Delicious carp dishes. Ways to cook mirror carp in the oven. Recipe for cooking carp in a pan

Carp in our country is a fairly common fish, it has been tried and loved by many, because it is a tasty and versatile fish from which you can cook a lot of wonderful dishes. We will talk about how to cook carp and the most delicious dishes that can be made from it.

Carp has spread around the world from China, where it was bred artificially. That is, in nature, such a fish simply did not exist, and carp is an artificially bred breed of carp, brought from China to Europe in the 12th century. Today it lives in ponds and rivers around the world, and several breeds of it have been bred - scaly, mirror, framed, naked. It is not found only in the waters of South America, Madagascar and Australia.

It is very easy to buy fresh carp, as it is sold live - it tolerates transportation well even over long distances. However, not every housewife takes full advantage of this availability of this fish, and the reason for this is the most famous drawback of this fish - the abundance of small bones.

However, because of this, you should not refuse dishes from this fish - there are many ways and tricks on how to butcher carp quickly and without any problems. In addition, it is not only publicly available, but also inexpensive, has delicious juicy meat, slightly fatty, so a variety of fish dishes are prepared from it.

How to cut a carp

Having bought live fish, do not refuse the offer to clean it, but it is better to gut it yourself at home:

• First you need to remove the dorsal fin, making shallow cuts on both sides of it along its entire length, then you need to pull the fin, wrapping it with a towel so as not to cut yourself, in the direction from the tail to the head;
• Next, from the head to the tail, make an incision on the abdomen, carefully remove the liver and gallbladder (if it is torn, rub the places where the bile got into with salt or cut them out);
• Remove the rest of the insides, gills and eyes of the fish, the film covering the vertebral bone must be cut along;
• Rinse it with cold running water and then cut the fish depending on the cooking method.

How to clean carp from scales

If it is not possible to clean the carp immediately in the store, then do not despair, you can easily do it yourself. Don't let the old-fashioned methods scare you when it was cleaned with an anti-scale knife and the whole kitchen was dirty. there is a simple proven way to clean carp from scales.

1. To do this, put the fish in a deep cup and pour boiling water for 30 seconds.
2. Pour out the hot water and put the fish under a stream of cold water so that it cools and does not boil from boiling water.
3. Further, the fish can not be taken out of the cup with cold water, and placing your hands in the water, run your fingers against the scales, it will easily separate.
4. If the fish is large and the scales are very thick, it is difficult to separate, then you can once again pour boiling water for 10-20 seconds, again under cold water. Now the scales will definitely move away with ease.
5. You can also help yourself to separate the scales with a knife, but do it carefully so as not to cut the already steamed skin of the fish.

And now for the most interesting:

How to butcher a carp and get rid of small bones?

In China, in the homeland of carp, its fillet, having been cleaned of large bones, is simply ground into minced meat, and during the cooking process, the ground small bones soften and partially dissolve.

If the fish is cooked whole, then even in this case it is possible to cope with small bones: for this, before frying, stewing or baking, as well as steaming, deep cuts are made on the carcass of the fish from the back along its entire length, and they are made crosswise - the more frequent cuts you make, the more small bones will be crushed and softened in the process heat treatment.

In addition, this technique allows the fish meat to be better saturated with seasonings and spices and cook faster.

The next way to cut carp into fillets will also help get rid of small bones.

How to fillet carp

• cut off the head
• along the ridge, cut the fish in half lengthwise into two halves,
• cut off the backbone, fin and small bones adjacent to it,
• cut the costal bones neatly in one layer,
• feel for a groove with sharp bones in the fillet with your fingers, step back 5 mm from them to the left and cut the fillet to the skin, holding the knife at an angle of 45 degrees,
• do the same, stepping back from those bones 5mm to the right,
• tear a strip of bones from the skin,
• also remove small bones in the tail of the fish.

As you can see, if you are willing to take the time to carp the carp and remove the bones, then it is quite possible to turn a fish from a bony into a tender fillet.

The best carp dishes

There are also special recipes for cooking carp, focused on the fact that this fish has a lot of small bones, one of the most famous among such carp dishes is Chinese.

