Fried crucian carp in sour cream is an unusually tasty dish. As a rule, crucian carp fried under sour cream is brought to readiness in a frying pan. However, you can also bake the fish in the oven.
Products required for cooking
To cook fried crucian carp in sour cream, you need the following products: 4-6 crucians, 2 onions, 3 chicken eggs, 500 ml sour cream, 5-6 tablespoons of bread crumbs, 2 teaspoons of salt, fresh dill or parsley, 100 ml vegetable oil.
Fish carcasses are cleaned of scales. Having cut the abdomen, take out the insides, cut out the fins and gills. Using kitchen scissors, the rib bones are cut and carefully removed. A longitudinal incision is made along the back and the spinal bone is removed. You can get rid of small bones by making cross-shaped cuts in the form of a fine mesh along the back. Prepared crucians are washed in running water and dried with paper towels.
To prevent the vegetable oil from splashing when frying the fish, a little vinegar is poured into the pan and heated until the liquid completely evaporates.
Crucian carp recipe in sour cream
The carcasses are rubbed with salt and left alone for a quarter of an hour. During this time, you can prepare the rest of the products. Onions are peeled and finely chopped. Fry onions in heated vegetable oil until golden brown. Then the onion is transferred to a plate and left to cool.
The cooled onion is mixed with beaten chicken eggs. Carcasses of crucian carp are rolled alternately in an egg-onion mixture and bread crumbs. After heating vegetable oil over medium heat, fish carcasses are fried on both sides until golden brown. On each side, the fish is fried for 3-5 minutes.
Ready carp are placed in a frying pan, poured with sour cream and brought to readiness over medium heat under a tightly closed lid. It is advisable to bring the dish to a boil twice, but not to boil it.
Fried crucian carp in sour cream turns out to be very tasty and aromatic if you bring the dish to readiness in the oven. The fish is laid out on a baking sheet greased with vegetable oil, poured with sour cream and sent to the oven. Carp is baked at a temperature of 180-200 ° C, placing a baking sheet in the upper part of the oven. After 15-20 minutes, the heating is turned off. Crucians should remain in the oven for another 10 minutes so that they are better saturated with their own juice.
The finished fish is transferred to a beautiful flat dish and decorated with thin slices of lemon and finely chopped parsley or dill. The crucian carp fried in sour cream is served hot.
