Cooking crucian fish cutlets at home: step-by-step recipe with photos

Crucian carp is considered the most commercial and delicate river fish; it contains many vitamins, minerals and nutrients necessary for human health. Not only fish soup is prepared from this type of fish; it can be stewed or fried, but also tender and juicy cutlets can be prepared. So choosing a recipe won’t be difficult.

To prepare crucian carp cutlets, you will need the simplest ingredients that every housewife can find in stock. But one thing makes it difficult to cook crucian carp - it contains a lot of small bones. However, if you know how to remove them, then cooking the dish will not take much time. Well, the advantages include the fact that the flesh of crucian carp does not have a specific fishy smell and does not give off mud, so even those who do not really like fish will agree to enjoy the ready-made dish.

Selection and preparation of ingredients

To prepare this dish, you need to choose the right fish. Young crucian carp has a delicate and sweetish taste. Cutlets based on it turn out to be very juicy, but preparing the main ingredient takes a lot of time. The main difficulty lies in the large number of bones that need to be carefully sorted.

Important! If fresh fish smells strongly of mud and algae, the smell can be easily removed by immersing the crucian carp in salt water for an hour and a half. If you have a limited amount of time for cooking, you can use herbs and fish spices to cover the smell.

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Ingredients and basic recommendations

Kitchen appliances and utensils:

  • cutting board;
  • pan;
  • pot;
  • meat grinder or blender;
  • wooden spatula.


Meat (crucian carp)2 kg
Onion400 g
Bread300 g
Salo400 g
Garlic60 g
Milk150 g
Egg3 pcs.
Flour7 tbsp. l.
Salts2 tbsp. l.
Pepper (ground black)1 tbsp. l.
Coriander1 tbsp. l.
Vegetable oil)For roasting

Helpful Tips and Tricks

  • If you still decide to separate the bones from the meat, then there are a couple of tricks that will definitely help you. You need to put the fish in boiling water, after which you need to bring it to a boil again and cook for about three minutes. The crucian carp will not have time to cook during this time, but the bones will come away from the fillet much easier.
  • The secret to the juiciness of any cutlet is egg yolk and bread soaked in water or milk.
  • The minced meat should be scrolled several times . The first time you should roll only the fish fillet, the second time the fillet with onions and vegetables, and the third time with a softened loaf of bread or potatoes.
  • When forming cutlets, wet your hands with water, otherwise the minced meat may stick.
  • Severed fins, tails and heads should not be thrown away . We won't need them anymore in this recipe, but they will make a wonderful fish stock for your other dishes.
  • It happens that the fish emits a strong smell of mud and algae . To get rid of this smell, it is best to dip the crucian carp in salt water for an hour or freeze it. If there is no time for this, then you can kill the unpleasant odor by adding spices and herbs.

Did you know? Crucian carp meat has a huge amount of useful substances. Amino acids, vitamins, minerals, calcium, phosphorus - all this is just a fraction of those substances that make the human body strong and healthy. Eating crucian carp meat improves the functioning of the digestive tract and cardiovascular system. Also, this fish contains almost 20% protein and virtually no fat, and the calorie content of fresh crucian carp is less than 80 kcal.

Recipes for crucian carp cutlets at home

There are a large number of ways to prepare this dish at home, which differ primarily in the type of breading used: it can be crackers with egg or regular flour. Also, in some recipes, lard is added to the minced fish, which helps make the cutlets softer and more tender.

