Crucian carp is a freshwater fish of the cyprinid family. It lives in almost all fresh water bodies around the world. In nature, there are two types of crucian carp that are eaten: ordinary (gold) and silver. They differ in color of scales and body size: silver crucian is larger than gold. Freshwater is prepared in various ways: boiled, fried, stewed and baked. The disadvantage is the presence of many small bones in it, but the meat of the crucian carp is tender, has a sweetish taste. If you cook the dish correctly, observing the temperature and cooking time, then they become soft and are not felt during meals.
Selection and preparation of ingredients
Small crucian carp is suitable for frying; it is especially tasty if it is properly fried. But in order to cook some serious dish from it, for example, bake with potatoes or sour cream, you need specimens with an average weight of about 400-500 grams. Karasey, if you did not catch them yourself, you should buy them alive, then they will definitely be fresh. Vegetables also need to be taken without damage, it is better to use homemade sour cream.
Did you know? In the Middle Ages, it was believed that lemon juice was able to dissolve swallowed fish bones. Therefore, fish dishes were always served with slices of citrus fruit.
Recipes for cooking crucians with potatoes
Crucian carp and potatoes - a full-fledged dish with a side dish, which will provide you with a tasty and satisfying dinner. Cooking it fast enough, the main thing is that there is an oven in the kitchen. The dish should not burn. To do this, put foil on a baking sheet. They cook the whole Karasei, then they will always be juicier, especially if they are not very large. To make the dish tasty and not have an unpleasant marsh odor, it is better to take fish weighing up to 0.5 kg. Otherwise, crucian carp are considered old, and their meat smells of mud.
With mayonnaise
440 minutes
seasoning for fish
4 tsp
ground black pepper
taste
Nutritional value per 100 g:
It is good to wash the fish cleaned from husks and viscera, put it in a deep bowl, salt, pepper and sprinkle with seasoning (ready-made spice can be purchased at the store).
Add mayonnaise, mix well and marinate for 10 minutes.
While the fish is pickling, chop the onion in half rings.
Cut potatoes peeled in advance.
Grease a leaf with vegetable oil and put onion on it.
Place fish marinated in mayonnaise on top.
Put potatoes in the voids between the fish and grease with the rest of the marinade. Put the sheet in the oven preheated to + 180 ° С and bake for 30 minutes.
It is good to wash the fish cleaned from husks and viscera, put it in a deep bowl, salt, pepper and sprinkle with seasoning (ready-made spice can be purchased at the store).
Add mayonnaise, mix well and marinate for 10 minutes.
While the fish is pickling, chop the onion in half rings.
Cut potatoes peeled in advance.
Grease a leaf with vegetable oil and put onion on it.
Place fish marinated in mayonnaise on top.
Put potatoes in the voids between the fish and grease with the rest of the marinade. Put the sheet in the oven preheated to + 180 ° С and bake for 30 minutes.Video recipe
Did you know? In the Scandinavian countries there are traditional dishes from spoiled fish. In Iceland, for example, Haukarl is made from rotten shark meat, and in Sweden, surströmming is a national dish — canned pickled herring.
With sour cream
21 hours
dill or parsley
small bunch
ground black pepper
taste
Nutritional value per 100 g:
Wash, peel, gut, remove gills. Make transverse cuts on both sides at a distance of 1-2 cm.
Salt, pepper to taste and leave to marinate for about 20-30 minutes.
Coarsely chop the onion and fry until golden.
Prepare the sauce by mixing and whipping with a whisk: sour cream, mayonnaise, raw eggs, herbs and fried onions. You can add a pinch of pepper and salt.
Roll the pickled fish in flour and fry in heated oil on both sides until crisp.
Put on a baking sheet, put 1 tbsp. l sauce inside the abdomen, pour the rest on top of the fish.
Preheat the oven to + 200 ° C, put a baking sheet with the contents in it and bake for 30 minutes. The recipe is very simple, and the fish is fragrant and tender.
Wash, peel, gut, remove gills. Make transverse cuts on both sides at a distance of 1-2 cm.
Salt, pepper to taste and leave to marinate for about 20-30 minutes.
Coarsely chop the onion and fry until golden.
Prepare the sauce by mixing and whipping with a whisk: sour cream, mayonnaise, raw eggs, herbs and fried onions. You can add a pinch of pepper and salt.
Roll the pickled fish in flour and fry in heated oil on both sides until crisp.
Put on a baking sheet, put 1 tbsp. l sauce inside the abdomen, pour the rest on top of the fish.
Preheat the oven to + 200 ° C, put a baking sheet with the contents in it and bake for 30 minutes. The recipe is very simple, and the fish is fragrant and tender.Video recipe
Important! It is necessary to make incisions on the fish so that during the cooking process it does not deform, is well saturated with sauce, and smaller bones soften.
Dishes from crucian carp are available, since the fish itself is not expensive, to prepare it simply and quickly. You can also catch fish on your own, it is found in almost all fresh water bodies. Products will not need a lot and they can always be purchased in stores.
