Crucian carp in the oven

Crucian carp often turn out to be undeservedly forgotten by housewives due to their own bonyness, and this is completely in vain, because this fish is very tasty and necessary, and with its expert preparation it can completely give a head start to any generous fish. Especially good are crucian carp in the oven, which can be baked together with vegetables, mushrooms or cereals, or even completely stuffed - and now you have the desired appetizing dinner ready with a minimum of effort and costs. For the sake of such a tasty dish, you can tinker with the bones. The specific smell of mud inherent in crucian carp should not confuse you either. It is simply eliminated by marinating (for example, in lemon juice) and adding fragrant spices. Well, do you want to figure out how to create it so that the crucian carp in the oven comes out just to die for? Then read on!

It is impossible not to mention the amazing individuality of crucian carp, as well as the high content of easily digestible protein - by eating just 100 g of the fish given to us, you will get about 30% of the required daily protein requirement. In addition, crucian carp meat is rich in valuable amino acids, as well as a huge amount of fluorine, phosphorus and iodine. The low calorie content of this fish (only 87-88 kcal per 100 g) makes it a suitable option for the diet of those who are losing weight or looking after their health.

Cooking crucian carp in the oven is simple and quick; you only have to worry about cutting the fish - cleaning it from scales, removing the gills and entrails (the fins and head can be thrown in). During this process, try to carefully remove the intestines so that bile does not leak out - it can make the pulp taste bitter. When you have completed all the necessary procedures, the crucian carcasses should be thoroughly washed under cool running water, then dried with cardboard towels, rubbed with salt and spices and marinated, if necessary - mayonnaise, sour cream, lemon juice and soy sauce are ideal. By the way, adding lemon juice also helps soften the small bones in the fish. With all this, it is also recommended to previously create transverse cuts with a knife on the fish through any 5-10 mm, depending on the dimensions of the carcass.

Crucian carp in the oven can be baked on a baking sheet, in foil or in a sleeve, and adding vegetables to them will allow you to avoid preparing the side dish separately, significantly saving time and effort. Small fish are ready in 20-25 minutes, while a large fish may take 1 hour. And even though crucian carp is a fish that is completely far from being a delicacy, following the usual rules and adding the right ingredients can make a wonderful transformation, turning an ordinary resident of lakes and ponds into a coveted dish with a great taste that will satisfy the whole family. Let's try?

Crucian carp baked in the oven with onions and mayonnaise

Ingredients:
4 crucian carp,
200 g of mayonnaise,
3 onions,
2 tablespoons of vegetable oil,
salt and ground dark pepper to taste.

Preparation:
Salt and pepper the cleaned and gutted crucian carp outside and inside. Line a baking sheet with foil and lightly grease the foil with oil. Place a large portion of onion, cut into rings, on foil. Place the fish on top of the onion, sprinkle with the remaining onion and brush with mayonnaise. Bake for about 25 minutes in an oven previously preheated to 200 degrees.

Crucian carp baked in foil with vegetables

Ingredients:
2 crucian carp,
1 large onion,
1 large carrot,
1 lemon,
1/2 bunch of dill or parsley,
salt and fish spices to taste,
vegetable oil.

Preparation:
Salt the cooked crucian carp, sprinkle with lemon juice and rub with spices. Leave to marinate for an hour. Place onion and carrot slices cut into half rings on a baking sheet lined with foil. Place crucian carp on top of the vegetables, and two mugs of lemon for each fish. Lightly grease with vegetable oil and wrap in foil. Bake in an oven preheated to 220 degrees for 15 minutes, then open the foil and cook for about 20 more minutes, until an appetizing golden brown crust appears on the fish. Sprinkle the crucian carp with chopped herbs and serve.

Crucian carp baked in sour cream and cream

Ingredients:
1 kg of small crucian carp,
1 onion,
1 cup sour cream,
1/2 cup cream,
1/2 lemon,
vegetable oil,
salt and ground dark pepper to taste,
dill.

