Carp represents the carp family. A distinctive feature of this fish is its extremely fast growth. And the larger the caught individual, the less will be the number of bones in the meat.
The fleshy carcass of carp is a godsend for the cook. The texture of its meat is very tender, and the taste is very rich and slightly sweet.
For this, this species is very much loved and appreciated, both in haute cuisine around the world and in home cooking.
Almost every housewife knows how to cook carp in the oven.
But how to cook carp caviar at home is a more delicate, but simple process, the secret of which will be revealed a little later.
To the question of how to cook carp on a regular home dinner or on a festive table, it is better to approach from the point of view of your own preferences.
This fish is unpretentious in cooking - it can be fried, cooked as a first course, baked on an open fire or in the oven.
Everything is limited only by the imagination of the chef. Regardless of the method chosen, the meat will always be very juicy.
The main condition is the use of fresh fish.
carp has enough low calorie, which makes it a favorite in dietary cuisine.
About how much to cook carp in the oven or how to make cutlets out of it, you can learn the following four delicious recipes. But first, let's talk about the features.
The subtleties of cooking carp
The meat of this river dweller can give off the smell of mud. There are several ways to deal with it:
on a preheated pan, before you start frying the carp, drip a few drops of lemon juice or sprinkle the fish itself with it;
for 1.5-2 hours, place the butchered carcass in water with a small amount of ground pepper, bay leaf and a tablespoon of vinegar;
soak the prepared carcass in milk with the addition of spices to taste.
The milk will also keep the fish fibers from falling apart during the cooking process.
Carp fish soup recipe with rice
One of the most popular dishes among fishermen it is, of course, an ear.
Carp is great for making fish soup.
Due to the fact that the fillet of this fish is ideal for baking or frying, the tail and head are mainly used to make soup.
The broth turns out to be quite rich. There should be no problems with how to cook an ear from a carp. Everything is extremely simple.
Required Ingredients:
- head and tail from the carcass of a carp - 1 pc.;
- water - 2.5 l;
- medium potatoes - 4 pcs.;
- onion - 1 pc.;
- medium carrot - 1 pc.;
- rice - 100 g;
- bay leaf - 1 pc.;
- garlic - 2-3 cloves;
- fresh dill - 1 bunch;
- vegetable oil- 2 tablespoons;
- salt - 1.5-2 tsp;
- spices to taste.
Cooking method:
1. Broth: Place tail and head in a large pot or pot and cover with water. Put on high heat, bring to a boil, removing the foam in the process. 2. After 15 minutes, add bay leaf, salt, switch to low heat and cook until tender for about an hour. 3. At this time, vegetables are being prepared: peel carrots and onions, cut into medium cubes. Fry in a hot frying pan with the addition of vegetable oil until golden. 4. Peel potatoes and chop coarsely. 5. Ready broth must be filtered. Add chopped potatoes and washed rice to it. 6. After 10 minutes, finely chopped dill and roasted vegetables are added. Boil the broth for another 7 minutes. 7. At the end, seasoning to taste and finely chopped garlic are added to the ear.Baked carp with ginger
There are many ways to cook fish in the oven.
The addition of spices and herbs gives it a great taste.
And no better way to preserve all useful substances and trace elements, like cooking carp in the oven in foil.
The foil also allows you to reduce cooking time and save it on cleaning the oven.
Only the process of cleaning the carcass is considered time-consuming.
Required Ingredients:
- a large carcass of carp - 1.5-2 kg;
- butter - 55 g;
- small fresh ginger root - 1 pc.;
- dill - 1 bunch;
- allspice ground - optional;
- salt - 2 tsp
Cooking method:
1. Carp must be carefully cleaned of scales and butchered, carefully gutted and removed fins and head. 2. Rinse carcass well. 3. Grate the prepared fish with salt from the outer and inner sides and pepper. 4. Finely chop the ginger into half rings, finely chop the dill. Stir ingredients into slightly melted butter. 5. Put the prepared carcass on a double layer of foil and place the ginger filling in the abdomen. Wrap it carefully in foil. 6. Preheat the oven to 190 degrees Celsius and bake the fish for 25 minutes, no more. 7. It is necessary to carefully open the foil, preventing the accumulated broth from pouring out, and leave the fish in the oven for another 5 minutes.Carp cutlets in tomato sauce
Cooking carp cutlets is very simple.
Adding tomato sauce will give them an incredible piquancy, make them more saturated and juicy.
