It is prepared in different ways, but one of the most favorite recipes of the Russian people is crucian carp in sour cream. Anton Pavlovich Chekhov adored this dish. He advised keeping the fish in milk for a day before cooking, which eliminates the smell of mud and makes the taste very tender and sweetish.
Despite the fact that crucian carp is considered to be the simplest fish without any exquisite taste, Russians know how to make a delicacy out of it. And even the many bones do not bother lovers of the dish.
The benefits and harms of the dish
Crucian carp in sour cream is a whole storehouse of useful substances for the human body. It contains a large amount of easily digestible protein, a lot of vitamins A and E, Omega-3 unsaturated fatty acids. Low-calorie fish - only 90 kcal per 100 g. Sour cream is rich in vitamins B, A, C, E, PP, minerals, proteins, and organic acids.
Only frying in oil spoils the diet, which makes the dish more nutritious. But this problem is easy to solve - you can cook it in the oven.
Calorie content of crucian carp stewed in sour cream
For those who are concerned about healthy eating, we specifically provide the following information about fish such as crucian carp. Calorie content of fish stewed with vegetables: per 100 grams of dish - contains approximately 100 kilocalories. And this comes with sour cream, vegetables and spices.
Let us remind you 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 the daily portion. Whether it’s a lot or not is up to you to decide, but don’t deprive yourself of the holiday.
This is the recipe. Crucian carp in sour cream in a frying pan, although an ordinary dish, can even decorate a holiday table if desired. Because it’s delicious!
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Difficulty, cooking time
The complexity and time that will have to be spent depends on how the dish will be prepared and the fish itself. If it smells like river water or mud, then the time increases, since it first needs to be soaked in milk for several hours.
Will the fish be fried or baked straight away? If it is fried in a frying pan, then it must be stewed in sour cream. Both processes generally take 30-35 minutes. If baked in the oven, then 20-30 minutes is enough. You can combine frying and baking, in which case it will take about 40 minutes.
Food preparation
It is recommended to buy small carcasses slightly larger than the palm of your hand.
This will allow you to stew the fish faster and soak it in sour cream sauce. This size fits easily into a frying pan or baking dish. The fish must be cleaned, the entrails and gills removed, and washed. If it smells like mud, it is better to soak it in milk for several hours. Then add salt and leave to soak for half an hour. After this, blot with a paper napkin to remove excess moisture.
Homemade dairy product with 10% fat content is ideal for sauce. Also for cooking you need to stock up on flour or breadcrumbs, sunflower oil, and a small bunch of herbs. You need to use a little greenery so that it does not overwhelm the taste.
Classic recipe in a frying pan
The following products are needed for cooking:
- small crucian carp – 1.5 – 2 kg;
- low-fat sour cream – 1 cup;
- flour – 6-7 tbsp. l;
- salt.
This amount of food will make 4 servings.
Step-by-step preparation in the photo:
- The prepared fish must be salted and peppered on all sides and left to soak for at least 30 minutes.
- Dry with a paper towel. Pour the oil into the frying pan and while it is heating up, bread each carcass in flour.
- Place the fish in a frying pan and fry until golden brown.
- Next, add sour cream and cook for 10 minutes over moderate heat.
100 g of prepared dish contains:
- calories – 130 kcal;
- protein – 12 g;
- fats – 7.5 g;
- carbohydrates – 4.8 g.
Step-by-step recipe: crucian carp in sour cream, cooked in a frying pan
So, like any other fish, crucian carp initially needs to be washed. Before cleaning, it is not necessary to scald it with boiling water or pre-freeze it, like perch; crucian carp scales come off quite easily. After cleaning, you need to gut the fish and rinse again, both inside and outside. It is also recommended to cut out the gills before cooking.
Next, we need to make deep cuts on the ribs of the crucian carp, striped, this is necessary so that after frying the bones are practically not felt while eating. Of course, there are a lot of videos on the Internet about how you can completely get rid of bones, but you and I are sensible people and we understand that they cannot evaporate, like the stitches after Kashpirovsky.
Once we have completed all the previous steps, we need to rub the fish with salt, inside and out. And while you are doing this, it is advisable that the frying pan is already heating up, along with the vegetable oil.
Now it's time to fry crucian carp!
