The sweet meat of crucians does not leave indifferent any lover of fish dishes. But here are a lot of small and sharp bones, which are almost impossible to choose, forcing gourmets to abandon this fish, for fear of pricking and harming their own health. To do so, of course, is not worth it: firstly, there are many ways if you do not completely get rid of the bones, then make them as inconspicuous as possible, and secondly, you can prepare delicious cutlets from crucian carp directly with bones according to simple and affordable recipes.
Selection and preparation of ingredients
For the preparation of cutlets, the first thing to do is decide on the choice of the main ingredient. Preference should be given to small carcasses, since their bones can be finely ground so that they are not felt in the meat. If you or your loved ones brought river crucians from fishing, you have no reason to doubt their freshness. When you buy fish, then prefer live. In the case of carcasses, pay attention to the integrity of their skin and scales, as well as the consistency of the mucus: it should not be cloudy and dense.
Did you know? If you are going fishing and want to catch crucians, take several types of bait (white and black bread, maggots) with you, as this representative of the cyprinid family is picky in food.
The preparation of the fish consists in cleaning it: you need to trim the tail, fins, head, remove the insides, clean the skin from scales. The vegetables indicated in the recipe must be peeled and washed.
Recipes for cooking cutlets from crucian carp with bones
Tasty and fragrant cutlets from crucian carp are a great way to please loved ones and guests with a tidbit. The main thing is to strictly observe all proportions and adhere to a step-by-step preparation procedure.
The result will exceed all expectations: even the most avid meat eaters will eat tender fish cakes with sincere pleasure and pleasure, which, in addition to their taste benefits, also differ in their benefits for the body, since they belong to dietary dishes. Among the common recipes for making cutlets from crucian carp is classic and with the addition of bacon, for more details about which read further.
Minced meat through a meat grinder
41.5–2 hours
brushed carcass carcasses
How much do you have
Nutritional value per 100 g:
Divide the crucians into portions (their size should be such that the piece fits into the neck of the electrical equipment without any problems).
Pass the fish through the meat grinder, first placing the grill with large holes, then with medium ones, and finally with the smallest ones. After this, the bones will practically not be felt. You can only find something like a fine sand.
Add spices to taste, you can use a special mixture for fish.
Divide the crucians into portions (their size should be such that the piece fits into the neck of the electrical equipment without any problems).
Pass the fish through the meat grinder, first placing the grill with large holes, then with medium ones, and finally with the smallest ones. After this, the bones will practically not be felt. You can only find something like a fine sand.
Add spices to taste, you can use a special mixture for fish.Video recipe
Important! When you cook such minced meat, you don’t have to remove even the largest bones from fish meat, for example, the ridge, and thereby discard what will supply your body with useful substances.
Classic cutlet recipe
15 60 minutes
mayonnaise
50 ml (recommended fat content - 67%)
breadcrumbs
100 g
cooking oil
100-150 ml
Nutritional value per 100 g:
- To pre-cooked minced fish, add chopped onions, garlic, minced potatoes or chopped potatoes with carrots, salt, pepper, herbs, spices, mayonnaise, chicken egg, semolina. Mix everything thoroughly. Minced meat for cutlets must be made so that its consistency is uniform.
- Manually form cutlets and roll them in breadcrumbs.
- Fry the patties in a pre-heated skillet with preheated vegetable oil. A tasty and hearty dish is ready.
Did you know? Crucian carp can be called a toxicomaniac fish: it is very indifferent to smells that have no relation to its diet, for example, valerian, corvalol, garlic, sunflower oil, kerosene. Knowing about these features, fishermen often use such flavors in the process of making bait.
With the addition of bacon
2060 minutes
stale white bread
100 g
fresh dill
1 bunch
cooking oil
100-150 ml
breadcrumbs
half a cup
Nutritional value per 100 g:
- Remove the skin from the fat and cut it into small pieces.
- Soak bread in milk and squeeze it.
- Skip onion, garlic, bread, lard, greens and pre-cooked minced fish through a meat grinder.
- Add egg, salt, pepper to the minced meat and mix well.
- Hands form cutlets and roll in breadcrumbs.
- Cutlets are fried in a hot pan with vegetable oil on both sides.
Important! You can cook minced fish using not only a meat grinder, but also a blender.
Crucian cutlets are a simple and affordable way to treat loved ones and guests with an unusual dish. They perfectly complement almost any side dish, but go better with vegetable salads, buckwheat, mashed potatoes. If you are already fed up with fried crucians, you managed to make canned fish and wither the product, then diversify the classical approaches to cooking cutlets: they can be tasty not only from meat.
