How to fry crucian carp in a frying pan with a crust, flour, and egg. Recipes step by step with photos

Crucian carp is one of the most delicious river fish. The meat is tender, slightly sweet, but too bony. Because of this, many refuse to “mess with” the fish, not wanting to spit while eating. An experienced housewife can cope with this drawback in no time by frying crucian carp without small bones and with a crispy crust. It’s impossible to tear yourself away from juicy and tender fish if you know a few secrets of properly frying crucian carp.

Dishes made from simple river fish have long been a part of Russian national cuisine. In ancient times , crucian carp fried in sour cream We have already met the recipe - welcome to another page if you are interested. Today I offer the simplest and most popular options for frying tasty and healthy fish with all the details and cooking technology.

The benefits of crucian carp meat

Crucian carp, which belongs to the cyprinid species, lives in rivers and lakes, that is, in fresh water that does not contain salts, iodine and other aggressive elements, as in the seas and oceans. Therefore, its meat is softer, harmless and easily digestible. Fish contains virtually no fat and consists of 90% protein.

River fish meat is dietary, it is allowed to be consumed on a diet, during fasting, and in the postoperative period, when the body is weakened. Crucian carp is quickly digested, spending a minimum of body energy on breakdown. That is why it satisfies hunger for a short time and after 2 hours you want to eat again.

Crucian carp contains a lot of calcium and phosphorus, which is beneficial for bone mass, hair, and nails. If a person breaks an arm or leg, he should add freshwater fish dishes to his diet, cooked in various forms with a side dish of oatmeal or barley porridge, then the recovery process will go faster.

Vitamins A and E contained in crucian carp promote the breakdown of fat. This is especially important for people struggling with excess weight, fatty plaques in blood vessels and blood cholesterol levels.

Fry crucian carp in flour until crispy

Fish prepared according to this recipe turns out incredibly tender and juicy. It looks delicious thanks to the fried crust. It can be offered as a separate dish or complemented with a side dish of fresh, salted or grilled vegetables. To further enhance the flavor, it is recommended to add tartar sauce.

Ingredients:

crucian carp - 4 pcs. (about 1 kg);
salt and black pepper - to taste;
sprigs of fresh thyme - 5 pcs.;
wheat flour - 100 g;
vegetable oil - for frying.

Preparation

Wash the fish well, remove the fins with scissors or a knife, and then clean it of scales. Rip open the abdomen, remove the entrails and the head or gills from it, then wash and dry the carcasses again and make slanting deep cuts along the ridge. Rub the inside of each piece well with a mixture of salt and ground black pepper or allspice, add thyme.

Leave to marinate for 30 minutes. When the time is up, carefully coat the prepared crucian carp in flour on all sides. Heat the vegetable oil well over moderate heat and fry the fish until golden brown on both sides, about 3-5 minutes. Transfer the crucian carp to a plate, garnish with fresh herbs, and serve.

Composition and calorie content of fish

Freshwater fish contains a lot of useful substances that the body needs every day. If a person should, for health reasons, give up animal protein in the form of pet meat, then fish is an alternative to red meat, which is difficult to digest.

The table shows data per 100 g of product.

Macronutrients	Vitamins	Minerals
energy value 87 kcal; proteins – 17.7 g; fats – 1.8 g; carbohydrates – 0 g.	vitamin A – 2%; vitamin E – 4%; vitamin C – 1%; vitamin B1 – 4%; vitamin B2 – 9%; vitamin PP – 27%.	calcium – 7%; phosphorus – 22%; magnesium – 6%; potassium – 8%; sodium – 2%; iron – 6%.

How to fry crucian carp without smelling like mud

The characteristic swamp smell scares many people away from buying and preparing river fish. To get rid of it, you can marinate the cleaned fish in salt and vinegar for half an hour. After this, crucian carp are safely prepared by baking or stewing, and they are also made into fish soup. You can also resort to the following, no less effective recipe.

Ingredients:

crucian carp - 2 pcs.;
lemon juice - 1 tbsp;
spices and salt - to taste;
chicken egg - 1 pc.;
breadcrumbs - ½ cup;
vegetable oil - for frying.

