I love it when crucian carp are cooked with homemade sour cream. Frankly, store-bought sour cream, especially “modern” ones, only spoils the dish. By the way, adding onions, potatoes and all sorts of things doesn’t add any taste to it either. This dish should contain crucian carp and sour cream, as well as spices and fat. Everything else about it is completely unnecessary.
Crucian carp is an omnipresent beast, capable of surviving and reproducing in completely impossible conditions. The main thing is to have at least a little water - crucian carp is very tenacious. The most famous types of crucian carp are common crucian carp (golden crucian carp), silver crucian carp, and goldfish. As well as many hybrids and breeds.
From childhood I remember how we, young fools, caught crucian carp on a fishing rod with a float - a goose feather in some completely impossible swamp, not far from peat mining. And then mother or grandmother fried “palm” crucian carp with onions, and the larger ones were baked into an amazing dish - crucian carp in sour cream.
The second important ingredient of crucian carp in sour cream is, of course, sour cream. Once I was somewhat surprised when I could not immediately explain to my foreign friends what sour cream is. It turns out that sour cream is not everywhere, although for us it is as familiar as the color of grass in summer. Sour cream is a fermented milk product skimmed from sour milk or curdled milk. The fat content of homemade sour cream can be very high. Store-bought sour cream is usually obtained by separating sour milk or cream. Moreover, this is at best; store-bought sour cream is often a terrible mix of vegetable fats and emulsifiers.
The most favorite homemade dish with sour cream is young, with sour cream, garlic and dill. That's what my grandmother did. It was impossible to tear myself away. And even without sour cream, this is a thriller. And with sour cream, it is still the most traditional dish for weekend breakfasts. I can’t imagine hot ones without sour cream.
Cooking crucian carp in sour cream is as easy as shelling pears. This dish requires neither exotic ingredients nor special skill. Fresh crucian carp, even if you don’t catch them yourself, are available for sale in almost any large store, and the fish is not frozen. Crucian fish is a cheap, “budget” fish. Homemade sour cream is available at any local market, it’s easy to verify.
Crucian carp in sour cream. Step by step recipe
Ingredients (2 servings)
- Crucian carp (120-150 g each) 6 pcs
- Fat homemade sour cream 1.5 cups
- Butter 50 g
- Salt, black pepper, flour Taste
- I don’t like it if a dish is made from large fish. Of course, the fish will be baked and fried, but the taste that sour cream gives during baking will “spread” over the surface of the fish and will not permeate it. Therefore, it is better to cook from medium-sized crucian carp, as they say - “palm-shaped” or “palm-shaped”.
Crucian carp for frying
- Clean the crucian carp from scales - thoroughly and without skipping. Whether to cut off the fins or not is at your discretion; by and large, the fins do not interfere. Rip open the crucian carcasses and remove the entrails, carefully remove the gills. Rinse the crucian carp under running water.
Clean and gut the crucian carp
- Pat the crucian carp dry with paper towels. This is important, otherwise there will be a lot of dough in the dish. And the fish should be in a thin baked crust. Mix 0.5 tsp in a mortar. rock salt and 8-10 peas of black (multi-colored) pepper. Grind the spices. Sprinkle with a mixture of pepper and salt, literally rub the carcasses, including the head, abdominal cavity and where the gills were. Place the crucian carp on a plate and let stand for 15-20 minutes.
Dry the crucian carp and sprinkle with spices
- Carefully roll the crucian carp in wheat flour. Since the crucian carp are wiped dry, a lot of flour will not stick to the carcasses, but the fish will be almost white - that’s how it should be.
Roll crucian carp in wheat flour
- Melt butter in a large skillet. Please note - oil, not “spread” or fashionable “light” oils based on vegetable fats. Leave 0.5 tsp. oil and grease the bottom and walls of the mold in which the crucian carp will be baked.
- A small digression. Butter, unlike vegetable oil, has the property of “burning”, so you need to fry fish in it carefully, without forcing the process, increasing the heat under the frying pan. If the fish is fried in several stages, it is worth using fresh oil for the next fish.
- Fry all the crucian carp one by one on both sides until a beautiful and golden brown crust forms. If the crucian carp are not completely fried, it’s okay; frying is just the beginning of heat treatment. The fried crust is very important; it ultimately largely determines the main taste of the dish.
