How to cook carp: delicious recipes, necessary ingredients

Tender fillet

Since carp recipes can be made in different ways, it is worth trying a very tender dish that is free of bones.

Ingredients:

Carp – 1 pc.
Butter – 100 g.
Salt and a mixture of peppers - to taste.
Lemon – 1/2 pcs.
Flour or breadcrumbs for dredging.

KBJU of this recipe per 100 g is:

Calorie content – 150 kcal.
Proteins – 15.9 g.
Fats – 2.9 g.
Carbohydrates – 5 g.

Step by step recipe:

Fresh fish is cleaned according to all the rules, that is, its scales are removed and its giblets are removed.
Using a very sharp and fairly long knife, carefully run along the ridge, separating half of the carcass.
Then turn over and remove the spine.
Cut the fish fillet into portions.
Sprinkle heavily with lemon juice, then add salt and pepper on top.
Sift some wheat flour onto a plate and roll the fish pieces in it.
Heat vegetable oil in a frying pan and cook the fish, bringing it to the desired degree of frying. If you want to get a more dietary dish, then after turning the pieces over, you can add a little water to the frying pan, close it with a lid and simmer the fish fillet.

In batter in a frying pan

If you want to fry carp in a tasty and nutritious way, here’s the best way to do it.

Ingredients for battered fish:

River fish fillet – 1 kg.
Wheat flour – 130 g.
Chicken egg – 1 pc.
Beer light or dark – 25-35 g.
Salt and pepper to taste.

KBZHU 100 g of fish in batter is:

Calorie content – 220 kcal.
Proteins – 13 g.
Fats – 8.9 g.
Carbohydrates – 9.5 g.

The cooking recipe consists of the following steps:

Cut the fillet into pieces of the required size.
Prepare the batter - beat a chicken egg, gradually adding beer to it. Then, when you get a homogeneous fluffy consistency, add flour and bring to the consistency of semi-thick sour cream.
Heat vegetable oil in a frying pan - choose refined, deodorized oil so that it does not burn when heated.
Roll the fish pieces in the dough and place them on a hot surface with a fork. Fry on both sides with the lid open, achieving a golden brown crust.

In Chinese

The variety of carp dishes can shake the imagination of even the most experienced gourmet. In the cuisine of different nations, there are many recipes for this fish, each of which has a unique taste. Chinese carp is easy to prepare, but you will need to make an effort and select special seasonings to get the original taste.

Ingredients:

Fish carcass weighing at least 1 kg.
Ginger root – 1 cm.
Dry or semi-dry rice wine (if unavailable, can be replaced with grape wine) – 60 g.
Corn or potato starch – 50-70 g.
Garlic cloves – 2 pcs.
Soy sauce – 2 tbsp.
White onion – 1 medium size piece.
Ketchup – 3 tbsp.
Sugar, salt - to taste.
Sesame seeds – 4 tbsp.
Wine or raspberry vinegar – 4-5 tbsp.

KBZHU 100 g of fish is:

Calorie content – 210 kcal.
Proteins – 11.5 g.
Fats – 4.9 g.
Carbohydrates – 6.5 g.

Carp is prepared in Chinese as follows:

Clean the fish and gut it. Don't forget to remove the gills.
On each side, across the ridge, make deep cuts, but try not to reach the bone. Salt the carp inside and out, sprinkle with the entire amount of wine.
While the fish is marinating, chop the onion, garlic and ginger root as finely as possible.
Heat vegetable fat in a wok and very quickly fry the peeled vegetables and roots. Then remove them with a slotted spoon.
Send the fish there and fry it on both sides quite quickly.
Place it on a paper towel to absorb excess fat.
Add back the onion, ginger and garlic. Add vinegar, ketchup and soy sauce to them. Lightly heat the mixture and add carp to it.
Simmer over low heat for approximately 5-7 minutes.
While the fish is cooking, dilute the starch in a small amount of water so that there are no lumps. Add to the fish sauce, trying to spread evenly over the surface.
Simmer for another 3-5 minutes and serve.

