Fish in a frying pan with sour cream. Fish in sour cream sauce - a special taste of a fish dish

Have you decided to cook fish, but haven’t chosen a recipe yet? Stew or bake it in sour cream sauce; the combination of sweet fish with light sourness is ideal! Sour cream dressing is quite simple to prepare and the whole process does not require special skills.

General principles for cooking fish in sour cream sauce

Pieces of fillet of small-boned river or sea fish are most often prepared in sour cream sauce. Crucian carp is baked or stewed whole, first cutting the sides so that the small bones are well steamed.

Sour cream sauce is prepared cold or hot. In the first case, you need to mix all the ingredients and then pour the sauce over the fish. In the second option, first fry the flour, then, without removing the dishes from the heat, mix it with other ingredients and warm it up slightly. The sour cream sauce in this version is thicker, and it must be used while still hot, since it thickens as it cools.

No matter how the sauce is prepared, the sour cream for it should be chosen exclusively fresh. The fat content of the fermented milk product is not particularly important, but it is worth noting that the fattier the sour cream, the softer the sauce, and, accordingly, the dish itself.

Fish in sour cream sauce can be cooked in a frying pan or baked in the oven. In any case, it is pre-fried until golden brown. If you skip this step, the fish meat will turn out boiled, and its pieces may lose their shape.

A simple recipe for stewed sea fish fillet in sour cream sauce

Ingredients:

Half a kilo of lean sea fish (pollock or hake);

250 gr. sour cream, low fat content;

Onion head;

Five sprigs of dill;

Frosted oil, highly refined.

Cooking method:

1. Cut the thawed fillet into small portions and place in a bowl. Season the fish with ground pepper, add 0.5 tablespoons of salt, mix thoroughly.

2. Let the fish sit for half an hour, then fry in vegetable oil until lightly browned. There is no need to bread it in flour to prevent the fillet from sticking; place it in well-heated fat.

3. In the remaining oil, fry the onion half rings until golden brown. Transfer it to a bowl and let it cool well.

4. Finely chop the dill and two cloves of garlic. Combine the crushed ingredients with sour cream and cooled onions. While stirring, add a little salt. The finished sauce should not be thick, so if you used high-fat sour cream, dilute it slightly with water.

5. Pour no more than a tablespoon of oil into a deep frying pan, or better yet, into a saucepan and carefully place the fish. Pour in sour cream sauce and place the bowl over medium heat.

6. Having brought the sauce to a boil, reduce the heat, close the lid and leave until most of the sauce has evaporated.

Fish in sour cream sauce with potatoes and mushrooms, “Moscow style” (in the oven)

Ingredients:

Six medium potatoes;

300 gr. fresh champignons;

Fish fillet - 500 gr.;

Two onions;

Unflavored oil;

30 gr. "Russian" cheese;

Three boiled eggs;

Homemade butter - 60 gr.;

For the sauce:

60 gr. flour;

Butter, sweet cream - 30 gr.;

250 grams of light sour cream;

Two glasses of fish broth.

Cooking method:

1. First prepare the sauce. Pour two tablespoons of flour into a dry frying pan. Stirring, heat over medium heat until a soft creamy color appears. Add butter to the flour and, without stopping heating, mix.

2. Having received a homogeneous slurry, put sour cream in the frying pan and stir well. It is advisable to do this with a whisk; it will best bring the thick mass to homogeneity.

3. After adding sour cream, pour in the broth and, without stopping heating, thoroughly stir the sauce. Lightly add salt, season with ground pepper and simmer for five minutes at a low simmer. Remove from the stove, store until needed under the lid, and wrap it up to keep it warm.

4. Now let's deal with fish. Cut the fillet into portions, bread them in flour and salt, and lightly fry in vegetable oil. We don’t bring it to readiness! Set the heat to maximum, let one side quickly brown, then fry the other.

5. Peel the eggs and cut them into longitudinal slices. Cut the potatoes into thin slices and, like fish fillets, lightly fry them.

6. Finely chop the onion and cut the champignons into slices. Slowly melt the butter in a frying pan and add the onions and mushrooms. Fry over medium heat until all the moisture has evaporated.

