Crucian carp is a fish that many of us eat often and with great appetite. It is very easy and quick to prepare, and most importantly, it turns out delicious. You can simply fry crucian carp in sunflower oil, steam it or. Each of these methods is worthy of attention, but now we will look at how to cook crucian carp in sour cream. The recipe for such a dish is not at all complicated and it will definitely come in handy for fans of river fish.
You can use a frying pan to cook crucian carp with sour cream.
A simple recipe for crucian carp in sour cream
Despite its simplicity, this recipe allows you to cook amazingly tasty crucian carp in sour cream in a frying pan.
Ingredients:
- freshly caught crucian carp – 1 kg;
- sour cream – 150 ml;
- flour;
- sunflower oil;
- salt, pepper, saffron.
Before frying, crucian carp should be breaded
Preparation:
- Clean, wash and dry the fish.
- Rub with salt, pepper, saffron and bread.
- Heat the sunflower oil in a frying pan and lay out the breaded carcasses.
- After the crucian carp begins to inflate, put sour cream on top and grease the entire fish with it.
- After 3 minutes, turn over and grease the other side.
- Serve the resulting sauce along with the fish on one dish or pour it over the side dish.
Crucian carp in sour cream with onions
This classic recipe is suitable for the daily menu, but can even decorate a holiday feast.
Ingredients:
- large crucian carp – 2 kg;
- liquid sour cream – 300 g;
- onion – 3 pcs.;
- sunflower oil for frying;
- dill;
- salt.
Adding greens will give a brighter taste to the dish
Preparation:
- We prepare the fish, clean it, remove the insides. Then we cut the carcasses on both sides.
- Pour in flour, add some salt and bread the fish.
- Fry in sunflower oil until deliciously crispy.
- In another frying pan, fry a thinly sliced onion.
- Finely chop the greens.
- Place the fried carcasses in a clean frying pan, put fried onions on them, sprinkle with dill, and pour in liquid sour cream.
- Cover the pan tightly and cook the fish for 5 minutes over low heat.
- When prepared in sour cream, they are decorated with herbs and served.
Crucian carp in egg with onion and sour cream
Incredibly tasty, quite popular recipe for crucian carp in sour cream, cooked in a frying pan.
Ingredients:
- freshwater crucian carp – 1 kg;
- onion - 2 heads;
- raw chicken egg – 3 pcs.;
- liquid sour cream – 200 ml;
- vegetable oil – ½ cup;
- greens – ½ bunch;
- breadcrumbs;
- salt.
After rolling in breadcrumbs, fry the crucian carp, and then add sour cream
Preparation:
- We clean the fish, gut it, and be sure to remove the gills. You can cut off the heads and tails, but whole crucian carp in sour cream still look more beautiful and appetizing.
- Wash the carcasses thoroughly, let them dry, or dry them well with a paper towel.
The crucian carp must be dried so that they do not stick to the pan and are removed from it entirely, without damaging the golden crust.
- We make notches on the body of the fish, sprinkle it with salt and set aside for 20 minutes.
- Now we make a mixture of eggs and fried onions. To do this, peel the onion and cut it into cubes.
- Heat the sunflower oil, sauté the chopped onion until brownish.
- Beat the eggs with a whisk, add the fried onions to them, mix gently.
- We first dip the carcasses one by one into the prepared egg-onion mixture, then bread them in salted ground breadcrumbs.
- Fry the fish on both sides in heated sunflower oil.
- Place the fried carcasses into a clean frying pan and pour an even layer of low-fat sour cream on top.
- Place on the stove and wait for the sour cream to boil. Then we reduce it and simmer the fish under the lid for 20 minutes.
- After this, we decorate the fish with chopped herbs. Serve with mashed potatoes.
Crucian carp in sour cream with cognac
A delicacy recipe from experienced housewives - fried crucian carp combined with cognac turns out very tasty.
Ingredients:
- medium crucian carp – 3 pcs.;
- cognac – ½ glass;
- sour cream – 250 g;
- flour;
- sunflower oil;
- salt, seasonings.
