Karasiks have tender meat with a sweetish aftertaste.
From time immemorial in Russia, there were many ways to cook this fish.
After all, crucian carp have always been very popular among gourmets.
Crucian in a slow cooker - basic principles of cooking
Crucian fish is a rather bony fish, and this is perhaps its only drawback. Therefore, you need to eat it very carefully, having previously taken out everything, even the smallest bones.
Crucian in a slow cooker can be fried, stewed, steamed, baked, and even made canned food from them.
Clean the fish from the scales, cut the fins and gut it. If there is a black film inside the abdomen, clean it. Rinse the fish again and pat dry with napkins. Then the fish is salted, seasoned with spices, rubbing the fish and inside. Leave to marinate for a while.
Before stewing, crucian carp must be breaded in flour and fried on both sides.
They are stuffed with crucian mushrooms and vegetables, after frying them.
Recipe 1. Crucian in a slow cooker in sour cream
Ingredients
crucian carp - 600 g;
salt;
a glass of sour cream;
spices;
two cloves of garlic;
two tablespoons of ghee;
parsley and dill.
Cooking method
1. Rinse the fish well and clean the scales from it. Cut along the abdomen and carefully remove the insides. If black film is present, clean it. Rinse the fish well under running water and dab with a paper towel.
2. Peel the garlic, finely chop and mix with sour cream.
3. Rinse parsley and dill, shake off excess moisture and chop finely.
4. Run the baking program and melt the oil in a slow cooker. Roll the crucians in flour and put in a bowl. Fry the crucian carp on both sides until golden brown.
5. Season the fish with pepper and salt, pour sour cream with garlic. Put the device into "quenching" mode and simmer the fish for two hours. Serve crucians with potato garnish and vegetable salad.
Recipe 2. Braised crucians in a slow cooker
Ingredients
three small carp;
spice;
onions - 100 g;
sunflower oil;
sour cream - one and a half glasses;
flour;
butter - 40 g.
Cooking method
1. Thoroughly clean the crucian carp from the scales, cut off the heads and gut. Rinse and dry again on a napkin. Bread fish in flour.
2. The device is activated in the "frying" mode. Pour sunflower oil into the bottom of the bowl and heat it. We spread the breaded carp and fry on both sides until golden brown. We take out the crucian and put it on a plate.
3. We clean the onion and shred with thin feathers. Spread in a bowl and fry until golden brown. Pour onion with sour cream, season with spices and dip in crucian carp.
4. Turn on the "baking" function and cook the fish for another half hour. Serve crucians with mashed potatoes.
Recipe 3. Fried crucians in a slow cooker
Ingredients
500 g crucian carp;
fresh greens;
bulb;
5 g of spices for fish;
30 g flour;
salt;
50 ml of sunflower oil.
Cooking method
1. We cut off the heads, cut off the fins with kitchen scissors and gutted the fish. We clean the black film with a knife. Now we clean the fish from scales and wash it under running water.
2. Rub the fish with a mixture of spices for fish and salt. We do it both outside and inside.
3. Pour in the bowl of the device sunflower oil. We clean the onion, wash and shred the half rings. Put the onion in the bowl and start the frying program. Cooking, stirring with a wooden spatula, a couple of minutes.
4. Bread roll in flour. Move the fried onions to the side and put the crucian carp in a container. Fry, closing the lid, on both sides, for four minutes each. Serve the fried crucians with garnish with lemon and herbs.
Recipe 4. Baked crucian in a slow cooker with vegetables
Ingredients
crucian carp weighing 700 g;
30 g of vegetable oil;
50 g of cheese;
egg;
bulb;
30 ml of soy sauce;
carrot;
a pair of dill and parsley branches;
salt;
black pepper.
Cooking method
1. Carefully clean the crucian carp from the scales, make an incision along the abdomen and take out the insides. Cut off the head and tail. We cut the fins with kitchen scissors. We wash the fish under the tap and cut into three identical pieces.
2. Put the fish in a plate, pepper, salt and pour soy sauce.
3. Peel the carrots and onions, wash and cut into rings.
4. Drive the egg into the plate. Three cheese and mix it with an egg.
5. We grease a bowl of the device with oil and put vegetables on the bottom. We lay crucian carp on top. Lower the lid and activate the "baking" function. We start the timer for half an hour.
6. After 20 minutes, pour vegetables with fish, beaten egg and cheese. Serve as an independent dish.
Recipe 5. Stuffed crucian in a slow cooker
Ingredients
large crucian;
table salt;
100 g of champignons;
black pepper;
75 g breadcrumbs;
parsley greens;
lemon;
egg.