Preparation

First of all, prepare the fish, clean and remove the insides, cut off the fins and remove the black film from the belly inside. Make an acidic solution from 1 liter of water and 2 tsp. vinegar and place crucian carp in it. Leave in a cool place for 2 hours. Then take it out, make cuts on the sides of the carcass, rub with spices, salt, sprinkle with lemon juice and leave for half an hour.

At this time, prepare two deep containers. In one, beat the egg until white foam, and in the second, add breadcrumbs. First dip the fish in the egg, then roll it in breadcrumbs on all sides and fry over moderate heat on each side until golden brown. Serve the fragrant fish immediately hot.

Rules for choosing crucian carp

How to fry crucian carp in a frying pan so that you get a tasty dish without a bitter aftertaste will be discussed later in the article.

Fish is a specific product, which can easily be poisoned if you eat a stale piece. It is best to buy live fish from an aquarium in a supermarket, but if this is not possible, you should remember a few simple rules, based on which the fish in the house will always be fresh and harmless to health.

fresh fish has clear black eyes with visible whites, if the fish has cloudy, sunken, dried out eyes, its expiration date has long passed;
the bones of fresh fish are difficult to separate from the meat; if the bone separates easily, the decomposition process has begun;
the fin and gills of the fish should remain red, in crucian carp they are burgundy, in spoiled fish these organs are gray;
a fishy smell in fish is a sign of the beginning of decomposition; fresh fish smells like sea water;
if we are talking about choosing a fillet, then you should not take a frozen product, ice hides all signs of decomposition, even if the fillet is packaged, you need to put a little pressure on the fish, with a fresh product the meat will straighten out immediately, with a rotten product it will leave a dent;
if it is possible to find out the origin of crucian carp, then it is better to give preference to river fish than lake fish; the latter option retains a persistent smell of mud.

As for mucus, this is unacceptable for sea fish, but for crucian carp it is normal. If mucus on the scales confuses you, then you need to resort to other methods of quality control.

Recipe

Fried crucian carp in sour cream

To fry crucian carp you need to take:

Fresh fish - 1 kg.
Wheat flour -100 gr.
Onion - 1 pc.
Spices (salt, pepper) and herbs to taste.
Lemon - 1/2 pcs.
Vegetable oil for frying - about 100 g.

Crucian carp fried in a frying pan in flour, prepared according to the classic recipe. You can change the method of breading and seasoning. Instead of flour for deboning, it is permissible to use semolina and breadcrumbs.

For frying you will need a frying pan with a thick bottom.

When using semolina as a breading, the fish turns out more tender. In some cases, fried onions can be added to any of the breadings. Seasonings that go with fried fish: garlic (3 cloves are enough for 1 kg of crucian carp), ginger, parsley, green onions. You can serve various sauces and sour cream with the finished dish. It is good to use potatoes and rice as a side dish.

Rules for frying crucian carp

The following tips will tell you how to fry crucian carp in a frying pan without bones. A huge percentage of successfully cooked fish comes from pre-cooking. You shouldn’t rush to throw the fish into the frying pan; it’s better to spend time cleaning it, and then enjoy the taste without having to remove uncooked bones and scales from your mouth every time.

Having chosen fresh crucian carp, first you need to wash it well under warm water. Warm water makes it easier to wash away mucus.
Next, you need to thoroughly clean it, holding it by the tail and scraping the scales from the tail to the head. The scales on the belly are the most stubborn, and the fins get in the way; they can be cut off.
The gills of crucian carp absorb a huge amount of oil; they can be removed separately or together with the head. There is no valuable meat in the head, and they leave it only for beauty.
The next step is gutting. Using a sharp knife, make an incision on the belly from the throat to the anus. Fresh fish is difficult to cut due to the remaining elasticity of the meat, so the knife must be sharp. After cutting the fish, you need to carefully remove the insides without damaging the gall bladder and caviar, if any. You should also remove the most bitter part of the fish - the black film inside.
Next, cuts should be made across the back, approximately every 1-1.5 cm, to allow access to the temperature that will soften the bones.
If necessary, remove the unpleasant odor using one of the methods described in the next chapter.
Dip the fish generously in flour, pour it into the slots and fry in a frying pan with butter until cooked.

Cleaning

When starting to cook, thoroughly clean the fish. First, rinse in water, then remove the scaly cover using a sharp knife, brush or spoon. We clean the scales from the tail to the head, not leaving the area around the fins unattended. If we cook carcasses with the head on, we remove the gills to rid the dish of the bitter aftertaste.

