Carp in sour cream. The recipe from antiquity

This dish in the old days was so favorite that it was served even at weddings. In modern conditions, there were some difficulties in cooking, so gradually it lost its former popularity. First of all, it's difficult to find two main ingredients. Carp in sour cream ... The recipe assumes the presence of both, and of the proper quality. Now it is difficult to be sure of the freshness of the crucian carp, if you did not catch it yourself, and the village separated sour cream, in which the spoon costs, too, is not so easy to buy. Many also have small seeds in the fried fish stops. With the third fight it is quite possible, and even easy, knowing some secrets.

Crucian fried in sour cream

The recipe is quite simple. Fish to clean, gut the abdomen and remove the gills. Rinse. Cut the meat of the backrest with a sharp knife transversely from the spine to the abdomen in several places, so that the smaller bones are best cooked. Marinate the fish with chopped onion rings, salt, sugar and black pepper. You can add coriander and a must-have lemon. Meat is crucianish slightly sweetish, lemon juice neutralizes it. Instead of lemon, some take dry wine and are also right. Bowl with fish and marinade cover and put in the refrigerator for half an hour. Just enough time to cook gravy.

Sauce

Grind a couple of ripe tomatoes, a few cloves of garlic, a little salt, coriander and a piece 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 marinating fish, you need to add half a glass of good sour cream and mix again well. This, first, for a crispy golden crust, and secondly - to preserve the tenderness and softness of meat, when the crucian carp in sour cream will be roasted. The recipe also suggests the appearance of a special creamy taste, which has not spoiled any dishes yet.

Roasting

It will take a deep-fried fryer from refined vegetable oil, which needs to be heated up strongly, but not up to the smoke. This method of roasting is very effective in combating bones in the fish. Only vertebrates remain inedible. Obtained excellent, in the old way, cooked, carp in sour cream. The recipe, the photo of the stages here is attached, is able to revive the former glory of this dish. Fry best in a large frying pan with high sides or in a saucepan, in small batches, so that the fish were not crowded. Before frying the crucian in sour cream, the recipe for preparation of which must be performed scrupulously, must be cleaned from the pickle onion. During the 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 it's worth it. The other side of the crucian is fried much faster, and you need to be alert. It is best to take it out with a little noise, letting the excess oil drain, move it to a dish and cover it with a lid, so that it does not cool down. Thus, fry everything to the end.

Afterword

Apotheosis is the frying in the same butter of pickled onions left after the fish. The main thing is not to forget to wring it from moisture. It turns out crispy and as if in batter. Very proper side dish. You can also serve cooked seasonal vegetables - carrot, pumpkin, zucchini. Serve with the sauce that was cooked until the fish marinated. That's ready for an old Russian dish "crucian in sour cream". The recipe is not so complicated, is it? By the way, the baked carp in sour cream is prepared in the same way. The recipe is more dietary, without oil and frying. Simply put marinated fish on the baking tray , additionally smear it with sour cream, and bake in preheated oven for about half an hour at two hundred degrees.