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Carp in sour cream - merchant dishes from the past. Recipes for crucian carp in sour cream: fried, baked and in pots

Choose the best proven recipes for crucian carp in sour cream on the site. Try options with onions, garlic, carrots, herbs. Add hard or processed cheese. Fry in a pan or bake in foil. Experiment with spices. Prepare your ordinary unique masterpiece!

Crucians for this dish need not be large, about the size of a palm, and always the freshest. The problem with the bones can be solved in an uncomplicated way: cut the fish on both sides at a distance of half a centimeter. And lemon juice and spices will slightly ennoble the crucian with a pleasant aroma and soften the bones.

The five most commonly used ingredients in crucian carp in sour cream recipes are:

Interesting recipe:
1. Thoroughly clean small carp from the husk, remove offal and gills. Fins and tails can be left.
2. Wash the cleaned fish carcasses. Lightly dry.
3. Season crucians with a mixture of salt, pepper and spices. Sprinkle with lemon. Let all flavors absorb for about 15-20 minutes.
4. Carefully roll the fish in flour.
5. Melt some good butter in a large skillet.
6. Fry the fish until a beautiful crisp.
7. If desired, add a fried onion.
8. Pour in high-quality fat sour cream. Season with salt and pepper to desired taste.
9. Simmer over low heat for about 20 minutes.

The five most nutritious crucian recipes in sour cream:

Helpful Hints:
. Carp in sour cream can be baked in the oven
. In the belly of the fish, before pouring sour cream, add a tomato, fried carrot or onion.
. AT sour cream filling interesting to add garlic.
. For decoration, after the dish has cooled slightly, sprinkle with herbs on top.

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 her 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 does not have any culinary experience can safely take on the preparation of this dish. As a result, the dish will turn out so tasty that it will not be a shame to put it on festive table. For family dinner this option is perfect.

Cooking features

In order for crucian carp in sour cream to turn out delicious and fragrant, it should be chosen correctly, prepared, and then stewed or baked in sauce, focusing on the instructions that accompany a specific recipe.

River fish is always best cooked fresh. Perfect option- purchase of live fish. If the crucian is no longer moving, look under its gills. If they are pink, the fish is fresh.
Before cooking, crucians need to be cleaned by removing scales and fins, and also gutted. Be prepared for the fact that the fish will begin to flutter in your hands, otherwise you may get hurt from surprise. When gutting crucian carp, try not to damage the gallbladder, thoroughly rinse the abdomen inside, freeing it from films. If this is not done very carefully, the finished fish will be bitter.
Before cooking, the crucian carcass is rubbed with salt, spices, herbs. With them, it will turn out tastier and more aromatic. Do not spare salt: slightly salted crucian carp has more pleasant taste than unsalted. From spices, give preference to black ground pepper or paprika. From herbs dill and parsley are the best. You can use lemon juice and lemon zest.
Carp is one of the bony fish. To make it pleasant and safe to eat, first make a series of oblique cuts on his 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 need 20-25 minutes, large specimens cook 30-45 minutes. Time may vary depending on the selected recipe.

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

Carp fried in sour cream

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 ground pepper- taste;
vegetable oil - as needed.

Cooking method:

Clean and gut the carp. Rinse them well, pat dry with paper towels. Make diagonal cuts along the back at a distance of about 5 mm from each other.
Rub the crucian on the outside and inside with a mixture of salt and pepper. sprinkle lemon juice and leave for 20 minutes.
Cut the tomatoes into semicircular 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 the oil in a frying pan, put the onions and carrots in it, fry them over medium heat until they become golden brown.
Remove the roasted vegetables from the pan, heat a new batch of oil in it.
Bread the carp in flour and place on a hot frying pan. Fry them on both sides until a delicious crust forms. You need to fry without a lid on medium or intense heat.
Inside each fish, put a couple of pieces of tomatoes, a few sprigs of greens.
Put the carp in a saucepan. Top them with fried onions and carrots.
Sprinkle with chopped herbs and pour over sour cream.
Cover the saucepan with a lid and put on low heat. Cook fried carp 5 minutes after the sour cream boils.
After turning off the fire, give the crucians time to soak in sour cream. To do this, they must be left under the lid for 10-15 minutes.

