Carp in sour cream in a multicooker
Description
This simple recipe for crucian carp in sour cream in a multicooker came about naturally when I first got my multicooker. It has greatly simplified the cooking process for this very tasty, yet extremely bony fish. Now I can easily fry and then bake the crucian carp in one single dish, and if I add sour cream, the bones practically disappear. Therefore, I highly recommend this recipe for cooking crucian carp in sour cream in a multicooker to everyone who owns this wonderful appliance.
Instructions
- 1
Step 1
First, we need to scale the fish, gut it, and cut off the head, tail, and fins. Then thoroughly rinse it under cold water and make crosswise cuts along the entire length of the fish, which will help make the small bones less noticeable.
- 2
Step 2
Season with salt and fish spices.
- 3
Step 3
Set the "Sauté" mode on the multicooker and pour in sunflower oil. Coat the fish in flour on both sides and place it on the bottom of the multicooker.
- 4
Step 4
Sear on both sides until golden brown. Turn off the mode.
- 5
Step 5
Slice the onion into half-rings and place it on top of the fish.
- 6
Step 6
Mix the sour cream with finely chopped dill and pour it over the crucian carp. Close the lid, set the "Baking" mode, and cook for 30 minutes. Open the lid and taste. The result is incredibly delicious and tender fish.