Recipe No. 2

With egg in breadcrumbs

Recipe No. 3

With added lard

In flour

450 minutes

Video recipe

Nutritional value per 100 g:

  • First of all, you need to thoroughly gut and clean the fish. After this, the heads and tails of the crucian carp must be cut off, since these parts will not be useful when preparing minced meat.
  • Place a pot of water on the stove and bring it to a boil. Now, without removing the container from the heat, lower the fish into it. It is necessary to blanch small crucian carp using this method one at a time for about 2–3 minutes.
  • The boiled fish must be removed from the water and transferred to a colander to drain all excess liquid.
  • When all the crucian carp are blanched, all that remains is to clean them, carefully separating the meat from the bones. There are a lot of them in this fish, so be prepared for a long stripping process.
  • Pour warm water over the black bread to soak it. Leave for 2-3 minutes.
  • To do this, the fillet must be passed through a meat grinder twice to achieve a more uniform consistency. During the second filling of the minced meat, add bread squeezed out of water, garlic, as well as diced lard and onions.
  • Add egg and spices to taste to the finished mixture, mix thoroughly.
  • Form the minced meat into classic cutlets, bread them in flour and fry in a frying pan with the addition of vegetable oil. They need to be cooked covered until golden brown.
  • Did you know? Fishermen often jokingly call crucian carp a real drug addict because of its love for unusual smells: Corvalol, drops of valerian and even kerosene are used as bait.

    Video recipe

    In flourVideo recipe: In flour

With egg in breadcrumbs

6 45 minutes

Video recipe

  • breadcrumbs

    200 g

Nutritional value per 100 g:

  • Prepare crucian carp: remove scales, remove entrails, wash, cut off heads, fins and tails.
  • Place the finished fish fillets together with chopped onions into a meat grinder directly with the bones. To prevent them from being felt in the cutlets, you need to use a 2 mm mesh.
  • Add an egg to the minced meat, season with spices to taste, knead until smooth.
  • Form small cutlets and roll them in breadcrumbs. For better sculpting, your hands can be moistened with cold water.
  • Fry the cutlets on both sides in vegetable oil until crust appears.

Video recipe

With egg in breadcrumbsVideo recipe: With egg in breadcrumbs

Did you know? It was the red crucian carp that the Japanese used to breed the aquarium goldfish, which is so popular today.

With added lard

1150 minutes

Nutritional value per 100 g:

  • Clean the fish from scales, remove the head, tail, fins and the largest bones along the ridge.
  • Cut the crucian meat and lard into small pieces.
  • Peel the onion and cut into quarters.
  • Soak the loaf crumb in milk for 10 minutes, squeeze out.
  • Pass the listed ingredients through a meat grinder twice until a homogeneous consistency is obtained.
  • Beat into the resulting mass, add spices and stir.
  • Form cutlets, roll them in flour.
  • Fry the preparations in a frying pan with the addition of vegetable oil. It is better to simmer the cutlets covered over low heat.

Important! Unused heads, fins and tails of river fish should not be thrown away. They can be used to prepare rich fish soup or broth.

By 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 your guests and family will like the most and will definitely add to your collection of the best delicious dishes for all occasions.

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Minced fish through a meat grinder

41.5–2 hours

Steps 2 ingredients

Video recipe

  • cleaned crucian carcasses as much as we have in stock
  • spices for fish to taste

Nutritional value per 100 g:

Calorie content 112 kcal

Proteins 18 g

Fat 4.45 g

Carbohydrates 0.0 g

  1. Divide the cleaned crucian carp into portioned pieces (their size should be such that the piece fits into the neck of the electrical equipment without any problems).

  2. Pass the fish through a meat grinder, first placing the grate with the large holes, then with the medium ones, and finally with the smallest ones. After this, the bones will practically not be felt. You can only feel something like fine sand.

  3. Add spices to taste, you can use a special mixture for fish.

  4. Video recipe

    Minced fish through a meat grinderVideo recipe: Minced fish through a meat grinder

Important! When you prepare such minced meat, you will not have to remove even the largest bones from the fish meat, for example, the ridge, and thereby throw away something that will supply your body with useful substances.

Recipe No. 2


Classic cutlet recipe

15 60 minutes

Steps 13 ingredients

  • minced crucian carp 600 g
  • onion 1 pc.
  • carrots 1 pc.
  • chicken egg 1 pc.
  • semolina 50 g
  • mayonnaise 50 ml (recommended fat content - 67%)
  • garlic 2 cloves
  • breadcrumbs 100 g
  • vegetable oil for frying 100–150 ml
  • salt 10–15 g
  • pepper pinch
  • spices and herbs to taste
  • boiled potatoes 2 pcs.

