Fish must be added to the diet, as it contains many vitamins and is a dietary product. Carp is one of the most convenient in cooking fish. He was artificially bred in China about a century ago..

The most difficult thing in the cooking process is cleaning this river fish, everything else does not pose any particular difficulties. During heat treatment carp does not lose its useful properties. Therefore, this fish can be cooked in the oven, in a slow cooker, in a cauldron, on a grill and steamed..

For many years of existence of this fish, humanity has invented a huge variety of recipes for cooking, from the simplest to the most incredibly complex. Carp meat is especially well combined with sour cream. Below are the most delicious recipes of this fish in sour cream..

Step-by-step recipe of cooking in a pan
how приготовить карпа в сметане на сковороде, в духовке и мультиварке
Ingredients amount
carp carcass not more than 1.5 kg
sour cream (preferably 20% fat) 200 g
flour 2 tbsp.
water ¼ st.
salt and pepper to taste
vegetable oil for frying
Time for preparing: 60 minutes Calories per 100 grams: 350 Kcal
Before you start cooking fish, you need to prepare it. To do this, rinse the fish under cold water. In no case can you use warm or hot water for this – the tender meat of carp will begin to boil.

Then, with scissors, gently remove the fins and cut off the tail. The next step is to cut off the fish’s head. Then you need to cut the belly of the fish with scissors along the side of the body to the hole. Get all the insides and rinse the carp inside.

Then carp should be smeared with spices and leave for 20 minutes to “relax” and soak in spices. At this time, sour cream must be mixed with water and salt. Put flour in a bowl, heat up the pan, pour butter into it.

Next, you need to carp roll in flour and fry on both sides. Then remove the carp, drain the remaining oil. Then again put the fish in the pan and pour the prepared diluted sour cream. Cover and simmer until ready, no more than 10 minutes.

Carp in sour cream, baked in the oven

a fish

To cook this fish in the oven, you will need the following products:

  • carp fish (carcass weighing about 1 kg);
  • low-fat sour cream – 1 tbsp .;
  • 2-3 lemon wedges;
  • salt and pepper to your taste;
  • 1 tsp butter in order to grease the pan.

Cooking time – 1 hour.

The calorie content of fish with such dietary preparation, described below, is about 150 kcal per 100 grams.

Pre-fish must be cleaned of viscera and cut off the head.

a fish почистить

In the carcass make cuts, deep enough to spice penetrated inside. Then rub the carp with salt and pepper, squeeze a couple of lemon slices, pour the resulting juice, put the slices themselves into the cut belly of the fish. Put it aside to soak for 20 minutes, at this time preheat the oven to two hundred degrees.

Then the carp should be coated with sour cream and put on a greased baking sheet..

add сметану

Bake for 10-15 minutes.

a fish на противне

Fish with potatoes

Carp, as a dietary fish, goes very well with vegetables. A great recipe for this fish with potatoes diversifies the daily diet. You will need:

  • Carp itself – 1-2 fish (not more than 1.5 kg in weight as a whole);
  • 1 kg of potatoes;
  • 0.5 liters of low-fat sour cream;
  • salt and pepper to your taste;
  • 100 g of hard cheese;
  • oil for greasing baking sheet.

Cooking time – about 3 hours.

The calorie content of this carp with potatoes is 450 kcal per hundred grams.

Fish need to be cleaned from fins, tails, viscera, eyes and gills. Head cut off is not necessary. Coat the carcasses with salt, pepper and inside and outside, set aside so that they are soaked. At this time, the potatoes need to be peeled and cut into round slices. The oven should already be put to warm up..

Take a deep pan or other heat-resistant form, grease. Put some sliced ​​potatoes on the bottom, pepper and salt, a little sour cream. Top need to put carcass carcass. Smear them thoroughly with sour cream and sprinkle with grated cheese on top. Then put another layer of potatoes, salt and pepper, then a layer of sour cream and grated cheese.

In the oven, preheated to 160 degrees, put the baking tray for half an hour. The dish should be reddened properly and the potatoes should be baked. After a specified time, carp with potatoes in sour cream is ready to serve.

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Recipe for multicooker

In modern kitchen there is always such a miracle of technology as a slow cooker. It differs in that it makes it easier to take into account housewives, without diverting her to stirring, turning over, and tracking the cooking time of dishes. In order to make a tasty dish of carp in a slow cooker, you will need:

  • carcass carcass weighing no more than a kilogram,
  • 300 g sour cream fat content not more than 15%;
  • salt and pepper to your taste;
  • 1 tsp olive oil.

Cooking time – 1 hour.

Fish cooked this way are notable for their particularly low calorie content – about 100 calories per 100 grams..

Let us consider in detail how to cook stewed carp with sour cream in a slow cooker. The fish should be cleaned of scales, fins, entrails and heads. Cut into large pieces, at least 2 cm wide, put in a bowl.

Put salt and pepper in this bowl, add sour cream. Set insist for half an hour. After this time, you need to coat the multicooker bowl with olive oil and fold the pieces of fish inside. Add the remaining sour cream in the bowl.

Close the slow cooker and put on the fish cooking mode. If there is no such mode, then you can put on cooking vegetables or porridge. The average cooking time should take no more than 10 minutes..

Good to know

Carp is a very delicate fish with very tasty dietary meat. A few tips on how to cook the fish in sour cream is the most delicious:

  1. In the preparation of carp, first of all, you need to focus on not to digest it, do not over-salt, not peperchit and overcook. Otherwise, the meat of this fish can become hard, rubbery, stretching, or, worst of all, turn into mush..
  2. Fish should choose a medium size. Too large carcass will overcook outside, and inside the meat may remain raw. It is dangerous for health. Too small carcasses are also not worth choosing, as they are full of small bones that can get stuck in the throat or teeth. In addition, they are very easy to overcook.
  3. It is better to purchase fish that have not yet been gutted and have not undergone heat treatment, that is, fresh, never frozen. After numerous frosts in the meat between the fibers appear bubbles and streaks of water, which significantly spoil the taste..
  4. It is better to give preference to olive oil, as vegetable oil slightly spoils the natural taste of carp..
  5. In addition to the dishes of this fish, you can add onions, garlic and herbs.

Enjoy your meal!