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Delicious crucians fried in a pan. How to fry carp in a pan - an important addition. Crucian fried pieces.

  1. Recipe Information
  2. Ingredients:
  3. Cooking method
  4. Mistress note:
  5. Ingredients for Cooking Roasted Crucian
  6. How to clean carp from scales quickly
  7. Ingredients for the preparation of fried crucian:
  8. Inventory:
  9. Cooking fried carp:
  10. How to cook fried crucians in a frying pan with a fried crust
  11. Breading or batter
  12. Grease for the pan So you fry!
  13. How tasty and right fry a crucian with a crust in a frying pan?
  14. Step 2: prepare the breading.
  15. Step 3: Fry the fish.
  16. Recipe for Cooking Fried Crucians in Flour
  17. Step 4: Serve fried carp.

Summer. Quiet pond. Fishing. Karasiki the size of a palm. The most favorite size. Let a small catch - only 6 pieces, but for a modest dinner for two is enough. And how much pleasure is received at the time of the contemplation of the float.

Crucians are one of the most delicious river fish, their meat is very tender and slightly sweet. Have a fragrant little river fish only one drawback - they are very bony. And how can I apply to fry crucians so that the bones are smaller? Today we will tell you all the details of the preparation of crucian carp fried in flour in a pan. Having learned simple secrets, you can easily get rid of small bones, and the fish will turn out incredibly tasty, juicy inside and with a crisp outside.

Wraps 4 4 fillet steaks, cuts 2 cm thick, steaks from the sprinkler, cuts 5 cm thick. Sunflower oil for frying. Salt and freshly ground black pepper. Sprinkle lightly with pepper and salt on both sides, just before cooking. Brown the quick steaks on one side, then turn the heat to medium and cook for the required period of time, determined by how you like to cook the steak. When blue, it feels very soft. He will become harder as he cooks, feeling very strong when he prepares the environment. If you want to be sure, make a tiny slice in the thickest part of the meat and take a look, but until you are sure that the steak is ready, as too many cuts mean loss of juices. Remove the steaks from the pan to a heated plate and leave for 3 minutes in a warm place. This is important because it allows juices to soak back into the meat. The steak will keep its heat during this time, so the rest does not affect the final temperature of the meal.

  • Heat very little oil in a frying pan until hot and almost smoke.
  • Turn the steak and cook the other side for about the same amount of time.
  • With experience, you can feel the taste of the steak, how well it is cooked.

The cuts most suitable for this quick method preparations are those that are less effective and therefore are the most natural.

Recipe Information

Cuisine: fishing.

Cooking method: frying.

Total cooking time: 25 min.

Ingredients:

  • crucian - 2 pcs. (or the amount you need)
  • salt, fragrant ground pepper - taste
  • Wheat flour - 1-2 tsp per fish (depending on its size)
  • sunflower oil - 50-70 g.

Cooking method

Cooking method

As in the case of roasts, they are found in the area between the shoulder and hind legs near the back bone and include the fillet, fillet, sharp and rib eye. Fried foods embody attractive qualities - crunchy coatings, brown surfaces and delicate interiors. Think about the satisfactory texture and taste of breaded chicken cutlets or brown potato patches. This method involves less oil than deep frying, so it is less dirty and more splash proof.

Easy to master as soon as you learn some tips. This method involves cooking in an open pan with a moderate amount of fat. This is similar to a sauté, but requires a fatter and often lower temperature. Use a griddle or deep-fried wide strip with sloping or straight sides. Choose a heavy-bottomed saucepan for evenly distributed heat without hot spots. We prefer non-sterile pots to ensure that the coatings remain on the food rather than stuck in the pan.

Mistress note:

  • Crucians fried in flour can be served as a separate dish, but they are especially well combined with vegetables, mashed potatoes, homemade noodles . You can make sour cream for the fish or vegetable sauce with greens.
  • White is the perfect complement to the appetizer. dry wine . Or foamy cold beer.
  • For frying crucians and other fish, you can use not only wheat flour, but also corn flour. Particles corn flour they swell in the pan and then become crispy, covering the tender meat with a crisp crust of a special taste.

Carp - River fish with an incredibly pleasant sweet taste, but it contains many small bones. Therefore, we often deny ourselves the pleasure of enjoying this yummy. There are several secrets that will help you get rid of unpleasant bones. One of these today we will be happy to share with you when we will prepare the dish -!

