Many housewives are interested in how to cook carp, thereby diversifying the menu in a tasty and healthy way. Any, even the most elaborate, recipes can be adapted for home cooking, following the recommendations when processing fish: given its specific aroma, do not skimp on spices and marinades.
How to cook carp deliciously?
Carp - the recipes for which are varied, are widely used in cooking. The fish meat has a sweetish taste and does not contain small bones, which makes it possible to use various recipes. It is stewed, fried and baked whole, stuffed with vegetables or mushrooms, fish soup is boiled, meatballs, cutlets or filling for pies are made.
- Dishes made from carp have always been a source of pride for the owners. We especially honor stuffed carp. The fish is seasoned with salt and pepper, and stuffed with onions, nuts and pomegranate seeds, baked in the oven at 180 degrees for about 40 minutes.
- Stewed carp in honey and beer is very tasty. To do this, the fish is filleted, cut, poured with beer and a marinade of 40 g of honey and 800 ml of water. Add carrots and fresh herbs and simmer for 50 minutes.
Oven-baked carp is one of the most healthy and correct ways to cook fish. To make the dish tender and juicy, you need to use foil, and spices, herbs and onions will help eliminate the smell of mud and imbue the dish with aromas. After baking, the spices should be removed and the fish served hot - it is not as tasty when chilled.
Ingredients:
- carp - 2.8 kg;
- onions - 2 pcs.;
- paprika -5 g;
- butter - 80 g;
- ground black pepper - 5 g;
- bunch of dill - 1 pc.;
- pepper - 1 pc.
- Before you deliciously cook carp in the oven, gut the fish carcass.
- Rub with paprika and black pepper.
- Stuff with butter, onions and herbs.
- Place the fish on foil and garnish with pepper.
- Cover with a second sheet and bake at 200 degrees for 40 minutes.
Fried carp is an incredibly tasty and nutritious dish. The juicy and dense texture of the meat is suitable for frying in a pan. The most acceptable way is to cook carp in batter. It will protect the fish from drying out and make it rosy and crispy. To eliminate the specific smell, you should marinate the fish pieces in lemon juice.
Ingredients:
- carp - 1.5 kg;
- egg - 2 pcs.;
- milk - 125 ml;
- sour cream - 60 g;
- lemon - 1 pc.;
- oil - 80 ml;
- flour - 200 g.
- Peel the carp and cut into portions.
- Before preparing fried carp, marinate the fish pieces in lemon juice.
- Beat eggs with flour, milk and sour cream.
- Dip the fish in batter and fry in oil for 5 minutes on each side.
Carp in foil in the oven can convey the taste of an authentic Kazakh dish - koktal, if prepared correctly. Uncleaned fish is cut along the ridge, removing it and the insides. The carcass is opened so that it becomes completely flat, seasoned and, having laid out vegetables in layers, baked in a cocktail bowl, the role of which an oven can handle at home.
Ingredients:
- carp - 1.5 kg;
- onion - 1 pc.;
- eggplant - 1 pc.;
- pepper - 1 pc.;
- tomato - 3 pcs.;
- clove of garlic - 3 pcs.;
- cheese - 70 g;
- mayonnaise - 60 g.
- Before cooking carp, remove the backbone from the fish, take out the insides, and rinse.
- Unfold the fish into a flat shape.
- Rub with garlic.
- Place a layer of onion on the fish and brush with mayonnaise.
- Then, eggplants and peppers.
- Sprinkle with cheese, brush the tomato layer with mayonnaise.
- Bake in foil for 90 minutes at 170 degrees.
Carp balyk is not just a tasty, but also a healthy snack. With this cooking method, the meat remains juicy, tender and retains all the nutrients. For balyk, you should choose a carcass of at least 5 kg, since it contains a lot of meat that does not have the smell of mud. The success of the dish lies in the correct cutting - the pieces should be no more than 3 cm.
Ingredients:
- carp - 5 kg;
- salt - 300 g;
- sugar - 80 g.
- Remove the backbone, membranes, and entrails from the fish.
- Cut the fillet into 3 cm pieces.
- Cut the belly along the ribs and roll up.
- Before preparing dried carp, lay the fish in layers, sprinkle each layer with sugar and salt. Place in the cold under pressure for 3 days.
- Rinse in water.
- Place the pieces on a nylon thread and air dry for 2 days.
Heh from carp, despite its Asian origin, has long won the favor of Slavic housewives. A spicy dish of marinated fish is prepared simply: raw fish is thinly sliced and marinated in vinegar and spices for 6 hours. Since the recipe uses river fish, it can be pre-boiled in a double boiler and then marinated.