Place the fish in a hot frying pan and fry it on both sides until an appetizing golden crust. Watch the process carefully; if you miss it, it will turn black and, as a result, not so tasty. This is reminiscent of the process of brewing coffee in a Turk. It boils for a few seconds, and if you do not have time to remove it in time, you will have to wash the stove.
So, let's assume that everything worked out for us! The fish already looks incredibly appetizing, but before the final result you need to perform some more culinary procedures.
Now we need to switch the stove to low heat, and while the frying pan is cooling, we transfer the fish to a plate, temporarily, and quickly cut the onion into half rings, after which we simmer it until soft and transparent.
And as soon as all this is done, we return the fish to the frying pan, where our onions are already prepared, pour generously of sour cream, all 500 grams, and simmer until ready for another 20 minutes.
Actually, that's all. All we have to do is transfer our culinary masterpiece into a beautiful bowl, sprinkle with chopped herbs and serve while everything is hot.
Cooking options
The dish is prepared in different ways: with vegetables, egg, in the oven, in a frying pan, in the microwave, in foil, etc.
Let's look at a few of the most popular options.
With onion
Ingredients:
- crucian carp – 1.5 kg;
- sour cream – 250 ml;
- onion – 1 head;
- flour;
- greenery.
Salt the prepared carcasses, bread them, and fry until golden brown. Chop the onion into half rings and sauté. Add to fish. Pour in sour cream and simmer. Sprinkle with finely chopped herbs.
With potatoes
Ingredients:
- small crucian carp – 1 – 1.5 kg;
- potatoes – 1 kg;
- sour cream - 1 tbsp;
- flour;
- greenery.
Bread the cleaned and washed fish and fry until half cooked.
Peel the potatoes, cut them into quarters or slices, and fry them. Place the ingredients in a deep form. Pour generously with sour cream. Bake in the oven for half an hour. Sprinkle with herbs.
With egg
Ingredients:
- crucian carp – 1.5 kg;
- sour cream – 1 glass;
- eggs – 3 pcs;
- onions – 2 heads;
- breadcrumbs;
- salt.
Peel the onion and chop finely. Sauté until golden brown. Beat the eggs a little and pour in the cooled onion. The batter is ready. Dip the carcass in batter, then in breadcrumbs and fry over high heat until golden brown. Without removing from the heat, pour sour cream sauce over it and simmer for another 10 minutes.
With garlic
Ingredients:
- small crucian carp – 1 kg;
- garlic – 3 cloves;
- sour cream – 200 ml;
- flour – 4 tbsp. l;
- salt pepper.
Salt and pepper the fish and fry over high heat. Pour the fermented milk product into a convenient container and squeeze the garlic into it, mix the ingredients. Pour the mixture over the fish and simmer for 10 minutes over medium heat.
With mushrooms
Ingredients:
- small crucian carp – 1 kg;
- low-fat sour cream – 200 ml;
- onion – 1 head;
- champignons – 300 gr;
- flour – 4 tbsp. l.
Bread the prepared carcasses and fry until half cooked. Finely chop the onion and cut the mushrooms into slices. Sauté the onions and mushrooms until tender, add sour cream and simmer for 5 minutes.
Place the crucian carp in the mold and pour the sauce over it. Bake for 20 minutes at 200°C.
Option with mushrooms and onions in the video:
With vegetables
You will need:
- crucian carp – 1 kg;
- onion – 1 head;
- bell pepper – 1 piece;
- tomatoes – 2 pcs;
- small zucchini;
- sour cream – 200 ml;
- lemon juice;
- salt.
Salt the prepared crucian carp and leave for half an hour. Meanwhile, wash the vegetables. Cut the zucchini and pepper into cubes, onion and tomatoes into rings. We make shallow cuts in the carcasses and pour lemon juice over them.
Place some onion rings inside the belly. We put the crucian carp on foil, grease one side generously with sour cream, turn it over and put assorted vegetables on them.
Season with any spices. Wrap all the ingredients in foil and bake in the oven for half an hour at 200°C. Then open the foil to brown the dish.
In a slow cooker
Ingredients:
- crucian carp – 1 kg;
- sour cream – 200 ml;
- onion – 1 head;
- butter;
- flour – 4 tbsp. l.