Nutritional value per 100 g:

Calorie content 111 kcal

Proteins 15.4 g

Fat 4.4 g

Carbohydrates 2.3 g

  1. To the pre-cooked minced fish, add finely diced onion, garlic, minced potatoes or chopped carrots in a blender, salt, pepper, herbs, spices, mayonnaise, chicken egg, semolina. Mix everything thoroughly. Minced fish for cutlets must be made so that its consistency is uniform.
  2. Form patties by hand and coat them in breadcrumbs.
  3. Fry the cutlets in a pre-heated frying pan with heated vegetable oil. A tasty and satisfying dish is ready.

Did you know? Crucian carp can be called a toxic fish: it is very partial to smells that have nothing to do with its diet, for example, valerian, Corvalol, garlic, sunflower oil, kerosene. Knowing about these features, fishermen often use such flavorings in the process of making bait.

Recipe No. 3


Let's start cooking


Ground meat

  • First of all, it is best to start cooking the fish. It is necessary to remove the scales from it - for this it is best to fill the sink with water and do this in it, so that the scales do not scatter throughout the kitchen.
  • When the scales are finished, it is necessary to chop off the tails, fins and heads.
  • Time to install the meat grinder and pass our crucians through it. You should pay attention to the fact that you should skip it more than once, because getting out small bones stuck between the teeth is not the most pleasant pleasure. We pass the meat through the meat grinder 2-3 times; if the meat grinder is mechanical, it won’t hurt to grind it about 4 times. A blender will also cope with this task perfectly, so you can safely use it.
  • Place large slices of bread in a pan and fill it with water.
  • We peel the onion and, without worrying too much, cut it into large pieces. We also don’t focus our attention on peeling the garlic; just hit the clove well with a spoon, the side surface of a knife or your fist. After this, separating the husks is a matter of seconds.
  • We take the softened bread out of the pan, you can squeeze it slightly, then pass it through a meat grinder along with onions, garlic, lard and crucian carp meat.
  • Mix the resulting minced meat thoroughly with your hands; if you feel small bones somewhere, it won’t hurt to grind the minced meat one more time.
  • Time to add eggs, flour, salt and spices. Don't forget to stir!


  • Place the frying pan on the fire and pour in vegetable oil. The cutlets will absorb the oil during the cooking process, so you don’t need to waste it, but you shouldn’t fill the entire frying pan to the top either.
  • It may happen that the dough turns out to be slightly liquid, but it doesn’t matter, you can spoon it into the pan, giving the cutlets an oval or round shape.
  • We fry our cutlets for about ten minutes, the time may vary, our main task is to get a golden brown crust on one side, then turn it over and wait for the same result on the other side. After turning over to the other side, it is best to cover the pan with a lid and fry for another five minutes.
  • We put ready-made crucian carp cutlets on a dish, let them brew and cool, after which you can call everyone to the table. Bon appetit!

Serve the cutlets warm . Puree as a side dish will ideally complement your cutlets, this is the real taste of childhood! You can also serve cutlets with buckwheat porridge and other cereals. Vegetable salad will also be very helpful.

How to cook “Crucian carp cutlets”

First we remove the scales from the fish. It is better to do this under water, so the scales will not fly away in all directions.

In order for the meat to be better separated from the bones, we immerse the fish in boiling water for 40-60 seconds.

Now remove the meat from the bones into a separate bowl. I got 2.5 kilograms of meat with 6 kilograms of fresh crucian carp.

Peel the onion and garlic, soak the loaf in milk. Now we pass the crucian carp meat, lard, loaf, onion, and garlic through a meat grinder.

Add flour, egg, chopped herbs, salt and spices. Mix everything thoroughly.

Heat the oil in a frying pan. The dough should be quite liquid, so you need to spoon it into the pan.

