Laker (carp in particular) is used for human food from Paleolithic times.Of course, each nation has specific features frying river inhabitants.World fame achieved Czechs, Chinese, Japanese.But our brothers - the eastern Slavs - were also not born yesterday.So here we look at traditional Russian recipe carp in sour cream.Every self-respecting fisherman and a good hostess should be able to prepare this dish.But let's start in order - with the selection of products.
Every fisherman wants to catch a bigger catch.With instance, in appearance more reminiscent of a small torpedo, well photographed, then to cause envy among fellow fishermen.But eating a giant ... Well fry carp in sour cream, if they are in the pan do not climb?To do this, choose a fish dish medium, so at 200 grams The same applies to the second ingredient - sour cream.Contrary to popular belief that the fatter the better, take a "lightweight" class - 10%.Since we will expose it to heat treatment, fat fermented milk product simply melted in the pan, like butter.
Even before thinking how to cook carp in sour cream, we need to stock up on vegetable oil (preferably unrefined sunflower), onions (two large heads per kilogram of fish) and three eggs.Smetana we need two cups.The rest - a trifle: dill and parsley, bread crumbs, salt.Oh, and when stryapani this dish is not zealous with all sorts of spices and herbs - carp have a delicate flavor and a bit wishy-washy, that's easy to "get lost" among spicy coriander and turmeric.
So, how to cook carp in sour cream and where to start?First of all it is necessary to cut them.I hope you did not buy a spooky dirty gray cake called "frozen fish", and before you freshly caught or even slightly chilled carcass.First, clean off with them all the scales, then ripped open the belly and eviscerated.If the type of fish-head you have completely lost your appetite, and remove it if it does not, be sure to remove the gills.Then carefully wash the carcass under running water, blot with paper towels, season with salt.
How to cook carp in sour cream that was delicious?Perhaps, the main secret of this art is to mix batter.The bulbs are clean and finely shinkuem.Pour into the pan a small amount of sunflower oil and, when it burn, add the onions.Evenly roasted until golden brown and remove from heat.In a mixer, beat the eggs until light foam and fill her bow.Remember omelet us to anything, so the pan must be quite cool.Transfused batter into a bowl and pour into another bowl of crackers.Put the frying pan into the fire again pour oil into it.We take fish by the tail, dip first into the egg-onion mixture, then - in breadcrumbs and spread on a hot skillet.Fry on both sides until a delicious blush.
Well, the final stage of the process - it's pouring fish dairy products.Without reducing the fire, just quickly, pour the cream and spread it even layer, that it completely covers our Karasik.Once the liquid comes to a boil, reduce your fire and 10 minutes cover with a lid.But after this time, reopen the pan and bring the sauce to a boil.When serving, sprinkle the finished dish with chopped greens.Now that you know how to cook carp in sour cream.
