancy to the dish.

5. Place spherical cutlets coated in flour on a preheated frying pan. Fry until golden brown, 3 minutes on each side.

The simplest recipe for juicy and tasty crucian carp cutlets

To create such a dish you need to take:

• medium-sized crucian carp - about 5 pieces;
• white bread or unsweetened loaf - 2 - 3 slices;
• milk for soaking - about 1 cup;
• medium-sized onion - 1 piece;
• egg - 1 piece;
• salt, pepper - to taste;
• starch - for dipping cutlets;
• sunflower oil for frying.

Prepare the cutlets as follows:

Peel the crucian carp from scales, cut off the head, remove the entrails and rinse well under running cold water. After this, you should separate the fillets from the fish and remove the bones. Soak the fillets to neutralize the unpleasant smell and taste of mud. This recipe uses salted milk for this. To prepare the solution, add a teaspoon of salt to half a glass of milk, mix, pour it over the fish and leave for 15 - 20 minutes.

After this, you need to prepare the remaining components of the minced fish for the cutlets. First you need to soak the loaf or white bread, first cutting off the crusts from it. Fill it with milk, knead it a little and leave it in a warm place to soak.

The onion should be peeled and chopped, for which it is best to use a meat grinder or blender, until a paste is obtained. You can also grate the onion on a fine grater.

To prepare minced meat, you need to remove the fillet from the milk, let the excess liquid drain and dip it in a napkin. After that, twist it through a meat grinder or cut it into pieces and use a blender. Add softened loaf or white bread squeezed out of milk, chopped onion, break an egg and add salt to the resulting fish paste. Whether you add any other seasonings is up to you, but if you are making cutlets for a small child, it is best not to use them.

The minced meat must be mixed well by hand and formed into cutlets and rolled in starch. Many housewives use breadcrumbs or flour for this, you can do the same, but it’s best to try a variation of this recipe - the result will not disappoint you.

Heat a frying pan, pour sunflower oil into it and wait until it heats up. Fry the cutlets over high heat on both sides until golden brown, then bring them to readiness, simmering under the lid over low heat for 10 - 15 minutes. If you are cooking for a baby, then it is best to steam these cutlets.

General principles for preparing crucian carp cutlets

• Be sure to choose fresh fish. If possible, it should be a fish that is still moving a little. If you cannot determine the freshness of the fish yourself, consult the seller and check when the catch was made.

• The most time-consuming part of making cutlets is separating the bones from the fillets, but the effort will definitely pay off when you see the end result. Having separated the head and tail, we pass it through a meat grinder twice, and the bones will not be felt at all.

• To add juiciness, you can add cream, mayonnaise, and sour cream to the cutlets. To make them airy, beat the mixture with a blender or fork. You can bread it in flour, semolina, corn grits or breadcrumbs.

• Spices for fish will perfectly complement the dish; garlic and spices will add aroma and piquancy.

• An ideal addition to cutlets would be vegetable salad, mashed potatoes or buckwheat porridge. You can simply lay out fresh or pickled vegetables and garnish with herbs.

Dietary fish cutlets

To prepare diet cutlets you will need the following ingredients:

• 1.5 kg of small crucian carp;
• 150 g onions;
• 2 carrots;
• 3 potatoes;
• salt to taste;
• a pinch of ground black pepper;
• greenery;
• seasonings to taste;
• 1 tsp nutmeg;
• 3 tbsp. l mayonnaise;
• butter for frying.

Cooking method:

1. First you need to prepare the minced meat as described above, separating the fillet from the bones. Then twist the resulting sirloin twice in a meat grinder.
2. Grind onions, carrots and boiled potatoes. Add all ingredients to the minced fillet.
3. Add salt, allspice, chopped herbs (parsley or cilantro), seasoning to taste and grated nutmeg into the resulting mixture.
4. Mayonnaise can be added as desired, the cutlets will become more juicy. Beat the resulting mixture well. The splendor of future cutlets depends on this.
5. Form cutlets and place on a baking sheet. First you need to grease it with butter and cover it with special baking paper.
6. The top of the cutlets can be greased with mayonnaise and grated garlic.
7. Bake for 30 minutes. The heat temperature is 200.

