Braised crucian carp in sour cream in a pan. Carp in sour cream: a recipe in a pan Fried carp in sour cream

What is the difference between stewed carp and just fried in sour cream? Very simple - the meat of stewed fish is more tender. Well, there are options with vegetables.

Well, let's get started? We cut the carcasses into large pieces, salt and bread in flour. We spread it on an already heated frying pan with oil (vegetable). Fry on both sides over high heat - but not for long, until golden brown.

Don't forget to salt to taste.

Add to the fish onions, cut into half rings, then grated carrots. Can be salted. Finally, passivated vegetables and fried fish.

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

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

We add greens to taste a few minutes before the end of cooking or in 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 - what do you think?

Calorie crucian carp stewed in sour cream

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

Recall that the daily calorie intake for women ranges from 2000 to 2200 - depending on lifestyle and degree of fatigue. So our stewed crucian carp, whose calorie content does not exceed the norm, still contains half of the daily portion. It's a lot or not - you decide, but do not deprive yourself of the holiday.

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

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Fish is an indispensable product in the diet of every person. Sea and river inhabitants have many useful substances, luxurious taste and delicate structure. With the right preparation, fish dishes will become one of the most beloved in every family.

We offer you a recipe for carp fried in sour cream in a pan. The delicate creamy taste of the dish is due to the use of a dairy product that soaks through each fish. Thanks to the same ingredient, crucian carp are very juicy, and their meat just melts in your mouth. Onions give the dish its original piquant taste, and fresh herbs - a unique aroma. For cooking, you should take small carp. This fish is distinguished by its tender meat and bright taste.

Light

Ingredients

• Crucian carp (150-200 g) - 4 pcs.;
• Vegetable oil - 40 ml;
• Sour cream - 260 ml;
• Large onion - 1 pc.;
• Salt - to taste;
• Fresh dill - 4 sprigs.

Cooking

First of all, you need to prepare carp. Clean each fish from scales and gut. The gills should also be removed. Rinse the fish thoroughly under running water. Particular attention should be paid to the inside of the abdomen: there are dark films on it that must be removed. They are easily removed under the pressure of water, just pry them with your finger. If you are using crucian carp, make deep cuts on their sides with a sharp knife. So the bones will be less felt. For marine life, such a procedure is not needed, because. they don't contain that many bones.

Rub each fish with salt, inside and out.

Pour vegetable oil into a deep frying pan. Send the dishes to the fire and heat well. Place prepared carp in hot oil.

Fry crucian carp over high heat on both sides until golden brown. No need to bring the fish to readiness, it still has to be further cooked in sour cream.

Place the fried crucians on a clean plate.

Peel and rinse one large onion. Chop the vegetable into thin half rings.

Send the onion to the pan in which the fish was fried. Saute the ingredient over low heat until it becomes soft and transparent.

Lay the ruddy crucians on the onion pillow.

Fill the contents of the pan with sour cream. This ingredient can be with any percentage of fat, but the higher it is, the tastier the finished dish will be.

Add salt to taste. Other seasonings can be used if desired. For example, ground pepper, spices for fish, bay leaf, allspice and lemon juice will only improve the taste of the dish. Bring the contents of the pan to a boil over medium heat, then reduce the flame of the burner to the minimum value. Simmer everything together for 15-20 minutes. At the end of cooking, taste the sauce. If necessary, adjust it with salt and your favorite spices.

Rinse the dill and chop finely. Sprinkle the contents of the pan with chopped herbs.

Fried crucians in sour cream in a pan are ready! Transfer the fish to a beautiful plate and serve. As a side dish, boiled or fried potatoes, pasta, various cereals and vegetables are suitable for delicious carp. The fish is good on its own. Carp can be served hot, warm or cold - they are delicious in any condition. Enjoy your meal!

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

1. 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-thawed at room temperature for several hours.



2. 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.



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



4. 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.



5. 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. In addition, the onion is almost not felt in the finished dish.



6. 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.



7. 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.



8. 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.



9. 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. Mashed potatoes and fresh vegetables are perfect for garnishing.

In ancient times, crucians, as a dish of Russian cuisine, were very famous, they were cooked in literally every home. Over time, the popularity of the fish has lost its position and in vain. It turns out that you can cook very tasty dishes for every day and a festive table from carp.

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

Armed with fresh 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.

Cooking:

1. When choosing fish for cooking crucians 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.
2. Peel the carp, gut the insides, cut off the fins. Leave the head or - no, it's up to you, so that the fish does not taste bitter, remove the gills.
3. Rub the surface of the washed crucians with salt. Leave for a few minutes, and in the meantime, fry the onion until golden brown.
4. 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 crucian carp should look appetizing, as well as smell delicious.
5. Add fried onion, bay leaf, sour cream to the fish pan. You don’t need to pour water, just spread sour cream over the fish, cover the pan with a lid. While cooking on low heat, the sour cream will spread. It is not worth simmering the dish for a long time, 3-4 minutes is 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.

Cooking:

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

Carp in sour cream with tomatoes

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

Cooking:

1. Peel the carp from 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 paper towel to drain the liquid.
2. Cut leeks with tomatoes into slices. Put the vegetables inside the marinated fish.
3. Dip the crucians in breadcrumbs, then fry until tender in hot oil.
4. If the tomatoes and leek are left, they can be laid out with the fish. Pour in sour cream, cover with a lid and simmer over low heat so that crucian carp are fed with sour cream.
5. To prevent the bones from being felt in the fish, the stewing time can be increased, but at the same time, you need to add half a glass of water to the pan.

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, make its meat tender and juicy, and 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 the festive table. For a family dinner, this option is ideal.

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. The ideal option is to purchase 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 has a more pleasant taste than undersalted. From spices, give preference to black ground pepper or paprika. Of the herbs, dill and parsley are most suitable. 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 - to 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 with 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:

Carp prepared according to this recipe is a hearty and self-sufficient dish, a side dish is not necessary 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.
• Put carp on a vegetable pillow.
• 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.
• Brush fish with 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.