Crucian cutlets

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make boneless crucian carp fish cutlets at home? Prepare all the necessary ingredients. To remove the specific river or swamp smell of algae and mud from fish, it is better to freeze it or keep it in salt water for a couple of hours. Then wash the fish, remove the scales, fins, head, tail and ridge. Twist the pulp in a meat grinder or chop with a blender.

2. STEP 2

   

   To minimize the chance of whole bones getting into the finished dish, twist the fish meat twice. If you wish, you can try to remove all the seeds. To do this, keep the fish in boiling water for about 5 minutes. During this time, the fish will not be cooked, but the bones will be easy to separate from the meat. Turn on the oven to 180 degrees in advance.

3. STEP 3

   

   Soak a few pieces of bread in milk. You can use both white and black bread.

4. STEP 4

   

   Transfer the soaked bread along with the remaining milk into a blender bowl with the crucian carp puree. Peel the onion and finely chop with a knife. Also add the chopped onion to the blender bowl. Blend the fish with bread and onions again in a blender.

5. STEP 5

   

   Beat the egg into the fish. Thanks to the egg, the cutlets will become tastier and will not fall apart during heat treatment. Add salt and black pepper to taste. You can also use any other seasoning. Blend the ingredients again with a blender until smooth.

6. STEP 6

   

   With your hands soaked in water, make small cutlets and roll them in wheat flour. Place the resulting pieces in a greased pan and bake in the oven for about 30 minutes at 180°. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

7. STEP 7

   

   The cutlets are ready. We serve them to the table with a side dish, for example, mashed potatoes. If desired, the cutlets can be fried in a frying pan, but baked in the oven they are healthier. Bon appetit!

Comments on the recipe

Anechka

02.08.2023

4.5

Fish cutlets from river fish can also be prepared according to this recipe with the addition of lard and semolina.

Natalia M

02.08.2023

5

I had crucian carp in the form of frozen fillets in the spring. It’s convenient, and besides, I also prefer making cutlets, and frying whole fish after freezing because of the specific smell. And spring fish is “cleaner” than autumn fish) I removed the skin, it’s fattier, of course, but I don’t like it. I twisted the fillet in a meat grinder three times, after the first time I cleaned the mesh of bones. I do this because otherwise I will definitely get a bone) And for the third time I rolled onions and white bread soaked in milk along with the minced meat. I try to add bread with milk to any cutlets, this makes them fluffier and more tender. I made cutlets with wet hands, rolled them in flour and fried them in a frying pan in hot oil. Then I put the cutlets in a saucepan, poured a glass of water and steamed them over low heat for about twenty minutes, then drained the fish broth so that the cutlets did not soften. The crucian carp cutlets turned out very tasty, fluffy and porous! I liked the recipe, I recommend it!