Today, there are many recipes for preparing a variety of fish (sea, river, ocean) from the simplest to the most sophisticated and even exclusive. Most housewives prefer to choose the simplest recipes and, accordingly, delicious fish. They focus primarily on the affordable price and satiety of the dish itself. One of the most favorite fish, common among housewives, is crucian carp. It lives in rivers and belongs to the freshwater family. It is famous for its excellent taste if this fish is prepared correctly. The recipe for cooking “crucian carp in the oven” is very popular.

You can give crucian carp a festive look and a pleasant taste by cooking it in the oven

Baked fish

There are many variations of this recipe with different ingredients - vegetables, mayonnaise, garlic, crucian carp, baked in the oven whole or in a sleeve. It's all incredibly delicious! Let's talk in more detail about cooking and how to prepare fish for a meal.

The most important thing is gutting. First you need to remove all the insides (not edible), then wash the fish, after that (based on which recipe is chosen) you should either remove the scales or leave them in place, but there is no need to cut off the head of the crucian carp, as this can negatively affect the taste dishes. Cooking methods include: marinating, stewing, boiling, frying and baking.

It’s very tasty to bake crucian carp in the oven. This recipe is very easy to prepare. First, the fish is prepared in the above manner, then sprinkled with lemon juice, rubbed with salt and sprinkled with spices (garlic, herbs, soy sauce) and placed whole on a baking tray. Housewives ask the question “how long does it take to prepare crucian carp to obtain a bright and rich taste of the dish?” The answer is simple: when baking and frying it takes 20 minutes, for boiling 15 minutes is enough, but stewing takes an hour.

Before any preparation, crucian carp should be properly cut

Other variations in cooking crucian carp

Crucian carp is low-calorie and low-fat, so this fish is ideal to offer to those who are on a diet or have stomach diseases (pancreas and liver). The dietary recipe for preparing this river fish (baking) should be done in a double boiler, slow cooker or in a sleeve. To make it tasty and healthy, you need to bake for about an hour with minimal addition of spices - only salt. Baking with vegetables is allowed, but it’s better not to get carried away with mayonnaise. Cooking in this way preserves all the beneficial properties of the fish and makes it tender and juicy.

Diet option:

  • 2 small crucian carp;
  • 150 ml water;
  • three pinches of salt;
  • 50 g sunflower or olive oil.

To prepare dietary dishes from crucian carp, you should use a multicooker

The fish must be cleaned and gutted, then washed thoroughly and cut into pieces across the ridge. Place everything in a multicooker bowl, add oil, salt and water and cook in the multicooker on the “Cook” program, setting the duration to 20 minutes.

The most common cooking recipe is crucian carp in the oven with vegetables. They are baked together, which gives a special taste to the vegetables, and the vegetables give their aroma and juiciness to the fish.

Crucian carp baked with vegetables

Products needed:

  • 2-3 crucian carp ;
  • vegetables (zucchini, carrots, broccoli, cauliflower) one fruit each;
  • 2-3 pieces of potatoes;
  • 1 onion;
  • salt, spices to taste;
  • juice of one lemon;
  • 3 cloves of garlic.

You can bake crucian carp with various vegetables

Gut and clean the fish, rinse thoroughly, and make transverse cuts. Cover the baking sheet with foil, lay out the chopped vegetables and potatoes, put the whole crucian carp on top, sprinkle everything with lemon juice, add garlic, onion, salt and spices. If desired, the finished dish can be seasoned with mayonnaise. This type of cooking takes little time and allows you to enjoy a hearty meal for the whole family.

And, perhaps, the simplest recipe for crucian carp, for lovers of a “crispy crust”.

Ingredients:

  • 3 crucian carp;
  • pepper and salt to taste;
  • a few pinches of flour (for dredging);
  • oil for frying.

Cooking fish this way is easy. How long does it take? Just 15 minutes. The crucian carp must be cleaned, gutted, cut along the ridge, heads cut off and washed. After this, you need to pepper, salt and roll the fish in flour, then fry in oil and serve with a side dish.

The easiest way to cook fried crucian carp

Unusual recipes for crucian carp

Less common and unusual ways of preparing fish include recipes with various dressings or sauces. They give fish meat its unique taste and aroma. There are many dressings, sour cream, sesame-garlic, mustard-honey, lemon-soy. The widely loved sour cream and cream dressing makes crucian carp meat tender and soft.

