How to cook fresh crucian carp with sour cream. Fried crucian carp in sour cream in a frying pan

31.03.202427.05.2017

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.

Crucian carp in sour cream - general principles of preparation

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.

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:

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.

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:

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.

1 kg fresh crucian carp

2 onions

4 eggs

300 ml sour cream

5 tbsp. tablespoons breadcrumbs

½ cups vegetable oil

2 teaspoons salt

1 bunch of parsley

1 bunch of dill

How to cook crucian carp in sour cream in a frying pan:

Clean the crucian carp from scales and gut it. It is advisable to remove the gills and not touch the head. Wash and dry the fish thoroughly with a paper towel. Be sure to make small cuts on the back to soften the small bones. Salt the crucian carp and forget about them for 15 minutes.

Peel and finely chop the onion. Pour vegetable oil into a frying pan and place it on the fire. Fry the chopped onion until golden brown (about 10 minutes). Don't forget to stir it while frying.

Then beat the eggs and mix them with the onion.

Take a wide enough plate and sprinkle breadcrumbs on it. First, roll the crucian carp in the onion-egg mixture, and then in breadcrumbs. Fry the crucian carp in a hot frying pan until browned (3-5 minutes on each side).

Place the fried fish and cover thoroughly with sour cream. If desired, sour cream can be mixed with the remaining beaten eggs.

Crucian carp in sour cream are ready!

Crucian carp in sour cream with potatoes

Ingredients:

Delicious muksun fish dishes: 4 recipes

Muksun belongs to the salmon family, its meat is considered a delicacy. This fish is very popular in Siberia. It contains polyunsaturated fatty acids, essential amino acids and other substances beneficial to the body. The product can be included in diet food.

2 kg crucian carp

1 kg potatoes

300 ml sour cream

100 g butter

ground black pepper- taste

salt - to taste

50 ml vegetable oil

200 g flour

1 bunch of parsley

How to cook crucian carp in sour cream with potatoes:

Clean the crucian carp and remove the entrails. Remove the gills, but do not throw away the eggs if they are present. Then it can be fried and eaten separately. Then rinse the crucian carp well in cold water. Be sure to remove all black films, otherwise the dish will taste bitter.

After the preparatory manipulations, thoroughly rub the fish with salt and pepper outside and inside. Roll crucian carp in flour. Fry them over high heat on both sides until golden brown and golden brown.

Peel the potato tubers and cut into thin slices. Take another frying pan, put butter on it and mix it with a small amount of vegetable oil. Fry the potatoes in the resulting mixture until half cooked.

Now take a baking sheet, coat it with oil and place potatoes on it, and fried crucian carp on top. Pour sour cream over everything thoroughly and place in an oven preheated to 180°C.

Usually crucian carp in sour cream are cooked in the oven for no more than 25 minutes.

In principle, this time largely depends on the size of the fish. By the way, too thick sour cream can be diluted with milk if desired. After the allotted time has passed, remove the crucian carp from the oven, garnish with chopped herbs and serve.

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 in different ways, but one of the most favorite recipes of the Russian people is crucian carp in sour cream. Anton Pavlovich Chekhov adored this dish. He advised keeping the fish in milk for a day before cooking, which eliminates the smell of mud and makes the taste very tender and sweet.

Despite the fact that crucian carp is considered to be the simplest fish without any exquisite taste, Russians know how to make a delicacy out of it. And even the many bones do not bother lovers of the dish.

The benefits and harms of the dish

Crucian carp in sour cream is a whole storehouse of useful substances for the human body. It contains a large amount of easily digestible protein, a lot of vitamins A and E, Omega-3 unsaturated fatty acids. Low-calorie fish - only 90 kcal per 100 g. Sour cream is rich in vitamins B, A, C, E, PP, minerals, proteins, and organic acids.

Only frying in oil spoils the diet, which makes the dish more nutritious. But this problem is easy to solve - you can cook it in the oven.

Difficulty, cooking time

The complexity and time that will have to be spent depends on how the dish will be prepared and the fish itself. If it smells like river water or mud, then the time increases, since it first needs to 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 it must be stewed 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.

Food preparation

The fish must 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 paper napkin to remove excess moisture.

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

Classic recipe in a frying pan

The following products are needed for cooking:

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

This amount of food will make 4 servings.

Step-by-step preparation in the photo:

100 g of prepared dish contains:

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

Cooking options

The dish is prepared in different ways: with vegetables, egg, in the oven, in a frying pan, in the microwave, in foil, etc.

Let's look at a few of the most popular options.

With onion

Ingredients:

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

Salt the prepared 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

Ingredients:

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 egg

Ingredients:

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. Beat the eggs a little 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

Ingredients:

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 convenient 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

Ingredients:

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

You will need:

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 prepared crucian carp and leave for half an hour. Meanwhile, wash 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 some onion rings inside the belly. We put the crucian carp on foil, grease one side generously with sour cream, turn it over and put assorted vegetables on them.

Season with any spices. Wrap all the ingredients in foil and bake in the oven for half an hour at 200°C. Then open the foil to brown the dish.

In a slow cooker

Ingredients:

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 couple of minutes. Next, add water to the sauce and add the fish. Switch the multicooker to “baking” mode and cook for half an hour.

Video recipe:

In the microwave

Ingredients:

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 prepared 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

Ingredients:

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

Salt the prepared 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.

Video recipe:

In order for the fish to be better saturated with spices and sauce, and for the bones to be softer, you need to make several cuts on the carcass.
To get rid of the smell of mud, the fish should be soaked in milk for several hours.
It is better to use low-fat dairy product so that the sauce is not too thick.
Before baking, it is better to fry it a little in a frying pan; it will have a golden brown crust and will bake faster.
Crucian carp should be chosen in small sizes for ease of preparation and better impregnation with spices.
You should be careful with salt, as fish absorb it well.
The greatest amount of vitamins remains in foods if you cook them in a slow cooker or in foil in the oven.
It is better to use live fish for this dish, since frozen fish disintegrates during stewing and loses some of its beneficial properties.
Baked crucian carp goes well with butter, so it can completely replace vegetable oil.

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.