Production:
On cleaned and gutted crucian carp, make diamond-shaped cuts on both sides - the distance between the cuts should be about 5 mm.
Sprinkle the carcasses with lemon juice, salt and pepper and marinate for 20-30 minutes. After this, dry the fish using cardboard towels. Heat vegetable oil in a frying pan and fry the onion cut into rings. Then fry the crucian carp for about 3 minutes on each side until golden brown. Pre-roasting will help soften the small bones. Place the fish and onions in a baking dish and pour over the lightly salted and peppered sour cream and cream mixture. Bake in an oven preheated to 180 degrees for 20 to 30 minutes until the dish is browned. Sprinkle the finished dish with finely chopped dill and serve.

Crucian carp baked in sour cream with potatoes

Ingredients:
3 crucian carp,
800 g of potatoes,
200 g of sour cream,
3-4 cloves of garlic,
3 tablespoons of lemon juice,
1 tablespoon of fish spices,
salt and dark ground pepper to taste.

Preparation:
Rub the prepared crucian carp with salt and spices. Sprinkle with lemon juice and let stand for 10-15 minutes. Mix sour cream and garlic passed through a press. Pepper the sauce to taste. Mix half of the prepared sauce with diced potatoes. Grease the crucian carp with the remaining sauce and place the fish on a baking sheet lined with foil (lightly grease the foil with vegetable oil). Place potatoes on the sides and bake in an oven preheated to 180 degrees for about 40 minutes.

Crucian carp stuffed with vegetables and mushrooms

Ingredients:
crucian carcass weighing about 700 g,
1 onion,
1 carrot,
4 champignons,
salt, ground dark pepper and other spices to taste,
vegetable oil,
dill and parsley.

Production:
Preheat the oven to 220 degrees. Rub cleaned and gutted crucian carp with salt and spices to your own taste. Cut vegetables and mushrooms into small cubes and lightly fry in vegetable oil for 2-3 minutes. Stuff the crucian carp with this consistency and wrap it in foil. Bake for 40-45 minutes. Sprinkle the finished crucian carp with chopped herbs before serving.

Crucian carp in the oven with potatoes

Most often, crucian carp are fried. River fish cooked in a frying pan almost always comes out delicious. But other methods of its manufacture are also probable. Baking allows you to reduce the amount of oil used or even get rid of it completely, which makes the food more healthy. When cooking goods using this method of cooking, the housewife does not have to always stand at the stove, which saves time and effort. If crucian carp is baked in the oven together with potatoes, then there is no need to even think about what to serve as a side dish. You will receive a real fish dish that will be coveted both on a daily and on a festive table.

Individual manufacturing

Even a novice cook can bake crucian carp with potatoes, because this task is not difficult. But to get the best result, the housewife needs to know and take into account several fundamental points.

The crucian carp must be the freshest. If you use frozen fish, you must be sure that it was frozen fresh and has not expired. It is best to get still {live} crucian carp. If they no longer move, pay attention to the eyes, gills, and surface of the scales. A fish with cloudy eyes, dull gills, and covered in smelly mucus is literally not suitable for you.
Before baking, crucian carp must be cleaned. To prevent them from slipping out of your hands while removing scales, you can wear fabric gloves or use a special board equipped with a tail clamp. They clean crucian carp with a special grater or knife. If they are small, the task can be handled using a fork.
After the crucian carp are cleared of scales, they need to be gutted. To do this, you need to cut the bellies and remove the insides, then use a kitchen towel or napkin to remove the black film covering the inside of the bellies. It is necessary to remove the entrails carefully so as not to destroy the gall bladder, otherwise the fish will acquire a bitter taste and it will become unpleasant to eat. If there is caviar inside the crucian carp, it is not thrown away, but returned to the belly and baked together with the fish.
The gutted fish is washed and dried with napkins. Then diagonal cuts are made in two directions on the back of each crucian carp. This allows you to cut small bones, making them less dangerous. Also, fish with cuts is better saturated with marinade, which is why it comes out even more tasty and fragrant.
If you come across crucian carp with a strong smell of mud, soak them for an hour in salted water, and then the same amount in unstained water. The use of lemon, spices, and roots (carrots, onions) can also neutralize the unpleasant odor.
It is best to use young potatoes for baking with crucian carp. You need to cut it coarsely. Ancient potatoes are fine, as long as they haven't turned green or started to rot. They also cut it large, but it takes more time to make. So that while the mature potatoes are ready, the crucian carp do not burn, they are baked in foil or at least covered with it.
You can bake crucian carp with potatoes whole, with or without heads, or cut into portions. The first option is often preferred. The choice depends on the specific recipe, as well as on the size of the fish.

