Fried crucian carp in flour in a frying pan. Fried carp

Everyone loves fish, and even those who do not like it, because having prepared the catch according to all the written laws of the kitchen, it is difficult to argue that this dish is incomparable. To prove this theory in practice, we have no choice but to properly and tasty fry boneless crucian carp in a pan using culinary tricks. Then even the most zealous opponents of seafood will become their most loyal fans, the main thing is to follow the recipe and all the subtleties of cooking.

In general, we chose crucian carp for our mission not by chance, since this fish can be considered, so to speak, an amateur. The boneiness of this "beast" is increased, the meat smells of mud, but at the same time proper processing You won't find anything better than this product.

Pickling to remove odor

Before frying crucian carp, it must be marinated in a certain way. Preparing aromatic impregnation for the pond "inhabitant" is quite simple.

After such odorous and fragrant procedures, we can proceed directly to frying crucian carp, and how, and most importantly, how long to fry this fish in a pan, we will now tell in detail.

In general, there are quite a few ways to cook scaly and tailed on the stove, but they differ more and more in the method of cutting and subsequent deboning of the carcass.

Usually crucians are not cut into pieces, but cooked whole. Each fish is preliminarily cleaned of scales, the abdomen is gutted, the head and fins are cut off, and deep oblique or cruciform notches are made along the entire ridge from both barrels.

Such a measure allows you to somewhat grind the small bones of a floating individual, which will soften after heat treatment and will not cause inconvenience to eaters. IN individual cases when, for example, crucian carp is cooked for children, the fish is cut into fillets, and then they work with fish meat.

Breading or batter

As for deboning, there are a lot of options here. Fish can be fried on its own or breaded, which can be salted and spicy flour, crackers or semolina.

Crucians are also very tasty, and even more so their fillet in batter: lush, egg, cheese, etc. Carcasses can be stuffed with vegetables or rice, fried in sauce or sour cream.

There is plenty to choose from for cooking crucian carp in a pan, and most importantly, any dish comes out excellent. Now we are pleased to offer you a classic of the genre. This recipe is banal and simple, and you can cook fish both in a pan and in a pressure cooker.

Ingredients

• Carp - 4 pieces (1.5 kg) + -
• - for frying + -
• - 200 g + -
• Seasoning for fish- taste + -
• - 2 pinches + -
• - 1 head + -
• - 50 g + -
• Sesame oil - 1 tbsp. l. + -
• Lime - 1 pc. + -
• - 3 heads + -

Cooking

Our appetizing catch looks just great, and its aroma causes copious salivation. Such crucian carp is very tasty and no less beautiful, which is guaranteed to make it the highlight of the culinary program.

It also goes well with this dish. garlic Sause from sour cream and mayonnaise, taken in equal proportions, mixed with garlic passed through a press, finely chopped dill and pickled cucumber ground in a blender.

Using our tips and recipes, you can always surprise your guests, and even those who say they don't like fish will radically change their taste preferences after tasting your cooking. And with your practical skills, you yourself will be able to teach everyone around how to fry crucian carp in a frying pan tasty and without bones.

Sending your family on a fishing trip, you can be sure that for dinner you will have to prepare a fresh catch of carp. We advise you to take this process seriously, because this fish is quite easy to spoil, for example, overdrying it in a pan can easily dry it out. Therefore, so that the work of people close to you is not in vain, and the fish turns out to be insanely tasty; we suggest you cook crucian carp according to recipes that describe in detail how to fry it properly at home in a pan.

How to tasty and properly fry crucian carp with a crust in a pan?

Ingredients:

• carp - 6-7 pieces;
• ground paprika - 2 teaspoons;
• - 1.5 tbsp. spoons;
• wheat flour - 150 g;
• kitchen salt - 2/3 tsp;
• sunflower oil - 100 ml.

Cooking

Initially, we carefully clean the existing fish from scales. We rip open the abdomens of crucian carp and clean out all the insides from them, and then rinse under running water. On two sides of each of the fish we make deep cuts on the part that is more adjacent to the back.