Fry the cutlets on all sides until golden brown and serve with any side dish. Especially delicious with mashed potatoes, a real taste of childhood.

Useful tips and cooking tips

To make crucian carp fish cutlets especially tasty, you need to follow several recommendations that will prevent you from making an annoying mistake:

  • For cooking, it is recommended to use fresh crucian carp, but if it is not available, then a freshly frozen product will do;
  • You can make a delicious appetizer from crucian carp caviar, seasoning it with salt, or a second course – with pasta and creamy sauce;
  • Fresh crucian carp should have a slippery surface of the carcass, dense and shiny, the gills should be red, and the eyes should be clear and transparent;
  • You don’t have to remove the bones from crucian carp at all if the fish itself is small. It is enough to grind in a meat grinder with a very fine grid 2-3 times or grind with a kitchen mixer into a homogeneous mass, and then the crucian carp cutlets with bones will turn out to be as tender as those from fillets;
  • When clearing scales from a fish, do not put too much pressure on it, otherwise there is a risk of rupture of the gallbladder. Such fish in a dish will have a bitter aftertaste;
  • For juiciness, you must add onions to the minced meat. Moreover, you can pass it raw together with the fillet through a meat grinder or chop it very finely and fry it;
  • If you plan to make cutlets with a crispy crust at home, be sure to roll them first in beaten egg and then in breadcrumbs;
  • Well, so that you don’t feel small bones in the finished dish, it is recommended to use the smallest grate for a meat grinder and scroll the minced meat twice.

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Secrets and general technology for preparing crucian carp cutlets

In general, the basic culinary processes of preparing crucian carp cutlets are no different from preparing ordinary meat cutlets: preparing and chopping ingredients, mixing minced meat and forming blanks, heat treatment. But each stage has its own secrets, which are successfully used by experienced chefs.

  • For cutlets, you should choose exclusively fresher fish with transparent eyes, bright red gills, and a dense and shiny carcass. To prevent the fish meat from becoming bitter, you need to be careful when cleaning the husks, do not press too hard on the belly and do not crush the bile.
  • You need to grind fish with bones in a blender or meat grinder, choosing the finest grid. The first time the crucian carp themselves are passed through a meat grinder, the second time adding onions and other raw vegetables, the third time along with soaked bread or boiled potatoes.
  • Often crucian carp have an unpleasant river smell of mud. You can get rid of it by soaking the fish in milk and salt for several hours. If you don’t have time, then onions will help, which you must add in this case.
  • When mixing minced meat, you need to remember that crucian carp meat is not as juicy as pork, beef or poultry, so for greater stickiness, add a chicken egg or flour to the mass.
  • Cutlets formed from minced meat are prepared by frying them in vegetable oil, baking them in the oven, or in the dietary version, steamed.

How to cook delicious minced meat

If the fish has a pronounced smell of swamp or mud, and you want to soften its taste, you should soak it. This is done before cooking. Any simple method from the following will help you get rid of the unpleasant odor:

  • Salt portioned pieces of cleaned fish heavily and place in a container with a lid. Leave in the refrigerator for 30 minutes. After this, rinse with a vinegar solution.
  • Pour the pieces of cleaned fish with a 1:1 mixture of water and milk. Leave for 1 hour, then add plenty of salt and leave again for 40 minutes.
  • Dilute the juice of two lemons a little with water. Place thoroughly cleaned fish in containers in one layer and pour over the resulting mixture. Leave for 2 hours.
  • Dilute 2 tbsp into 2 liters of water. vinegar. Throw the fish in there and leave for 15 minutes.
  • Place peeled crucian carp cut into pieces in a bowl, sprinkle with salt, pepper, bay leaf and add water. Leave for 1 hour, then wash.

It is not necessary to add lard to fish cutlets, but it will make them juicier. Spices will add special aromatic notes, but this is entirely up to individual taste. Most often, a mixture of spices is preferred for cutlets or fish.