7. Pour a little sour cream sauce into a fireproof dish and evenly distribute the pieces of fried fish along the bottom, and arrange the browned potatoes around it.

8. Place a layer of fried mushrooms on the pieces of fish, and a circle of boiled egg on top of it. Pour the remaining sauce over everything and only then sprinkle with finely grated cheese.

9. Place the dish with the dish in the preheated oven and cook for about half an hour.

Baked fish in sour cream sauce with cheese

Ingredients:

A kilogram of cod fillet or similar sea fish;

A teaspoon of mustard;

One egg;

Two onions;

A glass of medium-fat sour cream;

. “Russian” or “Dutch” cheese - 150 gr.;

Set of spices “For fried fish dishes”;

Flour for breading fish;

Four stalks of young dill.

Cooking method:

1. In a shallow wide bowl, mix flour with spices and salt.

2. Wash the fish fillet well and wipe dry with a towel. Bread the fish in the flour mixture and immediately place it in a mold moistened with vegetable oil.

3. Chop the onion into thin rings. Bread them in the remaining flour mixture and brown them in vegetable oil.

4. Prepare the sauce. Break an egg into the sour cream, add chopped dill, a little salt and mustard and stir.

5. Place fried onion rings on the fish laid out in the mold. Pour in the sauce and finely grate the cheese on top.

6. Bake the fish in sour cream sauce for about 25 minutes, at about 200 degrees, until an appetizing crust,

Fish in sour cream sauce: recipe for baked crucian carp

Ingredients:

Five small crucian carp;

200 gr. sour cream;

Three heads of bitter onions;

Finely chopped dill and curly parsley - two tablespoons each.

Cooking method:

1. Clean and gut the crucian carp, remove the gills from the head and thoroughly wash the fish. At a distance of less than a centimeter along the side surfaces we make deep parallel notches. Rub the crucian carp with salt on all sides.

2. Peel the onions, chop them into thin rings, and spread them in an even layer along the bottom of the fireproof bowl.

3. Add some salt to the sour cream, add a quarter teaspoon of ground pepper and herbs. Pour the prepared sauce over the fish and mix thoroughly so that the carcasses are completely covered.

4. Place the crucian carp on an onion bed and pour over the remaining sour cream sauce. Bake in an oven preheated to moderate temperature for at least half an hour.

5. Carefully remove the mold, pour the juice that has accumulated in the mold over the fish and place it back for another half hour.

Recipe for red fish in sour cream sauce in the oven

Ingredients:

Pink salmon or chum salmon - one and a half kilograms;

Unflavored oil;

Half a medium-sized lemon.

For sour cream sauce:

Young onion feathers;

500 gr. sour cream;

A tablespoon of mild Dijon mustard;

Additionally:

Homemade breadcrumbs.

Cooking method:

1. Wash well-thawed fish with cool water. Dry with a towel and cut into portions. Sprinkle the fish with ground pepper right on the cutting board. Stir, but do not add salt.

2. Squeeze the juice out of the lemon. This will be much easier to do if you first dip the citrus in hot water for two minutes.

3. Transfer the fish to a bowl, lightly sprinkling the pieces with lemon juice. Set aside for a quarter of an hour.

4. Heat the oil in a frying pan, drop the pieces of fish into it and fry both sides for a minute over high heat.

5. Melt butter in a frying pan. Place a little more than half of the chopped green onion into it. Stirring, fry for half a minute until reduced in volume.

6. Mix sour cream with mustard, add a little salt and add a pinch of ground pepper. Mix well and pour into the onion. We keep it on low heat until the first signs of boiling - bubbles appearing on the surface.

7. Place pieces of fried fish into the mold and pour hot sauce over them. Sprinkle with breadcrumbs and place the pan in the oven. Bake red fish at 200 degrees. Cooking time: 20 minutes.

8. When serving, sprinkle the pieces of fish placed on a plate with the remaining green onions.

River fish in sour cream sauce: a simple recipe for aromatic pike with vegetables

Ingredients:

Half a kilogram of pike fillet;

Large carrot;

150 gr. sour cream, high fat, not less than 20%;

Two onions;

A teaspoon of crushed coriander;

Small lemon;

A tablespoon of flour;

Fresh parsley;

Seasoning mixture “For frying fish”.