Pour wheat flour into a plate with raised sides and add breadcrumbs, red ground paprika, kitchen salt. Now we mix everything well with a spoon and bread each prepared crucian carp in flour, so that frying them in a pan with a fish is tempting appetizing crust. Put 2-3 crucian carp into a well-heated pan with oil and fry without a lid until one side becomes golden. Then turn over and expect the same result on the other side. After that, cover the fish with a suitable lid and fry it in this way for another 3 minutes. We also fry all the remaining carp.

How to fry crucian carp without bones, in sour cream in a pan?

Ingredients:

• carp (not large) - 3-5 pieces;
• onion (large) - 1 pc.;
• thick, (25%) - 300-320 g;
• wheat flour - 120 g;
• fine salt - a pinch;
• chicken eggs - 2 pcs.;
• a mixture of peppers - to taste;
• sunflower oil - 60-70 ml.

Cooking

Karasikov prepare for further cooking properly. Only here we will make cuts on the fish first with a slope in one direction, and then we will do the same with the opposite slope. Thus we get notches like small diamonds, thanks to which the bones will not be felt.

In a well-heated frying pan, pass thinly sliced ​​\u200b\u200bhalf rings onion on sunflower oil. We spread crucian carp on them, previously rolled in flour mixed with fine salt, and literally fry them on both sides for 3.5 minutes. We reduce the fire to almost a minimum, sprinkle the fish with a mixture of different peppers and fill it with sour cream whipped together with chicken eggs. Cover the pan (not completely) with a lid and simmer a delicious fish for 18-20 minutes.

lovers wholesome food will be able to appreciate the appetizing delicacy of crispy fried carp. You can fry carp in a pan with sour cream, and in other ways. Dishes from river fish will help strengthen hair, teeth, bones and nail plates due to their calcium content. The richness of fish in phosphorus has a beneficial effect on the human visual system. Immunity will be restored by vitamin A and E complexes. Proteins found in crucian carp, human body digested in a short time.

Selection and preparation

Freshly caught river fish is more suitable than frozen, in order to fry it. But if there are no fishermen in the family, you can buy crucians in any fish trade department. Fresh crucian carp has a rich burgundy color of the gills, there should not be a cloudy veil in front of the eyes.

A swollen belly and dull scales, cloudy eyes speak of the staleness of a crucian. A pleasant fishy smell should come from the product. It is preferable to buy half-dead fish.

As soon as the fish is caught or bought and delivered to the kitchen, it must be cleaned immediately, crucian carp are rinsed well in cold water. The scales are cleaned, the carcasses are gutted. A knife or grater will help if it is not possible to use special device for cleaning fish. The scales are scraped off from the tail to the head. It is permissible to cut off the head, tail and fins, throwing them away or leaving them for the ear.

Tip: They don’t store carp in the refrigerator; it’s better to put the wrapped carcasses in freezer, this will save the fish from loss of moisture and juiciness, and it will be easier to clean it after freezing.

Since carp are quite slippery, it is better to clean them with cloth gloves and on a special cutting board with a tail clip. A live individual is stunned with a hammer, then excess blood is removed by incising the carcass along the fins across the head.

Fins are removed with scissors. Scales from large carp are easily peeled off with a knife. Medium and small carp is best cleaned using a regular fork.

The sink will serve as an ideal place for cleaning river fish, you can use a basin, full of water, and perform the required actions on it, then fish flavors will not be distributed throughout the premises.

You can fry peeled and gutted fish according to different recipes, tasty are river dwellers fried in semolina instead of flour. Then the crust will turn out even more appetizing.

Advice: Hot snack it will be more piquant in taste if you sprinkle the food with ground ginger or finely chopped garlic 5 minutes before the end of frying.

The head and tail, if not neglected, will go into the ear. Also, these parts can not be cut off if you put a dish of gutted, outwardly whole carp on the table, which will add aesthetics to the still life, they are broken off and thrown away during dinner.

With sour cream

To fry crucians, you will need: 4 or 5 specimens of river or lake fish, large onion, sour cream (half a liter), freshly squeezed lemon juice (3 large spoons), egg(3 pcs.), Breadcrumbs (7 large spoons), salt (a couple of teaspoons), fresh dill or parsley (a few sprigs), vegetable oil.

