How to fry crucian carp without feeling the bones - recipes, ways to cook correctly

Greetings, dear subscribers and readers of my blog. Do you know how to fry crucian carp correctly? Yes, so that there are no bones, the meat is tender and tasty, and the crust is crispy. For example, I really love fried fish. And when my husband brings crucian carp from fishing, I cook them with pleasure. This is one of the most delicious river varieties. It has very tender, tasty, even slightly sweet meat.

Many people do not like river inhabitants because they are too bony. But so that the bones are not felt, cuts need to be made along the entire carcass along the ribs. Then the bones become soft and the fish can be eaten without fear.

Fry crucian carp in heated vegetable oil or butter. Before cooking, they are salted, sprinkled with pepper and rolled in breadcrumbs, flour or semolina. Another option is to fry it in batter, but this is only if the fish are small. The dish turns out very tasty, but its calorie content per 100 grams is quite small - only 130 kcal.

What to do with a fish head

First of all, you need to remove the gills, as they will spoil the taste of any delicacy. To do this, move the plate and grab the gills with your hand. The gills are shaped like rings. In one place they are attached to the head. Make a cut at the attachment point and pull out the gills. Rinse your hair.

You can leave the head in this form, but since we are talking about cutting salmon, we will also disassemble the head. Turn your fins out and turn your head upside down. An incision in the spine near the head suggests itself. This way we get an empty head and a piece with fins and meat.

Now you can easily cut both salmon and salmon at home. With experience, cutting fish will only take 15 minutes of your precious time. Cook with pleasure.

With cheese and fresh dill

To prepare you will need:

1.5 kg of small crucian carp;
165 ml heavy cream;
285 gr. stale white bread;
2 chicken yolks;
2 medium-sized onions;
95 gr. wheat flour;
a pinch of ground ginger - optional;
185 gr. hard cheese that melts well;
a large bunch of dill;
salt and ground black pepper;
vegetable oil.

Preparation

Prepare crucian carp for heat treatment: remove scales, gut, remove tail and fins, cut off the head, pour boiling water over it, boil for about 2-3 minutes and drain in a colander to drain excess liquid, leaving to cool to room temperature.

Cut the crusts off the stale bread, cut into small slices and pour in cream. Leave aside for swelling.

Fresh dill must be thoroughly washed in running water, dried with kitchen paper towels, then chopped very finely, and you should not chop the stems themselves, although they have a lot of taste and aroma, they are quite tough to be present in cutlets. Any hard cheese with a neutral taste should be grated on a medium-sized grater.

Crucian carp boiled in boiling water is very easy to peel, even the smallest bones are easily removed, and it is worth noting that this produces much less waste than when simply cutting fillets from the backbone.

Advice! You should not pour out this broth; you can boil the heads (don’t forget to remove the gills) and fish tails in it and use this broth to prepare, for example, aromatic fish soup, or freeze it for later preparation.

Grind the fish in a meat grinder, add the bread squeezed out from the cream, an egg, chopped dill and grated cheese. Salt and pepper the minced meat, mix thoroughly and beat on the bottom of the container.

Thanks to the fact that the cheese inside will stretch, children will really like the dish.

Onions must be peeled, finely chopped and fried in vegetable oil until golden brown. Add the onion to the minced meat, knead thoroughly again and put it in the refrigerator for 50 minutes.

Mix ground ginger and a little salt with wheat flour, form cutlets and fry them in heated vegetable oil until golden brown. Bring until cooked, covered, so that the cheese inside the cutlets has time to melt. Serve the cutlets hot with boiled rice or fresh vegetables.

Fried crucian carp in breadcrumbs

Crucian carp fried in breadcrumbs, this is the same batter, only without eggs. Rusks give the fish not only a unique crispy crust, but also protect it from fragility, so the crucian carp can be served whole.

Ingredients:

medium-sized crucian carp, 300 g each;
breadcrumbs;
salt;
pepper mixture;
lemon;
oil for frying.

Cooking method:

Wash and scale the crucian carp, removing the gills, intestines and black film inside. Caviar, if any, is fried separately.
Sprinkle the pepper mixture and salt in a shallow bowl, roll the fish on both sides in these spices and leave for 5-10 minutes. marinate.
Spray the crucian carp with lemon juice to make it moist again.
Roll the fish in breadcrumbs on both sides.
Heat the oil in a deep frying pan, carefully add the crucian carp, without losing the crackers along the way.
Cover the pan with a lid and fry for 3 minutes. on one side, then 3 min. with another.
After frying, you need to simmer the fish for another 5-7 minutes. until ready.

