Delicious river fish cutlets for freezing. Small fish cutlets with bones

Cutlet in the modern sense is tasty and nutritious dish in the form of a flatbread made from minced meat, poultry or fish. It is fried in a frying pan with the addition of vegetable or butter, cooked in a double boiler, and baked in the oven. Know how to cook delicious fish cutlets every housewife should do at home.

Fish cutlets are softer in consistency, more tender in taste and fried faster than meat cutlets. Prepared from different varieties fresh river and sea fish, as well as canned fish.

River fish cutlets - 6 recipes

From pike

Ingredients:

Pike (fillet) – 1.5 kg.
Onions – 350 g.
Pork lard – 30 g.
Garlic – 1 head.
Bread – 100 g.
Chicken eggs – 2 pieces.
Breadcrumbs- to taste.
Salt – 1 teaspoon.
Black ground pepper– 1 small spoon.
Vegetable oil – 100 g.
Milk 3.2 percent fat – 200 ml.

How to cook:

Using a scraper, I remove scales from the fish. I carefully cut the belly of the pike and remove the entrails. I cut off the tail, fins and head. I rinse it several times under running water.
I put it on the board. I make a cut along the ridge and cut out the sirloin, separating it from the bones and skins.
I cut the fillet into medium-sized pieces and put it on a separate plate.
I pour milk into a deep bowl. I soak the pieces of bread, letting them soften for 10-15 minutes.
I peel the vegetables. I cut the onion into half rings and finely chop the garlic. I cut homemade lard into cubes.
I take an electric meat grinder. Gradually grind all the ingredients, including the bread softened in milk. I add salt and ground pepper. I stir the mixture until smooth. I break eggs. I thoroughly knead the cutlet base. Add if desired aromatic spices(dried basil, curry, cumin).
Pour breadcrumbs onto a flat plate.
I wet my hands with a little water. I take a spoonful of the mixture and form an oval patty. I roll it in breading on all sides. I press it lightly with my palms. I put it on a cutting board. I make the rest of the fish cutlets.
I take a large frying pan and pour vegetable oil and heat it over medium heat. I lower the fish cutlets. I'm cooking until golden brown crust 6-9 minutes. Carefully turn it over to the other side. I fry the same amount. After 6-9 minutes of cooking on the second side, I reduce the heat to low. I simmer for 2 minutes.
To prevent the pike cutlets from burning, I add additional oil.
Serve with boiled potatoes or rice.

ADVICE! If desired, replace the crackers with sifted flour wheat variety.

Video recipe

From crucian carp

Ingredients:

Crucian carp – 5 pieces of medium size.
Onion – 1 head.
Bread – 1 slice.
Chicken egg – 1 piece.
Black pepper (ground), salt - to taste.

Preparation:

I remove the scales and remove the entrails from the crucian carp. I cut it into 2 large pieces. Wash thoroughly under running water.
I take a deep saucepan. I pour water and boil it. I dip pieces of crucian carp into boiling liquid to make the bones easier to remove.
I catch fish. I drain the water and let it cool.
When the fish has cooled, I grind it in a meat grinder along with a slice of bread softened in boiled water.
I peel and chop the onion. I add raw egg, salt and pepper. I mix thoroughly with my hands.
Forming cutlets. Before putting it in the frying pan, roll it in flour.
I'm frying delicious cutlets from crucian carp over medium heat with enough oil. 7-8 minutes on both sides.

From carp

Ingredients:

Carp – 1.2 kg.
Carrots – 120 g.
Onions – 120 g.
Chicken egg – 1 piece.
Milk – 70 g.
Butter – 20 g.
Loaf – 2 pieces.
Dill – 1 tablespoon.
Vegetable oil – 2 large spoons.

Preparation:

I'm preparing roasted vegetables. I peel onions and carrots. I cut into rings and thin circles, respectively. I throw the vegetables into a frying pan with melted butter.
For easier and fast process I take cleaning mirror carp. I cut off the head, remove the entrails and gills. I make a cut along the ridge. Carefully separate the fillet from the thick skin. To do this, I cut the edge at the tail and grab it. I lead with a knife between loin and skin, pressing firmly.
I soak the slightly weathered loaf in milk.
I put it through a meat grinder fish fillet, roasted vegetables and soaked bread.
Pour lemon juice into a bowl with minced meat, add pepper and salt, add chopped dill. I put it in the refrigerator for 20-30 minutes so that the consistency of the product becomes denser.
I wet my hands and form round cutlets. I flatten it a little before putting it in the pan.
I heat a frying pan with vegetable oil. Fry the carp cutlets until golden brown on each side. Then I reduce the heat to minimum. I close the lid. I bring it to readiness in 4-5 minutes.

From pink salmon

Ingredients:

Pink salmon fillet – 1 kg.
Chicken egg – 2 pieces.
Bread – 3 slices.
Fresh dill, parsley, green onions - 1 bunch each.
Wheat flour– 2 large spoons.
Sour cream – 1 tablespoon.
Vegetable oil – 150 g.
Salt, ground black pepper - to taste.