Ingredients:
- carp fillet - 550 g;
- vinegar - 60 ml;
- onions - 2 pcs.;
- carrots - 1 pc.;
- ground black pepper - 5 g;
- oil - 120 ml;
- sugar - 20 g.
- Before cooking carp, cut the fillet into strips and, pour vinegar, refrigerate for 2 hours.
- Add the onion, stir and set aside for another 2 hours.
- Fry the carrots and remaining onions.
- Add vegetables, pepper, butter and sugar to the fish.
- Leave for another 2 hours.
Carp cutlets are distinguished by their softness and extraordinary juiciness. The dense, non-bony meat of carp is ideal for making cutlets. The recipe is common: fish fillet, onion and potatoes are crushed into a homogeneous mass, formed into cutlets and fried on both sides over high heat until golden brown.
Ingredients:
- carp - 3 kg;
- onions - 2 pcs.;
- potatoes - 2 pcs.;
- green onion feathers - 5 pcs.;
- bay leaf - 1 pc.;
- oil - 60 ml;
- flour - 80 g.
- Cut the carp into fillets.
- Grind the fillet, onion and potatoes in a meat grinder
- Add green onions and chopped bay.
- Form cutlets, roll them in flour and fry in oil.
Carp fish soup is an excellent way to utilize the head, tail and fins - these parts are used by experienced fishermen to create a satisfying, rich fish soup. Don't forget about spices and vegetables. Celery and bay leaves will help get rid of the smell of mud and add aromas. If children won’t eat the fish soup, you can add a glass of vodka at the end.
Ingredients:
- head, tail and fins - 550 g;
- a bunch of celery greens - 1 pc.;
- carrots - 1 pc.;
- bay leaf - 2 pcs.;
- potatoes - 3 pcs.;
- tomatoes - 2 pcs.;
- vodka - 50 ml.
- Boil the head, tail, fins and potatoes for 15 minutes.
- Add bay, vegetables and celery greens.
- Simmer for 15 minutes.
- Finally, pour in the vodka.
Carp kebab has a special “meaty” taste and is therefore especially popular. The key to a successful dish is marinade. The best way is to marinate the carcass in lemon juice. Citrus juice is softer than vinegar; it will not overpower the specific taste of carp, but will only add an aroma of freshness. To prevent the fish from drying out during frying, it must be turned over frequently.
Ingredients:
- carp steaks - 1.5 kg;
- oil - 50 ml;
- lemon juice - 40 ml;
- ground black pepper - 5 g.
- Marinate carp steaks in oil and lemon juice for 30 minutes.
- Season and place on the grill.
- Fry for 7 minutes on each side.
Carp caviar cutlets can add variety to the daily menu. Caviar has a neutral taste and requires seasoning. Paprika is an excellent addition: it not only takes away the fishy aroma, but also adds piquancy. Getting the appetizer is simple: you need to mix the caviar with the dough ingredients and fry it until golden in a frying pan.
Ingredients:
- carp caviar - 450 g;
- egg - 1 pc.;
- semolina - 40 g;
- flour - 40 g;
- oil - 70 ml;
- paprika - 5 g.
- Rinse the caviar, remove the films.
- Beat the egg, semolina, cereal and paprika.
- Add caviar.
- Spoon the mixture into the pan and fry.
Carp meat with a low calorie content (95 kcal) is a dietary product. In addition to protein, water and fat, it contains a huge amount of useful substances: thiamine, riboflavin, phosphorus, potassium, iron, calcium, magnesium, etc. Fish is well digestible and is recommended for children's diets, as well as for the elderly. Baking is one of the simplest ways to cook fish and has many different recipes. The process of cooking carp in the oven will take a little time. As a result, we will get a very tasty dish in which most of the nutrients will be preserved.
When choosing a carp, you should pay attention to the following:
- The carcass is clean without stains or blood (no more than 1-2 bloody marks are allowed), otherwise the fish was sick.
- The glaze on frozen fish should be smooth without any bumps or cracks.
- When dry frozen, the carcass is as smooth as a stone.
- Fresh fish has elastic flesh, the bones do not separate, the eyes are transparent and bulging, the skin is without damage, the scales are moist with a small amount of slippery, transparent mucus. The gills are not sticky, bright red in color. In addition, the smell should be fresh, river-like.
Preparing carp for baking
Carp can appear in the kitchen alive, chilled, frozen or as a frozen fillet. The entire preparation process comes down to several operations: thawing (for frozen carp), cleaning, gutting, cutting.
