Despite the fact that crucian carp is a common fish that lives in freshwater waters, when properly cooked, it turns out to be quite tasty and mouth-watering. This post will tell you how to cook spicy crucian carp in foil in a frying pan. Step-by-step recipe with a photo.
Crucian carp is not a delicacy fish, and some even consider it a weedy one for its distinct smell of mud and an abundance of bones, which make eating carp a real rebus. However, if the carp is properly cooked, then the amazing taste and aroma will instantly take them to the top league. Of course, the problem of bones will still remain, but it can be solved. To do this, there is a trick: make cuts on the crucian carcass on both sides at a distance of about 1-1.5 cm from each other, the deeper (almost to the ridge), the better, then the bones after heat treatment will not annoy. For the rest, cooking crucian carp is quite a simple matter.
Regardless of the method of preparation, the meat of the crucian carp is white, dietary and juicy. The fish is easily fried in a pan, stewed in sour cream, baked in the oven, it can be used for fish soup, and there are even recipes for jellies, dried and smoked crucian carp. Dishes from this breed of fish can be delicious, for example, if the carcasses are stuffed, greased or spicy crucian carp in foil made in a pan. The latter will be discussed in this review. This is a versatile dish that is suitable for a familiar family dinner, as well as for a dietary table.
See also how to bake crucian carp in sour cream sauce.
- Caloric content per 100 g - 89 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Crucian carp - 1 pc.
- Soy sauce - 1, 5 tablespoons
- Salt - a pinch
- Lemon juice - 1/3 tsp
- Ground black pepper - a pinch
- Seasoning for fish - 1/3 tsp
Step-by-step cooking of spicy crucian carp in foil in a pan, recipe with photo:
1. For the recipe, it is important to take live crucians, because their meat has an exceptional tenderness and sweetish taste. Chilled and gutted carcasses lose these flavoring properties. Live carp can be purchased at the market or in a large supermarket.
So, peel the carp of the husk. This can be done with a knife or a special scraper. Cut open the belly and carefully remove the insides so as not to damage the gallbladder, which will add bitterness to the sweetish fish meat. Then peel off the black thin film from the tummy and remove the gills. If you wish, you can cut off the head and tail. After cleaning the carcass, wash it under running water and dry it with a paper towel.
2. Pour soy sauce into a bowl, add lemon juice, seasoning for fish, black pepper and salt. Stir the marinade well.
3. Cut the foil to the size of the carcass and place the prepared crucian carp on it.
4. Spread the cooked sauce well on both sides and inside.
5. Wrap the crucian carp tightly with foil so that there are no empty spots.
6. Put a clean and dry frying pan on fire and heat. Place the crucian carp in foil and cover. Cook the carcass over low heat for about 20 minutes. You do not need to turn it over. Serve freshly cooked spicy crucian carp in foil in a frying pan. Serve in the foil in which it was cooked, because it will have a delicious sauce in which you can dip fish pieces.
See also a video recipe on how to cook crucian carp in a pan in the oven.