Soup with semolina

You can also cook liquid dishes from carp. Fish soup with potatoes and semolina is traditional for Rus'.

To prepare it you will need the following components:

Carp – 1 pc.
Potatoes – 300 g.
Semolina – 140 g.
Filtered or bottled water – 3 l.
Carrots – 2 pcs. medium size.
Onion – 2 pcs.
Salt and spices - to taste.
Butter – 60 g.
Bay leaf, ground pepper, salt - to taste.

KBZHU 100 g of fish soup is:

Calorie content – 120 kcal.
Proteins – 5.7 g.
Fats – 3.7 g.
Carbohydrates – 5.9 g.

To prepare fish soup, you need:

Clean the fish and cook it.
When it is half cooked, take it out and strain the broth through a sieve so that there are no seeds in it.
Peel potatoes, onions and carrots. Cut into small cubes.
Put the broth on the fire and put the vegetables there. 3-5 minutes after the soup boils, add semolina.
Stir everything thoroughly so that the cereal does not stick together in lumps.
Add carp meat and a piece of butter.
Add salt and pepper, add bay leaves and peppercorns and cook for another 3-5 minutes.

Carp under marinade

Fish carcass, cleaned and gutted
Handful of flour
2 carrots
2 onions
1 bell pepper (preferably green)
Tomato paste – 120 gr.
Fish broth or boiling water – 120 ml.
Vinegar - teaspoon
Sugar - teaspoon
Vegetable oil
Bunch of parsley
Seasonings: cloves, cinnamon, allspice, bay leaf and salt

Cut the vegetable set into strips and sauté over low heat until half cooked.

Add tomato paste to the vegetables and fry. Pour in liquid - fish broth or water. Immediately add spices to taste. If you like it spicier, add pepper; if not, add more herbs for flavor. When the marinade boils, turn it off.

Separate the carp fillet from the bones and cut into portions. In hot oil in a frying pan, fry only the skin side. Bring the fish to readiness in the oven. The process is short and the fish will cook quickly.

Place fish in layers in porcelain or earthenware dishes. First, pour some of the marinade with the vegetables, then add the fish, and so on until the top. Let it brew.

In a slow cooker

Homemade carp is also good in a slow cooker. This recipe is best suited for those who follow a healthy diet. But if you use different seasonings, then the dietary dish can be improved in taste, giving it spicy notes, sourness or an original smell.

Ingredients for carp in a slow cooker:

Fish – 1-2 pcs.
Onion – 1 head.
Carrots – 2 small pieces.
Bay leaf – 1 pc.
Vegetable fat – 2-3 tbsp.
Butter – 50 g.

KBZHU 100 g of fish in a slow cooker is:

Calorie content – 106 kcal.
Proteins – 12 g.
Fats – 4.6 g.
Carbohydrates – 2.5 g.

How to cook carp in a slow cooker:

First gut the fish, removing the gills and removing the backbone. Cut the resulting fillet into portions.
Peel the onions and carrots and fry them in a frying pan, it is better to use butter for this. You can put raw vegetables directly into the slow cooker, but pre-frying allows you to make the taste of the dish more intense.
Place the fish in the multicooker bowl, place the cooked vegetables on top, pour in a little water and vegetable oil. Salt, pepper, and add a washed bay leaf.
Close the top with a lid and set the appropriate mode - extinguishing. For filleted fish, 15 minutes of cooking time will be enough.

Fish soup from carp

This is where the tail and head left over from frying come in handy. Based on them, a rich broth is obtained.

Ingredients

Tail, head and pieces of fish flesh
2 liters of water
Potatoes – 2 pcs.
Carrot
Large onion
Bay leaf
Salt
Peppercorns
Bunch of parsley

In sweet and sour sauce

Homemade carp cooked in sauce will be an excellent addition to both everyday and holiday tables. The recipe is quite simple, so even novice housewives can easily prepare it in their kitchen.

Ingredients:

Carp fillet – 1.5 kg.
Carrots – 3 pcs.
Onion – 3 heads.
Butter – 50 g.
Spices and salt - to taste.
Wine or apple cider vinegar - 2 tbsp.
Soy sauce – 1 tbsp.
Garlic cloves – 5 pcs.

