Crucian carps fried in sour cream in a pan. Fried crucian carp in sour cream in a pan Recipe for cooking crucian carp in sour cream
Crucian carp in sour cream - general principles cooking
Crucian carp is an inexpensive and widespread fish; it is not difficult to choose it for our purposes. Live fish will do without special inspection, if the fish do not move, open the gill cover. If a bright pink color predominates inside, the fish is fresh. Also inspect the scales, if they are not damaged, it is more likely that the fish is good.
They clean the crucian carp carefully, the fish is tenacious and you can easily get hurt if it starts fluttering in your hands. Be sure to remove the gills, you can completely with the head. It is better to cook crucian carp in sour cream without fins, cut them off before cleaning the scales. Be sure to rinse the gutted fish with running water, remove all films from the abdomen.
The meat of the crucian carp is bony. Make several transverse cuts on the fish to the ridge, no more than a centimeter from each other, when frying, the bones will be cooked.
Salt and spices are rubbed in, including from the inside of the abdomen.
Fish "love" salt and boiling oil. Unless otherwise specified in the recipe, try to fry quickly, at maximum heat. A slight oversaltness, given the tenderness of the sour cream sauce, will not be noticeable in the finished dish.
It is preferable to take low-fat sour cream, it impregnates fish better, and fatty will allow you to "fix" overdried, or too skinny fish.
Crucians in sour cream are served hot and cold; you can serve them directly in the dishes in which they were cooked. To decorate dishes, use large greens, lemon slices.
Baked crucian carp in sour cream
To cook delicious crucian carp in sour cream according to this recipe, it is best to take a small fish, carp the size of and smaller than the palm of your hand will do.
Ingredients:
One kilogram of fish;
Medium onion;
Half a lemon;
250 ml sour cream;
120 ml of non-fat cream.
Cooking method:
1. Dry the prepared fish well with a disposable towel from all sides and on each carcass with a sharp knife, apply notches across. The distance between the notches should be no more than half a centimeter.
2. Squeeze the juice out of half a lemon, sprinkle it over the fish well, cover the bowl with a lid or towel and leave for twenty minutes.
3. Take out the fish, dry it again with a towel and rub with spices and salt, it is best to use a mixture of salt and black pepper.
4. Pour vegetable oil into a frying pan with a thick bottom, its depth should be no more than half a centimeter. Place the skillet over medium heat.
5. Put the fish in hot oil and fry on both sides until golden brown.
6. Chop the onion thinly and put on sauté over medium heat until it is amber.
7. Put the onion in a baking dish or other suitable dish, and put the fried crucian carp on top.
8. In a small container, stir the sour cream with cream, if the sauce is too thick, add more cream. Fill in sour cream sauce fish and bake in the oven for half an hour at 180 degrees.
9. Serve garnished with herbs.
Turkish carp in sour cream
Ingredients:
Half a kilogram of fish;
Half a glass of low-fat cream;
60 grams of wheat flour;
A small clove of garlic;
200 grams of toasted walnut kernels;
Three eggs;
Parsley, cilantro, fresh herbs half of the middle beam;
400 grams of sour cream.
Cooking method:
1. Whisk the eggs in a small, deep dish.
2. Kernels walnut chop with a knife and crush the garlic in a mortar.
3. Cut the processed fish into small portioned chunks... Dip each piece in an egg, roll in flour on all sides and fry in oil heated in a pan.
4. For the sauce, mix sour cream with cream in a separate container, add chopped garlic, nuts, salt, pepper and mix well all the ingredients of the sauce.
5. Put the fried pieces of fish on a serving dish, pour over with sour cream sauce and garnish with sprigs of washed and dried herbs.
Crucian carp in sour cream, cooked in pots
Ingredients:
A kilogram of fish;
One glass of sour cream;
Hard cheese;
Half a kilogram of white onions;
Breadcrumbs;
One egg;
200 grams of butter.
Cooking method:
1. Cut the fish into small portioned pieces, and chop the onion.
2. At the bottom of each pot, place a small piece of natural butter and one tablespoon of sour cream.
3. Rub each piece of fish with a mixture of ground black pepper and salt, and put several pieces in each pot, and put half rings of onion on top.
4. Grate the cheese with a coarse grater, and melt the remaining butter in the microwave or in a saucepan on the stove and cool.
5. Mix the melted butter, sour cream, breadcrumbs, grated cheese and pour the contents of the pots with the resulting mixture.
