How to cook crucian fish with potatoes. Step-by-step recipe with photos

03.09.2024

Crucian carp is a very tasty fish and many will agree with this. It turns out especially fragrant when baked with potatoes. Everyone should cook it, especially since it is quite simple and easy, the main thing is to know the features of preparation. with potatoes it comes out very soft, tender, and on top it is covered with an appetizing crust, and its baking does not take much time.

It’s easy to cook crucian carp with potatoes

Preparatory stage

Fresh fish is quite tasty, sweet, and tender. It's good that it was just caught from the river. But store-bought will also work, as long as it is fresh.

Tip: in order to find out whether crucian carp is fresh or not, you need to examine its gills. They should be red in color.

It is also undesirable for there to be mucus on the surface of the scales; this is a clear sign that the fish is stale. Another characteristic feature of staleness is cloudy eyes. A fresh fish's eyes are clean, without cloudiness or blood.

The fish has been caught or purchased, now you need to start cleaning it. It is necessary to clean it correctly, because the entire result of the prepared treat from it depends on it. So, when preparing, you must adhere to the following principles:

First of all, the fish should be thoroughly washed to remove dirt, mud, and river silt. It is better to place it in a large basin of water. If a crucian carp is just caught, it will even swim.
Next, we begin to clean off the scales with a knife, starting from the tail. The scales of fresh fish are especially easy to clean.

Preparing fish is an important stage of cooking

Be sure to remove the scales under the fins.
Rinse the fish well in cold water.
We cut the belly lengthwise and remove the giblets.
The insides should be removed carefully. It is important that the gall bladder does not burst, otherwise it will ruin the taste of the fish.
We wash the crucian carp well from the outside and inside. The black film inside must be completely washed off.
If you need to completely remove all the smell of mud or river silt, then you should place the fish in cold water with salt for a couple of hours. Next, you need to put it in clean water for a few more hours.

Crucian carp with potatoes and sour cream

Every housewife should have a baking recipe in stock. Due to the fact that all components are baked in sour cream, the fish and potatoes come out soft and flavorful. Everyone without exception will enjoy this treat, and its taste will be remembered for a long time.

You can make the dish more tender if you cook it in sour cream.

To prepare this treat you will need the following ingredients:

6 medium-sized crucian carp;
potato tubers – 6-7 pieces;
a glass of homemade sour cream;
3 onions;
a little sunflower oil;
salt to your taste;
spicy herbs as desired;
parsley and dill - 5-6 sprigs.

Once all the ingredients have been selected, you can start cooking. First, we clean the crucian carp. It would be good if they were alive. Carefully clean the scales and rinse well. Then we cut into the belly and carefully pull out the giblets. We rinse the fish well in the inside, you need to completely wash out the remains of the intestines.

If the fish emits a strong smell of river silt, then it is better to place it in a solution with salt for several hours. Then keep it in plain water for several hours. After this, all unpleasant odors will completely disappear, but it is still not necessary to do this.

It is recommended to make several cuts across at a distance of 1-2 centimeters. Sprinkle the fish on all sides with salt, place it in a cup and leave to salt for a while. In the meantime, you need to peel the potato tubers and wash them well. Place the potatoes in cold water to prevent them from darkening. Place a frying pan on the fire, add vegetable oil and heat it up. Dredge the fish on all sides in flour and place in hot oil to fry.

You can get rid of the smell by soaking crucian carp in a solution with salt

Each side needs to be fried for about 2 minutes, this will be enough for the crucian carp to become crusty.

Rules for forming and baking

Let's look at how to properly prepare vegetables and form a dish before baking. Follow these guidelines as you complete this process:

remove the skins from the onion and cut into rings;
potatoes need to be cut into circles;
rinse the green branches and chop them into small pieces;
The baking dish can be slightly greased with vegetable oil;
lay out half of the potato slices, sprinkle them with salt and herbs;
Next, place crucian carp on the potatoes, place onion rings and potato slices on them;
sprinkle with a little salt and spices;
pour sour cream over everything.

