For lovers of fish dishes, here is a simple recipe for cooking fish stewed in sour cream in a frying pan. The dish attracts both its simple preparation and, of course, its taste.

Ingredients

• 5 pieces Crucian carp
• Seasoning to taste

In order to deliciously cook stewed crucian carp in sour cream, in addition to the frying pan, you need to prepare a knife, deep and regular plates, a bowl, a spatula for turning the fish and a whisk.

It is advisable to use fresh fish, but pre-cleaned and frozen fish will also work. A dish of crucian carp can be offered as an independent appetizer or served with a potato side dish, for example.

The details of stewing delicious crucian carp in sour cream are revealed in the recipe below with photos.

If we use freshly caught fish, then first of all we start cleaning the crucian carp. We gut the fish and remove the scales. Since our crucian carp is small (weighing approximately 100-150 grams), we do not cut off the head. Transfer the cleaned crucian carp to a deep plate for further culinary procedures.

Now season the prepared fish with spices. Salt the crucian carp to taste and season with a special seasoning for fish dishes. If such a seasoning is not available at the time of preparing the dish, then you can use a mixture of ground peppers, for example, or another favorite seasoning. Mix the fish well so that each crucian carp is seasoned inside and out. Also, at the same time, put a frying pan on the stove, pour in vegetable oil and heat it well.

Pour flour into another smaller plate, in which we will roll the crucian carp. One by one, roll each fish in flour on both sides.

Place the fish in a frying pan. Fry the crucian carp on each side until a light golden brown crust forms.

While the crucian carp are roasting, dilute the sour cream with water. Place the sour cream in a bowl, add boiled water and mix the ingredients with a whisk until a homogeneous mixture is obtained. Pour this mixture into the frying pan.

Sprinkle seasoning on top - oregano (dried seasoning). This is a culinary step - by preference. Simmer the crucian carp in sour cream over low heat for 10-13 minutes.

Delicious crucian carp stewed in sour cream is ready! Enjoy your meal!

The best gratitude is to like or share with your friends :).

Source: http://www.photorecept.ru/recipe/ryba-tushenaya-v-smetane

Stewed fish for dinner with red onions in sour cream - a simple recipe with photos

Good afternoon dear friends!

I often cook pollock for dinner with onions in sour cream. There are a minimum of ingredients, and the stewed fish for dinner turns out simply amazing. I will also say that my husband does not particularly like fish. But pollock prepared in this way is devoured by both cheeks. And my friends are surprised that such an excellent, almost festive dish can be prepared from simple and cheap fish.

Pollock is a lean, tasty and inexpensive fish. Pediatricians even recommend it for baby food. There are a lot of recipes with pollock - from fish soup to simply frying it in a frying pan in flour. This fish is also attractive because it has very few bones, it does not overcook and does not have the pungent smell inherent in fish.

I spend no more than 30 minutes for dinner. At the same time, I have time to cook pollock and boil potatoes or rice as a side dish. Potatoes and rice always go well with fish. Try to cook pollock according to this recipe - I’m sure your family will be delighted!

Stewed fish for dinner - recipe with photos step by step

So, we need:

• Pollock fillet - 600 gr.;
• Red onions - 2-3 pcs.;
• Sour cream - 300 ml;
• Olive oil for frying;
• Salt, black pepper - to taste.

Peel the onion, wash it, cut it into half rings and fry with olive oil in a deep frying pan or saucepan until golden brown. You can use regular onions, but red ones look prettier in this dish, in my opinion.

When the onion turns a beautiful golden color, you can throw in the fish. Fry the pollock on each side for 2-3 minutes until a crust appears.

At this stage of cooking, fry the pollock and onion over high heat. A small fire will not give the quality of frying to a golden crust that is required in this recipe.

The pollock is fried. Now add sour cream, salt and pepper to taste. Gently mix the fish with sour cream and onions, cover the lid and reduce the heat. Simmer for 15-20 minutes.

Pollock is ready for dinner in sour cream! Can be served with mashed potatoes or just boiled potatoes.

First decorate and sprinkle the fish with finely chopped green onions. The presentation of this dish looks very beautiful!

Enjoy your meal!

Pollock in sour cream with onions
(1 ratings, average: 5,00 out of 5)

Source: https://mnevkusnotut.ru/blyuda-iz-ryby/tushenaya-ryba-na-uzhin.html

Dietary delicacy: fish stew in sour cream

Fish dishes are a delight for many gourmets. Low in calories and healthy, delicacies made from fish also have an excellent, delicate taste. Stewed fish in sour cream has a particularly soft, juicy and slightly sour taste. This simple and at the same time delicious dish is easy to prepare even for a novice housewife.