The main ingredients (crucian carp and potatoes) can be supplemented with lemon, onions, and other vegetables. The development of cooking dishes may have some differences. To avoid mistakes and get the expected result, you need to follow the advice that accompanies the chosen recipe.

The usual recipe for crucian carp baked with potatoes and onions in sour cream

crucian carp – 0.3-0.4 kg;
potatoes – 0.3-0.4 kg;
onions – 150 g;
sour cream – 100-120 ml;
fresh herbs (dill, parsley) – 30 g;
refined vegetable oil – 40-60 ml;
salt, dark ground pepper - to taste.

Clean the crucian carp and gut it, making sure to remove the black film. Wash the fish carcass and dry it with cardboard napkins. Cut out the gills with a knife.
Make diagonal slits in the shape of a mesh on the back of the fish.
Rinse the greens and let them dry. Chop it finely with a knife.
Peel the onion and cut into small cubes.
Heat a small amount of oil in a frying pan and add onion. Saute it until it becomes soft.
Peel the potatoes and cut them into large slices. Sprinkle with pepper and salt.
Pour a spoonful of oil into the potatoes, add a spoonful of sour cream, stir.
Mix the remaining sour cream with salt and pepper, coat the crucian carp with it. Place onions and herbs inside the fish, mixing them together beforehand.
Cover a baking dish with a thin layer of oil, place the crucian carp in it, and surround it with potatoes.
Place the pan in the oven, turn it on and wait until the temperature in it reaches 180-200 degrees, then bake the dish at the given temperature for 35-40 minutes.

When serving, the crucian carp can be cut into portions. It is served with potatoes with which it was baked. The dish can also be supplemented with fresh or pickled cucumbers and other vegetables.

Crucian carp baked with potatoes and lemon in mayonnaise

crucian carp – 0.3-0.4 kg;
potatoes – 0.4 kg;
lemon – 0.5 pcs.;
mayonnaise – 60 ml;
refined vegetable oil – 40 ml;
spices for fish and potatoes, salt to taste.

After cleaning and gutting the crucian carp, rub it inside and out with fish spices and salt. Coat the crucian carp with mayonnaise, leave to marinate for 20-30 minutes.
After peeling the potatoes, cut into large slices, sprinkle with lemon juice, pour in oil, sprinkle with salt and seasonings, stir. Leave for 15-20 minutes.
Make slits on one side of the fish carcass at a distance of 2 cm from each other, insert semicircular slices of lemon into them.
Place the crucian carp in a baking dish and place the potatoes around the edges.
Place the pan with crucian carp and potatoes in an oven preheated to 180-200 degrees. Bake for half an hour at the indicated temperature, then reduce it to 150-160 degrees and continue cooking for another 15-20 minutes.

Crucian carp baked with potatoes according to the indicated recipe comes out tasty, juicy and fragrant.

Crucian carp in garlic sauce, baked with potatoes

crucian carp – 0.5 kg;
potatoes – 0.75 kg;
sour cream – 0.2-0.25 l;
garlic – 3-4 cloves;
all-encompassing seasoning for fish, salt to taste;
lemon – 0.5 pcs.;
table mustard – 20 ml;
refined vegetable oil - how much will be needed.

