Carp in the oven: cooking recipes with photos

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

Carp is one of the most delicious river fish belonging to the carp family. It has very few seeds, and due to its low calorie content and quick digestibility, it is recommended for children's and diet menus.

Some information about the delicacy

Carp can be boiled, fried, s alted, smoked, but it's best to just bake this wonderful fish in the oven. After all, it is both incredibly tasty and he althy.

As a rule, carp has a large body, fatty and tender white meat. It turns out very well if you cook it whole in the oven. In this case, it is best to use food foil, which will help keep the fish juicy. Carp meat is dense and tender, it has very few bones. That is why it is very convenient for any processing.

Features of choice

Experienced chefs love carp for its excellent taste, minimum number of bones, amazing fillet juiciness and ease of preparation. But to make a dish from it really good, you need to know some tricks of the process and the rules for choosing fish.

When choosing a suitable carcass, try to give preference to a large individual, which contains more meat. And to tastingbrought real pleasure, you need to choose a truly fresh carp that did not lend itself to freezing. And in order to identify the quality of the carcass, you need to carefully examine it and pay attention to certain signs.

Fish scales should be clean, without any stains or damage. If there are many defects on the body of a carp, it means that he was not completely he althy.

The gills of fresh fish always have a bright red or pink color. But if they are too pale or cloudy, the carcass has been on the counter for a long time. It is better to refuse to purchase such a carp - it certainly will not bring you any benefit.

Keep in mind, freshly caught fish always have transparent and slightly protruding eyes. But if they are cloudy and sunken, the carp was caught a very long time ago.

If such fish does not live in your region, then you should learn how to choose the right frozen carcasses. If carp is covered with glaze, then it should be absolutely even, without any defects. Bumps and cracks appear only after poor-quality freezing.

If the fish is cooled in a dry way, then there should be no ice on it at all. And the carcass itself should be completely smooth and even.

Preparing fish

Before you start cooking carp in the oven, it must be properly processed. The first step is to clean the carcass from scales, then pull the gills out of it and gut it. It is necessary to pull out the insides of the carp with extreme caution so as not to accidentallypierce the gallbladder. The liquid inside it is so bitter and caustic that the meat will be soaked with it in just a few seconds. If this happens, then the fish will simply have to be thrown away, because it will be irreversibly spoiled.

If you are lucky and there is milk or caviar in your carp, then take them out and wash them. In the future, this can be returned to the fish and also baked along with the rest of the products.

If you plan to cook carp in the oven as a whole, then it is better to leave the head. After all the manipulations, the carcass must be thoroughly washed. Now it is ready for further processing.

Cooking secrets

You can cook carp in the oven at your discretion: slices, steaks or whole, with potatoes or other vegetables, using a mold, sleeve or foil. But be that as it may, in the process, some features of the fish should be taken into account so that it turns out to be truly tasty, fragrant and beautiful.

• In order to get rid of the unpleasant smell characteristic of all freshwater inhabitants, carp can be stuffed with lemon slices, a bunch of dill or onion rings.
• To give the fish even more juiciness, send a few pieces of butter to it.
• It is best to bake carp in the oven using foil. So the fish will languish in its juice and it will turn out unusually juicy.
• If you are trying this dish for the first time, cook the whole carp - it's the easiest way to do it.
• Baked carp pretty-still fast: for a large carcass, 40 minutes is enough, and for pieces - 20. You only need to place it in a well-heated oven at a temperature of 200 degrees.
• Roasting too long will turn a juicy fillet into a dry, tasteless dish.
• If you want your fish to get a nice golden crust, open the foil 10 minutes before the end of cooking.
• Sazan should be served hot. As a side dish, absolutely any vegetables or boiled rice will suit it.

Oven baked carp recipe

This fish, when properly processed, is divinely delicious. If you decide to bake a whole carp, then by all means choose a large individual for this dish - it has a minimum of bones and a lot of juicy steamed meat that just needs to be fed to children.

To get rid of the repulsive smell of mud, use freshly squeezed citrus juice: oranges, lemon, grapefruit - any fruit that is on hand will do. There is an easier way: soak the carcass for half an hour in water with the addition of vinegar.

Before cooking, it must be cleaned, gutted and rid of the fins.

Smearing fish with sauce will make your treat juicy, ruddy and appetizing, especially if you plan to bake carp in the oven in foil.

For cooking you will need:

• carcass of fish weighing up to 2 kg;
• 2 tablespoons French mustard;
• 3 spoons of mayonnaise;
• 2 teaspoons of s alt;
• 3 tangerines;
• 0, 5 teaspoon ground pepper.

Working order

Transfer the carcass prepared in accordance with all the rules to a deep container and rub it thoroughly on all sides with s alt and pepper. You can also use thyme or oregano if you like. Leave the fish in the marinade for 10-15 minutes.

Meanwhile, peel the prepared tangerines from the skin and white film, then divide them into slices. Then squeeze each slice, squeezing the juice onto the fish. Try to make sure that the liquid from the citrus fruits gets inside the carcass. After that, leave the carp to marinate for another half hour.

If instead of tangerines you take an orange or a grapefruit, then you will need the juice of one fruit. If you only have a lemon in stock, half a fruit will be enough.

In a separate bowl, mix mayonnaise and mustard. Rub the fish inside and out with this mixture. This must be done after the allotted time. In the belly of a carp, you can put slices of fruit remaining after squeezing. After that, transfer the fish to the foil and pinch the edges of the envelope.

In this form, send the carp to the oven for 40 minutes. Do you remember what you need to do to get a delicious crust on top? Simply unfold the foil 10 minutes before completion.

Carefully remove the golden fish from the envelope and transfer it to a serving platter. Decorate the finished carp with lemon slices, sprigs of fresh herbs. As a result, you will get a very colorfulfragrant dish. By the way, a photo of a carp in the oven will tell you a lot of interesting, bright ideas for decorating the finished delicacy.

A treat prepared according to this recipe will surely please all your guests and household members.

How to cook carp in the oven in sour cream sauce

Baking fish in this way is completely simple, while it has an unsurpassed taste and also has great benefits. You can treat your friends during a festive feast with such an exquisite dish or just treat your family to a weekday dinner.

To cook fish in a delicate fragrant sauce you will need:

• carcass carp weighing approximately 2 kg;
• 100g hard cheese;
• 30g flour;
• 300 ml sour cream;
• 2 onions;
• a little dill;
• a third of a lemon;
• 2 tablespoons vegetable oil;
• spices to your taste.

Frozen product is not suitable for this treat, because it can lose its dense structure during the heat treatment. For baking, a large fish, in which there are few bones and a lot of meat, will be an impeccable choice. In addition, the meat of a large carp is considered the most juicy and dense.

Cooking method

Cut off the head of the fish. Cut the separated fillet into portions, but not too small. S alt and pepper the meat, then rub it with lemon juice to remove the river mud smell.

Cut the onion into rings and fry in a panuntil a golden hue is obtained. Send here the pieces of carp rolled in flour. They only need to be slightly stewed until a crust appears, and then transferred to a baking dish.

Lay the fried onion in the next layer, pour the dish with sour cream, s alt and sprinkle with finely chopped dill.

Cover the pan with foil, pinch the edges carefully and place the treat in the oven for 20 minutes. When half of the set time has passed, sprinkle grated cheese on the fish.

Carp prepared according to this recipe in the oven is best served hot, straight from the oven. So you will give all guests the opportunity to enjoy the unforgettable aroma of the dish and its unique taste.

Baked carp fillet

For the upcoming banquet, you can prepare an exquisite, unusual fish dish flavored with herbs and wine. You can serve carp baked in the oven with slices of lemon, leek, all kinds of vegetables or just with herbs. Plain potatoes or boiled rice are great as a side dish.

Before sending the dish to the oven, it should be well heated, otherwise the fish may turn out dry and not so tasty. As for the ingredients, you will need:

• 3 tablespoons olive oil;
• the same amount of soy sauce;
• a few sprigs of thyme;
• 1 kg carp fillet;
• spoon of dry white wine;
• spices.

Proceedings

Cut the fillet into portions and fold theminto a baking dish. In a separate bowl, combine oil, soy sauce and wine.

S alt the cut fish, rub well with spices and pour over the prepared marinade. Then send the carp to the refrigerator for an hour so that it is well soaked in the sauce. In this case, it is advisable to periodically turn the pieces over so that they marinate evenly.

After the specified time, sprinkle the dish with thyme sprigs and put it in the oven for half an hour.