Cooking carp with sour cream using a frying pan. Crucian carp fried in sour cream in a pan Recipe for cooking crucian carp in sour cream pan

17.04.2021 Desserts and cakes

Almost each of us has our own "cool" place where you can get hold of an excellent fresh catch, not expensive, but productive. If you just catch 5-7 grams of fish from the counter, 300 each, and you can go home, cook dinner - crucian carp in sour cream baked or stewed, the recipe for which we will now tell you. Properly prepared, these freshwater "swimmers" cannot leave anyone indifferent, despite their excessive boneiness.

A fragrant fish with a creamy taste is just a fairy tale for a gourmet, and it does not matter how exactly to cook crucian carp in sour cream, whether it is fried or baked, this, of course, is a matter of everyone's taste, but in any case we will not go wrong.

Almost every fish dish recipe starts with cleaning these waterfowl. Since we are preparing crucian carp today, we are in a hurry to please those who have already wrinkled their noses at the prospect of a long preparation of the "hero of the occasion."

The scales of this fish are removed in the blink of an eye, this is not a perch with its "armor", you just have to hold it against the grain with a knife blade, as the silvery "coins" fly off the carcass. After that, we need to open the abdomen and gut it, as well as remove the gills from the head and cut off all the fins, including the tail.

Our crucians are almost ready for their culinary feat, it remains only to add the final touch - to make transverse cuts along the entire length of the body. Now you can start cooking.

In mastering this recipe, the priority is to achieve a crispy golden crust, and this is the only way to achieve an ideal dish with an intoxicating aroma, breathtaking taste and meat that is tender and melting in your mouth. Therefore, we follow strictly the instructions, and we will be happy.

Ingredients

Crucian carp - 5-6 pcs.;
Champignons (chanterelles, volnushki, honey mushrooms) fresh - 300 - 400 g;
Sour cream 30% fat - 300 g;
Onions - 4 heads;
Carrots - 3 pcs.;
Parsley greens - 1 bunch;
Dill greens - 1 bunch;
Green onions - 1 bunch;
Butter - 150 g;
Lemon - ½ pc.;
Salt;
Black pepper;
Coriander;
Saffron;

Preparation

We put the finished fish carcasses on a portioned plate in the company with a slice of lime, boiled asparagus, cauliflower and tartar sauce. The crucian carp itself in this version is a decoration of the dish, so you should not be too smart with the decor.

Ingredients

Crucian carp - 1 kg (3-4 pieces) + -
- 50 ml + -
- 150 ml + -
- 1 head + -
- 2 pinches + -
- 1/2 bundle + -

Preparation

Each recipe has its own army of fans. Gourmets in this matter did not pass by the carp, stewed in sour cream. A steamed turnip can be simpler than this culinary delight, but despite the modesty of the whole cooking process, the fish comes out excellent.

Since we figured out how to cut the fish at the beginning of the post, we start cooking with "naked", gutted and cut carcasses. To negate the smell of mud inherent in crucian carp, we must soak the fish in cold, salted water for half an hour.
In order not to waste time in vain, we will deal with the bow. We clean the head from the husk, cut into rings and fry in oil until golden brown.
And now 30 minutes have passed, and our fish smells fragrant with freshness, and we can finally get down to the main task. Rub the carcasses with salt and paprika and put them on the bottom of the stewpan. Cover the crucian carp with a stricken onion on top, add a little water and simmer over medium heat for about 15 minutes.
After a quarter of an hour, add sour cream to the saucepan, taste the liquid for an abundance of salt and add salt if necessary, then cover the container with a lid and simmer our dish over low heat for another 5 minutes.

We put the finished carp on a portioned dish, where a lettuce leaf will play the role of a decorative bedding for it, next we lay out a water lily of purple onions marinated in vinegar, and an "island" of rice with curry, sprinkle everything with chopped dill and voila, our river landscape is ready.

This recipe is simple to the point of banality, but this does not detract from its value in any way, because there is nothing better from cooking than to fry crucian carp in sour cream. "From what?" - someone is curious. There are no secrets.

