Carp, like any other fish, it is advisable to choose to prepare fresh, until it was not 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 withThe cutting of an average-sized specimen is from 15 to 25 cm in length, including the caudal fin and head. For larger pots, it is difficult to choose the dishes for cooking entirely, which is how it turns out 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 itwith 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 fins grow, scales are smaller and denser, a little less pliable for cleaning.
After the scales are removed, once againrinse the fish, rip the belly from the tail to the head. Here it is better to take a sharp knife and do not inject 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 you want, 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 has been cleaned, it must be prepared for frying. If the crucian is large or caught in a swampy 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 the rate of 1-1.5 st. l. salt to a liter of water and put the carp into it 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 acute can sprinkle with salt black or red ground pepper.
Roasting
Carp in sour cream is prepared after preliminaryroasting. 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, carp in sour cream can be stewed withoutfrying, it's also delicious. In this case, you need to lubricate the frying pan with oil, lay a layer of cut onions on the bottom, then a layer of prepared croquettes 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 languishes 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 potato 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.
