Roasted carp in the oven. Carp fried in a pan. Fried carp in sour cream. Carp in batter

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

Everyone loves carp. Who to catch, who to eat, and who to cook. We will not talk about fishing, since today you can “catch” this fish in the store, but we will tell you how to cook it. I must say that the carp has one drawback - it has a lot of small bones. However, the larger the specimen, the fewer of them. So, when choosing this fish for lunch, this point must be taken into account.

Carp is a fatty fish, and therefore dishes from it are juicy, appetizing. It contains a lot of protein, vitamins B12 and PP. The meat of carp is not deprived of the content of trace elements - it has more than enough phosphorus, sulfur, cob alt, iodine, zinc. Perfect for the daily menu, and as a festive table dish.

In general, the fish is he althy and tasty. It is prepared in different ways, but the most delicious dish is fried carp. And there are a lot of recipes for its preparation. What, in fact, now we'll talk about. Let's take a look at the most popular ways to prepare this chic dish, share the secrets of culinary skills and tell you about some little tricks that will allow you to make delicious without spending a lot of time in the kitchen.lunch or dinner.

And we will learn to fry our fish in a frying pan and in the oven. And let's start with the simplest. So, today we have carp fried in a pan on the menu.

Unpretentious but delicious

You can fry carp in a frying pan whole or in pieces. For the first option, you need smaller fish, and since we agreed at the beginning of the article to purchase a larger specimen for our culinary experiments, we will cook it in portions.

As any hostess knows, the fish must be scaled, the insides removed and the fins cut off. Everyone knows how to do this, so at this stage we will not stop, but go directly to the description of the recipe.

How to cook?

Very simple. By the way, this kind of fried carp, cooked without any frills, is liked by almost all fans of this fish. We cut the prepared carcass into portioned pieces of small sizes, put them in a bowl, s alt, pepper if desired. If we are not in a hurry, then we leave the fish in this state for about thirty minutes, so that the s alt penetrates into the deepest layers. Then we sprinkle all the pieces right in the bowl with flour, beat two eggs in a separate bowl, put a plate next to it with breadcrumbs poured into it. We heat vegetable (and even better olive) oil in a pan, dip each piece first in eggs, then in breadcrumbs and send it to fry over a fairly high heat. Five minutes on each side will be enough. Yes, by the way, carp caviar fried in such a way is no less tasty.the same recipe. So if you find it in the belly of a fish, do not rush to throw it away. S alt in the same way, dip in egg and breadcrumbs, and then attach between pieces of fish in a pan. Try it, we're sure you'll love it.

From simple to complex

And now let's try to modify our recipe. Let's add some ingredients to the fish. As a result, we should get fried carp with onions and mushrooms. For this dish, stock up:

• carp (of course);
• onions (0.5 kg);
• champignons (1 kg);
• vegetable oil, s alt and spices.

Cooking technology

The dish is easy to prepare. Mushrooms should be washed and cut into thin plates (you can, by the way, buy already chopped frozen ones). Onion to get rid of the husk and cut into thin rings.

We cook the fish in the same way as in the previous case. Then put it on a plate, and send mushrooms to the same oil. When all the liquid boils away, s alt and add the onion. We fry until ready. And then we cover the fish with this appetizing mixture. Such fried carp is a dish that is not ashamed to be served at the festive table. In addition, it is very tasty not only hot, but also cold.

Fried carp in sour cream is a dish that many fans of this fish like. And you can cook it in a pan, and in the oven. We suggest considering both recipes.

Cooking in a frying pan

To cook carp in sour cream, stock up:

• carp - 1 piece;
• ground crackers - 4 spoons;
• two chicken eggs;
• sour cream - half a glass;
• vegetable oil - 2 tablespoons;
• s alt and pepper to taste;
• greens - optional.

Given the busyness of our hostesses, we try not to offer complicated cooking methods. In addition, quite often many recipes are based on one variant. So it is in our case. Since we have learned how to fry carp well, why these extra experiments?

Therefore, we prepare it in the same way as suggested in our first recipe. Then just fill it with estimated and let it boil. Then sprinkle with herbs. Simple, right? And how delicious…

And now in the oven

Fried carp, whole, and even in the oven, in sour cream - a surprisingly beautiful dish. This is how we will prepare it in this case. Taking it out of the fridge:

• carp (already cleaned, gutted, but with head);
• one onion;
• bag of mayonnaise;
• sour cream (300 g);
• lemon and green.

We will also need flour (a few tablespoons), vegetable oil and, of course, s alt and spices.

Cooking process

But before we start the process, we want to share with you one small but very interesting secret. Remember our conversation about the bony carp? So, there is one wonderful way to rid him of this shortcoming. Maybe not completely relieve, but, in any case, make it less noticeable. Truth,this trick only works if the fish is cooked whole. What should be done? Cut it lengthwise. Frequently and deeply. Thus, we will break the structure of the bones, as a result of which, under the influence of heat, they will bake well, become softer and will not interfere with enjoying the taste of this amazing dish.

We rub our carp with s alt and spices, then sprinkle with lemon juice. We rub with mayonnaise. By the way, do not forget - we do all the procedures both outside and inside the fish. After that, a timeout. We rest from the works of the righteous for an hour, until the carp marinates. We return to the kitchen in sixty minutes to peel the onion, cut it into rings and fry in vegetable oil. When it becomes golden in color, add flour and sour cream to the pan. Stew.

During this time, we heat the oven to one hundred and eighty degrees, put our handsome man on a greased baking sheet and bake. Time for preparing? It depends on the size of your fish. Naturally, the larger the instance, the longer it will bake. The criterion for readiness is the appearance of a golden crust on the surface of the fish. As soon as you notice this, feel free to fill the carp with the prepared sauce and bring the dish to full readiness for another twenty minutes. During this time, the sauce will be baked, as it were, and will acquire a pleasant, again golden color. All. You can get our carp out of the bowels of the oven and rejoice at how quickly and deftly everything is done with us.

But this is not all the options for preparing a dish like fried carp. Is there some moreone very interesting way. That's what we'll talk about now.

Battered carp

Very tasty and beautiful dish. And yes, it tastes amazing. True, here you will have to tinker a little with the carcass itself, but what happens at the end is definitely worth the effort. However, those efforts are not so great. What can I say, let's start cooking. So, stock up:

• large carp;
• juice of half a lemon;
• white ground pepper;
• flour for rolling;
• vegetable oil;
• chicken eggs (4 pieces);
• hard cheese (300 g, no less).
• s alt to taste.

The first step is to prepare the fish. Remember, we scared you that you have to tinker? So, we need to cut the carp in such a way as to get the fillet out of it. To do this, you need to make a very deep cut along the ridge and, carefully moving the knife inside the carcass, try to cut the meat as much as possible. And then rid him of as many small bones as possible. It is better to carry out such an operation with tweezers. After that, the fillet should be laid on a paper towel in order to get rid of excess liquid. And then send it to a bowl, squeeze the juice from half a lemon there, add white pepper and, of course, s alt to your own taste. Be sure to soak in such a kind of marinade for at least twenty minutes. But if time permits, then more.

How to make batter

Made with cheese, it will give the dishamazing taste. As you know, cheese is combined with almost any product, and even more so with fish. So, while the carp is marinating, we make a batter. To do this, rub the cheese on a fine grater, which is then combined with beaten eggs. If someone wants, then you can add a little mayonnaise. We do not recommend s alting the batter, because "white death" is enough in cheese and pickled fish.

Fry

Each marinated piece of fish will need to be first dipped in flour and then dipped in cheese batter. If you wish, you can additionally roll each piece in breadcrumbs. By this time, a frying pan with heated oil should already be on the stove, where we lower our carp.

As for the cooking time, such fish should be fried for about three minutes on each side. The criterion for readiness is the appearance of a nice golden crust. Important! After cooking each serving, be sure to remove carbon from the pan and add fresh oil.

Battered carp is usually served with pasta and potatoes. This dish goes well with vegetable salads. A mandatory serving attribute is a slice of lemon.

Conclusion

Fried carp - in the oven or in a frying pan, in sour cream or in batter - this is a dish worthy of the attention of the most capricious gourmet. Cook it more often - and you will certainly see how joyfully the eyes of your household shine in anticipation of a delicious and satisfying feast. And the "fish" day will become your favorite on your menu.