Fried crucian carp breaded with cornmeal

Fried crucian carp recipe in a frying pan

Fried crucian carp is a dish that each of us must try at least once in our lives, especially those who live near ponds and rivers. If you haven’t had a chance to taste it, then know that the flesh of cooked crucian carp has not only a juicy and delicate taste, but also a sweet aftertaste. It is this sweetness that includes fried crucian carp in sour cream in the category of culinary masterpieces!

The history of the creation of such a seemingly ordinary dish is absolutely unknown to us and we can only guess that it began near bodies of water many centuries ago, when caught fish was fried over a fire, impaled on a stick or wooden skewer. Nevertheless, everyone who loves such fish with a crispy golden crust will be grateful to these pioneers of a tasty and appetizing dish until the end of time!

By the way, crucian carp fried in a frying pan tastes much better than the same specimens baked in the oven. The debate on how to fry crucian carp is still ongoing, because over all this time they have learned to fry the fish so that you can’t even feel the small bones in it.

Therefore, two camps of fish lovers have formed: those who love infected specimens, and those who prefer a golden crust only on the outside of the fish, leaving its flesh juicy and steamed when cooked.

To understand at least one side and learn how to fry crucian carp in a frying pan correctly, let's first try the classic recipe for creating this dish without making cuts on the fish.

The composition of the ingredients is incredibly simple - the recipe is elementary:

• 2-3 fresh crucian carp;
• 50 ml vegetable oil;
• salt to taste;
• 100 g wheat flour.

If you are an avid fisherman and constantly replenish your food supply with fish, then finding fresh fish is not that difficult for you.

But if you buy crucian carp at markets or supermarkets, be sure to look at their gills and eyes. The gills must be burgundy in color, and the eyes must not be cloudy! Just sweep any other fish aside - it’s no longer fresh!

How to properly fry crucian carp

1. We will place all the necessary products near us so that we don’t have to look for them later.
   Let's prepare the ingredients necessary for cooking
2. We need to clean the fish from scales and entrails.
   To do this, we will roughly compare the length of each fish and collect water either in a deep container or in a sink if we come across very large crucian carp. By the way, crucian carp rarely weighs more than 1 kg, but sometimes you come across giant specimens weighing 4-5 kg. Let's lower each fish in the water in turn and remove its scales with a knife or a special device, starting from the tail and ending with the head. Be sure to run the knife along the fins, along the belly and near the head - these are the most difficult places to reach. We clean the fish from tail to head and then gut it
3. Right under the head and up to the first lower fins of crucian carp there is “protective armor”.
   It is practically impossible to peel off, so it is easiest to cut it out right away! Many cooks remove the gills from the fish, believing that they absorb a lot of oil and the crucian carp become too fatty after frying. This is a personal matter for everyone who will cook the fish: remove it if you want, or not! Cut a piece under the head to the lower fins and remove the gills
4. Next, we will cut the crucian carp’s belly from the head to the canal and remove all the insides from it, doing this very carefully so as not to press the gall bladder - everyone thinks that it is the culprit of the bitter taste of an unsuccessfully gutted fish.
   But no! After we wash the belly in water, we can see a black film on both its walls, which separated the insides from the pulp. We will definitely clean and remove it, since all the bitterness in the created dish comes only from it! To gut a fish, we open its belly from the head to the canal, but so as not to touch the gall bladder and spoil the taste. In addition, it is important to remove the black film from the belly - it is the reason for the bitterness of the finished fish.
5. Let’s rinse the crucian carp in water again and meticulously inspect – are there any scales left on the fish?!
   If we find it, we will remove it and rub the carcass with salt to taste, but without fanaticism and without over-salting it. We thoroughly wash the already cleaned and gutted carcasses and check whether there is anything left over. After making sure that everything is well cleaned, rub the fish with salt.
6. Let the prepared crucian carp rest away from us for 5-7 minutes so that the salt is absorbed into the flesh.
   To allow the fish to absorb the salt, let it sit for about 7 minutes.
7. Pour wheat flour onto a plate and lightly smooth it into the shape of the fish.
   Pour flour into a large plate
8. Dip each prepared fish in flour along with the head on one side so that it is completely covered.
   Place the fish in flour and roll it thoroughly so that the entire surface is properly breaded.
9. Let's turn it over and do the same manipulations on the other side.
   Now let's dip the fish in flour on the other side
10. Heat a frying pan over the fire and heat the vegetable oil on it.
    As soon as it warms up, place the deboned fish in it and fry over medium heat for about 7 minutes until a golden brown crust forms. Heat the vegetable oil in a frying pan, and then put the fish in it and fry for about 7 minutes
11. Then turn the crucian carp on the other side and reduce the heat to minimum.
    Next, turn the crucian carp over and continue cooking over low heat.
12. Cover the frying pan with a lid so that our fried fish does not remain raw from the inside, but is properly baked, and simmer it for about 7-10 minutes.
    Now cover the fish with a lid and let it simmer for another 10 minutes.
13. How much to fry crucian carp - everyone chooses for themselves the degree of frying of the fish, but you just learned how to fry crucian carp correctly!
    Place the finished golden fish on a serving plate and garnish with herbs and lemon slices - their juice will remove the taste of algae and mud from the pulp. All that remains is to bring the fish to your favorite condition, serve with lemon and fresh herbs and, of course, enjoy
14. To be honest, even the first fried crucian carp never survives to add the second one - it is immediately snatched from the plate. Bon appetit!

