Recipe for crucian carp in sour cream in the oven, in a frying pan, in a slow cooker: step-by-step preparation

Crucian carp cooked in sour cream sauce is a traditional dish of Russian cuisine, which is still very popular in Russia. The advantage of crucian carp is that it cooks quickly and without much hassle.

It can be cooked in a slow cooker, oven, or simply fried in a frying pan. To make your dish tasty, you need to take into account several features of preparing this fish, which will be discussed below. Read, memorize and try our recipes.

Classic recipe

Crucian carp in sour cream in a frying pan, the recipe for which will be discussed first, came from ancient times and was brought to perfection by professional chefs.

A minimum of ingredients and proper preparation are the main components of this dish.

Composition of ingredients

Product set:

small crucian carp – 600 g;
milk – 1.5 l;
melted butter – 60 g;
onion – 1 head;
sour cream – 200 ml;
flour – 100 g;
salt, pepper - to taste.

What can be added and changed in the composition

It is permissible to use fresh or dried greens, as well as your favorite seasonings.

Step-by-step cooking process

Detailed Guide:

You should start by cleaning the crucian carp from scales. To do this, it is better to place the fish in a large cup or in a sink so as not to dirty the kitchen.
Now you need to cut the belly of the carcasses and take out all the insides along with the black film, which can subsequently cause bitterness. Whether to remove the head, fins or not is up to the owner to decide.
The crucian carp should be thoroughly washed with running water and filled with milk. It is necessary to leave the fish in this form for at least 1 hour to get rid of the smell of sludge.
After the allotted time, you should rinse the carcasses again, make cuts to the spine with a sharp knife and be sure to dry them with napkins or a towel.
In a flat plate, mix salt, flour and pepper. It is necessary to roll each carcass in the resulting mixture.
Next, you need to heat a frying pan with melted butter over medium heat and add the fish.
Having achieved a golden brown crust on one side, carefully turn it over and sprinkle with onions, which must be peeled and chopped into half rings in advance.
After 4 min. You should add sour cream and spread it not only over the surface, but also along the bottom of the pan. Now you need to cover the dish with a lid and simmer over low heat for at least another 20 minutes. (time depends on the size of the carcasses).

Ready.

Decoration and serving rules

An excellent solution would be to serve the fish with boiled potatoes or rice, generously sprinkle with sour cream sauce and sprinkle with chopped herbs.

Boneless with onions

It seems to many that only craftsmen can fry boneless crucian carp, which become quite soft during heat treatment. Correct cuts and low-fat sour cream will come in handy in this process.

Composition of ingredients

Ingredients:

sour cream – 100 ml;
mayonnaise – 2 tbsp. l.;
crucian carp of the same size - 4 pcs.;
onion – 2 heads;
flour – 100 g;
Vegetable oil for frying;
black pepper and salt.

What can be added and changed in the composition

For piquancy, you can add teriyaki sauce, which also helps soften the bones of the fish during frying. Additionally, carrots can be added to the composition.

Step-by-step cooking process

Preparation step by step:

The first step is to clean all the crucian carp, removing the scales and all the insides. Now you need to rinse each carcass well, paying special attention to the belly.
Read also: How to bake fish in the oven: 13 delicious recipes for fish whole, in pieces, with vegetables, cheese and in marinade
Now the most important steps that will help you not to feel small bones while eating fried food. You need to use a sharp knife to make cuts all the way to the spine without damaging it.
You should start from the tail and continue along the ridge, without touching the large rib bones. You should try to keep the distance between cuts to a minimum.
Next, you need to salt and pepper the fish outside and inside, leave at room temperature for 15 minutes, covering with a kitchen towel to prevent insects.
Having rolled all the crucian carp in flour, you need to fry them over high heat on both sides, heating a frying pan with vegetable oil.
The fish should be placed in a cup, and coarsely chopped onions should be sautéed in the same fat until golden brown.
You need to coat the crucian carp on all sides, including the head and tail, with sour cream and mayonnaise sauce, place it in a heat-resistant form, and apply an onion layer on top.
Next, you need to cover everything with a piece of foil, securing the edges and place in an oven preheated to 100°C for 30 minutes.

