Crucian cutlets - a delicious dish for the festive table and family dinner. Juicy and tasty cutlets from crucian carp: recipes, subtleties and cooking secrets

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How appetizing is the meat of crucian carp!

True, freeing it from bones is a long and not very pleasant process, which often repels cooking.

A great option in this case - crucian cutlets - a dish that is prepared with small bones and does not cause unnecessary trouble to the hostess.

In addition, crucian cutlets are a great alternative to meat cutlets.

Crucian meat provides tremendous help to the body, because it is a storehouse of amino acids, vitamins, minerals and useful trace elements, among which calcium and phosphorus are the building materials of a living organism. The consumption of crucian carp contributes to the improvement of the digestive tract and has a beneficial effect on the cardiovascular system. It is also an invaluable source of protein; it is almost 20 percent in this fish!

The recipes for making cutlets from crucian carp are, surprisingly, unusually simple and practical. Excellent cutlets will surely please even the most capricious and picky kids. Cutlets are also suitable for those who calculate calories. The calorie content of fresh crucian carp is less than 85 kcal, and there is almost no fat in it.

General principles for the preparation of cutlets from crucian carp

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

• The most time-consuming part of cooking cutlets is to separate the bones from the fillet, but the effort expended will surely pay off when you see the final result. Having separated the head and tail, double-scroll through a meat grinder, and the bones will not be felt at all.

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

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

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

Classic cutlets from crucian carp

Ingredients:

• 4 crucians;

• carrot;

• bow;

• 2 eggs;

• 3 tbsp. spoons of semolina;

• 2 tbsp. tablespoons of starch;

• salt pepper;

• a glass of flour.

How to cook:

1. We clear a fish of viscera. We put crucian carp in boiling water for several minutes. This will greatly simplify the analysis of fish from bones.

2. We take out the fish, let it cool and begin to separate the bones from the meat. Boiled crucian meat we knead well with our hands.

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

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

5. On a preheated pan, put the spherical patties, enveloped in flour. Fry until golden brown for 3 minutes on each side.

Homemade carp cutlets with seasonings

Ingredients:

• crucian carp - 1500 g;

• onions - 3 pieces;

• potatoes - 3-4 pieces;

• egg;

• salt;

• ground red pepper;

• ground black pepper;

• seasonings for barbecue;

• lemon juice - 1 tbsp. spoon;

• garlic - 3 cloves;

• olive oil.

How to cook:

1. We clean the fish and crank it through the meat grinder three times. The more times we crank, the fewer seeds will remain. So, it will be safe to give them to children.

2. Peel the potatoes and send to boiling milk for 15 minutes. Then we make mashed potatoes.

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

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

5. We form cutlets in the form of cakes, covering with flour. In olive oil, we heat the pan and fry for 3 minutes on each side, without closing the lid.

Crucian cutlets with pork lard

Ingredients:

• small crucian carp - 600 g;

• fat - 200 g;

• potatoes - 3-4 pieces;

• egg;

• bow;

• salt pepper.

How to cook:

1. Cut off the head and fins of crucian carp. We clear of scales and sort fish from bones. Giblets, separating bones from meat.

2. Pass the minced fish, lard, potatoes and onions through the meat grinder. Twist the mass several times to get rid of small bones.

3. Add the egg (yolk), salt and pepper. We do not spare power on constant mixing. Minced meat should be left in the refrigerator for 20-30 minutes.

4. We form cutlets, envelop in flour and spread in a pan. Fry over medium heat with a little sunflower oil until golden brown.

Tender cutlets from crucian carp

Ingredients:

• crucian carp - 500 g;

• 2 pieces of rolls;

• a glass of milk;

• salt pepper;

• spices for fish.

How to cook:

1. We clean the crucian from the skin, cut the fillet and remove the bones. Small bones can not be touched, because passing through a meat grinder twice, they will not be felt.