Served fried crucian carp, the recipe with photos of which you just had a chance to view, exude an incredible aroma and simply beckon with its ruddy appearance. Cooking such fish is a real pleasure, so for those who like this dish, there is a little advice - crucian carp can be cleaned, gutted and frozen in the freezer. And then they will be able to be present at your table all year round!

Benefits of the dish

Fried crucian carp, the recipe for which has been perfected over centuries, is a very healthy dish.

Its meat contains calcium and phosphorus, necessary for the integrity or strengthening of bone tissue, vitamins A and E, which improve immunity and vision.

A plus for those who are on a diet, and a minus for those who love hearty food, will be the fact that the protein of this river fish is very easily digestible and after eating it, you will feel hungry again quite quickly, but not a single kilocalorie will be consumed. will stay on your sides!

Similar Recipes

Source: https://hozoboz.com/recepty/zharenyj-karas-recept-na-skovorode/

Recipe Fried crucian carp. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Fried crucian carp”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of fried crucian carp is 234.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to fry crucian carp

Many of us, especially after successful fishing, love to savor aromatic crucian carp with a crispy crust. After all, fried crucian carp is very tasty, even despite the large number of bones. But not everyone knows how to fry this fish so that small bones do not interfere with food and the result is a tasty dish.

Knowing some tricks of frying crucian carp will allow you to prepare a tasty and satisfying dish.

The benefits of crucian carp

Crucian carp is a very healthy fish. It contains calcium, which helps strengthen teeth, hair, nails and bones. Phosphorus, which has a beneficial effect on vision. As well as vitamins A and E, which strengthen the immune system. The protein of this fish is absorbed very quickly, which only brings benefits to the human body.

Rules for frying crucian carp

It is better to take fish not frozen, but freshly caught. This way it will turn out very tasty and aromatic. For an avid fisherman this is not a problem.

And those who buy crucian carp at the market or in the supermarket should definitely pay attention to their gills and eyes. The gills of fresh crucian carp should be deep burgundy, and the eyes should not be cloudy.

If these criteria do not match, then the fish is not fresh.

The taste of the final dish depends on the freshness of the selected crucian carp

The recipe for delicious fried crucian carp requires the following ingredients:

• freshly caught crucian carp – 1 kg;
• medium onion – 1 pc.;
• flour – 4-6 tbsp. spoon;
• refined vegetable oil for frying – 50-70 ml;
• salt, pepper, nutmeg, curry, garlic;
• lemon slices, green onions, herbs, vegetables - optional.

