Excellent cutlets are obtained from the usual river fish – crucian. The main thing is to know how to cook them. This fish is not expensive, and many housewives regularly supply their favorite men – avid fishermen.
|small crucians –||2 kg|
|stale wheat bread –||300 g|
|fat milk –||200 g|
|Luke –||300 g|
|eggs –||1 PC.|
|vegetable oil –||80g|
|ground black pepper –||3 g|
|breadcrumbs –||150 g|
|salt –||20 g|
|Time for preparing: 90 minutes||Calories per 100 grams: 147 Kcal|
Cut white bread and soak in milk. The fatter the milk, the softer the minced meat. Hard crust from bread is better to cut.
For cleaning carp, it is advisable to tighten a large chopping board with a cling film. We wash all the fish, clean the scales, gently gut, rinse again, so that all the blood is gone from the tummy.
Put the fish on a cutting board, open tummy to yourself. Use a sharp knife to cut the edges along the ridge, cut off the head, remove the ridge. Cut off the tails with kitchen scissors. In crucians weighing more than 150 g, it is necessary to remove the dorsal fin and ribs, otherwise the bones will be felt.
Clean and cut onions; the swollen bread is slightly squeezed from the milk. Twice scrolling prepared fish, bread and onions. Add egg, pepper, salt. Hands knead minced until smooth. If you feel small bones when kneading, scroll through the meat grinder a third time..
Put the pan on the fire, pour the oil. We form round or oval shaped patties with wet hands (optional).
Bread in breadcrumbs, spread on a fairly hot frying pan. Fry the chops for 10 minutes, then turn over, cover with lid, fry the other side for another 5 minutes.
We lay out ready-made carp cakes on a dish, give rest 5 minutes.
Steamed Dietary Fishcakes
Bright summer recipe is designed for diet food, but is perfect for a light breakfast or dinner. You can serve boiled rice, steamed vegetables, or fresh salad as a side dish. To make 8 meatballs, 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 of salt;
- 50 g of semolina;
- 3 g of ground bay leaf;
- 120 g flour (for breading).
Cutlets are cooked for 1 hour, the calorie content of the dish is 124 kcal.
For steam cutlets, it is better to take a medium fish so that no bones are felt in the stuffing. Well, my carp, lay out on a large chopping board. First clean the scales, then cut off the heads and gut all the fish.
Cut off the tails with kitchen scissors. Once again gently wash my fish. Cut the dorsal fin. With each fish fillet fillet along the ridge. With a sharp wide knife we cut off the ribs with fillets (in one motion, from back to tummy).
Clean, wash the onion and sweet pepper. Prepared fish must be minced twice. In bowls with minced fish we twist the onion and sweet pepper (1 time). Add an egg, 2 tablespoons of semolina, salt and ground bay leaf.
Knead the stuffing well, set aside for 15 minutes so that the semolina absorbs the juice and swells. After 15 minutes, form patties from minced meat, lightly pan them with wheat flour.
We put on the fire a wide pan, a third filled with water. Cover with a lid and bring to a boil. Add the bay leaf to the water, you do not need to salt. As soon as the water boils, you can turn down the gas and put a colander on the pan.
It is in it that fish cakes will be prepared. The water level in the pan should be 2–3 cm below the colander. Depending on the size of the pan and colander, the burgers will be cooked in one or two doses..
Before you put the patties, rinse the colander with cold water so that the patties do not stick. Carefully load the patties and tightly close the lid. The water in the pan should slowly boil over low heat.
After 10 minutes, turn the patties on the other side. In another 5 minutes, the crucian carp meat patties are ready..
Crucian cutlets with bacon – very tasty and satisfying
Adding fresh bacon to minced river fish significantly softens the texture of minced meat. Cutlets are very juicy and tender. For crucian cutlets with lard cook (for 4 servings):
- 1.6 kg of fresh fish;
- 70 g of lard (we take not salted);
- 3 onions;
- 1 carrot;
- 3 potatoes;
- 1 egg;
- 50 g of starch;
- 80 g of sunflower oil;
- 100 g of flour;
- 3 g ground black pepper;
- 70 g of ground oatmeal;
- 25 grams of salt.
Cutlets are cooked for 1 hour, the calorie content of the dish is 154 kcal.
Prepare small, or medium crucian carp for mincemeat according to the recipes above. Be sure to cut the skin off the bacon; cut it into pieces to scroll in a meat grinder along with the fish. Peel and wash the vegetables.
Potatoes and carrots can be grated on a fine grater. Or just scroll in a meat grinder, along with crucian, onion, bacon. Stuffing must be scrolled twice. Add egg, pepper, salt. Then knead well with your hands. For breading, mix flour, starch, ground oatmeal. We form of minced appetizing burgers.
We spread the patties on a well-heated pan with butter; fry on medium heat: 15 minutes on one side, 7 minutes on the other. Spread the fried patties on paper towels so that the excess fat goes away. In a couple of minutes the cutlets are ready..
Recipe for boneless river fish cutlets with cheese and dill
Delicious and healthy fish cakes with dill and cheese will appeal to the whole family. Bones are completely removed from carp, so they can be safely eaten by children. For 5 servings (10 patties) you will need:
- 2 kg large crucians;
- 180 g of cream;
- 300 grams of bread (preferably wheat loaf, or city loaf);
- 2 eggs (need yolks);
- 2 medium onions;
- 100 grams of wheat flour;
- 5 g ground ginger;
- 250 grams of cheese;
- 150 g of dill;
- 20 grams of salt.
Cutlets are cooked for about an hour, the calorie content of the dish is 143 kcal.
Thoroughly wash large crucians, clean the scales, cut off the heads, gutting all the fish. Re my Pour 2 liters of water into a three-liter saucepan, cover with a lid and set on fire. While the water boils, cut off the crust from the bread, cut it and pour in the cream. Wash, dry with a paper towel, chop the dill. Cheese just grind on a coarse grater.
In boiling water, lower the prepared fish so that it is completely covered with water. Boil for 2 minutes, then turn it off, tilt the fish in a colander, leave for 5 minutes to cool it a little.
Cooked crucians very quickly cleaned of the bones by hand. Each fish needs to remove the dorsal fin, then it is easy to separate the meat from the bones. Waste from this method of processing river fish is much less.
Peeled fish, double-scroll through a meat grinder. Add cheese, yolks, pressed bread, pepper, green dill, salt.
Peeled finely chopped onion, passe in vegetable oil. Without fanaticism, the bow should be transparent, slightly golden. We twist the fried onions, add to the minced fish. Twist the second onion raw. Diligently knead; Ready stuffing put in the fridge for 5 minutes.
For breading crucian cutlets with cheese and dill, use flour with the addition of ground ginger. Ginger will give the dish a pleasant sharpness and piquancy, will make a golden brown crust..
Fry the patties in a hot frying pan with butter: 10 minutes on one side, 5 minutes on the other. Then close the pan with a lid, turn down the gas. Promet the patties under the lid for another 7 minutes to melt the cheese properly..
A few tips will help in preparing healthy and very tasty river fish dishes:
- choose only fresh river fish: dense, shiny, slippery, with bright red gills, transparent eyes;
- when cleaning scales, try not to crush the gallbladder, do not press too hard, otherwise the fish will be bitter;
- to remove the smell of mud, found in river fish, be sure to add onions to crucian carp cakes;
- to get rid of small bones, use the finest mesh grinder for cooking minced fish.
Enjoy your meal!