Let's just say that you can cook almost any river or lake fish using the recipes below, but today we will cook crucian carp. Crucian carp is the sweetest and tastiest river fish that everyone will surely like!
She is so appetizing and fragrant that while trying it, some even lick their hands for pleasure. And how not to lick, when each piece of cooked fish delicacy is incredibly juicy and pleasant to the taste!
By the way, crucians are inexpensive and you can cook them every day, because the cooking options for this small fish are plenty. But the most operational and equally appetizing are the fried crucian carp and crucian carp stuffed with vegetables and baked in the oven!
Even a schoolboy can cope with their creation, and we will help you to properly prepare 1 kg of this river fish, by writing step-by-step cooking classes of 0.5 kg for each recipe.
1. Fried crucian carp in cornmeal breading
For those who try carp once in corn breading, they will never again want to bread it in wheat flour! This perfect duet of fish with corn flour gives a truly phenomenal taste - let's try to repeat it:
- 2 crucian carp (0.5 kg);
- 100-120 g of corn flour;
- 0.5 tsp. salts;
- 50 ml of vegetable oil.
First, clean the scales with fresh crucians. This is most easily done in a bowl or sink filled with water. In water, the scales are removed in one motion and do not fly apart. When you reach the lower fins, the part from the fins to the head from the bottom is best cut - it is difficult to peel off.
Then the crucian carp must be gutted - cut the belly from the head and to the second lower fins. Take out the insides, trying not to crush the gallbladder, and thoroughly rinse everything inside. Remove the black film from the inner walls - it can give the fish bitterness.
Salt crucians both outside and inside. If you purchased or caught a small fish, then at this stage you need to cut it obliquely along the ribs with a little effort - you will cut the bones in half and they will be so fried that they will not even be felt!
Breast every fish in cornmeal on all sides.
Heat the vegetable oil in a pan and put the crucian on it. Fry for about 5-7 minutes over medium heat until golden brown.
Then flip over to the other side and fry for the same amount of time, but covered with a lid. Thus, crucians steamed and from the inside, and their meat will not remain raw.
Serve fried carp with lemon and green onions. Good appetite!
2. Baked crucian with vegetables
The fish prepared in this way absorbs vegetable juice and is filled with an incredibly tasty aroma. Only a few steps in its preparation will allow you to enjoy the excellent fish dish, which in the restaurant would be at an exorbitant price!
You will need:
- 2 crucian carp (0.5 kg);
- 2 bell peppers;
- 1 large tomato;
- 2 tbsp. vegetable oil;
- 0.5 tsp. salt.
In this recipe, first clean, rinse and chop the vegetables: tomatoes in quarters and pepper in straws.
Also clean the fish from scales and gut, rinsing it from all sides.
Stuff the crucian's abdomen with vegetables, after salting the fish.
Place on a baking sheet, pour with vegetable oil and bake at 180-200C in the oven for about 25-30 minutes. The fact that the dish is ready, you will understand by smell, which will soar in the kitchen!
Serve fish with greens. Good appetite!
Having calculated the cost of any of these recipes, you are unlikely to go to a restaurant now to feast on crucians:
- 2 crucian - 25 rub .;
- 100-120 g of corn flour - 5 rubles;
- 50 ml of vegetable oil and salt - 5 rubles.
A fish dinner for two will cost you only 35 rubles, and one fried crucian carp - at 18 rubles. This is an incredible savings!