Important! To remove the muddy smell (if present), you can sprinkle the fish with lemon juice or rub it with a slice of lemon during the cutting process.

We make an incision along the abdomen and remove the insides. We remove the black films on the belly; they taste bitter in the finished dish. If you accidentally cut the gallbladder while cleaning, rinse the inside of the crucian carp thoroughly with water, rub the bile-stained areas with salt or sprinkle with lemon juice.

How to remove the smell of algae and mud from pulp

When frying crucian carp using a frying pan, you should carefully pay attention to the smell, which will not go away on its own after heat treatment. If you are not lucky enough to buy river crucian carp instead of lake crucian carp and the fish, although fresh, retains a persistent smell of mud, you can resort to several methods of eliminating the unpleasant aroma.

Lemon helps get rid of mud odor

Sprinkle the cleaned fish with lemon juice and leave in the refrigerator for an hour. The main juice is absorbed, giving the fish a wonderful aroma, and the excess is washed off with water.
The prepared fish is generously coated in salt and pepper and left in the refrigerator for a while. After this, wash the fish in a vinegar solution. The water should be slightly acidic.
The smell of garlic overpowers all other odors, so you can rub the crucian carp on all sides with crushed garlic and let it stand for 1 hour, then rinse off the garlic. You should not fry garlic with fish; in a frying pan it burns instantly, leaving behind coals.
Prepare a solution of milk and water in a 1:1 ratio. Soak the fish in the mixture and leave for an hour. After the time has passed, salt the crucian carp and leave for another hour. Then the fish needs to be washed well.

How to prepare fish for frying?

You need to separate the head from the body (or just the gills).
Having fixed it at the tail with a fork, it is worth clearing the fish of scales. To do this, you need to run the knife along the body against the scales in the direction from the tail to the head.
Tear off the fins.
An incision is made from the anal fin with a knife, the entrails are removed and the freed cavity is washed with running water to remove any remaining intestines.

How to remove the smell of algae and mud from pulp?

Many representatives of freshwater have a specific smell of swamp and algae. Karasik is no exception.

There are several ways to rid fish of it:

After cleaning, the fish should be cut into pieces, salted, and left in the refrigerator for 30 minutes. After this, rinse with a solution of water and vinegar in such proportions that the resulting liquid is slightly sour.
Cleaned pieces of crucian carp are soaked in milk and water (1:1) for an hour, then add salt and stand for 40 minutes.
The crucian carp placed in the pan should be poured with lemon juice and left in the marinade for 2 hours.
Dilute 1 glass of salt into 3 liters of water and place the fish in the brine for half an hour.
Leave the fish in 2 liters of water with 2 tablespoons of vinegar for 15 minutes.
Cover the crucian carp with spices, bay leaves (chopped), and cover with clean water. Wash thoroughly before cooking.

How to fry crucian carp without bones

How to fry crucian carp in a frying pan so that the number of bones in the fish is minimal will be discussed later in the article.

At the stage of preparing the fish, when it has already been cleaned and the insides have been removed, shallow cuts should be made across the body of the fish, along the ribs themselves. Incisions can be made every 1 cm or every 3 cm. They provide access to high temperature during cooking, which softens the bones to the state of soft cartilage, or even completely dissolves.

Incisions help get rid of bones

Another way to reduce the number of bones in fish is also achieved at the stage of preparing crucian carp. From the inside, across the bones, you need to press with a spoon or a not very sharp knife. In this way, the bones are crushed or crushed into several small parts, and then steamed until completely unnoticeable.

How long to cook

The frying process does not take more than 20 minutes. The frying time on one side depends on the size of the carcass. For small fish it is up to 5 minutes, for medium and large fish - from 7 to 10 minutes. The golden brown crust will tell you how long to fry.

Important! The dish must be served hot! In a fried dish, the rich taste and aroma are retained until it cools.

If a crust forms quickly during frying, you can additionally simmer the dish under the lid for a short time.

Fried crucian carp in a frying pan: a classic recipe

This recipe for cooking crucian carp in a frying pan includes only 4 ingredients, allowing you to serve fried fish to the table within half an hour. Cooking fish according to the classic recipe makes it a dietary product that does not affect health, even taking into account frying in a frying pan.

Ingredients:

crucian carp;
sunflower oil;
salt;
flour.