Ideal to serve with mashed potatoes sprinkled with fresh herbs.
Required Ingredients:
- carp - 1.5 kg;
- onion - 3 pcs.;
- chicken egg - 2 pcs.;
- tomato paste - 1 tbsp;
- cilantro - 1 bunch;
- parsley - 1 bunch;
- green onions - 1 small bunch;
- thyme - 1 tsp;
- sunflower oil- 2 tbsp. (for a baking sheet and frying);
- salt, spices - to taste.
Cooking method:
1. Fresh fish must be cleaned and cut. Rinse and remove bones. 2. Cut the resulting carp fillet into medium pieces and chop together with a part of the peeled onion in a blender or with a meat grinder. 3. Add eggs, half of finely chopped greens, salt and spices to taste in minced meat. To stir thoroughly. 4. Send the minced meat to the refrigerator for 30 minutes. Next, you need to form cutlets and put them on a baking sheet greased with vegetable oil. 5. Bake in a preheated oven at 210 degrees Celsius for 20 minutes. 6. Cut the second part of the onion into small cubes and fry in a pan until golden brown. 7. Dilute in a glass of water tomato paste and add to the fried onions. Simmer covered for 5 minutes. After that, add the remaining greens and simmer for a couple more minutes. 8. Transfer the finished cutlets to a baking dish and pour over the resulting tomato sauce. Bake for 30 minutes at 180 degrees.Soufflé from carp caviar
Caviar is a real delicacy for gourmets.
Carp caviar is not only tasty, but also incredibly useful for the body.
It is rich in vitamins, lecithin and contains as much as 30 g of protein per 100 grams of net weight. Another big plus is that it is affordable and not very expensive.
There are many recipes for its frying, salting. How to cook carp caviar in the most sophisticated way is described in the recipe below.
Required Ingredients:
- carp caviar - 500 g;
- chicken egg 2 pcs.;
- onion - 1 pc.;
- butter - 1 tbsp;
- breadcrumbs- 1 tbsp;
- salt and spices - to taste.
Cooking method:
1. Caviar must be washed and the film removed from it. 2. Separate whites from yolks. Beat egg whites separately with a pinch of salt until light foam. 3. Mix caviar with yolks, salt, spices and butter. 4. Grate the onion and add to the caviar mixture. 5. Gently fold egg whites into the mixture. 6. Grease a baking dish with butter and sprinkle evenly with breadcrumbs. 7. Put the caviar mixture on top so that there is free space to the edges of the form. 8. Preheat the oven to 180 degrees and bake the soufflé for 20 minutes. 9. Before serving, the souffle must be removed from the mold. 10. Carp is a versatile ingredient that pairs perfectly with a wide variety of foods.Change your usual taste of dishes with these wonderful and simple recipes.
Many housewives are interested in how to cook carp, thereby diversifying the menu tasty and healthy. Any, even the most fanciful, recipes can be adapted to suit 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, widely used in cooking. 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, boiled fish soup, make meatballs, cutlets or filling for pies.
- Carp dishes have always been the pride of the owners. We especially revere 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 marinade from 40 g of honey and 800 ml of water. Add carrots and fresh herbs and simmer for 50 minutes.
Carp baked in the oven - one of the most useful and right ways cooking fish. To make the dish tender and juicy, you need to use foil, and spices, herbs and onions will help to eliminate the smell of mud and nourish the dish with aromas. After baking, the spices should be removed and the fish served hot - chilled it is not so tasty.
Ingredients:
- carp - 2.8 kg;
- onions - 2 pcs.;
- paprika -5 g;
- oil - 80 g;
- black ground pepper- 5 g;
- a bunch of dill - 1 pc.;
- pepper - 1 pc.
- Before you cook carp deliciously in the oven, gut the carcass of the fish.
- Rub with paprika and black pepper.
- Stuff with butter, onion and herbs.
- Put the fish on foil, garnish with pepper.
- Cover with a second sheet and bake at 200 degrees for 40 minutes.
Fried carp is an unusually tasty and nutritious dish. The juicy and dense texture of the meat is conducive to 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 ruddy and crispy. To eliminate the specific smell, you should marinate the pieces of fish 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.
- Clean the carp and cut into portions.
- Before cooking fried carp, marinate fish pieces in lemon juice.
- Whisk eggs with flour, milk and sour cream.
- Roll the fish in batter and fry in oil for 5 minutes on each side.
