Content
- Recipe for crucian carp in sour cream in a frying pan - what is needed?
- Step-by-step recipe: crucian carp in sour cream, cooked in a frying pan
- Video: how to cook crucian carp in sour cream
- What other recipes for cooking crucian carp do you know?
Just because a person likes to fish does not mean that he likes to cook it. And there are really a lot of reasons for this. However, if you still want to try your own dish of personally caught crucian carp, and even treat your friends, here are detailed instructions for you!
Moreover, the cooking process is simple and does not require any exotic ingredients, whose names are difficult to pronounce.
Classic recipe in a frying pan
The following products are needed for cooking:
- small crucian carp – 1.5 – 2 kg;
- low-fat sour cream – 1 cup;
- flour – 6-7 tbsp. l;
- salt.
This amount of food will make 4 servings.
Step-by-step preparation in the photo:
- The prepared fish must be salted and peppered on all sides and left to soak for at least 30 minutes.
- Dry with a paper towel. Pour the oil into the frying pan and while it is heating up, bread each carcass in flour.
- Place the fish in a frying pan and fry until golden brown.
- Next, add sour cream and cook for 10 minutes over moderate heat.
100 g of prepared dish contains:
- calories – 130 kcal;
- protein – 12 g;
- fats – 7.5 g;
- carbohydrates – 4.8 g.
Recipe for crucian carp in sour cream in a frying pan - what is needed?
You can learn the art of cooking, but cooking fish well is a talent. We suggest you check its availability right now, here in the kitchen. Who knows, maybe you are about to have a “signature dish” for which you will become famous among your loved ones and friends. Ready?
To cook delicious crucian carp in sour cream in a frying pan, we will need:
- Crucian carp - 4 “tails” of 300 grams each;
- Onions - 2 pieces;
- High fat sour cream - 500 grams.
We will cook this whole thing in vegetable oil. Add salt, pepper and herbs to taste. Actually, as previously said, there is nothing supernatural. Common foods that you probably already have in your refrigerator. And if you couldn’t catch a crucian carp, then let’s go “fishing” to the store! There will definitely be a bite there...
Fried crucian carp with onions and sour cream - very tender and tasty fish
Ingredients:
- small crucian carp – 8-10 pcs.;
- onions – 2-3 pcs. (medium size);
- lemon juice - from half a lemon;
- sour cream – 200-300 g (depending on how much sauce you want);
- salt, pepper, you can take a little dried dill - to taste;
- wheat flour - approximately 0.5 cups (for dredging fish);
- odorless vegetable oil - for frying.
How to cook:
- Wash, clean, and gut the fish through a cut in the belly. Be sure to remove the gills, you can even roll up the heads - this way the crucian carp will take up less space in the frying pan (especially convenient if it is small). Make frequent transverse cuts on the sides - this way the bones will be felt less.
- Wipe the crucian carp from any remaining water with paper towels. Place in a bowl, grate with salt, pepper and lemon juice. Let marinate for 10-15 minutes.
- Meanwhile, cut the onion into half rings or quarters, fry it until golden brown in vegetable oil, then remove from the frying pan.
- Dredge fish in flour on both sides.
- And fry until crispy over medium heat, turning once.
- Then brush the crucian carp with sour cream or pour it directly on top if you like a lot of gravy. Cover with a lid and simmer for 7-10 minutes, depending on the size of the fish. At the end of stewing, add fried onions.
Serve the dish hot, sprinkled with herbs. But even after cooling it is quite tasty.
Step-by-step recipe: crucian carp in sour cream, cooked in a frying pan
So, like any other fish, crucian carp initially needs to be washed. Before cleaning, it is not necessary to scald it with boiling water or pre-freeze it, like perch; crucian carp scales come off quite easily. After cleaning, you need to gut the fish and rinse again, both inside and outside. It is also recommended to cut out the gills before cooking.
Next, we need to make deep cuts on the ribs of the crucian carp, striped, this is necessary so that after frying the bones are practically not felt while eating. Of course, there are a lot of videos on the Internet about how you can completely get rid of bones, but you and I are sensible people and we understand that they cannot evaporate, like the stitches after Kashpirovsky.
Once we have completed all the previous steps, we need to rub the fish with salt, inside and out. And while you are doing this, it is advisable that the frying pan is already heating up, along with the vegetable oil.
Now it's time to fry crucian carp!
Place the fish in a hot frying pan and fry it on both sides until an appetizing golden crust. Watch the process carefully; if you miss it, it will turn black and, as a result, not so tasty. This is reminiscent of the process of brewing coffee in a Turk. It boils for a few seconds, and if you do not have time to remove it in time, you will have to wash the stove.
So, let's assume that everything worked out for us! The fish already looks incredibly appetizing, but before the final result you need to perform some more culinary procedures.
Now we need to switch the stove to low heat, and while the frying pan is cooling, we transfer the fish to a plate, temporarily, and quickly cut the onion into half rings, after which we simmer it until soft and transparent.
And as soon as all this is done, we return the fish to the frying pan, where our onions are already prepared, pour generously of sour cream, all 500 grams, and simmer until ready for another 20 minutes.
Actually, that's all. All we have to do is transfer our culinary masterpiece into a beautiful bowl, sprinkle with chopped herbs and serve while everything is hot.
Food preparation
It is recommended to buy small carcasses slightly larger than the palm of your hand.
This will allow you to stew the fish faster and soak it in sour cream sauce. This size fits easily into a frying pan or baking dish. The fish must be cleaned, the entrails and gills removed, and washed. If it smells like mud, it is better to soak it in milk for several hours. Then add salt and leave to soak for half an hour. After this, blot with a paper napkin to remove excess moisture.
