Everyone loves carp. Who to catch, who to eat, and who to cook. We will not talk about fishing, since today you can "catch" this fish in a store, but we will tell you how to cook it. I must say that carp has one drawback - it has a lot of small bones. However, the larger the instance, the fewer they are. So, choosing this fish for lunch, this moment must be taken into account.
Carp is a fatty fish, and therefore the dishes from it turn out to be juicy, mouth-watering. It has a lot of protein, vitamins B12 and PP. Carp meat is also not deprived of trace elements - it contains more than enough phosphorus, sulfur, cobalt, iodine, zinc. Perfectly suits both the daily menu and as a festive table dish.
In general, the fish is healthy and tasty. They cook it in different ways, but still the most delicious dish is fried carp. And there are a great many recipes for its preparation. What, in fact, we’ll talk about now. We will consider the most popular ways of preparing this chic dish, share the secrets of culinary craftsmanship and tell you about some little tricks that will allow you, without spending much time in the kitchen, to make a delicious lunch or dinner.
And we will learn to fry our fish in a pan and in the oven. And let's start with the simplest. So, today in our menu we have carp fried in a pan.
Unpretentious but very tasty
You can fry the carp in a whole pan, or in pieces. For the first option, you need a smaller fish, and since we agreed at the beginning of the article to purchase a larger copy for our culinary experiments, we will prepare it in batches.
As any housewife knows, the fish must be cleaned of scales, remove the insides and cut off the fins. Everyone knows how to do this, so at this stage we will not stop, but proceed directly to the description of the recipe.
How to cook?
Very simple. By the way, this is such a fried carp, cooked without any frills, like almost all fans of this fish. We cut the prepared carcass into small portioned portions, put them in a bowl, salt, and pepper, if desired. If we are not in a hurry, then leave the fish in this state for about thirty minutes so that the salt penetrates into the deepest layers. Then sprinkle all the pieces right in the bowl with flour, beat two eggs in a separate bowl, put a plate next to the breadcrumbs poured into it. We heat the vegetable (and even better olive) oil in a pan, dip each slice first in the eggs, then in the breadcrumbs and send it to fry over a fairly high heat. Five minutes on each side will be enough. Yes, by the way, carp caviar fried according to the same recipe is no less tasty. So if you find it in the abdomen of a fish, do not rush to throw it away. In the same way, salt, dip in an egg and crackers, and then attach between pieces of fish in a pan. Try it, we are sure - you will like it.
From simple to complex
Now let's try to modify our recipe. Add some components to the fish. As a result, we should get fried carp with onions and mushrooms. For this dish we stock up:
- carp (by itself);
- onions (0.5 kg);
- champignons (1 kg);
- vegetable oil, salt and spices.
Cooking technology
The dish is prepared simply. Mushrooms must be washed and cut into thin plates (you can, by the way, buy already chopped frozen ones). Remove the onion from the husk and cut into thin rings.
We cook fish in the same way as in the previous case. Then we spread it on a plate, and in the same oil we send mushrooms. When all the liquid has boiled, salt and add the onion. Fry until cooked. And then we cover the fish with this delicious mixture. Such a fried carp is a dish that is not ashamed to serve to the festive table. In addition, it is very tasty not only in the hot, but also in the cold.
Fried carp in sour cream - a dish that many fans of this fish like. And you can cook it in a pan and in the oven. We suggest considering both recipes.
Cook in a pan
To cook carp in sour cream, we stock up:
- carp - 1 pc.;
- ground breadcrumbs - 4 tablespoons;
- two chicken eggs;
- sour cream - half a glass;
- vegetable oil - 2 tablespoons of st .;
- salt and pepper - to taste;
- greens - optional.
Given the busyness of our housewives, we try not to offer complicated cooking methods. In addition, quite often, many recipes are based on any one option. So it is in our case. Since we have learned to fry carp well, why do these extra experiments?
Therefore, we prepare it in the same way as suggested in our first recipe. Then just fill it with an estimate and let it boil. Then sprinkle with herbs. Just right? And how delicious ...
And now in the oven
Fried carp, whole, and even in the oven, in sour cream - an amazingly beautiful dish. That is how we will prepare it in this case. We get out of the refrigerator:
- carp (already peeled, gutted, but with a head);
- one onion;
- bag with mayonnaise;
- sour cream (300 g);
- lemon and green.
We also need flour (a few tablespoons), vegetable oil and, of course, salt and spices.
Cooking process
But before starting the process, we want to share with you one small, but very interesting secret. Remember our talk about carp bones? So, there is one great way to rid him of this shortcoming. Maybe not completely relieve, but, in any case, make it less tangible. True, this trick only works if the fish is cooked whole. What should be done? Notch it along. Often and deep enough. Thus, we will violate the structure of the bones, as a result of which, under the influence of heat, they will bake well, become softer and will not interfere with enjoying the taste of this amazing dish.
We rub our carp with salt and seasonings, then sprinkle, not sparing, with lemon juice. Rub with mayonnaise. By the way, do not forget - we do all the procedures both outside and inside the fish. After that - a timeout. We rest from the works of the righteous for an hour until the carp marinate. We return to the kitchen in sixty minutes to peel the onions, cut into rings and fry in vegetable oil. When it turns golden, add flour and sour cream to the pan. Stew.
During this time, preheat the oven to one hundred and eighty degrees, put our handsome man on a greased baking sheet and bake. Cooking time? It depends on the size of your fish. Naturally, the larger the specimen, the longer it will be baked. The readiness criterion is the appearance of a golden crust on the surface of the fish. As soon as you notice this, feel free to fill the carp with the prepared sauce and bring the dish to full readiness for another twenty minutes. During this time, the sauce is as if baked and will acquire a pleasant, again golden color. All. You can get out of the bowels of the oven of our carp and enjoy how everything is clever and quick in our work.
But these are not all the options for preparing a dish such as fried carp. There is another very interesting way. This is what we are going to talk about now.
Carp in batter
Very tasty and beautiful dish. And his taste is simply amazing. True, here you will have to tinker a bit with the carcass itself, but what happens at the exit is definitely worth the effort. However, those efforts are not so great. What can I say, let's better start cooking. So, stock up:
- large carp;
- juice of half a lemon;
- ground white pepper;
- flour for deboning;
- vegetable oil;
- chicken eggs (4 pieces);
- hard cheese (300 g, not less).
- salt to taste.
The first step is to prepare the fish. Remember, we scared you that we had to tinker? So, we need to cut the carp so as to get the fillet out of it. To do this, you need to make a very deep cut along the ridge and, carefully moving the knife inside the carcass, try to cut the meat as much as possible. And then rid him of small bones as much as possible. It is better to carry out such an operation with tweezers. After this, the fillet should be laid on a paper towel in order to get rid of excess fluid. And then send to a bowl, squeeze the same juice from half a lemon, add white pepper and, of course, salt to your taste. Be sure to stand in such a kind of marinade for at least twenty minutes. But if time permits, then more.
How to make a batter
Made from cheese, it gives the dish a delicious taste. As you know, cheese is combined with almost any product, and even more so with fish. So, while the carp is pickled, make a batter. To do this, grate cheese on a fine grater, which is then combined with beaten eggs. If someone wants it, then you can add a little mayonnaise. We do not recommend salt batter, because "white death" is enough in cheese and in pickled fish.
Fry
Each pickled piece of fish will first need to be dipped in flour and then dipped in cheese batter. If you want, then you can additionally roll each piece in breadcrumbs. By this time, a pan with hot oil should already be on the stove, where we lower our carp.
As for the cooking time, such fish should be fried for about three minutes on each side. The readiness criterion is the appearance of a golden pretty crust. Important! After cooking each portion, you must definitely remove carbon deposits from the pan and add fresh oil.
Carp in batter is usually served with pasta, potatoes. This dish goes well with vegetable salads. A required serving attribute is a slice of lemon.
Conclusion
Fried carp - in the oven or in a pan, in sour cream or in batter - this is a dish worthy of the attention of the most capricious gourmet. Cook it more often - and you will certainly see how joyful the eyes of your household shine in anticipation of a delicious and satisfying feast. A "fish" day will be your favorite on your menu.