In modern society, there are a lot of those who like to treat themselves to a piece of fish. But there are those who cannot live without a day. Agree, it’s quite expensive to go to a restaurant and there is something that you can cook at home, and several times cheaper. On the agenda is how to fry crucian carp. An ordinary river fish that is found in almost all fresh water bodies. This type is one of the most common and often used.
How to fry crucian carp in a pan, so that subsequently the bones do not interfere with you enjoying the great taste of this fish? This article will tell you all the secrets of cooking.
Grilled crucian in flour
So how to fry crucian carp in flour? We, of course, will need some products. Ingredients:
- one kilogram of crucian carp (or one piece);
- half a glass of flour;
- one tablespoon of salt;
- a pinch of pepper;
- vegetable oil - half a glass;
- various seasonings for cooking fish (default).
All these products can be found in any store in your city.
How to fry crucian carp: the cooking process
First of all, as with cooking any other fish, it should be thoroughly cleaned. The most logical thing is to use special services right in the same place where you bought the product. But most stores do not provide such a service, so it is best to clean the fish yourself on the street. Then you are guaranteed to save your apartment from the not very pleasant smell of fish and keep your desktop in the kitchen clean. Cleaning is carried out, starting from the tail, advancing to the head. Its most difficult stage is the cleansing of the fish’s belly. The scales there are dense, and for productive cleaning, you will also need to cut off the fins.
Then cut the body of the fish along the bottom, pull out all the insides. If you are lucky, then the fish can get caught with caviar, and if you fry it, it will turn out very tasty. Wash my carcass thoroughly under warm water. Cutting off the head is not necessary, but if you decide to leave it, then you need to remove the gills.
Further, so that the crucian fried in a pan can be eaten calmly after cooking, without fear that the bone will fall, it is necessary to make incisions along the entire length of the back. The same system with hot crucian pieces. To prevent fish from falling apart during cooking, incisions need to be made rarely.
After you have completed the technical points, you need to pickle crucians. To do this, put them in a small bowl, add salt, pepper and seasoning (to taste) and mix. Rub the fish well with the mixture, put it in the refrigerator for 15 minutes.
After roll crucian in a plate with flour. The flour will give a golden color and prevent it from sticking to the pan during frying.
Heat the pan to a boil of oil, dip the fish into it. How much to fry crucian? It already depends on your taste. Some people like it a little damp, others more baked. But the average frying time for each side ranges from 7-10 minutes. You need to cook over medium heat. You can also determine the degree of readiness with the help of a crust: if it has become golden, then the fish is ready.
It was one of the recipes for how to fry crucian carp. Another of the most popular recipes is crucian in mayonnaise. Many housewives use it.
Crucian in mayonnaise
Here's what you need to prepare this delicious dish. Prepare in advance:
- 1-1.5 kilograms of small crucians;
- a pack of medium-fat mayonnaise;
- dill (dry and fresh);
- a small onion;
- a pinch of ground black pepper;
- a few pinches of salt.
Cook in a pan
How to fry crucian carp in mayonnaise? Trim all fins and tails, as well as the heads of crucians. Cut the fish into small pieces, if possible, remove as many seeds as possible. After all the manipulations, rinse the pieces under warm water, dry, put in the dishes.
Now fill them with 180 grams of mayonnaise. Add onions, salt, dill and pepper. Shuffle. Then, to dilute the marinade, you can add 100 grams of water. It is advisable to let the fish stand in the refrigerator for 40 to 60 minutes, but if your family is no longer able to endure, then 10 minutes will be enough.
We heat the pan by pouring sunflower oil into it. The oil should cover the pan a little. We spread the fish, reduce the heat to medium, while covering it with a lid.
Stew should be from 30 to 40 minutes. At the end, turn off the heat and let it brew for a bit. The fish is ready. Due to the properties of mayonnaise, it turns out to be tender, even some of the small bones inside it become soft.
Another recipe that will not leave indifferent even the most aesthetes is crucians in sour cream.
In a sour cream marinade
You will need:
- crucian carp - one kilogram;
- 3 chicken eggs;
- sour cream - two glasses;
- half a glass of vegetable oil;
- fresh greens;
- two onion heads;
- a few pinches of salt;
- three tablespoons of breadcrumbs.
Cooking fish in sour cream
We start by carefully cleaning the crucian carp. Rinse under running water and wipe.
We clean the onions, cut them into small cubes and fry them until transparent in a pan. After the onion, let it cool to room temperature in order to mix it with the eggs, which need to be beat well. Mix the onions and eggs, mix again.
In the resulting mixture, dip the crucian carp, then bread in breadcrumbs and put on a pre-heated skillet. It is difficult to say how long it is to fry crucian carp in a pan, so we fry the fish until golden brown on both sides.
Then you need to degrease the fish with napkins. After you have completed this step, put it on a clean frying pan and fill it with sour cream.
After setting the fire on a medium level, bring them to a boil twice. Do not make crucians simmer for a long time. After the second time, turn off the stove. Serve the fish hot - so it will retain its taste.
Well, the last recipe is fish in batter. Of course, crucian carp, as the most bony fish, does not fit here as well as pangasius, for example, but if you carefully remove the bones, you can cook delicious crucians in batter.
Recipe for crucians in batter
For this dish you will need:
- kilogram of crucian carp;
- 150 grams of flour;
- vegetable oil - 100 grams;
- salt, garlic, pepper - to taste.
To make batter:
- two eggs;
- 2 tablespoons of flour.
How to cook?
First, we cut the fish. We remove the head, tail and fins. We thoroughly clean it until the moment when the scales no longer remain. Next, delete all the insides. Then we divide the crucian into equal pieces, trying to remove as many bones as possible (preferably all).
After you finish cutting the fish, rinse the pieces and let them dry. Put them in a small cup, salt and pepper. While the fish is standing, prepare the batter.
Take two eggs at room temperature and beat them until smooth. Sift flour so that it is free of lumps. Stir the beaten eggs and add a little flour, beat until a batter is obtained. Salt and pepper a little.
Then dip the fish pieces one at a time into the batter, put in a very well-heated pan, directly in boiling oil. You need to fry for 10 minutes on each side, constantly turning the pieces of fish.
Fish in batter is much juicier than its predecessors. A tasty crust forms under which the crucian does not harden, but rather becomes softer. It turns out very tasty if you add a little beer to the batter.
Conclusion
Readers learned how to fry crucian carp according to various recipes. This is a fairly easy process, and if you practice with cleaning, then everything will happen very quickly. Enjoy your meal!