Do you want to cook delicious fish? Quickly see the recipe for crucian carp

Carp is a river fish. Dietary and juicy meat. Easy to prepare. We offer a simple recipe for carp (fried fish). But if you read the article to the end, you will find out that you can bake it in the oven, multivark and use it for cooking soup.

Fresh crucian: cooking recipes

Ear from carp

Main Ingredients:

• Bow (two heads);
• Potatoes (five pieces);
• Salt sea;
• One carrot;
• Carp (one kg);
• parsley;
• Bay leaf;
• allspice;
• Water (two liters).

Cooking process

Clean, gut and rinse the fish. Cut off the head, tail and fins. Cut the carcass into small pieces. We take the pan, put the fish and fill it with water. We put on the fire. Add water and add bay leaf. While carp is cooking, we proceed to vegetables. We wash them, clean them and cut them into cubes. Do not forget about the broth. Take off the foam on time. How to boil the broth, add carrots, onions, peppers. And leave the parsley and potatoes in twenty minutes. Stir. We cook an ear for another thirty minutes. Remove the pan from the fire. Cover and let stand for fifteen minutes. Then we pour the aromatic soup on deep plates.

Recipe for crucian carp, baked in the oven

Main Ingredients:

• A bunch of dill;
• Salt sea;
• Vegetable oil (5 grams);
• A large crucian (one);
• Onions (three heads);
• spice;
• Potatoes (500 grams).

Cooking process

We clean the crucian from the scales, gut and rinse. We rub with salt and spices (you can special for cooking fish). We clear the onion, then cut it with rings. Take the potatoes (best small), mine and cut the peel. Preheat the oven. Lubricate the baking sheet with oil, lay onions (stithes like a featherbed for fish). We put the crucian on top, we enclose potatoes around it. We put in the oven, heated to 200 degrees. Thirty minutes later this delicious dish will be ready. You can eat it not only on weekdays, but also at the festive table.

The recipe for the crucian in the multivariate

Main Ingredients:

• Sour cream (250 grams);
• vegetable oil;
• Five carrots (medium size);
• Salt (5 grams);
• Wheat flour (half cup);
• dill;
• Zucchini (two medium);
• Fish seasoning.

Cooking process

We clean fish from scales, entrails. Washed. Many cut off the head, tail and fins. We will bake the whole fish . Next, make incisions on the carcasses. Salt fish, season with spices. We pan further in flour. Mine zucchini, cut into rings. Peel the onions, chop the straw. We take the bowl of the multivark, pour oil on the bottom and put the crucian carp. Turn on the "Hot" and brown only one side of the carcass. Turn off the button "Frying". Turn the fish over and fry the other side in the "Bake" mode. We place onion and zucchini on fish. Close the multivark and bake for thirty minutes. While we prepare the sauce. Mix the thick sour cream with chopped dill. This recipe is very interesting. Put the carp on a plate, next lay out zucchini and add a spoonful of sauce. You can sprinkle with greens.

Stewed with wine fine carp: recipe

Main Ingredients:

• Bow (two heads);
• Karasiki (one kg);
• Salt sea;
• vegetable oil;
• Wine (150 grams);
• spice;
• Flour (200 grams).

Cooking process

On the already peeled and gutted caris we make incisions with a frequency of five millimeters on both sides. It is necessary to cut the bones small. Salt the fish. Sprinkle with spices. Next, roll the carp into flour (you can use semolina). Take the pan (best cast iron). We pour the oil. We are gossiping. We spread the fish. On both sides for five minutes fry. Then take a deep saucepan, shift the carrots, add the cut onions from above and pour the wine (can be water). Close the lid and stew hour.

Bon Appetit!