Fried crucian in the oven - it's always delicious

Fish is not only a source of useful and necessary micro- and macro elements, but also dietary meat for gourmets and aesthetes. A delicious dish that has become a permanent decoration both on the festive table and in the daily diet, thanks to its nutritional, quick cooking and relatively low price. Also, let's not forget that crucian is the most popular fish in catches of fishermen. Carp in the oven is a joint work of a happy married couple - a friendly tandem of a fisherman and mistress.

When preparing a dish from river fish, there are always a lot of questions, so the landlady deliberately bypasses it, sometimes undeservedly, calling it more trouble than good. Perhaps it's time to open a few secrets that will break the old stereotypes.

The first stereotype is an insufferable and disgusting even the most quiet housewife scales. So: scales are better removed from fresh fish, so the catch is first cleaned, and then placed in the freezer for storage. One way to quickly remove the scales: pour carrots for 20 minutes with a large salt, and after grinding their hands, the fish will be cleaned easily and quickly. Thus, you can avoid prolonged trouble and prepare a semi-finished product for the main course.

Another unpleasant moment associated with scales: no matter how carefully you take it off, it has the property of flying all over the kitchen, or even being carried around the house. To prevent such disorder, there is one effective advice: take a transparent volumetric plastic bag and place our fish in it, clean the scales from the caudal fin to the gills - it will not go further than the package. We cut the fish from the head to the tail along the abdomen and clean out the viscera, releasing the films at the same time. We will wash it under cold running water.

The second stereotype is the so-called "marsh odor," characteristic of river fish. To get rid of it, take one glass of cold milk, dissolve in it 0.5 teaspoon of salt and fill them with fish. We soak the carp for 30-40 minutes. Milk neutralizes the smell, makes the fish meat juicy and tender and simultaneously evenly salted. Then we put the fish in a colander, and let the excess liquid drain. Dry with a napkin until the moisture is completely removed.

Carp in the oven is a recipe: the crucian carcass must first be stained. To do this, mix in equal proportions flour and semolina, you can take breadcrumbs, and sprinkle on both sides of the crucian carp. To ensure that the crucian in the oven was tender, and you were not bothered by small bones, we perform the following manipulations. From head to tail, along the entire length of the fish, without dissecting the ridge, and also in the intercostal spaces, that is, between the costal bones, it is necessary to make incisions. Thus, small bones, which cause so much trouble, under the influence of temperature, just soften. And in the foil will still be prepared, as a couple.

Carp in the oven should be spicy, but not dry. Therefore, the carcass sprinkled with black pepper, and in the abdomen we put one teaspoon of butter. Spread the fish on a sheet of foil and add another teaspoon of vegetable oil, bend the foil from the sides, so that the oil does not flow. Carp in foil in the oven is baked 20-30 minutes at a temperature of 170-190 ° C.

Carp in the oven is obtained with a tender fillet and has a pleasant piquancy. We get out of the oven and lay out on individual dishes on lettuce leaves. We decorate chopped dill and green onions. As a garnish, you can serve potatoes fried or boiled. And for the festive table it will be very important to add a saucepan with cranberry-honey sauce. None of the guests will guess that the crucian in the oven with such a sauce can have such a chic taste and look so impressive.