Bread the cleaned and washed fish. Set the multicooker to “frying” mode, pour oil into the bowl and fry the carcasses. Cut the onion into half rings and fry. Next add butter and sour cream.
Salt, add bay leaf, you can add a pinch of sugar. Mix the ingredients and boil for a couple of minutes. Next, add water to the sauce and add the fish. Switch the multicooker to “baking” mode and cook for half an hour.
Video recipe:
In the microwave
Ingredients:
- 2 small fish;
- low-fat sour cream – 0.5 tbsp;
- eggs – 2 pcs;
- water – 0.5 tbsp;
- grated cheese;
- onion – 1 head;
- flour;
- salt.
Cut the prepared carcasses into pieces and add salt. Place in a microwave-safe container and sprinkle onion rings on top. We make a mixture of sour cream, water, flour, eggs and butter. Pour it over the fish and bake it in the microwave at medium power. Sprinkle the hot dish with cheese.
Up your sleeve
Ingredients:
- fish – 1 kg;
- sour cream – 200 ml;
- garlic – 2 cloves;
- flour.
Salt the prepared crucian carp, bread it, and fry until golden brown. Add finely chopped garlic to the sour cream. Place the fish in a baking sleeve and pour the sauce over it. Let the air out of the sleeve and tie it with thread. Bake for 20-30 minutes.
Video recipe:
With mushrooms
You can dilute the taste if you cook crucian carp in sour cream with porcini mushrooms. Few people know this recipe, which deserves attention among lovers of river and lake fish.
Composition of ingredients
Product set:
- fish – 600 g;
- porcini mushrooms – 400 g;
- onion – 1 head;
- flour – 2 tbsp. l.;
- melted butter – 100 g;
- salt, black pepper.
What can be added and changed in the composition
It is possible to add grated cheese to the composition at the end of cooking, as well as the use of fresh herbs. You can immediately stew the crucian carp with potatoes to serve the dish with a side dish that has absorbed all the flavors.
Step-by-step cooking process
Step-by-step preparation:
- The fish must be cleaned of scales, then the belly must be opened and the insides taken out along with the black film. Now you need to wash the carcasses, cut them near the spine, where the small bones are, and set them aside, salt and pepper inside and out.
- At this time, you should take care of the porcini mushrooms, remove the darkened areas, rinse them and cut them into cubes of different sizes. The fact is that small pieces will enhance the aroma, and large pieces will be felt when eating the dish.
- First, saute the mushrooms in a hot frying pan with half the oil, and when all the liquid has evaporated, add the chopped onion and leave on the fire for another 3 minutes.
- Next, you need to heat another frying pan with the rest of the oil and fry the crucian carp, rolled in flour, on both sides until golden brown.
- Add mushroom sauté, sour cream to the fish and simmer for another 20 minutes. over low heat under the lid.
Decoration and serving rules
Experienced chefs suggest serving this dish sprinkled with grated cheese and half a boiled egg. You can decorate the fish with sprigs of fresh herbs.
Useful tips
- In order for the fish to be better saturated with spices and sauce, and for the bones to be softer, you need to make several cuts on the carcass.
- To get rid of the smell of mud, the fish should be soaked in milk for several hours.
- It is better to use low-fat dairy product so that the sauce is not too thick.
- Before baking fish in the oven, it is better to fry it a little in a frying pan; it will have a golden brown crust and will bake faster.
- Crucian carp should be chosen in small sizes for ease of preparation and better impregnation with spices.
- You should be careful with salt, as fish absorb it well.
- The greatest amount of vitamins remains in foods if you cook them in a slow cooker or in foil in the oven.
- It is better to use live fish for this dish, since frozen fish disintegrates during stewing and loses some of its beneficial properties.
- Baked crucian carp goes well with butter, so it can completely replace vegetable oil.
Ingredients:
- Fresh crucian carp – 2 kilograms
- Butter - 4 tbsp. spoons
- Onion – 1 piece
- Sour cream – 250 grams
- Water - 0.5 cups
- Crushed crackers - 100 grams
- Sugar - 1 tbsp. spoon
- Vinegar - 2 tbsp. spoons
- Green onion - 0.5 cups
- Clove bud – 1 piece
- Bay leaf – 2 pieces
- Parsley - To taste
- Salt - To taste
- Ground black pepper - To taste
Number of servings: 4
