Boneless crucian carp cutlets recipe. Crucian carp cutlets - a tender and tasty dish


Juicy and tasty crucian carp cutlets will be an excellent alternative to meat products. They go well with almost any side dish and contain relatively little fat. In today's article you will find several interesting recipes for such dishes.

To prepare this unusual, but very healthy and tasty dish, it is advisable to use only fresh and high-quality ingredients. So that small fish can be easily separated from the bones, they are briefly immersed in boiling water. In a minute spent in boiling water, the crucian carp will not have time to cook, but they can be freely cut into fillets.

To get more tender minced meat, raw chicken eggs and a loaf soaked in milk are usually added to it. To prevent the products from sticking to the palms, they are formed with wet hands. First, the cutlets are fried in an open frying pan, and as soon as they are browned, they are brought to readiness under the lid. This way they will get a beautiful crust, but will remain soft and juicy inside.

Rice, buckwheat, potatoes, fresh or canned vegetables are usually served as a side dish for this delicious, slightly sweet dish.

Pork lard option

Using the technology described below, you can relatively quickly prepare a tasty and healthy dinner for the whole family. Since this recipe for crucian carp cutlets involves the use of an unusual food set, make sure in advance that you have everything you need in your home. In this case you will need:

  • 2.5 kilograms of crucian carp meat.
  • ½ teaspoon red pepper.
  • 150 milliliters of cow's milk.
  • A teaspoon of cumin.
  • 400 grams of fresh lard.
  • 3 chicken eggs.
  • A tablespoon of coriander and ground black pepper.
  • 400 grams of onions.
  • 7 tablespoons of flour.
  • 300 grams of loaf.
  • A couple of tablespoons of salt.
  • 70 grams of garlic and fresh dill.
  • Vegetable oil.

Process description

Crucian carp cutlets are very easy to prepare. The most difficult stage is cutting the fish. First, the carcasses are placed under running cold water and freed from scales. Then they are immersed in a pan of boiling water for a minute and the meat is carefully separated from the bones.

The resulting pulp is passed through a meat grinder along with peeled onions, garlic, lard and bread soaked in milk. Salt, spices, flour and chopped herbs are added to the resulting mass. Mix everything well until smooth. The minced meat turns out to be quite liquid, so spoon it out onto a hot frying pan, greased with refined vegetable oil. The crucian carp cutlets, photos of which can be seen in today’s article, are fried for several minutes on each side. The browned products are served with mashed potatoes and fresh vegetable salad.

Option with mayonnaise

This recipe is interesting because the fish does not have to be separated from small bones. This not only greatly simplifies the cook’s task, but also saves a lot of free time. Like many other recipes for crucian carp cutlets (you can see the photo below), this option requires the presence of certain ingredients. Therefore, first make sure that you have in your kitchen:

  • 1.5 kilograms of crucian carp.
  • A tablespoon of flour.
  • A pair of chicken eggs.
  • ½ teaspoon of soda.
  • 2 tbsp. l. mayonnaise.
  • Salt, spices and vegetable oil.

Sequencing

The process should begin with the preparation of crucian carp. The fish is cleaned of scales and entrails. Heads, tails and fins are cut off from gutted carcasses, and the ridges are also removed. The crucian carp prepared in this way, along with small bones, are repeatedly passed through a meat grinder. Eggs, mayonnaise, flour and soda are added to the resulting mass. All this is salted, seasoned with spices and mixed intensively.

Since the consistency of the finished minced meat is more like thick sour cream, you will have to spread it on a hot frying pan not with your hands, but with a spoon. Fry crucian carp cutlets for several minutes on each side. The browned products are placed on a dish and served for lunch or dinner.

As a side dish you can use boiled rice, buckwheat, pasta or potatoes.

Option with bell pepper

The dish prepared according to the recipe described below has a delicate fish and vegetable taste. It turns out to be relatively low in calories, and therefore will be of interest to those who are watching their own figure. To make flavorful dietary cutlets from crucian carp, you will need simple and easily accessible ingredients, including:

  • A pair of onions.
  • 6 or 7 medium fish.
  • A couple of carrots.
  • Raw chicken egg.
  • A couple of sweet bell peppers.
  • 3 cloves of garlic.
  • Sour cream, salt, aromatic spices and refined vegetable oil.

Cooking algorithm

Gutted crucian carp are scalded with boiling water and cleaned of scales. Then the fillet is carefully separated from the bones, washed, dried with disposable towels and passed through a meat grinder. Add grated carrots, finely chopped onions and eggs to the resulting mass. A few tablespoons of sour cream, chopped bell pepper and chopped garlic are also sent there. All this is salted, seasoned with spices, kneaded well and put aside for a while.