It is advisable to place a container of water underneath the baking sheet so that the cutlets do not dry out.

Steamed diet fish cutlets

This bright summer recipe is intended for dietary nutrition, but is perfect for a light breakfast or dinner. You can serve boiled rice, stewed vegetables, or fresh salad as a side dish for the cutlets. To cook 8 cutlets, you will need the following products (for 4 servings):

• 1.4 kg of fresh crucian carp;
• 130 g onions;
• 2 bell peppers (yellow and green);
• 1 egg;
• 15 g salt;
• 50 g semolina;
• 3 g ground bay leaf;
• 120 g flour (for breading).

The cutlets take 1 hour to cook, the calorie content of the dish is 124 kcal.

For steam cutlets, it is better to take medium fish so that you don’t feel the bones in the minced meat. Wash the crucian carp well and place it on a large cutting board. First we clean the scales, then cut off the heads and gut all the fish.

We cut off the tails with kitchen scissors. Gently wash the fish again. Cut out the dorsal fin. We remove the fillet from each fish along the ridge. Using a sharp wide knife, cut the ribs from the fillet (in one motion, from the back to the tummy).

Peel and wash the onion and sweet pepper. Prepared fish must be minced twice. Place onion and bell pepper in a bowl with minced fish (1 time). Add the egg, 2 tablespoons of semolina, salt and ground bay leaf.

Mix the minced meat well and set aside for 15 minutes so that the semolina absorbs the juice and swells. After 15 minutes, we form cutlets from the minced meat and lightly bread them with wheat flour.

Place a wide saucepan on the fire, one-third filled with water. Cover with a lid and bring to a boil. Add bay leaf to the water; no need to add salt. As soon as the water boils, you can reduce the gas and place a colander on the pan.

This is where the fish cutlets will be cooked. The water level in the pan should be 2 - 3 cm below the colander. Depending on the size of the pan and the colander, the cutlets will be cooked in one or two steps.

Before adding the cutlets, rinse the colander with cold water to prevent the cutlets from sticking. Carefully load the cutlets and close the lid tightly. The water in the pan should slowly boil over low heat.

After 10 minutes, turn the cutlets over to the other side. After another 5 minutes, the steamed crucian carp cutlets are ready.

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Crucian carp cutlets with lard - very tasty and satisfying

Adding fresh lard to minced river fish significantly softens the texture of the minced meat. The cutlets turn out very juicy and tender. For crucian carp cutlets with lard, prepare (for 4 servings):

• 1.6 kg of fresh fish;
• 70 g lard (unsalted);
• 3 onions;
• 1 carrot;
• 3 potatoes;
• 1 egg;
• 50 g starch;
• 80 g sunflower oil;
• 100 g flour;
• 3 g ground black pepper;
• 70 g ground oatmeal;
• 25 g salt.

The cutlets take 1 hour to cook, the calorie content of the dish is 154 kcal.

Prepare small or medium crucian carp for minced meat according to the recipes given above. Be sure to cut the skin off the lard; cut it into pieces to grind in a meat grinder along with the fish. Peel and wash the vegetables.

Potatoes and carrots can be grated on a fine grater. Or simply grind it in a meat grinder, together with crucian carp, onions, and lard. The minced meat must be scrolled twice. Add egg, pepper, salt. Then knead thoroughly with your hands. For breading, mix flour, starch, crushed oatmeal. We form delicious cutlets from minced meat.

Place the cutlets in a well-heated frying pan with oil; fry over medium heat: 15 minutes on one side, 7 minutes on the other. Place the fried cutlets on paper towels to remove excess fat. After a couple of minutes, the cutlets are ready.