Clean and gut the crucian carp, cut off the heads of the fish.
Wash crucian carcasses without heads and dry with a kitchen towel.
Pass the garlic through a press. Grate the zest from half a lemon. Squeeze the juice out of the fruit.
Mix garlic with mustard and lemon juice, add sour cream, stir until the mixture becomes homogeneous.
Add fish seasoning and salt to the resulting sauce, stir it again.
Coat the crucian carcasses with the resulting sauce, using 3 tablespoons of watery seasoning for this purpose.
After peeling the potatoes, cut them into circles no more than half a centimeter thick.
Grease the mold with oil. Place the potatoes in the pan, brushing any layer with a small amount of sauce.
Place cooked crucian carcasses on the potatoes. Pour all the remaining sauce over the ingredients.
Place the mold in the oven, previously preheated to 200 degrees. Bake the food for 30-40 minutes. Before removing from the oven, check the readiness of the dish with a toothpick.

Garlic gives crucian carp and potatoes a special taste and smell, harmoniously complemented by lemon and mustard notes.

Crucian carp baked in the oven with potatoes and tomatoes

crucian carp – 150-200 g;
potatoes – 150 g;
tomatoes – 100 g;
refined vegetable oil – 20 ml;
lemon – 1 slice;
mayonnaise or sour cream - how much will be needed;
cheese (optional) – 20-30 g;
salt, seasonings, dill - to taste.

The crucian carp, clean it, clean it, gut it. After washing and drying the fish carcass, rub it with salt and spices, coat it with sour cream or mayonnaise, put a slice of lemon and a sprig of dill inside.
Peel the potatoes, cut them into strips, add salt, and mix with vegetable oil.
Fold a piece of foil in half, place the potatoes in the center, and place the fish on it. Place sliced tomatoes and a sprig of dill on top.
Lift the edges of the foil and pack the fish and vegetables into it.
Place the foil envelope on a baking sheet and place it in an oven preheated to 200 degrees.
After half an hour, tear the foil, sprinkle the food with finely grated cheese and leave to bake for another 10-20 minutes.

You can serve the food prepared according to this recipe directly in foil boats.

Crucian carp is often baked in the oven together with potatoes. Then you get a tasty and satisfying dish that does not require any additions. You can prepare the dish using several recipes, each of which is good in its own way.

Crucian carp with potatoes in the oven

Ingredients

Crucian carp (large) – 1 pc.

Potatoes – 400 g

Onions – 1-2 pcs.

Vegetable oil – 2 tbsp.

Greens - to taste

Salt, spices - to taste

100 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

If there are fishermen in your family or simply lovers of river fish, this recipe is for you. Oven-baked crucian carp with potatoes is a common and very tasty dish.

Crucian carp meat is sweetish and tender. Don’t be intimidated by the small bones; if made correctly, they will soften and not be felt. Almost everyone does not like the smell of river fish, then take spices and herbs with a strong taste. I took dill, parsley and a mixture of peppers. You can also take small crucian carp for making, then reduce the baking time.

I received this handsome guy as a gift from my friend Marina, and it had already been gutted and cleaned. But you can do it just fine yourself; it’s easy to clean crucian carp.

Let's prepare the filling for the fish. Finely chop the onion and fry in 1 tbsp. vegetable oil until transparent. Do not fry the onion, otherwise it will taste bitter. Mix the onion with chopped herbs and add a little salt.

Let's fill the belly of the crucian carp with the consistency given to us.

My potatoes are young, so I didn’t peel them, but scrubbed them well with a steel wool. Cut the potatoes into large pieces, and small ones into 4 pieces. For the best flavor in baked potatoes, I recommend frying the slices a little for 1 tbsp. vegetable oil. Place the crucian carp and potatoes in a greased form, add salt and pepper. From the back of the fish, we will create cuts on both sides, cutting to the ridge, this will allow the small bones to soften. Salt and add spices.

Crucian carp in the oven with potatoes. Step-by-step recipe with photos

Baked crucian carp in the oven with potatoes or several pieces of crucian carp will significantly outshine the taste of crucian carp fried in a frying pan. Do you understand why? The answer is quite common. For hot fish you need to stand at the stove, and crucian carp are baked in the oven without the help of others. Secondly, you won’t have to prepare an additional side dish for the baked crucian carp, which will again significantly save time on preparing dinner or breakfast.

