How delicious is crucian carp meat!
True, freeing it from the bones is a long and not the most pleasant process, which often discourages cooking.
An excellent option in this case is crucian carp cutlets - a dish that is prepared with small bones and does not cause unnecessary trouble for the hostess.
In addition, crucian carp cutlets are an excellent alternative to meat cutlets.
Crucian carp meat provides tremendous assistance to the body, because it is a storehouse of amino acids, vitamins, minerals and useful microelements, including calcium and phosphorus - the building materials of a living organism. Consumption of crucian carp helps improve the functioning of the digestive tract and has a beneficial effect on the cardiovascular system. It is also an invaluable source of protein; this fish contains almost 20 percent!
Recipes for making crucian carp cutlets are, surprisingly, incredibly simple and practical. Excellent cutlets are sure to please even the most capricious and picky eaters of children. Cutlets are also suitable for those who count calories. The calorie content of fresh crucian carp is less than 85 kcal, and there is almost no fat in it.
Fish cutlets from crucian carp
9 minutes Author: Konstantin Pavlov 0
Crucian carp is considered the most commercially available and tender river fish; it contains many vitamins, minerals and nutrients necessary for human health. Not only fish soup is prepared from this type of fish; it can be stewed or fried, but also tender and juicy cutlets can be prepared. So choosing a recipe won’t be difficult.
To prepare crucian carp cutlets, you will need the simplest ingredients that every housewife can find in stock. But one thing makes it difficult to cook crucian carp - it contains a lot of small bones. However, if you know how to remove them, then cooking the dish will not take much time. Well, the advantages include the fact that the flesh of crucian carp does not have a specific fishy smell and does not give off mud, so even those who do not really like fish will agree to enjoy the ready-made dish.
River fish cutlets
Cutlets , especially those prepared by you at home, are a very convenient food in terms of the time spent on cooking. And, at the same time, very tasty. It doesn’t matter whether it’s meat or fish or seafood. The most important thing is that you know exactly what you added and in what quantity.
We often prepare cutlets from minced salmon, pike, and minced meat - chicken, turkey, pork, and beef. All are delicious in their own way. And today we will look at a recipe for making river fish cutlets. Let's get started!
River fish cutlets photo ingredients
- Minced fish - 1 kg.
- Fresh egg - 1 pc.
- Salt - half a teaspoon.
- Dill greens - a teaspoon.
- Freshly ground pepper mixture – 1/3 tsp.
- Turnip onion - quarter.
- Vegetable oil - for frying.
- Semolina - 1 tbsp.
Useful tips and cooking tips
To make crucian carp fish cutlets especially tasty, you need to follow several recommendations that will prevent you from making an annoying mistake:
- For cooking, it is recommended to use fresh crucian carp, but if it is not available, then a freshly frozen product will do;
- You can make a delicious appetizer from crucian carp caviar, seasoning it with salt, or a second course – with pasta and creamy sauce;
- Fresh crucian carp should have a slippery surface of the carcass, dense and shiny, the gills should be red, and the eyes should be clear and transparent;
- You don’t have to remove the bones from crucian carp at all if the fish itself is small. It is enough to grind in a meat grinder with a very fine grid 2-3 times or grind with a kitchen mixer into a homogeneous mass, and then the crucian carp cutlets with bones will turn out to be as tender as those from fillets;
- When clearing scales from a fish, do not put too much pressure on it, otherwise there is a risk of rupture of the gallbladder. Such fish in a dish will have a bitter aftertaste;
- For juiciness, you must add onions to the minced meat. Moreover, you can pass it raw together with the fillet through a meat grinder or chop it very finely and fry it;
- If you plan to make cutlets with a crispy crust at home, be sure to roll them first in beaten egg and then in breadcrumbs;
- Well, so that you don’t feel small bones in the finished dish, it is recommended to use the smallest grate for a meat grinder and scroll the minced meat twice.
River fish cutlets
We all know that fish is very healthy. Therefore, we offer an original recipe for river fish cutlets on a bed of aromatic herbs. These cutlets turn out juicy and tender, and thanks to the herbs they are also very aromatic. Any river fish that you have on hand is suitable for making cutlets (in our case we used carp and crucian carp). Also, instead of river fish, you can take sea fish, then the taste of the cutlets will be even richer.
Ingredients for preparing river fish cutlets (for 15-16 pcs.):
For fish cutlets:
- fish (carp, crucian carp, etc.) – 1 kg (weight with bones, but without heads)
- onion – 1 pc.
- eggs – 1-2 pcs. depending on size
- white bread – 1 piece
- milk – 100 ml
- garlic – 1 clove
- fresh herbs
- breadcrumbs
- vegetable oil
- salt pepper
For the fragrant “pillow”:
- mixed fresh herbs - 1 large bunch
- onion – 1 pc.
- garlic – 1-2 cloves
- bay leaf, allspice
Note: in this recipe, a Binatone MUC-2180 multi-pressure cooker with a power of 1300 W was used. If you don’t have a multicooker, then simmer the cutlets in a saucepan with a tight-fitting lid for about 20 minutes.
Recipe for river fish cutlets:
Separate the fish fillets from the bones. This is easy to do. The main thing is to take a knife that is sharp and comfortable for you (it is better if the knife has a thin blade) and do everything slowly. So, make a deep cut along the entire ridge. Next, gradually moving the fillet away, cut it from the ridge. Cut the fillet from the other side of the fish in the same way. If desired, the fillet can be cut along with the rib bones and then cut off.
If desired, separate the fillet from the skin. This is not necessary, but it is advisable, since the skin of a fish of this size is very dense. To remove the skin, place one fillet on a board with the tail end facing you. From the side where the tail used to be, separate a small piece of skin (about 1-2 cm) so that you can grab this part with your hand. Holding the peeled part of the skin, insert the blade of a knife between the skin and the fillet. Using a knife from the tail to the head, cut the fillet from the skin. Remove the skin from each fillet in this manner. Cut the cleaned fillet into small pieces and place in a food processor bowl.
Grind it until you obtain a homogeneous minced meat. If you grind minced fish using a meat grinder, then pass the fish 2-3 times.
Pour warm milk over a slice of white bread.
Finely chop the onion and garlic.
Melt the butter in a frying pan and fry the onion until light golden brown.
In a bowl, mix together minced fish, fried onions, garlic, chopped herbs, soaked bread, egg, and salt and pepper.
Using your hands, thoroughly knead the minced meat until smooth. If the mass is too sticky, add 2-3 tbsp. l. crackers. Place the kneaded minced meat in the refrigerator for 20-30 minutes.
Form 15-16 medium-sized cutlets from the prepared minced fish. Roll each cutlet in breadcrumbs on all sides.
Fry them in oil until golden brown. Place the fried cutlets on a plate.
Cooking options
If you think that crucian carp cutlets can only be fried, then you are deeply mistaken. They can be made dietary and steamed, baked in the oven, the filling hidden inside the cutlet, or deep-fried in breadcrumbs. In any case, the dish will turn out very tender and tasty, the main thing is to prepare the minced meat correctly and look at the photo, where all the recipes are described step by step.
It is in the minced meat that onions are added; for the dietary version, you can use vegetables, for example, finely grated carrots or pumpkin, zucchini, to make it very tasty and juicy. And also spices are added to the minced meat, except black pepper; fresh or dry parsley, a little basil, crushed cloves of garlic or hot pepper work well.
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.
How to prepare unusually soft and airy cream for cupcakes.
Take note of the honey moonshine recipes - try making this drink at home.
hearty pork in sour cream sauce in a slow cooker.