Cooking method:

1. Place sour cream in a bowl. Add coriander, a couple of finely chopped garlic cloves and a little “For fish” spices. Stir and add salt to taste.

2. Scald the lemon with boiling water and squeeze out the juice.

3. Cut the pike fillets into large pieces and place them in a bowl in layers, pouring plenty of lemon juice. Pour sour cream and garlic sauce over the fish and place in the refrigerator for three hours. Be sure to cover with a lid or tighten tightly with film.

4. Cut the onion into half rings and the carrots into thin strips.

5. Heat a little vegetable oil in a frying pan and melt the butter in it, warming it up. Place the onion in the pan, sprinkle with ground pepper and add a little salt, then sauté until softened. Prepare carrots in the same way.

6. Remove the pieces of fish from the sauce and wash off the remaining residue with a disposable towel. Dip the fish in flour and fry immediately, lowering it into hot oil. There is no need to bring it to readiness; fry quickly until golden brown.

7. First place the fried pieces of pike in a mold moistened with oil. Place a layer of sauteed onions on the fish, and carrots on top of it.

8. Grease the surface of the dish with the remaining sour cream and garlic sauce in the bowl and place in the oven. Bake for 20 minutes, at 180 degrees, until fully cooked.

9. To serve, sprinkle the fish laid out on plates with chopped parsley.

Tricks for cooking fish in sour cream sauce - useful tips

Be sure to bread the fish in flour before frying. Its surface will instantly form a crust. To ensure the breading lays evenly, dry the pieces with a towel first.

Do not bring the sour cream sauce to a boil. Heat over low heat and, when the first signs of boiling appear, turn off the heat, otherwise the sour cream will curdle.

While heating, stir the sauce constantly with a whisk. Even if the fermented milk product curdles for some reason, the whisk will help break up the large flakes.

Be sure to fry the fish before adding the sauce. The golden brown crust will prevent the pieces from falling apart when stewing or baking.

Fish is considered one of the healthiest foods. It contains a lot of phosphorus and other valuable microelements necessary for the normal functioning of the human body. Therefore, dishes from it should appear regularly on our menu. In today's article you will find more than one interesting recipe for fish in sour cream in a frying pan.

Both sea and river fish are equally suitable for preparing such dishes. It is important that it is fresh and of high quality. Before use, thoroughly washed, gutted and cleaned carcasses are cut into portions and marinated in a mixture of seasonings. As a rule, rosemary, celery, basil, lemon balm, mint or dill are used for this. For sea varieties, nutmeg, ginger, allspice and bay leaf are better suited. Some recipes for fish in sour cream in a frying pan call for ingredients such as onions, garlic or carrots.

It is not advisable to use curry, fennel, sage, cumin and coriander for marinating carcasses. These overly spicy spices will simply kill the flavor of the finished dish. As for the duration of heat treatment, it is determined taking into account the type of fish used. The fastest to cook are capelin, pangasius, mackerel, smelt and pollock. A little more time will have to be spent on stewing cod, flounder, pike perch, trout and carp.

Traditional option

This simple but delicious dish is perfect for a family dinner. It goes well with almost any side dish. And to prepare it, it is advisable to use hake or pollock. To stew fish in sour cream in a frying pan, you will need:

Half a kilo of hake or pollock fillet.
250 milliliters of low-fat sour cream.
Large onion.
Salt, garlic, dill, spices and vegetable oil.

Process description

Pre-thawed and washed fillets are cut into portions and placed in a deep container. Then the fish is lightly salted, sprinkled with seasonings and mixed well.

After half an hour, the marinated pieces are fried in heated vegetable fat and combined with browned onion rings. All this is poured with a sauce made from sour cream, chopped herbs, crushed garlic and salt. If it turns out too thick, it can be diluted with a small amount of boiled water. Stew the fish in sour cream in a frying pan, tightly covered with a lid, until most of the liquid has evaporated.

