Crucian fish is loved by many for its tenderness of taste and its inherent sweetish notes. It can be served both hot and cold, while remaining very fragrant and juicy. Below is a selection of the most delicious and popular recipes for making crucian fish.

Fried crucian in a pan

Fried fish is a dish that everyone has tried at least once in a lifetime. But was it crucian?

To taste a piece of fish meat with a delicate structure and a sweet aftertaste, it’s enough to prepare:

  • one crucian;
  • olive oil for frying;
  • some seasoning for fish and salt.

Stages of creating a dish:

  1. The fish is cleansed, freed from the insides.
  2. Be sure to remove the gills, after which the carcass is rubbed with seasonings and salt.
  3. After 10 minutes, the crucian is laid out in a pan with hot oil, where it is fried for 2 minutes.
  4. The container is covered with a lid, and the fire is reduced.
  5. After 5 minutes, the fish is turned over and the frying is repeated as described above.

Served hot with a side dish of potatoes or friable rice.

Oven baking recipe

Crucian carp in the foil retains all the nutrients that the human body so needs.

Ingredients:

  • 3 crucian carp;
  • bulb;
  • half the head of garlic;
  • 50 ml of mayonnaise;
  • a few slices of lemon;
  • 2 bunches of greenery;
  • salt, pepper, sunflower oil.

Stages of creating a dish:

  1. The most difficult process of preparing river crucian is to prepare it: the fish is cleaned of scales, gutted, freed from the fins and tail.
  2. Carcasses are rubbed with a mixture of salt and spicy spices.
  3. While the fish is pickling, the onion is peeled and cut into thick half rings.
  4. Slices of the vegetable are fried in hot sunflower oil until golden brown.
  5. The greens are washed under running water and finely chopped.
  6. A bowl of mayonnaise and garlic passed through a press is prepared in a bowl.
  7. Carasses are laid out on pieces of foil, inside of which onions and greens are placed.
  8. The fish is covered with mayonnaise dressing, lemon slices, and then wrapped in foil.
  9. The dish is baked for 30 minutes at 180 ° C.

Tip. To form a delicious golden crust, unfold the foil and send the fish back to the oven for 10 minutes.

Sour cream fish

Karasi in sour cream is a real culinary masterpiece. Pieces of already tender fish simply melt in the mouth thanks to the addition of a dairy product.

To bring the recipe to life, you need:

  • 6 small crucians;
  • 350 ml of fat sour cream;
  • a piece of butter;
  • salt, flour and spices.

Sequencing:

  1. Karasiks are cleaned, gutted and washed thoroughly under running water, after which the gills are removed.
  2. The carcasses are well dried with paper towels, and then rubbed with salt and spices mixed in a bowl to taste.
  3. After 10 minutes, the fish pre-baked in flour is fried alternately in hot butter until golden brown.
  4. Karas are laid out in a baking dish, where they are poured with sour cream.
  5. The dish goes into the oven, heated to 240 ° C, for 45 minutes.

To piquant creamy notes were brighter, before baking fish in sour cream is aged for about 15 minutes.

Tasty cutlets from crucian carp

If the fisherman brought a catch in the form of 2 kg of crucian carp, then the hostess should definitely please the breadwinner and small households with juicy cutlets, for the preparation of which, in addition to carcasses, it is necessary:

  • 2 carrots;
  • 2 onions;
  • 2 eggs;
  • 80 g semolina;
  • a little starch;
  • 200 g of flour;
  • a few pinches of salt and ground pepper.

In the process of cooking, the following actions are performed:

  1. The fish is cleaned, gutted and decapitated, after which it is washed and dipped in boiling water for 2 minutes.
  2. Further, bones and a ridge are extracted from the carcasses.
  3. Fillet with onions, divided into several parts, is passed through a meat grinder.
  4. The carrot “pulp” created with the help of a fine grater is added to the minced meat.
  5. Next, semolina, starch and eggs are introduced.
  6. Cutlets are formed from the minced meat, which are rolled in flour and fried in hot oil until cooked.

Before serving, rosy products can be sprinkled with fragrant greens.

Cooking with potatoes

Crucian carp combined with potatoes is an excellent solution for an easy, but very nutritious dinner, which is prepared from such components:

  • 3 crucian carp;
  • 7-8 potato tubers;
  • a pack of mayonnaise with a volume of 200 g;
  • 2 cloves of garlic;
  • ½ lemon;
  • salt and spices for fish.

The process of preparing an appetizing and fragrant dish:

  1. The fish is cleaned, gutted and rubbed with salt and spices.
  2. Juice is squeezed from the half of the lemon, with which crucians are sprayed.
  3. Garlic is crushed and mixed with mayonnaise.
  4. The resulting sauce is divided in half.
  5. One part is smeared with fish, and the second is mixed potato wedges.
  6. Crucian carp are placed in the center of the pan, around which potatoes are distributed.
  7. The dish is baked for 35 minutes at 200 ° C.

Willingness is determined using a toothpick that pierces potato slices.

Baked fish with vegetables

Delicious crucians cooked in the oven will take their rightful place on the festive table and decorate it.

To execute the recipe, it is enough to prepare a simple grocery set consisting of such products:

  • 4 crucians;
  • ½ kg of potatoes;
  • carrots;
  • bulbs;
  • sunflower oil;
  • 2 tomatoes;
  • 250 ml sour cream;
  • ½ lemon;
  • bunch of greenery.

To serve a beautiful dish to the table, you need to do this:

  1. Karas are cleaned and gutted.
  2. When the gills are removed, the carcasses are washed under running water and stacked in a bowl, where they are salted, seasoned and sprinkled with lemon juice.
  3. Carrots are rubbed on a grater.
  4. Bulbs are cut in half rings.
  5. Potato circles are prepared.
  6. The carrot and onion mixture is passerized in oil.
  7. In the baking dish, fish carcasses are laid out, in the belly of which tomato circles are placed.
  8. Top half of the frying is distributed.
  9. Then again the fish is laid out, covered with a carrot-onion mixture.
  10. The dish is poured with sour cream and sent under the foil to a hot oven (190 ° C) for 40 minutes.

10 minutes before the completion of the preparation of fish, the foil is removed.

Carp ear

To enjoy the taste and aroma of fish soup, you need:

  • 1 kg of crucian carp;
  • 2 onions and carrots;
  • 3 potato tubers;
  • 100 g of millet;
  • some garlic;
  • a piece of fat;
  • spices, salt and herbs.

Working process:

  1. Karasi are cleaned, gutted and boiled in 2 l of salted water for 20 minutes, after which they are removed on a plate.
  2. Peeled carrots, potatoes and onions are cut into arbitrary pieces.
  3. Garlic cloves without husks are ground with lard.
  4. Vegetables and washed millet are sent to the broth.
  5. After half an hour, crucians are returned to the broth, as well as garlic with lard, spices.

In the plates, the soup is sprinkled with chopped herbs, which will give the ear an intense aroma.

Dishes from painting are not only very appetizing, but also diverse. You can fry the fish in a pan, cook in the oven or boil fragrant soup from it.

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