Crucian carp is one of the most common freshwater fish living in our latitudes. Although crucian carp and bony, it tastes quite tasty, both by itself and as part of other dishes. The most famous dish with it is crucian carp in sour cream.
It is necessary
-
- 6-8 small carp
- 100 ml vegetable oil
- 150 g flour
- 2 cups sour cream
- salt
- spice
Instructions
Step 1
It is better to take small carp for cooking them in sour cream. Large ones will be tasty on their own without any sauce. Clean the carp from the scales, remove the insides from them through the incision on the abdomen, while trying not to touch the gallbladder.
Step 2
Rinse the fish thoroughly. And, attention, a little trick! Make transverse cuts on each side of the fish, about 3 cm long and about 5 mm deep. Place the slots half a centimeter apart. If you do this, the numerous bones sitting in the spinal muscle will dissolve when frying. The fish will become much easier to eat.
Step 3
Salt the fish, let it sit for 5-10 minutes. Dip the carp in flour breading, fry for 5-7 minutes on each side in boiling oil.
Step 4
When all the fish is ready, save 2 tablespoons of oil in the oil in which it was fried, add sour cream, mix the resulting sauce well. Fold the crucians in a fireproof dish, pour sour cream over them, send them to the oven until a golden brown crust forms on the surface of the dish.