KBZHU 100 g of carp in sweet and sour sauce is:

Calorie content – 210 kcal.
Proteins – 12.4 g.
Fats – 8 g.
Carbohydrates – 7.6 g.

Step-by-step recipe for cooking carp in sweet and sour sauce:

Cut the fillet into portions.
Peel the carrots and onions and grate them on a coarse grater or cut them into small cubes.
Pour soy sauce and sour vinegar over the vegetables and set aside. To make the sauce sweeter, you can add a pinch of sugar.
Heat vegetable oil for frying in a frying pan, add the fish and fry it, not forgetting to add salt and pepper first. Frying time on each side is no more than 2 minutes.
Then place a bed of pickled vegetables on top of the fish.
Close the lid and simmer over low heat for approximately 15 minutes.

Cooking in sour cream sauce

Carp is ideal for preparing tender and flavorful fish dishes. Like all freshwater inhabitants, it has the smell of mud. To get rid of it, use lemon, garlic or herbs. This way the unpleasant smell will go away and you will be able to prepare a flavorful dish.

Ingredients:

large carcass of carp;
two onions;
300 ml sour cream;
lemon;
salt, spices.

Cooking method:

Pepper the fish carcass, add salt and sprinkle with lemon juice, leave for 30 minutes in a cool place.
Cut the onion into rings.
On a baking sheet we make a base of onions, place the fish on top, sprinkle it with onion rings and thickly grease with sour cream.
Cover with foil and bake for 30 minutes.
Remove the foil and cook for another 15 minutes.

In the oven with vegetables

Cooking carp in the oven is an excellent option for those who do not want fried fish, but strive for a balanced diet. The calorie content is reduced, but the nutritional value remains the same.

Ingredients for baked fish:

Carp – 2 pcs.
Carrots – 2 pcs.
Onion – 2 pcs.
Butter – 50 g.
Sour cream – 2-3 tbsp.
Salt and spices.

KBZHU 100 g baked fish:

Calorie content – 167 kcal.
Proteins – 13 g.
Fats – 7 g.
Carbohydrates – 6.5 g.

Step-by-step cooking process:

Remove the scales from the fish and gut the belly.
Cut it into pieces. Place in a baking dish.
Salt and add spices as desired.
Distribute pieces of butter.
Peel the onions and carrots and cut into slices or half rings. Place the onion on top of the fish and the carrots on top.
Grease with sour cream and put in the oven. Baking will last for 20-30 minutes.

In foil

Large river fish baked in foil retains all the juices and flavors. You will need: a large gutted carcass of carp, 100 g of butter, 3 medium onions, fine salt and crushed pepper - to taste, a large bunch of green dill.

Method of preparation in stages: Coat the fish generously with salt and aromatic spices. Combine chopped onion with green dill and oil. Stuff the belly of the carp with the filling and place it on foil in a baking dish. Sprinkle the surface with finely chopped onions and dill. Close the foil and bake the dish for 45 minutes at 190 degrees. Place the finished delicacy on a plate, add currants or pomegranates, sour cream sauce and herbs.

Ear in Elizabethan style

You can make soup from fresh or frozen carp. An excellent option would be Elizabethan ear.

Ingredients for making soup:

Carp – 1 kg.
Tomatoes – 500 g.
Potatoes – 500 g.
Onion – 1 pc.
Salt, peppercorns - to taste.
Dill – 1 bunch.
Butter – 70 g.

KBZHU 100 g of soup:

Calorie content – 90 kcal.
Proteins – 3 g.
Fats – 1.6 g.
Carbohydrates – 2.5 g.