To give a special taste, crucian carp can be cooked in cognac
Preparation:
- We clean the fish, take out the insides, and cut out the gills. Rinse well with cold water.
- Let it dry, then rub it with salt and spices.
- Bread the fish in flour.
- Fry the carcasses until golden brown.
- Then pour cognac into the frying pan and set it on fire. Remove the pan from the stove and wait for the flame to go out.
- Return the pan to the stove again, add a little water, cook for 10 minutes.
- Then pour in sour cream, turn the heat to low and simmer the fish for another half hour.
- Place the finished dish on a plate and sprinkle with finely chopped dill.
To prevent bones from being felt, cuts should be made on the carcass before cooking.
- Inside this fish there are many thin bones. , you need to make frequent vertical cuts on the carcass. Thanks to this, the bones soften during heat treatment, so they are not felt at all.
- To prevent the fish from sticking to the pan, you need to heat the salt in it for a few minutes before frying.
- The essential ingredients that will give crucian carp dishes a unique taste are: herbs, lemon, onions, peppers, and garlic.
- If the sour cream is very fatty and thick, it is advisable to dilute it a little with boiled water.
- In order for the flesh to be tasty, soft and tender, you must not overcook the fish. If you overcook it in a frying pan, the meat will be dry and tough. To fry a medium-sized carcass, 10-15 minutes are enough.
- To make crucian carp even tastier, you can serve it with sauce. White, sour cream, tartar and tomato sauce go well with this fish.
From the video you will learn how to prepare crucian carp with sour cream in the oven:
Many housewives want to please their family with something special and tasty, cooking foie gras for dinner or baking chicken fillet. Preparing such dishes takes a huge amount of time and effort, not to mention spending a lot of money on purchasing the necessary products. Surprisingly, you can prepare an equally delicious dinner, spending much less effort and money.
For example, sour cream does not require huge amounts of money or special culinary talent. This dish is more common in the outback. It seems that those people who vacationed in the village as children definitely tried it and are unlikely to forget the unique taste of fried meat in sour cream sauce. Surprisingly, now recipes for which can be found in cookbooks are considered something of a delicacy. It’s strange, because you can buy this fish in almost any market or supermarket. Fried crucian carp in sour cream is prepared in several ways. Let's focus on the simplest and most popular.
Fried crucian carp in sour cream: recipe
Unfortunately, not every housewife knows how to cook crucian carp correctly, so the following instructions will be useful to everyone. To begin with, it is best to select fresh and small-sized crucian carp, then peel them. When gutting, do not forget to thoroughly clean the belly of the fish, otherwise the fried crucian carp will turn out bitter, and the delicate taste may be spoiled.
Then put all the cleaned and washed fish into a large container, sprinkle with salt and pepper to taste. Leave for a few minutes. The crucian carp need time to be thoroughly salted and imbued with the aroma of black allspice. Now you need to finely chop the greens (parsley and dill are required, the rest is to your taste) and pour sour cream over it. Let's add a little salt and pepper to the sour cream, taking into account the fact that we have already salted and peppered our fish. Next, mix this mixture thoroughly. At this point, the preliminary steps are completed, and we have everything we need for the next steps. Pour all our marinade over the crucian carp and mix thoroughly, trying to get the greens and sour cream into the belly of each fish. Preheat the oven to 200 degrees, grease a frying pan with a thick layer of butter and cut the onions into rings. Place the prepared onion on the bottom of the mold, place the crucian carp on top, trying to place the fish so that it lies on the onion rings. Now we send our dish to bake. After about 30 minutes, the crucian carp will be covered with a golden crust. When the fried crucian carp in sour cream is ready, the kitchen will be filled with a delicious aroma.
Serving the dish on the table
Remove the pan from the oven and transfer the fish to a large platter. You can decorate the crucian carp with the remaining herbs and cut lemon slices. The most suitable side dish for baked fish would be boiled potatoes and a salad of fresh vegetables and herbs. Rest assured that after making this dish for the first time, you will want to make it again and again because it will become one of your family's favorites!
