Crucian carp is a freshwater fish of the cyprinid family. The special nutritional value of the product is its high protein content at a relatively low calorie content. Fish meat contains vitamins A, B, C, D, E. Recipes of crucian carp dishes can be found in many national cuisines of the world. They can be both simple and sophisticated. We offer a selection of the most interesting and varied crucian dishes.
Karasiki
The meat of this fish is dietary, white, very juicy, which is what makes it always desired in any kitchen. Fish lives in freshwater lakes, ponds, ponds. Its color directly depends on the environment: it can be golden or silver. Crucians have very large scales, so it is easy to clean. Large or medium sized crucian can be dried and smoked, large fish can be stuffed. Small representatives of the underwater world can be baked in the oven, used for cooking fish soup and fry in a pan.
Crucian: an oven recipe
Let's talk about how to cook crucian baked in the oven. This hearty and very aromatic dish is able to gather the whole family at the table in a matter of minutes. For work, we take the following ingredients:
- onions - one large head;
- crucian carp - 2-3 pieces;
- garlic - 3 cloves;
- lemon - 2-3 circles for 1 fish;
- mayonnaise (sour cream) - 50 g;
- sea salt - to taste;
- fresh greens - 2 bunches;
- pepper, spices for fish - to taste;
- rast. oil - as needed.
How to bake crucian in the oven as a whole? First of all, it is necessary to clean the fish. When this procedure is completed, carp carcasses should be completely rubbed inside and out with spices, pepper, sea salt and left in this state for 20 minutes. While the crucian carp are marinated, we will take onion: cut into large half rings, pass in a frying pan until golden brown and remove from heat as soon as it is browned. Finely chopped washed and dried greens, mix mayonnaise with chopped garlic until smooth.
After all the products are cooked, we begin to stuff crucian carp. We lay each fish on an individual piece of foil, put the onion and greens inside, put the whole fish on the outside with mayonnaise and garlic. We take slices of lemon and stack several pieces on crucian carp. We turn the foil with fish in the form of an envelope.
Place the crucian in foil in the oven for 30 minutes and bake at a temperature of 190 ° C. If you want the fish to have a golden crisp, then after 30 minutes you should open the foil on top and leave the dish in the oven for another 10 minutes.
On the table, a dish of crucians baked in foil can be served independently or with some light side dish: baked or boiled potatoes, various vegetables. As a sauce, it is appropriate to offer sour cream or mayonnaise with garlic.
Recipe Tips
Rosemary and basil, fresh and dried, are excellent seasonings for crucian carp. You can bake crucians in the oven with or without a head. In the event that you do not like the peculiar smell of river fish, it is better to use sour cream instead of mayonnaise, it removes the smell.
Ear
We advise you to prepare a delicious, aromatic, dietary ear from crucian carp - one of the most delicious lake fish. But because of the large number of bones, it is most often used to make broth, and other fish is put in the soup. The soup prepared according to this recipe turns out to be very tasty and rich, with a good fish aroma. The fish is placed in the broth with the head, thereby providing the dish with a more saturated taste.
For fish soup we need:
- 2 crucian carp;
- 1 PC. potatoes;
- 50 g of carrots;
- 1 onion head;
- spice;
- 1 PC. celery;
- salt.
The fish is cut into pieces, filled with water and put on fire. When the broth boils, we add coarsely chopped vegetables into it: carrots, half onion and celery, spices and necessarily bay leaf. It must be remembered that fish-based soups, unlike others, are salted right away. On low heat, we simmer the broth for about 20 minutes. After that we take out vegetables and fish from it, filter the composition and add the onions, potatoes, celery and diced into it, and cook until the potatoes are ready. When the soup is ready, put in it fish, boneless, greens. Serve the crucian fish soup hot, adding ground pepper to it.
Hye from Karas
We offer an interesting recipe for delicious Korean-style crucian hot appetizer. To prepare this dish you will need:
- crucian carp - 2 kg;
- sunflower oil - 200 ml;
- onions - 600 g;
- carrots - 200 g;
- sea salt - tsp;
- paprika 2 tsp;
- ground pepper 1 tsp;
- vinegar 30 ml.
Recipe: Carp to clean, remove the fins, tails and head, cut the fish into pieces and put in a deep container. Chop onion rings and put on fish. Grate the carrots on a Korean grater and add to the rest of the ingredients. Salt and pepper the fish and vegetables.
Heat oil on a stove, pour paprika into it, hold it on fire for one minute. Pour fish and vegetables with a hot mixture, mix gently, pour vinegar and mix again. Fold the crucian dish prepared in this way in a container with a closing lid, close and put in the refrigerator. After a day, hex from crucian carp can be eaten.
Baked crucian in sour cream
Ruddy and fragrant, the most delicate tastes of crucian carp in sour cream will captivate any gourmet. Especially if you submit them, as they say, in the heat of the heat! We will need the following components:
- 2 large crucian carp;
- 200 g sour cream;
- 2 onion heads;
- 50 ml rust oils;
- 4 cloves of garlic;
- 0.5 tsp sea salt;
- 4 cloves of garlic;
- 2 pinches of black pepper.
How to cook
Acquire fresh, large size, they have fewer small seeds. It is good to clean the fish, wash it inside and out, grate with salt and pepper. Bread Karasey in corn or wheat flour and fry in a pan until golden brown. Put onion sliced in half rings in the form, put crucian carp on it. In a separate bowl, mix sour cream, chopped garlic, and finely chopped greens. Spread the cooked sour cream and put in the oven preheated to 200 degrees for 25 minutes. When serving crucians, it is advised to sprinkle with fresh finely chopped greens.
Fried Karasi: recipe
Fish plays a huge role in human nutrition. It contains phosphorus, iodine, and calcium. Especially useful is the river fish. Therefore, it is necessary at least occasionally to indulge yourself with fried crucians. Such a product is without a doubt considered one of the tastiest dishes.
In order to prepare a fish dish, we need the following set of products:
- kilogram of crucian carp;
- 80 g of flour;
- 100 g rast. oils;
- 2 tsp spices.
Want to know how to deliciously crucify a crucian in a pan? We offer the following cooking method: first of all, it is necessary to clean the fish. We rid it of scales and entrails, remove all the fins, and rinse. To get rid of the bones, we make transverse incisions, starting from the ridge and ending with the belly. We put the crucian in a container, sprinkle with spices and salt, mix and put in the refrigerator for half an hour. We put the pan on the fire, pour the sunflower oil and put the crucians boned in flour. Fry fish on both sides until golden.
We spread the delicious fried crucians on the dish, decorate with greens (if desired, with lemon) and serve. You can offer it as an independent dish or with a side dish, which can be used as a boiled, baked potato or vegetable salad. I want to note that this recipe is quite simple, but in the end it turns out very tasty and satisfying.