An excellent alternative to meat balls. No less useful, but easier to digest by the body. It’s easy to make cutlets even from small crucian carp, simply removing all the bones. The processing method is also suitable for other bony fish, but after this the resulting minced meat is only suitable for cutlets. The dish is eaten confidently without fear of being pricked by a bone.

Useful tips

In order to properly prepare fish cutlets from crucian carp meat with bones, you should use several useful recommendations:

  • Pay special attention to the preparatory stage. Fish must be cleaned correctly. After cleaning the insides, be sure to thoroughly rinse the crucian carp to remove any remaining scales or film.
  • In order to get rid of the unpleasant river smell, crucian carp should be kept in a salt solution for a couple of hours and in a weak vinegar solution for several hours.

You can prepare minced meat using a blender

  • To help the bones come off better, soak them in boiling water for a few minutes.
  • The fish can be passed through a meat grinder, ground in a blender, or simply cut into small pieces with a sharp knife.
  • Don't forget to add spices and spices to the minced meat. They will give the cutlets aroma and original taste.

Cutlets with crucian carp meat with bones turn out to be very tasty, some sometimes do not even distinguish them from meat cutlets. But in order to get a truly tasty treat, you need to follow all the cooking rules. Well-cleaned fish and properly prepared minced meat will provide an excellent treat for lunch or dinner.

From the video you will learn how to cook crucian carp cutlets:

With cheese and fresh dill

To prepare you will need:

  • 1.5 kg of small crucian carp;
  • 165 ml heavy cream;
  • 285 gr. stale white bread;
  • 2 chicken yolks;
  • 2 medium-sized onions;
  • 95 gr. wheat flour;
  • a pinch of ground ginger - optional;
  • 185 gr. hard cheese that melts well;
  • a large bunch of dill;
  • salt and ground black pepper;
  • vegetable oil.


Prepare crucian carp for heat treatment: remove scales, gut, remove tail and fins, cut off the head, pour boiling water over it, boil for about 2-3 minutes and drain in a colander to drain excess liquid, leaving to cool to room temperature.

Cut the crusts off the stale bread, cut into small slices and pour in cream. Leave aside for swelling.

Fresh dill must be thoroughly washed in running water, dried with kitchen paper towels, then chopped very finely, and you should not chop the stems themselves, although they have a lot of taste and aroma, they are quite tough to be present in cutlets. Any hard cheese with a neutral taste should be grated on a medium-sized grater.

Crucian carp boiled in boiling water is very easy to peel, even the smallest bones are easily removed, and it is worth noting that this produces much less waste than when simply cutting fillets from the backbone.

Advice! You should not pour out this broth; you can boil the heads (don’t forget to remove the gills) and fish tails in it and use this broth to prepare, for example, aromatic fish soup, or freeze it for later preparation.

Grind the fish in a meat grinder, add the bread squeezed out from the cream, an egg, chopped dill and grated cheese. Salt and pepper the minced meat, mix thoroughly and beat on the bottom of the container.

Thanks to the fact that the cheese inside will stretch, children will really like the dish.

Onions must be peeled, finely chopped and fried in vegetable oil until golden brown. Add the onion to the minced meat, knead thoroughly again and put it in the refrigerator for 50 minutes.

Mix ground ginger and a little salt with wheat flour, form cutlets and fry them in heated vegetable oil until golden brown. Bring until cooked, covered, so that the cheese inside the cutlets has time to melt. Serve the cutlets hot with boiled rice or fresh vegetables.

Recipe for boneless river fish cutlets with cheese and dill

Delicious and healthy fish cutlets with dill and cheese will please the whole family. Bones are completely removed from crucian carp, so children can safely eat them. For 5 servings (10 cutlets) you will need:

  • 2 kg of large crucian carp;
  • 180 g cream;
  • 300 g of bread (preferably a wheat loaf or city roll);
  • 2 eggs (you will need yolks);
  • 2 medium onions;
  • 100 g wheat flour;
  • 5 g ground ginger;
  • 250 g cheese;
  • 150 g dill;
  • 20 g salt.