It is better to thaw whole fish in cold water. To reduce the loss of organic matter and mineral salts, you need to add a little table salt (6 grams per 1 liter). For small specimens, up to 2 hours are enough, for large ones – up to 4 hours. Properly thawed fish is practically no different from chilled fish. Carp fillets or pieces are thawed in the air. Then the carcass must be freed from scales.
Simple ways to clean carp
If you do not plan to remove the skin when cutting fish, then you need to remove the scales. To do this, make several furrows with the sharp tip of a knife, picking up the scales with it, separating them from the skin. You need to start from the tail and lead to the head, while the blade should be tilted at an angle of 30-45 degrees. The more such grooves, the easier it is to remove the scales from a large carp. The skin should not be damaged during the process. After this, the scales are considered much lighter and faster.
You can also use a regular grater or a self-made tool made from a block with caps from glass bottles nailed to it, with the notches facing outward.
In order not to worry about the scales scattering in different directions, you can clean the carp in the bathroom or on the street (for residents of the private sector).
Optimal oven cooking time and temperature
Fish, including stuffed fish, is cooked at a temperature of 180 degrees for 10 minutes for every 2 cm of thickness, for example, with a carp 6 cm thick, the baking time will be 30 minutes.
How to deliciously bake carp in the oven
You can bake fish either whole or in pieces, with potatoes or onions, in foil or in a sleeve. You can stuff it with buckwheat or top it with sour cream. There are a lot of recipes, it’s not always easy to choose.
Bake the whole carp
In order to traditionally bake a prepared fish (freed from scales, entrails, gills and washed), the carcass should be rubbed with salt inside and out. You can spread lemon juice with vegetable oil to get a beautiful crust. Make several cuts in the body of the fish on both sides for lemon slices. Bake on a greased baking sheet in an oven preheated to 180 degrees for 40 minutes. To prevent the carp from drying out during baking, you can grease it with some sauce (mayonnaise, tomato paste, butter, etc.) 10 minutes before the end of the process.
Cooking using this method can be called simple and even primitive. However, its advantage is not only the minimal waste of time and effort. A large carcass that is not cut into pieces retains its natural taste more.
Carp in the oven with potatoes
For this method of preparing carp, in addition to fish, you will need to prepare:
- potatoes – 4 pcs.;
- onion – 1 pc.;
- vegetable oil, salt, herbs.
The cooking process is as follows:
- Line a baking tray or baking dish with a sleeve or foil and grease with oil.
- Make a “pillow” for the carcass from onion rings.
- Salt the fish on all sides and place on the onion.
- Cut the peeled potatoes into round pieces, cover the carp on both sides, then lightly add salt.
- Sprinkle the resulting still life with oil on top and place in a preheated room at 200 degrees for 40-50 minutes.
- Halfway through cooking, brush the fish with the juice released during baking.
Carefully transfer the slightly cooled fish and potatoes onto a suitable dish and garnish with herbs.
Bake carp in foil
For this recipe you will need:
- fish (1 kg) – 1 piece;
- onion – 1 pc.;
- ketchup – 2 tbsp. l.;
- greens and ½ lemon - for decoration;
- salt, pepper, spices - to taste.
First, you should randomly chop the onion, place it in the belly, and first rub the fish with spices. Then coat the carcass with ketchup and then wrap it in foil. Bake for 40 minutes in a preheated (190 degrees) oven. After 20 minutes, unwrap the foil. Decorate the finished fish with lemon and herbs.
How to cook carp in the oven in pieces
For this dish you will need:
- fish – 1 pc. (1-2 kg);
- onions – 2 pcs.;
- mayonnaise – 100 g;
- salt, spices - to taste.
Salt portioned pieces (steaks), spread with spices and place in the refrigerator for 10 minutes. Mix onion half rings with mayonnaise and place on a baking sheet lined with foil. Distribute the fish on top and cover with foil. Bake in an oven preheated to 200 degrees for 20 minutes, then remove the top foil. Leave to rise for another 15 minutes.
Baked carp stuffed with caviar
Products you need to prepare:
- large up to 2 kg carp with caviar;
- onions – 4-5 pcs.;
- ground crackers - 2-3 tbsp. l.;
- salt, pepper.
Chop one onion coarsely, mix with carp caviar, breadcrumbs, salt and stuff the pre-salted and peppered fish. Place it on a baking sheet, place the halves of the remaining onions around it, and bake in the oven (180 degrees) for 1 hour.
Carp in sour cream
For this recipe you need to take:
- large fish (2 kg) – 1 piece;
- lemon – 1 pc.;
- sour cream – 300 g;
- greens (cilantro, dill) – 2 bunches;
- salt, pepper.