Before frying, crucian carp should be rolled in flour
. Method of preparation:

Wash the fish thoroughly to remove mucus until its surface is no longer slippery.
Clean the fish with a knife, removing the scales against its growth. The fins and head should not be cut off.
Cut open the belly and remove all the insides, including the black film. To make the fish more dietary, it is necessary to remove the gills, which absorb oil as much as possible.
Rub the cleaned crucian carp with salt and leave to marinate for 15 minutes.
Pour flour into a flat plate and roll the fish in it on both sides.
Heat a frying pan with oil.
Place the fish in the pan and let it fry for 3 minutes. until golden brown.
Turn the crucian carp over to the other side and fry on the other side. The fish should be turned over very carefully; when steamed, it becomes fragile.
Cover the pan with a lid and let the crucian carp fry from the inside for 5-7 minutes.

Serve the fish hot with lemon and fresh parsley.

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.

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.
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.
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.
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.
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.
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.

Ask the chef! Didn't manage to cook the dish? Don't be shy, ask me personally.Go

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 in a frying pan in flour

For such a simple but incredibly tasty dish, prepare 3 fish carcasses, as well as the following products:

flour – 2 tbsp;
salt;
favorite seasonings;
vegetable oil.

Clean the fish, wash and dry. Heat oil in a frying pan. In a separate container, mix flour with seasonings and salt. Roll the fish in this mixture and fry until cooked. You can serve with any side dish: steamed vegetables, rice, potatoes and more. Garnish with herbs and lemon slices.

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.

Cooking in a frying pan

How to fry crucian carp in mayonnaise? Trim off all the fins and tails, as well as the heads of the crucian carp. Cut the fish into small pieces, removing as many bones as possible. After all manipulations, rinse the pieces under warm water, dry, and place in a bowl.

Now fill them with 180 grams of mayonnaise. Add onion, salt, dill and pepper. Stir. Next, you can add 100 grams of water to dilute the marinade. It is advisable to let the fish sit in the refrigerator for 40 to 60 minutes, but if your family can no longer stand it, then 10 minutes will be enough.

Heat a frying pan by pouring sunflower oil into it. The oil should slightly cover the pan. Place the fish, reduce the heat to medium, and cover with a lid.

Simmer for 30 to 40 minutes. When finished, turn off the heat and let it brew for a while. The fish is ready. Thanks to the properties of mayonnaise, it turns out tender, even some small bones in it become soft.

Another recipe that will not leave even the most aesthetes indifferent is crucian carp in sour cream.

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.

Recipe 5: crucian carp fried with onions in a frying pan

Small crucian carp fried in vegetable oil is a simple and affordable dish. The hardest part is cleaning the fish. Then some simple spices, roll in flour and fry. The final stage is to simmer the fish with fried onions.

Small crucian carp 1 kg
Onions 2-3 pcs.
Vegetable oil 0.5 cups
Wheat flour, salt, ground black pepper to taste

Cleaning small crucian carp is quite tedious, but it is necessary. Clean the scales, remove the gills and entrails. Heads are often cut off, so there is practically nothing to eat in them. However, small crucian carp, deep-fried, like chips, are eaten “with beer” along with their heads.

Rinse the fish very thoroughly with cold running water. Season with salt and pepper to taste, especially inside the abdominal cavity, and place the fish in a cool place for 30 minutes to allow the crucian carp to salt.

Peel the onion and cut into thin strips, fry in vegetable oil until dark golden brown.

In a shallow bowl, mix flour with a little salt and ground black pepper. Proportions - to taste. Actually, you can just use flour. Roll the prepared crucian carp in the flour mixture and fry in vegetable oil in a very hot frying pan.

The fish only needs to be turned over once. Therefore, you need to ensure that the fish is well browned on one side, and only then turn it over.

When the crucian carp are well fried, the crust has become golden brown and crispy, reduce the heat under the frying pan to the lowest setting. Place fried onions in one layer on top of the fish. If necessary, you can add additional salt and pepper. Cover the frying pan with a lid and simmer the crucian carp with onions for another 10 minutes on the lowest heat.

Fried crucian carp with onions is an incredibly tasty dish, and it is so simple that you can prepare it without even knowing how to cook at all.

Fried crucian carp with onions are served immediately while they are still hot. The ideal side dish is mashed potatoes.