Ingredients:

  • fish;
  • spices;
  • salt;
  • sour cream;
  • greens (preferably dill);
  • butter;
  • cream.

Cooking crucian carp with sour cream makes the meat more tasty

The crucian carp must be cleaned and washed, then rubbed with salt and spices. To eliminate bitterness, rub the fish with vinegar. Mix sour cream, cream, butter, herbs and spices separately and heat in a water bath; you can add flour to thicken.

Another less common dish is fish soup. Since the meat of this freshwater fish is considered the most delicious, the broth is rich and aromatic. Various variations of cooking fish soup are described in many cookbooks; they are simple and uncomplicated. All you need is crucian carp, water, salt, bay leaf and basil. These spices will add flavor to a hot dish.

Secrets of cooking crucian carp

Each dish and product has its own secret or its own zest; when preparing crucian carp, such a unique ingredient is crucian caviar. It is considered a source of vitamins and beneficial microelements. You can simply salt the caviar, you can also fry it, bake it, or make potato pancakes or cutlets from crucian carp caviar. Everything will turn out incredibly tasty if prepared correctly. The main thing is to separate the eggs from the film. There are many ways to do this: they suggest using a grater or a mixer, but the simplest and most reliable is to place the caviar on gauze and lower the gauze bag into water heated to 70 degrees.

Crucian caviar can be used to make cutlets

After separating the eggs, you can pickle the caviar; this delicacy is suitable for daily consumption (as caviar oil, first rub the caviar through a sieve) and as a dish for a festive table (canapés with crucian carp caviar).

  • 0.5 kg of crucian caviar;
  • 1 liter of clean water;
  • 7 tbsp. l. salt;
  • 5-7 black peppercorns.

Pour boiling water over the caviar until it turns orange, then mix clean water with salt and pepper and place the caviar in gauze for 40 minutes, then strain the liquid, put it in a container and refrigerate for three days. The product is ready to use!

Caviar can be salted and used for appetizers

Any housewife will not find anything complicated in the recipes for cutlets, casseroles and pancakes (caviar pancakes), ingredients such as chicken eggs, flour, breadcrumbs (breadcrumbs), herbs, salt and oil (butter and vegetable) are used everywhere, and the preparation itself is carried out in the oven or slow cooker, rarely in a frying pan.

We looked at some options for recipes for crucian carp dishes, suitable for different occasions. Which recipe to choose , Only you decide. The most important thing is that each dish should be served individually (without mixing), this will give it sophistication and whet the appetite of guests or family members.

How to bake crucian carp in the oven - about this in the video:

There is nothing tastier than whole fish baked in the oven. Today we are preparing crucian carp. It’s affordable, budget-friendly, fast, and delicious.
Recipe contents:

Crucian carp is a well-known and widespread freshwater fish. There are a huge number of crucian carp dishes, and all of them are famous for their excellent taste. However, not all housewives know how to cook this fish deliciously in order to preserve its juiciness and beneficial properties as much as possible. And many are generally sure that only fried crucian carp are tasty. However, this is not at all true.

In this review, I suggest baking the whole crucian carp in the oven. This manufacturing method allows you to reveal all the flavor characteristics of the fish and make it incredibly juicy and soft. This recipe is suitable for lovers of healthy food, because... the fish retains all its beneficial properties. This option is also good for a holiday. The fish, with its delicious and golden crust, will perfectly decorate and diversify a festive feast.

At first glance, it seems that baking crucian carp in the oven is very simple. However, it can be easily overdried, which will negatively affect the taste. Therefore, it is important to bake crucian carp correctly, so that the temperature is no higher than 200°C, and the baking time is no more than 30-40 minutes, depending on the recipe. The larger the size of the individual, the longer it takes to cook.

  • Calorie content per 100 g - 87 kcal.
  • Number of servings - 2
  • Cooking time - 40-45 minutes

Ingredients:

  • Crucian carp - 2 carcasses
  • Seasoning for fish - 1 tsp.
  • Ground black pepper - a pinch
  • Salt - 0.5 tsp. or to taste

Step-by-step recipe for preparing whole crucian carp baked in the oven:


1. Using a scraper, remove the husks from the crucian carp. Carefully rip open the belly so as not to damage the gallbladder and remove all the insides. Then carefully remove the black film from the inside of the abdomen.


