What is the difference between stewed crucian carp and simply fried crucian carp in sour cream? It’s very simple - the meat of stewed fish is more tender. Well, there may be options with vegetables.
Well, let's get started? We cut the carcasses into large pieces, salt and bread them in flour. Place in a preheated frying pan with vegetable oil. Fry on both sides over high heat - but not for long, until golden brown.
Don't forget to add salt to taste.
Add onion, cut into half rings, to the fish, then grated carrots. You can add some salt. Finally, sauteed vegetables and fried fish.
Stir the vegetables (do not touch the fish) and pour in water so that it slightly covers the pieces. Bring to a boil and, closing the lid, leave to simmer over low heat. Half an hour, no more. It should be added that in order for the temperature to work properly on the bones, it will take more time - an hour, an hour and a half.
To do this, you can put the frying pan in the oven - on the lowest heat.
Add greens to taste a few minutes before the end of cooking or to the finished dish. This deliciousness 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 unusual side dish. Rice and avocado - how do you like it?
Calorie content of crucian carp stewed in sour cream
For those who are concerned about healthy eating, we specifically provide the following information about fish such as crucian carp. Calorie content of fish stewed with vegetables: per 100 grams of dish - contains approximately 100 kilocalories. And this comes with sour cream, vegetables and spices.
Let us remind you that the daily calorie intake for women ranges from 2000 to 2200, 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. Whether it’s a lot or not is up to you to decide, but don’t deprive yourself of the holiday.
This is the recipe. Crucian carp in sour cream in a frying pan, although an ordinary dish, can even decorate a holiday table if desired. Because it’s delicious!
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This recipe for fried crucian carp in sour cream in a frying pan is sure to please all lovers of river fish. It turns out to be a special, tasty dish. You will need the following ingredients for preparation:
Ingredients
- 3 large crucian carp;
- liquid sour cream (you can use cream) – 0.7 cups;
- onion - 1 onion;
- green dill - one bunch;
- green onion - optional;
- salt – 1 tbsp. spoon (to taste);
- sunflower oil (refined) - for frying;
- flour, approximately one glass.
How to cook crucian carp in sour cream in a frying pan
First, we prepare the fish, gut it and clean it. We cut the back of the crucian carp on both sides.
Sprinkle flour into a plate and salt it. Dredge each fish in salted flour.
and fry in a frying pan in boiling sunflower oil,
on both sides.
Separately, fry thinly sliced onions.
Chop the prepared greens. As soon as the crucian carp is fried until golden brown. Then transfer them to a clean frying pan, pour fried onions on top,
and then sprinkle with herbs,
and fill with sour cream. The dish must be tightly covered with a lid and left to simmer for several minutes over low heat (5-7 minutes).
Care should be taken to ensure that the sour cream does not boil over.
Ready-fried crucian carp in a frying pan can be decorated in various ways, it all depends on desire and preference.
In ancient times, crucian carp, as a dish of Russian cuisine, was very famous; they were cooked in literally every home. Over time, the popularity of the fish has lost its position and in vain. It turns out that crucian carp can be used to prepare very tasty dishes for every day and a holiday table.
The peculiarity of the recipes is that fried crucian carp are cooked in sour cream until cooked. You don’t need an oven or expensive ingredients for cooking; everything is much simpler than it seems!
Armed with fresh crucian carp and a frying pan, you can safely experiment with dishes not only of Russian, but also of Gypsy cuisine.
Classic recipe
- fresh crucian carp - 1 kg;
- for frying vegetable oil - about 150 ml;
- full-fat or homemade sour cream - 4 tbsp. l;
- bulb;
- salt, bay leaf.
Preparation:
- When choosing fish for cooking crucian carp in sour cream in a frying pan, first of all, you should pay attention to its freshness. If you catch the fish yourself, there will be no problems with its origin.
- Peel the crucian carp, gut the insides, trim the fins. Whether to leave the head or not is up to you, so that the fish does not taste bitter, remove the gills.
- Rub the surface of the washed crucian carp with salt. Leave for a few minutes and in the meantime fry the onion until golden brown.
- As soon as the fish carcasses are salted, they need to be dried on a napkin and fried on both sides until beautifully crusted. Ready crucian carp should look appetizing and smell delicious.
- Add fried onions, bay leaves, and sour cream to the fish in a frying pan. There is no need to pour water, just spread the sour cream over the fish and cover the frying pan with a lid. The sour cream will spread while cooking over low heat. There is no need to simmer the dish for a long time; 3-4 minutes is enough.
Gypsy style fish
- fresh fish - 5-6 pcs;
- champignons (chanterelles) - 350 gr;
- 2 large onions;
- vegetable oil for frying - about 110 ml;
- flour - approximately 3 tbsp. l;
- salt, peppercorns, spices;
- fat sour cream - 3 tbsp. l.
Preparation:
- Clean fresh fish from scales and entrails. Make cuts on both sides of the abdomen. Season well with salt and then set aside.
- While the crucian carp are salting in a frying pan, fry the onions and mushrooms. Cut the vegetables arbitrarily; it will not affect the taste.
- Dip the fish in flour and fry it in a separate frying pan until golden brown.
- When all the fish carcasses are fried, distribute the onions and mushrooms on top. Add bay leaf, pepper. Dilute the sour cream with a glass of water, pour this mixture over the crucian carp, cover with a lid, and give the fish time to simmer.
- When ready, carefully transfer the fish carcasses to a plate, pour over sour cream sauce, and garnish with herbs and vegetables.