6. Add to each pot a couple of tablespoons of hot boiled water and cover, place in the oven.
7. Cook for about half an hour.
Crucian carp in sour cream baked with mushrooms
Ingredients:
Two small onions;
Two large crucians;
320 grams of sour cream;
Spicy, hard cheese - 150 grams;
25 grams of wheat flour;
Two tablespoons of bread crumbs;
250 grams of young mushrooms;
One hundred milliliters of refined oil.
Cooking method:
1. Finely chop the onion, remove the skin from the mushroom caps and cut the mushrooms into slices.
2. Put the chopped mushrooms in a saucepan, add onions, a quarter glass of water, salt, put peppercorns and simmer until tender.
3. In a small bowl, combine sour cream and flour with salt.
4. Cut off the fillets of the prepared fish, place them on a greased baking sheet and place the baking sheet with fish fillets in the preheated oven. Bake until half cooked for about ten minutes.
5. Remove the baking sheet from the oven, put the mushrooms on top of the fish, pour the mixture of cooked sour cream with flour. Sprinkle with a mixture of grated cheese and breadcrumbs, sprinkle everything well vegetable oil and place in the oven to bake. When ruddy forms on the surface golden crust, turn off the oven and place the crucian carp in sour cream on a serving dish.
Crucian carp in sour cream in a pan with cognac
Ingredients:
Two, medium-sized crucian carp;
350 grams of 30% sour cream;
One hundred milliliters of brandy;
Spices for fish.
Cooking method:
1. Carcasses of crucian carp, rubbed with salt and pepper, fry over high heat until golden brown crust is formed. There should not be a lot of oil in the pan; it should only slightly cover its bottom.
2. Without removing the pan from the heat, pour in the cognac, light it and immediately remove the pan from the stove. Be careful, the flame rises high, do not burn yourself.
3. When the flame goes out, pour half a glass of water into the frying pan to the fish, simmer under the lid for fifteen minutes.
4. Add sour cream, fish spices and simmer over medium heat for another half hour.
Crucian carp in sour cream with potatoes
Ingredients:
Three small crucians;
500 grams of potatoes;
Two medium carrots;
250 grams of low-fat sour cream;
Spices, salt, spices to taste.
Cooking method:
1. Pour into a mold or small baking sheet sunflower oil, add salt, herbs and spices to taste. Stir, put the fish in a dish, brush on all sides with a mixture of butter and spices and leave to marinate for twenty minutes.
2. Chop the carrots into small strips, chop the onion into small thin slices, and the potatoes into medium-sized slices.
3. Transfer all vegetables to a bowl, drizzle with two tablespoons of oil, salt to taste and stir.
4. Place vegetables in a dish under the fish and place in a preheated oven (180 degrees) for twenty-five minutes.
5. Put the fish on the table, add sour cream, evenly distributing it over the vegetables and crucian carp, put the dish back and bake until browned.
Stuffed crucian carp in sour cream with vegetables in foil
Ingredients:
A large carcass of a crucian carp, weighing approximately;
Three tablespoons of flour;
One medium tomato;
A small bunch of parsley;
White onion head;
One medium-sized carrot;
250 grams of sour cream;
2 tbsp. l. freshly squeezed lemon juice.
Cooking method:
1. Sprinkle the prepared crucian carp well with salt, sprinkle lemon juice and leave for fifteen minutes.
2. Cut the tomatoes into half rings, and chop the greens into small pieces with a knife.
3. Stuff with chopped greens and half rings of crucian carp tomatoes and fry the fish in a pan, previously rolled in flour, until golden brown.
4. While the fish is fried, thinly chop the onion, and the carrots into small strips and put the chopped root vegetables to sauté until they soften.
5. Spread the foil on a baking sheet and put half the browned vegetables in the middle. Place the fried fish on top of the vegetables and cover with the remaining sautéed vegetables.
6. Pour sour cream on top, wrap the foil in an envelope and place in an oven preheated to 200 degrees, bake for forty minutes.
7. Place the cooked fish on a serving platter and garnish.
Fish cutlets "Golden crucian carp in sour cream"
Ingredients:
600 grams of carp;
Two medium onions;
A small piece of white bread;
Milk;
250 grams of sour cream 15%;
Breadcrumbs;
100 ml non-fat cream.
Cooking method:
1. In a small bowl, pour the milk over the bread so that the milk covers it completely.
2. In peeled gutted fish, separate the meat from the bones and twist together with the onion in a meat grinder several times so that the small bones grind well.
3. Squeeze the bread well with your hands and add it to the minced fish. Season with salt to taste, pepper and knead thoroughly.
4. Form from minced fish oblong, fish-like cutlets, roll them in white breadcrumbs and fry until golden brown in a skillet in sunflower oil.
