Crucian carp cutlets with bones: recipe step by step with lard, classic, dietary

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.

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.

Useful tips

Stop your choice exclusively on fresh fish; its smell should not give off vinegar.
In order to clean the fish without getting yourself and everything around you dirty, I advise you to scrape off the scales under water. Do this with short and sharp movements, starting from the tail and slowly moving towards the head.

When cleaning fish, try not to damage the gall bladder, otherwise the cutlets will taste bitter.
Some housewives immerse the fish in boiling water for 30-50 seconds to make the crucian carp fillet easier to separate from the bones.
Be sure to add onions to the minced meat - it helps get rid of the muddy smell that is inherent in river fish.
You can pass the fish through a meat grinder three times, then you will be sure that all the small bones will be ground. I also recommend using a meat grinder attachment with the finest mesh.
If you add a little sour cream, mayonnaise or cream to the minced meat, the cutlets will turn out more juicy. And to make them airy, beat the prepared minced meat with a blender.
Before frying, you can also roll the cutlets in flour, crushed unsweetened corn flakes or semolina. You can also prepare delicious products without using any breading.
To make the products more solid and definitely not fall apart during frying, add a raw chicken egg to the minced meat and lay out the cutlets using a tablespoon.
Cutlets prepared according to this recipe can be baked in the oven, after greasing the baking sheet with vegetable oil.

Cooking options

If you think that crucian carp cutlets can only be fried, then you are deeply mistaken. They can be made dietary and steamed, baked in the oven, the filling hidden inside the cutlet, or deep-fried in breadcrumbs. In any case, the dish will turn out very tender and tasty, the main thing is to prepare the minced meat correctly and look at the photo, where all the recipes are described step by step.

It is in the minced meat that onions are added; for the dietary version, you can use vegetables, for example, finely grated carrots or pumpkin, zucchini, to make it very tasty and juicy. And also spices are added to the minced meat, except black pepper; fresh or dry parsley, a little basil, crushed cloves of garlic or hot pepper work well.

Recommended other cutlet recipes

Cod cutlets are very tasty and tender, just melting in your mouth. Cod is an important source of fatty acids, the deficiency of which leads to impaired memory and behavioral functions, and also causes mood swings or neuroses. Fragrant and appetizing cutlets go perfectly with mashed potatoes.
Also pay attention to the healthy and tasty pike cutlets. Nutritionists recommend such dishes to people who want to lose weight.
It wouldn’t hurt to also look through fish cutlet recipes; perhaps you’ll find the option that’s perfect for you.

Eat for your health! I hope you enjoy the simple recipes for making crucian carp cutlets. If you need additional advice or help regarding the recipes described, write about it in the comments, I will definitely get in touch and help you avoid any mistakes. Perhaps you prepare fish cutlets differently or use additional ingredients for minced meat that improve the taste of the dish? Share your culinary experience, I will be very grateful for new information. Happy cooking experience!

Classic recipe

To prepare you will need:

Recipe for minced salmon cutlets

1.8–2 kg of small crucian carp;
300 gr. white bread, preferably stale;
225 ml full-fat homemade milk;
3–4 large onions;
1–2 chicken eggs;
85 ml sunflower oil;
165 gr. breadcrumbs;
salt and freshly ground black pepper.

Preparation

Cut or break white bread into small pieces with your hands and pour milk over it. If desired, the crust can be cut off and used to make breadcrumbs.

Advice! Wrap the cutting board in cling film or put a bag on it, then it will not smell of a specific fishy smell and will be easier to wash.

Rinse the fish in running water and remove scales with a knife or special device. Then you should gut the fish, remove the head and tail - they can be left for making fish soup or fish soup, just don’t forget to remove the gills before making the broth, otherwise the broth will be bitter and cloudy.

Now the crucian carp must be rinsed very thoroughly in running water, dried with kitchen paper towels and cut into small pieces that can be conveniently loaded into a meat grinder.

For now, you can put the crucian carp aside and work on the onion. It must be peeled and cut into 3-4 pieces, and the bread must be squeezed out of excess milk so that the minced meat for the cutlets does not turn out to be too liquid.

These cutlets go very well with a side dish of mashed potatoes or plain rice.

