Crucians prepared according to this recipe have no specific smell of river fish; the dish turns out to be delicate and aromatic.
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You will need
- - small crucian carp - 1 kg;
- - sour cream - 300 g;
- - onions - 3 pcs.;
- - butter - 100 g;
- - milk - 1 l;
- - salt and black pepper - to taste.
Instruction manual
1
Prepare the fish. Clean it from the scales, remove the gills and entrails. Salt the milk a little and put crucian in it for about 30 minutes. After that, take them out, pat dry with a paper towel, salt and season with pepper.
2
Fry Karasey in butter on both sides until half cooked. Peel the onions, wash them under a stream of cool water and chop in small pieces.
3
Transfer the fried fish to a pan or baking dish. Sprinkle with onion. Pour in sour cream and put in a preheated oven for 15 minutes.
4
As a side dish for crucian carp, home-made boiled young potatoes and a salad of fresh vegetables are perfect.
Useful advice
To prevent river fish from sticking to the pan during frying, dry it with a paper towel.