What is the recipe for crucian carp in sour cream? What ingredients are needed to prepare the dish? You will find answers to these and other questions in the article.
Crucian carp in sour cream is a recipe for a very popular and tasty dish. Fried crucian carp are doused with sour cream and then baked in the oven. Or they are brought to readiness in a frying pan over low heat.
How to cook in a frying pan?
With this recipe for crucian carp in sour cream, fried in a frying pan, you will prepare a real delicacy! This is one of the most delicious fish dishes. It is prepared very simply, it turns out nourishing, aromatic, healthy and incredibly appetizing. So, to create this dish you need to have:
- four crucian carp (weighing 300 g each);
- a couple of onions;
- 500 g full-fat sour cream;
- vegetable oil;
- salt;
- greenery;
- black pepper.
Wash the crucian carp, clean it, gut it, remove the gills, rinse it outside and inside. Make deep cuts in the sides of the fish with a knife (this will make the bones less noticeable). Rub the crucian carp with salt outside and inside.
Now heat a little vegetable oil in a frying pan, add the fish, fry it over high heat on both sides until it browns. When a beautiful golden brown crust appears on the crucian carp, remove them from the frying pan.
Now taste the prepared sour cream sauce for salt, add salt and pepper if necessary. Serve the crucian carp hot, sprinkled with chopped herbs.
crucian carp
So how to make crucian carp in sour cream? Recipes for this dish are of interest to many. Crucian carp is a very tasty fish, which is often cooked in sour cream. It has tender meat and a delicate taste, and therefore goes perfectly with sour cream sauce.
However, many people do not like crucian carp due to its excessive bonyness and muddy smell. But the right preparation and a good recipe can successfully eliminate these shortcomings. Crucian carp is a freshwater river fish that can be caught all year round. That is why it is sold fresh at any time. Fish is rich in calcium, minerals and vitamins, healthy proteins.
When choosing crucian carp at the market or in a store, you need to pay attention to their appearance, especially their belly and gills. Fresh crucian carp will never have a bloated belly, and the gills will always be pink or red.
To bake in sour cream, you need to take small crucian carp (the size of your palm). They will turn out more tender. Of course, it is best to take live crucian carp.
How to clean crucian carp?
The recipe for crucian carp with sour cream is loved by many housewives. If you have already bought fish, you need to clean it. To do this, first remove the scales from it. To make it convenient for you to do this, dip your wet fingers in salt and hold the fish by the tail - the salt will not allow it to “escape” from under the knife.
Then gut the crucian carp, paying special attention to removing the black film along the rib bones (it will taste bitter after cooking). Then trim off the gills, tail and fins. You can leave the head, since crucian carp are often cooked with it.
Apply diamond-shaped notches (about 5 mm side) to each carcass with a knife. Pour lemon juice over the cuts and leave for 20 minutes. This operation has two purposes: softening small bones with the acid of the juice and marinating the meat for a more subtle taste.
Large bones will be roasted and you will be able to chew them easily. But the spine and rib bones are large enough, so you can easily remove them right in the plate.
How to bake in the oven?
And now we present to you a classic recipe for crucian carp in sour cream, baked in the oven. To prepare the dish you need to have:
- 1 kg of crucian carp;
- one onion;
- vegetable oil;
- one tbsp. sour cream;
- half a glass of heavy cream;
- black pepper and salt.
Clean the fish and marinate in lemon juice. Next, season it with pepper and salt and start cooking. Before you bake the fish, you need to lightly fry it. Heat the oil in a frying pan and fry the onion, cut into rings, in it. Now put the fish here. It does not need to be fried for long; it should acquire a golden color.
Fry the fish for no more than 3 minutes on each side to prevent it from becoming tough and dry. Next, place the crucian carp with onions in a baking dish and fill with a mixture of cream and sour cream. You need to bake the fish at a temperature of 180°C for 20 minutes, until the sour cream acquires a beautiful golden brown color. Serve the dish with finely chopped dill.