The fish, onions and bread need to be minced several times to obtain a homogeneous minced meat. You need to add an egg, salt and black pepper to taste, and your favorite seasonings or spices. Now the mass should be thoroughly mixed and then beaten. By performing this procedure, all air is removed from the minced meat, and then the cutlets will not fall apart and disintegrate during frying.

In a large frying pan, heat a sufficient amount of salted oil, form the minced meat into cutlets, dip in beaten egg and roll in breadcrumbs. Give the workpiece the desired shape and place it in heated oil.

Fry the cutlets for about 10 minutes over medium heat, then you can cover the frying pan with a lid and simmer for another 5-7 minutes. It is recommended to place the finished delicious cutlets on paper napkins, they will absorb excess fat, and only then serve.

Classic recipe for crucian carp cutlets with bones

The recipe involves the use of the following ingredients:

600 g of fresh crucian carp;
100 g onion;
100 g carrots;
100 g boiled potatoes;
1 chicken egg;
50 g semolina;
50 g mayonnaise (fat content 67%);
12 g garlic;
100 g ground crackers or wheat flour for breading;
vegetable oil for frying;
salt, spices and herbs to taste.

Sequence of cooking processes:

Wash the crucian carp, gut it, and use a sharp knife to cut out the fins, heads and spine bones. Leave small bones. Cut the prepared fish into pieces, pass at least three times through a meat grinder or chop using a blender.
Grind onions, boiled potatoes and carrots in a meat grinder. Finely chop the greens with a knife. Pass the garlic with other ingredients through a meat grinder or chop using a press.
Combine minced fish, chopped vegetables, herbs, semolina, mayonnaise, egg, salt and spices, mix the mixture thoroughly.
Use your hands to form cutlets, roll in breading, fry in vegetable oil on each side. Serve with vegetable salad, buckwheat porridge or mashed potatoes.

Dietary fish cutlets from crucian carp

This dietary recipe dish has a bright summer accent in the form of fresh bell pepper. The list and quantity of ingredients and spices will be as follows:

700 g of medium or small crucian carp;
100 g bell pepper (yellow or green);
65-70 g onions;
1 chicken egg;
30 g semolina;
7 g table salt;
2 g ground bay leaf;
flour for breading preparations.

Step by step execution:

Prepare the fish in the same sequence as in previous recipes. Remove the bell pepper from the stalk and seeds, remove the peel from the onion.
Grind all the crucian meat and vegetables in a blender. If there is no such kitchen assistant, then do the same with a meat grinder. Grind the crucian carp several times, and then (once) the onion and pepper.
Add egg, salt, bay leaf and semolina to the bowl with minced meat. Mix the mixture well and leave for a quarter of an hour for the cereal to swell, which will absorb excess moisture.
After this, you can start shaping the cutlets, which must be rolled in flour. You can steam the dish in a slow cooker, double boiler, or in a large flat pan with a colander installed on it. The distance between boiling water and workpieces should not be more than 2-3 cm.
Immediately after the water boils, place a bay leaf in it, place the cutlets on a wire rack (colander), cover them with a lid, and cook for 10 minutes. Turn over to the other side, simmer for another 5 minutes. After this, the dish will be absolutely ready.

Dietary cutlets from crucian carp

To prepare you will need:

10 pieces of small crucian carp;
3 onions;
3 sweet peppers;
1 chicken egg;
0.5 teaspoons of salt;
65 gr. semolina;
flour or breadcrumbs.

Preparation

To prepare steamed cutlets, it is better to use fish fillets so that you don’t feel the bones in the tender cutlets, which are more like a soufflé. To do this, you need to clean the fish from scales, gut it and cut the fillet from the backbone with a sharp knife.

Onions and sweet peppers need to be washed, peeled and added to the meat grinder after the fish has been rolled twice. Now you need to salt the minced meat, add your favorite spices, semolina and one chicken egg to taste.

Cutlets are ideal for baby food, but then you need to prepare them from boneless fillets.

Mix the minced meat well and let it stand for a while so that the semolina has time to swell and absorb excess moisture, and only then you can form the cutlets, making them, for example, round.

You can prepare a dietary version of fish cutlets in a slow cooker on a special program or in a pan of boiling water, with a colander or sieve. You can add aromatic spices to the water, for example, cloves or bay leaves to add flavor.

Roll the formed cutlets in flour or breadcrumbs, place in a mold with steam holes, cover with a lid, and cook at medium temperature for 10 minutes.