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:

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.
You can remove scales from a large specimen without the use of certain devices. You can use a knife to clean the abdominal area.
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.

crucian carp

Crucian carp is a fish of the carp family, which is found almost everywhere in our country.
This is a freshwater fish that can live in both rivers and lakes with standing water. Crucian carp are unpretentious in terms of living conditions and food, so they are found in almost every body of water. This explains its important commercial significance: crucian carp are often bred in fish farms. Crucian carp lives with many aquarium enthusiasts: veil-tailed goldfish in home aquariums are decorative varieties of ordinary river crucian carp. The crucian carp is also the same goldfish from A. S. Pushkin’s fairy tale about the fisherman.

An interesting fact is that crucian carp have the ability to change their gender if necessary. So, if several females are placed in an aquarium, then one of them will definitely become a male over time in order to continue the race.

Crucian carp have a flat but tall body, covered with large scales. The weight and size of the fish depends on its habitat and species. The length of some individuals can reach 50-60 cm, and weight - 2 kg. They reach sexual maturity by the 3-4th year of life. The fish spawns in late spring - early summer, laying eggs on algae. Crucians live up to 15 years.

These are very tenacious creatures: a caught fish can breathe atmospheric air for up to a day, and if it is released into the water during this time, it can come to life. Housewives know that often even cleaned and gutted crucian carp jumps around the frying pan.

Recipes for boneless crucian carp

Crucian carp has two undeniable advantages - excellent taste and inexpensive cost. You can prepare many varied and tasty dishes from it: bake in the oven, fry, stew, cook soup or fish soup. However, some consider crucian carp to be a trash fish due to the unpleasant smell of mud and a large number of bones. After all, it is the bones that turn eating fish into a real puzzle.

When crucian carp are cooked correctly, you can't feel their bones

To solve the bone problem, you can use several tricks, which you will learn about below. Be sure to try each recipe and choose the one you like best.

Crucian carp in sour cream and without bones

Crucian carp is by no means a delicious fish, and by some it is even considered trash for its distinct smell of mud and bones, the abundance of which turns eating crucian carp into a real puzzle. All the more surprising is the metamorphosis that happens to these unpretentious inhabitants of ponds when they are baked in sour cream: their amazing taste and aroma instantly bring them to the big league. The bone problem, however, still remains - but it can be solved. There are a couple of tricks for this, which I will tell you now.

4 servings

1 kg. small crucian carp 1 onion juice of 1/2 lemon

vegetable oil

salt

It is better to take crucian carp for this dish that are not the largest - the size of a palm or a little smaller will be just right - and certainly the freshest. They should be cleaned and gutted, the gills removed and the fins cut off for convenience; I left the tails, but you can cut them off too - they won’t be of any use anyway. Now let's prepare the fish for baking. I remember the secretary from Chekhov’s story “Siren” advised the following:

- I won’t, I won’t! Guilty, sir! - the secretary apologized and continued in a whisper: - As soon as you have eaten borscht or soup, immediately order the fish to be served, benefactor. Of the silent fish, the best is his fried crucian carp in sour cream; just so that it doesn’t smell like mud and is delicate, you need to keep it alive in milk for a whole day.

But if such a luxury as live crucian carp is not available to you, we will try to give them subtlety a little differently. To do this, cut each fish on both sides with a diamond with a distance between the cuts of about 0.5 cm, sprinkle with lemon juice and set aside. We assign several tasks to lemon juice at once: firstly, to ennoble the crucian carp with a subtle aroma of lemon, and secondly, to partially soften the bones.

After about twenty minutes, wipe each fish with a napkin and season with salt and pepper (I had anise seeds on hand, so I added those too). Pour vegetable oil into the frying pan so that its depth is about 0.5 cm, heat it properly, fry first the onion cut into rings, and then the crucian carp, for three minutes on each side*. If the fish is golden but not burnt, it means you did everything right.

Place the crucian carp with onions in a baking dish, stir the cream with sour cream until smooth (if the mixture is too thick, add more cream), and pour the contents of the mold with this mixture. Bake in an oven preheated to 180 degrees for 20-30 minutes, until the sour cream is properly browned. Serve the crucian carp sprinkled with chopped dill.

