📝 About This Recipe
A true jewel of Russian country cooking, Karasi v Smetane is a dish that evokes the rustic charm of a dacha summer. Small, sweet crucian carp are pan-seared to a golden crisp and then gently braised in a rich, dill-flecked sour cream sauce until the sauce caramelizes into a savory 'crust'. This preparation is celebrated for transforming a humble freshwater fish into a decadent, melt-in-your-mouth delicacy that has graced both peasant tables and Tsarist banquets.
🥗 Ingredients
Main Ingredients
- 4 pieces Crucian Carp (Karas) (medium-sized, cleaned and scaled)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 4 tablespoons Vegetable oil (for frying)
- 2 tablespoons Unsalted butter (for richness)
The Aromatics
- 2 large Yellow onions (thinly sliced into half-moons)
- 2 cloves Garlic (minced)
The Smetana Sauce
- 1.5 cups Sour cream (Smetana) (high fat content, at least 20%)
- 1/4 cup Heavy cream (to thin the sauce slightly)
- 1 small bunch Fresh dill (finely chopped)
- 1/4 teaspoon Ground coriander (optional, for depth)
For Garnish
- 1 tablespoon Fresh parsley (chopped)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Thoroughly wash the cleaned carp and pat them completely dry with paper towels. Drying the skin is essential for a crispy finish.
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2
Using a sharp knife, make several shallow vertical incisions (about 1/2 inch apart) along the sides of the fish. This helps soften the small 'Y' bones during the cooking process.
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3
Season the fish inside and out with salt, pepper, and a pinch of ground coriander if using.
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4
Place the flour in a shallow dish and dredge each fish, shaking off any excess. The coating should be very light.
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5
In a large heavy-bottomed skillet or cast-iron pan, heat the vegetable oil and butter over medium-high heat until the butter stops foaming.
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6
Fry the carp for about 5-6 minutes per side until they achieve a deep golden-brown crust. Remove the fish from the pan and set aside on a plate.
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7
In the same pan, add the sliced onions. Sauté over medium heat for 8-10 minutes until they are soft and slightly caramelized.
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8
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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9
In a medium bowl, whisk together the sour cream, heavy cream, and half of the chopped dill. If the mixture is too thick, add a tablespoon of water.
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10
Preheat your oven to 375°F (190°C).
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11
Arrange the fried fish back into the skillet on top of the onions (or transfer everything to a baking dish). Pour the sour cream mixture evenly over the fish.
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12
Place the skillet in the oven and bake for 20-25 minutes. The sauce should bubble and develop golden spots on top.
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13
Remove from the oven and let the dish rest for 5 minutes. This allows the sauce to thicken slightly and the flavors to meld.
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14
Garnish with the remaining fresh dill and parsley before serving hot.
💡 Chef's Tips
Crucian carp have many small bones; making those close vertical scores through the flesh before frying helps the hot oil and acid in the sour cream break them down. Always use full-fat sour cream to prevent the sauce from curdling or breaking in the oven. If you can't find Crucian carp, small sea bream or porgy make excellent substitutes. For a deeper flavor, you can lightly brown the flour in a dry pan before using it to dredge the fish. Don't skip the resting period after baking; it ensures the sour cream coats the fish perfectly rather than running off.
🍽️ Serving Suggestions
Serve with boiled new potatoes tossed in butter and extra dill. A side of fermented pickles (Ogurtsi) provides a perfect acidic crunch to cut through the rich sauce. Pair with a crisp, chilled dry white wine like a Riesling or a traditional Russian Kvass. A simple salad of sliced cucumbers and radishes with a light vinaigrette balances the meal. Serve with thick slices of dark rye bread to soak up every drop of the golden sour cream sauce.