2. Also cut out the gills. They impart an unpleasant aroma and bitterness. Afterwards, wash the carcass well and dry it with a paper towel.


3. Select a baking tray, grease it with a thin layer of vegetable oil and place the fish on it.


4. Season the crucian carp inside and out with fish seasoning, salt and ground pepper. If you wish, you can sprinkle the carcasses with lemon juice, and put herbs or any other filling inside. Heat the oven to 180 degrees and bake the fish for half an hour. By the way, you can place potato tubers around the crucian carp, so you will have a side dish ready at the same time.

Serve the food to the table hot, freshly prepared. It is usually not customary to reheat crucian carp, since after heating they lose their taste.

It is not a noble fish, but due to its prevalence it is a frequent guest in the kitchen. The fish often lives in ponds overgrown with algae, having a peculiar taste and smell of mud. This often confuses inexperienced housewives who fear that baked fish may turn out tasteless. Meanwhile, crucian carp cooked in the oven with various spices can delight even sophisticated gourmets.

This ancient recipe contains a minimum of ingredients, but modern cooks supplement it with tomatoes, fried onions, lemon slices, herbs, cheese or breadcrumbs. Once you have mastered the basic recipe, you can experiment.

One of Chekhov's heroes advised using dairy products to cook fish. One of the best embodiments of the advice was the most tender crucian carp in sour cream. Sour cream effectively eliminates the swampy smell, while simultaneously making the fish softer and fattier. For this recipe, it is better to take a medium-sized fish - the size of a man’s palm, the so-called “palm fish”:

  • 6 pcs. crucian carp;
  • 300 g sour cream;
  • 50 g butter;
  • salt, pepper, flour.

Fish freed from scales, entrails, fins, tails and gills should be washed. To better eliminate the smell of mud, you can soak it in salted water for several hours, although small crucian carp should not yet acquire an unpleasant odor. Then you need:

  1. Dry the carcasses slightly using soft paper.
  2. Rub with salt and pepper on all sides and let stand for 15-20 minutes.
  3. Dip the carcasses in flour and fry in a frying pan for 2 minutes on each side to obtain a crust. At the same time, leave ¼ of the oil to grease the mold.
  4. Place lightly fried crucian carp in a mold (sleeve, foil, baking sheet), spread sour cream on top. If it is not fat enough, then add a few pieces of butter.
  5. Bake in an oven heated to 220 degrees. First, the sour cream should boil, then after 25 minutes a beautiful golden crust will form.

Baked crucian carp is laid out on a dish and sprinkled with herbs. For garnish you can use grilled vegetables, potatoes in any form, rice.

Crucian carp baked in foil


Ready-made crucian carp can be served directly in a foil dish, placing it on a flat plate or carefully transferring it to a plate along with vegetables and pouring the resulting juice on top.

Whole baked fish always delights with its delicate taste, and with the addition of onions and herbs it becomes simply incomparable. For this recipe you will need:

  • 2-3 crucian carp;
  • 1 onion;
  • a couple of cloves of garlic;
  • 2-3 tbsp. l. mayonnaise;
  • lemon slices;
  • a bunch of dill;
  • salt, spices - per taste.

The cooking process consists of several stages:

  1. Cleaned, washed and dried, as in the previous recipe, the fish should be rubbed with salt, seasonings and allowed to stand for 20-30 minutes.
  2. Fry the onion half rings until golden, coarsely chop the dill and stuff the carcasses with it.
  3. Combine mayonnaise with garlic passed through a press and coat the outside of the crucian carp with it.
  4. Place the foil on a baking sheet, then the fish, and a piece of lemon cut into 4 pieces on it.
  5. Wrap the foil. Do the same with the rest of the carcasses.
  6. Bake the crucian carp in an oven preheated to 200 degrees for 30 minutes.

Serve with fresh vegetable salad and herbs.

You can also bake crucian carp in foil on a vegetable bed, for which you will need:

  • 2 medium-sized fish carcasses;
  • 1 young zucchini;
  • carrot;
  • tomato;
  • 50 g vegetable oil;
  • salt, pepper - to taste.