How to bake in foil?
Do you like the photo of crucian carp in sour cream presented in the article? Check out the following recipe. We'll tell you how. To do this you need to have:
- one large onion;
- three crucian carp;
- a couple of cloves of garlic;
- vegetable oil;
- half a lemon;
- fresh greens;
- pepper, salt, seasoning to taste.
First you need to clean and gut the crucian carp. Rinse the fish with cold water and pat dry with a napkin, rub with spices and salt, leave for 10 minutes. Now prepare the remaining ingredients: cut the onion into half rings and fry in vegetable oil, wash and chop the greens, press the garlic through a press and combine it with sour cream, cut the lemon into slices.
Now prepare three pieces of foil. Place a carcass on each of them, place greens and onions in the belly of the fish. Spread the crucian carp with sour cream in an even layer and cover with lemon slices.
Wrap each carcass in a foil envelope and place on a baking sheet. Place it in the oven, preheated to 180°C, and bake the fish for half an hour.
After this, you can remove the foil and keep the crucian carp for another 7 minutes in the oven until a golden brown crust appears on them.
How to cook with potatoes?
Agree, it’s not at all difficult to cook crucian carp in the oven with sour cream. Let's look at the next recipe in as much detail as possible. To make this hearty dish you need to have:
- three large crucian carp;
- 200 g sour cream;
- 800 g potatoes;
- three cloves of garlic;
- lemon juice;
- vegetable oil;
- pepper, salt, spices.
So, first clean the fish, and then rub it with spices, lemon juice and let it sit for 10 minutes. Mix sour cream with pepper and garlic, season with half of this sauce, peeled and diced potatoes.
Brush the other half of the sauce onto the fish. Distribute 1 tbsp evenly in a baking dish. l. lean oil, place the fish and potatoes and bake the dish in the oven at 180 °C for about 40 minutes. Check the readiness of the food by piercing the potatoes with a fork or knife.
Fry crucian carp in a frying pan with an egg
How else can you cook crucian carp in sour cream in a frying pan? Consider the following recipe. To create this dish you need to have:
- 1 kg of crucian carp;
- two large onions;
- three eggs;
- fresh herbs;
- half a glass of vegetable oil;
- two tbsp. sour cream;
- salt;
- breadcrumbs.
Buy freshly caught medium-sized crucian carp. Place them in the refrigerator for three hours to let the fish go to sleep.
Clean it from scales, remove the gills, gut it, and wash it under running water. Should I leave the tails and heads? It's up to you. Wipe the crucian carp dry and salt. You can also make longitudinal cuts along the ridge so that the fish is thoroughly fried.
Peel the onion, cut it into small cubes and fry in vegetable oil until transparent. Now beat the eggs and mix them with the cooled onions. Dip the crucian carp into this mixture, roll them in breadcrumbs and fry in a frying pan in a small amount of oil.
The frying pan should be hot, and the fish on it should acquire a golden crust on both sides. After this, pour sour cream over the fried crucian carp and bring to a boil twice (but do not boil). After the second boil, turn off the stove. Transfer the crucian carp to plates, sprinkle with parsley or dill and serve.
“Light” crucian carp with sour cream
We present to you another recipe for crucian carp baked in sour cream. It is suitable for those who are prohibited from eating fried foods. Baked fish will be useful for everyone. To prepare an easy dinner you need to have:
- a couple of large crucian carp;
- one tbsp. low-fat sour cream;
- lemon for juice;
- salt and spices.
Wash the fish thoroughly and gut it. Cut off the heads, fins and tails of the crucian carp. Now make notches all over the body of each fish. Sprinkle with lemon to marinate the meat. After 20 minutes, start cooking.
To do this, place the crucian carp on a baking sheet. Mix sour cream with spices and salt. You should only use herbs that do not have a pungent taste. The sauce should cover the fish completely.
