Lake fish (crucian carp in particular) has been used by humans for food since the Paleolithic. Naturally, each nation has specific features of frying river inhabitants. The world fame was achieved by Czechs, Chinese, Japanese. But our brothers - the Eastern Slavs - also turned out not to be sewn. Therefore, here we will consider the original Russian recipe for making crucian carp in sour cream. Every self-respecting fisherman and a good housewife should be able to cook this dish. But let's start in order - with the choice of products.
Every fisherman wants to catch a bigger catch. With a specimen that looks more like a small torpedo, it’s good to take a picture, then to cause envy among fishermen. But here to eat such a giant ... Well, how to
fry crucian carp in sour cream, if they do not climb into the pan? For this dish, choose medium-sized fish, 200 grams each. The same goes for the second ingredient - sour cream. Contrary to popular belief, the fatter the better, we take the “lite” variety - 10%. Since we will heat it, the sour milk product will simply melt in a skillet, like butter.
Even before thinking about how to cook crucian carp in sour cream, we need to stock up with vegetable oil (preferably sunflower unrefined), onions (two large heads per kilogram of fish) and three eggs. Sour cream, we need two glasses. The rest is a trifle: dill and parsley, breadcrumbs, salt. Yes, by the way, when cooking this dish, one should not be zealous with all kinds of spices and herbs - crucians have a delicate and slightly inexpressive taste that can easily be "lost" among spicy cilantro or turmeric.
So, how to cook crucian carp in sour cream and where to start? First of all, you need to cut them. I hope you didn’t buy a creepy dirty gray briquette called “frozen fish”, and before you are freshly caught or at least slightly chilled carcasses. First, we clean off all the scales from them, then rip open the belly and gut. If your
appetite completely
disappears from the type of fish head
, remove it, if not, then be sure to remove the gills. Then carefully rinse the carcasses under running water, pat dry with paper towels, salt.
How to cook crucians in sour cream to make it tasty? Perhaps the main secret in this art is mixing batter. Bulbs are cleaned and finely chopped. Pour a small amount of sunflower oil into the pan and, when it is hot, add the onion. Fry evenly until golden brown and remove from heat. In a mixer, beat the eggs to a light foam and fill it with onions. Remember: scrambled eggs are useless to us, so the pan should be sufficiently cooled. Pour batter into a bowl, and pour crackers into another plate. We put the pan on the fire, again pour oil into it. We take the fish by the tail, dip it first in the egg-onion mixture, then in the breadcrumbs and put it on a hot frying pan. Fry on both sides until a delicious blush is formed.
Well, the final stage of the process is to fill the fish with a sour-milk product. Without reducing the heat, just quickly pour the sour cream and distribute it in an even layer so that it completely covers our carasses. As soon as the liquid boils, reduce the heat and cover for 10 minutes. But after this time, open the pan again and bring the sauce to a boil. When serving, sprinkle the finished dish with chopped herbs. Now you know how to cook crucian carp in sour cream.