Carp in sour cream baked in pieces in the oven

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake carp in sour cream pieces? Prepare all the necessary products. It is better if you buy live carp - in this case you will be sure of the freshness of the fish. If you buy chilled fish, pay attention to the gills - they should be pink or red, and the eyes of the fish - they should not be cloudy.

2. STEP 2

   

   Gut the fish and clean it. If desired, remove the head, tail and fins. Small carp can be left whole, but large ones can be cut into pieces.

3. STEP 3

   

   Dredge the carp pieces in flour on all sides.

4. STEP 4

   

   Heat the vegetable oil in a frying pan, add the carp and fry it over medium heat on all sides until golden brown.

5. STEP 5

   

   While the carp is frying, peel the onion and cut it into thin half rings.

6. STEP 6

   

   Add salt and pepper to the onion, stir and let it brew.

7. STEP 7

   

   Add all the spices and chopped bay leaf to the sour cream.

8. STEP 8

   

   Place some onion in the bottom of an ovenproof baking dish.

9. STEP 9

   

   Then fried carp.

10. STEP 10

    

    Place the remaining onion in the middle of the pieces.

11. STEP 11

    

    Pour sour cream over the fish. Bake in an oven preheated to 180 degrees for about 30 minutes.

12. STEP 12

    

    Sprinkle the finished dish with chopped dill and serve immediately with any side dish or vegetables. Bon appetit!

Comments on the recipe

Milady

23.08.2023

4.5

It turns out to be a wonderful fish! Check out another option for baking carp with vegetables.

Moderator Ksenia

23.08.2023

4.5

My husband bought two carps and had to cook something with them. I searched the website for suitable options and settled on a recipe for carp in sour cream, baked in pieces in the oven. The fish was first gutted and scales and fins were removed. I used 10% sour cream. From the spices I took a ready-made mixture for fish. I baked fish in an electric oven. The temperature in degrees is not set on it, so I simply turned the control knob to the maximum value. I baked the fish for 35 minutes. The carp turned out juicy, tender, aromatic and very tasty. In general, I don’t really like river fish because of the large number of bones, but even this did not stop me from enjoying the excellent taste. Thank you very much for the recipe!