Carp: cooking recipes. Ear from carp

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

Perhaps no family can do without fish dishes. And almost the most accessible and common fish is carp. Recipes for its preparation are varied; their embodiment is suitable for both everyday use and for special occasions. On fast days, when fish dishes are allowed, carp in almost all its modifications becomes a holiday for religious people.

Shall we fry?

The easiest and fastest way to cook is fried carp. Cooking recipes differ from each other mainly in sauces, on which most of the cook's time is spent. If you are not a fan of all sorts of sauces, then you will be able to fry a he althy fish in half an hour.

Let's not limit ourselves to the most primitive way from the series "rolled in flour - and into the pan." Let's cook something more elegant and tasty. To do this, the cleaned, gutted and headless carcass is slightly dried, cut, and then goes through three stages:

1. Piecesrolled in flour; the excess is carefully shaken off.
2. Each slice is dipped in an ice cream made from egg, milk, pepper and s alt.
3. After draining off excess liquid, the fish crumbles in sesame seeds.

Only after that, carp pieces are laid out in a frying pan with hot oil. There are two secrets: firstly, the slices should not touch each other. Secondly, you need to turn them over only once. Failure to follow these rules leads to the fact that the fish will fall apart, and a beautiful crust will not work.

Hungarian dish

Probably, in every national cuisine there is a baked carp. Recipes are, of course, individual, and they have two things in common: ease of preparation and consistently great results. Although the fish is baked for quite a long time, only preparatory work is required from the cook. There is no need to stand over the stove.

For the Hungarian recipe, the carcass of carp, cleaned, gutted and dried with a towel, is cut into rather thick slices, up to 5 cm. Three tablespoons of good olive oil, two of white wine vinegar, and one of fresh lemon juice are whipped with a blender. A teaspoon of liquid natural honey is added to the company, half a mixture of peppers, sea s alt and thyme, plus a third of a spoonful of paprika and five chopped sprigs of dill. Pieces of carp are smeared with this composition and put in the cold for an hour. Meanwhile, a 100-gram piece of smoked bacon, cut into thin slices, is melted in a frying pan. On this fat, half rings of three medium onions are allowed, to which, upon reaching transparency, slices of three tomatoes without skins are added. Chunks of fish are laid out in a greased form, between which thick rings of bell pepper are inserted, frying is on top, and in the oven for forty minutes with periodic watering of the fish with its juices.

Fish with vegetables

No less tasty is carp in foil, and there are options that provide a full, unsupplemented lunch at the exit. For example, you can do this.

1. A medium onion is cut into half rings, a couple of garlic cloves are pressed into it.
2. Any number of potatoes optional, but not small, cut and flavored with fish seasonings.
3. Blanks are combined and seasoned with mayonnaise.
4. A weighty and prepared carcass is sprinkled with lemon juice, rubbed (from the inside too) with seasoned mayonnaise.
5. Stuffing in the belly.
6. Stuffed carp is wrapped tightly in foil and left to soak for a quarter of an hour right on the table.
7. The oven heats up, the bundle is laid out on a baking sheet and sent to it for half an hour.
8. The carp is taken out, the foil opens, the carcass is thinly smeared with mayonnaise and comes back for another five minutes.

No garnish required for this dish. Unless you can supplement it with fresh vegetables or pickles.

Armenian carp

Mountain recipes are traditionally useddemand. The way in which the whole carp is baked in the oven by the Armenians will surely appeal to all fish lovers. The carcass is preliminarily processed according to all the rules, after which the barrel is cut obliquely - you need to chop the ribs, but so that the fish does not fall apart. Carp is s alted without redundancy. Three heads of onions are finely chopped, well, until brown, fried, s alted and peppered and put into cuts. Everything will not fit, but it should be: the rest is laid out in a baking dish, the carcass is placed on top - and into the oven until the match begins to easily enter the pulp. At this point, carp should be poured with a glass of thick sour cream, in which pepper and one hundred grams of grated cheese are mixed. Soak until blush - and on the table, in the company of fried or boiled potatoes.

"Drunk" carp

Here again we will bake. In principle, any fish is suitable for the dish, but carp will be the tastiest. The cooking recipes described above did not require too many ingredients. Here you will need a wider range. At first, not too big and already rid of the extra carcass (up to one and a half kilos) is rubbed with s alt and cut obliquely through the ribs. Plates of smoked lard or bacon are inserted into the cuts. Half a glass of prunes is steamed, small onions, about five, are cut into rings, freed from stones and finely chopped. Large sweet pepper cut into strips. Five medium tomatoes randomly crumble. All the ingredients are roasted with the addition of s alt, peppers (red and black) andstacks of chopped walnuts. Five minutes later, half a bottle of white wine is added, and everything is stewed together for another 10 minutes. The sauce is poured over the fish on a baking sheet and sent to the oven for about an hour.

Dried delicacy

If you like carp, the usual recipes are fed up, and you want something new, try cooking fish according to this. Tricky, but delicious! In a large fish, the tail with the head is removed, the back is cut and the spine, ribs and entrails are removed. The carp fillet is rubbed over the skin with a mixture of s alt, black pepper, chopped laurel and crushed garlic (on both sides). The fish is wrapped in parchment (the beginning is the front), then in cloth and tied with twine. At the bottom of the refrigerator, the delicacy will lie down for three days, then it is quickly washed and hung up for drying for a couple of days. The taste is amazing!

Carp ear

You can't do without Yushka! But you have to know how to cook. And it’s smarter to do it like this:

1. Prepared fish is cut coarsely, put in a pan along with a half onion and boiled for about an hour.
2. Potatoes and carrots are put in another, not chopped too finely.
3. The broth is filtered into a bowl with vegetables. It will be ready when the potatoes are pierced with a fork. Shortly before this, bay leaves and s alt are added.

The main thing when serving is abundant sprinkling of greens.

Carp fish soup can be supplemented with cereals (semolina, pearl barley, millet and even buckwheat), but most fishermen believe that thistoo much.