Recipe description:

The fish is cleaned and its head is cut off. The carcass must be thoroughly washed inside and out.
Peel onions, carrots, potatoes. Cut into small cubes.
Pour boiling water over the tomato so that it is easy to remove the skin. Cut the pulp into cubes.
Wash the dill, dry with a towel and chop as thinly as possible.
Boil 3 liters of water in a saucepan. Throw in the fish, which has previously been divided into several large pieces.
Then, when it is fully cooked, carefully remove it from the broth with a slotted spoon, preventing it from breaking. Strain the broth through a sieve so that no bones get in.
Return the broth to the heat and add all the vegetables except tomatoes. Boil over low heat for 3-5 minutes. Then add the tomato pieces.
Return the fish pieces to the soup. Since the carp is very bony, you can first remove all the flesh from the ridge and ribs.
Boil for a couple more minutes with the fish, add butter and finely chopped dill. Then immediately turn off the ear.

Stewed fish in cream

One kilo carp
Heavy cream - half a liter
Provencal herbs
Vegetable oil
Cheese – 100 gr.
Salt

Divide the carp carcass into portions, pour in cream and sprinkle with spices. Leave for a while to soak.

Place the contents in a frying pan, cover with a lid and simmer over low heat.

When the fish is visually ready, grate the cheese and sprinkle shavings on top. There is no need to close the lid at the end to allow the liquid to boil away.

Fish stewed in cream is easy to prepare in the oven.

With buckwheat in the oven

Baking is great for cooking carp. In order not to spend a lot of time on cooking, you can make fish together with buckwheat and onions.

Recipe Ingredients:

Carp - weighing approximately 1.5 kg.
Onions – 2 heads.
Buckwheat – 1/2 cup dry.
Lemon – 1/2 pcs.
Butter – 40 g.
Sour cream – 150 g.
Salt - to taste.

KBZHU 100 g fish stuffed with buckwheat:

Calorie content – 243 kcal.
Proteins – 14 g.
Fats – 6.8 g.
Carbohydrates – 9.8 g.

Recipe description:

Carefully gut the fish without disturbing the integrity of the belly and back. Be sure to remove the gills so that the final dish does not taste bitter.
Rinse outside and inside and sprinkle vigorously with lemon juice.
Boil buckwheat in lightly salted water until half cooked.
Fry the onion in butter, after chopping it into cubes.
Mix onion with buckwheat. Stuff the carp's belly with the minced meat. If necessary, chop with a wooden skewer and place in the oven to bake. But first, intensively grease the fish with sour cream so that a ruddy, appetizing crust forms on it.
Oven time is about 30 minutes.

Stuffed with mushrooms

The delicate taste of carp goes well with mushrooms, vegetables and spices. Ingredients: carp, peeled from giblets – 1.5–2 kg, 200 g fresh champignons, 2 eggs, ½ cup long rice, 2 onions, butter – 2 tbsp. l., 100 ml thick sour cream, spices for fish - 1 tsp., a large bunch of dill.

Fried carp recipe

Algorithm for preparing delicacies:

Rub the carcass with salt, season with pepper and refrigerate for 30 minutes. Chop the onion with mushrooms and fry in butter until golden brown.
Boil eggs and long rice. Place rice and chopped boiled eggs into the mushroom mixture.
Line a baking dish with foil and grease it. Place the carcass into the mold and fill the belly with the filling. Rub the carp with sour cream and place in the oven at 180 degrees for 30 minutes.

For cooking, you should use a fresh carcass, since previously frozen carp dries out and loses its taste when baked. The dish will turn out tender, appetizing and very tasty.

As a filling for fish, it is customary to take any aromatic herbs, rice, buckwheat and vegetables.

Fried with onions

Bony carp will be very tasty if you cook it in a frying pan with onions. This fried fish can be served on both everyday and holiday tables.

Ingredients:

Fresh carp – 2 fish.
Onions – 4 pcs. medium size.
Salt and ground white pepper - 2 pinches each.
Lemon – 1/2 pcs.
Vegetable oil – 4 tbsp.

KBZHU 100 g of fried carp:

Calorie content – 210 kcal.
Proteins – 12.4 g.
Fats – 6.9 g.
Carbohydrates – 2.5 g.

