Fishermen love the small nimble crucian carp for its excellent fighting qualities. The river dweller makes fishing a real adventure. A catch from crucian carp cannot be called a trophy, but the small fish makes delicious dietary dishes. We offer you a selection of wonderful recipes for crucian carp in a slow cooker.
Sometimes river fish is completely undeservedly underestimated, claiming that it can only be fried in oil in a frying pan. Crucian carp has tasty, sweet and very tender meat. If you know how to handle it, river fish dishes will be included in your diet on an ongoing basis.
Crucian carp in a slow cooker: how to prepare fish
Before the crucian carp gets into the multi-cooker, it is cleaned and cut up. The procedure is completely simple, but for those who are preparing fish for the first time, we suggest that you get acquainted with the basic principles of pre-processing fish. For convenience, here are step-by-step instructions:
- In running water, wash off the remaining silt, mud and the pungent river smell from the fish.
- Clean the scales from the fish, paying special attention to the areas under the fins. Scales from fresh crucian carp are usually removed without difficulty. After cleaning, rinse the fish under water to remove any remaining flakes.
- Make an incision in the abdomen and remove the entrails. Take your time - you need to get the gallbladder intact. If it bursts, the finished fish will be very bitter. You can also cut off the head, tail and side fins if you like the carcass this way. But if you prefer to cook the fish with the head on, don't forget to cut out the gills.
- Rinse the fish in water again. Pay attention to the black film lining the inside of the belly - it must be carefully peeled off, otherwise it will taste bitter in the finished fish.
- Pat the prepared fish dry with paper towels. Carcasses should be slightly dried.
- Crucian carp has a lot of small bones, which is why many people don’t like this fish. To prevent the bony crucian carp from spoiling the overall impression of the dish, make transverse or cross-shaped cuts on the carcass. Under the influence of high temperature, most of the bones will collapse, then the meat will be more tender.
Crucian carp stewed with sour cream in a slow cooker
To prepare a delicious dish from a fresh catch of crucian carp, prepare the following products:
- small crucian carp - 3 pcs.;
- large onion - 1 pc.;
- sour cream - 1.5 tbsp;
- butter - 40 g;
- spices - to taste;
- flour for breading;
- vegetable oil for frying.
Even a beginner in the kitchen can master this recipe for stewed crucian carp in a slow cooker:
- Wash the crucian carp thoroughly in running water and cut the carcasses.
- Place the crucian carp in flour and roll on both sides. Do the same with the rest of the fish.
- Place the multi-stove in the “Frying” mode and pour a couple of tablespoons of vegetable oil into the bowl, and then put the crucian carp there. After 5 - 7 minutes, turn the carcasses over to the other side. When a golden crust appears on the fish, remove it from the multicooker.
- Cut the onion into half rings and fry in a slow cooker until transparent. Next, pour in the sour cream, add spices for the fish, mix the ingredients and immerse the crucian carp in the sour cream sauce. The liquid should cover the fish, and if there is not enough liquid, add the required amount of water to the bowl.
- Change the “Fry” to “Stew” and cook the dish for 30 minutes. Soft and tender crucian carp are served hot.
Multi-cooker crucian carp stuffed with champignons
If you want to make something unusual and tasty, then it could be crucian carp stuffed with mushrooms. In this form, they are not only very nutritious, but also royally exquisite. This dish can be safely used for serving on a festive table or for treating guests. The main thing is to cook it correctly. Of course, first of all, you need to prepare the necessary products:
- large-sized crucian carp – 2-3 pieces;
- 200 grams of fresh champignons;
- two chicken eggs;
- half a lemon;
- vegetable oil;
- 5-6 sprigs of fresh parsley and dill;
- bread crumbs at your discretion;
- table salt a few pinches;
- seasonings
You can stuff crucian carp with champignons
First of all, the crucian carp should be thoroughly washed, scaled and gutted. We thoroughly wash the fish to remove any remaining entrails or black film. Wipe the fish from all sides with dry wipes to remove excess liquid. Place crucian carp in a cup, rub them thoroughly with salt and spices. You should rub both on top and inside. Cut the lemon and squeeze the juice from one half, pour it over the crucian carp. Leave to marinate for an hour.
