Fresh river fish cutlets are in great demand and can be served as casual or festive dishes. Such a meal will be an excellent substitute for meat side dishes. In this article you will find a detailed description of the preparation of healthy fish cakes.
Selection and preparation of ingredients
To prepare this dish, you must choose the right fish. Young crucian has a delicate and sweetish flavor. Cutlets based on it are very juicy, but preparing the main ingredient takes a lot of time. The main difficulty lies in the large number of bones that must be carefully sorted.
Important! If fresh fish strongly gives away mud and seaweed, the smell can be easily removed by lowering the crucian carp for an hour and a half in salt water. In the case of a limited amount of time for cooking, you can kill the smell of herbs and spices for fish.
Homemade carp cutlet recipes
There are a large number of ways to cook this dish at home, which differ among themselves primarily in the type of breading used: it can be crackers with an egg or regular flour. Also, in some recipes, lard is added to the minced fish, which helps to make cutlets softer and more tender.
In flour
450 minutes
Nutritional value per 100 g:
First of all, you need to gut gut and clean the fish. After that, the heads and tails of crucian carp must be cut off, since these parts will not be useful when cooking minced meat.
Put a pot of water on the stove and bring it to a boil. Now, without removing the container from the fire, lower the fish into it. Blanch of small crucians with this method should be alternately about 2-3 minutes.
The boiled fish needs to be removed from the water and transferred to a colander so that all excess liquid is glass.
When all the crucian carp have been blanched, it remains only to clean them, carefully separating the meat from the bones. There are a lot of them in this fish, so be prepared for a lengthy stripping process.
Pour the brown bread with warm water to soak it. Leave on for 2-3 minutes.
To do this, filet must be passed twice through a meat grinder to achieve a more uniform consistency. During the second laying of minced meat, bread, garlic squeezed from the water, as well as diced lard and onions, are poured over it.
In the finished mixture, add the egg and spices to taste, mix thoroughly.
From the minced meat, classic cutlets are alternately formed, breaded in flour and sautéed in a pan with the addition of vegetable oil. You need to cook them under the lid until a golden crust appears.
First of all, you need to gut gut and clean the fish. After that, the heads and tails of crucian carp must be cut off, since these parts will not be useful when cooking minced meat.
Put a pot of water on the stove and bring it to a boil. Now, without removing the container from the fire, lower the fish into it. Blanch of small crucians with this method should be alternately about 2-3 minutes.
The boiled fish needs to be removed from the water and transferred to a colander so that all excess liquid is glass.
When all the crucian carp have been blanched, it remains only to clean them, carefully separating the meat from the bones. There are a lot of them in this fish, so be prepared for a lengthy stripping process.
Pour the brown bread with warm water to soak it. Leave on for 2-3 minutes.
To do this, filet must be passed twice through a meat grinder to achieve a more uniform consistency. During the second laying of minced meat, bread, garlic squeezed from the water, as well as diced lard and onions, are poured over it.
In the finished mixture, add the egg and spices to taste, mix thoroughly.
From the minced meat, classic cutlets are alternately formed, breaded in flour and sautéed in a pan with the addition of vegetable oil. You need to cook them under the lid until a golden crust appears.Did you know? Fishermen jokingly often call crucian carp a real toxicomaniac because of its love for unusual smells: corvalol, drops of valerian and even kerosene are used as bait.
Video recipe
With egg in breadcrumbs
6 45 minutes
breadcrumbs
200 g
Nutritional value per 100 g:
- Prepare crucians: clean them from scales, take out the insides, rinse, cut off heads, fins and tails.
- Ready fish fillets together with chopped onions send to the meat grinder directly with the bones. So that they do not feel in cutlets, it is necessary to use a 2 mm mesh.
- Add the egg to the minced meat, season with spices to taste, knead until smooth.
- Form small cutlets, roll them in breadcrumbs. For better sculpting, you can moisten your hands with cold water.
- Fry the patties on both sides in vegetable oil until a crust appears.
Video recipe
With an egg in a cracker
Did you know? It was the red crucian that the Japanese used to bring out the aquarium goldfish, so popular today.
With the addition of bacon
1150 minutes
Nutritional value per 100 g:
- To clear the fish of scales, remove the head, tail, fins and the largest bones along the ridge.
- Cut the crucian meat and fat into small pieces.
- Peel and chop the onion into quarters.
- Soak the loaf of bread in milk for 10 minutes, squeeze.
- Pass the listed ingredients through a meat grinder twice until a homogeneous consistency is obtained.
- Drive into the resulting mass, add spices and stir.
- Form cutlets, roll them in flour.
- Fry the workpieces in a pan with the addition of vegetable oil. Cutlets are best served under a lid over low heat.
Important! Unused heads, fins and tails of river fish should not be thrown away. They can be used to make a rich soup or broth.
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 guests and households will like the most and will definitely go to the piggy bank of the best delicious dishes for all occasions.