After about a quarter of an hour, the resulting minced meat is formed into products of the desired size with wet hands, breaded in flour or semolina and placed in a hot frying pan, into which a little refined vegetable oil has already been poured. Fry crucian carp fish cutlets for several minutes on each side. They are served both hot and cold. And canned green peas are often used as a side dish.

Everyone knows that river fish has a lot of bones. This is why many people don't like her. From this article you know how to cook crucian carp cutlets with bones. You can't feel the bones at all in the finished cutlets. These recipes are a real boon for fishermen’s wives, who often bring home not only large but also small fish. And then the housewives think about how to cook something tasty out of them. Even the smallest fish is perfect for these cutlets.

Fish cutlets from crucian carp with bones - recipe

Ingredients:

  • crucian carp – 600 g;
  • semolina – ½ cup;
  • mayonnaise 67% fat – 50 g;
  • boiled potatoes – 3 pcs.;
  • onion – 100 g;
  • eggs – 1 pc.;
  • carrots – 100 g;
  • garlic – 3 cloves;
  • vegetable oil;
  • salt;
  • greenery.

Preparation

Wash the crucian carp, clean it and grind it using a meat grinder. In this case, the fish must be passed through it several times. We also chop carrots, onions and boiled potatoes. Next, add semolina, beat in the egg, add salt, spices, garlic and chopped herbs. Also add mayonnaise and mix thoroughly. From the resulting minced meat we form cutlets, place on a baking sheet and bake for about a quarter of an hour.

Small crucian carp cutlets with bones

Ingredients:

  • small crucian carp – 1.5 kg;
  • – 50 g;
  • wheat flour – 30 g;
  • eggs – 2 pcs.;
  • baking soda – ½ teaspoon;
  • salt;
  • pepper;
  • vegetable oil.

Preparation

Using a sharp knife, remove the fish's heads, fins, spine and tail. In this case, small bones can be left. Cut the fish into 2-3 parts, place in a blender bowl and grind. This can also be done using a meat grinder, only then you need to pass the fish through it at least 3 times. Add flour, soda, mayonnaise, salt and pepper to the prepared minced meat. Mix it all thoroughly. Spoon portions of dough into the pan and fry on both sides.

Ingredients:

Preparation

First, remove the scales from the crucian carp. We clean and gut the fish. At the same time, we leave the small bones, of which there are so many in river fish. Soak the loaf in milk and squeeze. We pass it together with peeled onions, garlic, lard and fish through a meat grinder. Add flour, chopped herbs, spices and salt. Mix it all thoroughly. Place portions of the minced meat using a tablespoon into the heated oil and fry the crucian carp cutlets with bones until golden brown.

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.

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

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.

Homemade crucian carp cutlets with seasonings

Crucian carp – 1500 g;

Bulbs – 3 pieces;

Potatoes – 3-4 pieces;

Ground red pepper;

Ground black pepper;

Barbecue seasonings;

Lemon juice – 1 tbsp. spoon;

Garlic – 3 cloves;

Olive oil.

1. Clean the fish and turn it through a meat grinder three times. The more times we turn, the fewer seeds will remain. This means it will be safe to give them to children to eat.

2. Peel the potatoes and place in boiling milk for 15 minutes. Then we make puree.

3. Add chopped onion, crushed potatoes and egg to the resulting minced meat.

4. Mix all the ingredients and add spices: ground red pepper, ground black pepper and barbecue seasonings. Sprinkle with lemon juice to taste.

5. Form the cutlets into flat cakes, covering them with flour. Heat a frying pan in olive oil and fry for 3 minutes on each side without covering with a lid.

Crucian carp cutlets with lard added

Small crucian carp – 600 g;

Lard – 200 g;

Potatoes – 3-4 pieces;

Salt pepper.

1. Cut off the head and fins of the crucian carp. We clean the fish from scales and remove the bones. We gut, separating the bones from the meat.

2. Pass minced fish, lard, potatoes and onions through a meat grinder. We twist the mixture several times to get rid of small bones.

3. Add the egg (yolk), salt and pepper. We spare no effort to constantly stir. It is advisable to leave the minced meat in the refrigerator for 20-30 minutes.

4. Form cutlets, coat in flour and place in a frying pan. Fry over moderate heat with a small amount of sunflower oil until golden brown.

Tender crucian cutlets

Crucian carp – 500 g;

2 pieces of bread;

A glass of milk;

Salt pepper;

Spices for fish.

1. We clean the crucian carp from the skin, trim the fillets and remove the bones. You don’t have to touch small bones, because after passing them through a meat grinder twice, you won’t feel them.