* The secret of the trick is that the small and most annoying bones have softened during frying in hot oil, and are now easy to chew. The rib bones and spine, of course, won’t go away, but getting rid of them is much easier.

In conclusion, I invite you to watch how Andrey Bugaisky cooks crucian carp in sour cream:

Fried crucian carp with sour cream

Crucian carp in sour cream sauce is a fairly high-calorie dish, so eating it too often and too much is not recommended, otherwise the fried fish will remain on the sides with a thick layer of fat. The trick is in the sour cream, the fattier it is, the higher the calorie content and the more delicious it is. You can cook fish in sour cream either in a frying pan or in the oven in a mold.

Ingredients:

2 medium-sized crucian carp, approximately 300 g each;
250 g sour cream of any fat content, but not too viscous;
sunflower oil;
1 large or 2 medium onions;
spices to taste.

Crucian carp in sour cream
Method of preparation:

Wash and clean the fish, removing the head, fins and especially the black film inside, thoroughly rinsing the belly.
Salt and pepper the crucian carp.
Peel the onion and cut into rings, not very thin.
Heat oil in a frying pan.
Place the fish in a frying pan and fry on both sides for 2 minutes. from each side. It should be half-raw, but with golden sides.
Carefully transfer the crucian carp to a plate so as not to break it.
Add oil to the pan and spread the onion rings evenly throughout the pan.
Within 1-2 minutes. fry the onion.
Place the fish on top of the onion and fill it to the top with sour cream.
Cover the pan with a lid and leave to simmer for 15 minutes. in sour cream sauce.

The dish can be served hot or cooled.

How to fry boneless crucian carp in a frying pan

Hello, dear readers. Autumn brings us joy with the last warm days, and remembering that there is a long and cold winter ahead, we want to get out into nature. In most cases, we combine this with fishing. Of course, for most fishermen, autumn means catching predatory fish. Well, I’m more into peaceful fish, I like quieter fishing. To sit on the shore, look at the float, and it’s good when you don’t even have time to think about anything, because the fish won’t give. So last weekend we went out into nature to sit with a fishing rod. And despite the fact that it’s already cool, the crucian carp are still biting. Maybe not as readily as in the summer, but it was enough for a couple of frying pans.

My catch today is not big.

These are the crucians we caught, from 100 to 200 grams. The larger ones no longer wanted to peck. There were smaller ones, but they sailed away to grow up, until next year.

Well, now let's move on to the main thing, what are we going to do with them. We have already told you how to stew crucian carp, what to do with its caviar, and now we’ll just show you how to fry it.

How to stew crucian carp. Recipe in a cauldron with tomato sauce and vegetables

But before that I would like to say a few more words. I won’t eat every crucian carp, and I never buy crucian carp. And why, because I don’t know where he grew up. There are many bodies of water around us, but there are some that contain fish, but it’s not worth eating. Sewage is dumped there, and the fish has a specific taste.

Of course you can eat fish, but you won’t get pleasure from it.

How to fry crucian carp so that there are no bones

We already have fish in stock, now we need to clean it.

First of all, we clean the scales. This must be done from tail to head. This is easy to do, but you can make it even easier by pouring boiling water over the fish. The scales can be removed even with your hands.

It is imperative to gut the crucian carp.

And I pay attention to the black film inside, it must also be removed, otherwise the fish will be bitter. Moreover, this applies not only to crucian carp, but to any fish

Not everyone, of course, has such a film.

This can be done with a knife, scraping the film from the middle to the edges of the belly.

Cut off excess fins and tail. We always cut off all the fins and heads of large crucians, but only the tail of small crucians.

Then we make cuts along the entire length of the crucian carp. The smaller the distance between the cuts, the fewer bones there will be in the crucian carp. This is the main secret of boneless crucian carp. This distance can even be 0.5 cm.

We don’t do it that close, and sometimes there are small bones, but they don’t cause us much discomfort.

Now we salt the crucian carp. Usually we do all this immediately after fishing, and fry it the next day if we arrive late. But you can fry it right away.

If desired, you can add spices or lemon juice. We don’t do this, we just like the taste of clean fish. And even more so, small crucian carp have a *sweet* taste. Before placing the fish in the pan, dip it in flour on both sides. This way it will also have a crispy crust.