And, of course, the most important thing, baked crucian carp in the oven with potatoes is an incredibly tasty dish that more than one lover of fish dishes will not be able to resist. To ensure that crucian carp come out tasty, they must be marinated or rubbed with spices and salt. Marinades for crucian carp, as well as for chicken, can be prepared using sour cream, soy sauce, mayonnaise, mustard, and tomatoes. If desired, the crucian carp can be stuffed with onions, buckwheat, and rice.

Personally, I really like baked crucian carp in the oven with potatoes, marinated in mayonnaise sauce. If you don't use mayonnaise, simply swap it for sour cream in this recipe. The fish will also turn out to be very tasty, and also with a creamy aftertaste.

It is better to take crucian carp when making this dish when it is first fresh. Finding the freshness of fish is quite easy. The freshest river fish should not have a swollen tummy, it should have a pleasant river smell, and the eyes should not be cloudy or sunken. The scales of the freshest fish are smooth and uniform in structure, and the gills are bright red, but not brown.

Now let’s move on to the recipe and see how crucian carp is cooked in the oven with potatoes, a step-by-step recipe with photos.

Crucian carp – 1 pc.,
Potatoes – 4-5 pcs.,
Paprika - 0.5 teaspoons,
Spices for fish - to taste,
Mayonnaise - 50-60 ml.,
Half a lemon
Sunflower oil for pickling potatoes - 2 tbsp. spoons,
Salt.

Crucian carp in the oven with potatoes - recipe

After all the ingredients are prepared, you can begin preparing the crucian carp for baking. Clean the fish from scales. Spread your belly. Remove everything contained in it. Wash the fish under running water. Wash it especially thoroughly in the middle. You can bake crucian carp with potatoes in the oven either with or without heads.

Personally, I like option 1 the most. The dish turns out to be the most appetizing in appearance. If you decide to throw the head of a crucian carp, then be sure to cut out the gills on both sides, because they are the main filter of the fish, and, as follows, mucus, mucus and various small organisms accumulate in them. After this procedure, the fish should be washed with cool water again.

Using a sharp knife, make parallel cuts, starting from the head and moving towards the tail, from the dorsal fin to the ribs. Then make the same cuts only in the other direction. You will end up with a typical fish net. By the way, such fish will look great when frying it in a frying pan.

The crucian carp is ready for the upcoming actions. Before marinating and decorating it, blot it from water inside and outside with a cardboard towel or napkins. In a small bowl, mix mayonnaise with spices, paprika and a pinch of salt. Apply the purchased marinade sauce to the outside of the crucian carp, and also grease the inside of the fish with it.

Rinse the lemon. Cut into thin half-slices. Insert the lemon into the holes.

During baking, lemon juice will drip onto the fish and give it a slight sourness and an additional citrus smell. Now you can cook the potatoes. Peel the potatoes for baking fish and cut them into slices.

Sprinkle potato wedges with a bouquet of spices and salt.

And so that they are not dry, be sure to pour vegetable oil on them. Any vegetable oil will do. In addition to sunflower oil, you can take olive, sesame, apricot kernel oil, flaxseed, corn, rapeseed and so on.

Using your hands, toss the potatoes into the oil and spices. You can bake crucian carp in the oven with potatoes either in a mold or directly on a baking sheet. Option 2 is most preferable when you have a lot of fish. Place the crucian carp on a baking sheet or form greased with vegetable oil. Place potato wedges around the fish.

Bake at 180C for 30 minutes, then reduce the temperature to 160C and keep the fish for another 15 minutes. I repeat that the baking time for the fish will depend on its size, the characteristics of your oven and its type. In any case, before taking the crucian carp and potatoes out of the oven, you should make sure they are ready. This is very easy to check. Potatoes and crucian carp should be covered with a crispy golden crust.

Pierce the potatoes with the tip of a knife; they should be soft. Carefully lift the crucian carp by the upper part of its abdomen and look inside. If the meat is snow-white and there is no excess water in the fish, it means it is cooked properly. After you have made sure that the crucian carp in the oven with potatoes is ready, remove the pan from the oven.

Place the fish on a plate. Place the potatoes around it. Serve the crucian carp with potatoes, fresh herbs or vegetables. Bon appetit. I will be glad if you liked recipe for crucian carp with potatoes in the oven