Rub the cleaned and gutted carcasses with spices and salt and let stand for 15 minutes. Cut carrots, tomatoes and zucchini into thin slices. Make rectangular shapes from foil with sides the size of the fish, grease the inside with oil and put in each a layer of zucchini, a layer of carrots, a carcass of crucian carcass, plastic tomatoes on top, sprinkle with vegetable oil and cover with foil, tightly sealing the edges. Bake for 15 minutes in an oven preheated to 200 degrees, then remove the top foil and continue cooking for another 10-15 minutes until the fish is browned.

Crucian carp in the oven with potatoes


Crucian carp with vegetables in the oven is a great option for a family lunch or dinner. The good thing about this recipe is that the side dish is prepared at the same time as the fish.

For this dish you need to prepare:

  • 3 pcs. fresh crucian carp;
  • 0.8-1 kg of potatoes;
  • 170 g mayonnaise;
  • 1 clove of garlic;
  • 1 tbsp. l. spices for fish;
  • salt, pepper - to taste.

Prepared as in the previous recipe, rub the carcasses with salt, sprinkle with a small amount of lemon juice and leave for 10 minutes. Mix mayonnaise with garlic and spices, grate ½ of the mixture into the crucian carp. Cut the potatoes into small cubes and mix with the remaining sauce.

Place crucian carp on a greased baking sheet and potatoes around the edges. Bake in an oven preheated to 180 degrees for 40-50 minutes until the potatoes are ready.

The dish should be served hot, with sprigs of dill or parsley.

Stuffed crucian carp, baked in the oven


It is better to serve the fish hot, although it will also be delicious in a cold dish.

Stuffed crucian carp are prepared in the oven quickly and easily. You will only have to tinker with cutting - freeing the carcasses from scales, gills, and entrails (the head, tail and fins are left in this recipe). Gutting should be done carefully so that bile does not leak out - then the meat will taste bitter. The gutted fish is thoroughly washed, dried, cut crosswise on both sides, rubbed with salt, stuffed:

  • boiled rice or buckwheat with mushrooms and onions;
  • grated carrots, onions and boiled eggs;
  • squid with cheese;
  • various vegetables;
  • herbs, cheese and walnuts;
  • greens with lemon;
  • processed cheese and boiled egg;
  • fried sauerkraut with onions.

There are a lot of filling options. Besides them, you can invent something of your own. To prepare crucian carp stuffed with buckwheat and mushrooms, you will need:

  • 1 crucian carp (0.5 kg);
  • ½ tbsp. buckwheat;
  • 1 onion;
  • 5 pieces. fresh or frozen mushrooms;
  • 3 tbsp. l. vegetable oil;
  • 1 clove of garlic;
  • 5 tbsp. l. sour cream or 3 tbsp. l. mayonnaise;
  • 2 pinches of dried herbs.

First, the fish is freed from scales - if you pour boiling water over it and immediately dip it in cold water, the scales can be removed by hand. The fins are cut off, the abdomen is cut, the entrails and black film are removed. The crucian carp is washed, cut from the sides, rubbed with salt and coated inside and outside with a mixture of mayonnaise (sour cream) with garlic and herbs (1 tablespoon of the mixture is left).

The buckwheat is cooked until cooked, but it should remain crumbly - when baked it will reach the desired consistency. Fry onions with mushrooms and mix with porridge, salt and pepper so that the filling is not bland. Mushrooms can be replaced with smoked bacon.

The crucian carp is stuffed with the resulting minced meat, the belly is secured with toothpicks, placed on a baking sheet greased with oil, and the remaining mayonnaise is coated on top. Place in an oven preheated to 180 degrees for 25 minutes.

How to cook whole crucian carp in the oven


You can serve the dish on its own or with a side dish of potatoes or other vegetables.

To prepare you will need to take:

  • 4 things. small crucian carp;
  • 2 cloves of garlic;
  • half a lemon;
  • mayonnaise;
  • 4 tbsp. l. soy sauce;
  • ½ tsp. wasabi powder;
  • salt, pepper - to taste.