The oven must be preheated to 180 degrees. Place the pan in the preheated oven and leave to bake for 30-40 minutes. After this, take out the crucian carp with potatoes in sour cream, place on plates and serve.

Ingredients can be layered

Crucian carp with potatoes and vegetables in foil

The recipe calls for the use of mayonnaise, but if desired, the fish can also be cooked in sour cream. Due to the fact that everything is cooked in foil, the fish is saturated with juice and the smell of vegetables, which makes its meat tender and juicy. The main thing is to follow the recipe exactly, then you can end up with just a royal treat.

The recipe involves the use of the following ingredients:

crucian carp - 5-6 pieces;
700 grams of potatoes;
carrot – 1 piece;
onion - several heads;
tomatoes – 2 pieces;
half a lemon;
salt to your taste;
spices at your discretion;
a bunch of fresh dill and parsley;
vegetable oil;
a little flour for breading;
mayonnaise or sour cream - 1 glass.

First of all, we clean the fish from scales and entrails. During this process, it is imperative to use the rules that were described above. Wash thoroughly inside and outside.

To give the dish a brighter taste, you can cook it in foil.

When washing, special attention should be paid to the inside; the dark film must be removed. The crucian carp must be clean.

We make transverse cuts on the surface of each fish, the distance between them should be 1-2 cm. Sprinkle the crucian carp with salt and leave for a while so that the fish is salted.

Place a frying pan on the fire, pour a little vegetable oil and heat it up. Pour flour onto a flat plate and roll the fish in flour. Place the fish in hot oil and fry on both sides. Each side should be cooked for no more than two minutes, the main thing is that the fish is covered with a crust.

Features of preparing vegetables for baking

After the fish is fried, you need to prepare the vegetables and form the dish in a bowl before baking. This process must be carried out according to the following scheme:

peel potato tubers, wash and cut into slices;
wash the carrots, remove skins, dirt and rinse;
grate the carrots with a grater, preferably used with a large grate;
peel the onion and cut it into rings or half rings;

To prepare the dish you will need to prepare fried onions and carrots

Place a frying pan on the stove, add a little oil to it and heat it up;
pour vegetables into hot oil, mix and sauté until tender;
rinse the tomatoes and cut into slices;
Place a large sheet of foil on a baking sheet;
Place potato slices on the surface of the foil, grease it with mayonnaise and sprinkle with spices;
then lay out half of the roast;
Place the fish on top of the frying and coat with mayonnaise;
lay out tomato slices, sprinkle with salt;
then the rest of the frying, potatoes and grease;
if sour cream is used instead of mayonnaise, then everything is poured with it at the end (the recipe recommends using this component, because it turns out much tastier in sour cream).

Since everything is done in foil, the sheet should be wrapped well on top. Preheat the oven to 180 degrees and place the baking mixture and sour cream in it. The recipe calls for cooking everything in no more than 40 minutes.

As soon as the crucian carp with vegetables is ready, take it out and carefully unfold it. Place the fish in sour cream along with vegetables on plates and serve.

Small-sized crucian carp will bake faster and better

During preparation, you should consider some nuances:

For cooking you should use small fish;
In order for the crucian carp to bake faster, it must first be fried in oil on both sides for 2 minutes;
Be sure to use spices, they will add aroma and original taste to the treat.

Recipes for baking crucian carp with potatoes recommend doing everything exactly, this is the only way to get an excellent treat. Baking fish is quite simple, you just need to prepare it correctly. It is on compliance with all the principles of cleansing that the entire final result of the treat will depend.

How to cook crucian carp with potatoes in the oven will be described in the video:

Baked or several pieces of crucian carp will significantly surpass the taste of crucian carp fried in a frying pan. Do you know why? The answer is very simple. You need to stand at the stove to fry fish, but crucian carp are baked in the oven on their own. Secondly, you won’t have to prepare an additional side dish for baked crucian carp, which again will significantly save time preparing dinner or breakfast.

And, of course, most importantly, baked with potatoes - an incredibly tasty dish that more than one lover of fish dishes will not be able to refuse. To make crucian carp tasty, they must be pickled or rubbed with spices and salt. Marinades for crucian carp, as well as for chicken, can be prepared using sour cream, soy sauce, mayonnaise, mustard, and tomatoes. If desired, the crucian carp can be stuffed with onions, buckwheat, and rice.

Personally, I really like baked crucian carp in the oven with potatoes, marinated in mayonnaise sauce. If you don't use mayonnaise, simply replace it with sour cream in this recipe. The fish will also be very tasty, and also with a creamy aftertaste.

It is advisable to take crucian carp when preparing this dish when it is first fresh. Determining the freshness of fish is very simple. Fresh river fish should not have a swollen belly, it has a pleasant river smell, and its eyes should not be cloudy or sunken. The scales of fresh fish are smooth and have a uniform structure, and the gills are bright red, but not brown.

Now let's move on to the recipe and see how it's prepared crucian carp in the oven with potatoes step by step recipe with photo.

Ingredients:

Crucian carp – 1 pc.,
Potatoes – 4-5 pcs.,
Paprika - 0.5 teaspoons,
Spices for fish - to taste,
Mayonnaise - 50-60 ml.,
Half a lemon
Sunflower oil for pickling potatoes - 2 tbsp. spoons,
Salt.

Crucian carp in the oven with potatoes - recipe

After all the ingredients are prepared, you can begin preparing the crucian carp for baking. Clean the fish from scales. Spread your belly. Remove everything that is in it. Rinse the fish under running water. Wash it especially thoroughly in the middle. You can bake crucian carp with potatoes in the oven either with or without heads.

Personally, I prefer the first option. The dish turns out more appetizing in appearance. If you decide to leave the head of the crucian carp, then be sure to cut out the gills on both sides, because they are the main filter of the fish, and, therefore, mucus, mucus and various microorganisms accumulate in them. After this procedure, the fish should be rinsed with cold water again.

Using a sharp knife, make parallel cuts, starting from the head and moving towards the tail, from the dorsal fin to the ribs. Next, make the same cuts only in the other direction. You will get a kind of mesh on the fish. By the way, such fish will look beautiful even when frying it in a frying pan.

The crucian carp is ready for further action. Before marinating and decorating, pat dry inside and out with a paper towel or napkins. In a small bowl, mix mayonnaise with spices, paprika and a pinch of salt. Apply the resulting marinade sauce to the outside of the crucian carp, and also grease the inside of the fish with it.

Wash the lemon. Cut into thin half-slices. Insert the lemon into the holes.

During baking, lemon juice will drip onto the fish and give it a slight sourness and additional citrus aroma. Now you can prepare the potatoes. Peel the potatoes for baking fish and cut them into slices.

Sprinkle potato wedges with a bouquet of spices and salt.

And so that they are not dry, be sure to pour vegetable oil on them. Any vegetable oil will do. In addition to sunflower oil, you can take olive, sesame, apricot kernel oil, flaxseed, corn, rapeseed and so on.

Using your hands, toss the potatoes in the oil and spices. You can bake crucian carp in the oven with potatoes either in a mold or directly on a baking sheet. The second option is more preferable when you have a lot of fish. Place the crucian carp on a baking sheet or form greased with vegetable oil. Place potato wedges around.

Bake at 180C for 30 minutes, then reduce the temperature to 160C and keep the fish for another 15 minutes. I repeat that the baking time for the fish will depend on its size, the characteristics of your oven and its type. In any case, before taking the crucian carp and potatoes out of the oven, you should make sure they are ready. This is very easy to check. Potatoes and crucian carp should be covered with a crispy golden crust.

Pierce the potatoes with the tip of a knife; they should be soft. Carefully lift the crucian carp by the upper part of its abdomen and look inside. If the meat is white and there is no excess liquid in the fish, then it is cooked properly. After you are sure that the crucian carp in the oven with potatoes is ready, remove the pan from the oven.

Place the fish on a plate. Place the potatoes around it. Serve the crucian carp with potatoes, fresh herbs or vegetables. Bon appetit. I will be glad if this recipe for crucian carp with potatoes in the oven you liked it.