The cleaned fish is salted, sprinkled lemon juice marinated for about 20 minutes. Carp are cooked in sour cream, often in a frying pan, which is heated on medium mode. Oil is poured, onion half rings are laid out, they need to be fried for 10 minutes. with stirring. When golden, remove the onion in a bowl to beat with an egg. Having warmed up a clean frying pan with oil, spread the crucian carp rolled in batter with onions, and then in breadcrumbs. Fry in medium mode with an open lid until a brownish crust appears. Then sour cream is poured into the container with fish, when it boils, the mode is switched to the minimum. WITH closed lid the fish is stewed for 5 minutes, ready meal sprinkle with herbs.

You can cook crucians in the oven, but the principles of how to fry a fish are different in this case. Gutted carcasses should be filled with a mixture of sour cream with chopped green herbs, also crucians are completely coated.

The baking dish is greased, with the fish it is placed in hot oven at 180 degrees heat, baked for 30 minutes.

Without smell

Fried fish in a pan different ways. Fry properly using vegetable oil, frying each side for 5 minutes.

Tip: You can’t overstay carp in a pan or in an oven, otherwise the fish will turn out to be too dry.

You can fry waterfowl deliciously by preparing the right flour breading, for this, salt and pepper wheat or corn flour, add spices to your taste for flavor, mix everything and roll the fish in this mixture. To make the dish fragrant, in addition to additives from greens, onions, lemon juice when frying, they decorate the finished dish with lemon slices, herbs and fresh or canned vegetable mix.

Tip: The smell of the river will help eliminate lemon juice, the crucians poured over it are infused for half an hour, crumbled in flour or semolina, after which you can fry the fish. Sometimes already fried individuals are sprinkled.

If you dip the carcasses in milk and hold for 60 minutes, specific smell will also be removed. If you prepare a decoction bay leaf, keep the fish in it for about 50 minutes.

With onion

For 4 carp you need: 200 grams of flour, a little special seasoning, a couple of pinches of salt, a head of garlic, 50 grams of fresh ginger root, a tablespoon of sesame oil, 3 pieces of onion, lime.

It is better to fry fish without bones; for this, cuts are made on the crucian carcass, they can be diamond-shaped. Crucian carp is a bony fish, you can completely get rid of the bones only during and after heat treatment. The incision also helps draw out the smell of the pond when soaking.

Flour carcasses should be fried in boiling oil with three ginger slices and two garlic cloves. Appetizers with fish will go even to a festive feast. You need to put fried crucians on chinese cabbage and sliced ​​\u200b\u200bvegetables laid out on a wide dish, everything is sprinkled with lime juice, drops of sesame oil, fried onion rings are laid out, basil will decorate the roast.

Golden crust

For golden brown the fish should be well fried on both sides. In time, you need to fry no more than 6 minutes each so that the products do not dry out.

Clean gutted and salted externally and internally fish can be rolled in cornmeal, fry in a hot frying pan with oil for about 10 minutes. in general, put the lid on, stewing will take another 3 min.

in flour

It is easy to fry a fish in a pan in flour. Heat up a Teflon pan with oil. Place the rolled flour carp. They should be fried until crispy. Salt, add spices and decorate the dish to taste. Garnish with vegetables, rice, potatoes.

Without flour

For frying carp, flour is not always required. A kilo of fish is salted and wait 10 minutes. A cast-iron frying pan is heated with oil, with the appearance of a faint haze, a couple of ginger slices and a few garlic crushed with a knife are laid out, and crucian carp are placed in a container. They should be fried until golden brown. Sprinkle with lime juice (1 tablespoon), and sesame oil (5 drops).

caviar

Frying crucian caviar is easy. Remove the film from the caviar, for example, with a fork or in a sieve. Salted and sprinkled with lemon juice, rolled in flour should be fried on hot frying pan in sunflower oil for 6 minutes, turning once.

11.08.2018

Summer. Quiet pond. Fishing. Palm-sized carp. Favorite size. Let it be a small catch - only 6 pieces, but it will be enough for a modest dinner for two. And how much pleasure is received at the moment of contemplation of the float.

Karasi are one of the most delicious river fish, their meat is very tender and slightly sweet. The fragrant little river fish have only one drawback - they are very bony. And how to get used to fry crucian carp so that there are fewer bones? Today we will tell you all the intricacies of the recipe for cooking carp fried in flour in a pan. Having learned simple secrets, you can easily get rid of small bones, and the fish will turn out incredibly tasty, juicy inside and crispy outside.

