Fried fish with sour cream
2 servings
30 minutes
Fish fried with sour cream is a classic dish of European cuisine, featuring a delicate taste and appetizing golden crust. Its origins trace back to ancient fishing settlements where fresh fish was fried in oil and complemented with dairy products for softness and richness. This recipe uses chinook salmon, highlighting the harmony of flavors: juicy texture, mild spiciness of spices, and velvety sour cream sauce. This dish is perfect for a cozy family dinner or a festive feast. It pairs wonderfully with fresh vegetables, herbs, or potato sides, creating a balanced and nutritious treat. The simple cooking process makes it accessible even for culinary beginners, while the result consistently delights with its rich flavor.
1
Prepare the products.
2
Wash the fish and clean it from bones (if possible).
3
Prepare seasoning for fish.
4
Rub the fish on both sides with seasoning and salt.
- Fish seasoning: 1 tablespoon
- Salt: pinch
5
Heat vegetable and clarified butter in a pan.
- Vegetable oil: 1 tablespoon
- Clarified butter (ghee): 1 tablespoon
6
Place the fish in the heated pan.
- Chum salmon: 500 g
7
Fry on both sides until golden brown (4-5 minutes on each side).
8
Spread sour cream over the almost ready fish.
- Sour cream: 200 g
9
Spread it evenly over the entire surface of the fish.
10
Cook under the lid until ready (5–7 minutes).
