An ideal fish dish to taste is crucian carp in sour cream, cooked in a pan. Such river fish can be purchased at the market or in the store, especially in the spring. So that you do not have to extract small bones from crucians, purchase large specimens - they have much fewer bones. By the way, if the dish is left in the refrigerator overnight, then by the morning it will become gelatinous and you will get a juicy and delicious aspic from fish.
An important point - choose sour cream of medium fat content, since a product with a minimum fat content curdles when heated, and you will get curd flakes instead of sauce. It is best to use farm sour cream, but you can buy store sour cream too. Be sure to add fresh or dried garlic to the sauce - it will perfectly emphasize the taste of the fish.
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Ingredients:
Crucian carp - 4 pcs. (600g)
Corn flour - 100 g
Salt and pepper to taste
Sour cream 18% - 150 ml
Water - 150 ml
Green onions - 3 stalks
Garlic -2 cloves
Vegetable oil - 40 ml
How to cook:
Prepare food. Peel the fish from the scales, gut, immediately removing the black film inside the abdomen. If this is not done, the dish will taste bitter!
Rinse each crucian thoroughly inside and out. Season the fish with salt and pepper on all sides, including the inside of the belly.
Sprinkle cornmeal on a plate and bread each fish carcass on both sides with the head in it. Thanks to this breading, the fried fish will acquire a golden brown crust and a beautiful golden color.
Heat the vegetable oil in a frying pan and add the crucian carp breaded in flour. Only hot, otherwise the flour will absorb fat and not form a crust, but will simply fall out into the oil itself and burn. Fry the fish for 3-4 minutes on one side.
In a bowl or deep bowl, combine sour cream, water, chopped green onions, pressed garlic, peeled and washed.
Turn the carp over and fry for about 3-5 minutes on medium heat.
Then reduce heat to low and add sour cream sauce. Cover the container with a lid and steam the fish for about 5-8 minutes.
During this time, the carp will be cooked inside, soaked in garlic aroma and creamy taste.
Transfer the cooked fish to plates or a platter, pour over the sauce and serve with bread. Crucian carps in sour cream are delicious both hot and cold.
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