Fried fish carp. How to properly fry crucian carp in a pan

Many of us, especially after successful fishing, like to savor fragrant crucian carp with a crispy crust. After all fried crucian very tasty even though a large number of bones. But not everyone knows how to fry this fish so that small bones do not interfere with food and a delicious dish comes out.

Knowing some tricks of frying crucian carp will allow you to cook a tasty and satisfying dish.

The benefits of carp

Carp - very useful fish. It contains calcium, which helps to strengthen teeth, hair, nails and bones. Phosphorus, which has a beneficial effect on vision. As well as vitamins A and E, strengthening immune system. The protein of this fish is digested very quickly, which only benefits the human body.

Rules for frying crucian carp

It is better to take fish not frozen, but freshly caught. So it will turn out very tasty and fragrant. For the avid angler, this is not a problem. And those who buy crucian carp at the market or in the supermarket should definitely pay attention to their gills and eyes. The gills of a fresh carp should be richly burgundy, and the eyes should not be cloudy. If these criteria do not match, then the fish is not fresh.

The taste of the final dish depends on the freshness of the selected crucian

The recipe for a deliciously fried crucian requires the following ingredients:

freshly caught crucian carp - 1 kg;
medium onion - 1 pc.;
flour - 4-6 tbsp. spoons;
refined vegetable oil for frying - 50-70 ml;
salt pepper, nutmeg, curry, garlic;
lemon slices, green onion, greens, vegetables - optional.

Fish processing

Be sure to remove the black film on the walls of the abdomen, because it can be bitter in the cooked dish.

Many housewives do not dare to fry fish such as crucian carp, due to the presence of small bones. But this problem can be easily circumvented by using some subtleties of its preparation. After learning how to properly fry crucian carp, you will get an incredibly tasty and simple dish to your table. After all, crucian, a fish with a very tender and juicy meat, which does not require special spices and the complexity of the recipe. Its taste fully compensates for the shortcomings that it has (small bones).

For dinner on a hot summer day, you can fry crucian carp, and serve as a side dish, mashed potatoes, or cauliflower and also do delicious salad and, with the family, spend a wonderful evening with a glass of wine or a cup of aromatic tea.

How to quickly and tasty fry crucian carp?

Ingredients:

Medium-sized carp - 3 pcs
Vegetable oil - 50 g
Flour - 100 g
Ground black pepper
Juice of 1/2 lemon

How to cook carp:

1. Clean the fish from scales and entrails. If desired, you can cut off the heads (as in our case).

2. Make small cuts on the sides of the fish at an angle of about 60 degrees from the head. Such cuts will allow the fish to fry well, and heat soften the small bones of crucian carp, which distinguishes this type of fish.

3. After that, rub the fish well with salt and black pepper.

4. Sprinkle each fish generously with lemon. Lemon will give crucian carp a piquant taste.

Leave the crucians in this state for about 15 minutes so that they are soaked. In the meantime, heat a frying pan and pour vegetable oil.

5. Before frying crucian carp, roll it well in flour and place it in a preheated pan.

6. When the fish is fried on one side, turn it over.

7. And when the second side is fried, you can turn it over again to fry the first side until crispy.

So in a simple way carp can be fried at least every day, it is inexpensive and very delicious fish sure to please all your family members.

Fried crucians are so tasty and satisfying that they can be eaten just like that, without a side dish. If you are not into fishing, then such a product should be purchased at a store or market, where very often fishing enthusiasts put up their trophies for sale. However, when buying this product, it is recommended that you make sure that the crucian carp is as fresh as possible.

Delicious photo and recipe for cooking in a pan

Required ingredients for the dish:

paprika powder - 1 dessert full spoon;
fresh greens (leek, parsley, dill) - one small bunch each;
freshly caught crucian carp - 6-8 pcs. (may be more or less);
fine sea salt - 1.3-2 (add to fish to taste);
odorless vegetable oil - 125 ml (for frying a dish);
sifted wheat flour - 1.4;
large ripe lemon - 1 pc.;
allspice black - a couple of small pinches.