Wraps 4 4 fillet steaks, cuts 2cm thick, sprinkler steaks, cuts 5cm thick. Sunflower oil for frying. Salt and freshly ground black pepper. Sprinkle lightly with pepper and salt on both sides, just before cooking. Brown the steaks quickly on one side, then lower the heat to medium and cook for the required amount of time, depending on how you like to cook the steak. When blue, it feels very soft. It will become firmer as it cooks, feeling very firm when the medium is cooked. If you want to be sure, make a tiny cut at the thickest part of the meat and take a look, but you're not sure if the steak is done yet, as too many cuts mean a loss of juices. Remove the steaks from the pan to a heated plate and let sit in a warm place for 3 minutes. This is important as it allows the juices to reabsorb into the meat. The steak will hold its heat during this time, so resting does not affect the final temperature of the food.

• Heat very little oil in a frying pan until hot and almost smoking.
• Turn the steak and cook the other side for about the same amount of time.
• With experience, you can feel the taste of the steak, how well it is cooked.

Recipe Information

Cuisine: fishing.

Cooking method: frying.

Total cooking time: 25 min.

Ingredients:

• carp - 2 pcs. (or the quantity you need)
• salt, allspice ground pepper - to taste
• wheat flour - 1-2 teaspoons per fish (depending on its size)
• sunflower oil - 50-70 g.

Cooking method

As with roasts, they occur in the area between the shoulder and hind legs near the hindbone, and include sirloin, sirloin, sharpeye, and costal eye. Fried food embodies attractive qualities - crispy coatings, brown surfaces and delicate interiors. Think satisfying texture and flavor of breaded chicken cutlets or brown potato latches. This method includes less oil than deep frying, so it's less messy and more splash proof.

Easy to master once you learn a few tips. This method involves cooking in an open pot with a moderate amount of fat. This is similar to sauté but requires a fatter and often lower temperature. Use a skillet or deep fried wide strip with slanted or straight sides. Choose a heavy-bottomed pot for evenly distributed heat without hot spots. We prefer non-sterile pans to ensure the coatings stay on the food and don't get stuck in the pan.

Note to the owner:

• Carp fried in flour can be served as independent dish, but they go especially well with vegetables, mashed potatoes, homemade noodles. You can cook sour cream or vegetable sauce with herbs for fish.
• Dry white wine will be a great addition to the appetizer. Or a foamy cold beer.
• For frying carp and other fish, you can use not only wheat, but also corn flour. Particles of cornmeal in the pan swell and then become crispy, covering the tender meat with a crispy crust of special taste.

Crucian carp is a river fish with an incredibly pleasant sweetish aftertaste, but it contains many small bones. Therefore, we often deny ourselves the pleasure of enjoying this yummy. There are several secrets that will help you get rid of unpleasant bones. Today we will be happy to share one of these with you when we prepare a dish -!

Ingredients for cooking fried carp

These pans also allow you to use less oil than traditional grilled recipes. Many pan-fried foods come from flour coating, breadcrumbs, cracker flour, or cornmeal. These coatings help create the desired crispy crust and insulate food to prevent it from being overcooked. Place each of the coating ingredients in a separate shallow dish, such as a round plate, so there is enough room for the food to lie flat.

How to clean carp from scales quickly

It will be helpful for you to label one hand as the dry hand and the other hand as the wet hand. If you use the same hand or both hands for every step, you will end up with a mess of floury egg croutons stuck to your skin. Don't let food sit too long after it's breaded or it can get sticky.

Ingredients for cooking fried carp:

1. fresh crucian fish 3 pieces (medium, total weight 1 kilogram)
2. Wheat flour 200 grams
3. Salt to taste
4. Ground black pepper taste
5. Vegetable oil how much will it take

Products not suitable? Choose similar recipe from others!

Fish fillet; thin, tender cuts, such as pork chops or boneless, skinless chicken breast halves; And strong vegetables like potatoes, green tomatoes and onions are good choices. Juicy products, such as ripe tomatoes, will become soft, and tougher cuts, such as a brisket or pork shoulder, will not cook long enough to become tender.

As you prepare these recipes, you will notice that we are calling for more breading of the ingredients than actually sticking to the food. Having more than you need makes it easier to put on food. Also, it's difficult and messy to add extra breadcrumbs or flour after you've started the process.