Carp in foil in the oven will be able to convey the taste of authentic Kazakh dish- Cocktail, if properly prepared. Unpeeled fish is cut along the ridge, removing it and the insides. The carcass is opened so that it becomes absolutely flat, seasoned and, having laid out vegetables in layers, baked in a cocktail bowl, which the oven can handle at home.
Ingredients:
- carp - 1.5 kg;
- onion - 1 pc.;
- eggplant - 1 pc.;
- pepper - 1 pc.;
- tomato - 3 pcs.;
- garlic clove - 3 pcs.;
- cheese - 70 g;
- mayonnaise - 60 g.
- Before cooking carp, remove the backbone from the fish, remove the insides, rinse.
- Unroll the fish to make it flat.
- Rub with garlic.
- Put a layer of onion on the fish, grease with mayonnaise.
- Then, eggplant and peppers.
- Sprinkle with cheese, grease a layer of tomato 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 method of cooking, the meat remains juicy, tender and retains all useful material. For salmon, 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, films, entrails from the fish.
- Cut the fillet into 3 cm pieces.
- Cut the belly along the ribs and roll up.
- Before preparing the dried carp, lay the fish in layers, sprinkle each with sugar and salt. Place in the cold under oppression for 3 days.
- Rinse in water.
- Put 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 hostesses. Spicy dish from marinated fish is prepared elementarily: raw fish thinly sliced and marinated in vinegar and spices for 6 hours. Because 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, pouring vinegar, send it to the cold for 2 hours.
- Add the onion, stir and set aside for another 2 hours.
- Fry the carrots and the remaining onion.
- Add vegetables, pepper, oil and sugar to the fish.
- Leave for 2 more hours.
Carp cutlets are soft and extremely juicy. Dense, not bony carp meat is ideal for cooking meatballs. The recipe is common: fish fillet, onions 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 carp into fillets.
- Scroll the fillets, onions and potatoes in a meat grinder
- Add green onions and chopped laurel.
- Form cutlets, roll them in flour and fry in oil.
Carp fish soup is a great way to utilize the head, tail and fins - these parts are used by experienced fishermen to create a hearty, rich fish soup. Do not forget about spices and vegetables. Celery and bay leaf will help get rid of the smell of ooze and saturate with aromas. If the children will not eat the ear, you can pour a glass of vodka at the end.
Ingredients:
- head, tail and fins - 550 g;
- a bunch of green celery - 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 laurel, vegetables and celery greens.
- Simmer for 15 minutes.
- At the end add vodka.
Carp shish kebab has a special "meat" taste and, therefore, is especially popular. The key to a successful dish is in the marinade. The best way is to marinate the carcass in lemon juice. Citrus juice is softer than vinegar, it will not kill the specific taste of carp, but will only add a fresh aroma. To prevent the fish from drying out during frying, it must be turned over often.
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 a wire rack.
- Fry for 7 minutes on each side.
Cutlets from carp caviar can add variety to the daily menu. Caviar is neutral in taste and requires spices. Paprika is a great addition: it not only beats off the fishy aroma, but adds spice. Getting a snack is simple: you need to mix the caviar with the dough components and fry it until golden in a 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.
- Spread the mass with a spoon into the pan and fry.
in beer
You will need (listed for 2 servings):
- carp weighing 1 kg (fillet);
- cloves, salt;
- vegetable oil for frying;
- wheat flour - 2 tablespoons (tablespoons);
- one bulb;
- beer - 100 ml;
- gingerbread - 1 piece.
Technology
How to cook carp? Cut the fillet into portions. Simmer in boiling water (salted) until tender. Grind the gingerbread on a grater. Soak it in beer. Chop the onion and sprinkle with flour. Spasser in oil. mix with gingerbread, onion and add fried spices. Simmer for 5 minutes, then strain. Pour boiled fish. Serve carp on the table with a side dish of boiled or stewed potatoes.
Carp: with onions and potatoes
Required Ingredients:
- carp fish weighing 1 kg;
- 3 small heads of onions;
- kilogram of potatoes;
- ripe tomatoes weighing 400 grams;
- vinegar 9% - 2 tablespoons (tablespoons);
- vegetable oil for frying.
Cooking technology
Peel the onion and cut into rings. Fry it in hot oil. In the same pan (or on a baking sheet), put the pieces of fish (peeled, chopped) and salt. Put slices of tomatoes on top, pour in a little water, salt and sprinkle with pepper. Fry potatoes in oil in a separate pan. Lay the pieces around the fish. Drizzle with oil, cover with a lid or foil and place in the oven for 30 minutes. Serve with greens, after sprinkling with vinegar.