Make transverse cuts on the sides to ensure even baking, rub with salt and lemon juice, and leave to salt for 1 hour. Insert a sprig of greenery into the cuts, chop the rest and put it inside the carp. Place the fish on a sheet of foil (on a baking sheet), coat generously with sour cream.
Bake for 50 minutes in the oven at 180 degrees.
Carp with buckwheat baked in the oven
To do this, first rub a large carcass with salt, dried herbs and leave for 1 hour. In the meantime, prepare the filling, for which you will need:
- buckwheat groats – 1 tbsp.;
- onion – 1 pc.;
- bell pepper – 1 pc.;
- sour cream – 300 ml;
- salt, pepper, herbs.
Boil the buckwheat, lightly fry the onion half rings with pepper strips in oil. Mix with buckwheat, salt and pepper, add chopped herbs and mix. Stuff the belly of the fish tightly with the resulting minced meat and pin it together with toothpicks, place in a deep baking pan and pour over sour cream. Bake the fish in an oven preheated to 200 degrees for 1 hour. Serve with lemon, herbs, cranberries, etc.
Carp baked with vegetables in mayonnaise
For this recipe you will need to prepare:
- fish – 1 pc.;
- tomatoes – 2 pcs.;
- carrots – 1 pc.;
- onions – 1-2 pcs.;
- mayonnaise – 100 ml;
- dill, salt - to taste.
Vegetables should be cut fairly large and salted. Place some of them in the belly of the carp, the rest - on foil (on a baking sheet), place the fish on top. Cover with foil and tuck the edges. Bake at 200 degrees for 30 minutes. Then uncover the structure, spread mayonnaise on top and continue baking for another 20 minutes.
How to bake carp in a sleeve
Rub the fish with salt and seasonings, make cuts on the sides, insert garlic slices into them, and dill inside. Put a sleeve on the fish, place it on a baking sheet and bake in a heated (170 degrees) oven. Since with this method the product practically does not dry out, there is no need to coat the fish on top.
It is best to use fillet cut into small pieces for cooking in the sleeve.
Additional use of ingredients such as potatoes, onions and carrots diversifies the taste of the dish.
To ensure that the fish turns out juicy and tasty, some points should be taken into account:
- For baking, it is optimal to use a large carp, since it is meaty and, therefore, will be juicier.
- It is better to leave the head (removing the gills) - this way the dish will look more impressive.
- If you bake in pieces, it is better to remove large bones.
- Since carp is a river fish, it can smell like mud. To eliminate this, you can put it in milk for 40 minutes before cooking.
- Vegetables in any form are more suitable as a side dish.
In addition, no matter what cooking recipe is chosen, you can always adapt it to your taste preferences, add something new or exclude certain ingredients. You can also cook carp, like its close relative carp, in a frying pan, grill, barbecue, slow cooker or smokehouse. There is no need to throw away the fins and heads; they will make an excellent broth for fish soup.
Hi all.
Today I will share with you my experience of cooking carp, or rather baking it.
Here he is our handsome man. My husband caught it himself.
My fish is quite large. After cleaning, the live weight remained at least 2 kilograms.
And now I’ll tell you how I prepared it.
First you need to gut the belly, cut off the fins and tail, clean and wash the fish.
Next, I made transverse cuts along the entire length on both sides (this is so that the meat is saturated with salt and spices). The distance between the cuts is approximately two centimeters.
Now you need to grease the carp with a mixture of spices and salt. I took thyme, coriander, and a mixture of peppers. I put thinly sliced lemon slices in the cuts and in the belly.
I left the fish to stand for a while and soak.
Meanwhile, I prepared potatoes for a side dish.
Peeled and cut into large pieces. Added vegetable oil and spices. Here I have dried garlic, salt, dill and coriander. I mixed everything.
Peeled the onion and cut into rings. Like this.
Next, I placed onions and potatoes on a baking sheet, and placed carp on top. You can also add a few pieces of potatoes and onions to the belly. Already a beauty, isn't it?
I put our carp in the oven to bake for 30-40 minutes at 180 degrees. The fish itself cooks quickly, but the potatoes, not so much. I was guided by him. Yes, and I wanted to achieve a golden crust on the fish.
In many families, fish dishes are in great demand. Fragrant and rich fish soup, fried fish with onion rings, steamed diet varieties - all this is just a part of the dishes that are loved by many. A recipe for carp in the oven, the cooking methods of which can be very diverse, is also popular. Tender fish, seasoned with spices and complemented with potatoes or a vegetable side dish, will please everyone's taste. Explore our recipes and little tricks for preparing fish dishes. Your family will definitely appreciate your culinary skills!