Step-by-step cooking process:

Clean the carcass from scales, gut the intestines and cut off the head. Carefully, placing the knife between the meat and the ridge, fillet it. At the same time, removing the pulp from all the bones.
Cut the fillet into portions.
Heat the lean fat in a frying pan and add the fish first. Achieve a golden crust, then turn over and place all the onions on top. Season with salt and pepper and sprinkle with lemon juice.
Close the lid and cook until done.

Fried carp

Fish dishes are not only extremely healthy, but also incredibly tasty. First of all, they are preferred due to their low calorie content and a huge amount of vitamins.

Carp is one of the most popular large fish. It is most often prepared due to the fact that it does not have too many bones. The meat is quite juicy and very rich.

Fried carp is a simple and tasty variation on the theme of preparing this product.

Cooking principles

Not everyone likes seafood processed in a steamer or oven. Another thing is to deliciously fry carp and serve it with your favorite side dish. This fish is good due to its high fat content. In this regard, you can fry carp in a frying pan with less oil.

Before cooking itself, it is necessary to first prepare the carcass. First, you should clean and rinse it. After this, depending on the chosen recipe, the carp can be filleted or divided into steaks. Fried caviar is also a very tasty dish, so it should be set aside when cleaning.

Carp caviar is a fairly dietary and healthy product. It contains many vitamins and is very easily absorbed by the human body.

It is worth paying attention to the fact that carp is a freshwater fish. That is why a raw carcass has a slight smell of mud. To get rid of it, just rinse the cleaned fillet thoroughly and pour lemon juice over it. Salt is also perfect for these purposes.

Next, the fish is treated with spices. This can be a ready-made set purchased in a store or a regular tandem of salt and pepper. When choosing spices, you should be guided by your own preferences. Before frying carp, the pan must be heated very well and only then add oil.

This fish cooks very quickly, so it remains juicy and soft inside. This recipe for carp fried in a frying pan is designed for a minimum amount of time spent. In this case, only key components are used. The calorie content of one 200 g serving will be about 400 kcal.

Ingredients:

carp 1 piece;
flour;
sunflower oil;
spices.

The cooking process directly depends on the condition of the carcass. If it is a whole fish, it must be cleaned and washed. It is also worth separating the carp caviar. It is also very tasty and healthy. If this is a finished fillet or steak, you can move on to the next stage.

Each piece of fish must be salted and peppered. Of course, you can add other spices if you wish. Next, the carp should be rolled in flour.

To understand how long to fry fish fillets, pay attention to the thickness of the pieces. On average, 2-3 minutes are spent on each side.

To get a crispy, tasty crust, you should fry the fish as quickly as possible over high heat.

You can save the caviar for next time or cook it right away. It needs to be freed from films. Next, it should be salted and formed into arbitrary cakes. You can fry carp caviar in the same way as the main part of the fish. This is a real delicacy for seafood lovers.

This fish also looks great on a holiday table. If you cook it tasty and with love, it will definitely delight all your guests. Of course, this recipe for fried carp will require more ingredients. And the cooking process itself will take some time. But the final result is worth the effort.

Ingredients:

carp 1 piece;
vegetable oil;
1 large or 2 medium onions;
flour;
butter;
salt pepper;
greenery.

First you need to cut the cleaned fish into steaks of about 2 cm each. Next, prepare the onion. It needs to be cut into half rings and fried until transparent. After this, add a spoonful of butter and cook the onion until golden.

Next, mix the flour with salt and pepper in a separate bowl. Roll each steak in breading and fry in the same pan on both sides. Place the finished pieces on a plate.

After this, clean the frying pan from the oil and lay out the carp, sprinkling it with onions and chopped herbs. Pour a small amount of hot water over the fish, cover with a lid and leave to simmer over low heat for literally 5 minutes.

Place the finished carp on a common dish or in portions. Additionally, it can be sprinkled with herbs or onions. Mashed potatoes or rice are perfect as a side dish.

Many people love the combination of carp with fried potatoes. In this case, you can use sauce when serving.

Tips for cooking and serving

There are several secrets that will make cooking this fish as simple as possible, and the result will be impeccably tasty:

To quickly remove the scales, you need to immerse the carp in hot water for a couple of minutes.
If you sprinkle the fillet with lemon juice before breading, the smell of mud will disappear.
If you come across fish with milk, you can also fry them.
Carp goes well with white wine, so it is best to use it when serving.

Using the simple cooking techniques described in the recipes with photos, you can easily create a delicious dish from simple ingredients. Thanks to the basic principles, even a beginner will understand how to fry carp correctly. The final result will amaze with its rich taste, juiciness and softness.

Source: https://intellifishing.ru/kuhnya/zharenyy-sazan

With mushrooms

You can fry carp along with mushrooms. This recipe is found in the cuisine of the Russian and Balkan peoples. To prepare this dish, you will have to spend more time, since it requires longer heat treatment and preliminary preparation.

Recipe Ingredients:

Carp with a total weight of 1.5 kg.
Champignons, porcini mushrooms or oyster mushrooms - about 600 g.
Onions – 2 pcs.
Sour cream – 200 g.
Salt and spices - to taste.
Refined vegetable oil for frying - about 2 tbsp.

KBZHU 100 g of fish with mushrooms is:

Calorie content – 240 kcal.
Proteins – 12.5 g.
Fats – 8.1 g.
Carbohydrates – 6.9 g.

Step by step recipe:

Fillet the fish, from which the scales have been removed and the belly has been gutted.
Cut into small strips.
Cut the onion into half rings.
Wash the mushrooms and cut them lengthwise into small slices.
Heat vegetable oil in a frying pan. First add the onion and cook until translucent.
Add mushrooms and simmer until the moisture has completely evaporated. At the end, add salt and pepper.
Place pieces of fish on top, pour sour cream, close the lid and simmer until fully cooked for about 20 minutes.

In a baking bag

Carp is considered a very tasty and healthy fish, which contains a large amount of protein and virtually no carbohydrates. The description and photo will explain how to properly bake a carcass in a baking bag along with spices. The finished delicacy is not too high in calories. Per 100 g of raw material there are approximately 134 kcal.

You can make your own fish in a baking bag if you have the following products:

sunflower oil – 30 ml;
rosemary – 5 g;
carp – 600 g;
salt – as needed;
dill – 1 sprig;
dried ground pepper - to your taste;
garlic - 2 cloves.

When serving the fish, it is recommended to supplement it with fresh herbs and vegetables. If desired, the carcass can be placed on lettuce leaves.

You can create a fragrant fish treat in a baking bag yourself by following these steps:

To make the marinade, you need to combine rosemary with vegetable oil, and then squeeze the garlic into the mass and stir everything well.
The fish must be cleaned of scales and the entrails, gills, and fins removed, and then rinsed under a stream of water. The carcass will need to be rubbed with salt and pepper and the previously prepared marinade.
Then you need to place a sprig of dill in the fish’s belly, putting the semi-finished meat product in a bag and tying the edges.
Bake the treat in the oven for 30 minutes. until fully prepared.

Bony or not

Like most types of river fish, carp is quite bony. Therefore, if the dish is served on a festive table and or is offered to children, it is better to fillet the carcass first. With this meat you can make a pie, fry it, stew whole pieces of fish, or steam it. It is convenient to prepare multi-component recipes with clean fillet - in sweet and sour sauce or with cereals. You can serve carp beautifully and effectively if you leave it whole, including the head. But first you need to remove the gills. It looks like it is shown in the photo - such fish can be served on a festive table.

How to cook a whole carp

Gut the fish carcass and cut out the gills.

To kill the smell of mud, rub the carcass inside and out with spices and marinade.

To maintain juiciness, brush the carp with butter and lemon juice.

A sleeve, foil or a sealed dish will keep the fish juicy, but you can simply bake it on an open baking sheet. This will make the dish crispier.

Insert lemon slices into the transverse cuts on the back of the fish. This will decorate the dish.

Bake with the head on, this way the dish looks festive. Or separate it from the carcass and simply attach it for beauty.

You can fry and smoke carp whole. In a slow cooker, the carcass also remains whole.