Preparation:

I take thawed pink salmon fillet. Wash under running water. Dry with paper towels. I cut it into pieces. I grind it in a meat grinder (with medium-sized holes).
I soak the dried and chapped pieces of bread in a bowl of water. I'm waiting for it to soften. I squeeze out the water and add it to the bowl with the ground pink salmon.
I wash fresh herbs under running water. I place it on a cutting board and finely chop it. I add it to fish and bread. I beat in 2 eggs and add a spoonful of sour cream. Salt and pepper. I stir until homogeneous mass.
Minced pink salmon is viscous. No additional coating in breading or flour is required.
I take a frying pan. Add vegetable oil and heat it up. I scoop it up with a tablespoon required quantity minced meat and carefully lower it into the frying pan. Fry on one side for 2-3 minutes until golden crust. Then I turn it over. I close the lid and set the stove temperature to the minimum value. I cook for 4 minutes.
I transfer the finished fish cutlets to a flat plate. Serve with boiled potatoes and fresh vegetable salad.

Video cooking

Bon appetit!

From perch

Ingredients:

Perch fillet – 700 g.
Lard – 150 g.
Egg – 1 piece.
Onions – 2 pieces.
Semolina – 2 tablespoons.
Breadcrumbs - half a glass.
Vegetable oil - a third of a glass.
Spices for fish, salt, pepper - to taste.

Preparation:

I cut the bacon into pieces.
I peel the onion. I cut it into large pieces.
I pass the perch fillet, vegetables and bacon through a meat grinder. To avoid fish bones in the cutlets, pass the resulting mixture through a fine sieve.
I add spices to the finished minced meat (a special mixture for fish). Salt and pepper.
I beat in 1 egg. I add semolina for viscosity and mix. I leave it for 10-15 minutes for the cereal to swell.
I wet my hands. I make blanks. I roll it in breadcrumbs.
Place the cutlets in a preheated frying pan with vegetable oil.
Fry the cutlets for no more than 10-15 minutes. The specific cooking time depends on the thickness of the products. Fry until golden brown. On the other side I fry over low heat with the lid closed.

ADVICE! If desired, use a mixture of vegetable oil and butter

Serve with mashed potatoes. I decorate the top with fresh chopped herbs.

From pike perch in the oven

Ingredients:

Pike perch fillet – 300 g.
Egg – 1 piece.
Breadcrumbs - 2 large spoons.
Onions – 1 piece.
Leek – 10 g.
Sour cream – 1 large spoon.
bell pepper– 2 things.
Cheese – 50 g.
Butter – 20 g.
Vegetable oil – 50 ml.
Parsley – 20 g.
Salt, pepper - 2 g each.

Preparation:

I cut the pike perch fillet into pieces. Transfer to a large plate.
I chop the onion and chop the parsley. I pour it over the fish.
I cut some of the pepper into large rings. I finely chop the rest and transfer it to the fish with onions and herbs.
I add crackers to the total mixture. Salt and pepper, beat in the egg. Mix all ingredients thoroughly.
Leeks, cut into medium-sized pieces, are fried in a mixture of vegetable and butter. I transfer it to a plate.
I take a baking dish. I lay out the pepper rings. I make stuffing inside with minced meat. I add a layer of leeks on top. I make a beautiful “hat” from grated cheese.
I preheat the oven. I set the temperature to 180 degrees. I bake pike perch cutlets for 30 minutes.

How to cook sea fish cutlets - 7 recipes

From pollock

Ingredients:

Fish – 700 g.
Potatoes – 1 piece.
Onion – 1 piece.
White bread– 3 pieces.
Cream – 100 ml.
Egg – 1 piece.
Flour – 3 tablespoons.
Pepper, salt - to taste.

Preparation:

I clean pollock. I remove everything unnecessary and rinse thoroughly. I put it through a meat grinder.
I pour cream into a bowl and soak the bread. I soften it and turn it into a homogeneous paste.
I peel the potatoes and onions. Mix with fish mixture. I salt and pepper and form the cutlets, slightly moistening my hands for convenience. I roll the finished pieces in flour.
I heat a frying pan with vegetable oil. Fry the cutlets on both sides.

ADVICE! For more delicate and spicy taste use hard cheese (100-150 g). Grate and add to the minced meat.

Video recipe

From cod

Ingredients:

Cod fillet – 500 g.
Chicken egg – 1 piece.
Cream 22% fat – 60 ml.
Onions – 1 piece.
Semolina – 80 g.
Ground white pepper - a quarter teaspoon.
Salt – 5 g.

Preparation:

To speed up the cooking process classic cutlets I use a blender for cod. Place the fillet cut into pieces into a bowl. Grind until smooth. I transfer it to a plate.
I chop the onion separately. Chop the onions by hand if desired.
I combine two ingredients. Add salt and pepper and stir.
I beat in the egg and add semolina. At the end I pour in the cream. Mix thoroughly. I put it in the refrigerator for 20-30 minutes.
I pour it onto a flat plate semolina. I form cutlets with my hands. I roll it in cereal.
I send it to cook in a frying pan with vegetable oil (must be preheated). The burner temperature is medium.