Decoration and serving rules

During this time, you can have time to prepare a side dish of potatoes, buckwheat or rice, with which you can serve the fish on the table. Some people like to eat baked carcasses as a dish on their own.

Crucian carp in sour cream, stuffed with rice and caviar

When cutting crucian carp, you often come across caviar. If the quantity is large, many simply fry the delicacy, but if it is small, you can stuff the fish with it and stew it in sour cream sauce.

Crucian carp in sour cream in a frying pan stuffed with rice and caviar.

Preparation next.

Composition of ingredients

Compound:

medium-sized crucian carp – 4 pcs.;
rice – 1\2 cups;
sour cream – 200 ml;
caviar – 80-100 g;
egg – 1 pc.;
breadcrumbs – 80 g;
vegetable oil – 60 ml;
spices, salt

What can be added and changed in the composition

You can add chopped herbs to the filling. Instead of rice, you can use buckwheat or any other porridge that cooks quickly.

Step-by-step cooking process

Step-by-step instruction:

It is necessary to prepare the fish by cleaning it from scales and entrails. Any caviar should be separated and placed in a separate cup.
Now you should wash the carcasses inside and out, wipe with napkins, make deep cuts on the ridge and spread with a mixture of salt and pepper. Cover the product with cling film and leave at room temperature for 10-15 minutes.
During this time, you can have time to boil the rice in salted water until completely cooked, drain in a colander and cool.
The resulting porridge must be mixed with caviar, raw egg and spices added. Now you need to stuff each crucian carp with this composition.
Heat a frying pan with vegetable oil over medium heat and fry all the carcasses until golden brown, after rolling them in breadcrumbs.
Next, you need to put the fish on napkins to collect excess fat, and be sure to wash the pan.
Add 1/4 tbsp to sour cream. warm water, add salt and bring to a boil. There you need to dip the crucian carp and simmer them over low heat for 25 minutes.

Decoration and serving rules

This dish should be served hot, with each guest serving the required amount of fish. Separately, you can place a plate with fresh vegetable salad.

Tricks for properly cutting crucian carp

Despite the fact that catching crucian carp while fishing is a simple task even for the most inexperienced fisherman, not everyone knows how to cook this fish tasty and correctly. Moreover, many do not like crucian carp for two of their features: firstly, these inhabitants of stagnant bodies of water often have a persistent smell of mud, and, secondly, crucian carp is a very bony fish! Both features can always be eliminated if you know the intricacies of cooking crucian carp.

When cutting crucian carp, you need not only to remove the scales and gut the insides. The smell of mud is very strong in the gills - they should also be removed, as well as the fins. But you can leave the tail fin; when baked, it becomes crispy and very tasty. The second secret of preparing crucian carp lies in getting rid of many small bones: a sharp knife and an ordinary lemon will help to soften them and even dissolve them. Before starting cooking, you need to make cross cuts on the sides of each crucian carp to form a grid of diamonds. In this case, the skin only needs to be slightly cut. Sprinkle lemon juice on top of the chopped crucian carp. Due to the cuts, the fish will stew faster, and the lemon juice will dissolve small sharp bones.

With potatoes

Crucian carp in sour cream in a frying pan (recipe with potatoes) is often baked in the oven, but you can get by with a large frying pan. For good taste and complete readiness, it is enough to observe the temperature regime.

Composition of ingredients

Product set:

crucian carp – 1 kg;
potatoes – 600 g;
sour cream - 1 tbsp.;
vegetable oil – 50 ml;
butter – 1 tbsp. l.;
ground crackers - 3 tbsp. l.;
salt;
ground black pepper.

What can be added and changed in the composition

It is permissible to add vegetables (onions, carrots) to the composition, and ketchup, which can be mixed with sour cream before adding, will dilute the taste.

Step-by-step cooking process

First you need to clean the fish from scales, make an incision on the abdomen, remove all the internal organs and wash thoroughly under the tap. The crucian carp must be dried and rubbed with a mixture of pepper and salt on all sides.
The carcasses should be placed in a cup and left for 15 minutes.
At this time, you need to wash, peel the potatoes and divide into large pieces.
It is necessary to fill with cold water so that the root crop does not darken.
Now you should pour the ground crackers onto a flat plate and roll the crucian carp in them. Immediately place the fish in a frying pan heated with vegetable oil and fry over high heat until a crust forms on both sides.
Place the carcasses in a cup, blot with napkins, wash the frying pan and put it back on the fire.
Next, you need to melt the butter and fry the potatoes until golden brown, from which the water has been drained in advance and the pieces have been slightly dried.
You need to place the fish on top of the prepared vegetable, pour sour cream over everything and cover with a lid. The contents should be simmered over low heat for 25 minutes.

Decoration and serving rules

It is better to serve after 5 minutes. After turning off the stove, let the dish brew. Place crucian carp with potatoes on a plate for each family member and sprinkle generously with fresh herbs.

Crucian carp in egg with onion and sour cream

Incredibly tasty, quite popular recipe for crucian carp in sour cream, cooked in a frying pan.

Ingredients:

freshwater crucian carp – 1 kg;
onion – 2 heads;
raw chicken egg – 3 pcs.;
liquid sour cream – 200 ml;
vegetable oil – ½ cup;
greens – ½ bunch;
breadcrumbs;
salt.

After rolling in breadcrumbs, fry the crucian carp, and then add sour cream

Preparation:

We clean the fish, gut it, and be sure to remove the gills. You can cut off the heads and tails, but whole crucian carp in sour cream still look more beautiful and appetizing.
Wash the carcasses thoroughly, let them dry, or dry them well with a paper towel.

The crucian carp must be dried so that they do not stick to the pan and are removed from it entirely, without damaging the golden crust.

We make notches on the body of the fish, sprinkle it with salt and set aside for 20 minutes.
Now we make a mixture of eggs and fried onions. To do this, peel the onion and cut it into cubes.
Heat the sunflower oil, sauté the chopped onion until brownish.
Beat the eggs with a whisk, add the fried onions to them, mix gently.
We first dip the carcasses one by one into the prepared egg-onion mixture, then bread them in salted ground breadcrumbs.
Fry the fish on both sides in heated sunflower oil.
Place the fried carcasses into a clean frying pan and pour an even layer of low-fat sour cream on top.
Place on the stove and wait for the sour cream to boil. Then we reduce it and simmer the fish under the lid for 20 minutes.
After this, we decorate the fish with chopped herbs. Serve with mashed potatoes.

In sour cream and egg filling

Sour cream and egg filling will give the fried crucian carp a more festive look. The cooking option is suitable for both frying and baking in the oven.

Composition of ingredients

Ingredients:

fresh crucian carp – 4 pcs.;
eggs – 3 pcs.;
sour cream – 300 g;
onion – 1 head;
dill greens – 1/3 bunch;
vegetable oil – 70 ml;
flour – 150 g;
spices.

What can be added and changed in the composition

To fry crucian carp, you can use breadcrumbs instead of flour. If the sour cream is too thick, it can be diluted with milk or water.

Step-by-step cooking process

Cooking process:

First of all, you need to prepare the fish, from which you must remove the scales and remove the insides along with the black film. You can separate the gills and heads, but this is optional.
On the spinal part, cuts should be made with a sharp knife, making a slight slope. Now you need to salt and pepper the carcasses inside and outside, and leave covered for 15 minutes.
It is better at this time to immediately prepare the filling, for which you need to mix eggs, sour cream, chopped herbs and sautéed onions in a deep bowl. The composition needs to be salted a little and spices added if the hostess decides to use them.
Next, roll the crucian carp on all sides in flour and fry over high heat on both sides until golden brown.
Without removing the fish from the pan, add the egg wash, cover and cook over low heat for another 20 minutes. This process can also be carried out in the oven open for 30 minutes.

Decoration and serving rules

You can serve the fish as a separate dish or with a side dish in the form of potatoes, buckwheat, or rice porridge, placing it on individual plates for everyone.

Cooking features

In order for the crucian carp to turn out soft, tasty and aromatic as a result of cooking, you need to follow simple recommendations :

River fish is the best for cooking fresh , so the best option is to purchase live crucian carp. If the fish no longer shows signs of life, and the seller claims that it was still moving a few minutes ago, then you need to look under the gills of the carcass. When the skin under the gills is pink, you can judge the freshness and suitability of the fish.
Before cooking an individual, it is necessary to gut it well, remove all scales and fins and wash it.

Attention. When gutting crucian carp, you must try not to damage the gall bladder, otherwise the fish will become saturated with bitterness, which will be felt even when cooked.

Before cooking the carcass, it is thoroughly soaked on all sides with spices, salt and herbs . It is better not to skimp on salt, since under-salted fish tastes worse than over-salted fish. As spices, it is better to give preference to paprika or ground black pepper. The ideal spices for crucian carp are parsley and dill. Lemon zest or juice will add aroma and a unique note of acidity.
Since crucian carp is a very bony fish, you should first make many oblique cuts on its back . The more often they are located, the less dangerous and more comfortable the eating of the dish will be.
in sour cream at different times. The larger the carcass, the longer it takes to soak and fry. Small fish take about 20 - 25 minutes, large fish - 30 - 45 minutes . In this case, depending on the recipe, the time is selected individually.

With cheese

The recipe for crucian carp in sour cream, cooked in a frying pan, is famous for its unique taste and aroma, which can be enhanced by adding grated cheese. If this dish is still at the end and baked in the oven, then a beautiful golden brown crust will become a decoration.

Composition of ingredients

Compound:

crucian carp – 2 carcasses;
butter – 50 g;
vegetable oil – 100 ml;
sour cream – 150 ml;
cheese – 150 g;
onion – 1 pc.;
flour – 1\2 tbsp.;
salt.

What can be added and changed in the composition

You can add blanched potatoes to the composition, which you add along with sour cream and cheese at the very end of cooking. It is also acceptable to use a set of your favorite spices and herbs.

Step-by-step cooking process

Detailed Guide:

As always, you must first remove the scales and internal organs of the crucian carp, rinse thoroughly with running tap water and make deep cuts along the entire ridge.
Sprinkle with a small amount of salt on all sides and let sit for about 15 minutes, covering with cling film.
During this time, you can have time to peel the onion, chop it into rings and grate hard cheese, which is best kept for about 10 minutes. in the freezer.
Heat a frying pan with vegetable oil over high heat and fry the fish, previously coated in flour.
After removing the carcasses onto kitchen napkins, you need to wash the dishes and reheat them, but over medium heat and add butter.
You need to sauté the onion until transparent, place crucian carp on it, pour sour cream over everything and sprinkle grated cheese on top.
Bring to readiness within 20 minutes. under the lid, reducing the flame to low.

Decoration and serving rules

Mashed potatoes, boiled rice or buckwheat will be an excellent side dish for fish. When serving, you can sprinkle with chopped herbs and place a plate next to it for the bones.

How to cook in a frying pan?

With this recipe for crucian carp in sour cream, fried in a frying pan, you will prepare a real delicacy! This is one of the most delicious fish dishes. It is prepared very simply, it turns out nourishing, aromatic, healthy and incredibly appetizing. So, to create this dish you need to have:

four crucian carp (weighing 300 g each);
a couple of onions;
500 g full-fat sour cream;
vegetable oil;
salt;
greenery;
black pepper.

Wash the crucian carp, clean it, gut it, remove the gills, rinse it outside and inside. Make deep cuts in the sides of the fish with a knife (this will make the bones less noticeable). Rub the crucian carp with salt outside and inside.

Now heat a little vegetable oil in a frying pan, add the fish, fry it over high heat on both sides until it browns. When a beautiful golden brown crust appears on the crucian carp, remove them from the frying pan.

Next, peel the onion, cut into half rings, and simmer in the same frying pan over low heat until soft and transparent. Place the fish on the onion, pour in sour cream, reduce the heat. Simmer the fish covered for 20 minutes.

Now taste the prepared sour cream sauce for salt, add salt and pepper if necessary. Serve the crucian carp hot, sprinkled with chopped herbs.

With mushrooms

You can dilute the taste if you cook crucian carp in sour cream with porcini mushrooms. Few people know this recipe, which deserves attention among lovers of river and lake fish.

Composition of ingredients

Product set:

fish – 600 g;
porcini mushrooms – 400 g;
onion – 1 head;
flour – 2 tbsp. l.;
melted butter – 100 g;
salt, black pepper.

What can be added and changed in the composition

It is possible to add grated cheese to the composition at the end of cooking, as well as the use of fresh herbs. You can immediately stew the crucian carp with potatoes to serve the dish with a side dish that has absorbed all the flavors.

Step-by-step cooking process

Step-by-step preparation:

The fish must be cleaned of scales, then the belly must be opened and the insides taken out along with the black film. Now you need to wash the carcasses, cut them near the spine, where the small bones are, and set them aside, salt and pepper inside and out.
At this time, you should take care of the porcini mushrooms, remove the darkened areas, rinse them and cut them into cubes of different sizes. The fact is that small pieces will enhance the aroma, and large pieces will be felt when eating the dish.
First, saute the mushrooms in a hot frying pan with half the oil, and when all the liquid has evaporated, add the chopped onion and leave on the fire for another 3 minutes.
Next, you need to heat another frying pan with the rest of the oil and fry the crucian carp, rolled in flour, on both sides until golden brown.
Add mushroom sauté, sour cream to the fish and simmer for another 20 minutes. over low heat under the lid.

Decoration and serving rules

Experienced chefs suggest serving this dish sprinkled with grated cheese and half a boiled egg. You can decorate the fish with sprigs of fresh herbs.

With vegetables

Crucian carp in sour cream in a frying pan, the recipe for which is described with vegetables, can be useful for people who adhere to a healthy diet. They can make changes to the instructions and avoid frying the fish.

Composition of ingredients

Compound:

crucian carp – 1 kg;
zucchini – 1 small;
bell pepper – 1 sh.;
onion – 1 head;
tomatoes – 2 pcs.;
sour cream – 200 ml;
lemon juice – 3 tbsp. l.;
salt.

What can be added and changed in the composition

The vegetable composition can be changed at your discretion (for example, add potatoes or remove zucchini). Instead of tomatoes, some people add tomato paste.

Step-by-step cooking process

Step-by-step instruction:

The first thing to do is to remove scales and internal organs from the fish, and then rinse it well, paying special attention to the dark film inside, removing it completely.
Now, with a sharp knife, starting from the tail, you need to cut the flesh all the way to the spine, salt the carcass and sprinkle with lemon juice.
Leave the crucian carp in this state for 15 minutes, covering with cling film to prevent insects.
At this time, you need to peel all the vegetables and chop them: cut the zucchini into cubes, chop the pepper into strips, and chop the onion into half rings.
Place them in a frying pan heated with vegetable oil and sauté over high heat for 5 minutes.
Separately, you need to fry the breaded crucian carp until golden brown and place the vegetables on top.
Pour sour cream over everything and simmer over low heat for another 20 minutes.

Decoration and serving rules

You can boil the potatoes separately and serve the fish along with it. But most prefer to eat the dish without a side dish, hot.

Gypsy style fish

Required ingredients:

fresh fish - 5-6 pcs;
champignons (chanterelles) - 350 g;
2 large onions;
vegetable oil for frying - about 110 ml;
flour - approximately 3 tbsp. l;
salt, peppercorns, spices;
fat sour cream - 3 tbsp. l.

Cooking time: 1 hour.

Calorie content: 2541 kcal.

Clean fresh fish from scales and entrails. Make cuts on both sides of the abdomen. Season well with salt and then set aside.
While the crucian carp are salting in a frying pan, fry the onions and mushrooms. Cut the vegetables arbitrarily; it will not affect the taste.
Dip the fish in flour and fry it in a separate frying pan until golden brown.
When all the fish carcasses are fried, distribute the onions and mushrooms on top. Add bay leaf, pepper. Dilute the sour cream with a glass of water, pour this mixture over the crucian carp, cover with a lid, and give the fish time to simmer.
When ready, carefully transfer the fish carcasses to a plate, pour over sour cream sauce, and garnish with herbs and vegetables.

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With cognac

If the hostess is expecting special guests, you can use the recipe for stewed crucian carp with cognac and sour cream. Do not be afraid of the presence of cognac in the composition, it will evaporate during heat treatment and the dish will be safe.

Composition of ingredients

Product set:

cognac – 100 ml;
medium-sized crucian carp – 2 pcs.;
sour cream – 350 ml;
favorite seasonings.

What can be added and changed in the composition

Do not spoil the dish with additional ingredients.

Step-by-step cooking process

Step-by-step preparation:

It is necessary to remove all the scales from the fish, moving the blade of a knife from the tail to the head, then remove the insides and wash thoroughly under the tap.
Mix spices with salt in a bowl and rub the resulting mixture on the inside and outside of the carcasses. Let sit so that the meat is saturated with all the flavors.
Now you should fry the crucian carp over high heat with the addition of vegetable oil until a golden crust forms.
Without removing the fish from the pan, pour in the cognac and set the contents on fire. You need to remove the pan from the heat and let the flame go out on its own.
Sour cream should be mixed with warm water (1/2 tbsp) and added to the crucian carp. Next, place it back on the stove and simmer over low heat for 30 minutes.

Decoration and serving rules

Grilled vegetables are perfect as a side dish. It is best to serve in separate plates, with an empty bowl for the bones nearby.

Crucian carp with mushrooms in sour cream

This is another popular fish dish that doesn't take much time to prepare. The dish can be prepared not only for everyday lunch, but also to treat guests for a holiday.

Preparing the dish takes 35-40 minutes.

Ingredients:

crucian carp – 2-3 pieces;
sour cream – 200 gr;
onion – 2 pcs;
mushrooms – 250 gr;
vegetable oil;
breadcrumbs;
salt;
spices.

Preparation:

Prepare the crucian carp.
Rub the inside of the fish with salt.
For breading, mix breadcrumbs with salt and seasoning.
Roll the crucian carp in the breading mixture.
Fry the fish on both sides until golden brown.
Chop the onion.
Cut the mushrooms into cubes.
Fry the onions and mushrooms until done.
Add sour cream to the mushrooms and simmer for 10 minutes.
Place crucian carp in a baking dish and place mushrooms fried in sour cream on top.
Bake the fish for 20 minutes at a temperature of 180-200 degrees.

In Turkish

Crucian carp in sour cream in a frying pan (recipe borrowed from Turkish chefs) can be fried separately and served with a spicy sauce.

Composition of ingredients

Product set:

fish – 500 g;
cream (low-fat) – 1\2 tbsp.;
flour – 60 g;
garlic – 1 clove;
fried walnut kernels – 200 g;
eggs – 3 pcs.;
sour cream – 400 ml;
cilantro, parsley - 1/2 bunch each.

What can be added and changed in the composition

To enjoy overseas food, it is better to leave the composition unchanged.

Step-by-step cooking process

Cooking process:

The first thing to do is fish, which should be thoroughly cleaned of scales, removed the insides and rinsed well. Large carcasses should be divided into portions, salt and pepper everything and let stand at room temperature for 10 minutes.
There is time to prepare the batter, for which you just need to beat a little egg. Dip crucian carp, coated in flour, into it and fry over medium heat in vegetable oil until fully cooked.
Walnuts must be crushed to obtain small pieces that do not look like flour, mixed with pressed garlic.

Decoration and serving rules

The finished fish must first be placed on napkins to collect excess fat, and then on beautiful portioned plates and generously poured over the resulting sauce. Sprigs of fresh herbs will decorate the dish.

Fry crucian carp in a frying pan with an egg

How else can you cook crucian carp in sour cream in a frying pan? Consider the following recipe. To create this dish you need to have:

1 kg of crucian carp;
two large onions;
three eggs;
fresh herbs;
half a glass of vegetable oil;
two tbsp. sour cream;
salt;
breadcrumbs.

Buy freshly caught medium-sized crucian carp. Place them in the refrigerator for three hours to let the fish go to sleep.

Clean it from scales, remove the gills, gut it, and wash it under running water. Should I leave the tails and heads? It's up to you. Wipe the crucian carp dry and salt. You can also make longitudinal cuts along the ridge so that the fish is thoroughly fried.

Peel the onion, cut it into small cubes and fry in vegetable oil until transparent. Now beat the eggs and mix them with the cooled onions. Dip the crucian carp into this mixture, roll them in breadcrumbs and fry in a frying pan in a small amount of oil.

The frying pan should be hot, and the fish on it should acquire a golden crust on both sides. After this, pour sour cream over the fried crucian carp and bring to a boil twice (but do not boil). After the second boil, turn off the stove. Transfer the crucian carp to plates, sprinkle with parsley or dill and serve.

Calorie content of crucian carp

If the calorie content of fresh crucian carp is only 87 kcal, then when frying and adding sour cream, this figure will, of course, increase.

Calorie content	Squirrels	Fats	Carbohydrates
122.5 kcal	13.5 g	6 g	5.5 g

Average values for low-fat dairy products are given. You can reduce calorie content by refraining from frying in a pan.

Useful tips

To make crucian carp in sour cream a signature dish with an appetizing, boneless appearance and good taste, you need to follow some rules:

It is better to use fresh fish that has not been frozen. This way it is easier to determine the freshness of the product. You need to buy only in specialized places where there is a quality certificate, or prepare your own catch from epidemiologically safe water bodies.
In terms of size, you should choose crucian carp about the size of your palm, so that they are soaked in sour cream and the bones are well softened.
For lean fish, you need to take a fatty sour milk product and vice versa.
This river species lives in quiet backwaters and individuals older than 1 year often smell of mud. It’s easy to get rid of this: soak in milk, rub with lemon juice or spices.
Almost all recipes for crucian carp in sour cream involve pre-frying the fish in oil in a frying pan. During the heating process, you should not pierce the product so that the juice does not leak out.

How to bake in the oven?

And now we present to you a classic recipe for crucian carp in sour cream, baked in the oven. To prepare the dish you need to have:

1 kg of crucian carp;
one onion;
vegetable oil;
one tbsp. sour cream;
half a glass of heavy cream;
black pepper and salt.

Clean the fish and marinate in lemon juice. Next, season it with pepper and salt and start cooking. Before you bake the fish, you need to lightly fry it. Heat the oil in a frying pan and fry the onion, cut into rings, in it. Now put the fish here. It does not need to be fried for long; it should acquire a golden color.

Fry the fish for no more than 3 minutes on each side to prevent it from becoming tough and dry. Next, place the crucian carp with onions in a baking dish and fill with a mixture of cream and sour cream. You need to bake the fish at a temperature of 180°C for 20 minutes, until the sour cream acquires a beautiful golden brown color. Serve the dish with finely chopped dill.