2. Leave the bun soaked in warm milk for 15-20 minutes.

3. Grind the fish fillet, onion and squeezed bun through a meat grinder. Pepper, salt, add spices to taste.

4. Knead the resulting mass in a deep plate. It is best to place on a hard surface and knead with your hands to make the meat tender.

5. Form cutlets in breadcrumbs using a knife, as carefully as possible so as not to disturb the structure.

6. Fry the cutlets in a heated frying pan under a closed lid. After 2-3 minutes, turn over, put on moderate heat and bring to readiness.

Dietary fish cutlets

Crucian carp – 1 kg;

Onion – 2 pieces;

Potatoes – 3 pieces;

Salt pepper;

Nutmeg – 1 teaspoon

Mayonnaise – 3 tbsp. spoons;

Butter.

1. It is necessary to separate the fillet from the bones. We pass the cleaned fish through a meat grinder. We also send onions, carrots and boiled potatoes there.

2. Add salt, pepper, chopped herbs (parsley, cilantro), seasonings and nutmeg to this mass.

3. Add a few spoons of mayonnaise as desired to make the cutlets juicier. To make the cutlets fluffy and airy, knead the minced meat well.

4. We form cutlets from the minced meat and place them on a baking sheet, previously greased with butter and covered with special baking paper. If desired, you can crush the garlic into cutlets. Using a brush, brush each cutlet with mayonnaise.

5. Leave to bake for half an hour at a temperature of 200 degrees. Be sure to place a plate of water under the baking sheet to prevent them from drying out.

Crucian carp cutlets with cheese

1 kg of crucian carp;

Hard cheese (Parmesan, Russian) – 100 g;

Breadcrumbs – 200 g;

Salt pepper.

1. Clean the fish from the bones and leave it in a solution slightly acidified with vinegar.

2. Finely chop the dill and grate the hard cheese.

3. Add eggs, salt and pepper to the minced meat. We spare no effort in kneading.

4. Place a piece of butter, herbs and cheese in the center of the oval-shaped cutlet being formed. Carefully wrap from the edges.

5. The resulting cutlets must be rolled in breadcrumbs and fried on both sides until cooked.

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 “Fish pancakes”

crucian carp – 1 kg;

flour – 2 tbsp. spoons;

mayonnaise – 2 tbsp. spoons;

soda – 1 teaspoon;

1. Using a sharp knife, cut off the tail, head of the fish and fins. Cut into several small pieces and place in a blender. This can be done in a meat grinder, but in a blender, as a rule, it turns out faster, and all the bones are ground. The consistency of the minced meat will be similar to puree.

2. Add mayonnaise, flour, eggs and soda to it and mix. Salt and pepper.

3. The mass should be similar to the dough from which pancakes are made. If you feel that it is still a little liquid, add flour.

4. Choose the shape of the cutlets to your taste; it is best to form an oval and knead along the edges with your hands to make a flat cake. Fry the cutlets in a frying pan on both sides. Serve with rice and vegetable salad.

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.

We 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.

Don't forget 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!

Crucian carp is a river fish that lives in almost all bodies of water. It is not uncommon for avid fishermen to bring in a large catch. Of course, a large amount of fish is very good, but what can you cook from it? Agree, you get tired of eating just fried fish, sometimes you want something new and unusual. In this case, you can use delicious ways to prepare cutlets. After all, this treat can be made not only from meat, but also from fish. Moreover, crucian carp cutlets come out simply excellent and flavorful, the main thing is to follow all the cooking rules.

You can make delicious cutlets from crucian carp

How to prepare fish

If you managed to catch a large number of crucian carp or you bought them at the market, then often, first of all, the question arises of how to properly clean and gut the fish. Many people consider this process not difficult and cope with it quickly enough, but some may not know important nuances that will make the work much easier.

You should approach the processing and cleaning of fish responsibly, because the taste of the prepared dish from it will depend on this.

For this reason, you need to remember the following important rules:

  • First of all, the fish must be washed to remove mucus, river grass and silt.
  • Next, use a knife to clean the scales. Since the crucian carp are fresh, the scales should be quickly peeled off.
  • After cleaning the fish, you need to rinse it again and clean the places where the scales remain.
  • Next, cut the belly of each fish and carefully remove the insides. It is necessary to remove the entrails carefully so as not to rupture the gall bladder, otherwise it will burst and the meat after cooking will become bitter and not tasty.
  • If there is caviar, then it can be transferred to a cup.
  • At the end, the crucian carp must be washed inside and out. Be sure to clean the black film that may remain after the insides.