5. Put the cutlets in a dry frying pan, pour over the sour cream and put on fire. Simmer until tender with a low boil.
Crucian carp in sour cream - tricks and tips.
Crucian carp in nature chooses places with quiet, stagnant water, in order to avoid an unpleasant swamp smell in the belly of a gutted fish when frying, put a thin slice of onion.
To soften the bones, you can sprinkle lemon juice on the cuts in the back. Leave for 15–20 minutes.
If there is no low-fat sour cream on hand, you can dilute heavy cream, or milk.
When frying fish, do not pierce it with a fork so that the juice does not flow out.
If, according to the recipe, it is required to separate the fillets from the bones, transverse cuts should not be made, otherwise the fish meat will disintegrate during cooking.
1 kg fresh carp
2 onions
4 eggs
300 ml sour cream
5 tbsp. tablespoons of bread crumbs
½ cups of vegetable oil
2 teaspoons of salt
1 bunch of parsley
1 bunch of dill
How to cook crucian carp in sour cream in a pan:
Peel the carp of scales and gut. It is advisable to remove the gills, but not to touch the head. Wash and dry the fish thoroughly with a paper towel. Make sure to make small cuts on the back to soften small bones... Salt the crucian carp and forget about them for 15 minutes.
Peel and finely chop the onion. Pour vegetable oil into a frying pan and put it on fire. Fry the chopped onions until golden brown (about 10 minutes). Remember to stir it while frying.
Then beat the eggs and combine with the onions.
Take a plate that's wide enough and sprinkle the breadcrumbs on top of it. First, roll the carp in the onion and egg mixture, and then in the breadcrumbs. Fry the carp in a hot skillet until browned (3-5 minutes on each side).
Lay out the fried fish and cover well with sour cream. If desired, the sour cream can be mixed with the remaining beaten eggs.
Crucians in sour cream are ready!
Crucian carp in sour cream with potatoes
Ingredients:
Delicious dishes from fish muksun: 4 recipes
Muksun belongs to the salmon family, its meat is considered a delicacy. This fish is very popular in Siberia. It contains polyunsaturated fatty acids, essential amino acids and other substances useful for the body. The product can be included in diet food.
2 kg of carp
1 kg of potatoes
300 ml sour cream
100 g butter
ground black pepper- taste
salt to taste
50 ml vegetable oil
200 g flour
1 bunch of parsley
How to cook crucian carp in sour cream with potatoes:
Clean the crucian carp and dispose of the entrails. Remove the gills, but do not throw away the caviar if it is present. Then it can be fried and eaten separately. Then rinse the carp well in cold water... Be sure to remove all black films or the dish will taste bitter.
After the preparatory manipulations, rub the fish thoroughly with salt and pepper on the outside and inside. Dip the carp in flour. Fry them over high enough heat on both sides until formed golden brown golden hue.
Peel the potato tubers and cut into thin slices. Take another skillet, put butter on top of it and mix it with a little vegetable oil. Fry the potatoes in the resulting mixture until half cooked.
Now take a baking sheet, grease it with oil and put the potatoes on it, and on top of the fried crucian carp. Fill everything well with sour cream and put in an oven preheated to 180 ° C.
Usually carp in sour cream is cooked in the oven for no more than 25 minutes.
Basically, this time largely depends on the size of the fish. By the way, too thick sour cream can be diluted with milk if desired. After the allotted time, remove the crucian carp from the oven, garnish with chopped herbs and serve.
Today I bring to your attention a real fish delicacy. Fishermen and connoisseurs fish dishes they will understand me, there is nothing tastier than freshly caught fish. Fried crucian carp cooked with sour cream in a pan turns out to be very tender and aromatic. According to this recipe, you can cook both a small fish, frying it whole, and a larger one, cut into pieces.
Ingredients
To cook fried crucian carp in sour cream in a pan you will need:
fresh carp (medium size) - 2 pcs.;
lemon - 2-3 rings;
salt to taste;
a mixture of ground peppers - to taste;
sour cream (I have homemade sour cream) - 6 tbsp. l .;
dill - 5-7 branches;
flour for breading fish;
vegetable oil for frying.
Cooking steps
Prepare the food you need.
Peel the fish from the scales, remove the entrails and gills. Trim tail, fins, and head. The heads can be used to make fish soup.
Rinse the fish under running water. Cut into small pieces. If you have small carp, then fry them whole.
Add salt and a mixture of peppers to the pieces of crucian carp to taste, squeeze the juice from the lemon rings, mix and leave to marinate for 5-7 minutes.