Salmon Scandinavian style

Salmon cutlets are prepared using the chopped method, without the use of blenders or meat grinders. Availability large pieces gives the fish a special piquancy and rich taste.

Ingredients:

Salmon fillet – 1 kg.
Onions – 4 pieces.
Chicken egg – 3 pieces.
Vegetable oil – 4 large spoons.
Flour – 6 large spoons.
Baking soda – 1 teaspoon.
Salt – 2 small spoons.
Parsley – 1 bunch.

Preparation:

I cut the salmon into small pieces.
I clean and chop the onion. I combine the ingredients. I pour in vegetable oil and stir. To marinate the fish, cover with a lid and put the dishes in the refrigerator for 2 hours.
I take it out of the refrigerator. I add an egg and add salt. I add baking soda and finely chopped herbs. I stir the resulting mixture. I achieve a homogeneous, not too thick mass.
I heat a frying pan with vegetable oil. I scoop the cutlet base with a spoon and place it on a plate. Fry the cutlets on both sides over medium heat.
Serve with boiled potatoes, mashed potatoes, rice or other favorite side dish.

ADVICE! To dilute the minced fish, add an additional 1-2 eggs or add water.

Have a nice lunch!

From halibut

Ingredients:

Halibut (loin) – 750 g.
Eggs – 2 pieces.
Garlic – 2 cloves.
Onions – 2 medium-sized pieces.
Milk – 60 g.
Bread – 3 slices.
Breadcrumbs - for coating.
Butter – for frying.
Salt, pepper, herbs - to taste.

Preparation:

I break the bread into medium-sized pieces. I soak it in milk. I put the plate aside.
I peel onions and garlic. I cut it into several large pieces.
I pass the halibut fillet, garlic and onion through a meat grinder. Add eggs to the resulting mixture. Salt and pepper. I add finely chopped herbs and swollen pieces of bread. I mix thoroughly.
I'm making preparations for frying. Before sending the products to the frying pan, I roll them in a breadcrumb mixture. From 700-800 g halibut you will get 11-13 delicious cutlets depending on size.
I heat up the frying pan. Melting butter. I fry the cutlets on both sides. On the first side, fry until golden brown over medium heat. On the second I use a different tactic. Set the heat to low, cover with a lid, and cook for 8-10 minutes using the steaming method.
To get rid of excess fat, I soak the fish and cutlets with napkins. Serve with any side dish. Harmonious and tasty addition for halibut cutlets - puree.

From blue whiting

Ingredients:

Blue whiting fillet – 500 g.
Onion – 1 medium sized head.
Egg – 1 piece.
Milk – 2-3 tablespoons.
Bread – 1 slice.
Mayonnaise – 1 large spoon.
Hard cheese– 100 g.
Breadcrumbs - half a cup.
To taste – salt and black pepper.

Preparation:

I defrost the whiting fillet. I put it in a meat grinder with a medium-sized grill.
I cut off the crust from the bread parts. I soak the crumb in milk.
I add finely chopped onion and softened bread to the ground mixture. Additionally (optional) I add coarsely grated cheese.
I mix the base for future cutlets. To make the mixture denser, I add white croutons. Salt and pepper to taste.
I turn on the oven. I set the temperature to 200 degrees. I'm waiting for it to warm up.
I wet my hands so that the cutlet base does not stick to my hands when modeling. I grease the baking sheet with oil. I roll each cutlet in a breadcrumb coating and place it on a baking sheet. I let it soak on one side and turn it over to the other.
I put the cutlets in the oven. Cooking time – 30 minutes.

From chum salmon

Ingredients:

Minced chum salmon – 500 g.
Onions – 150 g.
Bread – 100 g.
Water – 100 ml.
Rusks – 50 g.
Salt, pepper - to taste.

Preparation:

I separate the crumb from the crusts. Soak in water for 5-10 minutes.
I chop the onion finely. Fry in a frying pan until golden brown. I mix it in a timely manner. I don't allow it to burn.
I mix the prepared minced chum salmon with the rest of the ingredients. I add salt and my favorite spices (I prefer ground black pepper). Don't forget to squeeze out the crumb before adding it to the minced fish. Mix thoroughly until smooth.
I follow the standard procedure of heating a frying pan with oil. I fry on both sides. With one I cook until golden brown for 6-7 minutes over medium heat, with the other I steam on low, under a closed lid.

From hake

Ingredients:

Minced meat (fish) – 400 g.
Loaf – 2 small pieces.
Chicken egg – 1 piece.
Semolina – 2 large spoons.
Green onions – 1 tablespoon.
Parsley – 1 large spoon.
Onions – 80 g.
Cream – 70 g.
Vegetable oil – 3 large spoons.
Butter – 10 g.
Lemon juice – 1 large spoon.
Breadcrumbs - for frying.
Salt, black pepper - to taste.