Crucian carp in the oven with potatoes. Photo

This fish from the carp family is found in many clean reservoirs, has a tall body flattened laterally, a small head, and shiny silvery scales.

Crucian carp is widely used in cooking. It is not only fried in the kitchens of ordinary apartments, but also a wide variety of dishes are prepared from it in snack bars, cafes and even in restaurants.

Crucian carp in the oven is a classic of many Slavic peoples: Poles, Ukrainians, Belarusians, Russians, Bulgarians, Czechs. They are baked with potatoes and turnips, sprinkled with aromatic herbs, stuffed with mushrooms, onions and carrots, poured with sauces... But the most expressive of all possible dishes is with sour cream. Many families consider it festive and serve it at the Christmas table.

Small tricks for preparing crucian carp dishes

Even novice housewives can cook crucian carp in the oven. This fish is easy to clean, cooking is not at all difficult, and absolutely everyone likes its sweetish, rich taste!

But there are still a few little tricks. Firstly, before baking, you need to make several diagonal cuts on the body of the crucian carp at a distance of about a centimeter from each other. This is necessary, since the meat of this fish is quite bony. And thanks to the cuts, the crucian carp will be completely steamed in the oven and the bones will become tender and invisible. Secondly, you need to remember that the raw meat of this fish has the smell of mud characteristic of many river and lake fish. In order to eliminate it, you need to clean and wash it very carefully, and when cooking, do not skimp on seasonings. Fragrant spices are very suitable for crucian carp.

in sour cream sauce

The old baking recipe is still popular today. To prepare it, you will need the simplest and most affordable products: crucian carp (at the rate of 1 piece per serving), sour cream for greasing, a little flour, onion, vegetable oil, seasonings, herbs (rosemary, parsley) and salt.

The fish must be cleaned, dipped in flour and quickly fried until half cooked on both sides in hot oil. Cut the onion into half rings and fry until golden brown. If desired, you can add champignons, porcini mushrooms, bell peppers, carrots, and prunes to it. Finely chop the greens, mix with the onion filling, and fill the abdominal cavities of the crucian carp. Coat the fish thoroughly with sour cream, place in a baking dish, salt and sprinkle with spices. To prevent the crucian carp from turning out too dry, you can pour a little water, milk or vegetable broth into the bottom of the mold. Bake over medium heat, periodically checking the doneness with a wooden skewer. Serve with any side dish of vegetables, with porridge or as a separate dish.

Crucian carp with potatoes in the oven

The recipe is suitable for cooking large crucian carp. Peel, wash and chop large potatoes (3-4 per serving). Remove the fish from scales, gills and entrails. Pour oil into a deep form, lay out the crucian carp, and carefully place the chopped potatoes around the edges. Salt the fish and sprinkle with seasonings, brush with melted butter. Bake in a preheated oven for about an hour. with potatoes, goes well with homemade pickles and fresh herbs.

A universal dish is crucian carp baked in the oven. Cooking does not require special skills and will take little time. Even the critic will be pleased with the result. In appearance, the baked fish is not inferior to those prepared for photos in glossy magazines. Even a beginner can figure out how to cook crucian carp in foil. The recipe will help you do this quickly and easily!

How to cook crucian carp in the oven?

There are many recipes for cooking, but the most popular is the fried or oven-baked version. Both methods help preserve the beneficial properties and taste that freshwater fish rarely has. For these purposes, fresh and frozen crucian carp are perfect, which must first be allowed to stand in a warm place for 1.5-2 hours. It is better to use seasonal vegetables for stuffing. The dish will not only acquire an exquisite taste, but will also be enriched with vitamins.

Crucian carp in sour cream in the oven

Crucian carp baked in sour cream turns out to be an extremely delicate dietary dish that can be served cold or hot. The fish cools down extremely slowly. Tightly sealed foil helps retain heat for several hours. During this time, all cooked fish will acquire an additional richness of taste, saturated with the remaining ingredients.