Ingredients for Cooking Roasted Crucian

These pans also allow you to use less butter than traditional grilled recipes. Many pan-fried dishes are obtained from a coating of flour, bread crumbs, cracker flour or corn flour. These coatings help create the desired crunchy crust and isolate food to prevent its digestion. Place each of the coating ingredients in a separate shallow plate, such as a round plate, so there is enough space for food to lie flat.

How to clean carp from scales quickly

It will be useful for you to designate one hand as a dry hand, and the other as a wet hand. If you use the same hand or both hands for each step, you will have a mess of flour egg crackers stuck to your skin. Do not allow food to sit too long after it is breaded or may become sticky.

Ingredients for the preparation of fried crucian:

  1. Fresh fish 3 crucian carp (average, total weight of 1 kilogram)
  2. Wheat flour 200 grams
  3. Salt to taste
  4. Ground black pepper to taste
  5. Vegetable oil as needed

Not suitable products? Choose a similar recipe from the others!

Fish fillet; thin, soft cuts, such as pork chops or boneless, without skin halves of chicken breast; And strong vegetables such as potatoes, green tomatoes and onions - a good choice . Juicy foods, such as ripe tomatoes, will become soft, and tighter cuts, such as brisket or pork shoulder, will not cook long enough to become tender.

When you prepare these recipes, you will notice that we are calling for more breading of ingredients than actually sticking to food. Having more than you need is easier to put on food. In addition, it is difficult and random to add additional breadcrumbs or flour after you have started the process.

Inventory:

Fish Scraper, Knife, Cutting Board, Deep Bowl, Plate, Stove, Frying Pan (Cast Iron or Non-Stick), Spatula, Large Flat Dish

Cooking fried carp:

Step 1: prepare the fish.

First of all we wash crucians from mucus under a stream of cold running water.

Then we clean the fish carcasses from the scales with a scraper, re-wash and lay out on chopping board (better than wood).

How to cook fried crucians in a frying pan with a fried crust

Although this has become our standard recipe style, which called for flour as accurate weight measurements, these recipes are an exception. For a cake recipe, using a little more or less flour than indicated can mean a dry, hard result or a cake that does not rise. However, for breading the exact amount is less.

Breading or batter

Choose an oil with a neutral taste - for example, canola oil, normal olive oil or peanut butter, which can withstand moderately high temperatures. Tasty oils such as extra-virgin olive oil or dark Sesame oil , can burn or create harsh tastes in food. The oil can also burn at high temperatures, but can run over medium heat for a shorter cooking time or over medium heat for a longer time. To prevent food from sticking, first heat the pan, then add oil or butter.

We take one crucian and make a small incision under the head of the fish. Very carefully cut his belly from head to tail. Carefully remove the insides, while not trying to crush gallbladder . It contains bitterness and if it gets to fish meat, the taste will be spoiled! It is almost impossible to rehabilitate such fish, except to cut off the part contaminated with bile.
We take one crucian and make a small incision under the head of the fish
Then we clean the inside of the ribs from the black film.

For a crispy texture, it helps start a lot of foods on medium heat to initiate grilling, and then reduce the heat so that it can finish cooking more slowly. Other recipes will be successful using medium or medium heat throughout the cooking time; follow the recipe directions.

Try not to overload the pot, as this lowers the temperature and can lead to food sticking. It can also impede evaporation as a cook for food, creating steam at the bottom of the pan and, ultimately, moist bark. Keep in mind that the side you put in the pan will look best, so put the food in the direction of the pan presentation. For chicken breasts this means a rounded side; For fish fillets This is the rounded side of the rib. To make sure that the coatings remain on the food, turn it only once when it is cooking.

At the request of feathers and fins can be left, and if you decide not to cut off the head, then from under the gill covers you need to remove the gills.

After making parallel incisions on the fish carcass from the ridge to the belly, the distance between each should be no more than 1 centimeter. In this way we cut the small bones located along the whole ridge, which during heat treatment hot butter just “cooked”.

Grease for the pan So you fry!

Breaking it too soon can cause the breading to fall or stick to the pan. Pan-fried offers are best after cooking when they are hot and crunchy. The three most important items that should be remembered about the pan. Roasting and frying are part of our kitchen as well as bread. However, with the proposed variety of oil and fried fats, you can quickly get into trouble.