Ingredients:

• 1 fish about 1.2 kg in weight,
• corn starch,
• vegetable oil,
• handful of pine nuts,
• fresh green peas

Sauce Ingredients:

• 6 tbsp. cold water and ketchup / tomato paste,
• 2-3 tbsp Sahara,
• 1-2 tbsp rice vinegar,
• 1 cm fresh ginger root
• 1 stalk leek white part,
• 1-2 tsp corn starch,
• salt.

How to cook Chinese carp in sweet and sour sauce

Clean and gut the carp, separate the head, separate the fillet from the spine without removing the skin from it, also remove the costal bones, but do all this so that the fillet with the skin remains attached to the tail.

Lay one fillet skin side down on the work surface, make cuts across the fillet, holding the knife at an angle, cutting to the skin, but without damaging it - this is done in the direction from the head to the tail.

Bread the head and fillet in starch, fry them separately in deep fat, heated to 190 degrees, put on a paper towel and dry.

For the sauce, dilute the tomato paste with water, mix with vinegar, salt, sugar - it should turn out sweet and sour to taste.

Heat the vegetable oil, quickly fry the finely chopped leek and ginger, add the sauce, bring everything to a boil, add starch diluted in a ratio of 1 to 1 with water and thicken the sauce by pouring 2-3 tablespoons into it. oil left in the fryer.

Put the fish with the head on a plate, pour over the sauce, sprinkle with a pot and toasted nuts.

It also turns out very tasty carp with vegetables.

Ingredients:

• 1-2 fish
• 250 ml sour cream
• 100 g smoked bacon,
• 6-7 potato tubers,
• 3 bell peppers
• 2-3 tomatoes
• 3 bulbs
• red ground pepper,
• butter,
• flour,
• salt.

How to cook carp with vegetables in the oven

Cut the fillet with rib bones and skin into portions, stuff the fish with lard, grate with pepper and salt.

Cut the potatoes into slices, boil until half cooked, put in a frying pan, greased with oil, put fish pieces on top, then chopped tomatoes, onions and peppers.

Pour everything with melted butter and bake until tender in an oven preheated to 200-220 degrees, pouring sour cream mixed with flour at the end.

Carp with vegetables in the oven is ready. Enjoy your meal.

It is very simple and tasty to cook carp in wine.

Ingredients:

• 200 ml red wine
• 500 g potatoes
• 1-2 bulbs
• 1 fish
• 1 garlic clove
• pepper,
• greens,
• salt.

How to cook carp in wine

Clean the fish, rinse, cut into medium-sized pieces, grate with pepper and salt, roll in flour, fry on both sides until browned.

Finely chop the onion, chop the garlic, put to the fish, pour in a little water and wine, pepper, close the lid and simmer until cooked. Sprinkle with herbs when serving.

Royal fried carp

Ingredients:

• 700 g fish fillet,
• 3 glasses of milk
• 2 eggs,
• 4 tbsp vegetable oil,
• 2 tbsp. flour and bread crumbs
• salt.

How to cook fried carp

Rinse the fillet, cut it into portions, pour milk over it and leave for half an hour.

Salt the flour, roll the fillet pieces in it, dip them immediately in a beaten egg, bread in breadcrumbs. Fry the fillet on both sides until browned for 15 minutes.

It would seem that such a name is Royal fried carp, but in fact such a simple way of cooking.

However, with regard to this fish, this often happens - after all, it is really very delicious fish which is hard to mess up. By learning to cope with the main problem of carp - an abundance of bones, you can cook the most mouth-watering dishes from this wonderful fish.