The cooking process is as follows:

  1. Chop the garlic with a knife, squeeze the juice from the lemon.
  2. In a deep bowl, mix wasabi, soy sauce, garlic, pepper and lemon juice. Prepared as in previous recipes, cut the carcasses on the sides and lower them with the marinade, stir, and leave for 1 hour.
  3. Cover a baking sheet with parchment greased with vegetable oil. Place the carcasses on it, add salt, spread with butter, place in an oven heated to 190 degrees for 45 minutes until a beautiful crust is obtained. If the crucian carp starts to darken and dry out on top, you need to reduce the temperature to 160 degrees.

Crucian carp in the oven without bones


The distance between the cuts can be 5 mm, but usually it is 2-4 cm, depending on the size of the carcass.

To prevent small bones from being felt, they are cut through with a knife - side cuts are made in the carcasses to the depth of the large bones extending from the ridge.

In order to bake boneless crucian carp in the oven you need to prepare:

  • 1 kg of fish;
  • 1 large onion;
  • green onions - optional;
  • medium carrot;
  • 400 ml sour cream;
  • 2 cloves of garlic;
  • flour - for breading;
  • lean oil - for frying;
  • salt, spices - to taste.

For carcasses prepared as in previous recipes, you need to cut off the tail and make side cuts. Season the fish with salt and spices and leave for 25 minutes.

Fry onion in half rings and coarsely grated carrots in a frying pan with added oil. Then fry the carcasses until golden and place them in a deep frying pan or mold, top with vegetables and pour sour cream over everything. In an oven heated to 190 degrees, the dish is cooked for 20-22 minutes. 5 minutes before the end of cooking, add the garlic, passed through a press.

How to bake large crucian carp


If you have a large fish, then it is better to bake it with filling, but you can also bake it without it. Then for a kilogram carcass you will need to take:

  • 150 g lard;
  • salt, spices - to taste;
  • 1 kg of potatoes, 50 g of butter and a bunch of dill - for garnish.

The prepared carcass should be salted, rubbed with spices, and placed in a frying pan, mold or on a baking sheet. Finely chop the lard and sprinkle on the fish. Cover the top loosely with foil and place in the oven for 35 minutes at 200 degrees. Every 7-9 minutes, water the crucian carp with the resulting juice so that it does not become dry. While it is cooking, you can boil the potatoes, put butter in them and sprinkle with chopped dill, stir.

Crucian carp baked in salt


This recipe allows you to prepare dinner with minimal effort. At the same time, there is absolutely no need to worry about the fish being over-salted.

Ingredients:

  • medium or large crucian carp - 1 piece;
  • half a lemon;
  • rosemary, parsley or dill - several sprigs;
  • salt - 0.5 kg.

Preparation:

  1. We take fresh crucian carp, weighing from half a kilo. We clean the scales, remove the gills and gut the fish. To remove the unpleasant taste, wash the belly from the inside and remove the black film from it.
  2. Place cooked greens and lemon slices into the washed belly.
  3. Pour a third of the salt onto a baking sheet and place the fish on it.
  4. Pour the remaining salt completely over the crucian carp. It is necessary that the fish be completely hidden in it.
  5. Bake the dish in the oven at a temperature of 180-200 degrees for 40 minutes.
  6. Let the fish cool, then thoroughly remove the salt.

On a note! If you add a little water and egg white to the salt, the consistency will resemble wet snow. In this case, less salt will be needed, since the fish can simply be covered with salted glaze.

Crucian caviar casserole


The dish contains a large amount of protein, with a relatively low calorie content. It doesn't take long to prepare and is great for a light breakfast.

To bake 500 g of caviar you will need the following ingredients:

  • A glass of milk.
  • White bread - 1/4 loaf.
  • Freshly squeezed lemon juice.
  • Sunflower or olive oil - 3 tbsp. l.
  • Heated butter - 2 tbsp. l.
  • Red pepper.
  • Parsley.
  • Two onions.
  • Tomato juice - 2/3 cup.

Preparation:

  1. The onion is cut into small rings and fried in vegetable oil until golden brown. Then it is taken out and allowed to cool.
  2. The bread is kneaded in milk, then taken out and squeezed until the milk stops flowing freely.
  3. Onions, caviar and squeezed bread are scrolled in a meat grinder.
  4. Salt the mixture, pour in tomato and lemon juice, pepper, and knead thoroughly. Add salt and pepper to taste to the resulting mass, add tomato and lemon juice, then mix thoroughly again.
  5. Baking dishes are greased with oil and the caviar mass is applied. To add flavor, you can sprinkle the dish with a thin layer of breadcrumbs. Bake at 170 degrees for 30-40 minutes.