Cooking method
1. Squeeze the juice from half a lemon.
2. Carefully clean the scale, gut it and rinse it under running water. Be sure to strip off the black film inside the abdomen. Grate the fish with a mixture of salt and pepper. Sprinkle with lemon juice.
3. Rinse the mushrooms, peel and cut into plates. Fry the mushrooms in baking mode until cooked. Put the mushrooms on a plate.
4. Finely chop the greens. Add it to the mushrooms. Pepper, salt and beat the egg. Shuffle.
5. Stuff the fish with the resulting filling and put in the container of the device, greasing it with vegetable oil. Activate the baking function, close the lid and cook for 15 minutes on each side. Serve crucian, garnishing with lemon slices and herbs.
Recipe 6. Canned crucian in a slow cooker
Ingredients
crucian - kg;
salt;
onion - two heads;
spices for fish;
onion - two heads;
flour;
carrot;
vegetable oil - 100 ml;
tomato juice - a glass.
Cooking method
1. We cut off tails, fins and heads with crucian carp. We wash crucians under the tap and dry with napkins. Rub the fish abundantly with salt and leave it in the refrigerator for a quarter of an hour. Then we wash the carp again.
2. Breaded crucian carp in flour and fry in a slow cooker, turning on the device in the "frying" mode. Put the fried fish on a plate. Wash the bowl and wipe dry.
3. Peel the onion and cut into rings. Spread them on the bottom of the multicooker. We put crucian carp on top of the onion. Peel the carrots, wash and large three. Sprinkle crucians with grated carrots. Pour everything with tomato juice, pepper and salt.
4. Prepare canned food from crucian carp for 4 hours by activating the "stewing" function. We lay out the finished fish in sterile jars and immediately roll hermetically.
Recipe 7. Crucian cutlets in a slow cooker
Ingredients
600 g crucian carp;
two cloves of garlic;
egg;
bulb;
spices for fish;
two slices of a white loaf;
flour.
Cooking method
1. Clean the Karasey from the scales, remove the heads, tails and fins. Cut the fish into pieces and rinse thoroughly under running water. Pass the crucian through the meat grinder three times. The first time it’s just fish, then with peeled onions and the third time with a roll of soaked in milk and squeezed.
2. Salt the minced meat, season with spices, beat the egg into it and knead thoroughly. Make oval cutlets from minced meat.
3. Turn the slow cooker into the "baking" mode, pour vegetable oil into the bowl and warm it up well. Fry the patties on both sides until golden brown. Then fill them with fish broth, start the "stew" function and simmer for forty minutes. Serve fish with boiled potatoes or boiled rice.
Recipe 8. Karasi in a slow cooker for a couple
Ingredients
two crucians;
purified water - a glass;
seven potatoes;
salt;
two carrots;
seasoning;
bulb;
sunflower oil - 80 ml;
lemon - half.
Cooking method
1. We clean the Karasay from scales, gutting and cutting off the fins with kitchen scissors. We wash the fish under the tap and dry with napkins. Rub carp with a mixture of salt and spices and sprinkle with lemon juice.
2. Peel the potatoes, wash them and cut them into cubes. We chop the onion rings. Peel the carrots and coarsely three.
3. Lubricate the bowl with oil and spread a layer of potatoes. Put onion rings and carrots on top. Pour vegetables with purified water, salt and season with spices. From above we install a double boiler lattice and put crucian carp in it. We lower the lid and turn on the "steam cooking" function. Cook for half an hour.
4. We spread the vegetables on the dish, spread the steamed crucians on top. Decorate with herbs.
Recipe 9. Ear of crucians in a slow cooker
Ingredients
kg of crucian carp;
salt;
two onions;
dill greens;
parsley root;
six peas of pepper;
Bay leaf;
five potatoes.
Cooking method
1. Peel, gut, and trim the tails and fins.
2. Cut the fish into large pieces and place in the bowl of the device. Pour in purified water.
3. Run the quenching program.
4. Peel, wash and chop the potatoes into strips. Chopped peeled onions finely.
5. Put half the onion in a bowl. Transfer vegetables to fish, pepper and salt. Stir and continue cooking, without changing the mode, for half an hour.
Crucian in a slow cooker - tricks and tips
To make the bones softer, make incisions across the back, sprinkle with lemon juice and soak for half an hour.
To get rid of the unpleasant smell of mud, before frying, put a slice of onion in the crucian abdomen.
Serve with sour cream or tomato sauce.
Do not overcook crucians, otherwise the meat will become stiff and dry.