To prepare a hearty and tender dish without any flaws, you need to consider the following:
Cooking carp baked in the oven usually takes about 50–60 minutes. During this time, the meat will become juicy and will literally melt in your mouth. If you like an appetizing golden crust, then try it for 30–35 minutes, then remove it and let the carp simmer for another 10 minutes.
More than a dozen different dishes can be prepared from carp - a whole carcass baked with onions and herbs, tender fillet with some sauce, portioned pieces with sour cream and much more. Check out the process of preparing several fish delicacies and try to cook an amazing dinner!
Recipe No. 1. Classical
The recipe for carp in its classic form looks quite simple. For the dish you will need the following ingredients:
The carcass is gutted, treated on all sides with spices, and placed on a baking sheet. To prevent the dish from burning and sticking to the surface, lay a layer of foil on it. The onions are chopped into rings, the greens are washed (there is no need to disassemble the bunch), and everything is put into the abdominal cavity. Add butter cut into small cubes to the “filling”. You can decorate the fish with herbs on top and put it in the oven.
The carp in foil will be baked for about 45–50 minutes. The temperature should not exceed 200 degrees. To make the meat literally melt in your mouth, you need to wrap the fish in foil. Before serving, the greens and onions are removed from the abdominal cavity.
The easiest way is to bake the whole carp in the oven. To bake, take fresh fish, clean and gut it, then rub it with salt both outside and inside.
To fight off the smell of river mud inherent in any freshwater fish, you can stuff the belly of the fish with onion rings, lemon slices and bunches of fresh herbs.
How to properly fry carp
Carp is one of the most delicate and delicious varieties of fish of the carp family. The average weight is 2 kg, so it is convenient to use in preparing a variety of dishes. Mostly cooks fry, bake and stuff carp.
For greater juiciness, you can add a few pieces of butter here.
It is best to bake fish in foil, so it will simmer in its own juices, and at the end of the process the meat will not be dry.
The oven for baking fish is heated to 200 degrees and baked at the same temperature for 30-40 minutes, no more.
The meat of this fish is tender, and longer baking will make the fish dry and tasteless.
10 minutes before the end of cooking, you can unwrap the foil and place the pan with the fish for further baking.
The fish will be slightly browned and covered with a pleasant golden crust.
Sour cream lovers should brush the carcass with pre-prepared sour cream sauce before finishing cooking.
Freshly caught fish is always used for baking. Frozen fish will turn out dry and tasteless.
Carp stuffed with vegetables
You will get a very tasty and festive dish if you stuff the carp’s belly with various fillings: vegetables, mushrooms, rice and bell peppers.
After filling the belly of the fish with the finished filling, the edges of the cut are sewn or fastened with toothpicks, and the fish, wrapped in foil, is sent to the oven.
The look and taste of stuffed carp will delight the most discerning gourmet. You can serve stuffed carp without a side dish.
Carp with white wine
Baking carp in pieces marinated in soy sauce and white wine will be more labor-intensive and take longer to prepare.
After processing the fish and cutting it into portions, marinate the fillet in a mixture of wine, soy sauce and olive oil.
Don’t forget about spices; you can use any spices for fish, ground black pepper, but you shouldn’t get carried away with salt - soy sauce is already salty enough.
You need to marinate the fish for about half an hour, after which it is placed in the oven and baked for 30-40 minutes.
During baking, the alcohol from the wine evaporates and gives the fish a subtle aroma. This dish can be served with a side dish of mashed potatoes or rice.
Baked carp with lemon
You get gorgeous juicy fish if you cook it as follows. On the carp carcass, cuts are made every 2-3 cm, which are filled with butter or pieces of lard.
The fish carcass itself is rubbed with salt, spices and sprinkled with lemon juice to repel the unpleasant odor.
In this case, you should bake the carp without covering it with aluminum foil.
And to prevent the fish from drying out during baking, you need to prepare a sauce in advance consisting of tomatoes, finely chopped onions, sweet bell peppers, simmered in a frying pan with prunes and walnuts, and add half a glass of any red wine to this mixture.
The resulting sauce should be poured over the carp when cooking in the oven. Carp is baked according to this recipe for about an hour.
The fish turns out incredibly tasty, juicy with a spicy aftertaste of red wine.
If a carp is caught with caviar, do not rush to throw it away.
The caviar is carefully removed and freed from the films. You can make pancakes, pate from it, fry it and serve it as a separate dish, and it’s even tastier when salted.
Carp baked according to any recipe is best eaten warm, and when serving it on a festive table, you should try to choose a baking dish so that the fish carcass fits in whole, head on.