To prepare crucian carp cutlets, you must first clean and cut

After the fish is cleaned and washed to remove any remaining entrails and scales, you can begin preparing minced meat from it. This process also needs to be given special attention.

Preparation of minced crucian carp

Before preparing cutlets from crucian carp fillets with bones, you should properly prepare the minced meat. In order for it to turn out tasty and homogeneous, you must take into account the following recommendations:

  • cleaned fish should be immersed in boiling water for a few minutes;
  • after this, carefully remove the large bones and spine;
  • the fillet should be placed in a separate container;
  • onions are used to add taste and aroma; 2-3 heads are required for 2 kilograms;
  • you can add 3-4 garlic cloves;
  • fish with onions and garlic cloves is passed through a meat grinder or ground in a blender;
  • don't forget to add spices and seasonings.

For cutlets, it is better to use pre-cooked boneless crucian carp fillets.

Classic crucian cutlets

To prepare fish cutlets according to the classic recipe, you must follow all the recommendations. First of all, you need to prepare the following components:

  • crucian carp – 2 kilograms;
  • one or two carrot roots;
  • onions - a couple of heads;
  • chicken eggs – 2 pieces;
  • semolina – 80 grams;
  • potato starch – 50 grams;
  • table salt - to your taste;
  • a couple of pinches of black pepper;
  • flour - 1 cup.

The carcasses need to be boiled a little after cutting.

The first step is to clean the crucian carp from scales, remove the insides and rinse thoroughly.

The fish needs to be placed in boiling water for a few minutes, it is advisable to keep it there for a short time, about 2-3 minutes. Then we take out the large bones, the ridge, remove the tail and fins. Place the fillet with small bones in a container.

Peel the onion heads and cut them into several pieces. We wash the carrots from dirt, dust, and clean them. Grate carrot roots using a grater with a large wire rack.

Grind the fish fillet through a meat grinder. You also need to skip the onions. Mix the skipped fish meat with onions and grated carrots. Add semolina, starch and mix. Next, add salt, seasonings, spices and lay out raw eggs. Mix well again until a uniform structure is formed.

You need to put a fryer on the gas, add vegetable oil and heat it up. While the oil is heating up, make the cutlets. We make round cutlets from minced meat and sprinkle with flour. Place the cutlets in hot oil and fry. You need to fry on each side for 3-4 minutes.

To obtain minced meat for cutlets, crucian carcasses or fillets should be passed through a meat grinder

Tender crucian carp cutlets with cheese

You can make crucian carp cutlets with bones, the recipe for which involves adding cheese. Fish cutlets made with cheese come out simply excellent and very tender. Cheese adds piquancy and juiciness.

To prepare this version of cutlets you will need the following products:

  • large crucian carp – 2 kilograms;
  • 60 gram piece of hard cheese;
  • onion – 2-3 heads;
  • garlic cloves – 3-4 pieces;
  • fresh dill – 5-6 sprigs;
  • 100 gram slice of butter;
  • raw chicken eggs – 2 pieces;
  • table salt - a couple of pinches;
  • ground black pepper;
  • 300 grams of breadcrumbs.

Cutlets go well with cheese

First of all, prepare the fish. It needs to be washed well, cleaned of scales and cleaned out all the insides. If there is caviar, it is better to put it in a separate bowl. Once again, thoroughly rinse the top and inside of the black film.

In order to eliminate the smell of mud, the fish must be soaked in water, and a little salt should be added to the water. Crucian carp should be kept in a salty solution for several hours. After this, the fish must be left for a few more hours in water with a small addition of vinegar. After all these procedures, the unpleasant odor completely disappears.

Next, place the fish in hot water for a few minutes. We take out all the large bones and the spine. We beat the fillet and put it in a cup. The fillet can be chopped into small pieces with a knife or minced with a meat grinder.

Peel the onion heads and garlic cloves. Cut the peeled onions into 4 parts. Grind the onion and garlic in a blender or pass through a meat grinder. If you use a blender, then you need to put dill sprigs in there and grind them too. But the greens need to be ground separately.

You can add cheese both on top and inside the cutlet.

Mix the minced meat with chopped onion and garlic. Add raw eggs, salt, spices and mix thoroughly with your hands until the structure is homogeneous. The butter needs to be chopped into small cubes. The cheese can be cut into thin pieces. Then we form a flat cake from the minced meat, put a slice of butter, cheese on it, and sprinkle with dill. Cover the top with minced meat and make round cutlets. Sprinkle them with breadcrumbs.

Place a fryer with vegetable oil on gas. Place the cutlets on the surface of the hot oil and fry. Fry each side for 5-7 minutes. Place the finished cutlets on a plate. Can be served with garlic croutons.