• To prepare carp fillets with sauce or cutlets with fillets, the rib bones are cut off, but for cutlets, as well as rolls, you can prepare the carp differently - gutting without peeling the scales, cut off the fillets on both sides, removing the skin from the scales, and the remaining bones, heads, tails and fins are used to make broth (gills must be removed).
• The fish is cooked as a whole, and cut into pieces of 100 g in weight. If pieces of carp weigh more than 500 g, they should be placed in cold water, and smaller ones should be placed in boiling water. It is believed that carp cooked in large pieces is tastier and juicier than anything else.
• When cooking fish, the water should constantly boil slightly. It is boiled as a whole with a weight of 1-1.5 kg for 50-60 minutes, in pieces of 100-150 g until cooked, 15-20 minutes of cooking is enough.
• Small carp should be cooked whole, large - in pieces, it is believed that it turns out tastier if you fry the fish with the skin on.
• Tastier fried carp will turn out if, having cleaned and washed it, then cut it, put it in 15-20 in salted and peppered milk, after that it is breaded in flour and fried - best for cast iron pan with a lot of oil until blush and, covered with a lid, bring to readiness.
• Fatty carp can be stuffed with leaner pike or zander.
• It goes very well with minced meat, best of all with pork, this combination is suitable for making cutlets and meatballs, the proportions of fish and minced meat- one to one.

Useful video: How to cook carp with herbs

Author of the article "How to cook carp"

Carp - a very common and popular freshwater fish.

This is due not only to its availability, but also to the peculiarity of the meat - it is very soft and tender, not greasy and slightly sweet in taste.

Even a large number of small bones rarely stop anyone from delicacy of this delicious fish.

There are many ways to cook carp, but the most popular of them are baking and frying.

Of course, you can cook the fish soup, but the first two methods are the most advantageous for revealing taste characteristics.

To keep the fish juicy and crispy, you need to know a few secrets.

For example, how long to cook carp in the oven in time and how to preserve its beneficial properties?

These and other tricks will definitely be revealed below in the three most delicious carp recipes.

What you need to know before cooking carp?

Knowing these secrets will make the dish even better, conquering even the most capricious gourmets:

no doubt fresh fish guarantees the best taste to the dish;

the specific smell of mud will help eliminate the lemon, adding herbs, garlic or onion.

Sour cream will also help neutralize it;

in the process of gutting fish, you can inadvertently touch the gallbladder. If this happens, then the bitterness can be hung out with salt, sprinkling abundantly on the carp after a thorough stripping;

It's no secret that carp have a lot of bones. To make them soft after heat treatment on the back, it is necessary to make frequent diagonal cuts crosswise;

if the fish was frozen, then it must be allowed to gradually thaw, wrapped in a bag and put in cold water. If the water is warm or hot, the fish will break into fibers and lose its taste.

Recipe number 1: carp under the "fur coat", baked in foil

If we talk about how to cook carp in the oven while keeping its meat juicy and tender as much as possible, then the best option will use foil during the baking process.

Its use will also help the product retain the majority useful substances.

Ingredients:

• pre-cut carp carp without tail and head - 1.5 kg;
• onion- 2 pcs.;
• tomato - 2 pcs.;
• lemon juice - ½ pc.;
• sour cream 20% - 160 g;
• cheese durum varieties- 70 g;
• parsley - 15 g;
• dill - 15 g;
• ground paprika - 2 tsp;
• ground pepper and ground coriander - 1 tsp each;
• fine salt - 1 tbsp.

Cooking method:

1. Pre-cut pieces of fish must be washed and dried on a paper towel. 2. In one bowl combine: sour cream, lemon juice, finely chopped greens, all spices and salt. Whisk the mixture thoroughly with a whisk. 3. Coat each piece of carp with the resulting sauce from the inside and outside, leave to marinate for 10-15 minutes. 4. Line a baking sheet with a double layer of foil and place the previously marinated fish pieces in the center. 5. In advance, you need to preheat the oven to 180 degrees Celsius. 6. The onion is cut into half rings and evenly distributed on top of the fish. The second layer is laid out sliced ​​\u200b\u200btomatoes in a semicircle. Pour remaining sauce on top. 7. The fish must be tightly covered with foil, wrapping the edges up to prevent juice from leaking out. Bake at 180 degrees for 20 minutes, and then increase the temperature to 220 degrees, leaving the fish to bake for another 15 minutes. 8. After the specified time, take out the baking sheet, open the foil and sprinkle the fish with cheese grated in advance on a coarse grater. Return to the oven for another 10-15 minutes at 150 degrees.

Recipe number 2: carp in batter - a classic frying recipe

It's time to talk about how to cook carp in a pan, keeping it juicy. Taste fried fish in batter, many have known since childhood.