Any fish is suitable for this purpose: pollock, pink salmon, carp, catfish. The only thing you should think about in advance is whether you want to remove fish bones while eating. If you are not too picky or plan to stew the fish until the bones separate from the meat, then you can use any fish. If you decide that removing bones is not your favorite activity, then it is better to use fish that contains a small amount of bones or use fillets.

So, first you need to cut the carcasses: clean them of scales, remove heads, fins and tails and rinse thoroughly. Then the fish is cut into portions or cleaned of the backbone and rib bones. True, if you want to amaze your guests with the beauty of the dish, then you can cook whole carcasses. But in this case, do not forget that the cooking time will increase significantly.

Then prepare the onion: cut it into small or large (depending on desire and taste preferences) pieces and fry in vegetable oil for several minutes. Sometimes coarsely grated carrots are added to the onions. In this case, the overall taste of the dish becomes sweeter. It is better to fry the carrots at the same time as the onions for about five minutes over medium heat.

Do not forget to stir the mixture all the time to avoid burning. Then add water to the resulting mixture and simmer for another fifteen minutes. Many also add tomato paste at the end. After this, you should put the prepared fish into this mass. To ensure that the stewed fish in sour cream has a firmer consistency at the end of cooking, it should also be fried a little.

Therefore, increase the heat slightly and fry it for about five minutes until lightly whitened on both sides.

At this point, the first stage of preparation can be considered complete, provided that you are a healthy person who simply loves fish dishes. However, fish with sour cream, among other things, can be one of the main dietary dishes. Therefore, if fried foods are contraindicated for you or your family, you can do without this step.

In this case, you should simply chop the onion and fish and grate the carrots. All this (raw or fried) is filled with water or fish broth and, of course, sour cream. Here it is worth remembering that stewed fish in sour cream is a dish that does not have any special subtleties in preparation, so you should not waste time on specially preparing broth for pouring - you can get by with water.

By the way, some chefs consider water an unnecessary ingredient and advise using only sour cream as a filling. However, stewed fish in sour cream runs the risk of burning if you choose to stew it in a thick mixture.

Therefore, it is better to first add water and simmer the fish for about fifteen minutes (depending on the type of fish and the size of the pieces), and then add sour cream and simmer for about another twenty minutes. Salt, pepper and other spices are usually added at the same time as water.

After the pan is removed from the heat, the dish is usually kept covered for about half an hour so that the fish can soak in the aroma and taste of the sauce and spices.

Do not forget also that it is possible to add some additional ingredients to such a classic dish as fish in sour cream. The recipe can be modified according to your preferences and the ingredients you have on hand.

Bon appetit.

Source: http://monateka.com/article/70502/

Fish stewed in sour cream

Many people love fish and every housewife has her own signature recipe for preparing this inhabitant of the depths. You can cook fish in different ways. The easiest way is to fry it, of course. You can also boil the fish soup or bake it in the oven with vegetables or any other side dish. But fish stewed in sour cream turns out to be very unusual and tasty.

Fish is a very valuable product. Freshwater fish is especially popular. Many people are attracted by the opportunity to sit on the shore and fish in a river or lake. But recently, sea fish has been gaining more and more popularity and love. Moreover, there is no shortage of it on store shelves.

Many people know the benefits of sea fish. It has an increased content of healthy protein. According to this indicator, sea fish is in no way inferior to meat. And since fish is digested faster, in some cases it can even be healthier than meat.

In addition, fish is a low-calorie product. There is less fat in fish than in meat, so it is better suited for dietary nutrition. But everyone knows about fish oil. If you eat a portion of sea fish prepared in any way 2-3 times a week, there will be no need to take fish oil in capsule form. Fish oil saturates brain cells with linoleic and archidonic acid. Cod liver, tuna, and conger eel are especially rich in polyunsaturated fatty acids.

Sea fish is a storehouse of B vitamins. Fish also contains vitamin C, of ​​course not as much as lemons. Fish also has a high content of iodine, phosphorus, potassium, magnesium, and fluorine.

Sea fish is best suited for preparing fish stewed in sour cream. But it is very important to monitor the cooking time of sea fish. If you overcook or overcook sea fish, it will lose its shape and turn into mush.

Another good thing about sea fish is that it has very few bones. Therefore, fish prepared in this way will be easy to eat, and you won’t have to think about the bones. The best fish for cooking in sour cream are sea bass, perch, tilapia, haddock, cod, and dorado.

In general, when cooking fish in sour cream, you should not save money and do not buy ready-made fillets. It is better to purchase a whole fish carcass and cut it yourself. When cutting fish, it is worth remembering that, unlike freshwater fish, the head of a sea fish cannot be eaten.