Fry in a frying pan in vegetable oil. It is better not to skimp on the oil, because it is thanks to the hot oil that the small bones soften.

Fry for about 10 minutes on each side over medium heat. Over high heat, crucian carp will quickly and very deeply brown, they may even burn, but the middle will not be cooked through.

Everything was well fried for us. It is a little worse to remove from the ribs, but this is because the fish is small, and we fried the sides.

If you want a golden brown and crispy crust, then do as we described. And if you don’t like it, you can cover the pan with a lid, and then the crust will be soft.

I don’t know about you, but I really like these fried crucian carp in a frying pan. And now you already know exactly how to fry crucian carp so that there are no bones. If you have caviar in your crucian carp, you can also fry it, adding a little salt and also dipping it in flour.

Well, if the volumes of fish were large and there was a lot of caviar, then I can recommend you several recipes.

How to make fish roe cutlets. Step-by-step recipe with photos How to deliciously pickle carp and crucian caviar at home

We prefer cutlets, but children prefer caviar. We even made stewed crucian carp, but more on that another time, when the volumes will be different. This is for next year.

Crucian carp dishes

When compiling a menu with low calorie content, crucian fish dishes can occupy a central position there. Tender, tasty meat, aromatic smell, when cooked correctly, will make you remember moments of bliss for a long time. What can you cook from crucian carp? A large number of methods and recipes will not leave any fish gourmet indifferent. Crucian carp, baked in foil in the oven or without it - in the microwave, stewed with sour cream in a slow cooker, fried, steamed, cutlets - this is just a small list of dishes that can be prepared at home based on river fish.

Cooking boneless crucian carp

Cooking crucian carp without bones. It is not necessary to remove them, but there is a method that will help “dissolve” all the small bones, leaving only the spine. You can prepare it like this:

Remove scales from the fish by cutting off the side fins

The tail can be left if desired. Carefully remove the head and entrails, being careful not to spill the bile. Rinse the carcass inside and out. Make transverse frequent deep cuts without catching the ridge. Thanks to this little trick, small bones will melt due to temperature. Stuff the belly with thin onion half rings, bay leaves, and rub with salt. Roll in flour and fry the fish in oil until crispy.

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Fish baked in foil

There are many ways to cook crucian carp in foil. They differ in that one of them uses an oven, while the other can be used outdoors, placing the fish in foil on a grill or baking over hot coals. The main stages of preparing crucian carp baked in foil (sleeve):

Rub cleaned and gutted fish with coarse salt and ground black pepper.
Make several side cuts, inserting pieces of lemon and onion.
Wrap tightly in food foil so that the fish bakes evenly, without evaporating excess moisture. Depending on the size, the heat treatment process will take about half an hour or more.

What to cook with crucian carp for the first course

Fish soup, if prepared correctly from river fish, will captivate with its aroma and satiety. The first dish can be cooked at home, but fish soup cooked in a pot over a fire, with a slight smell of smoke, cannot be compared with anything. Many fishermen like to fish right on the river bank. Even all small crucian carp, which still need to be cleaned of scales and entrails, are suitable for fish soup.

There are many recipes for making fish soup, but the basis is always fish, potatoes, cereals (millet or pearl barley), a lot of onions and spices. Based on taste preferences, you can change some of the ingredients. Those who are afraid of injury from bones are recommended to cook fish broth with an uncut onion, and then strain. After this, you can add cereals and potatoes if desired.

Recipe for crucian carp with sour cream in the oven

Even children love the soft, juicy crucian carp meat obtained from this recipe. A simple process will help the housewife prepare an original dish for dinner. The basics of the recipe for crucian carp with sour cream in the oven are as follows:

Prepare fish of the same size by cleaning, gutting and washing them.
Incisions can be made transversely or one deep along the spine to remove it.
Rub the semi-finished product with a pepper-salt mixture, after removing excess water with a paper napkin.
Stuff the belly of the crucian carp with onion, cut into rings, after greasing it with sour cream. Leave to marinate for 15 minutes.
Place the fish on a baking sheet or other fireproof container, adding a little vegetable oil.
Pour the remaining sour cream over the top of the fish and place in the oven for 35-45 minutes, setting the temperature to 185-210 degrees.

