Composition / ingredients
Cooking method
Carp are cleaned of scales, gutted, cut off the fins, then thoroughly washed under running water.
Rub the carcasses of carp with salt, sprinkle a little pepper, leave for 5 minutes so that the salt is absorbed.
Pour the flour into a flat dish, thoroughly breaded the fish from all sides, fry in well-heated vegetable oil for 3 minutes on each side.
Put sour cream in a bowl, pour in water, add a pinch of salt and the same amount of pepper, stir.
Finely chop the dill and parsley, add to the sauce (we leave part of the parsley to decorate the finished dish).
Pour the resulting sour cream sauce over the carp and simmer on low heat for about 10 minutes.
Serve the carp with your favorite side dish, sprinkled with the remaining parsley.
Eat with pleasure!
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
- Boiled crucian carp - 102 kcal/100g
- Fresh carp - 87 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepper - 26 kcal/100g