While the crucian carp are marinating, you need to prepare the filling. The champignons need to be washed well, peeled and cut into small pieces. Pour vegetable oil into the multicooker container, turn on the “Fry” mode and add pieces of mushrooms. Fry the mushrooms until they become soft. During the frying process they need to be constantly stirred. Transfer the prepared mushrooms to a bowl.
Rinse the greens and chop them into small pieces with a knife. Pour the greens into a bowl with mushrooms, add the raw egg and stir thoroughly. You need to add a little salt and spices to the filling.
Place the mushroom filling inside the marinated fish. Sprinkle the fish on both sides with breadcrumbs. Transfer the stuffed crucian carp into the multicooker container, turn on the “Frying” mode and fry on both sides for 10 minutes. After switching to the “Steam” mode, you can add a little water and leave to cook for 2 hours.
When serving, any dish can be decorated
As soon as the stuffed crucian carp are ready, they should be transferred to a large flat dish and decorated with sprigs of fresh herbs and lemon slices. Serve with any vegetable salads or side dishes.
Crucian carp steamed in a slow cooker
If you have digestive problems and many foods are prohibited, prepare a healthy and very tasty steamed crucian carp dish. To do this, take the following ingredients:
- crucian carp - 2 pcs.;
- potatoes - 7 tubers;
- small carrots - 2 pcs.;
- onions - 1 pc.;
- lemon - 1/2;
- vegetable oil - 4 tbsp. l.;
- water - 250 ml;
- salt, spices.
Steamed crucian carp in a slow cooker is prepared as follows:
- Rub the cut carcasses of crucian carp with a mixture of salt, spices and lemon juice. While the fish is marinating, take care of the vegetables.
- Peel the potatoes and cut the tubers into medium-sized cubes, grate the carrots on a coarse grater, and chop the onion into rings.
- Pour vegetable oil into the multi-bowl and lay out the food in layers: first potatoes, then onions, then fish and lastly carrot chips. Salt each layer a little and add spices to taste.
- Put the smart appliance in the “Steam” mode and program it for 30 minutes of operation. Crucian carp, cooked in a slow cooker in a gentle way, will delight you with a delicate and delicate taste.
Recipe for the lazy
If you want to spend a minimum amount of time cooking crucian carp, then choose this stewing option.
Crucian carp soup
- Cut the crucian carp into arbitrary large slices.
- Add salt and pepper.
- Roughly slice half the lemon.
- Place the prepared products into the multicooker bowl.
- Add water to 1/3 volume.
- Set the desired mode and enjoy the dish after the cooking time has expired. Stewed crucian carp is ready!
How to cook a dietary version of crucian carp in a slow cooker
If you marinate crucian carp in lemon juice or soy vinegar, without adding oil or excess fat, then the dish can already be considered dietary, but you need to clarify a few details that will help make the meal even more healthy and nutritious.
Avoid large amounts of salt. With too much salt, you risk swelling and fluid retention. This is especially important for people suffering from disorders of the kidneys and urinary system in general.
Important! Give preference to home-harvested herbs rather than packaged spices. Of course, fresh herbs would be the ideal option, but if you only have dried or frozen ones on hand, it’s still better than what you can buy in the store.
If you decide not to stew, but to fry the crucian carp in a slow cooker, then use any kind of vegetable oil, most importantly unrefined. Properly baked crucian carp will not harm your health, but will only delight you with its delicate taste. Steaming would also be an excellent option, this way all the beneficial properties will be preserved.
Fried crucian carp with a crispy crust in a slow cooker
Ingredients:
- crucian carp - 3 pcs.;
- breading - 1.5 tbsp. l.;
- flour and semolina - 1 tbsp. l.;
- sunflower oil - 2 tbsp. l.;
- spices and seasonings for fish - to taste.
Cooking crucian carp in a slow cooker is a pleasure. The roasting is gentle and uniform:
- Prepare the fish for frying.
- Rub the carcasses inside and out with salt, pepper and seasonings, and then leave to marinate for 20 - 30 minutes.
- Prepare the breading: mix flour, semolina and breadcrumbs. Dip the fish in this mixture.
- Pour vegetable oil into the multi-bowl and activate the “Frying” mode. Place the fish on the hot oil.
- Without closing the lid, fry the fish until a thick, crispy crust appears. This process will take 15 - 25 minutes (depending on the multicooker model).
- Turn the crucian carcasses over to the other side and fry the fish until golden brown.
The finished dish is served with a sauce of mayonnaise mixed with chopped garlic. Bon appetit!