Inventory:

Fish scraper, Knife, Cutting board, Deep bowl, Plate, Stove, Frying pan (cast iron or non-stick coating), Kitchen spatula, Large flat dish

Cooking fried carp:

Step 1: prepare the fish.

Then we clean the fish carcasses from the scales with a scraper, rinse again and put them on a cutting board (preferably wooden).

How to cook fried carp in a pan with a fried crust

While this has become our standard recipe style that called for flour as accurate weight measurements, these recipes are an exception. For a cake recipe using a little more or less flour than indicated may mean a dry, hard result or a cake that does not rise. However, for breading, the exact amount is less.

Breading or batter

Choose an oil with a neutral flavor - such as canola oil, regular olive oil, or peanut butter which can withstand moderately high temperatures. Delicious oils such as olive oil extra-olive oil or dark sesame oil can burn or create harsh flavors in food. Butter can also burn at high temperatures, but can be run on medium heat for shorter cooking times, or medium heat for longer cooking times. To prevent food from sticking, heat the pan first and then add oil or butter.

We take one crucian and make a small cut under the head of the fish. Very carefully cut his abdomen from head to tail. Carefully remove the insides, while trying not to crush the gallbladder. It contains bitterness and if it gets on fish meat, then the taste will be spoiled! It is almost impossible to rehabilitate such fish, except to cut off the contaminated bile part.

Then we clean the inner sides of the ribs from the black film.

For a crispy texture, it helps to start a lot of foods on medium heat to initiate browning and then reduce the heat so it can finish cooking more slowly. Other recipes will do well using medium or medium heat throughout the cooking time; follow the directions in the recipe.

Try not to overfill the pot, as this lowers the temperature and can cause food to stick. It can also inhibit evaporation as a cook for food, creating steam at the bottom of the pot and eventually a wet crust. Keep in mind that the side you put in the pan will look best, so place the food on the side of the panning presentation. For chicken breasts, this means a rounded side; For fish fillet, is the rounded side of the edge. To make sure the coatings stay on the food, turn it only once while it's cooking.

If desired, feathers and fins can be left, and if you decide not to cut off the head, then gills must be removed from under the gill covers.

After we make parallel cuts on the fish carcass from the ridge to the belly, the distance between each should be no more than 1 centimeter. In this way, we cut along the entire ridge small bones, which during heat treatment with hot oil will simply “fry”.

Grease for the pan So, you're frying!

Breaking this too early can cause the breading to fall off or stick to the pan. Pan-fried offerings are best after they're cooked, when they're hot and crispy. Three most important element things to remember about the frying pan. Roasting and frying are part of our cuisine as well as bread. However, with the variety of oils and fried fats on offer, you can quickly get into trouble.

How to tasty and properly fry crucian carp with a crust in a pan?

The more saturated fatty acids and oleic acid an oil or fat contains, the higher the smoke point. And this is important for roasting. Once an oil or fat is smoked, its components decompose and can be harmful to health. Problem: These fats are not nutritionally optimal physiologically because they contain only a few polyunsaturated fatty acids.

In the same way we clean the remaining carp. Rinse them again under water, dry with paper towels, transfer to a deep bowl and salt. At the same time, we do not forget that the crucian carp are notched and now the main thing is not to oversalt! We leave the fish in this state for 15 – 20 minutes.

Step 2: prepare the breading.

In the meantime, pour about 200 grams of wheat flour into a large flat plate and add black flour to it to taste. ground pepper. Mix them with clean fingers until a homogeneous consistency.

Step 3: fry the fish.

Now we put on medium fire cast iron pan and pour vegetable oil into it, its level should be at least 5 millimeters. While the oil is heating, roll the crucian carp breaded on all sides and inside.

As soon as the pan is hot and a light smoke appears above its surface, put the carcasses of the fish into the hot oil, reduce the temperature of the stove to moderate heat and fry the carp on both sides until golden crispy.

After your fish acquires a ruddy, almost brown crust, we transfer it with a kitchen spatula to a large flat dish and serve.

