Crucian carp in tomato sauce
4 servings
40 minutes
Carp in tomato sauce is a simple yet incredibly tasty recipe from Russian cuisine that is lovingly passed down through generations. The fish, fried to a golden crust, pairs with rich tomato puree, filling the dish with a deep, slightly sweet-sour flavor. Onion and parsley add freshness and aroma, while bread dipped in the thick sauce becomes the perfect complement. This recipe is especially valued for its simplicity and rich flavors and for allowing the use of accessible ingredients to create a cozy home dinner. However, caution is advised as carp are known for their many small bones. It is recommended to serve them directly in the pan, enjoying each piece soaked in tomato sauce and aromatic spices.
1
Prepare all the ingredients.
2
Cut the onion into feathers.
- Onion: 1 head
3
Chop the parsley randomly.
- Parsley: 20 g
4
Clean the crucian carp by scaling, gutting, and rinsing.
- Crucian carp: 1 kg
5
Pass ripe tomatoes through a meat grinder.
- Tomatoes: 1.5 kg
6
Mix flour with salt and pepper.
- Wheat flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
7
Coat the fish in flour and shake off the excess.
- Crucian carp: 1 kg
- Wheat flour: 100 g
8
In a thick-bottomed pan, heat the oil and fry the crucians on one side until golden brown.
- Vegetable oil: 50 ml
- Crucian carp: 1 kg
9
Flip the crucians, add onion and parsley, continue frying until the crucians are browned.
- Onion: 1 head
- Parsley: 20 g
- Crucian carp: 1 kg
10
Pour tomato puree over the fish, add salt, cover with a lid, and simmer for another 5-7 minutes.
- Tomatoes: 1.5 kg
- Salt: to taste
11
Serve crucians directly in the pan, dip bread in the sauce, and eat crucians carefully — there are many bones.
- Bread: to taste