Crucian carp in sour cream with tomatoes
- medium crucian carp - 3-4 pieces;
- fresh tomatoes - 350 gr;
- vegetable oil for frying - approximately 90 ml;
- breadcrumbs - 3 tbsp. l;
- salt, spices;
- sour cream 40% fat - 3 tbsp. l.
- leek to taste.
Preparation:
- Clean the crucian carp from the entrails, remove the gills and scales. Rinse the fish well and make cuts on both sides. Rub with salt and pepper and set aside on a napkin to drain the liquid.
- Cut leeks and tomatoes into slices. Place vegetables inside marinated fish.
- Dip the crucian carp in breadcrumbs, then fry in hot oil until tender.
- If there are tomatoes and leeks left, you can add them to the fish. Pour in sour cream, cover with a lid and simmer over low heat so that the crucian carp are saturated with sour cream.
- To prevent the bones from being felt in the fish, the simmering time can be increased, but you will need to add half a glass of water to the frying pan.
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!
Any housewife can prepare a tasty, appetizing dish from available products. An old Russian dish - crucian carp in sour cream fried in a frying pan or baked in the oven, despite its simplicity, can become a table decoration.
To make the crucian carp tender, tasty and aromatic, you need to choose the right fish and use a few tricks when cooking. For the dish it is better to take live crucian carp.
When choosing a non-living fish, you should pay attention to the condition of the scales and eyes. If the scales of the fish are intact, then the crucian carp is fresh. The eyes should not be cloudy. You need to look under the gills: if the meat inside is bright pink, the crucian carp is suitable for consumption.
This fish is bony. Before cooking, it is necessary to make several transverse cuts on both sides of the carcass so that the bones are fried during heat treatment. When preparing crucian carp for cooking, spices need to be rubbed into the fish not only from the outside, but also from the inside.
This is a simple dish of old Russian cuisine. Ordinary fried crucian carp in sour cream becomes a real delicacy. This is a delicious, mouth-watering dish made from simple ingredients. You can serve fish in sour cream hot or cold, for lunch or dinner.
Cooking time: 1 hour 50 minutes.
Ingredients:
- crucian carp – 5-7 pieces;
- sour cream – 500 gr;
- onions – 2-3 pcs;
- breadcrumbs - 5 tbsp. l.;
- egg – 3 pcs;
- parsley;
- dill;
- salt;
- vegetable oil.
Preparation:
- Clean the crucian carp from scales and remove the fins.
- Finely chop the onion and fry in oil until golden brown.
- Beat the eggs and mix with the onion.
- Rub the fish with salt on all sides.
- Dip the fish into the egg mixture.
- Sprinkle the crucian carp with breading.
- Fry the fish on both sides for 4-5 minutes.
- Place crucian carp into a deep frying pan. Top with sour cream and remaining sour cream and onion sauce.
- Cover the pan with a lid and bring the contents to a boil twice.
- Before serving, sprinkle the dish with chopped herbs.
This is a simple and quick dish. Crucian carp in sour cream with onions is prepared in a hurry; it can be served for lunch or dinner, cooked in the country or outdoors. The dish is served separately or with a side dish of potatoes or fresh salad.
Ingredients:
- crucian carp – 6-7 pieces;
- vegetable oil – 5 tbsp. l.;
- onion – 1 piece;
- sour cream – 4-5 tbsp. l.;
- flour – 4-5 tbsp. l.;
- salt.
Preparation:
- Gut the fish, trim the fins and rinse thoroughly.
- Rub the carcasses with salt on all sides and inside.
- Dip the fish in flour.
- Fry the crucian carp in oil.
- Chop the onion into half rings.
- Remove the fish from the pan.
- Fry the onion until translucent.
- Place the crucian carp in the pan with the onions and add sour cream.
- Simmer the fish in sour cream for several minutes.
Crucian carp with mushrooms in sour cream
This is another popular fish dish that doesn't take much time to prepare. The dish can be prepared not only for everyday lunch, but also to treat guests for a holiday.
Preparing the dish takes 35-40 minutes.
Ingredients:
- crucian carp – 2-3 pieces;
- sour cream – 200 gr;
- onion – 2 pcs;
- mushrooms – 250 gr;
- vegetable oil;
- breadcrumbs;
- salt;
- spices.
Preparation:
- Prepare the crucian carp.
- Rub the inside of the fish with salt.
- For breading, mix breadcrumbs with salt and seasoning.
- Roll the crucian carp in the breading mixture.
- Fry the fish on both sides until golden brown.
- Chop the onion.
- Cut the mushrooms into cubes.
- Fry the onions and mushrooms until done.
- Add sour cream to the mushrooms and simmer for 10 minutes.
- Place crucian carp in a baking dish and place mushrooms fried in sour cream on top.
- Bake the fish for 20 minutes at a temperature of 180-200 degrees.
Crucian carp in sour cream with potatoes
Crucian carp baked with potatoes is a complete, independent dish for lunch or dinner. You can cook at the dacha. It is better to serve the dish hot.
Cooking crucian carp with potatoes takes 1 hour 15 minutes.
Ingredients:
- crucian carp – 2 pieces;
- sour cream – 100 gr;
- potatoes – 400 gr;
- greenery;
- onion – 2 pcs;
- vegetable oil;
- salt and spices to taste.
Preparation:
- Clean the crucian carp, coat with salt and seasoning outside and inside.
- Finely chop the onion and fry until lightly browned.
- Chop the greens and mix with the fried onions.
- Stuff the crucian carp with fried herbs.
- Cut the potatoes into large pieces and lightly fry in a frying pan.
- Place the crucian carp in a baking dish and arrange the potatoes around.
- Place a thick layer of sour cream on the crucian carp.
- Bake the fish in the oven at 180-200 degrees for 40-45 minutes.
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