Preparation:

I take ready minced hake. If you wish, you can make the cutlet base from frozen fish yourself.
I put the stale crusts of bread in a plate and pour cream with 13 percent fat content.
I chop finely onions. I fry it in butter. I set the fire to minimum. I cook the onion until lightly browned.
I chop fresh herbs. I prefer the combination of parsley and green onions.
I add limp pieces of bread to the minced meat. I break an egg. I pour out the chopped greens, semolina and golden onion. Pour in lemon juice, salt and pepper. Mix thoroughly.
I'm waiting for the semolina to swell. I'm cleaning up ready-made base for half an hour in the refrigerator.
I form neat cutlets. I roll in breadcrumbs.
I fry on both sides. Carefully turn them over so they don't fall apart.

Serve with a side dish and homemade sauce.

Canned cutlets - 3 step-by-step recipes

Clean the fish, wash it, cut off the head, tail and fins.

Pass the fish through a meat grinder once, then unscrew the meat grinder and you will see that all the bones remain inside, wash it and collect it, then minced fish scroll again, but with the addition of onions, garlic and lard without skin.

Salt and pepper the minced meat to taste, add the egg, semolina, soaked bread and squeezed from the milk. Mix everything well. Form the minced meat into cutlets and place in a frying pan heated with vegetable oil. Fry cutlets from small fish on both sides until golden brown.

Place the fried cutlets in a saucepan.

To prepare the gravy, chop the onions and carrots and fry in vegetable oil until golden brown, then sprinkle with flour and pour in tomato juice, simmer for about 10 minutes, if the gravy turns out to be very thick, you can add half a glass of water. Pour the gravy into the cutlets and simmer over low heat for 8-10 minutes. If desired, you can add chopped herbs, such as dill.

Delicious, delicious cutlets from small fish to tomato sauce ready.

River fish is often bony, but this does not stop housewives from cooking with it. delicious dishes. However experienced chefs it is still recommended to remove it large seeds before preparing the fish cakes. To carry out the manipulation at home, from river fish You are allowed to take any variety. Let's look at the most delicious recipes, which are subject to even beginners.

Fish cutlets from river fish: “classic”

fish fillet - 900 gr.
semolina - 35 gr.
onion - 1 pc.
breadcrumbs - 20-25 gr.
granulated sugar- 5 gr.
fresh dill - 45 gr.

This recipe for delicious fish cutlets assumes that the dish will be prepared from river fish, or rather its fillet. Usually they take pollock, crucian carp, perch, pink salmon, etc.

1. Cut the fish into fillets. Try to get rid of all the bones at once. If that doesn’t work, remove only the large ones and leave the small ones.

2. Now chop the fillet into pieces, place in a meat grinder, and scroll 2-3 times. This is necessary so that the existing small bones are completely crushed.

3. Peel the onion, chop it, and also grind it in a meat grinder (blender). Add to the minced fish, add granulated sugar and salt to your taste. Chop the dill without stems and add it to the total mass.

4. You can sprinkle the minced meat with freshly ground black pepper if desired. Add semolina and mix the mixture with your hands. Please note that it should not turn out liquid. Add more cereal if necessary.

6. Before preparing fish cutlets, heat a frying pan with oil. At home, frying river fish products is carried out over low heat until golden brown.

Pollock (hake) cutlets with zucchini

pollock or hake (loin) - 0.9 kg.
garlic cloves - 3 pcs.
young zucchini - 1 pc.
egg - 1 pc.
semolina - 75 gr.
breadcrumbs - 40 gr.
onion - 1 pc.

1. Delicious and tender cutlets You can prepare river fish at home by combining minced meat with young zucchini. It must be washed, peeled, grated (do not grind it with a blender).

2. If desired, pollock fillet is replaced with hake. Pass the fish through a meat grinder several times. Add garlic pulp, grated zucchini, and salt to taste into the minced meat.

3. Knead the mass, make a well in the center, break the egg. Sprinkle it with pepper (black, ground). Start cooking the minced meat with your hands until it becomes homogeneous.

4. At the end of the procedure, add semolina, stir again to prevent clumping. Now wet your hands in water and make round-shaped cutlets from the minced meat.

5. Roll each product in breadcrumbs and start frying. Heat oil in a frying pan and place several cutlets. Cook until browned, turning the power down to low at the end.

River fish cutlets (crucian carp) with bones

carrots - 1 pc.
egg - 1 pc.
mayonnaise sauce - 45 gr.
small crucian carp - 0.6 kg.
garlic cloves - 4 pcs.
boiled potatoes- 3 pcs.
dill, parsley - 20 g each.
onion - 1 pc.
semolina - 100 gr.

Since it is not always possible to prepare fish cutlets without bones, we suggest that you consider a recipe for a crucian carp dish with small bones. At home, they are ground in a meat grinder, so a river fish dish will turn out very tasty.

1. So, rinse the fish, get rid of inedible parts (head, fins, tail, etc.). Wash again and dry. You can only remove large bones by separating the meat from the skeleton. Leave the small ones. Scroll the fillet in a meat grinder 3-4 times.