It is in this part of the fish that all harmful substances are deposited.

In addition, sea fish has a specific smell. It can be eliminated during the cooking process, for example, by baking it in the oven. But in order to stew fish in sour cream and at the same time rid it of the unpleasant iodine odor, you can soak the pieces of fish in milk or water with the addition of lemon juice. When the fish is soaked in acidified water, it will acquire a piquant sourness, which can be felt in the finished dish.

You should also be careful when adding salt to a dish. Sea fish meat itself is a little salty, so you should reduce the usual portion of salt by about half. In addition, you will need to add a little salt to the sour cream sauce.

Cooking fish stewed in sour cream is not difficult. The process of preparing this dish will not take much time, but is guaranteed to delight you with a rich and delicate taste. You don’t need a lot of ingredients to prepare a hearty lunch or dinner for the whole family. The main ingredient in this dish, of course, will be fish, which will be perfectly complemented by sour cream and fried onions. If desired, you can add grated carrots to the sour cream sauce.

The entire process of preparing and directly cooking fish stewed in sour cream will take no more than 40 minutes. First you need to cut the fish into pieces and add a little salt. Set the fish aside for 10 minutes. During this time you can prepare the sauce. Fry the onion a little. When the meadow is fried until golden brown, sprinkle the onion with 1 tablespoon of flour and mix well.

After this, add a little water to the onion and place it well so that no flour lumps form. Then add sour cream and mix again. While the sour cream sauce boils a little, you can start eating fish. Pieces of fish must be rolled in flour and fried until golden brown in a small amount of vegetable oil.

Fried fish will not fall apart during further cooking.

All preparatory stages have been completed. Now you can put everything in a thick-walled bowl, it could be a cast-iron casserole, pieces of fried fish. Then the fish must be poured with boiling sour cream sauce and simmered over low heat for no more than 20 minutes. After 20 minutes, you can add finely chopped parsley or dill to the sauce.

A side dish for such a dish can be boiled or mashed potatoes, boiled rice or buckwheat porridge.

Stewed fish in sour cream is not difficult to prepare, especially if you have a significant fish specimen on hand. I ended up with a carp weighing 2 kg - how could such a beauty not be stewed with onions, garlic and sour cream?! By the way, even children eat this dish with pleasure, however, if the garlic is not fresh, but dried, its taste is less harsh and piquant.

You can cook any fish using this recipe; small fish in this sauce is especially tasty - it just melts in your mouth! The stewed fish flesh turns out juicy, with a creamy taste and a tart note of spices.

If you have the opportunity to purchase a large fish, then after cleaning and washing it, cut it into steaks and freeze it in the freezer - you will be armed with a fish product for such a dish for a long time!

So, let's prepare all the necessary ingredients and start cooking!

We will definitely clean the fish from scales and entrails, and then wash it both inside and out. Cut off the head, tail, fins and cut in half horizontally. Then cut into portions.

Salt each piece of fish and roll in flour.

Heat the vegetable oil in a frying pan and fry the fish pieces in it for about 15-20 minutes, first laying them skin side down, and then turning them over and frying them on all sides.

Peel the onion, rinse and cut into half rings. Place all the fried pieces in a frying pan and pour the onion slices into it. Add ground dried garlic as well. If you don’t have it, then use fresh garlic by peeling and pressing it into a frying pan onto the fish.

Add sour cream and ground black pepper. Pour 100 ml of hot water into the frying pan and place it back on the stove, turning on the minimum heat. Leave for 20 minutes to simmer. If you wish, you can add any washed and chopped greens.

Carefully place the finished fish on a dish or plates and serve. Stewed fish in sour cream is incredibly tasty and absolutely does not require any sauces, dressings or spices!

Today, fish is at the center of the culinary narrative. Not just one, but with fried onions and carrots and sour cream sauce. A completely ordinary, I would even say modest, set of ingredients and a well-known cooking algorithm. But how delicious it turns out! You can cook almost all known edible fish species in this way - even delicious salmon, even carp caught in the nearest river. In any case, fish stewed in sour cream with onions and carrots comes out very juicy, tender, and goes well with any side dish.

I was originally going to cook sole fillet. But it turned out that apart from two carcasses of freshly frozen herring, there was nothing else in the freezer. Of course, I had to tinker with the bones, but my husband didn’t realize until recently that he was eating an ordinary herring. Absolutely no specific smell! It was easily masked with the most available spices.

I described 2 ways to stew a dish - with and without frying. Choose what suits you best based on your eating habits.