It is better to serve the dish hot, garnished with fresh dill or parsley.

Crucian carp in the oven is a very common dish among modern housewives. It contains very simple and affordable ingredients that easily turn into a hearty family dinner. Crucian carp is prized for its delicate taste and high protein content. As in any other river fish, this element has a special origin, which facilitates its rapid absorption. The calorie content of crucian carp dishes is perfect for those who are on a diet or trying to give up carbohydrate foods.

Baking crucian carp in the oven is as easy as frying it in a frying pan. The most difficult stage of preparing a dish is cutting the fish itself. To do this, it is cleared of scales, gills and entrails are removed. After this procedure, the carcass must be washed under running water and rubbed with aromatic spices on all sides. Sometimes lemon juice is also used to get rid of the fishy smell.

The only disadvantage of crucian carp is the large number of large and small bones. Baking them in the oven makes them softer. In this case, the answer to the question of how long to bake the fish will depend on its size. For small crucian carp, 20-25 minutes is enough, but a large carcass can cook for up to 1 hour.

You can cook crucian carp in the oven directly on a baking sheet, or wrap it in foil or a sleeve. Vegetables, mushrooms and herbs are often baked with it. The fish itself is marinated in sour cream or mayonnaise. The finished dish is served with a side dish.


This recipe is for 4 people. If you need to feed more people, then you will have to take one more fish for each. 200 g of mayonnaise is enough for crucian carp, approximately 30 cm in size. If necessary, the inclusion of this ingredient can also be adjusted to your taste. In addition to salt and pepper, it is recommended to add your favorite fish spices.

Ingredients:

  • 4 crucian carp;
  • 200 g mayonnaise;
  • 3 onions;
  • 2 tbsp. l vegetable oil;
  • Salt pepper.

Cooking method:

  1. Clean the crucian carp, gut it, rinse under running water and dry.
  2. Salt and pepper the fish on the outside and inside.
  3. Cut the onion into rings, grease the baking sheet with vegetable oil.
  4. Distribute most of the onion evenly over the baking sheet, and place the crucian carp on top.
  5. Cover the fish with the remaining onions and pour in mayonnaise.
  6. Bake crucian carp for 25 minutes in a hot oven at 200 degrees.
  7. Let the dish sit in the oven for another 5 minutes after turning it off.


Another great culinary idea that will allow you to quickly prepare dinner for the whole family. The main dish is baked immediately along with the side dish, which always helps save time and effort. Depending on the size of the fish, you may need to increase or decrease the cooking time by 10 minutes. To check for doneness, simply pierce the potatoes with a toothpick and make sure they are soft enough.

Ingredients:

  • 3 crucian carp;
  • 800 g potatoes;
  • 200 g sour cream;
  • 3 cloves of garlic;
  • 1 tbsp. l. spices for fish;
  • Lemon juice;
  • Salt pepper.

Cooking method:

  1. Gut the crucian carp, remove the gills, peel off the scales and rinse in cold water.
  2. Rub the cleaned fish with spices and sprinkle with lemon juice, leave for 5 minutes.
  3. In a deep bowl, combine sour cream, pressed garlic and a small amount of black pepper.
  4. Peel and cut the potatoes into cubes, add half the sauce to it.
  5. Rub the remaining sauce over the crucian carp and place them in the center of a baking sheet greased with vegetable oil.
  6. Distribute the potatoes evenly on the sides.
  7. Cook the dish for 40 minutes at 180 degrees.


Proper nutrition is a very healthy habit, but maintaining it without denying yourself tasty dishes is quite difficult. This recipe will help diversify the menu for anyone trying to reduce the amount of carbohydrates in their diet. At the same time, crucian carp and baked vegetables contain all the vitamins and nutrients the body needs.

Ingredients:

  • 700 g fish (crucian carp);
  • 1 onion;
  • 4 champignons;
  • 1 carrot;
  • 2 tbsp. l. vegetable oil;
  • Greenery;
  • Salt pepper.