Then turn all the balls over to the other side and continue cooking for another 7-9 minutes. You can serve the cutlets with boiled potatoes, sprinkled with fresh herbs.

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.
Read also: How to tie a fishing line on a fishing hook with different knots
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!

Frying

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.

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.

Preparation

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 small crucian carp in the oven with photo

Cooking time : 1 hour 10 minutes

Number of servings: 12

Ingredients

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.

Step-by-step preparation

If there are no fishermen in the family, then purchase fresh crucian carp at the market or buy fresh crucian carp from your neighbors. It is desirable that the product is still alive. Clean the fish in a bowl of water. Cut off the head, fins and tail, gut and rinse the carcasses under running water.
And now the most pressing question, especially in the case of small crucian carp, is how to remove small and large bones? Here you can resort to a little trick. Boil water in a saucepan and add the cleaned crucian carp there. After the next boil, cook the contents for 2 minutes. The pulp will be half-baked, but removing the seeds will be very easy. Essentially, they will come out of the fillet on their own. This will allow you to feed even a small child with cutlets without any fear.
You can disassemble the fish with a fork, but it is best to do it with your hands (to feel with your fingertips what you could not notice with your eyes).
Pour milk over the bread, after cutting off the crust.
In the future, everything is done as usual: grind the fillet, lard and bread swollen with milk through a meat grinder (do not squeeze). Add one yolk to the minced meat, pepper and salt. Mix thoroughly and place in the refrigerator for 20 minutes.
Turn on the oven and set the temperature to 180 °C. Meanwhile, grease a baking sheet with vegetable oil so that the minced meat does not stick to the bottom, wet your hands with water, form cutlets and roll them in flour.
Place them so that their sides do not touch, and then place them in a hot oven without changing the position of the thermostat. Set the timer for 20 minutes - this is quite enough, since the pulp is not completely raw.

Serve with your favorite side dish, ketchup or homemade sauce. It is very tasty to eat them with fresh or canned vegetable salads.

Important : some people do not recognize freshly caught freshwater fish, claiming that it has the smell of bottom silt. Sometimes this is true, but onions and other spices completely neutralize it.

Fish fingers

To prepare you will need:

500 gr. boneless fillet;
100 gr. wheat flour;
0.5 teaspoons of Turmeric seasoning;
2 eggs;
vegetable oil for frying;
200 gr. breadcrumbs;
salt and black pepper - to taste.

Preparation

Remove the skin from the fish fillet and cut into small rectangular slices. Mix bread crumbs with turmeric. Pour the flour into a separate plate and beat the eggs with a little salt.

The dish can be used as a hot appetizer for a party with friends.

Season the fish fillet to taste, roll in flour, then in egg, and then in breadcrumbs. If you want, you can add another layer of breading.

Place the finished sticks in heated oil and fry on both sides, then heat under the lid for about 6-7 minutes, not allowing them to burn. You can serve these cutlets with mashed potatoes or make homemade fries.

Preparation of minced crucian carp

Before preparing cutlets from crucian carp fillets with bones, you should properly prepare the minced meat. In order for it to turn out tasty and homogeneous, you must take into account the following recommendations:

cleaned fish should be immersed in boiling water for a few minutes;
after this, carefully remove the large bones and spine;
the fillet should be placed in a separate container;
onions are used to add taste and aroma; 2-3 heads are required for 2 kilograms;
you can add 3-4 garlic cloves;
fish with onions and garlic cloves is passed through a meat grinder or ground in a blender;
don't forget to add spices and seasonings.

For cutlets, it is better to use pre-cooked boneless crucian carp fillets.

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.

Preparation

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.

Ingredients:

Crucian carp meat - 2.5 kilograms
Fresh lard - 400 grams
Onion – 400 grams
Loaf – 300 grams
Garlic – 70 grams
Fresh dill – 70 grams
Milk – 150 Milliliters
Egg – 3 pieces
Flour - 7 tbsp. spoons
Salt - 2 tbsp. spoons
Ground black pepper - 1 tbsp. spoon
Coriander - 1 tbsp. spoon
Zira – 1 teaspoon
Red pepper - 0.5 teaspoons
Vegetable oil - To taste

Number of servings: 15-20

White bream recipe

River fish cutlets can be prepared at home from bream. This species is distinguished by the fact that it has dry meat and a large number of bones, but dishes made from it have a unique taste.