Now make a lid from foil. To do this, carefully wrap 4 layers of foil over the edges of the baking sheet. In this form, send the crucian carp to the oven. After 45 minutes, the baked crucian carp can be removed. They will smell delicious, but they will not have a golden crust. Therefore, this dish can be safely eaten by those who are prescribed a diet.
Crucian carp is a simple fish, which at the same time requires a special approach. To ensure you get delicious dishes, clean it carefully: carefully remove the scales, try not to disturb the integrity of the gallbladder, remove all films from the insides so that the finished dish is not bitter.
You should also definitely use lemon juice - it will eliminate the smell of mud and soften the bones (as we discussed above). Sour cream also removes unpleasant odor, which is why stewing crucian carp in sauce is so popular. To make sour cream have a pronounced taste, mix it with garlic and herbs. Also, crucian carp, in addition to pepper and salt, “love” paprika, nutmeg and herbs (fresh and dried).
Try not to bake crucian carp directly on a baking sheet, as its tender meat may stick to the hot surface. As a result, you will only remove the skeleton of the fish from the baking sheet. Bon appetit!
I once watched a program with my husband. In a certain restaurant, a chef shares a recipe for cooking crucian carp in sour cream.
Watch and learn, says the husband!
“Don’t be fooled,” I answer.
Because in this establishment there is a service: he brought the fish, cooked it, served it. And, not unimportantly, the spouse will support such an idea. There is no need to ruin your manicure when cleaning fish, or lunch/dinner in a restaurant. Who would refuse? That’s why the recipe is such that it looks “delicious” at all stages of preparation. And when the finished dish comes out, you should already run there with your wife on your arm and fish in a bag, or even right in the cage...
... It’s not clear to me why the crucian carp, which we will stew in sour cream, should be sprinkled with lemon, marinated in grass - ant and olive oil?! It’s not clear in terms of the taste of the finished dish. But, it is very clear as an advertising ploy.
So here's what I'll tell you, gentleman:
Reserve lemon, plenty of herbs and a generous portion of olive oil for fatty fish from the grill or frying pan. And we’ll make crucian carp in sour cream simply, but no less tasty!
So, let's start preparing the dish - crucian carp in sour cream.
These wonderful crucian carp, , near Kyiv. It is believed that this environmentally friendly reservoir is unique in its so-called “feeding” qualities. There is practically no silt here, and crucian carp feed only on natural food, which is abundant in the estuary.
We fry the cleaned and salted crucian carp in regular refined oil. We don't need foreign odors and tastes. Ready? Postponed. Ideally, on a plate covered with paper napkins. This way we will get rid of excess fat.
We hide a tomato slice and a basil leaf in the belly of our crucian carp. Place the fish in the frying pan.
Wrap it in sour cream and set it to simmer over moderate heat. Your sauce should have the consistency of liquid kefir. If you see that it is thick, add a little water. The sauce should completely cover the crucian carp. It's good if you cook this dish in a frying pan with a high side. I like cooking this way better than in the oven. Because it is more convenient to control the condition of the sauce.
Has your crucian carp been languishing in sour cream for ten minutes? Now it's time to add salt. We remember that the fish has already been salted. Therefore, the crucian carp in sour cream has already given some of the salt to the sauce. And now we are bringing it to perfection.
Salt and pepper to taste.
Let's grate just a little nutmeg, so to speak, for courage. Add basil leaves. I prefer green, it's softer. And be sure to add sugar. In principle, I add sugar to all dishes that contain tomatoes. It is important to catch the taste balance: salty-sour-sweet. The slight sweetness complements the rest of the flavors beautifully. The main thing is not to overdo it.
Simmer for another 15-20 minutes. Then add temperature. Our sour cream sauce should evaporate.
If you used low-fat sour cream in preparing crucian carp, then a piece of butter at this stage will not be amiss.
And now, our sauce has thickened, changed color to soft golden... So everything is ready. Place on a plate and pour over remaining sauce. It would be nice to accompany our crucian carp in sour cream with a glass of cold white dry or table glass. An ice-cold glass of vodka won’t ruin the taste, but will add to your appetite.