Ingredients:

crucian carp – 1 piece;
sour cream – 100 g;
bell pepper – 1 pc.;
potatoes/other favorite vegetable – up to 400 g;
black pepper;
lemon.

Cooking method:

Pre-prepared fish is placed on foil. It can be prepared stuffed whole or cut into pieces.
The product placed on foil is generously poured or smeared with sour cream and wrapped.
To make the taste of the dish more interesting, the filling is made from pre-mixed sour cream and flour (in a ratio of 1:0.5), generously seasoned with Provencal herbs.
The best side dish for this dish would be potatoes.

Crucian carp in the oven in foil

Cooking crucian carp in the oven in foil is the simplest way to allow the fish to acquire excellent taste. A worthy replacement for this material can be a sleeve, which is no less convenient for wrapping fish. Foil helps to significantly reduce cooking time, and it’s extremely easy to work with. However, each housewife chooses for herself what to cook according to the recipe.

Ingredients:

fish – 2 pcs.;
potatoes – 5 – 7 pcs.;
red onion – 1 pc.;
fresh carrots – 1 pc.;
mayonnaise – 2 tbsp. l.;
vegetable oils – 2 tbsp. l.;
lemon slices – 2 – 3 slices;
seasoning - to taste.

Cooking method:

The first thing to do is clean the fish. After this, the crucian carp should be thoroughly rinsed with water. If you have time, the fish can be left to dry or quickly blotted with napkins.
During this time you need to prepare a delicious filling for stuffing. For these purposes, the onion must be cut into half rings, the carrots into strips and fried until tender.
The resulting mixture must be placed inside the fish, compacted slightly. For breading, mix mayonnaise and finely chopped garlic. This will not affect the calorie content of the dish at all.
The final stage is placing the fish on foil. It can be decorated with lemon slices, sprinkled with seasoning, and supplemented with potato slices.
All that remains is to wrap the foil tightly and place in a preheated oven. You need to bake no more than a quarter of an hour.
You can serve directly on foil, previously transferred to a serving plate.

Crucian carp in the oven with potatoes and mayonnaise

Potatoes are a universal side dish. Those looking for a win-win cooking option should use this product as a basis so that baked crucian carp in the oven with potatoes will surprise guests. It can be prepared exquisitely by placing it next to pre-prepared fish. Fried potatoes are also popular, as they complement the main part just as well. It turns out very tasty!

Ingredients:

potatoes (small or medium) – 5-7 pcs.;
mayonnaise or sour cream - 2 tbsp. spoons;
olive oil – 1 tbsp. spoon;
red/black pepper;
Provençal herbs;
salt.

Cooking method:

Cut the potatoes into thin slices.
Add seasonings.
Let the semi-finished product brew for 20 minutes.
Send the potatoes for baking (foil is best for this purpose).
You can bake the fish part of the dish next to the potatoes.

I propose to prepare delicious and very tasty crucian carp baked with potatoes in the oven. I love these recipes for their simplicity - you marinate fish and potatoes, bake them in the oven and you don’t have to stand at the stove for a long time. As a complement to this dish, you can serve fresh herbs and light vegetable salads.

Ingredients

To prepare crucian carp baked with potatoes in the oven, you will need:
crucian carp (small) - 12 pcs. (weight 1-1.5 kg);
lemon - 2-3 rings;
salt, pepper - to taste;
sour cream - 2-3 tbsp. l.;
parsley - 5-6 sprigs;
potatoes (large) - 10 pcs.;
Provencal herbs - 1 tsp;
vegetable oil - 1-2 tbsp. l.;
mustard - 0.5 tsp.

Cooking steps

Clean the crucian carp from scales, remove the entrails and gills. Rinse well under running water, removing the black film inside the belly. In order to have fewer small bones in the finished fish, you can use a sharp knife to make cross-cuts on the surface of the crucian carp (on both sides) from the back to the belly (this time I did not do this).

Add salt, ground black pepper and lemon rings to the fish, stir, trying to squeeze out the lemon juice. Leave to marinate for 10-15 minutes.