Video recipe for the occasion:

Cooked by this recipe carp 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

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 the carp by cleaning and gutting them. Make incisions on the ridge crosswise at a small distance from each other to grind the bones.
Rub the fish with salt and pepper.
Dip in flour and fry 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. Lay 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. The dish on it turns out flawless. It is impossible to surprise anyone with them, but even the most fastidious gourmet will be able to feed hearty and tasty food.

Carp baked in the oven in sour cream

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 - as needed;
flour - 40 g.

Cooking method:

Rub the cleaned and gutted crucians with salt and pepper. Dip them in flour and fry in hot oil until golden brown.
Cut the onion into half rings, grate the carrots for Korean salads or cut into thin strips.
Saute vegetables in oil until soft. Lay them on the bottom of a baking dish.
On vegetable pillow put carp.
Brush them thickly with sour cream, using about two-thirds of this product.
Place the mold in an oven preheated to 180 degrees. Bake carp in sour cream for 20 minutes.
Cut the tomato into thin circles, put them on crucian carp.
Mix the remaining sour cream with chopped herbs and garlic passed through a press.
Oil the fish sour cream sauce and return to oven. Bake for 10 more minutes.

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

Carp in sour cream with potatoes

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 area at a distance of about 3-5 mm from each other. Rub with a mixture of salt, pepper and seasonings. Sprinkle with lemon juice. Let marinate for at least 10 minutes.
Peel the potatoes and cut into medium-sized bars, as for french fries.
Crush the garlic with a hand press, mix with sour cream.
Add greens, spices, spices finely chopped with a knife to sour cream. Salt it lightly.
Grease a baking dish with oil.
Mix half of the sour cream sauce with potatoes.
Put the potatoes in a dish, level them.
Lubricate crucians with the remaining sour cream, put them on potatoes. Cover with foil.
Place the mold in an oven preheated to 180 degrees. Bake carp with potatoes for 40-45 minutes. 15 minutes before cooking, remove the foil so that the crucians are browned.

The dish according to this recipe is hearty, it does not need a side dish.

Carp baked in sour cream: recipe with photo

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

By 08.10.2015

Fryed crucian carp are loved by many. And with the addition of a delicate sour cream sauce, the dish becomes even tastier. The longest and most laborious part of the whole recipe is cleaning and preparing the fish. Ready-made crucian carp should be served immediately, the heated dish will no longer have an appetizing crisp.

Ingredients

Carp medium - 4 pcs
Vegetable oil - for frying
Wheat flour - for breading
Sour cream 10% - 100 g
Onion - 1 pc.
Salt - to taste
Seasonings for fish - to taste

Step by step cooking process at home

We clean the carcasses of the fish, remove the insides and rinse well. It is better to take small fish, they cook faster. If desired, you can cut off the heads, this saves space in the pan. If this is not done, then you need to cut out the gills that give the fish meat bitterness. Frozen crucians are pre-defrosted at room temperature during few hours.

Rub the fish with salt and sprinkle with a little pepper. Leave in this form for 15-20 minutes to marinate a little. Each carcass is carefully breaded in flour so that there are no gaps. But the flour should not crumble, otherwise the oil will turn black.

Breaded carcasses are sent to a frying pan with heated vegetable oil. There should be enough oil for the carp to fry well.

Fry each crucian on both sides until a delicious brown crust is formed. This will take 5-7 minutes for each side. Turn over carefully with a spatula so as not to damage the skin.

In the meantime, count, wash and finely chop the onion. This step can be skipped if there are people at the table who cannot stand onions. But with it it turns out much tastier and more aromatic. Moreover, in ready dish the bow is almost invisible.

Add seasoning for fish to sour cream. You can add black and allspice, dried dill and other spices to taste. Mix well. Pour in a spoonful of milk or water and mix again. This is necessary so that the sour cream does not curl during cooking. If the seasoning does not contain salt, add a little salt to the mixture.

We take out the fried fish from the pan, and in its place we pour the onion and fry a little over low heat, until a light golden color.

Put crucian carp on top of the onion in a pan and pour prepared sour cream sauce. We reduce the fire almost to a minimum, cover with a lid and simmer until the sour cream is absorbed. This process usually takes 10-15 minutes.

Put the finished carp on a plate. Medium-sized fish come in 2 pieces per serving. If the carcasses are large, one will be enough. Perfect for garnish mashed potatoes and fresh vegetables.

Step 1: Cut the carp. .

We defrost the carcass of crucian carp, if you bought freshly frozen. Before cooking, the carp should be thoroughly washed with running water, then put on a cutting board and, armed with a knife, make a cut from the bottom of the carcass and gut it. And also remove the gills and clean the fish from scales. Let's wash the crucian carcass again to wash off the remaining internal liquid. It needs to be dried with paper towels, and now it is ready for further cooking.

Step 2: Fry the carp before baking.

Step 3: .

Salt the washed and dried crucian carp to taste and roll in breadcrumbs - breadcrumbs or flour. Pour a little into the pan vegetable oil and warm it up, and then transfer the fish to it. Fry on both sides until golden brown. It should be well fried, you can even overcook it a little, but this only applies to crucian carp. It will take you 15-20 minutes to fry, do not forget to turn it over and do not let it burn.

Step 3: Bake crucian carp in sour cream. .

Turn on the oven and let it heat up to 180 degrees. In the meantime, grease a baking sheet or baking dish butter, put fried crucians on it, and on top of onion rings, which we first clean and finely chop. Add salt and spices to taste, pour sour cream on the fish and onions. We wash the greens, finely chop and sprinkle our dish on top. Bake crucian carp in a preheated oven for 30-40 minutes.

Step 4: Serve crucian baked in sour cream.

When crucian carp in sour cream is ready, your kitchen will be filled with an incredibly delicious aroma that will call the household to the table. And you just have to get a baking sheet with fish from the oven and serve it on the table. The most successful side dish for crucian carp baked in sour cream is a simple option that does not dispute the taste of the main dish - boiled young potatoes, or just a salad of fresh vegetables. Enjoy your meal!

Put the fish for frying only on hot pan otherwise the fish will stick.

Together with crucian carp, you can also bake a side dish - potatoes and, for example, tomatoes.

Before baking, fish can not be fried, then its meat will turn out to be lighter, almost like boiled.

Anton Pavlovich Chekhov believed that the most best fish - fried crucian in sour cream, which is marinated in milk for a day before cooking (live) to discourage the smell of mud. Try to follow the recommendations of the great classic!

Best for cooking fresh fish, preferably live, with bright red gills.

Do not get carried away adding spices to the dish, so as not to interrupt delicate taste carp and sour cream.

Ingredients

To cook carp in sour cream sauce you will need:
carp - 5 pcs. (800 g);
salt (I cooked with sea salt), ground black pepper - to taste;
lemon - 2-3 rings;
flour for breading;
vegetable oil for frying.
For sour cream sauce:
sour cream (I cooked with homemade sour cream) - 0.5 liters;
salt, black ground pepper - to taste;
dill - 1 small bunch;
eggs - 2 pcs.

Cooking steps

Put the cleaned fish in a deep bowl. In order to have fewer small bones in baked crucian carp, you can make notches "crosswise" from the back to the belly on the surface of the fish (on both sides) with a sharp knife (this time I decided not to make notches). Add salt, ground black pepper and a couple of lemon rings, mix, trying to squeeze the juice from the lemon. Let the fish marinate for 10-15 minutes.