Cooking method:

  1. Clean the crucian carp, remove the entrails, and rinse the carcass thoroughly.
  2. Rub the fish with your chosen seasonings inside and on top.
  3. Cut carrots, onions and champignons into small cubes.
  4. Grease a frying pan with vegetable oil and fry vegetables and mushrooms for 2-3 minutes.
  5. Stuff the crucian carp with the resulting frying, then wrap the fish in foil.
  6. Place the crucian carp on a baking sheet and bake for 40 minutes at 220 degrees.
  7. Garnish the finished dish with chopped herbs.

Now you know how to cook crucian carp in the oven. Bon appetit!

Crucian carp in the oven is one of those dishes that is suitable for absolutely all family members, regardless of their age, health status and culinary preferences. This simple fish contains a large amount of protein, which is simply irreplaceable for athletes and adherents of a healthy diet. You don’t have to be a professional cook to figure out how to cook crucian carp in the oven, you just need to remember a few simple recommendations:

  • When cutting up crucian carp, you need to try to very carefully remove the intestines without crushing the bile. Otherwise, the fish will become bitter;
  • It is highly not recommended to place crucian carp on the baking sheet itself. It is better to make a pillow of vegetables for the fish, use foil or a baking sleeve;
  • Since crucian carp is a river fish, it may have an unpleasant odor. To get rid of it, just sprinkle the fish with lemon juice;
  • Before making crucian carp in the oven, it is not necessary to remove the fins and head, the main thing is to cut out the gills and entrails;
  • Nutmeg, paprika, dried herbs and various mixtures of peppers are perfect as seasonings for crucian carp.

It has long been known that freshwater fish proteins are absorbed by the body better than meat proteins. Perhaps this is one of the secrets of the health of our ancestors who lived in Rus', because in the old days they loved to cook river fish. Crucian carp contains a lot of easily digestible and low-calorie protein, so those who want to get rid of extra pounds should diversify their diet with this fish and acquire several proven recipes.

Tips for cooking crucian carp in the oven

  1. Choosing crucian carp for baking. How do you know how fresh the fish is? If it is covered with thin, transparent mucus, and the scales are bright and shiny, the gills are light pink or bright red, and the meat itself is elastic, then the fish is fresh. A stale specimen has faded and pale scales, the abdomen may be swollen, and the surface is covered with cloudy mucus.
  2. Preparing fish for baking in the oven. To remove the characteristic smell of algae, use spices with a pronounced smell. Before cooking, rinse the crucian carp in a saline solution. Many people like to cook them: they can be easily fried, baked, cooked into fish soup, dried, made into jelly, smoked. When cutting up the carcass, scrape off the scales well, gut and rinse. Small fish are left whole, while large fish are cut into pieces.

Recipe for crucian carp in sour cream in the oven



Ingredients:

  • 500 grams of fish;
  • 2 cups sour cream;
  • a glass of fish broth or water;
  • half a tablespoon of flour;
  • 1 tbsp. l butter;
  • parsley and chopped green onions, spices, salt.

Step-by-step preparation:

  1. To cook crucian carp in the oven, put butter in a saucepan and melt it.
  2. Add flour, stir until smooth, add water or fish broth.
  3. Mix the resulting mass, pour in sour cream, or you can replace it with cream and bring to a boil.
  4. Place the crucian carp in boiling sour cream, add spices, sprinkle with herbs, green onions and bake until fully cooked in the oven at 180 degrees.
  5. When finished, remove the fish with a slotted spoon, place it on a dish, and pour over the sauce formed during baking. Garnish for crucian carp in sour cream - hot boiled potatoes, sprinkled with finely chopped herbs and poured with melted butter.

How to bake crucian carp in the oven with lemon juice



Ingredients:

  • large crucian carp (about 1.5 kg);
  • cilantro or parsley (a good bunch);
  • salt (7 teaspoons);
  • lemon juice (tablespoon);
  • seasoning for fish (5 teaspoons).

