Step-by-step recipe for cooking crucian carp in sour cream in a frying pan. Stewed crucian carp in sour cream in a frying pan How to cook fresh crucian carp with sour cream
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!
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 chef, 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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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 “disperses” 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.
Crucian carp in sour cream - general principles of preparation
Crucian carp is an inexpensive and widespread fish; choosing it for our purposes is not difficult. Live fish will do without any 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, the fish is more likely to be good.
They clean crucian carp carefully, the fish is tenacious and you can easily get hurt if it starts to flutter in your hands. Be sure to remove the gills, maybe completely with the head. It is better to cook crucian carp in sour cream without fins; cut them off before peeling the scales. Be sure to rinse the gutted fish with running water and remove all films from the abdomen.
Crucian carp meat is bony. Make several transverse cuts on the fish up to the ridge, no further than a centimeter from each other; when frying, the bones will fry.
Salt and spices are rubbed, including from the inside of the abdomen.
Fish “loves” salt and boiling oil. Unless otherwise specified in the recipe, try to fry quickly, at maximum heat. A slight oversalting, given the tenderness of the sour cream sauce, will not be noticeable in the finished dish.
It is preferable to use low-fat sour cream; it soaks the fish better, while fatty sour cream will allow you to “correct” overdried or too skinny fish.
Crucian carp in sour cream is served cold or hot; you can serve it directly in the container in which they were prepared. Large greens and lemon slices are used to decorate dishes.
Baked crucian carp in sour cream
To prepare delicious crucian carp in sour cream according to this recipe, it is best to take a small-sized fish; crucian carp the size of or smaller than your palm will do.
Ingredients:
One kilogram of fish;
Medium bulb;
Half a lemon;
250 ml sour cream;
120 ml low-fat cream.
Cooking method:
1. Dry the prepared fish well with a disposable towel on all sides and on each carcass using a sharp knife, apply notches across it. The distance between the notches should be no more than half a centimeter.
2. Squeeze the juice out of half a lemon, sprinkle it well over the fish, cover the bowl with a lid or towel and leave for twenty minutes.
3. Remove 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 frying pan over medium heat.
5. Place the fish in hot oil and fry on both sides until golden brown.
6. Slice the onion thinly and sauté over medium heat until it turns amber.
7. Place onions in a baking dish or other suitable dish, and place fried crucian carp on top.
8. In a small container, stir sour cream with cream; if the sauce is too thick, add more cream. Pour sour cream sauce over the fish and bake in the oven for half an hour at 180 degrees.
9. Serve, garnished with herbs.
Crucian carp in sour cream in Turkish style
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 a medium bunch;
400 grams of sour cream.
Cooking method:
1. In a small deep plate, whisk the eggs.
2. Chop the walnut kernels with a knife, and crush the garlic in a mortar.
3. Cut the processed fish into small portions. Dip each piece in the egg, roll in flour on all sides and fry in oil heated in a frying pan.
4. For the sauce, mix sour cream with cream in a separate container, add chopped garlic, nuts, add salt, pepper and mix all the ingredients of the sauce well.
5. Place the fried pieces of fish on a serving plate, pour over 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 portions and chop the onion.
2. Place a small piece of natural butter and one tablespoon of sour cream on the bottom of each pot.
3. Rub each piece of fish with a mixture of ground black pepper and salt, and place several pieces in each pot, and place onion half rings 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 melted butter, sour cream, bread crumbs, grated cheese and pour the resulting mixture into the contents of the pots.
6. Add a couple of tablespoons of hot boiled water to each pot and cover with lids, 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 crucian carp;
320 grams of sour cream;
Sharp, hard cheese – 150 grams;
25 grams of wheat flour;
Two tablespoons of breadcrumbs;
250 grams of young champignons;
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. Place the chopped mushrooms in a saucepan, add onions, a quarter glass of water, salt, add peppercorns and simmer until tender.
3. In a small bowl, mix sour cream and flour with salt.
4. Cut the fillet from the prepared fish, place it on a greased baking sheet and place the baking sheet with the fish fillet in a preheated oven. Bake until half cooked for about ten minutes.