2. Similarly, chop boiled potatoes without peel, peeled and washed carrots, and onions. Rinse the greenfinch and chop without stems. Mix all ingredients with minced fish.

3. Make a hole, break an egg into the hole, and knead again. Add semolina, season with pepper and salt. Add the crushed garlic and mayonnaise sauce.

4. The minced meat is ready, all you have to do is mold it into cutlets of any shape you like. Before frying, roll the products in breadcrumbs and cook until crusty over medium or low heat.

Perch fish cutlets

semolina - 40-50 gr.
egg - 1 pc.
perch (loin) - 0.7 kg.
breadcrumbs - 80 gr.
onion - 2 pcs.
lard - 140 gr.
spices for fish - to your taste

1. Before preparing fish cutlets from perch, you need to chop the bacon into pieces. At home, you can keep it in the freezer for 7 minutes, then grind it. Then the river fish dish will be twice as tasty.

2. Next, cut the onion, mix it with perch fillets and prepared bacon. We pass these components through a meat grinder several times. It is advisable to use small knives so as not to feel the seeds.

3. Season the resulting minced meat with fish spices, salt and pepper to taste. Make a well in the mixture, break an egg into it and knead the minced meat. Add semolina and mix everything again.

4. Leave the mixture for a third of an hour until the semolina swells. Next, wet your palms in water and form balls, flatten them slightly to form cutlets. Sprinkle with breadcrumbs and fry in hot oil until crusty.

5. The cooking time depends on how thick the cutlet is. Usually 10-15 minutes are enough.

6. After the first side is covered with crust, turn the products over to the second and cover with a lid. Cook on low. Serve with mashed potatoes.

Pike cutlets with garlic and bread

lard - 35 gr.
onion - 3 pcs.
pike (loin) - 1.4-1.5 kg.
egg - 2 pcs.
garlic cloves - 8 pcs.
wheat bread - 0.1 kg.
breadcrumbs - 70 gr.
high-fat milk - 0.2 l.

1. Before preparing fish cutlets, you need to clean the pike at home. To do this, the entrails are removed from the river fish, all fins are also removed, and the head and tail are cut off. Don't forget to get rid of large seeds.

3. Pour milk in the amount according to the recipe into a deep bowl, soak the bread crumb for a quarter of an hour. During this time, pass the garlic through a crusher, chop the onion into half rings, and chop the lard as desired.

4. Arm yourself with a meat grinder with a fine mesh. Send it to her fish pieces, scroll several times. Then, according to this scheme, grind all the remaining components, including the crumb of the bread.

5. Season with pepper, salt, add eggs, and mix the mixture for the cutlets. Finally, add fish spices (optional). Wet your hands with water and make balls, flatten them, roll them in breadcrumbs.

6. Heat vegetable oil over medium heat and fry the cutlets. Cook until crusty for about 7-8 minutes on the first side. Turn it over and record the same amount of time. Next, set the stove to low, simmer under the lid for another 3 minutes.

Simple and delicious pike perch fish cutlets

pork lard - 90 gr.
fresh dill - 30 gr.
egg - 1 pc.
pike perch - 0.5 kg.
onion - 1 pc.

Making a dish from pike perch is quite simple, as is preparing fish cakes from another variety at home. The recipe for river fish is as follows.

1. Clean the fish in advance so that only the fillet remains. Scroll it a couple of times through a food processor or meat grinder along with onions and pieces of lard.

2. Add an egg into the prepared minced meat. Stir the mixture until smooth, add chopped dill.

3. Salt and season with pepper. Form balls and lightly flatten them on a cutting board. Roll in flour, fry in hot oil until crusty (on average 7 minutes on each side).

Pink salmon cutlets

pink salmon (fillet) - 950 gr.
bread - 3 slices
eggs - 2 pcs.
flour - 50 gr.
fresh greens - 60 gr.
vegetable oil - 150 ml.
sour cream - 40 gr.

It's not hard to figure out how to make fish cakes. Take advantage simple recipes at home. The dish is tasty and tender from river fish.

1. If necessary, defrost the fillet and rinse under the tap. Dry the fish with paper towels. Chop the product into pieces and pass through a food processor or meat grinder. At the same time, soak the bread in a plate of water.

2. Pour the water out of the container and squeeze out the crumb. Combine with fish mass. Wash and finely chop the greens. Place in a common cup. Add sour cream and eggs. Add the necessary spices. Mix thoroughly.

3. The minced meat will be quite dense, so no breading is required. Heat a frying pan with oil. Make flatbreads and send them to fry. Spend 3 minutes on each side until golden brown. Next, simmer the cutlets under the lid for 5 minutes.

Carp cutlets

milk - 75 gr.
carp (fillet) - 1.2 kg.
onion - 2 pcs.
carrots - 2 pcs.
eggs - 1 pc.
loaf - 2 slices
butter - 25 gr.
dill - 20 gr.
sunflower oil - 55 ml.