In order to properly prepare fish cutlets from crucian carp meat with bones, you should use several useful recommendations:

  • Pay special attention to the preparatory stage. Fish must be cleaned correctly. After cleaning the insides, be sure to thoroughly rinse the crucian carp to remove any remaining scales or film.
  • In order to get rid of the unpleasant river smell, crucian carp should be kept in a salt solution for a couple of hours and in a weak vinegar solution for several hours.

You can prepare minced meat using a blender

  • To help the bones come off better, soak them in boiling water for a few minutes.
  • The fish can be passed through a meat grinder, ground in a blender, or simply cut into small pieces with a sharp knife.
  • Don't forget to add spices and spices to the minced meat. They will give the cutlets aroma and original taste.

Cutlets with crucian carp meat with bones turn out to be very tasty, some sometimes do not even distinguish them from meat cutlets. But in order to get a truly tasty treat, you need to follow all the cooking rules. Well-cleaned fish and properly prepared minced meat will provide an excellent treat for lunch or dinner.

From the video you will learn how to cook crucian carp cutlets:

Crucian carp cutlets can complement any side dish. They go well with mashed potatoes and buckwheat porridge. In addition, these products are very useful. After all, fish contains calcium and phosphorus. These elements are necessary for humans. How to cook such cutlets? There are many options for creating fish products. You can cook crucian carp cutlets with or without bones. Let's start, perhaps, with the first option.

Fish products

Now let's look at the process of preparing crucian carp cutlets with bones. This dish is prepared quite simply and quickly, because there is no need to remove the fillet from the fish skeleton.

For cooking you will need:

Crucian carcasses - 6 pieces;

Loaf - 300 grams;

Onion - two pieces;

Carrots - 1 piece;

Spices for fish;

Egg - 1 piece;

Milk (for soaking) - 350 ml;

Preparation:

1. First, the carcasses need to be skinned, then they should be passed through a meat grinder twice.

3. Now the resulting minced meat needs to be kneaded very well.

4. Then add salt, egg and then knead well again.

5. What to do next? Now the time has come to fry the products. This should be done in vegetable oil. First, fry the crucian carp cutlets over high heat. Then you need to turn them over and reduce the heat. Afterwards, cover the pan with a lid. This way, crucian carp fish cutlets will undergo more reliable heat treatment and become juicier. It is better to serve the products hot or warm.

Gentle processing option

You can prepare crucian carp cutlets in another, more healthy way. Then you can safely give them to children. The formed fish balls can be baked in the oven. To do this, place the cutlets on a greased baking sheet. You need to bake for thirty minutes.

"Tender"

Now let’s look at how to prepare “Tender” crucian carp cutlets. Such products will appeal to those who love especially juicy dishes.

For cooking you will need:

Crucian carp fillet - 450 grams;

Onions - 2 pieces;

Two eggs;

Loaf or white bread - 300 grams;

Semolina - 1 heaped tablespoon.

Preparation:

1. First you need to wash the fish fillet and dry it.

2. Then you need to cut it into cubes (small). Then add pepper, salt and then mix everything.

3. Now you will need onions; they should be peeled, cut and combined with the fish mass.

4. In a separate container, soak white bread or a loaf of bread in milk.

5. In another plate, mix the eggs and mash the mixture well.

6. Now you need to add the soaked and squeezed bread to the eggs. The whole mass should be mixed and left for about twenty minutes.

7. Then all the components need to be combined, mixed and cutlets formed. The resulting products must be fried in vegetable oil on both sides over low heat.

Crucian carp cutlets. Recipe with cheese

Now let's look at another option for preparing fish products.

For cooking you will need:

Hard cheese - 25 grams;

Fresh large crucian carp - one kilogram;

Dill greens;

Butter - 50 grams;

Two eggs;

Black pepper (ground);

Breadcrumbs - 150 grams;

Cooking:

1. First, the crucian carp must be gutted, cleared of bones and scales.

4. Now you will need dill, it must be finely chopped, and the hard cheese must be grated on a (coarse) grater.

5. The butter needs to be cut into squares (small).

6. Then place a piece of butter and greens with cheese in the center of each fillet. All contents must be wrapped with the edges of the fillet. As a result, you will get small fish cutlets from crucian carp.

7. Now dip the resulting products into the beaten egg and roll in breadcrumbs.

8. Fry crucian carp cutlets on both sides in vegetable oil until golden brown.

The resulting products can be combined with garlic croutons. We wish you bon appetit!

Conclusion

Now you know how to make cutlets from preparing fish products, we told you, and not just one, but several at once. We also considered the option of creating crucian carp cutlets for children.



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