Fish processing

1. First, we wash the crucian carp, then we clean it from scales and gut it.
   You can do this with a regular knife or grater, but it is better to take a special device for cleaning fish. We remove the scales in the direction from the tail to the head. Don't forget about hard-to-reach places: along the fins, belly, near the head. Before cooking, crucian carp should be thoroughly cleaned
2. To save space in the pan, heads, fins, and tails can be cut off. So instead of one crucian carcass, 2 large or 3 medium carcasses will fit in the frying pan. If we leave the heads, then we take out the gills from them.
3. Then we begin to cleanse the insides.
   We cut along the abdominal cavity, from the head to the anal canal. We do this carefully, because there may be caviar inside the fish. It can also be cooked very tasty, the main thing is to find a suitable recipe.
4. If the gall bladder accidentally bursts during gutting, the crucian carp should be immediately washed with running water and the stained areas should be rubbed with salt.
5. After cleaning and gutting, wash the fish well again.

Be sure to remove the black film on the walls of the abdomen, because it can taste bitter in the prepared dish.

Preparation

1. Now we will share the secret of how to properly fry crucian carp in a frying pan so that small bones do not interfere with enjoying your meal.
   To do this, cut the body of the fish on both sides with a sharp knife vertically, to the main spinal bone. We make cuts every 5-10 mm. The smaller the distance between them, the better all the small bones will be cut. The rib bones do not need to be cut.
2. We cut large crucian carp into equal portion pieces, leave medium and small ones whole. To give a crust, crucian carp should be rolled in flour
3. Then rub the fish with salt outside and inside.
   It is important to note that cut fish requires much less salt. A small pinch on each side will be enough. Leave the crucian carp for 5 minutes so that the salt is well absorbed into the flesh.
4. If you want to make the crucian carp more juicy and aromatic, the recipe can be supplemented with onion rings, dill or parsley, which you need to stuff the fish with. But you can do without them.
5. After this, the crucian carp needs to be breaded in flour. The secret to deliciously fried fish with a crispy crust lies in the correct flour coating. Pour wheat flour into a wide flat plate, salt it, pepper it if desired, or sprinkle with spices and mix thoroughly. Then bread the fish on both sides.
6. Place it in a frying pan with a thick bottom, in heated sunflower oil. Fry over medium heat for 5-7 minutes on each side. When frying the second side, the heat can be reduced.
7. To prevent crucian carp from burning and sticking to the frying pan, they should only be placed in well-heated sunflower oil.
   In addition, you need to make sure that it is always at the bottom of the pan. If the fish has absorbed all the sunflower oil, then it must be added. At the end of cooking, excess can be removed by placing the crucian carp on a napkin.
8. If you want to achieve a golden crispy crust, it is better not to cover the pan.
   But if you like more steamed fish, then you need to cover the frying pan with a lid. The frying pan with oil should be well heated before placing the fish
9. How long to fry crucian carp depends on its size.
   It is important that it steams well inside. A beautiful golden crust should form on both sides of the crucian carp, which signals that the fish is ready. On average, frying time takes about 20 minutes. If the fish is quickly fried, then it can be simmered for several minutes over low heat with the lid closed.
10. Remove the finished ruddy crucian carp from the frying pan, place it on a plate, sprinkle with lemon juice, and beautifully decorate with lemon slices, dill, parsley, fresh or pickled vegetables.

It is better to eat crucian carp with rye or gray bread. If the fish contains remnants of small bones, they will get stuck in the bread, not in the throat, and will safely end up in the stomach.

As a side dish for fried crucian carp, you can prepare mashed potatoes, boiled rice or fry onion rings.

Fried crucian carp with sour cream

If you are tired of traditional frying in sunflower oil, you can simply and tasty diversify the menu. We offer another popular recipe - fried crucian carp with sour cream.