How to cook crucian carp with sour cream in a frying pan

By combining two recipes for cooking fried crucian carp and stewed in sour cream, you can get an excellent dish. Here is one of many options:

Cut the crucian carp, remove scales, make transverse cuts, and wash.
Remove moisture with a paper towel, add salt and sprinkle with ground black pepper.
Cut the onion into small cubes and lightly fry in vegetable oil, cool.
Beat the egg and mix with the cooled onion.
Prepare breadcrumbs from white bread.
Dip in the onion-egg mixture, sprinkle with breadcrumbs and fry the crucian carp on both sides until golden brown.
After finishing the frying process, put all the crucian carp in a frying pan and pour in sour cream, which can be replaced with mayonnaise. Bring to a boil twice, but do not let it boil. Cover with a lid and let stand for about 15 minutes.

Fried crucian carp with sauce and vegetables

Fried fish is considered the main second course, which requires a side dish. However, the vegetable side dish can be cooked simultaneously with crucian carp or in crucian carp. This way you get a complete hearty dish with fish meat and vegetables. Preparation and frying time will be 40 minutes.

Ingredients:

2 cleaned crucian carp;
1 large carrot;
1 onion;
frying oil;
50 g butter;
spices, salt and herbs to taste;
fresh herbs;
3 tbsp. l. flour.

Crucian carp with vegetables
Cooking method:

Season pre-prepared and cleaned crucian carp with salt and pepper.
Cut the fish lengthwise, crosswise or crosswise to reduce the feeling of bones.
Peel the onions and carrots and cut into thick rings.
Fry the vegetables until golden brown.
Remove the vegetables from the pan and place them on a napkin to drain excess fat.
Stuff fish with vegetables.
Sprinkle flour into a plate and roll the fish in flour on both sides.
Fry the fish in a frying pan until cooked, on average 7-10 minutes.
Melt butter in a plate, add chopped herbs, stir.
Bring the butter and herbs sauce to a boil.
You need to pour hot sauce over the finished crucian carp.

Baked with buckwheat porridge

The dish consists of juicy, browned fish and a crumbly, aromatic side dish, rich in fish juices. Set of products: 500–600 g of gutted crucian carp, buckwheat kernels – ½ cup, onion, champignons – 5–6 pcs., clarified butter – 4 tbsp. l., a couple of cloves of garlic, high-fat sour cream - 5 tbsp. l., mixture of dried spices - 1 tsp.

Cooking the dish in stages: Make deep cuts on the sides of the carcasses to soak the fish in spices and speed up cooking. Mix the marinade of sour cream, garlic, salt and dried seasonings. Coat the carcasses with the mixture inside and outside, leaving 1 tbsp. l. Boil the buckwheat until half cooked, fry the mushrooms with onions. Fill the belly with buckwheat porridge with mushrooms, having previously seasoned it with salt and spices, and secure the cut with toothpicks. Place the crucian carp into an oiled pan, coating the surface with marinade. Bake the dish at 200 degrees for 25 minutes until the aromatic fish is ready. Serve hot with vegetable slices.

It is better not to offer baked carcasses to children, as a small number of bones may remain.

How to remove the insides of crucian carp

Removing the entrails of the fish is a stage no less important than the previous ones.

Cut the fish along the entire length of the belly.
Remove the entrails, including the intestines. The main thing is not to damage the gallbladder, it can ruin the taste of the future dish. If the bubble is still affected, promptly sprinkle the area with bile with salt.
Be sure to remove the inner black film as it is very bitter.
Wash the crucian carp with running water.

It is not necessary to remove the bones from the product. You can make deep cuts on the skin of the crucian carp on both sides every centimeter. The nasty bones will break down and become much softer when exposed to oil or broth during the cooking process.

If you want to cook fish without a head, remove it along with the gills.

Recipe Collection

Korean fish khe, recipe. How to cook heh at home

Today we will prepare one of the dishes of national Korean cuisine - fish Heh.

He is prepared from almost any fish: pike, pike perch, herring, silver carp, carp, carp, mackerel, grass carp, etc.

In any case, this dish is very tasty, the main thing is that the fish is as fresh as possible.