Fresh fish processing process

Before you start cooking fried crucian carp in a pan, they should be carefully processed. To do this, the fish must be washed well, cleaned of scales, and then gutted and cut off excess fins. After that, they need to be rinsed again in cold water.

Usually, in order to prepare a dish "fried is not used. But we will carry out this procedure, since with it the dish will turn out to be more juicy and tasty. To do this, you should completely squeeze the juice from 1 large lemon onto the processed fish, add a small sea salt, a couple of pinches of allspice black pepper, as well as chopped leeks, parsley and dill. All the ingredients should be mixed with your hands, thoroughly rubbing into the fish, and then cover with a lid or a scarf and leave aside for about 1 hour. During this time, the main ingredient will absorb spices, become more tender, juicy and tasty.

Heat treatment

To make fried carp crispy and covered appetizing crust, they should be cooked only on a hot frying pan. To do this, you need to take a large saucepan, pour odorless vegetable oil into it (so that it covers the surface of the dish by 1 centimeter), and then heat it up strongly until a light haze appears. After that, each soaked fish needs to be dipped on both sides in sifted flour, where powdered paprika was previously poured. Next, the product should be put in hot oil, and after two minutes of frying, reduce the heat to a minimum value and cook in this position until golden and the same must be done with the other side of the fish.

How to properly serve

Crucian with the right heat treatment should be crispy and very tasty. It is advisable to present such a quick dish to family members along with fat sour cream, tomato sauce or any garnish (for example, with pasta, mashed potatoes or boiled cereals). However, it should be noted that some cooks prefer to use this product without additional ingredients.

Only after that we salt and roll the carcasses in flour.

Cut the onion into half rings. It is not necessary to pre-cook it - it will be fried along with the fish. I must say, 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 of fried crucian carp recipe with photos can be viewed here.

How to fry carp? Yes, simple. We put the carcasses with onions in the pan - not too tight so that the crucian carp can be well fried on all sides. Turn on the fire harder and start frying. At both sides. How long to fry? Until a golden crust forms.

But this is only half the story. While the carp are fried, chop the greens. Sprinkle it with our fried beauties and. After that, cover with a lid and put on the smallest fire - to reach the condition. It's 10-15 minutes.

The total cooking time will depend on the size of the fish. It will take 10-15 minutes for a small one - no more.

Fried crucians in sour cream will turn out - you will lick your fingers!

Karasi Asian style with ginger

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

Ginger "horned root" - once came to us from the East, forever conquered European culinary specialists with its amazing properties. Suffice it to say that it is considered a healing root. Well, we love ginger for its unusual taste.

In addition to carp, we will need:

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

We already know how to fry crucian carp - having previously made incisions on the sides. It must be understood that fish prepared in this way requires much less salt than whole fried. So be careful with salt.

Fried crucian 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. So the fish fried next will acquire a delicious spicy oriental flavor.

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

You have viewed fried crucian recipe with photo. Do not be afraid to experiment and you will be generously rewarded!

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

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

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

Gills should be bright red. In no case should the eyes be sunken, excessively bulging and cloudy. The scales should fit snugly against the body and not be damaged. The abdomen should not be swollen. By the way, a swollen belly in a fish indicates that it has already begun to deteriorate. And yet, before buying any fish, do not hesitate to smell it.

Now let's see how it's done fried crucian carp in a pan step by step with a photo.

Ingredients:

Crucian - 1 pc.,
Sour cream 20% fat - 3 tbsp. spoons,
Spices: paprika, turmeric, spice mixture for fish,
Soy sauce - 1 tbsp. a spoon,
Wheat flour - 2 tbsp. spoons,
Sunflower oil.

Fried crucian in a pan - recipe

Prepare fish for pan frying. The process of preparing fish is classic. First it needs to be cleaned of scales. After that, remove the insides and rinse well inside. 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 smell of mule and mud. If desired, the crucian carp can be cut off its head, but most often it is left for beauty.

In order for the fish to have the opportunity to fry not only outside, but also inside, cuts are made on its body. Such incisions on crucian carp, as well as on any other fish, can be made both in the form of parallel stripes running from the back to the abdomen, and in the form of a grid of stripes. Using a sharp knife, make parallel cuts every 2 cm. First in one direction and then in the other. ready to fry.