These fish have a special sweetish taste, tender, juicy meat, and in a company with dairy products and cheese, this work of culinary art is ready to compete for the heart of a man even with the last beauty ... especially if that man is a fisherman.

Ingredients

Medium karasiki - 3 pcs.;
Onions - 3 onions;
Tomatoes - 2 pcs.;
Sour cream 20% fat - 1500 ml;
Wheat flour, premium grade - 1 tbsp;
Hard cheese - 200 g;
Any greens - 2 bunches;
Salt;
Pepper.

Preparation

This option for cooking crucians begins with frying peeled and gutted carcasses in a pan in oil on both sides. Naturally, before heat treatment, the fish should be grated with salt to taste and rolled in flour. This way we can achieve a delicious crispy crust.
After adventures in a frying pan, our fish need to be "stuffed" with vegetables, namely, in the belly of each pond "individual" we put a circle of tomato and finely chopped greens and put them on a greased baking sheet.
Now we need to prepare sour cream sauce, for which we pass the onion cut into small cubes in a pan until brownish crust, add flour to it, fry everything together for a couple of minutes, and then pour in ½ glass of water and sour cream. Salt, pepper the gravy to taste and boil for about five minutes over low heat.
Pour the carp with the prepared sauce, sprinkle them with grated cheese on top and send the mold to the oven for 15 minutes at 180 ° C. The cheese crust should be browned and then our dish can be considered ready.

Fish prepared in this way can be served both hot and cold, either as an independent dish or with a vegetable side dish. The ideal option for these crucians would be French fries or Hawaiian mix.

In general, the use of a frying pan and an oven is not essential here. Nowadays, kitchen gadgets have stepped so far forward in their development that, for example, the same multicooker can replace both the burners and the oven, making the work of the hostess easier.

Crucian carp in sour cream in a slow cooker according to this recipe is in no way inferior in quality of performance, you just have to correctly distribute the workload on the apparatus and masterfully handle the programs.

To fry our carp, you need to set the "Baking" or "Fry" function on the unit, depending on the model, and pour vegetable oil into the bowl. Then we act on a whim, so to speak, salt the carcasses, roll in flour and fry on both sides, after which we put the fish on a plate and stuff it with tomato and herbs.
Now, in the multicooker bowl, we have to fry the onion rings, add flour, water, sour cream, salt and pepper and leave the mass to boil for 2-3 minutes.
After that, we need to carefully put the stuffed fish in the sauce, set the “Baking” or “Baking” program, and the timer for 30 minutes, close the lid of the multicooker and now the machine will do everything by itself. And we only have 15 minutes before the end of cooking, fill the fish with grated cheese and wait for a signal announcing the readiness of the dish.

In general, crucian carp in sour cream have a fairly wide recipe potential, we can stew, fry or bake them, adding various compositions of fragrant herbs and spices, vegetables and cheeses, and each time the recipe will play in a new way - the brightness of taste, richness of aroma and external splendor, all this is inherent in this dish.

Crucian carp is cooked in many countries of the world, and almost every kitchen has a recipe for this fish, fried, stewed or baked in sour cream sauce. This sauce helps to neutralize the specific smell of mud, characteristic of river fish, to make its meat tender and juicy, to give it a unique taste. Crucian carp in sour cream is prepared simply according to almost any of the existing recipes. The hostess who has no culinary experience can safely undertake the preparation of this dish. As a result, the dish will turn out to be so tasty that it will not be a shame to put it on the festive table. For a family dinner, this option is ideal.

Cooking features

To make the crucian carp in sour cream tasty and aromatic, it should be chosen correctly, prepared, and then stewed or baked in sauce, focusing on the instructions accompanying a specific recipe.