How to cook stuffed carp
Carp, stuffed with mushrooms and nuts, prepared as follows.
Compound:
- carp fish weighing 2 kg;
- fresh mushrooms weighing 300 grams;
- package (300 ml) sour cream;
- packaging (200 grams) of butter;
- tomato (or paste) - 100 grams;
- 4 chicken eggs;
- 3 glasses walnuts(cleaned);
- a glass of white wine (200 ml);
- half a glass (100 grams) of breadcrumbs;
- pepper, salt.
Cooking technology
Clean the fish, remove the gills, bones and entrails. Rinse, salt and pepper inside and out. Do not cut off the tail and head. Fill the incision with stuffing. To prepare it, you need to finely chop the onion, sauté in oil, add pasta or chopped tomato, chopped fresh mushrooms. Fry the food well, then sprinkle with breadcrumbs and crushed nuts. Pour in some of the wine, sprinkle with salt and pepper. Sew up the incision at Then put on a baking sheet, pour the rest of the wine. Simmer until done, basting occasionally with fish juices. Mix sour cream with eggs. Cover the carp with the mixture. Put in the oven. Remove after 20 minutes and serve hot. A real decoration holiday table can become stuffed carp. Now you know how to cook this dish. You can decorate the fish with herbs, slices of fresh vegetables.
Carp: how to cook fish with sorrel
Would need:
- carp fish weighing 1.5 kg;
- 6 chicken eggs;
- fresh sorrel weighing 2 kg;
- 2 onions are small;
- bay leaf, savory, black peppercorns, salt;
- a piece (60 grams) of butter.
Cooking technology
Clean the fish, gut it, rub it with salt. Pour whole into skillet. Pour in a glass of water, add chopped onion, pepper, bay leaf, savory, salt (tsp). Cover with a lid and place in the oven at 190 degrees for 40 minutes. During this time, the fish should be turned over a couple of times. Finely chop the sorrel, pour in a small amount of water and simmer over low heat for 20 minutes. Drain in a sieve, then salt to taste and mix with soft butter. Put the fish on a dish, put the sorrel on one side, and hard-boiled eggs on the other. Bon appetit!
You can cook carp different ways: fry, stew, bake, cook fish soup and so on. I offer a recipe for carp baked in the oven with fresh herbs, carrots and onions. It turns out very tasty and beautiful: carp is baked on a substrate of carrots and onions! No need to fry and additionally bread the fish - it's simple! For business!
To cook carp baked in the oven, we need:
- Carp - 0.5 kg (net weight, fillet - ideal)
- Onion - 1 head
- Carrot - 1 pc.
- Sour cream - 2 tbsp. spoons
- Chicken egg - 1 pc.
- Fresh herbs - 1 bunch (dill, parsley)
- Pepper
- Olive oil - 1 tbsp. the spoon
- Baking dish
- Food foil
How to bake carp in the oven
- Preheat the oven to 190°C. We clean the onion, cut into half rings. We also clean the carrots, cut into circles 2-4 mm thick. Spray the baking dish olive oil. We lay a layer of carrot circles on the bottom, onion half rings on them - this is a substrate for our carp. Finely chop fresh herbs.
- If you have a whole fish, it must be gutted and cleaned. But it is better to use a ready-made fillet. We wash the carp fillet, pat dry with paper towels to absorb excess moisture, cut into portioned pieces and put in a cup. Salt, pepper to taste, let lie down for 10-15 minutes.
- We spread the carp in a baking dish on a mixture of carrots and onions. Sprinkle fresh herbs on top, which will help get rid of the specific smell of fish.
- Prepare the filling sauce: beat the egg with a pinch of salt, add sour cream and mix thoroughly. We cover the carp with sauce-filling, cover the baking dish with foil and send it to the oven for 45 minutes. After half an hour, the foil can be removed so that the fish is browned, or left until the end of the baking process, if you want the carp to be more juicy.
And now our carp, baked in the oven, is ready!
Culinary specialists from many countries highly appreciate carp meat for its taste and useful qualities. Nutritionists note that when it is consumed, the body is saturated with a complete and easily digestible protein, which is very important for the development and growth of the human body. Carp is considered a blood fish and its meat is even equated to beef.
To taste, carp meat is slightly sweet and has a rich taste. It should also be noted that taste qualities carp depend on the habitat and its food base.
