This dish was so favorite in antiquity that it was served even at weddings. In modern conditions, there were some difficulties in cooking, so gradually it has lost its former popularity. First of all, this is the difficulty in finding the two main ingredients.
Crucian carp in sour cream ... The recipe requires the presence of one and the other, moreover, of proper quality. Now it’s hard to be sure of the freshness of crucian carp, if you haven’t caught it yourself, and it’s not so easy to buy a rustic separated sour cream in which the spoon is in. The presence of small bones in fried fish also stops many people. With the third it is quite possible to fight, and even easily, knowing some secrets.
Crucian fried in sour cream
The recipe is quite simple. Clean the fish, gut the abdomen and remove the gills. Rinse. Cut the back meat transversely from the spine to the abdomen with a sharp knife in several places so that the small bones are better fried. Marinate fish with chopped onion, salt, sugar and black pepper. You can add coriander and necessarily lemon. Crucian meat is slightly sweet, lemon juice neutralizes this. Instead of lemon, some take dry wine and are also right. Cover the bowl with fish and marinade and refrigerate for half an hour. Just enough time to prepare the gravy.
SauceGrind a couple of ripe tomatoes, a few cloves of garlic, a little salt, cilantro and a slice of hot pepper. It is possible to replace cilantro and pepper with the same products, but in dried and ground form.
Sour cream and marinade
When returning to pickling fish, you need to add half a glass of good sour cream and mix well again. This is, firstly, for a crispy golden crust, and secondly - to preserve the tenderness and softness of the meat when crucian carp is fried in sour cream. The recipe also implies the appearance of a special creamy flavor, which has not yet spoiled a single dish.
Roasting
You will need a deep-frying vegetable oil deep fryer that needs to be heated very much, but not to smoke. This method of frying very effectively fights with the bones inside the fish. Only vertebrates remain inedible. It turns out excellent, in the old way cooked, crucians in sour cream. The recipe, a photo of the stages of which is attached here, is able to revive the former glory of this dish. It is best to fry in a wide pan with high sides or in a saucepan, in small batches so that the fish are not crowded. Before frying, crucian carp in sour cream, the
cooking recipe of which must be strictly observed, must be cleaned of marinade onions. During frying, you do not need to move it and turn it over again, the appearance of a brown strip along the edge of the fish will tell you when to do it. The other side of the crucian is fried much faster, and you need to be alert. It is best taken out with a slotted spoon, allowing excess oil to drain, move to a dish and cover the finished ones with a lid so that they do not cool. Thus fry everything to the end.
Afterword
Apotheosis is frying in the same oil of pickled onions left after the fish. The main thing is not to forget to squeeze it from moisture. It turns out crispy and as if in batter. Very good side dish. You can also serve cooked seasonal vegetables - carrots, pumpkin, zucchini. Serve with the sauce that was cooked while the fish was pickled. Here you are ready to the old Russian dish "crucian carp in sour cream." The recipe is not that complicated, is it? By the way, baked crucian in sour cream is prepared in the same way. The recipe is more dietetic, without oil and frying. Just put the pickled fish on a baking sheet , additionally coating it with sour cream, and bake in the oven preheated for about half an hour at two hundred degrees.