Fats are solid or semi-solid at 20 degrees Celsius and are often named directly after their purpose, i.e. fat frying or frying. They are specially designed for high temperatures. Especially popular because of the taste. milk protein and water removed so that they are made almost entirely of fatty fat and can therefore be used for soft frying. However, it does not tolerate more than 180 degrees. Animal fat is made up primarily of saturated fatty acids, which can raise cholesterol levels.

Recipe for fried carp in flour

Margarine often consists of hardened vegetable fats. A few years ago they still contained about a quarter of the transfusion acids. In the meantime, they have fallen to about 1 percent thanks to gentle production processes and therefore no longer a problem. There are also margarines that blend solid and liquid vegetable fats such as palm fat with rapeseed oil. This makes the extra hardening process redundant. Margarines contain approximately half of the saturated fatty acids.

Step 4: serve fried carp.

Fried crucians are served hot with bread. If desired, the dish can be supplemented with such side dishes as mashed potatoes, fresh vegetable salad, sliced ​​\u200b\u200bpickled vegetables. Enjoy delicious and simple food!

Bon appetit!

Full margarine can be used for frying at 170 degrees, half margarine is not suitable because it contains too much water and splashes. Coconut fat contains the most saturated fatty acids and is therefore rarely used. When it is treated with water vapor, which is called partially purified, it can withstand up to 210 degrees. It is similar to refined palm kernel fat. But both bold are relatively farmed and have long transport distances behind them. Two additional reasons, rather discouraged.

Hint: basically spray fats when frying less than oils! Oils generally contain less saturated fatty acids than solid fats, namely only about one-fifth. Oils suitable for frying contain a lot of oleic acid. It's good for the heart and saves more high temperatures. Therefore, vegetable oils are the first choice for nutritional physiology. They all apply themselves when they fry.

This type of fish has a specific river smell that not all people like. Therefore, before frying, you can pour lemon juice over it or do the same, just before serving.

In addition to black pepper, any other dried spices that are used in the preparation of fish dishes can be added to the flour.

Flour can be replaced with breadcrumbs or finely ground semolina, to taste finished fish this will not be reflected in any way, except that the crust will be more crispy.

They are sunflower, rapeseed and thistle oils from certain breeds with more high content oleic acid. This makes them particularly heat resistant up to 210 degrees, although they are cold pressed. They are processed only with water vapor to preserve color and aroma. This distinguishes them from refined oils.

Their unsurpassed advantage is that they contain almost any saturated fatty acid, like other highly heated fats. Medallions and other pieces in hot, clarified butter and fried without liquid. If you follow the tips and tricks, you will be rewarded with the perfect steak or medallion.

In order for the fish to be more fragrant, before breading and frying, you can stuff each crucian with onion rings, sprigs of lemongrass, parsley or dill.

We love carp, we fry them often, and they turn out very tasty. Many people ask how to fry crucian carp with a crispy crust so that bones are not felt? It's not really difficult, the fishermen taught me the recipe, and I always use it. I don’t like bones in fish, but in this way crucians fried in a pan are simply excellent, I’ll tell you all the secrets of cooking, see below step by step recipe with photo. Everything is simple and fast, and also cheap and economical.

Ingredients:

• Actually, carp
• Flour, salt and oil

Choosing the right carp

There are such nuances here: for example, I love small crucians, I make them crispy, my husband loves large ones, I make them juicy, whoever likes what. The big ones are roasting in the usual way, and they have a lot of bones, if the bones do not scare you, you can fry them like that. But we want to fry the fish so that it is crispy, and the bones in it are not felt.

We do the following: we buy a medium size, closer to small, carp, mine, remove the insides, heads.

Especially try to cut closer to the ridge, where the most nasty bones usually sit. Now salt it, and let it lie for now.

We heat the oil in a pan well, dip the crucian carp in flour (this is a must for a crispy crust), and put it in the pan. You need to fry over high heat until a strong ruddy. The longer you fry, the more crispy the fish will turn out. But without fanaticism, of course, otherwise turn the fish into crackers.

In the fish prepared in this way, thanks to the strong fire and the cuts made beforehand, the bones are not felt at all, because they dry out under the influence of heat, and you can safely eat, without bothering with taking out the bones, which many do not like at all.

Now you know how to fry crucian carp in a crispy pan so that the bones are not felt, you can enjoy delicious fish for pleasure. Submit to them