LIST OF INGREDIENTS

1 kg. fish fillet
2 tbsp. vinegar essence 70%
1 tbsp. salt
3-4 onions
1/2 – 1 head of garlic
100 gr. vegetable oil
2 tbsp. soy sauce
1 tsp ground coriander
1 tsp seasonings for fish
1 tsp sweet paprika
1/2 tsp. red hot pepper

Heh from fish in Korean, how to cook heh at home - STEP-BY-STEP RECIPE

First you need to clean the fresh fish, gut it, remove the head and fins and separate the fillets from the rib bones.

The fillet can be used with or without skin.

Cut the fillet lengthwise into 2 parts and cut the thicker part into slices no more than half a centimeter thick.

During slicing, the small bones contained in the thick part of the fillet will be cut, and under the influence of acetic acid they will soften and will not be felt, so they do not need to be removed.

Cut the second, thinner part of the fish fillet into cubes 1 cm thick.

Thus, we chop all the fish and transfer it to a large bowl, where we will marinate it.

For these purposes, use any non-oxidizing container.

Pour salt into the fish and add vinegar essence.

Mix everything thoroughly, and literally before our eyes the fish becomes lighter.

Cover it with a lid, press lightly to release the juice, and set aside for half an hour.

Meanwhile, while the fish is marinating, cut the onion into large strips, pour half of it into one bowl and half into another.

Grind the garlic through a press or in any way convenient for you.

After half an hour, the fish released juice, you can drain it, but I’ll leave it.

Mix it again, put chopped garlic and half of the chopped onion on the fish.

Mix the vegetables with the fish, press lightly, cover with a lid and set aside for another 30 minutes.

In the meantime, let's head to the stove to prepare a spicy dressing for Heh.

Place the frying pan on the stove, add vegetable oil, heat well and add onion.

Fry it until it begins to brown slightly.

Place red hot peppers in a frying pan; you can use either fresh or dried.

Pour in ground coriander, sweet paprika and any seasoning for fish.

Turn off the stove, mix everything thoroughly and leave the pan for 5 minutes so that the oil cools slightly.

During this time, the hot oil will absorb the entire bouquet of aromas of spices and herbs.

Next, pour soy sauce into the bowl where the fish was marinated, add fried onions and spices, and mix everything carefully, trying not to damage the fish pieces.

To enhance the taste at this stage, you can add 1 tsp. monosodium glutamate, but this is optional, I will not add it.

Cover the bowl with a lid and put it in the refrigerator overnight, during which time the fish will infuse and all the pieces will be soaked in the marinade.

The next day we take the fish out of the refrigerator, it is well marinated and completely ready to eat!

Transfer the Heh to a serving plate and serve.

You can serve this dish with a slice of lemon, sprinkled with cilantro or parsley.

Despite the fact that fish khe is a lean dish, it is very appetizing, juicy, moderately hot, spicy, incredibly tasty and aromatic.

I wish everyone bon appetit!

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How to fry crucian carp in a frying pan so that there are no bones?

Greetings, dear subscribers and readers of my blog. Do you know how to fry crucian carp correctly? Yes, so that there are no bones, the meat is tender and tasty, and the crust is crispy.

For example, I really love fried fish. And when my husband brings crucian carp from fishing, I cook them with pleasure. This is one of the most delicious river varieties.

It has very tender, tasty, even slightly sweet meat.

Do you want to cook fish so that you can’t feel the bones at all after frying? This is the recipe I use most often. Fish fried with flour turns out juicy, with a crispy crust.

Ingredients:

several crucian carp;
flour for breading;
salt to taste;
pepper and seasonings to taste.

How to cook:

1. Prepare the carcasses: remove the scales, gut them and cut off the fins.

If you don't cut off the heads, then remove the gills.

2. Using a sharp knife, make frequent shallow longitudinal cuts along the back of each fish on both sides. You can also cut crosswise.

3. Salt the workpieces on both sides and inside the belly, sprinkle with pepper or seasoning if desired. Leave them for 10-20 minutes to soak.

4. Dip the carcasses in flour and fry on both sides in heated vegetable oil.

https://www.youtube.com/watch?v=nN95H2hJw-c

Serve the dish with a side dish or just as is.

How to fry a whole crucian carp in a frying pan in sour cream?

Usually, before cooking, the fish is cut into portions. But a large crucian carp can be fried whole. The meat will turn out very tender and tasty, especially if you additionally stew it in sour cream.

