Carp in sour cream

Carp, like any other fish, it is advisable to choose to cook fresh, until it was still lying in the cold and stayed in the nets of a fisherman for not more than a day.

The most pleasant to taste and comfortable when cutting a medium-sized specimen, it is from 15 to 25 cm in length, including the caudal fin and head. For larger carp, it's difficult to pick up dishes for cooking whole, that's how it gets the most delicious, and the small crucian in sour cream will be too soft, and small bones, which are already difficult to choose with food, will cause even more trouble.

Cleaning fish

Carp in sour cream does not require special preparation, it is cleaned for this recipe according to the usual scheme. It is necessary to wash the fish in water from mucus and algae. Not a very sharp knife to clean the scales.

To make the scales easier, you need to lift it with a knife in the direction from the tail to the head, while holding the second place with the second hand, so that the scales do not scatter, and not have to, then collect it all over the kitchen. Thus, the sides of the fish are cleaned, then it is necessary to walk along the back, paying special attention to the place near the head. And the abdomen is cleaned last. In places where the fin fins grow, the scales are smaller and denser, a little less pliable for cleaning.

After the scales have been removed, rinse the fish once more, pierce the belly from the tail to the head. Here it is better to take a sharp knife and do not introduce it deeper than 1 cm, so as not to cut the gallbladder. Remove the offal. Esil caught a female, then it can be with caviar, which can be extracted and cooked separately or left inside the fish, so that it cooks along with it.

Now we need to wash the fish again. If desired, you can cut off the heads and tails for those who do not like to eat them, without them the crucian carp, baked in sour cream, will turn out to be just as tasty.

Preparation

After the fish is cleaned, it must be prepared for frying. If the crucian is large or caught in a marshy pond, it is desirable to soak it to get rid of the smell of mud.

To soak it is necessary to prepare a salt solution at a rate of 1-1.5 st. L. Salt on a liter of water and put in it a potato for 30-40 minutes. It is desirable to take a warm water, just above room temperature.

For young carp it will be enough to cover it with salt and let it lie for 15-20 minutes for salting. Fans of the spicy can sprinkle with salt black or red pepper.

Roasting

Carp in sour cream is prepared after preliminary roasting. So it turns out more pleasant to the taste and does not fall apart. Prepared fish should be rolled in breadcrumbs, flour or manga. Place on a hot frying pan, greased with butter and fry on both sides until a thin golden crust. Too much fry is not recommended, until ready, it will come later in sour cream.

If desired, the carp in sour cream can be stewed without frying, it is also delicious. In this case, it is necessary to oil the pan with oil, lay a layer of cut onions on the bottom, then a layer of prepared croissants and pour sour cream so that all the fish is hidden under it. Put on the fire and close the lid. Throw 30-35 minutes, then sprinkle with chopped fresh herbs, and serve to the table. Carp in sour cream in the oven languishing a little longer than on an open fire, it's a matter of taste and time, for which you need to have time to prepare a dish.

Let's return to the recipe with fried crucian carp. Bake them also in the oven or in a frying pan under the lid. But the onion is added pre-fried. You can add a thinly fried potatoes without salt. To cut it for frying it should be circles. With onions, that the potatoes are laid out on the bottom, and then there is already a layer of fish and sour cream.

Carp in sour cream after pre-roasting is stewed 10-15 minutes on the stove, or 20-25 minutes in the oven. It is served to the table hot.