Fried Crucian Carp in Sour Cream with Parsley
Try crucian carp in sour cream — it's finger-licking good! The flesh is tender, the crust is crisp and golden, the parsley makes it fragrant, and the sour cream turns into a delicious sauce.
Cooking method
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Step 1:
First, clean the fish. Scale it, gut the belly, and be sure to remove the gills if you're cooking the fish with the head on.
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Step 2:
Take the flour.
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Step 3:
Add the salt and stir it into the flour.
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Step 4:
I used frozen parsley.
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Step 5:
Tuck the parsley into the belly of each fish.
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Step 6:
Dredge each carp in the flour.
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Step 7:
Lay the fish in a skillet heated with oil.
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Step 8:
Fry the carp on both sides until golden brown.
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Step 9:
Now spoon the sour cream over this already-delicious fish and cook a little longer.
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Step 10:
The sour cream will thicken a little. And that's it — it's ready.
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Step 11:
Garnish with dill or green onion if you like.
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Step 12:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream of 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
- Wheat flour - 325 kcal/100g
- Table salt - 0 kcal/100g