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

3. Scroll through the meat grinder fish fillet, onion and squeezed roll. Pepper, salt, add spices to taste.

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

5. In breadcrumbs we form cutlets with a knife, as carefully as possible so as not to disturb the structure.

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

Diet fish cakes

Ingredients:

• crucian carp - 1 kg;

• onion - 2 pieces;

• carrot;

• potatoes - 3 pieces;

• salt pepper;

• greenery;

• seasonings;

• nutmeg - 1 teaspoon

• mayonnaise - 3 tbsp. spoons;

• butter.

How to cook:

1. It is necessary to separate the loin from the seeds. Peeled fish pass through a meat grinder. We send onion, carrots and boiled potatoes there.

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

3. Add a few tablespoons of mayonnaise if desired so that the patties become juicier. To give the cutlets splendor and airiness, you should knead the minced meat well.

4. From the minced meat we form cutlets and put them on a baking sheet, previously greased with butter and coated with special baking paper. If desired, garlic can be crushed into cutlets. 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 pan so that they do not dry.

Crucian cutlets with cheese

Ingredients:

• 1 kg of crucian carp;

• hard cheese (parmesan, Russian) - 100 g;

• dill;

• 2 eggs;

• breadcrumbs - 200 g;

• salt pepper.

How to cook:

1. We clean the fish from the bones and leave in a slightly acidified vinegar solution.

2. Finely chop the dill, rub the hard cheese.

3. Add the eggs, salt and pepper to the minced meat. We do not spare forces for kneading.

4. In the center of the formed oval shaped patties we put a piece of butter, herbs and cheese. Gently wrap from the edges.

5. The resulting meatballs must be crushed and fried on both sides until cooked.

Crucian cutlets with bell pepper

Ingredients:

medium crucian carp -6-7 pieces;

carrots - 2 pieces;

onion - 2 pieces;

bell pepper - 2 pieces;

egg;

garlic - 3 cloves;

fresh greens;

canned peas;

salt pepper.

How to cook:

1. Gutting crucian carp, scald crucian carp with boiling water so that the scales are easier to clean. Separate the bones from the fillet carefully, as it is very tender.

2. Twist the fish fillet in a meat grinder.

3. Peel the carrots and rub. Onion must be finely chopped so that it does not feel much. Break the egg into a bowl.

4. We clean the bell pepper, finely chop and add to the resulting porridge mass.

5. Thoroughly mix, season with sour cream and grated garlic.

6. Salt, pepper, leave to brew for 15-20 minutes, so that the stuffing is soaked in garlic and spices.

7. Then roll the patties in semolina or flour and spread in a heated pan.

8. For the prepared dish, we can put canned peas and garnish with parsley leaves.

Cutlets from crucian carp "Fish pancakes"

Ingredients:

crucian carp - 1 kg;

2 eggs;

flour - 2 tbsp. spoons;

mayonnaise - 2 tbsp. spoons;

soda - 1 teaspoon;

salt pepper.

How to cook:

1. With a sharp knife, cut off the tail, fish head and fins. Cut into several small parts and send to 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 minced meat will be similar to mashed potatoes.

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

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

4. We choose the shape of the cutlets according to your taste, the best way is to form an oval and stretch your arms around the edges to make a tortilla. Fry the patties in a pan on both sides. Serve with rice and vegetable salad.

Carp cutlets - useful tips and tricks

• To easily get rid of bones, we 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, crucians will not have time to cook, but the bones themselves will freely move away from the fillet.

• Yolks and slices soaked in water or milk rolls make tasty and juicy cutlets.

• If crucians smell like algae, silt or mud, dip them in salt water or freeze them before cooking. You can also soak crucian carp in milk with 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 odor with spices and herbs.

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

• Remember to wet your hands with water so that the patties do not stick.

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

• Do not rush to throw fins, tail and fish head. From them you can make a simple fish soup.

• Serve the patties warm as a side dish. They will certainly surprise you with their mouth-watering appearance, aroma and unusual taste.

If you are blessed with a catch of fresh fish, do not waste time and rather start cooking delicious cutlets from crucian carp. The delicious smell and sweet taste will not leave guests indifferent. Enjoy your meal! Cook with pleasure!

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Watch the video: Gordon Ramsay's Top 5 Fish Recipes (July 2024).