Crucian carp has two undeniable advantages - excellent taste and inexpensive cost. You can prepare many varied and tasty dishes from it: bake in the oven, fry, stew, cook soup or fish soup. However, some consider crucian carp to be a trash fish due to the unpleasant smell of mud and a large number of bones. After all, it is the bones that turn eating fish into a real puzzle.
When crucian carp are cooked correctly, you can't feel their bones
To solve the bone problem, you can use several tricks, which you will learn about below. Be sure to try each recipe and choose the one you like best.
Crucian carp fried in a frying pan with a crust in flour without bones
Do you want to cook fish so that you can’t feel the bones at all after frying? This is the recipe I use most often. Fish fried with flour turns out juicy, with a crispy crust.
Ingredients:
- several crucian carp;
- flour for breading;
- salt to taste;
- pepper and seasonings to taste.
How to cook:
1. Prepare the carcasses: remove the scales, gut them and cut off the fins.
If you don't cut off the heads, then remove the gills.
2. Using a sharp knife, make frequent shallow longitudinal cuts along the back of each fish on both sides. You can also cut crosswise.
3. Salt the workpieces on both sides and inside the belly, sprinkle with pepper or seasoning if desired. Leave them for 10-20 minutes to soak.
4. Dip the carcasses in flour and fry on both sides in heated vegetable oil.
Serve the dish with a side dish or just as is.
Stewed crucian carp in a saucepan
This recipe is great for small fish. To prepare it, you need the following ingredients:
- small crucian carp – 1.5 kg;
- onion – 2 medium heads;
- medium carrots – 1 pc.;
- garlic;
- salt, fish spices, vinegar;
- oil (traditionally sunflower is used);
- dill, parsley.
Before any cooking, fish should be thoroughly cleaned.
Preparation:
- We clean the fish, take out the insides, and remove the fins. We cut the back with a knife vertically every 5-10 mm.
- Chop the onion into thin half rings, cut the carrots into slices, and chop the garlic with a knife.
- Place peeled fish, onion half rings, carrot slices, and chopped garlic in layers in a saucepan. We make 2-3 such layers.
- Salt each layer on top and sprinkle with fish seasonings.
- Add water until it covers all the fish. Add sunflower oil, vinegar, add bay leaf. Place the saucepan on the fire.
- Simmer the fish over low heat for 3-4 hours.
- We decorate the finished crucian carp with greens.
You will not find any bones in the finished fish. Thanks to the vinegar and prolonged simmering, they completely dissolve.
How to fry a whole crucian carp in a frying pan in sour cream?
Usually, before cooking, the fish is cut into portions. But a large crucian carp can be fried whole. The meat will turn out very tender and tasty, especially if you additionally stew it in sour cream.
Required Products:
- 3 large crucian carp;
- 180 g sour cream 20%;
- salt to taste;
- ground black pepper to taste;
- vegetable oil for frying;
- flour for breading.
Step-by-step recipe with photos:
1. Prepare the fish completely (gutted and scaled) and make frequent cuts along the back to the spine on each carcass. Don't touch the ridge itself!
2. Season with salt and pepper on both sides and leave for 10 minutes.
3. Dip the pieces in flour, place in heated oil and fry on both sides over medium heat.
4. When the carcasses are browned, spread sour cream over them and simmer for 5-7 minutes on each side.
Place the finished dish on a plate lined with lettuce leaves and serve with fresh vegetables.
Crucian carp stewed in a slow cooker
The starting products are the same, but options are not excluded at all. Fry the crucian carp, which have been previously cleaned, salted and rolled in flour, in the “Baking” mode until a crust forms. Fill the carcasses stuffed (with vegetables, herbs) with sauce (sour cream, garlic) and place in a slow cooker. Again to the “Extinguishing” mode. The dish takes about 40 minutes to prepare.
You now understand what a wonderful culinary fish this is - crucian carp. Its recipes are varied and, at times, quite exotic. Subscribe to the newsletter using the subscription form located in the right column and you will receive new recipes directly to your email.
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Even without flour, crucian carp can be fried so that they are crispy. To do this, they need to be rolled in semolina. The grain radically changes the taste of the fish - it turns out very interesting and original
