Braised Carp Pieces
A winning way to cook fish — you've got to try it! What could be tastier than braised carp? For me, nothing! It's a dish with both great flavor and charm (or maybe I'm just a fish lover? entirely possible :)
snejok
Recipe author
Braised Carp Pieces
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
15 g
Fats 37 %
11 g
Carbohydrates 13 %
4 g
172 kcal
GI:
25
/
0
/
75
- Scale the fish, remove the innards, and cut off the head and fins, tail fin included. Rinse the body under running water, split it in two along the backbone, then cut it into serving pieces.
- Dredge each piece in flour and fry in vegetable oil on all sides.
- Peel the onion and cut it into half-rings. Arrange all the fried carp pieces in a skillet, scatter the onion over them, and add salt, pepper, and garlic powder. Add the sour cream, pour in the hot water, and simmer over very low heat for 20 minutes.
- Serve the braised carp hot.
- Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Carp of Azov - 121 kcal/100g
- Caspian carp - 97 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Garlic powder - 331 kcal/100g
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