To prepare this dish, you need to take thick sour cream and use very little of it so that our crucians end up fried and not stewed.

For better taste, you can add dill, parsley and lemon slices to the dish.

To give the dish special tenderness and taste, you can cook crucian carp in sour cream

The recipe contains the following ingredients:

• small crucian carp – 8 pcs.;
• medium onion – 2 pcs.;
• egg – 2 pcs.;
• sour cream – 1 glass;
• breadcrumbs – 250 g;
• sunflower oil – 50 ml;
• salt, pepper, spices;
• lemon, lettuce, dill, parsley, basil.

Preparation:

1. Wash the fish well under cold water. Using a knife or grater, remove the scales, paying special attention to the abdomen area and near the fins. If desired, remove heads and tails, clean the carcasses from entrails and waste. We thoroughly wash the crucian carp and dry it with a paper towel. To chop small bones, we make vertical cuts along the body. Before you start cooking, you should clean the crucian carp
2. Salt and pepper the prepared fish and sprinkle with spices. Then put it in the refrigerator for about 45 minutes.
3. We clean the onions and chop them finely. Wash the dill and parsley with water and chop with a knife.
4. Fry the onion in sunflower oil until transparent. Be sure to stir it for even frying.
5. Beat the eggs with a whisk, add the fried onions and herbs. Salt, pepper, stir well.
6. Pour breadcrumbs onto a wide flat plate. Heat sunflower oil in a frying pan.
7. We take the fish out of the refrigerator, dip it one by one in the egg-onion mixture, then bread it in breadcrumbs and place it in heated sunflower oil.
8. Fry the fish on both sides until golden brown.
9. Then fill it with sour cream, cover the pan with a lid and simmer for 5-7 minutes.

The finished dish is served with lemon and chopped herbs

How to remove the smell of algae and mud from pulp

1. You can get rid of the specific river smell with lemon juice.
   The recipe is quite simple: before cooking, you need to pour lemon juice on all sides of the crucian carp and let it stand for 30 minutes. Then roll in flour and fry. Or sprinkle lemon juice on already cooked fish.
2. Soaking crucian carp in milk for 1 hour helps very well.

Milk will not only eliminate the unpleasant odor, but will also make the fish soft, tender and juicy.

1. The next method is to soak the crucian carp in a chilled bay leaf decoction for 50 minutes.

Cooking tips

1. To give fried crucian carp a piquant taste, you can add chopped garlic and a little ground ginger to the recipe, which are added to the dish 5 minutes before cooking.
   To give a special taste, crucian carp can be stuffed before frying.
2. In addition to salt, you can add black pepper, turmeric, oregano and any other spices and spices to the flour.
3. Instead of wheat flour, you can use corn flour, fine semolina or crushed crackers, then the crust will be more fried and crispy.
4. Crucian carp in batter turns out to be very tasty and fluffy. If desired, you can add grated cheese to the batter recipe, which will make the dish even more appetizing.
5. To give crucian carp a richer taste and aroma, before breading and frying, you can stuff it with onion half rings, sprigs of parsley or dill.
6. You can prepare garlic sauce for fried crucian carp, the recipe for which is quite simple.
   Take sour cream and mayonnaise in equal parts, squeeze a couple of cloves of garlic into them, add finely chopped dill and pickled cucumber chopped in a blender. Mix everything well and serve with fish.

How to fry crucian carp in sour cream sauce - you will learn this by watching the video:

Source: https://promysel.com/rybalka/karas/kak-zharit-karasej.html

Cooking steps

Clean the crucian carp from scales and entrails, and remove the gills from the head.

Rinse the crucian carp well under running water, remove the black film inside. If the fish is large, it can be cut into pieces. On the surface of the fish (on both sides), use a sharp knife to make cross cuts from the back to the belly (not too deep, as in the photo), this is necessary so that the small bones are not felt after frying.

Then salt the fish outside and inside, sprinkle with a mixture of peppers and lemon juice, leave to marinate for 15-20 minutes.