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.

In sour cream

To obtain a lower-calorie dish, it is better to use a fermented milk product with up to 20% fat content. Fried crucian carp in sour cream with a high percentage (from 35%) will have great energy and taste value.

Ingredients

To prepare food you will need:

sunflower oil;
onions - 3 pcs.;
fresh crucian carp - 5–6 pcs.;
sour cream - 700 ml;
salt, pepper, herbs - optional.

Step-by-step cooking process

Description of the stages of creating a dish:

To get the perfect treat, which is one of the options for the classic preparation of fried crucian carp, it is advisable to have carcasses weighing up to 300 g.
In this recipe, like no other, it is necessary to make very frequent cuts on the skin of the fish with a sharp knife in order to cut small bones.
Now you need to lightly salt and pepper the outer and inner parts of each carcass.
Next, you need to heat a frying pan with oil and quickly fry the processed crucian carp on both sides in hot fat.
When the carcasses are covered with a golden crust, they should be transferred to a plate. In the vacant space, you will have to sauté the onion cut into rings.
After the vegetable pieces become soft and acquire a soft golden hue, you need to place the fried crucian carp on them, pour fresh sour cream over the resulting mass.
It is recommended to simmer food for 5–7 minutes. from the moment the composition begins to boil in a closed container.

It is best to serve the treat with fresh bread and vegetables.

What to serve with fried crucian carp

How to fry crucian carp in a frying pan so that the finished dish is satisfying and healthy, you can learn tips on what to serve the fish with. Fried crucian carp, like other fish cooked in a frying pan or in the oven, needs an additional dish - a side dish.

Some varieties of low-fat fish, including crucian carp, satisfy the feeling of hunger for a very short period of time, are quickly digested and after 1-1.5 hours you feel hungry again. For this purpose, they came up with serving other, more satisfying dishes with fish. The most successful option in choosing foods for a side dish are fried, boiled, baked and stewed vegetables, fresh herbs and pickled, lightly salted foods.

The least suitable food for fish is pureed porridge and pasta. Crumbly rice and buckwheat will also make a good company with fried crucian carp. The side dish can be served by placing a leaf of lettuce on a small plate, and in small quantities, a few mushrooms, green peas, potatoes, a few pitted olives and a sprig of parsley - this is a classic option for serving a side dish.

Vegetables can be suitable as a side dish for crucian carp

The main thing is to follow the formula: cooked main vegetable, fresh or cold pickled vegetables and herbs. Thanks to the firm texture of potatoes, carrots, beets, pumpkins and zucchini, you can cut beautiful shapes out of vegetables and bake them while maintaining their original shape. Vegetable salads seasoned with mayonnaise will also satisfy your hunger when combined with fried seafood.

The fish itself is served on a separate plate with lemon and herbs: parsley, lettuce, dill. For drinks, the classic option is white wine. Red wine, due to some components, does not go well with fish. In order not to forget, you need to focus on color: red wine with red meat, white wine with white meat.

You can fry crucian carp in a frying pan in combination with frozen vegetables using various spices. In any case, a dinner where fried fish is served with a golden crust looks festive, despite the rather modest price of the fish itself.

Crucian carp with garlic

The option with garlic will also appeal to fish lovers. For the recipe, prepare the following list of ingredients:

crucian carp – 4 pcs.;
garlic – 5 teeth;
lemon juice;
flour.

Preparation

Clean the carcasses, rinse, remove the gills (leave the head), sprinkle with lemon juice and salt. Make cuts, add crushed and chopped garlic into them, leave to soak for 15 minutes. Heat the oil in a frying pan, dip the carcass in flour, shaking off the excess so that it does not burn when frying. Cook on each side for 5 minutes. until golden brown. Transfer to a paper towel to remove any remaining oil, garnish with lemon slices and herbs.

Additional recommendations

Crucian carp can be fried by rolling it not in wheat flour, but in corn flour or semolina. This breading, when heated, slightly increases in size and produces a tasty crust. You should not fry the fish for a long time so that it does not dry out; 5-7 minutes on each side is enough, provided that it is not large in size.

Spices suitable for this fish include red bell pepper, herbs, herbs, garlic, nutmeg, and ready-made spice mixes for fish are also sold. At the end of cooking the fish, garnish it with finely chopped onion.