If you do not like to mess with small bones when cooking and eating fish, then we recommend that you purchase a large carp, in which even small bones are large enough and easy to select.
This time I did it again, the carp steaks were so large that only one steak fit in the pan. I had to cut them in half. From personal experience I will say that big fish is more fatty and has a more pronounced taste. And if you cook it skillfully, the carp pieces will be juicy, tender and melt in your mouth, just like in my photo!
Carp is a wild ancestor of carp, loves running water, the river is its natural habitat, while carp is considered a subspecies of carp, which was bred by breeders, and it lives in ponds. With its average weight of 6 kg, its length reaches 65 - 70 cm. Carp is a long-liver, lives up to 30-35 years, if such a specimen is lucky not to be caught, then it can gain weight up to 20 kg!
Very often, fish is included in the composition different diets, this all happens due to the fact that most fish meat has a low calorie content and is rich in vitamin and mineral composition. Carp meat contains saturated fatty acids, protein and other minerals, it is rich in a set of vitamins (C, E, PP, B1 and B2, as well as vitamin A). It is worth mentioning a rich set of trace elements: iron, magnesium, fluorine, phosphorus, calcium.
From carp you can cook a lot of delicious dishes that can decorate not only the everyday table, this fish will become a worthy decoration of your festively laid table.
Carp can not only be fried, it is also dried, the most delicious balyk is prepared, baked in the oven or on the grill, stuffed, cooked the most delicious fish soup, and tender meat is used for salads and second courses.
How to choose a carp
If you went to the store or the market for fish, we advise you to buy all the same fresh carp, not even frozen. When frozen, the taste of carp deteriorates significantly, and the meat is already losing its tenderness. If this is not a fish cut, but a whole carcass, then it would not hurt to look into the fish's gills, they should be bright red, without mucus. And also look at the fish, which is called "eye to eye", the eyes should be clear, not cloudy. The scales should be moist, a small amount of mucus is allowed. Large carp weighing more than 5 kg, as a rule, are sold sliced, since this is not a cheap pleasure, and besides, there is hardly anyone who wants to eat so much carp at once. With such a product, you can’t even look into the gills, and you can’t see the eyes, so here you need to pay attention to the elasticity of the meat and the good fishy smell, if your sense of smell does not fail you.
Before you start cooking fish, be sure to remove the gills, which can spoil the taste of the dish. If the gills are not removed, the broth may become cloudy during cooking, and it may also acquire the smell of silt.
That seems to be all, they briefly talked about carp, now you can start cooking it, today we will fry carp, and I will try to tell and show in great detail how to do it.
To prepare fried carp, you need to prepare the following ingredients:
Ingredients:
- fresh carp,
- Breading (flour, crackers or cornstarch) 4 - 5 tbsp. spoons
- Vegetable oil (odorless),
- Spices to taste
- salt.
Cooking process:
Clean and gut the fish, carefully removing the gallbladder along with the entrails. Be careful not to hit the gallbladder with a knife, otherwise, if it bursts, the carp meat will become bitter. Pull out the gills and rinse the carcass with running water. But if you don’t want to bother with cutting fish yourself, then it’s better to immediately buy carp steaks or ask the seller to clean and cut the fish on the spot.
Dry the fish from the water with a paper towel or napkin, cut into portions. Now you need to sprinkle the fish with salt and spices. In our photo recipe, the carp was salted, sprinkled with white pepper and dried thyme. You can choose spices according to your taste.
Roll the pieces of carp in a breading of flour or ground crackers, so when frying the fish will get a beautiful crispy crust. I roll steak halves in cornstarch, I like it better.
We put a frying pan on the fire, pour odorless vegetable oil and heat it up. Now in boiling oil (if you fry fish like me, in a ceramic frying pan, one or a couple of tablespoons of oil will be enough) we lower the pieces of fish.
Fry the carp over medium heat on both sides until the fish is golden brown. If the pieces of fish are very large, then you need to additionally turn the fish over (for the second time), reduce the heat, cover the pan with a lid and then simmer over low heat for a couple more - three minutes.
Fried carp is transferred to a wide flat dish and decorated with herbs, I like fresh dill and cilantro. As a side dish you can use boiled potatoes or any boiled groats, most importantly, do not forget about the greens, which in this dish will always be in place.
From the cut off head, fins and tail, you can cook a wonderful fish soup or a delicious fish soup with the addition of millet and tomatoes, so don't throw them away.
Bon appetit and good recipes!