Homemade dairy product with 10% fat content is ideal for sauce. Also for cooking you need to stock up on flour or breadcrumbs, sunflower oil, and a small bunch of herbs. You need to use a little greenery so that it does not overwhelm the taste.
Useful tips
- In order for the fish to be better saturated with spices and sauce, and for the bones to be softer, you need to make several cuts on the carcass.
- To get rid of the smell of mud, the fish should be soaked in milk for several hours.
- It is better to use low-fat dairy product so that the sauce is not too thick.
- Before baking fish in the oven, it is better to fry it a little in a frying pan; it will have a golden brown crust and will bake faster.
- Crucian carp should be chosen in small sizes for ease of preparation and better impregnation with spices.
- You should be careful with salt, as fish absorb it well.
- The greatest amount of vitamins remains in foods if you cook them in a slow cooker or in foil in the oven.
- It is better to use live fish for this dish, since frozen fish disintegrates during stewing and loses some of its beneficial properties.
- Baked crucian carp goes well with butter, so it can completely replace vegetable oil.
Cooking options
The dish is prepared in different ways: with vegetables, egg, in the oven, in a frying pan, in the microwave, in foil, etc.
Let's look at a few of the most popular options.
With onion
Ingredients:
- crucian carp – 1.5 kg;
- sour cream – 250 ml;
- onion – 1 head;
- flour;
- greenery.
Salt the prepared carcasses, bread them, and fry until golden brown. Chop the onion into half rings and sauté. Add to fish. Pour in sour cream and simmer. Sprinkle with finely chopped herbs.
With potatoes
Ingredients:
- small crucian carp – 1 – 1.5 kg;
- potatoes – 1 kg;
- sour cream - 1 tbsp;
- flour;
- greenery.
Bread the cleaned and washed fish and fry until half cooked.
Peel the potatoes, cut them into quarters or slices, and fry them. Place the ingredients in a deep form. Pour generously with sour cream. Bake in the oven for half an hour. Sprinkle with herbs.
With egg
Ingredients:
- crucian carp – 1.5 kg;
- sour cream – 1 glass;
- eggs – 3 pcs;
- onions – 2 heads;
- breadcrumbs;
- salt.
Peel the onion and chop finely. Sauté until golden brown. Beat the eggs a little and pour in the cooled onion. The batter is ready. Dip the carcass in batter, then in breadcrumbs and fry over high heat until golden brown. Without removing from the heat, pour sour cream sauce over it and simmer for another 10 minutes.
With garlic
Ingredients:
- small crucian carp – 1 kg;
- garlic – 3 cloves;
- sour cream – 200 ml;
- flour – 4 tbsp. l;
- salt pepper.
Salt and pepper the fish and fry over high heat. Pour the fermented milk product into a convenient container and squeeze the garlic into it, mix the ingredients. Pour the mixture over the fish and simmer for 10 minutes over medium heat.
With mushrooms
Ingredients:
- small crucian carp – 1 kg;
- low-fat sour cream – 200 ml;
- onion – 1 head;
- champignons – 300 gr;
- flour – 4 tbsp. l.
Bread the prepared carcasses and fry until half cooked. Finely chop the onion and cut the mushrooms into slices. Sauté the onions and mushrooms until tender, add sour cream and simmer for 5 minutes.
Place the crucian carp in the mold and pour the sauce over it. Bake for 20 minutes at 200°C.
Option with mushrooms and onions in the video:
With vegetables
You will need:
- crucian carp – 1 kg;
- onion – 1 head;
- bell pepper – 1 piece;
- tomatoes – 2 pcs;
- small zucchini;
- sour cream – 200 ml;
- lemon juice;
- salt.
Salt the prepared crucian carp and leave for half an hour. Meanwhile, wash the vegetables. Cut the zucchini and pepper into cubes, onion and tomatoes into rings. We make shallow cuts in the carcasses and pour lemon juice over them.
Place some onion rings inside the belly. We put the crucian carp on foil, grease one side generously with sour cream, turn it over and put assorted vegetables on them.
Season with any spices. Wrap all the ingredients in foil and bake in the oven for half an hour at 200°C. Then open the foil to brown the dish.
In a slow cooker
Ingredients:
- crucian carp – 1 kg;
- sour cream – 200 ml;
- onion – 1 head;
- butter;
- flour – 4 tbsp. l.
Bread the cleaned and washed fish. Set the multicooker to “frying” mode, pour oil into the bowl and fry the carcasses. Cut the onion into half rings and fry. Next add butter and sour cream.
Salt, add bay leaf, you can add a pinch of sugar. Mix the ingredients and boil for a couple of minutes. Next, add water to the sauce and add the fish. Switch the multicooker to “baking” mode and cook for half an hour.
Video recipe:
In the microwave
Ingredients:
- 2 small fish;
- low-fat sour cream – 0.5 tbsp;
- eggs – 2 pcs;
- water – 0.5 tbsp;
- grated cheese;
- onion – 1 head;
- flour;
- salt.
Cut the prepared carcasses into pieces and add salt. Place in a microwave-safe container and sprinkle onion rings on top. We make a mixture of sour cream, water, flour, eggs and butter. Pour it over the fish and bake it in the microwave at medium power. Sprinkle the hot dish with cheese.
Up your sleeve
Ingredients:
- fish – 1 kg;
- sour cream – 200 ml;
- garlic – 2 cloves;
- flour.
Salt the prepared crucian carp, bread it, and fry until golden brown. Add finely chopped garlic to the sour cream. Place the fish in a baking sleeve and pour the sauce over it. Let the air out of the sleeve and tie it with thread. Bake for 20-30 minutes.
Video recipe:
