Let's just say that you can cook almost any river or lake fish according to the recipes below, but today we will cook crucian carp. Crucian carp is the sweetest and most delicious river fish, which is sure to please everyone!

It is so appetizing and aromatic that when trying it, some even lick their hands with pleasure. How can you not lick it when every piece of the prepared fish delicacy is incredibly juicy and pleasant to the taste!

By the way, crucian carp are inexpensive and you can cook them every day, because there are many options for preparing this small fish- a lot. But the most efficient and no less appetizing are fried crucian carp and crucian carp, stuffed with vegetables and baked in the oven!

Even a schoolchild can cope with their creation, and we will help you properly prepare 1 kg of this river fish by describing step-by-step master classes preparations: 0.5 kg for each recipe.

1. Fried crucian carp breaded with corn flour

Those who try corn-breaded crucian carp once will never want to bread it in corn again. wheat flour! This perfect duo of fish and cornmeal gives a truly phenomenal taste - let's try to replicate it:

— 2 crucian carp (0.5 kg);

— 100-120 g corn flour;

- 0.5 tsp salt;

- 50 ml vegetable oil.

First, you need to peel the scales from fresh crucian carp. This is easiest to do in a bowl or sink filled with water. In water, the scales are removed in one movement and do not scatter to the sides. When you reach the lower fins, it is best to cut out the part from the fins to the head from below - it is difficult to clean off.

Then the crucian carp must be gutted - cut its belly from the head to the second lower fins. Remove the innards, being careful not to crush the gallbladder, and rinse everything inside thoroughly. Remove the black film from the inner walls - this is what can give the fish bitterness.

Salt the crucian carp both outside and inside. If you purchased or caught small fish, then at this stage you need to cut it diagonally along the ribs with a little effort - you will cut the bones in half and they will be so fried that you won’t even feel them!

Bread each fish in cornmeal on all sides.

Preheat vegetable oil in a frying pan and place crucian carp on it. Fry for about 5-7 minutes over medium heat until golden crust.

Then turn over to the other side and fry for the same amount of time, but cover with a lid. This way, the crucian carp will be steamed from the inside, and their meat will not remain raw.

Serve fried crucian carp with lemon and green onions. Enjoy your meal!

2. Baked crucian carp with vegetables

Fish prepared in this way absorbs vegetable juice and is filled with an incredibly delicious aroma. Just a few steps in its preparation will allow you to enjoy an excellent fish dish that would cost an exorbitant amount in a restaurant!

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 peel, rinse and cut the vegetables: tomatoes into quarters and peppers into strips.

Also clean the fish from scales and gut it, washing it on all sides.

Stuff the bellies of the crucian carp with vegetables, after salting the fish.

Place on a baking sheet, pour over vegetable oil and bake at 180-200C in the oven for about 25-30 minutes. You will know that the dish is ready by the smell that will waft in the kitchen!

Serve fish with herbs. Enjoy your meal!

Having calculated the cost of any of these recipes, you are unlikely to go to a restaurant to enjoy crucian carp:

— 2 crucian carp — 25 rubles;

- 100-120 g of corn flour - 5 rubles;

— 50 ml of vegetable oil and salt — 5 rubles.

Fish dinner for two it will cost you only 35 rubles, and one fried crucian carp - in 18 RUR. This is an incredible saving!

The most industrious ones should start, for example, with stuffed pike. Alas, you will have to tinker with this fish a lot before you get a great result. To get rid of the smell of mud, the pike needs to be thoroughly washed and left to sit for a quarter of an hour.

V cold salty water. Then the fish should be cleaned of scales, the tail fin should be cut off, the gills should be removed and the skin should be cut just below the head. Next, trim the skin under the fins and remove it, very carefully pulling it towards the tail. After this, use a sharp knife to remove the meat from the backbone, make minced meat from it, stuff the skin with it and tie it with kitchen thread. However, those who are not eager to bother with such a complex procedure can simply buy gutted fish and stuff it with ready-made chopped pike fillets.

Having mastered the wisdom of pike, we begin to prepare trout, which will take much less time to cut. We remove the fins and tail, make cuts along the vertebral bone and around the head, carefully pull out the head along with the bone and remove the fillet from the skin. Unlike pike, trout does not need a lot of spices: too much of them kills delicate taste meat and its aroma.

For those who prefer their own caught river fish, it’s worth remembering a few simple tips. To deliver

bring the catch home fresh, first remove the gills without damaging the scales, dry the catch in the sun for a couple of minutes, put it in a damp linen bag and cover the contents with nettles or sedges.

Large river fish can be salted - it turns out very tasty. First you need to fillet the catch (be sure to remove the bones) and cut it into pieces. If there are few bones, you don’t have to take them out. To salt 1 kg of fish you need 100 g of coarse salt and a teaspoon of sugar. Mix salt and sugar, add five peas of chopped allspice and a pinch of ground cinnamon. Then rub the fillet with the mixture, place the fish in a glass or enamel dishes and leave in a cool place for a couple of days. Tender, appetizing fillet is an excellent independent snack, as well as an ingredient in salads.

Double river fish soup

For 4 persons: perch, crucian carp, grayling - 0.5 kg, potatoes - 3 pcs., carrots - 3 pcs., onions - 1 pc., millet - 0.5 cups, salt - 1 tsp, allspice - 3 pcs., bay leaf - 3 pcs.

Clean the fish, gut it, rinse it. Place perch and crucian carp in a saucepan, add 1.5 liters of water, add salt, and put on fire. Cook for half an hour. Remove the fish (you won't need it anymore) and strain the broth. Put millet and carrots cut into rings in it, cook for 15 minutes. Add diced potatoes, whole peeled onion, pepper, bay leaf. Cook for 10 minutes. Remove the onion from the broth and place the grayling cut into large pieces into the pan. Cook for another 5-7 minutes. Serve the soup hot.

Calorie content per serving 250 kcal

Cooking time 90 minutes

7 points

Pike perch rolls

For 4 persons: pike perch fillet - 600 g, champignons - 150 g, processed cheese ok - 1 pc., onion - 1 pc., bell pepper - 1 pc., soy sauce - 1 tbsp. l., lemons - 1 pc., vegetable oil, ground black pepper, salt

Wash the fillet, dry it, sprinkle with lemon juice, rub with salt and pepper, and leave to marinate for 15 minutes. Peel the onion and chop finely. Fry in vegetable oil until golden brown. Add finely chopped mushrooms, cut into strips bell pepper, soy sauce. Fry for 3 minutes. Cool. Add grated on coarse grater melted cheese, mix. Place the resulting filling on the fillet, roll it into rolls, and carefully tie it with thread so as not to damage the fillet. Place the rolls on a baking sheet greased with vegetable oil, add 50 ml of salted water, and place in an oven preheated to 180 °C for 25 minutes.

Calorie content per serving 210 kcal

Cooking time 50 minutes

Difficulty level on a 10-point scale 7 points

Pie with pangasius and pickled cucumber

For 4 persons: pangasius fillet - 500 g, puff pastry yeast - 500 g, onion - 1 pc., eggs - 1 pc., vegetable oil - 2 tbsp. l., pickled cucumbers - 1 pc., seasoning for fish, salt

Wash the fillet and dry. Grate the cucumber on a coarse grater and drain off excess liquid. Cut the onion into thin rings. Beat the egg. Defrost the dough, divide into three parts - two large and one small (for decoration). Roll out large parts. Grease a baking sheet with oil and place one layer of dough on it. On this layer - onion rings, on them - fish. Sprinkle it with salt and seasoning. Place another row on top onion rings, and on it - a layer of grated cucumber. Cover with a second layer of dough, pinch the edges. Make thin sausages from a small piece of dough, and use them as a decorative net on top of the pie. Brush with beaten egg and place in oven preheated to 190°C for 45 minutes. Serve hot.

Calorie content per serving 350 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 7 points

Carp in red wine

For 4 persons: carp - 2 kg, onion - 1 pc., vegetable oil - 2 tbsp. l., butter - 50 g, flour - 2 tbsp. l., lemons - 1 pc., dill - 30 g, parsley - 30 g, cilantro - 30 g, semi-sweet red wine - 200 ml, ground black pepper, sugar, salt

Clean the carp, gut it, rinse it, make cuts all over the carcass, rub it with pepper and salt and put it in the refrigerator for 20 minutes. Onion fry in butter until transparent, add wine, a pinch of sugar, cook, stirring, for 2 minutes. Slice half a lemon. Roll the carp in flour, put lemon slices and herbs inside, fry in vegetable oil on both sides until golden brown. Place in a saucepan, add 0.5 cups of water, place fried onions on top, place on medium heat. When the contents of the saucepan boil, reduce, cover and simmer over low heat for 20 minutes. Serve in a large dish, pour over the gravy in which the carp was boiled, and garnish with herbs.

Calorie content per serving 295 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 7 points

Stuffed pike

For 4 persons: pike - 1 kg, white bread - 150 g, milk - 200 ml, eggs - 1 pc., onion - 1 pc., rice - 1 tbsp. l., mayonnaise - 100 g, vegetable oil - 1 tbsp. l., dill - 30 g, parsley - 30 g, ground black pepper, salt

Clean the pike without cutting the belly or touching the fins. Separate the head (do not throw it away!), remove the gills. In place of the head, make cuts in a circle, separating the skin. After this, carefully, slowly, remove the skin. Cut the bone at the base of the tail. Gut the carcass. Soak the bread in milk. Finely chop the greens and boil the rice. Grind the fish in a blender. Add bread, onion, herbs, rice, egg, salt and pepper, and grind everything again in a blender. Stuff the pike skin with the resulting mass, without stuffing it too tightly so that it does not burst. Place the stuffed pike on foil greased with vegetable oil, put the head on, grease with mayonnaise, wrap in foil, put in the oven, preheated to 180 ° C, for an hour.

Calorie content per serving 360 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 8 points

River perch in creamy onion sauce

For 4 persons: perch fillet - 4 pcs., small frozen fish - 200 g, onions - 3 pcs., 30% cream - 300 ml, eggs - 1 pc., parsley - 50 g, green onions - 50 g, dry white wine — 200 ml, butter — 50 g, carrots — 1 pc., bay leaf — 5 pcs., black peppercorns — 7 pcs., ground black pepper, salt

Wash the perch fillet and cut into portions. Defrost small fish, rinse well, add 700 g of cold water, bring to a boil, add bay leaves and peppercorns and boil over medium heat for 25 minutes. Remove the fish, pepper and bay leaf (they will no longer be needed), strain the broth and cool. Peel the onion and chop finely. Peel the carrots, wash them, cut into slices. Finely chop the green onions. Beat the egg yolk. Half butter melt in a saucepan. Put onion and perch fillet there, salt and pepper. Pour fish broth there and add white wine. Simmer over medium heat for 20 minutes. Remove the fish, wrap in foil and leave to cool. Add cream to the mixture in the saucepan and stir. Cook the resulting sauce for 10 minutes over low heat until thickened, stirring constantly. Before the end of cooking, add the egg yolk and green onions. Cook for another 3 minutes. Add the other half of the butter, stir, remove from heat. Pour the fillet generously with creamy onion sauce. Serve the dish warm.

Calorie content per serving 355 kcal

Cooking time 70 minutes

Difficulty level on a 10-point scale 8 points

Grilled catfish

For 6 persons: catfish fillet - 2 kg, vegetable oil - 50 ml, lemons - 1 pc., salt - 1 tsp, ground white pepper

Cut the catfish fillet into pieces about 3 cm thick and place in a pan. Add salt. Squeeze the juice of half a lemon there, pepper, add 50 g sunflower oil. Mix everything carefully and put in the refrigerator for 15 minutes. After this, place the catfish pieces on the grill. Fry each on both sides until done. You can serve with fresh herbs and lemon slices.

Calorie content per serving 178 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 5 points

Crucian cutlets

For 4 persons: crucian carp - 1 kg, lard - 100 g, eggs - 1 pc., onion - 1 pc., white bread - 200 g, milk - 50 ml, salt - 0.5 tsp, vegetable oil - 2 tbsp. . l., flour - 3 tbsp. l., ground black pepper

Clean and gut the fish. Cut off the tails and heads, rinse in cold water. Place the crucian carp in a saucepan, add a small amount of water, bring to a boil over high heat, reduce heat and simmer for 2 minutes. Drain the water, cool the fish, remove all bones, disassembling the fish with your hands. Add finely chopped onion, lard, bread soaked in milk, egg yolk, salt and pepper to the fish. Mix everything well in a blender. Place the finished minced meat in the refrigerator for 20 minutes. Form small cutlets, roll in flour, fry in a hot frying pan in vegetable oil. Can be served with herbs, olives and a slice of lemon.

Calorie content per serving 290 kcal

Cooking time 50 minutes

Difficulty level on a 10-point scale 7 points

Photo: Thinkstock.com/Gettyimages.ru

Very small fish can be dried or cold smoked - as a result we get perfect snack for beer:)).

Small fish are well eaten by poultry, if you have one on your farm. You can give small fish to feed cats.

As a last resort, you can fry it in a frying pan in a large amount of vegetable oil, and you will get these unique fish chips :)).

If the fish is very small (up to 5 centimeters in length), then the following dishes can be prepared from it.

1) The fines are washed (no need to clean them) and placed in a frying pan. They fry and after the fish is almost ready, break the eggs into the frying pan. It is necessary to pour eggs over all the fish in the frying pan. Add some salt, pepper (as you like) and that’s it, the dish is ready. It turns out like a fish fried egg.
2) If the fish is a little larger in size, then it can be salted in half-liter jars (in brine) and placed in the refrigerator (or a cool place). It will be very good with potatoes at any time.
3) Add some more salt and dry it in the oven. This makes such a great snack for beer lovers (think bags of dried anchovies).
4) by the way, the heavily dried fines can then be added as seasonings to other dishes (soups, for example), you just need to grind the fines first so that it turns into such a fine flour-like mass.

Bon appetit!))

How to cook small fish deliciously and quickly.

Lately I have been making delicious roasts from small fish. This unusual way I looked up a recipe for small fish somewhere on the Internet, and I really liked it for its simplicity.

The procedure is as follows.

1) Small fish do not need to be gutted or beheaded. Therefore, we place the fines in a colander and quickly rinse under a strong stream of water. Let the water drain well from the colander.

3) Now we tie the bag with a strong knot so that there is air in it. We turn the bag over several times in different planes so that all the fish are coated in flour.

4) Heat the vegetable oil in a deep saucepan and place the small fish very tightly, maybe even in several layers. Let the fish fry on one side, without covering it with a lid.

5) While the fish is fried over low heat, prepare a couple of large onions. Cut the onion into half rings and immediately place it on top of the frying fish. Now be sure to cover the saucepan with a lid and wait for the onion to become transparent and soft.

6) Open the lid and, using a wide spatula, carefully turn the fish and onions over so that the fish is now on top and the onions are at the bottom of the pan.

7) Cover the roast fish again with a lid and leave on the lowest heat for about ten minutes.

I like to add a small piece of butter + a little ground allspice + a tablespoon of garlic powder on top of the fish before the end of frying. But it turns out delicious even without these additions))

Ready fish with crispy onions is good served with hot boiled potatoes. Don't forget about fresh cucumber and dill. I wish you bon appetit))

in Russian cuisine it is one of the most important products.

How to determine the freshness of fish? The surface of fresh fish is covered with a thin layer of transparent mucus, the scales are bright and shiny. If the mucus is cloudy, the scales are pale and do not shine, then the fish is not fresh.