Carp in batter - the easiest and fast way cooking, but the final dish deserves to be in the center holiday table.

The batter does not allow the juice to flow out of the fish, preserving the taste and juiciness of its meat.

Ingredients:

• pre-prepared pieces or carp fillets - 600 g;
• chicken egg category C1 - 1 pc.;
• mayonnaise - 1 tbsp;
• wheat flour - 1 tbsp;
• salt - 1 tsp

Cooking method:

1. Pre-prepared fish pieces or fillets must be washed and dried on a paper towel. 2. Cooking batter: in a deep plate, carefully beat the egg with salt with a whisk. Add flour and mayonnaise and mix thoroughly again. 3. It is necessary to thoroughly heat the pan in advance with the addition of odorless vegetable oil. 4. Pieces of fish are dipped in batter and fried in a hot pan for about 3-4 minutes on each side. 5. Fried carp goes well with any type of side dish: it can be vegetables, rice, bulgur and other cereals. If the question is how to cook mirror carp, then this method is universally suitable for any type of fish. With this recipe, it will turn out fragrant, tender and juicy. Served hot.

Recipe number 3: Fragrant carp on the grill

When it comes to cooking over an open fire, the first thing that comes to mind is beef or pork. However, meat does not always take the lead.

Fish dishes are much tastier on the fire, especially if you cook carp on the grill. To do this, it’s enough just not to be afraid to try something new and to fry the fish correctly.

Ingredients:

• whole carp - about 1.5 kg;
• onion - 2 pcs.;
• lemon - 1 pc.;
• medium apple - 1 pc.;
• coriander - to taste;
• salt, pepper - to taste.

Cooking method:

1. The carp carcass must be thoroughly cleaned: remove the scales, cut off the fins, rip open the abdomen, remove the insides and rinse the fish. 2. On the cleaned carcass, several cuts are made perpendicular to the spine. The lemon is cut into half rings and inserted into the cuts made. 3. The carcass should be rubbed with salt, pepper and coriander from the inside and outside. 4. Cut the apple into medium cubes and stuff the prepared carp with them. 5. Leave the fish to marinate for 20-30 minutes. In the meantime, you can start grilling and prepare the coals. 6. When the coals are ready, the fish is fixed on the grill and placed over the coals, periodically changing sides of the roast. The cooking process takes 25-35 minutes. Great option servings will be baked vegetables. 7. Having prepared carp according to these recipes, you can always hear praise from guests or relatives. Fish is unpretentious in preparation and always turns out refined and tasty.

Carp baked in sour cream video recipe:

Carp in sour cream

Even if you're not a big fan river fish, you will definitely like carp in sour cream. Thanks to spices and gentle filling, carp acquires a pleasant aroma and taste. Fish slices, covered sour cream sauce, look great on a plate. fine dish for every day and on the festive table.

Marinated silver carp

Marinated silver carp is classic snack to vodka. As the fishermen joke: " this dish - best food poachers". And they are right about something, because this is a very simple and tasty dish, the ingredients for which are not difficult to find in almost any store. And it is quite simple to prepare.

Stewed carp with vegetables in tomato

Stewed carp with vegetables in tomato - Tasty dinner, hearty and home-style simple. Often, carp is simply baked in vegetables, adding carrots and onions, but you want variety, so it is used here. Bell pepper and juicy tomato. Vegetables give the dish a special taste and aroma, be sure to try it.

Fish baked in a slow cooker

A slow cooker is a real helper in the kitchen. After all, you can cook all kinds of dishes without being distracted from important matters. So it is with fish baked in a slow cooker. The recipe is quite simple: cut everything into portions, season, sprinkle with hard cheese and bake. The fish turns out to be very tasty, juicy and healthy, since all useful trace elements and vitamins are preserved in such an electrical appliance.

Carp fillet in almonds

Carp fillet in almonds is a juicy, tender baked fish, covered with a crispy crust of almond petals. Delicious and exquisite. A perfect dish for a family gala dinner.

Carp baked in foil

Such a fish as carp, although bony, but its meat is very tender and juicy. Therefore, cooking dishes from such an ingredient is worth it! A dish such as carp baked in foil turns out to be very tasty and fragrant due to the stuffing of fish and vegetables that go in this dish as a side dish. Baked carp can even be put on the festive table, as appearance of this dish is so appetizing that you just “lick your fingers”!

Fried carp with spicy mustard sauce

Fried carp with spicy mustard sauce is an original and interesting dish. We bet you've never tasted carp with mustard honey sauce? And very in vain! It turns out delicious and very festive. So interesting dish You will definitely impress your guests.

Carp fried in breadcrumbs

Carp fried in breadcrumbs delicious pieces marinated river fish, fried until golden brown in crispy breadcrumbs. This is a very appetizing dish of everyone's favorite carp. Suitable for a family dinner and even for a festive table. Cook and eat with pleasure!

Carp baked in the oven

Since childhood, I did not like fish, or rather - until this moment! After cooking carp baked in the oven, I changed my mind about fish! This recipe will not take you much time, in addition to everything, the dish turns out to be very tasty and tender. And most importantly, fish is a product that saturates our body with calcium, iodine and phosphorus. These minerals are very useful, especially for children, and they primarily affect the growth of bones and eyes! So, let's cook not only delicious, but also very healthy dish!

Baked carp with potatoes

River fish is tasty and healthy, its meat contains a lot of substances necessary for our body. It also makes for an amazing weekend meal! Baked carp with potatoes is a great lunch for the whole family. Delicious, satisfying and even a little festive. The main thing is to choose fresher carp, then after baking it will become simply unimaginably appetizing.

carp in tomato sauce

Carp in tomato sauce is the main hot dish that you can cook for a family lunch or dinner. The fish prepared according to this recipe is very tasty and fragrant. appetizing dish which anyone can cook.

Click Class

Tell VK

Many of us like to sit with a fishing rod by the ponds and fish. Fishing is a very exciting phenomenon, especially if a fish is caught. And what happiness if a carp up to 1 kg is caught, that’s all))), otherwise all crucian carp, yes crucian carp. Yes, we were able to catch, and then the question is, what and how to cook? And the question arises: who cleans this fish? Well, this issue was resolved for me a long time ago (43 years ago), my husband cleans it, and I cook it. And what, I think, is fair.

We have finished with the lyrics, now let's start the selection of carp dishes, according to which recipe it is best to cook it. Let's look at a selection of recipes for cooking carp in the oven and in the pan.

Preparing carp (any fish) for cooking.

Before cooking carp, it must be prepared.
First you need to clear the scales, this can be done with a knife,

special tool or grater.

After, we free the fish from the insides, for this we cut the abdomen and take them out.

Now we clean from the gills, cut off the head, tail and fins.

Rinse off blood under running water.
If you need a fillet, you must first cut off the fin with your back, and then carefully, starting from the head to the tail, cut off half of the fish along the ridge. Then, you can remove the spine with your hands and select the costal bones.

For cooking stuffed fish- remove the skin from the carcass, starting from the head and prying with your fingers, separate it from the carcass of the fish.
To prepare cutlets - remove the skin from the fillet
After that, the fish should be washed well and dried with a paper towel. Now the fish can be cooked further.

Carp dishes: baked carp in the oven in a baking sleeve

We need:

• 1 piece carp weighing 1-1.5 kg
• 1 onion
• 1/2 st. walnuts
• 1 lemon
• 150 g hard cheese
• 3 tbsp mayonnaise
• salt, pepper to taste
• spices for fish
• vegetable oil

Cooking:

1. Salt, pepper and spices, mix and rub the prepared fish, outside and inside the carcass. Pour the juice from the lemon and spread with mayonnaise, inside and out. Marinate for 30-60 minutes.

2. Onion, cut into half rings, we save in vegetable oil. Mix chopped nuts with onions. Stuff the fish with this mixture.

3. In the top of the fish, make incisions and insert lemon half rings. Lubricate again with mayonnaise and put the carp in a baking sleeve.

Cuts on the fish contribute to better baking.

4. Bake the fish for 30 minutes in the oven, and 15 minutes before the end - cut the sleeve, take out the lemon and generously sprinkle with grated cheese. We continue to bake for another 15 minutes. Temperature 180 degrees.

5. Serve carp garnished with vegetables.

You can bake carp in the oven simply on a baking sheet covered with oiled paper, making cuts along the ridge. Insert lemon slices into the cuts and bake for 15 minutes, then, next to the lemon, insert pieces of hard cheese. Lubricate with mayonnaise and bake until crusty, another 15-20 minutes. Serve garnished with mayonnaise and vegetables.

Carp dishes: baked carp with tangerines

We need:

• 1-1.5 kg carp
• 1 lemon
• salt pepper
• vegetable oil
• 2 tangerines
• 150 g hard cheese
• 1 jar of mayonnaise
• 50 g sesame seeds

Cooking:

1 Prepared carp cut into equal pieces.

2. Pieces of fish - pour lemon juice to neutralize the smell, salt and pepper.

3. Put the pieces of fish on a greased baking sheet. Put slices of tangerines on top of them.

4. Sprinkle the fish on top with grated cheese.

6. 25-30 minutes while the tray with fish is in the oven. The temperature in the oven is 200 degrees. The carp is ready when a golden crust has appeared.

Carp baked stuffed with tomato-sour cream sauce

We need:

• 1 carp weighing 400-600 g
• 200 g mushrooms
• 1 onion
• 2 circles of orange
• 2 potatoes
• salt, ground black pepper
• vegetable oil
• 1 jar of mayonnaise

For sauce:

• 1 bulb
• 1 carrot
• 1 tbsp tomato paste
• 2 tbsp sour cream
• salt, ground black and red pepper
• dry basil
• 70 g hard cheese

Cooking:

1. Rub the fish prepared in advance with a mixture of salt and black pepper, and then spread with mayonnaise.

2. Chopped onion, fry when it is ready - add chopped mushrooms to it and simmer everything together for about 15 minutes, to evaporate the liquid.

3. Cut into thin slices, pre-peeled potatoes. We put it inside the prepared fish. Here we also put two circles of orange (cut into halves), and mushrooms with onions.

4. Carp stuffed, put on a baking sheet, put in the oven and bake at 180 degrees, 30-40 minutes.

5. Cooking the sauce

• Fry the onion until transparent, add the grated carrots and simmer for another 5 minutes.
• Mix tomato paste and sour cream in 1/2 cup of water. Add salt, a mixture of red and black peppers to the tomato-sour cream mixture, mix. Pour this mixture into a pan with onions and carrots.
• Boil the sauce for another 2-3 minutes, over medium heat, until it thickens. Toward the end of cooking, add the basil.

6. Baked carp, top with sauce and sprinkle with basil and grated cheese.

Carp stuffed with nuts and mushrooms cooked in the oven

We need:

• 1 carp (1-1.2 kg)
• 300 g onion
• 200 g fresh mushrooms(any)
• 250 g walnuts
• 1 bunch of parsley
• 150 g tomatoes
• 1 lemon
• 125 ml vegetable oil
• black and red pepper, ground

Cooking:

1. Stew the onion with mushrooms in vegetable oil, finely chopped beforehand.

2. Then add chopped nuts, chopped parsley, salt and pepper. We mix.

3. Peeled carp, rub with salt, pepper, spread vegetable oil and stuff with the resulting mixture. Sew up the belly with threads.

4. So that the skin does not crack during baking, we make several cuts on the back. Insert lemon slices into the slits.

5. Lubricate the baking sheet with oil, spread the fish - decorate with tomato slices on top. Before sending the fish to the oven, add fish broth, or water. Bake for 30-40 minutes.

So that the fish is not dryish, but remains juicy, the oven must be heated to 250 degrees.

6. 20 minutes after baking, grease the fish with sour cream and sprinkle with grated cheese, this will give the carp golden crust or sprinkle butter, and sprinkle with breadcrumbs.

7. Serve carp with fried potatoes.

Carp stuffed with undercut and caviar with vegetables

We need:

• 1 carp (about 1-1.5 kg)
• 300 g undercherry
• 1 carrot
• 1 bulb
• 300 g bread
• 3 eggs
• 100-200 g carp caviar
• 1 tbsp mayonnaise
• salt, pepper, coriander to taste
• 1-2 tbsp vegetable oil
• olives and herbs for garnish

Cooking:

1. From the cleaned and washed fish, carefully remove the skin, and separate the fillet from the ridge.

2. Boiled eggs, cut into halves.

3. Fry onions with carrots in vegetable oil.

4. Fish fillet, undercut, pass through a meat grinder twice. Add onion with carrots, salt, pepper, coriander, mayonnaise to minced meat. Mix the mince well and beat off.

5. We stuff the skin in layers: half of the minced meat - eggs - caviar - the remaining minced meat.

6. Put the fish on a baking sheet, belly down and grease the back with vegetable oil.

7. We heat the oven to 200 degrees. Bake for 1.5 -2 hours.

8. Serve on a dish, decorated with olives and herbs.

Recipe for carp in sour cream in a pan

We need:

• 1 kg carp
• 2 eggs
• 4 tbsp ground crackers
• 2 tbsp butter
• 1 cup sour cream
• 1 glass of milk
• salt, pepper, spices to taste
• greens

Cooking:

1. For this dish, we need a fillet. Cut the carp fillet across the length, into portioned pieces, no thicker than 3 cm, salt and let stand for 15 minutes.

To improve the taste of fish, you can soak the fish in milk, dry it, and then add salt and sprinkle with black pepper.

2. Bread the carp in flour, then dip in an egg with milk, and then bread in breadcrumbs.

3. We will fry the carp in hot butter, in a frying pan, on both sides. The oil should cover 1/4 of the height of the fish pieces.

4. For pouring, mix sour cream with spices, pepper, chopped herbs and fill it with fish. Carp with sour cream sauce, stew for another 5-7 minutes, from the moment it boils.

5. Decorate the finished dish to your liking.

Carp dish cooked in a frying pan

We need:

• 5 small carps
• 4-5 bulbs
• seasoning for fish
• vegetable oil
• dill or parsley

Cooking:

1. Put the carps in a bowl and sprinkle with spices, and hold for 10 minutes.

2. Cut the onion into rings.

3. Carp breaded in flour, spread in hot oil, in a pan. Fry until golden brown. After, we turn the fish over to the other side, put the onion on top, and cook under the lid for 3 minutes. Then remove the lid, turn over again, and fry with onions.

You can do it differently. Carp fried on both sides, put in a saucepan, sprinkle with browned onions, and put in the oven for 5-7 minutes.

4. Fish is served with a side dish, for example, with fried potatoes, and greenery.

tweet

Tell VK

Fish without bones is, perhaps, the dream of everyone, especially those who love fish dishes very much. But do not think that this is impossible to do, everything is quite feasible, most importantly, you need to know some important features cooking. Let's take a carp, this fish can be made independently, a few delicious recipes. Subject to all the recommendations of the recipe, you can cook an excellent treat, which can be an excellent option even for a festive table. Find out how to cook boneless carp.

Carp can be cooked so that its bones will not be felt

How to cook delicious boneless carp in the oven

Carp is considered a very bony fish, especially it has a lot of small bones, which cause a lot of inconvenience when eaten. But the meat is very tender, sweet and juicy. But in order to get rid of the bones, it is enough to spend some time during cooking to remove them.

Boneless carp made according to this recipe is incredibly tasty. The main thing is to prepare all the components in the proportions that are indicated in the recipe. For cooking you will need the following ingredients:

• fresh carp, preferably live, weighing from two kilograms;
• spices and seasonings that are intended for fish - 30-40 grams;
• 450-500 grams wheat flour top grade;
• to give a pleasant aroma, you can add black ground pepper, half a tablespoon will be enough;
• two heads of onions;
• potato tubers - 4-5 pieces;
• two fresh lemons;
• 380 ml of vegetable oil;
• a glass of sour cream, it is better to use natural, rustic. If store bought is used, it is better to take it with a high fat content, at least 20%;
• a piece of cheese (hard) per 100 grams;
• dried dill.

