Fried crucian carp. Fried crucian carp

Greetings, friends! Which fish do you cook most often? Especially when the husband is interested in fishing. I wouldn’t be surprised if the answer I hear is crucian carp. Therefore, I decided to dedicate today’s article to this fish. I'll tell you how to fry crucian carp in a frying pan. And, of course, I will share simple recipes incredibly delicious dishes that can be prepared from them.

Not everyone has husbands who are fishermen. Therefore, if you are buying crucian carp, I will share some nuances of the choice. Like any other fish, crucian carp lose a little of their juiciness after prolonged freezing. Therefore, we will take chilled one.

To choose the right fish, I advise:

Examine the fish carefully. The carcass should be elastic, and the scales on it should be clean and shiny. A swollen abdomen and cloudy, dull scales are signs stale product. Also look at the eyes: they should not be cloudy.
Look at the gills. They should be pink or scarlet.
Smell the fish. There should be no extraneous aroma other than the smell of the fish itself.

Nutritional value of crucian carp

Crucian carp can be gold or silver. Most often, you can buy the latter on the market. Its maximum size reaches 40 cm, and its weight is 2 kg.

The energy value of crucian carp is only 87 kcal. At the same time, there are practically no carbohydrates here. And the fat level is low: 1.8 grams. But there is much more protein - 17.7 grams.

At the same time, the meat of this fish is rich in vitamins B, C, F and PP. It also contains a lot of magnesium, molybdenum, sodium, calcium, phosphorus, potassium and other valuable elements.

Thanks to such an amazing composition, crucian carp are often prescribed for therapeutic diets. More information about the types of fish from low content fat

By the way, the most delicious crucian carp is considered to be the one that was caught in June or July. At this time he was already spawning. Fishermen say that it is easier to catch it during these months.

How to prepare fish

Before frying, the fish must be cleaned and gutted. Start by removing the scales. It is large in crucian carp and can be removed quite easily. To prevent the fish from “running away” during cleaning, dip your wet fingers in salt. No, no, she doesn’t need to peel :) Just grab the tail of the fish with your fingers. This will stop it from sliding.

Start cleaning the scales from the tail, gradually moving towards the head. You can use a knife or a tablespoon to clean small fish.

Next you can remove the tail, head and fins. Of course, you can leave these parts if you want. When frying, the fins and tail will become crispy, like crackers. But if you leave the head, be sure to remove the gills. They give bitterness.

Gut the fish. Be careful not to puncture gallbladder. If the bile spills, it will be impossible to eat such fish. Also remove the black film that runs along the rib bones. If you leave it, it will also taste bitter. Rinse the crucian carp thoroughly.

Now comes the fun part. I will tell you the secret of frying crucian carp. Each cutting must be cut across the body. Using strong pressure, make frequent (every 5-7 mm) cuts. These cuts should be deep - reaching the abdomen. This way you can grind the small bones, of which there are so many in this river fish. Don’t worry, these cuts on the body will not cause the carp to fall apart. The fish will remain intact.

In small specimens such incisions are not made. After frying, it is easier to remove the seeds with your hands.

How long to fry crucian carp in a frying pan

Frying time depends on the size of the fish. Medium-sized crucians are usually fried in vegetable oil for 5 minutes on each side. Total time is 10 minutes.

Remember, if you overdo it heat treatment and fry the fish for too long, it will turn out tough. And here is the recipe with photos. Yes, not just one, but several options at once :) Choose.

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

Since this fish is found mainly in swampy lakes, its meat often smells like mud. To remove this aroma, crucian carp are stewed in sour cream.

You need to prepare the following products:

4-5 crucian carp;
1 large or 2 small onions;
half a liter of sour cream;
3 tbsp. freshly squeezed lemon juice;
3 chicken eggs;
6-7 tbsp. breadcrumbs;
2 tsp salt;
half a bunch of dill or parsley;
vegetable oil.

Salt the prepared fish, sprinkle with lemon juice and leave for 15-20 minutes. During this time, peel the onion, rinse it and chop it into half rings.

Place the pan on medium heat and reheat. Pour 2 tbsp. butter and add onions here. Fry the onion for about 10 minutes, stirring constantly. Then transfer the golden onions into a small bowl. Next, whisk the fried onion with the eggs. And set it aside for now.

Place the washed frying pan over high heat and heat it up. Pour oil into the vessel. Roll crucian carp in egg onion batter, then - in breadcrumbs. Place the fish in the frying pan. Fry over medium heat with the lid open.

Then pour the sour cream into the bowl, wait until it boils and reduce the heat to low. Simmer the fish covered for about 4-5 minutes. Before serving finished fish sprinkle it with herbs. My mouth is already watering from writing the recipe :)

How to fry crucian carp in a frying pan with a crust without flour

Products you need to stock up on:

a kilogram of crucian carp;
salt to taste;
a couple of cloves of garlic;
2-3 slices of ginger root;
vegetable oil;
sesame oil;
lime juice

First add salt to the fish and leave for 7-10 minutes. Take a cast iron pot or frying pan with non-stick coating. Heat it up, pour in the oil and heat it up. As soon as you see light smoke forming above the surface, it’s time to act.

Add crushed with a knife to the bowl garlic cloves and ginger slices. These products will give off spicy aromas to the oil, and it will transfer them to the fish. Now carefully place the fish in the bowl and fry until crispy.

Place the finished crucian carp on a flat plate. Sprinkle a little lime juice and sesame oil. Take 5-6 drops of sesame oil per tablespoon of juice.

This fragrant fried fish with a crust will add to your dinner Asian notes 🙂

How to fry crucian carp in a frying pan in flour

Prepare these products:

2-3 fish;
salt and spices to taste;
1-2 tbsp. wheat flour;
vegetable oil.

To prepare this dish, use a thick-bottomed pot or frying pan with a non-stick Teflon coating. Pour oil into a heated frying pan and heat it.

Pour flour into a plate, add salt and spices. Then mix these components thoroughly. Dip the prepared fish in flour and place it in a frying pan. Fry the crucian carp until golden crisp.

Serve the finished fish with vegetables, rice or other side dish. Before serving the crucian carp, garnish the fish with lemon slices and herbs. It turns out incredibly delicious! Don't believe me? Prepare it and then share your impressions in the comments :)

How to fry crucian carp in a frying pan - an important addition

Do you want to give sour cream sauce spicy? Then mix sour cream with garlic and herbs(spices to your taste). But I want to note that crucians really “love” paprika, nutmeg and greens. By the way, greens can be used both fresh and dried.

If you wish, you can cook fish with onions. To do this, fry the crucian carp. Then separately fry the onion chopped into cubes or half rings. And place it on top of the finished fish. My grandmother always did this.

And finally, I want to say that a great addition Fried crucian carp can be paired with cold, foamy beer. You can also serve this dish with dry white wine. I wish you Bon appetit. And I tell you: see you again, my dear readers!

Sometimes when fishing you come across not only big fish, but also small fish. IN middle lane Russia has huge amount small bodies of water containing only small crucian carp, the fact is that in the absence of predators and good conditions the reservoir has a poor food supply and fish simply do not grow. In such generally small bodies of water, it is often not difficult to catch several dozen small crucian carp. After a productive fishing trip in terms of quantity, but not in quality, the question often arises: “what’s wrong with such small fish what to do?", "How to properly and tasty cook small crucian carp?".

There is no need to be upset; small crucian carp, properly fried at home, is a special dish and is not inferior in taste (and is very different) from large crucian carp. Small crucian carp fried in oil can be compared to sunflower seeds - it is impossible to stop eating until it is completely gone.

1. The most difficult and time-consuming thing is to clean large number small fish. Here the situation in terms of labor intensity is approximately the same as with large crucian carp; you need to remove the scales, gut them, remove the gills and, if desired, the eyes. But when you clean a large fish in a plate, just half a kilo, and here it’s 20-50 grams. But such labor intensity pays off in that small crucian carp are fried in oil and become crispy like chips, and most importantly, the already thin bones practically dissolve in the oil. As a result, the fish can be eaten almost entirely, leaving only the head and spine (and very small fish can be eaten whole).

2. After the small crucian carp is cleaned, it needs to be salted, not individually, but salt the entire plate (bowl) with the fish and mix. Already salted fish should be dipped on both sides in wheat flour and immediately place in a hot frying pan with vegetable oil.

3. You need to fry over high heat in a large amount of vegetable (refined sunflower) oil for 5-7 minutes on one side and 2-3 minutes on the second.

That's the whole recipe. The crispy fish obtained this way will be simply magnificent. hot snack for beer, kvass and others soft drinks. It’s a pity, but fried small crucian carp is not suitable for a full-fledged main course - you have to peel too much to get the required quantity. It is worth paying attention to the fact that what less crucian carp the tastier it turns out fried.

Fry crucian carp in vegetable oil on each side, total - . Fry the crucian carp in an open frying pan over medium heat.

How to deliciously fry crucian carp

Products
Crucian carp - 3 pieces
Lemon - 1 piece
Garlic - 3 cloves
Dill and green onions - 4 tablespoons
Flour - 3 tablespoons
Salt and black ground pepper- to taste
Sunflower oil - 3 tablespoons

How to fry crucian carp
Wash the crucian carp, remove scales, and cut off the heads and tail if desired. Cut the fish along the belly line, gut it and rinse well inside and out.
Use a knife to make transverse cuts on the crucian carp. If the crucian carp are large, then cut them into pieces. Salt the crucian carp inside and out, cover and let stand for 5 minutes.
Heat a frying pan, pour oil, peel the garlic, chop finely and place in the frying pan. Pour flour into a bowl. Dip the crucian carp in flour and place in a frying pan. Fry for 10 minutes over medium heat. Serve the crucian carp on a plate, garnished with lemon slices and herbs.

Crucian carp fried in a slow cooker

Products
Crucian carp - 700 grams
Vegetable oil - 150 grams
Flour - 50 grams
Garlic - 1 clove
Walnuts - 150 grams
Chicken eggs - 3 pieces
Parsley - 1 bunch
Salt - to taste
Vinegar 9% - 1 tablespoon
Water - 0.5 liters
Vegetable oil - 6 tablespoons

How to fry
1. Clean the fish, gut it, remove the tails and heads.
2. Rinse the fish.
3. Cut the crucian carp into portions.
4. Break the chicken eggs into a deep bowl, beat with a whisk, add a pinch of salt.
5. Pour flour into a separate deep bowl.
6. Pour 3 tablespoons into the multicooker bowl vegetable oil, heat for 1 minute on the "Baking" mode.
7. Place pieces of crucian carp into the multicooker, fry with the multicooker lid open for 10 minutes, then turn over and fry for another 5 minutes.
8. Peel and finely chop the garlic.
9. Chop the nuts, separate and finely chop the walnuts.
10. Mix nuts, garlic, 3 tablespoons of vegetable oil and 1 tablespoon of vinegar in a bowl.
11. Add water to the resulting mixture and stir.
12. Wash the parsley, dry it and chop it finely.
Serve crucian carp, watering nut sauce and sprinkled with herbs.

How to fry crucian carp in sour cream

Products
Crucian carp - 5 pieces
Onions - 2 medium heads
Chicken eggs - 3 pieces
Lemon juice - 3 tablespoons (from half a lemon)
Sour cream - 500 grams
Breadcrumbs - 6 tablespoons
Vegetable oil - 200 milliliters
Salt - 2 teaspoons
Parsley or dill - half a bunch

Cooking crucian carp in sour cream in a frying pan
Gut the crucian carp, remove the gills, wash and wipe with a napkin. Place the crucian carp on a cutting board, make transverse cuts along the back of each fish, add salt and sprinkle lemon juice, cover and leave for 20 minutes.
Peel, wash and cut the onions into half rings. Place the frying pan over medium heat to heat up, pour in 2 tablespoons of oil and add the onion. Fry the onion for 10 minutes, stirring. Place the onion in a bowl and wash the pan. Beat the sautéed onion with chicken eggs in a wide bowl.
Heat a frying pan over high heat, pour in all the remaining oil. Sprinkle the dish breadcrumbs. Roll the crucian carp in onion batter, then in breadcrumbs and place in a frying pan. Fry fish for 5 minutes on each side. Pour sour cream into the frying pan and simmer over low heat for 3 minutes after the sour cream boils.
Serve crucian carp fried in a frying pan, sprinkled with herbs.

How delicious are crucian carp fried in a frying pan! Crucian carp can be baked, stewed, or boiled, but fried! Could there be anything tastier than such a crispy fish dish with golden brown crust? So I’ll share with you how I prepare a simple recipe for crucian carp fried in a frying pan and how you can get rid of the small bones for which they are famous. By the way, for many years I didn’t even suspect that it was possible to get away from such troubles when eating crucian carp.

Ingredients:

crucian carp;
flour for dredging;
salt and pepper - to taste;
oil for frying.

How to properly fry crucian carp, with photos

Wash the crucian carp, remove the scales, not forgetting to clean the belly. If you like to feast on heads, remove the gills and eyes. I just cut off the heads of the fish so that they don’t look at me pitifully during the cooking process. Then we rip open the abdomen with a knife.

We do this carefully so as not to touch the gall bladder and thereby make the crucian carp bitter. We select all the insides from the abdomen and wash the dark film covering the walls from the inside under running water. If you don't like the fins and tail, remove them too. But they are so crispy and delicious fried!

And here comes the subtlety in cooking!

To avoid problems with small bones of crucian carp, of which there are many in the dorsal part of the carcass, we do the following: on a cutting board, holding the head part, we begin to make transverse notches from the tail to the head. We do this with a sharp knife at a distance of no more than a couple of millimeters from each other, cutting through the fish all the way to the ridge. Of course, this applies to the back of the crucian carp, and not the abdomen, in which the bones are clearly visible and can be easily removed during eating.

Heat the oil in a frying pan. IN flat dish add flour, adding salt to taste. You can add a little pepper - it won't make it worse. Mix everything and roll our washed, peeled, chopped crucian carp into the resulting dry mixture.

Fry in a frying pan over medium heat with a lid on. As soon as one side of the fish is browned, turn it over and fry until full readiness.

Before serving, place on a wide dish and decorate with herbs. Although I’ll tell you honestly, when there are fried crucian carp or fish cutlets made by Jewish recipe- I’m not in the mood for delights, I’d better start the meal as soon as possible, because it’s still on the table, and my mouth is already watering!

Many of us, especially after successful fishing, love to savor aromatic crucian carp with a crispy crust. After all, fried crucian carp is very tasty, even despite the large number of bones. But not everyone knows how to fry this fish so that small bones do not interfere with the food and the result is a tasty dish.

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

The benefits of crucian carp

Crucian carp - very healthy fish. It contains calcium, which helps strengthen teeth, hair, nails and bones. Phosphorus, which has a beneficial effect on vision. And also vitamins A and E, which strengthen immune system. The protein of this fish is absorbed very quickly, which only brings benefits to the human body.

Rules for frying crucian carp

It is better to take fish not frozen, but freshly caught. This way it will turn out very tasty and aromatic. For an avid fisherman 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 fresh crucian carp should be deep 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 carp

The recipe for delicious fried crucian carp requires the following ingredients:

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

Fish processing

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