As a side dish, it is very good to duplicate the sauce ingredients. Namely, serve with juicy tomatoes and basil. To be healthy, water with olive oil. Cheese is clearly not appropriate here. But the croutons are just that. Dry the bread on the grill, toaster, or almost dry frying pan. We dip these croutons into the sauce, right on the plate. And we wash it down...
Yes, watch carefully. Although the crucian carp languished in sour cream, it did not become less bony. Therefore, we taste, but do not lose our vigilance, we do not swallow tongue and bones. 😉
And further. A small lyrical digression.
For me, the biggest disappointment in fish is yesterday’s fish from the refrigerator: rubbery skin, foreign taste and smell... But, I found a way out! If today you have cooked more than you can eat, do not force your stomach. In the above manner, you can cook any yesterday-fried “white” fish. It turns out to be a very tasty and completely new dish. This is especially true in the countryside, in nature, when problems with breakfast constantly arise.
Enjoy your meals and delicious days! And see you again.
An amazing fish dish, for example, crucian carp in sour cream in the oven, will be a great idea for a light but satisfying dinner. Notable for its low calorie content (only about 90 kcal per 100 grams of product), the delicacy will be received with a bang even by those people who are used to watching their diet and figure. Crucian carp contains a large amount of vitamins A and E, as well as phosphorus, zinc, iodine, etc. necessary for normal life. It is not without reason that dishes from this fish were and remain popular not only in Russia, but also in Europe.
It is better to prepare a tasty dietary delicacy, since with this method of heat treatment the product retains useful substances, and the meat turns out juicy and soft. Often, it is in this form of fish that doctors prescribe to patients suffering from various gastrointestinal diseases and problems with the cardiovascular system. Try and make your own incredibly appetizing and aromatic meat that will literally melt in your mouth.
Housewives who decide to pamper their loved ones with baked crucian carp are offered a choice. The dish can be made in sour cream sauce, coated with low-fat mayonnaise before putting it in the oven, or topped with mushrooms. Regardless of which recipe you choose, you should remember useful tips from experienced chefs, namely:
Sometimes housewives are faced with unpleasant yellow spots and smudges on fish carcasses. They indicate a spill of bile under the skin. If you find such a defect in a purchased crucian carp, do not rush to throw it away. Just trim off the affected areas of meat, wash the fish thoroughly, wipe it with 9% vinegar, wash the carcass again and let it soak for an hour and a half in a cup of cold water. After such manipulations, you can start preparing the dish.
We invite you to familiarize yourself with several cooking recipes that even novice cooks can master.
Recipe No. 1. Crucian carp in sour cream in the oven with garnish
A hearty and healthy dish is made from fish baked with. For the treat you will need:
First, the fish must be thoroughly gutted, the gills removed, as well as the thin black film that is present in the peritoneum (it can also make the finished dish bitter). Rub the carcasses with salt, pepper and other spices inside and out, and dip them in flour. After this, we send the crucian carp to a preheated frying pan, fry on both sides until a beautiful crust forms.
Recipe No. 4. Another simple diet method
It is quite possible to spend a minimum of time preparing the delicacy if you use the following method. You will need:
The fish is carefully gutted, cleaned, washed, and excess moisture is removed from it. Peel the onion and cut into half rings. Half the carrots are cut into rings, and the rest into strips. Stuff the carcass with onions and carrot sticks (preferably thicker). The remaining vegetables are placed on a baking sheet, forming a kind of “pillow”. After this, lay the fish and put everything in the oven, preheated to 160 degrees. The dish will be ready in about 30–40 minutes. From time to time you can take the fish out of the oven and pour the juice over it - this will create an appetizing, tasty crust.
There are other ways to bake crucian carp in the oven. Don't be afraid to learn new recipes and experiment while creating treats. Your family and friends will definitely appreciate the culinary skills and memorable taste of the aromatic, hearty fish!