It is always best to cook river fish fresh. The ideal option is to purchase live fish. If the crucian carp is no longer moving, look under the gills. If they are pink, the fish is fresh.
Before cooking, the carp must be cleaned by removing the scales and fins, and also gutted. Be prepared for the fish to flutter in your hands, otherwise you may get hurt from surprise. Gutting crucian carp, try not to damage the gallbladder, thoroughly rinse the inside of the abdomen, freeing it from films. If this is not done very carefully, the finished fish will taste bitter.
Before cooking, the carcass of a crucian carp is rubbed with salt, spices, herbs. With them, it will turn out to be tastier and more aromatic. Do not spare salt: slightly salted crucian carp tastes better than undersalted crucian carp. For spices, give preference to ground black pepper or paprika. Dill and parsley are the most suitable herbs. You can use lemon juice and lemon zest.
Crucian carp is a bony fish. To make it pleasant and safe to eat, first make a series of oblique cuts on its back. The more often they are located, the better.
The cooking time for crucian carp in sour cream most often depends on the size of the fish. Small fish take 20-25 minutes, large specimens are cooked for 30-45 minutes. The times may vary depending on the recipe chosen.

Crucian carp in sour cream can be served hot or cold, with or without a side dish - it all depends on your preferences.

Crucian carp fried in sour cream

crucian carp - 2 kg;
tomatoes - 0.3 kg;
onions - 0.3 kg;
carrots - 0.3 kg;
sour cream - 0.5 l;
flour - 80 g;
lemon juice - 30 ml;
dill, basil, parsley - to taste;
salt, black pepper - to taste;
vegetable oil - as needed.

Cooking method:

Clean and gut the carp. Rinse them well, pat dry with napkins. Make diagonal cuts along the back, about 5 mm apart.
Rub the outside and inside of the crucian carp with a mixture of salt and pepper. Drizzle with lemon juice and let sit for 20 minutes.
Cut the tomatoes into semi-circular slices of medium thickness.
Chop some of the greens, leave some with twigs.
Remove the husk from the onion, cut it into small cubes.
Scrape the carrots, wash and grate on a coarse grater.
Heat oil in a frying pan, put onions and carrots in it, fry them over medium heat until they acquire a golden color.
Remove the toasted vegetables from the pan and heat a new batch of oil in it.
Breaded the carp in flour and place in a hot skillet. Fry them on both sides until a delicious crust forms. Fry without a lid over medium or high heat.
Inside each fish, put a couple of tomato slices, several sprigs of greens.
Place the crucian carp in a saucepan. Top them with toasted onions and carrots.
Sprinkle with chopped herbs and top with sour cream.
Cover the saucepan with a lid and place over low heat. Cook the fried carp for 5 minutes after the sour cream has boiled.
After turning off the heat, give the carp time to soak in the sour cream. To do this, leave them covered for 10-15 minutes.

Video recipe for the occasion:

Crucian carp prepared according to this recipe is a hearty and self-sufficient dish, a side dish is not required for it. If you want to add something to an appetizer, it is better to give preference to fried or boiled potatoes.

A simple recipe for crucian carp in sour cream

crucian carp - 1 kg;
onions - 150g;
sour cream - 100 ml;
water - 0.2 l;
vegetable oil - as needed;
salt, pepper, herbs - to taste;
flour - 40 g.

Cooking method:

Prepare your carp by cleaning and gutting them. Make small criss-cross cuts in the ridge to grind the bones.
Rub the fish with salt and pepper.
Season in flour and sauté over medium heat until a delicious crust forms. Place in a heavy-bottomed saucepan.
Cut the onion into rings, fry them until golden brown in oil in a clean frying pan. Place the onion rings on top of the fish.
Pour water into a saucepan. Put it on fire and simmer over low heat for 10-15 minutes.
Add sour cream, salt and season to taste. Sprinkle with finely chopped herbs. Continue cooking for another 5 minutes.

This simple and economical recipe can be called a classic. According to him, the dish turns out to be flawless. They cannot surprise anyone, but even the most fastidious gourmet will be able to feed satisfyingly and tasty food.

Crucian carps baked in the oven in sour cream

crucian carp - 1 kg;
onions - 0.3 kg;
carrots - 150 g;
garlic - 2 cloves;
sour cream - 0.25 l;
salt, pepper - to taste;
tomato - 150 g;
parsley to taste;
vegetable oil - how much is required;
flour - 40 g.

Cooking method:

Rub the peeled and gutted carp with salt and pepper. Season them in flour and fry in boiling oil until golden brown.
Cut the onion into half rings, grate the carrots for Korean salads or cut into thin strips.
Fry vegetables in oil until soft. Place them on the bottom of a baking dish.
Place the crucian carp on a vegetable pillow.
Grease them thickly with sour cream, using about two-thirds of this product.
Place the dish in an oven preheated to 180 degrees. Bake crucian carp in sour cream for 20 minutes.
Cut the tomato into thin slices, place them on the crucian carp.
Mix the remaining sour cream with chopped herbs and garlic passed through a press.
Brush the fish with sour cream sauce and return to the oven. Bake for another 10 minutes.

Crucian carps in sour cream, baked in the oven, look very appetizing. They are not ashamed to offer to guests. The taste of the dish will not disappoint them.

Crucian carp in sour cream with potatoes

crucian carp - 0.9 kg;
potatoes - 0.8 kg;
sour cream - 0.2 l;
garlic - 3 cloves;
vegetable oil - 20 ml;
salt, pepper, herbs, lemon juice - to taste.

Cooking method:

Clean, gut the carp. Make oblique notches in the back, about 3–5 mm apart. Rub with a mixture of salt, pepper and seasoning. Drizzle with lemon juice. Let marinate for at least 10 minutes.
Peel the potatoes and cut them into small pieces, as for French fries.
Crush the garlic with a hand press, mix with sour cream.
Add to the sour cream finely chopped herbs, spices, spices. Salt it lightly.
Oil a baking dish.
Mix half the sour cream sauce with potatoes.
Place the potatoes in a mold and flatten.
Lubricate the crucian carp with the remaining sour cream, put them on the potatoes. Cover with foil.
Place the dish in an oven preheated to 180 degrees. Bake the crucian carp with potatoes for 40–45 minutes. 15 minutes before cooking, remove the foil to brown the crucian carp.

The dish according to this recipe turns out to be satisfying, it does not need a side dish.

Crucian carps baked in sour cream: a recipe with a photo

2 large crucians - 2 pcs.;
sour cream - 150 ml;
salt - 0.5 tsp;
ground black pepper - 4 pinches;
vegetable oil - 0.5 tbsp. l.

In ancient times, crucians, as a dish of Russian cuisine, were very famous, they were cooked literally in every home. Over time, the popularity of the fish has lost its position and in vain. It turns out that crucian carp can be used to prepare delicious meals for every day and a festive table.

The peculiarity of the recipes is that fried crucians are brought to readiness with sour cream. Cooking does not require an oven and expensive food, everything is much easier than it seems!

Armed with fresh crucian carp and a frying pan, you can safely experiment with dishes of not only Russian, but also Gypsy cuisine.

Classic recipe

fresh crucian carp - 1 kg;
for frying vegetable oil - about 150 ml;
fat or homemade sour cream - 4 tbsp. l;
bulb;
salt, bay leaf.

Preparation:

When choosing fish for cooking crucian carp in sour cream in a pan, first of all, you should pay attention to its freshness. If you catch the fish yourself, there will be no problems with its origin.
Peel the carp, gut the insides, trim the fins. Leave the head or - no, it's up to you so that the fish does not taste bitter, remove the gills.
Rub the surface of the washed carp with salt. Leave for a few minutes, and in the meantime, fry the onion until golden brown.
As soon as the fish carcasses are salted, they need to be dried on a napkin and fried on both sides until a beautiful crust. Ready-made crucians should look appetizing and smell delicious.
Add fried onion, bay leaf, sour cream to the fish pan. You do not need to pour water, it is enough to distribute sour cream over the fish, cover the pan with a lid. Sour cream will spread during cooking over low heat. It is not worth simmering the dish for a long time, 3-4 minutes will be enough.

Gypsy fish

fresh fish - 5-6 pcs;
champignons (chanterelles) - 350 gr;
2 large onions;
vegetable oil for frying - about 110 ml;
flour - about 3 tbsp. l;
salt, peppercorns, spices;
fat sour cream - 3 tbsp. l.

Preparation:

Clean fresh fish from scales and entrails. Make incisions on both sides of the abdomen. Salt well, then set aside.
While the crucians are salting in a frying pan, fry the onions with mushrooms. Chop vegetables arbitrarily, it will not affect the taste.
Dip the fish in flour and fry it in a separate frying pan until golden brown.
When all the fish carcasses are fried, spread the onion and mushrooms on top. Add bay leaves, pepper. Dilute the sour cream with a glass of water, pour this mixture of crucians, cover, give time to the fish to stew.
When ready, gently transfer the fish carcasses to a plate, pour over with sour cream sauce, decorate with herbs and vegetables.

Crucian carp in sour cream with tomatoes

medium carp - 3-4 pcs;
fresh tomatoes - 350 gr;
vegetable oil for frying - about 90 ml;
bread crumbs - 3 tbsp. l;
salt, spices;
sour cream with a fat content of 40% - 3 tbsp. l.
leeks to taste.

Preparation:

To clean the crucian of the insides, remove the gills, scales. Rinse the fish well, make cuts on both sides. Rub with salt and pepper and set aside on a napkin to drain the liquid.
Cut the leeks with tomatoes into slices. Place vegetables inside the marinated fish.
Dip the crucian carp in crackers, then fry until tender in hot oil.
If the tomatoes and leeks remain, you can put them on top of the fish. Pour with sour cream, cover and simmer over low heat so that the crucians are saturated with sour cream.
You can increase the stewing time so that the bones are not felt in the fish, but you need to add half a glass of water to the pan.

What is the difference between stewed carp and simply fried in sour cream? It's very simple - the meat of the stew 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 in flour. We spread it in an already preheated pan with oil (vegetable). Fry on both sides over high heat - but not for long, until golden brown.

Do not forget to salt to taste.

Add onions, cut into half rings, to the fish, then grated carrots. You can add salt. Finally, sautéed vegetables and fried fish.

Stir the vegetables (do not touch the fish) and pour in the water so that it slightly covers the pieces. Bring to a boil and, closing with a lid, leave to simmer over low heat. Half an hour, no more. I must add - in order for the temperature to work properly on the bones, it will take more time - an hour and a half.

To do this, you can put the pan in the oven - on the smallest fire.

Add greens to taste a few minutes before the end of cooking or to the finished dish. Such yummy will not leave anyone indifferent, including the cook, 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 carp stewed in sour cream

For those who are concerned about healthy eating, we specifically give the following information about such fish as crucian carp. Calorie content of fish stewed with vegetables: per 100 grams of dish - contains about 100 kilocalories. And this - along with sour cream, vegetables and spices.

Recall that the daily calorie intake for women ranges from 2,000 to 2,200, 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. It is up to you to decide whether it is a lot or not, but do not deprive yourself of the holiday.

Such is the recipe. Crucian carp in sour cream in a pan, although an ordinary dish, can even decorate a festive table if desired. Because it's delicious!

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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 pan turns out to be very tender and aromatic. According to this recipe, you can cook both small fish, frying it whole, and a larger one, cut into pieces.

Ingredients

To cook fried crucian carp in sour cream in a pan you will need:
fresh carp (medium size) - 2 pcs.;
lemon - 2-3 rings;
salt to taste;
a mixture of ground peppers - to taste;
sour cream (I have homemade sour cream) - 6 tbsp. l .;
dill - 5-7 branches;
flour for breading fish;
vegetable oil for frying.

Cooking steps

Prepare the food you need.

Peel the fish from the scales, remove the entrails and gills. Trim 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 carp, then fry them whole.

Add salt and a mixture of peppers to the pieces of crucian carp to taste, squeeze the juice from the lemon rings, mix and leave to marinate for 5-7 minutes.

Then transfer the fried crucian carp slices to a larger skillet, greased with vegetable oil. Put sour cream and a pinch of pepper mixture in the center of the pan (as shown).

Cover the 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 onto another barrel, turn off the heat, remove the lid, sprinkle with finely chopped dill. If desired, you can cover the pan with fish with a lid and let it brew for 10 minutes.