Crucian carp in sour cream

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Crucian carp in sour cream

Crucian carp in sour cream is not a difficult dish to prepare. Crucian carp, like other fish, contains many essential minerals and vitamins. In addition, it has low calorie content and is suitable for those watching their weight. Crucian carp in sour cream is also suitable for people suffering from diseases of the gastrointestinal tract, gastritis, pancreas and heart disease.

The recipe for making crucian carp in sour cream has been known since the times of old Rus'. If previously the dish was served only on special occasions, now you can treat yourself to it at least once a day for lunch or dinner. Remember in Anton Chekhov’s story “Siren” there was a scene in which one of the characters praised crucian carp in sour cream: “Of the silent fish, the best is fried crucian carp in sour cream; just so that it does not smell like mud and has a subtlety, it is necessary to keep it alive in milk for a whole day.” You shouldn’t keep live crucian carp in milk, but you can follow the advice and just throw the freshest gutted crucian carp in milk for a day. And check for yourself whether this really affects the taste and thickness of the fish.

It is recommended to choose medium-sized crucian carp for this dish, approximately the size of your palm. The fresher the fish, the tastier and richer the taste of the dish, and it is also much healthier. The main thing is to gut and thoroughly clean the fish so that there is no nasty taste. You can throw the tail of the crucian carp, but it is best to remove it.

You can cook fish and get rid of the nasty aroma using lemon. Spray and leave in the refrigerator for a day. In addition, this will make her softest and soften her bones.

The recipe for making delicious crucian carp in sour cream is not at all complicated. The fish is baked in the oven with sour cream. The finished dish comes out very tender and tasty. You can cook potatoes for a side dish or bake them in the oven in their skins. And serve peeled with fish and sour cream sauce.

Ingredients:

crucian carp - take enough so that all the fish fits in one layer over the entire area of the baking sheet;
sour cream or cream of choice – 250 gr.;
onions – 3 pcs.;
little vegetable oil, sunflower oil is fine, but the dish tastes better with olive oil;
green onions, parsley or any other greens to taste, the more greens, the tastier the dish is;
medium tomatoes 5 pcs. (added at will and for the richest taste; in the traditional recipe for crucian carp in sour cream, tomatoes are not used);
lemon, for sprinkling the fish in the initial step;
butter about 70 gr.;
salt to taste;
dark ground pepper.

Step by step recipe:

If the fish is just caught, you need to cut off the head of the fish, then gut it and carefully clean it. Because juices will come out of the fish when baked, poorly cleaned fish can give the dish a nasty, acrid, bitter taste. It is also recommended to cut off the fins and tail. But this is optional, at the discretion of each individual.
On painstakingly cleaned fish, it is recommended to make cuts along the entire length through any half a centimeter, or even less. This is done in order to cut the bones of the crucian carp along the ridge; otherwise, when you eat the dish, there is a possibility of choking on them. The bones of crucian carp are very sharp and hard, and when baked they do not always soften and can stick or get stuck in the throat. To soften the bones of crucian carp, you can use the following additional, although not indispensable, pt.
If you have enough time, take a lemon and split it in half. Then sprinkle the juice onto the fish, especially the cuts. Then you need to throw it in the refrigerator for a day. Lemon will soften the bones of crucian carp, help the fish bake perfectly and remove all foreign odors.
Then the fish must be placed in a container and sprinkled with salt and ground black pepper. Let it sit for a little while in this form so that the fish is perfectly salted and marinated a little.
At this time, you can do greens. It is necessary to finely chop it and place it in a huge plate; it is better to take a deep plate for this.
Take sour cream or cream and pour it over all the greens. Then add herbs and ground pepper and mix everything thoroughly. Because our fish is also already salted, you shouldn’t put a lot of salt in the sour cream. Add a little olive oil to the sour cream and mix again.
Then you need to take crucian carp and put it in sour cream, generously roll them in sour cream. It is necessary that the fish is completely covered with sour cream, both inside and outside. Make sure there is enough sour cream inside the belly.
Take the onions and cut them all into rings half a centimeter wide.
We also cut the tomatoes using the same method.
Generously grease a deep baking tray or other baking dish with butter in a thick layer.
All the onions should be spread out sparingly on the bottom of the baking sheet.
Place all the tomatoes on top of the onions using the same method.
Now we place all the fish in one layer on top of the onions and tomatoes.
Preheat the oven to 170-200 degrees in advance.
Place the fish in the oven and after half an hour, take it out and pour the juice that has formed on the bottom of the baking sheet over it. The top of the fish will already be covered with a golden crust. Pour juice over the dish every 5 minutes.
If desired, when preparing the fish, place a couple of washed potatoes in their jackets in the oven, but not on a baking sheet. They will serve as an ideal side dish for crucian carp in sour cream.
Bake the fish in sour cream sauce for about half an hour. The main thing is to make sure that the crucian carp do not burn.
Then take out the fish and let it sit for a while. Take out the potatoes and rinse them with cool water, then peel them and cut them into two halves.

2nd method of making crucian carp in sour cream

In a slow cooker. It is necessary to add a little vegetable oil under the ingredients. Arrange the fish. At first, the fish is cooked at the “heat” program on a multicooker, then it is turned over, onions are placed on top and poured with sour cream and the program is switched to “baking”.
In the oven using foil. Prepared as in the traditional method. But the top is covered with foil. This method makes crucian carp even softer and even the bones soften like canned fish. But this method is not suitable for lovers of a fragrant crust on top. Some bake each fish separately in foil, generously rolling it in sour cream.
In a frying pan. First, the fish is fried in oil on both sides until golden brown. Then they fry the onions separately and put everything together, pouring sour cream over everything. Simmer over low heat for about half an hour.
In the oven using a special baking hand. All ingredients are placed in a baking sleeve. You don't have to worry about layers. Perfectly tie the edges of the sleeves and cook the fish in the oven for about an hour at 170 degrees.

The sour cream sauce left after the fish is great to dip with homemade bread. The dish can be served with the freshest vegetables or summer salad.

Crucian carp in sour cream

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 redundant.

Crucian carp is an omnipresent beast, capable of surviving and breeding under completely impossible conditions. The main thing is that there is 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. There are also a huge number of hybrids and breeds.

From my youth 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 the mother or grandmother fried the “palm” crucian carp with onions, and the larger ones were baked into an unusual dish - crucian carp in sour cream.

The second main ingredient of crucian carp in sour cream is, of course, sour cream. At one point, I was somewhat surprised when I was unable to 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 the summer. Sour cream is a fermented milk product made from sour milk or curdled milk. The fat content of homemade sour cream can be very high. Store-bought sour cream usually comes out as a result of the separation of sour milk or cream. At the same time, this is the best case scenario; often store-bought sour cream is a terrible mix of vegetable fats and emulsifiers.

The most favorite homemade dish with sour cream is country-style young potatoes with sour cream, garlic and dill. That's what my grandmother did. It was impossible to break away. Well, homemade greenish borscht without sour cream is like a thriller. And cheesecakes with sour cream are, until now, the most common dish for weekend breakfasts. I can’t imagine hot potato pancakes without sour cream.

Cooking crucian carp in sour cream is easier than usual. This dish requires neither exotic ingredients nor special skill. The freshest crucian carp, even if you cannot catch them without the help of others, are on sale in virtually any large store, and the fish is not frozen. Crucian carp is an affordable, “economical” fish. Homemade sour cream is available at any local market, just make sure.

Ingredients for crucian carp in sour cream

Crucian carp (120-150 g each) 6 pcs
Full-fat homemade sour cream 1.5 cups
Butter 50 g
Salt, dark pepper, flour To taste

How to cook crucian carp in sour cream

I don’t like it if the dish is made from big fish. Naturally, 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

Peel and gut the crucian carp

Dry the crucian carp and sprinkle with spices

Roll crucian carp in wheat flour

Fry all the crucian carp on both sides alternately

Place the fried fish in a greased pan.

Fat and freshest homemade sour cream

Pour homemade sour cream over crucian carp

Bake crucian carp with sour cream in the oven

Place the finished crucian carp on a huge plate

Crucian carp in sour cream - an unusual baked fish dish

Crucian carp in sour cream - a delicacy in Russian

Since ancient times, river fish has been held in high esteem in Rus'. The most popular species was and remains crucian carp.

It is prepared using various methods, but one of the most beloved recipes of the Russian people is crucian carp in sour cream. Anton Pavlovich Chekhov loved this dish. He recommended keeping the fish in milk for a day before cooking, which eliminates the aroma of mud and makes the taste very gentle and sweetish.

The benefits and harms of the dish

Crucian carp in sour cream is a whole storehouse of essential substances for the human body. It contains a huge amount of easily digestible protein, a lot of vitamins A and E, Omega-3 unsaturated fatty acids. Fish is low in calories - only 90 kcal per 100 grams. Sour cream is rich in vitamins B, A, C, E, PP, minerals, proteins, and organic acids.

The dietary quality is spoiled only by frying in oil, which makes the dish the most nutritious. And this problem is easy to solve - you can cook it in the oven.

Complexity, production time

The complexity and time that will have to be spent depends on how the dish will be prepared and, in fact, the fish itself. If it smells like river water or mud, then the time increases, because it must first be soaked in milk for several hours.

Will the fish be fried or baked straight away? If it is fried in a frying pan, then you need to simmer it in sour cream. Both processes generally take 30-35 minutes. If baked in the oven, then 20-30 minutes is enough. You can combine frying and baking, in which case it will take about 40 minutes.

Preparation of goods

It is recommended to take small carcasses a little larger than your palm. This will allow you to stew the fish faster and soak it in sour cream sauce. This size fits easily into a frying pan or baking dish.

The fish needs to be cleaned, the entrails and gills removed, and washed. If it smells like mud, it is better to soak it in milk for several hours. Then add salt and leave to soak for half an hour. After this, blot with a cardboard napkin to remove excess water.

Homemade dairy product with 10% fat content is perfect for the sauce. Also, for production you need to stock up on flour or breadcrumbs, sunflower oil, and a small bunch of herbs. You need to use little greenery so that it does not overwhelm the taste.

Traditional recipe in a frying pan

For production you need the following products:

small crucian carp – 1.5 – 2 kg;
low-fat sour cream – 1 cup;
flour – 6-7 tbsp. l;
salt.

From this amount of goods you will get 4 servings.

Step-by-step production in the photo:

The cooked fish should be salted and peppered on all sides and left to soak for at least 30 minutes.
Dry with a cardboard towel. Pour the oil into the frying pan and while it is heating up, bread each carcass in flour.
Place the fish in a frying pan and fry until golden brown.
Next, add sour cream and cook for 10 minutes over moderate heat.

100 g of prepared dish contains:

calories – 130 kcal;
protein – 12 g;
fats – 7.5 g;
carbohydrates – 4.8 g.

Manufacturing options

The dish is prepared using various methods: with vegetables, eggs, in the oven, in a frying pan, in the microwave, in foil, etc.

Let's look at a few more popular options.

With onion

crucian carp – 1.5 kg;
sour cream – 250 ml;
onion – 1 head;
flour;
greenery.

Salt the cooked carcasses, bread them, and fry until golden brown. Chop the onion into half rings and sauté. Add to fish. Pour in sour cream and simmer. Sprinkle with finely chopped herbs.

With potatoes

small crucian carp – 1 – 1.5 kg;
potatoes – 1 kg;
sour cream - 1 tbsp;
flour;
greenery.

Bread the cleaned and washed fish and fry until half cooked. Peel the potatoes, cut them into quarters or slices, and fry them.

Place the ingredients in a deep form. Pour generously with sour cream. Bake in the oven for half an hour. Sprinkle with herbs.

With testicle

crucian carp – 1.5 kg;
sour cream – 1 glass;
eggs – 3 pcs;
onions – 2 heads;
breadcrumbs;
salt.

Peel the onion and chop finely. Sauté until golden brown. Lightly beat the eggs and pour in the cooled onion. The batter is ready. Dip the carcass in batter, then in breadcrumbs and fry over high heat until golden brown. Without removing from the heat, pour sour cream sauce over it and simmer for another 10 minutes.

With garlic

small crucian carp – 1 kg;
garlic – 3 cloves;
sour cream – 200 ml;
flour – 4 tbsp. l;
salt pepper.

Salt and pepper the fish and fry over high heat. Pour the fermented milk product into a comfortable container and squeeze the garlic into it, mix the ingredients. Pour the mixture over the fish and simmer for 10 minutes over medium heat.

With mushrooms

small crucian carp – 1 kg;
low-fat sour cream – 200 ml;
onion – 1 head;
champignons – 300 gr;
flour – 4 tbsp. l.

Bread the prepared carcasses and fry until half cooked. Finely chop the onion and cut the mushrooms into slices. Sauté the onions and mushrooms until tender, add sour cream and simmer for 5 minutes.

Place the crucian carp in the mold and pour the sauce over it. Bake for 20 minutes at 200°C.

Option with mushrooms and onions in the video:

With vegetables

crucian carp – 1 kg;
onion – 1 head;
bell pepper – 1 piece;
tomatoes – 2 pcs;
small zucchini;
sour cream – 200 ml;
lemon juice;
salt.

Salt the cooked crucian carp and leave for half an hour. Meanwhile, rinse the vegetables. Cut the zucchini and pepper into cubes, onion and tomatoes into rings. We make shallow cuts in the carcasses and pour lemon juice over them.

Place a few onion rings inside the belly. We put the crucian carp on foil, grease one side generously with sour cream, turn it over and put it on their assorted vegetables.

Season with at least some spices. Wrap all the ingredients in foil and bake in the oven for half an hour at 200°C. Then open the foil so that the dish browns.

In a slow cooker

crucian carp – 1 kg;
sour cream – 200 ml;
onion – 1 head;
butter;
flour – 4 tbsp. l.

Bread the cleaned and washed fish. Set the multicooker to “frying” mode, pour oil into the bowl and fry the carcasses. Cut the onion into half rings and fry. Next add butter and sour cream.

