Small fried crucian carp. How to fry crucian carp in a frying pan

Only after this do we salt and roll the carcasses in flour.

Cut the onion into half rings. There is no need to pre-cook it - it will fry along with the fish. I must say that fried crucian carp is especially tasty with onions - the taste is not the same without it.

At this time, we should already have a frying pan with heated oil on the stove. By the way, the whole process fried crucian carp The recipe with photos can be found here.

How to fry crucian carp? Yes, simple. Place the carcasses with onions in the frying pan - not too tightly so that the crucian carp can be thoroughly fried on all sides. Turn up the heat and start frying. On both sides. How long to fry? Until a golden crust forms.

But that's only half the battle. While the crucian carp are fried, chop the greens. Sprinkle it over our fried beauties and... After that, cover with a lid and put on the lowest heat until it reaches the desired temperature. This is for 10-15 minutes.

The total cooking time will depend on the size of the fish. For small ones it will take 10-15 minutes - no more.

Fried crucian carp in sour cream will be finger-licking good!

Asian crucian carp with ginger

Grandma’s recipe for crucian carp in sour cream is good, but I want something like that. Please. Here's a recipe for fried crucian carp with ginger!

Ginger “horned root” - which once came to us from the East, has forever captivated European culinary specialists with its amazing properties. Suffice it to say that it is considered a healing root. Well, we love ginger for its extraordinary taste.

In addition to crucian carp, we will need:

1. Ginger root – 20 g.
2. Sunflower oil 300 g.
3. Garlic – 1 tooth.
4. Salt – 1 tsp.
5. Sesame oil – 5 ml
6. Lime (juice) – 2 tbsp. spoons

We already know how to fry crucian carp - after making cuts on the sides. You must understand that fish prepared in this way requires much less salt than whole fried fish. So be careful with salt.

Fried crucian carp will get Asian notes, if before you start frying, put a few slices of ginger and a finely chopped clove of garlic into the oil heated in a deep frying pan. This way, the fish fried next will acquire a delicious spicy oriental aroma.

Guys, that's not all! Now – ours secret ingredients. Mix lime juice with sesame oil(five to six drops of oil per tablespoon of juice). After thoroughly frying the crucian carp, place it on a dish and sprinkle with this mixture. The aroma is indescribable!

You looked at the fried crucian carp recipe with photos. Don't be afraid to experiment and you will be richly rewarded!

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Everyone loves fish, and even those who don’t like it, because having prepared the catch according to all the written laws of cuisine, 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 frying pan, using culinary tricks. Then even the most ardent 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 missy not by chance, since this fish can be considered, so to speak, an acquired taste. The boneiness of this “beast” is increased, the meat smells of mud, but at the same time correct processing You can hardly find anything tastier than this product.

Pickling to remove odor

Before frying crucian carp, it must be marinated in a certain way. Preparing an aromatic impregnation for a pond “resident” is quite simple.

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

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

Usually crucian carp are not cut into pieces, but cooked whole. Each fish is first cleaned of scales, the abdomen is gutted, the head and fins are cut off, and deep oblique or cross-shaped notches are made along the entire ridge on both barrels.

This measure allows you to slightly crush the small bones of a floating specimen, which after heat treatment will soften and will not cause inconvenience to eaters. IN in some cases When, for example, crucian carp is cooked for children, the fish is taken apart into fillets, and then they work with the fish meat.

Breading or batter

As for deboning, there are very, very many options. The fish can be fried yourself or rolled in breading, which can be salted and spiced flour, crackers or semolina.

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

There are many options to choose from when cooking crucian carp in a frying pan, and what is most important is that any dish turns out excellent. Now we are pleased to offer you classics of the genre. This recipe is banal and simple, and you can cook the fish both in a frying pan and in a pressure cooker.

Ingredients

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

Preparation

It would also go perfectly with this dish. garlic sauce from sour cream and mayonnaise, taken in equal parts, 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 you how to fry crucian carp in a frying pan, tasty and without bones.

Depending on the size, it can be prepared either whole or in pieces. Traditionally, before frying, fish is breaded in flour, somewhat less often - in breadcrumbs. Anyone who loves fried or baked river fish probably knows how good it is in sour cream sauce or just in sour cream. Take baked ones, for example. A few years ago, I first tried fried crucian carp in a frying pan in sour cream and soy sauce. Since then, if I have crucian carp at home, I cook them mainly in this sauce. Sour cream gives the fish juiciness, soy sauce and spices interrupt the pronounced river taste of the fish, and thanks to the flour that is included in the sauce, the crucian carp acquires a beautiful golden crust during the frying process.

In this sour cream and soy sauce you can fry both small and medium-sized crucian carp. It is still better to bake large fish in the oven whole. This way you will be absolutely sure that it will be baked and will not be raw inside. For frying in a frying pan, it is best to cut a large fish carcass in small pieces. The size of crucian carp for frying it whole in a frying pan should not exceed 18 cm.

Before you start the recipe for fried crucian carp in a frying pan, I would like to draw your attention to the fact that the fish must be fresh, and even better, alive. How fresh fish If you buy it, the dish will turn out tastier, and there will be more benefits from it. The degree of freshness is checked according to several criteria. When buying crucian carp or any other fish, pay attention to the gills, eyes, scales and appearance fish in general.