What ingredients will you need?

To prepare you need the following ingredients:

fish – 610 g;
chicken egg – 2 pcs.;
onions – 2 pcs.;
pepper, seasonings, spices, salt - to taste;
garlic – 3-4 cloves;
breadcrumbs – 80 g;
fresh herbs - 3-4 tbsp. l.

Step-by-step cooking process

The cooking process will consist of the following steps:

First, the fish must be cleaned of scales and entrails, the head, fins and tail must be separated and washed well.
Next, you need to peel the onion and garlic and grind them in a meat grinder along with the fish meat 3-4 times.
Then you need to add eggs, chopped herbs and seasonings, and salt to the minced meat.
After this, the mass should be thoroughly mixed and left in the refrigerator for about 30 minutes.
Next, you need to form the minced meat into cutlets and roll them in breadcrumbs.
At the last stage, the product needs to be fried in a frying pan with heated oil for 7-9 minutes. from each side.

What can I add?

To make the cutlets softer and juicier, they should be stewed with tomato sauce. To make the minced meat more fatty, you can add 100 g of lard.

Rules for serving the dish, side dish for cutlets

White bream cutlets should be served with mashed potatoes or boiled rice, first sprinkled with tomato sauce and sprinkled with chopped herbs.

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 get 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.

Silver carp recipe

Silver carp is a fish with fatty and juicy meat, practically no bones and does not have a specific fishy smell. The pulp of this fish contains a lot of nutritious protein and active elements, which makes it possible to use it as a restorative remedy after suffering serious illnesses and increased mental and physical stress.

What ingredients will you need?

For cooking you need the following products:

semolina – 2-3 tbsp. l.;
silver carp fish – 750 g;
chicken egg – 1 pc.;
pork lard – 210 g;
flour or breadcrumbs - 155 g;
onion – 1 pc.;
vegetable oil – 5 tbsp. l.;
seasonings, chopped herbs, salt - as needed.

Step-by-step cooking process

The cooking process consists of the following steps:

First, the fish needs to be cleaned of entrails and scales, the head and fins removed, washed, and then the flesh is ground in a blender or meat grinder 3-4 times.
Next, you need to peel the lard and onions and pass them through a meat grinder, after which this mixture should be added to the minced meat.
Then you need to beat an egg into the total mass, add semolina, mix everything thoroughly and leave the cereal to swell for about 15-20 minutes.
At this step, you need to form cutlets from the minced meat, roll them in flour or breadcrumbs and fry on both sides for 6-10 minutes.
After this, cover the pan with a lid and simmer the cutlets over low heat for about 10 minutes.

What can I add?

To make the minced meat more juicy, add more finely chopped onion (2-3 pieces) or zucchini. Since silver carp is a fairly fatty fish, lard can be excluded from the ingredients to reduce calorie content.

Rules for serving the dish, side dish for cutlets

When serving, cutlets can be sprinkled with chopped fresh herbs. Boiled potatoes or rice are good as a side dish.

Recipe for fish cutlets with bones

River fish cutlets are prepared quite simply. The difficulty can be caused by the large number of bones in the carcass and the labor-intensive process of removing them. But this problem can be easily dealt with at home.

What ingredients will you need?

Preparation will be carried out using the components indicated in the table:

Ingredients	Quantity, units of measurement
Small river fish	700-710 g
White bread	220 g
Egg	1 PC.
Milk	210 g
Garlic	3 beats
Vegetable oil	3-4 tbsp. l.
Salt pepper	of necessity
Breadcrumbs	3-4 tbsp. l.

Step-by-step cooking process

The step-by-step preparation method looks like this:

First you need to clean the fish from scales and entrails and wash it well.
Then you need to cut off the fins, tail and head.
Next, you need to cut the bread into large pieces and soak in milk for 25 minutes.
After this, you should prepare the minced meat by grinding the fish in a meat grinder 2-3 times or in a blender, and manually check for the presence of bone remains in it.
Then you need to chop the garlic.
Then you need to add the egg, bread, salt, garlic, pepper to the minced meat and mix thoroughly.
Next, you should form cutlets, rolling each one in breadcrumbs. After this, the cutlets need to be fried in a frying pan with vegetable oil on both sides for 9-12 minutes.