How tasty and right fry a crucian with a crust in a frying pan?

The more saturated fatty acid and oleic acid contain oil or fat, the higher the point of smoke. And it is important for roasting. As soon as the oil or fat begins to smoke, its components decompose and can be harmful to health. Problem: these fats are not optimally nutritionally physiologically, because they contain only a few polyunsaturated fatty acids.

In the same way we clean the remaining crucians. Rinse them again under water, dry them with paper towels, transfer them to a deep bowl and salt. At the same time, we do not forget that crucians are incised and now the main thing is not to overdo it! Leave the fish in this condition for 15 - 20 minutes .

Step 2: prepare the breading.



Meanwhile, pour about 200 grams into a large flat plate. wheat flour and add black pepper to taste. Mix them with clean fingers to a uniform consistency.

Step 3: Fry the fish.



Now we put a cast iron skillet on the middle fire and pour vegetable oil into it, its level should be at least 5 millimeters . While the oil is heated, roll the crucian carp in breading from all sides and inside.
Now we put a cast iron skillet on the middle fire and pour vegetable oil into it, its level should be at least 5 millimeters
As soon as the pan becomes hot and light smoke appears above its surface, we spread the fish carcasses in hot oil, reduce the temperature of the stove to moderate heat and fry the crucian carp on both sides until golden crisp.

After your fish has acquired a ruddy, almost brown crust, we shift it with the help of a kitchen spatula onto a large flat dish and serve.

Fats are solid or semi-solid at 20 degrees Celsius and are often called immediately after their appointment, that is, frying or frying fat. They are specially designed for high temperatures. Especially popular because of the taste. Milk protein and the water is removed so that they are almost entirely made of fat and can therefore be used for soft frying. However, he does not tolerate more than 180 degrees. Animal fat consists mainly of saturated fatty acids, which can increase cholesterol levels.

Recipe for Cooking Fried Crucians in Flour

Margarine often consists of hardened vegetable fat . A few years ago, they still contained about a quarter of transfusion acids. Meanwhile, they fell to about 1 percent thanks to gentle manufacturing processes and therefore no longer a problem. There are also margarines that mix solid and liquid. vegetable fats such as palm oil with rapeseed oil. This makes the extra hardening process unnecessary. Margarines contain about half of the saturated fatty acids.

Step 4: Serve fried carp.



Fried carp served hot with bread. Upon request, the dish can be supplemented with such side dishes as mashed potatoes , salad from fresh vegetables sliced ​​from pickled vegetables. Enjoy tasty and simple food!

Enjoy your meal!

A full-fledged margarine can be used for frying at 170 degrees, semi-margarine does not go, because it contains too much water and spray. Coconut fat contains the most saturated fatty acids and therefore rarely used. When it is treated with water vapor, which is called partially purified, it can withstand up to 210 degrees. This is similar to the refined fat of the palm kernel. But both brave ones are relatively handled and have long transport distances behind them. Two additional reasons, rather discouraged.

Tip: basically sprinkle fats while roasting less than butter! Oils mainly contain less saturated fatty acids than solid fats, namely, only about one-fifth. Oils suitable for frying contain a lot of oleic acid. It is good for the heart and retains higher temperatures. therefore vegetable oils are the first choice for the physiology of nutrition. They all attach themselves when they fry.

This type of fish has a specific river smell, which not everyone likes. Therefore, before frying it can be watered. lemon juice or do the same, just before serving.

In addition to black pepper, you can add any other dried spices that are used in the preparation of fish dishes.

Flour can be replaced breadcrumbs or finely ground semolina, on taste finished fish this does not affect, except that the crust will be more crispy.

They are sunflower, rapeseed and thistle oil from certain breeds with a higher content of oleic acid. This makes them particularly heat resistant up to 210 degrees, although they are cold pressed. They are treated only with water vapor to preserve color and flavor. This distinguishes them from refined oils.

Their unmatched advantage is that they contain almost any saturated fatty acid, like other highly heated fats. Medallions and other pieces in hot, clarified butter and fried without liquid. If you follow the tips and tricks, you will be rewarded with the perfect steak or medallion.

In order to make the fish more fragrant, you can stuff each crucian with onion rings, lemongrass, parsley or dill before breading and frying.