Required Products:

3 large crucian carp;
180 g sour cream 20%;
salt to taste;
ground black pepper to taste;
vegetable oil for frying;
flour for breading.

Step-by-step recipe with photos:

1. Completely prepare the fish (gutted and scaled) and make frequent cuts along the back to the ridge on each carcass. Don't touch the ridge itself!

2. Season with salt and pepper on both sides and leave for 10 minutes.

3. Dip the pieces in flour, place in heated oil and fry on both sides over medium heat.

4. When the carcasses are browned, spread sour cream over them and simmer for 5-7 minutes on each side.

Place the finished dish on a plate lined with lettuce leaves and serve with fresh vegetables.

Crispy crucian carp, fried without flour at home

Even without flour, crucian carp can be fried so that they are crispy. To do this, they need to be rolled in semolina. The grain radically changes the taste of the fish - it turns out very interesting and original

Fried fish crusted in flour and egg batter

Fish cooked in batter from eggs and flour, unlike the classic recipe, ceases to be a dietary product. An egg with flour and butter adds calories to it, so 100 g of crucian carp fried in a frying pan contains 220 kcal, most of which is fat.

Ingredients:

2 crucian carp;
1 chicken egg;
½ cup flour;
sunflower oil;
salt and ground pepper;
crushed garlic.

How to fry crucian carp in a frying pan in batter
. Method of preparation:

Wash the crucian carp under running water, removing the natural mucus.
Clean the fish from scales and remove the entrails, head and fins; the tail can be left, it is convenient to grab it by turning the fish over.
In a deep bowl, mix flour with eggs, beat with a whisk until viscous, add spices.
Heat a frying pan with oil.
Bathe the fish with batter on both sides, you can add batter inside.
Fry the crucian carp in oil on both sides, cook each side for 2-3 minutes.
Cover the pan with a lid and let the fish fry from the inside for 7 minutes. over low heat. The steaming time can be adjusted independently depending on the preferred level of frying.
At the very end, in 2 minutes. until cooked, brush the fish with garlic juice.
Serve the fish hot whole or cut into pieces.

Crucian carp dishes

Cooking boneless crucian carp

Cooking crucian carp without bones. It is not necessary to remove them, but there is a method that will help “dissolve” all the small bones, leaving only the spine. You can prepare it like this:

Remove scales from the fish by cutting off the side fins

Fish baked in foil

Rub cleaned and gutted fish with coarse salt and ground black pepper.
Make several side cuts, inserting pieces of lemon and onion.
Wrap tightly in food foil so that the fish bakes evenly, without evaporating excess moisture. Depending on the size, the heat treatment process will take about half an hour or more.

What to cook with crucian carp for the first course

Recipe for crucian carp with sour cream in the oven

Prepare fish of the same size by cleaning, gutting and washing them.
Incisions can be made transversely or one deep along the spine to remove it.
Rub the semi-finished product with a pepper-salt mixture, after removing excess water with a paper napkin.
Stuff the belly of the crucian carp with onion, cut into rings, after greasing it with sour cream. Leave to marinate for 15 minutes.
Place the fish on a baking sheet or other fireproof container, adding a little vegetable oil.
Pour the remaining sour cream over the top of the fish and place in the oven for 35-45 minutes, setting the temperature to 185-210 degrees.

How to cook crucian carp with sour cream in a frying pan

By combining two recipes for cooking fried crucian carp and stewed in sour cream, you can get an excellent dish. Here is one of many options:

Crucian carp in foil in the oven

What’s good about our recipes is that cooking crucian carp requires a minimum of ingredients. At the same time, the same ingredients are suitable for different recipes. Like this, for example, in the following version.

We take all the same ingredients (see above). Plus, you can take some garlic if you like. And more greenery. We will need it for stuffing. The fish must first be rubbed with salt and lemon juice.

This way the fish is marinated, while at the same time getting rid of the smell of mud.

The onion is cut into rings, the carrots are grated. The greens are finely chopped. All this is mixed - we get a fragrant green mixture with which we need to stuff our fish.

To make the crucian carp juicier, we make a garlic-sour cream sauce by simply mixing crushed garlic with sour cream. And having coated the fish with sauce, we send it to the oven - in foil. The crucian carp will let you know they are ready with their scents.

By the way, minced meat can be very different: from cereals (buckwheat) to vegetables. And these are all the ways to cook delicious crucian carp