Fry the crucian carp over medium heat for 4-5 minutes on each side, without covering the pan with a lid (until a beautiful golden color).

Bon appetit!

Can anyone refuse a piece of fried fish with a golden crust? Fried crucian carp breaded with corn flour is as attractive in appearance as it is tasty, both hot and cold. This fish dish is prepared very quickly if you have already cleaned and gutted fish. By the way, you can even freeze crucian carp if you plan to fry them a little later. A few secrets in the recipe for fried crucian carp will help you avoid mistakes associated with their preparation. And for those who adore the piquant taste of garlic, we recommend adding chopped, peeled garlic cloves to the oil with the fish at the very end of frying. In this recipe we will tell you how to fry delicious crucian carp with a crispy crust and share some cooking tips.

Taste Info Fish main courses / Fried fish

Fried crucian carp in a frying pan. Step-by-step recipe with photos

Depending on the size, fried crucian carp in a frying pan can be cooked either whole or in pieces. Traditionally, before frying, fish is breaded in flour, and somewhat less often - in breadcrumbs. Anyone who loves fried or baked river fish probably knows how good it is in sour cream sauce or just sour cream.

Take, for example, baked crucian carp in sour cream in the oven. A few years ago, I first tried fried crucian carp in a frying pan in sour cream and soy sauce. Since then, if I have crucian carp at home, I cook them mainly in this sauce.

Sour cream gives the fish juiciness, soy sauce and spices interrupt the pronounced river taste of the fish, and thanks to the flour that is included in the sauce, the crucian carp acquires a beautiful golden crust during the frying process.

In this sour cream and soy sauce you can fry both small and medium-sized crucian carp. It is still better to bake large fish in the oven whole.

This way you will be absolutely sure that it will be baked and will not be raw inside. For frying in a frying pan, it is best to cut a large fish carcass into small pieces.

The size of crucian carp for frying it whole in a frying pan should not exceed 18 cm.

Before you start the recipe for fried crucian carp in a frying pan, I would like to draw your attention to the fact that the fish must be fresh, and even better, alive.

The fresher the fish you buy, the tastier the dish will be, and the more benefits it will provide. The freshness of the fish is checked according to several criteria.

When buying crucian carp or any other fish, pay attention to the gills, eyes, scales and overall appearance of the fish.

The gills should be bright red. The eyes should under no circumstances be sunken, excessively bulging or cloudy. The scales should fit snugly to the body and not be damaged. The abdomen should not be distended. By the way, a fish’s distended belly indicates that it has already begun to deteriorate. And also, before buying any fish, do not hesitate to smell it.

Now let's see how to cook fried crucian carp in a frying pan step by step with photos .

Ingredients:

• Crucian carp – 1 pc.,
• Sour cream 20% fat – 3 tbsp. spoons,
• Spices: paprika, turmeric, fish spice mix,
• Soy sauce – 1 tbsp. spoon,
• Wheat flour – 2 tbsp. spoons,
• Sunflower oil.

Fried crucian carp in a frying pan - recipe

Prepare the fish for frying in a pan. The process of preparing fish is classic. First you need to clean it of scales. After this, remove the insides and rinse the inside well.

Lastly, the gills are removed from the fish. Some housewives prefer to leave them, but in this case, the fish after cooking may have a characteristic odor of mule and mud.

If you wish, you can cut off the head of a crucian carp, but most often it is left for beauty.

So that the fish has the opportunity to fry not only outside, but also inside, cuts are made on its body. Such cuts on crucian carp, as well as on any other fish, can be made either in the form of parallel strips running from the back to the belly, or in the form of a grid of strips. Using a sharp knife, make parallel cuts every 2 cm, first in one direction and then in the other. The crucian carp is ready for frying.

Set it aside, in the meantime you can prepare a delicious marinade. Place sour cream in a bowl (salad bowl).

Add spices and salt.

