How to fry carp in a pan: a recipe with a photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In modern society, there are a lot of those who love to treat themselves to a piece of fish. But there are those who cannot live a day without it. Agree, it’s quite expensive to go to a restaurant and eat what you can cook at home, and several times cheaper. On the agenda - how to fry crucian carp. An ordinary river fish, which is found in almost all fresh water bodies. This type is one of the most common and frequently used.

How to fry crucian carp in a pan, so that subsequently the bones do not prevent you from enjoying the wonderful taste of this fish? This article will tell you all the secrets of cooking.

Fried crucian carp in flour

So, how to fry crucians in flour? Of course, we will need some products. Ingredients:

• one kilogram of crucian carp (or one piece);
• half a cup of flour;
• one canteenspoons of s alt;
• a pinch of pepper;
• vegetable oil - half a cup;
• various seasonings for cooking fish (default).

All these products can be found in any store in your city.

How to fry crucian carp: cooking process

First of all, as with any other fish, you should clean it thoroughly. It would be most logical to use special services right in the same place where you bought the product. But most shops do not provide such a service, so it is best to clean the fish yourself on the street. Then you are guaranteed to save your apartment from the not very pleasant smell of fish and keep the desktop in the kitchen clean. Cleaning is carried out, starting from the tail, moving towards the head. Its most difficult stage is the cleansing of the belly of the fish. The scales there are dense, and for productive cleaning, you will also need to cut off the fins.

Then cut the body of the fish along the bottom, pull out all the insides. If you are lucky, then the fish can be caught with caviar, and if you fry it, it will turn out very tasty. Thoroughly wash the carcass under warm water. It is not necessary to cut off the head, but if you decide to leave it, then the gills must be removed.

Further, so that the crucian carp fried in a pan can be safely eaten after cooking, without fear that the bone will fall, it is necessary to make cuts along the entire length of the back. The same system is with roast crucian slices. To prevent the fish from falling apart during cooking, cuts should be made rarely.

After we have completed the technical points, you need to marinatecarp. To do this, put them in a small bowl, add s alt, pepper and seasoning (to taste) and mix. Rub the fish well with the mixture, put it in the refrigerator for 15 minutes.

After roll the carp in a bowl of flour. The flour will give a golden color and prevent it from sticking to the pan during frying.

Heat the pan until the oil boils, dip the fish into it. How long to fry carp? It already depends on your taste. Some like it a little raw, others more baked. But the average frying time for each side ranges from 7-10 minutes. You need to cook on medium heat. You can also determine the degree of readiness using the crust: if it has become golden, then the fish is ready.

This was one of the recipes for frying crucian carp. Another of the most popular recipes is crucian carp in mayonnaise. A lot of housewives use it.

Carp in mayonnaise

Here's what you need to make this delicious dish. Prepare in advance:

• 1-1, 5 kilograms of small carp;
• package of medium fat mayonnaise;
• dill (dry and fresh);
• a small onion;
• a pinch of ground black pepper;
• a few pinches of s alt.

Cooking in a frying pan

How to fry crucian carp in mayonnaise? Cut off all fins and tails, as well as the heads of crucian carp. Cut the fish into small pieces, removing as many bones as possible. After all the manipulations, rinse the pieces under warm water, dry, put in a bowl.

Now fill them with 180 grams of mayonnaise. Add onion, s alt, dill and pepper. Stir. Next, to dilute the marinade, you can add 100 grams of water. It is advisable to let the fish stand in the refrigerator for 40 to 60 minutes, but if your family can't stand it, then 10 minutes will be enough.

Heat the pan by pouring sunflower oil into it. The oil should cover the pan a little. We spread the fish, reduce the heat to medium, while covering with a lid.

Simmer for 30 to 40 minutes. When finished, turn off the heat and let it brew for a bit. The fish is ready. Thanks to the properties of mayonnaise, it turns out tender, even some of the small bones in it become soft.

Another recipe that will impress even the most aesthetes is carp in sour cream.

In sour cream marinade

You will need:

• crucian carp - one kilogram;
• 3 chicken eggs;
• sour cream - two glasses;
• half a glass of vegetable oil;
• fresh greens;
• two onions;
• a few pinches of s alt;
• three tablespoons of breadcrumbs.

Cooking fish in sour cream

We start by cleaning crucians thoroughly. Rinse under running water and dry.

Peel the onion, cut it into small cubes and fry until translucent in a pan. After the onion, let it cool to room temperature in order to mix it with the eggs, which need to be beaten well. Mix onion and eggs, mix again.

BDip the resulting mixture in carp, then roll in breadcrumbs and put on a preheated frying pan. How much to fry crucian carp in a pan is hard to say, so fry the fish until golden brown on both sides.

Then you need to degrease the fish with napkins. After you have done this step, put it in a clean pan and pour sour cream over everything.

Set the heat to medium and bring them to a boil twice. Do not make crucian carp boil for a long time. Switch off the stove after the second time. Serve the fish hot so it retains its flavor better.

Well, the last recipe is fish in batter. Of course, crucian carp, as the most bony fish, does not fit here as well as pangasius, for example, but if you carefully remove the bones, you can cook very tasty carp in batter.

Recipe crucians in batter

For this dish you will need:

• kg carp;
• 150 grams of flour;
• vegetable oil - 100 grams;
• s alt, garlic, pepper - to taste.

For making batter:

• two eggs;
• 2 tablespoons of flour.

How to cook?

First we cut the fish. Remove the head, tail and fins. We clean it very carefully until the scales are gone. Next, we remove all the insides. Then we divide the carp into equal pieces, trying to remove as many bones as possible (preferably all).

After you have finished carving the fish, rinse the pieces and let themdry up. Put them in a small bowl, s alt and pepper. While the fish is standing, prepare the batter.

Take two eggs at room temperature and beat them until smooth. Sift the flour so that it is without lumps. Mix the beaten eggs and add a little flour, beat until you get a batter. Lightly s alt and pepper.

Then, dip the pieces of fish one by one into the batter, put them on a very well-heated pan, directly into the boiling oil. Fry for 10 minutes on each side, constantly turning the pieces of fish.

Battered fish is much juicier than its predecessors. A delicious crust is formed, under which the crucian carp does not harden, but, on the contrary, becomes softer. It turns out very tasty if you add a little beer to the batter.

Conclusion

Readers have learned how to properly fry crucian carp according to different recipes. This is a fairly easy process, and if you practice with cleaning, then everything will happen very quickly. Bon appetit!