Before preparing the fish cakes, prepare the fillets. At home, the procedure can be performed without difficulty. The river fish dish turns out really tender.

1. Chop the onions and carrots into thin rings. Fry the vegetables in butter. At the same time, soak the bread in milk. Place the fish, fried meat and soaked loaf into the meat grinder.

2. Mix spices and chopped dill into a common bowl with ingredients. If desired, you can add a small amount lemon juice. Place the homogeneous minced meat in the refrigerator for 25 minutes.

3. Form cutlets, heat the oil in a frying pan at the same time. Fry the minced meat in the classic way until golden. Reduce the stove to low. Simmer the cutlets under the lid for several minutes.

Fish cutlets are prepared quite simply. The technology is practically no different from meat. If possible, try all variations of cutlets with different types fish. Don't be afraid to add something new to the recipe. Add any spices and herbs to the minced meat.

Everyone knows that river fish has a lot of bones. This is why many people don't like her. From this article you know how to cook crucian carp cutlets with bones. You can't feel the bones at all in the finished cutlets. These recipes are a real boon for fishermen’s wives, who often bring home not only large but also small fish. And then the housewives think about how to cook something tasty out of them. Even the smallest fish is perfect for these cutlets.

Fish cutlets from crucian carp with bones - recipe

Ingredients:

crucian carp – 600 g;
semolina – ½ cup;
mayonnaise 67% fat – 50 g;
boiled potatoes – 3 pcs.;
onion – 100 g;
eggs – 1 pc.;
carrots – 100 g;
garlic – 3 cloves;
vegetable oil;
salt;
green.

Preparation

Wash the crucian carp, clean it and grind it using a meat grinder. In this case, the fish must be passed through it several times. We also chop carrots, onions and boiled potatoes. Next, add semolina, beat in the egg, add salt, spices, garlic and chopped herbs. Also add mayonnaise and mix thoroughly. From the resulting minced meat we form cutlets, place on a baking sheet and bake for about a quarter of an hour.

Small crucian carp cutlets with bones

Ingredients:

small crucian carp – 1.5 kg;
– 50 g;
wheat flour – 30 g;
eggs – 2 pcs.;
baking soda – ½ teaspoon;
salt;
pepper;
vegetable oil.

Preparation

Using a sharp knife, remove the fish's heads, fins, spine and tail. In this case, small bones can be left. Cut the fish into 2-3 parts, place in a blender bowl and grind. This can also be done using a meat grinder, only then you need to pass the fish through it at least 3 times. Add flour, soda, mayonnaise, salt and pepper to the prepared minced meat. Mix it all thoroughly. Spoon portions of dough into the pan and fry on both sides.

Ingredients:

Preparation

First, remove the scales from the crucian carp. We clean and gut the fish. At the same time, we leave the small bones, of which there are so many in river fish. Soak the loaf in milk and squeeze. We pass it together with peeled onions, garlic, lard and fish through a meat grinder. Add flour, chopped herbs, spices and salt. Mix it all thoroughly. Place portions of the minced meat using a tablespoon into the heated oil and fry the crucian carp cutlets with bones until golden brown.

Freshwater fish fillets – great base for cutlet mass.

Surely you know people who refuse fish dishes due to the presence of small seeds.

With fish cutlets, with a minimum of cook skill, such an inconvenience does not exist.

The advantages of freshwater fish pulp for preparing minced meat are, first of all, the guaranteed absence of allergies.

Unfortunately, some types sea fish This is the sin. Large species, in addition, they have quite hard flesh, so that cutlets made from them are very similar to ordinary meat ones.

River fish cutlets - general cooking principles

River fish cutlets are fried in a frying pan in a small amount of well-heated oil. Sometimes the cutlets are double-cooked culinary processing– lightly fry and then finish in the oven.

Minced meat for fish cutlets is mainly prepared from raw river fish fillets. But if they take a very small fish, they boil it first. This makes it easier to separate small bones from the meat.

Before grinding, the fish is cleaned of scales, fins, tail, all entrails, head are removed, and the fillet is cut off. Minced fish is prepared from it.

Before cleaning, the carcasses are thoroughly washed with water, trying to remove mucus from the surface as best as possible. The scales are removed by running a knife against the scales, starting from the tail to the head. First, all fins are cut off, since they are sharp in freshwater fish and can cause injury.

After the scales have been removed, the head is removed - cut off with a knife and the entrails taken out. You should cut the belly carefully, trying not to insert the knife too deep. Otherwise it may be damaged gallbladder, the meat will become bitter and the fish will most likely have to be thrown away.

The fillets are separated after the fish has been cleaned and gutted. To do this, place the carcass on a cutting board and cut through the flesh to the ridge. The incision can be made from both the tail and the head. Then they run the knife along the ridge and cut off the flesh along with the ribs, cutting them at the base. After this, the carcass is turned over with the ridge down and the second fillet is separated.

For minced meat, river fish is twisted twice in a fine grinder or ground in a blender. You can chop the meat into smaller pieces with a knife. In this case, you need to carefully inspect each piece for the presence of small seeds and remove them.

Along with the fillet, the onion is also chopped. The exception is if it needs to be sautéed.

IN minced cutlet from river fish, be sure to add onions and eggs. You can also add cottage cheese, semolina, starch, flour and white or rye bread. It must be soaked in water or milk.

River fish cutlets are best served hot, but are also tasty chilled, with or without a side dish, or with sauce.

Fried potatoes, boiled rice or mashed potatoes the most suitable side dishes for such cutlets.

“Jolly little fish” – river fish cutlets

Ingredients:

200 grams of river fish fillet;

White onion – 1 onion;

Semolina – 3 tbsp. l.;

Table salt;

Mayonnaise in soft packaging;

Ground fine pepper;

Semolina for breading.

Cooking method:

1. Dry the fish fillet well. Inspect it carefully for the presence of small bone fragments. If there is, delete it.

2. Grind the fillet along with the peeled onion in a blender. Season with salt and add a little pepper. Add semolina and mix well. Remove for one hour cutlet mass to the cold.

3. Place semolina on a flat plate. Divide the minced meat into seven parts and place one part of it in the semolina.

4. While sprinkling with semolina and giving the minced meat the shape of a fish, form a cutlet. Do the same with each part.

5. Pour vegetable fat into a frying pan and heat thoroughly over medium heat. Dip the cutlets breaded in semolina into the oil and fry on each side until golden brown.

6. Carefully cut off a small corner of the mayonnaise pack and apply it to ready-made cutlets scale pattern.

River fish cutlets in French

Ingredients:

Large fillet freshwater fish– 700 grams;

Starch - 2 tbsp. l.

Two chicken eggs;

Large onion;

Two tables. spoons of full-fat mayonnaise.

Cooking method:

1. Cut the fish and onion, the smaller the better, into cubes.

2. Add eggs with mayonnaise, add starch. Add a little salt, pepper and knead well. Place the cutlet mixture in the refrigerator for half an hour.

3. Warm up in thick-walled frying pan unfragrant sunflower oil and put the cooled mass into it, scooping it up with a tablespoon. Fry each cutlet until golden brown on all sides.

4. Serve cold with your favorite sauce.

River fish cutlets in a potato coat

Ingredients:

80 grams of carp fillet;

Three large potatoes;

Eggs – 5 pcs.;

Two tbsp. l. starch;

Onion - large head;

120 gr. “Russian” or “Poshekhonsky” cheese;

"Seasoning for fish";

Ground pepper, table salt;

One medium lemon.

Cooking method:

1. Pat the carp fillet dry with a towel. Use tweezers to remove any visible small bones. Sprinkle with lemon juice and leave for up to a quarter of an hour.

2. Cut the pulp into small pieces with a very sharp knife. At the same time, try to remove visible small bones.

3. Chop the onion into small slices and add it to the fish. Add starch, a little prepared “Seasoning”, two eggs and lightly add salt. Mix everything thoroughly and carefully and leave to cool for half an hour.

4. On coarse grater grate the peeled potatoes with the cheese. Add slightly scrambled eggs and mix thoroughly.

5. Heat the frying pan well with vegetable oil poured into it. Use a spoon to place a small cake of potato mixture into the oil. Immediately place the minced meat on it and again the potatoes. The potato mixture should completely cover the cutlet.

6. When the bottom layer of potatoes is well browned, turn the cutlet over reverse side and bring to readiness.

River fish cutlets – “Tender”

Ingredients:

A kilogram of small river fish (crucian carp);

One chicken egg;

3 table. spoons of fresh semolina;

Quarter of a loaf;

1 onion;

A small bay leaf;

Wheat flour.

Cooking method:

1. Rinse the carcasses well. Cut off the fins, remove the scales and remove the head. Cut off the tail, carefully gut it and rinse well again, especially the belly.

2. Boil the fish until tender, dipping them in a light salt water. On average, this will take about 15 minutes, it all depends on the size. Cool and separate the meat from the bones.

3. Before amber color fry on vegetable oil chopped onion. Soak the loaf in water for 10 minutes and squeeze well. Remove the crust.

4. Using a meat grinder with a fine grid, grind the soaked loaf twice along with the fish and onions.

5. Add egg and semolina to the cutlet mixture. Season with spices and add salt if necessary.

6. Form oval patties and roll each well in flour.

7. Fry the fish cutlets in a well-heated vegetable fat.

River fish cutlets with cottage cheese – “Golden Fish”

Ingredients:

400 grams of fish fillet (carp, carp);

9% cottage cheese – 150 grams;

One potato;

Onion head;

A tablespoon of semolina;

Wheat breadcrumbs.

Cooking method:

1. Wash the fillet, cut into pieces and grind in a meat grinder. It is better to install the smallest grate.

2. Using a medium grater, grate potatoes and onions into the cutlet mixture, add cottage cheese. If it is grainy, grind through a sieve. Add salt and pepper to your taste. Mix all the ingredients well and leave to stand for about a quarter of an hour.