Option with carrots

Fish prepared according to the method described below turns out incredibly juicy and aromatic. It is thoroughly saturated with the smells of spices and carrots and has a slightly sweetish aftertaste. This dish goes well with spaghetti or mashed potatoes and is ideal for a family menu. Since this recipe for fish in sour cream in a frying pan (photos of similar treats can be found below) involves the use of certain components, make sure in advance that you have everything you need on hand at the right time. This time you will need:

Large carrot.
2 carcasses of any fish.
A small onion.
200 milliliters of sour cream.
Salt, seasonings, flour and vegetable oil.

Sequencing

The washed fish is cleaned of scales, fins and giblets, and then cut into portions. All this is salted, sprinkled with seasonings and left for at least fifteen minutes. After the designated time has passed, the marinated fish is rolled in flour and fried in heated vegetable fat. Then add onion half rings and grated carrots to the browned pieces.

All this is lightly salted and topped with sour cream. A small amount of drinking water is also sent there. Stew fish in sour cream in a frying pan, covered with a lid, for half an hour.

Fish is a very healthy product for every person. Today we will look at how to cook it deliciously at home. In our article we will describe several methods. Cooked fish in sour cream in a frying pan is a great option for breakfast or dinner. To create such a dish, you can use different types of fish. Choose the one you like. We will describe the stages of preparing fish such as pike and crucian carp. We hope you like some of the options. So, let's begin...

Delicious pike with sour cream

First, let's look at the option of cooking pike. Many people will like this dish, because the fish turns out aromatic and juicy. To prepare you will need:

1 tbsp. a spoonful of vegetable oil and the same amount of lemon juice;

Half a liter of sour cream;

One onion;

Parsley;

Medium size pike;

White and black pepper;

Salt (to your taste).

The process of preparing delicious food

1. in sour cream in a frying pan? First you need to cut the pike into medium pieces. After which they should be salted, peppered, then added. Next, everything needs to be mixed thoroughly and left to stand for about twenty minutes.

2. Then cut the onion into rings or half rings, fry in oil until golden brown.

4. After which you can fill our fish with sour cream. If your mixture is thick, then it should be diluted with water.

5. After the sour cream boils, simmer the dish for another 12 minutes.

6. Now you will need greens; they should be finely chopped and poured onto the pike.

7. Afterwards, the fish in sour cream is stewed in a frying pan for five minutes under the lid. The dish must be served hot.

Delicious dish with sour cream sauce

To prepare this dish you will need:

Two onions;

0.2 l sour cream;

Two cloves of garlic;

1 tbsp. spoon of flour;

Fish (either low-bone or fillet).

The process of cooking a dish in a frying pan

1. First, cut the fish into pieces and add salt.

2. Chop the garlic in a garlic grinder and add to the fish. Sprinkle it with lemon and leave for thirty minutes.

4. Then reduce the heat and cover the pan with a lid to simmer. After ten minutes, pour sour cream over the dish and stir. Then simmer for another five minutes.

5. Then add flour. Then stir and turn it off. Wait until the sour cream thickens. Then serve the dish warm.

Fish recipe with sour cream

Crucian carp is by no means a delicate fish. If you cook it correctly, it will turn out very tasty. You can make fish sauce from sour cream; it will give the crucian carp a pleasant taste. This dish will appeal to fishermen, who themselves can bring home a similar catch. And skilled housewives, following our instructions, will be able to prepare such a dish. In order to make this dish, you will need:

Vegetable oil;

Juice of half a lemon;

1 kg of crucian carp (preferably small);

Black pepper;

Half a glass of plum 22% fat;

One glass of sour cream;

Cooking a simple dish in a frying pan with sour cream

1. First, clean the crucian carp (small size), gut them, remove the gills and fins. If desired, the tails can also be cut off.

2. Now we need to prepare our crucian carp for baking.

3. Cut each fish on both sides with a diamond with a distance between the cuts of about 0.4 cm, sprinkle with lemon juice, then set aside.

4. After waiting about twenty minutes, wipe each fish with a napkin and season with pepper and salt.

5. Take a frying pan, pour in vegetable oil, heat it up. Then fry the onion, cut into half rings, and then the crucian carp (on both sides for three minutes each). Note that the fish should be ash, not burnt.

6. Then stir the cream with sour cream. You should get a homogeneous mixture.

7. Now pour this liquid mixture over the crucian carp.

8. Simmer them for twenty minutes. That's all, the fish in sour cream in a frying pan is ready. Serve the crucian carp sprinkled with herbs (chopped).

A little conclusion

Now you know how to cook fish in sour cream in a frying pan. There are many options for preparing this dish, it all depends on the variety. We looked at a couple of good recipes. We wish you good luck in your culinary endeavors. We hope everything works out for you.

General principles for cooking fish in sour cream sauce

Pieces of fillet of small-boned river or sea fish are most often prepared in sour cream sauce. Crucian carp is baked or stewed whole, first cutting the sides so that the small bones are well steamed.

A simple recipe for stewed sea fish fillet in sour cream sauce

Ingredients:

Half a kilo of lean sea fish (pollock or hake);

250 gr. sour cream, low fat content;

Onion head;

Five sprigs of dill;

Frosted oil, highly refined.

Cooking method:

1. Cut the thawed fillet into small portions and place in a bowl. Season the fish with ground pepper, add 0.5 tablespoons of salt, mix thoroughly.

2. Let the fish sit for half an hour, then fry in vegetable oil until lightly browned. There is no need to bread it in flour to prevent the fillet from sticking; place it in well-heated fat.

3. In the remaining oil, fry the onion half rings until golden brown. Transfer it to a bowl and let it cool well.

5. Pour no more than a tablespoon of oil into a deep frying pan, or better yet, into a saucepan and carefully place the fish. Pour in sour cream sauce and place the bowl over medium heat.

6. Having brought the sauce to a boil, reduce the heat, close the lid and leave until most of the sauce has evaporated.

Fish in sour cream sauce with potatoes and mushrooms, “Moscow style” (in the oven)

Ingredients:

Six medium potatoes;

300 gr. fresh champignons;

Fish fillet – 500 gr.;

Two onions;

Unflavored oil;

30 gr. "Russian" cheese;

Three boiled eggs;

Homemade butter – 60 gr.;

For the sauce:

60 gr. flour;

Butter, sweet cream – 30 gr.;

250 grams of light sour cream;

Two glasses of fish broth.

Cooking method:

2. Having received a homogeneous slurry, put sour cream in the frying pan and stir well. It is advisable to do this with a whisk; it will best bring the thick mass to homogeneity.

3. After adding sour cream, pour in the broth and, without stopping heating, thoroughly stir the sauce. Lightly add salt, season with ground pepper and simmer for five minutes at a low simmer. Remove from the stove, store under the lid until needed, and wrap it up to keep it warm.

5. Peel the eggs and cut them into longitudinal slices. Cut the potatoes into thin slices and, like fish fillets, lightly fry them.

6. Finely chop the onion and cut the champignons into slices. Slowly melt the butter in a frying pan and add the onions and mushrooms. Fry over medium heat until all the moisture has evaporated.

7. Pour a little sour cream sauce into a fireproof dish and evenly distribute the pieces of fried fish along the bottom, and arrange the browned potatoes around it.

8. Place a layer of fried mushrooms on the pieces of fish, and a circle of boiled egg on top of it. Pour the remaining sauce over everything and only then sprinkle with finely grated cheese.

9. Place the dish with the dish in the preheated oven and cook for about half an hour.

Baked fish in sour cream sauce with cheese

Ingredients:

A kilogram of cod fillet or similar sea fish;

A teaspoon of mustard;

One egg;

Two onions;

A glass of medium-fat sour cream;

“Russian” or “Dutch” cheese – 150 gr.;

Set of spices “For fried fish dishes”;

Flour for breading fish;

Four stalks of young dill.

Cooking method:

1. In a shallow wide bowl, mix flour with spices and salt.

2. Wash the fish fillet well and wipe dry with a towel. Bread the fish in the flour mixture and immediately place it in a mold moistened with vegetable oil.

3. Chop the onion into thin rings. Bread them in the remaining flour mixture and brown them in vegetable oil.

4. Prepare the sauce. Break an egg into the sour cream, add chopped dill, a little salt and mustard and stir.

5. Place fried onion rings on the fish laid out in the mold. Pour in the sauce and finely grate the cheese on top.

6. Bake the fish in sour cream sauce for about 25 minutes, at about 200 degrees, until an appetizing crust,

Fish in sour cream sauce: recipe for baked crucian carp

Ingredients:

Five small crucian carp;

200 gr. sour cream;

Three heads of bitter onions;

Finely chopped dill and curly parsley - two tablespoons each.

Cooking method:

2. Peel the onions, chop them into thin rings, and spread them in an even layer along the bottom of the fireproof bowl.

3. Add some salt to the sour cream, add a quarter teaspoon of ground pepper and herbs. Pour the prepared sauce over the fish and mix thoroughly so that the carcasses are completely covered.

4. Place the crucian carp on an onion bed and pour over the remaining sour cream sauce. Bake in an oven preheated to moderate temperature for at least half an hour.

5. Carefully remove the mold, pour the juice that has accumulated in the mold over the fish and place it back for another half hour.

Recipe for red fish in sour cream sauce in the oven

Ingredients:

Pink salmon or chum salmon – one and a half kilograms;

Unflavored oil;

Half a medium-sized lemon.

For sour cream sauce:

Young onion feathers;

500 gr. sour cream;

A tablespoon of mild Dijon mustard;

Additionally:

Homemade breadcrumbs.

Cooking method:

1. Wash well-thawed fish with cool water. Dry with a towel and cut into portions. Sprinkle the fish with ground pepper right on the cutting board. Stir, but do not add salt.

2. Squeeze the juice out of the lemon. This will be much easier to do if you first dip the citrus in hot water for two minutes.

3. Transfer the fish to a bowl, lightly sprinkling the pieces with lemon juice. Set aside for a quarter of an hour.

4. Heat the oil in a frying pan, drop the pieces of fish into it and fry both sides for a minute over high heat.

5. Melt butter in a frying pan. Place a little more than half of the chopped green onion into it. Stirring, fry for half a minute until reduced in volume.

7. Place pieces of fried fish into the mold and pour hot sauce over them. Sprinkle with breadcrumbs and place the pan in the oven. Bake red fish at 200 degrees. Cooking time: 20 minutes.

8. When serving, sprinkle the pieces of fish placed on a plate with the remaining green onions.

River fish in sour cream sauce: a simple recipe for aromatic pike with vegetables

Ingredients:

Half a kilogram of pike fillet;

Large carrot;

150 gr. sour cream, high fat, not less than 20%;

Two onions;

A teaspoon of crushed coriander;

Small lemon;

A tablespoon of flour;

Fresh parsley;

Seasoning mixture “For frying fish”.

Cooking method:

1. Place sour cream in a bowl. Add coriander, a couple of finely chopped garlic cloves and a little “For fish” spices. Stir and add salt to taste.

2. Scald the lemon with boiling water and squeeze out the juice.

4. Cut the onion into half rings and the carrots into thin strips.

7. First place the fried pieces of pike in a mold moistened with oil. Place a layer of sauteed onions on the fish, and carrots on top of it.

8. Grease the surface of the dish with the remaining sour cream and garlic sauce in the bowl and place in the oven. Bake for 20 minutes, at 180 degrees, until fully cooked.

9. To serve, sprinkle the fish laid out on plates with chopped parsley.

Tricks for cooking fish in sour cream sauce - useful tips

Be sure to bread the fish in flour before frying. Its surface will instantly form a crust. To ensure the breading lays evenly, dry the pieces with a towel first.

Do not bring the sour cream sauce to a boil. Heat over low heat and, when the first signs of boiling appear, turn off the heat, otherwise the sour cream will curdle.

While heating, stir the sauce constantly with a whisk. Even if the fermented milk product curdles for some reason, the whisk will help break up the large flakes.

Be sure to fry the fish before adding the sauce. The golden brown crust will prevent the pieces from falling apart when stewing or baking.

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.
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