Recipe for carp in a pan, in the oven, on the grill

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

Karpov, like carp, is not a problem to get in our country. However, these certainly tasty and he althy lake fish have one unpleasant feature: a lot of small bones. To get rid of them, you need to know a simple secret. When butchering the carcass, make several small cuts along the back along the ridge. Then, no matter what carp recipe you choose, heat treatment will completely burn the bones. Believe me, the problem will simply “dissolve”. And one more culinary wisdom: in order for large fish not to smell like a swamp, it must be marinated in lemon juice.

Baked carp recipe

On the prepared carcass we make long longitudinal cuts 5 cm apart. S alt and pepper, squeeze half a lemon on it. In a bowl, mix a spoonful of turmeric, three tablespoons of sunflower oil and 5-6 garlic cloves passed through a press. Rub the fish with this sauce. Insert the tomato slices into the slits.and the second half of a lemon. We chop the onion in half rings, fry with carrot circles. When they are reddened, add the bell pepper cut into strips to the pan. We stuff the belly of the fish with fried vegetables and a sprig of fresh parsley. We bake at 150 C for more than half an hour. Then we coat the carp with mayonnaise and put it back in the oven for 10-15 minutes.

Stewed carp in sour cream

Recipe calls for 5-8 pieces of young fish. S alt and pepper them and wait a couple of minutes. To get a delicious crispy crust, you must first fry the carps in vegetable oil in a heated frying pan. Without any panning! It is best to cook this dish with four hands: while one fries the fish, the second makes the sauce for it. Finely chop three large cloves of garlic and mix well with one hundred and fifty grams of sour cream. Without removing the carps from the pan, pour them with this sauce. Close the lid, reduce the heat and simmer for five minutes.

Mediterranean carp recipe

Marinate four chopped fish in lemon juice, s alt and pepper. Put a sprig of parsley in the belly of the carp. Fry the fish in butter until crusty, transfer to a baking dish. Sprinkle the carcasses with four tablespoons of breadcrumbs. Bake for about half an hour at 180 C. While crucians are languishing in the oven, cut the onion and fry it in olive oil. When the fish turns golden, add a spoonful of tomato paste, a jar of canned tomatoes and a bay leaf. We simmer for a quarter of an hour. Grind 150 g of ham and 100 golives, add them to the sauce, s alt, add two tablespoons of balsamic vinegar there. Fill the finished fish with gravy and serve.

There is another carp recipe. According to him, the fish is poured not with tomato paste, but with light beer. It will take half a liter per one and a half kilograms of carp. We make a frying of vegetables (onions, carrots, leeks, shallots, garlic), transfer to a mold. We spread the fish on it and fill everything with a foamy drink. We send it to the oven preheated to 200 C for 40 minutes.

There is nothing tastier for a soulful campfire on the riverside than grilled carp. The recipe is extremely simple. We clean the fish, gut it, make cuts, sprinkle with s alt, set aside for two hours. When the fire burns out, grease the grate with lard. Put the fish on it and fry in the heat on both sides. Put the finished carp on a plate, sprinkle with grated garlic, sprinkle with lemon juice.