Composition / ingredients
Step-by-step cooking
Step 1:
How to fry carp with sour cream in a frying pan? First of all, prepare the fish. Carp can be used freshly caught or frozen. If you have frozen fish, then it should be thawed at room temperature in advance.
Step 2:
Peel the fish from the scales and remove the insides. Rinse the carp in clean cold water.
Step 3:
Prepare all the other products specified in the recipe. Sour cream can be used of any fat content.
Step 4:
Cut off the heads and tails of the carp. If you have small fish, then you can fry it whole, but in this case, be sure to remove the gills. If you have too large crucian carp, then cut it into portions. I had a fish the size of a palm and to fit it into the pan, I removed the heads and tails.
Step 5:
Peel the onion, rinse and cut into half rings or slightly smaller, as you prefer. Add salt to taste, ground allspice or black pepper to the sour cream and mix everything thoroughly.
Step 6:
Heat refined vegetable oil in a frying pan with a thick bottom and high edges. Send the crucians to the frying pan. Fry on one side until golden brown, then turn the fish over to the other side and fry in the same way until golden brown. If you have all the fish does not fit into the dishes at the same time, then fry it in portions.
Step 7:
Remove the carp from the pan. Proceed carefully, as the fish of small size is fragile and can fall apart into pieces.
Step 8:
In the oil on which the crucians were cooked, send the onion. Stir-fry to the desired degree.
Step 9:
Put the fish on top of the onion.
Step 10:
Pour sour cream. Spread the sour cream evenly with a spoon. Cover the pan with a lid, reduce the flame to moderate and simmer the carp for about 10-15 minutes (depends on the size of the fish).
Step 11:
Dry the washed greens with paper napkins and chop finely. For carp in sour cream, dill or young green onions are ideal.
Step 12:
Serve as an independent dish or in addition to mashed potatoes or fresh vegetables.
Crucians cooked in sour cream are very tasty in hot, slightly cooled or cold form.
Bon appetit!
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Boiled crucian carp - 102 kcal/100g
- Fresh carp - 87 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