Fry all the crucian carp on both sides one by one
- Place the fried crucian carp into a pan greased with butter. The fish should be placed in one layer, without piling up. If in some places the carcass of one fish is covered by the tail of another, this is normal.
Place the fried fish in a greased pan.
- In very old cookbooks, the recipe for crucian carp in sour cream is very simple. No additional ingredients. Modern recipes usually add fried onions, fried or baked potatoes, butter, sprinkle with breadcrumbs or even cheese, and add herbs. For my taste, this is all completely unnecessary. If you want, just cook fried potatoes and a lot of fried onions as a side dish. But use them for serving without adding them to the dish itself.
- Next came the culmination of the preparation. You need to take the best, richest and freshest homemade sour cream. I’ll say right away that you shouldn’t add too much sour cream. For such a quantity of crucian carp, 1-1.5 cups of good thick sour cream is enough.
Fat and fresh homemade sour cream
- Using a spoon, carefully spoon all the sour cream over the fried crucian carp. We must try not to skip sections. Let the crucian carp stand with the sour cream for 10-15 minutes so that the sour cream “spreads” a little between the crucian carcasses. No need to add any spices. The maximum you can add is just a little butter, melting it. Or simply place a few pieces on top of crucian carp with sour cream. And then only if the sour cream is not fatty enough.
Pour homemade sour cream over crucian carp
- Preheat the oven to 230-240 degrees. Place the pan with crucian carp in the oven. Considering that the volume of crucian carp and sour cream is quite large, it will take considerable time to heat until the sour cream begins to boil. The fish is baked from the start of boiling for about 30 minutes. During this time, the sour cream will lose moisture and the crucian carp will be covered with a beautiful and tasty crust. If the sour cream is thick enough, a little fat will accumulate at the bottom of the pan, which can be used as a sauce.
Today I bring to your attention a real fish delicacy. Fishermen and connoisseurs of fish dishes will understand me; there is nothing tastier than freshly caught fish. Fried crucian carp cooked with sour cream in a frying pan turns out very tender and aromatic. According to this recipe, you can cook both small fish, frying it whole, and larger ones, cut into pieces.
Ingredients
To prepare fried crucian carp in sour cream in a frying pan you will need:
fresh crucian carp (medium size) - 2 pcs.;
lemon - 2-3 rings;
salt - to taste;
a mixture of ground peppers - to taste;
sour cream (I use homemade sour cream) - 6 tbsp. l.;
dill - 5-7 sprigs;
flour for breading fish;
vegetable oil for frying.
Cooking steps
Prepare the necessary products.
Clean the fish from scales, remove the entrails and gills. Trim the 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 crucian carp, then fry them whole.
Add salt and a mixture of peppers to taste to the pieces of crucian carp, squeeze the juice out of the lemon rings, stir and leave to marinate for 5-7 minutes.
Then transfer the pieces of fried crucian carp into a larger frying pan greased with vegetable oil. Place sour cream and a pinch of pepper mixture in the center of the pan (as in the photo).
Cover the frying 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 side, turn off the heat, remove the lid, sprinkle with finely chopped dill. If desired, you can cover the pan with the fish and let it sit for 10 minutes.
Delicious and pleasant moments!
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.
Step 1: Cut up the crucian carp. .
Defrost the crucian carcass if you bought fresh frozen. Before cooking, the crucian carp should be thoroughly rinsed with running water, then placed on a cutting board and, armed with a knife, make a cut at the bottom of the carcass and gut it. And also remove the gills and clean the fish from scales. Let's rinse the crucian carcass again to remove any remaining internal liquid. It needs to be dried with paper napkins, and now it is ready for further preparation.Step 2: Fry the crucian carp before baking.
Step 3: 
.
Salt the washed and dried crucian carp to taste and roll in breadcrumbs or flour. Pour a little vegetable oil into a frying pan and heat it, and then transfer the fish to it. You need to fry on both sides until golden brown. It should be well fried, you can even overcook it a little, but this only applies to crucian carp. It will take you 15-20 minutes to fry, do not forget to turn it over and do not let it burn. Step 3: Bake crucian carp in sour cream. .
Turn on the oven and give it time to warm up to 180 degrees. In the meantime, grease a baking sheet or baking dish with butter, place the fried crucian carp on it, and on top with onion rings, which we first peel and thinly slice. Add salt and spices to taste, pour sour cream over the fish and onions. We wash the greens, chop them finely and sprinkle on top of our dish. Bake the crucian carp in a preheated oven for 30-40 minutes. Step 4: Serve crucian carp baked in sour cream.
When the crucian carp in sour cream is ready, your kitchen will be filled with an incredibly delicious aroma that will call your household to the table. And all you have to do is take the baking sheet with the fish out of the oven and serve it on the table. The most successful side dish for crucian carp baked in sour cream is a simple option that does not challenge the taste of the main dish - young boiled potatoes, or just a salad of fresh vegetables. Bon appetit! Place fish for frying only on a hot frying pan, otherwise the fish will stick.
Along with the crucian carp, you can also bake a side dish - potatoes and, for example, tomatoes.
You don’t have to fry the fish before baking, then the meat will be lighter, almost like boiled meat.
Anton Pavlovich Chekhov believed that the best fish is fried crucian carp in sour cream, which is marinated in milk for a day before cooking (live) to remove the smell of mud. Try to follow the recommendations of the great classic!
Fresh fish, preferably live, with bright red gills, is best suited for cooking.
Do not get carried away with adding spices to the dish, so as not to interrupt the delicate taste of crucian carp and sour cream.
Crucian carp is by no means a delicious fish, and by some it is even considered trash for its distinct smell of mud and bones, the abundance of which turns eating crucian carp into a real puzzle. All the more surprising is the metamorphosis that happens to these unpretentious inhabitants of ponds when they are baked in sour cream: their amazing taste and aroma instantly bring them to the big league. The bone problem, however, still remains - but it can also be solved. There are a couple of tricks for this, which I will tell you now.
Crucian carp in sour cream and without bones
4 servings
1 kg. small crucian carp
1 onion
juice of 1/2 lemon
vegetable
1 tbsp. sour cream
1/2 tbsp. cream 22%
For this dish, it is better to take crucian carp that are not the largest - the size of a palm or a little smaller will be just right - and certainly the freshest. They should be cleaned and gutted, the gills removed and the fins cut off for convenience; I left the tails, but you can cut them off too - they won’t be of any use anyway. Now let's prepare the fish for baking. I remember the secretary from Chekhov’s story “” advised the following:
- I won’t, I won’t! Guilty, sir! - the secretary apologized and continued in a whisper: - As soon as you have eaten borscht or soup, immediately order the fish to be served, benefactor. Of the silent fish, the best is his fried crucian carp in sour cream; just so that it doesn’t smell like mud and is delicate, you need to keep it alive in milk for a whole day.
But if such a luxury as live crucian carp is not available to you, we will try to give them subtlety a little differently. To do this, cut each fish on both sides with a diamond with a distance between the cuts of about 0.5 cm, sprinkle with lemon juice and set aside. We assign several tasks to lemon juice at once: firstly, to ennoble the crucian carp with a subtle aroma of lemon, and secondly, to partially soften the bones.
Crucian carp in sour cream are not very photogenic, but this does not affect their taste at all
After about twenty minutes, wipe each fish with a napkin and season with salt and pepper (I had anise seeds on hand, so I added those too). Pour vegetable oil into the frying pan so that its depth is about 0.5 cm, heat it properly, fry first the onion cut into rings, and then the crucian carp, for three minutes on each side*. If the fish is golden but not burnt, it means you did everything right.
Place the crucian carp with onions in a baking dish, stir the cream with sour cream until smooth (if the mixture is too thick, add more cream), and pour the contents of the mold with this mixture. Bake in an oven preheated to 180 degrees for 20-30 minutes, until the sour cream is properly browned. Serve the crucian carp sprinkled with chopped dill.
* The secret of the trick is that the small and most annoying bones have softened during frying in hot oil, and are now easy to chew. The rib bones and spine, of course, won’t go away, but getting rid of them is much easier.
In conclusion, I invite you to watch how Andrey Bugaisky cooks crucian carp in sour cream:
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