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

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

Ingredients:

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

Fried crucian carp in a frying pan - recipe

Prepare the fish for frying in a pan. The process of preparing fish is classic. First you need to clean it of scales. After this, remove the insides and rinse the inside well. Lastly, the gills are removed from the fish. Some housewives prefer to leave them, but in this case, the fish after cooking may have a characteristic odor of mule and mud. If you wish, you can cut off the head of a crucian carp, but most often it is left for beauty.

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

Set it aside until you can cook it delicious marinade. Place sour cream in a bowl (salad bowl).

Add spices and salt.

Add wheat flour.

Pour in soy sauce.

Stir the sauce for frying crucian carp.

The resulting marinade from soy sauce and sour cream, grease the crucian carp first inside and then outside.

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

Summer. Quiet pond. Fishing. Crucian carp are the size of a palm. My favorite size. Even if the catch is small - only 6 pieces, it is enough for a modest dinner for two. And how much pleasure was gained at the moment of contemplating the float.

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

Recipe information

Kitchen: fisherman's.

Cooking method: frying.

Total cooking time: 25 min.

Ingredients:

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

Cooking method

1. Before frying, crucian carp must be cleaned and gutted. The most delicious fish– fresh, caught a few hours ago. This, by the way, applies not only to crucian carp. Fish can be stored in freezer for a long time, but still the most delicious crucian carp- just caught.
2. 
   First of all, remove the scales from the fish. In crucian carp it is large and beautiful. Cleaning is easy with a kitchen knife, but you can use special devices for cleaning fish.
3. Some housewives fry only crucian carcasses - that is, they remove the heads, tail and all fins. But this is a matter of taste. If you want to fry whole crucian carp, then you must remove the gills. Don't worry, crucian carp's gills practically don't prick. If the gills are left on, they will impart a bitter taste to the meat that is near them.
   Gut each fish and rinse thoroughly, removing any remaining black film.
4. 
   Did you do it? Now we will tell you the most main secret cooking crucian carp - they must be cut across the body with a sharp knife. It is most convenient to use a large knife or cleaver. You need to cut deeply and very often. Focus on top part fish - crucian carp have the most tiny bones tangled together.
   Please note that crucian carp can be cut very often, every 5 - 7 mm. The depth of the cuts is 3 mm. The cuts should not reach the belly by about 1 cm. Don’t worry, this won’t cause the fish to fall apart. But eating such fish is a pleasure, because you will chop all the thin bones, and during the meal you will only have to remove the large rib bones, but this is very easy to do.
5. 
   Once you have all the fish prepared, you can start frying. A frying pan with a thick bottom or non-stick Teflon coating is best. Pour a lot into the pan sunflower oil(so much so that when frying the oil “covers” the entire lower half of the crucian carp) and place it on the stove. Pour flour into a plate, add salt and allspice to taste.
   After the oil is well heated, roll each fish in flour and place in a frying pan. Fry the crucian carp over medium heat on both sides until cooked and beautifully formed. golden crust.
6. Now you know how to fry crucian carp. They should be served warm and can be eaten with your hands. Bon appetit!
   
   
7. But here are fried crucian carp without heads, according to the second option.
   
   

Note to the owner:

• Crucian carp fried in flour can be served as independent dish, but they go especially well with vegetables, mashed potatoes, homemade noodles. You can prepare sour cream or vegetable sauce with greens.
• White is a great addition to a snack. dry wine. Or a foamy cold beer.
• For frying crucian carp and other fish, you can use not only wheat flour, but also corn flour. Particles corn flour they swell in the pan and then become crispy, covering the tender meat with a crispy crust of special taste.

Not always caught big fish, sometimes husbands bring small specimens from fishing? And many housewives do not know what to do with such fish. But it’s very tasty to eat small fried crucian carp with a glass of beer. You crack them like seeds.
Recipe contents:

Beer is one of the most old drinks. It is served with a variety of rich various snacks. Of course, the easiest way is to buy a package of seeds, pistachios, crackers or chips. However, it is no less tasty to drink beer with fish, both salted and fried. And if salted fish You can also buy it in the store, but you need to cook the fried one yourself. I propose to cook, of course, not delicious, but amazing delicious dish- fried crucian carp. Some people do not like this fish due to the presence of the smell of mud and the abundance of bones. But, like other dishes, crucian carp can be prepared in such a way that even the most sophisticated gourmet will like them.

It turns out fried crucian carp By this recipe crispy and very tasty. The cooking technology is simple and any cook can handle it. And the stronger sex will certainly appreciate your efforts, especially when eating fish with a glass of foamy cold beer. In addition, such fried crucian carp can also be eaten with boiled potatoes, spaghetti or rice and with fresh vegetable salad. If you wish, you can stew them with sour cream.

• Calorie content per 100 g - 121 kcal.
• Number of servings - about 20 pcs.
• Cooking time - 30 minutes

Ingredients:

• Small crucian carp - 20 pcs.
• Salt - 0.5 tsp. or to taste
• Ground black pepper - a pinch
• Seasoning for fish - 1 tsp.
• Vegetable refined oil- for frying

Cooking small fried crucian carp

By this time, heat a thick-bottomed frying pan with oil over high heat and fry the fish. You can bread each fish if you wish. wheat flour. This will prevent the fish from sticking to the bottom of the pan. Although if you heat the oil very well until it reaches a cola, the fish will never stick.