5. Remove the baking sheet from the oven, place mushrooms on top of the fish, pour in a mixture of prepared sour cream and flour. Sprinkle with a mixture of grated cheese and breadcrumbs, sprinkle everything well with vegetable oil and bake in the oven. When a golden brown crust forms on the surface, turn off the oven and place the crucian carp in sour cream on a serving plate.
Crucian carp in sour cream in a frying pan with cognac
Ingredients:
Two, medium-sized crucian carp;
350 grams 30% sour cream;
One hundred milliliters of cognac;
Spices for fish.
Cooking method:
1. Rub carcasses of crucian carp with salt and pepper and fry over high heat until a golden brown crust forms. There should not be a lot of oil in the pan; it should only lightly cover the bottom.
2. Without removing the frying pan from the heat, pour in the cognac, set it on fire and immediately remove the frying pan from the stove. Be careful, the flames rise high, don't get burned.
3. When the flame goes out, pour half a glass of water into the frying pan with the fish and simmer under the lid for fifteen minutes.
4. Add sour cream and fish spices and simmer over medium heat for another half hour.
Crucian carp in sour cream with potatoes
Ingredients:
Three small crucian carp;
500 grams of potatoes;
Two medium carrots;
250 grams of low-fat sour cream;
Spices, salt, herbs to taste.
Cooking method:
1. Pour sunflower oil into a mold or small baking sheet, add salt, herbs and spices to taste. Stir, place the fish in the mold, brush on all sides with a mixture of oil and spices and leave to marinate for twenty minutes.
2. Chop the carrots into fine strips, cut the onion into small thin pieces, and the potatoes into medium-sized slices.
3. Place all the vegetables in a bowl, add two tablespoons of oil, add salt to taste and move around.
4. Place the vegetables in a mold under the fish and place it in a preheated oven (180 degrees) for twenty-five minutes.
5. Place the fish on the table, add sour cream, evenly distributing it over the vegetables and crucian carp, put the pan back and bake until browned.
Stuffed crucian carp in sour cream with vegetables in foil
Ingredients:
A large carcass of crucian carp, weighing approximately;
Three tablespoons of flour;
One medium tomato;
A small bunch of parsley;
Head of white onion;
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 with 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 the crucian carp with chopped herbs and half rings of tomatoes and fry the fish in a frying pan, after rolling them in flour, until golden brown.
4. While the fish is frying, thinly chop the onion and finely chop the carrots and sauté the chopped root vegetables until they soften.
5. Spread foil on a baking sheet and place half of the sautéed vegetables in the middle. Place the fried fish on the vegetables and cover it 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 finished fish on a serving plate and decorate.
Fish cutlets “Golden crucian carp in sour cream”
Ingredients:
600 grams of crucian carp;
Two medium onions;
A small piece of white bread;
Milk;
250 grams of sour cream 15%;
Breadcrumbs;
100 ml low-fat cream.
Cooking method:
1. In a small bowl, pour milk over the bread so that the milk covers it completely.
2. For cleaned, gutted fish, separate the meat from the bones and grind together with the onion in a meat grinder several times so that the small bones are well ground.
3. Squeeze the bread well with your hands and add it to the minced fish. Add salt to taste, pepper and knead thoroughly.
4. Form oblong, fish-like cutlets from minced fish, roll them in white breadcrumbs and fry until golden brown in a frying pan in sunflower oil.
5. Place the cutlets in a dry frying pan, pour in sour cream and diluted cream and put on fire. Simmer until tender at a low boil.
Crucian carp in sour cream - tricks and useful tips.
Crucian carp in nature choose places with quiet, stagnant water; to avoid an unpleasant swampy smell, place a thin slice of onion in the belly of the gutted fish when frying.
To soften the bones, you can sprinkle lemon juice on the cuts in the back. Leave for 15–20 minutes.
If you don’t have low-fat sour cream on hand, you can dilute it with heavy cream or milk.
When frying fish, do not pierce it with a fork so that the juice does not leak out.
If the recipe calls for the fillets to be separated from the bones, transverse cuts should not be made, otherwise the fish meat will disintegrate during cooking.