Required products:

How to prepare fish stewed in sour cream with onions and carrots:

It is not recommended to use ready-made fillets, since they are usually not of good quality. Ideal if you have fresh fish. I advise you to take frozen carcasses only with the head. Based on its condition, it is easy to determine how fresh the product is and whether it has been re-frozen. It is better to defrost at a temperature just above zero - about 4-6 degrees. For example, in the main section of the refrigerator. A faster way is to defrost in cold water with added salt. Cut the defrosted fish into fillets. If there are not enough bones, you can simply remove the spine. Cut the fish flesh into portions.
A multicooker, a regular frying pan or a saucepan with a thick bottom and non-stick coating are suitable for preparing the dish. The cooking technique will be identical. Before stewing, I most often fry the food with a small amount of oil. You don’t have to use frying, then it will be a dietary option. Blot the sliced ​​fish with napkins to remove moisture. Roll in flour to fry. Or skip this point if you don’t eat fried foods.
Fry the pieces in small portions in vegetable oil. Blot each finished batch with napkins to remove excess fat.
Place the fried fillet in a separate bowl. Chop the onion into cubes. Coarsely grate the carrots or cut into thin strips. First fry the onion in the remaining oil until transparent. Then add the carrots. Stir. Cook, stirring, until the vegetables are soft. Send the fish to the fried carrots and onions. Add some salt. Stir gently. Add some water or broth (vegetable, fish). Simmer under a closed lid over low heat for 4-6 minutes. When cooking in a multicooker, select the “Stew” mode. The cooking time is the same.
Add chopped garlic and pepper to the sour cream. Stir the sauce.
Pour sour cream over fish. The onions and carrots should already be completely stewed. Stir.
Stir. Bring the dish to a boil. Turn off the stove (multi-cooker). Let sit covered for 7-10 minutes. With this method, the sour cream does not have time to curl into unappetizing lumps, but completely saturates the fish slices and vegetables.
The dish turns out very tasty, aromatic, juicy.

Stewed fish with carrots and onions is a simple and tasty dish. Love fish, but don't like fiddling with bones? Then this recipe using fish fillet is for you. Stewed fish with vegetables is prepared very quickly and simply, but it turns out tasty and tender. Additionally, I usually use pollock fillets. In addition to the fact that it cooks quickly and turns out delicious, pollock is a fairly inexpensive fish, so the dish is also economical. You can serve stewed fish with onions and carrots with mashed potatoes or porridge.

Ingredients

• 500 gr. frozen or 300-400 gr. fresh fish fillet
• 1 large onion
• 2 carrots
• 150 gr. 15% sour cream
• salt, pepper to taste
• vegetable oil for frying

Preparation

1. Thaw the fillet. Cut it into small strips (about 3*6 cm in size).
2. Peel the onions and carrots.
3. Cut the onion into small cubes, grate the carrots on a coarse grater
4. Heat a small amount of vegetable oil in a frying pan. Lightly sauté the onion and add the carrots. Simmer for a couple of minutes until the carrots pale a little.
5. Add fish. Simmer with vegetables for a few minutes, stirring gently constantly. If you use the fillet after defrosting, it will release a sufficient amount of liquid when frying. If fresh fish, you can add a few tablespoons of water.
6. Add salt and pepper to taste. To cover with a lid. Simmer the fish and vegetables for 5 minutes over low heat.
7. Add sour cream. Mix. Cover again and simmer for another 5-10 minutes until done. Be careful not to burn the fish, as the liquid from the sour cream evaporates quickly. When the unnecessary liquid has evaporated, the dish is ready.

Stewed fish with carrots and onions (video recipe)

Bon appetit!

• Clean and gut the fish, cut off the head and fins. Rinse and cut into portions. If the fish is not large, then you don’t have to cut it.
• Cut the onion and garlic into small cubes and fry in vegetable oil.
• If the size of the pan allows, then the onion can not be removed, but moved to one edge.
• Salt and pepper the fish to taste (about 1 teaspoon of salt and 0.5 teaspoon of allspice), roll in flour and fry on both sides.
• If you fry fish without removing the onion, then do not forget to stir it so that it does not burn.
• When the fish is fried until golden brown, carefully mix it with the onion and pour sour cream on it.
• Lightly salt and pepper (optional) and cover with a lid. Simmer for about 10 minutes, then turn the fish over, close the lid again and cook until fully cooked. This is another 5-7 minutes. over low heat.
• If you like the aroma of garlic, then finely chop 1-2 cloves, add a little salt, crush with knives or a fork and add to the fish at the end of stewing.
• Serve with potatoes or boiled rice.
• Bon appetit and enjoy cooking!

• Total cooking time: 40 min.
• Category: