2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Carp is one of the varieties of carp. This fish is found in many fresh and brackish waters, and therefore often becomes the prey of fishermen. Every fishing lover considers carp a desirable trophy, because this large fish is very tasty. If your family does not want to sit on the shore with a fishing rod, you can easily find a carp in any fish store. By the way, the cost of this fish is relatively low.
Fried carp is a great dish for a weekend lunch or gatherings with friends. On average, a carcass can weigh 1.5-2 kg, which means that it will be enough for a fairly large company. Our article will tell you how to properly cook this fish so that it turns out juicy and fragrant, and small bones do not interfere with the pleasure of the meal.
Pre-training
Unfortunately, this tasty fleshy fish has a high invasive potential. Simply put, improperly prepared carp can cause disease. To minimize the risks, do not eat fish of dubious quality. It is better to give preference to those bought in a specialized store, and when buying, it will not be superfluous to ask about the availability of a veterinary control certificate.
Beforeinspect the carcass with a purchase, pay attention to the eyes. They must be clear. A slight smell of dampness and mud without unpleasant notes is considered normal.
Before you cook the fried carp, rinse the carcass well, immerse it in water and carefully go through both sides with a special knife for removing scales. It is convenient to do this under water so that the scales do not scatter throughout the kitchen. Carefully inspect the places near the fins, remove all scales.
Cut off the head, if desired, cut off the fins (this is convenient to do with scissors). Open the abdomen, remove the insides. Often in carp you can find milk or caviar, they are also edible and very tasty. But the liver is not worth eating.
With a sharp knife, make an incision along the ridge, divide the carcass into two parts, remove the spine. It remains only to cut the fish into portioned pieces.
Bones
Many say they don't like carp fish because of the abundance of bones. In fact, everything is not so critical. There are small bones in carp, but, firstly, there are not so many of them, and secondly, when slowly roasted, they become so soft that they are almost not felt when eating.
By the way, the carved spine, separated fins and head do not have to be thrown away. These parts can be used to make an excellent rich broth for fish soup.
Breading
Fried carp, the recipe of which we are considering in this article, is rolled in ordinary wheat flour before cooking. You can also use semolina or breadcrumbs.
S alt the pieces, leave them for a few minutes so that the fish starts up the juice. Pat it dry with paper towels and coat the pieces well in breadcrumbs.
How long to fry carp
Heat oil in a wide frying pan. Place the fish in a single layer and immediately lower the heat to medium.
To make fried carp not only tasty, but also safe, heat treatment should last at least half an hour. Grill the fish for 15 minutes on each side. This is enough time to get a golden crust as well.
Cooked pieces are best placed not in serving dishes, but on paper towels to remove excess fat.
Milk and caviar
If you find such a surprise inside a carp, consider yourself lucky. For s alting, these products are not very good, because they can smell like mud. Fried carp caviar is much tastier. The recipe for its preparation is the same: roll the pieces in flour and fry on both sides in hot oil. Cut into rings before serving.
Serving and garnishing
Roasted carp is a great company for various potato dishes. An ordinary mashed potatoes can be a great side dish idea. This fish goes well with boiled rice or pasta side dishes. Grilled vegetables can be offered during harvest season.
You can emphasize the taste of carp and give it a flavor with the help of young greens (onions, dill). Be sure to add it when serving.
Storage
If there is too much cooked fish, save it for next time. Fried carp can be stored for 2-3 days in a closed container on the middle shelf of the refrigerator. The crispy crust, of course, will soften during this time, but the fish will be just as tasty.
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