The meat of fresh fish should be elastic, the color of the gills should be from light pink to bright red. The abdomen of fresh fish should not be swollen.

Simple and fast way prepare small river fish, in particular crucian carp: clean (take out the insides, remove the scales), roll in flour. Heat the oil in a frying pan, place the fish in it along with thinly sliced ​​onions, lightly fry, sprinkle with salt and pepper. Spread a thin layer of sour cream, hold under the grill for 2-3 minutes, fill with sour cream completely and place in the oven for 20 minutes.

A very large fish, its weight reaches 50 kg. However, the smaller the catfish, the tastier it is. The so-called “channel catfish” are especially good - they have very thin skin and are very good to grill.

The main advantage of catfish is the absence of scales and bones between the muscles. Therefore, there is almost no need to clean it - just lightly scrape it with a knife. Often catfish, especially large ones, smell slightly of mud. Will help get rid of this smell lemon juice: Pour it over the fish 10 minutes before cooking. Another way to solve the odor problem is to remove the skin from the catfish: hang the fish on a rope (it can be threaded through the eyes or gills), make a thin cut around the head with a sharp knife, grab the cut skin with a dry cloth and pull it off with a sharp movement from top to bottom, like a stocking.

This is a pond fish, a relative of the carp. As a rule, there are several types of carp on sale: common carp and mirror carp - with rare round scales on the skin or no scales at all.

Carp has tender meat, but many small bones. If you are going to make minced fish, you can grind the carp meat along with the bones - they will not be felt. Another way to cook carp: cut the fish along the entire length and fry in hot oil - the bones will seem to dissolve and you will be left with a tasty fillet.

- tasty and inexpensive fish. However, there is not a lot of meat in the perch, so you need to either fry it in a lot of oil or cook it into soup.

To make it easier to remove the scales, immerse the fish in boiling water for a few seconds and then scrape off the scales with a knife.

The fish is tasty, but its meat is not as tender as that of other river fish, and in addition, it often has a specific smell of mud. You can get rid of it by rubbing the fish 10-15 minutes before cooking with a slice of lemon. Pike, especially small pike, are good to fry, smoke, even make fish soup out of them. But the main pike dish, of course, is stuffed pike - a traditional Jewish dish.

It’s in the store that we buy the fish that we like, but when fishing we don’t have to choose much... it’s just the kind of fish that we catch. This time my husband brought small fish. Some were sent to salt, and others decided to be fried. Small river fish scare many people away because they are very bony. There is a way to fix this and end up with delicious fried fish.

How to cook small river fish

Ingredients:

• small river fish fresh
• vegetable oil

Preparation:

1. The fish must be cleaned, the gills pulled out, gutted, washed under running water, if suddenly it turns out to be caviar, then the caviar can be put back into the abdomen.
2. And now the most interesting thing - you need to chop the fish carcass on both sides, i.e. Use a sharp knife to make fairly frequent transverse cuts, reaching the spine, but not cutting through the carcass. We cut the entire tail, and the rest of the part up to the head, only the back; the part where the ribs are located does not need to be cut. Thanks to such a fine cut, the bones are crushed, and after cooking they will not be felt at all.
3. The fish must be salted and left for a while. During this time we will prepare for frying.
4. Pour flour onto a wide plate. Pour vegetable oil into a frying pan and put on fire. As soon as the oil is hot, reduce the heat a little. Dip the fish on both sides in flour, place in hot oil, quickly fry on one side, then turn over to the other side. Small fish, and even chopped ones, cook quite quickly, but I still cover it with a lid for about 5 minutes. Then fry without a lid so that it turns out with a crispy crust. Place the finished fish on a plate.

Now you know how to cook small fish without feeling the bones. And even if you don’t have your own fisherman, you can safely buy small river fish, because during the meal we will only have to remove the ribs and spine and enjoy its taste.

Bon appetit!

P.S. You can make something for the fish vegetable salad, For example,