Before cooking, the fish should be gutted and cleaned of scales.

It is important to strictly follow the recipe, this will help to make a delicious treat for a family dinner or for a festive table. For this reason, the first step is to properly clean the fish. First you need to use a sharp knife to remove all the scales. Also, do not skip places under the fins, because there are also small scales. After removing the scales, rinse the fish thoroughly under cool water.

Next, we proceed to cleaning the insides, carefully cut the abdomen. With our hands carefully pull out the giblets. After removing the entrails, rinse the carcass again. When washing, we pay special attention to the inside, it is imperative to remove all the dark film, otherwise the taste of carp can deteriorate greatly.

Cooking features

As soon as the carp is cleaned of scales and entrails, you can start cooking. It is better to cut off the head, fins and tail, these parts are not required. If you still decide to leave the head, then the recipe recommends removing the gills, because they can spoil the carp taste.

The bones do not need to be removed. So that they are not felt, it is enough to make cruciform cuts on the surface of the carcass. They are recommended to be performed on both sides. When baking, the bones will simply dissolve.

After the fish is cut, it must be rubbed with salt on top and inside. We put the carcass in a large bowl. We wash the lemons and squeeze the juice from one. Pour the carp with lemon juice and leave to marinate for about 15 minutes, but more often the recipe recommends leaving it in the marinade for half an hour.

In order not to feel the bones, it is necessary to make incisions on the carcass

While the carp is marinating, prepare the rest of the ingredients:

• we clean the onion from the husk, it is better to rinse it with cold water, cut the heads into thin circles;
• a piece of cheese must be rubbed through a grater with a large grate;
• pour flour into a cup, pour spices for fish, dill into it, pour in vegetable oil and stir so that the spices are evenly distributed throughout the mass;
• as a result, a thick flour slurry should come out;
• peel the potato tubers, rinse well, peeled potatoes can be put in cold water so that there are no dark spots on the surface;
• cut the remaining lemon into thin slices.

Shaping and baking

After all the components are ready and the carp is marinated, you can begin to form the dish and bake it. The baking dish or baking sheet must be thoroughly greased with vegetable oil on all sides.

Another option, so that the bones are not felt, is cutting the carcass into fillets.

The formation process is carried out according to the following scheme:

• divide the flour mixture into two parts, spread one part on the bottom of the mold in an even layer;
• put chopped onion circles on top of the flour substrate, they should completely cover it;
• spread the lemon slices in a dense layer on top of the onion, they will give the fish additional flavor and juice;
• Next, we make a mixture for rubbing carp. Sour cream must be mixed with vegetable oil, 70 ml of oil will be enough for a glass of sour cream;
• pickled carp should be grated on all sides and inside with sour cream sauce;
• put the fish on a substrate, lay out the rest of the sauce;
• peeled potatoes must be cut into small slices with a thickness of not more than 3 mm;
• put potato slices on top of the fish;
• potatoes should cover the carp in an even layer.

After everything is ready for baking, you need to warm up the oven, the recipe advises to heat it up to 180 degrees. We place the form in a preheated oven and leave to bake.

It is necessary to cook using this recipe for 30-40 minutes, while regularly monitoring the condition of the fish. After the juice appears, they need to water the carp.

Cheese can be used for decoration and taste.

Approximately 10 minutes before readiness, grated cheese should be sprinkled on top. In the process of baking, an appetizing and fragrant will appear on the surface of the fish. cheese crust. Then it will be possible to take the form out of the oven, after 5 minutes you can put the carp with the rest of the ingredients on plates.

• in order for the carp to turn out juicy, it must first be marinated in spices or lemon juice;
• should be used for cooking big fish weighing more than 2 kilograms;
• in order for each bone to dissolve, before baking, it is necessary to make small cuts on the surface on both sides;
• carp can be served with a side dish of potatoes and cream sauce.

In order to properly cook carp, you need to strictly follow the recipe, namely its rules. Proper preparation, cutting, marinating and cooking will provide a delicious and flavorful treat that can be a great option for a family dinner or for treating guests to a holiday.

The option of cooking boneless carp will be discussed in the video: