Recipe: Fried crucians - with a little frying secret. How to fry crucian carp with a crispy crust

Step 1: prepare the fish.

First of all, we wash the crucian carp from mucus under a stream of cold running water.

Then we clean the fish carcasses from the scales with a scraper, rinse again and put them on a cutting board (preferably wooden).

We take one crucian and make a small cut under the head of the fish. Very carefully cut his abdomen from head to tail. Carefully remove the insides, trying not to crush the gallbladder. It contains bitterness and if it gets on fish meat, then the taste will be spoiled! It is almost impossible to rehabilitate such fish, except to cut off the contaminated bile part.


Then we clean the inner sides of the ribs from the black film.

If desired, feathers and fins can be left, and if you decide not to cut off the head, then gills must be removed from under the gill covers.

After we make parallel cuts on the fish carcass from the ridge to the belly, the distance between each should be no more than 1 centimeter. In this way, we cut along the entire ridge small bones, which during heat treatment with hot oil will simply “fry”.

In the same way we clean the remaining carp. Rinse them again under water, dry with paper towels, transfer to a deep bowl and salt. At the same time, we do not forget that crucian carp are notched and now the main thing is not to oversalt! We leave the fish in this state for 15 – 20 minutes.

Step 2: prepare the breading.

In the meantime, pour into a large flat plate about 200 grams wheat flour and add black to taste ground pepper. Mix them with clean fingers until a homogeneous consistency.

Step 3: fry the fish.

Now we put a cast-iron frying pan on medium heat and pour vegetable oil into it, its level should be at least 5 millimeters. While the oil is heating, roll the crucian carp breaded on all sides and inside.


As soon as the pan is hot and a light smoke appears above its surface, put the carcasses of the fish into the hot oil, reduce the temperature of the stove to moderate heat and fry the carp on both sides until golden crispy.

After your fish acquires a ruddy, almost brown crust, we transfer it with a kitchen spatula to a large flat dish and serve.

Step 4: serve fried carp.

Fried crucians are served hot with bread. If desired, the dish can be supplemented with such side dishes as, mashed potatoes, salad from fresh vegetables, Sliced ​​Pickled Vegetables. Enjoy delicious and simple food!

Enjoy your meal!

This type of fish has a specific river smell that not all people like. Therefore, before frying it can be watered. lemon juice or do the same, just before serving.

In addition to black pepper, any other dried spices that are used in the preparation of fish dishes can be added to the flour.

Flour can be substituted breadcrumbs or finely ground semolina, this will not affect the taste of the finished fish, except that the crust will be more crispy.

In order for the fish to be more fragrant, before breading and frying, you can stuff each crucian with onion rings, sprigs of lemongrass, parsley or dill.

Greetings, friends! Which fish do you cook the most? Especially when the husband is fond of fishing. I won’t be surprised if I hear in response - crucian carp. Therefore, I decided to devote today's article to this fish. I will tell you how to fry carp in a pan. And of course I will share simple recipes incredibly delicious dishes that you can cook from them.

Not everyone has husbands who are fishermen. Therefore, if you buy carp, then I will share some of the nuances of choice. Like any other fish, crucians lose their juiciness a little after a long freeze. Therefore, we will take chilled.

To choose the right fish, I advise:

1. Inspect the fish carefully. The carcass should be elastic, and the scales on it should be clean and shiny. A bloated belly and cloudy, dull scales are signs of a stale product. Also look at the eyes: they should not be cloudy.
2. Look at the gills. They should be pink or scarlet.
3. Smell the fish. There should not be any foreign aroma, except for the smell of the fish itself.

Nutritional value of carp

Karasik can be gold or silver. Most often, you can buy the latter on the market. Its maximum size reaches 40 cm, and its weight is 2 kg.

The energy value of crucians is only 87 kcal. At the same time, there are practically no carbohydrates here. Yes, and the indicator of fat is small: 1.8 gr. But there are much more proteins - 17.7 gr.

At the same time, the meat of this fish is rich in vitamins B, C, F and PP. It also contains a lot of magnesium, molybdenum, sodium, calcium, phosphorus, potassium and other valuable elements.

Thanks to this amazing composition, crucians are often prescribed for therapeutic diets. Read more about types of low-fat fish.

By the way, the crucian carp that was caught in June or July is considered the most delicious. At this time, he was already spawning. Fishermen say that it is easier to catch it during these months.

How to prepare a fish

Before frying, the fish must be cleaned and gutted. Start by removing the scales. It is large in carp and is removed quite easily. To prevent the fish from “running away” during cleaning, dip wet fingers in salt. No, no, she doesn’t need to do peeling 🙂 Just grab the tail of the fish with your fingers. This will stop her from slipping.

Start cleaning the scales from the tail, gradually moving towards the head. To clean a small fish, you can use a knife or a tablespoon.

Next, you can remove the tail, head and fins. Of course, if you want, you can leave these parts. When frying, the fins with the tail will become crispy, like crackers. But if you leave the head, be sure to remove the gills. They give bitterness.

Gut the fish. Watch out, don't puncture your gallbladder. If bile spills, it will be impossible to eat such fish. Also remove the black film that runs along the costal bones. If you leave it, it will also be bitter. Rinse the crucians well.

And now the most interesting. I will reveal to you the secret of frying carp. Each felling must be cut across the body. With strong pressure, make frequent (every 5-7 mm) incisions. These incisions should be deep - reach the abdomen. So you can grind the small bones, which are so many in this river fish. Do not worry, from such notches on the body, crucian carp will not fall apart. The fish will remain intact.

In small individuals, such incisions are not made. After frying, it is easier to get the bones in them with your hands.

How much to fry crucian carp in a pan

The frying time depends on the size of the fish. Medium-sized carp is usually fried on vegetable oil 5 minutes on each side. The total time is 10 minutes.

Remember, if you overdo it with heat treatment and fry the fish for too long, it will turn out to be harsh. Here is the recipe with photos. Yes, not one, but several options at once 🙂 Choose.

How to cook crucian carp in a pan in sour cream

Since this fish is found mainly in swampy lakes, its meat often smells like mud. To remove such an aroma, carp are stewed in sour cream.

You need to prepare the following products:

• 4-5 crucians;
• 1 large or 2 small onions;
• half a liter of sour cream;
• 3 tbsp lemon freshly squeezed juice;
• 3 chicken eggs;
• 6-7 tablespoons breadcrumbs;
• 2 tsp salt;
• half a bunch of dill or parsley;
• vegetable oil.

Salt the prepared fish, sprinkle with lemon juice and leave for 15-20 minutes. With this time, clean the onion, rinse it and chop it into half rings.

Place the skillet over medium heat and heat up. Pour 2 tbsp. oil and put the onion here. Fry the onion for about 10 minutes, stirring constantly. After the golden onion, transfer to a small bowl. Next - beat the fried onion with eggs. And set it aside for now.

Put the washed pan on a strong fire and heat it up. Pour oil into a bowl. Roll carp in egg-onion batter, then in breadcrumbs. Put the fish in the skillet. Fry over medium heat with the lid open.

After pour sour cream into the bowl, wait for it to boil and reduce the heat to low. Simmer the fish under the lid for about 4-5 minutes. Before serving the finished fish, sprinkle it with herbs. Something I'm already drooling from writing the recipe 🙂

How to fry crucian carp in a pan with a crust without flour

Products to stock up on:

• kilogram carp;
• salt to taste;
• a couple of cloves of garlic;
• 2-3 slices of ginger root;
• vegetable oil;
• Sesame oil;
• lime juice.

First, salt the fish and leave for 7-10 minutes. Get a cast iron or non-stick skillet. Heat it up, pour in the oil and heat it up. As soon as you see that a light haze forms above the surface, it's time to act.

Add crushed garlic cloves and ginger slices to a bowl. These products will give the oil spicy aromas, and it will transfer them to the fish. Now carefully place the fish in a bowl and fry until crispy.

Put the finished carp on a flat plate. Drizzle lightly with lime juice and sesame oil. Take 5-6 drops of sesame oil per tablespoon of juice.

This fragrant fried fish with a crust will give your dinner an Asian touch 🙂

How to fry crucian carp in a pan in flour

Prepare these items:

• 2-3 fish;
• salt and spices to taste;
• 1-2 tbsp wheat flour;
• vegetable oil.

To cook this dish, use a thick-bottomed dish or a non-stick Teflon-coated pan. Pour oil into a heated frying pan and heat it up.

Pour flour into a plate, add salt and spices. Then mix these ingredients well. Roll the prepared fish in flour and send it to the pan. Fry the carp until golden crispy.

Serve the finished fish with vegetables, rice or other side dish. Before serving the carp, garnish the fish with lemon slices and herbs. It comes out incredibly delicious! Don't believe? And you cook and then share your impressions in the comments 🙂

How to fry carp in a pan - an important addition

Want to give sour cream sauce piquancy? Then mix sour cream with garlic and herbs(spices to your taste). But I want to note that crucians really “love” paprika, nutmeg and greens. By the way, greens can be used both fresh and dried.

If desired, you can cook fish with onions. To do this, fry the carp. Then separately fry the onion chopped into cubes or half rings. And put it on top of the finished fish. My grandmother always did this.

And finally, I want to say that cold foamy beer can be a great addition to fried crucians. You can also serve this dish with dry white wine. I wish you bon appetit. And I tell you: see you again, my dear readers!

River fish carp - although simple, but still loved by many. How to cook fried crucian carp in a pan so that there are no bones that interfere with enjoying the taste. We will reveal all the secrets to you. Perhaps you have previously avoided cooking such fish due to the presence of many bones! Did you know how fried crucian carp is cooked in a pan in flour? There are many ways to prepare this fish and it can be cooked so that the bones come out easily!
Ingredients:

• Crucian - 1 kg;
• Flour - ½ cup;
• Salt - 1 tbsp. l. Without a slide (to taste);
• Pepper - a few pinches (to taste);
• Seasoning for fish - 1 tbsp. l.;
• Vegetable oil - 1/2 cup.

How to cook fried crucian carp in a pan - a recipe with a photo step by step:

1. To prepare this simple dish, you first need to clean the fish. It is best to peel the fish at the market (if they provide such a service), you can also go outside, Then your kitchen will remain clean. If all these methods are not available to you, use a special cleaning for fish, which collects the husk in a special container. Well, in extreme cases, there remains a good old knife. They clean the fish from tail to head, removing all the husks.

The most difficult thing is to clean the abdomen. There, the scales are small and dense, and the feathers interfere. The feathers can be cut off and the belly cleaned. You can not bother with this, and cut off the abdomen completely.

Then the insides are removed. You may be lucky, and the fish will be with caviar. But fried milk is also delicious. Rinse the fish well under water.

Carp can be fried with or without a head. It's up to you. If you decide not to cut off the head, we remove the gills.

Advice: if you have a lot of fish from the catch, so you can’t master it in one sitting, you can freeze the fish. Before freezing, you need to clean the fish and remove the insides and gills (or head) and dry with a paper towel.

2. To make fried crucian carp in a pan edible, without small bones that constantly have to be picked out, make cuts along the entire back of the fish with a sharp knife. If the fish is large and does not fit into the pan, then cut it into convenient pieces, not forgetting to make cuts.
Advice: do not make too many cuts, the fish may fall apart during frying.

3. We put the prepared crucians for frying on a saucepan into a bowl. Add salt, pepper and fish seasoning. Mix well, rubbing each fish, leave for 15 minutes.
Advice: you can add sour cream to the fish and wait an hour. Then the fish will have a brighter taste.

4. When the crucian has marinated, roll it in flour. This is necessary so that the crucian does not stick and fall apart when frying in a pan.

Advice: if there was no flour at hand, you can replace it with semolina or breadcrumbs.

5. Fry the fish over medium heat until golden brown.

Don't forget to flip!

Serve hot!

This is how quickly and simply fried crucian carp is prepared in a pan with flour! Flour will help to get a ruddy crispy crust, and cuts on the barrels will allow the bones to be removed more easily! Remember - the most delicious fish is a hot, just cooked carcass in a pan.

This recipe is for those who love fresh river fish. If cooked correctly, it turns out delicious fish with a crispy golden crust. For frying, it is better to take crucian carp up to 20 cm in size. Thus, it will completely fit in the pan and fry well. The fish will taste better if it is fresh or alive. This dish is easy to prepare, every fisherman and young housewife can handle it. It will take quite a bit of time to prepare it.

Ingredients

For frying carp you will need:

• fresh crucian carp - 3 pieces.
• flour - 100 g.
• oil for frying fish - 140 ml.
• greens - a few branches.
• salt - 20 g.

How to fry crucian carp, step by step cooking process

simple and quick recipe cooking fish without any overseas frills, the ingredients are available to everyone.
1. Remove the scales from the fish, starting from the tail and moving gradually towards the head.

2. Carefully cut the abdomen so as not to pierce the gallbladder with a knife and take out the insides. If we fry the fish with the head, then we cut out the gills. We wash the carcass from the outside and inside the abdomen. Be sure to remove the black film from the inner wall of the abdomen.

3. In order for the carp to be well fried, we make shallow notches on the sides of the carcass. Then we rub them on all sides with salt. Leave for 5 minutes so that the meat is well salted.

4. Pour flour into a plate and roll the fish in it.

5. In a frying pan, heat up the oil and lay out the prepared carp. Fry for about 5 minutes until a brown crust forms.

6. Turn over and continue to fry the same amount on the other side.

7. When the crucian is cooked, put it on a plate, add greens and serve.

Fried crucians will delight your loved ones and guests with their appearance and unusual taste. I just love this fish. The recipe, you see, is very simple and relatively quick. I only use them and do not need anything else. Bon appetit, friends!

My husband sometimes likes to eat small carp, which should be fried until crispy. And just small ones! Well, they also have bones, and a lot. Here I will share a little secret on how to fry small crucian carp so as not to be afraid of small bones, and so that they cannot be choked on.

1. So, we take crucian carp, clean, wash, cut off the head and tail, remove all the insides through the hole when removing the head and wash the abdomen. I leave the fins for the crunch.
2. Sprinkle the carp with salt.

3. You can also add black ground pepper to taste. Rub the fish with salt and pepper.

4. And here is a little secret! We make cross cuts of crucian carp along the entire length with a knife through each centimeter. We bring the incision to the ridge, but we do not cut the ridge itself, only the pulp. We make cuts on both sides. Thus, we cut all the small bones, they will no longer be able to make you choke on them. Yes, and when frying through the cuts, these bones are so fried that they seem to dissolve, and some just crunch, becoming brittle, and they no longer need to be removed. Of the bones, only the spine and ribs will remain.

5. We make breading. Break an egg into one bowl.
6. Shake it lightly with a fork.

7. Pour flour into the second plate.

7. In the third - semolina.

8. Pour frying oil into the pan, heat it up.

9. Our breading consists of three stages: roll the fish in flour,

then we send it to the egg,

and then it is the turn of the semolina, roll it well in it!

10. I'll tell you honestly, I only recently discovered the option of such a triple breading, and I can say one thing: PERFECT! At least for fish. I don’t know, maybe my hands don’t grow from the same place, but the options for both flour breading and breadcrumbs turned out to be unimportant for me. Somehow the remnants of the breading settled in the oil after frying, there was a slightly rancid smell from this, it was necessary to constantly change the oil. Yes, and pieces of breading fell off the fish during frying, the view was not the most appetizing. And here - everything is whole, nothing sticks out, the crust is crispy!

11. We send crucians breaded in hot oil, fry on both sides for 7 minutes until golden brown.

12. I just didn’t have time to beautifully serve this simple dinner option, my husband ate them straight from the pan! I managed to photograph only one batch in a common container. Enjoy your meal!

Time for preparing: PT00H45M 45 min.

Approximate cost per serving: 40 rub.