In modern society, there are many who lovepamper yourself with a piece of fish. But there are those who can not live without it even for a day. Agree, it is quite expensive to go to a restaurant and there is something that can be cooked at home, and several times cheaper. On the agenda is how to fry the crucian carp. The usual river fish, which is found in almost all fresh water bodies. This species is one of the most common and often used.
How to fry the crucian in a frying pan, so that afterwards the bones do not prevent you from enjoying the wonderful taste of this fish? This article will tell you all the secrets of cooking.
So, how to fry the carp in flour? We, of course, will need some products. Ingredients:
All these products can be found in any store in your city.
First of all, as with any other cookingfish, it should be cleaned thoroughly. The logical thing to do is to use special services right in the same place where you bought the product. But most stores do not provide such a service, so it's best to clean the fish yourself on the street. Then you are guaranteed to save your apartment from not quite pleasant smell of fish and keep the work desk clean in the kitchen. Cleaning is carried out, starting with the tail, moving to the head. The hardest part of it is cleaning the belly of the fish. Scales are dense there, and for productive cleaning it is necessary to cut off fins as well.
Then cut the fish trunk along the bottom,pull out all the insides. If you are lucky, the fish can get caught with caviar, and if you fry it, it will be very tasty. Carefully wash my carcass under warm water. It is not necessary to cut a head, but if you decide to leave it, you need to remove the gills.
Next, to fry in a frying pan carpit was easy to eat after cooking, without fear that the bone will get, it is necessary to make incisions along the entire length of the back. The same system with hot crucian carp. That the fish does not fall apart during cooking, cuts should be done rarely.
After having completed the technical points,it is necessary to pickle the carp. To do this, fold them into a small bowl, add salt, pepper and seasoning (to taste) and mix. Rub well with the mixture of fish, put it in the refrigerator for 15 minutes.
After you roll the carp in a bowl of flour. Flour will give a golden color and will not allow it to stick during frying to a frying pan.
Preheat the frying pan to boil the oil, dip intoher fish. How much to fry the crucian? It already depends on your taste. Some people like it a bit damp, the other is more baked. But the average frying time for each side varies from 7-10 minutes. Cook on medium heat. You can also determine the degree of readiness with the help of a crust: if it became golden, the fish is ready.
This was one of the recipes, how to fry crucian carp. Another of the most popular recipes is the crucian in mayonnaise. Very many mistresses use it.
Here's what you need to make this delicious dish. Prepare in advance:
Как жарить карася в майонезе?Trim all fins and tails, as well as the heads of the carp. Cut the fish into small pieces, if possible, remove as many seeds as possible. After all manipulations, rinse the pieces under warm water, dry, put in a bowl.
Now fill them with 180 grams of mayonnaise.Add the onion, salt, dill and pepper. Stir. Next, you can add 100 grams of water to dilute the marinade. It is advisable to let the fish stand in the refrigerator for 40 to 60 minutes, but if your family is no longer able to tolerate, then 10 minutes will be enough.
We heat the frying pan by pouring sunflower oil into it. The oil should cover the frying pan a little. We lay out the fish, we reduce the fire to the average, covering it with a lid.
Stew should be from 30 to 40 minutes.At the end, turn off the heat and let it steep for a while. The fish is ready. Thanks to the properties of mayonnaise, it turns out to be tender, even some of the small bones in it become soft.
Another recipe, which will not leave indifferent even the most aesthetes, is caramel in sour cream.
It will take:
We begin by cleaning Karase carefully. Rinse under running water and wipe.
We clean the onion, cut it into small cubes and up toTransparency fry in a pan. After the onion is allowed to cool to room temperature, in order to mix it with eggs that need to be beat well. Mix the onions and eggs, stir again.
In the resulting mixture, dip the carp, thencrumble in breadcrumbs and put in a preheated frying pan. How to fry the crucian in a frying pan is difficult to say, so we roast the fish until golden brown on both sides.
Then you need to degrease with napkins fish. After you have done this step, put it on a clean frying pan and pour all the sour cream.
Setting fire to the middle level, twicebring them to a boil. Do not do so that carp have been boiling for a long time. Turn off the cooker after the second time. Serve the fish in hot form - so it will retain its flavor qualities.
Well, the last recipe is a battered fish.Of course, crucian, like the most bony fish, does not fit here as well as pangasius, for example, but if you carefully remove the bones, you can make delicious carrots in batter.
For this dish you will need:
For cooking batter:
First, we cut the fish.We remove the head, tail and fins. Very carefully clean it until the moment when the scales no longer remain. Next, delete all the insides. Then we divide the crucian into equal pieces, trying to remove as many bones as possible (preferably all).
After you have finished cutting the fish, rinse the pieces and let them dry. We put them in a small cup, salt and pepper. While the fish is standing, cook the dessert.
Take two eggs at room temperature and whiskthem to a homogeneous mass. Suck the flour so that it is without lumps. Stir the beaten eggs and add a little flour, whisk until a batter is obtained. Slightly salted and pepper.
Then slice the fish one by one dip into the batter, place on a very well heated pan, directly into the boiling oil. Fry for 10 minutes on each side, constantly turning pieces of fish.
Fish in batter is much juicier than herpredecessors. A delicious crust is formed, under which the crucian does not harden, but on the contrary becomes softer. It's very tasty if you add a little beer to the dessert.
Readers learned how to properly cook crucian carp with different recipes. This is a fairly easy process, and if you practice with cleaning, everything will happen very quickly. Bon Appetit!