Add wheat flour.

Pour in soy sauce.

Stir the sauce for frying crucian carp.

Lubricate the crucian carp with the resulting marinade of soy sauce and sour cream, first inside and then outside.

Pour sunflower oil into the frying pan. Place on the stove and let warm up. Once the oil is hot, add the crucian carp.

Without covering, fry the fish on each side for 5 minutes over moderate heat.

Serve the fried crucian carp hot in addition to the main side dish. If desired, the fish is served with lemon slices, lettuce leaves, dill, and parsley. Enjoy your meal. I will be glad if you liked this recipe for fried crucian carp in a frying pan and find it useful.

Fried crucian carp in a frying pan. Photo

Crucian carp fried in a frying pan and breaded have an even crispier crust. As a breading, as I wrote above, flour or breadcrumbs are most often used. But instead of these products, you can also take crushed corn flakes and semolina.

Ingredients:

• Crucian carp – 1 kg.,
• Lemon – 1 pc.,
• Ground black pepper - on the tip of a teaspoon,
• Breadcrumbs – 70-80 gr.,
• Salt - to taste
• Sunflower oil

Fried crucian carp in a frying pan, breaded - recipe

Prepare crucian carp as in the previous recipe. Peel the scales and remove the entrails. Rinse them thoroughly with cold water. If the fish is about 10 cm in size, then it is not necessary to make cuts on it.

Once you're done with the crucian carp, place them in a deep bowl and set aside. Prepare the marinade. Lemon juice, on the basis of which it will be prepared, will perfectly cope with the river smell of fish. Squeeze lemon juice into a small bowl. Add black pepper and salt to it. Stir the marinade. Using a pastry brush, coat each fish inside and out with the marinade.

Place the crucian carp in a bowl. Pour over the remaining marinade. Cover the bowl with fish with film. Place in the refrigerator for 30 minutes. Place breadcrumbs in a bowl. Roll the crucian carp in breading. Place in a hot frying pan with oil. Fry until golden brown. Enjoy your meal. Crucian carp cooked in the oven with potatoes is no less tasty.

• Servings: 7
• Cooking time: 50 Min

• Servings: 5
• Cooking time: 35 Min

• Servings: 5
• Cooking time: 40 Min

• Number of servings 4
• Cooking time: 40 Min

• Servings: 4
• Cooking time: 40 Min

Source: https://www.kushat.net/recipe-items/zharenyj-karas-na-skovorode-poshagovyj-recept-s-foto/

How to fry crucian carp in a frying pan: recipes with photos, videos

Many men go fishing, and their main catch is always crucian carp. Not all housewives know how to properly cook such fish. How to fry crucian carp in a frying pan so that it becomes the main dish on the table? This product should be prepared according to the recipe. Many famous chefs know a significant number of secrets of its preparation.

How to choose a fish

Fish is a very healthy and nutritious food that is vital for the human body. It contains a huge amount of useful substances and microelements that improve human health.

Choosing fish is an important step in preparing a dish. Not every person knows what an individual should be like to make a real culinary masterpiece. Like all products, crucian carp after long-term freezing can completely lose its juiciness and lose its taste. Therefore, chefs advise taking a chilled product.

Tips for choosing the right individual:

1. The appearance of a seafood product is the main criterion for its selection. The crucian carp should be elastic, the scales shiny and clean. The product that has a bloated abdomen and dull scales will be stale. In addition, this may be indicated by the cloudy eyes of an individual.
2. The gills are pink or scarlet in color.
3. Smell – it should have a pleasant aroma and no additional odors should appear.
4. Signs of life - very often fish are sold in a half-dead state, such an individual is considered the most preferred product.

How to clean crucian carp scales quickly

Any fish requires cleaning. It is recommended to clean crucian carp, like other fish products, immediately after purchasing or catching it. If you don’t have time to clean them, then the main thing is not to put the fish in the refrigerator. Culinary experts recommend wrapping the fish in plastic and putting it in the freezer. This method will retain moisture and juiciness, and will also allow it to get rid of scales much faster.