Salt, add bay leaf, you can add a pinch of sugar. Mix the ingredients and boil for a few minutes. Next, add water to the sauce and add the fish. Switch the multicooker to “baking” mode and cook for half an hour.

In the microwave

2 small fish;
low-fat sour cream – 0.5 tbsp;
eggs – 2 pcs;
water – 0.5 tbsp;
grated cheese;
onion – 1 head;
flour;
salt.

Cut the cooked carcasses into pieces and add salt. Place in a microwave-safe container and sprinkle onion rings on top. We make a mixture of sour cream, water, flour, eggs and butter. Pour it over the fish and bake it in the microwave at medium power. Sprinkle the hot dish with cheese.

Up your sleeve

fish – 1 kg;
sour cream – 200 ml;
garlic – 2 cloves;
flour.

Salt the cooked crucian carp, bread it, and fry until golden brown. Add finely chopped garlic to the sour cream. Place the fish in a baking sleeve and pour the sauce over it. Let the air out of the sleeve and tie it with thread. Bake for 20-30 minutes.

Step-by-step recipe for making crucian carp in sour cream in a frying pan

Content

Recipe for crucian carp in sour cream in a frying pan - what will you need?
Step-by-step recipe: crucian carp in sour cream, cooked in a frying pan
Video: how to cook crucian carp in sour cream
What other recipes for making crucian carp do you understand?

Just because a person likes to fish does not mean that he likes to cook it. And there really are a huge number of circumstances for that. But, if you still want to try your own dish from personally caught crucian carp, and also treat your friends, here are detailed notes for you!

Moreover, the cooking process is simple and does not require any exotic ingredients, whose names are difficult to pronounce.

Recipe for crucian carp in sour cream in a frying pan - what will you need?

You can learn the art of cooking, but cooking fish perfectly is a talent. We suggest checking its availability right now, here in the kitchen. Who knows, maybe you are about to have a “signature dish” for which you will become famous among your loved ones and friends. Ready?

To make the most delicious crucian carp in sour cream in a frying pan, we will need:

Crucian carp – 4 “tails”, 300 g each;
Onions - 2 pieces;
High fat sour cream – 500 gr.

We will cook this whole thing in vegetable oil. Add salt, pepper and herbs to taste. In fact, as previously stated, there is nothing supernatural. Everyday foods that you probably already have in your refrigerator. And if you couldn’t catch a crucian carp, then let’s go “fishing” to the store! There will literally be a bite...

Step-by-step recipe: crucian carp in sour cream, cooked in a frying pan

So, like any other fish, crucian carp must first be washed. Before cleaning it, it is not necessary to scald it with boiling water or freeze it beforehand, like perch; crucian carp scales come off quite easily. After cleaning, it is necessary to gut the fish and wash it again, both inside and outside. It is also recommended to cut out the gills before cooking.

Next, we need to create deep cuts on the ribs of the crucian carp, striped ones, this is necessary so that after frying the bones are not actually felt while eating. Naturally, there are a lot of videos on the Internet about how you can completely get rid of bones, but you and I are reasonable-minded people and we realize that they cannot disappear, like the stitches after Kashpirovsky.

As we have completed all the previous points, you need to rub the fish with salt, inside and outside. And while you are doing this, it is better that the frying pan is already heated, along with the vegetable oil.

Now it's time to fry the crucian carp!

Place the fish in a hot frying pan and fry it on both sides until an appetizing golden crust. Watch the action closely; if you miss it, it will become dark, and as a result, not so tasty. This is reminiscent of the process of brewing coffee in a Turk. It boils for a few seconds, and if you don’t have time to remove it in time, you’ll have to wash the stove.

So, let’s imagine that everything worked out for us! The fish already looks incredibly appetizing, but before the final result you need to perform some more culinary procedures.

At this point, we need to switch the stove to a slow fire, and while the frying pan is cooling, we transfer the fish to a plate, temporarily, and quickly cut the onion into half rings, then simmer it until soft and transparent.

And once all this is done, we return the fish to the frying pan where our onions are ready, pour generously of sour cream, all 500 grams, and simmer until done for another 20 minutes.

In fact, that's all. All we have to do is transfer our culinary masterpiece into a beautiful bowl, sprinkle with chopped herbs and serve while everything is hot.

Video: how to cook crucian carp in sour cream

To consolidate what you have read, I suggest watching this video, which clearly shows a step-by-step recipe for frying fish in a frying pan. As they say, it is better to see once than to hear 100 times.

What other recipes for making crucian carp do you understand?

Sometimes even the most insignificant change in a recipe, the addition of a certain seasoning or ingredient, radically changes the taste of the dish. Let's share your fish recipes in the comments. For example, who understands how to cook crucian carp on coals? It would be interesting to read, and be sure to try it later!