Fish cutlets from crucian carp
4 servings
90 minutes
Fish cutlets made from crucians are a traditional dish of Russian cuisine, originating from ancient villages where crucian carp was an accessible and beloved fish. Thanks to a special processing technique—scalding with boiling water—the meat of the crucian easily separates from the bones, resulting in tender and juicy cutlets. The addition of pork fat enriches the flavor, while garlic and black pepper add spiciness. The cutlets have a golden crust and a soft texture inside, with an aroma reminiscent of a cozy family dinner. They can be served with mashed potatoes, fresh vegetables, or sour cream sauce, enhancing their homely character. This dish is perfect for lovers of simple yet deep and rich flavors that connect the traditions of Russian cuisine with heartfelt warmth.
1
For fish cakes, you need to choose fresh fish. When gutting, do not press too hard on the belly to avoid damaging the bile (otherwise the patties will taste bitter).
2
Clean the crucians from scales, remove the insides and gills. Cut off the head, tail, and fins from each fish. Rinse the crucians thoroughly. You can make fish soup from the heads, tails, and fins.
- Crucian carp: 1 kg
3
Boil water, place the crucian carp in boiling water (the fish should be fully submerged) for about 3-4 minutes.
- Boiling water: 3 l
4
Then remove the crucian from boiling water and let it cool. Place the next fish in boiling water for 3-4 minutes, then take it out of the water. Do this with all the fish. By placing the fish in boiling water, the meat will easily separate from the bones.
5
When the fish cools down, remove the skin (do not use the skin for making cutlets to avoid black specks in the mince). Separate the meat from the bones, carefully check each piece of fish by hand. Processing crucians with boiling water will result in much less waste than cutting raw fish.
6
Peel the onion and garlic, and remove the skin from the fat. Use a meat grinder to mince the crucian carp meat, fat, onion, and garlic.
- Lard: 100 g
- Onion: 1 piece
7
Add eggs, salt, and black ground pepper to taste, and semolina to the minced meat.
- Chicken egg: 2 pieces
- Semolina: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Thoroughly mix the minced meat. Wet your hands in water and shape the patties into round forms.
9
Place fish patties made from crucians in a skillet heated with vegetable oil.
- Vegetable oil: 100 ml
10
Fry the patties on low heat on both sides until golden brown (about 4-5 minutes on each side). There is no need to cover the pan with a lid during frying.