Cooking method:

  1. According to the recipe for crucian carp in the oven, prepare the fish, remove scales, gut it and rinse thoroughly under running cool water, not forgetting to rinse the belly.
  2. Place the carcass on a paper towel for a few minutes to drain all excess water.
  3. Rub the dried fish thoroughly inside and out with salt, pepper and fish seasoning.
  4. Stuff the middle of the crucian carp with some of the herbs, leaving the other half for decoration.
  5. Set the oven to preheat to 200 degrees. Grill or convection mode is recommended so that the fish bakes faster and more evenly.
  6. Spread foil on a baking sheet, pour a little vegetable sunflower oil on it, and place the prepared carcass on it. Sprinkle lemon juice on top and place in the oven.
  7. After half an hour, wrap the crucian carp in foil and bake for another 30 minutes.
  8. Place the baked crucian carp on a plate and garnish with the remaining sprigs of herbs. If you wish, you can add lemon or tomato slices.

Baked crucian carp in foil with zucchini



Ingredients:

  • shallot bulb;
  • carrot;
  • bouquet garni;
  • a pinch of curry powder;
  • 375 ml dry white wine;
  • 4 zucchini;
  • 2 egg yolks;
  • 1 tsp. Dijon mustard;
  • 200 ml olive oil plus for greasing;
  • 120 ml natural yogurt without additives;
  • a sprig of fresh chervil, chopped;
  • salt and pepper.

Cooking steps:

  1. To prepare the baked crucian carp, place the shallots, carrots, bouquet garni and curry powder in a pan, add 500 ml of water and wine, season with salt and pepper according to the recipe.
  2. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Meanwhile, steam the zucchini for about 15 minutes and cut them into fairly thick slices.
  3. Preheat the oven to 180°C. In a bowl, mix the egg yolks, mustard and a pinch of salt, gradually add olive oil to this mixture and stir the yogurt into it. Grease a piece of foil with olive oil, place the crucian carp on it and place the foil on a baking sheet.
  4. Bake in the oven for 30 minutes, occasionally basting the drying skin with curry broth. Remove the fish from the oven and let it cool slightly. Transfer to a warmed serving platter, surround with zucchini, and sprinkle with chervil. Serve with yogurt sauce.

Recipe for whole crucian carp in the oven



Ingredients:

  • 2 cloves of garlic;
  • 1 tbsp. l. fresh rosemary leaves;
  • a sprig of fresh smooth-leaved parsley;
  • small sprig of fresh thyme;
  • white sea crucian weighing 1 kg, cleaned and washed;
  • 40 g breadcrumbs;
  • 6 tbsp. l. olive oil;
  • lemon juice, strained;
  • salt and pepper.

Cooking method:

  1. Preheat the oven to 180°C to cook the crucian carp in the oven.
  2. Finely chop the garlic cloves, rosemary, parsley and thyme, add a pinch of salt to the mixture.
  3. Fill the belly of the fish with the herbs and place on a heatproof plate.
  4. Season the fish with salt and pepper and sprinkle with breadcrumbs.
  5. In a bowl, mix olive oil, lemon juice, 2 tbsp. l. water and remaining garlic. Pour this mixture over the crucian carp. Bake in the oven for 20 minutes.

Crucian carp in the oven with mushrooms



Ingredients:

  • 350 ml white wine;
  • onion, sliced;
  • lemon juice, strained;
  • a sprig of fresh thyme;
  • 6 leaves of fresh basil;
  • a sprig of fresh chervil;
  • 5 black peppercorns;
  • white sea bream weighing 800 g, cleaned and washed;
  • 250 g mushrooms;
  • 2 tsp. corn flour;
  • 1 tbsp. l. heavy cream;
  • salt and pepper.

Cooking steps:

  1. Pour wine and 750 ml of water into the pan, add onion, lemon juice, herbs, peppercorns, salt according to the recipe. Bring the mixture to a boil, reduce heat and simmer for 15 minutes.
  2. Place the fish in this broth and cook for another 20 minutes. Remove the fish and strain the broth.
  3. Preheat the oven to 180°C. Remove the skin from the crucian carp, remove and discard the bones, cut the flesh into large pieces.
  4. Place these pieces on a heatproof dish and surround them with mushrooms.
  5. In a bowl, mix cornmeal with 2 tbsp. l. cold broth. Bring 500 ml of broth to a boil, add flour dressing and cook, stirring constantly, until the sauce thickens.
  6. Season the mixture with salt and pepper and stir. Pour the resulting sauce over the crucian carp and mushrooms and place in the oven for about 10 minutes.

Video with a recipe for cooking delicious crucian carp in the oven