Before answering the question of how to fry crucian carp in a frying pan, it is recommended to properly prepare the fish for frying. Fans of crucian carp need to acquire a special cutting board to simplify the task. It must have a clip used for the tail. Since the product is very slippery, it is recommended to purchase cloth gloves.

Important! If you get your hands on a live fish, you need to hit it several times with a hammer. Afterwards, an incision is made between the fins and the head, which will remove excess blood.

Removing scales is a fairly long process in cleaning fish. Its duration can be shortened by following the following instructions:

1. At the first stage, the fins are carefully cut off using scissors so that they do not interfere with the process of cutting the fish.
2. You can remove scales from a large specimen without the use of certain devices. You can use a knife to clean the abdominal area.
3. A small specimen can be easily cleaned with an ordinary fork. The process should be carried out from the tail to the head.

Chefs recommend cleaning fish in a sink or over a bowl of water to prevent the smell from spreading throughout the room.

How long to fry crucian carp in a frying pan

One of the important indicators that is recommended to be observed when frying crucian carp is its cooking time. What is the best way to fry crucian carp in a frying pan to make a tasty and healthy dish?

This type of fish is fried for 5 minutes on each side. In this case, it is necessary to cook the individual over medium heat without covering the pan with a lid. In this case, the fish will be fried and not stewed. The process of frying the product averages from 10 to 12 minutes. During this time, the fish will be completely cooked.

In order to speed up the frying process, you can make small cuts in the product. The fish should be placed in a preheated frying pan with sunflower oil.

This dish is quite simple to prepare, but it turns out very tasty and healthy for the human body.

At the end of cooking the fish, you get a culinary masterpiece that can serve as an everyday food or a holiday dish.

How to fry large crucian carp in a frying pan with a crust

Not all chefs know how to fry crucian carp with a crispy crust. It's not that difficult if you follow the suggested recipe. Garlic will add a piquant taste to the dish. The cloves of this vegetable will give your food an amazing taste.

To prepare this crispy dish you will need the following ingredients:

• 2-3 crucian carp, cleaned;
• 50 milliliters of vegetable oil;
• 100 grams of corn flour;
• salt and pepper to taste.

1. A purchased or caught specimen should be cleared of the top layer. The main place from which scales should be most thoroughly cleaned is along the growth of the fins.
2. Afterwards, it is recommended to make a small longitudinal incision and remove all the insides of the fish. If there is caviar inside the crucian carp, then it can be fried along with the individual. There is a dark film inside the belly of the fish. It must be removed from the fish, as it can impart bitterness.
3. Corn flour should be poured into a cup, each carcass should be salted on the outside and inside. You can also pour salt into the flesh of the crucian carp. Flour can be made from corn grits.
4. Crucian carp fried in a frying pan according to this recipe turns out very tasty. It is recommended to roll the fish in flour on both sides. The head, tail and entire body of the crucian carp should be generously sprinkled with such flour.
5. A certain amount of vegetable oil is poured into the frying pan, and then it is placed on the fire and heated to a certain temperature. The product is fried on both sides for about 5 minutes on each side.
6. Then you need to close the pan and simmer the dish for another 3 minutes, this will lead to the appearance of a beautiful crust on the carcass.

How to fry small crucian carp in a frying pan? You need to do similar steps described in detail above. If desired, you can add sour cream and herbs to the prepared food.

How to fry crucian carp without bones

Many people love to eat tender fish meat. However, many are stopped by the bones, which are very difficult to remove from it. How to cook fried crucian carp so that you don’t feel the bones in the cooked food?

Main components for frying fish:

• crucian carp;
• flour;
• sunflower oil;
• salt and pepper.

At the first stage, it is necessary to clean the product from scales and internal parts. We cut off the fins of the fish and leave the head for a while.