Then transfer the fried crucian carp slices to a larger skillet, greased with vegetable oil. Put sour cream and a pinch of pepper mixture in the center of the pan (as shown).
Cover the pan with a lid, bring to a boil and simmer the fried crucian carp in sour cream over medium heat for about 2-3 minutes, then turn the fish over to another barrel, turn off the heat, remove the lid, sprinkle with finely chopped dill. If desired, you can cover the pan with fish with a lid and let it brew for 10 minutes.
Delicious and pleasant moments!
What is the difference between stewed carp and simply fried in sour cream? Very simple - meat stewed fish it turns out softer. Well, there may be options with vegetables.
Well, let's get started? We cut the carcasses into large pieces, salt and bread in flour. We spread it in an already preheated pan with oil (vegetable). Fry on both sides over high heat - but not for long, until golden brown.
Do not forget to salt to taste.
Add to fish onion, cut into half rings, then - grated carrots. You can add salt. Finally, sautéed vegetables and fried fish.
Stir the vegetables (do not touch the fish) and pour in the water so that it slightly covers the pieces. Bring to a boil and, closing with a lid, leave to simmer over low heat. Half an hour, no more. I must add - in order for the temperature to work properly on the bones, it will take more time - an hour and a half.
To do this, you can put the pan in the oven - on the smallest fire.
Add greens to taste a few minutes before the end of cooking or to the finished dish. Such yummy will not leave anyone indifferent, including the cook, I assure you. And one more thing: the dish will only benefit if you diversify it with some an unusual side dish... Rice and avocado - how do you like it?
Calorie content of carp stewed in sour cream
For those who care about questions healthy eating, we specially give the following information about such fish as crucian carp. Calorie content of fish stewed with vegetables: per 100 grams of dish - contains about 100 kilocalories. And this - along with sour cream, vegetables and spices.
Recall that the daily calorie intake for women ranges from 2,000 to 2,200, depending on lifestyle and degree of fatigue. So our stewed crucian carp, whose calorie content does not exceed the norm, still contains half the daily portion. It is up to you to decide whether it is a lot or not, but do not deprive yourself of the holiday.
Such is the recipe. Crucian carp in sour cream in a pan, although common dish, if desired, can even decorate festive table... Because it's delicious!
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By 08.10.2015
Arenas are loved by many. And with the addition of gentle sour cream sauce, the dish becomes even tastier. The longest and most laborious in the whole recipe is the cleaning and preparation of the fish. Ready carp should be immediately served on the table; a preheated dish will no longer have an appetizing crisp crust.
Ingredients
- Medium crucian carp - 4 pieces
- Vegetable oil - for frying
- Wheat flour - for breading
- Sour cream 10% - 100 g
- Bulb onion - 1 piece
- Salt to taste
- Seasonings for fish - to taste
Step by step cooking process at home
- We clean the fish carcasses, remove the entrails and rinse well. It is better to take small fish, they cook faster. If desired, you can cut off the heads, this saves space in the pan. If you do not do this, then you need to cut out the gills that give the fish meat a bitter taste. Pre-thaw frozen carp with room temperature during few hours.
- Rub the fish with salt and sprinkle with a little pepper. Leave in this form for 15-20 minutes to marinate a little. Each carcass is thoroughly breaded in flour so that there are no gaps. But the flour should not be poured, otherwise the oil will turn black.
- We send the breaded carcasses to the pan with heated vegetable oil. There should be enough oil for the crucian carp to cook well.
- Fry each crucian carp on both sides until an appetizing brown crust is formed. This will take 5-7 minutes for each side. Turn it over gently with a spatula so as not to damage the skin.
- In the meantime, count, wash and finely chop the onion. You can skip this step if there are people at the table who cannot bear onions. But with it it turns out much tastier and more aromatic. In addition, the onion is almost not felt in the finished dish.
- Add fish seasoning to sour cream. You can add black and allspice, dried dill and other spices to taste. Mix well. Pour in a spoonful of milk or water and mix again. This is so that the sour cream does not curl up during the cooking process. If the seasoning does not contain salt, lightly add salt to the mixture.
- Remove the fried fish from the pan, and in its place pour onions and fry a little over low heat, until light golden brown.
- On top of the onion, put the crucians in a frying pan and pour the prepared sour cream sauce. We reduce the fire to almost a minimum, cover with a lid and simmer until the sour cream is absorbed. This process usually takes 10-15 minutes.
- Put the finished carp on a plate. Medium-sized fish are 2 pieces per serving. If the carcasses are large, one at a time will be enough. Ideal for garnish mashed potatoes and fresh vegetables.