How to cook
The cooking method directly depends on the chosen marinade. Crucian carp cooks like a charm in a slow cooker, and there are never any problems.
The first two marinades are perfect for stewing. All you need to do is add a small amount of water and select the appropriate cooking mode. All you have to do is take out the finished dish.
If you want to fry fish, it is better to choose a marinade in olive oil. However, in this case, you will still have to spend more time cooking and sometimes stir the slices
Crucian fish soup in a slow cooker
A homemade dish of crucian carp does not pretend to be a real fish soup on a fire, but the fish broth with vegetables and spices turns out excellent in a slow cooker!
Take these products:
- crucian carp - 500 g;
- medium-sized carrots - 1 pc.;
- large onion - 1 pc.;
- potatoes - 5 pcs.;
- water - 1.6 l;
- black peppercorns - 6 - 7 pcs.;
- bay leaf - 2 pcs.;
- a small bunch of dill and parsley;
- salt and seasonings - to taste.
Prepare crucian fish soup in a slow cooker according to this recipe:
- Place crucian carcasses, potatoes cut into small pieces, peeled whole onions, grated carrots, pepper and salt into a multicooker. If you caught a caviar fish, add the caviar in the same way.
- Pour boiling water over the ingredients of the future fish soup and stir. Close the multicooker and start the “Soup” or “Stew” program. The total operating time of the unit is 40 - 45 minutes.
- 15 - 20 minutes after the water boils, remove the fish and onion. The onion will no longer be needed, set it aside, and cut the fish into medium-sized portions. You will place them on plates with fish soup immediately before serving.
- 5 minutes before the end of the main program, add greens and bay leaves to the dish. Crucian fish soup in a slow cooker turns out very rich and aromatic.
Stuffed crucian carp in a slow cooker
Required Products:
- crucian carp - 2 carcasses;
- champignons - 200 g;
- sunflower oil - 1 tsp;
- green onions - 4 pcs.;
- dill with parsley - several sprigs;
- lemon - 4 slices;
- salt - to taste.
The step-by-step cooking process looks like this:
- Cut the mushrooms into small pieces and fry a little in vegetable oil over high heat. Add a little salt to the roast.
- Finely chop all the greens and mix the cuttings with the mushrooms.
- Wash and prepare the crucian carp. Rub the carcasses with salt and sprinkle lemon juice on top.
- Stuff the fish with mushroom filling.
- Fill the multi-bowl with water to the bottom level, then install the steaming basket.
- Place the stuffed crucian carp in the basket and run the “Steam” program for 20 - 35 minutes. The cooking time, as you may have guessed, depends on the model and power of the appliance.
How to marinate
Since we use a multi-cooker, we have virtually no control over the cooking process, which is why, in order for the dishes to be varied, we will use several options for marinade, the methods of preparation of which we will consider.
Crucian carp marinated in lemon juice
We cut the initially prepared crucian carp into slices one and a half to two centimeters wide and place them in the multicooker bowl. We also send the juice of half a lemon, salt, pepper to taste and spices there. You can also add fresh herbs.
Canned crucian carp in a slow cooker
To surprise your family with delicious homemade canned fish, you will need your inspiration and a few products:
- fresh crucian carp - 1 kg;
- onions - 2 pcs.;
- carrots - 1 pc.;
- tomato juice - 1 tbsp.;
- sunflower oil - 100 ml;
- flour;
- salt, ground black pepper.
How to cook canned crucian carp in a slow cooker:
- Clean the carcasses of the crucian carcass from all excess - you only need the body.
- Rub the fish generously with salt and place in the refrigerator for 20 minutes. When the specified time has elapsed, wash the crucian carp thoroughly in running water.
- Dip the carcasses in flour and fry each carcass until golden brown in a slow cooker on the appropriate setting.
- Drain the oil in which the fish was fried and wash the multi-bowl.
- Chop the onion into rings and place the slices into the multicooker, distributing them evenly over the bottom of the bowl. The next layer will be fish, followed by grated carrots.
- Pour tomato juice over the products, do not forget to add salt and pepper.
- Close the appliance and turn on the “Extinguishing” program. A regular multicooker will finish the dish in 4 hours, and a pressure cooker will do it in 1 hour. You can enjoy ready-made canned crucian carp cooked in a slow cooker right away, but if desired, the fish in tomato sauce can be rolled into jars. Bon appetit!