You can completely get rid of bones by heat treating the carcass. This is one of the best ways to show how to fry crucian carp so that there are no bones.

It is necessary to make cuts on the body of the fish that will help a person get to the bones of the fish as quickly as possible.

For large individuals, the cuts should be large and deep. They should reach the ridge of the crucian carp. It is recommended to do them at an angle towards the spine. All cuts must be parallel. It is worth making sure that the fish remains a single carcass.

Mix flour with salt, dip the main ingredient in this mixture and send it to the frying pan. Fry until a brown crust appears on both sides. After the fish has cooled a little, it can be served directly from the pan.

How to fry crucian carp in sour cream

How to cook crucian carp in sour cream in a frying pan to make a very tasty dish? There are many recipes for cooking crucian carp in sour cream. Each of them has a special twist. In all instructions for cooking fish until fully cooked, crucian carp are cooked in hot sour cream.

Ingredients required for the dish:

• crucian carp – 1 kilogram;
• sunflower oil – 150 milliliters;
• sour cream – 4 tablespoons;
• onion;
• salt, pepper to taste.

This dish will take no more than 45 minutes to prepare.

Step-by-step instructions for cooking fried crucian carp in sour cream, recipe in a frying pan:

1. We clean the carcass from scales and entrails, rub the product with salt, and dry the pieces on a napkin.
2. Fry until a nice brown crust appears.
3. Place fried onion, bay leaf and sour cream in a frying pan and simmer for 4 minutes.

You can serve fish with vegetables and herbs.

How to fry crucian carp in a frying pan in flour

Most chefs prepare the product in flour. To prepare it you will need the following ingredients:

• crucian carp – 1 kilogram;
• salt – 1 tablespoon;
• vegetable oil -20 milliliters;
• pepper;
• lemon juice – 1 tablespoon;
• flour – 200 grams.

Sequence of cooking fish:

1. The carcass should be thoroughly cleaned, salted and sprinkled with lemon juice, and left in water for 10 minutes.
2. Dip the specimen in flour on both sides and place it in a preheated frying pan. It is recommended to use odorless oil so that it is not absorbed into the body of the crucian carp.
3. Frying is carried out for 2-3 minutes on each side.

It is better to place a product fried in flour from the frying pan onto the table while it is hot.

Crucian carp fried in flour in a frying pan

Ingredients

• Crucian carp - 3-4 pcs. (or optional) + —
• - to taste + -
• - 1-2 tsp each per carcass + -
• - to taste + -
• — for frying + —

How to fry crucian carp in flour in a frying pan

If you come across a “smelly” fish, then before frying, sprinkle the carcasses outside and inside with fresh lemon juice - the smell will go away. It is advisable to use fresh fish for frying, and not defrosted fish or one that has been in the refrigerator for a couple of days: the fresher it is, the tastier it is.

1. We clean the scales from the carcasses. If the crucian carp is still alive, and it can live for another hour after being caught, then lightly hit it on the head with a hammer. We do not cut off the heads and tails of small crucian carp; with large ones we do the opposite, otherwise they will not fit into the frying pan.
2. Remove the gills, otherwise the meat will turn out bitter.
3. We gut the carcasses, wash them, getting rid of the black film inside the abdomen, and, if they are large, cut them into pieces.
4. We make frequent cuts (every 7 mm) across the carcasses using a sharp knife or cleaver. The incision should be deep enough - about 3 mm. We focus on the upper part of the fish body, dotted with small bones, but do not reach the abdomen 1 cm. As a result, the thin bones will be crushed and cooked, only the thick ones will remain - they can be easily removed while eating.
5. Before frying crucian carp in a frying pan in flour, heat the frying pan with oil.

6. Mix flour with allspice and salt. Roll fish carcasses (pieces) in this mixture and fry on both sides until a golden, appetizing crust forms.

Place the fried crucian carp on a plate, sprinkle with chopped onion if desired, and enjoy. This fish, which should be eaten warm, goes well with crushed potatoes or vegetables.