3. From ready minced meat mold small semi-finished products in the shape of fish and bread them in breadcrumbs.

4. Fry the “fish” in vegetable oil, well heated, until thick crust.

River fish cutlets – “Festive”

Ingredients:

600 gr. pike perch;

300 gr. squid;

Two small onions;

3–4 potatoes;

200 gr. easy-melting cheese;

40 gr. butter margarine;

Mayonnaise;

Ground crackers (breading).

Cooking method:

1. Cut off the heads of pike perch carcasses. Clean the scales, gut them and cut off all the fins. Rinse the carcasses thoroughly under running water and separate the fillets, do not remove the skin.

2. Thaw the squids in advance and wash them well, especially from the inside.

3. Pour lightly salted water over the squid carcasses and boil after boiling for 2 minutes. Cool and remove the chitinous plates.

4. Chop the onion and sauté in vegetable fat until transparent, and melt the margarine.

5. Wash the potatoes, removing any remaining dirt with a brush, and boil until tender “in their uniforms”. Cool and remove the peel.

6. In a meat grinder, twist the fish fillet twice together with boiled squid.

7. Add margarine, sauteed onion and egg. Lightly season, add salt to your taste and stir.

8. Form small round pieces from the minced meat. Bread each one in breadcrumbs and lightly fry.

9. Place boiled potatoes cut into rings on a baking sheet greased with any fat. Place the fried cutlets on it.

10. Pour a thin layer of mayonnaise over everything, and grate the cheese on top using a medium grater.

11. Bake in the oven at 200 degrees, ensuring that the cheese is completely melted and a golden brown crust forms on it.

River fish cutlets – “Neptune”

Ingredients:

One and a half kilograms of pike;

Three slices rye bread without crust;

A third of a glass of milk;

Medium bunch of fresh dill;

Sweet cream butter – 50 gr.;

Two medium onions;

50 ml soy sauce, dark, without additives;

Three cloves of garlic;

Two tables. spoons of wheat, premium flour.

Cooking method:

1. Wash the fish, cut off the head, cut off the fins, clean the carcass and gut it. Wash thoroughly again. Separate the meat from the bones and grind at least twice with a meat grinder.

2. Soak the bread in milk for a quarter of an hour. Squeeze and combine with minced meat. Place finely chopped dill here.

3. Stir in the butter, add salt, add the egg, ground pepper and mix well again.

4. Grind the onion and garlic with a meat grinder. Add to the mixture soy sauce, pepper and stir.

5. Using moistened hands, form the minced meat into cutlets of any shape. Brush them with the onion mixture and set aside for 30 minutes. refrigerator.

6. Sprinkle chilled semi-finished products with flour on all sides and fry in boiling water. oil until golden brown.

River fish cutlets with mustard sauce

Ingredients:

Carcass of river fish (carp) – kilogram;

Two carrots;

Head white onion;

Three slices of loaf (without crust);

Breadcrumbs.

Sauce:

A tablespoon of ready-made mild mustard;

Dry wine(white) – four table. spoons;

Half a large lemon;

A tablespoon of margarine;

A small parsley root and a tablespoon of chopped parsley.

Cooking method:

1. On olive oil In a frying pan, lightly sauté finely chopped onion with coarsely grated carrots. Soak the loaf in milk.

2. Wash and clean the carp. Cut off the fins and separate the head, carefully cut the belly and gut it. Rinse the carcass well again, remove the backbone and all bones. Select visible small seeds with tweezers and cut the pulp into pieces.

3. Twist the fillet in a meat grinder along with a well-wrung out loaf and sautéed vegetables. Add a raw egg, salt and pepper to taste and knead the minced meat. Without allowing time to rest, form small oval cutlets and bread them in breadcrumbs on all sides.

4. Heat a little oil (olive) in a frying pan and fry the fish cutlets in it until cooked.

5. Dilute mustard with wine. Add lemon juice, add pepper (black). Add chopped parsley root to the sauce and heat over low heat for three minutes. Add cream margarine, finely chopped parsley and simmer the sauce for another minute.

6. Serve the hot cutlets with the prepared sauce.

River fish cutlets - cooking tricks and useful tips

To remove the mucus that covers it from river fish, wipe the carcass well with salt and then rinse. The mucus will be washed away and the scales will come off easier.

It is also easier to clean the scales if the washed fish is immersed in boiling water for a second.

To prevent the scales from flying around when cleaning, use a spoon. Turn the spoon over with its convex side down and guide it with its edge against the scales from the tail to the head. The scales themselves will neatly accumulate in the spoon without scattering.

It is more convenient and faster to clean perch with a fine grater. You can make it yourself from canned food lids. special device. To do this, bend the two edges of the lid up and use a nail to make holes in it from the side of the folded edges.

If river fish smells like mud, rub it with ground black pepper and chopped dill. Let it sit like that for about twenty minutes and only then rinse it off.

In minced pike perch and pike perch cutlets, you can put boiled fish. To add fat, add crushed lard, or, alternatively, butter.