Classic crucian cutlets

To prepare classic cutlets you will need the following ingredients:

• 2 kg of small crucian carp;
• at least 2 heads of onion;
• 2 carrots;
• 2 chicken eggs;
• 3-4 tbsp. spoons of semolina;
• 2-3 tbsp. spoons of potato starch;
• salt to taste;
• a pinch of ground black pepper;
• 1 tbsp. flour;
• vegetable oil for frying.

Cooking method:

1. Clean the crucian carp from the insides. Place the fish in boiling water for two to three minutes. From the cooled fish, it is necessary to remove all large bones, including the ridge, cut off the fins and cut off the tail. Together with the remaining small bones, the fillets can be placed in a prepared bowl.
2. Next, the finished fillet should be passed through a meat grinder twice.
3. Onion heads must be peeled. Cut into several pieces. They can also be minced or grated.
4. Rinse the carrots well in running water, remove sand, dirt, damage and then grate.
5. Mix the rolled fillet with finely grated onion and carrots.
6. Add semolina and potato starch. Mix everything.
7. Add seasonings, spices and salt.
8. Carefully add raw eggs.
9. Mix the mixture thoroughly until a homogeneous mass is formed.
10. Preheat the pan. Pour in vegetable oil. It is better to make cutlets with wet hands. Place raw cutlets, shaped into a ball or made oval and coated in flour, on the bottom of the frying pan.
11. Fry on each side over medium heat until golden brown. At the end of frying, there is no need to cover with a lid to prevent the cutlets from spreading.
12. Place the finished product on a dish.

Attention. According to the classic recipe, cutlets must be prepared from the smallest crucian carp. Only the head, spine and tail are removed from the fish

The remaining bones are ground into minced meat.

Fish cutlets (crucian carp)

Appetizing, tender and very tasty fish cutlets, which are prepared from crucian carp.

Products:

• Crucian carp without bones - 500 g
• Onion - 1 pc.
• Milk – 100 ml
• Bread - 3 slices
• Breadcrumbs - 140 g
• Refined vegetable oil - how much will it take?
• Salt - to taste
• Ground black pepper - to taste

How to cook: Remove scales from the fish, then rip open the belly and remove the entrails, cut off the head and fins.

Then you need to separate the fish fillet from the bones. The easiest way is to remove the spine first and then cut off the large rib bones with a knife. Small bones do not need to be removed.

The fish fillet turned out to be 500 g. We will make minced meat based on this amount. You will need one onion, which needs to be peeled, washed and cut into small pieces that will fit in a meat grinder.

Grind the crucian carp fillet and onions twice through a meat grinder.

Soak the bread in warm milk or water. Then twist it through a meat grinder without squeezing it out of the liquid. Combine with minced meat.

Salt and add pepper. Mix and beat well with your hands.

Wet your hands with water and form the cutlets.

Roll the cutlets in breadcrumbs and flatten slightly. (Such preparations for cutlets can be frozen, then placed in bags and stored in the freezer for a month.)

Heat vegetable oil, place crucian carp fish cutlets in hot oil, cover with a lid and fry for 2 minutes over medium heat.

Flip and fry the other side for 1 minute.

Crucian fish cutlets are ready!

Cook with pleasure!

Crucian carp cutlets with bell pepper

medium crucian carp - 6-7 pieces;

carrots – 2 pieces;

onions – 2 pieces;

bell pepper – 2 pieces;

garlic – 3 cloves;

1. Gut the crucian carp, scald the crucian carp with boiling water to make the scales easier to peel off. We separate the bones from the fillet carefully, as it is very tender.

2. Grind the fish fillet in a meat grinder.

3. Peel the carrots and grate them. The onion must be finely chopped so that it is not too noticeable. Break an egg into a bowl.