The cutlets take about an hour to cook, the calorie content of the dish is 143 kcal.

Wash large crucian carp thoroughly, clean the scales, cut off the heads, and gut all the fish. Wash again. Pour 2 liters of water into a three-liter saucepan, cover with a lid and put on fire. While the water is boiling, cut off the crusts from the bread, slice it and pour cream on it. Wash, dry with a paper towel, chop the dill. Simply chop the cheese on a coarse grater.

Place the prepared fish into boiling water until it is completely covered with water. Boil for 2 minutes, then turn off, drain the fish in a colander, and leave for 5 minutes to cool slightly.

Boiled crucian carp are very quickly cleaned of bones by hand. You need to remove the dorsal fin from each fish, then easily separate the meat from the bones. There is significantly less waste with this method of processing river fish.

Scroll the deboned fish through a meat grinder twice. Add cheese, yolks, squeezed bread, pepper, green dill, salt.

Finely chop the peeled onion and sauté in vegetable oil. Without fanaticism, the onion should become transparent, slightly golden. Twist the fried onion and add it to the minced fish. We twist the second onion raw. Knead thoroughly; Place the finished minced meat in the refrigerator for 5 minutes.

To bread crucian carp cutlets with cheese and dill, we use flour with the addition of ground ginger. Ginger will add a pleasant spiciness and piquancy to the dish and make the crust golden brown.

Fry the cutlets in a hot frying pan with oil: 10 minutes on one side, 5 minutes on the other. Then close the pan with a lid and reduce the gas. Simmer the cutlets under the lid for another 7 minutes to thoroughly melt the cheese.

In the oven

To prepare you will need:

  • 1 kg of small crucian carp without entrails and head;
  • 125 gr. unsalted lard;
  • 2 onions;
  • 2–3 cloves of garlic;
  • 1 chicken egg;
  • 2 tbsp. spoons of semolina;
  • spices, salt and black pepper;
  • vegetable oil for greasing the mold.


Cooking cutlets in the oven is very simple. Peel the onions and cut into four parts. Cut lard without skin into small slices. Crucian carp, if they are small, can not be deboned, but cut the prepared fish into small pieces and grind 2-3 times in a meat grinder with a fine wire rack.

Then scroll through the lard and, last but not least, add onions and garlic. Salt and season the minced meat with pepper and spices, mix thoroughly with the addition of semolina and put in the refrigerator to cool for 25–30 minutes.

Grease a baking dish with vegetable oil, form cutlets, place in the pan and place in an oven preheated to 180 C for 35 minutes. Serve the cutlets ready from the oven with a side dish of boiled rice.

Crucian carp cutlets with lard added

• small crucian carp – 600 g;

• lard – 200 g;

• potatoes – 3-4 pieces;

• salt pepper.

1. Cut off the head and fins of the crucian carp. We clean the fish from scales and remove the bones. We gut, separating the bones from the meat.

2. Pass minced fish, lard, potatoes and onions through a meat grinder. We twist the mixture several times to get rid of small bones.

3. Add the egg (yolk), salt and pepper. We spare no effort to constantly stir. It is advisable to leave the minced meat in the refrigerator for 20-30 minutes.

4. Form cutlets, coat in flour and place in a frying pan. Fry over moderate heat with a small amount of sunflower oil until golden brown.

Recipe for small crucian carp in the oven with photo

Cooking time : 1 hour 10 minutes

Number of servings: 12


  • whole crucian carp – 1 kg;
  • large onion – 1 pc.;
  • yesterday's white bread – 200 g;
  • pork lard – 100 g;
  • milk – 50 ml;
  • chicken egg – 1 pc.;
  • wheat flour – 2-3 tbsp;
  • salt – ½ tsp;
  • ground pepper – ¼ tsp;
  • coriander – 1 tbsp;
  • vegetable oil – 1-2 tbsp.

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