4. Peel the bell pepper, chop it finely and add it to the resulting mushy mass.

5. Mix thoroughly, season with sour cream and grated garlic.

6. Salt, pepper, leave to brew for 15-20 minutes so that the minced meat is saturated with garlic and spices.

7. Then roll the cutlets in semolina or flour and place in a heated frying pan.

8. We can add canned peas to the prepared dish and garnish with parsley leaves.

Crucian carp cutlets with bones - recipe in a frying pan

Cooking time : 1 hour 20 minutes

Number of servings: 20

Energy value

• calorie content – ​​291.4 kcal;
• proteins – 19.1 g;
• fats – 19.6 g;
• carbohydrates – 9.9 g.

Ingredients

• whole crucian carp – 2 kg;
• onion – 400 g;
• yesterday's white bread – 300 g;
• pork lard – 400 g;
• garlic – 60 g;
• unboiled milk – 150 ml;
• fresh dill – 2 tbsp;
• chicken egg – 3 pcs.;
• flour for minced meat and breading – 1 cup;
• salt - to taste;
• pepper (ground black or allspice) – 1 tbsp;
• coriander – 1 tbsp;
• refined vegetable oil for frying – 100 ml.

Step-by-step preparation

1. You should start with fish. In order to remove the scales, fill the sink or bowl with water, put the crucian carp in it and peel it with a not very sharp knife - this way it will not scatter all over the kitchen. After this, cut off the tail, fins and head, open the belly and gut it. Rinse the carcass with running water.

2. Then you can go in two ways - fillet the fish or process the whole fish. But here it all depends on the size - it is very difficult to remove the spine of small crucian carp, but in large specimens, if possible, it is better to separate the flesh from the skeleton (spine and ribs). No matter how hard you try, small bones will remain not only with the first, but also with the second method of cutting - it is simply physically impossible to remove them completely.
3. Pass the crucian carp through a meat grinder with the finest mesh you have, and you need to do this at least 2-3 times. After each pass, remove the mesh - on the inside it will collect bones that were not crushed by the auger and slipped between the knives. Blending fish in a blender is most effective. The minced meat there is not pushed out by the screw design of the auger, but goes through a reusable processing cycle. In fact, such a substance can be brought to the state of a gel, although this does not need to be done - there will not be whole bones left there in any case.

4. Remove the crust from stale white bread and add water. While it's swelling, peel the onion and a large head of garlic. Cut into pieces. Pass these ingredients through a meat grinder, adding lightly squeezed bread.
5. Combine the processing with ground pulp, add finely chopped dill and mix (better with your hand than with a spoon). Beat the eggs in there, adding half a glass of flour, black or allspice ground pepper, and coriander. Add salt and mix well. If the consistency seems too thin, add a few tablespoons of flour, only gradually, so as not to fall into the other extreme (too thick mass).

6. Place the frying pan over high heat (it should be hot) and immediately pour in vegetable oil until it covers the bottom. Fish cutlets absorb fat very quickly, but this does not mean that you need a lot of it at once - you will add it as needed.
7. At this time, make the minced meat. Fill a bowl with cold (or maybe lukewarm) water to constantly wet your palms, and place a small plate with breading next to it.
8. Form into medium-sized cutlets, roll in flour and place in a hot frying pan. Fry over moderate heat until a golden brown crust forms - this usually takes no more than 3 minutes. Carefully turn over to the other side, let them fry under the lid for another 5 minutes. During this time, the dish will reach readiness and will not lose its juiciness.

Place the products in a deep bowl or saucepan, just be sure to cover - the crust will soften slightly and the cutlets will turn out more tender.

Serve warm. An ideal side dish would be fried potatoes or mashed potatoes, but boiled fluffy rice, buckwheat or wheat porridge are also suitable. Fresh, salted or canned vegetables will never be superfluous.

Tip : if the garlic is large, then peeling it is not difficult, but small ones are sometimes just annoying. To make the task easier, disassemble the head, place the teeth on a cutting board, press down with a wide kitchen knife and hit it sharply with your fist or the bottom of your hand. The husk will come off very easily.